One of the brightest vegetables of the summer season, of course, is bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable, which it conveys to dishes and preparations made with its use, should be noted. On cold, dark winter evenings, when there is so little summer warmth and sunshine, and fresh vegetables from the garden are just a recollection, it’s just the right thing to do with pepper preservation, prudently prepared for the future. Pepper for the winter will not only be an excellent addition to dishes, but will also increase the content of vitamin C in the body, which is so necessary to prevent diseases during the cold and flu season.

Pickled peppers are perfect for salads and serve as a flavorful addition to meat dishes. Pickling bell peppers is very simple, but how much joy at the table when the next jar of this delicious miracle opens!

Pickled peppers for the winter

Ingredients:
  8 large sweet peppers
  1 medium onion,
  8 cloves of garlic,
  4 teaspoons of vegetable oil,
  2.5 glasses of water
  2.5 cups of 9% vinegar,
  1.25 cups of sugar
  2 teaspoons of salt.

Cooking:
  Cut the bell peppers into rings, removing the seeds. Put pepper in sterilized jars almost to the edge. Distribute finely chopped onions, garlic and butter between the jars.
  In a large saucepan, bring water, vinegar, sugar and salt to a boil. Pour hot liquid between the jars of pepper, leaving about 1 cm of free space. Roll up jars with sterilized lids.

The following recipe is suitable for those who need to quickly cook a small amount of pepper, for example, for a holiday. For this recipe, small-sized peppers that will look very nice in jars are the best fit. Such peppers should be stored in the refrigerator and eaten within 1-2 weeks.

Ingredients:
  500 g of small sweet peppers,
  1/4 cup 9% vinegar
  3/4 cup water
  2 tablespoons of sugar
  2 teaspoons of salt
  4 cloves of garlic.

Cooking:
Place sliced \u200b\u200bpepper in a jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add chopped garlic.
  Pour pepper into the jar with the resulting liquid. Add extra water if necessary so that the liquid covers the pepper.
  Close the jar and refrigerate. Pepper is ready for use after 1 hour.

Pre-harvested peppers for the winter will allow you to include this healthy vegetable in your diet all year round, and the beloved one that many people love is suitable for preserving peppers in the winter. Lecho is considered a traditional Hungarian dish, and almost every housewife has her own recipe for this dish. The classic recipe for lecho has been modified more than once, and at the moment this dish is better known as a delicious salad, which is prepared for the winter period. Today, lecho usually acts as an independent snack, a side dish for meat dishes or as an additive to soups and cabbage rolls.

Lecho is a diet with a minimum of calories, containing many useful vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country there is a wide variety of recipes lecho with the addition of various vegetables, garlic and spices. The original Hungarian lecho recipe consists only of pepper, tomatoes, salt and sugar - we offer you to cook it.

Ingredients:
  1 kg of bell pepper yellow or red
  1 kg of tomatoes
  1 tablespoon of salt
  2 tablespoons of sugar.

Cooking:
  Chop pepper into small squares or strips. Grind tomatoes with a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho on the banks, roll up and set to cool. Jars should be well sterilized - this is an extremely important point in cooking for long-term storage, especially if an additional preservative is not used, as in this recipe. This lecho can immediately be served. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.

Cooking lecho is a process that does not require special expenses and efforts. To make the lecho tasty, you need to choose ripe fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can harm the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. For example, some recipes contain pepper, crushed to a consistency of mashed potatoes, and the lecho prepared in this way has a look and taste different from the lecho, in which the ingredients are cut into large pieces, so that you can taste every vegetable. One of the main secrets of a delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the fire before the peel begins to separate from the pepper. A delicious lecho with the addition of onions and vinegar can be prepared according to the following recipe.

Ingredients:
  5 kg of bell pepper
  4 kg of tomatoes
  2 onions,
  1, 5 tablespoons of salt,
  3 tablespoons of sugar
  5 cloves of garlic,
  1/2 teaspoon ground red pepper
  6 bay leaves
  3 tablespoons of sunflower oil.

Cooking:
  Tomatoes cut into quarters, pass through a meat grinder or chop in a blender. Put the resulting tomato mixture on the fire, bring to a boil and cook for 20 minutes.
  Thin the onion into rings. Cut bell pepper into strips or cubes. In the tomato puree add salt, sugar, sweet pepper, bay leaf and onion. Stir everything and cook until the pepper softens, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in oil, bring to a boil and simmer for 5 minutes. Roll lecho in sterilized jars and store in a cool place.

