photo: Pickled Peppers with Honey

Pickled Peppers with Honey

Pickled bell peppers with honey is very fragrant, with a piquant note of spices and honey. Juicy slices of sweet pepper, soaked in fragrant dressing - an incredibly tasty snack that looks beautiful on the festive table. Pickled vegetables are great as a snack for meat, poultry or fish. If you like pepper canning, be sure to try cooking and this recipe, you will probably like it. From this number of products 3-4 half liter jars are obtained. The number of blanks depends on how tightly you will put pepper into jars. For a recipe, use juicy, fleshy red sweet pepper. Any kind of honey is suitable for the recipe. If you are allergic, honey can be replaced with sugar, 120 g of sugar will be enough.
60 min


  • Bell pepper
    1.5 kg
  • Honey
    125 ml
  • Water
    750 ml
  • Vegetable oil
    125 ml
  • Vinegar 9%
    60 ml
  • Salt
    1 tbsp
  • Allspice
    5-6 pcs
  • Clove
    5 pcs

How to Make Pickled Peppers


  • 1. Before we begin to prepare sweet pepper for the winter with honey, we will sterilize glass jars and metal lids for preservation. Wash bell peppers, remove the seed box and cut vegetables into 4 parts.
  • 2. In a deep pan, pour 750 ml of room temperature water, add honey.
  • 3. Then add large salt to the marinade.
  • 4. To make the pepper with honey fragrant, add peas of black allspice and cloves.
  • 5. Thoroughly mix the marinade, put it on medium fire and bring it to a boil. After that, add 9% vinegar to the marinade.
  • 6. Let's lower large-cut sweet pepper into boiling marinade. Cover the pan with a lid and blanch the vegetables in a honey marinade for 5 minutes, stirring periodically.
  • 7. After this time, carefully transfer the blanched bell pepper to sterilized glass jars. Fill the vegetables with marinade.
  • 8. Put a small towel on the bottom of a deep and wide pan so that the jars do not crack during sterilization. Cover the jars with pepper with metal lids (do not tighten the jars!). Put the jars in a prepared pan. Pour warm water into the pan, it should reach the "shoulders" of the jars. Put the pan with preservation on fire, bring the water to a boil. Sterilize jars with a volume of 0.5 l for 10 minutes, jars with a volume of 1 l must be sterilized for 15-20 minutes.
  • 9. Then carefully get the jars with pepper from the pan, roll the blanks with a special preservation machine. Turn the jars upside down, carefully cover with the plaid and leave until completely cooled. Let’s store the preservation cooled to room temperature in a dry cool place.
  • 10. Bon Appetite!