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 pepper blanks. 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 the apples into quarters, remove the seed box 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 of 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 with 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 a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup 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 over. 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 brown. 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. Put stuffed peppers in 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

By canning peppers for the winter according to this recipe, you will provide yourself with a tasty and crispy dish that can be consumed as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

• 3 kilograms of green pepper;
• 870 milliliters of disinfected water;
• 17 grams of sugar;
• 260 milliliters of refined sunflower oil;
• 9 grams of salt;
• 190 milliliters of 6% balsamic vinegar.

How to cook this dish:

1. Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and base from the pepper, cut into strips two centimeters thick.
2. Place them in a deep bowl and pour boiling water for twelve minutes.
3. Put pepper slices vertically in sterile jars, sprinkle with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
4. Close the containers with plastic lids and shake the workpiece in order to evenly distribute the vegetable oil over the jar.
5. Put a deep container of water on the stove, covering the bottom with a white towel in front of this.
6. Carefully arrange the workpieces and boil for twenty-three minutes on minimum heat.
7. Remove the sterilized jars and carefully tighten the lids.
8. Wipe them dry and place them upside down under a heat-retaining sheet of fabric.

After fifteen hours, fold the spins in a place to store them (dry, with low temperatures, without bright light).

Pickled green peppers in tomato juice

It is probably unusual for most hostesses to cook canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Ingredients needed to make this appetizer:

• Two kilograms three hundred grams of pepper;
• Three cloves;
• One sheet of horseradish;
• Thirty grams of dill;
• Twenty-six grams of basil.

For marinade:

• Nine hundred and seventy milliliters of tomato juice;
• Eight grams of salt;
• Forty-seven milliliters of 9% fruit acid.

Steps to prepare this appetizer:

1. Cut, pre-washed and cleaned of seeds and tail, pepper into rings one centimeter thick.
2. Place them evenly in sanitized jars with the rest of the ingredients from the list above.
3. Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on fire.
4. Pour the boiling juice into the pepper jars.
5. Sterilize the twists in the manner described in the recipe above and roll up the lids.
6. Put them to infuse under a thick cloth for twenty-four hours, then put them in a cold place.

Preserved Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preservation with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

Original pumpkin blanks for the winter: compote and other recipes

What you need for this blank:

• Eight hundred and sixty grams of pepper;
• Four cloves of garlic.

To prepare the filling:

• Ninety milliliters of 9% wine vinegar;
• Three hundred and seventy milliliters of pure water;
• Thirty-seven grams of sugar;
• Six grams of salt;
• Thirty-six grams of basil;
• Twelve grams of curry seasoning;
• Eleven grams of rosemary.

How to make this twist:

1. Chop the green pepper (clean, without the tail and seeds) into rings one centimeter wide, and cut the garlic, peeled from the husk, into six parts.
2. Arrange these ingredients, alternating, in sterile jars.
3. Fold the products from the marinade list into a deep bowl and simmer for nineteen minutes over low heat.
4. Pour the prepared brine into containers with pepper.
5. Disinfect the workpieces, as in the first recipe and carefully twist.
6. Wrap upside down jars in towels and for seventeen hours, let them cool, then store.

Canned green peppers with apples

The sweet taste of pepper and apples are wonderfully combined.

It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank, you will need:

• Two kilograms of one hundred grams of pepper;
• Eight hundred and fifty grams of apples;
• Nine hundred milliliters of drinking water;
• One hundred and seventy grams of sugar;
• Seventy-three milliliters of 9% wine vinegar;
• Seven grams of basil;
• Three sheets of horseradish;
• Eleven grams of allspice.

We preserve the workpiece:

1. Wash all vegetables and fruits, and sterilize the containers in the usual way for you.
2. Peel the pepper from the seeds, the substrate and cut it vertically into slices, get rid of the core and beaten places from the apples, chop into strips one and a half centimeters thick.
3. Pack them vertically and alternately in jars.
4. Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the blanks.
5. Sterilize and screw them on.
6. Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for Canning Green Peppers with Cucumbers

Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only starts to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers diversifies food intake and will appeal to taste buds.