Salads prepared in the summer and opened in the winter always become the most long-awaited tasty treat, reminiscent of the summer. We offer you to please yourself with a salad of pepper and carrots - these two bright vegetables will undoubtedly become a real table decoration in the winter.

Ingredients:
  400 g of bell pepper
  300 g carrots
  1 tablespoon of salt
  1 tablespoon of sugar
  2 tablespoons of 9% vinegar,
  1 tablespoon of vegetable oil.

Cooking:
  Grate carrots. Chop pepper into thin rings. Put the vegetables in a deep bowl. Sprinkle with salt and sugar.
  Fry vegetables in vegetable oil for 5 minutes. Add vinegar and mix.
  Immediately lay out on the banks, roll up and let cool. Store in a dark and cool place.

As you have already seen, preparing peppers for the winter is easy. If you follow the simple rules for choosing quality vegetables and thoroughly sterilizing the cans, you will undoubtedly get tasty preservation, which can please the family and surprise guests.

Successful blanks!

Bell pepper is an invaluable gift of our nature. Over the summer, it seems to be filled with solar heat and light, while becoming not likely to be tasty and juicy in taste. The end of summer is the time to cook various salads and snacks with this delicious vegetable.

And the fact that it still has various bright colors makes any table colorful and appetizing, as soon as the dish appears on it. So let's not postpone the procurement process in a long box, but right now we will do it. Fortunately, the price for it has become quite small.

In this article, I will tell a couple of secrets from the notebook of my grandmother, then mom, and today - this is my assistant. And the rest I either tried to visit, or they brought me a treat for a friend, and then I asked them for a method of preparation. In general, the most delicious recipes for the preparation of a sweet vegetable are collected here.

  Bell peppers for winter cooking recipes with sunflower oil

Sweet pepper for the winter in a refined oil turns out to be juicy sweet with a slight sourness. My husband loves him very much in the winter for potatoes fried or just mashed potatoes and a delicious cutlet. And such an appetizer is stored quietly for several years in an ordinary apartment.

What is required for cooking:

• Bulgarian pepper - 6000 grams;
• Sugar - 250 grams;
• Salt - 125 grams;
• Sunflower oil - 500 grams;
• Table vinegar 6% - 500 grams;
• Dill - a bunch;
• Parsley is a bunch.

Proceed:

We wash the fruits of the sweet vegetable in running water, cut the tails and clean the seeds. Cut into arbitrary pieces.

mustache, sunflower oil, granulated sugar and table salt.

How to make 6% from 9% vinegar: take exactly 333 milliliters of nine percent vinegar and add 167 milliliters of water to it.

Bring to a boil and boil for a quarter of an hour.

Five minutes before cooking, put finely chopped garlic and chopped greens for vegetables.

We sterilize jars of small volume, boil tin lids.

Pour the hot mixture gently into the jars and twist.

The rest of the actions are, in principle, as in any other recipe: turn the container over, cover and leave to cool completely, then remove it for permanent storage.

  Green bell pepper - lick your fingers

This method is suitable for those housewives who can not devote much time to preparing snacks for the winter. Since the cooking time is not more than forty-five minutes. So take the recipe into your cookbooks.

Required Products:

• Sweet pepper - 2000 grams;
• Red tomatoes - 1000 grams;
• Hot pepper - at the discretion;
• Luchok - 4 pieces;
• Edible salt - at the discretion;
• Essence - 1/3 teaspoon;
• Carrots - 0.1 kilograms;
• Sugar - 3 teaspoons.

Let's start cooking:

My tomatoes from the earth and dust and in meat grinders we twist whole. Then pour the sauce into the cauldron.

I also wash the pepper, remove the seeds and tails and cut into longitudinal strips about a couple of centimeters thick. Put them in the sauce. We cut the hot pepper into rings and put it to the rest of the sliced \u200b\u200bproducts.

We put the cauldron on medium heat and wait for boiling. Stir occasionally and when boiling pour in the refined butter.

