Sweet pepper is undoubtedly one of the best gifts of Nature to humanity. Sunny, nourished by the vibrant energy of the sun and summer, each time it invariably becomes the decoration of any summer and autumn table. So far, garden beds delight summer residents with a harvest, it's time to think about harvesting pepper for the winter.

It is pepper, due to its taste and beautiful green, yellow and red colors of fruits, that has the greatest chance with the right approach to become a hit of winter holiday tables.

Top most profitable pepper blanks

It is no secret that we will always strive to cook a masterpiece, and spend time and money at a minimum. And this is right in our fast-paced, stressful life. Therefore, out of thousands of different methods and recipes, these are exactly the ones that got into today's collection ... well, so that they’re quick and “masterpiece”

Pepper in the freeze

Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is just a godsend for winter dishes: on February day, the smell of fresh pepper will be akin to the holiday)

Peppers are frozen for different purposes, and the preparation method depends on the goals. What are the options?

• For winter stuffing

For this purpose, more or less the same size and shape of the fruits are selected, the “caps” with the stem are cut off, the seeds are removed, dipped in boiling water for 20-30 seconds (no longer!). Then the peppers are inserted, like nesting dolls, into one another with a kind of “train”, they are packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing. Blanched peppers do not become so fragile and do not break when they are put one into the other. And the lids, if you like to close the peppers when stuffing, put them together with the blanks in the freezer.

• As a dressing for dishes (soups, mashed potatoes, stews)

It’s generally simple here: peel the seeds and cut them as soon as you like - with ringlets, straws, cubes, slices ... put them in portions or all together, put them in a bag - and send them to the freezer.

• Like a ready-made cake mix

For this type of preparation, you need to bake the peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour, peel the seeds from the cooled fruit and remove the seeds, and fold the peeled baked peppers in batches or containers and refrigerate. In winter, having thawed such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice to your taste - and you get an incredibly tasty and beautiful salad.

Stuffed pepper

Very popular and profitable harvesting. Stuffed peppers have become a favorite dish for many, so such recipes are always relevant. Introducing the two easiest options.

Recipe 1
  Rinse not very large peppers, remove stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose elasticity, put in 2 or 3 liter jars, pour brine in which pepper was cooked to the top, add table 9% vinegar: on a 2-liter jar - 2 tbsp. spoons
  3 liter - 3 tbsp. spoons - and roll up.

Recipe 2
  Cook fill  based on:

• Water - 1 L
• Sugar - 70 g
• Salt - 35 g
• Citric acid - 8 g

Dip peppers from stalks and seeds for 2 minutes in boiling water and immediately cool in cold water. Insert them one into the other and lay them in a jar or, flattening, lay the peppers sideways on top of one another. Ready-made blanks pour boiling pour, sterilize:

• liter cans - 10-15 minutes,
• 2 liter - 20 min
• 3 liter - 25 min

and immediately roll up.

In winter, just 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 seasoned with spices. A characteristic feature of the traditional lecho is the obligatory presence of 3 components: sweet pepper, tomatoes and onions.

But, as is often the case with dishes that people love, each housewife began to interpret it in their own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even already all that you think to add there)

The recipe for the almost classic Lecho

• Bulgarian pepper - 2 kg
• Tomatoes - 2 kg
• Onions - 1 kg
• Vegetable oil - 150 g
• Vinegar 9% - 3 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Salt - 2 teaspoons
• Black peppercorns - 1 teaspoon
• Allspice - 4 pcs.
• Bay leaf - 2 pcs.

Rinse the tomatoes, grind them in a meat grinder (blender) or pass through a juicer, chop the onion in half rings, chop the pepper into strips. Put everything in a bowl or pan, add sugar, salt, pepper, bay leaf and oil and simmer the whole mass over low heat for an hour. At the end, add vinegar, pour the finished lecho on the banks and roll up. Turn over onto the lids and put to cool in a warm place.

Lecho can be used both as a separate dish and as a side dish, and in winter it will be a joy of both.

Spicy seasonings have always been in honor of the people, and adjika is one of them. In the classic version of adjika, red hot pepper and garlic are carefully grated with salt. But it so happened that the boundaries of the recipe began to expand gradually, including what, by definition, should not be there - tomatoes, carrots and even apples. You must admit that today almost any spicy sauce containing bitter pepper and garlic is called adjika. We will not depart from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original Sharp adjika

• Bell pepper - 1.5 kg
• Tomatoes - 5 kg
• Carrot 1 kg
• Garlic - 350 g
• Sugar - 300 g
• Salt - 100 g
• Vinegar 9% - 250 ml
• Vegetable oil - 1 cup (250 ml)

Grind pepper, tomatoes and carrots in a meat grinder or blender, put on a fire, and after boiling, simmer the mixture over low heat for 45-60 minutes. Then add salt, sugar and butter and continue to simmer another 30 minutes. After this time, pour the vinegar, add 10 min more chopped garlic. After that, after 15 minutes, put the finished adjika in prepared jars and roll it up.

