Bell pepper is a very tasty and healthy vegetable with a high amount of vitamin C. The best way to preserve the maximum amount of benefits and taste in it is with salting. We offer you to get acquainted with the most popular recipes for harvesting this vegetable for the winter.
How to choose and prepare bell pepper for salting?
To obtain a quality and tasty product, it is important to know some rules for the selection and preparation of the main component.
Consider them:
- it is better to choose a multi-colored vegetable, they will not only add color, but also much tastier than green;
- fruits are taken only fresh, they should not be rot and other damage;
- it is important that they be approximately the same size;
- before salting, the fruits are thoroughly washed and dried;
- punctures with toothpicks are made over the entire surface.
Important! The best result can be obtained only if the pepper has a sufficiently thick pulp, which will remain after preparation.
The best recipes with step by step cooking
Consider the most popular recipes and step-by-step processes for their preparation. It is important to remember that salting can be carried out in banks or other containers available.
Classic recipe
Most often, salting of bell pepper is carried out in this way.
- The fruits are cleaned of stalks and seeds. Cut into 4 parts.
- Prepare the marinade from the remaining components. Put on fire and bring to a boil.
- After that add pieces of pepper and cook for 5 minutes.
- After this time, the fruits are removed and laid out in previously prepared containers.
- Banks are poured with marinade, covered with lids and allowed to cool.
- After being cleaned in the refrigerator.
The dish is ready for use after 2 days. Fans of herbs and spices can add them. A similar recipe is suitable for the preparation of components of borsch.
Did you know? A similar name was due to the fact that pepper came to our country from Bulgaria. In other countries it has other names.
Hot, fast salting
- The fruits are washed and cut in half. The remaining ingredients are cut into small pieces. Onions - rings.
- All components are added to the selected container and mixed.
- Marinade is made from water, spices and butter. Put on fire and bring to a boil. Vinegar is added at the very end.
- The resulting composition is poured peppers.
- From above lay fabric or gauze in several layers and put oppression.
You can taste the dish after a day.
Cold way
- The fruits are washed and dried. Cut into 2 parts, removing the core.
- Then they are cut into pieces similar to boats.
- For a softer structure, they are placed in boiling water for 3 minutes, and then in cold water.
- Then the vegetable is placed in prepared containers in balls, pouring each with spices.
- For marinade take water, bring to a boil. Salt is added and mixed until it is completely dissolved.
- Then filter and leave to cool.
- Ready brine is poured into the workpiece.
- They cover everything with a cloth and put a press.
- The capacity is set for 2 weeks in a warm place.
- After the time has passed, they are transferred to jars and stored under the covers in the cold.
Important! If you like crispy peppers, then you need to give up blanching.
Despite the fact that the vegetable is slightly salty, it does not lose its taste and aroma.
No sterilization
A similar recipe helps to get pepper similar to baked, but with a slight acidity and at the same time a pronounced smell.
- The vegetables are washed, the stalk and seeds are removed.
- Stacked, strongly tamping the selected container in any suitable way.
- Separately, the water is brought to a boil and peppers are poured with it. Leave for 20 minutes.
- During this time, marinade is prepared: from water, sugar, salt and vinegar. The resulting solution was brought to a boil.
- Water is drained from pepper and poured with marinade. Roll up the lids and wrap for 2 days.
A similar roll is stored in a cool place.
Armenian-style oil
sunflower oil
0.25 L
- The fruits are peeled and cut into 2 or 4 parts. Greens are washed and chopped.
- Marinade is made from spices, oil and vinegar.
- Peppers are placed in a container and blanched for 5 minutes.
- Then immediately put in pre-sterilized jars, while pouring herbs and garlic.
- Marinade is poured on top.
- Banks are placed in a container, filled with water and sterilized. It takes at least 20 minutes.
- After a time, they are immediately rolled up with lids.
- A day later, they are being stored.
It must be stored at room temperature. Taste will not leave anyone indifferent.
Did you know? The homeland of sweet pepper is considered Central and South America, it was from there that he arrived in Europe in the 15th century. Initially, it was used as a decorative plant.
Stuffed with vegetables
Many cook stuffed peppers in the summer, and the stuffing can be different. However, few people know that such a delicacy can be present on the winter table.
- Peppers are washed and removed from seeds and stalks.
- Put in hot water for 5 minutes.
- For minced meat, zucchini and carrots are grated, and onions are cut into cubes. All fry in oil and do not forget to salt.
- After cooling, peppers are filled. They are placed in jars and pour boiling juice.
- Sterilized for 20 minutes, and then immediately rolled up.
Useful salting tips
To get the best result, it is important to familiarize yourself with the advice of professionals who have been salting Bulgarian pepper for many years:
- For salting use only fresh fruits without damage.
- A similar method allows you to save a large number of nutrients.
- For a more expressive taste, you can stew or bake the pepper beforehand.
- Vinegar is added to the marinade only after boiling water.
- Before rolling, it is recommended to add 1 tbsp. To each jar. l vodka.
- To better tighten the lid, after seaming, the cans are turned over.
- Instead of sugar, honey can be added if there is no allergy.