• Bulgarian pepper - about 2 kg,
• garlic 1-2 heads,
• salt 2 tsp.,
• sugar 2 tsp,
• 1/2 lemon juice
• 1/2 cup olive oil
• balsamic vinegar 10 ml,
• black peppercorns 1 tsp.,
• green basil - a couple of twigs,
• vinegar essence 70% - 2 tsp

Cooking process:

The approximate yield with 1 kg of peppers is 1 jar with a volume of 0.5 liters. It all depends on what size the pepper is, fleshy or not.

Of course, the pepper grown in sunny Serbia is different from the pepper grown, for example, in Siberia. But as they say, the more rich they are, the more they are happy. And yet, when choosing bell peppers for this recipe, try to find the largest, juicy, brightly colored pepper. By the way, you can replace olive oil with any other vegetable oil.

Rinse the bell peppers thoroughly, wipe off with a kitchen napkin, or rather leave it for a while to dry.

We heat the oven to 200-220 degrees and put our peppers on the wire rack for half an hour. At the end of this time, take out the baked bell pepper using kitchen tongs. Put it in a large saucepan and cover with a lid. The peppers will steam, and it will be easier for us to remove the skin from them. Another way to peel baked peppers is to fold them in a plastic bag and tie them up.

After half an hour, take out the peppers and carefully remove the skin and stalk with seeds from them. Place a bowl side by side, in it we will collect the juice from the peppers.

Tip: If you've got small peppers, don't worry. Peel the skin and, without removing the stalks, put them in a jar. In winter, it will be a wonderful snack for strong drinks.

Divide the peppers into segments.

Peel the garlic and cut the cloves across, petals. Add salt, sugar, balsamic vinegar, lemon juice, peppercorns, olive oil to the pepper juice.

Now in pre-sterilized jars we put layers of bell pepper, garlic, basil leaves, sauce. We leave for 6 hours. Marinated Baked Pepper Salad "Ready!"

If you want to keep the pepper for the winter, add 1 teaspoon of vinegar essence to a half-liter jar and sterilize. Sterilized pepper jars can be stored both in the cellar and in the pantry.

Serbian pickled peppers are a great snack in and of themselves. It will also perfectly serve as an additional side dish to fried or boiled potatoes, fish, meat.

And even opening a jar with a blank in winter, you can prepare a very tasty salad, I give a recipe:

Salad with baked pickled peppers

• pickled pepper -1 pc.,
• onions (small) - 1 pc.,
• pickled or pickled cucumber - 1 pc.,
• tomatoes 1-2 pcs.,
• small fresh cucumber -1 pc.,
• vegetable oil (fragrant) - 1 tbsp. l.,
• greens of your choice: celery, basil, parsley, dill, green onions,
• salt to taste
• ground red pepper to taste.

Vegetables for this salad are cut quite large, I would say casually.

But cut the onions into rather thin half rings and gently mash them with your hands so that the juice stands out.

Chop the greens arbitrarily, at your discretion. Add salt, red pepper, vegetable oil.

Tip: For this salad, it is better to use fragrant sunflower oil from the market or corn germ oil as a dressing.

Now is the time to stir the salad and serve. Serbian salad with pickled peppers is a great addition to fried or boiled potatoes, fish, meat.

Another blank recipe from Anna A .:

Pickled sweet peppers for the winter with honey

Sweet pickled peppers for the winter with honey is an excellent appetizer that will surely delight you and your guests with its unusual delicate taste and subtle unique aroma. Such a pepper can be used not only as an independent snack, but also included in a wide variety of dishes - salads, appetizers, soups, etc. And he prepares very simply. A little bit of your time, efforts and wonderful preparation for the winter will replenish the shelves of your pantry. How exactly this is done, our recipe will tell.

To prepare pickled sweet peppers for the winter with honey, we need.

