Incredibly fragrant, rich, beautiful and delicious roasted peppers for the winter will definitely appeal to lovers of savory cold appetizers. It is good in combination with meat or fish, bread or pickled cheeses. Serve these roasted peppers as a side dish, use them in salads, or eat them on their own—it's delicious either way.

For this recipe for baked peppers for the winter, choose ripe, juicy and fleshy fruits. Ready-made peppers of different colors will look very nice - I have yellow and red, but green is also perfect. The main thing is that the vegetables are healthy and fresh, not sluggish.

From the indicated amount of products, I got about 700 milliliters of finished roasted peppers in the marinade. But again, you may have less - this directly depends on the thickness of the pulp (I had very meaty peppers).

Ingredients:

(1 kg ) (50 milliliters) (1 tablespoon ) (2 teeth) (2 branches) (0.5 teaspoon) (0.5 teaspoon)

Cooking step by step:

Turn on the oven to heat up to 200 degrees. My fresh sweet pepper and put it on a baking sheet, which must be covered with baking paper or food foil, like mine. We put everything in a hot oven and bake for about 30 minutes. Time, of course, is not important, and the difference is 10-15 degrees too. The main thing is that the pepper becomes soft. In the process of baking, it will swell strongly, and the skin will move away from the pulp. After 15-20 minutes from the start of baking, the pepper will need to be turned over so that it cooks evenly. That is, as soon as characteristic fireballs appear from below, you can turn it over. Basically, you can smell it. Then let the vegetables cook for another 10-15 minutes.

Roasted peppers are ready. Be careful, it's very hot! And what a scent - wow!

Here's what we used foil (or baking paper for): firstly, we don't need to wash the baking sheet, and secondly, we wrap roasted peppers in it, which need to be steamed additionally. This will help get rid of the skin in no time. So, wrapped and covered the bundle with a saucepan for 10 minutes.

At this time, you can prepare the filling. Pour refined vegetable oil into a bowl (you can use the one you like best), add balsamic vinegar (if not, you can take regular table, apple or wine) and salt. Finely chop the peeled fresh garlic and parsley. We mix everything - let it stand for now.

So our pepper is steamed - we unfold the bundle. Let the baked vegetables cool down a bit so that it is not hot.

Now we release each pepper from the skin (it can be easily removed) and seeds - we only need the pulp. Pour the juice that is inside the pepper into a bowl with filling, simply piercing the pepper from the end with a knife (when it is still in the skin). Cut the peeled pulp into strips.

And here we have a marinade filling (did not forget, there is also juice from peppercorns) - mix it. She's so fragrant! Pour it into a bowl with pepper and mix everything gently.

The aroma of baked pepper is well remembered by those who have visited the countries of the Balkan Peninsula at least once. This ingredient is an essential part of many Bulgarian and Serbian dishes. It's soft, sweet, and amazingly flavorful.

Some lovers of sweet bell pepper make preparations for the winter by frosts. But there is an alternative option - baked peppers in jars.

In Serbian cuisine, it is rolled up with a marinade and with the addition of olive oil and spices. This preparation is an excellent side dish and addition to various dishes. Serbs and Bulgarians add this twist to their traditional salads.

It is good to prepare peppers with a minimum of spices as the basis for salads, pizza and various snacks. This ingredient will always be at hand for the preparation of original dishes. And if you add spicy herbs, garlic and salty cheese like feta, you get an amazing snack.

You can make baked peppers for the winter yourself according to the recipes with photos that are presented in this article. And also you will know helpful tips for making roasted peppers.

Serbian baked sweet peppers

To prepare this dish, you need to choose fleshy varieties this vegetable. On sale, it can be called Bulgarian or Dutch pepper.

The rest of the balsamic vinegar after preservation will be an ideal dressing for salads.

Can be used instead of sugar natural honey. It will give the whole recipe a special piquancy and goes well with vinegar in the marinade.

The preparation is not only tasty, but also beautiful if you use colorful vegetables.

