Bell pepper contains many useful substances that are stored after heat treatment, so preservation from it has undoubted advantages. We will consider how useful this sweet vegetable is and how to choose it, as well as learn simple recipes for its pickling and cooking recommendations.
Useful properties of bell pepper
Due to the high content of vitamins and minerals in this vegetable, regular use of it in food well strengthens the immune system. The use of this product in an amount of 40 g allows you to provide a daily intake of vitamin C, which, in turn, will help prevent the appearance of many viral diseases, flu, and SARS.
The presence of vitamin C and P positively affects the cardiovascular system - strengthens the walls of blood vessels, increases their elasticity. The constant intake of these elements is an excellent prevention of thrombosis and atherosclerosis, as well as the occurrence of stroke.
The described product is very useful for women during pregnancy. The high content of carotene and B vitamins has a beneficial effect on the growth and condition of hair, nail plates, skin, and also has a good effect on vision. Pepper contains carotenoids, including lycopene, which persists after heat treatment.Did you know? Heat treatment carries up to 30% of vitamin A, up to 40–45% of vitamins B1, B2, PP, up to 90% of vitamin B9, and from 50 to 90% of vitamin C. Vitamin E and B6 are almost completely preserved.
In general, after heat treatment, peppers lose about half of their beneficial properties and a considerable proportion of vitamins, but they become more acceptable for people with gastrointestinal problems. Most often, this vegetable is recommended to fry or stew: in this form, it retains almost all of its antioxidants.
The constant intake of sweet pepper helps men prevent the occurrence of bald patches on the head, as well as reduce them if any. It contains the so-called hormone of happiness, therefore it helps to fight depression, nervous disorders, as well as insomnia.
And the vegetable helps to concentrate and improve memory, therefore it is recommended for people with mental labor. Peppers are also recommended for diabetics. The antioxidants that are contained in it contribute to blood thinning, reduce blood pressure.
Italian scientists have found that bell pepper contains many elements that reduce the appearance of cancer cells, and especially a green vegetable - for the prevention of oncology, it is recommended to include one such copy daily in the diet.
- But, despite a large list of useful properties, the vegetable in question has certain restrictions on eating fresh food:
- some gastrointestinal diseases (high acidity and peptic ulcer, gastritis);
- coronary heart disease;
- hemorrhoids;
- liver and kidney disease;
- epilepsy;
- hypotension;
- allergic reaction.
This does not mean that pepper should not be eaten at all, but the amount of food consumed should be limited. In any case, in the presence of any diseases, and especially with their exacerbation, you should discuss your diet with your doctor.
How to choose and prepare bell peppers for pickling
For preparations, you should choose a whole and fleshy vegetable with a smooth surface, without damage and stains. Before the pickling process, the fruits are washed well with tap water. Ponytails and seeds are then removed. If pickled in pieces, then cut the vegetable into the necessary parts.
Important! Off-season bell peppers may contain many pesticides that harm the body. Therefore, it is necessary to make preparations during the period of mass ripening of the vegetable.
The best recipes for pickled bell peppers
Consider some simple options for pickling this vegetable. For them, it is best to take fruits of different colors - such a blank will look more interesting and appetizing. First, when preserving, you need to prepare the container - sterilize glass jars and lids for them with the method you are used to.
Classic recipe
refined sunflower oil
120 g
- Wash and peel the pepper. Cut it into longitudinal slices and put in an enameled bowl.
- Pour boiled water over the vegetable slices, mix, cover and let stand for 10 minutes.
- Chopped and washed garlic into petals.
- Remove the pepper strips from the water and pour 600 ml from the liquid remaining in the bowl.
- In the taken infusion add salt, sugar, butter and boil.
- In a boiled marinade, throw the garlic petals, strips of pepper and stir. Cook for 6–7 minutes, gently stirring with a wooden spatula.
- Pour vinegar and mix again 1 minute before cooking. Bring to a boil by closing the lid.
- Arrange the resulting dish in jars to the top and roll up.
- Then preservation should be turned upside down, wrap up and allowed to cool.
Video recipe
Classic Recipe Video Recipe: Classic Recipe
Did you know? Peppers of any color are perfect for preservation, but it should be borne in mind that green, black and purple fruits are immature, and, accordingly, contain the least amount of vitamins and sugars. Most vitamin C is in red fruits, and carotene is in orange. Yellow varieties have more potassium and phosphorus.
Quick recipe with garlic and parsley
This delicious side dish does not apply to winter preparations, and it can be eaten in a few hours.
parsley (basil or other herbs)
0.5 beam
olive oil
3-4 tbsp. spoons
vinegar
1-2 tbsp. spoons
salt, ground black pepper
taste
- Wash pepper and pierce each in several places with a fork.
- Lay out the baking dish with baking paper, place the prepared fruits in it.
- The oven at a temperature of 180-190 ° C for half an hour. Black tan marks should appear on the peppers. In order for the vegetables to bake evenly, 15 minutes after being placed in the oven, they need to be turned on the opposite side.
