Bell pepper seasoning with spices Ingredients: 1 kg of bell pepper, 100 g of onion, 5-6 cloves of garlic, 50 g of parsley root, 50 g of parsley, 50 g of sugar, 60 g of salt. Peel the seeds, wash and pass through a meat grinder along with peeled onions, garlic and

Simple bell pepper seasoning Ingredients: 1 kg bell pepper, 200 g salt. Peel and wash the bell pepper. Pass through a meat grinder and mix with salt. Lay, tamping tightly, in a jar, close with a nylon lid and put in a cold place on

Hot pepper seasoning Ingredients 5 paprika pods, 5 pods of hot red pepper, 5 cloves of garlic, salt Method of preparation Remove seeds from bell and hot peppers, wash the pulp and pass through

Bell pepper seasoning with spices Ingredients 1 kg of bell pepper, 100 g of onion, 5-6 cloves of garlic, 50 g of parsley root, 50 g of parsley, 50 g of sugar, 60 g of salt. Method of preparation Peel the seeds, wash and mince together with purified

Bell pepper seasoning with spices Ingredients 1 kg of bell pepper, 100 g of onion, 5-6 cloves of garlic, 50 g of parsley root, 50 g of parsley, 50 g of sugar, 60 g of salt. Cooking method Pepper to remove seeds, wash and mince

Simple bell pepper seasoning Ingredients 1 kg bell pepper, 200 g salt. Method of preparation Peel and wash bell peppers. Pass through a meat grinder and mix with salt. Lay, tamping tightly, in a jar, close

Hot pepper seasoning Ingredients 5 sweet peppers, 5 hot red peppers, 5 cloves of garlic, salt. Method of preparation Remove seeds from sweet and hot peppers, wash the pulp and mince together with the peeled garlic cloves. The resulting mass

Tomato and sweet pepper seasoning Ingredients 1 kg of tomatoes, 500 g of sweet red pepper, 200 g of onions, 200 ml of wine vinegar, 200 g of sugar, 10 g of black pepper, 6 g of red ground pepper, 20 g of mustard (dry), 20 g salt, ground cloves on the tip

Pepper fruits have 2-8% sugars, about 1.5% - proteins, fiber, minerals, 125-300 mg of vitamin C and about 14 mg - carotene (per 100 g of raw weight), vitamins B1, B2. Pungent fruits contain the alkaloid capsaicin, which gives them a bitter taste. Hot peppers are used as a condiment. Slightly overripe fruits of light green, dark green and yellowish color are best used for stuffing, and brighter colors for pickling. Pepper is very valuable because, when canning and salting, the preservation of vitamins in it remains within 50-80 percent over a long period of storage.

Compared to other vegetables, its importance as a food product increases in winter and early spring, when the lack of vitamins is especially felt.

(1st METHOD)

Dip the pods of red sweet pepper in a boiling marinade for 1-2 minutes. Put the cooled peppers in dense rows in jars, shifting each row with garlic and coarsely chopped celery and parsley.

Put a load on top and pour the marinade in which the pepper was cooked.

After a while, when the marinade is absorbed into the pepper pods, seal the jars with a seaming machine and put in a cold place.

For the marinade: for 4 liters of water - 2 liters of vinegar, 1/4 liter of sunflower oil, about 500 g of salt, 2-3 bay leaves, 5 grains of black and allspice, a few pieces of cloves.

PEPPER MARINATED WITH STRIP

(2nd METHOD)

Wash and dry the pepper. The tails can be cut off and the seeds removed, or you can leave them alone - whole peppers will be more beautiful. Cook in boiling brine for about 5 minutes, until soft and discolored. Take it out with a slotted spoon and immediately put it tightly in prepared jars, preferably liter ones.

Pouring pepper with brine is not required - the fruits will adhere tightly to each other.

Seal cans hot.

For brine: for 3 liters of water - 0.5 liters of 9 percent vinegar (you can take the same amount of tomato juice instead), 0.5 liters of vegetable oil, a glass of coarse salt, an incomplete glass of granulated sugar.

PEPPER MARINATED

Red, yellow, green peppers (it is better to take an equal amount of each type), wash, peel, cut into strips 1 cm wide. Prepare the marinade with the addition of sugar, salt, sunflower oil, bring to a boil, add table vinegar.

Dip the chopped peppers in the marinade, cook over low heat for 5 minutes.

Remove from heat, place in sterilized jars and roll up immediately.

For the marinade (for 3 kg of peeled pepper) - 1 liter of water, 2 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of salt, 1 glass of sunflower oil, 180 g of table vinegar.

PEPPER MARINATED WITH APPLES

Wash the pepper, remove the seeds, cut into 4 parts. Cut the apples into 4 pieces and remove the core. Prepare a brine from water, sugar and vinegar. In boiling brine, alternately blanch peppers and apples and put in sterilized liter jars, pour boiling brine and immediately roll up.

Canned food looks more appetizing if the peppers are of different ripeness.

For 6 cans of salad - 3 kg of sweet pepper, 3 kg of apples (better than Antonovka), 4 liters of water, 800 g of sugar, 300 g of table vinegar.

SWEET PEPPER STUFFED IN MARINADE

Peel pods of red or green bell peppers from stems and seeds, wash, lightly salt the inside and place on the table with the holes down. So they have to stand the night. Minced meat must also be prepared in advance: chop cabbage, carrots, celery, parsley root, salt everything.

The next day, stuff the pods with this mixture, covering the hole of each pod with a carrot circle. Wrap each pod in celery leaves and place in the jar with the holes facing up, place the blackcurrant or cherry leaves on top and cover with the marinade.

In the first few days, the filling should be slightly shaken, then the jars should be closed with cellophane dipped in alcohol or vodka. Keep in a cool place.

For the marinade: for 6 liters of water, 2 liters of vinegar, 500 g of salt, a few bay leaves and black peppercorns.

SPECIAL PEPPER

Wash the pepper, make three cuts along it, blanch for 3-5 minutes in a solution with the addition of apple cider vinegar, vegetable oil, salt and honey. The solution should completely cover the pepper.

Transfer the pepper to a three-liter jar, pour the solution in which it was blanched, and roll up.

1 glass of water, 1 glass of apple cider vinegar, 1 glass of vegetable oil, 1 glass of honey, salt to taste.

PEPPER WITH ZOOBIES AND APPLES

Prepare the peppers by slicing them into 1 cm wide rings. Wash the apples, core them, cut into slices. Cut young zucchini or squash into slices. Blanch the cooked food for 3-5 minutes in a solution with the addition of apple cider vinegar or juice, salt and honey.

Put everything in a three-liter jar.

Bring the solution to a boil again and pour it over a jar, immediately roll up.

1 glass of water, 1 glass of apple cider vinegar or juice, 1 glass of honey, 30 g of salt per liter of solution.

