Salads for the winter are the most delicious of peppers. Bulgarian pepper salad for the winter: how to cook

Landscaping and planning 17.10.2019

Landscaping and planning

In summer and autumn, housewives all over the country are actively engaged in preparations for the winter. Such dishes become a real find on cold winter evenings, when you really want to please yourself and your loved ones with something unusual. Blanks will not only remind you of a distant and warm summer, with proper cooking they will also retain the benefits of summer fruits, berries and vegetables. One of the most popular ingredients for such culinary experiments is bell pepper. Let's talk about how to cook green bell pepper salad for the winter, we will give proven recipes.

Cabbage and green bell pepper salad

To prepare such a dish, you need to prepare five kilograms of white cabbage, one kilogram of carrots, a kilogram onion and a kilo of bell pepper. You will also need a couple of hot capsicums, five cloves of garlic, half a liter of vegetable oil, three tablespoons of salt, three hundred grams of sugar, and a couple of tablespoons of vinegar essence.

Shred cabbage to get small thin straws. Grate the carrot on a large grater. Chop the onion into thin half-rings. Peel the bell pepper and also cut it into beautiful strips.

Send cabbage into a convenient container, sprinkle it with carrots, add salt to it and remember with your hands so that a certain amount of juice stands out.

Pour into a separate bowl vegetable oil, put in it spicy pepper cut into small pieces. Send the container to the fire, after the oil has warmed up, add the garlic, chopped into small slices, to it. Heat the oil well until it turns reddish and remove from heat.

After filling sterile jars with cabbage with vegetables, pour three to four tablespoons of cabbage juice into each of them. Pour the mixture with warm vegetable oil (pre-filtered). Sterilize the jars and seal them. Store the lettuce in a fairly dark and cool place.

Green bell pepper salad - winter recipe No. 2

To prepare such a salad, you need to stock up on two kilograms and two hundred grams of white cabbage, eight hundred grams of carrots and sweet peppers. Also prepare six hundred grams of onion, half a liter of table vinegar and the same amount of vegetable oil. In addition, use ninety-one hundred grams of salt, ten to twenty cloves, the same number of allspice and black peppercorns.

Chop the cabbage into small strips and sprinkle with salt. crumble Bell pepper medium-sized straws (about one and a half centimeters wide), cut the carrot in the same way. Dip the prepared carrots in boiling water for seven to ten minutes. Chop the onion into rings, mix it with prepared carrots and peppers. Also sprinkle with salt and leave for half an hour.

Drain juice from all vegetables, mix cabbage with other ingredients. Dress the salad with vinegar and oil. At the bottom of each sterilized jar, place a couple of cloves and a couple of peppers, fold the vegetable mixture on top. Sterilize the jars for twenty-five to thirty minutes, then wrap them with lids and wrap until cool.

Czech green bell pepper salad for the winter

To prepare such tasty preparation for the winter you need to prepare a couple of kilograms of sweet pepper, three to five grams citric acid, fifteen small onions, as well as five peas of allspice and black pepper. In addition, you will need one large celery root and a teaspoon of mustard seeds. For marinade per liter of water, use one hundred and eighty to two hundred and ten milliliters of table vinegar, twenty-five grams of sugar and ten grams of salt.

First, prepare the pepper. It is best to use meaty vegetables. Remove the petioles and seeds, rinse and cut into small strips - one centimeter wide. Peel the celery, wash and cut into strips of one centimeter.

Mix the ingredients for the filling, bring them to a boil. Send the celery to this container and boil until softened. Arrange celery, prepared peppers and onion, cut into half rings, in jars. Pour the resulting mixture with hot filling and sterilize for half an hour (or more).

Bell pepper salad for the winter. Recipe 4

To prepare this version of the salad, you need to prepare four kilograms of green tomatoes, three and a half kilograms of sweet peppers, two and a half kilograms of onions and three hundred grams of greens (celery and parsley). In addition, you will need one hundred to one hundred and twenty milliliters of table vinegar, thirty grams of ground black pepper and one hundred and fifty grams of salt and sugar.

