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.

Time for preparing: 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 bell 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. 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, since the contents will settle soon.
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 basin, 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.

Having canned green pepper, you will add not only tasty and aromatic snacks to your diet, but also substances that are very useful for a person and his general condition. Pepper contains phytosterol, which helps remove cholesterol from the body and protects cells from cancer, and vitamin K, which is responsible for blood clotting, calcium absorption and protein synthesis.

Canned green peppers: a step-by-step recipe

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

Required products for this recipe:

• 3 kilograms of green pepper;
• 870 milliliters of disinfected water;
• 17 grams of sugar;
• 260 milliliters of refined sunflower oil;
• 9 grams of salt;
• 190 milliliters 6% balsamic vinegar.

How to prepare this dish:

1. Wash and sterilize all containers, lids and vegetables you need. Remove the seeds and backing from the pepper and cut into strips two centimeters thick.
2. Place them in a deep bowl and cover with boiling water for twelve minutes.
3. Fold the pepper slices vertically in sterile jars, cover with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
4. Close the containers with plastic lids and shake the blank in order to distribute the vegetable oil evenly over the jar.
5. Place a deep container of water on the stove, covering the bottom with a white towel.
6. Arrange the workpieces carefully and boil for twenty-three minutes over low heat.
7. Remove the sterilized jars and tighten the lids carefully.
8. Wipe them down and place them upside down under a heat-retaining cloth.

After fifteen hours, fold the curls in a storage location (dry, cold, no bright light).

Pickled green peppers in tomato juice

Probably, most hostesses are not accustomed to preparing canning from vegetables in any juice instead of brine, but by doing this you will not lose either in quality or in taste.

Products needed to prepare this snack:

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

For the marinade:

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

Steps in preparing this appetizer:

1. Cut the pepper, previously washed and peeled from seeds and tail, into rings one centimeter thick.
2. Place them evenly in disinfected jars with the rest of the ingredients listed above.
3. Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes over a fire.
4. Pour boiling juice into jars of pepper.
5. Sterilize the curls in the same way as described in the recipe above and roll up the lids.
6. Put them to infuse under a thick cloth for twenty-four hours, then put them in a cold place.

Green Pepper Canning with Basil and Curry: A Popular Recipe

By preparing this spice canning, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

What you need for this blank:

• Eight hundred and sixty grams of pepper;
• Four cloves of garlic.

To prepare the fill:

• Ninety milliliters of 9% wine vinegar;
• Three hundred seventy milliliters of pure water;
• Thirty-seven grams of sugar;
• Six grams of salt;
• Thirty-six grams of basil;
• Twelve grams of curry;
• Eleven grams of rosemary.

How to make this twist:

1. Chop green peppers (clean, without ponytails and seeds) into rings one centimeter wide, and cut the peeled garlic into six pieces.
2. Arrange these ingredients alternately in sterile jars.
3. Place the marinade items in a deep bowl and simmer over low heat for nineteen minutes.
4. Pour the prepared brine into containers with pepper.
5. Disinfect the blanks as in the first recipe and screw tightly.
6. Wrap the upside-down jars in towels and let cool for seventeen hours, then store.

Canned green peppers with apples

The sweet flavors of pepper and apples go together wonderfully.

It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank, you will need:

• Two kilograms one hundred grams of pepper;
• Eight hundred and fifty grams of apples;
• Nine hundred milliliters of drinking water;
• One hundred seventy grams of sugar;
• Seventy three milliliters of 9% wine vinegar;
• Seven grams of basil;
• Three horseradish leaves;
• Eleven grams of allspice.

We preserve the workpiece:

1. Wash all vegetables and fruits, and sterilize containers in the usual way.
2. Peel the seeds, the substrate and cut it vertically into slices, remove the cores and bruised areas from the apples, chop into strips one and a half centimeters thick.
3. Pack them vertically and alternately in cans.
4. Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the pieces.
5. Sterilize and roll them up.
6. Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Green Pepper and Cucumber Canning Recipe

Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only begins to become boring, but due to excessive consumption of nutrients from them cease to be absorbed by the body, so adding green pepper to cucumbers diversifies food intake and will appeal to taste buds.

What you need to prepare this snack:

• Four hundred and fifty grams of cucumbers;
• Seven hundred and fifty grams of green pepper;
• Thirty-six grams of fresh dill;
• Four cherry leaves;
• Eleven grams of hot pepper;
• Five black currant leaves;
• Three horseradish leaves;
• Thirty-seven grams of garlic;
• Twelve grams of black pepper;
• Ninety milliliters of 6% fruit vinegar.

