Bulgarian pepper for the winter - pickled, salted, fried, baked, in own juice, stuffed and with the addition of other vegetables, sweet bell pepper is a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, bell peppers are grown on their own personal plot or dacha almost all hostesses. How can you do without a fragrant and healthy pepper?
But if you don’t have your own garden, don’t be discouraged, you can choose a good, high-quality, suitable for preparing bell peppers for the winter both in the market and in the store. First of all, pay attention to its appearance. Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not withered hard tails. Red peppers are considered the sweetest. Choose them for cooking lecho, adjika, and just for marinating with slices, for example, in oil filling with garlic or herbs. For a salad, feel free to use multi-colored peppers: orange, red, yellow, then your preparation will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.
Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to harvest bell peppers for the winter immediately after purchase. And even more so, in no case do not pack peppers in plastic bags. Peppers must “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet pepper pleases so much that there is no time for canning it, you can freeze the bell pepper for the winter. To do this, it is necessary to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case as a whole or cut into slices, circles or pieces, it's up to you.
Our site offers to prepare Bulgarian pepper for the winter in the form of the blanks below that deserve your attention.
Roasted bell peppers pickled for the winter
Ingredients:
5 kg of pepper
100-150 g of salt,
spices, garlic - to taste,
vegetable oil.
Cooking:
Select red, yellow or green peppers with thick walls. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Remove skins from hot peppers. Before laying the pepper in the selected container, rub its walls with garlic. At the bottom of the pot or keg, put spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and oppression. Soak peppers for 10-15 days room temperature. Keep salted pepper can be in the same container in a cool place at a temperature of 5-10ºС. For more long-term storage tightly place the salted peppers in sterilized dry jars and pour over the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 l jars - 50 minutes, 1 l jars - 70 minutes, then roll up.
Salad from bell pepper with tomatoes and beans
Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onion
1 st. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml vegetable oil.
Cooking:
Peeled pepper cut into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Mix everything and cook from the moment of boiling for 1 hour. Arrange the finished hot salad in sterilized jars and roll up.
Bulgarian pepper "Pikant-fix" for the winter
Ingredients:
5 kg red bell pepper,
2.5 kg of tomatoes,
300 g garlic
500 ml 6% vinegar,
300 ml vegetable oil,
200 g sugar
100 g salt
hot pepper and parsley - to taste.
Cooking:
As usual, remove the stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, mix the grated tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mass to a boil and dip the bell pepper into it. Stir until all peppers are covered with marinade. Let the mass boil, cook everything for 10-15 minutes, stirring from time to time. Then lay out in prepared sterilized jars and roll up.
Sweet peppers with carrots in honey marinade
Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 bulbs.
For marinade:
1 st. vegetable oil,
1 st. l. salt,
50 g honey
100 ml 9% vinegar.
Cooking:
wash Bell pepper, remove seeds, cut into strips. Cut the peeled carrots into slices, onions into rings. Blanch prepared vegetables in boiling water for 5-7 minutes and arrange in prepared sterilized jars. From the above ingredients, prepare the marinade, let it boil from the moment of boiling for at least 10 minutes and pour over the vegetables. Sterilize jars: 0.5 l - 5 minutes,
1 l - 8 minutes, then roll up with pre-sterilized lids.
Seasoning "Pepper"
Ingredients:
600 g sweet pepper,
200 g horseradish root,
100 g garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.
Cooking:
Grind prepared vegetables with a blender: peeled and chopped pepper, horseradish root and garlic cloves, peeled. Combine all vegetables together, add salt, sugar, lemon juice and stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon lids. Store seasoning in a cool place.
If you ask the first hostess she comes across what she plans to cook from bell peppers for the winter, I think that 90% of 100 will immediately answer without hesitation: “Of course, it’s lecho.” And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Every family has their own recipe, and we share with you a curious variation of this beloved dish.
Multi-colored pepper lecho with vegetables
Ingredients:
3 kg of multi-colored sweet bell pepper (green, yellow, red),
2 kg young thin carrots,
3 liters minced tomatoes
1 st. vegetable oil,
1.5 st. Sahara.
2 tbsp. l. salt,
herbs and garlic - to taste.
Cooking:
Cut the well-washed and seeded pepper into 6 parts, chop the carrots into thin circles. Mix the tomato mass, vegetable oil, add sugar, salt, mix and cook for 15 minutes. Then dip the carrots into the gently boiling mass and cook for 40 minutes, the pepper will follow the carrots, which cook together with the rest of the mass for another 15 minutes. Lastly, add chopped greens and garlic passed through a press to taste, let the mass boil for a few more minutes, and only then spread the hot lecho into sterilized jars and roll it up with boiled and pre-dried lids.
Marinated roasted peppers
Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil.
Cooking:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel and seeds. Rinse warm water, put in a colander and leave for 5-7 minutes to make the water glass. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes and roll up. Turn the jars upside down, wrap them in a blanket, leave to cool completely and store in a dark, cool place.
Almost all vegetables are happy to make friends with pepper, because it has an amazing ability to endow them with its aroma, giving its surroundings a touch of its own piquant taste, while emphasizing the originality of each vegetable. Well, what can I say - just the soul of a vegetable company!
Bulgarian pepper for the winter "Company"
Ingredients:
3 kg sweet bell pepper,
1 kg cauliflower,
600 g carrots
4 tbsp. l. salt,
1.5 st. Sahara,
300 g parsley,
1 liter of 6% vinegar.
Cooking:
Remove the seeds from the pepper, rinse it cold water and cut into 4 pieces. Cut carrots into slices cauliflower disassemble into inflorescences. Put the prepared vegetables in a large enameled pan, sprinkle with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a dark, cool place.
And finally - a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you up in winter just like a bath and boots!
Snack "Jazz"
Ingredients:
18 sweet bell peppers
9 eggplants,
1 head of garlic
1 pod hot pepper,
3 liters of tomato juice
1 st. Sahara,
2 tbsp. l. salt (with a slide),
1 st. vegetable oil,
1 st. l. vinegar essence.
Cooking:
Dice prepared bell peppers and eggplant. Pass hot peppers and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Mix vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then carefully pour in the vinegar essence and mix again. Arrange the prepared salad in liter jars which are then sterilized for 15 minutes and rolled up.
Bulgarian pepper salad with vegetables and pearl barley "Camping"
Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onion,
1 st. barley,
2 tbsp. water,
0.5 st. vegetable small,
2 tbsp. l. salt,
0.5 st. Sahara,
1 tsp 70% vinegar.
Cooking:
Boil the barley until half cooked, put it in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add grated carrots in turn and cook for 10-15 minutes, then chopped sweet pepper and cook for 10-15 minutes, diced onion and cook for 5-10 minutes and, finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Arrange the finished salad in sterilized jars, roll up with pre-boiled lids. Turn the lettuce jars upside down, wrap and leave to cool completely. When cool, transfer to a cool place to store.
Good luck preparing!
Larisa Shuftaykina
So the harvest of bell pepper has ripened, from this wonderful, in all respects, vegetable, you can cook a lot of blanks for the winter. Including pickled peppers stuffed with cabbage and garlic recipe, which we will consider in more detail in this article. Be sure to spin at least a couple of jars of such pepper for the winter. After all, it turns out very tasty - just a miracle!
for the marinade (filling), for about 4 liter jars:
How to cook pepper with cabbage for the winter
1 . Peel the cabbage from all damaged leaves. Finely chop.
2
. Peel the carrots and grate on a coarse grater.
3
. Peel the pepper from the stalk and seeds, carefully, cutting off only the top cap. Rinse.
4
. Boil water in a large saucepan and dip the pepper in it for 2-3 minutes, until it becomes elastic. Then immediately plunge the pepper into cold water so that it retains the juices inside.
5
. Sterilize jars. I do this with a microwave. Quickly and efficiently. Details on how to sterilize jars in microwave oven see .
6.
Mix cabbage with carrots. We stuff the pepper. Place half a clove of garlic in the middle.
7
. In clean sterile jars, lay out the peppers stuffed with cabbage. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.
Pepper marinade
Preparing the filling (marinade) for peppers. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.
Pour marinade stuffed peppers. Banks roll up. Remove "under a fur coat", bottom to top until completely cooled.
Delicious pepper for the winter is ready
Enjoy your meal!
Pepper for the winter the most delicious recipes for blanks
It's time to get out of the bins, get jars and buy stacks of lids, we will stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors at your door, curiously looking out for the hostess to beg for the recipe. It is with such tasty and odorous twists that we will deal with today, pickled peppers for the winter are on the agenda. Trips to the market or to the store should already be completed, since we will devote all the time to wrapping, preparing containers and products, studying the most interesting recipes.
So much can be made from pepper delicious meals, of which a vegetable in its own juice, and pickled, and sour, and sweet bell pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. Pepper can be twisted into caviar, make canned blanks, and also spin the stew.
Bulgarian sweet pepper - 10 kilograms. It is better to take red and yellow, it looks very nice in a jar.
Ingredients:
- Sugar - 900 grams.
- Salt - 0.5 kilograms.
- Vinegar - 1 liter bottle.
- Sunflower oil - 1 liter bottle.
- Black pepper "peas", bay leaf.
Cooking:
Let's prepare the marinade for pepper: in a saucepan or better a cauldron, pour oil and put on a small fire. Then you need to put sugar, mix, make the fire a little more. Now pour the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.
Vegetables should be washed well, cut into four parts and cleaned of seeds and legs. Now put the pepper in the marinade, you need to cook the vegetables for about 10 minutes. Rinse the jars and pour over with boiling water. Put spices inside (laurel and pepper), put peppers on top. It is necessary to tamp well, let it settle, wait a few minutes for the vegetable to settle down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top, twist the lids. Put the jars upside down for a few days, then hide in the basement or pantry, and in the winter take up tasting.
Ingredients:
- Bulgarian sweet pepper - 4 kilograms, this amount goes to 10 jars, 0.5 liters in size.
- Sunflower oil - 1 glass.
- Vinegar - 1 cup.
- Boiled water - 1 liter.
- Sugar - 1 cup.
- Salt - 2 tablespoons.
- Spices and seasonings: bay leaves, pepper "peas", cloves.
Cooking:
Let's make a marinade: pour sunflower oil into a saucepan, put seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour the vinegar and mix well.
Prepare the products: wash the peppers, peel and cut into 6 parts, and then cut them in half (if the fruit is long). Put a large pot of water on the fire, boil it, put our already prepared pepper there, boil for about 5 minutes. We take out the vegetables with a slotted spoon, and immediately send them to the marinade still languishing on the stove. Let's leave it for 5 minutes.
We sterilize the jars, prepare the lids. We take out the peppers from the marinade and put them in half-liter jars until there is enough space. No need to tamp. Pour the marinade over the peppers and screw on the lids tightly. We put the jars upside down for 1-2 days, then hide them in a dark place.
Ingredients:
- Bulgarian sweet pepper - 2 kilograms.
- Plum tomatoes - 2 kilograms.
- Onion - 1 kilogram.
- Sugar - 4 large spoons.
- Salt - 2 large spoons.
- Vinegar - 4 large spoons.
- Seasonings and spices: sweet pepper "peas", Bay leaf points.
Cooking:
Preparing vegetables for lecho: sort out tomatoes and peppers, discard all spoiled, wrinkled and rotten ones. Peel the onion and wash. Twist the tomatoes through a meat grinder or use a blender / combine, you should get a homogeneous thick mass. Peppers need to be cut in the form of "straws". Onions - half rings.
We put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then put salt and sugar, seasonings, pour everything with sunflower oil, put on small fire and leave our lecho on the stove for about 1 hour. 10 minutes before cooking, you need to add vinegar, and simmer a little more.
We wash and sterilize the jars, prepare the lids. We put lecho in jars and twist tightly. We leave spins until winter evenings in the basement or pantry, peace and quiet.
Ingredients:
- Bulgarian sweet pepper - 3 kilograms. At the exit, we get 5 jars of pepper, with a volume of 0.5 liters. It is better to take a red pepper, it will turn out even sweeter and more aromatic.
- Honey - 5 tablespoons with a "slide".
- Sunflower oil - 1 cup.
- Sugar - 2 tablespoons.
- Salt - 2 tablespoons.
- Water - half a liter.
- Vinegar - 150 milligrams.
- Cloves, bay leaf, allspice "peas".
Cooking:
Let's prepare the peppers: wash and sort the vegetables, cut into four parts, discard the seeds and legs. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.
A small digression: spices can be put in the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie in gauze, and lower this bundle into the pan with vegetables and marinade. So neither cloves nor peppers will need to be caught.
We set the fire to a minimum, stir occasionally so that not only the lower, but also the upper layers are well extinguished. Look at the consistency of the pepper, it should be completely softened and immersed in the marinade, then pour the vinegar and boil for about 10 more minutes.
Now we will wash the jars, sterilize, prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the fragrant sweet pepper in the winter.
Peppers marinated hot with chili and squash
Ingredients:
- Bulgarian sweet pepper - 30 pieces (the number of products is provided for 10 cans, with a volume of 3 liters).
- Squash - 20 pieces.
- Chili pepper - 5 pieces.
- Bay leaf, pepper "peas".
- Dill greens - half a bunch.
- Salt - 1 cup.
- Sugar - one and a half cups.
- Vinegar - 400 milliliters.
- Water - 3 liters
Cooking:
Wash the squash and peppers, cut the vegetables in half and put them in jars in layers. Put a large pot on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and boil for about half an hour. Get a marinade, which you need to pour vegetables in jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.
Peppers marinated with salted tomatoes and horseradish
Ingredients:
- Tomatoes - 2 kilograms.
- Hot pepper - 3 pods.
- Dill greens - 1-2 bunches.
- Cherry leaves - 20 pieces.
- Horseradish leaves - 5 pieces.
- Blackcurrant, leaves - 20 pieces.
- Salt - 80 grams.
- Water - 4 liters.
Cooking:
Bell peppers and tomatoes need to be washed well, it is better to select ripe elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.
Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves black currant, cherries and horseradish, you can even just tear them, if only you liked general form dishes. Spread the tomatoes in containers, spices, seasonings, leaves and hot peppers put to the tomatoes.
Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour the tomatoes, close the lids, leave to ferment for a few days until the tomatoes are pickled.
After 2-3 days, the brine must be drained from the tomato and put on fire again to boil again. We boil the peppers in boiling water for about 5 minutes, spread them to the tomatoes in a few days, pour the brine again, close them tightly with lids and hide in the basement until winter.
Ingredients:
- Bulgarian sweet pepper - 1 kilogram. Ripe and large vegetables are needed, preferably red ones, since red peppers are more fleshy.
- White cabbage - 1 kilogram.
- Salt - 2 tablespoons.
- Vinegar - half a glass.
- Water - 1 liter.
- Bay leaf.
Cooking:
Wash and shred the cabbage. In a large basin, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.
Select peppers, wash well, remove the middle, as if stuffing. Place sauerkraut in peppers, tamping well. Put peppers in jars, add bay leaves and peppers to the same place.
Marinade must be prepared with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, twist the jars tightly.
Ingredients:
- Bulgarian sweet pepper - 1.5 kilograms.
- Cauliflower - 200 grams.
- Garlic - 1 head.
- Celery, root - 200 grams.
- Parsley, root - 200 grams.
- Vinegar - 1 liter.
- Water - 1 liter.
- Salt and sugar - 2 tablespoons each.
- Bay leaf - 2 pieces in a jar.
Cooking:
Bell peppers need to be washed, cut in half and get the seeds, remove the leg. Now cut into halves, cauliflower should be cut into small pieces like this. Chop the celery root and parsley. Just peel the garlic, but don't cut it.
Take a large saucepan and lay out layers of vegetables, you need to put garlic cloves on the bottom, and pepper and cauliflower on top. Each layer should be well sprinkled with sugar and salt and any seasonings of your choice, it can be a simple ground black pepper.
Let's prepare the marinade: boil water and pour vinegar into it, add bay leaf, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave overnight (average 12 hours).
Now we drain the marinade, put it on fire again and boil for another half an hour, adding water if it boils away. Now we put vegetables in jars, pour marinade over them, tighten the lids and put them in the basement.
Ingredients:
- Bulgarian sweet pepper - 4 kilograms.
- Vinegar - one and a half glasses.
- Apples - 1 kilogram. Fruit should be green.
- Salt - 4 tablespoons.
- Sugar - 6 tablespoons.
- Cinnamon (powder) - 3 teaspoons (1 for marinade, 2 for pepper).
Cooking:
We prepare the ingredients: wash and select peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle we do not need. Pour water into two pots and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. We set to cool, and in the meantime, rinse the jars and prepare the lids.
We make the marinade: combine vinegar with salt, sugar and 1 tablespoon of cinnamon. Now in jars (it is better to take liter ones so that the contents are not so small, since apples take up a lot of space), put apples and peppers in turn, sprinkle with cinnamon. Pour the marinade into jars, put for sterilization in a pot of boiling water for 25 minutes.
Peppers marinated in tomato sauce
Ingredients:
- Carrot - 300 grams.
- Tomatoes - 2.5 kilograms.
- Garlic - 2 heads.
- Greens: dill and parsley, basil - half a bunch each.
- Vinegar - 3 tablespoons.
- Salt - 2 tablespoons.
- Sugar - 2 tablespoons.
- Sunflower oil - 1 cup.
Cooking:
Prepare products for twists: peel peppers, carrots, tomatoes and garlic, wash and sort vegetables. Doing now tomato paste: pass the tomatoes through a meat grinder or blender. Put the pasta in a saucepan and put on medium heat for half an hour, stirring occasionally.
Now three carrots on a coarse grater, chop the greens, and peppers in strips. We put the prepared ingredients in tomato paste, pour it with sunflower oil, pour sugar and salt, vinegar, garlic with whole cloves. Cook everything for about 15-20 minutes on low heat.
Wash the jars, sterilize and dry. Prepare the lids as well. Now we put the salad in jars, twist the lids and hide in a dark place upside down for several days. Then the twists can be rearranged in a safe place for storage for the winter.
Pepper salads for the winter
Ingredients:
- Pepper, Bulgarian sweet - 2 kilograms.
- Pepper, chilli spicy - 2 pods.
- Eggplant - 2 kilograms.
- Plum tomatoes - 3 kilograms.
- Carrot - 400 grams.
- Onions - 1.2 kilograms.
- Salt - 120 grams.
- Sugar - 150 grams.
- Garlic - 1-2 heads.
- Vinegar - half a glass.
- Sunflower oil - 1 cup.
- Pepper "peas".
Cooking:
Preparing products for salad: Peel and select vegetables, wash. Cut the bell pepper into thin strips, pass the tomatoes through a meat grinder / blender or combine. In the same way, we will deal with carrots, hot peppers and garlic. We cut the eggplant into thin circles, and the onion into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.
Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally so that all the vegetables are evenly stewed.
We prepare jars and lids, sterilize and wash, wipe dry. Lay the salad in jars, with a volume of 0.5 liters to the top. Roll up immediately with lids and leave in a dark place until winter.
Ingredients:
- Plum tomatoes - 2 kilograms.
- Garlic - 2 heads.
- Onion - 300 grams.
- Salt - 2 tablespoons.
- Sugar - 2 tablespoons.
- Sunflower oil - 100 grams, well, or half a glass.
Cooking:
We sort and wash the vegetables, peel the peppers from seeds and legs. Now cut the tomatoes, onion and bell pepper into circles. Garlic can be crushed in a press, or you can simply cut the cloves in half.
We put the pan on the stove, put all the vegetables there, add salt and sugar, pour out the sunflower oil, put on a small fire. Stir and watch when the vegetables start to juice, from now on they should boil for about 20 minutes.
Prepare jars and lids, rinse, sterilize and wipe dry. Lay the salad in jars, tightly tighten the lids, put it upside down for several days, then hide it in the basement or pantry until the onset of cold weather. This salad is perfect for meat.
Rice Pepper Salad
Ingredients:
- Bulgarian sweet pepper - 1 kilogram.
- Tomatoes - 1 kilogram.
- Carrot - 1 kilogram.
- Onion - 1 kilogram.
- Rice - half a kilogram.
- Salt - to taste.
- Pepper "peas" - to taste.
- Vinegar - 2 tablespoons.
Cooking:
Vegetables need to be washed, cut into small cubes: peppers and carrots, onions and tomatoes. Boil rice until tender. Now fry the vegetables in a large saucepan or in a frying pan until a beautiful golden color. Salt and add seasonings, pour vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the fire, just reduce the heat to a minimum. So skip the vegetables for another half an hour.
We will prepare the jars: rinse and sterilize together with the lids, dry. Now put the salad on top. Roll up the jars and put them upside down for a day, after which we hide the twists in a cool and dark place.
Snacks from bell pepper
Bell pepper caviar "according to the Krasnodar recipe"
Ingredients:
- Bulgarian sweet pepper - 1 kilogram.
- Zucchini or zucchini - 2 kilograms.
- Ripe tomatoes - 1 kilogram.
- Onions - half a kilogram.
- Carrot - 1 kilogram.
- Garlic - 3 heads, large.
- Parsley - 2 bunches.
- Vinegar - 50 grams.
- Sunflower oil - half a liter.
- Salt - 100 grams.
- Sugar - 170 grams.
- Capsicum hot pepper - 2 pods.
Cooking:
Rinse and peel vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. On a coarse grater, grate carrots and zucchini, squeeze the latter if they let a lot of juice. Peppers need to be cut into strips, but cut so that it is short and not too thick. Chop the onion, and cut the tomatoes in half, we will chop them in a meat grinder or blender along with garlic and parsley, hot pepper.
Now let's take a pan or cauldron, pour oil into it and heat it up, then dip the carrots and onions there, fry the ingredients until golden brown over low heat, stirring occasionally.
In a mixture of tomatoes, parsley, garlic and pepper, put salt, pour onions and add sugar - mix everything and add to the frying of carrots and onions, mix again, bring to a boil.
Mix Bulgarian sweet pepper with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stir so that the vegetables do not burn.
We sterilize the jars, prepare the lids, dry them and put the caviar in containers, immediately twisting them with lids. Upside down, the jars can stand for about 1 hour, then we will hide the yummy in the basement so as not to gobble up all the winter twists ahead of time.
Ingredients:
- Bulgarian sweet pepper (red) - 2 kilograms.
- Apple cider vinegar - half a cup.
- Pepper, ground red - 2 teaspoons.
- Garlic - 6 heads.
- Hot red pepper - 5 pieces.
- Sugar - 7 tablespoons.
- Salt - 2 tablespoons.
Cooking:
Bulgarian pepper will be selected, washed and cleaned inside from seeds and legs. We will do the same procedures with red hot pepper. Garlic also needs to be peeled. We will grind all this in a meat grinder or in a blender. Now pour in the apple cider vinegar, salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it on the floor liter jars to the top and close the lids. Upside down for a few hours, and then you can hide in the pantry or basement, be sure to try it with hot meat dishes, piping hot.
Pepper "snack"
Ingredients:
- Bulgarian sweet pepper (better suited red) - half a kilogram.
- Tomatoes - half a kilogram.
- Walnut - 200 grams.
- Sunflower oil - half a glass.
- Salt is a must try.
- Ground black pepper, dry garlic and dried herbs.
Cooking:
Sort, wash and cut the peppers and tomatoes so that it is convenient for you to twist the vegetables through a meat grinder or pass through a blender. Add nuts, seasonings, salt to already chopped vegetables, now fill everything with oil, leave the mixture to settle overnight under gauze.
We sterilize the jars, prepare the lids, pour the snack into the container, twist and stand upside down for several hours, after which the twists should be removed in a cold and dark place.
Freezing bell peppers for the winter
Freezing is the simplest and least time-consuming way to harvest peppers. It is also good because frozen pepper is stored for a long time, loses a minimum useful substances and retains its natural flavor.
You can freeze peppers in different ways. It all depends on what you plan to cook from it. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Further actions depend on future goals.
For stuffing
In this case, already peeled peppers are blanched in boiling water for about half a minute, and then they are put one into the other, according to the “train” principle. You don't need to do long lines. A chain of 3-5 peppers is enough. Prepared "compilers" pack in bags and send for storage in the freezer.
For salads
In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cool, remove the skin and, spreading out in bags, freeze. Moreover, peppers can be baked without even clearing the seeds. They will be easy to remove from the cooled fruits.
For refueling
And here you don’t have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them in bags. Ready!
Conservation
In this way it is convenient to harvest peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put in jars and pour hot broth. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Banks roll up and after cooling put away for storage.
Stuffing
If you have a basement or a large refrigerator, you can immediately prepare stuffed peppers. The filling in this case can be absolutely anything. In this matter, it all depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillers are well combined with peppers.
So, blanch the peeled peppers in boiling water for 5 minutes, then take them out with a slotted spoon and fill the inside with the selected minced meat. Stuffed fruits put in jars and pour hot tomato juice. Banks should be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and sent for storage.
Pickling
For those who like to taste just pepper, such a preparation option as pickling is suitable. This appetizer is good both in taste and in taste. appearance. She is not ashamed to submit to festive table, and unexpected guests, and just for lunch / dinner for their household. And you can cook pickled peppers in many ways.
Simple marinade
Put salt, sugar, spices into a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. In parallel, you can prepare the pepper. To do this, it is enough to cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate, they will then look very bright and beautiful. Prepared slices of peppers blanch for a couple of minutes in boiling water, and then transfer to a boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.
As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - taste.
Tomato garlic marinade
Grind fresh tomatoes in any convenient way, transfer to a saucepan with oil poured into it, add crushed garlic to them, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook more of the same. Now you need to put the pepper cut into quarters in the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. It remains to pour in the vinegar, simmer for another 10 minutes and you can lay out the mixture in jars.
For marinade, for each kilogram of pepper, you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.
Video recipe
Pepper blanks for the winter, the recipes of which are passed down from generation to generation in every family, are considered the simplest and “budget” type of preservation. Therefore, with the onset of September, when the price of this delicious and healthy vegetable becomes “penny”, the housewives try to prepare pepper as much as possible for future use, so that in winter they don’t think about what to serve to the table.
Preparations for the winter from bell pepper: recipes with photos
You can cook a lot from sweet pepper for the winter, since this vegetable is considered one of the most versatile among its "bed counterparts". Lecho, adjika, filled with original assorted marinades - this is far from full list recipes delicious preparations from pepper for the winter, which can be prepared in a matter of minutes.
"Spicy" Pickled Peppers
This recipe for harvesting sweet peppers for the winter will be an excellent alternative. A vegetable prepared in this way can be served not only as a salad, but also as an addition to the main vegetable dishes, sauces and original sandwiches.
Recipe for pickled peppers for the winter | pojrem.ru
For 2.5 kg of pepper you will need:
- 250 ml of vinegar 6% and vegetable oil
- 150 g liquid honey
- black pepper, bay leaf, cloves
- 1 head of garlic
- cinnamon (1 tsp) and salt
Cooking: wash the pepper and cut lengthwise into 4 parts (can be smaller). Boil marinade from rast. oil, vinegar, honey, spices and a tablespoon of salt. Put the chopped pepper into the boiling mixture and boil for 5 minutes over low heat. Transfer the peppers to jars and pour over the boiling marinade. For long-term storage, jars are recommended to be sterilized for 15 minutes.
Vegetable pilaf "Breakfast of a tourist"
This recipe for harvesting peppers for the winter will become a lifesaver in the arsenal of every housewife. Such a hearty twist is not only a tasty and healthy side dish for meat dish, but also a real salvation for a "hungry" family, when there is sorely not enough time for cooking.
hsmedia.ru For 2 kg of pepper:
- tomatoes (1.5-2 kg)
- carrots and onions (0.5 kg each)
- 2 cups vegetable oil (can be less)
- 2 tbsp. rice
- glass of sugar
- 4 tbsp salt
Cooking: Boil rice in salted water until tender. Cut vegetables into cubes and put in one pan, pour vegetable oil and add spices. In the meantime, fry the onion and put it to the vegetables, simmer the mixture for 10 minutes, add the rice and boil for another 10 minutes over low heat. Arrange pilaf from sweet pepper from a jar, sterilize for 15 minutes.
Adjika "Lick your fingers"
This recipe for harvesting sweet peppers for the winter is the most the simplest option twists from this vegetable. Adjika from pepper turns out to be moderately spicy, but incredibly juicy and fragrant, so even the most demanding gourmets will like it.
Pepper adjika recipe | gastronomy.ru For 1 kg of sweet pepper:
- 250 g chili pepper
- 1 head of garlic (or more)
- 4 tbsp Sahara
- 1 tbsp salt
- 50 ml 9% vinegar
Cooking: grind all the ingredients for adjika from pepper through a meat grinder or chop with a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to adjika, boil for another 3 minutes. On the last step add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.
Hot pickled pepper "Men's joy"
Hot pepper blanks for the winter, whose recipes are especially loved by men, practically do not differ from sweet pepper spins. This savory vegetable you can also pickle, salt and twist into adjika.
Recipe for hot peppers for the winter | gastronomy.ru Marinade for 1.5 kg of hot pepper:
- water 1000 ml
- ½ cup rast. oils
- 1.5 tbsp. salt and sugar
- 30 ml of vinegar (one tablespoon per 0.5-liter jar)
- cloves and a few sprigs of mint
Cooking: Pepper whole pods put in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and boil the marinade from it, adding oil, sugar and salt. Add vinegar to jars with peppers, pour over the resulting marinade and roll up.
Note: Pepper recipes for the winter do not always involve pickling and heat treatment. Sweet pepper can also be frozen and in winter this vegetable will always be at hand fresh for cooking any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and send them to the freezer with dry freezing.
Choose your favorite recipe
Any appetizer of peppers and carrots for the winter is good, especially those made by yourself.
I already have a lot of different options.
Perhaps some of them are familiar to the hostesses, but something is not.
I propose to roll up at least one sample during the vegetable season new salad for the winter from Bulgarian pepper, carrots and other vegetables.
Sweetish, juicy carrots and peppers, after heat treatment and conservation, acquire a new taste and aroma, and many prefer these vegetables fresh.
Both fruits are valuable in that they are able to preserve vitamins in the range of 50-80% during heat treatment and storage.
Salad "Gifts of Autumn" from sweet peppers and carrots for the winter
Sometimes you don’t know what to eat with the same potatoes or spaghetti. And opening a jar of canned vegetable salad nothing is needed anymore. All the aromas and tastes of autumn are collected in one place. 
One has only to hear the smell of such a salad, as a brutal appetite wakes up. Sometimes I even put such a salad either in borscht or in soup during cooking. This is how canned vegetables can come in handy if you are busy, but you need to cook dinner. Any borsch or soup will become more saturated if you add a spoonful of such a salad to it.
At the very beginning of autumn, sweet bell peppers and a fresh crop of carrots are so cheap that you won’t spend a lot of money if you buy more of them and prepare the “Gifts of Autumn” salad for the winter.
