How to prepare pickled peppers in honey sauce for the winter, recipes and storage conditions. Pickled peppers with honey Bell peppers in honey

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!

When you are constantly preparing for winter, standard recipes quickly become boring. If you are also a little bored of closing the same jars of pickled bell peppers every year, try making an unusual marinade. We will prepare peppers with honey for the winter, a recipe with photos - everything is presented clearly, including the preparation of honey marinade. The taste of pepper is indescribably beautiful - the rich sweet and sour marinade effectively emphasizes the natural taste of pepper. The preservation looks very elegant if you take brightly colored peppers. I've seen red and yellow pepper options. But the tastiest thing is red fleshy pepper - paprika, so I recommend preparing just that. Be sure to choose fragrant honey, because it is honey that will play the key note in the taste of this winter preparation.

Marinated peppers with honey are prepared in several ways, but the easiest of them is double pouring. In this case, you do not need to sterilize the jars of pepper at all - they will sit perfectly in the pantry without signs of fermentation until the moment you decide to open them!
I calculated the ingredients for 2 half-liter jars.

We will need:

500 g bell pepper;
2 tbsp. honey;
3 tbsp. 9% vinegar;
1 tsp salt;
coriander and black pepper seeds;
1 tsp vegetable oil;
500 ml hot water.

How to cook pickled peppers with honey

First of all, cut off the stems of the vegetables and clean them of seeds, rinsing them with water inside and out.

Then cut the bell pepper into triangular “tongues”.

Place the peppers in jars scalded with boiling water as tightly as possible, trying to push the slices as deep as possible and pressing lightly. Pack everything down to the very top, leaving some room for the marinade.

Fill the jars with boiling water, cover with lids and let stand for about 10-15 minutes.

At this time, put honey in a saucepan or saucepan, add salt, a few pinches of coriander grains and black pepper. If you wish, you can add a few pieces of dry cloves, but only if you like such a spicy aroma.

Using a special drain lid, pour the boiling water from the jars into a saucepan with spices and honey.

Pour vinegar and vegetable oil into it immediately, placing it on the fire.

Boil the marinade, stirring so that the honey disperses, and pour it back over the sliced peppers in the jars.

Preserve using a seaming wrench, closing the jars with scalded iron lids. If you are still worried about the shelf life of your preserves, you can add half a tablet of aspirin to each jar.

Turn the jars over and check that they are sealed tightly!

Wait until it cools completely and transfer the jars of pickled bell peppers with honey to a dark and cool place for the winter.

Bon appetit to you!

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.

There are many options for this preparation: some prepare the simplest marinade, others add carrots, tomatoes or other vegetables to the peppers... And I discovered a recipe for bell peppers with honey for the winter. A friend told me about it, and at first I was skeptical about this combination. Seeing my wariness, my friend gave me a jar so that I could be convinced that this was an excellent preparation.

Having tried it, I immediately asked for the recipe: I really liked this bell pepper with honey for the winter. It is very simple in terms of preparation, but very interesting and bright if we talk about the taste of the finished preserve. Sweet, aromatic honey in the company of spices makes bell pepper simply magical! Both your family and guests will definitely love it - this is an excellent appetizer that is suitable for any formal feast.

Ingredients:

3 kg bell pepper;
1.5 liters of water;
250 ml vegetable oil;
2 tablespoons salt;
125 ml 9% vinegar;
1 cup (250 ml) honey;
14-18 peas of allspice;
8 – 10 clove buds.

The weight of pepper removed from seeds and stalks is indicated. This quantity of ingredients yields approximately 4 liters of preserved food. The yield of the product is very approximate and depends on the size of the pepper pieces. If the peppers are small (Moldova type), they can be preserved whole by cutting off the tail. But much fewer of these peppers will fit in a jar.

How to cook bell peppers with honey for the winter:

For canning, choose thick-walled red and yellow peppers, regular in shape, not crushed or spoiled. We wash the peppers in running water and cut them in half lengthwise. We cut out the stalk, remove the seeds and partitions. Cut very large peppers in half again (you will get a quarter of the pepper).

Prepare the marinade. Pour water, vegetable oil into a wide saucepan, add salt, honey, peppercorns and cloves.

Place the pan on the heat and bring the marinade to a boil over high heat. Pour in vinegar and stir.

Add the prepared pepper, cover the pan with a lid and return to the heat.

Bring the marinade to a boil. Then carefully stir the peppers, reduce the heat and blanch for 3 minutes. During this time, carefully stir the peppers a couple more times so as not to damage them - they should warm up evenly during blanching and be saturated with the marinade.

