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

But if you do not have your own garden, do not be discouraged, you can choose a good, high-quality, suitable for preparing billets Bulgarian pepper for the winter 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, solid ponytails. The sweetest are red peppers. Choose them for cooking lecho, adjika, and just for pickling slices, for example, in an oil fill with garlic or herbs. For the salad, boldly use multi-colored peppers: orange, red, yellow, then your preparation will turn out bright and very appetizing both in appearance and taste, but for stuffing it is best to buy medium-sized, green, slightly elongated peppers.

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

Our site offers to prepare bell peppers for the winter in the form of the preparations below worthy of your attention.

Roasted bell peppers salted for winter

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

Cooking:
  Select red, yellow or green peppers with thick walls. Peel the fruit, remove the stalks and seeds and fry in vegetable oil until light brown. Peel hot peppers. Before laying pepper in the selected container, rub its walls with garlic. Put spices on the bottom of the pan or barrel, whatever you like, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer you will have 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 pepper in the same container in a cool place at a temperature of 5-10ºС. For longer storage, put salted pepper tightly in sterilized dry jars and pour the juice released during salting, pour a little vegetable oil on top. Cover the cans with lids and sterilize: 0.5 liter cans - 50 minutes, 1 liter cans - 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 onion,
  1 tbsp. beans
  150 g sugar
  50 g of salt
  100 ml of 9% vinegar,
  250 ml of vegetable oil.

Cooking:
  Peeled seeds cut into strips, onions in half rings, tomato slices. Boil the beans until cooked. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Mix everything and cook from the moment of boiling for 1 hour. Place the finished hot salad in sterilized jars and roll it 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 of 6% vinegar,
  300 ml of vegetable oil,
  200 g sugar
  100 g of salt
  hot pepper and parsley to taste.

Cooking:
  As usual, peel the stalks and seeds, then cut into 4 parts. Cut the tomatoes in half, boil for 10-15 minutes and wipe through a sieve. In an enameled pan, mix the grated tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mass to a boil and dip the bell pepper into it. Stir until all the peppers are covered with marinade. Let the mass boil, cook for 10-15 minutes, stirring occasionally. Then lay out on prepared sterilized jars and roll up.

Sweet pepper with carrots in a honey marinade

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

Cooking:
  Wash the bell peppers, peel the seeds, cut into strips. Cut the peeled carrots into circles, onions into rings. Blanch prepared vegetables in boiling water for 5-7 minutes and place in prepared sterilized jars. From the above ingredients, prepare the marinade, let it boil from the moment of boiling for at least 10 minutes and pour them vegetables. Sterilize jars: 0.5 L - 5 minutes,
  1 l - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "pepper"

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

Cooking:
  Grind prepared vegetables with a blender: peeled seeds, sliced \u200b\u200bpepper, horseradish root and garlic cloves, peeled. Combine all the vegetables together, add salt, sugar, lemon juice and mix. Place seasoning firmly in prepared sterilized and dry cans, pour vegetable oil on top and close the cans with tight nylon covers. Store seasoning in a cool place.

If you ask the first hostess what she plans to cook from bell peppers for the winter, I think that 90% of 100 immediately, without hesitation, will answer: “Of course, it’ll do.” 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 a curious version of this favorite dish.

Colorful pepper lecho with vegetables

Ingredients:
  3 kg of multi-colored sweet bell pepper (green, yellow, red),
  2 kg of young thin carrots,
  3 liters of tomatoes passed through a meat grinder,
  1 tbsp. vegetable oil
  1.5 tbsp. Sahara.
  2 tbsp. l salt
  herbs and garlic to taste.

Cooking:
  Cut well washed and peeled seeds into 6 parts, chop carrots into thin circles. Mix the tomato mass, vegetable oil, add sugar, salt, mix and cook for 15 minutes. Then dip the carrots in a softly boiling mass and cook for 40 minutes, pepper will follow the carrots, which, along with the rest, cook for another 15 minutes. Lastly, add to the lecho chopped greens and garlic passed through the press to taste, let the mass boil for a few more minutes, and then spread the hot lecho on sterilized jars and roll up the boiled and dried lids in advance.