Serbian Pickled Pepper Recipe:

1. Clean and dry vegetables put on a baking sheet or wire rack and bake for about 20-25 minutes at 180-200 degrees. In this case, you need to turn them over once. If baking will take place on a wire rack, then you need to place a baking sheet on the bottom, as the vegetables can burst and leak.
2. Ready pepper has beautiful ruddy sides. It must be put out of the oven in a plastic bag and tightly closed. So he sweats and the skin will come off without much effort. In the same way, you can cook paprika without peel for lecho.
3. When the workpiece in the bag becomes warm, then the peppers must be removed and peel off the skin. Seeds and stems are also removed. The whole procedure should be carried out over a separate bowl to collect valuable juice.
4. Carefully divide the peeled pepper into oblong segments with your hands.
5. Garlic and basil leaves grind with a knife.
6. Next get ready marinade from olive oil, vinegar, salt, sugar and spices. There also add the juice that flowed out during the cleaning procedure (drain the bones). Mix everything well so that the sugar and salt dissolve.
7. Spread peppers in sterilized jars (best of all, 0.4-0.5 liters), pouring layers of garlic-basil dressing and pouring marinade. To use immediately, the jar should be put in the refrigerator for several hours, then you can serve it to the table.
8. For preservation for the winter, pour an additional 1 tsp into each of the jars. wine vinegar.
9. Cover the jars with lids and put in a pot of water for later pasteurization. Water should reach 80% of the height of the jars. Put the pan on the fire and sterilize the preservation for 25 minutes, counting from the time of boiling.
10. Remove the jars from the water, roll up the lids, turn over and cover with a terry towel or blanket.

Any herb can be used in place of basil, such as parsley, cilantro, or tarragon.

Ready pickled peppers can be used as a side dish for boiled potatoes. It can also be spread on toast with a piece of feta or a more characteristic cheese for Balkan dishes - brynza. The saltiness of the cheese and the tenderness of pickled paprika are perfectly combined.

Roasted peppers for the winter

Such a preparation will not require much time and effort - this is a simplified basic version. Pepper prepared according to this recipe is the basis for any dishes.

The recipe does not include spices so that you can add them just before use. Garlic loses some of its taste during preservation, as do herbs.

• Sweet pepper - 5 kg;
• Salt - 1 tsp;
• Vinegar (table, apple or wine) - 2 tbsp.

If desired, the vinegar is replaced citric acid in the proportion below.

How to cook roasted peppers in jars for the winter:

1. Peppers should be baked in the oven and peeled as described in the previous recipe.
2. Place the peppers tightly in sterile and dry jars.
3. Add a part of salt and vinegar to each jar, based on the calculation that 1 tsp should be added in total. salt and 2 tbsp. l. vinegar. If citric acid is used instead of vinegar, then ¼ tsp must be added to each half-liter jar, and ½ tsp to a liter jar.
4. Also, pour some of the juice that leaked out during the cleaning of vegetables into each jar.
5. In this recipe, you can not do without a thorough pasteurization. Place jars with lids on in a pot of hot water. Pasteurize from boiling water for 0.5 liter jars for 30 minutes, for liter jars - 40 minutes.
6. Banks roll up, turn over and cover with a blanket until completely cooled.

Salad with baked pepper

Such a Balkan salad can be prepared very quickly if there is a cherished jar of baked paprika in the pantry.

Salad Ingredients:

Onion should be cut into half rings, pepper into thin strips, crumble cheese or feta cheese on top with your hands. Finely chop the greens and decorate the salad with it. Add olive oil and your favorite spices. Do not mix the ingredients, and do not add salt. The products in the composition are quite salty and the addition of salt will be superfluous.

Frozen baked peppers for the winter

If there is no desire to bother with rolling, then the peppers baked according to the above method must be peeled and folded into plastic container. It is not necessary to divide into segments, collect the juice during cleaning and also pour it into a container. Put the plastic container in the freezer and use as needed.

This recipe does not include vinegar, unlike preservation. It should be noted that thanks to the juice, it will not be easy to separate the frozen contents. Some housewives place blanks in plastic bags and form them in the form of a “pancake”. It is very easy to cut it in half if necessary.

An excellent preparation of baked peppers for the winter will turn out if you add 2-3 small tomato. Then you get an almost ready base for the salad. Before that, they should be doused with boiling water and peeled. You don't need to bake the tomatoes as they will become too soft. Otherwise, the preparation will not differ from the standard recipe, which is described in the article.

For lovers of spicy, you should use not sweet, but hot pepper pods. Bake it for 20 minutes, because its size is much smaller. It will be possible to use it only as a spicy snack, this option will not work in a salad.

Delicious dishes with pickled baked sweet peppers

Baked sweet peppers in the oven for the winter in a honey marinade: a recipe for cooking a dish with step-by-step photos.

