Extraordinary pleasure is delivered in winter by the workpieces served to the table. For example, pepper and eggplant caviar will be appropriate for dinner with any main course as an appetizer. So we won’t wait and we will prepare caviar from bell pepper according to a simple and quick recipe.

By the way, this preparation in the winter can be used not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and Eggplant Caviar Recipe

Ingredients:

• 4 kg of eggplant;
• 500 g of bell pepper;
• 400 g of onion;
• 200 g of carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml of sunflower oil;
• Parsley, dill, pepper and salt to taste.

Cooking:

We start cooking pepper caviar with eggplant. They must be washed well, removed from the stalk of each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet, grease it with oil. Put eggplant on it (their slices are also recommended to be oiled). Vegetables should be baked in the oven at a temperature of 230 - 250 ° C. Cooking time 25 minutes.

Eggplants do not need to be taken out of the oven until their peel is dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50 ° C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's get the rest of the ingredients ready.

Chop onions finely and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put in the same pan washed, peeled, chopped into small cubes bell pepper. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

Stir everything well and simmer for 7 minutes over low heat. In the pre-sterilized jars, lay the resulting caviar and cover them with sterilized lids. Put the jars in a large pot with warm water, bring to a boil and sterilize the workpiece for 15 -20 minutes. Roll up the finished cans with caviar.

Each jar needs to be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Caviar from pepper for the winter can be cooked without garlic. In this case, preservation cans are not necessary to sterilize. If you still decide to add garlic to the caviar, then for greater certainty that the harvest does not explode, add 2 tablespoons of vinegar to it.

Bulgarian pepper recipe in a delicious marinade

A very good recipe for preserving pepper. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for the conservation of bell pepper for the winter. Introducing another option.

Ingredients for canning sweet peppers:

• 5 kg of sweet pepper (green, yellow, red)

For marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l salt
• 4 tbsp. l vegetable oil

The method of preparation for the conservation of bell pepper:
   Rinse the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on fire when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
   5 minutes before cooking, put a finely chopped bunch of parsley, crushed garlic 200 g

Put everything in a sterilized jar, tamping tightly

roll up and wrap up.

Fragrant bell pepper lecho

We present you a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will certainly become a worthy treat for the festive table and will diversify any everyday dinner.

So, the necessary ingredients for lecho of bell pepper: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onions onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, removed the stem, and, as in the case of cooking, grind them with a meat grinder. Then the resulting tomato puree must be poured into an enameled dish, add salt, sugar and vegetable oil to it and boil for 15 minutes.

Carrots must be peeled, grated and added to a pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, release the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all vegetables together for another 30 minutes until cooked.

Especially bright and beautiful is this lecho from green bell pepper.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black pepper to taste

Seasonings to taste

Dry beans - five hundred grams

Lecho Bean Recipe

  First, take the tomatoes, wash them well, cut them into several pieces and pass everything through a meat grinder to form tomato juice.

Next, put the obtained tomato juice to boil, not forgetting to stir it periodically, and we will start preparing other ingredients. Wash the bell pepper, peel the seeds and the core, and then carefully cut into large cubes. Then add chopped pepper to boiling tomato juice. Add sugar, pepper, salt and spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water, and then boiled until cooked. Then throw the hot ready beans onto a sieve, rinse with cold water, allow to drain and cool completely. You can also use store or home-made canned white beans for this harvesting - this will significantly save your time in preparing this lecho.

At the end of the cooking process, gently add the prepared boiled beans to it and squeeze one tablespoon of lemon juice. Boil together for five to seven minutes and remove the workpiece from the fire.

Then, carefully lay out the prepared hot lecho with beans in heated glass jars pre-washed with drinking soda, cover each jar with a lid and place in a large container with boiling water for pasteurization of the salad.

After the cans with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn them upside down, check the tightness of the roll and cover it in several layers with a warm blanket or blanket and leave it to cool slowly for 2-3 days.

When the lecho in the banks has completely cooled, we will transfer it to storage in a cool, dark and dry place,

   Ingredients:
   2 kg of eggplant
   2 kg of sweet pepper
   1 kg of carrots,
   500 g dry beans
3 liters of tomato juice,
   500 ml of vegetable oil,
   ½ stack. Sahara,
   ½ stack. 9% vinegar
   2 tbsp salt
   4 heads of garlic,
   2-3 pods of hot pepper.

Cooking:
   Boil the beans until cooked. Cut the eggplants into cubes, salt and leave for 20-30 minutes, after which they should be washed and squeezed slightly. Grate the carrots, chop the pepper into strips. Pour the vegetable oil into the tomato juice, mix, add all the vegetables and put on fire. Boil the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Grind the garlic and bitter pepper and add to the salad, mix and cook for 10 minutes. Immediately put into sterilized jars and roll.

