Bell pepper for the winter. The best recipes are to die for. Recipes for cooking bell peppers with honey for the winter Roasted peppers with honey for the winter

A recipe with photos will help you prepare bell peppers with honey for the winter. Using visual tips, it will not be difficult for you to repeat the exclusive preparation and please yourself and your loved ones.

This is not to say that this dish is not for everyone; absolutely everyone likes it. The delicate and refined aroma and taste will decorate both the dinner table and the festive one. For preparation you will need:

sweet bell pepper, preference is given to thick-walled and multi-colored ones - 3 kg;
honey - 200-210 g;
water - 750 g;
vinegar 9% concentration - 90-110 ml;
vegetable oil - 110 g;
salt - 120 g;
bay leaf - 4-5 pcs.;
allspice peas - 13-15 pcs.:
garlic - 1 medium head.

This recipe for bell peppers with honey for the winter is designed for 4 half-liter jars.

Preparing the ingredients involves removing the seeds from the pepper and cutting it into two parts. Peel the garlic and cut into slices.

To prepare the marinade, add all the recipe ingredients except pepper and garlic to the water and bring to a boil;
Add pepper to the marinade and boil it for 7-10 minutes;
Place pepper in prepared jars and layer with chopped garlic cloves;
Pour over the marinade in which the pepper was boiled;
Roll up the jars with prepared lids and wrap them up;
We send the product for storage after complete cooling;

Is honey useful in this preparation?

The usefulness of honey is determined by the presence of enzymes synthesized by the bee from its body. However, enzymes are protein products and during heat treatment they are completely inactivated.

In addition, when boiled, the aromatic substances also evaporate, leaving only sweetness.

To give pepper a true honey aroma, you can use another recipe and get an unforgettable taste and aroma.

Pickled peppers with honey sauce

To prepare bell peppers marinated with honey, it is not necessary to add honey to the marinade itself. You can prepare pickled peppers, save them until consumption, and serve them with honey sauce. At the same time, all nutrients and beneficial substances, as well as honey taste and aroma, will be preserved.

For cooking you will need pepper. Ratunda pepper is very good for this preparation. This variety has unusually dense pulp, which, after heat treatment, of course decreases in size, but remains quite strong.

Marinade recipe and cooking technology

Carefully remove seeds from the pepper and rinse. Next we proceed as follows:

In a saucepan prepare a marinade consisting of:

water - 1 l;
sugar -80-90 g;
vinegar - 80-90 g;
salt - 1 tbsp. spoon;
vegetable oil - 120-130 g;
bay leaf - 2-3 pcs.;
allspice - 2-3 pcs.:
hot pepper - 2-3 pcs.;

This amount of marinade is designed for 4 kg of unpeeled pepper.

The cooking technology is as follows:

Pour and place all the ingredients into the pan;
We put on heat and reach the point of full boiling;
Vadim whole, not chopped pepper;
Bring to a boil and simmer for 10 minutes;
Rolls into jars;
Store in a cool place.

Sauce filling

Before serving, the jar is uncorked, the pepper is laid out on a dish and poured with honey sauce, which is prepared as follows:

The marinade in which the pepper was preserved is poured into a blender container or mixing cup;
Add 30-35 g of vegetable oil;
Add 30-50 honey and mix everything using a blender.

The peppers laid out on a dish are poured with honey-garlic sauce, which contains both aromatic and beneficial substances.

Baked peppers in marinade

You can prepare peppers marinated with honey for the winter not only by boiling them in the marinade, but also by simply pouring the marinade over them. At the same time, the preservation is perfectly stored and the beneficial properties of honey are completely preserved, since the temperature shock occurs very quickly.

In order to make such a preparation, the pepper must be washed, dried and placed on a baking sheet, which should not be dry;
Place the baking sheet in a hot oven and leave there for 8-15 minutes;
Having taken out the baking sheet, prick each pepper with a fork so that it has the opportunity to release steam from the middle;
Turn the pepper over to the other side, prick it again with a fork and place it back in the hot oven;
Let stand for 10-12 minutes, and begin to place in jars, layering with garlic and honey;
As soon as the jar is filled, fill it with boiling marinade and seal it;
We carry out cooling by wrapping the preservation in a thick blanket.