Baked pepper in marinade

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

Cooking:
Take whole peppers, preferably of the same size, without damage, wash and, together with the stem, without peeling, place on a baking sheet with vegetable oil and bake in the oven until soft, then peel and seed. Rinse with warm water, put in a colander and leave for 5-7 minutes to water the glass. Place the pepper in sterilized jars, pouring salt, pour vinegar, cover and sterilize: 0.5 l cans - 30 minutes, 1 l cans - 40 minutes and roll up. Turn the cans upside down, wrap them in a blanket, leave to cool completely and store in a dark, cool place.

Almost all vegetables are glad to make friends with pepper, because it has an amazing ability to endow it with its aroma and give them a touch of their 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 winter "Companion"

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

Cooking:
  Peel the seeds, rinse them with cold water and cut into 4 parts. Cut the carrots into circles, sort the cauliflower into inflorescences. Put the prepared vegetables in a large enameled pan, cover with sugar and salt and leave overnight at room temperature overnight. In the morning, spread the vegetables into sterilized jars, pouring them into coarsely chopped parsley, and pour the marinade, which is prepared as follows: pour vinegar into the juice that is extracted from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour vegetables. Roll up the jars with sterilized lids, turn them upside down, allow to cool completely and transfer them to a dark, cool place for storage.

And finally - a few recipes for those who can not live without the thrill. The fiery taste of bell pepper appetizers will warm you in winter no worse than a bath and felt boots!

Jazz appetizer

Ingredients:
  18 sweet bell peppers,
  9 eggplants
  1 head 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.

Cooking:
Dice the prepared bell peppers and eggplant. Pour hot pepper and garlic through a meat grinder. Squeeze 3 l of juice from ripe tomatoes. Mix vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then pour the vinegar essence gently and mix again. Put the prepared salad in liter jars, which are then sterilized for 15 minutes and rolled up.

Bell pepper salad with vegetables and pearl barley “Marching”

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

Cooking:
  Boil the pearl barley until half cooked, recline in a colander and let the water drain. Combine the vegetable oil with water, bring to a boil, then add the carrots grated on a grater 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 boil again for 10-15 minutes. Add sugar, vinegar, salt and simmer another 10-15 minutes. Lay out the finished salad in sterilized jars, roll them in advance with boiled lids. Turn the salad cans upside down, wrap and leave to cool completely. When cool, transfer to a cool place to store.

Successful blanks!

Larisa Shuftaykina

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

for marinade (pouring), about 4 liter cans:

How to cook pepper and cabbage for the winter

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

2 . Peel and grate carrots on a coarse grater.

3 . Pepper to clear the stalk and seeds, carefully, cutting only the top hat. Rinse.

4 . Boil water in a large saucepan and lower the pepper there for 2-3 minutes until it becomes elastic. Then immediately dip the pepper in cold water so that it retains the juices inside.

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

6.   Mix cabbage with carrots. We stuff pepper. In the middle, put half a clove of garlic.

7 . In clean, sterile jars, spread the stuffed cabbage pepper. As tight as possible! Leave about 2 cm of free space to the neck. To marinade covered peppers completely.

Pepper Marinade

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

Pour stuffed peppers with marinade. Banks roll up. To remove "under a fur coat", the bottom to the top to cool completely.

Delicious peppers ready for winter

Bon Appetit!

Pepper for the winter most delicious recipes

It's time from the bins, get the cans and get piles of lids, we will stock up with delicious canned vegetables for the winter. The scent will scatter throughout the kitchen, gathering neighbors near your door, curiously looking for a mistress to beg for a recipe. We will deal with such tasty and odorous spins today, pickled peppers for the winter are on the agenda. The trips to the market or to the store should already be completed, since all the time we will devote it to the spins, the preparation of containers and products, the study of the most interesting recipes.

You can make so many delicious dishes from pepper, of which the vegetable is in its own juice, and pickled, and sour, and sweet Bulgarian pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. You can twist the pepper into caviar, make canned preparations, and spin the stew.

Bell peppers - 10 kilograms. It is better to take red and yellow, in the bank it looks very beautiful.

Ingredients:

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

Cooking:

We will prepare the marinade for pepper: in a saucepan or better a cauldron, pour oil and put on a small fire. Then you need to put sugar, mix, make the fire a little more. Now pour the vinegar and bring the whole mixture to a boil, stirring occasionally to completely melt the sugar.

Rinse the vegetables well, cut into four parts and peel the seeds and legs. Now put the pepper in the marinade, you need to cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Put spices (lavrushki and pepper) inside, spread peppers on top. You need to tamp well, let sit, wait a few minutes to settle the vegetable 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 cans upside down for several days, then hide them in the basement or closet, and in winter go in for a tasting.