• Bell 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
• Cilantro fresh and dry - 1 +1 bunch
• Salt to taste

Grind all the ingredients in a meat grinder (blender), put the mixture on the fire, cook for 5-10 minutes. Arrange in warmed jars and roll up.

As you can see, both recipes are easy to execute, but different in taste, although both are “adjiki”

Pickled peppers become the decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. A properly prepared workpiece is always a win-win option: pickled peppers are incomparable in taste and appearance!

Pickled Pepper Recipe

• Bulgarian pepper - 8 kg
• Sugar - 400 g
• Salt - 4 tablespoons
• Vinegar 9% - 400 g
• Sunflower oil - 400 g
• Bay leaf - 4-5 pieces
• Clove - 4-5 pcs.
• Black peppercorns - 12 pcs.
• Allspice - 4-5 pcs
• Water - 2 L

Pepper free from seeds and cut into quarters. For blanks, it is better to choose short, more or less the same fruits, then the slices will be the same. But, if the peppers are different, it does not matter, then you can cut long into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.

Prepare the marinade - add sugar, salt, oil to the water and boil for 4-5 minutes, then pour vinegar. Blanched the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (using a slotted spoon or colander) to the boiling marinade. Keep the pepper in the marinade over a small fire for 4-5 minutes (it’s not worth more for the sake of prevention)) and quickly transfer to prepared jars. Once the jar is full, roll up.


Tips in passing

• If you are not allergic to honey, then you can enter it in the recipe instead of sugar, the taste of the finished pepper will even win. You can find one of these recipes in the article Marinated Gogosharas with Honey for the Winter
• If you play 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 the classic recipe, put a different set of spices in each jar at the bottom - tarragon, coriander, rosemary, you can add thinly sliced \u200b\u200bcircles of parsley or celery root, or even carrots. Then you are sure to please everyone, no matter how different tastes your home or guests have!

Pepper in tomato-garlic dressing

Tasty and fragrant preparation for the winter. It is prepared easily and quickly, but it will find many fans) We will need:

• Sweet pepper - 1 kg
• Tomatoes - 700 g
• Garlic 3-4 cloves
• Sugar - 2.5 tbsp
• Salt - 1.5 tbsp. spoons
• Vinegar (apple, wine) - 30 ml
• Vegetable oil - 30 ml

Chop 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 seeds and cut into quarters, put in a tomato-garlic mass, mix and simmer for 15 minutes on low heat. After adding vinegar, hold on the fire for another 10 minutes, put in prepared jars and roll up. From the specified amount of pepper, 2 jars of 0.5 l are obtained. finished product.

Marinated fried peppers

Original blank; peppers in this embodiment are not exempted not only from the seeds, but even from the stalk. In this form, they are fried and then filled with marinade. In winter, such peppers go away with a bang. Moreover, stacking peppers of different colors in different jars, you miraculously make different workpieces that are different even to taste - here you have a bright winter variety!

And the marinade "pepper sauce"

Just as the cucumber pickle has “its purpose”, so the pepper marinade, which remained after the pepper migrated to the table, may have a “second life”. Remember how many delicious marinades from canned foods did you have to pour? But here our summer residents found the possibility of "waste-free summer cottage production"!

  Dressing sauce (from SLAIER L)

• Pepper Marinade - 4 parts
• Mayonnaise - 3 parts
• Soy Sauce - 1 part
• Chopped greens, mustard, tomato, lemon juice, horseradish, garlic, - for an amateur, to taste

Such a sauce can be served with any meat dish, they can be greased with pizza dough (topped with) or used as a salad dressing.

Another great idea is to use pepper marinade when stewing meat. Try it and you will get an original flavor with a fresh summer touch ...

In summer, housewives most often stuff pepper with meat and rice minced meat or vegetable mixtures. Peppers can come to our winter tables. Here are two recipes that, if not useful in this particular version, will surely serve as a starting point for a new idea of \u200b\u200bhow you can stuff pepper for sending it for long-term storage.

Recipe for zucchini stuffed peppers

• Bell pepper - 10 pcs.

• Zucchini - 500 g

• Carrots - 1 pc.
• Onion - 2 pcs.
• Tomato juice - 1 l
• Peas, salt, greens

Peppers to clean, remove the stalk and seeds. Flush in boiling water for 4-5 minutes.

For minced meat: grate young zucchini and carrots on a coarse grater, chop onion, fry everything in vegetable oil and salt. Stuff the peppers, put them tightly in jars and pour boiling tomato juice. Sterilize for 15-20 minutes and roll up.

