Pickled bell pepper

Category: Culinary recipes
Kitchen: Russian
Pickled bell pepper

Ingredients

Bell pepper (yellow only) 6 kg.
Garlic (cut into plates) 10-15 teeth.
Dill 3 bundles.
Red hot chilli pepper 3 pieces.
For brine:
Raw water 10 liter
Coarse rock salt (you can also use the usual fine, but a little less) 2 glasses.

Cooking method

  • Hello everyone! In many of my recipes, especially in the autumn-winter period, I use bell peppers, but not purchased ones, namely pickled ones, I often replace them with fresh ones in winter preparations of various dishes, it is much better than the purchased winter greenhouse. Having laid out this recipe in the Tea Gazebo, I began to receive requests to make this recipe separately, which I actually do.
  • Leave the bell pepper for 1-2 days in the kitchen, just spread it out on the table so that it "withers" a little. After which it can already be rinsed. Then each pierce with a fork or a needle in 2-3 places through and through. It is more convenient to do this on the board, and not in your hands !!! Place the pepper in any suitable container, mixed with garlic and coarsely chopped dill. For brine, just stir the salt in cold water! Pour in the peppers, cover with an inverted plate and put a little pressure (so that the peppers are completely covered with brine), cover. We just leave the pepper in the kitchen at room temperature for several days. It is difficult to say in advance how many days the pepper will ferment. It all depends on the temperature in your kitchen! The warmer, the faster it will happen ... It may take 5 days, maybe 3, and maybe all 10 ... But it is difficult to “overexpose” the pepper, it doesn't make the weather for a couple of days here or there! Correctly fermented peppers should be crispy and firm.... Cooking cans, you just need to wash them with hot water and soda! We put the pepper (with garlic and dill) in a colander and let it dig out well, even squeezing it a little, squeezing it out ... We no longer need the brine.
  • We put the pepper in the jars, squeezing the brine again. You need to stack quite tightly, ramming well with your hand! To the eyeballs! If brine forms at the bottom of the can, drain it too ...
  • Further OPTIONS are possible:
  • 1 - Peppers in jars (as they are, WITHOUT BRINE!) Can be sterilized for 10 minutes (after boiling water in a saucepan !!!) and rolled up.
  • 2 - Peppers in cans can be poured with NEW fresh brine in the SAME proportion. True, very little of it will be needed (since there is very little free space in the jars!), Say, 1 liter of water + 1/5 cup of salt.
  • If we roll up the pepper, then it is better to pour boiled HOT brine. Then sterilize for 10 minutes and roll up.
  • If we do not roll up, then fill it with COLD brine! We cover with plastic lids and send for storage to any cold place ...
  • All these actions with banks can not be done at all, but simply remove the bucket of pepper in the cellar or a cool place. The longer the pepper stands, the more delicious it becomes.
  • Large photo:
  • Pickled bell pepper
  • Friends, I will tell you in all honesty, if after all the manipulations you serve this snack to men, and even under a glass, then everything that you will do from the blanks in the future, then only this pepper ...
  • P.S Similarly, green hot peppers are made (only green) in the photo I managed to turn red
  • Large photo:
  • Pickled bell pepper
  • Source: / Yeva64


Yunna
Zachary, the second batch has already fermented tomorrow I will close for the winter, And the first one in a week was eaten together with my husband (though I made 3 kg of pepper) The recipe is cool!: girl-yes:
Linadoc
Zakhar, clever girl! Great recipe!
Elena Kadiewa
Ndaaaa, I decided to finish with the blanks, but there are 3-4 kilograms of Bulgarian and 1.5 kilograms of spicy ...
A.lenka
Zachary, well, what are you doing, huh? Now to buy pepper again or what? Now I just can't NOT add pepper ...
Elena Kadiewa
So I am about the same, we must do! But tomorrow!
Svetta
Zachary, thank you for the recipe!
Back in 1976, we were students in the village for a month, harvesting. We were given food in a rural warehouse. And here we are, 15 slender city girls 18-19 years old a day ate a bucket of such pepper !!! I still remember its taste !!! I still remember the immense barrel of this pepper! How delicious it was !!! I've tried all sorts of recipes, it's all wrong, but yours is right to the point.
Tomorrow I'll buy pepper and nakvash, by all means !!!
Gaby
Zakhary, I've already fermented it with pepper, delicious. It is correct that I put the recipe as a separate topic.
Zachary
Quote: Gabi
It is correct that I put the recipe as a separate topic

Well, the people demand, kudazh devatsya.
julia007
Zachary, I will definitely use it. Thank you so much for your recipes, they are all great.
Zachary
Quote: julia007

Zachary, I will definitely use it. Thank you so much for your recipes, they are all great.
The main thing is that everyone is happy
Kokoschka
Zacharywhat a wonderful recipe!
I thought I did everything I wanted, but no ...
I will be away for two weeks, I hope the pepper will not end during this time ...
... Matbukha has already made, notable sauce !!!
Florichka
Quote: Zachary
just put the bucket of pepper in a cellar or a cool place. The longer the pepper stands, the more delicious it becomes.
And to clean up the cellar without any brine? If in the same bucket, not in jars?
Zachary
Quote: Florichka
And to clean up the cellar without any brine? If in the same bucket, not in jars?
clean the bucket in the cellar as it is, if there is a white mold on top, it doesn't matter, rinse the pepper under water and serve it to the table.
Florichka
Well, it's still not clear whether the brine should be drained or not. So I poured it with brine, fermented it and immediately into the cellar, do not drain the brine? it turns out that we drain the brine if we spread the current through the banks.
Irishk @
Why only yellow, and if spicy, then green?
I fermented last year, different spicy and green and red, everything is wonderful to ferment. After pouring with brine (I have 2 tablespoons of salt for 1 liter of water, a spoonful of mustard powder, I put it in the cellar, it sauces there slowly. True, we do not eat in huge quantities, I made a 3 liter jar.
Gaby
Zakhary, and I understood why only yellow pepper is fermented, it is denser, and red pepper will crumble, soften? Right? I squeezed the pepper today and I felt it.
Zachary
Quote: Gabi

