Pickled peppers with citric acid for the winter: pickling and preservation recipes

Pepper for the winter with citric acid is suitable for any sweet variety, regardless of color. The fruits are processed whole or cut into pieces, the taste and technology do not differ. Harvesting without vinegar is considered more useful, it does not have a pungent odor. Citric acid used as a preservative does not shorten shelf life.

Pickled billet with whole fruits looks bright and appetizing

Rules for pickling bell peppers in citric acid

It does not take much time to preserve pepper with citric acid, because vegetables are not subjected to long and repeated heat treatment. The structure of the finished product must be elastic and retain its shape. A few tips for choosing vegetables and containers for layout:

1. Pepper must be at the stage of biological ripeness, unripe fruits will be bitter in the harvest.
2. Choose fruits with a glossy, even surface, without damage, dark or soft areas, with a pleasant smell.
3. Color does not play a role, only sweet varieties are used. Before processing, the fruits are washed, the core is removed and washed again to remove the remaining seeds.
4. Salt is used large, without additives.
5. Banks are preliminarily reviewed for cracks and chips on the neck, washed with baking soda, treated with boiling water and sterilized.
6. If the containers are placed in the oven or microwave, do so without lids.

For home preservation, chlorinated water is not used; drinking water is taken in bottles or from a well.

Basic bell pepper recipe for the winter with citric acid

The main version of the recipe does not include the use of vinegar as a preservative, pepper marinade comes with the addition of citric acid. Required set of ingredients:

• lemon – 5 g;
• water – 500 ml;
• pepper – 25 pc.;
• salt – 1 Art. l .;
• sugar – 2 st. l.

The algorithm for preparing a pickled product:

1. Processed vegetables are divided lengthwise into 4 parts.
2. Water is poured into a wide saucepan, salt and sugar are put, kept on fire until boiling.
3. Parts of vegetables are lowered into the boiling pot, covered and boiled for 5 minutes.
4. Add a preservative and simmer for another 3 minutes.
5. Stir, the product during this time should become soft and decrease in volume, the workpiece cannot be overexposed on fire, otherwise the parts will lose their shape and become soft.
6. The vegetables are packed in jars and filled to the top with marinade, sterilized for 2 minutes. and roll up.

The containers are turned upside down and insulated with any material at hand.

Peppers marinated for the winter with citric acid

For pouring per liter of water, the following components are used:

• sugar – 100 g;
• salt – 35 g;
• lemon – 1 tsp. l.

Pickled Pepper Technology:

1. Peel the fruits from the core and stalk.
2. Put in a wide container and pour boiling water, soak for 2 minutes.
3. Place in cold water, cut into 4 pieces.
4. Place the workpiece tightly in a container.
5. Pour boiling marinade over vegetables.

If 0,5-1 liter jars are used, they are sterilized – 15 minutes. Larger containers are heated for 30 minutes.

A blank with multi-colored varieties looks aesthetically pleasing

Pickled peppers with citric acid without sterilization

There are several ways to preserve a pickled product for the winter without resorting to heat treatment. To make canned food look smart, you can take green, yellow and red varieties of culture. One of the simple and popular recipes with a set of the following components:

• vegetables of different colors – 2 kg;
• bay leaf – 3-4 pcs .;
• garlic – 1 head;
• salt – 2 tbsp. l. slightly incomplete;
• water – 1 l;
• oil – 250 ml;
• sugar – 250 g;
• lemon – 2 tsp. l.;
• bunch of celery.

Pickled Vegetables Recipe:

1. The central part is removed from the fruits along with the seeds, cut lengthwise into 4 identical parts.
2. Cut off the remaining partitions, the pieces will turn out with a flat surface. Arranged by flowers.
3. Chopped celery.
4. At the bottom of a liter jar put a bay leaf, sliced ​​uXNUMXbuXNUMXbcloves of garlic.
5. A container of water is put on fire. Oil, preservative, sugar, salt are poured into it, kept until boiling.
6. Vegetables are cooked in portions, approximately 8-10 pieces will go to a liter jar. fruit, depending on the size. The batch is mixed by color and dipped in a boiling mixture, a pinch of greens is thrown, stewed for 5 minutes.
7. The first portion is laid out with a slotted spoon in a cup and the second is lowered, while the next bookmark is boiling, the finished product is compactly packaged in containers and covered with lids on top.

