Cute little green cucumbers and meaty red salad peppers complement each other perfectly in taste and create a beautiful color scheme. I marinate these two wonderful vegetables year after year in liter jars in a sweet and sour marinade without vinegar, but with citric acid.

Such a preparation turns out to be not only very tasty, but also useful, and even looks great on the table. Be sure to try making pickled peppers with cucumbers according to my step-by-step photo recipe.

Ingredients for 4 liter cans:

• cucumbers (small size) - 2 kg;
• salad pepper - 800 gr;
• horseradish leaf - 4 pcs.;
• currant leaf - 8 pcs.;
• citric acid - 2 tsp;
• dill inflorescences - 8 pcs.;
• table salt - 2 tbsp. l .;
• cherry leaf - 8 pcs.;
• water - 2 liters;
• sugar - 2/3 cup;
• garlic - 2 heads.

How to pickle cucumbers with bell pepper and citric acid

Canning without vinegar is not fundamentally different from the classic process. Therefore, we prepare as always. We start by soaking fresh cucumbers in a bowl of cold water for three hours.

The cucumbers that I chose for preservation are hard, beautiful, crunchy, but on top they are covered with pimples with a small prickly fluff. Therefore, it is better to wash them in rubber gloves, trying to wipe off the fluff with your hands, we do not need it in a jar with seaming.

Then, we need to wash the cucumbers and cut off the ends from both sides.

We need to wash the salad pepper, remove the seeds from it along with the stalk. Then cut the pod of pepper, lengthwise into four parts.

While the cucumbers are soaked, we need to dry the jars. Then, in each jar we add a horseradish leaf, two currant leaves, a cherry and two dill umbrellas and a few pieces of bell pepper.

Next, we begin to fill the jars with cucumbers. Our cucumbers are small, therefore, they can be placed in jars lying down. Put a layer of cucumbers, put a layer of lettuce on top. Thus, alternate the layers of vegetables until you fill the jar completely.

Fill the filled jars with vegetables with pre-prepared boiling water and let it stand for twenty minutes.

At this time, we will start preparing the garlic. Simply peel the garlic cloves and cut into thin slices.

We pour the water from the cucumbers back into the pan and, on its basis, prepare the marinade pouring and add the prepared garlic to the jars.

Bring the water drained from the vegetables to a boil, add salt, sugar and leave to simmer for a couple of minutes until all the ingredients are dissolved.

We collect the foam from the marinade, turn off the heat, add citric acid and stir.

Fill jars of vegetables with marinade filling, cover with lids and roll up.

We wrap the cans with conservation in a blanket for three hours. You can simply store pickled cucumbers with peppers in a regular pantry.

Cucumbers with salad peppers preserved in this way can be served as a snack.

But if desired, pickled vegetables can be chopped, seasoned with vegetable oil and you get a delicious winter vegetable salad.

Several cans of pickled or pickled cucumbers should always be in the closet or mezzanine. Even next summer, when the harvest is ripe, last year's pickles may be required for cold soups or salads. You can add bell peppers to a standard cucumber roll for flavor, which is useful for salads or as a snack. We offer to make pickled cucumbers with bell pepper 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 together, filling almost the entire space.
In stores or in the market, you can find a special set of spices, or collect it yourself. Most often, horseradish root, cherry and currant leaves, dill umbrella, rosemary, thyme, parsley are put in a jar with cucumbers.

Selected cucumbers must be tasted. All vegetables from the same batch have the same flavor, so if the selected cucumber is slightly bitter, 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 table vinegar
• 3 tablespoons coarse salt
• fragrant herbs for rolling.

Cooking process:

After soaking, the cucumbers are washed under running water, the ends are cut off, since this is the most bitter and tasteless part. The jars are sterilized in a convenient way, dried, and fragrant herbs, onions and peppers cut into rings are carefully dipped into them.

Bell peppers should not be cut into small pieces. 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 the last to be put on the banks.

After the pimpled cucumbers are distributed over the jars, they are filled with boiling water to the top. The jar and vegetables are heated for the next 20 minutes, then the marinade is poured into a saucepan.

For 2 liters of water, you need to add 7 tablespoons of sugar and 3 salt, after boiling, 190 ml of vinegar is poured. Immediately after that, the marinade is poured into the jars. The cans are rolled while they are hot.

Hello dear readers, welcome to the site!

The process of rolling vegetables and fruits into jars before the onset of the cold season has long become a tradition in my family. The most difficult thing is to show persistence and not eat all the resulting goodies at once, then in winter they will remind you of the gentle sun, greenery of nature and good rest.

If you also want to stock up on a piece of the summer harvest, then please pay attention to a wonderful way of preserving cucumbers for the winter. Its distinctive feature is the unusual taste of the final product. Cucumbers are crispy, spicy, and at the same time soft, all thanks to the special composition of the ingredients, which is the "highlight" that transforms the dish, endowing it with wonderful gastronomic properties.

I am sure the result will definitely please you. And now I propose to start the recipe ...

Nutritional value of the dish per 100 gr.

BZHU: 1/0/5.

Kcal: 22.

GI: low.

AI: low.

Cooking time: 40 minutes + 1-2 hours for soaking cucumbers.

Servings: 1 kg .

Ingredients of the dish.

• Cucumbers - 700 g.
• Water - 0.5 l.
• Sweet pepper - 50 g.
• Garlic - 4 g (1-2 cloves).
• Dill (umbrellas) - 1 pc.
• Horseradish (root) - 3-4 g.
• Currant, cherry, horseradish leaves - 1-2 pcs.
• Bay leaf - 1 pc.
• Black peppercorns - 1-2 g (5-6 pcs).
• Vinegar 70% - 3 ml (1/2 tsp).

Marinade.

• Water - 1 liter.
• Salt - 30 g (1 tablespoon).
• Sugar - 50 g (2 tablespoons).

Recipe.

Let's prepare the ingredients. Wash the vegetables and herbs, peel the peppers from seeds and stalks, remove the peel from the garlic and horseradish root.

Soak all the leaves in boiling water for 1-2 minutes.

We put cucumbers in cold water for 1-2 hours, the less time has passed from harvesting, the shorter this process will be.

We sterilize jars and lids for at least 5 minutes.

Cut the horseradish root and garlic into small circles.

Grind the sweet pepper with a medium cube.

Put the horseradish leaf on the bottom of the jar, then the rest of the greens, peppercorns, garlic, bell peppers and horseradish root.

Cut off the tips from the cucumbers, taste them, remove the bitter specimens.

Place prepared vegetables tightly in the jar. Put a bay leaf on top.

Pour boiling water into the container, leave it for 10 minutes, then drain the liquid and repeat this procedure.

Let's prepare the marinade. Pour 1 liter of water into a saucepan, add 2 tablespoons of sugar and 1 tablespoon of salt.

We boil the resulting liquid.

We roll up the jar with a lid using a special device, then turn the container upside down, wrap it in a towel until the contents cool completely, then return the blank to its original position and store it until winter in a dark, cool place.

Cucumbers prepared according to this recipe can be eaten the next day, they turn out to be very juicy and crispy.

Bon Appetit!

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Dear friends, I bring to your attention my selection of proven recipes for cucumber blanks, which I hope you enjoy. I got many recipes for cucumber preparations for the winter from my grandmother's and mother's notebook, but I can also preserve according to modern recipes.

If you have your favorite recipes for cucumber blanks, please share in the comments.

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