Carefully place the finished peppers into pre-sterilized, wiped dry jars. We do not compact the peppers so as not to damage them.

Place the pan with the marinade on high heat, bring it to a boil again and pour in the peppers. Cover the jars with peppers with lids.

We line the bottom of a wide pan with a napkin, place jars of peppers and fill with warm water, slightly short of the neck of the jars. Place the pan on the fire and bring the water in it to a boil over high heat. And, having slightly reduced the heat (so that there is no too rapid boiling), we sterilize: half-liter jars for 10 minutes, liter jars for 15-20 minutes.

Honey is a natural preservative that preserves homemade preparations for a long time, prevents the development of microbes, and gives pepper a pleasant sweetness and wonderful aroma. In our article you will find tips on choosing and preparing products, as well as simple and proven recipes for preparing canned paprika.

To make homemade preparations for the winter tasty and enjoyable all winter, use the following recommendations:

Use only natural bee honey. Both liquid and candied will do. In any case, during the preparation of the marinade, the product will dissolve completely.
Choose ripe peppers without rot or other damage. Before slicing, wash the vegetables in warm water, remove the stems and seeds. Cut large fruits into halves and quarters. Preserve hot peppers whole, after pricking them with a fork or toothpick. This will protect the skin from cracking and maintain the presentable appearance of the peppercorns.
Add dry herbs and spices directly to the marinade. Place fresh herbs (basil, dill, parsley, cilantro, celery) at the bottom of the jar.
If the recipe contains carrots, grate them on a coarse grater or cut them with a curly knife.

Pickled hot peppers for the winter with honey

Marinating in a spicy, sweetish marinade is one of the best ways to prepare hot peppers. The fruits are covered whole or finely cut into rings.

Prepare the following set of products:

hot pepper (any color) – 1 kg;
water – 1 l;
vinegar 9% – 100 ml;
natural honey – 200 ml;
salt – 50 g;
mustard beans – 2 tsp;
head of garlic – 1 pc.;
bay leaf – 4 pcs.;
– 6-8 pcs.;
black peppercorns – 8-10 pcs.

Preparation:

Pour spices into clean jars and add peeled garlic.
Wash the peppers and prick them with a toothpick in several places to prevent the skin from cracking. Place in a container.
Fill the jars with boiling water and cover with lids. Leave to steep for 15 minutes, then drain.
Place the pan on the stove, pour in clean cold water, add salt, mustard, honey and vinegar. Bring to a boil, stirring constantly. Boil for no more than two minutes.
Fill the contents of the jars with marinade, roll up and turn over. Cover with a blanket.

Reference. The twist is stored in the pantry or in a cool place. An open jar can be kept in the refrigerator for a long time.

There is another recipe for whipping up hot peppers. The jars are filled with pre-prepared marinade, covered with lids and placed in a saucepan in a water bath for additional sterilization. For liter jars, 15 minutes is enough.

Popular recipes

Particularly popular among housewives are recipes for preparing peppers, which do not require a lot of time and labor-intensive processing of products. The peculiarity of honey marinade is that it has a self-sufficient taste and preserves vegetables for a long time.

Twists do not require additional sterilization. Shelf life at room temperature is 12 months.

Pepper in honey marinade

Try making sweet peppers in honey sauce using this recipe. Spicy and dried herbs complement the taste of the main component.

Ingredients:

– 5 kg;
garlic – 4 heads;
chili pepper – 1 pc.;
bay leaf, dried herbs of your choice;
water – 4 l;
salt – 80 g;
honey – 80 g;
sugar – 500 g;
vinegar 6% – 0.5 l;
vegetable oil – 200 ml.

Preparation:

Wash, peel and cut the pepper into four parts.
Cut the garlic into halves crosswise.
Prepare a marinade based on water, oil, honey and spices. Pour in vinegar 10 minutes after boiling.
Place the chopped vegetables in the marinade, cook for three minutes, add garlic.
Place hot ingredients into sterilized jars and seal.

With basil and honey

This recipe will appeal to those who are crazy about the taste and smell of fresh basil. You can use greens with purple and green leaves.

Ingredients:

sweet pepper – 6 kg;
vinegar 9% – 100 ml;
water – 1 l;
sunflower oil – 250 ml;
fresh basil to taste;
allspice, bay leaf, garlic;
liquid natural honey – 125 ml;
sugar – 200 g.

