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 whole fruit is processed 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. Used as a preservative, citric acid does not shorten shelf life.

Marinated blank 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, since vegetables are not subjected to prolonged 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. The pepper should be at the stage of biological ripeness, unripe fruits will taste bitter in the harvest.
  2. They choose fruits with a glossy, even surface, without damage, dark or soft areas, with a pleasant smell.
  3. Color does not matter, only sweet varieties are used. Before processing, the fruits are washed, cored and rinsed again to remove any remaining seeds.
  4. Salt is used coarse, no 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 containers are placed in an oven or microwave, do so without lids.

Advice! In order not to spoil the rubber gaskets in the metal lids, they are boiled for several minutes separately from the cans.

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

Basic recipe for bell peppers for the winter with citric acid

The main version of the recipe does not provide for the use of vinegar as a preservative; the pepper marinade 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 a pickled product:

  1. The processed vegetables are divided lengthwise into 4 parts.
  2. Water is poured into a wide saucepan, salt and sugar are added, kept on fire until boiling.
  3. Parts of vegetables are dipped into a boiling filling, covered and boiled for 5 minutes.
  4. Add preservative and simmer for another 3 minutes.
  5. Mix, 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. Vegetables are packed in jars and poured with marinade to the top, sterilized for 2 minutes. and roll up.

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

Pepper 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.

Pickled pepper production technology:

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

If 0.5–1 l cans 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 how to preserve a 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 is removed from the fruits together with the seeds, cut lengthwise into 4 equal parts.
  2. The remaining partitions are cut off, the pieces will be obtained with a flat surface. Lay out by color.
  3. Chop celery.
  4. A bay leaf is placed on the bottom of a liter jar, garlic cloves cut into pieces.
  5. The container with water is put on fire. Oil, preservative, sugar, salt are poured into it, kept until boiling.
  6. Vegetables are cooked in portions, about 8-10 pieces will go for about a liter jar. fruits, depending on the size. The batch is mixed by color and dipped in a boiling mixture, a pinch of greens is thrown in, 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 tab is boiling, the finished product is compactly packed 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, the slices are lightly pressed with a spoon or fork, the banks are rolled up.

Roasted peppers with citric acid for the winter

Recipe for a 0.5 liter jar, it will contain about 5 fried (whole) fruits. Associated Ingredients:

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


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

Pour boiling water over, roll up, shake to dissolve the crystals. Canned food is stored at a temperature of +4 0C.

Sweet peppers with citric acid and garlic in oil

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


  • 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 of pickling bell pepper with citric acid for the winter:

  1. The stalk is cut from the pepper and the inside is removed along with the seeds.
  2. Cut lengthwise into 2 parts.
  3. Water is poured into a wide container, put on fire and all the ingredients on the list are added.
  4. When the marinade begins to boil, put the parts of the pepper, the volume will turn out to be large, this is not scary, when heated, the vegetables will give juice, lose their elasticity and settle.
  5. The workpiece is left to languish 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, mix gently so as not to break the vegetables.
  8. Replace the lid and incubate for 2 minutes.

The pepper is laid out in jars, filled with marinade on top.

Lay the workpiece as tightly as possible

Peppers marinated whole with citric acid

It is better to do the harvesting in 3 liter jars so as not to crush the fruits. For such a volume you will need:

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

Pickled Pepper Recipe (whole):

  1. The inner contents are removed from the fruit.
  2. They are treated with boiling water, then placed in cold water, the vegetables will become elastic.
  3. Place them in containers.
  4. From the rest of the set, pour it, bring to a boil and fill the jars.

Sterilized for 30 minutes. and roll up.

Blanched Bell Peppers for the Winter with Citric Acid

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

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


  1. Vegetables are processed, divided into 4 longitudinal parts.
  2. Boil the marinade for 2 minutes.
  3. Workpiece for 2 min. put in a cup of hot water, taken out with a slotted spoon, placed in cold water.
  4. Vegetables are tightly placed in a container, filled with boiling fill.

Sterilized and sealed.

Sweet peppers marinated with citric acid in 0.5 l cans

Bulgarian pepper marinated in 0.5 liter jars with citric acid is made according to any recipe with sterilization or without boiling in jars. If there is additional heat treatment, 15 minutes is enough. This volume of container will go:

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

Attention! These are average parameters, if you like a pickled piece with a sweeter taste, the dosage can be increased, the same is done with salt.

Storage rules

The shelf life of the workpiece is within two years. The product will retain its nutritional value if the processing technology was followed and the filling was carried out in treated 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 the metal covers. You can put jars on the shelves of the pantry room without heating. After breaking the tightness, the pickled product is stored in the refrigerator.


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 workpiece retains its taste and useful properties for a long time, the product can be used as an appetizer, semi-finished product in cooking or an additive to vegetable and meat rations.

Watch the video: Vietnamese Pickled Carrots and Daikon - Đồ chua (January 2022).

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