How delicious to close the bell pepper. Bell peppers for the winter: simple and delicious recipes
One of the brightest vegetables of the summer season is undoubtedly bell peppers, presented in the most juicy and colorful shades. In addition to color, the unique aroma of this vegetable should be noted, which it conveys to dishes and preparations made with its use. On cold dark winter evenings, when the summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Pepper for the winter will not only be an excellent addition to meals, but will also increase the content of vitamin C in the body, which is so necessary to prevent diseases during the cold and flu season.
Pickled peppers are perfect for making salads and will serve as a fragrant addition to meat dishes. It is very easy to marinate bell peppers, but how much joy is at the table when another jar of this delicious miracle is opened!
Pickled peppers for the winter
Ingredients:
8 large bell peppers
1 medium onion
8 cloves of garlic
4 teaspoons of vegetable oil
2.5 glasses of water
2.5 cups 9% vinegar
1.25 cups sugar
2 teaspoons of salt.
Preparation:
Cut the bell peppers into rings, removing the seeds. Put the pepper in sterilized jars almost to the very edge. Distribute the finely chopped onion, garlic and oil between the jars.
In a large saucepan, bring water, vinegar, sugar, and salt to a boil. Pour hot liquid between jars of pepper, leaving about 1 cm of free space. Roll up the jars with sterilized lids.
The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, small peppers are the best choice, which will look very nice in jars. These peppers should be refrigerated and eaten within 1-2 weeks.
Ingredients:
500 g small sweet peppers
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.
Preparation:
Place the sliced peppers in the jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt are dissolved. Remove from heat and add chopped garlic.
Pour the resulting liquid into the pepper in a jar. Add more water, if necessary, so that the liquid covers the pepper.
Close the jar and refrigerate. The pepper is ready to eat in 1 hour.
Pre-prepared peppers for the winter will allow you to include this healthy vegetable in your diet all year round, and the beloved by many lecho is the best way to preserve pepper in winter. Lecho is considered a traditional Hungarian dish and almost every housewife has her own recipe for this dish. The classic lecho recipe has been modified more than once, and at the moment this dish is better known as an appetizing salad, which is prepared on winter period... Today, lecho usually serves as an independent snack, a side dish for meat dishes, or as an additive to soups and cabbage rolls.
Lecho is a low calorie diet food containing many beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. The original Hungarian lecho recipe consists only of pepper, tomatoes, salt and sugar - we suggest you to cook it.
Ingredients:
1 kg of yellow or red bell pepper,
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.
Preparation:
Chop the pepper into small squares or strips. Chop the tomatoes with a blender or meat grinder and cook until they are halved in volume. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho on the banks, roll up and leave to cool. The jars must be well sterilized - this is an extremely important point in preparing food for long-term storage, especially if no additional preservative is used, as in this recipe. Such lecho can be served immediately. The suggested recipe can be modified by adding other vegetables, spices and oil.
Making lecho is a process that does not require special costs and efforts. To make the lecho tasty, you need to choose ripe fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can damage the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain pepper, ground to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the heat before the peel begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.
Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 onions
1, 5 tablespoons of salt,
3 tablespoons of sugar
5 cloves of garlic
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.
Preparation:
Tomatoes, cut into quarters, mince or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Thinly cut the onion into rings. Cut the bell pepper into strips or cubes. Add salt, sugar, bell pepper, bay leaf and onion to the tomato puree. Stir everything and cook until the pepper is soft, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.
Salads cooked in summer and open in winter are always the most awaited tasty treat reminiscent of summer. We invite you to indulge yourself with a salad of pepper and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in winter.
Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons 9% vinegar
1 tablespoon vegetable oil.
Preparation:
Grate the carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Arrange immediately in jars, roll up and allow to cool. Store in a cool and dark place.
As you have already seen, preparing peppers for the winter is as easy as shelling pears. If you follow the simple rules for choosing high-quality vegetables and thoroughly sterilizing the cans, you will undoubtedly get delicious preserves that can please your family and surprise guests.
Happy blanks!
Bell peppers are an invaluable gift from our nature. Over the summer, it seems to be filled with warmth and sunshine, while becoming not likely tasty and juicy in taste. The end of summer is the time to prepare various salads and snacks with this delicious vegetable.
And the fact that it also has various bright colors makes any table colorful and appetizing as soon as the dish appears on it. So let's not postpone the procurement process indefinitely, but right now we'll get to it. Fortunately, the price for it has become very small.