Peppers stuffed with carrots and onions

   pepper.-24pcs.
   2kg tomatoes.
   onion-0.5kg.
   carrots-1,5kg.
   garlic 4-5 cloves
   vinegar 70% tsp
   salt-1 tsp.
   sugar-1 tsp.
   greens to taste

Pepper - remove the stalk, seeds
   Carrots, julienne, onion half rings, tomatoes through a meat grinder.
   Fry carrots and onions on a rast. oil.
   (Sauce) - carrots, onions, tomato puree (parsley. Tomatoes) put in a pan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
   Stuff the pepper with carrots and onions, put in a pan, with a hole open, pour over the remaining sauce, cook for 15-20 min. Put the pepper one by one in sterilized jars with the hole up, pour the sauce, pour the vinegar into the jars, roll up.

In boiling water add salt and vinegar to taste, peppercorns, bay leaf. Throw pepper into the brine per 1 can (I have 12-14 pcs in a 2-liter can), boil a little (no more than 5 minutes), put in a can, pour brine, roll up ...

For 1 liter of water:

• 700 gr. pepper
• 2 table. tablespoons of vinegar
• 2 table. tablespoons of salt
• 10 peppercorns

Pepper peeled seeds, cut into slices (can be cut in halves, ribbons, circles, it will be especially beautiful if the peppers of different colors - red, yellow, green), put in warm clean jars, fill with chopped garlic or large cloves, cut in half (300 d), add scalded branches of young dill, parsley, cilantro, pour boiling marinade, pasteurize for 15 minutes. Marinade: 2 cups of 6% vinegar, 1 cup of vegetable oil, 15 peas of allspice, 10 bay leaves, salt to taste. From 5 kg of pepper, 5 800 gram cans are obtained.

Recipe for Pickled Peppers in Sweet Sauce

• 5 kg of pepper
• 2 glasses of water
• 2 cups apple or table vinegar
• 1 cup of sugar
• 1 cup vegetable oil
• 15 bay leaves,
• some cinnamon, 2-3 cloves,
• 2 tablespoons of salt (without top),
• 300 g of garlic.

Pepper and blanch for four minutes. Tightly put in jars, cover with chopped garlic, young dill, leaves or seeds of young cilantro. Pour with hot marinade, pasteurize for 5-7 minutes, roll up. It turns out five 800-gram cans.

Canned fried pepper

Fry peeled seeds, fill with fried carrots, parsley, celery (you can put mushrooms and garlic), put in jars that are sterilized in a water bath, twist.

Stuffed Peppers Recipe

Preparation of the filling: 2 kg of peeled carrots, 1 kg of onions, 0.5 kg of fresh cabbage, finely chop, separately fry in vegetable oil, mix, salt, pepper, leave overnight in an enameled dish, slightly tilting it to allow excess oil to glass.

Peppers peel, blanch for 1 minute in cool salted boiling water, remove, cool, stuffed with filling. At the bottom of a liter can, drop a few peas of black allspice, then lay stuffed peppers. Pour boiled and cooled salted tomato juice, sterilize the cans for 15 minutes and tighten.

A simple adjika recipe

• 30-40 pcs. red hot pepper
• 4-5 bell peppers,
• 500 g of garlic
• 0.5 cup coriander seeds
• 1 kg of peeled walnuts,
• 100 g parsley
• 1/3 cup hops-suneli,
• salt to taste.

Pass everything through a meat grinder, mix, arrange in banks. It is perfectly stored.

Hot pepper and tomato seasoning

• 800 g sweet pepper
• 200 g tomato
• 200 g of hot pepper
• 100 g of sunflower oil,
• 1 teaspoon of sugar
• 0.5 teaspoon of salt.

Peel the fruits, cut into slices. Add red tomatoes and hot pepper, passed through a meat grinder and boiled until thick, add sunflower oil, sugar, salt, chopped garlic, parsley. Cook on slow. fire with the lid open until cooked. Pour into jars, pasteurize 10 minutes. The way out is two half-liter cans.

Pepper (spicy seasoning)

• sweet pepper (3 pcs.),
• hot pepper (2 pcs.),
• onions (3 heads),
• garlic (1 head),
• parsley root (3 pcs.)

Skip everything in a meat grinder, add tomato puree (1 tablespoon), sunflower oil (1 tablespoon), salt to taste, mix everything. Get a delicious spicy seasoning for second courses and sandwiches.

Pickled pepper

Blanched peppers from seeds, blanch for 3-4 minutes in boiling water, put tightly in jars, add garlic, dill leaves and cilantro seeds. For 5 kg of pepper we cook marinade: 2 tablespoons of table vinegar, 1 cup of sugar, 2 cups of water, 1 cup of sunflower oil, 15 pcs. bay leaf, cinnamon, cloves, salt - 2 tablespoons (no slide). Pour pepper with hot marinade, pasteurize for 7-10 minutes, roll it with lids, wrap it until it cools completely. Store in the cold.

Hot red pepper

Take as much garlic and as many strong ripe tomatoes per kilogram of pods, pass through a meat grinder with a fine lattice (last be sure to pepper), mix, salt, pour in an incomplete glass of apple cider vinegar and let it brew for 12 hours. Then put the crushed mass into jars, and the resulting garlic-pepper-tomato sauce in bottles. Those and others well cork, it is not necessary to sterilize. Store in a cool place.

