Recipe for canned peppers for stuffing. Stuffing peppers for the winter without sterilization

01.03.2024 Snacks

RECIPE 1:

Ingredients
For a 3 liter jar:
Bell pepper (medium size) - 1.5 kg (maybe a little more or less)
Bay leaf - 3-4 pcs.
Black peppercorns - 5-6 pcs.
Allspice - 5-6 pcs.
A sprig of celery (or other greens)
Salt.

For the marinade: 1.5 liters of water.
Vinegar 9% - 2 tbsp.
Sugar-1 teaspoon.
Salt - 1 tbsp. no slide.

STAGE 1
Cut off the stem of the pepper and remove the seeds. Then rinse the pepper thoroughly.

STAGE 2
Salt the water in the pan to taste and bring to a boil. Without turning off the heat, place a few peppers in the pan and blanch for 1 minute.

STAGE 3
Then remove one pepper from the pan using a fork. Drain the water from the pepper.

STAGE 4
Place a napkin at the bottom of a pan of water and a jar on top. Sterilize the jar for 15 minutes. Then turn off the fire. Transfer the peppers to a sterilized hot jar.
(It’s very convenient to have a saucepan with peppers for blanching and a saucepan for sterilizing jars next to each other.)

STAGE 5
Let's prepare the marinade: Boil 1.5 liters of water and add salt, sugar, black peppercorns, allspice and a sprig of celery or other herbs. Boil the marinade for 3-5 minutes.
Add vinegar to the jars of peppers, then pour in the hot marinade.
If the marinade is not enough, add boiling water from the kettle. I usually keep the kettle on low heat so that the water is “ready”.

STAGE 6
We roll up the jars with sterilized lids. Turn the jars over onto their lids and wrap them in a warm blanket. Leave the jars until they cool completely. The peppers are ready for stuffing for the winter.

RECIPE 2:
Wash the sweet bell peppers, not very large, thoroughly.

Cut out the stalk and insides with seeds

Boil the pepper in salted water for 3-5 minutes (the pepper should not lose its elasticity. You cannot overcook it!)

We put the peppers in 2 or 3 liter bottles, fill them to the top with the brine in which the peppers were boiled, pour in 2-3 tablespoons of table vinegar and roll them up.

Bell peppers for stuffing in winter.

Remove the center of the pepper and wash it. I do everything by eye. Put water in a saucepan, add salt (there is no amount of salt, but add a little salt), and when it boils, add pepper.
After boiling, cook for 5 minutes. We put the peppers in sterilized jars, fill them with the same water in which we cooked the peppers and roll them up.
I put the pepper directly with some water into jars with tongs. In three or four jars at once, while I put it in one, then in another the pepper will shrink a little.

Note
3 liters of pepper takes up to 30 pieces. Therefore, this year I closed it in 1.5 liter and liter jars. The three-liter one has been around since last year, because it makes a large saucepan (more than 5 liters).
That's it, the pepper is ready for stuffing in winter

A 3-liter jar requires approximately 2 kg of pepper.
We peel the pepper from the seeds and pour boiling water for 20-30 minutes (During this time, it becomes softer and is easily stuffed into jars.) Fill the jar with pepper tightly; you can put smaller peppers into larger ones. Then I fill it with boiling water, cover it with a lid and let it stand, then drain the water and fill it with boiling water again. After that, add 1 tbsp to the jar. a spoonful of salt, 1 tablespoon of sugar and about 70 gr. vinegar, a couple of black peppercorns (my grandmother always adds 2 more aspirin tablets) and twist.

Cut out the seeds from ripe, fleshy sweet peppers, wash, place in boiling water for 1-2 minutes and immediately cool in cold water. Place the fruits in prepared jars vertically, with the wide part down.
Fill jars with pepper with hot filling
(for 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid) and sterilize in boiling water: liter jars - 12 - 15 minutes, two and three liter jars - 20 -25 minutes.

for 6 kg bell pepper

Water – 1.5 liters
0.5 liters of vegetable oil
1/2 cup salt
50 gr. Sahara
Bay leaf - 3 pieces
Black pepper - 10 peas
1/2 cup 9% vinegar

Remove the seeds from the pepper, but do not cut it. Combine all the ingredients for the brine, place in a saucepan on the fire, and boil. Place pepper in brine. Boil for 3 minutes, then remove with a slotted spoon and place tightly in sterilized jars. Pour the hot brine in which you boiled the pepper and roll it up.

