How to cook a Bulgarian salad for the winter delicious? Just choose a recipe and follow the advice of experienced chefs. Sweet peppers are one of the most popular vegetables for homemade preparations. Few jars rolled up for the winter do without it. It can also be prepared separately, marinated in vegetable oil with a little vinegar, and it will turn out delicious. But the combination with other vegetables is more advantageous.

The five most commonly used ingredients in bell pepper salad recipes for the winter are:

In a bell pepper salad in different proportions, carrots, onions, tomatoes, zucchini, eggplant, pumpkin, squash, cucumbers, rice can also be added. Herbs and spices of different types change the taste of the dish. Instead of vinegar, vegetable oil, salt and sugar can be used as a preservative. In this case, the products can be heat-treated or left raw - it depends on the type of vegetables.

An approximate way to cook bell pepper salad for the winter:

1. Peel the washed sweet pepper from the seeds and cut into strips or cubes.
2. Grate carrots.
3. Cut tomatoes into small slices.
4. Cut the onion into cubes or half rings.
5. Put all the vegetables in a saucepan and pour vegetable oil.
6. Salt, pepper, add spices and simmer, stirring, until tender.
7. Pour in vinegar, mix, transfer to jars and immediately roll up.
   To make the salad look beautiful, it is better to take yellow, red, orange peppers. It is not necessary to remove the skin from the tomato, but without it, the appetizer will turn out more tender.

The five fastest bell pepper salad recipes for the winter:

• so that the skin from peppers does not spoil the taste of the dish, you can lightly bake them in the oven and then remove it
• if you pass the vegetable preparation through a blender, you get a delicious sauce for meat dishes and pasta

Pepper salad for the winter is a bright and very tasty preparation that is just perfect for lunch or dinner. An incredible number of a wide variety of blanks can be prepared from bell pepper by adding or changing ingredients. But a marinated pepper-only salad is also very good.
You open a jar of such a delicious salad in winter, and your body will get a real vitamin dope. After all, a lot can be said about the benefits of pepper.

For the preparation of snacks, it is better to use only ripe vegetables, fleshy and juicy. Unripe fruits can drastically spoil the dish. Unnecessary bitterness will appear, and the pepper itself will become thin and tasteless after processing.
That the preparation was not only tasty, but also attractive in appearance, choose peppers of different colors.
If this or a similar salad is being prepared for the first time, then it is better to use small jars for storage in order to understand whether this preparation is suitable for you or not.

Try this bell pepper salad recipe, and this preparation will become one of your favorites in your home.

bell pepper salad for the winter recipe

Ingredients:

• multi-colored Bulgarian pepper - 3.5 kg;
• vegetable oil - 1 glass;
• vinegar 9% - 1 cup;
• granulated sugar - 1 cup;
• salt - 3 tablespoons;
• purified water - 1 l;
• garlic - 12 cloves;
• cloves - 6 pieces.

Cooking process:

Wash the bell pepper, dry with a paper towel. Cut into pieces, removing the core. The salad will have a brighter and more saturated color if you choose multi-colored peppers for its preparation.

Cut the pepper halves into thin strips.

Pour purified water into a saucepan. Add granulated sugar, salt, sunflower oil and vinegar to the pan.

We put the pan on the fire and bring the marinade to a boil.

In the boiling marinade, carefully lower the chopped straws of bell pepper in small portions. Bring back to a boil and cook for 7 minutes.

At the bottom of pre-sterilized half-liter jars, lay out 2 cloves of garlic and 1 clove bud (cloves are exclusively for an amateur).

Portions of the pepper boiled in the marinade in strips are carefully laid out in prepared jars through a funnel with a wide neck. Important! Banks can be sterilized in advance. But just before filling, they need to be warmed up. Pepper lay out only in hot containers!

We cork the jars with metal lids with a seaming key. We turn them upside down, wrap them in a blanket and leave them to cool completely for at least two days. Further preservation can be transferred to a cool place for longer storage.

Salad with pepper for the winter is ready. In winter, this preparation will be a great addition to any side dish. Bon Appetit!

