I canned pepper for the winter every year. Previously, I experimented with recipes, but for several years now I have been using only this recipe for cooking bell peppers in oil. The workpiece is moderately sweet and spicy. No water is used in the recipe, the juice from the peppers and our liquid ingredients are enough to coat the peppers in the jars.

Ingredients

To prepare sweet peppers in oil for the winter, we need:
6 kg of sweet and paprika;
2 faceted glasses of vegetable oil;
2 faceted glasses of sugar;
1 faceted glass of vinegar 9%;
2 tbsp. l. salt with a slide;
5-6 cloves of garlic.

Cooking steps

Pepper to remove seeds and cut into 4-6 parts.

Separately in a bowl, mix finely chopped garlic, salt, vinegar, sugar, vegetable oil.

Pour our pepper with the resulting brine and mix. Leave the pepper overnight, but no more, at room temperature. Periodically, you can stir the mass, but not necessarily.

In the morning, put the pepper in sterilized jars, pour over the resulting juice, cover with lids. In order to sterilize the salad, you need to take a saucepan, pour water into it and put it on fire, the water should heat up very well, put a rag on the bottom of the saucepan so that the jars do not burst when heated. Put our cans in water (the water should be "shoulder-length" cans), then bring the water to a boil and sterilize for 15 minutes (the sterilization time is counted from the moment the water boils). Roll up jars of sweet peppers, cooked in oil for the winter, turn them over and wrap them in a warm towel. Leave them to cool completely. The jars are kept in the closet at room temperature. From this amount of ingredients, approximately 12 cans of 500 grams are obtained. Simple and delicious!

Pepper in oil for the winter is a simple and delicious recipe for harvesting vegetables. It has been used for more than a dozen years. This preservation method allows you to preserve all the useful qualities of your favorite product and prepare incredibly tasty snacks for the winter. There are many different recipes for canning vegetables, let's take a look at the best ones.

Fresh product contains many vitamins and minerals, such as: potassium, vitamin C, sodium, vitamin B, phosphorus, magnesium, iron. When preserved, the bulk of these nutrients are preserved.

Also, canned peppers contain fiber, alkaloids, proteins. It is a low-calorie product, so it can be consumed without harm to your figure. However, here you should be careful with vegetables canned in olive oil - the calorie content of such products is much higher.

It also helps to lower blood pressure, thin the blood and normalize the digestive tract.

Preparing the main ingredients

Preparing peppers in oil for the winter is easy and effortless. To do this, it is enough to observe the following recommendations:

1. Vegetables must be selected ripe, without defects.
2. Fleshy peppers are best for canning.
3. Oil for recipes is refined, odorless.
4. Banks before conservation must be thoroughly washed with soda and sterilized.
5. If a hot product is used in the recipe, no additional sterilization is needed.

How to prepare pepper at home, recipes

Pepper is a very healthy and tasty product that must be consumed throughout the year, and not only in the summer. Unfortunately, not every housewife can afford to buy fresh vegetables in winter or fill the freezer with them.

In this case, the best way to solve this problem is conservation. It is stored for a long time, and the vegetable retains its useful qualities. We have selected for you the most popular and easy-to-implement recipes for seaming in oil for the winter.

Classic recipe

This recipe is notable for its simplicity, it is prepared from products that any housewife always keeps at hand. You will need the following components:

• 800 milliliters of cold water;
• 160 milliliters of odorless olia;
• 30 grams of fine salt;
• 90 milliliters of 9 percent vinegar;
• 350 grams of granulated sugar.

Preparation:

1. Vegetables are washed well, peeled from seeds, cut into slices.
2. In a bowl, mix water with salt, granulated sugar. They put it on a boil.
3. After the beginning of boiling, pour vegetables, cook for eight minutes.
4. Pour vinegar essence and vegetable oil.
5. Spread the product in jars with a slotted spoon, fill it with marinade.
6. Banks are closed, turned over, left overnight.

Important! Banks must first be washed well with soda and sterilized, otherwise the preservation may deteriorate.

In oil filling with spices

Components:

• six kilograms of pepper;
• three hundred grams of granulated sugar;
• salt, about half a glass;
• six hundred milliliters of olia;
• four hundred milliliters of 9 percent vinegar;
• greens;
• seven cloves of garlic.

Cooking technology:

1. Vegetables are washed, peeled, cut in any shape.
2. Placed in a bowl.
3. Pour over with refined vegetable oil, sprinkle with salt, on top - granulated sugar. Pour vinegar over them.
4. Put the solution on the stove, cook for twenty minutes. This requires stirring the mixture well.
5. Crushed garlic and herbs are added.
6. Cook over medium heat for five minutes.
7. They are laid out in banks, rolled up.