Recipe Information
- Cuisine:Russian
- Type of dish: preparations
- Cooking method: stewing
- Servings:2
- 60 min
Ingredients:
- sweet bell pepper - 400 g
- fresh sweet carrot - 300 g
- refined sunflower oil - 100 g
- granulated sugar - ½ tsp.
- coarse table salt - 1.5 tbsp. l.
- 9% table vinegar - 30 g.
Cooking method:
I take bright bell peppers. Red and yellow shades are very in harmony with carrots, so the salad turns out not only tasty, but also beautiful. I clean the peppers, take out all the seeds and cut off the tails. 
I peel the carrots and chop them into small squares. Since I chopped it finely, it will cook quickly in a salad and be soft. 
I mix the chopped vegetables and send them to a deep bowl. 
I season with salt and sugar. I give the vegetables a little salt, soak. After 20 minutes, juice will appear in the salad. That's good, because the juice is all the flavor. 
I pour sunflower oil into the salad and put it to languish over a slow fire. 
I languish the salad for 35 minutes, and then pour table vinegar into it. With it, the workpiece will be in storage for the whole winter. 
I cook the salad with vinegar for another 10 minutes, and then transfer it hot into clean jars prepared in advance. I fill them up. 
I cork with lids and let it cool completely under a blanket. 
This is how easy it is to prepare a wonderful salad "Gifts of Autumn" for the winter. 
Cabbage with peppers and carrots for the winter
Simple recipes for the winter from cabbage, peppers, carrots and onions are loved by everyone involved in conservation.
It turns out tasty and inexpensive, and if vegetables are also grown in the garden, then this is a great way to save the harvest.
Prepare:
- 2 kg bell pepper
- 2 kg cabbage
- 500-700 g carrots
- 2-3 bulbs
- 125 g salt
- 100 g sugar
- a dozen black and allspice peas
- a pinch of cumin or dill seeds
- 100 ml vegetable oil
- 2 tbsp. l. vinegar (9%).
How to do:
- Cabbage should be chopped, carrots and peppers cut into elegant rings.
- Combine the vegetables in a large heat-resistant bowl, season with salt and spices, mix well, cover tightly. Let stand for a couple of hours.
- Pour in vegetable mix oil, put on a small fire, gradually increase it, bringing the mass to a boil. Stir.
- Add sugar and simmer the vegetable mixture (40 minutes). Let the lid fit snugly.
- A couple of minutes before the final, add vinegar.
- Spread out hot appetizer on banks, cork.
Salads must be wrapped at least for a day - this is an additional sterilization. That is, the jars will stand for a long time even not in a cool place.
Salad with tomatoes
This is a recipe for an unusual snack - with gelatin. Effective, tasty and quite easy to prepare.
Ingredients:
- 2 kg firm medium sized tomatoes
- 1 kg of pepper
- 0.5 kg carrots
- 1 liter of water
- 70 g sugar
- 40 g salt
- 30 g gelatin
- 2 tbsp. l. vinegar (9%)
- 5 black peppercorns
- 2 leaves of laurel.
Cooking process:
- Prepare peppers, tomatoes, carrots. For the winter, especially for a feast, such an appetizer is simply irreplaceable. Divide the tomatoes into quarters.
- Free the pepper from seeds and stalk, chop in any shape (not finely), simmer in oil at a minimum temperature of 10 minutes.
- Firmly, but carefully, pack the peppers and tomatoes into jars (0.5 l).
- Finely chop the carrot.
- Soak gelatin in cool water. Let it unfold.
- Create a preservative liquid by adding salt, sugar, vinegar, black peas, and bay leaves to boiled water.
- Add gelatin and carrots to the hot filling. Boil for 5 minutes, pour over the tomatoes and peppers.
- Sterilize jars for 5-7 minutes.
onion salad recipe
In this recipe, only peppers, carrots, onions are vegetables.
For the winter, I close just such a salad most of all.
Everything seems simple, but the taste of it, as for me, is perfect.
Required products:
- 5 kg fleshy bright red and bright yellow peppers
- 2 kg carrots
- 1 kg of onion
- on the root of parsley, celery
- bunch of green parsley
- garlic head
- olive oil - 150 ml
- 100 ml vinegar (9%)
- 2 tbsp. l. salt
- 200 g sugar.
Cooking step by step:
- Rinse the pepper, cut off the base with the stalk, remove the seeds.
- Cut the fruit crosswise into rings about a centimeter wide. Blanch them (15 minutes).
- Chop the carrot into strips, the onion into elegant half rings.
- Finely chop the peeled garlic cloves.
- In a third of the oil, lightly brown the onion first, then the carrots.
- Grind the roots of parsley, celery, add them to the onion-carrot mix, simmer.
- Put the pepper, add the remaining oil, sugar, salt, mix.
- Put on minimum fire. Simmer for 10 minutes. Stir, finally add vinegar.
- After a couple of minutes, spread the vegetable snack in jars, roll up the lids.
Assorted vegetable salad
Vegetables should be medium in size. The taste of the salad should be dominated by sweet notes, so the amount of sugar in the recipe exceeds the amount of salt.
Components:
- 5 ripe tomatoes
- 5 bulbs
- 5 meaty bell peppers
- head of young cauliflower
- 4 carrots
- 3 art. l. salt
- 5 st. l. Sahara
- 150 ml vegetable oil
- 3 black peppercorns
- laurel leaf
- dessert spoon of vinegar essence.
Cooking method:
- Disassemble the cabbage into inflorescences. Boil in salted water until tender.
- Cut the tomatoes and onion into quarters, carrots into voluminous rings.
- Free the peppers from the seed part, cut into 6-8 slices.
- Heat the oil in a large saucepan and put the tomatoes in it.
- After 10 minutes, attach the carrots, after 20 minutes - the onion.
- Salt the vegetable mix, mix and simmer for a quarter of an hour, loosely covered with a lid.
- Add pepper slices, cabbage inflorescences at the same time, put peppercorns. Simmer the combined dish for another 10-15 minutes.
- In conclusion, enter the vinegar essence, mix and keep on minimum heat for a couple of minutes.
- Arrange the assorted salad in jars, turn over, wrap with a thick towel. Let them cool down in such a “robe”.
Lecho with beans on tomato juice
Lecho in classic version almost everyone loves it.