After the last batch is cooked, canned food is poured with marinade. In order for the air to come down, the slices are lightly pressed down with a spoon or fork, the jars are rolled up.  

Fried peppers with citric acid for the winter

Recipe for a 0,5 liter jar, it will include about 5 fried (whole) fruits. Related Ingredients:

• preservative – ¼ tsp;
• sugar – 1 tsp;
• salt – 1/2 tsp.

Recipe:

1. Whole fruits (with a stalk), fried in oil under a closed lid for 5 minutes. on the one hand, turn over and hold for the same amount of time on the other side.
2. Packed tightly in a jar.
3. Salt, sugar, preservative are poured on top.

Pour in boiling water, roll up, shake to dissolve the crystals. Store canned food at a temperature of +4 ⁰C.

Sweet pepper with citric acid and garlic in oil

Process 1,5 kg of vegetables with a removed core and stalk, the output will be 2 cans of 1 liter each.

Composition:

• water – 300 ml;
• salt – 1,5 Art. l .;
• sugar – 100 g;
• oil – 65 ml;
• celery bunch;
• garlic – 1,5 heads;
• citric acid – 0,5 tsp

The technology of pickled bell pepper for the winter with citric acid:

1. Cut the stalk from the pepper and remove the inside along with the seeds.
2. Cut lengthwise into 2 pieces.
3. Water is poured into a wide container, put on fire and all the components are added according to the list.
4. When the marinade begins to boil, put parts of the pepper, the volume will turn out to be large, it’s not scary, when heated, the vegetables will give juice, lose their elasticity and settle.
5. The workpiece is left under a closed lid to languish for 5-7 minutes.
6. During this time, finely chop the parsley and cut the garlic into rings.
7. Add everything to the pan, mix gently so as not to break the vegetables.
8. Replace the lid and hold for 2 minutes.

Peppers are laid out in jars, filled with marinade on top.

Lay the workpiece as tightly as possible

Peppers marinated whole with citric acid

Harvesting is best done in 3 liter jars so as not to wrinkle the fruits. For this volume you will need:

• vegetables – 20 pcs.;
• water – 2 l;
• citric acid – 2 tsp;
• sugar – 2 st. l .;
• salt – 1 tbsp l.

Pickled Pepper Recipe (in its entirety):

1. The internal contents are removed from the fruit.
2. They are treated with boiling water, then placed in cold water, the vegetables will become elastic.
3. Put them in containers.
4. From the rest of the set, fill is made, brought to a boil and filled with jars.

Sterilize 30 min. and roll up.

Blanched sweet peppers for the winter with citric acid

Filling per liter of water is made from the following composition:

• lemon – 10 g;
• sugar – 4 st. l .;
• salt – 2 tbsp l.

Canning:

1. Vegetables are processed, divided into 4 longitudinal parts.
2. Boil the marinade for 2 minutes.
3. Preparation for 2 min. put in a cup of hot water, take it out with a slotted spoon, put it in cold water.
4. Vegetables are tightly packed in a container, filled with boiling filling.

Sterilized and sealed.

Sweet peppers marinated with citric acid in 0,5 l jars

Bell peppers marinated in 0,5 l jars with citric acid are made according to any recipe with or without sterilization in jars. If there is additional heat treatment, 15 minutes is enough. For such a volume of capacity will go:

• vegetables – 5 pcs. medium size;
• salt – 1/4 tbsp. L.;
• lemon – 0,5 tsp. l;
• sugar – 0,5 st. l.

Storage Rules

The shelf life of the blank is within two years. The product will retain nutritional value if the processing technology was followed and the bookmark was carried out in processed containers. Banks are lowered into the basement without lighting and with a temperature not higher than +10 ⁰C, the best option is low humidity so that corrosion does not damage metal covers. You can put jars on the shelves of the pantry room without heating. After the seal is broken, the pickled product is stored in the refrigerator.

Conclusion

Pepper for the winter with citric acid has a milder taste than a product with vinegar. The dish does not have a strong smell. The cooking technology is very simple and does not require a huge investment of time. The preparation retains its taste and useful properties for a long time, the product can be used as a snack, a semi-finished product in cooking or an additive to a vegetable and meat diet.