Fried bell pepper

Bell pepper, parsley, garlic, hot pepper, sunflower oil.

For marinade: 1 cup of water, 1/2 cup of vinegar, 1/2 cup of sugar, salt to taste.

Chop pepper in several places with a fork, fry in sunflower oil. Finely chop the parsley, garlic, and hot peppers. Put the pepper in jars, sprinkle with spices and pour the marinade. After the pepper has absorbed the marinade, add another marinade and roll up the jars.

Stuffed Peppers (Recipe 1)

• 3 kg of sweet pepper
• 2 kg of tomatoes
• 750 g of onion,
• 1 kg of carrots,
• 3 tbsp. tablespoons of vegetable oil,
• 60-100 g of salt,
• 100-150 g of sugar,
• 2-3 tbsp. tablespoons of 9% vinegar,
• allspice, dill, parsley.

Peel the seeds and wash. Cut onions into rings and fry in vegetable oil. Cut the carrots into strips and stew in oil. Scale tomatoes with boiling water, cool, peel and cut into slices, then put them in a pan and cook for 15 minutes, add salt, sugar, vinegar, allspice, chopped herbs, vegetable oil. Stir onions and carrots, stuff peppers and put them in jars. Pour in hot tomato mass with seasonings. Sterilize from 40 minutes (0.5 L cans) to 60 minutes (1 L cans).

Stuffed Peppers (Recipe 2)

• 3 kg of sweet pepper
• 1 kg of white cabbage,
• caraway seeds, black pepper.

For marinade:

• 1 liter of water
• 400 ml of 9% vinegar,
• 50 g of salt.

Peppers seed and rinse. Finely chop the cabbage and blanch in boiling water for 5 minutes. Stuff the pepper with cabbage and put it tightly in jars. Put caraway seeds and black pepper at the bottom. Pour with hot marinade and sterilize from 15 minutes (0.5 l cans) to 20 minutes (1 l cans).

Baked pepper

Bake the meaty pods of bell pepper in the oven or on the stove, put in a saucepan and leave overnight. The next day, peel the peppers, free from seeds and stalks. Put pepper tightly in jars, sprinkling with salt, and pour over the juice formed in the pan. Roll up and sterilize jars 35 min.

Pepper caviar

• 2.5 kg of sweet pepper
• 150 g carrots
• 250 g of onion,
• 200 g of tomatoes
• 100 g of parsley root, parsnip and celery,
• 15 g of dill and parsley,
• 250 ml of vegetable oil,
• 2 tbsp. tablespoons of 9% vinegar,
• salt, black and allspice.

Pour pepper with vegetable oil and bake in the oven until soft. To clear hot pepper from seeds and a skin (if the pepper is burnt, then it must be washed with hot water before cleaning) and pass through a meat grinder. Peel the carrots and roots, cut into strips and simmer in vegetable oil until half ready. Peel the onion, cut into rings and fry until golden brown. Finely chop the greens. Pass the tomatoes through a meat grinder and boil 2 times. To them add prepared vegetables, salt, ground pepper and vinegar and cook for 10 minutes, stirring, over low heat. Transfer hot caviar into cans and sterilize half-liter cans for 40 minutes, liter 60 minutes.

Canned pepper (recipe 1)

• 1 kg of sweet pepper
• 2-3 cloves of garlic,
• 2-3 bay leaves
• 8-10 peas of black and allspice,
• celery leaves and petioles.

To fill:

• 1 liter of water
• 40 g of salt
• 10 g of citric acid.

Dip the peeled and washed peppers for 1 min in boiling water, cool quickly and put in jars. Add finely chopped garlic, spices, salt, citric acid to the water remaining after blanching peppers, bring to a boil and pour into jars of pepper. In each jar add 1 tbsp. a spoonful of vegetable oil. Sterilize liter cans for 10-15 minutes, three-liter cans for 20-25 minutes.

Canned pepper (recipe 2)

5 kg of pepper.

For marinade:

• 1.5 liters of water
• 1/2 cup sugar
• 250 g vinegar
• 0.5 l of sunflower oil,
• 1.5 tbsp. tablespoons of salt.

Pepper to clear from grains. Dip 1 kg in boiling marinade, boil for 5 minutes. Then remove with a slotted spoon and put into prepared jars (preferably liter). Pour with hot marinade and roll up.

Canned pepper (recipe 3)

To fill:

• 1 cup sunflower oil,
• 1 glass of water
• 1 tbsp. a spoon of salt
• 1 tbsp. a spoonful of sugar
• 1 tbsp. a spoon of vinegar.

Pepper, put in jars, pour boiled fill, sterilize for 30 minutes, roll up.

Canned pepper (recipe 4)

For marinade:

• 1 liter of water
• 200 g sugar
• 200 g of sunflower oil,
• 200 g vinegar
• 2 tbsp. tablespoons of salt.

Wash pepper, peel, cut into slices, put on a colander or towel and allow to dry. Put the prepared pepper in jars, pour the marinade and sterilize for 10 minutes. Roll up.