To prepare the fill:

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

What you need to do to prepare this dish:

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

We ferment peppers and green tomatoes (video)

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

"Fungi"

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

Ingredients:

• whole canned peppers;
• filling to taste.

Cooking a dish:

1. Rinse the fruits well, cut off the tails along with the top (future hats) and remove all the seeds (otherwise they will taste bitter).
2. Fill all the peppers with whichever filling you like best.
3. Cover with hats and place in a high-rimmed container.
4. Pour the sauce over the workpiece. Sour cream sauce is best, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Slices"

The recipe is suitable for lovers of large sweet peppers.

For cooking you will need:

• 8 pcs. canned pepper;
• 3 pcs. tomatoes;
• 100 g of cheese (preferably hard varieties);
• greens (to taste);
• 300 g of pork meat;
• 150 g of cooked smoked sausage;
• 150 g pork liver;
• 1 onion;
• 2 pcs. garlic cloves;
• 100 g of rice;
• 30 g butter;
• 1 PC. eggs.

The cooking process consists of several stages:

1. First, boil the rice for 15 minutes, then rinse it in cold water.
2. Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
3. Cut the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
4. Pour the minced meat into the pan to the fried onions, keep it on the fire for about 15 minutes, stirring constantly, until it acquires a free-flowing consistency. Don't forget to season with salt and pepper.
5. Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
6. Cut the pre-canned peppers into two equal halves, remove all seeds.
7. Stuff the resulting wedges with the filling, put them on a baking sheet.
8. Cover the filling with thin tomato rings, then sprinkle it all with grated cheese.
9. Fill the bottom of the container with water (approx. 1 cm).
10. Send the dish to simmer for 30-40 minutes.

Garnish with herbs before serving.

"Kapustyanka"

A unique recipe is presented to your attention.

You need to take:

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

To prepare a marinade, you need:

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

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

1. Shred the cabbage, finely chop the onion and basil leaves.
2. Combine all the ingredients for the marinade, boil the resulting mixture.
3. Put pepper in a boiling substance and simmer it over the fire for 3 minutes, cool.
4. Put chopped cabbage leaves in the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it infuses better, then cool.
5. Add the required amount of oil and herbs, mix everything.
6. Stuff the peppers with cabbage.
7. Put the finished product in jars, fill everything with marinade and roll up.

"Potofan"

Lovers of potato products will appreciate the original combination. In this case, sweet pepper is used as a casserole dish.

This requires the following products:

• 4 things. sweet peppers (canned);
• 1 tbsp. chopped potatoes;
• 200 g of fried loaf;
• 3 eggs;
• hard cheese for sprinkling;
• ¾ Art. milk;
• half a glass of dry baking mixture (flour);
• ¼ Art. sour cream;
• 2 tbsp chopped green onions.

Algorithm of actions:

1. Cut the pepper just above the middle, remove all seeds, place in special baking dishes in the oven.
2. Stuff tightly with bacon and potatoes.
3. Mix eggs with milk, add dry baking mixture, a little sour cream, onion, salt and pepper, add all this to the potatoes.
4. Top with grated cheese.
5. Bake for about an hour (watch when done).

"Bistro"

Cooking really doesn't take long. A microwave recipe is ideal.

The required ingredients are:

• 2 pcs. canned bell peppers;
• 400 g minced meat;
• ¼ Art. chopped onions;
• ¼ h. L. salt;
• ¼ h. L. ground pepper;
• 240 g of rice;
• 1 tbsp. tomato sauce;
• 1 tbsp. mozzarella cheese;
• greens to taste.

Cooking process:

1. Rinse canned peppers, then towel dry.
2. Cut in half to make slices, remove all seeds.
3. The halves should be placed in the microwave and heated for 5 minutes (this will soften them).
4. Fry the minced meat with onions in a pan.
5. Add rice and tomato sauce to the pan (many housewives replace it with ketchup).
6. Add flavor to the resulting product with herbs and other spices, leaving the filling to the pepper on low heat for a couple of minutes.
7. Stuff the pepper wedges, sprinkle with grated cheese on top and microwave for 2 minutes.

Canning recipe with oil and garlic

Such a pepper is pleasant to eat with meat dishes, and mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of components and a little time. The resulting result will give a pleasant taste to all those close to you.

Required components:

• red pepper (bulgarian) - 900-1000 g;
• allspice black pepper - 4-7 pcs.;
• hot pepper - 1-3 pcs.;
• water - 950-1000 g;
• ground pepper (red or black) - 3-7 g;
• vegetable oil (preferably refined) - 120-135 g;
• vinegar - 27-35 g;
• peeled garlic - 3-6 teeth;
• bay leaves - 3-5 pcs.;
• sugar - 120-155 g.
• non-iodized salt - 18-23 g.

