Winter preparations of green pepper. Delicious bell pepper blanks

21.10.2019 Pancakes, pancakes, pancakes, cheesecakes

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:

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!).
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:

Bake peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour.
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:

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.
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
sideways one on top of the other.

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

1 liter - 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 is often the case 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:

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.
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.
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:

Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, simmer after boiling over low heat for 45-60 minutes.
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.
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 an adornment 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 peppers are 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:

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.
Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour vinegar.
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.
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:

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.
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:

Peppers to clean, remove the stalk and seeds. Flush in boiling water for 4-5 minutes.
For minced meat: grate young zucchini and carrots on a coarse grater, chop onion, fry everything in vegetable oil and salt.
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:

So the crop of bell pepper ripened, from this wonderful, in all respects, vegetable, you can cook many preparations for the winter. Including pickled pepper stuffed with cabbage and garlic recipe, which we will examine in more detail in this article. Be sure to spin at least a couple of jars of such pepper for the winter. After all, it turns out very tasty - just a miracle!

Bulgarian pepper - 1-2 kg.

Cabbagewhite (late grades) - 1 medium forks

Carrot - 2 medium sized pieces

Garlic - 2 heads

for marinade (pouring), about 4 liter cans:

Water - 2 liters

Sugar - 1 glass

Salt - 3 tbsp (with slide)

Vegetable oil - 1 glass

Acetic essence 70% - 2 tbsp. L

How to cook pepper and cabbage for the winter

1 . Peel the cabbage from all damaged leaves. Chop finely.

2 . Peel and grate carrots on a coarse grater.

3 . Pepper to clear the stalk and seeds, carefully, cutting only the top hat. Rinse.

4 . Boil water in a large saucepan and lower the pepper there for 2-3 minutes until it becomes elastic. Then immediately dip the pepper in cold water so that it retains the juices inside.

5 . Sterilize the jars. I do this with a microwave. Quickly and efficiently. For details on how to sterilize cans in the microwave, see.

6. Mix cabbage with carrots. We stuff pepper. In the middle, put half a clove of garlic.

7 . In clean, sterile jars, spread the stuffed cabbage pepper. As tight as possible! Leave about 2 cm of free space to the neck. To marinade covered peppers completely.

Pepper Marinade

Preparing the filling (marinade) for pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour stuffed peppers with marinade. Banks roll up. To remove "under a fur coat", the bottom to the top to cool completely.

Delicious peppers ready for winter

Bon Appetit!

Pepper for the winter most delicious recipes

It's time from the bins, get the cans and get piles of lids, we will stock up with delicious canned vegetables for the winter. The scent will scatter throughout the kitchen, gathering neighbors near your door, curiously looking for a mistress to beg for a recipe. We will deal with such tasty and odorous spins today, pickled peppers for the winter are on the agenda. The trips to the market or to the store should already be completed, since all the time we will devote it to the spins, the preparation of containers and products, the study of the most interesting recipes.

You can make so many delicious dishes from pepper, of which the vegetable is in its own juice, and pickled, and sour, and sweet Bulgarian pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. You can twist the pepper into caviar, make canned preparations, and spin the stew.

Bell peppers - 10 kilograms. It is better to take red and yellow, in the bank it looks very beautiful.

Ingredients:

Sugar - 900 grams.
Salt - 0.5 kilograms.
Vinegar - 1 liter bottle.
Sunflower oil - 1 liter bottle.
Black peppercorns, bay leaf.

Cooking:

We will prepare the marinade for pepper: in a saucepan or better a cauldron, pour oil and put on a small fire. Then you need to put sugar, mix, make the fire a little more. Now pour the vinegar and bring the whole mixture to a boil, stirring occasionally to completely melt the sugar.

Rinse the vegetables well, cut into four parts and peel the seeds and legs. Now put the pepper in the marinade, you need to cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Put spices (lavrushki and pepper) inside, spread peppers on top. You need to tamp well, let sit, wait a few minutes to settle the vegetable more conveniently, so more pepper will fit into the jar. When the container is full, pour the marinade on top, tighten the lids. Put the cans upside down for several days, then hide them in the basement or closet, and in winter go in for a tasting.

Ingredients:

Bell peppers - 4 kilograms, this amount goes to 10 jars, 0.5 liter in size.
Sunflower oil - 1 cup.
Vinegar - 1 cup.
Boiled water - 1 liter.
Sugar - 1 cup.
Salt - 2 tablespoons of tablespoons.
Spices and seasonings: bay leaves, peas, cloves.

Cooking:

Let's make a marinade: pour the sunflower oil into a saucepan, put seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and burn. When the marinade is already boiling, pour the vinegar and mix well.