Oven baked bell pepper- this is the most beautiful preparation for the winter, which only those who are completely unfamiliar with the taste of fleshy, thick-walled and, indeed, sweet pepper can refuse. There are probably no such ones, and therefore let's take these wonderful summer tastes with us into the winter! Today we are very simply and quickly preparing sweet peppers in a honey marinade, which will further emphasize the beauty of this preparation. Such a sweet pepper in the oven will unconditionally complement any meat dish as a side dish, it can be used in winter salads and presented on the festive table as a bright snack.

Ingredients:

• sweet pepper - 5 kg;
• garlic - 3 heads;
• salt - 6-7 tsp;
• honey - 3 tablespoons;
• vinegar - 7-8 tablespoons;
• coriander, allspice, cloves - 0.5 tsp each;
• dried basil - 2-3 tablespoons;
• vegetable oil - 100-150 ml.

Cooking time: 2 hours
Yield: about 4 liters.

Step by step cooking recipe

1. In order to bake sweet peppers for the winter, it is necessary to select certain varieties of this healthy vegetable on the market. Thin-walled fruits are unlikely to work well in this recipe, so inspect your bell peppers carefully before purchasing. If it is large, fresh, whole and without cuts on the skin, and the wall thickness is from 0.7 to 1 cm, this is what you need for harvesting and baking for the winter. We wash the selected sweet pepper, but in no case cut anything out! With this in mind, spoiled peppers are best discarded immediately.

2. We cover the parchment on a baking sheet, put the peppercorns in one row, tightly to each other.

3. The oven must be heated to 200 degrees and send sweet peppers to bake for 30-45-55 minutes. When baking in such heat, it can burst, swell strongly, moderately burn the top - it's okay. Usually, when peeling the skin, all the black burnt part comes off with it. The main thing is to achieve a soft state of the fruit so that it is easy to peel it from the thin upper peel. After 15-20 minutes after you sent the peppers to the oven, take out the baking sheet, carefully turn the peppers over to the other side with the help of tongs for more even baking and finish baking. The total cooking time depends on the size of the pepper, the thickness of its walls, the variety and can even reach an hour. After you have made sure that your pepper is completely ready, turn off the oven and leave the pepper in it to cool. You can cover it with a piece of foil so that it “steams” well, then the skin will move away from it very quickly!

4. The pepper has cooled - you can remove the skin from each. An important nuance: the liquid that flows out of the baked peppers will form the basis for the honey marinade, so the pepper should be peeled over a deep bowl and collect the juice without much loss in one container.

5. So, remove the skin, cut the pepper into hollows, decante the juice and remove the seed box. The process is laborious and monotonous, however, it will be absolutely justified at the first tasting!

6. Place the peeled peppers in a bowl.

7. Cut them into smaller segments (optional).

8. Let's start preparing the honey marinade. We filter the juice from the peppers from the seeds, it turned out quite a lot, in our case 0.5 liters from 5 kg of large sweet peppers. Mix the juice with salt, honey and vinegar, pour in vegetable oil.

9. We put on fire, warm up almost to a boil, not forgetting to flavor with spices - coriander, cloves and allspice.

10. For harvesting, prepare dry and clean jars, put a layer of sweet pepper on the bottom of each, sprinkle with dry basil and put two or three large slices of garlic.

11. Repeat the pepper-garlic-basil layers until the jar is full. Periodically pour hot marinade into the jar.

12. The jar is full, add honey marinade if necessary and arrange the spices proportionally in each jar of pepper.

13. We put jars of peppers for sterilization, covering the bottom with a cloth. The residence time of liter jars in boiling water is 20 minutes from the moment of boiling.

14. After sterilization, cork and turn down with iron / screw caps. Refrigerate without wrapping.

15. Sweet peppers baked in the oven are ready for the winter! Bon Appetit!

Recipe roasted peppers for the winter:

Wash large, fleshy and brightly colored sweet peppers of any color, wipe with dry towels and put on a baking sheet. Pre-heat the oven to 200 degrees and put a baking sheet with peppers to bake, depending on the size, for 30-50 minutes.

If the peppers are large, it may take longer to cook, in which case you need to make sure that the top does not burn and turn them from one side to the other from time to time. Turn over very carefully so as not to damage the pulp of the pepper or remove the stem prematurely. Let's reveal a secret - during baking, juice will form inside the pepper, which in no case should evaporate or spill onto a baking sheet.

When all the peppers are baked, put them in an enameled basin or large saucepan, cover with a lid or a cotton towel so that the peppers “steam” and it is easy to remove the top peel.