In order to layer the layers of pepper, mix 1 tbsp. a spoonful of liquid honey with chopped garlic. In this case, for every 0.5 jar there should be 1 teaspoon of honey-garlic mixture.

To prepare the marinade, add sugar, salt and vinegar per 1000 g of water: 2-2.5 tbsp. spoons of salt, 2-2.5 tbsp. spoons of sugar and 2-2.5 tbsp. spoons of vinegar, bay leaf and pepper as desired. The marinade is brought to a boil and the pepper is poured over it.

By choosing a recipe to suit your taste, you can make wonderful preparations.

Peppers are not pickled for the winter as often as cucumbers and tomatoes, but they deserve to be on the shelves of your pantry no less than other vegetables. Bright, juicy, aromatic, it can become a decoration for the holiday table. Pepper in honey sauce turns out to be especially tasty and fragrant. Housewives who have at least once marinated this vegetable with honey make such preparations for the winter every year, often even preferring them to traditional canned tomatoes and cucumbers.

Cooking features

The composition and technology for preparing pepper appetizers in honey sauce may vary, but the general principles remain the same, and knowing them, even an inexperienced cook can cope with the task.

You can marinate both sweet and bitter peppers in honey. Hot peppers are often covered whole, sweet peppers are often cut into large pieces. If the sweet pepper fruits are small in size, they can also be closed entirely.
If you pickle whole peppers, you need to pierce them in several places with a toothpick or fork. Some housewives prefer to cut the fruit near the stem and tip. This is done so that the vegetables can be better saturated with the marinade. If you are canning fruits that have the stem cut off and the seeds removed, there is no need to pierce them.
Fleshy fruits are chosen for preservation, especially if they are planned to be cut into pieces. Peppers with thin flesh will become even thinner during cooking, and you are unlikely to enjoy eating them.
The honey used to prepare the filling is chosen to be natural and of high quality, otherwise it will not only not be able to impart a charming aroma to the snack, but will also not ensure its preservation. Preference is given to fresh liquid honey. You can also use candied one, but before that you will have to melt it in a steam bath or in the microwave.
Peppers in honey filling can be made with or without sterilization. In the first case, the snack should be sealed in small jars of the same size. If the recipe involves boiling the peppers in the marinade itself, sterilization of the snack is not required, but still you should not use large jars: after opening the jar, the snack quickly deteriorates.
If the jars will not be sterilized with the snack, they must be washed and sterilized.
Peppers in honey filling are closed with plastic lids only if they are stored in the refrigerator. If the snack will be kept indoors, only metal lids can be used to ensure a tight seal. Regardless of the type of lids used, they must be boiled for 5-10 minutes before use.

Typically, such canned food keeps well at room temperature, but sometimes requires storage in the refrigerator or cold cellar.

Whole pepper marinated in honey sauce

Composition (per 3 l):

sweet pepper - 2.5 kg;
water - 1 l;
salt - 40 g;
sugar - 100 g;
honey - 60 ml;
table vinegar (9 percent) - 0.2 l.

Cooking method:

Wash the peppers and pat dry with a napkin. Cut out the stalks, removing them along with the seeds.
Boil water, add sugar and salt. Boil for 5 minutes after boiling.
Place the peppers in the brine and simmer until they are soft enough to fit into jars but still firm enough to hold their shape.
Mix vinegar with honey. Add to marinade, stir. Wait for the filling to boil again.
Catch the peppers and place them tightly in pre-washed and sterilized jars.
Pour the honey marinade over the peppers.
Roll up the jars, place them bottoms up, and cover with a blanket. Let the canned goods cool in a steam bath, then they will be more resistant to unfavorable storage conditions.

Video recipe for the occasion:

Cooled jars of snacks can be stored in the pantry or any other place where you are used to storing supplies for the winter. Whole peppers marinated in honey can be used as an independent appetizer or as a basis for preparing a main dish - stuffed peppers.

Pepper in honey-oil sauce with garlic

Composition (for 4 l):

sweet pepper - 6 kg;
water - 2 l;
salt - 50 g;
sugar - 0.2 kg;
honey - 40 ml;
refined vegetable oil - 0.3 l;
garlic - 20 cloves;
hot peppercorns - 20 pcs.;
allspice peas - 12 pcs.;
bay leaf - 4 pcs.