PEPPER WITH VEGETABLES

Wash sweet red or green peppers with dense fleshy pulp, young cucumbers, firm, flat, small red tomatoes, young zucchini and squash with coarse skin. Put herbs - parsley, celery, dill and spices at the bottom of a three-liter jar.

Pierce the tomatoes with a match so that they do not burst during sterilization. Zucchini and squash blanch in boiling water for 3-5 minutes and then chill in cold water. Now put all this in the jar.

Put cucumbers vertically, put tomatoes, squash and peppers on them, placing parsley, celery, dill umbrellas between them.

Pour into a jar, boiled for 2-3 minutes and cooled to 60 ° C, pouring, without topping up to the very top, 3-4 cm, cover with a boiled tin lid, put in a saucepan with hot water, heat to 85 ° C and soak 22-25 minutes.

Then seal the jar hermetically and cool it in cold water.

If you use glass lids, you need to immediately seal the jar and pasteurize by immersing the jar with the lid in hot water.

For filling: 1.3 liters of water, 4 tbsp. tablespoons (90 g) granulated sugar, 2 tbsp. tablespoons of salt, 1.5 tsp (12 g) of citric acid.

PEPPER IN TOMATO JUICE

Wash the pepper, remove the seeds and membranes, blanch in boiling water for 3-5 minutes, then keep in cold water for 1-2 minutes. After that, put the fruits vertically in liter jars. You can cut the peppers.

Fill the jars with pre-boiled marinade.

Warm the cans in low-boiling water for 8-10 minutes, roll up and cool.

For 1 liter of tomato juice - 1 tbsp. spoon of salt, 2 tbsp. tablespoons of apple cider vinegar (or half a teaspoon of citric acid).

PEPPER PUREE

Mashed potatoes are best made from peppers harvested at the stage of physiological maturity (red or orange). Wash the fruits in cold water, remove the stalks, testes and rinse well again in water.

Blanch for 5-8 minutes in boiling water, then place the pods on a sieve to drain the water and then mince or rub through a sieve. Heat the resulting puree to a boil, boil for no more than 5 minutes, stirring all the time, and immediately pack it into prepared hot glass jars.

Sterilize half-liter jars in boiling water for 1 hour.

Puree is used to fortify food in winter. It is added to the first and second courses.

CAVIAR FROM SWEET PEPPER

Wash the pepper, dry it, rub with vegetable oil and bake in the oven until softened. Peel it hot and cut out the seeds. If the fruits are burnt, rinse them first with hot water, then peel.

Pass the peeled pepper through a meat grinder with large holes. Peel the carrots and parsley, cut into strips and simmer in vegetable oil until half cooked. Peel the onion and cut into rings, fry in vegetable oil until golden brown. Finely chop the greens. Pass the tomatoes through a meat grinder and boil to half the original volume.

Put pre-prepared vegetables into the tomato mass, add salt, ground pepper, vinegar and cook over low heat with stirring for another 10 minutes.

Transfer the hot mass to jars and sterilize half-liter jars in boiling water - 70 minutes, liter - 80.

5 kg of sweet pepper, 300 g of carrots, 400 g of onions, 200 g of tomatoes, 30 g of parsley roots, 2 cups of vegetable oil, 50 g of salt, 2 tbsp. tablespoons of vinegar, 5 g of black and allspice.

LUTENITSA

Thoroughly wash the fleshy pods of sweet red pepper and a few pods of small-fruited bitter peppers, peel the stalks and seeds, add a little water, add a few ripe tomatoes and cook until cooked. Rub the prepared pepper through a sieve, put the resulting gruel on the fire, cook until it thickens. At the end of cooking, add sunflower oil, salt and sugar to taste, garlic and herbs, cut into small pieces.

Transfer the hot lutenitsa to liter jars, sterilize for 45-50 minutes and cork, store in a cool place. When serving, add crushed onion or garlic and walnut kernels mixed with a small amount of sunflower oil and vinegar to these canned vegetables.

If the lutenitsa turns out to be too spicy, it can be mixed with boiled crushed potatoes when serving.

For 5 kg of pepper - 2-3 pods of small-fruited hot pepper, 7-8 ripe tomatoes, 10-15 g of garlic, 20 g of celery, sugar, salt to taste, 200 g of sunflower oil.

PEPPER SALAD

Wash the pepper, cut out the seeds, wash again, put it in boiling water for 2-3 minutes and immediately cool it in cold. Cut the pepper into strips no more than 5 mm wide and place tightly in jars along the hangers.

Pour with boiling pouring and sterilize in boiling water half-liter cans - 12-15 minutes, two- and three-liter - 30-35 minutes.

For filling: for 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid.

PAPRIKASH

Wash the pepper, cut out the seeds, wash again and cut into three 3-4 cm pieces. For 3-4 minutes, put in boiling water and immediately cool in cold. Wash small-fruited tomatoes and put in layers together with pepper in jars. Put chopped greens on the bottom.

If there are no small tomatoes, you can take large ones and cut them into slices, put them on the bottom and on top of the pepper, pour boiling tomato juice with salt and sterilize liter jars in boiling water for about an hour.

4.5 kg of sweet peppers, 1.5 kg of tomatoes, 25-30 g of parsley; for pouring - for 1 liter of tomato juice 20 g of salt.

THREE-COLORED PICKLED PICKLES

This original and very beautiful pickle is prepared from green and red bell peppers and cauliflower in equal quantities. Divide the cabbage into inflorescences, and peel the peppers from seeds and cut into thin strips. At the bottom of the jar or pan, put first red and then green pepper, then cauliflower and alternate until the dishes are filled to the top.

For flavor, you can put parsley between strips of green pepper.

Vegetables need to be pressed down and covered with cooled brine. Store in a cool place.

For brine: 0.5 l of water, 0.5 l of vinegar (preferably wine or apple cider) and 80 g of salt.

STUFFED PEPPER

Wash large fruits of sweet pepper, cut out seeds, wash again. Cut the minced onion into rings and fry in vegetable oil until golden brown. Peel the roots and cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a coarse sieve or colander (remove the skin). Bring the tomato mass to a boil, cook for 15 minutes, add salt, sugar, vinegar, allspice and cook for another 10 minutes. Chop the parsley. Boil vegetable oil for several minutes, cool to 70 ° C and pour into prepared jars at the rate of two tablespoons per liter jar.

Mix the vegetables prepared for minced meat, sprinkle with salt and fill the prepared pepper with this mass. Place the stuffed peppers in jars of butter and pour over the hot tomato mass with spices.

Sterilize half-liter cans in boiling water - 55 minutes, liter cans - 65 minutes.

1 kg of pepper, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley roots, 10 g of parsley, 1 cup of vegetable oil, 20-25 g of salt, 40-50 g of sugar, 1-2 tbsp. tablespoons of vinegar, 5-6 peas of allspice.