• sweet bell pepper - 3 kilograms;
• vegetable oil - 200 ml;
• natural honey - 4 tbsp. spoons;
• plain water - 1/2 liter;
• granulated sugar - 2 tbsp. spoons;
• salt, not iodized - 2 tbsp. spoons;
• 9% table vinegar - 100 ml;
• bay leaf 6-7 pieces;
• black peppercorns 4-5 pieces;
• fragrant cloves - 5 buds.

How to make delicious pickled peppers

1. Let's start by preparing the pepper. For our preparation, we select the fleshy ripe fruits, wash them thoroughly, and then cut them lengthwise into 2-3 parts and clean them of seeds.

3. After that, according to the recipe, add water to the saucepan, also add salt and sugar in accordance with the above proportions.

4. Put natural honey on top of the pepper and send the pan with the raw materials to the fire. It should be small. So that the vegetables are gradually steamed and stewed. Stir the pepper periodically so that it does not stick to the bottom of the pan. So, gradually bring everything to a boil.

5. As soon as the pepper boils, let it boil for another 7-9 minutes and add vinegar to the preparation, cook with it for another minute or a half.

6.We thoroughly wash and pasteurize glass jars of small volume (0.7 - 1 liter) with screw-shaped lids in advance. By the way, we must also boil the lids.

7.Place the finished hot workpiece on the banks to the very edges.

Tip: so that the glass jar does not burst during the filling process with hot contents, it should first be placed in a metal bowl, saucepan or the tip of a knife should be placed under the bottom.

8.Tightly seal each jar with a blank of pepper tightly, cool slowly and transfer for further storage in a cool place.

You might like the recipe for hot pepper in pods for the winter:

Bon appetit Recipe Notebook wishes!

Terrific Snack - Canned Roasted Peppers for the Winter (Mom's Recipe)

You will need:
per 1 liter can:
16 - 20 pcs. sweet paprika

Marinade: 60 g - vinegar, 0.5 tbsp. l. - salt, 1.5 tbsp. l. - sugar

Canned roasted peppers for the winter

Peppers (with a tail and seeds) thoroughly wash and fry on all sides (if possible) in vegetable oil and make sure that the peppers do not char. Then we put the fried peppers in hot prepared jars and sprinkle them with chopped garlic.

Fill the fried peppers with a marinade prepared from vinegar, sugar and salt for the winter.

Roll up the jars with canned fried peppers and wrap them well until they cool completely.

Baked pepper

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

This pepper can be served as a hot or cold appetizer, as a garnish for meat, fish, chicken. It is very tasty to add such a pepper to vegetable salads.
This is an incredibly tasty pepper! And also, it can be preserved for the winter, and in winter you can enjoy the aroma, taste and color of the wonderful pepper.

sweet bell pepper - 1 kg
coarse sea salt - 1 teaspoon
garlic - 2-3 cloves
thyme - 1 teaspoon
rosemary- 4 small sprigs
vinegar 5% - 1 tablespoon
olive oil - 100 gr.

Preparation:

Wash the pepper, remove the seeds and cut each peppercorn into 4 parts. Put pepper on a baking sheet, sprinkle with thyme, rosemary, put peeled garlic cloves, season with salt and olive oil.

Place the baking sheet in a preheated oven at 170 * C for 1 hour.

Transfer the finished pepper to a bowl and sprinkle with vinegar, mix.

This pepper can be preserved for the winter. Arrange hot baked peppers in clean, sterilized jars, pour oil from a baking sheet and tighten with a lid. One kg of pepper comes out from 1 kg. jar.

Ingredients for one half-liter can

5 medium peppers

2-3 cloves of garlic

0.5 tsp salt

3 tsp granulated sugar

5 tsp vinegar 9%

Vegetable little

Cooking according to the photo steps of fried peppers for the winter.

Rinse the peppers. Dry with a towel. Put it whole (without removing the seeds) in a preheated pan, pre-watered with vegetable oil.

Fry the peppers on each side until golden brown.

Prepare the dressing. To do this, chop the garlic. Mix it in a bowl with sugar and salt.

Pour vinegar into the same container. Mix all ingredients thoroughly.

Now, with a fork, take the pepper one at a time and put it in a sterilized jar. The pepper from the pricks will flatten and fit into the jar. Sprinkle each pepper with a dressing. Please note that this dressing does not have water. It is composed of sugar, salt, garlic and vinegar.

We also pour the last (top) pepper with our fragrant dressing.

We tamp the peppers well and roll them up with sterilized lids.

Turn the jar upside down and keep it until it cools.

An incredibly tasty and original appetizer is ready. Now it can be served for any feast for any occasion. You can also cover peppers in liter jars, doubling the amount of ingredients.

Canned baked peppers

• 1 kg red bell peppers


• 2 tbsp. l. vinegar 6%


• vegetable oil

Cooking method:

1. Wash red fleshy bell peppers and rub with vegetable oil.


2. Bake the peppers in the oven until soft.


3. While still hot, gently peel the peppers, remove the seeds and stalk.


4. Sterilize small jars with a wide neck and fill with baked peppers, sprinkling the layers with salt.


5. Pour vinegar and a few tablespoons of vegetable oil over the jars.


6. Cover the jars with lids and sterilize for 30 minutes. Peppers prepared in this way are good as a cold snack and for preparing many other dishes.

Baked peppers in their own juice

Recipe under the picture

Pepper Peeler

Baked bell peppers in the oven for the winter in a honey marinade: a recipe for cooking with step-by-step photos.

Oven-baked bell peppers - this is the most wonderful preparation for the winter, which only those who are not at all familiar with the taste of fleshy, thick-walled and, indeed, sweet pepper can refuse. There are, perhaps, no such ones, and therefore let's take these wonderful summer tastes with us in winter! Today, it is very simple and quick to prepare sweet peppers in a honey marinade, which will further emphasize the beauty of this preparation. Such sweet peppers in the oven will unconditionally complement any meat dish as a side dish; it can be used in winter salads and presented on a festive table as a bright snack.

Ingredients:

• sweet pepper - 5 kg;
• garlic - 3 heads;
• salt - 6-7 tsp;
• honey - 3 tablespoons;
• vinegar - 7-8 tablespoons;
• coriander, allspice, cloves - 0.5 tsp each;
• dried basil - 2-3 tablespoons;
• vegetable oil - 100-150 ml.

Cooking time: 2 hours
Output: about 4 liters.

Step-by-step cooking recipe

1. In order to bake sweet peppers for the winter, it is necessary to select certain varieties of this healthy vegetable on the market. Thin-walled fruits are unlikely to work with this recipe, so inspect bell peppers carefully before purchasing. If it is large, fresh, whole and without cuts in the skin, and a wall thickness of 0.7 to 1 cm, this is what you need for preparation and baking for the winter. We wash out the selected sweet pepper, but in no case do we cut out anything! Considering this, it is better to discard spoiled peppers immediately.

2. We cover the parchment on a baking sheet, put the peppercorns in one row, tightly to each other.

3. The oven must be heated to 200 degrees and send the bell peppers to bake for 30-45-55 minutes. When baked in such a heat, it can burst, swell strongly, the top may burn moderately - it's okay. Usually, when peeling the skin, all the black burnt part comes off with it. The main thing is to achieve a soft state of the fruit so that it is easy to peel it from the thin upper rind. After 15-20 minutes after you have sent the peppers to the oven, take out the baking sheet, gently turn the peppers over to the other side with tongs for more even baking and bake. The total cooking time depends on the size of the pepper, the thickness of its walls, the variety and can even reach a whole hour. After you have made sure that your pepper is completely cooked, turn off the oven and leave the pepper to cool in it. You can cover it with a piece of foil so that it “steamed” well, then the skin will move away from it very quickly!

4. The pepper has cooled down - you can remove the peel from each. An important nuance: the liquid that flows out of the baked peppers will form the basis for the honey marinade, therefore, peel the pepper over a deep bowl and collect the juice without large losses in one container.

5. So, remove the skin, cut the pepper in the hollows, decant the juice and remove the seed capsule. The process is laborious and monotonous, however, it will be absolutely justified at the very first tasting!

6. Put the peeled peppers in a bowl.

7. We cut them into smaller segments (optional).

8. Let's start making honey marinade. We filter the juice from the peppers from the seeds, it turned out to be quite a lot, in our case, 0.5 liters from 5 kg of large sweet pepper. Mix the juice with salt, honey and vinegar, pour in vegetable oil.

9. We put it on fire, heat it almost to a boil, not forgetting to flavor it with spices - coriander, cloves and allspice.

10. For preparation, prepare dry and clean jars, spread sweet pepper on the bottom of each, sprinkle with dry basil and put two or three large slices of garlic.

11. Repeat layers of pepper-garlic-basil until the jar is full. Periodically pour hot marinade into the jar.

12. The jar is full, add honey marinade, if necessary, and spread the spices proportionally into each jar of pepper.

13. We put jars of peppers on sterilization, covering the bottom with a cloth. The residence time of liter cans in boiling water is 20 minutes from the moment of boiling.

14. After sterilization, seal and turn down with iron / screw caps. Cool without wrapping.

15. Oven-baked bell peppers are ready for the winter! Enjoy your meal!

Sweet pickled peppers are a very healthy, tasty and satisfying roll. It is prepared in combination with popular spices, spices and fresh vegetables. Even more appetizing are the blanks made from baked or fried peppers, which are rolled up with oil, vinegar and garlic. This appetizer is used to prepare salads or as an independent dish; it is also served as a side dish for delicious meat or fish.

Baked peppers for the winter - an incredibly delicious instant snack

Juicy and sweet bell peppers, pre-baked and marinated with fresh garlic, will appeal to many lovers of tasty and healthy snacks.

To prepare such a preservation for the winter, use the following ingredients:

• selected red pepper - 5-6 large fruits;
• balsamic or wine vinegar;
• black peppercorns, dried basil;
• salt, sugar, garlic;
• olive or sunflower oil and lemon juice.

The first step is to thoroughly rinse the pepper in cold water. Then they spread it whole on a baking sheet or a special grid and send it to the oven to bake at a temperature of 180-200 degrees or in the grill mode.

In time, baking lasts about 20-25 minutes until an appropriate crust is formed (the upper skin is swollen and "tan" forms on the surface) and a pleasant aroma appears. After that, the peppers are taken out of the oven and, to make it easier to clean, they are put in a plastic bag, tied and sent to the cold for a few minutes.

This will make the skin easier to peel off. Or they use the traditional method of cleaning, allow the fruit to cool down and carefully remove the skin in whole or in part, peel off the seeds and stalks.

Next, they begin to prepare the marinade. All used spices are pounded in a special mortar - basil, salt, a little sugar, allspice, and additional spices are added here at will and taste preferences.

In another container, mix the vinegar essence, olive oil and lemon juice. Crushed spices from a mortar are added to them, everything is mixed well. Now divide the peeled peppers into quarters and put them in a suitable container, pour the prepared marinade on top and add finely chopped garlic.

Next, close the container with cling film and send the pepper to the refrigerator, where it is marinated for several days. After this time, you can serve a fresh snack on the table or immediately roll it up in clean glass jars and send it for long-term storage.

Fried bell peppers in oil with spices is a very juicy and satisfying snack

This old-fashioned pepper is ideal as a side dish for hot meat or poultry dishes, or as a full-fledged juicy appetizer to the table.

To prepare such a seaming, the following ingredients are used:

• bell peppers green or red - 5-6 pcs .;
• salt, sugar, fresh garlic;
• dill greens, refined oil, vinegar.

The recipe involves rolling the whole sweet fruit, therefore, during the cooking process, you do not need to peel the peppers from the stem and seeds. The main thing is to rinse the vegetables well and let them dry.

After that, they are laid out entirely in a preheated pan with olive or vegetable oil and fried over low heat without a lid for 20-25 minutes until a characteristic crust forms and the structure softens. Fry vegetables evenly, trying to prevent the appearance of burnt parts.

While the peppers are fried in oil, grind the dill, then the garlic, and mix them in a separate bowl. A saucepan is placed on the stove with a small amount of water, to which salt, a little sugar, bay leaf and various spices are added to taste. Boil the marinade for 10-15 minutes, at the very end add 1-2 tbsp. tablespoons of vinegar.

Then put the peeled and chilled pepper in jars, alternating it with layers of a mixture of dill and garlic, you can also add a few peas of allspice (5-6 pcs.).

Do not forget to pre-wash and sterilize containers for seaming. On top, the spread vegetables and spices are poured with hot marinade from the stove, immediately rolled up tightly with lids and sent for storage, keeping the jars in a blanket and upside down for a day.

Pepper stuffed with vegetables - healthy and satisfying roll

Such pepper, which is pre-baked and stuffed with fresh cabbage and carrots, and then kept in a fragrant tomato sauce, turns out to be incredibly tender and juicy in taste, it can be served at any time of the year as the main side dish for a variety of hot dishes.

To prepare such a juicy preservation, use the following set of products:

• fresh bell peppers - 2 kg;
• cabbage - 2-3 kg;
• fresh carrots - 2-3 pcs .;
• natural tomato juice - 0.5 liters;
• vinegar, salt and sugar.

First of all, the peppers are washed 2 times in cold water. First, whole, then after removing the stalk and seeds. At the same time, you do not need to cut vegetables, since they are supposed to be stuffed.

Cabbage and carrots are successively chopped on a fine nozzle, then mixed together by hand and add 1-2 tbsp. tablespoons of salt. After that, it is left under pressure or in a natural form to be salted in a bowl for at least 2-3 hours.

As soon as the cabbage starts up the first juice, they start stuffing the prepared peppers. Fill the insides of the sweet vegetable tightly and leave for 20-30 minutes while the filling is being prepared.

To do this, fresh tomato juice, purchased or homemade, is mixed with the main spices - salt, sugar and vinegar. In addition to them, a little sunflower or olive oil, allspice or ground pepper, lavrushka, cloves and other spices to taste are added.

After the juice boils, stuffed peppers are carefully placed in it and stewed over low heat for 20 minutes. Then, hot, they are sorted into clean, sterilized jars and rolled up with metal lids.

Tasty preparation with garlic and herbs "Caucasian style"

For this recipe, small sweet bell peppers are usually used. They marinate better, are juicier and sweeter.

Otherwise, the cooking technology is similar to the classic recipe, and the following set of products is used as ingredients:

• small peppers - 7-10 pcs .;
• dill, parsley and cilantro;
• vinegar, garlic and other spices to taste (cloves, coriander, allspice).

First, rinse the peppers with water, then blot with paper or cotton towels to dry them. In whole, together with the stalk, vegetables are sent to be fried in a pan or baked in the oven at a temperature of at least 160 degrees.

As soon as a blush appears, the baked pepper is taken out and allowed to cool slightly, after which the skin must be removed from it.

Quick and forced freezing for 10–20 minutes in a plastic bag or container will help to make it faster.

Vinegar, sugar, salt, all the necessary spices and chopped fresh cilantro and dill are mixed in a bowl or other container; if desired, you can add spice to the dish with a few slices of hot chili.

The pre-processed vegetables are completely covered with the resulting marinade and left to infuse for several days in the refrigerator or cellar.

Rolling a sweet vegetable into wedges in a juicy marinade

Another traditional recipe for preparing canned peppers for the winter. The result is a moderately spicy and delicate appetizer that can be safely served chilled with a variety of hot dishes and especially baked meat.