Prepare the products: wash the peppers, peel and cut into 6 parts, and then cut them in half (if the fruit is long). We put a large pot of water on the fire, boil it, lower our already prepared pepper there, boil for about 5 minutes. We take out the vegetables with a slotted spoon, and immediately send them to the marinade still languishing on the stove. Leave for 5 minutes.

We sterilize the jars, prepare the lids. Remove the peppers from the marinade and put them in half-liter jars, while there is enough space. Tamping is not necessary. Pour the marinade to the pepper, and tighten the lids tightly. We put the banks upside down for 1-2 days, then hide in a dark place.

Ingredients:

Bulgarian sweet pepper - 2 kilograms.
Plum tomatoes - 2 kilograms.
Onion - 1 kilogram.
Sugar - 4 large spoons.
Salt - 2 large spoons.
Vinegar - 4 large spoons.
Seasonings and spices: allspice, allspice, bay leaf.

Cooking:

Preparation of vegetables for lecho: to sort tomatoes and peppers, to discard all spoiled, wrinkled and rotten. Peel and wash the onion. Twist the tomatoes through a meat grinder or use a blender / combine, you should get a homogeneous dense mass. Peppers need to be cut in the form of "straws". Onions - half rings.

We put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then put salt and sugar, seasonings, fill everything with sunflower oil, put on a small fire and leave our lecho on the stove for about 1 hour. 10 minutes before cooking, you need to add vinegar, and put out a little more.

Wash and sterilize the jars, prepare the lids. Put the lecho in the banks and tightly twist. We leave spins until winter evenings in the basement or closet, silence and tranquility.

Ingredients:

Bell peppers - 3 kilograms. At the output, we get 5 jars of pepper, a volume of 0.5 liters. It is better to take a red pepper, it will turn out even sweeter and more aromatic.
Honey - 5 tablespoons with a "slide".
Sunflower oil - 1 cup.
Sugar - 2 tablespoons.
Salt - 2 tablespoons.
Water - half a liter.
Vinegar - 150 milligrams.
Clove, bay leaf, allspice.

Cooking:

We will prepare the peppers: wash the vegetables and cut them, cut them into four parts, throw the seeds and legs. Now in a large pan we will blanch the pepper. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: spices can be put in the marinade, mixed with the rest of the ingredients, or they can be tied with cheesecloth when eating, and this knot should be dipped in a saucepan with vegetables and marinade. So neither cloves nor pepper will be needed.

We set the fire to a minimum, stir occasionally so that not only the lower, but also the upper layers are well extinguished. Look at the consistency of pepper, it should be completely softened and immersed in the marinade, then pour the vinegar, and boil for about 10 minutes.

Now we rinse the jars, sterilize, prepare the lids. We put the peppers in jars and immediately twist them, leave them in the blanket for 1 day upside down, then put them in the pantry and try the fragrant sweet pepper in the winter.

Hot marinated chili peppers and squash

Ingredients:

Bell peppers - 30 pieces (the number of products is provided for 10 cans, with a volume of 3 liters).
Squash - 20 pieces.
Chili pepper - 5 pieces.
Bay leaf, pea pepper.
Dill greens - half a bunch.
Salt - 1 cup.
Sugar - one and a half cups.
Vinegar - 400 milliliters.
Water - 3 liters

Cooking:

Wash the squash and pepper, cut the vegetables in half and lay in jars in layers. Put a large pot on the fire and boil water. Cut thin chili rings, mix it with seasonings and dill, add to water and boil for about half an hour. Get a marinade, which you need to pour vegetables in jars. Now do the sterilization of the cans (3 liter cans should be sterilized for about 35 minutes), roll up the lids and send to a dark and cool place before the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

Tomatoes - 2 kilograms.
Hot pepper - 3 pods.
Dill greens - 1-2 bunches.
Cherry leaves - 20 pieces.
Horseradish leaves - 5 pieces.
Blackcurrant, leaves - 20 pieces.
Salt - 80 grams.
Water - 4 liters.

Cooking:

Bell peppers and tomatoes need to be washed well, it is better to select ripe elastic tomatoes, preferably about the same size. Choose tomatoes of small size so that they fit well in the tank in which you will pickle them.

Cut the peppers in half, chop the dill, chop the sharp chilli pepper into thin slices. Now you can cut the leaves of blackcurrant, cherry and horseradish, you can even just tear them, if only you like the general appearance of the dish. Spread tomatoes in containers, spices, seasonings, leaflets and hot pepper put to tomatoes.

Prepare a brine, which consists of water and salt - boil the water, pour salt there, boil for 10 minutes. Now fill the tomatoes, close the lids, leave to roam for a few days, until the tomatoes are salted.