Peppers in tomato

The taste turns out to be sweet, like in lecho, however, it is much easier to prepare it. For cooking, you need the following components:

• four kilograms of bell pepper;
• three hundred milliliters of olia;
• three liters of tomato juice;
• one hundred and fifty grams of granulated sugar;
• thirty grams of fine salt;
• one hundred milliliters of 9 percent vinegar;
• spices (bay leaves, cloves).

The peppers are prepared first. They are well washed with water, cut into large pieces. Then we get down to the marinade. To do this, you need to drain the juice from the tomatoes into a container, fill it with salt, granulated sugar, put a clove and bay leaf. Bring the solution to a boil. Then add 9 percent vinegar and vegetables to the juice, boil for about twenty minutes.

Over time, remove the container from the stove, and pour the hot solution into sterilized jars. Close with lids, turn over, cover with a winter jacket.

In oil with garlic

For cooking you will need:

• pepper;
• cold water;
• a few cloves of garlic;
• granulated sugar;
• salt;
• dried cloves;
• parsley.

We prepare the ingredients - we wash them, clean them, cut them. Cut the main component into slices, finely chop the parsley and garlic. In a container, mix running water, granulated sugar, fine salt, olia. Bring to a boil over low heat, only then pour vegetables into the liquid, boil for ten minutes. Pour into jars, sterilize for about twenty minutes. Roll up, turn over, cover with a winter jacket.

Spicy pickled with vinegar wedges

A fairly simple recipe for pickling hot peppers for the winter. To prepare it with vinegar, you do not need much time and effort, but once you try it, you will use this recipe all the time.

Ingredients:

• hot chili;
• sugar;
• water;
• salt;
• vinegar.

Preparation:

1. The vegetable is washed well with cold water, allowed to dry, cut into slices.
2. Lay it out on the banks in dense layers.
3. Pour boiling water over, leave for fifteen minutes, drain the water.
4. Boiling water, salt, vinegar, sugar are mixed in a bowl.
5. Pour peppers with this solution, roll up the jars.

Pickled in honey filling

The combination of Bulgarian and sweet peppers with honey and coriander gives an incredible taste. The vegetable is sweet, crunchy, with a barely noticeable sourness.

Components:

• a kilogram of the main ingredient;
• 5 tablespoons of liquid honey;
• 60 milliliters of 9 percent vinegar;
• 50 milliliters of odorless olia;
• salt;
• cloves, bay leaves;
• 5 grams of coriander.

Cooking technology:

1. Wash the main ingredient well, peel, cut into small squares.
2. Arrange in jars, they should be completely filled.
3. Pour boiling water over the vegetables, cover.
4. Leave to infuse for ten minutes.
5. Pour honey into a small container, add salt and seasonings.
6. Bring the mixture to a simmer.
7. Pour in vinegar, olia, pour into jars again.
8. Roll up the banks, wrap them up.

The honey marinated vegetable is ready.

Stuffing blanks

Stuffed pickled peppers are a fairly simple, inexpensive, hearty and incredibly tasty dish. It is convenient to cook it not only in summer, with fresh vegetables, but also in winter. Therefore, the housewives fill their freezers with vegetables every harvest. But if there is no place in the freezer, but you really want to pamper your relatives with fragrant stuffed peppers in winter? Then the recipe described below will come to your rescue.

Components:

• 2 kilograms of bell pepper;
• 4 whole bay leaves
• 5 pieces of peppercorns;
• 30 milliliters of vinegar;
• parsley;
• 20 grams of salt;
• add granulated sugar to taste.

Cooking technology:

1. Wash the pepper well, cut off the tops, remove the seeds. Rinse again.
2. Place the vegetables in boiling water for about two minutes.
3. We take it out, leave it to cool.
4. When the vegetables are completely cool, we put them in pre-sterilized jars.
5. In a container, mix liquid, salt, seasonings, sugar and parsley.
6. Cook for a short time.
7. Add vinegar, fill in the future twist, roll it up.

Lecho without vinegar

You will need:

• 2 kilograms of pepper;
• 2 large onions;
• 50 grams of sugar;
• head of garlic;
• 5 pieces of bay leaves;
• 5 pieces of peppercorns;
• 20 grams of salt.

Let's start with tomato juice. To do this, the tomatoes must be washed well, cut, squeezed through a juicer and cooked for twenty minutes. Cut onions into rings, pepper into small squares. Onions, sugar, salt and spices are added to the tomato marinade.