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

Almost Classic Lecho Recipe

• Bulgarian pepper - 2 kg;
• tomatoes - 2 kg;
• onion - 1 kg;
• vegetable oil - 150 ml;
• vinegar 9% - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• salt - 2 teaspoons;
• black peppercorns - 1 teaspoon;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.

Recipe:

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

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

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

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

Agree, today almost any hot sauce containing hot peppers and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original mild 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, after boiling, simmer over low heat for 45-60 minutes.
2. Then add salt, sugar and butter and continue to simmer for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes, add the chopped garlic.
3. After another 15 minutes, spread the finished adjika into prepared jars and roll up.

For cooking you will need:

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

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

As you can see, both recipes are simple in execution, but different in taste, although both are "adjiki".

becomes a 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 cooked pickled peppers are always a win-win option: they are incomparable both in taste and in 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. Remove the seeds from the pepper 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 doesn’t matter, then you can cut the long ones 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 in the vinegar.
3. Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) to the boiling marinade.
4. On a small fire, keep the pepper in the marinade for 4-5 minutes (more for the sake of prevention is not worth it)) and quickly transfer to prepared jars. Once the jar is full, roll it up.

Tips in passing:

• If you are not allergic to honey, then it can be included in the recipe instead of sugar, the taste of the finished pepper will even benefit. You can find one of these recipes in the article.
• If you “play around” 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 a classic recipe, put a different set of spices in the bottom of each jar - tarragon, coriander, rosemary, you can add thinly sliced ​​\u200b\u200bparsley root or celery ... or even carrots. Then you will definitely please everyone, no matter how different tastes of home or guests may be!

Peppers in tomato-garlic sauce

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

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. Grind 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. Peel the pepper from the seeds and cut into quarters, put in the tomato-garlic mass, mix and simmer over low heat for 15 minutes. After adding vinegar, hold on fire for another 10 minutes, arrange in prepared jars and roll up.

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

Another way to prepare Bulgarian pepper in a tomato will be shown by the permanent author of our Youtube channel - Tatyana:

Marinated fried peppers

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

In the following video - one of the options for harvesting fried peppers in marinade:

And the pepper marinade itself

Just as cucumber pickle has its “purpose”, so the pepper marinade, which remains after the pepper has migrated to the table, can have a “second life”. Remember how much delicious canned food marinade you had to pour out? But our summer residents have found the possibility of "waste-free production" here too!

Dressing Sauce (by 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, it can be used to grease pizza dough (for filling) or used as a salad dressing. Another great idea is to use a "pepper" marinade when stewing meat. Try it and you will get an original flavor with a summer fresh note...

In summer, housewives most often stuff peppers with minced meat and rice or vegetable mixtures. The same peppers can come to our winter tables. Here are two recipes that, if not useful in this particular variant, will certainly serve as a starting point for a new idea, how you can stuff peppers to send them for long-term storage.

For cooking you will need:

• bell pepper - 10 pcs.;

• zucchini - 500 g;

• carrots - 1 pc.;
• onion - 2 pcs.;
• tomato juice - 1 l;
• peppercorns, salt, herbs.

Recipe:

1. Peel the peppers, remove the stem and seeds. Blanch in boiling water for 4-5 minutes.
2. For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
3. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. 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:

7. Vegetable caviar from pepper

That's what everyone will like in winter, so it's from peppers with vegetables. It can be used as a side dish, spread on bread, and simply eaten with spoons, thanks to summer for such a wonderful tasty opportunity!

What needs to be done for this? And quite a bit!

For cooking you will need:

• pepper - 2.5 kg (best meaty varieties);
• carrots - 150 g;
• onion - 250 g;
• tomatoes - 200 g;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• ground black pepper - 0.5-1 teaspoon;
• ground allspice - 0.5-1 teaspoon.