But the option with beans and in tomato juice absolutely incomparable!
Products:
- 1.5 kg ripe juicy sweet pepper
- 1.5 kg tomatoes
- 250 g onion
- 200 g young beans
- 1-2 tbsp. l. salt
- 1-2 tbsp. l. Sahara
- a pinch of ground black pepper.
How to do:
- Divide the peppers in half, remove the seed part and cut the fruit into strips.
- Scald the tomatoes with boiling water, quickly remove the skin from them.
- Divide half of the fruit sharp knife on slices.
- Squeeze the juice from the second part of the tomatoes.
- Beans should be boiled until soft, but elastic (the pulp in the grains should not be loose) in lightly salted water.
- Chop the carrot thinly.
- Combine mixed vegetables and juice in a large bowl, add a third of salt, sugar, pepper.
- Simmer for about 10 minutes. Taste. If necessary, salt, add sugar.
- Seal the jars with lids.
Ordinary beans can be replaced with green or yellow green beans, it comes out unbanal.
Salad of cucumbers, carrots, peppers for the winter
The option in the jar is not at all similar to - more intense, spicy and certainly not dietary.
What to prepare:
- 1.5 kg of bell pepper
- 0.5 kg cucumbers
- 2 large carrots
- 200 ml sunflower oil
- 2 tbsp. tablespoons of vinegar (9%)
- 3-4 garlic cloves
- 1-2 tbsp. l. salt
- 1-2 tbsp. l. Sahara
- a pinch of black pepper.
How to preserve:
- Chop the de-seeded pepper finely.
- Cut the onion into half rings.
- Grind carrots on a grater with large holes.
- Place the vegetables in a deep container, salt, add sugar, butter. They should be stewed for 25 minutes at a moderate temperature, not forgetting to mix.
- Finely chop the cucumbers into circles and add to the vegetable mix.
- Continue to simmer for another quarter of an hour, at the end add chopped garlic, black pepper and vinegar. Taste, add salt or sweeten.
- After a couple of minutes, you can put the snack in jars, roll up.
Eggplant recipe
Blue ones are preserved for the winter in different ways, the famous one, for example, can also be made in a cauldron.
A salad made from this vegetable, carrots and peppers turns out to be spicy, with a bright taste.
What you need:
- 5-6 medium eggplants
- 7 bell peppers
- 3 carrots
- hot pepper
- 2 garlic heads
- 150 ml vegetable oil (unrefined is better)
- 1 st. a spoonful of vinegar (9%)
- salt (to taste).
For marinade:
- 2 liters of water;
- 3 art. tablespoons of vinegar (9%);
- 25 g salt.
Cooking method:
- Prepare a preservative by combining water, salt, vinegar.
- Hold the eggplant cold water under load for 10 minutes, then dry and cut into circles. Boil them in batches of 5 minutes in a preservative marinade.
- Peel the garlic, disassemble into slices.
- Free the hot pepper from the seeds, chop into rings.
- Chop sweet peppers, carrots, garlic with a meat grinder.
- Add hot pepper, salt, mix.
- Heat the oil in a stew pot and add the chopped vegetables. Over moderate heat, stirring, bring them to softening (15-20 minutes).
- Place the eggplant rings in jars “floors”, filling each layer with a thick vegetable mix. Sterilize 15-20 minutes.
- Roll up the jars and “warm” with a thick towel.
Appetizer with beets
Such a preparation is good not only as a snack salad, it can be used as a borscht dressing.
Prepare:
- 4 kg beets
- 2 kg sweet pepper
- 1 kg of onion
- 1 kg carrots
- 1 kg red tomatoes
- 50 g hot pepper
- 100 ml vegetable oil
- salt, sugar (to taste).
Cooking steps:
- Finely chop the onion and bell pepper. Place the slices in a large container with heated oil, bring to half-cooked.
- Remove vegetables from container. Use a slotted spoon (oil should remain in the bowl).
- Remove the skin from the tomatoes, after dousing them with boiling water. Mash the pulp with a "stomper" for mashed potatoes.
- Grate the beets on a grater with large points.
- Peel the hot pepper from even more hot seeds and chop finely.
- Place the tomato-beetroot mixture in a container where onions and sweet peppers were stewed, and cook for about 40 minutes at a moderate temperature.
- Add sweet and hot pepper, onion, sugar, salt.
- Stew for another 10 minutes, spread hot in jars and roll up.
Then just add a few spoons to the broth with potatoes and cabbage and in half an hour a simple and tasty red borscht is ready.
Salad with zucchini and cauliflower
I love this recipe, because for it I usually use the "substandard" crop - cracked, damaged fruits that cannot be stored for a long time.
What can you take:
- 1.2 kg cauliflower
- 2 medium zucchini
- 2 tomatoes
- 4 fleshy bell peppers (choose fruits of different colors)
- bunch of green parsley
- 4 garlic cloves
- 2 tbsp. l. salt
- 100 g sugar
- 250 ml vegetable oil
- 100 ml of vinegar (9%).
How to cook:
- Disassemble the cabbage into inflorescences, boil for 5 minutes in salted water. Let it cool and dry.
- Cut the skin off the zucchini, cut the flesh into cubes.
- Peeled peppers chop in any shape.
- Grind the garlic in a crusher.
- Remove the skin from the scalded boiling water of tomatoes, chop the flesh with a sharp knife.
- Chop the parsley.
- Combine all vegetables, excluding cabbage, in a large container. Enter salt, sugar, oil. Stir, send to the fire and let it boil.
- Put the cabbage inflorescences and simmer for a quarter of an hour (reduce the fire as much as possible), add vinegar in the finale.
- Arrange the hot assortment in jars, cork.
Storage of canned salads
- Jars with canned vegetable treats, sterilized according to all the rules, can be stored at room temperature (but + 28 ° C is the maximum).
- If you have not sterilized salads in jars, store them in a cool place (+15 ° C) and deal with them quickly.
- The optimal storage temperature for all types of canned products is +1 + 2 °C.
- It is better to store stocks in small containers and, having opened a jar, empty it completely. If you didn’t put the whole salad out of the jar, put an ordinary mustard plaster under the lid, close the container. The medical component will not allow the snack to get moldy.