After five minutes, put pepper and leave to marinate over low heat for another five minutes. Garlic is added, poured into jars. Banks must be well closed to avoid air ingress.

Stuffed with cabbage and canned in oil

Components:

• 2 heads of cabbage;
• 300 milliliters of vinegar;
• 100 grams of salt;
• seasonings (cumin, peppercorns, bay leaves, cloves);
• 50 milliliters of sunflower oil.

Preparation:

1. Finely chop the cabbage, add vinegar and salt.
2. We cover with a bowl, put the load.
3. After a day, squeeze the juice from the cabbage and add seasonings.
4. We wash the peppers, cut off the top, clean them of seeds.
5. Pour boiling water over them and leave for five minutes.
6. Then we take it out, cool it, stuff it with cabbage, put it in a container.
7. In a container, mix the water, the remaining salt, vinegar and oil.
8. Bring the mixture to a boil.
9. We fill it with the resulting product, roll it up.

Boiled and canned in oil

To prepare this recipe, a whole product is used, it does not need to be cut, therefore, the preservation time is much less.

Ingredients:

• 2 kilograms of tomato pepper;
• salt;
• sugar;
• seasonings;
• a glass of refined oil;
• vinegar.

Preparation:

1. We wash the vegetables well with water, let them dry.
2. Pour water, set to cook.
3. After the first bubbles form, add salt, vinegar, seasonings, sugar to taste.
4. Pour in vegetable oil and pour in the food.
5. We continue to cook until vegetables are fully cooked.
6. Put in jars, fill with solution, close.

How to preserve conservation

1. Observe the proportions of sugar and vinegar indicated in the recipe.
2. Sterilize the jars well.
3. Wash vegetables thoroughly.
4. After seaming, turn the cans over to remove any loose ones.
5. Store workpieces in a cool, dark place.
6. Use vegetables without damage.

From all of the above, we can conclude that this canning for the winter does not require special expenditures of manpower and resources.

You can cook it at home, using available tools. But the result will surpass all your expectations, the appetizer will turn out to be excellent, capable of delighting not only your loved ones, but also suddenly arriving guests.

Few know how to prepare peppers in oil for the winter. After all, most housewives during the ripening season of vegetables are used to pickling only tomatoes and cucumbers, as well as making all kinds of sauces and lecho.

It should be noted that, despite the apparent complexity, pepper in oil for the winter is harvested quite easily. To do this, you just need to purchase suitable vegetable varieties and the necessary ingredients for the marinade in advance.

General product information

Before presenting you with a pickled recipe, you should tell about the properties of this product.

Bell pepper holds the record for the content of ascorbic acid. This vegetable is even superior to lemon, orange and blueberry. In addition, such a product includes B vitamins, or rather B1, B9 and B2. It also contains a large portion of tocopherol, or the so-called vitamin E. As for beta-carotene, there is much more of it in red bell peppers than in carrots.

One cannot ignore the fact that such a product contains other equally important elements, namely: iodine, sodium, calcium, zinc, magnesium, potassium, copper, phosphorus and manganese.

Of course, in oil it loses some of these elements during heat treatment. However, it still remains very tasty and healthy.

The easiest pepper recipe in oil (preparation for the winter)

There are quite a few different recipes. Thanks to them, you can quickly and tasty make a workpiece from Bulgarian.However, the simplest of them is the one that does not require the use of a large number of ingredients and free time.

So, for the quick preparation of homemade marinade, we need:

• sweet pepper of different colors - about 3 kg;
• settled water - about 1 liter;
• sugar is not too coarse - 1.5 cups;
• medium-sized table salt - 2 large spoons;
• table vinegar - 100 ml;
• odorless sunflower oil - a full glass.

Preparing vegetables

To cook delicious bell peppers in oil, this vegetable should be carefully processed. It must be washed, and then cut off the stalk and remove the seeds with partitions that are inside. After that, the product must be crushed into cubes or thin slices.

Cooking the marinade

To get a delicious pepper in oil for the winter, you should cook the marinade well. After all, the flavor of the snack and its expiration date will depend on him.

So, to prepare such a dressing, you should take a large dish, pour the settled water into it, add sugar and salt. After the liquid boils, you need to put pieces of sweet pepper into it and mix everything thoroughly. In this composition, it is advisable to cook the ingredients for about 10 minutes. Moreover, 60-120 seconds before turning off the stove, you need to add table vinegar and sunflower oil to the products.

Sterilization process

While pickled peppers in oil are boiled over low heat, you can safely do this.To do this, you need to take several liter containers and wash them thoroughly. Next, the dishes should be half filled with plain water and placed in the microwave, turning it on at maximum power. In this mode, the jars must be kept for about 2 minutes more. In the future, you just need to pour out the water from the containers.

