Marinated pepper - recipes of blanks. Whole marinated pepper for the winter

For marinations, choose fleshy juicy vegetables: so the billets will be tastier. And so that they are still beautiful, use the pepper of different colors.

After ordering, banks need to turn over, wrap some thick warm thing and leave up to complete cooling.

Pepper is incredibly fragrant, moderately sweet and very tasty.

Ingredients

• 1½ kg of Bulgarian pepper (weight of purified vegetables);
• 500 ml of water;
• 100 ml of vegetable oil;
• 65 ml of vinegar 9%;
• 150 g of sugar;
• 1 tablespoon salt;
• 5 peas of fragrant pepper;
• 1-2 laurel sheets.

Cooking

Such pepper marinate specifically for stuffing. Just get vegetables from the jar, spread over them and cook the dish as usual.

Ingredients

• 1½-2 kg of Bulgarian pepper (approximately 12-15 medium vegetables);
• about 2 liters of water;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 3 tablespoons of vinegar 9%.

The ingredients are designed for a 3 liter jar.

Cooking

Clean peppers from seeds and fruits. Cut the tops so that then the vegetables it is convenient to stuff.

Put peppers into a clean bank. To fit more, insert them into each other. Pour the jar with boiling water to the edge, cover with a lid and leave half an hour.

Pour irregular water in a saucepan and add salt and sugar there. Bring to a boil and prepare 2 minutes.

Pour into peppers vinegar and boiling brine and roll the bank.

Honey makes pepper is still sweeter, fragrant and tastier.

Ingredients

• 700 ml of water;
• 120 g;
• 80 ml of vegetable oil;
• 50 ml of vinegar 9%;
• 1 tablespoon salt;
• 9 pea peppers;
• 3 booton dried carnations.

Ingredients are calculated on 3 banks with a volume of ½ l.

Cooking

Clean peppers from seeds and fruits and cut along long stripes.

Pour water into the pan, add honey, butter, vinegar, salt, black pepper and cloves. Stirring, bring the marinade to a boil on a strong fire.

Put peppers into the pan, mix and bring it to a boil on medium heat again. Then give it up and cook another 3-4 minutes. Peppers will be slightly crispy. But if you cook for a couple of minutes, they will become softer.

Explore vegetables on sterilized banks. If Marinade falls inside, return it to the pan. Bring the liquid to a boil, pour the peppers and cover with the lids.

At the bottom of a clean pan, put the cloth and put peppers there. Pour warm water into the pan so that it covers the cans on the shoulders. Bring water to boiling on low heat, sterilize the cans of 15 minutes and sunk.

To prepare this delicious snacks you will not have to spend a lot of time and strength. The main work for you will perform.

Ingredients

• 1 kg of Bulgarian pepper (weight of purified vegetables);
• 100 ml of vegetable oil;
• 6 black pepper peas;
• 4 cloves of garlic;
• 2 teaspoons of salt;
• 4 tablespoons of sugar;
• 4 tablespoons of vinegar 9%;
• approximately ½ l of water.

Ingredients are calculated on 2 banks with a volume ½ l.

Cooking

Clean peppers from fruits and seeds and cut each vegetable along in half or by quarter. Stop baking sheet foil and distribute oil on it.

Put peppers on the baking sheet and put the oven to the oven to 220 ° C for 30-35 minutes. If vegetables begin to burn, mix them gently. Remove baked peppers from the oven and leave for a couple of minutes so that they are slightly cooled.

At the bottom of each sterilized bank, lay out 3 black pepper peas, 2 chopped garlic cloves, 1 teaspoon of salt and 2 tablespoons of sugar and vinegar.

Place the peppers into the cans and pour boiling water to the edge. Slide banks and slightly shake out that seasonings dissolve.

The raisin of this already original snack is that vegetables are marked in tomato juice.

Ingredients

• 1½ kg of Bulgarian pepper;
• 1½ kg cabbage;
• 1 large carrot;
• 2½ tablespoon salts;
• 1 l tomato juice;
• 75 ml of vinegar 9%;
• 200 ml of vegetable oil;
• 100 g sugar.

Ingredients are calculated on 4 banks with a volume of 1 liters.

Cooking

Cut up the tops and remove the seeds. Slim cabbage and soda carrot on a large grater.

Mix cabbage, carrots and 1 tablespoon of salt. Remember your hands and leave for 15-20 minutes. Then Start the peppers with a vegetable mixture.

Pour tomato juice in the pan, vinegar and oil and add salt and sugar. Bring to a boil on high heat. To another pan lay stuffed peppers and pour boiling marinade.

Bring to a boil, reduce the fire and cook for about 20 minutes. Slide peppers into sterilized banks, pour the marinade and sunk.

