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Pickled bell peppers with garlic for the winter

Author
Cookinero 21 Apr 2025
7890
Pickled bell peppers with garlic for the winter

The popular and beloved bell pepper is a wonderful product for pickling. It can be combined with various marinades and vegetables.

How to cook Pickled bell peppers with garlic for the winter

Step 1

Pickled bell peppers with garlic for the winter

Chop the garlic.

Step 2

Pickled bell peppers with garlic for the winter

Remove the core and seeds from the bell pepper. Cut it into halves.

Step 3

Pickled bell peppers with garlic for the winter

Finely chop the dill.

Step 4

Pickled bell peppers with garlic for the winter

Take a saucepan, pour water and vinegar into it and bring to a boil.

Step 5

Pickled bell peppers with garlic for the winter

Place the chopped peppers in boiling water and cook for 5 minutes.

Step 6

Pickled bell peppers with garlic for the winter

Place a few pieces of pepper in a pre-sterilized jar.

Step 7

Pickled bell peppers with garlic for the winter

Add garlic to the jar.

Step 8

Pickled bell peppers with garlic for the winter

Add chopped greens.

Step 9

Pickled bell peppers with garlic for the winter

Fill the jar to the brim with pepper.

Step 10

Pickled bell peppers with garlic for the winter

Pour the marinade into the jar and seal the lid using a seaming machine.

Pickled bell peppers with garlic for the winter - FAQ About Ingredients, Baking Time and Storage

Yes, apple cider vinegar can be used as a substitute, though it may add a slightly fruity flavor to the pickled peppers.
Properly sealed and stored in a cool, dark place, they can last up to a year. Once opened, refrigerate and consume within 2-3 weeks.
Yes, bell peppers are low in carbs, and this recipe is naturally low-carb if no sugar is added to the marinade.
Absolutely! Adding bay leaves, peppercorns, or even red pepper flakes can enhance the flavor profile of your pickled peppers.
Freezing is not recommended as it can alter the texture of the peppers, making them mushy when thawed.
They’re great as a tangy side dish, in salads, sandwiches, or as a garnish for meats and cheeses.
Yes, adjust the garlic to your preference or even omit it if desired—though it adds depth to the flavor.
If refrigerating and consuming within a few weeks, sterilization isn’t mandatory, but cleaning jars thoroughly is still important.
Fresh peppers are best for pickling, as frozen ones may become too soft during the cooking process.
Add sliced chili peppers, red pepper flakes, or a dash of hot sauce to the marinade for extra heat.

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