This is what everyone will enjoy in winter, such as pepper caviar with vegetables. It can be used as a side dish, spread on bread, and just gobbled up with spoons, thanks to summer for such a wonderful tasty opportunity! What do you need to do for this? And quite a bit

Pepper Caviar Recipe

• Pepper - 2.5 kg (best meaty varieties)
• Carrots - 150 g
• Onions - 250 g
• Tomatoes - 200 g
• Parsley root - 1 pc.
• Celery root - 1 pc.
• Ground black pepper - 0.5-1 teaspoon
• Ground allspice - 0.5-1 teaspoon

Bake pepper in the oven, peel and seeds, pass through a meat grinder (blender). Cut the carrots and roots of parsley and celery into strips, fry until half-cooked, and fry the onion until it is a beautiful golden color. Peel and chop tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes. Put ready caviar in jars and be sure to sterilize:
  cans 0.5 l - 30 minutes
  cans 1 l - 40 minutes

Caviar is capricious in storage, so you should not reduce the time of sterilizationThis will guarantee long-term storage. After sterilization, roll up the jars and leave them upside down on the covers under the covers for a long cooling time.

It's funny that in their homeland, in America, pepper is a perennial shrub, and it grows just like that, without care and maintenance ... Our pepper (and us along with it) is not so lucky, and soon the first frost will deprive us of the opportunity to bring giving these wonderful fruits full of juicy summer heat.

As long as there is time and pepper in the beds - you need to “copy” it into cozy glass jars so that on a December frosty day they begin their triumphal parade on our winter tables, where they will become the most welcome guests and favorites)

Sweet pepper is undoubtedly one of the best gifts of Nature to humanity. Filled with the lively energy of the sun and summer, each time it invariably becomes the decoration of any summer and autumn table.

So far, garden beds delight summer residents with a harvest, it's time to think about harvesting pepper for the winter.

With the right approach, it is pepper that has the greatest chance of becoming a hit of winter holiday tables.
  Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruit!

Top 7 most profitable pepper blanks

It is no secret that we will always strive to prepare a masterpiece and spend time and money at a minimum. And this is right in our fast-paced, stressful life.

Therefore, out of thousands of different methods and recipes, these are exactly the ones that got into today's collection ... well, so that both quickly and “masterfully”.

1. Pepper in the freeze

Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is a godsend for winter dishes: on February day, the smell of fresh pepper will be akin to the holiday). Peppers are frozen for different purposes, on which the preparation method depends. What are the options?

For winter stuffing

For this purpose:

1. Choose fruits more or less the same in size and shape, cut off the “caps” with the peduncle, remove the seeds, and dip them in boiling water for 20-30 seconds (no longer!).
2. Then the peppers are inserted, like nesting dolls, into one another with a kind of “train”, they are packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.

  Blanched peppers do not become so fragile and do not break when they are put one into the other. And the lids, if you like to close the peppers when stuffing, put them together with the blanks in the freezer.

As a dressing for dishes (soups, mashed potatoes, stews)

It’s generally simple here: peppers are peeled from seeds and cut as soon as you like - with ringlets, straws, cubes, slices ... put in portions or all together, put into a bag and sent to the freezer.

Freeze pepper as a dressing

Like a ready-made cake mix

For this type of blank you need:

1. Bake peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour.
2. Remove the peel from the cooled fruit and remove the seeds, and fold the peeled baked peppers in batches into a bag or containers and send them to freeze.

  In winter, having thawed such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice to your taste - and you get an incredibly tasty and beautiful salad.

Very popular and profitable harvesting. Stuffed peppers have become a favorite dish for many, so such recipes are always relevant. Introducing the two easiest options.

Recipe 1:

1. Rinse not very large fruits, remove stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose elasticity.
2. Arrange in 2- or 3-liter jars, pour brine to the top in which the pepper was boiled, add table vinegar 9% (2 tablespoons for a 2-liter jar, 3 tablespoons for a 3-liter jar) and roll up.

Recipe 2:

1 . Cook fill  based on:

• water - 1 l;
• sugar - 70 g;
• salt - 35 g;
• citric acid - 8 g.

2.   Peeled peeled stalks and seeds for 2 minutes in boiling water and immediately cool
   in cold water. Insert them one into another and put them in a jar or, flattening, put peppers
   side by side one on top of the other.

3 . Pour boiling brine, sterilize: jars with a capacity of:

• 1 l - 10-15 minutes:
• 2 l - 20 min .;
• 3 l - 25 min.

4 . Roll up right away.

In winter, just 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 seasoned with spices. A characteristic feature of traditional lecho is a must the presence of 3 components: sweet pepper, tomatoes and onions.

But, as is often the case with dishes that people love, each housewife began to interpret it in their own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even already all that you think to add there)

The recipe for the almost classic Lecho

• 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 peas - 1 teaspoon;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.

Recipe:

1. Rinse the tomatoes, chop them in a meat grinder (blender) or pass them through a juicer, chop the onion into half rings, chop the pepper into strips.
2. Put everything in a bowl or pan, add sugar, salt, pepper, bay leaf, butter and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho on the banks and roll up.
3. Turn over onto the lids and put to cool in a warm place.

  In the next video - another recipe for lecho: bell peppers, carrots and onions.

Lecho can be used both as a separate dish and as a side dish, and in winter it will be a joy of both.

Spicy seasonings have always been in the honor of the people, and adjika is one of them.
  In the classic version, adjika is red hot pepper, garlic and herbs carefully grated with salt. But it so happened that the boundaries of the recipe began to expand gradually, including what, by definition, should not be there - tomatoes, carrots and even apples.

