Sweet peppers with butter and honey

Sweet peppers with butter and honey

Category: Blanks

Ingredients
The products are given in proportions for 5 1/2 liter jars
Sweet red pepper	3 Kg
Water	0,5 l
Sunflower oil	200 g
Honey	4 tbsp. spoons (full)
Salt	2 tbsp. spoons
Sugar	2 tbsp. spoons
Bay leaf	5-8 pcs
Allspice peas	5 pieces
Black peppercorns	10 pieces
Carnation	5 buds
Vinegar 9%	100-120 ml (70% vinegar essence - 1 tbsp.spoon

Cooking method

• My pepper, cut and cleaned of seeds.
• Cut the peppers into large pieces and place them in a large saucepan.
• Mix pepper with butter, honey, water, salt and sugar.
• Spices, so as not to interfere, can be tied in gauze or a special device. I have a silicone brew tip.
• We put the pan on a moderate heat. Stir the pepper all the time with a wooden spatula, for even heating.
• Gradually, all the pepper will warm up, settle and be in the marinade.
• Boil the pepper with butter and honey for no more than 5-7 minutes.
• Finally, add vinegar.
• We spread hot pepper with marinade with a fork or tongs into prepared sterilized jars and close.
• It is not necessary to sterilize the pepper and honey in a water bath.
• Bon Appetit!

The dish is designed for

5 half liter jars

Note

Last year I prepared sweet peppers for testing according to this recipe and in winter I regretted that I had closed only 5 jars.
The pepper flew away at lightning speed. One jar for lunch, and then my husband looked into the basement and swore that he had prepared a lot of sweet pepper, but it was not enough for this recipe.
If we compare pickled bell peppers and peppers with honey, then the latter, of course, tastes better.
Honey brings to the taste of pepper something so sweet, spicy.
It is best to preserve red rotunda with honey - fleshy round peppers.
But ordinary red pepper with honey is also good.

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Nelechka, what a recipe!
I will definitely do more!
I love peppers!
Thank you!

Nelechka! The recipe is superb! And the main thing is very timely ... for me.
Can yellow peppers be cooked like that? I now have exactly yellow, no red

[Elena]

Elena, if you like pepper, then this recipe is for you! Very soulful pepper turns out!
Lena, in my photo in jars, just red and yellow mixed peppers. So you can. There is no difference, the main thing is that there is a fleshy pepper. Thick-skinned!

Thick-skinned!

Thick-skinned, thick-skinned I'm already cleaning, cutting, mixing ...

[Nelya]

Nelyawhat a wonderful recipe. As soon as the pepper is cheaper, I will definitely cook it.

[Ludmila]

Ludmila, I will also make this preparation later, as soon as I deal with my tomatoes. And sweet peppers hang on the bushes, but still green. I'll probably take a bag at the bazaar for preparations for the winter, only later.
And I remembered this recipe today, when I closed the blue ones in oil. This is the jar in the photo from last year yet. Even that year, I was going to exhibit this recipe, but at first there was no time, then I forgot, and then it was too late. The harvesting season is over.

Thick-skinned, thick-skinned I'm already cleaning, cutting, mixing ...

Helen, well, you are nimble! I didn't see your post right away. While I'm pouring tomato juice into cans, and you've already prepared the pepper.
I will wait for your opinion!

[Nelya]

Nelya, thanks for the recipe, soon the peppers will be cheaper, then I will definitely close it!

[Evgeniya]

Evgeniya, yes, it is better to close this pepper at the end of summer or in autumn. When there is a lot of pepper, and it is already well ripe! But about the cheapness, I don't know what will happen this year! Will we wait or not? Yesterday I looked at the price of onions and And how to make supplies for the winter

[Nelya]

Nelya, took away to bookmarks. I will definitely try! Thanks for the recipe!

[Nelya]

Nelya, thanks for the recipe!
The pepper is on its way, I have a variety of gogoshary, I believe that this is the fleshy pepper and the sweetest. There is red, but still a little, I will definitely cook it, but later, when it turns red more. So far I have bookmarked it!

[nila]

Oh, this is a delicious pepper. Just going to do it too. I bought 37 peppers in Auchan for these purposes. So it is waxy in color, but it lay there for a couple of days - it turned orange. I'll hold it a little more (for beauty) and roll it up.
Thank you, nilathat indicated the number of cans, otherwise this moment was not recorded for me.

Nelichka, thanks for the interesting recipe, bookmark, bye. I trust your taste 100%.

[nila]

nila, Nelya, Mom closes according to a similar recipe - I confirm OO very tasty!

sugar in the ingredients does not appear like ..
and in the description: "Mix pepper with butter, honey, water, salt and sugar."