- Wrap the finished vegetables in a bag and let it stand for another 15 minutes. This procedure will contribute to its better peeling.
- Remove the peel from the peppers, cut into strips, and drain and save the resulting juice (it will be needed for the marinade).
- Finely chop the greens.
- Chop the garlic into thin slices.
- Add wine vinegar, oil to the drained juice, mix well.
- Put chopped greens and garlic in strips of vegetable, pour them with marinade, salt and pepper.
- Mix everything well, cool, tightly close and let it brew in the refrigerator for at least 5-6 hours.
Video recipe
Quick recipe with garlic and parsley Video recipe: Quick recipe with garlic and parsley
No sterilization
Many housewives prefer to choose recipes in which they do not need to sterilize the workpiece, as this saves a lot of time.
refined sunflower oil
100 g
mustard seeds
1 teaspoon
- Wash and peel the pepper. Cut it into arbitrary slices.
- Peel, wash and chop garlic randomly.
- Pour purified water into the pan, put salt, sugar, butter, garlic and mustard seeds in it.
- Bring the mixture to a boil, and then add vinegar, pepper wedges to it. Allow them to settle for 5 minutes and only then mix.
- Cook for 10 minutes, stirring occasionally.
- Arrange pepper slices in jars and pour boiling marinade.
- Roll up jars and wrap until cool.
Video recipe
Without sterilization Video recipe: Without sterilization
In oil
rock salt
2 tbsp. spoons
refined sunflower oil
200 g
allspice
5–7 peas
- Wash, peel and cut the peppers into quarters or large strips.
- Pour water into the pan, put butter, salt, sugar, vinegar, laurel and allspice.
- Stir, cover and boil.
- Add the first part of the pepper strips, cook after boiling for 5-7 minutes.
- Pull out the vegetables with a slotted spoon and arrange them in jars.
- Repeat cooking the remaining portions of pepper, filling them with all the cans.
- When all the strips are welded and laid out in jars, they will need to be poured with boiling marinade.
- Roll up the jars and wrap them until they cool completely.
Video recipe
In oil Video recipe: In oil
Did you know? Sweet pepper is called Bulgarian only in the post-Soviet space, so during the period of the existence of the USSR it was imported mainly from Bulgaria. The birthplace of this vegetable is South America, where it is still found in the wild.
Whole
For this cooking option, less labor is required (no need to peel and cut vegetables), but more packaging for preservation. In this case, medium-sized peppers are suitable, easily passing through the neck of the jar, which will be convenient to take by the tail during the meal.
Sweet pepper
how much will enter the bank
rock salt
3 tbsp. spoons
refined sunflower oil
500 g
- Wash the fruits. Prick each of them with a needle and put in a pan.
- Pour whole vegetables with water and bring to a boil.
- After boiling, turn off the heat and put the fruits in banks.
- Pour 3 liters of water, where the fruits were blanched, into a saucepan, put salt, sugar, butter, and as soon as it begins to boil, vinegar.
- When the marinade has begun to boil (and everything is dissolved in it), they should immediately pour the whole fruits and roll up the jars.
- Rolled cans should be turned over and wrapped until cool.
Important! All preservation should be stored in a place protected from sunlight, since under their influence almost all vitamins that survive heat treatment are destroyed.
In a honey-vinegar marinade
granulated sugar
2 tbsp. spoons
rock salt
2 tbsp. spoons
- Wash and dry the pepper or wipe it dry with a towel. Then cut it in half and peel.
- Cut the halves into strips (each into 6 longitudinal strips).
- Pour water into the pan, throw salt, honey, sugar and butter into it.
- Bring everything to a boil and add vegetable strips. Cook them for 5 minutes after boiling again.
- At the end, put vinegar and mix well.
- Quickly arrange the vegetable slices in jars and pour them with boiling honey-vinegar marinade.
- Roll up the cans and wrap until cool.
Additional Cooking Tips
Professional chefs give the following recommendations for pickling bell peppers:
- it should not be boiled for more than 5 minutes, otherwise the vegetable will be too soft;
- it is permissible to pickle not only sweet varieties, but also bitter varieties, as well as combine different varieties and colors;
- the peel will quickly separate from the fruits, if you still put hot vegetables in a bag of polyethylene and allow time to steam;
- for fruits that are pickled in slices, take small cans, mainly 0.5 liters. But vegetables in general are better to pickle in larger dishes (3 l);
- the vegetable in question is in good harmony with tomatoes, carrots, onions, cabbage, it can be stuffed with vegetable mixtures of them before the pickling process itself;
- it is also possible to add herbs and spices to taste, for example, laurel leaves, dill, garlic, various herbs.
Pickled bell peppers will delight you in cold weather with their taste and mouth-watering bright color, as well as preserved healthy substances. There are many not too troublesome recipes for pickling it, and in the article we have given only part of them.