After 2-3 days, the brine must be drained from the tomato and put it on the fire again to boil again. Boil the peppers in boiling water for about 5 minutes, spread them over the tomatoes a few days later, fill them with brine again, cover them tightly with lids and hide in the cellar until winter.

Ingredients:

Bell peppers - 1 kilogram. We need ripe and large vegetables, preferably red ones, since red pepper is more fleshy.
White cabbage - 1 kilogram.
Salt - 2 tablespoons of tablespoons.
Vinegar - half a glass.
Water - 1 liter.
Bay leaf.

Cooking:

Wash the cabbage and chop. In a large basin, it should be mixed well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover and leave the cabbage for a day.

Peppers to take away, wash well, remove the middle, as for stuffing. Sour cabbage in peppers, tamping well. Put the peppers in the jars, add the bay leaf and pepper there.

You need to cook the marinade with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour stuffed fruits, sterilize for about 45 minutes, tighten the jars tightly.

Ingredients:

Bell peppers - 1.5 kilograms.
Cauliflower - 200 grams.
Garlic - 1 head.
Celery, root - 200 grams.
Parsley, root - 200 grams.
Vinegar - 1 liter.
Water - 1 liter.
Salt and sugar - 2 tablespoons each.
Bay leaf - 2 pieces per jar.

Cooking:

Bell pepper should be washed, cut in half and get the seeds, remove the leg. Now we cut it into halves, cauliflower should be so cut into small pieces. Chop the root of celery and parsley. Peel the garlic, but do not cut it.

Take a large pot and lay the vegetables in layers, put garlic cloves on the bottom, and pepper and cauliflower on top. Each layer should be well sprinkled with sugar and salt and any seasonings of your choice, it can be a simple ground black pepper.

Prepare the marinade: you need to boil the water and pour vinegar there, add a bay leaf, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour in the vegetables, put a lid smaller in diameter than a pan on top, and put a press on top (an ordinary jar filled with water). Leave overnight (an average of 12 hours).

Now we pour the marinade, put it on the fire again and boil for another half an hour, adding water if it boils. Now we put vegetables in jars, fill with marinade, twist the lids and put in the basement.

Ingredients:

Bell peppers - 4 kilograms.
Vinegar - one and a half glasses.
Apples - 1 kilogram. Fruits need to be taken green.
Salt - 4 tablespoons.
Sugar - 6 tablespoons.
Cinnamon (powder) - 3 teaspoons (1 in marinade, 2 for pepper).

Cooking:

We prepare the ingredients: wash and select peppers and apples. Cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle we do not need. Pour water into two pans and bring to a boil, put the peppers in one, and drop the apples in the other - 3 minutes each will be enough for vegetables and fruits in boiling water. Set to cool, and in the meantime, rinse the cans and prepare the lids.

We make a marinade: combine vinegar with salt, sugar and 1 tablespoon of cinnamon. Now in jars (it is better to take liter, so that not so little content is obtained, since apples take up a lot of space), we put apples and peppers in turn, sprinkle with cinnamon. Pour the marinade into the jars, put for sterilization in a pot of boiling water for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

Carrot - 300 grams.
Tomatoes - 2.5 kilograms.
Garlic - 2 heads.
Greens: dill and parsley, basil - half a bunch.
Vinegar - 3 tablespoons.
Salt - 2 tablespoons.
Sugar - 2 tablespoons.
Sunflower oil - 1 cup.

Cooking:

We will prepare the products for the spins: peppers, carrots, tomatoes and garlic, peel, wash and sort the vegetables. Now we make tomato paste: put the tomatoes through a meat grinder or blender. Put the pasta in a saucepan and put on medium heat for half an hour, stirring occasionally.

Now, three carrots on a coarse grater, chop the greens, and the pepper regime in stripes. Put the prepared ingredients in tomato paste, fill it with sunflower oil, pour sugar and salt, vinegar, garlic with whole cloves. Cook everything for about 15-20 minutes on low heat.

Wash, sterilize and dry the jars. Prepare covers as well. Now put the salad in jars, twist the lids and hide in a dark place upside down for several days. Then the twists can be rearranged in a safe place for storage for the winter.

Pepper Salads for the Winter

Ingredients:

Pepper, Bulgarian sweet - 2 kilograms.
Pepper, chilli peppers - 2 pods.
Eggplant - 2 kilograms.
Plum tomatoes - 3 kilograms.
Carrot - 400 grams.
Onions - 1.2 kilograms.
Salt - 120 grams.
Sugar - 150 grams.
Garlic - 1-2 heads.
Vinegar - half a glass.
Sunflower oil - 1 cup.
Pepper "peas".