And how much sugar to put? Not specified in recipe

And how much sugar to put? Not specified in recipe

Should there be sugar as well? There is enough honey here instead of sugar

Girls, just got to the forum. Thanks for noticing, I've already fixed it. Yes, the prescription sugar also goes, I probably missed it yesterday in the puffs.
I wrote the recipe, when the tomato juice was boiling, I was in a hurry so as not to boil over, so I didn't check it.
Sorry for the inaccuracy

[Nelya]

Nelya, Thank you too!
An interesting recipe, you must try

Nelya, what a wonderful recipe, I love it! Tell me, is there basically a fleshy red pepper here? Today I brought a bucket of pepper from the dacha, but I have Lumin (like Belozerka), good, juicy, but not so fleshy. Or do not rush and stock up on that hefty red pepper in September?

Sveta, I would not be in a hurry, and waited for September. Actually, I will do so. And your own, such as Belozerka, can be left for stuffing, and prepared for stuffing.
I also have mine already so decent, but it's still green. Namely, in these jars you want to be tasty and beautiful! After all, for ourselves, loved ones, we do it!
But if you have a lot of pepper, and you don't know where to put it, you can try and make it out of it. Only after all, you can stand it In the meantime for a while so that it turns red, and then you close it.

[Nelya]

Nelya, you are still right, I'll wait until September-October and make it out of red pepper. And now I will harass my own for food, now I put the gyuvech to stew and make stuffed one. By the way, my Lumina pepper does not turn red, it is so light yellow and remains like Belozerka.

Sveta, for some reason I thought that the Lumin variety is red pepper, so we made a mistake. I did not plant such a c1ort.
I have not set my pepper for stuffing yet. Rather, you can dial, but different-sized by varieties. The one is still green, the other does not fit in shape. And I already want stuffed pepper!

[nila]

nila, cool recipe, I will definitely try to make it!

Nelya, how I want to try your recipe! I am sure that it will turn out to be unusually tasty! Thank you very much, I will definitely do it this year!

Nelya, my husband today at ATB bought a gorgeous meaty pepper and I rolled up 3 cans according to your recipe. 2 spoons left, tried it - sooo delicious !!! I will do more. Thank you!

[bnb]

bnb,
Natasha, thanks for stopping by! Be sure to try, I will wait for impressions!
Olga, if you want to try, you have to try! Just wait for the tasty, red or yellow, meaty pepper! And then you will surely enjoy winter!
Svetik, Congratulations! You must have tried this recipe for the first time this season! I have not yet started harvesting pepper in any form. I'll take it later on a wholesale bag and then my soul will unfold.It is still expensive and the price is not falling. Yesterday in Varus there was a fleshy pepper at the action, but it is not red, Belozerka. But I didn’t take it, the crowd stood there, poking around choosing, and I had a head, and the bag was already packed with others. It was necessary to collect vegetables for borsch dressing, otherwise the tomatoes are standing, disappearing.

[Nelya]

Nelya, in ATB, my husband did not take Belozerka, some other variety, fleshy, juicy, partially yellow and reddened, but not the red that you had in mind. That cuboid red is still expensive, 12-20 UAH. kg. I'll wait for September, it always drops in price.

Sveta, I realized that he did not take Belozerka. I saw Belozerka in Vaarus, this pepper can be seen from their own household grows. And every season Varus sells this pepper.
And how much did the husband take pepper to ATB? We must go to ATB tomorrow, take a look. Not necessarily cuboid, the main thing is that it is fleshy. We also have 15 UAH red, good. But this is with us, at the market in a sleeping micron. It should be cheaper on Centralny, but you have to go there, I still can't get out.

[nila]

nila, took on 6.49 UAH. Our ATB price is the same, but pepper is different everywhere. In another ATB saw solid bulkheads from Belozerka at this price, but my husband was just lucky. I scolded him for taking only 1.5 kg.

Nelya, I'm getting down to your recipe!
I forgot to ask, 3 kg. pepper is already peeled and chopped or 3kg. raw to measure?

Oh, Helen, just read the question. You've probably already measured it. I took 3 kg of peeled peppers.

Oh, Helen, just read the question. You've probably already measured it. I took 3 kg of peeled peppers.

No, I didn't measure it!
I was waiting for your answer (there is still something to do while waiting ...)!
Thanks for the answer!
I'll take 3.5 kg for now. Not enough, then I'll add a little.

Cut it, put it in a saucepan, put it: salt, sugar, honey.
Poured water and oil.
And now it looks delicious!
And what a scent!

Nelya, I did another half-prescription batch yesterday. I took 1.5 kg of unpeeled peppers, the output was 3 full half-liter jars and a little more to eat.

Lena, what delicious jars are in your photo: nyam
Smoya you decided to cut into small pieces. But I think it's okay, half the pepper will be soaked with marinade even better. But the main thing is not to digest it. I had large peppers and medium ones. So I cut the large one into 6 pieces, and the middle one into 4-5 pieces. I ended up with a slightly crispy pepper to taste, not quite soft.
Sveta, you say you measured unpeeled peppers by weight? Maybe then you didn’t fit the cooked peppers very tightly. It's okay, 2-3 peppers will not make a big difference. I filled the jar very tightly, melting well. I don't have a lot of mkrinada in jars, it seems I remember that even not all of it remained poured into jars.