Bulgarian pepper
Acetylsalicylic acid (aspirin)

Pour water into a saucepan, add salt to taste, and boil. In another saucepan, boil water without any additives. Remove the seeds from the pepper; do not cut the pepper. Boil the peppers in boiling water for three to five minutes. Place peppers in sterilized jars, add 1 aspirin tablet (per liter jar) and fill with boiling water without spices. Close the lid of the jar and wrap it until it cools.

For 700 grams of pepper
Water – 150 ml.
Salt – 15 grams
Vinegar 9% - 2 tablespoons

Choose a good pepper without any damage. Wash it and remove the seeds. Boil water in a saucepan and boil the peppers in it for 5 minutes. Place peppers in a dense layer in sterilized jars. Fill with prepared brine and place for sterilization: liter jars - for 20-30 minutes

For a liter jar:

Peppercorns – 5 pieces
Bay leaf – 2 pieces
Garlic – 1 clove
Dill seeds (optional)

Water - one liter
2 tablespoons sugar (very small heaped)
Salt - 1 tablespoon
Vinegar essence

Cut the tail off the pepper, remove the core, and blanch in boiling water for 4-7 minutes. Sterilize the jars, put peppercorns, garlic and bay leaves on the bottom (if you like, you can add dill seeds). Cool the peppers slightly, place one inside the other (three pieces at a time) and place them in a jar on top of the spices. Prepare the brine without adding vinegar essence. Fill the jar of pepper once with brine, let stand for ten minutes, drain the brine, boil and pour it back into the jar. Place 4-5 drops of vinegar essence into a jar and cover with a lid.

Use the same brine to prepare canned peppers just for eating. Take peppers of different colors, cut into 8 pieces or smaller (to make it easier to prick with a fork), blanch, and then cook as described above.

RECIPE 10:
Canned whole peppers with vegetable oil

Brine:
8 liters of water
4 cups sugar
2 cups salt
Vegetable oil – 1 cup
1 bottle (0.5 liter) 6% vinegar

Pierce the pepper with a fork near the stalk. Place in hot brine and cook for 10 minutes. Place the peppers in sterilized jars, fill them with the same brine and roll them up.

RECIPE 11:

Bulgarian pepper
tomato juice

Prepare tomato juice, salt it and add peppercorns (you can cook tomato juice with or without spices, just add salt, it depends on your taste preferences). Remove the seeds from the pepper. Boil the pepper in a boiling tomato for 5-7 minutes, stirring. Sterilize the jars, place the pepper in them and fill them with boiling tomato. Make sure there are no air bubbles left between the peppers in the jars. Then add dry acetylsalicylic acid at the tip of the knife and close the lid.

RECIPE 12:

bell pepper

Water – 1 liter
Sugar – 70 grams
Salt – 35 grams
Citric acid – 8 grams

Remove the seeds from the pepper, rinse, place in boiling water for a couple of minutes and then immediately cool in cold water. Sterilize the jars. Place the peppers one inside the other or flatten them and place them vertically in jars, with the wide part down. Prepare the filling and let it boil. Fill the packed peppers with the filling and set to sterilize: liter jars for ten to fifteen minutes, two-liter jars for twenty minutes, three-liter jars for twenty-five minutes. Then immediately close the lid.

Peppers for stuffing can be prepared in advance. Of course, buying pepper in winter is not a problem, but not everyone can afford it. But it is in winter, when we lack vitamins and summer sun, that the taste and smell of stuffed peppers are so pleasant. Canned hot peppers will appeal to lovers of spicy snacks.

I offer you recipes by which you can make canned peppers for stuffing for the winter.