Ingredients:

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

Cooking:

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 the vinegar and mix well.

Prepare the products: wash the peppers, peel and cut into 6 parts, and then cut them in half (if the fruit is long). We put a large pot of water on the fire, boil it, lower our already prepared pepper 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. Leave for 5 minutes.

We sterilize the jars, prepare the lids. Remove the peppers from the marinade and put them in half-liter jars, while there is enough space. Tamping is not necessary. Pour the marinade to the pepper, and tighten the lids tightly. We put the banks upside down for 1-2 days, then hide in a dark place.

Ingredients:

• Bulgarian sweet pepper - 2 kilograms.
• Plum tomatoes - 2 kilograms.
• Onion - 1 kilogram.
• Sugar - 4 large spoons.
• Salt - 2 large spoons.
• Vinegar - 4 large spoons.
• Seasonings and spices: allspice, allspice, bay leaf.

Cooking:

Preparation of vegetables for lecho: to sort tomatoes and peppers, to discard all spoiled, wrinkled and rotten. Peel and wash the onion. Twist the tomatoes through a meat grinder or use a blender / combine, you should get a homogeneous dense mass. Peppers need to be cut in the form of "straws". Onions - half rings.

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

Wash and sterilize the jars, prepare the lids. Put the lecho in the banks and tightly twist. We leave spins until winter evenings in the basement or closet, silence and tranquility.

Ingredients:

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

Cooking:

We will prepare the peppers: wash the vegetables and cut them, cut them into four parts, throw the seeds and legs. Now in a large pan we will blanch the pepper. 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 marinade.

A small digression: spices can be put in the marinade, mixed with the rest of the ingredients, or they can be tied with cheesecloth when eating, and this knot should be dipped in a saucepan with vegetables and marinade. So neither cloves nor pepper will be needed.

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

Now we rinse the jars, sterilize, prepare the lids. We put the peppers in jars and immediately twist them, leave them in the blanket for 1 day upside down, then put them in the pantry and try the fragrant sweet pepper in the winter.

  Hot marinated chili peppers 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 pepper - 5 pieces.
• Bay leaf, pea pepper.
• Dill greens - half a bunch.
• Salt - 1 cup.
• Sugar - one and a half cups.
• Vinegar - 400 milliliters.
• Water - 3 liters

Cooking:

Wash the squash and pepper, cut the vegetables in half and lay in jars in layers. Put a large pot on the fire and boil water. Cut thin chili 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 do the sterilization of the cans (3 liter cans should be sterilized for about 35 minutes), roll up the lids and send to a dark and cool place before the winter feast.

  Peppers marinated with salted tomatoes and horseradish

Ingredients:

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

Cooking:

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

Cut the peppers in half, chop the dill, chop the sharp chilli pepper into thin slices. Now you can cut the leaves of blackcurrant, cherry and horseradish, you can even just tear them, if only you like the general appearance of the dish. Spread tomatoes in containers, spices, seasonings, leaflets and hot pepper put to tomatoes.

Prepare a brine, which consists of water and salt - boil the water, pour salt there, boil for 10 minutes. Now fill the tomatoes, close the lids, leave to roam for a few days, until the tomatoes are salted.

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

Ingredients:

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

Cooking:

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

Peppers to take away, wash well, remove the middle, as for stuffing. Sour cabbage in peppers, tamping well. Put the peppers in the jars, add the 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 stuffed fruits, sterilize for about 45 minutes, tighten the jars tightly.

Ingredients:

• Bell peppers - 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.

Cooking:

Bell pepper should be washed, cut in half and get the seeds, remove the leg. Now we cut it into halves, cauliflower should be so cut into small pieces. Chop the root of celery and parsley. Peel the garlic, but do not cut it.

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

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

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

Ingredients:

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

Cooking:

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

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

Peppers marinated in tomato sauce

Ingredients:

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

Cooking:

We will prepare the products for the spins: peppers, carrots, tomatoes and garlic, peel, wash and sort the vegetables. Now we make tomato paste: put the tomatoes through a meat grinder or blender. Put the pasta in a saucepan and put on medium heat for half an hour, stirring occasionally.