In this article I will tell a couple of secrets from my grandmother's notebook, then my mother's, and today she is my assistant. And the rest I either tasted at a party, or they brought me a treat from a friend, and then I begged them for a method of cooking. In general, the most delicious recipes for making a sweet vegetable are collected here.
Bulgarian pepper for the winter cooking recipes with sunflower oil
Sweet pepper for the winter in refined oil turns out to be juicy sweet with a slight sourness. My husband loves him very much in winter with potatoes, fried or just mashed potatoes and with a delicious cutlet. And such a snack is kept quietly for several years in an ordinary apartment.
What is required for cooking:
- Bulgarian pepper - 6000 grams;
- Granulated sugar - 250 grams;
- Table salt - 125 grams;
- Sunflower oil - 500 grams;
- Table vinegar 6% - 500 grams;
- Dill - a bunch;
- Parsley is a bunch.
Let's get started:
We wash the fruits of a sweet vegetable in running water, cut off the tails and clean the seeds. Cut into arbitrary pieces.
mustache, sunflower oil, granulated sugar and table salt.
How to make 6% from 9% vinegar: take exactly 333 milliliters of nine percent vinegar and add 167 milliliters of water to it.
Bring to a boil and boil for a quarter of an hour.
Five minutes before cooking, put finely chopped garlic and chopped herbs to the vegetables.
We sterilize small jars, boil tin lids.
Pour the hot mixture gently into jars and twist.
The rest of the actions, in principle, as in any other recipe: turn the container over, cover and leave until it cools completely, then remove it to a permanent storage place.
Green bell pepper - lick your fingers
This method is suitable for those housewives who cannot devote much time to preparing snacks for the winter. Since its preparation time is no more than forty-five minutes. So grab the recipe in your cookbooks.
Required products:
- Sweet pepper - 2000 grams;
- Red tomatoes - 1000 grams;
- Hot pepper - at the discretion;
- Onion - 4 pieces;
- Table salt - at the discretion;
- Essence - 1/3 teaspoon;
- Carrots - 0.1 kilograms;
- Granulated sugar - 3 teaspoons.
Let's start cooking:
Wash the tomatoes from the earth and dust and twist them whole in a meat grinder. Then pour the sauce into the cauldron.
The pepper is also washed, we remove the seeds and tails and cut into longitudinal strips somewhere a couple of centimeters thick. We put them in the sauce. Cut the hot pepper into rings and put it with the rest of the chopped products.
We put the cauldron on medium heat and wait for it to boil. Stir periodically and when it boils, pour in the refined oil.
Let it simmer for about twelve minutes. Now add the finely chopped carrots and onions. Mix sugar and salt.
For a quarter of an hour we boil the appetizer, pour in the vinegar and let it boil for another six minutes.
Previously, we prepare jars of the required volume by sterilization. And pour a boiling salad into them. We twist it with a special seaming wrench and leave it upside down to cool. Our appetizer for the winter is ready.
Pickled bell peppers for the winter
Pickled sweet peppers are in no way inferior to their vegetable counterparts tomatoes and cucumbers. So hurry up to stock up on this tasty and healthy meal.
Ingredient composition:
- Sweet pepper - 5000 grams;
Marinade:
- Sunflower oil - 375 grams;
- Granulated sugar - 375 grams;
- Edible salt - 125 grams;
- Essence - 4 teaspoons;
- Garlic - head;
- Greens at your discretion.
Let's start cooking:
First, prepare the marinade:
Pour drinking water, sunflower oil, granulated sugar, edible salt, table vinegar into a saucepan and bring to a boil.
My juicy pepper, separate the tails and seeds. Cut into two equal halves and pour into the boiling marinade. We boil for a couple of minutes.
Greens and garlic are next. Let them boil too. Then we spread the pepper with a slotted spoon on sterile jars, and bring the marinade to a boil again. After that we pour it into jars of vegetables.
Roll up the lids and turn the containers over. And after they reach room temperature, transfer them to the cellar for further storage.
Tip: for excellent storage, when pouring the marinade, make sure that it completely fills the entire space.
The more pepper colors you use, the brighter the dish will become.
Pepper stuffed with vegetables
White cabbage is a favorite vegetable of our people, it is salted, and fermented, and pickled, and all possible salads and soups are prepared. And today I want to use it as a filling for bell peppers for the winter.
Products that are required for this:
- Sweet pepper - 1000 grams;
- Cabbage - 1000 grams;
- Carrots are medium in size.
