Sweet bell pepper is great for harvesting for the winter. Peppers can be preserved both on their own and combined with other vegetables - zucchini, cucumbers, tomatoes, and also pickled. Peppers can be stuffed before pickling or baked and made lecho. Preserving peppers is a fairly simple process that will keep the family happy all winter long. In winter, pepper acts as a side dish for fish, meat dishes or is served as an independent snack. So, canning peppers are the best recipes.

Preserving bell peppers for stuffing

Components:

• 3000 gr red sweet bell pepper;
• 1000 ml of water;
• 2 tbsp salt;
• 2 tbsp Sahara;
• 2 tbsp vinegar;
• 5 black peppercorns.

How to cook: Wash peppers, remove seeds. Throw 5 pods of pepper alternately into salted boiling water, leave for 5-6 minutes. Prepare the marinade separately. To do this, mix black pepper, vinegar, sugar, salt and water and boil. Put the pepper in sterile jars, pour hot marinade. Sterilize jars of pepper for 15 minutes in a water bath. Roll up. Once completely cooled, store in a cool place. In winter, stuff pepper blanks with minced meat or vegetables. Enjoy your meal!

Pickled peppers, canned for the winter

Components:

4000 gr of bell pepper;

for the marinade:

1000 ml of water; 200 g of 9% vinegar; 200 g of sugar; 200 g of sunflower oil; 2 tbsp. salt; 2 bay leaves; 6 black peppercorns; 2 cloves; 2 allspice peas.

How to cook pickled canned peppers: Wash the pepper and remove the seeds. Cut into quarters. Boil all ingredients for the marinade, except vinegar, for five minutes. Add vinegar at the end. Dip the pepper in boiling water and blanch for two minutes. Remove the pieces of pepper with a slotted spoon and lower them into the marinade, boiling over low heat, for five minutes. Arrange the finished pepper in sterile jars, pour over the hot marinade and roll up. Try not to put too much pepper in the jars, there should be room for the marinade. Turn the jars over, wrap them in a warm towel and wait for them to cool completely, then store them in a cool place.

Peppers preserved in oil and honey

Components:

3000 g of sweet red pepper; 500 ml of water; 200 g of sunflower oil; 4 tbsp. honey; 2 tbsp. sugar; 2 tbsp. salt; 110-120 ml of 9% vinegar; 5-8 bay leaves; 5 peas of allspice; 10 peas of black pepper; 5 cloves.

How to cook: Wash peppers, cut and remove seeds. Cut it into large pieces and place in a large saucepan. Mix pepper with honey, oil, sugar, salt and water. Spices can be tied in a piece of gauze. Place the saucepan over medium heat and stir in the peppers with a wooden spatula, as the bottom layers will heat up much faster than the top. After some time, all the peppers will warm up thoroughly, settle and end up in the marinade. Boil peppers with honey and oil for about 6 minutes, no more. Add vinegar at the end. Place hot peppers with marinade in pre-sterilized jars and roll up. Turn over, wrap with a warm towel. Once all jars have cooled down, store them in a cool place.

Canned Green Tomatoes with Peppers

Components:

5000 g of bell pepper; 5000 g of green tomatoes; 300 g of garlic; 1000 g of onion;

for the marinade:

2 stack vinegar; 2 stack. vegetable oil; 2 stack. sugar; 2 tbsp. salt.

How to cook: Wash vegetables. Cut the tomatoes into slices and mix with chopped garlic. Stuff the peeled bell pepper with tomato mass with garlic. Put the peppers in a saucepan, sprinkle with chopped onions. Add parsley to taste. Boil the marinade from the indicated ingredients. Pour the marinade over the peppers and boil for 15 minutes. Arrange the prepared hot peppers stuffed with tomatoes in pre-sterilized jars, pour over the marinade and roll up. After complete cooling, put the jars in a cool place.

Preservation of sweet peppers: Bulgarian pepper in tomato with vegetables

Components:

1000 gr sweet pepper; 2500 gr red tomatoes; 250 gr carrots; 5-6 teeth. garlic; 10 sprigs of dill and parsley; 2 tbsp. 9% vinegar; 2 tbsp. sugar; 2 tbsp. salt; 150 gr of vegetable oil.

How to cook: Wash greens and vegetables, clean them. Prepare a tomato from ripe red tomatoes. To do this, grind them with a meat grinder and cook for 40 minutes over low heat. Cut the pepper into narrow strips. Chop or grate carrots. Cut greens. Dip all vegetables in a boiling tomato. Send whole cloves of garlic, vegetable oil, sugar, salt, vinegar there and cook for ten minutes. Arrange hot pepper in tomato in sterile jars and roll up. Turn over, wrap in a warm towel and leave to cool completely. Put the jars in a cold place.