Let it boil for about twelve minutes. Now add the finely chopped carrots and onions. Mix the sugar and salt.

For a quarter of an hour we boil a snack, pour in table vinegar and let it boil for another six minutes.

For earlier, we prepare jars of the desired volume by sterilization. And pour the boiling salad into them. We twist it with a special key for seaming and leave it to cool upside down. Our snack for the winter is ready.

  Pickled bell peppers for winter

Pickled sweet pepper is not inferior in taste to its vegetable counterparts tomatoes and cucumbers. So hurry up to stock up on this delicious and healthy meal.

Ingredients Composition:

• Sweet pepper - 5000 grams;

Marinade:

• Sunflower oil - 375 grams;
• Sugar - 375 grams;
• Edible salt - 125 grams;
• Essence - 4 teaspoons;
• The garlic is the head;
• Greenery at the discretion.

Let's start cooking:

First, prepare the marinade:

Pour into a saucepan drinking water, sunflower oil, granulated sugar, table salt, table vinegar and bring to a boil.

My juicy pepper, we separate the tails and seeds. Cut into two equal halves and fill in boiling marinade. Boil for a couple of minutes.

Next come greens and garlic. Let them boil too. Then we lay out the pepper with a slotted spoon on sterile jars, and again bring the marinade to a boil. After we fill it in jars with vegetables.

Roll up the lids and turn the containers over. And after they have acquired room temperature, transfer them to the cellar for further storage.

Tip: for excellent storage, when filling the marinade, make sure that it completely fills the entire space.

The more pepper colors you use, the brighter this dish will become.

  Peppers stuffed with vegetables

White cabbage is a favorite vegetable of our people, it is salted, fermented, pickled, and prepared all possible salads and soups. And today I want to use it as a filling for bell pepper for the winter.

Products that will be required for this:

• Sweet pepper - 1000 grams;
• Cabbage - 1000 grams;
• Carrots are medium in size.

For marinade:

• Drinking water - 1000 grams;
• Table vinegar - 0.15 liters;
• Sugar - 1 cup;
• Refined butter - 0.1 liters;
• Salt - 60 grams.

Let's start cooking snacks:

Sweet fruits are washed and cleaned from seeds and tails.

Cabbage and carrots are peeled and chopped as thin as possible. Mix thoroughly.

If you use a grater for Korean vegetables for these purposes, it will be an ideal size.

It was the turn to fill the prepared Bulgarian fruits with this filling. Do it as tightly as possible. And we put the filled vegetables in a cauldron.

Cook marinade:

In another bowl, combine the marinade ingredients together. And put it on a big fire. After about to begin to boil, pour into a cauldron with vegetables.

We cover the cauldron with oppression and put in a cool place for a couple of days for pickling.

Two days later, we prepare a sterile container, fill it with stuffed pepper, pour the marinade and cover with lids. We prepare containers for sterilizing jars. We boil the tanks for fifteen minutes from the moment of boiling. Then roll up and leave to cool under a warm jacket or blanket. Then transfer them to a cool basement.

  Bell pepper in tomato sauce for the winter - video recipe

This method is good because it can be eaten as a separate dish, but it can also be served as a snack for meat, pasta or as a dressing for the first dishes. You don’t have to cook vegetables especially, you don’t need to cook or stew something for a long time. So even a cook who does not know how to cope here.

Vegetables are suitable for absolutely any size and diameter. And the taste of the meal is not transmitted deliciously and aromatic. And the tomato sauce is so delicious that it is drunk separately in my family.

Sweet pepper dishes are simply magical and are suitable for both homemade dinner and a festive feast. Usually flies like hot cakes in the cold. And what’s good is that it’s almost impossible to cook them.

Cook with pleasure and then you will surely succeed. And if you have your own interesting ways of cooking pepper for the winter, then share them in the comments, I will be happy to cook according to your recommendations. And maybe they, too, will fall into my old cookbook. See you again.

Cooking:

1. Peel the carrots, grate. Wash peppers, cut in half, remove core. Cut the pulp into wide strips.
2. Wash the tomatoes, dip them in boiling water for 1 minute, throw them in a colander and pour cold water on them. Peel and chop pulp in mashed potatoes.
3. Place the grated carrots, cauliflower inflorescences, and tomato puree in a large pot. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes stirring.
4. Add peppers, mix, cook for 20 minutes. Add vinegar, remove from heat. Arrange the hot dough in sterilized jars.
5. Boil water in a large pan, put cans with lecho there, sterilize for 5 minutes. Roll up and wrap banks until cool. Store in a cool place.