To prepare the seaming, use the following set of products:

• bitter and Bulgarian peppers;
• garlic, leaves or horseradish root;
• salt, sugar, vegetable oil;
• allspice, cloves, bay leaves.

The vegetables are thoroughly washed and cut into quarters or slices, after removing all the seeds and the stalk with a knife. Next, a marinade is prepared in a saucepan from water, to which salt, sugar (if necessary), allspice and lavrushka are added.

As soon as the liquid begins to boil, add a little vinegar, chopped garlic and small wedges of cayenne pepper to the brine (optional).

After another 10 minutes, the boiling marinade is mixed with chopped slices of sweet vegetable, covered with a plate and stewed over low heat for half an hour, stirring every 2-3 minutes. When the liquid passes over the edges of the plate, and a pleasant aroma characteristic of stewed pepper appears, add a little vinegar and vegetable oil to it.

After that, the snack is carefully sorted into clean, pre-sterilized jars, and then sent to a dark place until winter. By the way, this appetizer can be served fresh, it is ideal as a side dish for fried or baked meat. Enjoy your meal!

For many housewives, the topic of canning for the winter remains taboo: because of the traditional pickles and tomatoes, harvested vegetables are considered too spicy and unhealthy. But this is not always the case: you can close very useful delicacies in jars! For example, baked peppers with garlic, cut into small pieces. Such a blank can be used immediately after opening the jar: just stir the pieces of pepper with feta cheese - and a great salad is ready! Well, you will guess about the taste delights of this blank as soon as the unique smell of baked pepper starts to come from the oven ...

Ingredients

• Bulgarian pepper - 2 kg__NEWL__
• Garlic - 5 cloves__NEWL__
• Vegetable oil (sunflower or olive) - 100 ml__NEWL__
• Vinegar - 2 tablespoons __ NEWL__
• Salt - ½ tablespoon __ NEWL__
• Seasoning__NEWL__
• Italian herbs - 1 tablespoon __ NEWL__
• Water - 100 ml__NEWL__

The amount of water is indicated here approximately: everything depends on the juiciness of the pepper. It is best to use large fleshy peppers in this preservation, which, when baked, will give a lot of juice (\u003d less water is needed).

Preparation:

1. Line a baking dish with parchment or foil (no need to grease it). Rinse the peppers, dry them lightly and arrange them in a baking dish so that the vegetables are touching barrels to each other, and their tails are sticking up.

2. Place the pepper pan in the oven while it is still cold. Light it, close the door, and bake the vegetables until they are slightly browned. This will take 15-20 minutes. For cooked peppers, the skin should be wrinkled, and some parts of the vegetables may darken. There is nothing wrong with that, because you will remove the darkened skin, and only clean and beautiful pulp will remain for canning.

3. Remove the peppers from the oven and leave to cool. When they are completely cool, use a knife to remove the skin from each vegetable. Then remove the ponytail with the center and clean the seeds from the peppers. Cutting off the tails, pour the juice from the peppers into a separate bowl that has collected inside the vegetables during the baking process.

4. Chop vegetables: cut them into square or oblong pieces as you would like to put them in a salad. To calculate the size of the pieces, you need to take into account the jars in which you will preserve the vegetables: if their necks are narrow, then try to cut the peppers into smaller ones.

5. It's time to make the pepper gravy! Pour the juice extracted from the peppers into a small saucepan (if necessary, strain it from the seeds through a sieve beforehand), add vegetable oil, vinegar, salt, seasonings and chopped garlic. Mix everything well and put on a small fire.

6. Sterilize the jars for 10 minutes and place the pepper chunks in the jars. You don't need to fill each jar to the brim: leave some space for the liquid too!

7. Pour enough boiling liquid into each jar through a watering can to fill the container almost to the top. Screw the jars back on with hot lids and turn them over to cool.