PEPPER STUFFED WITH CABBAGE

Sweet peppers of any type and color, but be sure to wash the mature ones, remove the stalks and seeds. Blanch in hot water for 2-3 minutes, cool in cold, pat dry. Chop ripe dense white cabbage of autumn or winter varieties. Peel the carrots, wash and cut with a knife in the form of noodles or grate on a coarse grater. Place the shredded cabbage and carrots in an enamel bowl, grind with salt and leave for 3-5 hours.

Fill the pepper with the vegetable mixture and place in jars. Add vinegar to the released juice and pour pepper over it. Cover the jars with lids and place them in a saucepan with a water temperature of at least 40 ° C.

Sterilize half-liter jars in boiling water for 35-40 minutes, liter jars for 45-50 minutes, immediately seal.

For minced meat - 900 g of cabbage, 100 g of carrots, 1-1.5 tsp of salt;

for 1 half-liter jar - 175 g of pepper, 175 g of minced meat, 150 g of filling, 1.5 teaspoons of 6 percent vinegar.

PEPPER STUFFED WITH RICE AND MEAT

The composition of canned food includes: sweet pepper, onion, rice, meat, butter, parsley, tomatoes, salt, sugar, ground hot pepper and bay leaf.

Rinse fresh young small green peppers, drain off the water, cut off the stalks and testes, blanch in boiling water for 2 minutes and cool in the air. Wash the rice, let it drain, pour into a saucepan, add 2 cups of water and cook over low heat until half cooked. After cooking, rinse the rice with cold water. Remove the cover leaves from the onion, cut into slices and fry in butter until golden brown. Rinse the parsley in running water, dry and cut into 0.5 cm pieces. Wash the medium fat pork, drain with water, cut into pieces, mince.

Stir fried onions, rice, parsley, meat, add salt, ground pepper and mix thoroughly. Stuff the prepared peppers with the resulting mass and put in 2-4 pieces, depending on the size, in 0.5 liter jars.

Ripe, red tomatoes, peel off the stalks, rinse, drain off the water, grate on a coarse grater and remove the skin. Pour the grated tomatoes into an enamel pan, put on fire and boil for 15 minutes, then add salt, sugar and boil for another 10 minutes.

Pour jars filled with stuffed peppers with the resulting tomato sauce, 2 cm below the top of the neck. Cover the jars with prepared lids, place in a saucepan with water heated to 70 ° C and sterilize at a temperature of 105-106 ° C. For this purpose, add 350 g of salt per 1 liter of water to the sterilization pan. The pot must be covered with a lid during sterilization. Warm up the jars for 30 minutes at low boiling water, seal them immediately, check the quality of the closure and sterilize using clips in the same salted water.

On the first day, sterilization lasts 90 minutes. After that, the jars remain in a saucepan with hot water and gradually cool down. After 24 hours, this operation must be repeated (in the same salted water), after another 24 hours, carry out a third time. Leave the sterilized jars in a saucepan for cooling, then remove the clamps from them and check the quality of the closure.

Before storing, the jars should be kept at room temperature for 15 days, and after checking the condition of the lids, take them to the basement or to a cold cellar.

For minced meat - 100 g of onions (2 medium heads), 180 g of rice, 300 g of meat, 100 g of butter, parsley, 1 tbsp. a spoonful of salt, 0.5 tsp of ground hot pepper, bay leaf;

for tomato filling - 800 g of tomatoes, 2 teaspoons of salt, 1.5-2 tbsp. tablespoons of sugar.

LECHO

Wash mature fleshy peppers, cut off the ends, remove seeds. Cut the pepper into strips 5-8 mm wide, you can cut it into pieces. Cut the tomatoes into slices 3-4 mm thick. Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel pan, add 2-3 tablespoons of water and simmer under a lid for 10 minutes.

Fill the jars with the vegetable mass tightly, without air voids, so that the vegetables are covered with juice on top.

Sterilize liter jars in boiling water for 45 minutes, three-liter jars - 60 minutes.

2.6 kg of sweet peppers, 2 kg of tomatoes, 500 g of onions, 30-40 g of salt, a pinch of ground black pepper, 5-6 tbsp. spoons of water.

VEGETABLE SALAD WITH PEPPER

Fresh round peppers (cambi) - green or red - wash, peel and chop into strips up to 1.5 cm wide, add finely chopped tomatoes, harvested not overripe, carrots finely chopped into strips 2-3 mm wide and 1 cm long, and onions, cut into thin half rings. Stir the mixture, salt to taste, add parsley, vinegar and vegetable oil.

The vegetable mixture will produce juice that can be used to pour the mixture into the jars.

Put allspice and bay leaves on the bottom of the jar. Banks are sterilized and rolled up.

Combi peppers - 2 kg, tomatoes - 4 kg, carrots - 1 kg, onions - 1 kg.

BAKED PEPPER WITH CHEESE

Bake a good fleshy red pepper, then peel and chop. Add chopped cow cheese and vegetable oil to the resulting puree.

Mix the mixture well, you can use a mixer, put in small jars (350 ml), sterilize for 20 minutes, roll up.

5 kg of pepper, 500 g of feta cheese, 300 ml of vegetable oil.

PEPPER SAUCE

Rinse the green peppers, chop with a knife, put in a saucepan, cover with whey and cook over low heat for about an hour, then put in jars and cork tightly. Peppers prepared in this way can be stored for 6 months.

Pepper sauce is served with sour cream as a hot seasoning for meat dishes.

For 1 kg of pepper - 2 liters of milk whey.

PEPPER SPICE

Wash sweet peppers in cold water, remove seeds and mince together with onions, garlic, parsley root and parsley. Add sugar and salt to taste.

You can add a little apple cider vinegar or tomato juice, as well as ground bitter pepper, put in jars, close the lids and store in a cool place.

Banks can be sterilized.

For 2 kg of peeled peppers - 150 g of onion, 100 g of garlic, some roots and parsley.

SWEET PEPPER SPICE WITH TOMATOES

Wash the pepper pods, remove the stalk and seeds, chop finely. Cut the tomatoes slightly crosswise, scald, peel, chop coarsely. Put chopped peppers, tomatoes and onions in a large saucepan, add vinegar and simmer over low heat, without a lid, until almost no liquid remains. Add sugar and spices and cook for another 10 minutes over high heat, stirring all the time until the sugar dissolves.

Put hot seasoning in jars and roll up.

This seasoning is good for main courses.

2 pods of red bell pepper, 2-3 tomatoes, 3 onions, 0.5 cups of wine vinegar, 1 cup of sugar, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of dry mustard, 1/4 teaspoon ground red pepper, ground cloves - on the tip of a knife.

PEPPER WITH TOMATO SAUCE AND VEGETABLES FOR SEASONING

Prepare tomato juice from well-ripened tomatoes and simmer in a large saucepan for 30 minutes. At this time, wash and clean the peppers from the stalks and seeds, chop into strips 1 cm wide, dip in boiling tomato juice along with grated carrots, celery roots, peeled garlic cloves, finely chopped dill and parsley, sugar, vegetable oil, vinegar and salt ... The seasoning vegetables should simmer with tomato juice for 10 minutes. Then pour them boiling into well washed and dried jars, which are filled to the top. Immediately seal the jars hermetically and keep turned upside down until they cool completely.