How to cook pickled bell peppers for the winter: video

How to make a delicious bell pepper roll at home? We offer you a simple recipe that every housewife can make at home.

A simple recipe for pickled bell peppers for the winter

​Related Articles​

Baked peppers: preparation, recipe 1

In this recipe, it is best to use tomato or other capsicum. Prepare the brine as follows: add vinegar, a few peas of black pepper, bay leaf, dill, sugar, salt and vegetable oil to the water to taste. Boil the brine. As soon as it begins to boil, put 2 kg of pepper, previously sorted and thoroughly washed in running water, and cook until air bubbles appear. After that, transfer the pepper to glass jars, pour hot brine and roll up (do not peel or cut the pepper from the seeds).

Baked pepper: conservation

For marinade in 1 liter of water:

Baked peppers: recipe 2

Wash, peel and cut the pepper into strips, put in a saucepan and pour over the oil with sugar, vinegar, salt. Cook for 20 minutes, stirring occasionally. Before the end of cooking, put the head of garlic, dill, parsley and boil for another 5 minutes. Then put the pepper in clean jars and close the lids. Filling with brine is not required. Cork hot.

pepper salad

2 kg of carrots, 1 kg of peeled onions, 0.5 kg of fresh cabbage.

Pepper with cabbage

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Peel 10 peppercorns, cut off the lids, cut out the seeds, dip in boiling water for 5 minutes. Make minced vegetables: grate 500 g of young zucchini on a grater with large holes, grate 1 carrot, finely chop the onion. Fry the mixture in sunflower oil, salt. Stuff the pods, put them tightly in containers, pour a liter of boiling tomato juice. Sterilize it for 20 minutes, roll it up.​

Sweet and sour pepper

Salad "All for 10"

Salad "Four"

5 kg of fleshy sweet pepper, wash thoroughly, leave the “tails” along with the seeds. The fruits must remain intact. 5 pieces of bitter pepper, 1.5 garlic heads, twist one bunch of parsley and dill in a meat grinder. Pour prepared spices into a large bowl - 1 tbsp. l. salt and a couple of tablespoons of sugar, add a liter of water, ½ liter of vinegar, ½ liter of sunflower oil. Put the Bulgarian fruits into the prepared mixture, boil until a white color appears. Put the vegetables in jars, pour the marinade evenly there, cork with lids. ​

Peppers in tomato

"Lute".

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pepper canning: popular recipes with photos

Whole peppers, canned in oil, can be prepared in such a fairly simple way. You will need: the main vegetable - 3 kg, water - 1.2 liters, sugar and vinegar, one and a half glasses each, salt - 2.5 tablespoons. And a glass of vegetable oil. From spices, take a handful of peas of hot and allspice. Wash the peppers, cut out the stems and seeds. Sterilize jars. Lay peppers in them, prepare the marinade. Put all the necessary components in water, boil for about 10 minutes, tasting. If, in your opinion, acid, salt or sweetness is not enough, you can add the missing component. Let the dressing cool, pour it over the peppers and sterilize for 35-40 minutes, then roll up.​

Bulgarian pepper is a wonderful vegetable in every way. It is extremely rich in vitamin C: one medium-sized peppercorn contains a daily dose of this most valuable element for our body. Borscht and soups, stews and salads are much tastier and more aromatic if pepper is included in the list of products used. Raw, fried, stewed, it is equally magnificent and is rightfully considered a table decoration. And there is nothing surprising in the fact that housewives try to stock up on plenty of vegetables for the winter. ​

40 g sugar, 30 g salt, 300 g 6% vinegar, 1 teaspoon ground cinnamon.

Preserving peppers for the winter

Products for 3 kg of tomatoes

For tomato filling: ​Especially for you, our website has prepared a training course on 2 disks "1000 best photo recipes".​

"Vegetable pilaf."

Cut 10 eggplants, peppers, tomatoes and onions. Make a marinade: boil 120 g of vinegar and 200 g of vegetable oil, 3 tbsp. spoons of sugar and 1.5 tbsp. tablespoons of salt, dip vegetables in it for half an hour. Five minutes before the end of cooking, put the chopped garlic head, chopped parsley and greens, arrange in sterilized jars, cork. How do you like canning beets for the winter? How do you like canned zucchini?