For the marinade:
- Drinking water - 1000 grams;
- Table vinegar - 0.15 liters;
- Granulated sugar - 1 glass;
- Refined oil - 0.1 liters;
- Table salt - 60 grams.
Let's start preparing a snack:
Wash sweet fruits and clean them from seeds and tails.
Peel and cut cabbage and carrots as thin as possible. Mix thoroughly.
If you use a Korean vegetable grater for these purposes, the size will generally be ideal.
It was the turn to fill the prepared Bulgarian fruits with this filling. Do this as tightly as possible. And we put the filled vegetables in a cauldron.
Cooking the marinade:
In another bowl, combine the ingredients for the marinade together. And we put it on a big fire. After it starts to boil, pour it into a cauldron with vegetables.
We cover the cauldron with oppression and put in a cool place for a couple of days for pickling.
After two days, we prepare a sterile container, fill it with stuffed pepper, fill it with marinade and cover with lids. Preparing containers for sterilizing jars. We boil the containers for fifteen minutes from the moment of boiling. Then we roll up and leave to cool under a warm jacket or blanket. Then transfer them to a cool basement.
Bulgarian pepper in tomato sauce for the winter - video recipe
This method is good because it can be eaten as a separate dish, or it can be served as an appetizer for meat, pasta, or as a dressing for first courses. You don't have to cook vegetables too much, you don't need to cook or stew something for a long time. So even a chef who doesn't know how to do it can do it.
Vegetables are suitable for absolutely any size and diameter. And the taste of the food turns out to be incredibly tasty and aromatic. And tomato sauce is so delicious that it is drunk separately in my family.
Sweet pepper dishes are simply magical and are suitable for both a home dinner and a festive feast. Usually scatters like hot cakes in the cold. And the good thing is that cooking them is practically not difficult.
Cook with pleasure and then you will definitely succeed. And if you have your own interesting ways to cook pepper for the winter, then share them in the comments, I will be happy to cook according to your recommendations. And maybe they will also end up in my old cookbook. Until next time.
Preparation:
- Peel the carrots, grate on a coarse grater. Wash the peppers, cut in half and core. Cut the pulp into wide strips.
- Wash the tomatoes, put them in boiling water for 1 minute, and put them in a colander and pour them over with cold water. Remove the skin and puree the pulp.
- Place shredded carrots, cauliflower blossoms and tomato puree in a large saucepan. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes, stirring occasionally.
- Add peppers, stir, cook for 20 minutes. Add vinegar, remove from heat. Arrange the hot lecho in sterilized jars.
- Boil water in a large saucepan, put jars of lecho there, sterilize for 5 minutes. Roll up the jars and wrap them until they cool. Store in a cool place.
Video recipe for making pepper lecho for the winter
Peppers in oil with herbs
Ingredients:
- 1 kg. sweet peppers of different colors;
- 2 bunches of dill;
- 15 cloves of garlic;
- 1 tbsp. vegetable oil;
- 0.5 tbsp. apple cider vinegar;
- 1 hot chili pod;
- Salt.
Preparation:
- Grill the peppers so that they are black, put in a bag, close and leave for 15 minutes.
- Peel peppers from skin and seeds, cut into slices lengthwise. Finely chop the garlic and dill. Peel the chili peppers, cut into thin rings.
- Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour the oil, garlic and dill mixture into the bottom of the sterilized jars.
- Put a layer of peppers. Add 2 tbsp. l. oil mixture. So fill the whole jar. The last layer should be oil. Banks close. Store in a cool place.
Hot pickled pepper "tsitsak" in Armenian
Ingredients:
- 6 kg. hot pepper;
- 2 heads of garlic;
- 1 bundle;
- 10 l. water;
- 1 tbsp. coarse salt.
Preparation:
- Spread the pepper (not washed) for 1-2 days, so that it slightly "withers". Wash. Each pierce with a fork in 2-3 places.
- Put in a bowl, mix with garlic, chopped dill. Stir salt in cold brine water. Pour peppers, put oppression. The peppers should be completely in the brine. To cover with a lid.
- Leave the peppers at room temperature for a few days until they turn yellow. Squeeze the pepper with dill and garlic in a colander.
- Put the pepper tightly in the jars, wringing out. Drain the remaining brine. Sterilize jars of pepper for 10 minutes, roll up.
Cook pepper for the winter according to our recipes and share your feedback! Bon Appetit!!!