What you need to prepare this appetizer:

• Four hundred and fifty grams of cucumbers;
• Seven hundred and fifty grams of green pepper;
• Thirty-six grams of fresh dill;
• Four cherry leaves;
• Eleven grams of hot pepper;
• Five sheets of black currant;
• Three sheets of horseradish;
• Thirty-seven grams of garlic;
• Twelve grams of black pepper;
• Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

• Four hundred and seventy milliliters of disinfected water;
• Thirty-seven grams of sea salt;
• Seventeen grams of sugar.

Lecho canning: simple classics and unusual options

What you need to do to prepare this dish:

1. Rinse the necessary products and disinfect containers and utensils.
2. Remove the seeds, tails and cut into rings, and chop the cucumbers in circles half a centimeter thick.
3. Arrange them and the rest of the ingredients in layers in jars.
4. Pour the brine products into any container and boil for eleven minutes.
5. Pour this composition into containers with blanks.
6. As in the first recipe, sterilize the twists and carefully cork with lids.
7. Let the jars cool under a warm cloth, then fold them in a cool and dry place.

Fermenting peppers and green tomatoes (video)

The bright green color of the pepper will remind you of a warm summer and warm your soul, and by preparing the preserves according to the recipes described above, you will provide yourself with the nutrients that are so necessary for the human body that will not allow you to get beriberi (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and lightness, while the finished dish pleases the eye both from the aesthetic and from the taste side.

Ingredients:

• whole canned pepper;
• filling to taste.

Meal preparation:

1. Rinse the fruits well, cut off their tails along with the top (future hats) and remove all the seeds (otherwise they will be bitter).
2. Start all the peppers, choosing the filling that you like best.
3. Cover with hats and place in a high rimmed container.
4. Pour in the sauce. Sour cream sauce is best, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Wedges"

The recipe is suitable for lovers of large sweet peppers.

For cooking you will need:

• 8 pcs. canned pepper;
• 3 pcs. tomatoes;
• 100 g of cheese (preferably hard varieties);
• greens (to taste);
• 300 g of pork meat;
• 150 g of boiled smoked sausage;
• 150 g of pork liver;
• 1 onion;
• 2 pcs. garlic cloves;
• 100 g of rice;
• 30 g of oil;
• 1 PC. eggs.

The cooking process consists of several stages:

1. First, boil the rice for 15 minutes, then rinse it in cold water.
2. Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
3. Chop the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
4. Pour the minced meat into the pan to the fried onion, keep it on fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to salt and pepper.
5. Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
6. Cut a pre-canned pepper into two equal halves, remove all seeds.
7. Stuff the resulting slices with the filling, put them on a baking sheet.
8. Cover the filling layer with thin tomato rings, then sprinkle it all with grated cheese.
9. Fill the bottom of the container with water (approximately 1 cm).
10. Send the dish to stew for 30-40 minutes.

Decorate the prepared slices with herbs before serving.

"Kapustyanka"

Here is a unique recipe for you.

Peppers preserved in oil: the most delicious recipes

You need to take:

• 10 peppers;
• 300 g cabbage;
• 50 ml of oil;
• a bunch of green onions;
• 10 basil leaves.

To prepare the marinade, you need:

• 200 ml of wine (it is better to take white);
• 100 ml of wine vinegar;
• 100 g sugar
• 1 garlic clove;
• 2 tsp curry;
• 2 tsp ground cumin;
• 1.5 st. l. salt
• ground chili pepper - to taste.

To get a really tasty dish, strictly adhere to the recipe:

1. Shred the cabbage, finely chop the onion and basil leaves.
2. Combine all the ingredients for the marinade, boil the resulting mixture.
3. Put the pepper into the boiling substance and simmer it on the fire for 3 minutes, cool.
4. Put the chopped cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it is better infused, then cool.
5. Add the required amount of oil and herbs, mix everything.
6. Stuff the peppers with cabbage.
7. Fold the finished product into jars, fill everything with marinade and roll up.

"Potato"

Fans of potato products will appreciate the original combination. V this case sweet pepper is used as a casserole dish.

This requires the following products:

• 4 things. sweet peppers (canned);
• 1 st. chopped potatoes;
• 200 g fried loaf;
• 3 eggs;
• hard cheese for sprinkling;
• ¾ st. milk;
• half a cup of dry baking mix (flour);
• ¼ st. sour cream;
• 2 tbsp chopped green onion.

