Aug 15, 2017
Pickled cucumbers with bell peppers for the winter are an excellent vegetable snack. If desired, pickled vegetables can be cut, seasoned with vegetable oil, you get a delicious winter vegetable salad. 🙂
Ingredients:
- 2 kg small cucumbers
- 800 g sweet pepper,
- 4 sheets of horseradish
- 8 blackcurrant leaves,
- 2 teaspoons of citric acid,
- 8 dill umbrellas,
- 2 tablespoons of salt
- 8 cherry leaves
- 2 liters of water
- 2/3 cup sugar
- 2 heads of garlic.
Cooking:
1. Soak fresh cucumbers in cold water for 3 hours.
2. Then wash them well and cut off their ends on both sides.
3. Wash the pepper, remove the seeds along with the stalk, cut lengthwise into four parts.
4. Wash and dry the jars. In each jar, put a sheet of horseradish, 2 leaves of currants, cherries, 2 dill umbrellas and a few pieces of bell pepper.
6. Fill the filled jars with vegetables with pre-prepared boiling water and let stand for 20 minutes.
7. Peel the garlic and cut into thin slices.
8. Drain the water from the cucumbers back into the pan and add the prepared garlic to the jars.
9. Bring the water drained from the vegetables to a boil, add salt, sugar and let it boil intensively for 2 minutes. Collect foam from the marinade, turn off the heat, add citric acid and mix.
10. Pour jars of vegetables with marinade, cover with lids and roll up.
11. Wrap the jars with a blanket for 3 hours.
Store pickled peppers in a regular pantry.
Hello! Today I will tell you how to cook pickled cucumbers with bell peppers for the winter. Such a juicy snack is sure to come in handy in the winter. Cucumbers can be served with potatoes or other side dishes. And you can pickle vegetables in different ways.
Sweet pepper for preservation can be taken in one or more colors. If cucumbers are harvested in liter jars, then you need to take small vegetables. It is recommended to cut off the tips of the cucumbers, so beautiful and there is nothing superfluous.
For pickling, you need table vinegar. Salt can be used both coarse and fine. And pickled cucumbers are not complete without the addition of granulated sugar. Due to this ingredient, vegetables will have a slightly pronounced sweetish aftertaste. As for greens, you can put a sheet of horseradish, blackcurrant or cherry on the bottom of the jar, and be sure to have a dill umbrella. With these components, you get a fragrant marinade for cucumbers.
Pickled cucumbers can be used to prepare first courses, salads or snacks. Jars of cucumbers are stored in a dark, cool room, usually a basement or cellar.
Ingredients for making pickled cucumbers
- Pure water - 600 ml.
- Fresh cucumbers - 500 g.
- Sweet pepper - 2 pcs.
- Dill umbrella - 1 pc.
- Salt - 2 tsp
- Sugar - 1 tsp
- Table vinegar - 2 tsp
- Horseradish leaf - 1/5 pc.
- Bay leaf - 1 pc.
- Black peppercorns - 5 pcs.
- Garlic - 2 tooth.
How to cook pickled cucumbers with bell peppers for the winter
The number of ingredients is indicated in a 1 liter jar. Therefore, if you need to roll up a three-liter jar, then you need to take three times as many of all the ingredients. You can leave the amount of greens, garlic unchanged. Rinse the cucumbers thoroughly under water, cut off the tails. Bring the marinade water to a boil in a saucepan.
Rinse the sweet pepper with water, cut into 4-6 parts and remove the seeds. Rinse the pepper pieces with water. 
Put peeled garlic, peppercorns and bay leaf in a clean glass jar. Rinse dill and horseradish leaves with water, put in a jar. 
Fill the jar with cucumbers and chopped peppers. It is very convenient to fill a jar with such vegetables. Where a cucumber does not fit, you can place a slice of pepper. 
Now you need to pour cucumbers and peppers with water. Leave the vegetables covered for about 15-20 minutes. 
Then you need to drain the water from the jar and bring to a boil again. And in a jar, pour table salt, sugar and pour table vinegar. 
Fill the jar to the top with water. Put a tin cover and preserve with a special key. Turn the jar of cucumbers upside down, cover and leave overnight. 
For storage, take pickled cucumbers to the basement. After about a month, you can already take a sample. Cucumbers should be well marinated. Bon appetit! 
Pepper gives a special taste to cucumbers in preservation. These vegetables are in perfect harmony with each other, and the workpiece has a rich aroma. The easiest way to diversify an already familiar taste is to add slices of sweet pepper to the jar.