Now, three carrots on a coarse grater, chop the greens, and the pepper regime in stripes. Put the prepared ingredients in tomato paste, fill it with sunflower oil, pour 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 covers as well. Now put the salad in jars, twist the lids and hide in a dark place upside down for several days. Then the twists can be rearranged in a safe place for storage for the winter.

Pepper Salads for the Winter

Ingredients:

• Pepper, Bulgarian sweet - 2 kilograms.
• Pepper, chilli peppers - 2 pods.
• Eggplant - 2 kilograms.
• Plum tomatoes - 3 kilograms.
• Carrot - 400 grams.
• Onions - 1.2 kilograms.
• Salt - 120 grams.
• Sugar - 150 grams.
• Garlic - 1-2 heads.
• Vinegar - half a glass.
• Sunflower oil - 1 cup.
• Pepper "peas".

Cooking:

Preparation of products for salad: peel and select vegetables, wash. We cut the Bulgarian pepper into thin strips, we pass the tomatoes through a meat grinder / blender or combine. In the same way, we will deal with carrots, hot pepper and garlic. Cut the eggplant into thin circles, and the onion into half rings. Now in a large saucepan over low heat, we will stew all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now for the vegetables we add sunflower oil with vinegar, salt and sugar. Leave on low heat for another 40 minutes, stirring occasionally so that all vegetables are evenly stewed.

We prepare, sterilize and wash the jars and lids, wipe them dry. Put the salad in jars with a volume of 0.5 liters to the top. Roll up immediately with lids 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, well, or half a glass.

Cooking:

We sort and wash the vegetables, clean the peppers from seeds and legs. Now chop the tomatoes, onions and bell pepper in circles. You can chop the garlic in the press, or you can just cut the slices in half.

We put the pan on the stove, put all the vegetables there, add salt and sugar, pour out sunflower oil, put on a small fire. Stir and watch when the vegetables start juice, from that moment 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 upside down for several days, then hide in the basement or pantry until the onset of cold weather. This salad is perfect for meat.

  Rice Pepper Salad

Ingredients:

• Bell peppers - 1 kilogram.
• Tomatoes - 1 kilogram.
• Carrot - 1 kilogram.
• Onion - 1 kilogram.
• Rice is half a kilogram.
• Salt tastes good.
• Pea "peas" - to taste.
• Vinegar - 2 tablespoons.

Cooking:

The vegetables need to be washed, cut into small cubes: pepper and carrots, onions and tomatoes. Boil rice until cooked. Now we fry the vegetables in a large stewpan or in a pan until a beautiful golden color. Add salt and seasonings, pour vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the fire, just turn down 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. Now put the salad to the top. Roll up the banks and put them upside down for a day, after which we will hide the twists in a cool and dark place.

Bell pepper snacks

  Caviar from bell pepper "according to the Krasnodar recipe"

Ingredients:

• Bulgarian sweet pepper - 1 kilogram.
• Zucchini or zucchini - 2 kilograms.
• Ripe tomatoes - 1 kilogram.
• Onion - a pound.
• Carrot - 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.

Cooking:

Rinse vegetables, peel, select only fresh and young. Each ingredient should have a separate plate. On a coarse grater, grate carrots and zucchini, squeeze the last if you let a lot of juice. Peppers need to be cut into strips, but cut so that it turns out to be short and not too thick. Chop the onion, and cut the tomatoes in half, we will chop them in a meat grinder or blender along with garlic and parsley, hot pepper.

Now take a pot or a cauldron, pour oil in it and heat it, then dip the carrots and onions, fry the ingredients until golden brown on a small fire, stirring occasionally.

In a mixture of tomatoes, parsley, garlic and pepper, put salt, pour onion 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 a hot tomato paste boiling on a stove. Again, boil over medium heat for about 1 hour, stir so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and put the caviar in the containers, immediately spinning their lids. Upside down the cans can stand for about 1 hour, then hide the yummy in the basement, so as not to gobble up all the winter spins ahead of time.

Ingredients:

• Bell peppers (red) - 2 kilograms.
• Apple cider vinegar - half a glass.
• Pepper, ground red - 2 teaspoons.
• Garlic - 6 heads.
• Hot red pepper - 5 pieces.
• Sugar - 7 tablespoons.
• Salt - 2 tablespoons.