Action algorithm:

1. Cut the pepper just above the middle, removing all the seeds, put in special baking dishes in the oven.
2. Stuff the potatoes and bacon tightly.
3. Mix the eggs with milk, add the dry baking mix here, a little sour cream, onion, salt and pepper, add it all to the potatoes.
4. Place grated cheese on top.
5. Bake for about an hour (check when ready).

"Bistro"

It really doesn't take long to cook. The ideal option would be a recipe for cooking in the microwave.

The necessary ingredients were:

• 2 pcs. Bulgarian canned pepper;
• 400 g minced meat;
• ¼ st. chopped onion;
• ¼ tsp salt;
• ¼ tsp ground pepper;
• 240 g of rice;
• 1 st. tomato sauce;
• 1 st. mozzarella cheese;
• greens - to taste.

Canning Recipe with Butter and Garlic

It is pleasant to eat such a pepper with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result will give a pleasant taste to all loved ones.

Required components:

• red pepper (Bulgarian) - 900-1000 g;
• black pepper allspice - 4-7 pcs.;
• hot pepper - 1-3 pcs.;
• water - 950-1000 g;
• ground pepper (red or black) - 3-7 g;
• vegetable oil (preferably refined) - 120-135 g;
• vinegar - 27-35 g;
• peeled garlic - 3-6 teeth;
• bay leaves - 3-5 pieces;
• sugar - 120-155 g.
• non-iodized salt - 18-23 g.

Preservation order:

1. Wash peppers thoroughly, remove seeds and core from them.
2. Cut into lengthwise slices (it's more pleasant to eat, but you can also preserve it whole).
3. Place in prepared container and fill to the top with water.
4. Put on the stove and boil.
5. Sterilize the jars, put the hot red pepper washed and cut into small circles in them.
6. Put in jars 1-2 cloves of peeled garlic (preferably chopped).
7. After boiling water, remove the pan from the heat and spread the pepper in prepared sterilized jars.
8. Add vegetable oil, granulated sugar, salt, pepper to the remaining water.
9. Bring this liquid to a boil and add vinegar.
10. Pour jars of pepper to the top with the resulting marinade, then roll them up.
11. Wrap with a woolen blanket and leave to cool.

When preserving whole fruits, they must first be pierced a couple of times with the tip of a fork.

canning with bay leaf

A simple and delicious recipe.

For cooking you will need:

• sweet red pepper - 4.7-5.0 kg;
• table vinegar - 475-490 g;
• sugar - 190-200 g;
• table salt - 120-135 g;
• water - 740-810 g;
• black peppercorns - 7-11 pcs.;
• vegetable oil - 350-400 g;
• garlic - 450-490 g;
• parsley (bunch) - 2-4 pcs.;
• bay leaves - 4-7 pcs.

Preservation method:

1. Cut the cores from the peppers and divide them into 3-4 longitudinal slices.
2. Pour water into a large container and boil it.
3. Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
4. Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently from time to time so as not to crush the peppers.
5. Wash the jars thoroughly and put the cooked pepper slices into them, making layers of bay leaf, finely chopped garlic and parsley.
6. Top everything with marinade and sterilize for 25-35 minutes (for 500 ml jars).
7. Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for the main course or an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains many trace elements and vitamins, besides, it is quite low in calories.

A worthy decoration of any holiday table in winter will certainly be original and savory snacks and prepared in advance by a prudent hostess. Recipes for salads from pepper appetizers are extremely diverse, which is why choosing the right winter preparation to taste and the level of complexity of its preparation is not a problem.

Pepper snack for the winter

It will look original and festive on the winter table pickled pepper appetizer from which, no doubt, all guests will be delighted!

To prepare it, you will need the following ingredients:
5 kg of sweet bell pepper;
2 kg of ripe tomatoes;
1-2 tbsp. spoons of salt;
350 gr sugar;
1 teaspoon of fragrant black peppercorns;
5-7 bay leaves;
1 glass of sunflower oil;
300 ml of vinegar essence, diluted with water in a ratio of 1:20.

spicy pepper appetizer recipe which is described here, is easy to prepare and even novice housewives can do.

Onions are cut into rings, salt is added, left to brew for one night, in the morning the resulting juice is drained.

Tomatoes are chopped or scrolled through a meat grinder, after which the juice is squeezed out of the resulting tomato mass.

Then sliced ​​​​bell peppers are poured into tomato juice, vinegar, onion rings, bay leaves, salt, sugar and black peppercorns are added there.