Wash 10 g of peppers, wash them, cut out the seed boxes, chop finely, pour over boiling water. Let it boil until cooked, grind through a sieve. Wash 3 kg of washed tomatoes, cut into slices, let cook until softened, wipe with a sieve. 50 g celery and one head of garlic, cut. Stir the resulting mass, cook until thick. Pour into prepared jars. Add 20 g of sugar, 20 g of salt, herbs, ground pepper, garlic, one glass of sunflower oil. pour into clean containers, sterilize for 40 minutes, roll up. You will also like canned peas.​

Preserving Hot Peppers

This salad has many names, but most often it is named after the number of vegetable components. For a batch of spins are taken: tomatoes - 3 kg, cucumbers, bell peppers and onions - 2 kg each. Wash all vegetables. Peel the onion from the husk, pepper - from the seeds and stalks. Now cut directly into jars in layers: first onions (rings), then rather large slices of tomatoes, slices of tomatoes and straws of peppers. When about 2 centimeters remain to the neck, pour 2 tablespoons of oil into each jar, 1.5 - sugar, 1 - salt, 2 - vinegar. Fill with chilled boiled water. Sterilize for 30 minutes, then roll up.​

“We can preserve peppers in oil” - this is the topic of our today's article. From it you will learn a lot of useful and very tasty recipes, thanks to which you will perfectly diversify the daily and festive menu of your family. And we start with the simplest: we preserve the pepper in oil, after frying it. For this, vegetables that are not overripe, but also not green, fleshy, sweet, are suitable. Sluggish, spoiled, lined are not good. Wash the peppers thoroughly. Grate each with sunflower oil, then bake in the oven or fry in a pan on both sides so that the peel can be removed. Do this carefully so as not to damage the pulp and tear off the cuttings. To prepare zucchini caviar, we need: 3 kg of zucchini, sunflower oil (refined deodorized), onion, fried carrots, 1 can of tomato paste, dill and parsley ( a little), wheat flour, pepper to taste, 1 tbsp. salt. For pickling, it is best to use yellow and red peppers and unpainted varieties of apples.

6 bell peppers, 6-7 garlic cloves, 1 cup sugar, 1 tablespoon salt

For 1 liter of tomato juice - 30 g of salt, 100 g of 5% vinegar or 5 g of citric acid. In this course, we have collected for you 1000 detailed photos of recipes from our website on various culinary topics. Cut 2 kg of tomatoes, 1 kg of carrots and onions, 2 kg of sweet peppers, cook over low heat for an hour, with regular stirring. Add to the jars along with a glass of boiled rice, 520 ml of vegetable oil, 4 tbsp. l. vinegar, 2 tbsp. l. salt and granulated sugar.

Recipe in honey filling. Recipes for canning bell peppers

Caviar. This blank is a real lifesaver for housewives. Canned food can be used directly as a snack; soups and borscht, meat and vegetable sauces are cooked on their basis. Wash the peppers, peel, soak for 10 minutes in boiling water to become soft. Arrange hot in jars and pour boiling tomato or mashed tomatoes. Filling is done like this: pass the tomatoes through a meat grinder. Pour 20 g of salt for each kilogram of mass, pour in 2 tablespoons of oil. Boil the tomato so that the foam disappears. Pour into jars, sterilize canned food for 35 minutes and close. Turn upside down, leave to cool, then transfer to a cool place. And enjoy a delicious dish! Next, we preserve the pepper in oil in this way: arrange the cleaned products in jars, stuffing them tightly. Put the garlic squeezed through the press between the peppers (about 1 medium head per liter jar. Be sure to sterilize the jars in advance. Pour salt into each: half a liter - 10 g, a liter - 14, 3 liter - 25 g. Pour vinegar (one and a half tablespoons 0.5 liters, 3 tablespoons per liter jar) and the same amount of vegetable oil. Sterilize half-liter canned food for half an hour, liter - 60 minutes, then roll it up immediately. Thus, we can preserve the pepper in oil in order to then serve it with tomato or sour cream sauce, grated carrots with garlic or tomato slices. ​ ​

Peel the peppers, cut into halves and blanch for 2-3 minutes, then cool. Cut half of the tomatoes into strips and put in a saucepan. Put chopped bell pepper and garlic there. Cook everything for 10 minutes, then put the rest of the tomatoes, salt and sugar there. Cook for another 30 minutes. Put the finished vegetables in a 3-liter jar and roll up.