Cooking:

We will pick out Bulgarian pepper, wash and clean the inside of the seeds and legs. We will do the same procedure with red hot pepper. Garlic also needs to be peeled. We will grind all this in a meat grinder or on a blender. Now pour apple cider vinegar, salt and add sugar, mix everything and taste to add the missing seasonings. Boil adjika in the pan for half an hour. Now put it in the floor liter jars to the top and cover with lids. Upside down for several hours, and then you can hide in the pantry or basement, be sure to try with hot meat dishes, in the heat of the heat.

  Snack pepper

Ingredients:

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

Cooking:

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 stand overnight under gauze.

We sterilize the jars, prepare the lids, fill the appetizer in the container, twist and stand upside down for several hours, after which the twists should be removed in a cold and dark place.

  Freezing of bell pepper for the winter

The simplest and least time-consuming method of harvesting pepper is freezing. It is also good because frozen pepper is stored for a long time, loses a minimum of nutrients and retains its natural flavor.

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

For stuffing

In this case, the peeled peppers are blanched in boiling water for about half a minute, and then put one into the other, according to the "train" principle. Long "trains" do not need to. A chain of 3-5 peppers is enough. Packed prepared “compilers” in bags and send for storage in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cool, remove the skin and, laying out in bags, freeze. Moreover, peppers can be baked without even cleansing the seeds. It will be easy to remove them from the cooled fruit.

For refueling

But here you don’t have to bother. You just need to cut the peppers in any convenient way and immediately pack them in bags. Done!

Preservation

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

  Stuffing

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

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

Pickling

For those who like to taste just pepper, this type of preparation, like pickling, is suitable. This appetizer is good in taste and in appearance. She is not ashamed to submit to the festive table, and unexpected guests, and just for lunch / dinner for their households. And you can cook pickled peppers 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. In parallel, you can prepare peppers. To do this, peeled fruits are enough to cut into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate, they will then look very bright and beautiful. Blanched the prepared pepper slices for a couple of minutes in boiling water, and then transfer to a boiling marinade. Simmer for another 5 minutes, then immediately shift into jars and roll up.

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

Tomato Garlic Marinade

Grind fresh tomatoes in any convenient way, transfer to a pan with the oil poured into it, add garlic crushed by the press, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook the same amount. Now in the marinade you need to lay the pepper chopped into quarters, mix everything well and simmer over the lowest heat for a quarter hour. It remains to pour vinegar, stew for another 10 minutes and you can lay out the mixture in banks.

For a marinade for every 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

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

Essential 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 milliliters of 6% balsamic vinegar.

How to cook this dish:

1. Wash and sterilize all necessary containers, lids and vegetables. Remove pepper from seeds and the substrate, cut into strips two centimeters thick.
2. Place them in a deep bowl and pour boiling water for twelve minutes.
3. Put pepper slices in sterile jars vertically, add salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water over it.
4. Close the containers with plastic caps and shake the workpiece in order to evenly distribute the vegetable oil in a jar.
5. Place a deep container of water on the stove with a white towel in front of the bottom.
6. Carefully arrange the workpieces and simmer for twenty-three minutes over minimal heat.
7. Remove the sterilized jars and carefully tighten the lids.
8. Wipe them and place them upside down under a cloth that retains heat.

Fifteen hours later, fold the folds in a place to store them (dry, with low temperature indicators, without bright light).

Pickled green peppers in tomato juice

Most housewives are probably unaccustomed to prepare canning of vegetables in some juice instead of brine, but by doing so you will not lose either in quality or in taste.

Products needed to make this appetizer:

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

For marinade:

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

Steps in making this appetizer:

1. Cut, pre-washed and peeled seeds and ponytails, pepper rings one centimeter thick.
2. Put them evenly in disinfected jars with the rest of the ingredients in the list above.
3. Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on a fire.
4. Pour boiling juice into jars of pepper.
5. Sterilize the spins in the manner described in the recipe above and roll up the lids.
6. Put them under the dense fabric for twenty-four hours, and then put them in a cold place.

Green pepper preservation with basil and curry: a popular recipe

Having prepared this preservation with spices, you will provide your diet with a spicy appetizer that perfectly complements and decorates any dish.

Original pumpkin blanks for the winter: compote and other recipes

What is needed for this workpiece:

• Eight hundred 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 seasoning;
• Eleven grams of rosemary.

How to make this spin:

1. Chop green pepper (pure, without ponytails and seeds) with one centimeter wide rings, and cut the peeled garlic into six parts.
2. Arrange these ingredients alternately in sterile jars.
3. Put the products on the marinade list in a deep dish and boil over low heat for nineteen minutes.
4. Pour the finished brine into containers with pepper.
5. Disinfect the workpieces as in the first recipe and tighten them carefully.
6. Wrap upside down jars in towels and for seventeen hours, let them cool, then place in storage.