Recipe:

1. Pepper bake in the oven, peel and seeds, pass through a meat grinder (blender).
2. Cut the carrots and parsley and celery roots into strips, fry until half cooked, and fry the onion until a beautiful golden color.
3. Peel and chop the tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes.
4. Arrange the finished caviar in jars and be sure to sterilize: jars 0.5 l - 30 minutes, jars 1 l - 40 minutes

Caviar in storage is capricious, so you should not reduce the sterilization time, this will guarantee long-term storage. After the jar, roll up and leave upside down on the lids under the covers for a long cooling.

It's funny that in their homeland, in America, pepper is a perennial shrub, and it also grows just like that, without care and care ... Our pepper (and us along with it) is not so lucky, and soon the first ones will deprive us of the opportunity to bring from the dacha these wonderful fruits full of juicy summer warmth.

While there is time and pepper in the beds, it is necessary to “re-prescribe” it in cozy glass jars so that on a frosty December day they begin their triumphal parade on our winter tables, where they will become the most welcome guests and favorites)

It would seem, what else to come up with blanks from pepper to come up with? Well, some kind of lecho, or a salad ... But no, it turns out that such snacks can be prepared from sweet pepper - you will lick your fingers! What if the pepper is hot? Then colds will simply have nothing to do in your house! In this article, we decided to collect the most unusual pepper blanks. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes
2 tbsp salt,
1.5 cups of sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup unrefined vegetable oil

Cooking:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but boil it directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap.

Ingredients:
1 kg of pepper
800 g gooseberries.
For marinade:
1 liter of water
50 g salt
50 ml apple cider vinegar
100 g sugar.

Cooking:
Wash the pepper, sort the gooseberries, cut off the inflorescences and stalks. Put the pepper in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".

The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Cut sweet bell pepper into the boiling marinade (it can be multi-colored, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.

Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over with ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black pepper, pour the remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.

Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup of water
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.

Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greenery.

Cooking:
Peel the peppers, cut off the lid, remove the seeds, dip in boiling water for 5 minutes. Prepare minced vegetables: grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper
700 g tomatoes,
4 bulbs
1 carrot
1 glass of vegetable oil,
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Cooking:
Cut the lid off the large peppers and remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for several minutes, cool to 70ºС and pour into jars at the rate of 2 tbsp. per liter jar. Mix vegetables for minced meat, salt, fill peppers with a mixture. Put stuffed peppers in jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.

Ingredients:
10 kg of sweet pepper,
4 kg carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onion
1.5 tsp ground cinnamon,
20-30 black peppercorns
4 tsp Sahara.
Brine:
10 liters of water
700 g salt
1 garlic clove
15 pcs. bay leaf,
35 cloves,
10 peas of allspice.

Cooking:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put a load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter "As if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onion
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Cooking:
Cut everything, grate the carrots for Korean carrots. Mix and put on a slow fire. After boiling, cook for 10 minutes, spread hot in sterilized jars, roll up. Wrap up.

"Vegetable pilaf" for the winter

Ingredients:
2 kg sweet pepper
1 kg of onion
1 kg carrots
2 kg of tomatoes,
1 cup rice
500 ml vegetable oil,
4 tbsp 9% vinegar,
2 tbsp salt,
2 tbsp Sahara.

Cooking:
Cut everything, mix and cook over low heat for 1 hour. Stir constantly or it will burn! Arrange in sterilized jars, roll up.

Ingredients:
1 kg hot pepper
40 g green dill,
30 g green celery,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g salt.

Cooking:
Bake peppers in the oven. Place the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in chilled brine and put under oppression. Leave at room temperature for 3 weeks. Refrigerate after fermentation is complete.

Hot pepper, salty in a different way

Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g of horseradish root.

Fill:
1 liter of water
60 ml. 9% vinegar,
60 g salt.

Cooking:
Prick the pepper at the stalk, put it tightly in a container, alternating with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and filtered brine, put a circle and oppression. After 10-12 days, take out in the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.

Cooking:
Blanch the pepper in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling filling, roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g of small colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.

Cooking:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Put in sterilized jars, add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over pepper in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

Fry hot peppers in a frying pan under a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. Saute onions, carrots and tomatoes in a frying pan until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce will turn out.