Finely chop the carrots, onions and cabbage and fry in vegetable oil separately. Then mix, salt, pepper and leave in a dish to glass the oil, which is then drained. For more information about the course content, please follow this link. Other related news:​ Canning hot peppers Cut 5 kg of pepper into four parts, peel, put prepared jars on the bottom. From 500 ml of vinegar, a glass of natural honey, two glasses of unrefined oil, 2 tsp. salt, 10 bay leaves, 1.5 tsp. ground cinnamon, 7 cloves boil the marinade. After the honey dissolves, boil the filling for 3 minutes, add chopped pepper, let it boil for 5 minutes. Remove the pods with a slotted spoon, place them tightly in jars, pour in the filling, cover with lids, sterilize for 15 minutes, roll up. ​

. Cut the sweet pepper in half, clean the seeds, wash, dry, crumble into long strips. Line a baking sheet with baking paper, place the cooked pods, lightly salt, sprinkle with oil, set to bake at a temperature of 200 g, cook until soft, about 20 minutes. Wash greens and dry. Cut 2 garlic heads into slices. Wash hot peppers, dry, cut out the seeds with the stalk, crumble into pieces. At the bottom of the sterilized jar, lay mint and parsley, hot pepper, a few garlic cloves. Add sea salt, pour in olive oil and ½ tsp. apple cider vinegar. Tighten the container with lids, put it in a bowl with poured hot water, boil, reduce the heat so that the water boils only slightly. Sterilize containers 8 min. Take out the container, roll up tightly, turn over, cool, wrap in a blanket. Store in a cool room. ​

Wash 2.5 kg of peppers, remove the peel and seeds, bake in the oven, pass through a meat grinder. Peel the parsley root, chop, fry until golden. Cut 200 g of tomatoes into small cubes, boil to half of the original volume in an enamel saucepan. Rinse the dill, chop it. Mix all products, add a tablespoon of salt, bitter and allspice, 2 tbsp. l. vinegar, simmer for ten minutes. Pack hot caviar in a container, roll up. ​

Salty billet.

The next recipe at the preparatory stage resembles the previous one. Vegetables are also sorted, washed, fried or baked until cooked, peeled. Arrange the peppers in jars, salt (a teaspoon per half-liter jar). Since we are preparing canned bell peppers in oil, then calcine the sunflower and cool to about 70 degrees. Pour it into jars: in a 0.5 liter container - 3 tablespoons, in a liter container - five tablespoons each. Then sterilize them - half a liter for 45 minutes, a liter for an hour, twist. Let your finished canned bell peppers in oil cool, transfer the jars to the basement and store in a cool place.

We need: white cabbage about 3 kg, 1 medium beetroot, a head of garlic, 1 bell pepper, 1/2 cup sunflower oil, 2 tbsp. l. salt, 3 tbsp. l. sugar, vinegar 1 tbsp. l., water 1 l

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5 recipes for canning peppers

Cut the apples into 4 parts, remove the seeds, blanch for 1-2 minutes and also cool. Place apples and peppers in layers in a jar. Pour marinade and pasteurize at 90 °: half-liter - 20 minutes, liter - 25 minutes.​

Peel sweet pepper, cut into slices. Then dilute the tomato puree with water in a ratio of 1:1. For every kilogram of tomato puree, pour 1 kg of chopped sweet pepper, 2 tablespoons of sugar and 1 tablespoon of salt into the pan and boil for 10 minutes. Pour the hot mass into jars and pasteurize in boiling water: half-liter - 25 minutes, liter - 30 minutes.

Peppers stuffed with vegetables in tomato sauce

Peel the peppers, place for 1 minute in salted boiling water, cool and fill with minced meat. Throw a few peas of allspice into a jar, put peppers and pour boiled tomato juice. Banks pasteurized. Then roll up. Homemade peppers for the winter are very popular, and this is no coincidence. Pepper retains its excellent taste and its beneficial properties even after canning. Canned peppers are a great appetizer or base for other dishes.​

. Bake 1 kg of hot pepper in the oven. Let the fruits cool, put them tightly in sterilized jars, shift with garlic and herbs, pour in the chilled brine, put under oppression, leave for 3 weeks at room temperature. As soon as the fermentation process is completed, take it out to the cold. The brine is prepared from 60 g of salt, 80 ml of vinegar, a liter of water. ​ Recipe for canning hot peppers

Cooking stuffed peppers for the winter

Try canning tomatoes for the winter.

​Learn everything about canning assorted.​

Sweet peppers in oil

Prepare 1 kg of peppercorns, fill them with a mixture of 100 g of sugar and 70 g of salt, put them in a saucepan, sprinkle with a salt-sugar mixture, leave for a day. Transfer the fruits to a sterile container, pour in the brine after aging, compact the fruits, cover with vegetable oil. Cork containers, put in the refrigerator. Prepare Korean-style beets for the winter.​ To prepare canned food according to the proposed recipe, you will need vegetables that are intact, ripe, and not spicy in taste. Wash each specimen, cut off the stalk and remove the seeds, being careful not to damage the peppers themselves. Boil water in a saucepan and dip the vegetables for blanching for 8-10 minutes. Then package in jars. To make the filling, the recipe for canned peppers in oil recommends the following proportions: for every 150 g of water (i.e., per liter jar), 3 tablespoons of the vegetable oil itself, 15 g of salt, two tablespoons of vinegar (5%) are consumed. From spices you need allspice peas and peas of hot pepper. When pouring the marinade, fill about 1.5 cm below the neck of the jar. The filling should be boiling. Canned food is sterilized for 35 (half-liter) and 40 minutes (liter), then rolled up. Leave for a day to cool down. Such canned sweet peppers in oil will come in handy for stuffing cabbage with carrots or minced meat.