Bell pepper is a very healthy and tasty vegetable. I use it fresh, make very tasty salads, various dishes and preparations for the winter from it. We offer you the most profitable and delicious recipes for rolling pepper for the winter.
Sweet peppers are a real storehouse of vitamins. It can be a great decoration on any table, regardless of the season. Therefore, bell pepper twists are always and will be in demand.
Currently, perhaps the most profitable and popular is the preparation of bell peppers for stuffing. Almost everyone loves stuffed peppers. Therefore, this recipe is very useful.
Pepper recipes for stuffing
There are two options for rolling bell peppers for stuffing.
Recipe 1
We wash medium-sized peppers, remove the core and seeds, boil in salted water for no more than three minutes, while it is important that the vegetables do not soften. We put them in the banks as a whole. You can use two- or three-liter containers.
After stacking, fill the vegetables with the marinade in which they were cooked, add vinegar of nine percent concentration. For a three-liter workpiece, add three tablespoons of vinegar, for a two-liter jar - two tablespoons. After that, roll up the pepper and wrap it up, waiting for it to cool down.
Recipe 2
First we make the marinade. To prepare it, you will need: one liter of water, seventy grams of sugar, thirty grams of salt, seven grams of citric acid.
Small peppers, peeled from seeds and stalks, are immersed in boiling water for a couple of minutes, then removed and cooled under cold water. We put the boiled vegetables tightly in three-liter jars, fill with boiling marinade and sterilize.
The sterilization time for blanks with a volume of three liters is twenty-five minutes, for two liters - twenty minutes, liter jars need to be sterilized no more than fifteen minutes. After that, roll up the pepper, let it cool and store it in a cool place. Convenient preparation for the winter, just open the jar and the peppers can be stuffed right away.
Recipe 3. Lecho
A very tasty twist, probably familiar to many, under the name "Lecho". This is a Hungarian dish that requires three ingredients - bell peppers, tomatoes and onions. Such components are part of the classic Lecho recipe
Every year the hostesses interpret this dish in their own way, adding other vegetables and spices to the main ingredients - carrots, smoked meat, garlic, fried onions, etc. As a result, many original and very tasty lecho recipes have appeared.
We offer you a variant of the most affordable classic Lecho recipe. To prepare such a blank for the winter you will need:
- Bulgarian pepper - two kilograms.
- Tomatoes - two kilograms. One kilogram of onions.
- One hundred and fifty grams of sunflower oil.
- Three tablespoons of vinegar, nine percent concentration.
- Four tablespoons of sugar.
- Two teaspoons of salt.
- Fifteen peas of black pepper.
- Four allspice and two bay leaves.
Cut the tomatoes into slices or mince, pepper into strips, onions into half rings. Mix everything and add salt, sugar, pepper and bay leaf. Pour everything into a saucepan, add sunflower oil and simmer over low heat for one hour.
Arrange the finished lecho in jars, add vinegar and tighten with seaming lids. After that, turn the workpiece upside down, wrap it up and leave it in this state until it cools.
Recipe 4. Spicy pepper
A very fragrant and slightly spicy dish - pepper in garlic-tomato sauce, will be to the liking of many. You can make such a twist very quickly and easily.
Required components:
- One kilogram of bell pepper.
- Seven hundred grams of tomatoes.
- Five cloves of garlic.
- Two to three tablespoons of sugar.
- Salt - one and a half tablespoons.
- Thirty milliliters of apple cider vinegar, can be substituted with wine vinegar.
- Thirty milliliters of sunflower oil.
We pass the tomatoes through the juicer.
Add finely chopped garlic to this mass and cook over low heat for five minutes. Then add salt, sugar and vegetable oil and boil for another five minutes. Peppers, peeled from the stalks and seeds, cut into four parts and add to the tomato marinade. Cook the vegetable mass for fifteen minutes. Then pour in the vinegar and simmer for the same amount of time. We lay out the finished dish in jars and roll it up. This amount of ingredients is based on a one liter billet.
There are many other options for how you can make sweet pepper salads for the winter.
Recipe 5. Sweet bell pepper with vegetables
To prepare a Bulgarian salad, you need: four kilograms of sweet peppers, the same amount of green tomatoes, three kilograms of onions, three hundred grams of parsley and celery, one hundred and fifty grams of salt and sugar, black ground pepper - thirty grams and one hundred milliliters of vinegar of nine percent concentration.