Canned peppers in brine
for 6 kg bell pepper

Water – 1.5 liters
0.5 liters of vegetable oil
1/2 cup salt
50 gr. Sahara
Bay leaf - 3 pieces
Black pepper - 10 peas
1/2 cup 9% vinegar

Bulgarian pepper
Acetylsalicylic acid (aspirin)

For 700 grams of pepper
Water – 150 ml.
Salt – 15 grams
Vinegar 9% - 2 tablespoons

For a liter jar:

Peppercorns – 5 pieces
Bay leaf – 2 pieces
Garlic – 1 clove
Dill seeds (optional)

Water - one liter
2 tablespoons sugar (very small heaped)
Salt - 1 tablespoon
Vinegar essence

Brine:
8 liters of water
4 cups sugar
2 cups salt
Vegetable oil – 1 cup
1 bottle (0.5 liter) 6% vinegar

Pierce the pepper with a fork near the stalk. Place in hot brine and cook for 10 minutes. Place the peppers in sterilized jars, fill them with the same brine and roll them up.
Peppers for stuffing in tomato juice

Bulgarian pepper
tomato juice

bell pepper

Water – 1 liter
Sugar – 70 grams
Salt – 35 grams
Citric acid – 8 grams

I suggest you, friends, to stock up on preparations for the winter - semi-finished bell peppers for stuffing. A thrifty housewife always has ingredients in her bins for quickly preparing delicious dishes. Canned pickled peppers in a jar, or frozen whole - a kind of lifesaver in this case - took it out, stuffed it with filling and quickly prepared dinner, for example.

There are several options for easy-to-use preparation: you can preserve salted, without vinegar, and pickled peppers. Freezing the whole thing was a great idea - here are proven recipes.

Stuffing peppers for the winter - secrets

There are very few secrets to profitable and popular procurement:

Try to choose vegetables of the same size so they will cook at the same time.
Sweet pepper is a rather fragile vegetable and breaks easily; during cooking you risk losing some of the minced meat.
The preparations will not break if you blanch them for several minutes in boiling water before preserving or freezing. There is another option, which personally suits me better: throw the peppers into boiling water, cook for a couple of minutes and quickly remove - the pieces will remain intact.
The next useful tip for housewives: to get a lot of vegetables into the jar, put the peppers one inside the other - like a kind of nesting doll, I hope I explained it clearly.
If you like to cover stuffed peppers with a lid, put them in a jar or freeze them together with the preparations in the freezer.

Keep the two simplest recipes.

Harvesting bell peppers without sterilization

I recommend making it in small jars so you can use it at a time. If there is any leftover, no problem, use it in a salad or freeze it.

Take:

Peppers.
For a 1 liter jar - a spoonful of table vinegar. Add one more to a 2-liter jar; add three spoons, respectively, to a three-liter jar.

Step-by-step preparation:

Prepare the vegetable for work: peel, remove seeds and stalks. Boil with salt in the water for a few minutes and transfer to a jar.
Fill with brine to the very top, pour in 9% vinegar and close with a nylon lid - the workpiece is perfectly stored in room conditions.

Stuffing bell peppers without vinegar

If you don’t like the aroma of vinegar, use citric acid – the result will be no worse.

Take:

Water - liter.
Salt – 35 gr.
Citric acid – 8 g.
Sugar – 70 gr.

We preserve:

Blanch the vegetables, peeled from seeds and stems, and quickly place them in water to cool. Fold it into a nesting doll and place it more compactly in a jar.
Make the filling: dissolve salt and citric acid in boiling water.
The workpiece requires sterilization. A liter container will take 15 minutes, 2 – 20, 3 – 25 minutes. Rolls up under the iron lid.

Pickled canned peppers

Marinating has two good purposes: guaranteed preservation of the product until the end of winter and additional taste to the dish.

You will need:

Peppers.
Water - liter.
Vinegar essence – 10 ml.
Sugar – 75 gr.
Salt – 50 gr.

Marinate:

Blanch the prepared peppers for a few minutes and place in jars.
Separately, cook the marinade for pouring: dissolve the spices in boiling water, let it boil and immediately pour into the peppers. The next step is known: closed, turned over and left to cool.

Recipe for whole peppers for the winter - proven recipe

The next cooking option is with butter and black pepper. In winter, this preparation can be used to make a salad, an appetizer, or used for stuffing.

Peppers.
Water – one and a half liters.
Sunflower oil – 450 ml.
9% vinegar – 90 ml.
Sugar – 50 gr.
Bay leaf – 3 pcs.
Salt – 50 gr.
Peppercorns – 6 pcs.

We preserve:

Making the filling: add all the spices to boiling water and boil for a couple of minutes.
Prepare the peppers - remove all excess and add to the marinade. Let it boil, cook for three minutes, no more.
Transfer the peppers to jars and pour boiling marinade over them.

Add to the collection of recipes with sweet peppers:

How to freeze whole peppers for stuffing

The advantages of freezing are the preservation of maximum vitamins, ease of use and execution of the workpiece itself.