As for the lids, they should only be put in a bowl and boiled over low heat for about 5 minutes.

Conservation process

After preparing the cans, it is required to distribute all the pre-prepared pickled workpiece over them. It is advisable to do this as follows: first, you need to catch all the pieces of pepper with a slotted spoon, and then put them in sterilized containers. Next, the vegetables should be poured with hot marinade and immediately rolled up with lids. At the end, all the jars must be turned upside down and wrapped tightly in a towel. Exactly one day later, the workpieces can be removed to the underground, cellar or pantry.

It is possible to use pepper in oil (cooked for the winter) only a month after it has been rolled. During this time, the vegetables should be well saturated with the marinade, become soft and very tasty.

Canning and harvesting bell peppers for the winter

We described above how to quickly and easily pickle sweet peppers. But in addition to the presented method, there are many other options for how you can make such an appetizer deliciously.

So, we need:

• sweet peppers of different colors - about 4 kg;
• settled water - 1 glass;
• sugar is not too coarse - 1 cup;
• medium-sized table salt - 4 large spoons;
• table vinegar - ½ cup;
• odorless sunflower oil - 600 ml;
• greens, or rather, dried dill inflorescences - several umbrellas;
• allspice peas - 5 pcs. for each liter can;
• bay leaf - one leaf for each jar;
• fresh large carrots - 3 pcs.

Ingredient processing

Canned bell peppers blanched in oil make an excellent snack for any dinner table. It should be noted that there are many options for its preparation. In this section, we will tell you how you can not only marinate such a product, but also pre-stuff it with vegetables.

To begin with, you should process the bell peppers well. It must be washed, and then cut off the stalk and carefully remove all internal partitions along with the seeds. At the same time, it is highly not recommended to damage the integrity of vegetables.

Sauteed vegetables

Before pickling peppers in oil for the winter, you should fry some of the vegetables separately. To do this, you need to pour a little sunflower oil into a saucepan, and then heat it over high heat. After reducing the temperature, put chopped onions and carrots into the pan. Fry these ingredients, preferably until transparent. At the very end, you can season them with a little salt.

Cooking the marinade

Like any pickled bell pepper recipe, this method of cooking vegetables also requires the use of a fragrant dressing. To create it, you need to take a large saucepan and pour a sufficient amount of settled water into it. Add sugar and salt to the same dish.

Heat treatment of products

After the water in the pan boils, you need to lower all the bell peppers into it. Cook this vegetable over low heat for about 7-12 minutes. Moreover, 2-3 minutes before switching off, it is necessary to pour sunflower oil and table vinegar into the same container.

Stuffing vegetables

After the bell peppers have boiled in the marinade and softened, they should be carefully removed from the pan and placed on a plate. After waiting for the product to cool, it must be immediately stuffed with previously salted vegetables. This procedure is carried out as follows: soft bell pepper must be opened well, and then fried onions and carrots are placed in it, using a small spoon for this.

The processes of forming and rolling blanks

After the marinade is ready and the pepper is stuffed, you can start sterilizing the jars. For such a workpiece, it is recommended to take liter containers. They can be sterilized together with the caps in any way you know.

Having prepared several glass jars, you should distribute bay leaves, black peppercorns and dill umbrellas over them. Further, in the container, you need to tightly lay all the stuffed peppers. In this case, it is necessary to ensure that it remains intact. Finally, pour the boiling marinade over all the ingredients and roll up immediately.

How to store?

Having rolled up the filled jars, it is recommended to turn them upside down and wrap them tightly in an old cotton blanket. In this position, the containers must be kept for two days. Then they should be removed to the pantry, underground, refrigerator or cellar. By the way, some housewives prefer to store such blanks at all at room temperature. It should be noted that there is nothing wrong with that. But after the jar is open, it must be put in the refrigerator and consumed within two weeks, otherwise it will deteriorate.

Pickled peppers with onions

If you want a more flavorful snack, then add onions to it, and not use only one bell pepper. Chunks in vegetable oil for the winter, such ingredients are very tasty. They can be used just like that (along with bread), and added to various main courses.

So, to prepare homemade products, we need:

• sweet pepper of different colors - about 2 kg;
• settled water - 2 glasses;
• medium-sized bitter onions - 7 heads;
• sugar is not too coarse - 3 large spoons (use to taste);
• medium-sized table salt - 2 large spoons (use to taste);
• table vinegar - ½ cup;
• odorless sunflower oil - 500 ml;
• allspice peas - 16 pcs.;
• bay leaf - one leaf for each jar.