Cooking method:

After removing the seeds, cut the pepper into 4 pieces lengthwise, then crosswise in half.
Remove the garlic cloves from the shell and cut off the ends.
Wash the spices and let them dry.
Pour water into the pan, add salt, sugar, butter, melted honey and vinegar.
Bring the mixture to a boil, add pepper to it. Cook it for 10 minutes over low heat after the marinade boils again.
Wash with soda and sterilize the jars. Boil the lids that go with them.
Divide the spices into jars. Arrange the peppers among them, filling the jars approximately up to the hangers.
Pour the honey marinade over the peppers.
Seal the jars tightly. Turn it over, wrap it up.

After a day, the jars of pepper can be moved to the room where you plan to store them until winter.

Hot pepper in honey sauce

Composition (per 1 l):

hot capsicum - 0.3–0.35 kg;
water - how much will go into the jar;
apple cider vinegar (6 percent) - 0.25 l;
salt - 20 g;
honey - 40–50 ml;
spices (cloves, cinnamon, allspice) - to taste.

Cooking method:

Wash the pepper pods, let them dry, and pierce them in several places with a toothpick.
Place clean spices in the bottom of a sterilized jar.
Place the hot pepper pods in the jar as tightly as possible.
Boil water, pour in peppers. Let them sit in boiling water for 20 minutes.
Drain the water.
Grind honey with salt, add vinegar to them, stir.
Pour the prepared mixture over the peppers. If there is room left in the jar, add boiling water.
Close the jar with the prepared lid. Refrigerate.

It is recommended to store the snack prepared according to this recipe in the refrigerator or cold cellar, but some housewives simply dare to keep it in a cool room and claim that it does not spoil for a long time.

Pepper in honey sauce is a delicious appetizer that can be served for the winter using several recipes. Making these canned foods is not a difficult task, and if done correctly, they will not spoil all winter.

The end of summer and the beginning of autumn is associated with many housewives. It is during this period that vegetables are available in large quantities at minimal prices. And some are even luckier - the harvest is homemade, grown with their own efforts and efforts, preparations from such vegetables are special. Well, moving a little away from the topic, we suggest you make a sunny preparation - pepper in honey filling for the winter. It’s so delicious that once you try it, you’ll want to make it every year. This pepper has a sweetish taste with subtle sour notes. It simply goes well with meat dishes and poultry. This pepper can also be used in baking pizza, open pies, making cheese salads and much more.

- sweet fleshy pepper
- water – 1 l
- honey - glass
- apple cider vinegar – 1/2 cup
- salt - a pinch.
Note: 200 ml glass.
Cooking process

We prepare the peppers first - choose meaty varieties, thick-walled, with a sweet taste. We clean the peppers from seeds and soft membranes, rinse the peeled pepper halves under water, and dry them with a kitchen towel. Cut the pepper into strips or strips/cubes. Place the peppers in a bowl and set aside for a while.

Now take honey, filtered water, apple cider vinegar and salt. We use only apple cider vinegar, and only natural one. Ordinary table vinegar is not suitable here; it will only spoil the entire preparation with its pungent smell and taste. So, bring the liquid ingredients to a boil.

Place the peppers in and leave for a few minutes to steam a little.

While the peppers are preparing for the next process, let's take care of the jars - wash them thoroughly, sterilize them over steam or in the oven.

Now spoon the peppers into each jar and place them tightly. We bring the marinade to a boil again, just bring it, not boil it. Pour marinade over peppers.

For long-term storage, we must use additional sterilization of the workpiece. Don't forget to line the bottom of the pan with a thick cloth. Half-liter jars need to be sterilized for about 15-17 minutes, but for liter jars it will take at least half an hour. We begin to count down the time from the moment the water in the pan begins to boil.

Carefully, using oven mitts, remove the jars from the pan and immediately seal them with lids. The day before, throw the lids into boiling water and “cook” for about four minutes. We check the sealing, put the jars in a secluded place, always upside down and wrapped in a “fur coat”. Within a day the pepper will have cooled down, and now the delicious pepper in honey sauce can be put away in a cool place.

I also advise you to look at the simple recipe.