Ingredients:
1 kg hot pepper
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp salt,
4 tbsp Sahara,
garlic, carrots, parsley, dill - to taste.

Cooking:
Rinse the pepper and let dry. In the meantime, combine vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Cut the greens, peel the garlic, cut the carrots into circles. Fry the pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Mix the fried pepper with herbs, garlic and carrots. Salt, ram into sterilized jars. Pour marinade, put to sterilize for 10-15 minutes. Roll up, turn over.

Pepper blanks are delicious and beautiful. Bon Appetit!

Larisa Shuftaykina

You can prepare a pepper salad for the winter by practicing proven simple recipes. Each version is approved by an impressive audience of consumers and has its own individual positive aspects, which can be appreciated by opening a jar of snacks for a winter meal.

How to make pepper salad for the winter?

Even the most delicious pepper salads for the winter do not take much time, they are easy and elementary to prepare. Knowledge of the basic subtleties that accompany almost every recipe will further simplify the task.

1. For salad, choose high-quality ripe juicy peppers without damage and spoiled areas. Avoid using wilted, shriveled fruits.
2. Peppers are washed and dried.
3. The seed boxes are removed by pressing the peduncle at the base along the circumference until broken, and then pulling it out along with the seeds.
4. The shape of fruit cutting and the size of the slices can be determined individually. As a rule, peppers are chopped into strips or cut into thin slices.

Pepper salad for the winter without sterilization

To prepare the simplest pepper salad for the winter, you can supplement the base vegetable with chopped half rings or onion slices. Tomato juice or fresh tomatoes twisted in a meat grinder are used as a liquid base for stewing. The amount of salt can be reduced to taste, and sugar and vinegar are preferably used per recipe.

Ingredients:

• pepper - 1 kg;
• tomato juice - 400 ml;
• onion - 150 g;
• garlic - 1 clove;
• sugar - 2 tbsp. spoons;
• oil - 2.5 tbsp. spoons;
• salt - 1 tbsp. a spoon;
• vinegar - 1 tbsp. a spoon.

Cooking

1. Cut peppers and onions, mix in a saucepan with juice, salt and sugar.
2. Boil the mass for 20 minutes.
3. Add oil, vinegar, garlic, heat for another 5 minutes.
4. Cork pepper and onion salad for the winter in sterile jars, wrap it warmly until it cools.

Sweet pepper salad for the winter

Alternatively, you can prepare a salad for the winter - pepper lecho. In the authentic version, such a homemade snack, in addition to the basic vegetable, cut into large slices, includes grated tomatoes or juice, which is seasoned to taste with salt, sugar and spices during the cooking process. Often the composition is supplemented with onions and carrots.

Ingredients:

• peppers and tomatoes - 1 kg each;
• sugar - ¼ cup;
• oil - ¼ cup;
• salt - 2/3 tbsp. spoons;
• vinegar - 1.5 tbsp. spoons.

Cooking

1. Grated tomatoes are boiled with salt and sugar for 10 minutes.
2. Add oil, chopped peppers, cook the mass for 20 minutes.
3. Lay out the workpiece in sterile jars.
4. Cork pepper salad for the winter, insulate until cool.

Pepper and carrot salad for the winter

The pepper salad prepared according to the following recipe for the winter turns out so tasty - you will lick your fingers. The composition of the snack in this case is supplemented with carrots, which gives it a special richness. Tomatoes can traditionally be passed through a meat grinder or grater, or cut with a knife into small slices.

Ingredients:

• peppers and tomatoes - 1 kg each;
• carrots and onions - 0.5 kg each;
• sugar - 2 tbsp. spoons;
• oil - ½ cup;
• salt - 1 tbsp. a spoon;
• vinegar - 50 ml;
• herbs, spices.

Cooking

1. Chop vegetables, combine in a common bowl, add salt, add sugar and butter.
2. Place the container on fire and boil the contents after boiling for 30 minutes.
3. Season the mass to taste, pour in the vinegar and simmer for another 5 minutes.
4. Cork a salad of peppers and carrots for the winter in sterile jars, wrap until cool.