Cooking:

Preparation of products for salad: peel and select vegetables, wash. We cut the Bulgarian pepper into thin strips, we pass the tomatoes through a meat grinder / blender or combine. In the same way, we will deal with carrots, hot pepper and garlic. Cut the eggplant into thin circles, and the onion into half rings. Now in a large saucepan over low heat, we will stew all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now for the vegetables we add sunflower oil with vinegar, salt and sugar. Leave on low heat for another 40 minutes, stirring occasionally so that all vegetables are evenly stewed.

We prepare, sterilize and wash the jars and lids, wipe them dry. Put the salad in jars with a volume of 0.5 liters to the top. Roll up immediately with lids and leave in a dark place until winter.

Ingredients:

Plum tomatoes - 2 kilograms.
Garlic - 2 heads.
Onions - 300 grams.
Salt - 2 tablespoons.
Sugar - 2 tablespoons.
Sunflower oil - 100 grams, well, or half a glass.

Cooking:

We sort and wash the vegetables, clean the peppers from seeds and legs. Now chop the tomatoes, onions and bell pepper in circles. You can chop the garlic in the press, or you can just cut the slices in half.

We put the pan on the stove, put all the vegetables there, add salt and sugar, pour out sunflower oil, put on a small fire. Stir and watch when the vegetables start juice, from that moment they should boil for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Put the salad in jars, tighten the lids tightly, put upside down for several days, then hide in the basement or pantry until the onset of cold weather. This salad is perfect for meat.

Rice Pepper Salad

Ingredients:

Bell peppers - 1 kilogram.
Tomatoes - 1 kilogram.
Carrot - 1 kilogram.
Onion - 1 kilogram.
Rice is half a kilogram.
Salt tastes good.
Pea "peas" - to taste.
Vinegar - 2 tablespoons.

Cooking:

The vegetables need to be washed, cut into small cubes: pepper and carrots, onions and tomatoes. Boil rice until cooked. Now we fry the vegetables in a large stewpan or in a pan until a beautiful golden color. Add salt and seasonings, pour vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the fire, just turn down the heat to a minimum. So skip the vegetables for another half hour.

We will prepare the jars: rinse and sterilize together with the lids, dry. Now put the salad to the top. Roll up the banks and put them upside down for a day, after which we will hide the twists in a cool and dark place.

Bell pepper snacks

Caviar from bell pepper "according to the Krasnodar recipe"

Ingredients:

Bulgarian sweet pepper - 1 kilogram.
Zucchini or zucchini - 2 kilograms.
Ripe tomatoes - 1 kilogram.
Onion - a pound.
Carrot - 1 kilogram.
Garlic - 3 heads, large.
Parsley - 2 bunches.
Vinegar - 50 grams.
Sunflower oil - half a liter.
Salt - 100 grams.
Sugar - 170 grams.
Hot peppers - 2 pods.

Cooking:

Rinse vegetables, peel, select only fresh and young. Each ingredient should have a separate plate. On a coarse grater, grate carrots and zucchini, squeeze the last if you let a lot of juice. Peppers need to be cut into strips, but cut so that it turns out to be short and not too thick. Chop the onion, and cut the tomatoes in half, we will chop them in a meat grinder or blender along with garlic and parsley, hot pepper.

Now take a pot or a cauldron, pour oil in it and heat it, then dip the carrots and onions, fry the ingredients until golden brown on a small fire, stirring occasionally.

In a mixture of tomatoes, parsley, garlic and pepper, put salt, pour onion and add sugar - mix everything and add to the frying of carrots and onions, mix again, bring to a boil.

Mix Bulgarian sweet pepper with zucchini, put it all in a hot tomato paste boiling on a stove. Again, boil over medium heat for about 1 hour, stir so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and put the caviar in the containers, immediately spinning their lids. Upside down the cans can stand for about 1 hour, then hide the yummy in the basement, so as not to gobble up all the winter spins ahead of time.

Ingredients:

Bell peppers (red) - 2 kilograms.
Apple cider vinegar - half a glass.
Pepper, ground red - 2 teaspoons.
Garlic - 6 heads.
Hot red pepper - 5 pieces.
Sugar - 7 tablespoons.
Salt - 2 tablespoons.

Cooking:

We will pick out Bulgarian pepper, wash and clean the inside of the seeds and legs. We will do the same procedure with red hot pepper. Garlic also needs to be peeled. We will grind all this in a meat grinder or on a blender. Now pour apple cider vinegar, salt and add sugar, mix everything and taste to add the missing seasonings. Boil adjika in the pan for half an hour. Now put it in the floor liter jars to the top and cover with lids. Upside down for several hours, and then you can hide in the pantry or basement, be sure to try with hot meat dishes, in the heat of the heat.

Snack pepper

Ingredients:

Bell peppers (better suited red) - half a kilogram.
Tomatoes - half a kilogram.
Walnut - 200 grams.
Sunflower oil - half a cup.
Salt - you need to try.
Ground black pepper, dry garlic and dried herbs.