In winter, when truly fresh vegetables and fruits are very rare on store shelves, homemade preparations help diversify the diet. Don't limit yourself to traditional pickled cucumbers and tomatoes - let your home buffet be filled with unusual, gourmet snacks, such as hot peppers pickled in honey.

This preparation for the winter will add a refined note to the simplest everyday dish, and a jar of hot bright red peppers in a golden honey marinade will become a real decoration for the holiday table. You will find simple recipes for unusual snacks in our article.

It is generally accepted that hot pepper appetizers are not an acquired taste. However, everyone should definitely try it at least once to understand how harmonious its tart, pungent and spicy taste is. The sweetness of honey, in turn, sets off the sharp taste of the vegetable, softens it and makes it richer.

This appetizer goes perfectly with traditional soups (borscht, solyanka) and a variety of meat, poultry or fish dishes. The spicy aroma of bitter pepper awakens the appetite, and the natural bitterness stimulates the stomach.

However, it is worth remembering that such spicy dishes are not recommended for consumption by people with diseases of the gastrointestinal tract (gastritis, ulcers, colitis, etc.)

Pickling hot peppers for the winter will not take much time: even if you are new to homemade preparations, you can easily cope with their preparation. But remember: it is better to prepare hot pepper dishes with rubber gloves to avoid skin irritation.

Both fresh and dried vegetables are suitable for preparing homemade pickled peppers and honey for the winter. In order for dishes to acquire a truly unique taste and aroma, you need to use only natural honey for their preparation.

Depending on the recipe, either fresh, liquid linden or flower honey, or crystallized honey will be suitable. If the season of liquid honey has already passed, but you want to treat yourself to an unusual snack, melt a little candied honey in a water bath - it will again acquire its viscous and plastic consistency.

Just don’t heat it directly over a fire: at temperatures above 46 degrees, honey irreversibly loses most of its beneficial properties.

Before you start preserving, hot peppers must be thoroughly washed and dried with a towel, and also cleared of seeds.

Spicy bitter chili peppers with vinegar and honey

A tart appetizer that combines bitterness and sweetness will help diversify meat dishes, giving them an exotic touch. The recipe is very simple! To prepare it, you will need:

2 kg of hot, bitter small chili peppers;
half a liter of boiled water;
half a liter of table vinegar;
2 teaspoons granulated sugar;
2 teaspoons of liquid natural (linden or flower) honey;
4 teaspoons fine table salt.

Place the peppers in a pre-prepared, sterilized glass container. Don't pack them too tightly: leave room for the marinade. Add sugar and vinegar to the water, bring the marinade to a boil over moderate heat.

Pour the boiling marinade over the chili peppers placed in jars and immediately roll them up. The spicy snack is ready! The pickling can be stored in the refrigerator or cellar all winter.

Multi-colored hot peppers in a cold honey-vinegar marinade

Another simple recipe for canning peppers with honey, its advantage is the simplicity and speed of preparation.

For pickled multi-colored hot peppers you will need:

3 kg of multi-colored hot peppers;
Candied honey;
Table vinegar.

Place the multi-colored hot peppers, washed, dried and peeled from stems and seeds, into glass jars, without trying to do it too tightly.

The marinade for such an appetizer does not need to be boiled; the recipe is as simple as possible: add 2 full tablespoons of thick honey to a glass (200 ml) of vinegar, stir thoroughly and pour over the preparations so that the marinade completely covers the pepper.

Such preservation does not require sterilization: the acid contained in vinegar and the natural bitterness of pepper are natural antiseptics that prevent the growth of bacteria. You can store the preparations all winter not only in the refrigerator, but also in the cellar and even in a cool pantry.

Hot pepper in honey-oil marinade

Recipe for bitter peppers in honey-oil marinade for the winter:

3 kg of hot bitter peppers (red or orange);
1/2 l sunflower oil;
1/2 liter of table vinegar;
0.4 kg of natural honey;
2 table. spoons of fine salt;
Black peppercorns;
Bay leaf.

Place several bay leaves on the bottom of glass jars sterilized over steam and add 4-5 black peppercorns. Wash the hot pepper thoroughly, dry it, remove the seeds, and then cut it into three parts and put them inside each other like a nesting doll.

In a deep bowl, mix oil, honey, vinegar and salt, bring the marinade to a boil over moderate heat and pour it over the pepper. Preservation is standard: sterilize for 10 minutes and roll up the jars. Canned peppers can be stored all winter in the refrigerator or cool pantry.

