Pickled peppers for the winter without sterilization

Step 1

Prepare jars for pickled sweet peppers for the winter (recipe without sterilization). Wash them thoroughly with a degreasing agent, such as baking soda, then sterilize over steam, in the microwave, or in the oven at 100–110°C. Boil the lids.

Step 2

Wash the bell peppers (red or orange), cut them in half, remove the stems and membranes, and scrape out the seeds. Cut the pods into bite-size pieces. Peel the garlic cloves and cut them lengthwise into 3-4 pieces.

Step 3

In a saucepan with a capacity of at least 4 liters, bring 2 liters of good drinking water to a boil. Drop the pepper pieces in, wait until they reach a boil, and immediately remove the pan from the stove. Important: pickled peppers for the winter (recipe without sterilization) should not be boiled for too long, otherwise the pieces will lose their integrity.

Step 4

Place the pepper pieces in the jars. Work quickly to keep them warm. Pour the oil and vinegar into the remaining hot water, then add the sugar, salt, garlic flakes, bay leaves, and peppercorns. Place over high heat until the pepper pieces dissolve and the marinade comes to a boil.

Step 5

Pour the hot marinade into the jars, making sure to sprinkle peppercorns and garlic into each jar. Pierce the jars with a wooden skewer in several places to ensure there are no empty spaces.

Step 6

Close each jar tightly with a lid, turn it upside down, and wrap it well. Bell peppers for the winter (recipe without sterilization) should cool slowly—this way, the preparation can be stored even in the pantry.

Hot peppers for the winter without sterilization – a recipe you'll definitely thank us for. It's incredibly simple to prepare, and the results are simply delicious! If you love spicy dishes, you'll definitely appreciate it. Just imagine: no sterilization required (jars don't count), a very short list of ingredients, and the entire pickling process takes no more than 30 minutes. Best of all, there's no risk to your eyes or mucous membranes, as you don't even have to cut the hot peppers! You can serve the finished pickled peppers not only as an appetizer, but also use them in other dishes, such as salads and sandwiches.

Pickled peppers for the winter are a serious contender for traditional cucumbers and tomatoes. This homemade preparation makes a great addition to meat dishes, salads, and appetizers. You can even eat them straight from the jar—it's delicious! This collection features our best, tested recipes. And not only with sweet bell peppers, but also with hot ones!

Be sure to make some pickled peppers for the winter: it's incredibly simple, and the results will delight any fan of such snacks. The ingredients are also readily available, especially during the season. Simply buy some bell peppers and follow this recipe: slice them and marinate them with oil and vinegar for a few minutes. Then, place them in jars and wrap them in a thick blanket or throw to allow for additional heat treatment. Pickled sweet peppers prepared this way will keep well all winter, even outside the refrigerator. Definitely worth a try!

Bell peppers marinated with garlic for the winter are a wonderful idea for preserving. Their undeniable advantages include ease and speed of preparation and a delicious result. Bell peppers are delicious on their own—aromatic, sweet, and don't require any special spices. Our recipe calls for the most traditional ones: garlic, black pepper, and bay leaf. Use odorless vegetable oil. You can replace the table vinegar with white wine vinegar, increasing the amount by half. It's best to use red peppers—simply because they look beautiful. We calculated the proportions for three half-liter jars.

A popular snack since Soviet times, lecho, a winter snack prepared without sterilization, remains a favorite among home-preserved dishes. What is lecho? It's sweet peppers stewed in a tomato sauce with minimal seasoning. The sauce should outweigh the peppers, and this sauce can then be used in a variety of dishes. Lecho can be served hot or cold, as an appetizer or side dish. It can be used to stew chicken or meat, and is delicious with scrambled eggs or pasta. Preparing lecho for the winter in jars is very easy. It doesn't require sterilization. Sometimes a little vinegar is added to improve preservation. There are countless traditional lecho recipes: with or without vinegar, with or without carrots, zucchini, and onions, with or without fresh tomato sauce, or with tomato paste diluted in water. The amount of pepper and vegetables can be varied, and the salt and sugar can be adjusted to taste. There's just one caveat: the most delicious lecho comes from vegetables grown in your own garden or bought at the market during the peak season.