You can cover the jars with a napkin or towel.

Serve as a side dish to baked or fried meat, as well as a separate dish or as an addition to other dishes.

3 kg of chopped peppers, 6 l of tomato juice, 600 g of grated carrots, 100 g of grated celery roots, two dozen cloves of garlic, a bunch of dill and parsley, 400 ml of vegetable oil, 100 g of sugar, 100 g of salt (to taste), 100 ml vinegar.

SPICY PEPPER SPICE

Rinse the bell pepper, peel it and stuff it with peeled garlic cloves, mince it. This is done so that the inner walls of the pepper absorb the essential oils of the garlic.

Red hot peppers without a stalk and ripe tomatoes also mince, salt, mix thoroughly, add vegetable oil, crushed walnuts if desired; store in glass jars with a tightly closed lid.

For 500 g of sweet pepper - 200 g of red bitter, 300 g of garlic, 500 g of tomatoes, 50 g of hops-suneli, 150 g of salt, 50 g of vegetable oil.

APPETITE WITH SPICY PEPPER

Wash the pods of sweet hot pepper, cut off the ponytails (1 cm from the base) and bake lightly over high heat, not until soft. Prepare juice from well-ripened, peeled tomatoes, bring it to a boil, let it boil for 20 minutes, add salt, sugar, vegetable oil. Dip baked peppers into this marinade and let it boil for 5-6 minutes.

Pour the finished mixture into 800 ml or liter jars, previously wrapped in paper, fill to the top, quickly seal hermetically, turn the lids upside down and keep it cool until it cools completely.

3 kg of hot pepper, 5 kg of tomatoes, 200 g of salt, 250 g of sugar, 500 ml of vegetable oil.

ROUND PEPPER (CAMBI) WITH VINEGAR AND HONEY

Wash the round red cambi pepper, cut off the stalks 1 cm from the base and pierce in several places near the seed, put in a jar, alternating with cauliflower rosettes, sprinkle with black peppercorns, horseradish pieces, put currant and grape leaves, pour vinegar in which pre-dissolve salt and honey.

Do not boil this mixture, but you need to take enough vinegar to cover the fruits.

Press the cambi on top with a wooden circle, close the jar tightly and put it in a cool place.

3 kg of cambi pepper, 250 g of salt, 250 g of honey.

SALT PEPPER

Salt should be fresh, without damage, fruits of green and red fleshy varieties of sweet peppers. First, remove the stalks and seeds, wash the pods, immerse in boiling water for 1-2 minutes and immediately cool in cold water. Place in a barrel or tub. Put a little dill every two or three rows, sprinkle each row with salt.

After 10-12 hours, the pepper will soften and give juice. Then you need to cover it with a wooden circle and put the load.

When salting in a small container - 1 kg of cargo per 10 kg of pepper, when salting in a large container - 0.5 kg of cargo per 10 kg of pepper.

Store in a cool place.

Salt consumption is 2-3 percent by weight of pepper.

SALT PEPPER

(BULGARIAN METHOD)

For pickling, select medium-sized pods, wash, dry. Cut off the stalks together with the testes, remove individual seeds that may remain inside the fruit. After cleaning, sprinkle each pod thickly with salt and put several pieces one into the other.

Place in a small barrel, cover with a wooden circle with oppression and stand for one day at room temperature, then take out to a cold place. Brine can be added if necessary.

Soak peppers in water before eating.

DRIED BITTER PEPPER

Red peppers can be dried whole. To do this, spread it out for several days to dry.

Then tie up by the stalks so that the fruits do not touch each other, hang "garlands" to dry in a well-ventilated sunny place.

Pepper to clear of seeds, cut into slices (can be cut into halves, ribbons, circles, it will be especially beautiful if peppers of different colors - red, yellow, green), put in heated clean jars, fill with chopped garlic or large chives, cut in half (300 d), add scalded sprigs of young dill, parsley, cilantro, pour boiling marinade, pasteurize for 15 minutes. Marinade: 2 cups 6% vinegar, 1 cup vegetable oil, 15 allspice peas, 10 bay leaves, salt to taste. From 5 kg of pepper, 5 800 gram cans are obtained.

Sweet pickled peppers recipe

• 5 kg of pepper
• 2 glasses of water
• 2 cups apple cider vinegar or table vinegar
• 1 cup of sugar
• 1 cup vegetable oil
• 15 bay leaves,
• a little cinnamon, 2-3 cloves,
• 2 tablespoons of salt (no top)
• 300 g of garlic.

Peel and blanch the peppers for four minutes. Place tightly in jars, cover with chopped garlic, young dill, leaves or seeds of young cilantro. Pour in hot marinade, pasteurize for 5-7 minutes, roll up. This makes five 800 gram cans.

Canned fried peppers

Fry peeled peppers from seeds, fill with fried carrots, parsley, celery (you can put mushrooms and garlic), put in jars, which are sterilized in a water bath, twist.

Stuffed Peppers Recipe

Preparation of the filling: 2 kg of peeled carrots, 1 kg of onions, 0.5 kg of fresh cabbage, finely chop, fry separately in vegetable oil, mix, salt, pepper, leave overnight in an enamel dish, slightly tilting it to glass excess oil.

Peel the peppers, blanch in steep salted boiling water for 1 minute, remove, cool, stuff with the filling. Put a few peas of black allspice at the bottom of a liter jar, then put the stuffed pepper. Pour boiled and cooled salted tomato juice, sterilize the jars for 15 minutes and twist.

A simple recipe for adjika

• 30-40 pcs. red hot pepper,
• 4-5 bell peppers
• 500 g garlic
• 0.5 cups coriander seeds
• 1 kg of shelled walnuts,
• 100 g parsley
• 1/3 cup of hops-suneli,
• salt to taste.

Pass everything through a meat grinder, mix, arrange in jars. Keeps perfectly.

Hot pepper and tomato seasoning

• 800 g sweet pepper,
• 200 g tomato,
• 200 g hot pepper,
• 100 g of sunflower oil
• 1 teaspoon sugar
• 0.5 teaspoon of salt.

Peel the fruits of the pepper, cut into slices. Add red tomatoes and hot peppers, minced and boiled until thick, add sunflower oil, sugar, salt, chopped garlic, parsley. Simmer slowly. fire with the lid open until tender. Pour into jars, pasteurize for 10 minutes. The way out is two half-liter cans.

Peppercorn (hot seasoning)

• bell peppers (3 pcs.),
• bitter pepper (2 pcs.),
• onions (3 heads),
• garlic (1 head),
• parsley root (3 pcs.)

Skip everything in a meat grinder, add tomato puree (1 tablespoon), sunflower oil (1 tablespoon), salt to taste, mix everything. We will get a very tasty spicy seasoning for main courses and sandwiches.

Pickled peppers

Blanch peeled peppers for 3-4 minutes in boiling water, place tightly in jars, add garlic, dill leaves and cilantro seeds. Prepare a marinade for 5 kg of pepper: 2 tablespoons of table vinegar, 1 glass of sugar, 2 glasses of water, 1 glass of sunflower oil, 15 pcs. bay leaf, cinnamon, cloves, salt - 2 tablespoons (no slide). Fill the pepper with hot marinade, pasteurize for 7-10 minutes, roll up the lids, wrap until it cools completely. Store cold.

Hot red pepper

Take the same amount of garlic and the same amount of strong ripe tomatoes per kilogram of pods, pass it through a meat grinder with a fine grate (turn the pepper last), mix, salt, pour in an incomplete glass of apple cider vinegar and let it brew for 12 hours. Then put the ground mass in jars, and the resulting garlic-pepper-tomato sauce - in bottles. Seal both well, you do not need to sterilize. Store in a cool place.

Roasted bulgarian pepper

Bell pepper, parsley, garlic, hot pepper, sunflower oil.

For the marinade: 1 cup water, 1/2 cup vinegar, 1/2 cup sugar, salt to taste.

Chop the pepper in several places with a fork, fry in sunflower oil. Finely chop parsley, garlic, hot pepper. Put the pepper in jars, sprinkle with spices and pour over the marinade. After the pepper has absorbed the marinade, add more marinade and roll up the jars.

Stuffed pepper (recipe 1)

• 3 kg sweet pepper,
• 2 kg of tomatoes,
• 750 g onions,
• 1 kg of carrots,
• 3 tbsp. tablespoons of vegetable oil
• 60-100 g of salt,
• 100-150 g sugar
• 2-3 st. spoons of 9% vinegar,
• allspice, dill, parsley.

Pepper to remove seeds and wash. Cut the onion into rings and fry in vegetable oil. Cut the carrots into strips and simmer in oil. Scald the tomatoes with boiling water, cool, peel and cut into slices, then put them in a saucepan and cook for 15 minutes, add salt, sugar, vinegar, allspice, chopped herbs, vegetable oil. Mix onions and carrots, stuff the peppers and put them in jars. Pour hot tomato paste with seasonings. Sterilize from 40 minutes (0.5 L cans) to 60 minutes (1 L cans).

Stuffed pepper (recipe 2)

• 3 kg of sweet pepper,
• 1 kg of white cabbage,
• cumin seeds, black pepper.

For the marinade:

• 1 liter of water
• 400 ml of 9% vinegar,
• 50 g of salt.

Peppers to clear of seeds and rinse. Finely chop the cabbage and blanch in boiling water for 5 minutes. Stuff the peppers with cabbage and put them tightly in jars. Put caraway seeds and black pepper on the bottom. Pour in hot marinade and sterilize from 15 minutes (0.5 l cans) to 20 minutes (1 l cans).

Baked pepper

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

Pepper caviar

• 2.5 kg of sweet pepper,
• 150 g carrots
• 250 g onions
• 200 g of tomatoes,
• 100 g each of parsley root, parsnip and celery,
• 15 g of dill and parsley,
• 250 ml of vegetable oil
• 2 tbsp. spoons of 9% vinegar,
• salt, black and allspice ground pepper.

Pour over the pepper with vegetable oil and bake in the oven until softened. Peel the hot pepper from seeds and skins (if the pepper is burnt, then rinse it with hot water before cleaning it) and mince it. Peel the carrots and roots, cut into strips and simmer in vegetable oil until half cooked. Peel the onion, cut into rings and fry until golden brown. Finely chop the greens. Pass the tomatoes through a meat grinder and boil 2 times. Add prepared vegetables, salt, ground pepper and vinegar to them and cook for 10 minutes, stirring occasionally, over low heat. Transfer hot caviar to jars and sterilize half-liter jars for 40 minutes, liter jars for 60 minutes.

Canned pepper (recipe 1)

• 1 kg of sweet pepper
• 2-3 cloves of garlic,
• 2-3 bay leaves,
• 8-10 peas of black and allspice,
• celery leaves and petioles.

To fill:

• 1 liter of water
• 40 g salt
• 10 g citric acid.

Put peeled and washed peppers in boiling water for 1 min, cool quickly and put in jars. Add finely chopped garlic, spices, salt, citric acid to the water remaining after blanching the peppers, bring to a boil and pour into jars of peppers. Add 1 tbsp to each jar. a spoonful of vegetable oil. Sterilize liter cans for 10-15 minutes, three-liter cans for 20-25 minutes.

Canned pepper (recipe 2)

For 5 kg of pepper.

For the marinade:

• 1.5 l of water,
• 1/2 cup sugar
• 250 g vinegar
• 0.5 l of sunflower oil,
• 1.5 tbsp. tablespoons of salt.

Pepper to clear from grains. Dip in 1 kg of boiling marinade, boil for 5 minutes. Then take out with a slotted spoon and put in prepared jars (preferably liter). Pour in hot marinade and roll up.

Canned pepper (recipe 3)

To fill:

• 1 glass of sunflower oil
• 1 glass of water
• 1 tbsp. a spoonful of salt
• 1 tbsp. a spoonful of sugar
• 1 tbsp. a spoonful of vinegar.

Peel the pepper, put in jars, pour in the boiled filling, sterilize for 30 minutes, roll up.

Canned pepper (recipe 4)

For the marinade:

• 1 liter of water
• 200 g sugar
• 200 g sunflower oil
• 200 g vinegar
• 2 tbsp. tablespoons of salt.

Wash the pepper, peel it, cut it into slices, put it in a colander or a towel and let it dry. Put the prepared pepper in jars, pour the marinade and sterilize for 10 minutes. Roll up.

Hot pepper

For 5 kg of pepper.

For brine:

• 100 g garlic
• 100 g sugar
• 100 g of salt
• 0.5 l of vinegar
• 0.5 l of sunflower oil,
• a bunch of parsley, dill,
• 1 bitter pepper.

Pass the parsley, dill, garlic and hot pepper through a meat grinder, add salt, sugar, vinegar, oil, mix and bring to a boil.

Put the Bulgarian pepper in a large bowl, pour over the brine and cook until tender. Then put in prepared jars and roll up.

Pepper salad (recipe 1)

• 2 kg of sweet pepper,
• 1 kg of onions
• 1 kg of tomatoes,
• 3-5 tbsp. tablespoons of vegetable oil,
• salt, black and red ground pepper.

Pepper to clear of seeds, cut into strips. Dip the tomatoes in boiling water for 2-3 minutes, cool quickly, remove the skin and cut into slices. Peel the onion, cut into rings, fry in vegetable oil, add pepper, tomatoes and simmer. Add salt, black and red pepper to taste. Transfer the hot mass to jars and sterilize for 20 minutes (1 liter jars).

Pepper salad (recipe 2)

• 1 kg of sweet pepper
• 2 tbsp. spoons of 9% vinegar,
• 2 tbsp. tablespoons of vegetable oil
• 1 glass of water
• 25 g sugar
• 10 g of salt.