Tip: small cherry tomatoes added to hot peppers will make the marinade more aromatic and rich, while also acquiring a delicious spicy taste.

Hot pepper in fragrant marinade with honey and cinnamon

A recipe for sophisticated lovers: a mixture of aromas and spices make pickled peppers truly exquisite. To prepare pickled hot peppers you will need the following products:

5 kg of hot peppers, seeded;
1 liter of 6 percent vinegar (or 350 ml of water mixed with 9 percent);
250 g of natural (linden or flower) honey;
350 ml vegetable oil (refined sunflower oil is best);
2 heads of garlic, peeled and divided into cloves;
20 g table salt;
ground cinnamon;
clove seeds;
Bay leaf;
allspice.

The pepper is cleared of seeds and cut into 3-4 parts. From the remaining ingredients you need to make a marinade by mixing them and bringing to a boil. The peppers are blanched for 5 minutes in the marinade, then placed in jars and filled with boiling brine.

Canned peppers are a great winter snack. It can be salty, spicy and even sweet. And on Yulia Vysotskaya’s website they suggest preparing peppers with honey for the winter. This roll has an unusual, sweet and sour taste and a unique honey aroma. But its main advantage is that it is not at all complicated. Honey is a very good preservative, so in this recipe you can do without sterilizing the container. We invite you to try this unusual snack. It’s even easier to prepare delicious peppers in honey sauce – our detailed recipes with photos and videos will help.

Pepper in honey "You'll lick your fingers"

Ingredients

Servings: – + 60

Sweet pepper 6 kg
honey 200 g
water 1.5 l
vinegar 200 g
salt 8 tbsp. l.
sunflower oil 8 tbsp. l.
Bay leaf 14 pcs.
black peppercorns 30 pcs.
garlic 1 PC.

Per serving

Calories: 51 kcal

Proteins: 0.99 g

Fats: 2.40 g

Carbohydrates: 6.02 g

50 min. Video recipe Print

Wash the jars and peppers thoroughly. Peel the vegetables from seeds and cut into 4 slices. Remove the skins from the garlic and chop it into thin slices.

Put the water to boil. Add honey and butter. Salt and pepper. lower the bay leaf and pour in the vinegar. Throw pepper pieces into the marinade. Boil for 7 minutes.

Use a slotted spoon to scoop out the contents of the pan and place it in dry jars. Place garlic on top of each layer.

Heat the marinade until it boils again. Pour in the pepper so that the liquid protrudes 1 cm above the vegetables. Roll up the jars. Turn over and wrap.

Advice: If you are worried about products without sterilization, follow the simplified procedure. To begin, pour boiling water over the jars, placing a metal spoon in each.

Sweet peppers with butter and garlic

Cooking time: 35 minutes

Number of servings: 16

Energy value

calorie content – 98.55 kcal;
proteins – 0.97 g;
fats – 6.27 g;
carbohydrates – 9.15 g.

Ingredients

sweet pepper – 2 kg;
honey – 200 g;
water – 0.5 l;
sunflower oil – 200 ml;
salt – 50 g;
vinegar – 60 g;
garlic – 4 cloves;
bay leaf – 2 pcs.;
hot chili – 2 pcs.

Step-by-step preparation

Wash the soda cans.
Put the water to boil. Peel the pepper and chop it. Boil in boiling water for 5-7 minutes. Remove with a slotted spoon.
Add salt, honey, oil and vinegar to the same pan. Throw pepper into it when the marinade boils. Cook for 4-5 minutes.
Place hot chili at the bottom of the seaming containers. Add bay leaves and garlic there. Remove the bell peppers from the pan and place among the jars. Pour boiling marinade over. Screw the lids on the workpiece. Turn over and wrap until cool.

Advice: Recipes with honey can be varied by adding a spoonful of dried basil, a pinch of cinnamon or nutmeg.

Try this original preparation – it’s a real yummy dish that you’ll never get tired of. It stores well at room temperature. If desired, you can not cut the pepper, but cover it entirely, or choose multi-colored vegetables to make the appetizer look even more attractive. Use our recipes and make sure that it is very easy to close honey peppers for the winter!