I love crispy pickled Bulgarian penny! Always strive to replenish your culinary collection of interesting recipes for its preparation. And today I offer you the best recipes from the photo of pepper pickled for the winter - your fingers are license!

Marinated Sweet Pepper without sterilization

First consider a simple recipe. Peppers canning in oil - preferably home, unrefined.

Ingredients:

• 1 kg of treated pepper;
• 50 g of salt;
• 1 l of water;
• 150 ml of vinegar (9%);
• 200 ml vegetable oil.

As you prepare:

1. Sweet pepper purify from tails and seeds, my, cut pieces.
2. We put the pepper into a saucepan, we pour water to cover (more liter). Add 2 tbsp. Spoons of oil. Mashed under the lid 5 min.
3. Take out the pepper by the noise, we learn on the colander. From the pan transfers 1 l of liquid into separate dishes, the rest are pouring. In this liter we will add the remaining oil, salt, vinegar. Stirring, bring to a boil and turn off the fire.
4. We will lower the pepper in the marinade, cover the lid, we will give in line by 12 hours.
5. In the meantime, there are plastic covers with boiling water with boiling water.
6. We shift the cooled and already ready pepper into banks, close the lids. Store in the refrigerator.
7. Here is a simple recipe for sweet pepper marinated for the winter cooked without sterilization. According to him, you can also make airtual and a cold way - just lower the pepper into almost cooled marinade and stand the day.

Note: Difficult peppers of different colors look at the jar.

Pepper marinated entirely with garlic and greens

I love very much and appreciate the recipes with butter and garlic of marinated Bulgarian pepper for the winter. I will tell you first how to prepare a whole pen in liter banks.

Ingredients per bank:

• 10-12 pcs. Pepper Bulgarian;
• 4-5 pcs. garlic teeth;
• 50 ml of vegetable oil;
• 1 PC. laurel sheet;
• 4-5 pcs. peas pepper peas;
• 1 carnation bud;
• Parsley, thyme - to taste;
• 0.5 Art. spoons of salt;
• 3 tbsp. Sugar spoons;
• 5 tbsp. Spice of vinegar (9%).

As you prepare:

1. Peppers cut off the tops, remove the seeds, mine. Garlic divide on slices, cut plates. Green rinse, cut.
2. In the pan pour oil, fry the pepper entirely, covering the lid until it becomes soft.
3. In sterilized banks, strata pepper, chopped garlic and greens, carnation, pepper, stubborn, bay leaf. Sugar sugar, salt, pour vinegar.
4. Boiling water in the kettle and pour her vegetables in the jar. Immediately roll up with covers.
5. Banks are shaking, we slide on the table so that salt and sugar are dissolved. Invert, snatch. We transfer after cooling to a cool place.

Pepper in tomato sauce

And now I will share the recipe, how to make fragrant pepper in tomato sauce.

Ingredients (4 jars in 0.5 l):

• 1.5 kg of sweet pepper;
• 80 ml of tomato sauce (any you like);
• 250 ml of water;
• 60 ml of vegetable oil;
• 50 ml of vinegar (9%);
• 15 g salts;
• 50 g of sugar;
• Bay leaf, black peas pepper - to taste.

As you prepare:

1. My cans with soda, sterilize over the ferry. Caps are boiling in boiling water for 5 minutes.
2. Pepper clean, remove the fruits with seeds, rinse, cut into pieces.
3. In the pan, we will put clean water, we will add vegetable oil, sugar, bay leaf, peas, salt, salt, vinegar. Volume tomato sauce, mix.
4. Now you spick sweet peppers. Heat to boil, cotton under the lid of 10 minutes.
5. In a hot form, we decide the workpiece into the cans, tighten with the lids. After insistenceing under the beds, we transfer to the cellar for storage.

Bulgarian pepper pickled slices in oil

Consider the recipe for pickled pepper chopped by slices cooked with oil and garlic.

Ingredients:

• 3 kg of pepper Bulgarian;
• 1/2 cup sugar:
• 50 g of salt;
• 1/2 of garlic head;
• 250 ml of vegetable oil;
• 250 ml of vinegar (6%);
• Petrushka, dill - to taste.

As you prepare:

1. Sterilize banks, covers. Hang them.
2. We process peppers, cut it with slices. Cleaning garlic, my and chopped with small cubes. We wash the greens, we dry, cut.
3. We fold the pepper into a saucepan, pour oil. Add vinegar, sugar, salt. Mashed under the lid of 20 minutes after boiling.
4. Five minutes before readiness, we will add garlic and greens.

We lay out peppers into banks, ride metal covers. The billet is perfectly stored in room conditions.