Cooking:

Sort peppers and tomatoes, wash and cut so that it is convenient for you to twist the vegetables through a meat grinder or pass through a blender. Add nuts, seasonings, salt to the already chopped vegetables, now fill everything with oil, leave the mixture to stand overnight under gauze.

We sterilize the jars, prepare the lids, fill the appetizer in the container, twist and stand upside down for several hours, after which the twists should be removed in a cold and dark place.

Freezing of bell pepper for the winter

The simplest and least time-consuming method of harvesting pepper is freezing. It is also good because frozen pepper is stored for a long time, loses a minimum of nutrients and retains its natural flavor.

You can freeze peppers in different ways. It all depends on what is planned to be cooked from it later. However, in any case, the process itself begins with washing the fruit and removing the stalks and seeds. Further action depends on future goals.

For stuffing

In this case, the peeled peppers are blanched in boiling water for about half a minute, and then put one into the other, according to the "train" principle. Long "trains" do not need to. A chain of 3-5 peppers is enough. Packed prepared “compilers” in bags and send for storage in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cool, remove the skin and, laying out in bags, freeze. Moreover, peppers can be baked without even cleansing the seeds. It will be easy to remove them from the cooled fruit.

For refueling

But here you don’t have to bother. You just need to cut the peppers in any convenient way and immediately pack them in bags. Done!

Preservation

In this way, it is convenient to prepare peppers for the upcoming stuffing. To do this, boil peppers in salted water for 3 minutes, put in jars and pour hot broth. Add vinegar at the rate of 1 tablespoon per 1 liter of can volume to each can. Roll up the cans and, after cooling, put them in storage.

Stuffing

In the presence of a basement or a large refrigerator, you can immediately prepare stuffed peppers. The filling in this case can be absolutely any. In this matter, everything depends on the preferences of the hostess and members of her family. The most common mixture for stuffing peppers is meat with rice. However, a variety of vegetable fillers are well combined with peppers.

So, peeled peppers blanched in boiling water for 5 minutes, then remove them with a slotted spoon and fill the inside with the selected minced meat. Stuffed fruits put in jars and pour hot tomato juice. Banks should be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and sent to storage.

Pickling

For those who like to taste just pepper, this type of preparation, like pickling, is suitable. This appetizer is good in taste and in appearance. She is not ashamed to submit to the festive table, and unexpected guests, and just for lunch / dinner for their households. And you can cook pickled peppers in different ways.

Simple marinade

Put salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. In parallel, you can prepare peppers. To do this, peeled fruits are enough to cut into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate, they will then look very bright and beautiful. Blanched the prepared pepper slices for a couple of minutes in boiling water, and then transfer to a boiling marinade. Simmer for another 5 minutes, then immediately shift into jars and roll up.

As for the number of products for the marinade, then for every kilogram of pepper you will need: a glass of water (250 ml), 50 g sugar, 0.5 tablespoon salt, 50 ml vinegar, 50 ml oil, bay leaf, cloves, allspice and black pepper - taste.

Tomato Garlic Marinade

Grind fresh tomatoes in any convenient way, transfer to a pan with the oil poured into it, add garlic crushed by the press, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook the same amount. Now in the marinade you need to lay the pepper chopped into quarters, mix everything well and simmer over the lowest heat for a quarter hour. It remains to pour vinegar, stew for another 10 minutes and you can lay out the mixture in banks.

For a marinade for every kilogram of pepper you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe

July 8, 2017

In order to prepare bell peppers for the winter you will not need too many ingredients as this is done very easily and simply. Peppers are prepared for different dishes. You can prepare peppers so that in winter you can get a jar to prepare stuffed peppers. Or prepare bell peppers as a seasoning for other dishes. And you can prepare already stuffed peppers. Also, many harvest not only sweet pepper, but also hot.

Very often, pepper is closed in jars with tomato. So in one jar you get two useful products at once. Basically, marinade based on vinegar, salt, and vegetable oil spices is used for harvesting pepper.

Peppers can be twisted both in whole and in sliced \u200b\u200bform. Can be twisted raw or fried. In general, there are recipes for every taste. And here is a small selection of how you can prepare peppers for the winter in banks and not only.

Pepper freezing for the winter as a way to keep all the nutrients in the pepper appeared recently. This method became available with the advent of a new generation of refrigerators with dry freezing. In which you can freeze foods without harm to them.

So how do you properly freeze peppers. Before freezing, you need to decide what dish you want to freeze the pepper for. If you want to cook stuffed peppers in the winter, then do so.