Canning procedure:

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

When preserving the whole fruit, you first need to pierce them a couple of times with the tip of a fork.

Canning with bay leaves

The recipe for a simple and tasty preparation.

For cooking you will need:

• sweet red pepper - 4.7-5.0 kg;
• table vinegar - 475-490 g;
• sugar - 190-200 g;
• table salt - 120-135 g;
• water - 740-810 g;
• black peppercorns - 7-11 pcs.;
• vegetable oil - 350-400 g;
• garlic - 450-490 g;
• parsley (bunch) - 2-4 pcs.;
• bay leaves - 4-7 pcs.

Preservation preparation method:

1. Cut the cores out of the peppers and divide them into 3-4 longitudinal slices.
2. Pour water into a large container and boil it.
3. Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
4. Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring occasionally, so as not to crush the peppers.
5. Thoroughly wash the jars and put the cooked pepper in them in slices, making layers of bay leaves, finely chopped garlic and parsley.
6. Pour marinade over everything and sterilize for 25-35 minutes (for 500 ml cans).
7. Roll up the jars with lids, wrap them with a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for a main course or an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains a lot of trace elements and vitamins, moreover, it is quite low in calories.

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 should 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 it will be used.

• 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 wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - divide each in half, freeing 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 - tightly! - 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 the pepper snack not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

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 its taste, but also 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. Rolled 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 the 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. Canning this vegetable is a rewarding 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 canned for the season is affordable for everyone. True, you will have to make some effort, 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 the slices of pepper 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 don't 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, which is given to it by fragrant honey. 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 the 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.

This tasty and healthy vegetable is used in a variety of dishes. There are several ways to prepare bell peppers for the winter fresh or after heat treatment. Depending on the method chosen, you can store it at home for 2-24 months. Many types of blanks greatly simplify the cooking process, since they are almost ready-made semi-finished products or complete meals.

How to keep bell peppers for the winter

Depending on the type of fruit processing, the vegetable can be harvested in several ways. You need to choose the right one, taking into account the dishes that you plan to cook in winter. The most common ways are:

• fresh in the cellar;
• freezing;
• drying;
• fermentation;
• canning.

Fresh bell pepper blanks are used for cooking in the usual way. If the fruits were previously frozen, then for salads from fresh vegetables they need to be defrosted, and for cooking hot dishes in 15 minutes. until the rest of the ingredients are ready, add to a saucepan or pan. A dried vegetable is used as a spice.

The storage of canned sweet peppers is 6-24 months, depending on the recipe (salted or pickled) and conditions.

Freezing

Most often, this method is used to keep the product fresh. Wash the fruits, remove the core with seeds, cut into cubes, strips, slices, half rings, rings. Freezing of cleaned heads is common; they can be pre-blanched for 30 seconds. in boiling water to make it less brittle. You can cook a stuffed semi-finished product, which will only be stewed.

Baked bell peppers are frozen for the winter, used for cooking salads and hot dishes. For the vegetable, it is advisable to use special containers with lids or zip-bags for freezing. Storage conditions from -8 to -20 ° C.

Salting

Salted peppers for the winter are prepared using cold and hot methods. In the first case, a fermented product with a short shelf life is obtained, in the second, after sterilization, the cans can be stored longer in winter (up to 6 months). After some time, fermentation occurs as a result of the formation of lactic acid. Optimum storage conditions -1 ... + 4 ° C, relative humidity 85-95%. You can salt pepper for the winter with the addition of spices, herbs and other vegetables.

Pickling

Preservation for the winter by the conservation method is the longest, the product is suitable for 24 months. A pickled vegetable differs from a salted one in that the recipe contains acetic acid. The rest of the set of ingredients may be identical. Refined vegetable oil is used, coarse rock salt. The container is a sterilized can, closed by the seaming method.

Pickling can be used to make ready-to-eat vegetable salads. Recommended storage temperature + 0… -25 ° C, humidity up to 75%. Rolled up cans should be placed upside down on the lids, wrapped with a blanket. You can transfer it to storage after cooling down, after waiting 2-3 days.

How to salt bell pepper

It is important to properly prepare the product before preserving. Rinse the fruits thoroughly, cut off the stalk, peel off seeds and partitions. When using the whole pepper, it is required to pierce it several times with a toothpick. To speed up the process of salting bell pepper, it is allowed to cut it into pieces.

From spices and spices, it is practiced to add lavrushka, black pepper and sweet peas, green sprigs of parsley, celery, dill umbrellas.