Cooking sweet peppers in oil filling for the winter

Two recipes for bell pepper lecho for the winter

Products for pouring into 3 liters of water: Products for 10 half-liter jars:

Cooking lecho: method one

Products for 6 kg of pepper:

Cooking lecho: method two

Preparing peppers for the winter is not difficult, so do not waste time and use the suggested recipes.

Pickled sweet peppers with apples

A variant of stuffed vegetables.. Take 1 kg of intact and dense hot peppercorns, rinse, cut off the dry ends. Leave the big ponytails. Fruits can be chopped into pieces, or left whole. If you plan to cut them, wear gloves. Put the vegetables in a bowl, pour in boiling water, let stand for 5 minutes, drain the water. Prepare the filling: in 1.5 liters of water, add half a glass of vinegar, 3 tbsp. spoons of sugar and salt. Put a little dill, a few garlic cloves in jars. Blanch hot peppers, put in jars, turn upside down, leave overnight.

Sweet Pepper Recipes Recipe with gooseberries.

Preparing pickled peppers with apples

Pickled billet.

This appetizer is amazingly delicious, it will suit you for a gala lunch or dinner. Great on its own or with meat and vegetables. It's a pepper stuffed with cabbage. How to cook it? Take the cabbage heads, remove the top leaves, remove the stalk, and finely chop the remaining ones. Grate carrots on a coarse grater (2 pieces for each head), put in a basin, mix, sprinkle with salt and pour in vinegar. For every kilogram of cabbage, at least 40 grams of salt and 0.5 cups of vinegar are required. Cover the basin and let the vegetables brew for a day. Then squeeze the juice, and add cumin, allspice and hot peppercorns, bay leaf, clove inflorescences to the cabbage.

The classic way to cook sauerkraut for the winter. You will need: for 10 kg of cabbage - 2 kg of carrots and 180-200 g (handful) of salt

Bulgarian pepper in oil

Vinegar to taste, a few black peppercorns, 3 bay leaves, a little dill, 3 teaspoons of sugar, a little salt, 200 g of vegetable oil. 4 kg of sweet pepper, 1 kg of apples, 2 teaspoons of cinnamon.

Cooking peppers in oil filling for the winter

1 cup sugar, 0.5 cups salt, 0.5 l vegetable oil, 0.5 l 6% vinegar.

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Canning vegetables: eggplant, zucchini, peppers, pumpkins, etc. - Step by step photo recipes

Zucchini caviar as in the store

Filling products:

Cut off the caps from 1 kg of large peppers, cut out the seeds. 4 onions cut, fry until golden in oil. Cut the peeled roots into strips, stew in vegetable oil until incompletely cooked. Grind 720 g of tomatoes through a sieve, remove the skin. Boil the tomato mass, cook for 15 minutes, add 2 tbsp. tablespoons of vinegar, a tablespoon of salt, 2 tbsp. l. granulated sugar, let cook for 10 minutes. Chop the parsley. Boil vegetable oil, cool to 70 degrees. Pour into jars, fill with vegetable mixture. Pour stuffed pepper with tomato mass, put on sterilization, roll up. We hope that you will try to cook each of our recipes!​

The champion in the content of vitamin C and a powerful antioxidant is sweet pepper. And, if the first quality in preparations for the winter is somewhat reduced, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - a photo recipe for harvesting in a sweet filling step by step

Let's prepare pickled peppers in honey filling for the winter. Yes, yes, do not be surprised, it is in the honey! And it's delicious, trust me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Time for preparing: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp
• Vegetable oil: 1 tsp
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey "Fragrant" pepper is ready! We cool the preservation and put it in a cold place. The main ingredient is well marinated and saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer turns out not only tasty, but also beautiful.

The product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) - 6 kg;
• water - 2 l;
• sugar - 600 g;
• vegetable oil - 400 ml;
• table vinegar - 250 ml;
• salt - 5-6 dess. l;
• bay leaf - 5-6 pieces;
• allspice peas - 15-20 pcs.

In the finished workpiece, the energy value will be 60 kcal per 100 g. So:

1. First, sterilize the jars. You can do this in both the oven and the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container first with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the remaining water, and turn the containers upside down on a clean towel. Boil metal lids separately and dry well.
2. We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
3. Now in a large saucepan, mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
4. We lower the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper in jars, filling them 3/4, trying not to waste the marinade if not all the raw materials are cooked.
6. In the filled containers, add the remaining brine to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, as well as an independent snack.