You must admit that today almost any spicy sauce containing bitter pepper and garlic is called adjika. We will not depart from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original Sharp adjika

For cooking you will need:

• bell 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.

Recipe:

1. Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, simmer after boiling over low heat for 45-60 minutes.
2. Then add salt, sugar and butter and continue to simmer another 30 minutes. After this time, pour the vinegar, add 10 min more chopped garlic.
3. After another 15 minutes, put the finished adjika in prepared jars and roll it up.

For cooking you will need:

• bell 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.

Recipe:
   1. Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in warmed jars and roll up.

As you can see, both recipes are simple to execute, but different in taste, although both are adjika.

Pickled peppers become the decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. Properly prepared pickled pepper is always a win-win option: it is incomparable in taste and appearance!

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.

Recipe:

1. Pepper free from seeds and cut into quarters. For blanks, it is better to choose short, more or less the same fruits, then the slices will be the same. But, if the peppers are different, it does not matter, then you can cut long into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
2. Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour vinegar.
3. Blanched the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (using a slotted spoon or colander) to the boiling marinade.
4. Keep the pepper in the marinade over a small fire for 4-5 minutes (it’s not worth more for the sake of prevention)) and quickly transfer to prepared jars. Once the jar is full, roll up.

Tips in passing:

• If you are not allergic to honey, then you can enter it in the recipe instead of sugar, the taste of the finished pepper will even win. You can find one of these recipes in the article.
• If you play 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 the classic recipe, put a different set of spices in each jar on the bottom - tarragon, coriander, rosemary, you can add thinly sliced \u200b\u200bcircles of parsley or celery root ... or even carrots. Then you are sure to please everyone, no matter how different tastes your home or guests have!

Pepper in tomato-garlic dressing

Tasty and fragrant preparation for the winter. It is prepared quickly and easily, and a lot of fans will find).

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.

Recipe:

1. Chop 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.
2. Pepper seeds and cut into quarters, put in a tomato-garlic mass, mix and simmer for 15 minutes on low heat. After adding vinegar, hold on the fire for another 10 minutes, put in prepared jars and roll up.

  From the specified amount of pepper, 2 jars of 0.5 l of the finished product are obtained.

Another way to prepare bell peppers in tomato will be shown by Tatyana, the permanent author of our Youtube channel:

Marinated fried peppers

Original preparation: peppers in this version are not exempted 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 away with a bang. Moreover, stacking peppers of different colors in different jars, you miraculously make different workpieces that are different even to taste - here you have a bright winter variety!

In the following video, one of the options for harvesting fried pepper in a marinade:

And the marinade "pepper sauce"

Just as the cucumber pickle has “its purpose”, so the pepper marinade, which remained after the pepper migrated to the table, may have a “second life”. Remember how many delicious marinades from canned foods did you have to pour? But here our summer residents also found the possibility of "waste-free production"!

  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.

  Such a sauce can be served with any meat dish, they can be greased with pizza dough (topped with) or used as a salad dressing. Another great idea is to use pepper marinade when stewing meat. Try it and you will get an original flavor with a fresh summer touch ...

In summer, housewives most often stuff pepper with meat and rice minced meat or vegetable mixtures. Peppers can come to our winter tables. Here are two recipes that, if not useful in this particular version, will surely serve as a starting point for a new idea of \u200b\u200bhow you can stuff pepper for sending it for long-term storage.

For cooking you will need:

• bell pepper - 10 pcs.;

• zucchini - 500 g;

• carrots - 1 pc.;
• onions - 2 pcs.;
• tomato juice - 1 l;
• peas, salt, greens.

Recipe:

1. Peppers to clean, remove the stalk and seeds. Flush in boiling water for 4-5 minutes.
2. For minced meat: grate young zucchini and carrots on a coarse grater, chop onion, fry everything in vegetable oil and salt.
3. Stuff the peppers, put them tightly in jars and pour boiling tomato juice. Sterilize for 15-20 minutes and roll up.

  And in the next video - advice on how to cook stuffed peppers for freezing for the winter:

  There are few people who are indifferent to pepper blanks. As soon as the housewives harvest it: canned, salted, pickled peppers, a variety of salads and snacks like lecho and caviar, stuffed peppers - pepper blanks are varied and tasty.

Pepper for the winter is primarily a pickled sweet pepper, but not only that. Many people also like bitter canned peppers, so pepper preparations are prepared by an amateur.

Many people like stuffed peppers. Vegetables are stuffed with eggplant and tomatoes, cabbage, carrots and onions.

On lecho, it’s just right to compose legends. Indeed, in Europe it’s just a side dish, and in Russia it’s already become a traditional snack-preparation for the whole winter with the addition of carrots, zucchini, onions.

Pepper preservation

When preparing pepper preparations, one cannot but mention the conservation of pepper. Modern housewives willingly canned peppers - especially Bulgarian. This is a great addition to meat dishes, with potatoes and a loaf of canned pepper also goes with a bang.