Hot pepper

5 kg of pepper.

For brine:

• 100 g of garlic
• 100 g sugar
• 100 g of salt
• 0.5 l of vinegar
• 0.5 l of sunflower oil,
• a bunch of parsley, dill,
• 1 bitter pepper.

Parsley, dill, garlic and bitter pepper through a meat grinder, add salt, sugar, vinegar, oil, mix and bring to a boil.

Fill the bell pepper in a large bowl, add brine and cook until tender. Then put in prepared jars and roll up.

Pepper Salad (Recipe 1)

• 2 kg of sweet pepper
• 1 kg of onion,
• 1 kg of tomatoes
• 3-5 tbsp. tablespoons of vegetable oil,
• salt, black and red ground pepper.

Pepper clear of seeds, cut into strips. Dip the tomatoes for 2-3 minutes in boiling water, cool quickly, remove the skin and cut into slices. Peel the onions, cut into rings, fry in vegetable oil, add pepper, tomatoes and stew. Add salt, black and red pepper to taste. Transfer the hot mass to jars and sterilize for 20 minutes (1 l cans).

Pepper Salad (Recipe 2)

• 1 kg of sweet pepper
• 2 tbsp. tablespoons of 9% vinegar,
• 2 tbsp. tablespoons of vegetable oil,
• 1 glass of water
• 25 g sugar
• 10 g of salt.

Chopped peppers from seeds to chop rings. Put in a pan, add water and other ingredients and stir, simmer for 30 minutes. Arrange in prepared jars and sterilize from 15 minutes (0.5 l cans) to 30 minutes (2 l cans).

Pepper Salad (Recipe 3)

• 5 kg of pepper
• 1 cup 9% vinegar
• 1 cup vegetable oil
• 1 glass of water
• 1 cup of sugar,
• 1 tbsp. a spoonful of salt.

Pour water, oil, vinegar, sugar, salt into a large pot, bring to a boil. Peel the green and red peppers, rinse well, cut into rings, pour into a pan with hot pouring and cook for 30 minutes, covering with a lid, stirring occasionally. Then quickly pack in dry sterile jars, close with boiled lids and roll up. After cooling, put in the refrigerator.

Pickled pepper

To fill:

• 1 liter of water
• 0.5 l of vinegar
• 300 g of honey
• 100 g of salt
• black and allspice peas, cloves.

Peeled peeled seeds and stalks in jars and pour in a chilled fill. Banks hermetically clog.

Lecho (recipe 1)

• 3 kg of sweet pepper
• 2 kg of tomatoes
• 500 g onion
• 30-40 g of salt,
• ground black pepper.

Pepper from seeds, wash and cut into strips or 2 cm squares. Peel and finely chop the onion. Thinly chop the tomatoes or mince, place in a pan and boil 2 times. Then add pepper, onion, salt, ground pepper and, stirring, cook for 10 minutes. Then transfer the mass to jars, so that the vegetables are covered with juice, and sterilize half-liter jars for 25 minutes, liter 45 minutes.

Lecho (recipe 2)

• 4 kg of bell pepper
• 2 pcs. hot pepper
• 3 heads of garlic,
• 1 cup of sugar,
• 1 cup sunflower oil,
• 5-6 onions,
• 5 carrots
• 2 tbsp. tablespoons of salt
• black pepper peas.

Hot peppers, garlic, onions, carrots twist through a meat grinder, add spices and cook for 15 minutes.

Peppers, peppers, peppers, peppercorns, pour over the resulting mass and boil for another 15 minutes, roll into prepared jars.

Lecho (recipe 3)

• 1.3 kg of sweet pepper
• 1 kg of tomatoes
• 250 g of onion,
• 15-20 g of salt,
• a pinch of ground black pepper
• 2-3 tbsp. tablespoons of water.

Wash the ripe fleshy pepper, remove the stalks and seeds and cut into strips 5-8 mm wide or slices. Cut the tomatoes into slices 3-4 mm thick. Chop the onion. Mix the prepared vegetables, add salt, black pepper to taste and transfer to an enameled bowl. Add water and simmer under the lid for 10 minutes. Very tightly fill the jars with vegetable mass (vegetables must be covered with juice on top). Sterilize liter cans for 45 minutes, three liter cans for 60 minutes. Roll up.

Lecho (recipe 4)

• 5 kg of bell pepper
• 1 cup of sugar,
• 1 cup vegetable oil
• 1 liter of tomato sauce
• 1/2 cup 9% vinegar
• salt to taste.

Peel, chop, add all the ingredients, cook for 30-40 minutes from the moment of boiling. Transfer to sterile jars and roll up.

Lecho (recipe 5)

• 1 kg peeled sweet pepper
• 1 liter of tomato puree,
• 2 tbsp. tablespoons of sugar
• 1 tbsp. a spoonful of salt.