Pepper "Bell" for the winter

Canned pepper can be not only awesome tasty, but also beautiful! Pay attention to the peninsie variety "bell" - it is not ashamed for a festive table. I propose a spicy workpiece with honey.

Ingredients per 1 liter can:

• 10-12 pcs. pepper bells;
• 1 l of water;
• 2-3 garlic teeth;
• 1 tbsp. spoon of honey;
• 1 tbsp. spoon sugar;
• 1 tbsp. Salt spoon;
• 2 tbsp. Spoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, pepper pepper, clove buds, dill, parsley, basil, currant leaves).

As you prepare:

1. Pepper "The bell" looks entirely entirely. Therefore, we just cut off the fruit with seeds, promotion inside and outside. Cut the pieces will not.
2. In sterilized jars lay on the bottom of the greens, the leaves of currant, other spices to taste. Then fill the package to the peppers on the shoulders.
3. In the saucepan, we boil water, add sugar, salt, honey. Pour vegetables in banks with marinada, cover with clean covers for 5 minutes.
4. Water merge back into the pan, boil and pour peppers in banks. We leave for 10 minutes.
5. Pour the liquid into the pan again, add vinegar. And in the banks, smell chopped garlic. For the third time you boil marinade, pour into banks and roll around the key.

Invert, snatch in a warm blanket. Let's wait until you cool. Amazing bitter-sweet snack is ready! You can store such a preservation in the storeroom.

Note: This option with vinegar, but you can replace vinegar with lemon juice in the same amount. It turns out even tastier and much more useful.

Marinated Bulgarian Pepper in 15 minutes

As you can see, there are many marinated pepper options for the winter - your fingers are losing. Recipes with photos will help you also very quickly make a snack - literally in 15 minutes.

Ingredients:

• 500 g of purified pepper Bulgarian;
• 4 garlic teeth;
• 3 tbsp. spoons of vegetable oil;
• 1 tbsp. Salt spoon;
• 4 tbsp. spoons of sugar sand;
• 1 liter of water;
• 4 tbsp. Spoons of vinegar (9%);
• Parsley greens, dill - to taste;
• 1 PC. laurel sheet;
• 5-6 pcs. Black peas pepper.

As you prepare:

1. Pour boiling water banks and plastic covers, leave for a few minutes sterilize.
2. We put on the stove dishes with water, we fall asleep into it sugar, salt, seasonings, pour vinegar.
3. In the meantime, we divide peppers: Clean from the internships, promotion, we cut into several parts along.
4. After boiling the marinade, we throw pepper into it, carcass on a small fire for 5 minutes. Turn off the fire, leave for another five minutes.
5. During this time, grind garlic and greens. Throw them in a pan with pepper, add vegetable oil. Mix.

Let's launch fast cooking pepper, close the plastic lid. After cooling, we put in the refrigerator.

Recipe "Dungansky"

Many love sharp dungan peppers - fried, stewed, stuffed. Let's pick it up today! Snack is performed in moderation burning, spicy, perfectly complements different dishes.

Ingredients (for two banks in 1 liter):

• 1 kg of dungan pepper (long green pods);
• 8 teeth of garlic;
• 1 l of water;
• 250 ml of vegetable oil;
• 4 tbsp. Sugar spoons;
• 1 tbsp. Salt spoon;
• 250 ml of vinegar (9%);
• 10-15 pcs. black peas pepper;
• 1-2 pcs. Lavra leaf.

As you prepare:

1. Peppers will cut the tops, remove the seeds, promotion. Next, cut them along half or leave them.
2. Garlic we clean, mine, cut the plates. My laurel leaf, let's dry.
3. Sterilize the container for preservation by any convenient way.
4. We bring water in a saucepan about boiling. Add sugar, salt, laurel sheet, black pepper, butter and vinegar. Then we snatch half the total amount of garlic.
5. We reduce the fire, add Donggan pepper. Five minutes old.
6. At the bottom of the cans put the remaining garlic and caught from the marinade with the help of a spice snatch (pea peppers, bay leaf). Then, tightly fill in a jar with sharp pepper. Pour hot marinade.

We will scribble covers, flour, snatch. After cooling, burning snack can be served on the table or hide for storage.

Khalapeno

Also the appropriate option for fans is sharp. N Be careful with spices so that the pepper halapeno retains its useful substances to the maximum.

Ingredients:

• 20 pcs. pepper varieties halapeno;
• 300 ml of pure water;
• 280 ml of vinegar (6%) - can be wine or apple;
• 5 tbsp. sugar spoons;
• 3 tbsp. spoons of salt;
• 3-4 garlic teeth.

As you prepare:

1. Sterilize the cans over the steam, the covers are cooking in boiling water for 5 minutes.
2. Peppers cut off the tails, remove the seeds. Rinse the pepperns, cutting the rings.
3. Cleaning garlic, cut the cloves along half.
4. Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. We stir, bring to a boil and turn off.
5. We lower the pepper rings in the marinade, cover the lid. Let's breed for 15 minutes.

With the help of a noise, put the peppercorn to the cans, foul marinade and rolling the lids. Let cool in an inverted form under the warm bedspread.

Peppers in Armenian "mind eliminate"

And the exotic lovers dedicate this super recipe. The name fully justifies: until everyone eat - do not calm down. Unreal tasty!

Ingredients:

• 1 kg of pepper (better - long green);
• 3-4 garlic teeth;
• 400 ml of water;
• 100 ml of vinegar (9%);
• 200 ml of vegetable oil;
• 1 tbsp. Salt spoon;
• 2 tbsp. spoons of sugar sand;
• 3-4 pepper peppers fragrant;
• 1 PC. laurel sheet;
• Greens of dill - to taste.

As you prepare:

1. Sterilize banks. Covers are screaming with boiling water.
2. My peppers, cut along in half. Rinse the greenery of dill, bay leaf, peeled garlic.
3. In wide dishes heated water. After boiling, add butter, sugar, pepper, salt, salt, vinegar, bay leaf.
4. We reduce the fire and send part of the peppers into the pan so that only the bottom is covered. Masters before softness (5-7 minutes), take off the noise, we learn on the colander. We repeat the procedure until all peppers are ready.
5. Place the layers in the cans peppers, chopped garlic and greens of dill.

Board marinade, close covers. Stored after cooling in the refrigerator. Peza in Armenian needed to breed about a day - it will be even tastier!

Look more such a video as cooking pickled peppers.

As you can see, very simple and clear recipes with photos of pepper pickled for the winter - fingers losing. Prepare and enjoy. Bon Appetit!

When summer comes to your apogee, it is time for the winter blanks, and the preservation of pepper is a responsible moment for anyone who loves pickled bell pepper, sweet pickled pepper, salty pepper, pepper, sauced and other billets from Bulgarian pepper. And not only from Bulgarian. Gorough pickled peppers, Bitter canned pepper - an excellent self snack, as well as the ingredient of various salads. That is why preserving pepper and recipes for pepper blanks for the winter are so popular.

Canned pepper can be pepper pickled, pickled bitter pepper, sharp pepper pickled, chili pepper pickled, pepper Bulgarian canned, sweet pepper canned, pepper in marinade. Many people find lovers to taste the pepper pickled, the recipe for pickled pepper allows you to cook this piquant snack. Pepper canning sweet especially popular. How to pick up pepper tasty today know a few, and very in vain, because pepper marination and pickled pepper for the winter will be very useful to you in the cold season. Most often there is a canning of Bulgarian pepper, less often there is canning of bitter pepper, because this acute snack, as they say, is on an amateur. The preservation of sweet or Bulgarian pepper can be again carried out in various ways. One of the most delicious, pickled peppers is preparing as follows: the pepper is rolling a little, then he is poured with marinade with spices and roll. Sterilization of cans and pepper twist pass through the usual rules. So prepare peppers sweet for the winter.

But you can cook not only the pepper sweet for the winter, the sharp pepper for the winter can also be prepared in the future. Bitter pepper for the winter, in principle, is preparing for the same rules as the pepper Bulgarian. Conservation in both cases is due to the marinade. Thus, the recipes of canned peppers are similar, but their taste will be different. Bulgarian pepper - sweet, billets from bitter pepper will be sharp. No less interesting process with a very tasty result, this salmon of bitter pepper. Soldering of bitter peppers is a simple, but requiring certain knowledge, so during the period of the list of season, the army housewives begins to be interested in how to salute peppers, how to salute bitter pepper, how to salt pepper. Pepper salting or pepper salting is the simplest harvesting for the winter of Bulgarian pepper or billet pepper.

At the same time, as they say, not a pepper one, because the billets from pepper for the winter are quite diverse and this is not only exclusively billets from pepper. For the winter you can cook pickled cucumbers with pepper, pepper salad for winter, pepper and tomatoes for the winter. If you love the pepper Bulgarian, the salad for winter from such pepper is a wonderful way to them. In addition, you can prepare pepper stuffed for the winter. For example, making frozen pepper stuffed. How to freeze peppers, recipes of Bulgarian pepper for the winter, preservation of pepper recipes, pepper sweet canning, pepper recipes for the winter, answers to these and many other questions - look for on our website, be sure to find.

Recipes Verified Personally Some tested by me personally, and some recipes were taken from acquaintances so read and take the recipe for pickled pepper.