We put the washed peppers in boiling water for two minutes, then cool them in cold water, remove the stalks, seeds and cut into thin strips. Cut the onion into rings, the tomatoes into 5 mm thick slices. Mix the finely chopped greens with vegetables, add all the remaining ingredients and put them in one liter jars.
Sterilize for twenty minutes and roll up. These are just some of the recipes for preparations using this vegetable. You can cook adzhika from hot and sweet peppers, vegetable caviar, bell peppers marinated or with sauce. This vegetable will give an amazing taste and make any preparation fragrant.
Sweet peppers are undoubtedly one of Nature's best gifts to humanity. Fueled by the lively energy of the sun and summer, it invariably becomes an adornment of any summer and autumn table every time.
While the garden beds are still pleasing summer residents with a harvest, it's time to think about harvesting pepper for the winter.
With the right approach, it is the pepper that has the greatest chance of becoming a hit on winter holiday tables.
Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruits!
Top 7 most profitable pepper blanks
It's no secret that we will always strive to prepare a masterpiece and spend as little time and money as possible. And this is right in our fast-paced, stressful life.Therefore, out of thousands of different methods and recipes, today's collection includes just such ... well, so that both quickly and "masterpiece".
1. Pepper in freeze
A very convenient form of preparation for the winter. Fresh frozen peppers retain their aroma, which is a godsend for winter dishes: on a February day, the smell of fresh peppers will be akin to a holiday). Peppers are frozen for different purposes, on which the preparation method also depends. What are the possible options?For winter stuffing
For this purpose:
- They choose fruits that are more or less the same in size and shape, cut off the "caps" with the stalk, remove the seeds, and put them in boiling water for 20-30 seconds (no longer!).
- Then the peppers are put, like nesting dolls, one into the other in a kind of "train", packed in a plastic bag, plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.
As a dressing for dishes (soups, mashed potatoes, stews)
It's generally simple here: peel the peppers from seeds and cut them as soon as you come up with them - into rings, straws, cubes, slices ... add in portions or all together, put them in a bag and send them to the freezer.Freeze peppers as a dressing
As a finished semi-finished product
For this type of workpiece you need:- Bake the peppers on a baking sheet in the oven at + 180 ° C for half an hour.
- Remove the skin from the cooled fruits and remove the seeds, and put the peeled baked peppers in batches in a bag or containers and send them to freeze.
Recipe 1:
- Rinse not very large fruits, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.
- Put in 2- or 3-liter jars, pour the brine in which the pepper was boiled to the top, add 9% table vinegar (2 tablespoons for a 2-liter jar, 3 tablespoons for a 3-liter jar) and roll up.
Recipe 2:
1 ... To cook fill based on:- water - 1 l;
- sugar - 70 g;
- salt - 35 g;
- citric acid - 8 g.
in cold water. Put them one into the other and put in a jar or, flattening, lay the peppers
sideways one on top of the other.
3 ... Pour with boiling brine, sterilize: jars with a capacity of:
- 1 l - 10-15 minutes:
- 2 l - 20 minutes;
- 3 l - 25 min.
In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and tasty!
An extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. A characteristic feature of traditional lecho is a must the presence of 3 components: sweet peppers, tomatoes and onions.But, as often happens with the dishes loved by the people, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of options for combining bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even already everything that you think of to add there)
An almost classic Lecho recipe
- bulgarian pepper - 2 kg;
- tomatoes - 2 kg;
- onions - 1 kg;
- vegetable oil - 150 ml;
- vinegar 9% - 3 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- salt - 2 tsp;
- black peppercorns - 1 tsp;
- allspice - 4 pcs.;
- bay leaf - 2 pcs.
- Rinse the tomatoes, chop in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
- Put everything in a bowl or saucepan, add sugar, salt, pepper, bay leaf, oil and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into the jars and roll up.
- Turn over onto lids and put to cool in a warm place.
Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.
Hot spices have always been in honor of the people, and adjika is one of them.In the classic version, adjika is red hot peppers, garlic and herbs carefully ground with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples.
Agree, today almost any hot sauce containing hot peppers and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.
Original mild adjika
For cooking you will need:- Bulgarian pepper - 1.5 kg;
- tomatoes - 5 kg;
- carrots - 1 kg;
- garlic - 350 g;
- sugar - 300 g;
- salt - 100 g;
- vinegar 9% - 250 ml;
- vegetable oil - 250 ml.
- Chop the pepper, tomatoes and carrots in a meat grinder or blender, put on fire, after boiling, simmer over low heat for 45-60 minutes.