Rinse green and red peppers, free from seeds, membranes, stalks, rinse again. Cut the pepper into squares. Slice the ripe tomatoes, pass through a meat grinder, rub through a sieve and boil until the volume is reduced by 3 times. In the resulting puree, dip the pepper, salt, add sugar, mix and boil for 10 minutes. Then put the hot mass into prepared dry cans so that the pepper is completely covered with tomato puree. Cover the cans with lids and sterilize for 25 minutes (0.5 l cans) or 30 minutes (1 l cans). Then roll up, turn upside down, cool. Store in a cool place.

Bulgarian pepper recipe for tomato juice

Sweet pepper, garlic, dill, celery, bay leaf.

To fill:

• 1 liter of tomato juice
• 25-30 g of salt.

Peel ripe fleshy pepper from seeds, wash, blanch in boiling water for 5 minutes, cool and place in prepared jars. Scalp and put spices in jars. Heat the tomato juice, add salt, boil and pour into jars of pepper. Sterilize half-liter cans for 10 minutes, liter 20 minutes and roll up.

Hot pepper

• 1kg hot pepper
• 40 g of dill,
• 30 g of celery greens,
• 30 g of garlic.

For brine:

• 1 liter of water
• 80-100 ml of 6% vinegar,
• 60 g of salt.

Fleshy fresh hot peppers bake in the oven. Put the cooled fruits tightly in prepared jars, shifting with herbs and garlic, and pour in cooled brine, put under oppression. Three weeks later, when the fermentation process ends, transfer the pepper to a cold place.

Hot red pepper seasoning

Wash fleshy hot peppers and pass through a meat grinder. Add salt and fruit vinegar (vinegar must be added a little so that the dish does not have a taste of vinegar), mix, put in small jars and cork. Seasoning is served with meat, poultry and fish.

In contact with

This salad is one of the most popular varieties of home preservation: almost every housewife in the “zahashnik” will find a couple of delicious lecho recipes.

An appetizing lecho will be an excellent side dish for most meat dishes of home cuisine in the cold season.

1 Bell Pepper Lecho

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 tbsp. Sahara;

1 tbsp. a spoonful of salt;

1 tbsp. vegetable oil;

2 tbsp. tablespoons of vinegar essence;

3 tbsp. tablespoons of hot tomato sauce.

Cooking:

Wash the tomatoes and scroll through the meat grinder. For peppers, remove the stalk with seeds, and cut the flesh into large slices. Peel the remaining vegetables. Cut the onions in half rings, grate the carrots on a grater with large holes. Put all the ingredients for lecho, except for pepper, in a pan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, mix. Put on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Put hot lecho in sterilized jars, roll up. Store in a cool place.

2 Lecho “Family”

Products:

3 kg of tomatoes;

10 pods of large fleshy pepper;

10-15 large cloves of garlic;

1 tbsp. Sahara;

1 tbsp. a spoon with a top of salt;

1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Cooking:

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mass into the pan, add salt, sugar and place on the stove. After boiling, reduce heat to a minimum and cook for 40 minutes. Pour chopped garlic 10 minutes before cooking. Arrange hot in cans processed by hot steam and roll up.

3 Lecho with carrots

Products:

500 g of carrots, onions and sweet pepper;

2 kg of tomatoes;

1 tbsp. sunflower oil.

Cooking:

  Peel and wash the vegetables. Cut the tomatoes into slices, onion and sweet pepper - in strips. Heat sunflower oil in a pan. Add onions, stew for 5 minutes, pour in carrots and boil for another 5 minutes. Put bell pepper and simmer again 5 minutes, tomatoes - another 8 minutes. Salt the lecho and let it simmer for a couple of minutes. Arrange in sterilized jars, tightly seal and wrap the jars in a "fur coat".

4 Winter pepper and bean soup

Products:

1 kg of bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 cup of sugar;

3 tbsp. tablespoons of salt;

0.5 liters of sunflower oil;

3 pods of hot pepper;

6 large heads of garlic;

2 teaspoons of 70% vinegar.

Cooking:

Soak the beans overnight. In the morning, boil until cooked. Peel the onion, cut into cubes and fry in sunflower oil. Washed tomatoes and peppers (with seeds and stalks removed) also cut into cubes. Put prepared beans, tomatoes, peppers and onions in a pan. Add salt, sugar and butter, mix. Put on fire, bring to a boil and cook for half an hour. While lecho is cooked, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, put them in a pan. Pour in acetic acid, mix. Lay out the finished lecho of pepper and beans in sterile jars and roll up. Cover with a blanket, and after complete cooling, take to storage in a cool place.

5 Leche “Delicious”

Products:

Bell pepper lecho

2.5 kg of tomatoes;

1 kg of bell pepper;

1 large onion;

4-5 cloves of garlic;

1 tbsp. a spoonful of salt;

2 tbsp. tablespoons of sugar;

  ½ teaspoon ground red pepper;

4-5 bay leaves;

  ¼ teaspoon ground allspice;

1 tbsp. tablespoon of vinegar.