Salad of cucumbers and peppers for the winter

Based on the following recommendations, you can prepare a delicious salad for the winter from green bell peppers, red or yellow with the addition of fresh cucumbers. Ideally, it is preferable to immediately use copies of different colors - this way the appetizer will turn out to be bright, colorful and spectacular in appearance.

Ingredients:

• pepper - 300 g;
• cucumbers - 2 kg;
• onion - 0.5 kg;
• garlic - 2 cloves;
• sugar - 0.5 cups;
• oil - 0.25 cups;
• salt - 2 tbsp. spoons;
• vinegar - 0.25 cups;
• laurel - 3 pcs.;
• paprika - 0.5 tsp.

Cooking

1. Cut cucumbers, peppers and onions.
2. Garlic, oil, sugar, salt, paprika are added, vinegar is poured in.
3. Mix vegetables, leave for an hour.
4. The mass is laid out in clean jars, putting laurel at the bottom of each.
5. The salad is sterilized for 15 minutes, corked, wrapped warmly until it cools completely.

Pepper and zucchini salad for the winter

A delicious pepper salad for the winter can be prepared by adding zucchini to the vegetable. Delicate and at the same time spicy taste of the appetizer will not leave anyone indifferent. Zucchini will suit both young and more mature ones. From the latter, you must first remove the seeds and peel off the hard peel.

Ingredients:

• peppers, zucchini and tomatoes - 1 kg each;
• onions and carrots - 0.5 kg each;
• garlic - 2 cloves;
• sugar - 0.25 cups;
• oil - 150 ml;
• salt - 1 tbsp. a spoon;
• vinegar - 0.25 cups;
• greenery.

Cooking

1. Grind tomatoes and cut peppers, zucchini, onions and carrots.
2. Fry onions and carrots in oil for 10 minutes.
3. Zucchini and pepper are added, everything is poured with tomato, the rest of the ingredients are added except for vinegar and the mass is stewed for 20 minutes.
4. Vinegar is poured in, chopped garlic is added, and after 5 minutes a salad of zucchini, pepper, tomato is packaged for the winter in sterile jars.
5. Cork and wrap the containers warmly until cool.

Eggplant and pepper salad for the winter

Pepper and tomato will delight you with excellent taste and nutritional characteristics and unpretentious preparation. It is important to choose a dish with a thick bottom and walls so that the vegetables do not burn during the stewing process, but warm up evenly, acquiring the desired softness and richness.

Ingredients:

• pepper, eggplant - 1 kg each;
• tomatoes - 2 kg;
• onions and carrots - 0.5 kg each;
• sugar - 0.25 cups;
• oil - 200 ml;
• salt - 1 tbsp. a spoon;
• vinegar - 100 ml;
• greenery.

Cooking

1. Sliced ​​eggplants, onions with carrots, peppers are placed in a bowl.
2. Add salt, sugar, butter, mix, spread tomato slices on top.
3. Stew vegetables for 45 minutes on a quiet fire under the lid.
4. Vinegar is poured in, pepper and eggplant salad is laid out for the winter in sterile jars, the lids are rolled up, the vessels are insulated until they cool.

Cabbage salad with pepper for the winter

Cooked, peppers, carrots can not only be served as a snack. Such a blank is effectively used as a dressing for soups, borscht and as a component for stews. Delicious, satisfying, nutritious and savory - an incomplete list of the laudatory characteristics of the salad.

Ingredients:

• cabbage - 2.5 kg;
• pepper, onion and carrot - 0.5 kg each;
• hot pepper - 1 pc.;
• garlic - 3 cloves;
• sugar - 150 g;
• oil - 250 ml;
• salt - 1.5 tbsp. spoons;
• vinegar 70% - 1 tbsp. a spoon.

Cooking

1. Cabbage is shredded, mixed with grated carrots, salt, sugar and vinegar, kneaded with hands.
2. Add chopped pepper, onion.
3. The oil is calcined with chopped hot peppers and garlic.
4. The vegetables are laid out in jars along with the juice, poured with fragrant oil, sterilized for 20 minutes, corked.