Zakhary, and I understood why only yellow pepper is fermented, it is denser, and red pepper will crumble, soften? Right? I squeezed the pepper today and I felt it.
Yes, that's right, red pepper turns into a smudge and does not have the same taste effect as yellow
Svetta
Quote: Zachary

Yes, that's right, red pepper turns into a smudge and does not have the same taste effect as yellow
Do you need yellow thick-walled pepper? or just a light yellow common bell pepper like Belozerka, how about stuffing with thin walls?
Zachary
Quote: svetta
Do you need yellow thick-walled pepper? or just a light yellow ordinary bell pepper like Belozerka, how about stuffing with thin walls?
Yes exactly.
Svetta
Quote: Zachary

Yes exactly.
Eh, there were a lot of my own gorgeous yellow pepper at the dacha, it's all over.
Can't it work with regular pepper? On the collective farm, we ate simple ordinary light green peppers from a barrel.
crane
Quote: Zachary
Do you need yellow thick-walled pepper? or just a light yellow ordinary bell pepper like Belozerka, how about stuffing with thin walls?
Yes exactly.
So you can also ferment Belozerka?
Svetta
Quote: crane

So you can also ferment Belozerka?
I realized that no. So I asked again about regular pepper.There is no answer yet.
Gaby
Girls, the usual yellow pepper, which is full in the market and it is also cheaper than red, green. Or did I understand that, Zachary enlighten?
Zachary
I apologize for being misled. Girls are the most common yellow bell pepper, it is now full on the market.
Svetta
Quote: Zachary

I apologize for being misled. Girls are the most common yellow bell pepper, it is now full on the market.

URAAAA, allowed !!!
Anatolyevna
Zachary, Go to the gazebo! They want to see the beauty of the Crimea.
Zachary
Quote: Florichka

And to clean up the cellar without any brine? If in the same bucket, not in cans?

First, we ferment in a warm place and then we put this bucket in a cool place
Elena Kadiewa
Uraaaa! And do not strain, do not pour!
Zachary
Quote: elena kadiewa
And do not strain, do not pour!

Not everyone has a cellar. That's what banks are for
Elena Kadiewa
I have it!
Shelena
Zachary, thanks for the detailed recipe. : flowers: I wanted to try such a varanth of the preparation of pepper, but the question arose: "Which glass for salt are you using: 200 ml or 250 ml?"
Elena Kadiewa
Zachary, but together both Bulgarian and spicy-is it impossible? Wouldn't it be? Well, I don't have a big container anymore in the country!
And in pursuit, I have a large, hard pepper, it is just now starting to blush in the house, but you can't ferment it? And I have it a lot
Yunna
elena kadiewa, Lena, in the recipe and spicy several pieces lie down, when for the first time I cooked 6 pieces of spicy poklala for half a portion, well, it was weak, I tried it. Now I put more on a full portion. The sour is a little weaker, it got colder outside at night, and my husband left the window in the kitchen open. Today I tried the second batch of pepper in the morning, it's too early to close, let it sour for a couple of days.
Zachary, I'm sorry I got in.
Elena Kadiewa
I have it, too, semi-sharp, and there are 10 burning pieces, so I want it all together. And about this one, which is thick, fleshy, is it possible?
Yunna
Lena, I liked the thick, fleshy one more, and my husband likes the thin-walled one, it is softer, as it were.
Elena Kadiewa
Yunna, Oh, thanks! Everything went to do!
Divnay
ZacharyYesterday I was at 3 markets, only red peppers are sold, but there are no yellow peppers. : pardon: Apparently we will have to make jerky.
Zachary
Quote: Shelena
"Which glass for salt do you use: 200 ml or 250 ml?"
I have 200 gr
OlgaGera
What a recipe!
And again you need to go for pepper. I will go
I will definitely do
Thank you,Zachary!
Candy
I'm completely new to blanks, I don't understand which pepper is which. The day before yesterday I bought a pepper, but we only had green in the neighborhood, I'll try it. And what could be wrong with him?
csv
And at what stage of cooking should hot peppers be used? Pour brine along with Bulgarian?
Zachary
Quote: ksv
And at what stage of cooking should hot peppers be used? Pour brine along with Bulgarian?
If you want exactly hot pepper, then the technology is the same. If only bell pepper is a little hot for taste.
Zachary
Quote: Candy
And what could be wrong with him?
Any pepper will ferment
Candy
Thank you! calmed)))
csv
Yes, Zakhary, I want to make exactly bell peppers with spicy. So I didn't understand when to lay down the bitter one?
metel_007
Zachary, hello, I bought 6kg sweet pepper and 3kg bitter pepper. Do you think you can ferment together or better separately?
Zachary
Quote: metel_007
Zakhary, hello, I bought 6kg sweet pepper and 3kg bitter pepper. Do you think you can ferment together or better separately?
Ferment everything together without any problem.
Quote: ksv
Yes, Zakhary, I want to make exactly bell peppers with spicy. So I didn't understand when to lay down the bitter one?
Add hot pepper as much as you like, any options are possible.
Elena Kadiewa
Zachary, and the brine should be very salty? I tried something today, I don't feel salt at all, this year we have brought such unsalted salt, we have to adjust all the recipes!
Zachary
Quote: elena kadiewa
and the brine should be very salty?
Well, how will it be salted then ???

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