Pepper canning is done like this. Peppers are washed, cleaned, cut into four parts. The water is brought to a boil, vinegar, sugar and salt are added, pepper is put and cooked for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped with garlic, poured and rolled. Very often, the housewives are not puzzled by slicing the pepper, but canned it whole.

It should be noted that with pepper you get delicious not only mono-appetizers. Together with pepper canned tomatoes and cucumbers. In addition, the preparation of pepper includes cooking.

What kind of appetizers did not come up with the hostesses, for whom the conservation of pepper is one of the priorities in the preparation of stocks for the winter. There are gooseberry jam recipes with pepper, pickled pepper with apples and cinnamon, pickled pepper with honey. To begin with, of course, we advise you to try proven step-by-step recipes for cooking canned peppers. Well, then you can safely experiment.

If there is a lot of pepper left and you do not know what to do with it, then you are at the right place! In this article I will tell you a lot of the best and most delicious recipes. There will be blanks for every taste, and you can be sure that they will conquer even the most capricious critic.

Bell pepper is a small chest with a huge amount of microelements. Vitamins A, B, C, K and others prevail in it. And even able to prevent the occurrence of cancer cells. A huge plus is that it retains its useful properties not only in its raw form, but also when cooked.

Due to its light taste, Bulgarian pepper is perfectly combined with other products - vegetables, meat, fish and cereals. It is well stored in jars and easily transfers being in the freezer in case of stuffing or adding to the first dishes.

It can be safely used even by those who carefully monitor the figure or try to lose those extra pounds. I am sure that you will definitely enjoy any of the following recipes! So, look.

Adding oil does not make this recipe too greasy, it only gives a more delicate texture to the pepper and softens the garlic taste. Spices can be introduced based on personal preferences.

The number of products is indicated in a 1l jar.

Ingredients:

• bulgarian pepper - 1 kg;
• garlic - head;
• sugar - 1 tsp;
• salt - 1 teaspoon;
• citric acid - 1⁄3 tbsp. spoons;
• black peppercorns;
• clove;
• sunflower oil - 60 ml.

Cooking:

1. Prepare and process the vegetables. Cores and seeds of pepper. Chop it into quarters. After pour these quarters with boiling water for 1-2 minutes.

Choose the largest and fleshiest fruits.

2. Peel the garlic and put it in jars interspersed with pepper.

3. In a saucepan, bring the water to a boil and fill it with a filled jar. Hold for about 7-10 minutes and drain back, re-putting on the flame. Remember to add spices and salt to taste.

4. Also add citric acid, salt, sugar, and oil to each glass jar. After the water boils, pour again and cover the jars with lids and put on sterilization.

5. After the procedure, proceed to twist.

How to cook bell pepper for stuffing without sterilization and without vinegar

To please yourself and your loved ones with unusual stuffed peppers it is not necessary to freeze it, you can preserve it! Having taken such a jar in the winter, in the cooked dish you will not feel the difference between such and fresh vegetables.

The quantity is indicated on a 3l jar.

Ingredients:

• large peppers - 13-15 fruits;
• water - 1.5 liters;
• granulated sugar - 1 tbsp. spoon;
• black peas;
• cloves;
• lemon acid.

Cooking:

1. Immediately sterilize glass jars and lids.

2. Wash and process the peppers, cut the tails and pull out the seed box. Then blanch the vegetables for 5 minutes.

3. Pour about 1 liter of water into the pan and place it on a medium flame. Add salt and sugar. Wait for boiling.

Fill glass containers to the very top.

4. After the marinade boils, turn off the pan, wait 2-3 minutes and pour into banks. After that, go to sunset.

Pickled peppers for the winter in Armenian style

Each nation brings its own flavor to dishes, does something different, adds new elements. This recipe can be considered traditional in Armenian home cooking, and gradually it spread further, gaining popularity in all corners. In this preparation, pepper and garlic are unusually juicy, try it!

Ingredients:

• sweet bell pepper - 1 kg;
• garlic - 1-2 heads;
• celery - 1⁄4 part of the bunch;
• refined oil - 1⁄4 cup;
• salt - 1 tbsp. spoon;
• granulated sugar - 2 tbsp. spoons;
• lavrushka
• black peas;
• vinegar 70% - 2.5 tsp.

Pepper in tomato juice - the best recipe!

A simple recipe that even a beginner in the field of cooking can handle. Peppers are literally soaked in juice and certainly do not linger on shelves. Ideally served both as a side dish and as an independent dish.

Ingredients:

• sweet pepper - 3 kg;
• tomato juice - 1 l;
• vegetable oil - 125 ml;
• granulated sugar - a glass;
• salt - 2 tbsp. spoons;
• acetic acid 9% - 1 teaspoon.

Cooking:

1. Prepare and process the fruits of peppers, chop with wide strips.

2. Pour juice and sunflower oil into the pan, add sugar and salt. Bring the liquid to a boil, then add the chopped pepper and cook for half an hour.

Pour vinegar a couple of minutes before turning it off.