Cooking:

Wash the washed tomatoes through a meat grinder, put on a fire, bring to a boil and cook for 15 minutes until the foam disappears completely. To remove seeds, wipe the tomato puree through a sieve or colander. Wash the peppers, cut the stalks and testes, cut along narrow strips. Peel the onion, chop with thin half rings. Put pepper and onion in tomato puree, add salt, sugar, pepper, bay leaf. Stew until the pepper is completely softened. Remove the bay leaf so the lecho does not bitter, and lower the chopped garlic. If desired, add 3-4 tablespoons of unrefined sunflower oil. Bring the mass to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6 Cucumber Lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

Head of garlic;

200 g of sugar;

200 ml of 6% vinegar;

200 ml of refined sunflower oil;

3 tbsp. tablespoons of salt.

Cooking:

Pass tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers into slices, sliced \u200b\u200bin circles, boil and boil for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Put hot lecho in sterilized jars, roll up, wrap and leave to cool completely.

7 Eggplant

Products:

2.5 kg of eggplant;

1 kg of multi-colored bell pepper (red, yellow, green);

200 ml of vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g of 6% vinegar;

Cayenne pepper - optional;

In a small bunch of parsley and dill;

1 tbsp. a spoonful of salt;

0.5-1 tbsp. Sahara.

Cooking:

Peel the eggplant, cut into strips, salt and put it on a sieve for 2 hours to drain the juice - this will help get rid of bitterness. Pour vegetable oil into a pan, bring to a boil. Pour in tomato juice carefully, add sugar, salt, add vinegar. After this mass boils, put the eggplant. After 10-15 minutes, add bell peppers chopped into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic, and finely chopped greens. Place eggplant lecho in scalded jars, roll up and wrap until cool.

8 Home-made dietetic lecho (no vinegar)

Products for 4 liters of finished lecho:

1.5-2 kg of red bell pepper (if you use green, you will have to store the workpiece in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 tbsp. tablespoons of sugar;

2 tbsp. tablespoons of salt;

5 buds of cloves;

10 peas of allspice;

Grated garlic and chopped hot pepper - to taste.

IMPORTANT: Do not add onions to the lecho according to this recipe - it is not stored without vinegar.

Cooking:

Peel sweet peppers from seeds and cut into strips. Grate the carrots on a coarse grater. Remove the peel from the tomatoes - to facilitate the work, dip them for 5 seconds, first in boiling water, and then in cold water. Finely chop the pulp, heat until it boils, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour the juice with vegetables, mix, put on fire. Bring to a boil, stirring occasionally, and cook for 10-12 minutes. Arrange on sterilized jars, cover with lids and pasteurize liter jars for 10 minutes. Store in a cool dark place.

9 Lecho classic

Products:

1 kg of tomatoes and sweet pepper;

100 g bacon;

2 large onions;

2 teaspoons ground white pepper;

Ground black pepper on the tip of a knife;

Cooking:

Wash all vegetables thoroughly, remove seeds from pepper, peel onions. Pour the tomatoes over boiling water, cut into 4 segments. Cut the pepper into longitudinal strips, bacon fat, chop the onion. Fry the bacon until transparent, then add the onions in the pan and simmer all together for 7 minutes.

Put the tomatoes, season with black and white pepper, salt, mix. Cook over low heat for another half hour. The medicine is ready when the vegetables are soft. Transfer vegetables to warmed dry jars and roll them up.

A treat prepared according to any of the proposed recipes will be a worthy alternative to both purchased and home-made ketchups.

10 Simple Lecho

The medicine prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not include any special preservatives.

Products:

Ripe tomatoes - 4 kg,
  Bulgarian pepper (green or colorful) - 4 kg,
  Sugar - 1 cup
  Salt - 2 tbsp. spoons.

Cooking:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enameled pan and set to boil, let it boil, reduce heat to a minimum and cook for 15 minutes.
  Peppers, peppers and seeds, rinse, also dry slightly with a towel and cut into medium strips. Put in the boiled tomato mass, season with salt, pour sugar, bring to a boil over medium heat, reduce heat and simmer for 30-35 minutes, stirring occasionally. Pepper should remain a little harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up the machine. Turn containers over, cover with a towel and let cool. Keep in the refrigerator.

11 Lecho with vinegar and tomato paste

This recipe is suitable for those who like vinegar snacks, as well as those who prefer to store homemade preserves (canned goods) outside the refrigerator. It will be useful to you even if you have pepper, but for some reason there are no tomatoes.

Products:

Bulgarian pepper - 3 kg,
  Tomato paste - 2 cups,
  Water - 3 cups,
  Vinegar (6%) - 1/2 cup,
  Sugar - 1 cup
  Salt - 1 tbsp. spoon (with a slide).

Cooking:

Peppers, peppers and seeds, rinse and cut into small strips. Mix the tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mass again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
  Arrange the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool dark place.
  Recipe option: if desired, 30-40 peas of black pepper can be added to lecho along with vinegar.

12 Braised Lecho

This lecho is more suitable as a hot or cold snack, but it can also be rolled up for the winter.