Preparing vegetables

Before you start cooking, you should alternately process the bell peppers and bitter onions. The first ingredient must be washed well, and then cut into slices, remove the stalks and all internal elements. If desired, such a product can be chopped into cubes.

As for bitter onions, they must be peeled and then cut into fairly thick half rings or rings.

Heat treatment of components

Before boiling vegetables, you should prepare a fragrant marinade. To do this, you need to mix the settled water in a large saucepan, and then add not too coarse sugar, peppercorns and salt to them.

After the ingredients begin to boil, add chopped bell peppers and onions to them. Cook these components for about 10-13 minutes. After this time, you need to add table vinegar to them and mix well again.

Container preparation

It is recommended to place the finished snack in one liter or 750 g jars. But before you carry out what you have begun, the containers must be well washed and sterilized by steam. To do this, you can use a stove, a microwave oven, a double boiler, and even a multicooker. However, only the first option will work for you to sterilize the caps. They must be placed in a small bowl, covered with water and boiled over medium heat for about ¼ hour.

Forming the workpiece

After sterilizing glass jars, spread bay leaves, bell peppers with onions, cooked in a fragrant marinade over them. Moreover, it is necessary to fill the containers right up to the top. After that, they need to be sealed and turned over.

Having wrapped the blanks in an old cotton blanket or down jacket, they should be kept in this state for about two days. After the specified time has passed, the banks must be removed to the cellar or simply placed in any dark cabinet.

When and with what to use?

Eat a pickled appetizer made with bell peppers and onions, preferably 3-5 weeks after it is rolled up. The specified holding time is necessary so that the vegetables are completely saturated with oil and spices, become as tasty and aromatic as possible.

You can serve such an appetizer to the table along with fresh bread, as well as any first or second hot dish. By the way, some housewives use such a preparation in order to make various goulashes, gravies, stewed vegetables, etc.

Let's sum up

From the presented article, you learned how you can quickly and tasty marinate sweet peppers at home. Which of the described methods is the most delicious is up to you.

It should be noted that for a change, other vegetables can be added to such a snack. For example, chopped carrots, zucchini, eggplants, cucumbers, etc. I also want to say that if it seems to you that the workpieces are too bland, salty or sweet, then the amount of added spices can be increased or decreased, relying only on your taste.

Champion in vitamin C content and a powerful antioxidant - bell peppers. And, if the first quality in blanks for the winter decreases slightly, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet peppers for the winter - a photo recipe for a blank in a sweet filling step by step

Let's prepare pickled peppers in honey for the winter. Yes, do not be surprised, it is in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. And the triple pouring method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp
• Vegetable oil: 1 tsp
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey "Allspice" pepper is ready! Cool the preservation and put it in a cold place. The main ingredient will marinate well and be saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This blank is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer is not only tasty, but also beautiful.

The food distribution is designed for 6 liters:

• sweet pepper (without seeds and stalks) - 6 kg;
• water - 2 l;
• sugar - 600 g;
• vegetable oil - 400 ml;
• table vinegar - 250 ml;
• salt - 5-6 dess. l;
• bay leaves - 5-6 pcs.;
• allspice peas - 15-20 pcs.

In the finished product, the energy value will be 60 kcal per 100 g. So:

1. First, we sterilize the jars. You can do this both in the oven and in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container with soda beforehand, rinse it and pour 1-2 cm of water. We keep it in the microwave until 2 minutes have passed after boiling. We drain the rest of the water, and turn the containers upside down on a clean towel. We boil metal lids separately and dry well.
2. We chop the Bulgarian fruits arbitrarily, but rather coarsely, removing the stalks with seeds and white veins.
3. Now in a large saucepan, mix all the other ingredients (you can add coriander or cloves). Stirring, let it boil.
4. Dip chopped peppers into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount at once is unlikely to fit.
5. We pack the finished pepper into cans, filling them by 3/4, trying not to consume the marinade if not all the raw materials are cooked.
6. Add the remaining brine to the filled containers to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are perfect as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of the harvest in tomato

This appetizer will serve as an excellent addition to both winter and summer rations. The sauce can be made from tomato paste, juice, or fresh tomatoes. For the preparation you need to take:

• red and yellow peppers - 1.4 kg;
• sweet peas - 6-7 pcs.;
• unsalted tomato juice - 700 ml;
• sugar - 40-45 g;
• table vinegar - 2 dess. l .;
• salt - 2 dec. l.

The fruits should be prepared as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip chopped peppers into the resulting sauce, boil for 1-2 minutes and put in jars.
3. Sterilize: half-liter 10 minutes, liter - 15.
4. We roll up the boiled lids.