Video recipe for pepper lecho for winter

Peppers in oil with herbs

Ingredients:

• 1 kg. sweet pepper of different colors;
• 2 bunches of dill;
• 15 cloves of garlic;
• 1 tbsp. vegetable oil;
• 0.5 tbsp. apple cider vinegar;
• 1 pod of hot chili pepper;
• Salt.

  Cooking:

1. Bake grilled peppers so that there are black tan marks, put in a bag close and leave for 15 minutes.
2. Peel the skin and seeds from peppers, cut into slices along. Finely chop the garlic and dill. Peel the chili seeds, finely cut into rings.
3. Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour a mixture of oil, garlic and dill onto the bottom of sterilized jars.
4. Put a layer of peppers. Add 2 tbsp. l oil mixture. So fill the whole jar. The last layer should be oil. Banks close. Store in a cool place.

Hot pickled pepper “Tsitsak” in Armenian

Ingredients:

• 6 kg hot pepper;
• 2 heads of garlic;
• 1 bunch;
• 10 l water;
• 1 tbsp. coarse salt.

Cooking:

1. Spread the pepper (not washed) for 1-2 days, so that it slightly “sags”. Wash. Each pierce with a fork through 2-3 places.
2. Fold in a bowl, mix with garlic, chopped dill. Stir salt in cold water for brine. Pour the peppers, put oppression. Peppers should be completely in brine. To cover with a lid.
3. Leave the peppers for several days at room temperature until they turn yellow. Pepper with dill and garlic toss out in a colander a little squeeze.
4. Put pepper tightly in jars, squeezing. Drain the remaining brine. Sterilize jars of pepper for 10 minutes, roll up.

Cook peppers for the winter according to our recipes and share your feedback! Enjoy your meal!!!

Bell pepper is a very healthy and tasty vegetable. I use it fresh, it makes delicious salads, various dishes and preparations for the winter. We offer you the most profitable and delicious recipes for rolling peppers for the winter.

Sweet pepper is a real storehouse of vitamins. It can be a great decoration on any table, regardless of the season. Therefore, there are always twists of bell pepper and will be in demand.

Currently, perhaps, the most profitable and popular is the procurement of bell pepper for stuffing. Almost everyone likes stuffed peppers. Therefore, such a recipe is very handy.

Stuffed Pepper Recipes

There are two options for spinning bell peppers for stuffing.

Recipe 1

We wash medium-sized peppers, remove the core and seeds, boil in salted water for no more than three minutes, it is important that the vegetables do not soften. We lay them out in banks as a whole. Two or three liter containers can be used.

After laying, we fill the vegetables with the marinade in which they were cooked, add nine percent concentration vinegar. Three tablespoons of vinegar must be added to a three-liter workpiece, and two tablespoons to a two-liter jar. After that, roll up the pepper and wrap it, waiting until it cools down.

Recipe 2

First we make the marinade. For its preparation you will need: one liter of water, seventy grams of sugar, thirty grams of salt, seven grams of citric acid.

Small peppers, cleaned from seeds and stalks, are dipped in boiling water for a couple of minutes, then removed and cooled under cold water. Stewed vegetables are stacked tightly in three-liter jars, pour boiling marinade and sterilize.

Sterilization time for workpieces with a volume of three liters is twenty-five minutes, two liters is twenty minutes, liter jars need to be sterilized for no more than fifteen minutes. After that, roll the pepper, let it cool and send it for storage to a cool place. Convenient preparation for the winter, just open the jar and you can immediately stuff the peppers.

Recipe 3. Lecho

A very tasty spin, probably familiar to many, under the name Lecho. This is a Hungarian dish, for the preparation of which you will need three ingredients - bell pepper, tomatoes and onions. Such components are part of the classic Lecho recipe

Every year, the hostess interprets this dish in their own way, adding to the main ingredients other vegetables and spices - carrots, smoked meat, garlic, fried onions, etc. As a result, a lot of original and very tasty recipes appeared lecho.

