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

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 are no different. The preparation without vinegar is considered more useful; it does not have a pungent odor. Citric acid used as a preservative does not reduce shelf life.

Marinated preparation with whole fruits looks bright and appetizing

Rules for pickling bell peppers in citric acid

Preserving peppers with citric acid does not take much time, since vegetables are not subjected to long-term and repeated heat treatment. The structure of the finished product must be elastic and retain its shape. Some tips for choosing vegetables and containers for laying out:

1. The pepper must be at the stage of biological ripeness; unripe fruits will taste bitter when prepared.
2. Choose fruits with a glossy, smooth surface, without damage, dark or soft areas, and with a pleasant smell.
3. Color does not matter; only sweet varieties are used. Before processing, the fruits are washed, cored and washed again to remove any remaining seeds.
4. Use coarse salt, without additives.
5. The jars are first inspected for cracks and chips on the neck, washed with baking soda, treated with boiling water and sterilized.
6. If containers are placed in the oven or microwave, do so without lids.

For home preservation, do not use chlorinated water; take drinking water in bottles or from a well.

Basic recipe for bell peppers for the winter with citric acid

The basic version of the recipe does not include the use of vinegar as a preservative; the marinade for peppers comes with the addition of citric acid. Required set of ingredients:

• lemon – 5 g;
• water – 500 ml;
• pepper – 25 pcs.;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.

Algorithm for preparing the marinated product:

1. Processed vegetables are divided lengthwise into 4 parts.
2. Pour water into a wide saucepan, add salt and sugar, and keep it on the fire until it boils.
3. Dip parts of vegetables into the boiling sauce, cover and cook for 5 minutes.
4. Add a preservative and simmer for another 3 minutes.
5. Stir, during this time the product should become soft and decrease in volume; the workpiece cannot be overheated, otherwise the parts will lose their shape and become soft.
6. Pack vegetables in jars and fill them to the top with marinade, sterilize for 2 minutes. and roll it up.

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

Peppers marinated for the winter with citric acid

To fill a liter of water, use the following components:

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

Technology for obtaining pickled peppers:

1. Peel the fruits from the core and stalk.
2. Place in a wide container and pour boiling water over it, let sit for 2 minutes.
3. Place in cold water and cut into 4 pieces.
4. Place the workpiece tightly in the 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 pickled product for the winter without resorting to heat treatment. To make canned food look elegant, you can take green, yellow and red varieties of the crop. 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;
• a bunch of celery.

Pickled vegetables recipe:

1. The central part along with the seeds is removed from the fruit and cut lengthwise into 4 equal parts.
2. The remaining partitions are cut off, the pieces will have a smooth surface. Arranged by color.
3. Chop celery.
4. Place a bay leaf and garlic cloves cut into pieces at the bottom of a liter jar.
5. Place a container of water on the fire. Oil, preservative, sugar, salt are poured into it and kept until it boils.
6. Cook vegetables in portions, about 8-10 pieces per liter jar. fruits, depending on size.The batch is mixed by color and dipped into the boiling mixture, throw in a pinch of herbs, and simmer for 5 minutes.
7. The first portion is placed into a cup with a slotted spoon and the second is lowered, while the next portion is boiling, the finished product is compactly packaged in containers and covered with lids on top.

After the last batch has been cooked, the canned food is poured with marinade. To let the air escape, lightly press the slices with a spoon or fork, and roll up the jars.

Roasted peppers with citric acid for the winter

The recipe is for a 0.5 liter jar; it will contain approximately 5 fried (whole) fruits. Related Ingredients:

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

Recipe:

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

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

Sweet pepper with citric acid and garlic in oil

1.5 kg of vegetables with the core and stalk removed are processed, the output will be 2 cans of 1 liter each.

Compound:

• water – 300 ml;
• salt – 1.5 tbsp. l.;
• sugar – 100 g;
• oil – 65 ml;
• a bunch of celery;
• garlic – 1.5 heads;
• citric acid – 0.5 tsp.

Technology for pickling bell peppers for the winter with citric acid:

1. The stalk of the pepper is cut off and the inside along with the seeds are removed.
2. Cut lengthwise into 2 parts.
3. Water is poured into a wide container, put on fire and all the ingredients according to the list are added.
4. When the marinade starts to boil, add parts of the pepper, the volume will be large, this is not scary, when heated, the vegetables will give juice, lose their elasticity and settle.
5. The workpiece is left to simmer under a closed lid for 5-7 minutes.
6. During this time, finely chop the parsley and cut the garlic into rings.
7. Add everything to the pan, stir gently so as not to break the vegetables.
8. Return the lid to its place and leave for 2 minutes.

The peppers are placed in jars and filled with marinade on top.

Place the workpiece as tightly as possible

Peppers marinated whole with citric acid

It is better to make the preparation in 3 liter jars so as not to crush the fruits. For this volume you will need:

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

Recipe for pickled peppers (as a whole):

1. The internal contents are removed from the fruit.
2. Treat them with boiling water, then place them in cold water, the vegetables will become elastic.
3. Place them in containers.
4. Make a filling from the rest of the set, bring to a boil and fill the jars.

Sterilize for 30 minutes. and roll it 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 tbsp. l.;
• salt – 2 tbsp. l.

Canning:

1. Vegetables are processed and divided into 4 longitudinal parts.
2. Boil the marinade for 2 minutes.
3. Preparation for 2 minutes. Place in a cup of hot water, remove with a slotted spoon, and place in cold water.
4. Vegetables are placed tightly in a container and filled with boiling liquid.

Sterilize and seal.

Sweet peppers marinated with citric acid in 0.5 liter jars

Bell peppers marinated in 0.5 liter 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 this volume of capacity it will go:

• vegetables – 5 pcs. medium size;
• salt – 1/4 tbsp. l.;
• lemon – 0.5 tsp;
• sugar – 0.5 tbsp. l.

Storage rules

The shelf life of the product is within two years. The product will retain its nutritional value if the processing technology was followed and the product was placed in treated containers. The jars are lowered into the basement without lighting and at a temperature no higher than +10 ⁰C, the best option is low humidity so that metal covers are not damaged by corrosion. You can place jars on the shelves of a pantry in an unheated room. After the seal is broken, the pickled product is stored in the refrigerator.

Conclusion

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

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