[Nelya]

Nelya, my jars included all the marinade and all the pepper. There remains a full tablespoon of pepper and the same amount of marinade. Maybe my pepper gave less juice?

Sveta, maybe so. After all, pepper is different. Not only for juiciness, but also for meatiness, and different cuts can also play a role. Seeds, usually not much by weight, go to waste.

Lena, what delicious jars are in your photo: nyam
Smoya you decided to cut into small pieces. But I think it's okay, half the pepper will be soaked with marinade even better. But the main thing is not to digest it.

It's just that I somehow made the pepper in large pieces, the family didn't like it, so I cut it in strips like on lecho, mine really like it.
Didn't digest! Do not worry!
I stood next to it all the time, tasted it like a pepper, the new recipe, so I controlled it.

[Nelya]

Nelya, made a pepper. Delicious!
Only for some reason I got 6 jars of 500 and another 600 grams.
I took 3 kg of already peeled.

[Lily]

LilyThank you for trusting me and making my pepper recipe! I'm glad I liked the recipe!
And about the number of jars, here I already wrote above. It depends on several factors.And the pepper can be different, and the cutting of pepper, and most importantly, how it fits into jars, how it is compacted.
I smoothed out very tightly. First, I filled all the jars at once, little by little, covered them with lids, they stood and condensed from the hot steam, then I refilled them. My pepper did not float at all, but the glasses lay tightly in the jars.

[Nelya]

Nelya, understandably! I probably put it more spaciously. We love pepper very much!

I also made a pepper, took 3.5 kg of peeled peppers, it turned out exactly 4 liter jars, I didn't even have to try.
I cut on this thing with straws
🔗
Thanks for the recipe!

[Vesta]

Vesta,
Svetlana, thank you for your trust, and for the report!
I usually also have no time to try, I tightly put the peppers in jars. I haven't tried it now, it's okay, you will taste it in winter! Shit if these 4 jars are enough!
Oh, I just saw it when I wrote that you put pepper in liter jars! Maybe that's right, for two of us for dinner, we eat half a liter.
And for some reason, I opened the link of the t8erki. It is interesting to see, but I just open the main page of the store.

[Nelya]

Nelya, fixed, can now show.
Some of the girls wrote about this grater on the forum, well, I ordered it.

[Nelya]

Nelya, I want to cook pepper according to this recipe, but I don't understand
Boil the pepper with butter and honey for no more than 5-7 minutes. Is it only 5-7 minutes as they put it on the fire or after all the pepper is warmed up, settles and will be in the marinade, then 5-7 minutes?

[Nelya]

Nelya, I want to cook pepper according to this recipe, but I don't understand
Boil the pepper with butter and honey for no more than 5-7 minutes. Is it only 5-7 minutes as they put it on the fire or after all the pepper is warmed up, settles and will be in the marinade, then 5-7 minutes?

Anna, from the moment of boiling 5-7 minutes.
Nelya writes about cooking over medium heat, that is, on medium, the pepper will not settle very quickly and boil on it.

Gradually, all the pepper will warm up, settle and be in the marinade.

Boil the pepper with butter and honey for no more than 5-7 minutes.

[Anna]

Anna, it's not really late, but still I will answer. After boiling for 5-7 minutes. But here, too, you need to focus on your tastes, on the variety of pepper. And the heating is different for everyone, and the dishes.
There can be no exact time here, because everyone will have a different heating of the pepper. Dee and who loves soft peppers and who loves crispy ones. We love soft.
But you still need to be prepared for the fact that it goes hot in the jars and still comes under the closed lid.
Elena,
Lenochka, thanks!

[Elena]

Elena,
Lenochka, thanks!

Oh, for what ?!
It was I who was worried that I did a little housekeeping in your recipe ...

[alba et atra]

alba et atra, nila, girls, thank you very much for not leaving me unanswered.
Intellectually, I understand that in 5-7 minutes such a volume is unlikely to even have time to boil, but I doubted, what if someone already knows how and I have something to strive for
Apparently in the morning I was not destined to deal with blanks, they turned off the light, and then the water. So I'm starting ...

[nila]

This is awesome pepper! The main thing is to be fleshy and large - then even tastier. Thanks for the recipe, I will definitely do it, I just need to buy pepper, we don't sell such a cool one (((((
This is my favorite dish from Odessa! As my friend does it, mmmmmm. When I asked how it works? I was told that this is a pepper in honey, but the main thing is a good pepper. There, they put 4 pieces in a liter jar, this pepper was the size))))))
nila, Nelya, thanks for the recipe! I'm in culinary ecstasy, so I didn't write it down then.

[Vredin @]

Vredin @, Anna, what about the pepper? Everything worked out?
Bast1nda, Natalia, correctly noted! In this recipe, it all depends on the quality of the pepper. And although such peppers are usually more expensive in price, but it's worth it!
I am glad that my recipe inspired pleasant memories!