Sweet Peppers in Vinegar Marinade for Winter
The marinated peppers turn out tasty, juicy, and aromatic! What I love about this recipe is its simplicity - it uses just a few basic ingredients for the marinade. There’s no need for extra herbs or spices, as with traditional cucumber or tomato pickling recipes.
Updated : 11 November, 2025
Easy
Ingredients
3 kilograms
Bell pepper
1 liter
Water
1.5 cup
Sugar
2 tablespoon
Salt
0.5 cup
Vinegar
1 cup
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose bell peppers that are firm, meaty, and ripe, with smooth skin. For a colorful mix, use peppers of different colors. Use 9% table vinegar, refined vegetable oil, and coarse, non-iodized salt.
Step 2
Wash the bell peppers thoroughly under running water, dry them, and remove the seeds. Cut the prepared peppers into large strips - whatever size is convenient for eating later.
Step 3
Prepare a pot for the marinade. Combine sugar, salt, vinegar, vegetable oil, and water. Place the pot over low heat and, stirring constantly, bring the mixture to a boil.
Step 4
Carefully place the bell peppers into the boiling marinade. They won’t all fit at once, so cook them in small batches. Boil each batch for 4 minutes after the liquid returns to a boil.
Step 5
Using sterilized jars, carefully transfer the boiled pepper strips with a slotted spoon, packing them tightly. Once all the jars are filled, pour the hot marinade to the top, seal with lids, and turn them upside down. Wrap the jars in a blanket and leave until completely cooled.
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