You can not tell a lot about the benefits and taste of the Bulgarian pepper, since each of you knows that in the d \\ of any vegetable there is something that is not in the other and be sure to use the billets as they still have the beneficial properties at least they are subject to thermal Processing.

Marinated pepper on this recipe is ready for a long time. I like this recipe in the fact that all the proportions are given in grams and make a mistake here. The pen is obtained fragrant and pretty tasty. In winter, it can be used as an independent dish, as well as as additives.

INGREDIENTS:

Ingredients are given by 1 kg of purified bell pepper. So to speak, the pepper should be in its pure form without fruits and seeds.

• Bulgarian pepper 1 kg.
• Water 200 ml.
• Vinegar 9% 100 ml.
• Sugar 100 grams.
• Salt 30 grams.
• Vegetable oil 40 grams.
• Garlic 30 grams.

COOKING PROCESS:

☑ And so start cooking pickled peppers. To do this, take the Bulgarian pepper slightly more by weight about 300-400 grams. Since after its processing, the weight will decrease.

☑ Cut the pepper by quarters. Fill with steep boiling water, cover with a lid and leave for 10-15 minutes.

☑ Garlic cut into plates or petals.

☑ After 10-15 minutes, mix the peppers and postpone into another bowl either on the baking sheet.

☑ The remaining water will be used to prepare marinade.

☑ A bowl or a saucepan in which the pepper was put on fire and add salt, sugar, vegetable oil.

☑ bring marinade to confident boil and lay garlic which is pre-sliced \u200b\u200bby plates.

☑ After garlic in a bowl, add all the pepper and cook it 6-7 minutes.

☑ Unforgettly mix peppers. So it warms better and faster. During the cooking, the pen may decrease in size as moisture will be digested from it. Try pepper to mix carefully so that it would not damage its integrity.

☑ After cooking, the pepper should become plastic and soft. You can check this by taking the perch in the hands and try to turn it into the ring. If the pepper curling into the ring did not break it, it says that he is ready.

☑ A minute before the readiness of the pepper, we pour vinegar and cover the bowl with a lid that vinegar would not evaporate from our dish. Let the marinada boil and remove completely heating under the pepper.

m Now you can put marinated pepper on banks. Banks need to be pre-sterilized. Read the article by clicking on the link.

☑ Fill the banks to the pepper to the top and pour the remaining marinade.

☑ Cover with sterilized lids and tighten the covers.

☑ Banks with pickled peppers turn over shut and store during the day.

After a day, pickled peppers will completely cool and the banks can be transferred to the place of storage. Marinated pepper is ready to store banks in the cool room. Bon Appetit.

Sweet Marinated Bulgarian Pepper Fast Recipe

This pepper cooking recipe is called fast since the pepper is pre-cooking. You need to prepare only marinade. True, due to the fact that the pepper does not boil, it turns out a little rude. Although the taste and color of comrades is not. All your preferences are possible that it is this recipe for pickled pepper that you will like to taste and it will become your beloved.

I had 3 kg of Bulgarian pepper and 3 kg of marinada will need about 2.5 liters.

Ingredients for marinade on 1 liter of water:

• Salt 1 tablespoon.
• Sugar 1 cup (200 grams)
• 3-5 black-scented pepper peas.
• Add to a jar with pepper. (Ingredients on a liter bank)
• 1 tablespoon of vegetable oil
• 2 tablespoons of 9% of table vinegar.

COOKING PROCESS:

☑ And so the pepper can be cut to clean and cut. Fold the pepper into one big bowl and pour steep boiling water. Water should cover the pepper to the top.

☑ Stir and cover with a lid. We leave for 10-15 minutes.

☑ While the pepper warms up you can cook marinade. In the pan pouring the water add sugar salt and pepper peas.

☑ Bring to a boil and cook 2-3 minutes and remove completely heating.

☑ Now you can decompose the pepper into sterilized banks.

☑ When all the peppers are decomposed on the jars according to the recipe in each jar, add vegetable oil and vinegar.

☑ It remains to pour marinade to banks, cover with covers and spin the lids.

After the jar with pepper turn over, bite and give them to stand around for about a day. Next, banks can be transferred to a cool place for long-term storage. Marinated fast preparation pepper is ready for a pleasant appetite.

Pepper Sweet for winter for stuffing video

Bon Appetit.

Pickled sharp pepper

For the winter, billets are not only sweet, but also acute peppers. It is also used as an additive as an independent dish. In winter, sometimes you want to taste the burning punch.

Scientists have proven that the use of bitter pepper contributes to the recovery of cells. An example of this is the Caucasian long-livers who are very often used in food burning Adzhik.

I don't get across sharp pepper for the winter so as one jar is enough for a long time. Therefore, I take banks not big so that after the opening the bank could be successfully fascinated until it disappears.

INGREDIENTS:

• Acute burning pepper on a liter bank.
• Vinegar 2 satisfied spoons on a liter jar.
• 2 tablespoons of salt.
• 2 tablespoons of sugar.
• Water for marinade 500-700 grams.

COOKING PROCESS:

When working with sharp pepper, do not forget about the precautionary measures. Although in this recipe cut pepper, we will not all equal to excessive caution.

Work with pepper gently and preferably in medical rubber gloves.

☑ Pepper to move to get rid of dirt and dry tails.

☑ Washing and dried pepper we add to the jar to pour hot water for 10-156 minutes.

☑ Water merge into a saucepan Add ingredients and make marinade.

☑ Boil the water to stir up to dissolve salt and sugar.

☑ Hot marinade pour pepper in the bank to close the lid.

☑ Store in a cool place.

Acute pepper without vinegar

As in many other recipes, harvesting vegetables for the winter there is a recipe without using vinegar it can always be replaced by citric acid.

INGREDIENTS:

• Pepper sharp 1.5 kg.
• 10 cherry leaves.
• 1 liter of water.
• Lemon acid is 10 grams.
• 3 tablespoons of sugar
• 2 tablespoons of salt.

COOKING PROCESS:

☑ Pickups to slip in clean water and putting beautifully to the cans shifting with cherry leaves.

☑ Water put on fire add salt sugar citric acid. Stirring brought to a boil.

☑ The resulting marinade refuel the pepper.

☑ We put the jar in a saucepan with water and boil the jar with pepper about 15 minutes. Then cover the lid and tighten the cover.

☑ After cooling, stored in a cool place.

Marinated Homemade Sharp Physics

Bon Appetit.

Marinated pepper for the winter can be compared in popularity. Is that with pickled cucumbers and tomatoes. The secret of this workpiece is not only in the amazing aroma and unsurpassed taste, but also in the beneficial properties that are stored even in pickled peppers. We are talking about Vitamin C - it is so much in this vegetable that neither black currant nor a lemon can not compare with it.

Agree, a multicolored juicy pen, grown on its garden, whereby the shop is better. Doesn't your garden? Do not despair, choose fresh, dense, preferably one size fruit on the market, carefully browsing each so that there are no non-simple stains, spoiling not only appearance, but also the subsequent workpiece.

Marinated pepper for the winter - the dish is quite simple and fast in preparation. The process can be divided into several stages: first sort the peppers, the frozen and seeds are removed, then cut by strips, rings, and then they are completely laid in banks in the cheese or blanched form and poured marinade, whose recipes differ from each other. new ingredients.

Marinated Sweet Pepper for Winter

Ingredients:
Sweet Bulgarian pepper,
Bay leaf,
allspice,
vegetable oil.
For marinada:
850 ml of water,
25 g salts,
125 ml of 9% vinegar.

Cooking:
To prepare this workpiece, do not take fruit with rigid walls, but choose green and red peppers having delicate fleshy walls. From selected peppers, cut the fruit, remove the seeds and rinse them again. Then blanch in boiling water for 5 minutes, and after immersing 12 minutes to cold water, into which Ice cubes can be put. At the bottom of the prepared cans, put a bay leaf, fragrant pepper (quantity - to taste), then as you can put the pepper as close as possible and pour boiling marinade. On top of all pour a bit calcined and cooled to 70 ° C vegetable oil. Blank banks with lids and sterilize: 0.5 l cans - 30 minutes, 1 l cans - 40 minutes, then roll out.

Marinated pepper "Once, two - and ready!"

Ingredients:
5 kg of Bulgarian pepper.
For marinade (on 1 l of water):
1.5 tbsp. vegetable oil
1.5 tbsp. Sahara,
½ st. salts
2 tbsp. l. 70% vinegar,
Green parsley, garlic - to taste.

Cooking:
Prepare marinade, connecting water and vegetable oil, add sugar, salt, vinegar and let down. To the boiling marinade, lower the pepper cut-off and fruits, and cook for 2-3 minutes. Then, add a large chopped parsley, passed through the press garlic (the amount to taste) and bring to a boil. After that, carefully slightly remove the peppers, spread it on sterilized banks, and let the marinada boil over and then pour them peppers in banks. Slide the cans with sterilized covers, turn up the bottom, wrap the blanket, and let it be cooled.

Filling banks, carefully ensure that there is no empty space between the peppers, otherwise the bank can explode.

Use the peppers of different colors for marination, your dish will be incredibly appetizing and bright, because it is not enough for bright and juicy colors in winter.

Marinated for winter Bulgarian pepper "Funny traffic light"

Ingredients:
3 kg of multicolored bell pepper,
garlic,
dried dill.
For marinade (on 1 l of water):
½ st. Sahara,
2 tbsp. l. salts
½ st. vegetable oil
¾ Art. 9% vinegar.

Cooking:
Wash pepper, clean it from seeds and fruits and cut down with neat stripes. In the saucepan boil the water, add sugar, salt, vegetable oil to it, vinegar, let me boil again, and then lay out pepper there and boil for 15-20 minutes. After that, remove the pepper to the noise into a separate container, and when it cools, spread 0.5 l with sterilized banks, while speaking the pepper passed through the press and dried dill. Pour filled banks marinade in which pepper was cooked, cover the cans with covers and sterilize them for 10-15 minutes. Slold, turn up the bottom, wrap warmly - and let them stand in such a way to complete cooling.

Marinated Pepper with Fresh Greens

Ingredients:
1 kg of sweet pepper,
½ st. vegetable oil
1 bunch of parsley,
1 bunch of dill,
1 bunch of kinse
1 major beam,
1 head garlic.
For marinade (on 1 l of water):
1 tbsp. l. salts
1 tsp. 9% vinegar.

Cooking:
Thoroughly washed and pepper pepped from seeds. Fry on both sides on vegetable oil to ruddy crust and tightly put into sterilized semi-li-liter or liter cans, alternating with chopped green layers. Use for the workpiece only leaflets of greenery, without stalks. Fill everything hot marinade, cover the banks with boiled metal covers and sterilize: 0.5 l cans - 5 minutes, 1 l - 10 minutes. After that, roll over, turn, shove, let it cool and remove storage.

Marinated pepper may well speak not only as a snack role, but also as an ingredient for the preparation of salads, side dishes and even soups.

Marinated Pepper "New Season"

Ingredients:
1.5 kg of sweet Bulgarian pepper.
For marinade (0.5 liters of water):
500 ml of apple vinegar,
3 tbsp. l. skewed ketchup
¼ Art. vegetable oil (preferable - olive),
1 tbsp. l. Salt.

Cooking:
Prepared pepper straight with branches bake in the oven, clean from the skin and put 1 l into sterilized banks, you must have whole peppers on branches. To prepare a marinade, add ketchup to boiling water, salt, vegetable oil, boil everything for 7 minutes from the moment of boiling, gently pour vinegar, let the marinada boil once again and remove from the fire. Fill up filled boiling marinade cans, cover with covers and sterilize 15 minutes. Then roll out.

Marinated Pepper "Red Sunset"

Ingredients:
5 kg of sweet pepper,
50 g roe shine,
100 g garlic,
1 bunch of dill greenery.
For marinada:
1 tomato juice,
1.5 tbsp. l. Salt.

Cooking:
Red Sweet Bulgarian Pepper Wash, clean from seeds and lower in boiling water for 2-5 minutes, then immediately cool in cold water. Clean the root Clean, cut into small pieces, garlic cloves to clean the husk, and the green grind. Put part of the seasoning on the bottom of the prepared cans, then put the pepper tightly, putting one fruit in another, put the greens on top of the peppers. Fill the contents of the cans with a boiling tomato marinade, cover the cans with covers, pre-boiled, and sterilize: 0.5 l cans - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll off banks with covers.

Cold winter so I want stuffed peppers, that's why you have some wonderful recipes that will help meet your desire for all 100%.

Marinated Pepper for Stuffing

Ingredients (3 l can):
1.5 kg of sweet Bulgarian pepper,
3-4 laurel sheets,
6 pepper peppers,
6 pepper peppers,
Celery branch,
Salt to taste.
For marinade (for 1.5 liters of water):
1 tbsp. l. (without a slide) salt,
1 dessert sugar spoon,
2 tbsp. l. 9% vinegar.

Cooking:
Wash the medium pepper thoroughly, cut the fruit and remove the seeds. Pour water in a pan, add salt to taste and bring to a boil. Do not turn off the fire, lower in a pan of several peppers and blanch for 3 minutes. Then take one pepper one, pour out water out of it and put in a sterilized jar. For the preparation of the marinade, boil the water, add the salt, sugar, peas of black and fragrant peppers, the celery branch and let it get drunk 3-5 minutes. In jars with peppers, add vinegar, and then hot marinade. Slide the cans with sterilized covers, turn up the bottom, cover with a warm blanket and leave until complete cooling.
In a 3-l bank, if you lay tightly, about 20 medium pepper sizes are placed, this amount will be plenty of just for a family of three people.

Marinated pepper "right with a bed"

Ingredients (on 1 l can):
Sweet pepper (how much will come).
1 Bud carnations,
2 peas of fragrant peppers,
3 black pepper peas,
Celery leaves and pets.
For marinade (for 1 liter):
1 tbsp. l. salts
1 tsp. Sahara,
⅓ h. L. citric acid.

Cooking:
Clean the sweet pepper from the fruits and seeds, rinse, lay out in a colander and lower a 1 minute in hot water. Then remove, give water drain. In the prepared sterilized banks, put the clove buds, black and fragrant peppers, leaves and celery leaves, to put the pepper tightly and fill all the boiling brine from water, salt, sugar and citric acid. Stuffed banks immediately roll up sterilized lids. You do not need to sterilize the banks.

Marinated Pepper "For Sweet Fans"

Ingredients:
500 g of green bitter pepper,
500 g of red bitter pepper,
1 Garlic Head,
2 carrots,
vegetable oil.
For marinada:
500 ml of water,
0.5 l 9% vinegar,
1.5 tbsp. Sahara,
½ st. Salt.

Cooking:
You can marinate red, and green sharp peppers. The main thing, choose small pods, they are just perfect for marinations, dense and without damage. You can put both red and green peppers in the jar, and the conservation will be still appetizing. Clean pepper, cut 1 cm from the base and slightly fry on both sides on vegetable oil. Give the pepper to cool, salt to taste and put into sterilized banks (try to lay the red and green peppers, so your workpiece will look even appetizer), do not forget to shift the pepper layers passed through the press garlic and sterling on a fine firing carrots. Fill the contents of the cans hot marinade, cooked from water, vinegar, sugar, salt and reduced to boiling, and sunk sterilized metal covers.

Pickled sharp pepper for the winter

Ingredients (0.5 l can):
200-300 g of red-burning peppers
7 pepper peppers,
4 booton carnations,
2 cm root Khrena,
2 sheets of cherry,
1 pinch of dill seeds,
2 garlic slices.
For marinada:
1 l of water,
4 tbsp. l. salts (without top)
2 tbsp. l. Sahara.
1 tsp. 9% vinegar per 0.5 l can

Cooking:
Thoroughly wash the pods of red burning peppers, cut a little bit, but do not open the pods, let the peppers are whole, so your workpiece will be more sharper, since in the seeds of the capsaicin is much more than in the punch walls. Prepare for marinating spices. Wash the cherry leaves, clean and wash the root of the shine, inspect it carefully to notice all the dots and damage that you need to cut immediately. Cut the purified root of the shred in small pieces. Clean garlic slices from the husks. On the bottom of each sterilized and dried jar to put spices: carnations, pepper peas, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders cans, not higher, put the pits. Why do you need, you ask? It's just a marinade when cooled, decreases in volume, which is why if you install peppers to the very top, they will perform from marinada when stored, and such a preservation will not last long. For the marinade, boil the required amount of water (first calculate how much you need it, considering the number of cans, and add 1 cup, because some amount of water evaporates when boiling). Dissolve sugar and salt in water, remove the foam, pour boiling marines with peppers, cover with covers and leave for 15 minutes. After that, drain the marinade back into the pan, bring it to a boil again and, the bay of the peppers, leave the covers covered with the covers for minutes on 5. Again, carefully drain the marinade in the pan, boil, right in jars with pepper pour vinegar and finally fill Boiling marinade. Slide banks with covers, wrap and leave up to a complete cooling for 10-12 hours, and then remove it for storage in a dark, cool place.

Close the next type of conservation in the half-liter jars, because the pen is turned out to be sharp, and do not eat it a lot.

Acute pepper in oil marinade

Ingredients:
acute pepper (quantity - at your discretion),
Spices and herbs, garlic, horseradish root, pepper peas, bay leaf - to taste.
For marinade (for each 1 l can):
0.5 l apple vinegar,
0.5 l vegetable oil (preferably olive),
1 tbsp. l. Honey.

Cooking:
Take the peppers, carefully examining them. Required for marinating Peppers thoroughly wash and dry slightly. Be sure to leave a part of the tail from the punch so that it was more convenient to keep it while eating. Tightly put sharp peppers into prepared sterilized banks, shifting herbs and garlic, add a bay leaf, black pepper peas, sliced \u200b\u200bin small pieces of shine. To prepare the marinade, connect vinegar and oil, add honey, mix everything thoroughly. Fill the banks prepared by marinade and close the drop-down lids. Remove the peppers for 3 weeks in the warm place. When the time comes out, the pen will be ready for use.

If you are a tary enemy adding vinegar to preservation, replace it with lemon juice, only then in mandatory jackets, add to the jar of hell.

Successful blanks!

Larisa Shufkaykin