Tomato blank variation

Such an appetizer will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow pepper - 1.4 kg;
• sweet peas - 6-7 pcs.;
• unsalted tomato juice - 700 ml;
• sugar - 40-45 g;
• table vinegar - 2 dess. l.;
• salt - 2 dess. l.

The fruits should be prepared, as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and put it in jars.
3. We sterilize: half-liter 10 minutes, liter - 15.
4. Roll up boiled lids.

This snack option is good both cold and hot.

Bulgarian pepper for the winter in oil

• strong fruits of medium size - 2 kg;
• water - 2 l;
• oil - 1 tbsp.;
• granulated sugar - 0.5 tbsp.;
• salt - 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2-liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container with the top, because the contents will settle soon.
3. In the liquid remaining after pasteurization, add oil, spices and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. We cool under the covers in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright harvest, you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to save on the quality of fruits.

For the recipe you need:

• tomatoes - 2 kg;
• sweet pepper - 4 kg;
• garlic - 6 cloves;
• vegetable oil - 200 ml;
• table vinegar - ¾ tbsp.;
• salt - 3 dess. l.;
• sugar - 5 dess. l.

The weight of the fruit is implied in a purified form.

Cooking takes place in stages:

1. We clean the tomatoes from the skin and cut into fairly large slices.
2. We free the pepper from the stalks and testes, cut into strips 1 cm wide.
3. We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into plates, simmer the same amount.
5. Pour in the vinegar, boil for 2 minutes and arrange in jars. Sterilization is not required.

The appetizer is thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

with eggplant

How nice it is to open a jar of assorted vegetables in winter! This light dish is appropriate not only in the daily menu, but also on the festive table.

To prepare it, you need to take:

• bell peppers - 1.4 kg;
• eggplant - 1.4 kg;
• tomatoes - 1.4 kg;
• carrots - 0.7 kg;
• garlic - 4 cloves;
• salt - 40 g;
• sugar 40 g;
• sunflower oil - 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue should be taken no longer than 15 cm.

The cooking process is as follows:

1. Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 pieces.
3. Three carrots on a coarse grater.
4. Peel the skin off the tomatoes and make a puree in any way.
5. In a deep saucepan or basin, heat the oil and first lay the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
6. After 10 minutes, pour the tomato puree, add spices and simmer for a quarter of an hour.
7. We dip finely chopped hot pepper and garlic cloves into the mixture, reduce the heat.
8. Remove from stove after 5 minutes.
9. We lay out the hot billet in a sterilized container, roll it up, turn it over and leave it to cool completely.

This version of the workpiece is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of zucchini salad, only young ones are suitable. They should not be cut very finely, otherwise they will turn into porridge. To get started, take:

• zucchini - 1.8 kg;
• peppers - 1.8 kg;
• onion - 750 g;
• carrots - 750 g;
• sugar - 180 g;
• salt - 150 g;
• dill - 50 g;
• sunflower oil - 150 ml;
• table vinegar - 150 ml.

Dill can be taken at will - greens, seeds or a mixture of them. Zucchini does not need to be peeled, just cut off the ends.

Preparation consists of the following steps:

1. We cut the pepper into strips, zucchini - into a cube of 1 x 1 cm, onion - into half rings. Three carrots on a coarse grater.
2. Dill wash, dry, finely chop.
3. In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We spread the zucchini there and simmer the same amount more.
6. 5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
7. We pack in a container and sterilize for 15-20 minutes.

with cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, in each jar you will need to put:

• garlic - 2-4 cloves;
• dill umbrellas - 3 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.;
• sweet peas - 3 pcs.;
• vinegar essence - 1 tsp each. for every liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (no slide);
• 3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

1. We throw all these spicy components to the bottom of the glass container.
2. We put whole cucumbers and chopped peppers.
3. Pour boiling water into jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green "traffic lights" can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers - 1 kg;
• onion - 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice - 250 g;
• vegetable oil - 50 ml;
• peppercorns - 2 pcs.;
• salt - 1 tbsp. l.;
• bay leaf - 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, onion into half rings.
2. Mix the rest of the ingredients in a metal bowl.
3. We spread the vegetables there and cook for 15 minutes.
4. In a hot state, lay out in a glass container and roll up.
5. We store strictly in a cool place.

with garlic

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh products on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in season, fresh bell pepper costs a penny, and preserving pepper for the winter (simple and tasty recipes) can make life in the kitchen much easier in the winter.