Chop the peeled pepper into rings. Place in a saucepan, add water and other ingredients and simmer for 30 minutes, stirring occasionally. Divide into prepared jars and sterilize from 15 minutes (0.5 L jars) to 30 minutes (2 L jars).

Pepper salad (recipe 3)

• 5 kg of pepper
• 1 cup 9% vinegar
• 1 cup vegetable oil
• 1 glass of water
• 1 cup of sugar,
• 1 tbsp. a spoonful of salt.

Pour water, oil, vinegar, sugar, salt into a large saucepan, bring everything to a boil. Peel green and red peppers, rinse well, cut into rings, pour into a pot with hot pouring and cook for 30 minutes, covered with a lid, stirring occasionally. Then quickly pack into dry sterile jars, close with boiled lids and roll up. After cooling, put in the refrigerator.

Pickled pepper

To fill:

• 1 liter of water
• 0.5 l of vinegar
• 300 g honey
• 100 g of salt
• black and allspice peas, cloves.

Put the peppers, peeled from seeds and stalks, into jars and fill with chilled filling. Cork the jars hermetically.

Lecho (recipe 1)

• 3 kg of sweet pepper,
• 2 kg of tomatoes,
• 500 g onions
• 30-40 g of salt,
• ground black pepper.

Peel the seeds, wash and cut into strips or 2 cm squares. Peel the onion and chop finely. Cut the tomatoes into thin slices or mince, place in a saucepan and boil 2 times. Then add pepper, onion, salt, ground pepper and, stirring, cook for 10 minutes. Then transfer the mass to jars, so that the vegetables are covered with juice, and sterilize half-liter jars for 25 minutes, liter jars for 45 minutes.

Lecho (recipe 2)

• 4 kg of bell pepper,
• 2 pcs. bitter pepper
• 3 heads of garlic,
• 1 cup of sugar,
• 1 glass of sunflower oil
• 5-6 onions,
• 5 carrots,
• 2 tbsp. tablespoons of salt
• black peppercorns.

Twist hot peppers, garlic, onions, carrots through a meat grinder, add spices and cook for 15 minutes.

Peel the bell pepper, cut it, put the peppercorns, pour the resulting mass and boil for another 15 minutes, roll up into prepared jars.

Lecho (recipe 3)

• 1.3 kg of sweet pepper,
• 1 kg of tomatoes,
• 250 g onions
• 15-20 g of salt
• a pinch of ground black pepper,
• 2-3 st. spoons of water.

Wash mature pulpy peppers, remove stalks and seeds and cut into strips 5-8 mm wide or into pieces. Cut the tomatoes into slices 3-4 mm thick. Chop the onion. Mix the prepared vegetables, add salt, black pepper to taste and transfer to an enamel bowl. Add water and simmer covered for 10 minutes. Fill the jars very tightly with the vegetable mass (the vegetables should be covered with juice on top). Sterilize one liter jars 45 minutes, three liter jars 60 minutes. Roll up.

Lecho (recipe 4)

• 5 kg of bell pepper,
• 1 cup of sugar,
• 1 cup vegetable oil
• 1 liter tomato sauce
• 1/2 cup 9% vinegar
• salt to taste.

Peel the pepper, cut it, add all the ingredients, cook for 30-40 minutes from the moment of boiling. Transfer to sterile jars and roll up.

Lecho (recipe 5)

• 1 kg of peeled sweet peppers
• 1 liter tomato puree,
• 2 tbsp. tablespoons of sugar
• 1 tbsp. a spoonful of salt.

Rinse green and red peppers, free from seeds, membranes, stalks, rinse again. Cut the pepper into squares. Cut ripe tomatoes, mince, rub through a sieve and boil until the volume is reduced by 3 times. Dip pepper in the resulting puree, salt, add sugar, mix and boil for 10 minutes. Then put the hot mass in prepared dry jars so that the pepper is completely covered with tomato puree. Cover the jars with lids and sterilize for 25 min (0.5 l jars) or 30 min (1 l jars). Then roll up, turn upside down, cool. Store in a cool place.

Bulgarian pepper recipe in tomato juice

Bell pepper, garlic, dill, celery, bay leaf.

To fill:

• 1 liter of tomato juice,
• 25-30 g of salt.

Peel ripe fleshy peppers from seeds, wash, blanch in boiling water for 5 minutes, cool and put in prepared jars. Scald the spices and put in jars. Heat the tomato juice, add salt, boil and pour into jars of pepper. Sterilize half-liter cans for 10 minutes, liter cans for 20 minutes and roll up.

Hot salted pepper

• 1kg hot pepper,
• 40 g dill greens,
• 30 g of celery greens,
• 30 g of garlic.

For brine:

• 1 liter of water
• 80-100 ml of 6% vinegar,
• 60 g of salt.

Bake meaty fresh hot peppers in the oven. Put the cooled fruits tightly into prepared jars, shifting with herbs and garlic, and pour over chilled brine, put under oppression. After three weeks, when the fermentation process is over, transfer the pepper to a cold place.

Red hot pepper seasoning

Wash the meaty hot peppers and mince them. Add salt and fruit vinegar (you need to add very little vinegar so that the dish has no vinegar taste), mix, put in small jars and seal. Seasoning is served with meat, poultry and fish.

In contact with

Original and savory snacks prepared in advance by a prudent hostess will certainly become a worthy decoration of any festive table in winter. Salad recipes from pepper snacks are unusually diverse, which makes it no problem to choose a suitable winter preparation according to taste and the level of complexity of its preparation.

Pepper snack for the winter

It will look original and festive on the winter table sauerkraut appetizer, from which, no doubt, all guests will be delighted!

To prepare it, you will need the following ingredients:
5 kg of sweet bell pepper;
2 kg of ripe tomatoes;
1-2 tbsp. tablespoons of salt;
350 grams of sugar;
1 teaspoon of aromatic black peppercorns;
5-7 bay leaves;
1 glass of sunflower oil;
300 ml of vinegar essence diluted with water in a ratio of 1:20.

Spicy pepper appetizer recipe which is described here, is easy to prepare and can be done even by novice housewives.

Cut the onion into rings, add salt, leave it to brew for one night, and drain the resulting juice in the morning.

Tomatoes are chopped or rolled through a meat grinder, after which the juice is squeezed out of the resulting tomato mass.

Then the sweet pepper cut into slices is poured into tomato juice, vinegar, onion rings, bay leaves, salt, sugar and black peppercorns are added there.

Everything is mixed well and sent to the fire.

The future appetizer is first boiled for about 10 minutes, stirring constantly, then butter is added to it and boiled, also continuing to stir, for about 5-10 minutes.

After the appetizer is ready, it, while still hot, is laid out in pre-sterilized jars, rolled up with lids and sent for storage.

Pepper for the winter in Hungarian

A rather unusual and spicy dish is salty hungarian pepper, the taste of which will certainly conquer even sophisticated gourmets.