Useful video
And it’s also very tasty to close mushrooms with bell peppers and carrots, for example, as in this video recipe:
Consumption ecology: To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be quite enough, for example, a simple pickled pepper
To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper. Bright, colorful, juicy and appetizing.
Where can you get it in winter? - From your own cellar! If you, of course, made preparations in a timely manner.
1. Baked pepper
You will need:
- 3 kg sweet pepper
- 250 ml vegetable oil
For marinade for 1 liter jar:
- 60 ml apple cider vinegar
- 1 tsp salt
Cooking:
- Wash the peppers, dry them, rub with vegetable oil and bake, turning over, in an oven heated to 180 ° C until browned.
- Pepper put in plastic bag, cool, remove the skin, remove the stalks with seeds. Pepper put in small jars, salt, pour vinegar. Pour in the remaining hot vegetable oil.
- Sterilize jars for 20 minutes, roll up, turn over until cool.
2. Spicy pepper
You will need:
For 4 servings
- 1 kg multi-colored bell pepper
- 300 g carrots
- 1 beetroot
- 1 bulb
For marinade in 1 liter of water:
- 1 st. l. salt
- 0.5 st. l. Sahara
- 2/3 tsp citric acid
Cooking:
- Wash and peel onions, carrots, beets. Grate carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash pepper, remove seeds. Pepper stuffed with vegetables.
- Prepare brine. Put salt, sugar into the water, citric acid, boil.
- Place the stuffed peppers in sterilized jars, pour over with brine, sterilize for 30 minutes, roll up.
3. Canned Sweet Peppers in Herb Oil
You will need:
For 4 servings
- 1 kg of sweet peppers of different colors
- 1 small chili pepper
- 6 garlic cloves
- 200 ml vegetable oil
- 70 ml apple cider vinegar
- 2 bunches of parsley and dill, salt
Cooking:
- Bake sweet peppers on the grill or in the oven, then peel, coarsely chop the flesh. Chop the chili pepper.
- Peel and chop the garlic. Wash the greens, dry well and chop finely. Mix with oil, chili pepper, garlic, vinegar. Add salt.
- Place multi-colored pieces of pepper in sterilized jars, pour over the oil mixture, close with a screw cap and refrigerate for 48 hours.
4. Sweet pepper
You will need:
- 1 kg sweet pepper
- 0.5 kg of onion
- 1 kg tomatoes
- 2 tbsp. l. vegetable oil
- 0.5 st. l. Sahara; 0.5 st. l salt
Cooking:
- Onion and pepper peeled, chopped and fried in 1 tbsp. l. vegetable oil.
- Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
- Pour in the oil, add salt, sugar, bring to a boil and arrange in sterilized jars. Sterilize jars in boiling water for 40 minutes.
- Roll up, turn over and leave to cool. Store in a cool place.
5. Canned Sweet Peppers
You will need:
- 3 kg sweet pepper
For marinade in 1 liter of water:
- 150 g granulated sugar
- 2 tbsp. l. salt
- 200 ml vegetable oil
- 3 garlic cloves
- 200 ml apple cider vinegar
- 5 allspice peas
- 4 bay leaves
Cooking:
- Cut the pepper pods into halves, remove the core with seeds, cut the flesh into long slices. Put in a saucepan.
- For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf to it. Bring to a boil again and pour over the peppers in the saucepan. Put on fire and cook for 5 minutes.
- Strain, put the pepper in sterilized jars. Bring the marinade to a boil again, pour over the peppers in jars and roll up.
6. Pickled Peppers
You will need:
- 3 kg sweet pepper
- 250 ml vegetable oil
For marinade in 1 liter of water:
- 60 ml apple cider vinegar
- 1 tsp salt
- 1 tsp Sahara
Cooking:
- Wash the pepper, dry it, remove the seeds and stalks, cut the flesh into strips.
- Prepare marinade. Boil water in a wide saucepan, add salt, oil, sugar, vinegar. Boil.
- Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour the remaining hot marinade over and roll up. Turn over and leave at room temperature until completely cool.
7. Sweet pepper lecho
You will need:
- 1.5 kg green sweet peppers
- 600 g tomatoes
- 150 g onion
- 80 g melted butter
- 5 g ground paprika
- salt
Cooking:
- Wash the sweet pepper, remove the core with seeds and cut into strips. Wash the tomatoes, dip in boiling water for 30 seconds, cut into 4 parts and remove the skin.
- Heat the oil in a frying pan and fry the onion. Sprinkle with paprika, add pepper and tomatoes, salt and simmer for 10 minutes over high heat, then cover and simmer for another 15 minutes over low heat.
- The finished lecho can be laid out in jars, sealed tightly, put the jars upside down on a towel and let cool.
8. Pepper and tomato lecho
You will need:
- 1.5 kg sweet pepper
- 2 kg tomatoes
- 1 kg carrots
- 1 glass of vegetable oil
- 1 cup of sugar
- 2 tbsp. l. table vinegar
- salt to taste
Cooking:
- Wash the pepper, remove the stalks and seeds, cut the flesh into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, pass the pulp through a meat grinder.
- Wash the carrots, peel and also pass through a meat grinder. Combine peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt and simmer for 30 minutes.
- Arrange the lecho in sterilized jars, roll up, turn over, cover and leave to cool.
9. Pepper in tomato juice
You will need:
- 3 kg sweet bell pepper
- 2 liters of tomato juice
- 1 kg of onion
- 2/3 cup sugar
- 2-3 table. spoons of salt
- 2-3 bay leaves
- 1 tsp ground coriander
- 10 black peppercorns
- 0.5 st. 6% vinegar
- 250 ml vegetable oil
Cooking:
- Extract the juice from the tomatoes with a juicer. Peel the onion, finely chop. Peel the peppers from seeds and stalks, cut into half rings.
- Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. At the end add vinegar.
- Pour hot lecho into warm sterilized jars, roll up the lids. Turn over, let cool.
10. Pepper with apples
You will need:
- 4 kg sweet pepper
- 1 kg apples
For marinade in 1 liter of water:
- 40 g sugar
- 30 g salt
- 1 cup 6% vinegar
- 1 tsp cinnamon
Cooking:
- Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
- Prepare marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
- In sterilized jars, alternating, lay peppers with apples. Pour hot marinade over. Sterilize peppers with apples in the marinade at 90 ° C: for jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes.
- Twist the banks, turn over, leave to cool completely. Store in a cool place. published