We select more or less identical peppers in size, cut the stem and remove the seeds. Dip the prepared peppers in boiling water for 20 seconds. This will make the pepper softer and it will not crack and break when frozen.

And we put each other in the form of a pyramid of 5-6 pieces.

We put the finished pyramid in a bag and carefully wrap it. The rest of the package can be wrapped in the empty cavity of the last pepper.

This is not a tricky way to prepare pepper for future stuffing.

You can also prepare pepper to add it to certain dishes.

Sort the bell peppers, wash and dry.

Cut the tail and discard the seeds. Cut into thin strips.

Fold the straw into a bag. Fold the bag into the freezer.

Pickled bell peppers for winter

The workpiece is not only tasty, but also very bright. Since it is advisable to use several colors of pepper for this recipe.

Ingredients:

3 kg of prepared pepper.
100 grams of garlic.
150 vegetable oils.
0.5 liters of water.
300 sugar.
100 salt.
300 vinegar 9%.

Cooking process:

1. Cut the pepper into small tongues, put it in a saucepan, pour boiling water, cover with a lid.

2. After 10 minutes, pour the water into the pot on this water, we will prepare the marinade.

3. Add salt, sugar, vegetable oil. Put on fire bring to a boil. Cook for 10-15 minutes.

4. For 2-3 minutes until cooked, add garlic to the marinade. Boil for a minute and add vinegar. Cover with a lid. Boil for another 2 minutes.

5. Pepper spread on sterilized jars as tight as possible.

6. Carefully pour the brine into banks, cover with lids and twist the pepper.

7. Banks overturn and wrap. Soak to cool completely. Then transfer to the pantry.

8. Here and the whole recipe for pickled pepper for the winter. On the blog there are several more recipes for how to cook pickled peppers for the winter.

Pepper in tomato for the winter

With this preparation, in one jar you get two products at once and pepper and tomato.

Ingredients:

Bell pepper 2.5 kg.
2.5 fresh tomato juice.
1 kg of onions.
1 head of garlic.
1 cup of sugar.
0.5 cups of salt.
Leaves of Lavrushka.
7-8 peas of black pepper.
0.5 cups of vinegar.
250 vegetable oils.

Cooking process:

1. Wash peppers, clean from tails and seeds, cut lengthwise into 3-5 parts.

2. From tomatoes cut butt cut and scroll in a meat grinder.

3. Garlic to pass through a press.

4. Onion cut into cubes.

5. Pour tomato juice into a deep saucepan. Put on the stove cook for 5-10 minutes.

6. Take the pan more so that pepper and onions are still contained in it.

7. In boiling tomato add onions, peppers, salt, sugar, garlic, spices, oil. Cook for 10-15 minutes.

8. For 2-3 minutes, pour in the vinegar and cook further under the closed lid. Do not forget to periodically mix so that this whole story does not burn.

9. Fill in sterilized jars with lids.

10.Tighten the covers. Wrap up banks.

11. After complete cooling, turn the jars into a normal state by observing them for 2-3 days if the lids are not swollen, you can transfer the pepper to a place for long-term storage.

Pepper for the winter spicy recipe

It turns out a very original dish. thanks to beets, the color will not be ordinary.

Ingredients:

1 kg of sweet pepper.
300 carrots.
1 onion head.
1 medium beetroot.
1 tablespoon of salt.
5-6 peas of pepper.
0.5 tablespoon of sugar.
1 teaspoon of citric acid.

Cooking process:

1. Peel and grate carrots with beets.

2. Chop the onion finely.

3. Pepper to clear of tails and seeds.

4. Mix carrots, beets, onions, mix, salt, mix.

5. Stuff each pepper with vegetables. Nice to lay out on the banks.

6. Prepare a brine of 1.5 liters of water, pour salt, sugar, throw pepper. Cook the brine for 10-15 minutes.

7. Pour the finished brine over the bank and covered with lids.

8. Cans of pepper put in a pot pour water on the shoulders of cans boil for half an hour. Then tighten the covers using a special wrench.

9. Turn over the banks. Leave to cool completely.

How to prepare hot peppers for the winter

It is possible and necessary to harvest not only sweet peppers, but also hot ones. And for this, here's a recipe for canning hot peppers for the winter.

Ingredients for a half liter jar:

300 grams of hot pepper.
150 water.
150 table vinegar.
A tablespoon of salt.

Cooking process:

1. When harvesting hot pepper, the ponytails do not cut and the seeds are not pulled out, since the main sharpness is concentrated in the seeds. Ponytails only culturally cut off everything.

2. Place hot pepper in a cleanly washed jar.

3. Make a pickle. Boil the water, add salt and vinegar, cook the brine for 10 minutes. Then let it cool.

4. Pour jars of pepper with cold brine. Cover the jar with a lid. Put her sterilized in a pot of water. We sterilize hot pepper for 5-7 minutes. Then tightly roll the lid.