Dissolve 80 g of coarse rock salt in 1 liter of boiled water, fine, iodized salt cannot be used for conservation. Transfer the fruits to a pre-prepared container, sprinkle with spices, pour chilled saline solution. Cover with gauze on top, put oppression. Salt for 10-12 days at room temperature, store the finished product at + 3… -8 ° C.

For the winter, it is recommended to cook salted bell peppers in rolled jars. Pre-blanch the fruits for 2 minutes. Spices can be anything you like. Saline solution is prepared in a proportion of 2 tbsp. l. salt per liter of water. Put spices on the bottom of the sterilized container, tamp the vegetable mass tightly. Pour with brine, wrap the neck with gauze, leave warm for 2-3 weeks. Store salted bell peppers in the refrigerator.

Spicy

Ingredients:

• spicy pepper - 1-2 kg;
• dill - 4 umbrellas;
• garlic - 2 cloves;
• salt - 1 tbsp.;
• water - 5 l.

Cooking technology:

1. This variety is something intermediate between a spicy and sweet appearance, it gives piquancy to dishes. Wash the pods, pierce several times with a fork.
2. Put the spices at the bottom of the sterilized container, then pour the main vegetable with a solution of salt.
3. Install oppression, place in the room until yellowing.
4. For seaming for the winter, remove the spicy pepper from the brine, distribute in sterilized jars. You can prepare fresh saline solution, pour it over the pods, or leave it as it is.
5. Sterilize additionally for 10 minutes, cover with lids, put in the refrigerator.

The best pickling recipes

The most delicious and long-lasting product is considered to be canned with 9% vinegar (table, apple, wine). There are many recipes for cooking, the fruits are used raw, blanched, fried, baked. Rolls are stored for a long time, so it is important to follow all the rules of preparation so that the product remains safe for health. You can cook only green peppers or colored peppers for the winter. A vegetable that has reached biological maturity is softer and fleshy, which should be taken into account when choosing a recipe.

You can preserve it whole, stuffed or cut into strips, rings, half rings, slices. Banks should be sterilized, tightly rolled up, storage conditions should be as recommended. If the lid is damaged, use the product immediately, since an unsealed canned vegetable cannot be stored.

Salads of tomato and sweet pepper, lecho, adjika, eggplant, vegetable mixtures are often prepared by marinating.

In armenian

Main components:

• reddish peppers - 5 kg;
• garlic - 250 g;
• celery sprigs - 1 bunch;
• parsley (optional) - 1 bunch;
• water - 1 l;
• vinegar - 0.5 l;
• oil - 0.5 l;
• salt - 4 tbsp. l .;
• sugar - 9 tbsp. l .;
• lavrushka - 8 leaves;
• allspice and black peppers - 20 peas each.

Manufacturing technology:

1. For the Armenian-style pepper for the winter, stuff the fruits with herbs and garlic. It is not necessary to do this, it is enough to cut into halves, lay with layers of spices. Pre-peel the garlic, disassemble into cloves, cut large ones. Chop the greens with a knife 3-5 cm.
2. Pour vinegar and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, water. Boil quickly, then reduce the heat, put the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. You can't digest, you just have to become more flexible, not soft. Remove from the solution, place in a bowl, cover with a lid.
3. Sterilize the jars in a wide saucepan with water, while hot, spread the herbs with garlic and a vegetable over them. In this case, the lower and upper layers are spices. If the main ingredient was not cut, but stuffed with filling, then simply fold.

Try to leave fewer voids so that there is enough fill. If necessary, you can add a small amount of boiling water to each jar. Put the filled containers back to sterilize.

Remove the spice peas from the marinade with a spoon, distribute in jars. Catch the bay leaves and discard. Boil the marinade, pour the peppers to the brim. Lay out the prepared caps. Sterilize for 12-14 minutes, starting with boiling water in a large container. Get the cans, roll up in the traditional way. In this case, it is not necessary to wrap it up, it is enough to put it upside down until it cools.

Fried

Products:

• pepper - 10 pcs.;
• oil - grease the pan;
• vinegar - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• salt - 0.5 tsp;
• garlic - 2 cloves.

Manufacturing technology:

1. For roasted bell peppers for the winter, wash the fruits, dry them, fry them in oil with the stalks.
2. Combine chopped garlic, vinegar, sugar and salt.
3. Transfer the vegetable into a sterilized jar with a fork, tamp.
4. Drizzle with garlic dressing, roll up with prepared lid.

Baked peppers

Components:

• pepper - 1 kg;
• oil - 50 ml;
• vinegar - 1 tbsp. l .;
• garlic - 2 cloves;
• parsley - 2 branches;
• salt - 0.5 tsp;
• a mixture of peppers - 0.5 tsp.