- Then add salt, sugar and butter and continue simmering for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes add chopped garlic.
- After another 15 minutes, put the finished adjika in prepared jars and roll up.
For cooking you will need:
- Bulgarian pepper - 5 kg;
- bitter pepper - 500 g;
- tomato paste - 500 g;
- tomatoes - 1.5 kg;
- carrots - 1 kg;
- onions - 2.5 kg;
- garlic - 5-6 pcs.;
- parsley - 1 bunch;
- fresh and dry cilantro - 1 + 1 bunch;
- salt to taste.
1. Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in preheated jars and roll up.
As you can see, both recipes are simple in execution, but different in taste, although both are "adjika".
Pickled peppers become a decoration of any table. Red, yellow and green hot-sweet slices look great among appetizers and conquer with a spicy smell and excellent taste. A properly cooked pickled pepper is always a win-win: it tastes and looks incomparable!
Pickled Pepper Recipe
For cooking you will need:- bulgarian pepper - 8 kg;
- sugar - 400 g;
- salt - 4 tbsp. spoons;
- vinegar 9% - 400 ml;
- sunflower oil - 400 g;
- bay leaf - 4-5 pieces;
- cloves - 4-5 pcs.;
- black peppercorns - 12 pcs.;
- allspice - 4-5 pcs.;
- water - 2 l.
- Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less identical fruits, then the slices will be the same. But, if the peppers are different, it doesn't matter, then you can cut the long ones into large quantity slices. It will be beautiful if the peppers themselves are different in color - green, red, yellow.
- Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.
- Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) into the boiling marinade.
- Keep the pepper in the marinade on low heat for 4-5 minutes (it is not worth it for the sake of prevention)) and quickly transfer to the prepared jars. As soon as the can is full, roll up.
Tips in passing:
- If you are not allergic to honey, then it can be added to the recipe instead of sugar, the taste of the finished pepper will even benefit. You can familiarize yourself with one of these recipes in the article
- If you “play around” a little longer and cut the pepper into strips, the dish will definitely become a hit of the winter period: it looks very nice on the table!
- If you want to add a unique touch to a classic recipe, put a different set of spices in each jar on the bottom - tarragon, coriander, rosemary, you can add thinly sliced slices of parsley or celery root ... or even carrots. Then you will surely please everyone, no matter how different the tastes of your family or guests!
Pepper in tomato-garlic sauce
Delicious and aromatic preparation for the winter. It prepares quickly and easily, and will find a lot of fans).For cooking you will need:
- sweet pepper - 1 kg;
- tomatoes - 700 g;
- garlic - 3-4 cloves;
- sugar - 2.5 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- vinegar (apple, wine) - 30 ml;
- vegetable oil - 30 ml.
- Grind the tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue to boil for another 5 minutes.
- Pepper, peel and cut into quarters, put in the tomato-garlic mass, stir and simmer over low heat for 15 minutes. After adding vinegar, keep on fire for another 10 minutes, put in prepared jars and roll up.
Another way to prepare bell peppers in a tomato will be shown by Tatiana, a regular contributor to our Youtube channel:
Roasted peppers in marinade
Original preparation: the peppers in this version are not freed not only from seeds, but even from the stalk. In this form, they are fried and then filled with marinade. In winter, such peppers go off with a bang. Moreover, putting peppers of different colors in different jars, you miraculously simultaneously make blanks that are different even in taste - here's a bright winter variety for you!In the next video - one of the options for preparing fried peppers in a marinade:
And the pepper marinade itself
As the cucumber pickle has its "purpose", so the pepper marinade, which remained after the pepper migrated to the table, can have a "second life". Remember how much delicious canned food marinade you had to pour out? But our summer residents also found the possibility of "waste-free production" here!
Dressing Sauce (from SLAIER L)
- pepper marinade - 4 parts;
- mayonnaise - 3 parts;
- soy sauce - 1 part;
- chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - for an amateur, to taste.
For cooking you will need:
- bell pepper - 10 pcs.;
- zucchini - 500 g;
- carrots - 1 pc.;
- onions - 2 pcs.;
- tomato juice - 1 l;
- peppercorns, salt, herbs.
- Peel the peppers, remove the stalk and seeds. Blanch in boiling water for 4-5 minutes.
- For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
- Stuff the peppers, put them tightly in jars and pour over boiling tomato juice. Sterilize for 15-20 minutes and roll up.
