Pickled Instant Pepper

Pickled Instant Pepper

Pickled pepper is a savory snack that almost everyone likes. It can be served separately, they can add a side dish to the meat dish, it can be used to make salads. Many hostesses harvest this dish for the winter, but there is no need to wait until it is time to open such blanks. Pickled instant pepper is as tasty as canned for the future, but you can eat it the next day, and sometimes earlier.

Cooking Features

Even an inexperienced hostess can pickle peppers in a fast way, but to get the best result, she will need to know a few moments.

  • Whole peppers do not pickle fast. Usually it is cut into long thick strips or pieces of one-fourth or one-sixth of a vegetable.
  • Pepper is different. Marinate better meaty varieties that have a thick skin. From such vegetables snack turns out more delicious and juicy.
  • Metal containers are not recommended for pickling pepper, especially if they are made of aluminum. They give the snack an unpleasant taste, and aluminum forms harmful substances when it comes into contact with acids. It is better to use jars or glass baking molds, plastic containers. Enamelware will do as well. You can use two packages nested inside one another.

The recipes for pepper marinated in a fast way are varied. Sometimes foods differ not only in recipes, but also in cooking technology. Following the instructions accompanying the selected recipe, you will avoid mistakes.

Simple Instant Marinated Pepper Recipe


  • Bulgarian pepper - 0, 5 kg;
  • sugar - 80 g;
  • table vinegar (9 percent) - 80 ml;
  • vegetable oil (refined) - 60 ml;
  • salt - 20 g;
  • garlic - 4 cloves;
  • peppercorns, bay leaf, fresh greens - to taste;
  • water - 1 l.

Method of preparation:

  • Wash the peppers. Blot with a napkin. Cut the fruit in half, remove the seeds together with the stem. Cut the halves of peppers up to 2-3 parts each. Put aside.
  • Boil water, add salt, sugar, and spices to it. While stirring, ensure that the crystals are completely dissolved.
  • Pour in vinegar, stir.
  • Dip the pepper in the marinade. Cook it for 5-7 minutes.
  • Remove the pan from the heat, cover with a lid. Leave the pepper to cool in the marinade.
  • When the marinade is warm, remove the pepper from it. Mix it with chopped greens, skipped through a press garlic and butter. Transfer to a salad bowl or container if you are not ready to eat a snack right away.

The pickled pepper prepared according to this recipe can be eaten immediately after cooking, but after standing in the refrigerator for several hours it will become even tastier.

Marinated Peppers with Onions and Instant Carrots


  • Bulgarian pepper - 0, 4 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • garlic - 5 cloves;
  • water - 0, 4 l;
  • vegetable oil - 30 ml;
  • salt - 20 g;
  • sugar - 30 g;
  • bay leaf - 3 pcs .;
  • black pepper peas - 3 pcs .;
  • table vinegar (9 percent) - 60 ml;
  • fresh greens - to taste.

Method of preparation:

  • Wash the peppers, pat dry with a napkin. Remove the stalk with seed, septum. Pulp cut into large strips.
  • Scrape, wash carrots, dry with a napkin. Grate for Korean salads or cut into thin long strips.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Chop greens with a knife, not too shallow.
  • Cut the garlic cloves into thin plates.
  • Combine pepper with other vegetables and herbs, mix.
  • Put the vegetables in a clean jar or glass baking dish. If you use a can, then for the amount of ingredients specified in the recipe you will need a liter.
  • Mix water, oil, salt and sugar, add spices.
  • Bring water to a boil. Cook brine for 3-4 minutes, having achieved complete dissolution of sugar and salt. Pour in vinegar. Stir, remove the pan from the heat.
  • Fill the vegetables with hot marinade. To prevent the glass from cracking, place a knife under the jar or shape, fill the container gradually.
  • Close the container with any suitable lid. Leave to cool at room temperature.
  • Place a jar of cooled snack in the fridge. The next day, it can already be served.

Even if you cook pickled peppers for this recipe in jars, it will not be used for long-term storage. The shelf life of snacks - 2 weeks, and only if it is stored in the refrigerator.

Italian Pickled Instant Peppers


  • Bulgarian pepper - 1 kg;
  • garlic - 5 cloves;
  • fresh basil - 30 g;
  • olive oil - 80 ml;
  • grape vinegar (6%) - 40 ml;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash peppers, blot with a napkin. Put the baking tray on a parchment paper, without cleaning.
  • Preheat oven to 180 degrees. Put a baking sheet of peppers in it. Bake them for 15 minutes, then turn them over and continue baking for the same time.
  • Fold the baked peppers in a plastic bag, wait 20 minutes. Remove the vegetables from the bag, remove seeds from them, remove the thin skin from them.
  • Pepper pulp cut into large strips. The juice released during this process is poured into a separate container, mix it with oil and vinegar. Add salt and ground pepper, whisk together.
  • Finely chop the basil with a knife, add to the pepper.
  • Finely chop the garlic, put in a container with pepper.
  • Pour marinade over pepper and mix gently.
  • Pepper container close. Put in the fridge.

Pepper will be ready to eat after 6 hours. If you let it stand for a day, it will become even tastier. This appetizer is good in itself, but it becomes more interesting if it is supplemented with feta cheese or similar. This version of pickled pepper corresponds to the spirit of Italian cuisine.

Marinated instant pepper can be prepared all year round, but this snack is especially available in summer. The dish is served separately or as part of a side dish for meat dishes, and is used to make salads.

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