Canned Green Peppers with Apples

The sweet taste of pepper and apples blends wonderfully.

Apples are better to choose 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 you will need:

• Two kilograms of 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 sheets of horseradish;
• Eleven grams of allspice.

We preserve the workpiece:

1. Wash all vegetables and fruits, and sterilize the containers in the usual way for you.
2. Peel the peppers from seeds, the substrate and cut it vertically into slices, remove the apples from the core and beaten places, chop the straws one and a half centimeters thick.
3. Pack them vertically and alternately in jars.
4. Put the rest of the ingredients in an enamel dish and boil over medium heat, then pour into the billets.
5. Sterilize and spin them.
6. Wrap the finished blankets 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. The preparation of the same blanks not only begins to become boring, but also due to excessively frequent consumption of nutrients from them cease to be absorbed by the body, so adding green pepper to cucumbers diversifies the food intake and taste buds will appeal to it.

What will be needed in the preparation of 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 sheets of black currant;
• Three sheets of horseradish;
• Thirty seven grams of garlic;
• Twelve grams of black pepper;
• Ninety milliliters of 6% fruit vinegar.

To prepare the fill:

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

Lecho preservation: a simple classic and unusual options

What you need to do to prepare this dish:

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

Sour pepper and green tomatoes (video)

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

"Fungi"

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

Ingredients:

• whole canned peppers;
• filling to taste.

Cooking:

1. Rinse the fruits well, cut off their tails with the top (future hats) and remove all the seeds (otherwise they will be bitter).
2. Start all the peppers by picking the stuffing that you like best.
3. Cover with hats and place in a container with high edges.
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 optimum baking time. If you took minced meat as the filling, then the process will take about an hour. Half an hour is enough for rice and vegetables to bake well.

"Lobules"

The recipe is 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 cooked smoked sausage;
• 150 g of pork liver;
• 1 onion;
• 2 pcs. garlic cloves;
• 100 g of rice;
• 30 g of oil;
• 1 PC. the eggs.

The cooking process consists of several stages:

1. To begin, 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 onion and garlic cloves into small pieces. Fry them in oil until golden brown.
4. Pour minced meat into the pan to the fried onion, keep it on the fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Do not forget to salt and pepper.
5. Pour this mixture into rice, pour in a beaten egg, mix everything thoroughly.
6. Cut pre-canned peppers into two equal halves, remove all seeds.
7. Stuff the obtained slices with the filling, put them on a baking sheet.
8. Thin rings of tomatoes cover the layer of filling, then sprinkle it all with grated cheese.
9. Fill the bottom of the container with water (approximately 1 cm).
10. Send the dish to stew for 30-40 minutes.

Garnish cooked slices before serving.

"Kapustyanka"

Your attention is a unique recipe.

Canned pepper in oil: the most delicious recipes

It is necessary to take:

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

To prepare the marinade, you need:

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

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

1. Chop 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 on 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 is better infused, then cool.
5. Add the required amount of oil and herbs, mix everything.
6. Stuff pepper with cabbage.
7. Fold the finished product in jars, fill everything with marinade and roll up.

Kartofan

Potato lovers will appreciate the original combination. In this case, sweet pepper is used as a casserole dish.

For this we need 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 pepper just above the middle, removing all the seeds, place in special baking dishes in the oven.
2. Stuff stuffed with potato and bacon.
3. Mix eggs with milk, pour here a dry baking mixture, a little sour cream, onions, salt and pepper, add it all to the potatoes.
4. Put grated cheese on top.
5. Bake for about an hour (see if ready).

"Bistro"

Cooking really does not take much time. A microwave recipe is ideal.

The necessary ingredients are:

• 2 pcs. canned peppers;
• 400 g of minced meat;
• ¼ Art. shredded onions;
• ¼ tsp salts;
• ¼ tsp ground pepper;
• 240 g of rice;
• 1 tbsp. tomato sauce;
• 1 tbsp. mozzarella cheese;
• greens to taste.

Canning Recipe with Butter and Garlic

It’s nice to eat such a pepper with meat dishes, mashed potatoes, and many other dishes. In order to cook it, you need a minimum of components and a little time. The result will give a pleasant taste to all loved ones.