Peel the peppers and place in boiling water for a few seconds. I usually add it in small portions and count to five, then quickly start removing it with a slotted spoon.
Cool, fold one nesting doll into another, place it airtight in a bag and send it to freeze.

Video recipe for preparing peppers for filling

If you are not confident in your skills in preparing peppers for stuffing, watch the video, everything is explained in great detail. Happy winter cooking. With love... Galina Nekrasova.

I suggest preparing pickled bell peppers for the winter, which can then be used for stuffing. This recipe is without sterilization; we will use three-liter jars - very simple, fast and convenient. Canned peppers taste pleasant, without unnecessary sharpness, they hold their shape perfectly and at the same time retain their elasticity.

In winter, when vegetables, and especially juicy bell peppers, cost a lot of money, such preparation will become your lifesaver. Open the jar, drain the marinade and easily fill the prepared hollow peppercorns with your favorite filling. By the way, you can find a recipe for delicious sweet peppers stuffed with meat and rice on this page.

Ingredients:

Cooking step by step:

Take about 1 kilogram of sweet pepper (this is 12-15 medium-sized fruits) and wash it thoroughly in cold water. The color of the fruit can be absolutely any (in my case, red), but choose a cone-shaped shape, without squiggles - these are perfect for storage and subsequent stuffing. The pepper must be of excellent quality, elastic, dense, not flaccid, without rotten places.

We cut off the cap of each pepper along with the stalk, take out the light part with the seeds and the white veins. Only the hollow caps should remain.

Now you need to blanch the pepper, that is, boil the fruits in boiling water for several minutes. To do this, pour a couple of liters of water into a large saucepan in advance (to save time) and bring it to a boil. In batches (several pieces), put the peppers in boiling water, wait for it to boil again and cook over very moderate heat for about 3-4 minutes.

Carefully remove the blanched peppers from the water (the spoon you use should also be clean) and let cool slightly. With clean hands, place several peppercorns on top of each other so that they take up less space in the jar. Blanch the rest of the sweet peppers in the same way.

You need to prepare dishes in advance for canning sweet peppers for the winter. It is most convenient to use 3-liter glass jars - just enough to make stuffed peppers for the whole family. Jars must be sterilized in any convenient way, not forgetting to process the lids. Transfer the still hot peppers into a jar and immediately close the lid to keep warm.

Let's prepare the marinade in a saucepan - by the way, you can put it on the stove while preparing the pepper. Pour about 2.2 liters of cold drinking water into a bowl, add 1.5 tablespoons of granulated sugar and table salt. For a pleasant aroma, add 5 peas of allspice and 1-2 bay leaves. Bring the filling to a boil and cook for 1-2 minutes.

Immediately pour 2 tablespoons of 9% vinegar into the jar. If there is little liquid in the jar, just keep a kettle of boiling water ready - add boiling water to the very edge of the jar. The fact is that there is always air between the peppers, which is released during storage and rises. That is, the top part of the canned pepper may remain without filling, so it is important to pour in as much water as possible.

Note:The indicated amount of ingredients is calculated for 1 three-liter jar.

Peppers for stuffing for the winter without sterilization - recipe with photo:

We select multi-colored peppers of the same size.

Wash the peppers, remove the stalks and seeds. To do this, use a small sharp knife to make a circular cut around the stalk. Next, scrolling the resulting cap, lightly press it inside the pepper, and then take it out along with the testes. We cut out the protruding internal partitions of the pepper and crush out the seeds. Wash inside.

Place a saucepan or wide bowl of water on the fire. Let the water boil, throw the seeded pepper into the water.

Blanch the peppers in boiling water for 5 minutes.

We sterilize the jar for storing it for the winter in the usual way for you. We take the peppers out of the boiling water, let them cool a little, and then put the peppers in a jar. We lay it tightly, but do not compact it so as not to wrinkle it. Moreover, we place the pepper so that the cut hole is at the top. So, when pouring, the marinade will freely fall inside the pepper without creating voids.

Now let's prepare the marinade. Measure out the required amount of water, add salt and sugar, boil for 3 minutes.

Pour vinegar into the jar with pepper, and then carefully pour in the boiling marinade. If there is not enough marinade, add boiling water. Seal the jar hermetically with a sterilized lid. Turn it over onto the neck.