To prepare this original winter harvesting required (based on 1 liter of water):

1 kg of sweet juicy pepper;
350 grams of celery root;
350 grams of parsley root;
150 grams of cauliflower;
4 cloves of garlic;
Fragrant bay leaves;
80-100 ml of table vinegar (6%);
30-40 grams of salt;
30 grams of sugar.

The pepper is washed, the seeds are removed from it and each fruit is divided into parts.

The cauliflower, in turn, is divided into separate inflorescences and washed in salt water, then the parsley and celery roots are finely chopped.

After the vegetables are prepared, a regular marinade is prepared according to the traditional recipe.

The future workpiece is kept at room temperature for about 10-12 days, after which it is transferred to storage in a cooler place.

Pepper lecho

Each experienced hostess always has her own brand bell pepper lecho recipe... Perhaps this is one of the most popular winter blanks. And it is difficult to find such a person who would not be delighted and admirable after having tasted the amazing pepper lecho, the recipe for which is given below.

To prepare it you will need:

3 kg of selected bell peppers;
- 2 liters of tomato juice (not store, but homemade, homemade);
- 1 kg of small onions;
- 2/3 cup granulated sugar;
-1 teaspoon of ground coriander;
- 2 tbsp. tablespoons of salt;
- 0.5 cups of sunflower oil;
- 0.5 cups of 9% vinegar;
- 10 peas of allspice black pepper;
- Bay leaf.

A large saucepan is filled with tomato juice, sunflower oil, sugar and spices, and salt are added there.

The mass is brought to a boil over a fire, the whole heads of small onions are added to it and everything is boiled for five minutes.

After that, Bulgarian pepper, cut into half rings, is sent to the pan, and, stirring the future lecho, it is kept on fire for about 15 minutes.

At the end of cooking, add the prepared vinegar to the workpiece and mix everything well.

Ready lecho, still hot, is carefully distributed over warm sterile jars, rolled up with lids and sent under a warm blanket until it cools completely.

When preparing tomato juice, it is allowed to add cloves, allspice and, if desired, garlic to it.

The pepper can be divided into quarters, and instead of small onion heads, you can use coarsely diced onions.

The amount of vinegar can also be reduced, but the cooking time in this case is increased to half an hour.

Bell pepper lecho must be cooked exclusively in an enamel bowl.

Perez for the winter. Freezing

Homemade preparation for the winter, like "raw" pepper, is original and unusually tasty. According to experienced housewives, this snack is not long enough - households eat it so quickly. Once you cook this amazing dish, you can be sure that it will forever be included in the list of the most favorite snacks in the family.

For cooking, the hostess will need:

A bucket of washed multi-colored bell pepper;
- 1 glass of vegetable oil;
-? glasses of salt;
- 1 glass of granulated sugar;
-1 glass of juicy carrots, grated on a fine grater;
- 1 glass of 9% vinegar;
- 1 cup finely chopped garlic;
- greens: dill and parsley.
Pepper is washed, cut into 4-6 parts and sent to an enamel bowl.

Then finely chop the parsley and allspice dill.

All prepared components are mixed and left to marinate for one day.

Then the mixture is laid out in jars and stored only in a cold place: cellar or refrigerator.

Pepper seasoning for the winter

For those women who like to cook unusual twists for the winter, you should definitely cook an amazing one in tomato sauce. This preparation can be used as an independent dish, and as a seasoning for other dishes, and as an addition to sandwiches.

To prepare this unusual dish you will need:

3 liters of tomato juice;
- 1.5 kg of chopped bell pepper;
- 300 gr of grated juicy carrots;
- 1 glass of sunflower oil;
- 50 grams of salt;
- 50 grams of celery root (cooking without it is allowed);
- 10 cloves of garlic;
- 1 bunch of fresh parsley and allspice dill;
- 50 grams of granulated sugar;
- 1 tbsp. spoon of 70% vinegar essence.

Juicy, ripe tomatoes are rolled through a meat grinder, and the resulting mass is boiled over a fire for half an hour.

Vegetables are dipped in juice and boiled for about 10 minutes.

Then, the still boiling mass is distributed over sterile jars, screwed up with lids and wrapped in a warm fleece or woolen blanket.

Pepper salad for the winter

The delicious and original salad of bell pepper, the recipe of which has already been adopted by many housewives, will truly amaze all the guests gathered at the festive table.

Based on 4 kg of red peeled bell peppers, the following components are required:

0.5 kg of onions;
-2 cups of vegetable oil;
- 150 grams of garlic;
- 0.5 cups of 6% vinegar;
- black allspice peas;
-? glasses of granulated sugar;
- to taste - 1 hot pepper.

Chop onions, peppers and garlic, add spices to vegetables and put them in jars.

Jars of seasoning are sterilized for about half an hour, after which they are rolled up.

Pepper in tomato for the winter

Even the most sophisticated gourmets, no doubt, will come to true admiration, having tasted such an extraordinary winter preparation as slices of pepper in a tomato.

In order to cook pepper in slices in a tomato, the recipe of which should be adopted by all hostesses without exception, you will need:

For 3 kilograms of chopped sweet pepper, you will need the following ingredients:

1 cup of sugar;
- 1 glass of oil;
- 1 liter of tomato juice
- garlic - to taste;
- vinegar (6%) - but it is allowed to cook without it;
- salt.

The washed bell pepper is carefully cut into halves or into quarters.

Tomato juice is boiled in a separate saucepan, adding all the other components to it, after which pepper slices are poured into the pan and the future workpiece is boiled for about 15 minutes.

After that, the finished dish is laid out in sterile jars and sealed with sterile lids.

Adjika pepper for the winter

Undoubtedly, any experienced housewife knows how to cook such an extraordinary seasoning as adjika. Preparing adjika from pepper is quite simple, but the result exceeds all imaginable expectations - lovers of spicy dishes will surely remain in indescribable delight!

To prepare the original adjika from pepper you will need:

2 kg of selected juicy pepper;
- 150 gr of hot pepper;
- a couple of tablespoons of salt;
- 200 grams of garlic;
- 8 tablespoons of sugar;
- fresh fragrant cilantro;
- 80 ml of 9% vinegar.

Sweet and hot peppers are scrolled together with garlic in a meat grinder, then salt and sugar are added to the resulting mixture, everything is mixed well.

Finely chopped cilantro greens are added to adjika and mixed all over again, after which the finished seasoning is distributed among sterile jars and sent to a cold place for storage.

Pepper salad "Paramonikha"

Even true gourmets who have gathered at the festive table will not be able to refrain from admiring compliments to the hostess, who treated them to an amazing salad with a funny name "Paramonikha". This pepper salad for the winter in preparation does not require special culinary skills, which is why even a novice housewife can cook it.