Necessary 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.

Preservation order:

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

When preserving the whole fruit, it is first necessary to pierce a couple of times with the tip of a fork.

Bay leaf canning

The recipe for a simple and tasty workpiece.

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.

The method of preparation of preservation:

1. Cut out cores from 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 thoroughly.
4. Dip the slices into boiling liquid and boil them for 4-7 minutes, stirring occasionally gently so as not to detail the peppers.
5. Thoroughly wash the jars and put the cooked pepper into slices in them, making layers of bay leaves, finely chopped garlic and parsley.
6. Pour marinade on top and sterilize for 25-35 minutes (for 500 ml jars).
7. Roll up the lids, wrap them with a blanket and leave to cool for a while.

In the winter, this preparation can become an appetizer to the main dish or an integral part of the salad, which will please relatives.

The vegetable is very useful: it contains many trace elements and vitamins, in addition, it is quite low-calorie.

When the summer is approaching its climax, the time comes for preparations for the winter, and the preservation of pepper 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 peppers, canned peppers - an excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for pepper preparations for the winter are so popular.

Canned peppers may be pickled pepper, pickled bitter pepper, pickled hot pepper, pickled chili pepper, canned Bulgarian pepper, canned sweet pepper, pepper in the marinade. There are many lovers to taste pickled peppers in the winter, the recipe for pickled peppers allows you to cook this savory snack. Canning sweet peppers is especially popular. Today, few people know how to pickle peppers deliciously, and very vainly, because pickling peppers and pickled peppers for the winter are very useful for you in the cold season. Most often, canning of bell pepper occurs, less often is canning of hot pepper, because this spicy snack, as they say, is not for everybody. Preservation of sweet or Bulgarian pepper can again be carried out in various ways. One of the most delicious, pickled peppers, is prepared as follows: the peppers are slightly boiled, then it is poured with spices and marinade and rolled. Sterilization of cans and spinning of pepper is carried out according to the usual rules. So they prepare sweet peppers for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot 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, recipes for canned peppers are similar, but their taste will be different. Bell pepper - sweet; preparations of hot pepper will be sharp. An equally interesting process with a very tasty result is the salting of bitter pepper. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the season of peppers, the army of housewives begins to be interested in how to salt pepper, how to salt hot pepper, how to salt pepper. Salting of pepper or pickling of pepper is the simplest preparation for the winter of bell pepper or the preparation of hot pepper.

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

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

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

• Show all

    Table blanks

  Cooked in the summer, these salads can be opened and immediately served on the table, only laid out of the cans on a plate. They are the perfect complement to meat, hot dishes, they are used as vegetarian snacks.

  The recipes presented below require 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, large meaty ones are needed, they are cut into slices (into 4-6 parts). Peppers are served at the table, and tomato juice is used for cooking borsch and other dishes.

  

  Pepper in tomato juice

  To prepare 2 kg of unpeeled pepper you will need:

  • Home-made tomato juice - 1.5 liters.
  • Salt - 1.5 tbsp. l
  • Sugar - 3 tbsp. l
  • Dining vinegar - 2 tbsp. l
  • Refined vegetable oil - 250 ml.
  • Garlic - 1 medium head.
  • 5-6 sweet peas, 3 bay leaves.

  The preparation of this fragrant 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 stem 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 maybe more will be needed.
  3. 3. Then the juice is placed in a pan, add the required amount of salt and sugar, bring to a boil.
  4. 4. Peppers are put in boiling juice. Reduce the fire to low. Boil a quarter of an hour, and then add garlic, vinegar and boil for another 5 minutes.
  5. 5. Ready peppers are stacked tightly in sterile jars, crushing a little with a spoon. Pour juice from above, put a few peas and a bay leaf.
  6. 6. The resulting mixture must still be sterilized. Do this in a large pot of hot water. Dense fabric is placed at its bottom and cans are placed. Then boil for 15 minutes (half liter containers) and roll up.

  Important! Sterilization water and pepper cans must be at the same temperature, otherwise the glass may crack.

  

    With cabbage

  Harvesting is delicious with baked potatoes, cereals, meatballs. It’s easy to cook.

  To do this, for 3.5 kg of brown peppers 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 stuffing.

  For a 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.