Products:

Bulgarian pepper (red thick-walled) - 1 kg,
  Ripe tomatoes - 1 kg,
  Water - 150 ml
  Sugar - 1/4 cup
  Salt - 1 tsp.

Cooking:

Peppers, peel, rinse and cut into small strips, put in a pan or in a deep frying pan, pour water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
  Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. Tomatoes should be completely cooked.

Tip:   if you are going to serve lecho right away, then 5 minutes before cooking, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

13 Herb with herbs

Spicy, aromatic lecho, which when hot, perfectly complements grilled meat, and in winter will be a reminder of the sultry summer.

Products:

Ripe tomatoes - 2 kg,
  Bulgarian pepper - 2 kg,
  Sugar - 1/2 cup,
  Salt - 1 tbsp. a spoon,
  Vinegar (9%) - 50 ml,
  Dried parsley - 4 tsp (with a slide),
  Dried basil - 2 tsp
  Ground cinnamon - on the tip of a knife,
  Black pepper peas - 15 amount,
  Clove - 3-4 pcs.

Cooking:

Blanch the tomatoes, remove the peel from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Put in a saucepan and simmer for 10 minutes over low heat.
  Pepper seeds, rinse and cut into strips, add to the tomatoes with sugar, salt, vinegar, mix, let it boil and put parsley, basil, black pepper and peas cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and clean in a cool place.

14 Garlic Lecho

Garlic soup is a simple and aromatic dish. For its preparation, you do not need any special appliances, except for the stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Products:

Tomatoes - 2 kg,
  Bulgarian pepper - 1.5 kg,
  Sugar - 2/3 cup,
  Salt - 1 tbsp. a spoon,
  Garlic - 10 cloves,
  Fresh basil (can be replaced with parsley) - 1 bunch,
  Vinegar (9%) - 40 ml.

Cooking:

Wash the tomatoes and cut into small pieces, put in a pan and simmer for 20 minutes. Pepper seeds, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, pour sugar. Stir, bring to a boil and cook for another 20 minutes. Then put chopped herbs (basil or parsley) and pour in the vinegar. Stir for 5 minutes.
  Pour the finished lecho into sterilized jars, cover with lids, turn over, let cool and store in a cool place.

15 Lecho sharp

This recipe is especially for those who like savory foods. The dish is perfect for strong drinks, fried meat, grilled sausages. Well, of course, it can be prepared for the winter. Alternatively, you can use it to make homemade pizza.

Products:

Bulgarian pepper - 1.5 kg,
  Chili pepper - 3 pcs.,
  Ripe tomatoes - 2 kg,
  Black pepper peas - 20 amount,
  Onions (large) - 2 pcs.,
  Sugar - 1/2 cup,
  Salt - 1 tbsp. a spoon,
  Vinegar (9%) - 50 ml,
  Dried cilantro - 4 tsp (with a slide).

How to cook lecho:

Pass the tomatoes through a meat grinder along with onions. Peppers and chilli peeled and cut into thin “feathers”. Transfer all the vegetables to an enamel pan and set to boil. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to a minimum and cook for 20 minutes, remembering to stir occasionally so as not to burn.
Lecho can be served immediately or poured into sterilized jars, corked with lids and stored in a cool place.

16 Horseradish Lecho

If you like horseradish dishes, then it can also be used to make lecho.

Products:

Ripe tomatoes - 1 kg,
  Bulgarian pepper - 1 kg,
  Horseradish root (fresh) - 50 g,
  Sugar - 1/3 cup
  Salt - 1 tbsp. a spoon,
  Vinegar (6%) - 100 ml.

Cooking:

Tomatoes and horseradish pass through a meat grinder, put in a pan, let it boil and cook for 10 minutes. Add peeled seeds, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cold) or arrange in sterilized jars and store in a cool place.

« Super chef"Wishes you bon appetit!

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

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

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

Top 7 most profitable pepper blanks

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

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

1. Pepper in the freeze

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

For winter stuffing

For this purpose:

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

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

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

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

Freeze pepper as a dressing

Like a ready-made cake mix

For this type of blank you need:

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

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

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

Recipe 1:

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

Recipe 2:

1 . Cook fill   based on:

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

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

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

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

4 . Roll up right away.

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

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

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

The recipe for the almost classic Lecho

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

Recipe:

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

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

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

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

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

Original Sharp adjika

For cooking you will need:

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

Recipe:

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

For cooking you will need:

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

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

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

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

Pickled Pepper Recipe

For cooking you will need:

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

Recipe:

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

Tips in passing:

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

Pepper in tomato-garlic dressing

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

For cooking you will need:

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

Recipe:

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

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

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

Marinated fried peppers

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

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

And the marinade "pepper sauce"

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

  Dressing sauce (from SLAIER L)

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

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

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

For cooking you will need:

• bell pepper - 10 pcs.;

• zucchini - 500 g;

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

Recipe:

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

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

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

Canned bell peppers in tomato sauce

Ingredients for 8-10 liter cans:
  2 10-liter buckets of colorful pepper,
  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 and chop pepper. Wash the tomatoes, pass through a meat grinder, squeeze the juice (you can not squeeze the juice, but cook 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 for 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 on sterilized banks, roll up, wrap.