We offer you a version of the most affordable classic Lecho recipe. To prepare such a preparation for the winter you will need:

• Bulgarian pepper - two kilograms.
• Tomatoes - two kilograms. One kilogram of onion.
• One hundred and fifty grams of sunflower oil.
• Three tablespoons of nine percent vinegar.
• Four tablespoons of sugar.
• Two teaspoons of salt.
• Fifteen peas of black pepper.
• Four pieces of allspice and two bay leaves.

Cut tomatoes into slices or mince, pepper - straws, onions - half rings. Mix everything and add salt, sugar, pepper and bay leaf. Pour everything into a saucepan, pour in sunflower oil and simmer for one hour over low heat.

Arrange the finished lecho on the jars, add the vinegar and tighten the seaming lids. After that, turn the workpiece upside down, wrap it up and leave it in this state until cool.

Recipe 4. Spicy Pepper

A very aromatic and slightly spicy dish - pepper in a garlic-tomato sauce, will appeal to many. Such a twist can be done very quickly and easily.

Necessary components:

• One kilogram of bell pepper.
• Seven hundred grams of tomatoes.
• Five cloves of garlic.
• Two to three tablespoons of sugar.
• Salt - one and a half tablespoons.
• Thirty milliliters of apple cider vinegar, can be replaced with wine vinegar.
• Thirty milliliters of sunflower oil.

We pass the tomatoes through the juicer.

Add finely chopped garlic to this mass and simmer for five minutes on low heat. Then add salt, sugar and vegetable oil and boil for another five minutes. Peppers peeled from the stalk and seeds are cut into four parts and added to the tomato marinade. Cook the vegetable mass for fifteen minutes. Then pour in the vinegar and stew the same amount of time. We lay out the finished dish in jars and roll up. This amount of ingredients is designed for a one liter billet.

There are plenty of other options for cooking sweet pepper salads for the winter.

Recipe 5. Sweet bell pepper with vegetables

To make a Bulgarian salad you need: four kilograms of sweet pepper, the same amount of green tomato, three kilograms of onions, three hundred grams of parsley and celery, one hundred and fifty grams of salt and sugar, ground black pepper - thirty grams and one hundred milliliters of vinegar of nine percent concentration.

The washed peppers are dipped in boiling water for two minutes, then cooled in cold water, remove the stalks, seeds and cut into thin strips. We cut the onion into rings, the tomatoes into five millimeter thick slices. Mix finely chopped greens with vegetables, add all the remaining ingredients and lay out in jars of one liter capacity.

We sterilize for twenty minutes and roll up. These are just some recipes for using this vegetable. You can make adjika from bitter and sweet pepper, vegetable caviar, bell pepper in marinade or with sauce. This vegetable will add an amazing taste and make any preparation fragrant.

Sweet pepper is undoubtedly one of the best gifts of Nature to humanity. Filled with the lively energy of the sun and summer, each time it invariably becomes the decoration of any summer and autumn table.

So far, garden beds delight summer residents with a harvest, it's time to think about harvesting pepper for the winter.

With the right approach, it is pepper that has the greatest chance of becoming a hit of winter holiday tables.
  Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruit!

Top 7 most profitable pepper blanks

It is no secret that we will always strive to prepare a masterpiece and spend time and money at a minimum. And this is right in our fast-paced, stressful life.

Therefore, out of thousands of different methods and recipes, these are exactly the ones that got into today's collection ... well, so that both quickly and “masterfully”.

1. Pepper in the freeze

Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is a godsend for winter dishes: on February day, the smell of fresh pepper will be akin to the holiday). Peppers are frozen for different purposes, on which the preparation method depends. What are the options?

For winter stuffing

For this purpose:

1. Choose fruits that are more or less the same in size and shape, cut off the “caps” with the peduncle, remove the seeds, and dip them in boiling water for 20-30 seconds (no longer!).
2. Then the peppers are inserted, like nesting dolls, one into another with a kind of “train”, they are packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.

Blanched peppers do not become so fragile and do not break when they are put one into the other. And the lids, if you like to close the peppers when stuffing, put them together with the blanks in the freezer.

As a dressing for dishes (soups, mashed potatoes, stews)

It’s generally simple here: peppers are peeled from seeds and cut as soon as you like - with rings, straws, cubes, slices ... put in portions or all together, put into a bag and sent to the freezer.

