Preparations from Bulgarian pepper without sterilization. Peppers for the winter - delicious vegetable salads

About what juicy and delicious vegetable we most often think about when we want to cook a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How much delicious meals you can cook with it, but not at all less ways prepare bell pepper for the winter. The best recipes can be collected for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and the most delicious recipes for me.

Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.

Pickled bell pepper for the winter - a step-by-step recipe for harvesting

People have different tastes, but I am sure that many of you will be able to agree with me that pickling is one of the most delicious species preservation of vegetables. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.

For pickled bell peppers you will need:

• sweet bell pepper - 3 kg,
• vinegar 9% - 1 glass,
• sugar - 0.5 cups,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - a large bunch,
• peppercorns - 1 teaspoon,
• cloves - 6-8 pcs.

Fleshy red and yellow peppers are best suited for pickling. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.

Cooking:

1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.

5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.

To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.

7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bulgarian pepper for the winter in honey filling - recipe with photo

Bulgarian pepper for the winter with honey is a very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large, especially if your family is not too large and an open jar of pepper will have to stand in the refrigerator for a long time. What for once again risk your health, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

For cooking you will need:

• bell pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil- 3 teaspoons,
• salt - 2 teaspoons,
• black peppercorns - 1 teaspoon,
• coriander seeds - 1 teaspoon.

Cooking:

1. Wash Bell pepper and cut it into two pieces. Remove the core along with the stem. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to a large number air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.

6. Drain hot water from jars of peppers directly into this saucepan, from this broth we will prepare the marinade.

7. Bring the marinade to a boil and pour over the jarred peppers again.

8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the cans over and wrap in a warm blanket or a towel. In this form, the banks must cool before they can be stored.

This very tender and spicy marinated appetizer will surely please you on a long winter evening, with its summer taste. Enjoy yourself and treat your family.

Pickled bell peppers in oil in Caucasian style

And here's another one original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.

Bulgarian pepper in tomato sauce

If we are looking for all kinds of delicious options preparations for the winter of bell pepper, it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but simply sweet peppers in tomato juice, then this recipe is just right.

AT tomato sauce we will cover large pieces of pepper, which will be our spicy winter snack.

To prepare bell pepper in a tomato, you will need:

• bell pepper - 5 kg,
• tomato juice not salty - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 cups,
• vinegar 9% - 6 tablespoons,
• spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Cooking:

1. Wash the bell pepper cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.

After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.

Will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.

My mother once said that this is a recipe for the lazy. But for us, this will mean that we don’t have to put in extra effort, and the quality tasty preparation it won't get worse.

You will need:

• sweet bell pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• hot pepper - 1 small pod,
• vinegar 9% - 0.3 cups,
• sugar - 1 glass,
• salt - 1 tablespoon with a slide,
• vegetable oil for frying.

Cooking:

1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they brown on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.

3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper, and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.

5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.

Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.

6. Now the jar needs to be turned over and in a standard way Wrap it up warm so that it cools down slowly.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy cold winter.

Bulgarian pepper stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that you can put a filling of thinly shredded cabbage and carrots inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See detailed recipe and experiment in your kitchen.

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 when you open a jar of canned vegetable salad, you don’t need anything. 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 fresh carrot crops 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.
• large 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 the vegetables also grew in the garden, then this great way 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:

1. Cabbage should be chopped, carrots and peppers cut into elegant rings.
2. 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.
3. Pour the oil into the vegetable mixture, put on a small fire, gradually increase it, bringing the mass to a boil. Stir.
4. Add sugar and simmer the vegetable mixture (40 minutes). Let the lid fit snugly.
5. A couple of minutes before the final, add vinegar.
6. 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 the recipe 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:

1. Prepare peppers, tomatoes, carrots. For the winter, especially for a feast, such an appetizer is simply irreplaceable. Divide the tomatoes into quarters.
2. Pepper free from seeds and stalk, chop in any form (not finely), stew in oil with minimum temperature 10 minutes.
3. Firmly, but carefully, pack the peppers and tomatoes into jars (0.5 l).
4. Finely chop the carrot.
5. Soak gelatin in cool water. Let it unfold.
6. Create a preservative liquid by adding salt, sugar, vinegar, black peas, and bay leaves to boiled water.
7. Add gelatin and carrots to the hot filling. Boil for 5 minutes, pour over the tomatoes and peppers.
8. 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:

1. Rinse the pepper, cut off the base with the stalk, remove the seeds.
2. Cut the fruit crosswise into rings about a centimeter wide. Blanch them (15 minutes).
3. Chop the carrot into strips, the onion into elegant half rings.
4. Finely chop the peeled garlic cloves.
5. In a third of the oil, lightly brown the onion first, then the carrots.
6. Grind the roots of parsley, celery, add them to the onion-carrot mix, simmer.
7. Put the pepper, add the remaining oil, sugar, salt, mix.
8. Put on minimum fire. Simmer for 10 minutes. Stir, finally add vinegar.
9. 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:

1. Disassemble the cabbage into inflorescences. Boil in salted water until tender.
2. Cut the tomatoes and onion into quarters, carrots into voluminous rings.
3. Free the peppers from the seed part, cut into 6-8 slices.
4. Heat the oil in a large saucepan and put the tomatoes in it.
5. After 10 minutes, attach the carrots, after 20 minutes - the onion.
6. Salt the vegetable mix, mix and simmer for a quarter of an hour, loosely covered with a lid.
7. Add pepper slices, cabbage inflorescences at the same time, put peppercorns. Simmer the combined dish for another 10-15 minutes.
8. In conclusion, enter the vinegar essence, mix and keep on minimum heat for a couple of minutes.
9. 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 the classic version is loved by almost everyone.

But the option with beans and in tomato juice is generally 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:

1. Divide the peppers in half, remove the seed part and cut the fruit into strips.
2. Scald the tomatoes with boiling water, quickly remove the skin from them.
3. Cut half of the fruit into slices with a sharp knife.
4. Squeeze the juice from the second part of the tomatoes.
5. Beans should be boiled until soft, but elastic (the pulp in the grains should not be loose) in lightly salted water.
6. Chop the carrot thinly.
7. Connect vegetable mix and juice in a large bowl, add a third of salt, sugar, pepper.
8. Simmer for about 10 minutes. Taste. If necessary, salt, add sugar.
9. 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:

1. Chop the de-seeded pepper finely.
2. Cut the onion into half rings.
3. Grind carrots on a grater with large holes.
4. 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.
5. Finely chop the cucumbers into circles and add to the vegetable mix.
6. Continue to simmer for another quarter of an hour, at the end add chopped garlic, black pepper and vinegar. Taste, add salt or sweeten.
7. 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:

1. Prepare a preservative by combining water, salt, vinegar.
2. 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.
3. Peel the garlic, disassemble into slices.
4. Free the hot pepper from the seeds, chop into rings.
5. Chop sweet peppers, carrots, garlic with a meat grinder.
6. Add hot pepper, salt, mix.
7. Heat the oil in a stew pot and add the chopped vegetables. Over moderate heat, stirring, bring them to softening (15-20 minutes).
8. Place the eggplant rings in jars “floors”, filling each layer with a thick vegetable mix. Sterilize 15-20 minutes.
9. 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:

1. Finely chop the onion and bell pepper. Place the slices in a large container with heated oil, bring to half-cooked.
2. Remove vegetables from container. Use a slotted spoon (oil should remain in the bowl).
3. Remove the skin from the tomatoes, after dousing them with boiling water. Mash the pulp with a "stomper" for mashed potatoes.
4. Grate the beets on a grater with large points.
5. Peel the hot pepper from even more hot seeds and chop finely.
6. 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.
7. Add sweet and hot peppers, onion, sugar, salt.
8. 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:

1. Disassemble the cabbage into inflorescences, boil for 5 minutes in salted water. Let it cool and dry.
2. Cut the skin off the zucchini, cut the flesh into cubes.
3. Peeled peppers chop in any shape.
4. Grind the garlic in a crusher.
5. Remove the skin from the scalded boiling water of tomatoes, chop the flesh with a sharp knife.
6. Chop the parsley.
7. Combine all vegetables, excluding cabbage, in a large container. Enter salt, sugar, oil. Stir, send to the fire and let it boil.
8. Put the cabbage inflorescences and simmer for a quarter of an hour (reduce the fire as much as possible), add vinegar in the finale.
9. 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. 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:

It would seem, what else to come up with blanks from pepper to come up with? Well, some kind of lecho, or a salad ... But no, it turns out that such snacks can be prepared from sweet pepper - you will lick your fingers! What if the pepper is hot? Then colds will simply have nothing to do in your house! In this article, we decided to collect the most unusual blanks from pepper. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes
2 tbsp salt,
1.5 cups of sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup unrefined vegetable oil

Cooking:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but boil it directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap.

Ingredients:
1 kg of pepper
800 g gooseberries.
For marinade:
1 liter of water
50 g salt
50 ml apple cider vinegar
100 g sugar.

Cooking:
Wash the pepper, sort the gooseberries, cut off the inflorescences and stalks. Put the pepper in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".

The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Cut sweet bell pepper into the boiling marinade (it can be multi-colored, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.

Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut apples into quarters, remove seed pod and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black pepper, pour the remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.

Ingredients for 1- liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ glass of water,
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.

Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greenery.

Cooking:
Peel the peppers, cut off the lid, remove the seeds, dip in boiling water for 5 minutes. Prepare minced vegetables: grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper
700 g tomatoes,
4 bulbs
1 carrot
1 glass of vegetable oil,
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Cooking:
Cut the lid off the large peppers and remove the seeds. Chop the onion, fry in oil until golden color. Peel the roots, cut into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for several minutes, cool to 70ºС and pour into jars at the rate of 2 tbsp. per liter jar. Mix vegetables for minced meat, salt, fill peppers with a mixture. Lay down stuffed pepper into jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.

Ingredients:
10 kg of sweet pepper,
4 kg carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onion
1.5 tsp ground cinnamon,
20-30 black peppercorns
4 tsp Sahara.
Brine:
10 liters of water
700 g salt
1 garlic clove
15 pcs. bay leaf,
35 cloves,
10 peas of allspice.

Cooking:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put a load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter "As if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onion
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Cooking:
Cut everything, grate the carrots for Korean carrots. Mix and put on a slow fire. After boiling, cook for 10 minutes, spread hot in sterilized jars, roll up. Wrap up.

"Vegetable pilaf" for the winter

Ingredients:
2 kg sweet pepper
1 kg of onion
1 kg carrots
2 kg of tomatoes,
1 cup rice
500 ml vegetable oil,
4 tbsp 9% vinegar,
2 tbsp salt,
2 tbsp Sahara.

Cooking:
Cut everything, mix and cook over low heat for 1 hour. Stir constantly or it will burn! Arrange in sterilized jars, roll up.

Ingredients:
1 kg hot pepper
40 g green dill,
30 g green celery,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g salt.

Cooking:
Bake peppers in the oven. Place the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in chilled brine and put under oppression. Leave at room temperature for 3 weeks. Refrigerate after fermentation is complete.

Hot pepper, salty in a different way

Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g of horseradish root.

Fill:
1 liter of water
60 ml. 9% vinegar,
60 g salt.

Cooking:
Prick the pepper at the stalk, put it tightly in a container, alternating with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and filtered brine, put a circle and oppression. After 10-12 days, take out in the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.

Cooking:
Blanch the pepper in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling filling, roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g of small colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.

Cooking:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Put in sterilized jars, add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over pepper in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

Fry hot peppers in a frying pan under a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. Saute onions, carrots and tomatoes in a frying pan until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce will turn out.

Ingredients:
1 kg hot pepper
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp salt,
4 tbsp Sahara,
garlic, carrots, parsley, dill - to taste.

Cooking:
Rinse the pepper and let dry. In the meantime, combine vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Cut the greens, peel the garlic, cut the carrots into circles. Fry the pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Mix the fried pepper with herbs, garlic and carrots. Salt, ram into sterilized jars. Pour marinade, put to sterilize for 10-15 minutes. Roll up, turn over.

Pepper blanks are delicious and beautiful. Bon appetit!

Larisa Shuftaykina

Foreword

If you roll pickled bell peppers for the winter, you will have a supply of not only delicious preparations, but also vitamins and useful substances. This vegetable has a pronounced characteristic aroma and excellent taste, which makes dishes especially spicy and refined. Want to learn recipes for preparations and ways to preserve fresh peppers? Let's get started!

Methods for harvesting fresh peppers

Stocking up on fresh bell peppers for the winter is quite difficult. However, there are several methods that allow you to save this vegetable from 10 days to a month. In any of the approaches, favorable results can be achieved only if proper preparation fruits. To do this, a fresh crop of bell pepper must be sorted out, washed and left to ventilate in a dark and cool place for a week. You can not cut, the vegetable is stored only as a whole. Then you will need to select whole fruits without signs of damage and immerse them for a moment in a solution of copper sulfate. Then dry again thoroughly to avoid possible rotting. On this preparatory stage completed. Now let's take a closer look existing methods long-term storage of fresh pepper.

In the fridge. Whole vegetables without damage should be washed, dried and placed in plastic bags with holes for air access. After that, the packaged peppers are placed in small wooden boxes and sent to the refrigerator. So vegetables can be kept for 10-14 days.

In the cellar. For storage in the basement, bell peppers are dug out of the soil and hung on special cables so that the rhizome is at the top. You can also store vegetables in wooden boxes with newspaper-lined bottom. Beforehand, it is recommended to wrap each peppercorn in food paper, and pour it with sand when packaging. Wherein temperature regime should be about 10 degrees Celsius, and air humidity indicators - 91-95%. This technique allows you to keep fresh vegetables for 1.5 months. Knowledgeable people claim that by lowering the temperature to 0 degrees over time, it is possible to extend the storage time to 3 months.

On the balcony. Bulgarian pepper is well stored on a warmed loggia. To do this, vegetables are also hung upside down or transplanted into large pots with fertilizer-soaked soil. In this way, fresh peppers can be stored all winter.

Freeze or dry - which is more convenient?

Recipes for preparing salads

Bulgarian pepper can serve as the basis and an indispensable ingredient for preparing various salads, stews and other vegetable dishes. Consider the preparation of some of them.

Lecho. For cooking classic version For this fragrant snack, you will need 1 kg of bell pepper, as well as an equal amount of tomatoes. First, make a puree by crushing the tomatoes through a meat grinder or using a blender. Then cut the pre-prepared pepper into strips or in the form of squares. Mix the ingredients and boil over low heat so that the volume of the vegetable mass is reduced by 2 times. After that, add 1 tbsp to the salad. l. food salt and 2 tbsp. l. sugar and boil everything together for about half an hour. Lecho is ready!

Vegetable stew with bell pepper. You will find recipes for this blank in huge number. We will take the most popular. Prepare 1 kg of pepper, 2 kg of eggplant and zucchini, 1.5 kg of tomatoes, carrots and onion. Cut the pre-peeled eggplants and zucchini into small cubes. Chop onions, carrots and peppers cut into thin strips. Grind the tomatoes to a puree consistency. Now place all the ingredients in a saucepan, season with a mixture of 0.5 liters of rast. butter, 200 g of sugar and 50 g of salt, put it all on fire. While stirring, wait for the mixture to boil, then simmer over low heat for 30 minutes. Then pour 100 ml of vinegar to the vegetables, mix it all thoroughly and simmer for about 10 more minutes. Arrange the boiling stew in a pre-prepared dish and roll up.

Caviar. Grind 1 kg of onion, cut each kilogram of tomatoes and bell pepper into small pieces. Next, all the ingredients should be mixed and simmered over low heat under the lid for half an hour. Then add to the vegetables 1 tbsp. l. sugar, salt and ground pepper, as well as a couple of bay leaves. Increase the heat and cook the caviar for 15 minutes until the mixture thickens. Pour the mixture into sterile jars, cover with lids and roll up.

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh products on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in season, fresh bell pepper costs a penny, and preserving pepper for the winter (simple and tasty recipes) can make life in the kitchen much easier in the winter.

So nice on cold winter evenings to open a jar of fragrant lecho from bell pepper for the winter (you will lick your fingers) to mashed potatoes… Plus, various blanks significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter best recipes collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: fragrant, spicy, and incredibly delicious snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original blanks from pepper for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent snack in winter, or you can use canned roasted peppers as an ingredient for various vegetable salads. In addition, it is ideal to use baked peppers in their own juice for the winter as a pizza topping in winter - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Recently, I have been cooking interesting option- a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much does bell pepper cost in winter time years, I will not tell you - you yourself know everything very well. I'd rather share with you a wonderful recipe delicious pepper in oil for the winter - beautiful and very useful. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho twist, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is amazing! …

Pickled hot peppers for the winter

Pickled hot peppers are an incredible appetizer, and are appropriate both on holiday table as an addition to a plate of pickles, and in the everyday family menu. The recipe for harvesting hot peppers is simple, using the same technology and with such a marinade, you can preserve bell peppers for the winter. …

Lecho with rice for the winter

You can see how to cook a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

How to cook lecho from pepper in tomato, you can see

Pickled Pepper Quarters