Pepper salad with rice for the winter

And bell pepper can be served both as an appetizer or side dish, and as an independent dish. The appetizer combines the aromas and tastes of your favorite lecho and stuffed peppers, which will be especially pleasant to enjoy in the cold season. Groats are added in this case raw, without preliminary boiling.

Ingredients:

• tomatoes - 3 kg;
• rice - 1 cup;
• sugar and vinegar - 100 g each;
• oil - 400 ml;
• salt - 2 tbsp. spoons.

Cooking

1. Chop the tomatoes and boil with butter, salt and sugar for 7 minutes.
2. Add chopped peppers, carrots, onions, add rice.
3. Stew the mass for 30 minutes or until the cereal is soft.
4. Vinegar is poured in and after 5 minutes the salad is laid out in sterile jars.
5. Roll up the containers with lids, insulate well until cool.

Pepper and bean salad for the winter

No less tasty and in demand, bell peppers can be prepared based on the proportions of the ingredients and the subtleties of the technology described in this recipe. Legumes should be pre-soaked overnight and then boiled until half cooked or cooked, depending on the expected softness of the beans in the finished snack.

Ingredients:

• peppers, onions and carrots - 1 kg each;
• tomatoes - 3 kg;
• beans - 900 g;
• sugar and butter - 1.5 cups each;
• vinegar - 80 ml;
• salt - 2 tbsp. heaped spoons.

Cooking

1. Twist tomatoes in a meat grinder.
2. Add chopped peppers, carrots, onions and pre-prepared and boiled beans.
3. Pour sugar, salt, pour in oil, cook vegetables for 1 hour.
4. Pour in vinegar, boil for 5 minutes.
5. Like all winter bell pepper salads, they seal the appetizer hot in sterile jars, which are wrapped until cool.

Salad for the winter of beets and peppers

Choosing a pepper salad for the winter for cooking, the recipes of which are all interesting and entertaining, is not an easy task. Another attractive version, captivating with its composition and the possibility of versatile use of the workpiece, presented below, will help you make a choice in your favor. The result of canning is a great appetizer and dressing for borscht.

Ingredients:

• peppers, onions and carrots - 1 kg each;
• beets - 1.5 kg;
• tomato sauce - 200 g;
• sugar and butter - 1 glass each;
• vinegar - 100 ml;
• salt - 2 tbsp. spoons.

Cooking

1. Peppers, carrots and beets are chopped into strips, and onions in half rings or slices.
2. Combine the components in one container, add oil, salt, sugar and simmer the mass for 30 minutes.
3. Add the tomato, cook the salad for another 20 minutes.
4. Vinegar is mixed in, the workpiece is heated for 2 minutes, sealed in sterile containers.
5. The finished twist is insulated by turning it over on the lids until it cools.

Pepper salad in Korean for the winter

Spicy sweet bell pepper, made with Korean seasoning, will satisfy the final taste of fans of dishes with spicy and oriental flavor. A particularly spectacular appetizer will be if you cook it from multi-colored fruits and supplement it with fresh, finely chopped greens.

Ingredients:

• pepper - 3 kg;
• onion - 300 g;
• chopped garlic - 0.5 cups;
• Korean seasoning - 1.5 tbsp. spoons
• sugar and salt - 0.5 cups each;
• vinegar - 200 ml;
• water - 0.5 l.

Cooking

1. Peppers are cut into strips, mixed with garlic, salt, sugar and seasoning, left for 10 hours.
2. The mass with juice is transferred to sterile jars, a mixture of vinegar and water is added, the containers are sterilized for 15 minutes, and sealed.

Hot pepper salad for the winter

As a rule, they prepare a salad from, the recipes of which contain, in addition to burning pods, an impressive portion of other vegetables. In this case, the product gives an unprecedented sharpness to eggplants, fried in vegetable oil, which, if desired, can be replaced with zucchini.