Freeze pepper as a dressing

Like a ready-made cake mix

For this type of blank you need:

1. Bake peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour.
2. Remove the peel from the cooled fruit and remove the seeds, and fold the peeled baked peppers in batches into a bag or containers and send them to freeze.

  In winter, having thawed such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice to your taste - and you get an incredibly tasty and beautiful salad.

Very popular and profitable harvesting. Stuffed peppers have become a favorite dish for many, so such recipes are always relevant. Introducing the two easiest options.

Recipe 1:

1. Rinse not very large fruits, remove stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose elasticity.
2. Arrange in 2- or 3-liter jars, pour brine to the top in which the pepper was boiled, add 9% vinegar (2 tbsp. To a 2-liter jar, 3 tbsp. To a 3-liter jar) and roll.

Recipe 2:

1 . Cook fill   based on:

• water - 1 l;
• sugar - 70 g;
• salt - 35 g;
• citric acid - 8 g.

2.   Peeled peeled stalks and seeds for 2 minutes in boiling water and immediately cool
   in cold water. Insert them one into another and put them in a jar or, flattening, put peppers
   side by side one on top of the other.

3 . Pour boiling brine, sterilize: jars with a capacity of:

• 1 l - 10-15 minutes:
• 2 l - 20 min .;
• 3 l - 25 min.

4 . Roll up right away.

In winter, just open such a jar - and you can immediately stuff the peppers! Convenient, fast and tasty!

An extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures seasoned with spices. A characteristic feature of traditional lecho is a must the presence of 3 components: sweet pepper, tomatoes and onions.

But, as often happens with dishes that people love, each housewife began to interpret it in their own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even already all that you think to add there)

The recipe for the almost classic Lecho

• bulgarian pepper - 2 kg;
• tomatoes - 2 kg;
• onions - 1 kg;
• vegetable oil - 150 ml;
• vinegar 9% - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• salt - 2 tsp;
• black peas - 1 teaspoon;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.

Recipe:

1. Rinse the tomatoes, chop them in a meat grinder (blender) or pass them through a juicer, chop the onion into half rings, chop the pepper into strips.
2. Put everything in a bowl or pan, add sugar, salt, pepper, bay leaf, butter and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho on the banks and roll up.
3. Turn over onto the lids and put to cool in a warm place.

  In the next video - another recipe for lecho: bell peppers, carrots and onions.

Lecho can be used both as a separate dish and as a side dish, and in winter it will be a joy of both.

Spicy seasonings have always been in the honor of the people, and adjika is one of them.
  In the classic version, adjika is red hot pepper, garlic and herbs carefully grated with salt. But it so happened that the boundaries of the recipe began to expand gradually, including what, by definition, should not be there - tomatoes, carrots and even apples.

You must admit that today almost any spicy sauce containing bitter pepper and garlic is called adjika. We will not depart from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original Sharp adjika

For cooking you will need:

• bell pepper - 1.5 kg;
• tomatoes - 5 kg;
• carrots - 1 kg;
• garlic - 350 g;
• sugar - 300 g;
• salt - 100 g;
• vinegar 9% - 250 ml;
• vegetable oil - 250 ml.

Recipe:

1. Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, simmer after boiling over low heat for 45-60 minutes.
2. Then add salt, sugar and butter and continue to simmer another 30 minutes. After this time, pour the vinegar, add 10 min more chopped garlic.
3. After another 15 minutes, put the finished adjika in prepared jars and roll it up.

For cooking you will need:

• bell pepper - 5 kg;
• bitter pepper - 500 g;
• tomato paste - 500 g;
• tomatoes - 1.5 kg;
• carrots - 1 kg;
• onions - 2.5 kg;
• garlic - 5-6 pcs.;
• parsley - 1 bunch;
• fresh and dry cilantro - 1 + 1 bunch;
• salt to taste.

Recipe:
   1. Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in warmed jars and roll up.

As you can see, both recipes are simple to execute, but different in taste, although both are adjika.

Pickled peppers become the decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. Properly prepared pickled pepper is always a win-win option: it is incomparable in taste and appearance!