Rinse the peppers, dip them for a couple of minutes in boiling water. Immediately send them for a couple of minutes to cold water. Remove the seeds from the pepper, as well as the petioles. Chop into strips, three to five millimeters wide. Chop the onion into rings three to four millimeters thick. Chop up the greens. Combine all prepared products in a separate container. Pour salt and sugar to them, pepper and pour vinegar. Mix well and place in sterile jars. Sterilize liter jars for twenty minutes, then cork and cool.

Incredibly tasty and fragrant, you can prepare bell peppers for the winter. Cooking recipes will help diversify the daily diet not only in the harvest season, but also in the cold season, and will also decorate the festive table. Such homemade preparations can be very diverse. Vegetable can be rolled up as a separate dish, and in salads, sauces, lecho. For cooking, they take peppercorns of a wide variety of colors, the main thing is that they are ripe, strong, fleshy, not overripe, and not damaged.

What is useful bell pepper?

Bell pepper is amazingly beneficial for human body. It contains many powerful antioxidants, such as beta-carotene and vitamin C. Few people know that the vegetable increases the production of endorphins, the so-called happiness hormones. To receive good mood, it should be included in the diet.

There is an opinion that few vitamins are stored in winter preparations, all of them supposedly die when heat treatment. These rumors are exaggerated. Modern methods canning and right conditions storage, allow you to save 70 percent of all useful biologically active substances. Salt must be used everywhere, it must be added in an amount of 2-3 percent either to the vegetables themselves, or in the form of brine. This amount allows you to suppress the development of foreign microorganisms, bacteria.

By the way, in Bulgaria, sweet pepper is considered a national vegetable, but few people know that in this Balkan country he came from Mexico. The first mention of him can be found from the records of a doctor who traveled with Columbus. He wrote that pepper grows in the wild, which the Indian tribes love to eat, he replaced salt with it.

I propose to prepare wonderful preparations for the winter from bell pepper, which retain their taste and aroma even in winter. It's spicy original recipes, with an interesting combination of flavors, bright color. You can easily feel the subtlest flavor palette of each ingredient in any proposed recipe!

Pepper in a sweet filling for the winter: a recipe

For many years I have been making this my favorite recipe, it turns out very tasty, and it is very easy to cook, you will not need a large number of ingredients.

bell peppers and tomatoes - each 1 kg;
sugar - 2 tbsp;
salt - 1 tbsp.

Peeled pepper cut into 4 parts.
Grind tomatoes in a meat grinder, combine with peppers, place in a saucepan, boil for 15 minutes, salt, add sugar.
Spread hot mass in sterilized jars, twist, turn over, wrap, keep cool in this form until completely cooled.

By the way, I have been sterilizing jars for many years, and recently I tried new way, sterilization with vodka. I also tested it, not a single jar exploded, although I keep seamings in the apartment. The method is simple, remember:

It will take 50-100 ml. vodka, pour it into a clean jar with a screw cap, close it, shake it for 10 seconds, open it, pour the contents into the next container. I cover a clean jar with a tightly sterilized lid. Along the way, the lids are also rejected (if it gives smudges, then it will not close tightly during canning). I also process ordinary cans for seaming, but I cover with a plastic lid, only before rolling I change it to a metal one. It is advisable to rinse the caps and rinse again with vodka before rolling. If you are interested in this method, give it a try!

Bulgarian pepper for the winter: cooking recipes without rolling

Such snacks can be prepared for the winter, they can not be rolled up, but stored in the refrigerator. They will be appropriate if served, for example, with a delicious piece of meat. Spicy lovers will appreciate these twists. I have two proven recipes for you.

Recipe "Hot"

Twist in a meat grinder: 500 grams of bell pepper, 300 grams of garlic, 100-200 gr. walnut kernels, 200 gr. hot pepper, add 150 gr. salt, 50 gr. vegetable oil and the same amount of suneli hops. Mix all the ingredients, arrange in jars, cover with lids, keep in the refrigerator.