This appetizer option is good both cold and hot.

Bulgarian pepper for the winter in oil

• strong fruits of medium size - 2 kg;
• water - 2 l;
• oil - 1 tbsp.;
• granulated sugar - 0.5 tbsp.;
• salt - 3 tbsp. l .;
• vinegar essence - 1 tbsp. l .;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• peppercorns.

For whole fruits, it is better to take a 1.5-2 liter jar and prepare it as described above, and chop the peppers with a toothpick in several places. After:

1. In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, take the vegetables out of the pan and put them in a jar with peas, 2-3 chili pieces and garlic slices. You need to fill the container with the top, because soon the contents will settle.
3. Add oil, spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill in the contents of the cans and roll up.
4. Cool it upside down under the covers.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation, you will need ripe fleshy tomatoes and yellow bell peppers. It is impractical to save on the quality of fruits.

For the recipe you need:

• tomatoes - 2 kg;
• sweet pepper - 4 kg;
• garlic - 6 cloves;
• lean oil - 200 ml;
• table vinegar - ¾ st.;
• salt - 3 dec. l .;
• sugar - 5 dess. l.

The weight of the fruit is understood as peeled.

Cooking takes place in stages:

1. Peel the tomatoes and cut them into rather large slices.
2. Free the pepper from the stalks and testes, cut into strips 1 cm wide.
3. We put the vegetables in a bowl, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into plates, simmer the same amount.
5. Pour in vinegar, boil for 2 minutes and place in jars. No sterilization required.

The appetizer turns out to be thick with a velvety taste. It goes well with meat, fish, rice, boiled crumbly potatoes, pasta, or even simply with white bread.

With eggplant

How good it is to open a jar of mixed vegetables in winter! This light dish is appropriate not only in the everyday menu, but also on the festive table.

To prepare it, you need to take:

• bell peppers - 1.4 kg;
• eggplant - 1.4 kg;
• tomatoes - 1.4 kg;
• carrots - 0.7 kg;
• garlic - 4 cloves;
• salt - 40 g;
• sugar 40 g;
• sunflower oil - 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue ones should be taken no more than 15 cm long.

The cooking process is as follows:

1. Cut the eggplants lengthwise into 4 parts and across in pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 pieces.
3. Three carrots on a coarse grater.
4. Remove the skin from the tomatoes and make mashed potatoes in any way.
5. In a deep saucepan or basin, heat the oil and first put the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
6. After 10 minutes, pour out the tomato puree, add spices and simmer for a quarter of an hour.
7. Dip finely chopped hot peppers and garlic cloves into the mixture, reduce the heat.
8. After 5 minutes, remove from the stove.
9. We lay out the hot workpiece in a sterilized container, roll it up, turn it over and leave it until it cools completely.

This version of the preparation is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of salad, zucchini are only suitable for young ones. They should not be cut very finely, otherwise they will turn into porridge. First you should take:

• zucchini - 1.8 kg;
• peppers - 1.8 kg;
• onions - 750 g;
• carrots - 750 g;
• sugar - 180 g;
• salt - 150 g;
• dill - 50 g;
• sunflower oil - 150 ml;
• table vinegar - 150 ml.

Dill can be taken at will - greens, seeds, or a mixture of them. You do not need to peel the zucchini, just cut off the ends.

Cooking consists of the following stages:

1. Cut the pepper into strips, zucchini - 1 x 1 cm cubes, onions - half rings. Three carrots on a coarse grater.
2. My dill, dry it, chop finely.
3. In a large bowl, mix all the vegetables, except the zucchini. Salt and let it brew for 1 hour so that the juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We spread the zucchini there and simmer the same amount.
6. 5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
7. We pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, you will need to put in each jar:

• garlic - 2-4 cloves;
• dill umbrellas - 3 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.;
• sweet peas - 3 pcs.;
• vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (no slide);
• 3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose pepper shades contrasting with cucumbers.

The cooking procedure is simple:

1. All these spicy ingredients are thrown to the bottom of the glass container.
2. We put whole cucumbers and chopped peppers.
3. Pour boiling water into jars and leave for 20 minutes.
4. At this time, we prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the cans into the sink, immediately fill it with brine and leave it for another 20 minutes.
5. We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it in for the last time.
6. Add essence and roll up.
7. Cool it upside down under the covers.

Pickled red-yellow-green "traffic lights" can be used after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers - 1 kg;
• onions - 2-3 pcs.;
• granulated sugar - 3 tbsp. l .;
• tomato juice - 250 g;
• vegetable oil - 50 ml;
• peppercorns - 2 pcs.;
• salt - 1 tbsp. l .;
• bay leaf - 2 pcs.

What do we do:

1. Cut the prepared peppers into wide or thin strips, onions into half rings.
2. Mix the rest of the ingredients in a metal bowl.
3. We put vegetables there and cook for 15 minutes.
4. In a hot state, lay out in a glass container and roll up.
5. We store it strictly in a cool place.

With garlic

Delicious and aromatic pickled sweet bell peppers are an excellent choice for winter preparations. Try with oil, garlic, spices.

Today I propose to make delicious pickled Bulgarian pepper with instant pieces.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no unnecessary ingredients and is pickled without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but little time, then I suggest trying to roll up sweet bell peppers in the marinade for the winter. A simple, step-by-step recipe with a photo is at your service. Let's try to prepare pickled peppers for the winter ?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 glass;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

You can, of course, not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close this way and that way, and then decide how it is more convenient for you.

Now we take a larger pan, pour water into it. Everything for the marinade must be added to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaves, peppercorns.

While the marinade is boiling, you need to think about sterilizing the cans.

If there are not many of them, then I usually carry out their processing in the microwave. As for me, it is quick and convenient, no unnecessary pots or teapots. Just pour about halfway into a clean can of water and microwave for 10 minutes at maximum power.

The marinade is boiling. We take about ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.

Put the processed peppers tightly into a jar and pour marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until they cool. Store such a workpiece in a cool place.

Recipe 2: pickled bell peppers for the winter

A very good recipe! In winter, delicious pickled bell peppers will become both an appetizer and a component of vegetable or meat stews, and a side dish for meat or fish. In a word, there would be pepper - but there will be a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. tablespoons of salt
• 1 cup quality vegetable oil
• 1 cup 3% table vinegar (or 1/3 cup 9%)
• 1-1.2 l of water
• 3-4 peas of allspice
• 4-5 peas of black pepper
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

Thoroughly rinse the sweet peppers - it is better to take red and orange or yellow ones for pickling - divide each in half, freeing it from the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just into strips.

We arm ourselves with a slotted spoon, dip the slices of pepper into the boiling marinade in portions, blanch (cook) for 1-2 minutes and lay - tight! - directly to banks. We cover the jar with a lid after each portion and, of course, when it is full.

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaves and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Turn over - and let it cool. Sweet peppers prepared in this way are stored for a long time. 3 kg of sweet peppers is about 3 liter cans or 4 cans of 750-800 ml each.

Recipe 3: how to pickle bell peppers for the winter (with photo)

Pickled bell peppers for the winter are a very light and tasty vegetable snack that can easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such a pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy, in addition to such a pepper, even the driest meat will turn out to be incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can be easily served even to a festive table.

To make the appetizer we offer brighter and more colorful, we recommend pickling sweet peppers of several colors at once. Even if you use only red and green peppers, the blank will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper as well!

Using this simple recipe with step-by-step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these blanks for the winter without sterilization, which often takes a lot of time!

So let's get down to cooking!

• sweet bell pepper - 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% - 80 ml
• sugar - 80 gr
• honey - 1 tablespoon with a slide
• salt - ½ tablespoon
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality bell peppers. Advice! To make a peppery snack not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation at once.

Prepare all the spices, as well as water, vinegar, oil, and honey. Note! In this case, it is advisable to use honey only from bees, since it is such honey that has really useful medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can make a delicious marinade from them. Do not forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped bell pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that the marinade is not enough for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

It is not necessary to boil the pepper until softened, even after boiling it should remain dense and elastic. Spread the semi-finished pepper in sterile jars, then fill it with hot marinade. Close the filled jars with lids and place them upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

Delicious pickled bell peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: sweet pickled peppers with butter and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any dinner in winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious pickled piece as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation, we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist when the workpiece smells just magical, and the coloring of the pepper pleases the eyes. I love bell peppers not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I come home I can roll them up in jars.

• 1 kg of sweet bell pepper,
• 1 bunch of dill
• 2 heads of garlic,
• 150 grams of vegetable oil
• 50 grams of granulated sugar,
• 150 grams of vinegar
• 1 tables. l. salt.

My bell peppers, I clean them so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into wedges.

I boil water and put sweet pepper in boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. This will soften the pepper and make it easier to put in canning jars.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh greens go well with peppers.

Put some of the pepper in a jar so that all the colors alternate.