Pickled Pepper Recipe

For cooking you will need:

• bulgarian pepper - 8 kg;
• sugar - 400 g;
• salt - 4 tbsp. spoons;
• vinegar 9% - 400 ml;
• sunflower oil - 400 g;
• bay leaf - 4-5 pieces;
• cloves - 4-5 pcs.;
• black peppercorns - 12 pcs.;
• allspice - 4-5 pcs.;
• water - 2 l.

Recipe:

1. Pepper free from seeds and cut into quarters. For blanks, it is better to choose short, more or less the same fruits, then the slices will be the same. But, if the peppers are different, it does not matter, then you can cut long into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
2. Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour vinegar.
3. Blanched the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (using a slotted spoon or colander) to the boiling marinade.
4. Keep the pepper in the marinade over a small fire for 4-5 minutes (it’s not worth more for the sake of prevention)) and quickly transfer to prepared jars. Once the jar is full, roll up.

Tips in passing:

• If you are not allergic to honey, then you can enter it in the recipe instead of sugar, the taste of the finished pepper will even win. You can find one of these recipes in the article.
• If you play a little longer and cut the pepper into strips, the dish will definitely become a hit of the winter period: it looks very nice on the table!
• If you want to add a unique touch to the classic recipe, put a different set of spices in each jar on the bottom - tarragon, coriander, rosemary, you can add thinly sliced \u200b\u200bcircles of parsley or celery root ... or even carrots. Then you are sure to please everyone, no matter how different tastes your home or guests have!

Pepper in tomato-garlic dressing

Tasty and fragrant preparation for the winter. It is prepared quickly and easily, and a lot of fans will find).

For cooking you will need:

• sweet pepper - 1 kg;
• tomatoes - 700 g;
• garlic - 3-4 cloves;
• sugar - 2.5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar (apple, wine) - 30 ml;
• vegetable oil - 30 ml.

Recipe:

1. Chop the tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue to boil for another 5 minutes.
2. Pepper seeds and cut into quarters, put in a tomato-garlic mass, mix and simmer for 15 minutes on low heat. After adding vinegar, hold on the fire for another 10 minutes, put in prepared jars and roll up.

  From the specified amount of pepper, 2 jars of 0.5 l of the finished product are obtained.

Another way to prepare bell peppers in tomato will be shown by Tatyana, the permanent author of our Youtube channel:

Marinated fried peppers

Original preparation: peppers in this version are not exempted not only from seeds, but even from the stalk. In this form, they are fried and then filled with marinade. In winter, such peppers go away with a bang. Moreover, stacking peppers of different colors in different jars, you miraculously make different workpieces that are different even to taste - here you have a bright winter variety!

In the following video, one of the options for harvesting fried pepper in a marinade:

And the marinade "pepper sauce"

Just as the cucumber pickle has “its purpose”, so the pepper marinade, which remained after the pepper migrated to the table, may have a “second life”. Remember how many delicious marinades from canned foods did you have to pour? But here our summer residents also found the possibility of "waste-free production"!

  Dressing sauce (from SLAIER L)

• pepper marinade - 4 parts;
• mayonnaise - 3 parts;
• soy sauce - 1 part;
• chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - for an amateur, to taste.

  Such a sauce can be served with any meat dish, they can be greased with pizza dough (topped with) or used as a salad dressing. Another great idea is to use pepper marinade when stewing meat. Try it and you will get an original flavor with a fresh summer touch ...

In summer, housewives most often stuff pepper with meat and rice minced meat or vegetable mixtures. Peppers can come to our winter tables. Here are two recipes that, if not useful in this particular version, will surely serve as a starting point for a new idea of \u200b\u200bhow you can stuff pepper for sending it for long-term storage.

For cooking you will need:

• bell pepper - 10 pcs.;

• zucchini - 500 g;

• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato juice - 1 l;
• peas, salt, greens.

Recipe:

1. Peppers to clean, remove the stalk and seeds. Flush in boiling water for 4-5 minutes.
2. For minced meat: grate young zucchini and carrots on a coarse grater, chop onion, fry everything in vegetable oil and salt.
3. Stuff the peppers, put them tightly in jars and pour boiling tomato juice. Sterilize for 15-20 minutes and roll up.

  And in the next video - advice on how to cook stuffed peppers for freezing for the winter: