Bell peppers for the winter - pickled, salted, fried, baked, in their own juice, stuffed and with the addition of other vegetables, sweet bell peppers are a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, bell peppers are grown on their personal plot or dacha by almost all housewives. How can you do without a fragrant and healthy pepper?

But if you do not have your own garden, do not be discouraged, you can choose a good, high-quality bell pepper suitable for preparing blanks for the winter both in the market and in the store. First of all, pay attention to its appearance. Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not dried up hard tails. Red peppers are considered the sweetest. Choose them for making lecho, adjika, and just for pickling with slices, for example, in oil filling with garlic or herbs. For the salad, feel free to use multi-colored peppers: orange, red, yellow, then your blank will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to harvest bell peppers for the winter immediately after purchase. And even more so, in no case wrap peppers in plastic bags. Peppers have to "breathe", and in an airless plastic space they will deteriorate very quickly. If the sweet pepper harvest is so happy that there is no time to preserve it, you can freeze the bell pepper for the winter. To do this, you need to remove the stalks with seeds from the selected peppers and put them in a container prepared for this case whole or cut into slices, circles or pieces, that's your choice.

Our site offers to prepare bell peppers for the winter in the form of blanks that deserve your attention below.

Roasted bell peppers, pickled for the winter

Ingredients:
5 kg of pepper
100-150 g of salt
spices, garlic - to taste,
vegetable oil.

Preparation:
Look for thick-walled red, yellow, or green peppers. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Peel off hot peppers. Before placing the pepper in the container of your choice, rub its walls with garlic. At the bottom of a saucepan or barrel, put spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer will be a layer of spices, on them - a napkin, a circle and oppression. Soak peppers for 10-15 days at room temperature. You can store salted peppers in the same container in a cool place at a temperature of 5-10 ° C. For a longer storage, place the salted peppers tightly in sterilized dry jars and fill with the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 liter jars - 50 minutes, 1 liter jars - 70 minutes, then roll up.

Bell pepper salad with tomatoes and beans

Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onions
1 tbsp. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml of vegetable oil.

Preparation:
Cut the pepper, peeled from seeds, into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, stir in peppers, onions, tomatoes, beans, and season with sugar, salt, vinegar and oil. Stir everything and cook from the moment of boiling for 1 hour. Put the finished hot salad in sterilized jars and roll up.

Bell pepper "Pikant-fix" for the winter

Ingredients:
5 kg of red bell pepper,
2.5 kg of tomatoes,
300 g of garlic
500 ml 6% vinegar,
300 ml of vegetable oil,
200 g sugar
100 g of salt
hot pepper and parsley to taste.

Preparation:
As usual, peel the stalks and seeds from the pepper, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, combine mashed tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mixture to a boil and dip the bell pepper in it. Stir until the marinade is all over the pepper. Let the mixture boil, cook for 10-15 minutes, stirring occasionally. Then spread over prepared sterilized jars and roll up.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 onions.
For the marinade:
1 tbsp. vegetable oil,
1 tbsp. l. salt,
50 g honey
100 ml of 9% vinegar.

Preparation:
Wash bell peppers, remove seeds, cut into strips. Cut the peeled carrots into slices, the onions into rings. Blanch the prepared vegetables in boiling water for 5-7 minutes and place in prepared sterilized jars. Prepare a marinade from the above ingredients, let it boil from the moment of boiling for at least 10 minutes and pour vegetables over it. Sterilize jars: 0.5 L - 5 minutes,
1 liter - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper
200 g horseradish root,
100 g of garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.

Preparation:
Use a blender to grind prepared vegetables: peeled and diced peppers, horseradish root and peeled garlic cloves. Combine all vegetables together, add salt, sugar, lemon juice and stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon lids. Store the seasoning in a cool place.

If you ask the first hostess you come across what she plans to make from bell peppers for the winter, I think that 90% of 100 will immediately, without hesitation, answer: "Of course, lecho." And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Each family has its own recipe, and we share with you an interesting version of this favorite dish.

Colored pepper lecho with vegetables

Ingredients:
3 kg of colorful sweet bell peppers (green, yellow, red),
2 kg of young thin carrots,
3 liters minced tomatoes,
1 tbsp. vegetable oil,
1.5 tbsp. Sahara.
2 tbsp. l. salt,
greens and garlic to taste.

Preparation:
Cut well-washed and seeded peppers into 6 parts, chop the carrots into thin slices. Mix the tomato mass, vegetable oil, add sugar, salt, stir and cook for 15 minutes. Then dip the carrots into a quietly boiling mass and cook for 40 minutes, followed by pepper, which boil along with the rest of the mass for another 15 minutes. Lastly, add chopped herbs and garlic passed through a press to taste to the lecho, let the mass boil for a few more minutes, and then put the hot lecho in sterilized jars and roll up the boiled and pre-dried lids.

Baked peppers in marinade

Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar
2 tbsp. l. vegetable oil.

Preparation:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel from the skin and seeds. Rinse with warm water, place in a colander and leave for 5-7 minutes to drain the water. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover and sterilize: 0.5 liter jar - 30 minutes, 1 liter jar - 40 minutes and roll up. Turn the cans upside down, wrap them in a blanket, leave to cool completely and store in a cool, dark place.

Almost all vegetables are happy to make friends with pepper, because it has an amazing property to endow its aroma with them, giving its surroundings a note of its own piquant taste, while emphasizing the originality of each vegetable. Well what can I say - just the soul of a vegetable company!

Bell pepper for the winter "Kompaneisky"

Ingredients:
3 kg of sweet bell pepper,
1 kg of cauliflower
600 g carrots
4 tbsp. l. salt,
1.5 tbsp. Sahara,
300 g parsley,
1 liter of 6% vinegar.

Preparation:
Peel the seeds, rinse with cold water and cut into 4 pieces. Cut the carrots into slices, disassemble the cauliflower into inflorescences. Put the prepared vegetables in a large enamel saucepan, cover with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour the vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then refrigerate it, and you can pour the vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a cool, dark place.

And finally, a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you in winter no worse than a bathhouse and felt boots!

Jazz snack

Ingredients:
18 sweet bell peppers,
9 eggplants,
1 head of garlic
1 pod of hot pepper,
3 liters of tomato juice,
1 tbsp. Sahara,
2 tbsp. l. salt (with a slide),
1 tbsp. vegetable oil,
1 tbsp. l. vinegar essence.

Preparation:
Dice the ready-to-cook bell peppers and eggplants. Pass hot peppers and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Toss vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring occasionally, for 15 minutes. Then pour in the vinegar essence gently and mix again. Place the prepared salad in one-liter jars, which are then sterilized for 15 minutes and rolled up.

Bell pepper salad with vegetables and barley "Pokhodny"

Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
1 tbsp. pearl barley,
2 tbsp. water,
0.5 tbsp. vegetable mala,
2 tbsp. l. salt,
0.5 tbsp. Sahara,
1 tsp 70% vinegar.

Preparation:
Boil the barley until half cooked, discard in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add the grated carrots in turn and cook for 10-15 minutes, then chopped bell peppers and cook for 10-15 minutes, diced onions and cook for 5-10 minutes and finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Put the finished salad in sterilized jars, roll up with pre-boiled lids. Turn the salad jars upside down, wrap them up and leave to cool completely. When cool, transfer to a cool storage area.

Happy blanks!

Larisa Shuftaykina

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

for marinade (pouring), about 4 liter jars:

How to cook pepper and cabbage for the winter

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

2 ... Peel and grate the carrots.

3 ... Pepper to remove the stalk and seeds, carefully, cutting off only the top cap. Rinse.

4 ... Boil water in a large saucepan and dip the pepper in there for 2-3 minutes, until elastic. Then immediately dip the peppers in cold water to keep the juices inside.

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

6. Mix cabbage with carrots. Stuff the pepper. Place half a clove of garlic in about the middle.

7 ... Put pepper stuffed with cabbage in clean sterile jars. As tight as possible! Leave about 2 cm free space up to the neck. So that the marinade covers the peppers completely.

Pepper Marinade

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

Pour the marinade over the stuffed peppers. Roll up the banks. Remove "under a fur coat", bottom to top until it cools completely.

Delicious peppers for the winter are ready

Bon Appetit!

Pepper for the winter the most delicious blank recipes

It's time to take out the cans from the bins and buy lids in piles, we will stock up on delicious canned vegetables for the winter. The scent will scatter throughout the kitchen, gathering neighbors at your door, curiously looking out for the hostess to beg for a recipe. It is precisely such delicious and fragrant twists that we will do today; pickled peppers for the winter are on the agenda. Trips to the market or to the store should have already been completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.

You can make so many delicious dishes from pepper, of which a vegetable in its own juice, and pickled, and sour, and sweet Bulgarian pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar, canned blanks can be made, and the stew can also be rolled.

Bell peppers - 10 kilograms. Better to take red and yellow, it looks very nice in the bank.

Ingredients:

• Sugar - 900 grams.
• Salt - 0.5 kilograms.
• Vinegar - 1 liter bottle.
• Sunflower oil - 1 liter bottle.
• Black pepper "peas", bay leaf.

Preparation:

Prepare a marinade for pepper: pour oil into a saucepan or, better, a cauldron, and put on a low heat. Then you need to put sugar, stir, make the fire a little larger. Now pour out the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables need to be washed well, cut into quarters and peeled of seeds and legs. Now put the pepper in the marinade; it takes about 10 minutes to cook the vegetables. Rinse the jars and pour over boiling water. Put spices (lavrushku and pepper) inside, put peppers on top. You need to tamp well, let it settle, wait a few minutes for the vegetable to settle down more conveniently, so more pepper will fit into the jar. When the container is full, pour the marinade on top, tighten the lids. Put the jars upside down for a few days, then hide them in the basement or closet, and in the winter go for tasting.

Ingredients:

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

Preparation:

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

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

We will sterilize the jars, prepare the lids. Remove the peppers from the marinade and put them in half-liter jars until there is enough space. No need to tamp. Pour the marinade to the pepper, and tighten the lids tightly. We put the banks upside down for 1-2 days, then hide them in a dark place.

Ingredients:

• Bulgarian sweet pepper - 2 kilograms.
• Plum tomatoes - 2 kilograms.
• Onions - 1 kilogram.
• Sugar - 4 large spoons.
• Salt - 2 large spoons.
• Vinegar - 4 large spoons.
• Condiments and spices: allspice peas, bay leaves.

Preparation:

Preparation of vegetables for lecho: sort out tomatoes and peppers, discard all spoiled, wrinkled and rotten ones. Peel the onion and wash. Twist the tomatoes through a meat grinder or use a blender / harvester, you should get a homogeneous thick mass. The peppers should be cut into strips. Onions - in half rings.

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

We will wash and sterilize the jars, prepare the lids. We put lecho in jars and twist tightly. We leave twists until winter evenings in the basement or closet, peace and quiet.

Ingredients:

• Bell peppers - 3 kilograms. At the exit, we get 5 jars of pepper, with a volume of 0.5 liters. It is better to take a red pepper, it will turn out to be even sweeter and more aromatic.
• Honey - 5 heaped tablespoons.
• Sunflower oil - 1 glass.
• Sugar - 2 tablespoons.
• Salt - 2 tablespoons.
• Water - half a liter.
• Vinegar - 150 milligrams
• Cloves, bay leaves, allspice peas.

Preparation:

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

A small digression: you can put spices in the marinade, mixing with the rest of the ingredients, or you can tie them in cheesecloth so that they do not interfere with eating later, and put this knot in a saucepan with vegetables and marinade. So neither the cloves nor the pepper will need to be caught.

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

Now we will rinse the cans, sterilize, prepare the lids. Put the peppers in jars and immediately twist them, leave them in a blanket for 1 day upside down, then put them in the pantry and taste the aromatic sweet pepper already in winter.

Pepper, spicy pickled with chili and squash

Ingredients:

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

Preparation:

Wash the squash and peppers, cut the vegetables in half and stack them in layers in jars. Place a large saucepan on a fire and bring the water to a boil. Cut chili into thin half rings, mix it with seasonings and dill, add to water and boil for about half an hour. Get a marinade, which you need to pour vegetables in jars. Now start sterilizing the cans (3 liter cans should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place before the winter feast.

Pepper marinated with pickled tomatoes and horseradish

Ingredients:

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

Preparation:

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

Cut the peppers in half, chop the dill, cut the hot peppers into thin slices. Now you can cut the leaves of black currant, cherry and horseradish, you can even tear them, if only you like the general appearance of the dish. Put the tomatoes in containers, spices, seasonings, leaves and hot peppers to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt there, boil for 10 minutes. Now pour over the tomatoes, cover them with lids, let them ferment for a few days until the tomatoes are salted.

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

Ingredients:

• Bell pepper - 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are more meaty.
• White cabbage - 1 kilogram.
• Salt - 2 tablespoons.
• Vinegar - half a glass.
• Water - 1 liter.
• Bay leaf.

Preparation:

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

Select the peppers, wash well, remove the middle, as for stuffing. Put the sauerkraut in the peppers, tamping well. Put peppers in jars, add bay leaf and pepper there.

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

Ingredients:

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

Preparation:

The bell peppers need to be washed, cut in half and the seeds taken out, the stem removed. Now we cut it in half, the cauliflower needs to be cut into small pieces like this. Chop the celery and parsley root. Peel the garlic, but don't cut it.

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

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

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

Ingredients:

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

Preparation:

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

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

Peppers marinated in tomato sauce

Ingredients:

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

Preparation:

Prepare products for spinning: peel peppers, carrots, tomatoes and garlic, wash and sort vegetables. We are now making tomato paste: pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and place over medium heat for half an hour, stirring occasionally.

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

Wash, sterilize and dry the jars. Prepare the lids as well. Now we put the salad in jars, tighten the lids and hide it in a dark place upside down for several days. The twists can then be rearranged in a secure storage place for the winter.

Pepper salads for the winter

Ingredients:

• Pepper, Bulgarian sweet - 2 kilograms.
• Hot peppers - 2 pods.
• Eggplant - 2 kilograms.
• Plum tomatoes - 3 kilograms.
• Carrots - 400 grams.
• Onions - 1.2 kilograms.
• Salt - 120 grams.
• Sugar - 150 grams.
• Garlic - 1-2 heads.
• Vinegar - half a glass.
• Sunflower oil - 1 glass.
• Pea pepper.

Preparation:

Preparation of products for salad: peel and select vegetables, wash. Cut the Bulgarian pepper into thin strips, pass the tomatoes through a meat grinder / blender or food processor. In the same way, we will deal with carrots, hot peppers and garlic. Cut the eggplants into thin slices, and the onions into half rings. Now in a large saucepan over low heat, we will simmer all prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Let it simmer for another 40 minutes, stirring occasionally, so that all vegetables are stewed evenly.

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

Ingredients:

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

Preparation:

We sort out the vegetables and wash them, clean the peppers from seeds and legs. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be chopped on a press, or you can simply cut the slices in half.

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

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

Rice pepper salad

Ingredients:

• Bell pepper - 1 kilogram.
• Tomatoes - 1 kilogram.
• Carrots - 1 kilogram.
• Onions - 1 kilogram.
• Rice - half a kilo.
• Salt tastes.
• Peas - the taste.
• Vinegar - 2 tablespoons.

Preparation:

Vegetables need to be washed, cut into small cubes: peppers and carrots, onions and tomatoes. Boil rice until cooked. Now we fry the vegetables in a large saucepan or in a frying pan until they are golden brown. Add salt and seasonings, pour in vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the heat, just reduce the heat to a minimum. So skip the vegetables for another half hour.

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

Bell pepper snacks

Bell pepper caviar "according to Krasnodar recipe"

Ingredients:

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

Preparation:

Rinse vegetables, peel, select only fresh and young. There should be a separate plate for each ingredient. On a coarse grater, grate the carrots and zucchini, squeeze the latter if they let a lot of juice. Cut the peppers into strips, but cut them short and not too thick. Chop the onion, and cut the tomatoes in half, we grind them in a meat grinder or blender along with garlic and parsley, hot pepper.

Now take a saucepan or cauldron, pour oil into it and heat it, then put the carrots and onions there, fry the ingredients until golden brown over low heat, stirring occasionally.

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

Mix Bulgarian sweet pepper with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stirring so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and put the caviar in the container, immediately tightening them with the lids. The jars can stand upside down for about 1 hour, then we will hide the yummy in the basement, so as not to gobble up all the winter twists ahead of time.

Ingredients:

• Bell pepper (red) - 2 kilograms.
• Apple cider vinegar - half a cup.
• Ground red pepper - 2 teaspoons.
• Garlic - 6 heads.
• Hot red pepper - 5 pieces.
• Sugar - 7 tablespoons.
• Salt - 2 tablespoons.

Preparation:

We select the bell pepper, wash and clean the inside from seeds and legs. We will do the same procedures with red hot pepper. Garlic also needs to be peeled. We grind all this in a meat grinder or blender. Now pour in the apple cider vinegar, salt and sugar, stir everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it in half liter jars to the top and close with lids. Upside down for several hours, and then you can hide it in the closet or basement, try it with hot meat dishes, in the heat of the heat.

Pepper "snack"

Ingredients:

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

Preparation:

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

We sterilize the jars, prepare the lids, pour the snack into the container, twist and stand upside down for several hours, after which the twists should be removed to a cold and dark place.

Freezing bell peppers for the winter

The easiest and least time consuming way to prepare peppers is to freeze them. It is also good because frozen peppers are stored for a long time, loses a minimum of nutrients and retains their natural aroma.

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

For stuffing

In this case, the peppers that have already been peeled are blanched in boiling water for about half a minute, and then they are put into one another, according to the principle of a "little train". Long "trains" do not need to be done. A chain of 3-5 peppers is enough. Pack the prepared "composers" in bags and send them to the freezer for storage.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cooled, peeled off and put in bags and frozen. Moreover, peppers can be baked without even removing the seeds. It will be easy to remove them from the cooled fruit.

For refueling

And here you don't have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them in packages. Ready!

Conservation

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

Stuffing

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

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

Pickling

For those who like to taste just a pepper, pickling is suitable. This appetizer is good both in taste and appearance. It is not a shame to serve it both on a festive table, and unexpected guests, and just for lunch / dinner for your household. And pickled peppers can be cooked in different ways.

Simple marinade

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

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

Tomato-garlic marinade

Chop fresh tomatoes in any convenient way, transfer to a saucepan with oil poured into it, add garlic crushed by a press to them, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook as much more. Now you need to put pepper cut into quarters in the marinade, mix everything well and simmer over the lowest heat for a quarter of an hour. It remains to pour in the vinegar, simmer for another 10 minutes and you can put the mixture in the jars.

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

Video recipe

By preserving peppers for the winter according to this recipe, you will provide yourself with a tasty and crunchy dish that can be used as a low-calorie snack or as a side dish to any dish.

Required products for this recipe:

• 3 kilograms of green pepper;
• 870 milliliters of disinfected water;
• 17 grams of sugar;
• 260 milliliters of refined sunflower oil;
• 9 grams of salt;
• 190 ml 6% balsamic vinegar.

How to prepare this dish:

1. Wash and sterilize all containers, lids and vegetables you need. Remove the seeds and backing from the pepper and cut into strips two centimeters thick.
2. Place them in a deep bowl and cover with boiling water for twelve minutes.
3. Fold the pepper slices vertically in sterile jars, cover with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
4. Close the containers with plastic lids and shake the blank in order to distribute the vegetable oil evenly over the jar.
5. Place a deep container of water on the stove, covering the bottom with a white towel.
6. Arrange the workpieces carefully and boil for twenty-three minutes over low heat.
7. Remove the sterilized jars and tighten the lids carefully.
8. Wipe them down and place them upside down under a heat-retaining cloth.

After fifteen hours, fold the curls in a storage location (dry, cold, no bright light).

Pickled green peppers in tomato juice

Probably, most hostesses are not accustomed to preparing canning from vegetables in any kind of juice instead of brine, but by doing this you will not lose either in quality or in taste.

Products needed to prepare this snack:

• Two kilograms three hundred grams of pepper;
• Three carnation buds;
• One horseradish leaf;
• Thirty grams of dill;
• Twenty-six grams of basil.

For the marinade:

• Nine hundred and seventy milliliters of tomato juice;
• Eight grams of salt;
• Forty seven milliliters of 9% fruit acid.

Steps in preparing this appetizer:

1. Cut the pepper, previously washed and peeled from seeds and tail, into rings one centimeter thick.
2. Fold them evenly into disinfected jars with the rest of the ingredients above.
3. Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes over a fire.
4. Pour boiling juice into jars of pepper.
5. Sterilize the curls in the same way as described in the recipe above and roll up the lids.
6. Put them to infuse under a thick cloth for twenty-four hours, then put them in a cold place.

Green Pepper Canning with Basil and Curry: A Popular Recipe

By preparing this spice canning, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

Original pumpkin blanks for the winter: compote and other recipes

What you need for this blank:

• Eight hundred and sixty grams of pepper;
• Four cloves of garlic.

To prepare the fill:

• Ninety milliliters of 9% wine vinegar;
• Three hundred seventy milliliters of pure water;
• Thirty-seven grams of sugar;
• Six grams of salt;
• Thirty-six grams of basil;
• Twelve grams of curry;
• Eleven grams of rosemary.

How to make this twist:

1. Chop green peppers (clean, without ponytails and seeds) into rings one centimeter wide, and cut the peeled garlic into six pieces.
2. Arrange these ingredients alternately in sterile jars.
3. Place the marinade items in a deep bowl and simmer over low heat for nineteen minutes.
4. Pour the prepared brine into containers with pepper.
5. Disinfect the blanks as in the first recipe and screw tightly.
6. Wrap the upside-down jars in towels and let cool for seventeen hours, then store.

Canned green peppers with apples

The sweet flavors of pepper and apples go together wonderfully.

It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank, it will come in handy:

• Two kilograms one hundred grams of pepper;
• Eight hundred and fifty grams of apples;
• Nine hundred milliliters of drinking water;
• One hundred seventy grams of sugar;
• Seventy three milliliters of 9% wine vinegar;
• Seven grams of basil;
• Three horseradish leaves;
• Eleven grams of allspice.

We preserve the workpiece:

1. Wash all vegetables and fruits, and sterilize containers in the usual way.
2. Peel the seeds, the substrate and cut it vertically into slices, remove the cores and bruised areas from the apples, chop into strips one and a half centimeters thick.
3. Pack them vertically and alternately in cans.
4. Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the pieces.
5. Sterilize and roll them up.
6. Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Green Pepper and Cucumber Canning Recipe

Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only begins to become boring, but due to excessive consumption of nutrients from them cease to be absorbed by the body, so adding green pepper to cucumbers diversifies food intake and will appeal to taste buds.

What you need to prepare this snack:

• Four hundred and fifty grams of cucumbers;
• Seven hundred and fifty grams of green pepper;
• Thirty-six grams of fresh dill;
• Four cherry leaves;
• Eleven grams of hot pepper;
• Five black currant leaves;
• Three horseradish leaves;
• Thirty-seven grams of garlic;
• Twelve grams of black pepper;
• Ninety milliliters of 6% fruit vinegar.

To prepare the fill:

• Four hundred and seventy milliliters of disinfected water;
• Thirty-seven grams of sea salt;
• Seventeen grams of sugar.

Lecho canning: simple classics and unusual options

What you need to do to prepare this dish:

1. Rinse the necessary food and disinfect containers and utensils.
2. Remove the seeds, tails and cut into rings, and chop the cucumbers into half a centimeter thick circles.
3. Lay them and the rest of the ingredients in layers in jars.
4. Pour the products for the brine into any container and boil for eleven minutes.
5. Pour this composition into containers with blanks.
6. As with the first recipe, sterilize the curls and cap carefully.
7. Place the jars to cool under a warm cloth, then fold them in a cool, dry place.

We ferment peppers and green tomatoes (video)

The bright green color of the pepper will remind you of a warm summer and warm the soul, and by preparing the preserves according to the recipes described above, you will provide yourself with the nutrients that are so necessary for the human body that will not allow you to get sick with vitamin deficiency (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and lightness, while the finished dish pleases the eye both from the aesthetic and from the taste side.

Ingredients:

• whole canned peppers;
• filling to taste.

Cooking a dish:

1. Rinse the fruits well, cut off the tails along with the top (future hats) and remove all the seeds (otherwise they will taste bitter).
2. Fill all the peppers with whichever filling you like best.
3. Cover with hats and place in a high-rimmed container.
4. Pour the sauce over the workpiece. Sour cream sauce is best, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Slices"

The recipe is suitable for lovers of large sweet peppers.

For cooking you will need:

• 8 pcs. canned pepper;
• 3 pcs. tomatoes;
• 100 g of cheese (preferably hard varieties);
• greens (to taste);
• 300 g of pork meat;
• 150 g of cooked smoked sausage;
• 150 g pork liver;
• 1 onion;
• 2 pcs. garlic cloves;
• 100 g of rice;
• 30 g butter;
• 1 PC. eggs.

The cooking process consists of several stages:

1. First, boil the rice for 15 minutes, then rinse it in cold water.
2. Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
3. Cut the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
4. Pour the minced meat into the pan to the fried onions, keep it on the fire for about 15 minutes, stirring constantly, until it acquires a free-flowing consistency. Don't forget to season with salt and pepper.
5. Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
6. Cut the pre-canned peppers into two equal halves, remove all seeds.
7. Stuff the resulting wedges with the filling, put them on a baking sheet.
8. Cover the filling with thin tomato rings, then sprinkle it all with grated cheese.
9. Fill the bottom of the container with water (approx. 1 cm).
10. Send the dish to simmer for 30-40 minutes.

Garnish with herbs before serving.

"Kapustyanka"

A unique recipe is presented to your attention.

Peppers, canned in oil: the most delicious recipes

You need to take:

• 10 peppers;
• 300 g cabbage;
• 50 ml of oil;
• a bunch of green onions;
• 10 basil leaves.

To prepare a marinade, you need:

• 200 ml of wine (it is better to take white);
• 100 ml wine vinegar;
• 100 g sugar
• 1 garlic clove;
• 2 tsp brown;
• 2 tsp ground cumin;
• 1.5 tbsp. l. salt
• ground chili to taste.

To get a really tasty dish, strictly adhere to the recipe:

1. Shred the cabbage, finely chop the onion and basil leaves.
2. Combine all the ingredients for the marinade, boil the resulting mixture.
3. Put pepper in a boiling substance and simmer it over the fire for 3 minutes, cool.
4. Put chopped cabbage leaves in the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it infuses better, then cool.
5. Add the required amount of oil and herbs, mix everything.
6. Stuff the peppers with cabbage.
7. Put the finished product in jars, fill everything with marinade and roll up.

"Potofan"

Lovers of potato products will appreciate the original combination. In this case, sweet pepper is used as a casserole dish.

This requires the following products:

• 4 things. sweet peppers (canned);
• 1 tbsp. chopped potatoes;
• 200 g of fried loaf;
• 3 eggs;
• hard cheese for sprinkling;
• ¾ Art. milk;
• half a glass of dry baking mixture (flour);
• ¼ Art. sour cream;
• 2 tbsp chopped green onions.

Algorithm of actions:

1. Cut the peppers just above the middle, remove all seeds, place them in special baking dishes in the oven.
2. Stuff tightly with bacon and potatoes.
3. Mix eggs with milk, add dry baking mixture, a little sour cream, onion, salt and pepper, add all this to the potatoes.
4. Top with grated cheese.
5. Bake for about an hour (watch when done).

"Bistro"

Cooking really doesn't take long. A microwave recipe is ideal.

The required ingredients are:

• 2 pcs. canned bell peppers;
• 400 g minced meat;
• ¼ Art. chopped onions;
• ¼ h. L. salt;
• ¼ h. L. ground pepper;
• 240 g of rice;
• 1 tbsp. tomato sauce;
• 1 tbsp. mozzarella cheese;
• greens to taste.

Canning recipe with oil and garlic

Such a pepper is pleasant to eat with meat dishes, and mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of components and a little time. The result will give a pleasant taste to all those close to you.

Required components:

• red pepper (bulgarian) - 900-1000 g;
• allspice black pepper - 4-7 pcs.;
• hot pepper - 1-3 pcs.;
• water - 950-1000 g;
• ground pepper (red or black) - 3-7 g;
• vegetable oil (preferably refined) - 120-135 g;
• vinegar - 27-35 g;
• peeled garlic - 3-6 teeth;
• bay leaves - 3-5 pcs.;
• sugar - 120-155 g.
• non-iodized salt - 18-23 g.

Canning procedure:

1. Wash the peppers thoroughly, remove the seeds and core from them.
2. Cut into longitudinal slices (it is more pleasant to eat this way, but you can also preserve it whole).
3. Place in a prepared container and pour water to the top.
4. Put on the stove and boil.
5. Sterilize the jars, put the hot red pepper, washed and cut into small circles, in them.
6. Place in jars 1-2 cloves of peeled garlic (preferably chopped).
7. After boiling water, remove the pan from the heat and put the pepper in prepared sterilized jars.
8. Add vegetable oil, granulated sugar, salt, pepper to the remaining water.
9. Bring this liquid to a boil and add vinegar.
10. Pour jars of pepper with the resulting marinade to the top, then roll them up.
11. Wrap with a woolen blanket and leave to cool.

When preserving the whole fruit, you first need to pierce them a couple of times with the tip of a fork.

Canning with bay leaves

The recipe for a simple and tasty preparation.

For cooking you will need:

• sweet red pepper - 4.7-5.0 kg;
• table vinegar - 475-490 g;
• sugar - 190-200 g;
• table salt - 120-135 g;
• water - 740-810 g;
• black peppercorns - 7-11 pcs.;
• vegetable oil - 350-400 g;
• garlic - 450-490 g;
• parsley (bunch) - 2-4 pcs.;
• bay leaves - 4-7 pcs.

Preservation preparation method:

1. Cut the cores out of the peppers and divide them into 3-4 longitudinal slices.
2. Pour water into a large container and boil it.
3. Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
4. Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring occasionally, so as not to crush the peppers.
5. Wash the jars thoroughly and put the cooked pepper in them in slices, making layers of bay leaves, finely chopped garlic and parsley.
6. Pour marinade on top and sterilize for 25-35 minutes (for 500 ml cans).
7. Roll up the jars with lids, wrap them with a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for a main course or an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains a lot of trace elements and vitamins, moreover, it is quite low in calories.

When summer comes to its climax, it's time to prepare for the winter, and the conservation of peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, pickled peppers, pickled peppers and other bell peppers. And not only from Bulgarian. Pickled bitter peppers, canned bitter peppers are an excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned bell peppers, pickled peppers. There are many who like to taste pickled peppers in winter, the pickled pepper recipe allows you to cook this spicy appetizer. Preserving sweet peppers is especially popular. Few know how to marinate peppers tasty today, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, the canning of bell peppers occurs, less often the canning of bitter peppers occurs, because this spicy snack, as they say, is not for everybody. Preservation of sweet or bulgarian peppers can again be carried out different ways... One of the most delicious, pickled peppers, is prepared as follows: the peppers are boiled down a little, then they are poured with marinade with spices and rolled up. The sterilization of the jars and the rolling of the peppers are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Bitter peppers for the winter, in principle, are prepared according to the same rules as bell peppers. Preservation in both cases is due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet, hot pepper preparations will be hot. An equally interesting process with a very tasty result is the salting of hot pepper. Salting bitter peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to wonder how to salt pepper, how to salt hot peppers, how to salt pepper. Salting pepper or salting pepper is the simplest preparation for the winter of bell pepper or preparation of hot pepper.

At the same time, as they say, not a single pepper, because the preparations from pepper for the winter are quite diverse and this is not only exclusively preparations from pepper. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, this pepper salad for the winter is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, canning pepper recipes, canning sweet peppers, peppers recipes for the winter, answers to these and many other questions - look on our website, you will definitely find.

Dishes using sweet bell peppers are bright and tasty, but in winter, the cost of this vegetable in supermarkets is high. For frequent use, it is very good to make homemade peppers. To make it tastier, several types of blanks are made separately: for use as salads or as an addition to the preparation of hot dishes.

A selection of golden recipes will help you choose the most delicious and most suitable for your home restaurant.

• Show all

  Blanks for serving on the table

  Prepared in the summer, these salads can be opened and served immediately, only by placing them on a plate from the jar. They are an ideal addition to meat, hot dishes, they are used as vegetarian snacks.

  The recipes below take time and effort, but their taste and aroma are worth it.

  In tomato juice

  For this recipe, take small fruits, preferably of all possible colors. If there are none, you need large fleshy ones, they are cut into slices (into 4-6 parts). Peppers are served to the table, and tomato juice is used to prepare borscht and other dishes.

  

  Pepper in tomato juice

  To prepare 2 kg of unpeeled peppers, you will need:

  • Home-made tomato juice - 1.5 liters.
  • Salt - 1.5 tbsp. l.
  • Sugar - 3 tbsp. l.
  • Table vinegar - 2 tbsp. l.
  • Refined vegetable oil - 250 ml.
  • Garlic - 1 medium head.
  • Sweet peas 5–6 pcs., Bay leaves - 3 pcs.

  The preparation of this aromatic and tasty dish can be divided into several stages:

  1. 1. If the fruits are small, they are only washed, large ones are cleaned of the stalk and seeds, cut into slices, washed. Then let them drain.
  2. 2. Tomato juice is taken at home, the best option for its production is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from about 3 kg of tomatoes, if the tomatoes are juicy, but you may need more.
  3. 3. Then the juice is placed in a saucepan, add the prescribed amount of salt and sugar, bring to a boil.
  4. 4. Put the peppers in the boiling juice. Reduce heat to low. Boil for a quarter of an hour, and then add garlic, vinegar and cook for another 5 minutes.
  5. 5. Ready peppers are tightly packed in sterile jars, slightly crushing with a spoon. Pour juice on top, put several peas and a bay leaf.
  6. 6. The resulting mixture must still be sterilized. Do this in a large saucepan of hot water. A dense fabric is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

  Important! Water for sterilization and jars of peppers must be at the same temperature, otherwise the glass may crack.

  

  With cabbage

  The preparation is delicious with baked potatoes, cereals, cutlets. It's easy to cook.

  To do this, for 3.5 kg of unpeeled Bulgarian pepper you need:

  • White cabbage - 1 kg.
  • Parsley greens - 100 grams.

  The main ingredients are given as an example, the amount of cabbage depends on the density of the stuffing.

  For the marinade you need for every liter of water:

  • Sugar - 5 tbsp. l.
  • Salt - 1 tbsp. l.
  • Table vinegar - 100 ml.
  • Refined vegetable oil - 100 ml.

  Cooking steps:

  1. 1. First, prepare the peppers: peel the stalks and take out the seeds, rinse with cold water so that all the seeds are removed.
  2. 2. Then it is dipped in boiling water and cooked for 5 minutes over low heat. Take the workpieces out of the water using a slotted spoon, let them drain.
  3. 3. At this time, the cabbage is chopped, slightly salted and rubbed with hands for softness. Parsley is chopped and mixed with grated cabbage.
  4. 4. When the peppers have cooled, they are gently but firmly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars, covered with lids.
  5. 5. Then marinade is boiled in a saucepan: water is allowed to boil and oil is poured in, the prescribed amount of salt, sugar is added, they are allowed to dissolve and vinegar is poured. Then the blanks in cans are poured with hot marinade.

  Prepared jars (0.5 l) are sterilized for a quarter of an hour over low heat, and then they are hermetically closed. Preservation is stored in a cellar or refrigerator.

  

  Peppers stuffed with cabbage

  

  Pieces of pepper with honey

  These flavorful pickles can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the workpiece is prepared without sterilization.

  To prepare 1 kg of peeled peppers you will need:

  • Vegetable oil - 100 ml.
  • Table vinegar - 60 ml.
  • Water - 1500 ml.
  • Honey - 50 ml.
  • Salt - 8 g.
  • Bay leaves - 2 pcs.
  • Sweet peas - 4 pcs.

  Step-by-step cooking:

  1. 1. Peppers are peeled from the stalks, rinsed with cold water and blanched until soft in boiling water (about a quarter of an hour).
  2. 2. Then they are taken out and laid out in prepared, sterile jars, peas and a bay leaf are placed in each on the bottom. Banks are covered with lids.
  3. 3. Separately prepare the marinade in a saucepan. The water is brought to a boil, oil, salt and sugar are added, allowed to boil, then removed from the heat and vinegar and honey are added. All stir and season the peppers in jars.
  4. 4. Then the cans are tightly sealed, put on the lid, and covered with a blanket. Leave for 12-14 hours and take out into the cellar.

  

  Pepper with honey

  This canned snack takes less than 1 hour to prepare.

  Lecho with vegetables

  Such lecho can be tender or spicy, it all depends on tastes and preferences, in any form it is tasty and aromatic. You will need to weigh vegetables in an already peeled and chopped form.

  

  Lecho with vegetables

  To prepare lecho from 2 kg of tomatoes and the same amount of pepper you need:

  • Carrots and onions - 0.8 kg each.
  • Sugar and vegetable oil 200 g each.
  • Vinegar - 80 g.
  • Sweet peas, bay leaves, cloves and hot black pepper (for the hot version).

  Step by step guide:

  1. 1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be fleshy, so the lecho will be tastier.
  2. 2. Tomatoes are passed through a meat grinder or chopped in a blender.
  3. 3. Peppers are cut into pieces, carrots - into thin strips, onions - into cubes.
  4. 4. Separately in a skillet, fry the onion until half cooked, and then add the carrots there. Cook vegetables until soft.
  5. 5. Add spices to prepared tomatoes and simmer for at least 20 minutes. If the appetizer should be spicy, put a lot (to taste) of ground black pepper.
  6. 6. Then add chopped peppers and sauteed vegetables. Bring to a boil and cook over low heat until tender (20-25 minutes). Lecho is stirred periodically.
  7. 7. Then at the end of cooking add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar, these do not affect the quality of the seaming.
  8. 8. The finished product is laid out in sterile jars, it remains only to close hermetically with lids.

  Eggplant with pepper

  Delicious and moderately spicy appetizer is suitable as a side dish for meat dishes.

  

  Eggplant with pepper

  To prepare it for 750 g of young small eggplants, you need:

  • Pepper - 250 g.
  • Chili peppers - ½ pod.
  • Garlic - 6 cloves.
  • Sugar - 20 g.
  • Salt - 15 g.
  • Vinegar - 10 g.
  • Sunflower oil - 25 g.

  How to cook:

  1. 1. For curling, you need young eggplants so that they do not have to be peeled. They are cut into rings 2 cm thick, and then into quarters and soaked in ice-cold salted water for ½ hour.
  2. 2. At this time, they begin to prepare the sauce. Peppers (red ones are better for color) are peeled from seeds, hot peppers are also peeled from seeds. Garlic - from the husk. All ingredients are placed in a blender and minced. Or they do it with a meat grinder.
  3. 3. Then the mixture is poured into a saucepan, salt, sugar are added and the sauce is boiled over low heat for at least 20 minutes.
  4. 4. The eggplants are removed from the water and simmered in boiling water until soft (about 7 minutes). Then spread without liquid in the sauce and boil all together for 5-7 minutes.
  5. 5. Then they are laid out in sterile containers and hermetically closed.
  6. 6. Banks need to be wrapped in a blanket and so held for 12 hours, only then taken out into the cellar or basement.

  Blanks for cooking

  For the winter, many homemade sauces and pastes are made, borscht dressings using sweet peppers.

  Most of them are semi-finished products that are added during cooking, they are not eaten as an independent dish.

  Tomato

  The seasoning is delicious and unusual. For her, you can use fruits of any color, including green. It will replace tomato paste.

  Cooking method:

  1. 1. Grind equal amounts of tomatoes and peppers with a meat grinder, add a little celery root.
  2. 2. The resulting mixture is placed in a cauldron or slow cooker, boiled until tender, then salt, pepper, sugar, vinegar, as well as finely chopped sprigs of parsley and dill, peppercorns and bay leaves are added to taste.
  3. 3. Cook for another 15 minutes and roll up in jars.

  

  This is an excellent seasoning for borscht, soups, sauces.

  Baked peppers

  To prepare 5 kg of bell pepper you will need:

  • Sugar - 100 g.
  • Lemon juice - 100 g.
  • Salt - 30 g.
  • Water - 1 liter.
  • Olive oil - 100 g.

  

  Baked peppers

  Preparation:

  1. 1. To begin with, the peppers are washed and baked whole in the oven for 40 minutes at a temperature of 220 C.
  2. 2. Then they are cooled, the peel, stalks, seeds are removed.
  3. 3. The resulting blanks are cut into large pieces, placed in sterilized jars, slightly pressing down with a spoon.
  4. 4. Cover the top with a lid.
  5. 5. Then prepare the marinade in a saucepan. Allow the water to boil and add salt and sugar, dissolve them, add oil and lemon juice.
  6. 6. The prepared marinade is poured into blanks, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.

  Adjika

  Adjika is a hot spice that has many recipes, which include pepper.

  Here are two options for seasoning:

  • canned - boiled and rolled up with lids;
  • raw - stored in the refrigerator, raw vegetables are used for its preparation, and long-term storage provides them with a sharp taste of seasoning and aspirin.

  

  Components of adjika

  To prepare 1 kg of tomato, take:

  • sweet pepper - 100 g;
  • red hot chili peppers - 3 pcs.;
  • garlic - 1 head;
  • salt - 0.5 tsp;
  • horseradish - 30 g.

  Recipe:

  1. 1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or blender.