Preparation:

Wash the peppercorns, remove the stems and seeds, and cut into four parts.
Prepare a marinade from water, honey, sugar, spices, and vinegar. Add the oil at the end of cooking, 10 minutes after boiling.
Transfer the peppers to the boiling liquid. Blanch for 5-7 minutes.
Place garlic and basil in a glass container and pour the hot mixture. Close with screw caps.

With herbs, carrots and garlic

Fried carrots with garlic make the taste of the preparation more rich. Adjust the amount of garlic at your discretion; this does not affect the safety of the snack in any way.

Ingredients:

– 5 kg;
greens (parsley, dill umbrellas, horseradish leaves, cilantro, parsley) – 300 g;
heads of garlic – 2-3 pcs.;
carrots – 1 kg;
refined sunflower oil (for frying carrots);
honey – 200 g;
water – 1 l;
salt – 1 tbsp. l.

Preparation:

Wash the peppers, peel them and cut them into slices.
Peel the carrots and grate them. Finely chop the garlic. Fry everything in oil.
Place the pepper and roast into the pan. Pour in water, add salt. Heat the mixture over low heat.
Add honey and bring to a boil, stirring occasionally. Cook for 20 minutes.
At the end of cooking, throw in the greens and simmer for two minutes.
Fill the container with the hot mixture and close the lids.

A simple recipe for pickled hot peppers for the winter

This is the simplest and most inexpensive recipe for preparing hot capsicums with a minimum set of products.

Ingredients:

hot peppers of different colors – 3 kg;
water – 1 l;
honey - 2 tbsp. l.;
vinegar 9% – 200 ml.

Preparation:

Wash the peppers in warm water and dry. Prick with a toothpick and leave the tails.
Place vegetables in glass containers.
Prepare a marinade from water, honey and vinegar. Cook for 5-7 minutes and immediately pour the contents of the jars. Close with lids and turn upside down.

Reference. Adjust the amount of honey depending on how sweet you want the marinade to be.

In oil marinade with honey

Use refined oil (sunflower or corn) for cooking if you want a neutral taste. The marinade can be prepared in extra virgin olive oil (pomace olive oil), which is suitable for frying.

Ingredients:

bell pepper – 5 kg;
refined oil – 500 ml;
honey - 4 tbsp. l.;
salt – 40 g;
sugar – 40 g;
water – 500 ml;
bay leaf, black peppercorns, cloves;
vinegar 9% – 100 ml.

Preparation:

Wash the peppers, peel and cut into halves.
Place the pan over low heat. Pour in water, add honey, butter, salt, sugar and spices, and boil.
Add pepper to liquid. Cook for 15 minutes.
Place the vegetables in jars and pour boiling marinade over them. Seal with lids.

With honey and garlic

Paprika prepared according to this recipe has a rich sweet and sour taste and spicy aroma.

Ingredients:

pepper – 1 kg;
water – 200 ml;
oil – 80 ml;
vinegar 9% – 80 ml;
sugar – 1 tbsp. l.;
honey - 1 tbsp. l.;
salt – 1 tsp;
– 4-5 cloves;
bay leaf – 3 pcs.;
black and allspice – 5 pcs.

Preparation:

Wash the pepper, remove the stem and core. Cut into four pieces.
Prepare a marinade with spices and honey. Squeeze the garlic into it using a press.
Place vegetables in boiling liquid and blanch for 10 minutes.
Place hot peppers in jars, fill with liquid and close with screw caps.

Reference. The marinade may be cloudy due to the garlic, but this does not affect the taste at all.

Take tips for preparing canned sweet and hot peppers:

Choose fleshy fruits with thick walls. They are much tastier than the thin-walled ones and do not get soft during the blanching process.
Use colorful paprika to make your snack look colorful.
For marinade, buy flower or linden honey. It has a pronounced aroma. Heat the candied product in a water bath.
It is advisable to add vinegar after the water boils.
To keep the twists longer, be sure to sterilize the jars before adding food.
It is most convenient to seal snacks in small glass containers. Use 0.5-0.7 liter jars.
After sealing the container with lids, turn it upside down, wrap it in a blanket and leave until it cools completely. Then move it to the pantry, cellar or balcony.
Use fresh or dried herbs to prepare the appetizer: basil, cilantro, parsley, dill umbrellas, bay leaf. Paprika goes perfectly with garlic, allspice and black pepper, cloves, coriander, and mustard beans.

Conclusion

Pickled sweet or hot peppers in a honey marinade are good as an independent snack or a savory addition to meat, fish, vegetable dishes and cereals. Honey acts as a preservative and extends the shelf life of products even without additional sterilization.