3. Distribute the vegetable in jars and pour everything with tomato marinade. After that, you can clog and clean.

How to pickle peppers stuffed with tomatoes in jars

It would seem that stuffing one vegetable with another is rather strange, but in practice it turns out a dish that tastes amazing. A similar appetizer will look great on the table, both everyday and festive. The pepper comes out incredibly delicious!

Ingredients:

• sweet pepper - 1 kg;
• green tomatoes - 1 kg;
• garlic heads - 2 pcs.;
• greenery;
• sunflower oil - 2 tbsp. spoons;
• tomato juice - 1l;
• table salt - 1 tbsp. spoon;
• sugar - a glass;
• vinegar 6% - 170 ml.

Cooking:

1. Rinse and remove excess from peppers. Flush them for 3 minutes.

2. Rinse green tomatoes, dry and cut into quarters. Peel the garlic.

3. In each pepper, put on a garlic clove, a sprig of herbs and 1-2 half a tomato.

Gently place in sterilized jars.

4. Slowly add salt, sugar, vinegar and spices to the tomato juice and bring to a boil. Juice can easily be replaced with plain water.

5. Pour a spoonful of oil into jars, add marinade and roll.

Pepper with honey for the winter - cook in liter jars

Thanks to honey, the taste becomes unforgettable! It gives a special spicy shade, giving a slight sweetness. Such a jar will surely please everyone.

Ingredients:

• bulgarian pepper - 3 kg;
• filtered water - 1.5 l;
• olive or sunflower oil - 250 ml;
• salt - 2 tbsp. spoons;
• vinegar essence 9% - 120 ml;
• honey - a glass (250 ml);
• allspice;
• cloves.

Cooking:

1. Rinse the pepper and remove all unnecessary. Cut it into quarters.

Red and yellow are better.

2. Pour water, oil, add honey and spices into the pan. Remove to high heat, let it boil and inject acetic acid a few minutes before turning it off.

3. Throw the chopped pepper into the pan and bring the marinade to a boil again.

Then mix gently, reduce the flame and cook for another 3-5 minutes.

4. Ready peppers should be taken out and arranged in jars, and the marinade itself again boiled. Then pour into jars, cover them and sterilize in a pan.

5. Then pull out, roll up and remove.

How to cook bell peppers stuffed with cabbage

You can stuff with anything - with vegetables, cereals, meat. It feels great with any product. In this recipe, you will learn how to simply and deliciously cook pepper with cabbage.

Ingredients:

• sweet pepper - 1.5 kg;
• cabbage - 1 kg;
• carrots - 2-3 things;
• garlic - head;
• hot pepper (optional) - 2 pcs;
• water - 1l;
• granulated sugar - 270 g;
• vinegar - 200 ml;
• salt - 100 g;
• refined oil - 250 ml.

Bell pepper, cucumber and tomato salad

And of course, you need to allocate a place for a wonderful salad! This combination is not new, but nonetheless can never get bored. Consider the classic version of this blank.

Ingredients:

• bulgarian pepper - 1.5 kg;
• cucumbers - 3 kg;
• tomatoes - 2 kg;
• granulated sugar - a glass;
• vegetable oil - a glass;
• garlic - 3 heads;
• acetic acid - 2 tsp;
• salt - 2 tbsp. spoons.

Cooking:

1. Sterilize jars and lids immediately. Also process the vegetables by removing all unnecessary items.

2. Cut the cucumbers into large cubes, cut the tomatoes into slices or quarters, and scroll the pepper through a meat grinder.

3. Peel the garlic and chop it in the same way or through a press.

4. Combine all foods in a saucepan. Add salt, sugar, oil to it.

Stir well and place on a small flame to make them boil.

5. After adding garlic and acetic acid, and cook for 1-2 minutes.

6. Put the salad in jars and roll it up peacefully.

Bell pepper fried with garlic and herbs

Winter preparations are not only boiled and bottled in jars, but also perfectly fried and stewed. They can also stand for a long time, retaining all the same taste. Be sure to add this variety to your piggy bank!

The recipe is designed for a half-liter jar.

Ingredients:

• sweet pepper - 8-10 pieces;
• acetic acid 9% - 5 teaspoons;
• granulated sugar - 2 tbsp. spoon;
• vegetable oil;
• salt - half a teaspoon;
• greens (parsley, dill)
• garlic - 3 cloves.

Cooking:

1. Wash and dry the fruits of pepper. Remove the pan, pour oil and heat well. Put them there.

Dry peppers should be placed, since when water gets into the oil, it shoots very strongly.

2. Fry in a moderate flame, not forgetting to turn on each side so that the vegetable is fried evenly.

3. In a different bowl, mix the garlic, vinegar, salt and sugar. It will become a marinade.

4. After everyone is fried, put them in jars. After filling the glass containers, proceed to unfolding the garlic mixture, it should be placed on top.

Also add to each jar several branches of greenery.

5. A little more and done. Spin the jars, shake them so that everything mixes with each other, and put it in a dark place.

Vegetable Stuffed Pepper Recipe

Vegetable filling is rich in a large number of nutrients. It satisfies hunger and saturates no worse than some meat steak. Make a few jars and you will not regret it at all.