Also, put garlic and dill between the peppers. You will learn, so to speak, a colored and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour the hot marinade over the bell peppers in the jars. So we blanched the pepper, then there is no need to sterilize the workpiece additionally.

Roll up immediately and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to a simple recipe, will be the best snack on your family menu. Curled up in slices, it retains its shape and at the same time it is quite soft. The spicy twist looks very appetizing due to the fact that the colors remain bright and saturated. This preservation is not only a full-fledged snack, but can also be used as an additive in borscht or vegetable stews, and a few slices placed on a pizza layer will give it an original taste.

• 5 kg of sweet peppers
• 3 heads of garlic,
• 1 tbsp. vinegar
• 2 tbsp. vegetable oil,
• 1 tbsp. granulated sugar
• 1 tbsp. water,
• 3 tbsp salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and immediately with a core. But, in order to completely clean out the adhered seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

We peel the garlic from the husk. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then we take out the vegetables and leave to cool on a plate.

In an enamel bowl, mix all the other ingredients, except for the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with slices of vegetables, making sure that peppers of different colors fall into one jar.

Fill with still hot marinade, slightly twisting the jar so that the liquid gets into all the gaps. Roll the bell peppers in oil with garlic for the winter with a key or screw them with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: Hot marinade can crack the glass. To prevent this from happening, between the table and the bottom of the jar, we push the knife blade.

Bon Appetit.

Recipe 6: sweet pepper marinated with honey (step by step)

When it comes to bell peppers, I can't resist it. I eat it fresh and canned. Preserving this vegetable is a grateful business; in the preparations, it reveals its aroma even more. Sweet peppers marinated with honey for the winter is one of my favorite recipes.

If not everyone can buy fresh peppers in winter because of the high price, then stocking up seasonally canned peppers is affordable for everyone. True, you will have to make some efforts, but how tasty such a colorful bright workpiece is!

I take sweet peppers in different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.

• bell pepper - 500 g
• honey (herbs) - 100 g
• sunflower oil - 100 g
• table vinegar 9% - 50 g
• coarse table salt - 20 g
• granulated sugar - 10 g
• water - 700 g.

I cut the pepper into halves and quarters so that it is convenient to put in jars.

I cook the marinade from water with the addition of salt, granulated sugar. After boiling, I keep it on low heat for no more than 3-4 minutes.

Then I pour the sunflower oil into the marinade.

I put pepper slices and start blanching. It lasts 5-7 minutes. The peppers are softer on the top, while the inside is still crispy and juicy.

I take the pieces of vegetable out of the marinade and carefully transfer them to glass, sterilized jars.

I use the remaining liquid to pour the pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar last.

I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.

I close the finished workpiece tightly with lids.

I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment, I open and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell peppers make a great appetizer or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and invite all your relatives to the table. However, in addition to color and aroma, the bell pepper snack also has an unforgettable sweet taste that fragrant honey gives it. That is why pickled bell peppers with instant honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp salt
• 2 tsp honey
• 1 tsp 9% vinegar
• 1 -1.5 tbsp. l. vegetable oil
• greens to taste

Peel the bell pepper by cutting off the cap with a tail and cutting out the seeds inside the pepper. Let's wash it in water. Slice each peeled peppers into wide strips and place them in a bowl. By the way, for pickling, be sure to choose the fleshy varieties of this vegetable - they are more fragrant.

Transfer the pepper slices to a saucepan or saucepan and cover with hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

At this time, we will prepare the honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Rub thoroughly so that the honey is completely dissolved in the dressing.

Remove the boiled pepper strips with a slotted spoon from the pan and transfer to a container. Add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the pepper slicing to absorb the honey aroma and envelop itself in the dressing.

Serve the pickled bell peppers with instant honey immediately while still warm. But even in cold form, such a snack is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Recipe 8: pickled sweet bell peppers

• Bulgarian pepper - 2 kilograms
• Sugar - 100 grams
• Salt - 1.5 tablespoons
• Vegetable oil - 100 grams
• Vinegar 9% - 100 grams
• Water - 1 liter
• Hot pepper (optional) - 2 pieces

Wash two kilograms of bell pepper, remove the stalks and seeds and cut each pepper into 4-6 parts.

Pour 1 liter of water into a saucepan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. We put half of the prepared pepper. Add 1-2 hot peppers if desired. Bring to a boil and cook for 3-5 minutes.

Transfer the marinade pepper to a 3 liter jar. Put the remaining pepper in the marinade, cook also for 3-5 minutes, add to the jar.

Fill with the remaining marinade, let cool and put in the refrigerator. After 2-3 days, ready-made pickled peppers can be served with fresh bread, as an appetizer for meat or fish.