Recipe of the day: pickled cucumbers with bell peppers.
Cooking time - 2 hours, and from the indicated amount of ingredients 1 liter of preservation is obtained. 
Ingredients:
- cucumbers - 0.7 kg;
- sweet pepper - 3 pcs.;
- water - 0.5 l;
- horseradish leaves - 1 pc.;
- horseradish root - 1.5 pcs.;
- garlic - 4 cloves;
- currant leaves - 3 pcs.;
- bay leaf - 2 pcs.;
- black peppercorns - 4 pcs.;
- allspice peas - 3 pcs.;
- salt - ½ tbsp;
- sugar - 1 tablespoon;
- vinegar - 1 tbsp.
Recipe with photo step by step:
If you want crispy pickled bell pepper pickles, then initially you should use only the freshest and most resilient vegetables. Before preparing the preservation, soak them in cold water for an hour (you can add a few ice cubes to the water). Then the cucumbers will be very crispy and juicy. At this time, you can prepare the jar and the lid for twisting. Wash them with baking soda and rinse thoroughly with cold water. Then you need to sterilize the jar for about 15 minutes in a preheated oven or on a steam bath. Hold the lid in boiling water for 10 minutes. Put the prepared dishes on a clean towel and let dry.
Rinse cucumbers thoroughly under running water. Cut off the ends so that later they do not give the preservation a bitter aftertaste. Pepper should also be washed and dried with a paper towel. Cut off the stem and remove the seeds. Cut it into fairly large strips. Peel the garlic and horseradish root. Rinse all greens in cool water and pour over boiling water. Lay out on a clean kitchen towel and let dry.
Put all the greens in a sterilized jar, add: bay leaf, peppercorns, garlic and horseradish root cut into pieces. Then pack the cucumbers tightly in the jar, placing pepper strips between them. Boil water and pour into a jar to the brim. Cover the container with a lid and leave for 40 minutes. After that, pour the water into a container for boiling and put on medium heat. Add salt and sugar to the water. Bring the marinade to a boil and boil for 7 minutes. Then turn off the stove and add vinegar to the pan, mix the marinade thoroughly.
Pour hot marinade into a jar of cucumbers and peppers and seal with a lid. Carefully turn the glass container over, cover with a blanket and leave to cool. Store pickled cucumbers with bell peppers in a cool place. Bon appetit!
We also recommend trying
Several jars of pickled or pickled cucumbers should always be in the pantry or on the mezzanine. Even next summer, when the new crop is ripe, last year's pickles may be needed for cold soups or salads. For flavor, you can add bell pepper to a standard cucumber roll, which is useful for salads or as an appetizer. We offer to make pickled cucumbers with bell peppers for the winter with vinegar without sterilization.
Pickled cucumbers with bell pepper for the winter
As a rule, this amount of vegetables indicated in the recipe is enough to roll up 2 two-liter jars. But in any case, it is necessary to look at the capacity of the container: cucumbers should fit snugly against each other, filling almost the entire space.
In stores or on the market, you can find a special set of spices, or you can assemble it yourself. Most often, horseradish root, cherry and currant leaves, dill umbrella, rosemary, thyme, parsley are placed in a jar of cucumbers.
Selected cucumbers must be tasted. All vegetables of the same batch have the same taste, so if the selected cucumber is slightly bitter, you need to soak all 1.5 kg in cold water, changing it several times.
Ingredients:
- 1 1/2 kg medium cucumbers,
- 3 medium onions
- 3 large bell peppers,
- 7 tablespoons of sugar
- 190 ml of table vinegar,
- 3 tablespoons of coarse salt,
- fragrant herbs for seaming.
Cooking process:
After soaking, the cucumbers are washed under running water, the ends are cut off, as this is the most bitter and tasteless part. The jars are sterilized in a convenient way, dried and aromatic herbs, onion and pepper cut into rings are carefully lowered into them.
Bulgarian pepper should not be finely chopped. In some cases, it is enough to divide the peeled vegetable into 4 parts, but, at your discretion, you can cut it into thick strips. Cucumbers are laid out last on the banks.
After the pimply cucumbers are distributed over the banks, they are poured with boiling water to the top. The next 20 minutes, the jar and vegetables are warmed up, then the marinade is poured into the pan.
For 2 liters of water, add 7 tablespoons of sugar and 3 salt, after boiling 190 ml of vinegar is poured. Immediately after this, the marinade is poured into jars. Banks roll up while they are hot.