The recipe is designed for 6 liters.

Ingredients:

• pepper - 2 kg;
• carrot - 300 gr;
• onions - 4 heads;
• garlic - 1 head;
• hot pepper - 1 fruit;
• water - 2 l;
• granulated sugar - 200 gr;
• salt - 2 tbsp. spoons;
• vinegar 9% - 170-200 ml;
• olive oil (or sunflower) - 130 ml.

Cooking:

1. Rinse everything as usual, remove the green leg and a box of seeds. Cut the onion into half rings. Chop the cabbage and grate the carrots.

Ideally, carrots should be grated for Korean cooking.

2. Chop the garlic, cut the hot pepper into rings.

3. In a separate container, combine cabbage, onions and carrots. Mix well.

4. Then take the pepper and stuff it with vegetables to half, put a piece of garlic and pepper in the middle, and then fill the cabbage mass to the end.

5. In pre-processed cans, carefully place until the very top.

6. Boil water in a saucepan, add salt, sugar, vinegar and oil. Stir well and cook for a minute.

7. Pour jars with hot marinade, then cover them with lids and sterilize them in a water bath. After 15 minutes, remove and plug.

Delicious appetizer of pepper, eggplant, zucchini, carrots and onions

This assortment wins hearts from the first bite! In one such jar a whole garden is hiding. Colorful variety will delight the eye, and the preparation itself does not cause much trouble.

Ingredients:

• bulgarian pepper - 1 kg;
• eggplant - 0.5 kg;
• zucchini - 0.5 kg;
• carrots - a pound;
• onion - 2 large heads;
• tomatoes - 400 gr;
• sunflower oil - 130-150 ml;
• salt - 3 tbsp. spoons;
• granulated sugar - 3 tbsp. spoons;
• acetic acid 9% - 6 teaspoons;
• spices: lavrushka, cloves, peppercorns.

Cooking:

1. Wash vegetables well, remove excess. If the zucchini is old, then cut off the peel from them, and cut the pulp into cubes. Eggplant should also be diced. Grate the carrots, chop the pepper with straws, chop the onions and tomatoes into rings.

2. Add oil to the cauldron and dump the vegetables, putting on a small flame, stewed for an hour. Throw salt, sugar and spices into the vegetable mass immediately.

Stir no more than two times, it is preferable to do this with a wooden spatula.

3. Pour vinegar in a couple of minutes before finishing and mix. Put it in jars and cork well.

How to freeze for winter in the freezer for stuffing?

It’s so good when there are pre-assembled pieces in the house, from which you can cook anything without problems. And if they have not yet lost their taste and inherent qualities, then this is even better! In this video you will learn how to properly prepare the pepper so that it is preserved in perfect condition.

So we examined the most interesting recipes for every occasion and for absolutely every taste. Be sure to share which one you liked the most. Cook with pleasure!

Consumption ecology: To set the table for a holiday or family dinner, we prepare various dishes of meat and fish, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper

To set the table for a holiday or family dinner, we prepare various dishes of meat and fish, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper. Bright, colorful, juicy and mouth-watering.

And where to get it in the winter? - From your own cellar! Unless, of course, you made the blanks in a timely manner.

1. Baked pepper

You will need:

• 3 kg sweet pepper
• 250 ml of vegetable oil

For marinade per 1 liter jar:

• 60 ml apple cider vinegar
• 1 tsp salt

Cooking:

1. Wash, dry, grate pepper with vegetable oil and bake, turning over, in an oven heated to 180 ° С until browning.
2. Pepper put in a plastic bag, cool, peel, remove the stalk with seeds. Put pepper in small jars, add salt and vinegar. Pour the remaining hot vegetable oil.
3. Sterilize cans for 20 minutes, roll up, turn over to cool.

2. Spicy pepper

You will need:

4 servings

• 1 kg of multi-colored bell pepper
•   300 g carrots
• 1 beetroot
• 1 onion

  For marinade per 1 liter of water:

• 1 tbsp. l salt
• 0.5 tbsp. l Sahara
• 2/3 tsp citric acid

Cooking:

1. Wash and peel onions, carrots, beets. Grate carrots and beets, finely chop the onion. Combine the vegetables and mix well. Wash pepper, remove seeds. Stuff the pepper with vegetables.
2. Cook brine. Put salt, sugar, citric acid in water, bring to a boil.
3. Stuffed peppers in sterilized jars, pour with brine, sterilize for 30 minutes, roll up.

3. Canned sweet peppers in herbal oil

You will need:

4 servings

• 1 kg of sweet pepper in different colors

• 1 small chilli pod
• 6 cloves of garlic
• 200 ml of vegetable oil
• 70 ml apple cider vinegar
• 2 bundles of parsley and dill, salt

Cooking:

1. Bake sweet pepper on the grill or in the oven, then peel, chop the pulp coarsely. Chili pepper chop.
2. Peel and chop the garlic. Wash greens, dry well and finely chop. Stir with oil, chili, garlic, vinegar. Add salt.
3. In multi-colored pieces of pepper, put in sterilized jars, add oil mixture, close with a screw cap and put in the refrigerator for 48 hours.