Manufacturing technology:

1. For baking, take washed specimens with stalks. Line the baking sheet with foil, put the fruits in 1 layer, put in the oven at +200 ° C for 30 minutes, turn over to the other side about halfway through the process. After baking, wrap in foil, cover with a bowl for 10 minutes to steamed.
2. Mix finely chopped garlic and parsley, oil, vinegar, salt. Expand the vegetables, allow to cool slightly, peel, cores and seeds. Pour the emerging juice into a bowl for the garlic dressing. Cut the pulp into strips.
3. To prepare baked peppers for the winter, you need to put a hot spice on the bottom of sterilized jars, then the prepared pulp, add the filling. Sterilize, cover, roll up. If you plan to serve it to the table in the near future, then the last manipulation is not needed, it is enough to cover it with a soft lid, put it in the refrigerator for a day.

In tomato

Products:

• pepper - 4 kg;
• tomato juice - 3 l;
• acetic acid - 9 tbsp. l .;
• garlic - 2 pcs.;
• oil - 0.5 tbsp.;
• sugar - 6 tbsp. l .;
• salt - 3 tbsp. l.

Sequence of actions:

1. To roll pepper in tomato sauce for the winter, wash the fruits, cut out the middle with seeds, cut into large slices.
2. Boil the juice, add salt, sugar, acid, mix thoroughly.
3. Boil, add crushed garlic, vegetable pieces.
4. Pour into jars, roll up in a standard way.

In Georgian

Components:

• pepper - 1 kg;
• garlic - 1 pc.;
• parsley - 1 bunch;
• vinegar - 2 tbsp. l .;
• oil - 5 tbsp. l .;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• hop-suneli, ground pepper - to taste.

Manufacturing technology:

1. For the winter, Georgian pepper is prepared from fruits cut into 4-6 parts.
2. Mix them with chopped garlic and parsley, salt, sugar, butter, spices. Set aside for 1 hour.
3. Put on fire, boil, cover with a lid, boil for 15 minutes, stirring occasionally.
4. Pour in vinegar, turn off the stove. Arrange in jars, roll up as usual.

In oil

Components:

• pepper - 0.9 kg;
• vinegar - 165 ml;
• sugar - 150 g;
• salt - 1.5 tsp;
• the oil grows. - 165 ml;
• water - 350 ml.

Cooking technology:

1. Peel the fruits, cut into 2-4 pieces.
2. Boil water, sugar, salt and oil together. Add vinegar and slices, cover with a lid.
3. When it starts to boil, reduce the heating intensity, cook for 7-10 minutes, stirring sometimes.
4. To cook pepper in oil for the winter, carefully fold the vegetable into a jar (1 l), pour in a hot solution, roll up.

With honey

Products:

• pepper - 1 kg;
• natural honey - 1.5 tbsp. l .;
• garlic - 5 cloves;
• vinegar - 80 ml;
• oil - 80 ml;
• sugar - 80 g;
• salt - 0.5 tbsp. l .;
• bay leaf - 2-3 pcs.;
• allspice and black peppercorns - 5 pcs.;
• water - 200 ml.

Cooking technology:

1. To roll pepper with honey for the winter, peel the main product, cut into strips.
2. Chop the garlic cloves.
3. Stir everything except the main ingredient, boil.
4. Add fruits, cook until half cooked.
5. Divide into two 0.5 l sterilized jars, roll up.

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 the 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 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 l 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 varying maturity.

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 sweet 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 cans 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 cutting 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 flesh, 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 teaspoons (12 g) of citric acid.

PEPPER IN TOMATO JUICE

Wash the pepper, remove 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 also cut the peppers.

Fill the jars with pre-boiled marinade.

Warm the jars 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.

SWEET PEPPER CAVIAR

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 peppers 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 peppers, 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 hot pepper, 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, you can mix it 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 boiling water over and sterilize half-liter cans in boiling water - 12-15 minutes, two- and three-liter - 30-35 minutes.

For pouring: 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 chill in cold. Wash small-fruited tomatoes and put in layers together with pepper in jars. Put the 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 pepper, 1.5 kg of tomatoes, 25-30 g of parsley; for pouring - for 1 liter of tomato juice 20 g of salt.

THREE-COLOR 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 paste 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 them 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 to cool, then remove the clamps from them and check the quality of the closure.

Before storing the jars, keep the jars 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 ripe pulpy 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 unripe, 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, 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, uncovered, 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 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, if desired, crushed walnuts; 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-fruited hot pepper, cut off the “tails” (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, the 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.