5. Hot peppers are now ready for long-term storage.

What juicy and tasty vegetable do we most often think about when we want to make a salad? But aren't we starting to think about it, planning preparations for the winter right after, but in all kinds of ways? I am pretty sure that most of us will immediately think about bell pepper. How many delicious dishes you can cook with it, but no less than ways to prepare bell peppers for the winter. The best recipes can be collected for a long time by relatives, friends, acquaintances and the Internet, but I will make for you my small collection of recipes. The ones that have the best and most delicious recipes for me.

Bell peppers for the winter we canned today in several proven and very tasty ways.

Pickled bell peppers for the winter - a step-by-step recipe for harvesting

People have different tastes, but I’m sure that many of you can agree with me that pickling is one of the most delicious types of preservation of vegetables. Marinades are usually so fragrant and spicy, with a slight acidity and spices, garlic, herbs. Real jam. Well, I have a weakness for them. For this reason, for the winter, I also pick bell pepper.

If you have not had time to try pickled peppers, you have missed a lot. And although other pickled vegetables are much more common on store shelves, no one will bother us with making this amazing dish and snack.

For pickled bell pepper you will need:

sweet bell pepper - 3 kg,
vinegar 9% - 1 cup,
sugar - 0.5 cups
salt - 2 tablespoons,
garlic - 1 head,
bay leaf - 8-10 leaves,
fresh parsley - a big bunch,
peppercorns - 1 teaspoon,
cloves - 6-8 pcs.

For pickling, fleshy red and yellow peppers are best suited. Too thin-walled peppers will not be so tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled pepper will be maximum.

Cooking:

1. Wash the pepper. Remove the stalk and core the seeds. This will be easier if you cut the pepper in half along.

2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.

3. Pour 600 ml of water into a large pot. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. In a boiling marinade, put slices of pepper, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, constantly stirring.

Bell pepper should soften slightly, but not become completely boiled. Pickled peppers are very good when crunching a little.

5. Prepare cans for canning. Suitable banks with a volume of 1 or 0.5 liters.

Sterilize them better in advance. To do this, you can heat them in the oven, boil in a pan with water, hold over steam or put in the microwave with water and let it boil.

To make bell pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized cans. Put 3-4 cloves of garlic in each, cutting each into halves, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put hot, freshly boiled pepper in jars. Do it as tightly as possible and don't be afraid to crush or stack pieces of pepper. When spread out the whole pepper, pour it with marinade from the pan to the very edge of the jar. Peppers will continue to marinate in it.

7. Screw on the lids of the cans or roll them up with the machine. Turn the jars onto the lid and wrap them with a thick towel until they cool completely.

Such a pepper will become amazingly tasty in a few months and will complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.

Keep it best in a cool place, such as a cellar, or refrigerator.

Bell pepper for the winter in honey filling - recipe with photo

Bell pepper for the winter with honey is a very simple, but at the same time tasty recipe. The peppers are sweet, crunchy with sourness. Very unusual, because honey will give its own unique taste. In my opinion, honey is very well combined with bell pepper, it simultaneously complements its sweetness and great shade. Some bright-tasting spices are not put in such a marinade, which leaves honey the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and you will have to stand in the refrigerator for a long time with an open jar of pepper. Why once again risk your health, and the products are a pity. Agree, if you want more, you can always open two small jars. But it’s impossible to preserve the big one back.

In addition, when you cook something for the first time, do small volumes for the experiment. After all, what one likes may not be to the taste of another.

Having checked this recipe on myself, I try to make a couple of three jars of pepper and honey.

For cooking you will need:

bell pepper - 1 kg
honey - 4 tablespoons,
vinegar 9% - 4 tablespoons,
vegetable oil - 3 teaspoons,
salt - 2 teaspoons,
black pepper peas - 1 teaspoon,
coriander grains - 1 teaspoon.

Cooking:

1. Wash the bell peppers and cut them into two. Remove the core with the peduncle. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 parts. If the pepper is very thick, as in my case, you can even at 4. The main thing is to make slices that will then be convenient to eat.

3. Place the pepper slices in clean, sterilized jars. Fill them full with pepper. Try not to close the jars that are not full, they will not be stored for a long time due to the large amount of air. It’s better to cook the remaining peppers differently, for example, make a fresh salad out of them.

4. Now boil the kettle and pour peppers in jars with boiling water. Fill the jars to the brim, cover them with sterilized lids and leave them in this form for 10 minutes.

5. Now it's time to cook the marinade. Take a small pot or ladle. Pour honey on the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.

6. Drain the hot water from the cans of peppers directly into this saucepan, from this broth we will prepare the marinade.