4. Sweet pepper

You will need:

• 1 kg of sweet pepper
• 0.5 kg of onions

• 1 kg of tomatoes
• 2 tbsp. l vegetable oil
• 0.5 tbsp. l Sahara; 0.5 tbsp. l salt

Cooking:

1. Peel and chop the onion and pepper. 1 tbsp. l vegetable oil.
2. Wash the tomatoes, pour boiling water for 30 seconds, remove the peel, put the tomatoes in a saucepan and boil to half the volume. Add onions and peppers.
3. Pour in oil, add salt, sugar, bring to a boil and arrange in sterilized jars. Sterilize jars in boiling water for 40 minutes.
4. Roll up, turn over and leave to cool. Store in a cool place.

5. Canned Sweet Peppers

You will need:

• 3 kg sweet pepper

For marinade per 1 liter of water:

• 150 g granulated sugar
• 2 tbsp. l salt
• 200 ml of vegetable oil
• 3 cloves of garlic
• 200 ml apple cider vinegar
• 5 peas of allspice
• 4 bay leaves

Cooking:

1. Cut the pods of pepper into halves, remove the core with seeds, cut the flesh into long slices. Fold in the pan.
2. For the marinade, bring the water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf to it. Bring to a boil again and pour the pepper in the pan. Put on fire and cook for 5 minutes.
3. Strain, lay the pepper in sterilized jars. Bring the marinade again to a boil, pour pepper in jars and roll.

6. Pickled Peppers

You will need:

• 3 kg sweet pepper
• 250 ml of vegetable oil

  For marinade per 1 liter of water:

• 60 ml apple cider vinegar
• 1 tsp salt
• 1 tsp Sahara

Cooking:

1. Wash pepper, dry, remove seeds and stalks, cut flesh into strips.
2. Cook the marinade. Boil water in a wide pan, add salt, oil, sugar, vinegar. Boil.
3. Blanch the strips of pepper in the marinade for 2 minutes and immediately fold them into sterilized jars. Pour the remaining hot marinade and roll up. Turn over and leave at room temperature until completely cooled.

7. Sweet pepper soup

You will need:

• 1.5 kg of green sweet pepper pods
• 600 g tomatoes

• 150 g onions
• 80 g ghee
• 5 g ground paprika
• salt

Cooking:

1. Wash sweet peppers, core with seeds and cut into strips. Wash the tomatoes, dip for 30 seconds in boiling water, cut into 4 parts and remove the skin.
2. Heat ghee in a pan and fry the onions. Sprinkle with paprika, add pepper and tomato, salt and simmer for 10 minutes over high heat, then cover and simmer for another 15 minutes over low heat.
3. The finished lecho can be laid out in jars, sealed, put the jars on a towel upside down and allowed to cool.

8. Tomato pepper and tomato

You will need:

• 1.5 kg of sweet pepper
• 2 kg of tomatoes

• 1 kg of carrots
• 1 cup vegetable oil
• 1 cup of sugar
• 2 tbsp. l table vinegar
• salt to taste

Cooking:

1. Wash the pepper, peel the stalks and seeds, cut the flesh into slices. Pour the tomatoes with boiling water for 30 seconds, remove the skin, pass the pulp through a meat grinder.
2. Wash, peel and pass the carrots through a meat grinder. Pepper, carrots, tomatoes, vegetable oil, sugar, vinegar, salt combine and simmer for 30 minutes.
3. Put the medication into sterilized jars, roll up, turn over, cover and leave to cool.

9. Pepper in tomato juice

You will need:

• 3 kg sweet bell pepper
• 2 l tomato juice

• 1 kg onion
• 2/3 cup sugar
• 2-3 table. tablespoons of salt
• 2-3 bay leaves
• 1 tsp ground coriander
• 10 peas of black pepper
• 0.5 tbsp. 6% vinegar
• 250 ml of vegetable oil

Cooking:

1. Squeeze juice from tomatoes with a juicer. Peel the onion, chop finely. Pepper to clear seeds and stalks, cut into half rings.
2. Pour the tomato juice into a large pan, add sugar, salt, vegetable oil, bring to a boil. Put onion, cook for 3 minutes. Add pepper, boil for 15 minutes. Add vinegar at the end.
3. Pour hot dough into warm, sterilized jars, roll up the lids. Turn over, allow to cool.

10. Pepper with apples

You will need:

• 4 kg sweet pepper
• 1 kg of apples

  For marinade per 1 liter of water:

• 40 g sugar
• 30 g of salt
• 1 cup 6% vinegar
• 1 tsp cinnamon

Cooking:

1. Pepper, cut into halves, blanch in boiling water for 2 to 3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
2. Cook the marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
3. In a sterilized jar, alternating, lay the pepper with apples. Pour with hot marinade. Sterilize pepper and apples in a marinade at 90 ° C: for cans with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes.
4. Tighten the banks, turn over, leave until completely cooled. Store in a cool place.published