It's so nice on cold winter evenings to open a jar of fragrant bell pepper lecho for the winter (you'll lick your fingers) to mashed potatoes ... Plus, various preparations significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter - the best recipes are collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper blanks for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent snack in winter, or you can use canned roasted peppers as an ingredient for various vegetable salads. In addition, it is ideal to use baked peppers in their own juice for the winter as a pizza topping in winter - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Most recently, I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much bell pepper costs in the winter season, I will not tell you - you yourself know everything very well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho twist, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is great! …

Pickled hot peppers for the winter

Pickled hot pepper is an incredible appetizer, and is appropriate both on the festive table as an addition to a plate of pickles, and in the everyday family menu. The recipe for harvesting hot pepper is simple, using the same technology and with this marinade, you can preserve bell pepper for the winter . …

Lecho with rice for the winter

You can see how to cook a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

How to cook lecho from pepper in tomato, you can see

Pickled Pepper Quarters

When we talk about pepper canning, then, as a rule, we mean Bulgarian. Hot pepper is preserved except as part of other canned food as a seasoning or as adjika. But there are a considerable number of preparations from bitter pepper. Of course, only healthy people can eat them, but after all, any dishes with vinegar for those who suffer from diseases of the liver, kidneys and gastrointestinal tract are also unacceptable. Peppers, both Bulgarian and bitter, contain a lot of useful substances. He is the champion in the content of vitamin C, surpassing even blackcurrants and lemons in this. Its mineral composition is also very rich: potassium, calcium, phosphorus, magnesium, iodine, selenium. Bitter pepper is not inferior to Bulgarian in composition. In addition, it contributes to the production of hormones of joy - endorphins, contributes to the prevention of cancer and cardiovascular diseases. Probably, those who do not like or cannot eat spicy will not be convinced, but it will be interesting for everyone else.

Pepper canning, recipes dishes from which are quite numerous, very popular. Although now it is not difficult to find it on the shelves of our stores even in winter, but its price bites. Yes, and not the taste of winter greenhouse vegetables. Therefore, we will try to stock up on our favorite vegetable for future use during the season. Sometimes bell peppers are preserved in order to stuff them with meat and rice in winter. Now, when most people have large and perfect refrigerators, it is better, in my opinion, to store it frozen for this purpose, either already with a filling, or whole fruits peeled from seeds. And you can prepare a pepper stuffed with vegetables: carrots, white roots or vegetables and rice. Such a preparation does not require further cooking, it is tasty, and if rice is used, it is also quite satisfying. It can be used both as a side dish or appetizer, and as an independent dish.

Ingredients for Stuffed Peppers in Tomato Sauce:

Bell pepper medium size 4kg

Carrot 4kg

White roots (parsley, parsnip, celery) 0.5 kg

Onion 1kg

Parsley and dill 1 large bunch

Coarse non-iodized salt 2 tbsp. heaped spoons

Refined vegetable oil for frying

For sauce:

Tomato paste about 1.5 kg

Salt and sugar to taste (about 5 tablespoons of salt and 10 tablespoons of sugar)

10 black and allspice peas, 3-5 bay leaves

50 ml refined vegetable oil

50 ml table vinegar 9%

Water 4-4.5 l

Wash the pepper, remove the seeds and stalks, blanch for 2-4 minutes to become elastic, and cool under running water. For the filling, cut carrots and onions into strips, three white roots on a coarse grater, chop parsley and dill. Saute carrots and onions in vegetable oil, then add fresh herbs to them. Cool slightly and stuff the peppers with this mixture.

For the sauce, dilute the thick tomato paste with water, heat to a boil, add salt, sugar, vegetable oil, spices, and at the very end pour vinegar. To prepare the sauce, you can boil homemade tomato juice by a quarter, adding everything according to the recipe. Wash and sterilize liter jars in advance. Pour a little sauce into each jar, put the stuffed peppers with the nose down and pour the sauce on top. Cover with boiled lids and put in a pot of hot water. We cover the bottom of the pan with a cloth. When the water in the pan boils, we reduce the fire so that there is no violent boiling, and we sterilize the workpiece for 40-45 minutes. After that, we roll up the jars, turn them over on the lid and wrap them up.

Canned bell pepper, of course, it comes down only to stuffing. One of the most popular blanks -. For the preparation of Bulgarian lecho, only peppers and are used. Due to the fact that tomatoes are not cheap everywhere, just like in the previous recipe, you can use tomato paste. We have changed the Bulgarian recipe and very much. Favorite carrots, zucchini, eggplants are added to lecho.