When the roasted peppers have cooled, you can remove the tough top skin without burning your hands. Immediately put a bowl next to you to collect the juice that has formed inside. Peeled peppers need to be divided into segments.

Strain the juice and put on fire, add salt, sugar, pour in vinegar and vegetable oil, let it boil. Adjust the ratio of sugar, salt and vinegar to your personal preference.

While the marinade comes to a boil, lay the roasted peppers in layers in dry and clean jars, sprinkling it with slices of garlic and fresh basil leaves.

Pour jars with baked pepper marinade, cover with lids, do not cork. After sterilization (about 25 minutes after boiling water), the jars can be finally closed with lids. Roasted peppers are ready for the winter! And in winter, you can make a wonderful vitamin salad from it!

It will require a piece of cheese or feta cheese, half a sweet red onion, herbs to taste and a jar of such baked peppers.

Pepper cut randomly into strips or cubes.

Crumble the cheese with your hands and chop the sweet onion.

Add herbs to taste, olive oil, salt, pepper and other seasonings to taste.

It remains only to mix everything.

The salad is ready, you can help yourself!

In addition, baked bell peppers prepared for the winter according to this recipe can also act as an independent cold snack.

Sweet pickled peppers are a very healthy, tasty and satisfying seaming. It is prepared in combination with popular spices, spices and fresh vegetables. Even more appetizing are the preparations of baked or fried peppers, which are rolled up with oil, vinegar and garlic. Such an appetizer is used for preparing salads or as an independent dish, it is also served as a side dish for delicious meat or fish.

Baked Peppers for the Winter - An Incredibly Delicious Instant Snack

Juicy and sweet bell peppers, pre-baked and marinated with fresh garlic, will appeal to many lovers of tasty and healthy snacks.

To prepare such preservation for the winter, the following ingredients are used:

• selected red pepper - 5-6 large fruits;
• balsamic or wine vinegar;
• black peppercorns, dried basil;
• salt, sugar, garlic;
• olive or sunflower oil and lemon juice.

First of all, the peppers are thoroughly washed in cold water. Then, whole, spread it on a baking sheet or a special grill and send it to the oven to bake at a temperature of 180-200 degrees or in the grill mode.

In terms of time, baking lasts about 20-25 minutes until an appropriate crust forms (the upper skin swells up and “scorch marks” form on the surface) and a pleasant aroma appears. After that, the peppers are taken out of the oven and, to make it easier to peel, they put them in a plastic bag, tie them up and send them to the cold for several minutes.

This will make the skin come off easier. Or they use the traditional method of cleaning, allow the fruits to cool and carefully remove the skin in whole or in part, peel the seeds and the stalk.

Next, start preparing the marinade. In a special mortar, all the spices used are crushed - basil, salt, a little sugar, allspice, and additional spices are added here at will and taste preferences.

In another container, vinegar essence, olive oil and lemon juice are mixed. Crushed spices from a mortar are added to them, everything is mixed well. Now divide the peeled pepper fruits into quarters and lay them out in a suitable container, pour the cooked marinade on top and add finely chopped garlic.

Next, cover the container with cling film and send the pepper to the refrigerator, where it is marinated for several days. After this time, you can serve a fresh snack on the table or immediately roll it into clean glass jars and send it for long-term storage.

Fried bell peppers in oil with spices - a very juicy and satisfying snack

Peppers prepared according to this old recipe are ideal as a side dish for hot meat or poultry dishes or used as a full-fledged juicy appetizer at the table.

To prepare such a roll, the following ingredients are used:

• bell pepper green or red - 5-6 pcs.;
• salt, sugar, fresh garlic;
• dill greens, refined oil, vinegar.

The recipe involves rolling sweet fruits as a whole, so during the cooking process it is not necessary to peel the pepper from the stalk and seeds. The main thing is to wash the vegetables well and let them dry.

After that, they are laid out whole on a heated frying pan with olive or vegetable oil and fried over low heat without a lid for 20–25 minutes until a characteristic crust forms and the structure softens. Fry the vegetables evenly, trying to prevent the appearance of burnt parts.

While the peppers are fried in oil, first chop the dill, then the garlic and mix them in a separate bowl. A saucepan with a small amount of water is placed on the stove, in which salt, a little sugar, bay leaf and various spices are added to taste. Boil the marinade for 10-15 minutes, at the very end add 1-2 tbsp. spoons of vinegar.

Then put the peeled and cooled peppers in jars, alternating it with layers of a mixture of dill and garlic, you can also add a few peas of allspice (5-6 pcs.).

Do not forget to pre-rinse and sterilize containers for seaming. From above, the laid out vegetables and spices are poured with hot marinade from the stove, immediately tightly rolled up with lids and sent for storage, keeping the jars in a blanket and upside down for a day.

Pepper stuffed with vegetables - a healthy and satisfying seam

Such pepper, which is pre-baked and stuffed with fresh cabbage and carrots, and then kept in fragrant tomato sauce, turns out to be incredibly tender and juicy in taste, it can be served at any time of the year as the main side dish for a variety of hot dishes.

To prepare such a juicy preservation, use the following set of products:

• fresh sweet pepper - 2 kg;
• cabbage - 2-3 kg;
• fresh carrots - 2-3 pcs.;
• natural tomato juice - 0.5 liters;
• vinegar, salt and sugar.

First of all, the pepper is washed 2 times in cold water. First in whole form, then after removing the stalk and seeds. At the same time, you do not need to cut the vegetables, as they are supposed to be stuffed.

Cabbage and carrots are sequentially chopped on a fine nozzle, then mixed with each other by hand and add 1-2 tbsp. spoons of salt. After that, it is left under oppression or in its natural form to salt in a bowl for at least 2-3 hours.

As soon as the cabbage starts up the first juice, they start stuffing the prepared peppers. Densely fill the insides of a sweet vegetable and leave for 20-30 minutes while the filling is being prepared.

To do this, fresh tomato juice, purchased or homemade, is mixed with the main spices - salt, sugar and vinegar. In addition to them, a little sunflower or olive oil, allspice or ground pepper, parsley, cloves and other spices to taste are added.

After boiling the juice, stuffed peppers are carefully placed in it and stewed over low heat for 20 minutes. Then, hot, they are sorted into clean, sterilized jars and rolled up with metal lids.

Delicious preparation with garlic and herbs "in Caucasian style"

For this recipe, small sweet bell peppers are usually used. They marinate better, turn out more juicy and sweet.

Otherwise, the cooking technology is similar to the classic recipe, and the following set of products is used as ingredients:

• small peppers - 7–10 pcs.;
• greens of dill, parsley and cilantro;
• vinegar, garlic and other spices to taste (cloves, coriander, allspice).

First, the peppers are washed with water, then blotted with paper or cotton towels to dry them. In whole form, together with the stalk, vegetables are sent to be fried in a pan or baked in the oven at a temperature of at least 160 degrees.

As soon as a blush appears, the baked pepper is taken out and allowed to cool slightly, after which the skin is necessarily removed from it.

Quick and forced freezing for 10–20 minutes in a plastic bag or container will help make this faster.

Vinegar, sugar, salt, all the necessary spices and chopped fresh cilantro and dill are mixed in a bowl or other container; if desired, you can add piquancy to the dish with a few slices of hot chili.

Pre-treated vegetables are completely covered with the resulting marinade and left to infuse for several days in the refrigerator or cellar.

Rolling a sweet vegetable into slices in a juicy marinade

Another traditional recipe for preparing canned peppers for the winter. The result is a moderately savory and delicate appetizer that can be safely served chilled with a variety of hot dishes and especially baked meat.

For the preparation of seaming use the following set of products:

• bitter and Bulgarian peppers;
• garlic, horseradish leaves or root;
• salt, sugar, vegetable oil;
• allspice, cloves, bay leaf.

Vegetables are thoroughly washed and cut into quarters or slices, after removing all the seeds and stalk with a knife. Next, a marinade is prepared in a saucepan from water, to which salt, sugar (if necessary), allspice and lavrushka are added.

As soon as the liquid begins to boil, a little bit of vinegar, minced garlic and small cloves of cayenne pepper (optional) are added to the brine.

After another 10 minutes, the boiling marinade is mixed with chopped slices of a sweet vegetable, covered with a plate and stewed over low heat for half an hour, stirring every 2-3 minutes. When the liquid passes over the edges of the plate, and a pleasant aroma characteristic of stewed peppers appears, add a little vinegar and vegetable oil to it.

After that, the appetizer is carefully sorted into clean, pre-sterilized jars, and then sent to a dark place until winter. By the way, this appetizer can be served fresh, it is ideal as a side dish for fried or baked meat. Bon Appetit!