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

Cooking:
  Wash peppers, gooseberries go through, cut inflorescences and stalks. Put the pepper in a jar, pouring gooseberries over, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil the water, add sugar, salt and vinegar, bring to a boil and remove from heat. Pour pepper in the marinade immediately and roll up.
  Canned pepper “3 cups”.

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

Mix all the ingredients and boil. In a boiling marinade, chop sweet bell pepper (you can have different colors, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized banks, roll up.

Ingredients for Marinade:
  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 pepper and apples in cans, alternating in layers, then pour with 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 of dill,
  2-3 pods of hot pepper
  5-6 bay leaves
  5-7 slices,
  30 g sugar
  30 g of salt
  120-140 g of 9% vinegar,
  1.3-1.5 liters of water.

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

Ingredients:
  1 kg of pepper
  150 g of parsley root,
  150 g celery root
  150 g of cauliflower,
  3-5 cloves of garlic,
  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 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 let juice, pour hot marinade and leave for 10-12 hours. Then pour the fill, boil, pour pepper. Soak for about 30 minutes, drain the fill again, boil it. In the meantime, put the pepper in jars, pour the marinade, and sterilize for 15-12 minutes. Roll up.

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

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

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

Cooking:
  Cut eggplant, peppers, tomatoes, onions. Prepare the marinade: boil vinegar with butter, sugar and salt, dip vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange on sterilized banks, roll up.

Ingredients for 6 liter cans:
  5 kg of sweet pepper
  500 ml of 6% vinegar,
  2 cups unrefined oil,
  1 cup natural honey
  2 tsp salt
  1-1.5 tsp ground cinnamon
  7-10 cloves,
  5 peas of allspice,
  10 peas of black pepper,
  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 cans (2 in each). Cook a pour of vinegar, honey, oil, salt, bay leaf and spices. After dissolving 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, spread it tightly over the banks. Pour with marinade, cover and sterilize for 15 minutes. Roll up.

Ingredients:
  10 pieces. peppers
  500 g squash
  1 carrot
  1-2 bulbs,
  1 liter of tomato juice, pepper,
  salt,
  greenery.

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

Stuffed Peppers for the Winter

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

Cooking:
With large peppers cut the lid, remove the seeds. Chop onions, fry in oil until golden brown. Peel the roots, cut into strips, stew in vegetable oil until half ready. Rub the tomatoes through a sieve, remove the peel. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Grind parsley. Boil vegetable oil for several minutes, cool to 70ºС and pour into banks at the rate of 2 tbsp. per liter jar. Mix the vegetables for minced meat, salt, fill with a mixture of peppers. Place 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 of carrots,
  2.5 kg of parsley root,
  1.3 kg celery root
  400 g onion
  1.5 tsp ground cinnamon
  20-30 peas of black pepper,
  4 tsp Sahara.
  Brine:
  10 l of water
  700 g of salt
  1 clove of garlic
  15 pcs. bay leaf
  35 clove buds,
  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. Sauté the minced vegetables in vegetable oil. Pepper for stuffing is cut sideways and stuffed, leaving seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put the load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Keep stuffed peppers in the cold.

Winter salad “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 of vegetable oil,
  greens - a lot.

Cooking:
  Cut everything, grate the carrots on a grater 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 of sweet pepper
  1 kg of onion,
  1 kg of carrots,
  2 kg of tomatoes
  1 cup rice
  500 ml of 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, otherwise it will burn! Arrange on sterilized banks, roll up.

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

Cooking:
Bake pepper in the oven. Put the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in cooled brine and put under oppression. Leave at room temperature for 3 weeks. After fermentation, take out in the cold.

Hot pepper, salty in another way

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

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

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

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

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

Hot pepper for winter

Ingredients for a 700g can:

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 stalk, blanch in boiling water for 3-4 minutes. Fold in sterilized jars, add cloves. Prepare a brine: boil vinegar with sugar and water. Pour pepper in a jar with boiling brine, cover with lids and sterilize for 12-15 minutes. Roll up, flip, wrap.

Fry hot pepper in a pan with a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Do not forget to wear gloves! Then grind the pepper along with the seeds in a blender. Fry onion, carrots and peeled tomatoes in a pan until half-cooked. Then add chopped pepper and simmer until the juice from the tomatoes evaporates. A little salt. Arrange on sterilized banks, roll up. A small note: you can take as many tomatoes, as much hot pepper, but this number can be varied - the less tomatoes, the sharper the sauce.

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

Cooking:
Rinse pepper and let dry. Meanwhile, mix vinegar, salt, sugar and vegetable oil, mix so that the sugar and salt dissolve. Cut greens, peel garlic, cut carrots in circles. Fry pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Stir fried pepper with herbs, garlic and carrots. Salt, tamp in sterilized jars. Pour marinade, sterilize for 10-15 minutes. Roll upside down.

Pepper blanks are delicious and beautiful. Enjoy your meal!

Larisa Shuftaykina