You will need for him:

1 kg of selected sweet pepper;
- 2 kg of ripe tomatoes;
- 1 kg of onions;
- 1 kg of juicy carrots;
- 300 ml of sunflower oil;
- 300 grams of granulated sugar;
- 100 ml of vinegar (table vinegar, 9%);
- a couple of tablespoons of salt.

Carrots and sweet peppers are carefully cut into strips, onions are cut into rings, tomatoes are sliced.

Mix the vegetables, add the remaining ingredients to them and send everything in a saucepan to the fire.

After the future salad boils, it should be kept on fire for another 10-15 minutes.

After that, the finished winter blank is laid out in sterilized, clean jars and rolled up with lids.

Pepper seasoning for the winter. Recipe

Pepper can be used to prepare not only delicious salads and snacks, but also extraordinary piquant seasonings for a festive feast. The simplest pepper seasoning for the winter, the recipe for which is given below, turns out to be amazingly tasty. Having tried to cook it once, undoubtedly, many housewives will take note of the recipe for this seasoning.

To make pepper seasoning you will need:

2 kg of selected Bulgarian pepper;
150 gr onions;
100 grams of garlic;
root and freshly fragrant parsley.

Sweet peppers are washed with running water, visible impurities are removed, and stalks and seeds are removed.

Then onion, garlic, root and parsley together with pepper are scrolled in a meat grinder, sugar and salt are added to the resulting mixture.

If desired, it is allowed to add a little apple cider vinegar or tomato juice, a little ground hot pepper.

The resulting seasoning is distributed in clean, sterilized jars, closed with clean lids and sent to storage in a cool place.

Pepper caviar

Will surprise and delight all guests gathered at the table pepper caviar for the winter, recipe which has already been tested by many housewives.

To prepare such an extraordinary caviar, you will need:

2.5 kg of bell pepper;
- 250 grams of onions;
- 150 grams of carrots;
- 50 grams of parsnips;
- 200 grams of vegetable oil;
- 2 tablespoons of vinegar (9%);
- 15 grams of parsley root;
- 1 tablespoon of salt;
- 1 teaspoon of allspice ground black pepper;
- 1 teaspoon of peppercorns;
- greens: parsley, dill.

Before cooking, peppers are thoroughly washed, coated with oil and baked in the oven until the vegetables are soft.

Then the baked fruits are peeled from seeds (preferably from the skin too), after which they are scrolled in a meat grinder. (If you do not want to use the oven, you can simply boil the pepper in a saucepan in slightly salted water and also, after removing the skin, scroll it through a meat grinder.)

Peel carrots and parsley root, cut into strips and fry in oil until half cooked.

The tomatoes are twisted through a meat grinder and the resulting tomato mass is boiled for about 30 minutes.

Cut the onion into even rings and fry in a separate pan until golden brown.

Finely chop fresh dill and fragrant parsley.
All prepared, chopped vegetables are sent to the tomato mass, all the spices indicated in the recipe are added.

Pepper caviar is boiled for about 10 minutes, stirring constantly.

Then the finished dish, while still hot, is carefully distributed among the jars and sent to a large container of water for sterilization.

Liter cans are kept in hot water for 50 minutes, half-liter cans are kept for about half an hour.

Winter pepper salad

It turns out amazingly tasty and tender winter pepper salad, recipe which assumes minimum costs for ingredients and minimum time for preparation.

For him you will need:

5 kg of juicy bell pepper.

To prepare the filling you will need:

1 cup 9% vinegar
- 1 glass of water;
- 1.5 tbsp. tablespoons of salt;
- 1.5 tbsp. tablespoons of sugar.

All components for preparing the filling are sent to a saucepan, mixed well and brought to a boil over a fire.

Meanwhile, all seeds are removed from the peppers and cut into rings.

The chopped peppers are placed neatly in the filling and boiled for half an hour, stirring regularly.

The prepared salad is laid out in clean, pre-sterilized hot steam cans and the filled containers are screwed up with lids.

Hot peppers for the winter

If at least a few spicy winter preparations are planned on the festive table, then the hostess should certainly prepare such an original preparation for the winter as spicy pepper seasoning.

To prepare it you will need:

0.5 kg of sweet Bulgarian pepper;
- 200 grams of red hot pepper;
- 300 grams of garlic;
- 200 grams of hot red pepper;
- 0.5 kg of ripe juicy tomatoes;
- 50 g of aromatic seasoning hops-suneli;
- 50 ml of sunflower oil;
- 150 grams of salt.

The seeds are removed from the pepper and rolled with a meat grinder along with peeled garlic.

Then, in a meat grinder, hot peppers are scrolled along with tomatoes.

Mix everything, add salt and vegetable oil, add a little hop-suneli aromatic seasoning. Peeled walnuts are added to taste, which will make the seasoning softer and more original.

Store this seasoning in tightly closed jars in a cool place.

Pepper and apple salad for the winter

Sweet bell peppers are amazingly combined with ripe apples. This fact has long been verified in practice by many hostesses. Such winter harvesting has gained particular popularity as pepper with apples, recipe which is passed on in secret in friendly women's companies.

To prepare such a blank you will need:

3 kg of colored bell pepper;
- 3 kg of apples (Antonovka variety).

To prepare the brine you will need:

4 liters of water;
- 800 grams of sugar;
- 300 ml of table vinegar.

Such a preparation for the winter, like pepper and apples, turns out to be quite tender, which is why it can be used both as an appetizer and as an addition to other dishes.

The pepper is washed with running water, the top is cut off, the seeds and stalks are removed.

The vegetables are blanched in hot water for 3-5 minutes.

Apples are cut into 4-6 parts, peeled from seeds.

Then all the prepared ingredients are sent to the jar in layers, alternating - a layer of pepper, a layer of apples.

Banks are poured with boiling water, covered with lids and after 10 minutes the water is drained, after which they proceed to preparing the brine.

Jars are poured with hot brine and sterilized.

Do not fill the containers tightly with sliced \u200b\u200bapple and pepper slices - otherwise, the vegetables will not be able to soak well with the brine.

Pepper blanks for the winter. Snack

Fans of spicy and unusual dishes will be pleasantly surprised by such an unusual appetizer made from pepper, which is distinguished from other preparations for the winter by a delicious nutty taste. Such a spicy pepper appetizer, the recipe of which does not require much effort and time, will undoubtedly be loved by every gourmet from the first moment.

To prepare it you will need:

5-6 pieces of bell pepper;
- 2-3 pieces of chilli pepper;
- 100 grams of sunflower oil;
- 5-6 pieces of tomatoes;
- 2 heads of garlic;
- 1 glass of chopped walnuts;
- salt.

Bulgarian and hot peppers are peeled from seeds and washed with water.

Then the tomatoes are washed, the garlic is peeled.

All prepared vegetables are scrolled in a meat grinder and mixed well. Oil, salt and chopped nuts are added to the resulting mixture.

Everything is sent to clean jars and stored in a cool place.

It should be remembered that such a dish cannot be stored for a long time.

You can use this appetizer as an addition to sandwiches, and as a seasoning for dishes baked in the oven.