Preserving Sweet Peppers in tomato sauce, you can continue with the following recipe: bell pepper appetizer with onions in tomato juice. We will need:

Large thick-walled bell pepper, red is better, but yellow peppers can also be added for decoration, always ripe, 1kg

Onion 1kg

Homemade tomato juice 1l

Sugar 1 cup

Vegetable oil 1 cup

Salt 1.5 tablespoons slightly with a slide

Table vinegar 9% 100ml

Peel the onion and cut into rings about half a centimeter thick. Wash peppers and remove seeds and stems. Pour vinegar, oil into tomato juice, put salt, sugar and boil for 5 minutes. Put the onion - boil for 3 minutes. Lastly, put the pepper cut into 4 pieces along the length and boil for another 5 minutes. We pack hot in sterilized jars and immediately roll up. After that, turn over on the lids and wrap. The onion in this preparation is incredibly tasty.

Preserving peppers for the winter with garlic and herbs. Ingredients:

5 kg bell pepper

1 glass of vegetable oil

1 glass of salt

1 cup of sugar

2 cups table vinegar 9%

200 g garlic

5 bunches mixed parsley and dill

Wash and clean peppers. We cut the greens into pieces 1 cm long, peel the garlic and cut the teeth in half. Evenly spread greens and garlic in sterilized half-liter jars. Boil water, add salt, sugar, oil and vinegar. We lower whole or cut into large pieces peppers into boiling brine and cook for 5 minutes. Arrange in jars, pour the same brine, cover with lids and sterilize for 15-20 minutes in a pot of boiling water. After that, roll up, turn over and wrap. The recipe is for 10 jars of 0.5 liters.

Hot pepper canning

Although many love hot pepper, canned it most often comes down to the preparation of sterilized adjika. But it can be marinated just like the Bulgarian one. A very popular appetizer of hot peppers in honey filling. The filling is prepared as follows: for 1 liter of vinegar, you need to take 500-600 g of honey (that is, a glass of 250 g or a couple of tablespoons more). You can cook in this way as a very sharp small pepper, as well as a larger one with long pods. It is less sharp. Peppers should be washed, dried on a towel, cut long stalks so that it is convenient to take with your hand. Fill dry glass jars to the top and pour the prepared marinade. No heat treatment is required. Such a blank can be stored at room temperature in a cabinet or in a refrigerator.

Preservation of hot peppers in oil. For cooking we need:

Hot pepper 1kg

Vegetable oil 300ml

About a bunch of parsley

Vinegar 9% 2 tablespoons

Salt 1.5-2 tsp without a slide

Sugar 1.5-2 tbsp. spoons

Hops-suneli 1-2 hours. l.

Wash the peppers, cut the stems, dry. Finely chop the greens. Heat vegetable oil in a deep frying pan or small pot. Once upon a time, I ate amazing Indian canned food made from small green hot peppers. The recipe for their preparation included mustard oil. Put the peppers into the hot oil, add sugar and salt, simmer over low heat until the peppers begin to soften. Pour in vinegar, put spices and herbs, mix and simmer for another 7-10 minutes. Arrange in small sterilized dry jars and roll up or close with screw caps. The lids must first be scalded. Together with suneli hops, you can add dried ground garlic to taste.

Another recipe for canning hot peppers. Using it, you can harvest hot peppers, gogosharas or Rotunda, as well as ordinary sweet bell peppers. By the way, for those who love spicy, but in moderation, and bitter pickled peppers seem a little too much, gogoshary or Rotunda (a round, flattened pepper with a rich and sometimes quite spicy taste) is just what you need.

Canning bell pepper recipe or gogosharov will differ only in that you need to remove the seeds and cut the peppers themselves into pieces. Bitter pepper is preserved whole, only slightly cutting the stalk. The filling recipe is the same in any case. For 5 kg of pepper (conditionally, because the peppers are of different shapes) we need:

Water 1.5-2 cups

Sugar or honey in any proportions 1 cup (that is, take, say, a glass of sugar, take 2 tablespoons out of it and replace it with the same amount of honey, you can take it in half, but the presence of at least a small amount of honey is desirable, because it gives flavor )

Vinegar 9% 1 cup

Salt 1st. a spoon

Black pepper and allspice to taste (so that for each jar that you plan to roll up, you have 2-4 peas)

Star anise 1 star per jar

Bay leaf, half a leaf per jar

Garlic 4-6 heads

Wash the peppers, remove the seeds, cut into 4-6 parts along (for bitter, we only cut the stalk). We clean the garlic, large cloves can be cut into 2-3 parts. We prepare pre-sterilized jars and cover them with scalded lids on top.

Cook the marinade: bring water to a boil and add all the ingredients. We put the pepper in portions in the boiling marinade and keep it in it for about a minute, only to become more elastic. We put it tightly in jars, trying to get the right amount of spices into them. We lay out immediately in all jars, after that we add marinade to them and immediately twist. Then, as usual: turn the lid down and wrap until it cools completely.