  Stages of cooking:

  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 immerse in boiling water and cook for 5 minutes on low heat. They take the workpieces out of the water with a slotted spoon, allow them to drain.
  3. 3. At this time, chop the cabbage, salt it a little and rub it with your hands for softness. Parsley is crushed and mixed with grated cabbage.
  4. 4. When the peppers have cooled, they are carefully but firmly stuffed with a mixture of cabbage and parsley. Each pepper is put in prepared sterile jars, covered with lids.
  5. 5. Then, marinade is boiled in a pan: it is allowed to boil water and oil is poured, pour the required amount of salt, sugar, let them dissolve and pour vinegar. Then, hot marinade is poured into cans.

  Prepared cans (0.5 L) are sterilized for a quarter of an hour on low heat, and then tightly closed. Preservation is stored in a cellar or refrigerator.

  

  Peppers stuffed with cabbage

  

    Slices of pepper with honey

  These fragrant pickled pieces can be eaten as a salad or added as an ingredient to other dishes. It always turns 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.
  • Salts - 8 g.
  • Bay leaf - 2 pcs.
  • Sweet peas - 4 pcs.

  Step-by-step preparation:

  1. 1. Peppers are removed 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 removed and laid out on prepared, sterile jars, peas and a bay leaf are placed on each bottom. Banks are covered with lids.
  3. 3. Separately, prepare the marinade in a saucepan. The water is brought to a boil, put butter, salt and sugar, allowed to boil, then removed from the heat and add vinegar and honey. All stir and season peppers in jars.
  4. 4. Then the jars are tightly corked, put on the lid, covered with a blanket. Leave for 12-14 hours and take out to the cellar.

  

  Pepper with honey

  The preparation of this canned snack takes no more than 1 hour.

    Vegetable Lecho

  Such a 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 the vegetables in already peeled and cut form.

  

  Vegetable Lecho

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

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

  Walkthrough:

  1. 1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be fleshy, so the lecho will turn out tastier.
  2. 2. Tomatoes are passed through a meat grinder or chopped in a blender.
  3. 3. Peppers cut into slices, carrots into thin strips, onions into cubes.
  4. 4. Separately, fry the onions in a frying pan until half-cooked, and then add the carrots there. Prepare 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 pepper and sauteed vegetables. Bring to a boil and cook over low heat until cooked (20-25 minutes). The medication is occasionally stirred.
  7. 7. Then at the end of cooking add vinegar and keep on fire for another 5 minutes. This recipe can also be prepared without vinegar; these are not affected by 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

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

  

  Eggplant with pepper

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

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

  How to cook:

  1. 1. To spin, you will need young eggplants so that they do not have to be cleaned. They are cut into rings with a thickness of 2 cm, and then into quarters and soaked in ice-cold salted water for ½ hour.
  2. 2. At this time, begin to prepare the sauce. Peppers (red is 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 chopped. Or do it with a meat grinder.
  3. 3. Then the mixture is poured into a pan, add salt, sugar and boil the sauce on low heat for at least 20 minutes.
  4. 4. Eggplant is removed from the water and boiled in boiling water until soft (about 7 minutes). Then spread without liquid into the sauce and still boil all together for 5-7 minutes.
  5. 5. Then they are laid out on sterile containers and hermetically closed.
  6. 6. Banks need to be wrapped in a blanket and held for 12 hours, only then they can be taken out to the cellar or basement.

    Preparation for cooking

  For the winter, they make many homemade sauces and pastas, dressings for borsch with the use of sweet pepper.

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

    Tomato

  Seasoning is tasty and unusual. For it, you can use fruits of any color, including green. She 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 bowl or slow cooker, cooked until cooked, then add salt, pepper, sugar, vinegar, as well as finely chopped parsley and dill branches, peppercorns and bay leaves to taste.
  3. 3. Cook for another 15 minutes and roll them into cans.

  

  This is a great seasoning for borscht, soups, sauces.

    Baked peppers

  To prepare 5 kg of bell pepper you will need:

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

  

  Baked peppers

  Cooking:

  1. 1. To start, 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. The cans are covered with a lid.
  5. 5. Then marinade is prepared in a pan. They let water boil and add salt and sugar, dissolve them, put oil and lemon juice.
  6. 6. The billet is poured with the obtained marinade, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.

    Adjika

  Adjika is a spicy seasoning with many recipes, which include pepper.

  Two flavoring options are presented here:

  • 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.

  

  Component 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, cleaned and chopped in a meat grinder or in a blender.