7. Bring the marinade to a boil and refill them with peppers in jars.

8. Then tighten the covers as tight as possible. Check for leaks. Then turn the cans over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.

This very tender and piquant pickled appetizer will surely delight you with a long winter evening, with its summer taste. Enjoy yourself and treat your family.

Cinnamon pickled bell peppers in oil

And here is another original recipe. You know that sometimes spices and the way of cooking can completely change the taste of the dish. This is one such case. The pepper is so aromatic and tasty that you can’t drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes bell pepper for the winter only tastier.

Bell pepper in tomato sauce

If we are looking for all kinds of tasty options for the preparation of bell peppers for the winter, then it is simply a sin not to remember how wonderful the tastes of pepper and tomatoes are combined. Everyone's favorite bedtime is just from this category. But, if you want to cook not a lecho, in which a wide variety of other vegetables are often added, but just sweet pepper in tomato juice, then this recipe is just right.

In tomato sauce, we will cover large pieces of pepper, which will be our spicy winter snack.

To cook bell pepper in tomato you will need:

bell pepper - 5 kg
not salted tomato juice - 3 liters,
vegetable oil - 1 cup,
salt - 2 tablespoons,
sugar - 0.5 cups
vinegar 9% - 6 tablespoons,
spices to taste (peas and allspice, bay leaf, cloves, garlic).

Cooking:

1. Wash the bell peppers with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

2. Pour tomato juice into a large saucepan. Choose a dish that will fit all the bell peppers in the end.

Add sugar, salt, spices and vinegar to tomato juice. This is our tomato marinade. You can take the juice in a store, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then put the whole bell pepper. Stir well and cook, stirring, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, transfer very tightly to sterilized jars in advance. Pour juice to the very edge and twist the lids. Lids must also be sterile.

After that, turn over the jars and make sure that the lids do not leak. In this inverted form, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell peppers for the winter and be stored in a cool place.

It will be ready in a few weeks. Bon Appetit!

Fried bell peppers for the winter

You might think that we have not tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

You know that when frying the taste of pepper changes a little, and we will try to keep it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.

My mother once said that this is a recipe for the lazy. But for us this will mean that you don’t have to put in any extra effort, and the quality of the tasty workpiece will not deteriorate.

You will need:

sweet bell pepper of any color (preferably not large) - 2.5 kg,
garlic - 1 head,
bitter pepper - 1 small pod,
vinegar 9% - 0.3 cups
sugar - 1 cup
salt - 1 tablespoon with a slide,
cooking oil for frying.

Cooking:

1. Wash the young small pepper. You do not need to clean it, because we will fry and preserve it whole. They say this is the secret of his unique taste.

2. Pour oil into a skillet and fry the peppers until golden brown. Do not forget to turn them over so that they are fried on all sides. By the way, the oil will splash and shoot strongly, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Lay the fried pepper in a prepared jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one big three-liter jar. If you canning in several cans, then divide the amount of salt and sugar (as well as later vinegar) by the number of cans that you filled with pepper.

5. Now boil the kettle or pot of water. Pour two-thirds of the jar of boiling water, pour the vinegar into the water, and then add to the top.

Salt, sugar and vinegar mix by themselves directly in the jar and are evenly distributed over all peppers. Especially after a while, until the jar will be stored until winter. Do not worry about this, this is a proven method.

6. Now the jar needs to be turned over and wrapped in a standard way in warm, so that it slowly cools down.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy the cold winter.

Bell pepper stuffed with cabbage for the winter - recipe video

For this recipe, you will need to cook a classic marinade, and leave the peppers whole so that inside each lay a filling of thinly shredded cabbage and carrots. Here, you’ll just have to count everything well, because taking large bell peppers and a container will have to look for the appropriate one.

But I believe that you, like me, will succeed. See a detailed recipe and experiment in your kitchen.

Cooking:

1. Pour filtered or spring water into the pan and throw all the spices: peppercorns, cloves, chopped garlic, bay leaf, salt, sugar. We put the marinade on the fire and, waiting for the boil, we deal with pepper.

2. Wash sweet peppers, free from tails and seeds and cut into thin “feathers”. Fill sterile jars with such slices.

In this case, the pieces should be placed vertically.

3. Marinade, boiling for 5-10 minutes, pour the jars a little less than to the shoulders. It’s okay if spices get there - they will give the spin even more flavor.

Then pour one tablespoon of vinegar and vegetable oil into each jar, so that the liquid does not reach the neck by one centimeter.

4. Carefully cover with sterile lids and place the jars in a deep pot of water for further sterilization. It is necessary that the water outside reaches only the shoulders of cans with blanks.

And most importantly - do not forget to put a thick towel under the jars, otherwise they may simply burst during heating.