Snack "Spicy"

hot pepper - 400 gr;
bell pepper - 100 gr;
garlic - 300 gr;
salt - 40 gr.

Peeled peppers (bitter and sweet) grind with a blender until smooth, add garlic cloves and chop again, add salt, mix, arrange in sterilized jars, cover with lids, store in a cool place.

My advice:

Before you start working with hot peppers, try lubricating your hands with vegetable oil, this will prevent hot pepper oil from corroding the skin.

Roasted bell peppers for the winter

Would need:

sweet pepper - 1 kg;
vegetable oil - 150 ml;
salt.

Remove the stalks from the washed peppers, remove the seeds, bake the pods in the oven.
Peel off the skin, salt, fry all sides in vegetable oil until golden.
Transfer to prepared jars, sprinkle lightly with oil in which the vegetable was fried, sterilize for 90 minutes, roll up.

Whole pickled bell peppers for the winter

Such peppers come in handy in winter as a snack, it’s good to add them to salads, and I also like to stuff them.

Consumption of products for a 3-liter jar:

sweet red peppers, 3 garlic cloves.

litere of water;
salt and sugar - 1 tbsp each;
citric acid - 0.5 tsp;
3 blackcurrant leaves, dill umbrella, horseradish leaf.

Remove seeds from peppers and blanch in hot water.
Peeled garlic cloves, currant and horseradish leaves, dill umbrellas, put on the bottom of a sterilized jar, pepper pods on them, pour hot marinade, cover with a lid, towel, hold for 3 minutes, drain.
Bring to a boil again, hold for 3 minutes.
For the third time, pour in the marinade so that it overflows a little over the edges of the jar, twist. Keeps well even at room temperature.

By the way, in this recipe, I recommend blanching before canning. And do you know what it is for? The purpose of blanching is a quick treatment of products with boiling water or steam, it allows you to preserve the natural color of vegetables and fruits, they do not darken, they become more permeable to the marinade. When blanching, air disappears from the products, and this saves vitamin C and carotene from destruction, which prevents tin lids from rusting. The fruits soften when blanching, they can be placed more easily and more densely in jars.

Bulgarian pepper for the winter: recipes for cooking video

Sweet pepper lecho recipe for the winter

Products:

bell pepper - 2 kg;
tomatoes -1.5 kg;
onions - 5 pcs;
garlic - head;
chili pepper - a pod;
greens - a bunch;
black and allspice - 6 peas each;
salt - 4 tbsp;
sugar 5 tbsp;
vegetable oil - half a glass.

Cut the peeled pods into strips 2 cm thick.
Turn tomatoes, chili peppers, garlic into puree with a blender (you can grind in a meat grinder).
Pour the puree-shaped mass into a saucepan, season with chopped herbs (I take dill umbrellas, parsley, lovage, add peppercorns, salt, sugar, pour in oil, mix, put on fire, bring to a boil.
Then in batches send strips of peppers to the pan, boil at a low boil until semi-soft for 7 minutes. Spread the pepper into jars with a slotted spoon, pour over the sauce, sterilize liter jars for 20 minutes, twist, keep upside down until cool.

How to freeze bell peppers for the winter for a snack

From such a blank I make caviar or spread on bread.

Would need:

3 red bell peppers and 3 eggplants.

I put the washed eggplants and peppers on a wire rack, bake in the oven for 30-40 minutes, turn over during cooking.
As soon as the skin puffs up, I put the vegetables on a plate, put it in a plastic bag, hold it for 5-10 minutes, then peel it, put it in bags, freeze it in the freezer. In winter, I cook an amazing snack from such vegetables.
I defrost the workpiece, coarsely chop the eggplants, fry them in a frying pan with vegetable oil. The mass should turn into a homogeneous one, then I add chopped pepper, carcass for about five minutes. I put it on a plate, cool it, add chopped onion, herbs, crushed garlic, pepper, salt, mix with mayonnaise.

Adjika from bell pepper for the winter

bell peppers and tomatoes - 500 grams each;
bitter pepper - 2 pods;
garlic - 100 grams;
vegetable oil - 100 ml;
vinegar 9 percent - 50 ml;
salt - 30 grams.

Skip peppers, tomatoes, garlic in a meat grinder, pour in oil, salt, mix, put on fire, bring to a boil, cook over medium heat for about an hour.
Transfer to sterilized jars, roll up.

Bulgarian Lutenitsa: a recipe for the winter

I always cook the Bulgarian lute recipe for the winter. This name just fascinates and attracts me! It's very tasty, huh the protagonist here, of course, bell pepper! He also has a little helper - hot pepper, after which the Bulgarian snack is named, which means "spicy".

Love spicy is necessary, but always in moderation! I tried a bunch of recipes, modified them a little at my discretion and taste, I offer two of my not very spicy options. So let's get ready!

You will need:

peeled bell pepper - 2 kg;
red ripe tomatoes- 1.5 kg;
garlic cloves - 4 pcs;
bitter pepper - 4 pods;
vegetable oil - 16 tablespoons;
salt, sugar - to taste.

First, I'll tell you how to remove the skin from bell pepper. I spread the halves of sweet pepper on greased butter or a silicone mat laid on a baking sheet cut up, bake for half an hour in the oven. Dark spots will appear on the vegetable, then I cool and easily remove the skin. Sometimes it is not possible to use the oven. Then you can fry the pepper in a pan with the skin down, in vegetable oil, after frying it is also easy to remove.
While the pepper is cooking in the oven, I’m working on the tomatoes, I grind them with a blender along with hot peppercorns, transfer them to a heated frying pan with vegetable oil, and cook over medium heat. The contents should evaporate, and will decrease in volume by about three times, rub through a sieve.
I finely chop the pepper, you can work with a blender or grind in a meat grinder, combine with the tomato mass, boil, stirring for another 30 minutes.
The Bulgarian appetizer will be ready when you run a spatula or spoon over it from above, a groove forms, it does not close.
You can eat right away, but it will be much tastier if you hold it in the refrigerator a little, or you can prepare it for the winter, put it in 1-liter jars, sterilize for 20 minutes, roll it up.

Bulgarian lutenitsa, recipe with carrots

You will need:

sweet red bell pepper - 5 kg;
eggplant - 3 kg;
carrot - 1 kg;
thick tomato juice- 0.8 liters;
garlic - one large head;
hot dried pepper - 3 pinches;
sugar - 160 grams;
salt - 4 tbsp;
Bay leaf- 4 pieces;
apple cider vinegar - 150 ml.

Boil carrots until cooked, peel.
Bake peppers and eggplants separately in the oven until the skin turns black, transfer to bags, remove the skin, remove the seeds from the pepper.
Prepared vegetables, as well as garlic, separately pass through a meat grinder or chop with a blender.
Heat oil and vinegar, add spices, salt, sugar, cook for 10 minutes.
Add carrots, after 10 minutes - pepper and eggplant, after another 10 minutes - tomato juice, after 5 minutes - garlic. Stir the mixture constantly so that it does not burn.
5 minutes after the end of cooking, pour the lute into jars, roll up.

My Savings Secrets

I really love to make blanks from bell pepper, but there is always a lot of waste, these are partitions, seeds, trimmings. I never throw them away, I skip the trimmings and partitions in a meat grinder, pack them in small plastic molds, freeze them, and add them to borscht or vegetable stew in winter.
I dry the seeds, keep them in a glass jar, add them to soups and main courses in winter, they add flavor to any dish. I also use the seeds for making marinades when canning vegetables.

Cooking:

1. Pour filtered or spring water into the pan and throw in all the spices: peppercorns, cloves, coarsely chopped garlic, bay leaf, salt, sugar. We put the marinade on the fire and, waiting for the boil, we are engaged in pepper.

2. Wash sweet pepper, free from tails and seeds and cut into thin "feathers". Fill sterile jars with such slices.

In this case, the pieces should be placed vertically.

3. Marinade, boiled for 5-10 minutes, pour the jars a little less than up to the shoulders. It's okay if spices get there - they will add even more flavor to the spin.

Then pour one tablespoon of vinegar and vegetable oil into each jar, so that the liquid does not reach the neck by one centimeter.

4. Carefully cover with sterile lids and put the jars in a deep saucepan with water for further sterilization. It is necessary that the water from the outside reaches only the shoulders of the cans with blanks.

And most importantly - do not forget to put a thick towel under the jars, otherwise they may simply burst during the heating process.

5. We put the pan with spins on a strong fire, which we reduce after boiling and sterilize for 20 minutes.

6. After this time, remove from heat and finally seal the jars tightly.

7. The last traditional step is to turn the blanks upside down, insulate and let them brew until the final cooling.

Bell pepper for the winter - pickled, salted, fried, baked, in its own juice, stuffed and with the addition of other vegetables, sweet bell pepper - 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 own garden, do not be discouraged, you can choose a good, high-quality, suitable for preparing bell peppers for the winter in the market and in the store. First of all, pay attention to 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:
Choose thick-walled red, yellow, or green peppers. 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. Last layer you will have a layer of spices, on them - a napkin, a circle and oppression. Soak the peppers for 10-15 days at room temperature. Keep salted pepper can be in the same container in a cool place at a temperature of 5-10ºС. For longer storage, place salted peppers tightly 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.

Bell Pepper Salad 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. Ready hot salad Arrange 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 sweet 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 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 with 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 the winter just like a bathhouse and felt boots!

Snack "Jazz"

Ingredients:
18 sweet bell peppers
9 eggplants,
1 head of garlic
1 pod of 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 finished salad in liter jars, which are then sterilized for 15 minutes and roll up.

Bulgarian pepper salad with vegetables and pearl barley "Camping"

Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
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 one by one 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

Bulgarian pepper is a world-famous vegetable that is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell pepper is used for making salads, while exclusively fresh. “Processed” bell pepper is used quite rarely and, as a rule, in order to prepare a bell pepper salad for the winter. Such salads, of course, are significantly inferior to fresh vegetable salads in value, however, they still have a certain amount of vitamins and minerals. nutrients which our body needs so much in the cold season.

For maximum conservation useful properties vegetables, modern chefs recommend abandoning boiled salads for the winter and paying more attention to salads that are simply poured with marinade or brine.

In modern cooking, there are a fairly large number of recipes with which you can preserve sweet peppers for the winter. Most recipes suggest the presence in such preservation at once several important components. Most often, bell peppers are combined with tomatoes and carrots.

How to cook a bell pepper salad for the winter - 15 varieties

This very tasty, spicy salad will be a great addition to any holiday table especially if you plan to drink alcohol. It is worth noting that many housewives slightly deviate from the classic recipe and add a little more pepper to this salad than expected.

Ingredients:

Bulgarian pepper - 600 gr.
Carrots - 400 gr.
Onion - 4 pcs.
Green tomato - 5 pcs.
Vegetable oil - 100 gr.
Vinegar - 100 ml.
Sugar - 2 tsp
Salt - 1.5 tsp.
Ground black pepper - 2 pinches

Cooking:

My tomatoes and peppers. Remove the stem and seeds from the pepper. Clean and wash onions and carrots.

Cut the pepper into thin strips, cut the tomatoes into small cubes, cut the onion into half rings, rub the carrots on a coarse grater.

Put the vegetables in a saucepan, salt, sugar and mix thoroughly. Now we put the pot with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

Such a salad can be called exotic. The reason for this is its ingredients. Bulgarian pepper in this dish is combined with apples and honey. At first glance, it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

Bulgarian pepper - 2 kg.
Apples - 1 kg.
Onion - 1 kg.
Honey - 3 tbsp. l.
Salt - 1 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 65 ml.

Cooking:

My peppers and apples. We clean the pepper from the stalks, seeds and cut into strips. We cut the core of the apples, peel them and cut them into thin slices. Peel the onion, wash and cut into half rings.

Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad starts up the juice, put it on the fire, bring to a boil and simmer under the lid for 15 minutes. A few minutes before cooking, add vinegar to the salad and mix thoroughly again.

We put the finished salad tightly in clean, pasteurized jars and roll it up. Now these banks should be wrapped up warm blanket and leave to cool overnight.

Salad "Vegetable" - one of the options for preparing preservation for the winter. Its peculiarity lies in the fact that for its preparation you can use a wide variety of vegetables and put them in a jar in layers.

Ingredients:

Cucumber (large) - 3 pcs.
Tomatoes (medium) - 6 pcs.
Onion - 1.5 pcs.
Bulgarian pepper - 3 pcs.
Black peppercorns - 24 pcs.
Water - 1 l.
Sugar - 1.5 tbsp. l.
Salt - 1 tbsp. l.
Acetic acid- 1 tbsp. l.

Cooking:

My cucumbers, tomatoes, bell peppers. We clean and wash the onion. We clean the Bulgarian pepper from the stalk and seeds. Now you should cut the vegetables. Cucumber cut into slices, tomatoes - slices medium size, onion - half rings, and pepper - straws.

The first layer is cucumbers;
Second layer - Black peppercorns;
The third layer is tomatoes;
The fourth layer is an onion;
The fifth layer is bell pepper.

Pour the prepared jar of vegetables with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade boils, add vinegar to it. Now the brine is ready. They can fill jars with vegetables and send them for sterilization. Sterilize for 15 minutes, after which, roll up the jars, turn over and leave to cool.

This salad got its name for its unusual taste. Thanks to the special technology of onion pickling, it is perfect as an appetizer.

Ingredients:

Bulgarian pepper - 5 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - 350 gr.
Black peppercorns - 1 tsp
Bay leaf - 5 pcs.
Sunflower oil- 1 glass
Acetic essence - 300 ml. (essence should be diluted to a ratio of 1:20)

Cooking:

We clean the onion, wash it, cut it into rings, put it in a bowl, sprinkle with salt and leave it for 12 hours. After this time, we pull the onion out of the dishes, and drain the released juice.

We wash the tomatoes, cut into large slices and pass through a juicer to get natural juice.

Wash, clean and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad boils, it should be cooked for about 10 more minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished appetizer is still hot, laid out in pasteurized jars and rolled up. Salad for the winter is ready.

Pepper and carrot salad for the winter looks very much like lecho. Such a salad can be used both as an appetizer and as a frying when preparing first courses.

Ingredients:

Tomatoes - 1 kg.
Bulgarian pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - 0.5 tbsp.
Salt - 5 tsp
Vegetable oil - 1 tbsp.
Vinegar 30% - 1 tbsp. l.

Cooking:

Peel and wash carrots and onions. My tomatoes. We wash the pepper and clean it from the stem and seeds. Peppers, onions and carrots should be cut into large strips. Pass the tomatoes through a meat grinder, or chop in a blender.

To make the salad more tender, the tomatoes can be peeled. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to remove the peel from them.

Place chopped vegetables in a bowl. Pour in the tomato puree.

We put the pan with vegetables on the fire, add sugar, salt, vegetable oil there and mix everything thoroughly. When the salad boils, the fire should be slightly reduced and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

We put the finished salad in pre-washed and sterilized jars and roll it up.

By and large, such preservation can hardly even be called a salad. The main ingredient of such preservation is Bulgarian pepper. Everything else is spices. Peppers prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or used as a decoration.

Ingredients:

Bulgarian pepper - 3 kg.
Water - 500 ml.
Vegetable oil - 200 gr.
Honey - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaf - 8 pcs.
Cloves - 5 buds

Cooking:

Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. Put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it up and put it in the pan in the same way.

Now the salad should be put on fire and bring to a boil. After boiling, it should be cooked for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and draw out gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Roasted pepper salad for the winter is very unusual and little known. Many housewives simply have no idea how to preserve a fried vegetable, and this is a completely feasible task!

Ingredients:

Bulgarian pepper - 18 pcs.
Hot pepper - 3 pcs.
Garlic - 2 heads
Vinegar - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vegetable oil - for frying

Cooking:

We clean the garlic and bitter pepper, wash it, pass it through a meat grinder, add salt, sugar, vinegar to them and mix thoroughly. The gas station is ready. We pierce the Bulgarian pepper in several places with a fork and fry on all sides in a pan. When the pepper is fried and cooled, put it in washed and sterilized jars and fill it with dressing. We cover the jars with a lid and sterilize for about 10 minutes. Then the banks should be rolled up, turned upside down and wrapped in a blanket. In this position, they should stand until they cool down.

Patissons are quite similar in taste to such a vegetable as zucchini, however, for some reason they are not so popular. Bulgarian pepper is a vegetable that goes well with zucchini, it is quite natural that a salad with patissons and sweet peppers will also be very tasty.

Ingredients:

Squash (large) - 1 pc.
Bulgarian pepper - 3 pcs.
Allspice peas - 5 pcs.
Black peppercorns - 10 pcs.
Hot pepper - 1 pc.
Bay leaf - 3 pcs.
Dill - to taste
Water - 3 liters.
Salt - 200 gr.
Sugar - 250 gr.
Vinegar 9% - 2 cups

Cooking:

Wash patissons and peppers. Cut the stalk off the pepper, remove the seeds and cut it into large slices. Cut the patissons into medium-sized cubes.

We put patissons in well-washed and dry jars, put a layer of bell pepper on top of them. Next, pour black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.

Pour water into a saucepan. Add salt, sugar, vinegar there and bring to a boil. Boiled marinade should be cooled and only then it can be used.

We cover the jars with salad with lids and set to sterilize for 25 minutes. Ready salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and create an unsurpassed flavor palette in tandem. In addition, rich, juicy colors of bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

Eggplant - 800 gr.
Large carrot - 1 pc.
Bulgarian pepper - 500 gr.
Onion - 350 gr.
Garlic - 4 cloves
Tomatoes - 800 gr.
Hot pepper - 1 pc.
Salt - 25 gr.
Sugar - 25 gr.
Vegetable oil - 60 mg.
Vinegar - 40 mg.
Ground black pepper - 1 pinch

Cooking:

We also wash tomatoes, peppers and eggplants. Clean and wash carrots, onions and garlic. Remove the stalk from the eggplants and cut them into rings.

Onion and pepper cut into strips.

We pass the tomato, carrot, garlic and hot pepper through a meat grinder. Stir the resulting puree into the multicooker bowl and set the stew mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, sweet pepper and eggplant to the slow cooker.

It is very important that before placing the eggplants in the slow cooker, they should be washed in running water and drain off any excess liquid.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately laid out in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn is truly a golden time. It was during this period in the markets and shops that you can observe the abundance of plant products at very reasonable prices. It is quite natural that most thrifty housewives begin to preserve a variety of dishes. One of such tasty and healthy dishes is a salad of bell peppers and zucchini.

Ingredients:

Bulgarian pepper - 150 gr.
Zucchini - 600 gr.
Garlic - 8 cloves
Black peppercorns - 6 peas
Allspice peas - 6 peas
Dill - 20 gr.
Water - 400 gr.
Salt - 1.5 tbsp. l.
Vinegar - 2 tbsp. l.

Cooking:

To start cooking this salad is to boil the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar there and after 1 minute remove from heat. The marinade should now cool down. While it cools down, start preparing the vegetables.

We wash and clean the squash and bell pepper from the stalks. Remove the seeds from the pepper. Now let's start cutting vegetables. Zucchini cut into rings, or half rings. Cut the pepper lengthwise into four pieces. Wash and coarsely chop the dill.

At the bottom of the washed and sterilized jar we lay out: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and, finally, bell pepper. Next, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Salad "Beetroot" for the winter from bell pepper is a real salvation for people with digestive problems. Due to the fact that it contains beets, such a salad helps to improve metabolic processes, pepper nourishes the body with essential vitamins, and beans give strength and boost immunity.

Ingredients:

Bulgarian pepper - 1 kg.
Onion - 500 gr.
Beets - 4 kg.
Boiled beans - 1 liter jar
Vegetable oil - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vinegar - 1 cup
Water - 1 glass

Cooking:

We clean and wash beetroot and onions. We wash and clean the pepper from the stalk and seeds. Onion and pepper cut into strips. Three beetroot on a coarse grater.

Now we mix beetroot, beans, onions and peppers in a deep saucepan. There we add water, salt, sugar and vegetable oil. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

We put the salad in the prepared jar, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the banks, cool and hide in storage places.

"Ragout with bell pepper" will be a real find in winter time of the year. Almost all vegetables common in our latitudes are used in this dish. Such a dish will not leave anyone indifferent and will remind you of a warm summer.

Ingredients:

Bulgarian pepper - 1 kg.
Eggplant - 2 kg.
Zucchini - 2 kg.
Tomatoes - 1 kg.
Onion - 1 kg.
Carrots - 1 kg.
Salt - 50 gr.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Vegetable oil - 500 gr.

Cooking:

We wash and clean peppers, eggplant and zucchini from the stalks. Clean and wash onions and carrots. My tomatoes. Cut eggplant and zucchini into medium-sized cubes. Pepper, onion and carrot cut into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil there and put on fire. As soon as the stew boils, make the fire quieter and simmer under a closed lid for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour the boiling salad into sterile jars and roll up.

For this salad, it is best to use champignon mushrooms. Then the preservation will turn out to be guaranteed tasty and, with strict adherence to the recipe, can be stored even for more than a year.

Ingredients:

Bulgarian pepper - 1.5 kg.
Mushrooms - 700 gr.
Onion - 750 gr.
Sugar - 1 cup
Vinegar - 1 cup
Vegetable oil - 1 cup
Salt - 1 tbsp. l.
Water - 1 tbsp. l.

Cooking:

Wash bell pepper, peel and cut into strips. Wash mushrooms and cut into slices. Peel the onion, wash and cut into half rings. When the main ingredients are ready, you can do the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade boils, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add mushrooms to the pan and cook for 5 minutes. Stir the salad while cooking. When everything is cooked, pour the finished salad into jars and set to sterilize for 15 minutes, after which, the jars should be rolled up.

Oto salad for the winter is truly exclusive. There are three reasons for this. First, it combines products such as Walnut and bell pepper. Secondly, all products in it undergo significant grinding, as a result of which it has a porridge-like consistency. Thirdly, such a salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

Bulgarian pepper - 500 gr.
Walnut - 150 gr.
Tomatoes - 500 gr.
Vegetable oil - 100 gr.
Salt and spices - to taste

Cooking:

Wash peppers and tomatoes. Remove the stem and seeds from the pepper. We twist the nuts, peppers and tomatoes through a meat grinder, salt, add spices and mix well. Salad ready! Now it should be put in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. Such a salad can stand in the refrigerator without changing its palatability about 5 months.

This salad is quite legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. It is not very difficult to prepare such a salad, but the result will meet any expectations.

Ingredients:

Tomatoes - 2 kg.
Cucumbers - 1 kg.
White cabbage - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Bulgarian pepper - 1 kg.
Garlic - 2 heads
Parsley - 1 bunch
Sugar - 1 cup
Salt - 4 tbsp. l.
Vegetable oil - 2 cups
Vinegar - 2 tbsp. l.

Cooking:

My cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. We chop the cabbage. Three carrots on a large grater. Cucumbers cut into large strips. Cut the onion into half rings, and the pepper into strips. Finely chop the parsley. Finely chop the garlic.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil there and mix everything.

We put the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is ready. At the very end of cooking the salad, pour vinegar into the pan and mix.

We lay out the finished salad in prepared jars, cover with a lid and set to sterilize for 10-15 minutes. Salad "Danube" is ready!