Everything is well mixed and sent to the fire.

The future appetizer is first boiled for about 10 minutes, stirring constantly, then oil is added to it and cooked, also continuing to stir, for about 5-10 minutes more.

After the appetizer is ready, it, still hot, is laid out in pre-sterilized jars, rolled up with lids and sent for storage.

Pepper for the winter in Hungarian

A rather unusual and spicy dish is salty Pepper in Hungarian, the taste of which will certainly conquer even the most sophisticated gourmets.

To prepare this original winter harvest you will need (based on 1 liter of water):

1 kg of sweet juicy pepper;
350 gr of celery root;
350 gr parsley root;
150 gr cauliflower;
4 cloves of garlic;
Fragrant bay leaves;
80-100 ml of table vinegar (6%);
30-40 grams of salt;
30 grams of sugar.

Peppers are washed, seeds are removed from it and each fruit is divided into parts.

Cauliflower, in turn, is divided into individual inflorescences and washed in salt water, then parsley and celery roots are finely chopped.

After the vegetables are prepared, prepare the usual marinade according to the traditional recipe.

The future workpiece is kept at room temperature for about 10-12 days, after which it is transferred to storage in a cooler place.

Pepper Lecho

Every experienced hostess always has her own signature bell pepper recipe. Perhaps this is one of the most popular winter blanks. And it is difficult to find such a person who would not be delighted and delighted by tasting the amazing pepper lecho, the recipe of which is given below.

To prepare it you will need:

3 kg of selected bell pepper;
- 2 liters of tomato juice (not store-bought, but homemade, homemade);
- 1 kg of small onions;
- 2/3 cup granulated sugar;
-1 teaspoon ground coriander;
- 2 tbsp. spoons of salt;
- 0.5 cups of sunflower oil;
- 0.5 cups of 9% vinegar;
- 10 peas of fragrant black pepper;
- Bay leaf.

A large saucepan is filled with tomato juice, sunflower oil, sugar and spices, salt are added there.

The mass is brought to a boil over a fire, whole heads of small onions are added to it and everything is boiled for five minutes.

After that, Bulgarian pepper, cut into half rings, is sent to the pan, and, stirring the future lecho, keep it on fire for about 15 minutes.

At the end of cooking, add the prepared vinegar to the workpiece and mix everything well.

The finished lecho, still hot, is carefully distributed in warm sterile jars, rolled up with lids and sent under a warm blanket until it cools completely.

When preparing tomato juice, it is allowed to add cloves, allspice and, if desired, garlic to it.

Pepper can be divided into quarters, and instead of heads of small onions, it is allowed to use onions cut into large cubes.

The amount of vinegar is also allowed to be reduced, but the cooking time in this case increases to half an hour.

Bell pepper lecho must be cooked exclusively in enameled dishes.

Transfer for the winter. Freeze

The original and unusually tasty is such a home-made preparation for the winter, like “raw” pepper. If you believe experienced housewives, this snack does not last long - the household members eat it so quickly. Having cooked this amazing dish once, there is no doubt that it will forever be included in the list of the most favorite snacks in the family.

To prepare the hostess will need:

A bucket of washed multi-colored bell pepper;
- 1 glass of vegetable oil;
- ? a glass of salt;
- 1 glass of granulated sugar;
-1 cup of juicy carrots, grated on a fine grater;
- 1 glass of 9% vinegar;
- 1 cup finely chopped garlic;
- greens: dill and parsley.
The pepper is washed, cut into 4-6 parts and sent to an enamel bowl.

Then finely chop the parsley and fragrant dill.

All prepared components are mixed and left to marinate for one day.

Then the mixture is laid out in jars and stored only in a cold place: a cellar or a refrigerator.

Pepper seasoning for the winter

For those women who like to cook unusual twists for the winter, you should definitely cook amazing in tomato sauce. This preparation can be used both as an independent dish, and as a seasoning for other dishes, and as an addition to sandwiches.

To prepare this unusual dish you will need:

3 liters of tomato juice;
- 1.5 kg of chopped bell pepper;
- 300 gr grated juicy carrots;
- 1 glass of sunflower oil;
- 50 grams of salt;
- 50 g of celery root (cooking is allowed without it);
- 10 cloves of garlic;
- 1 bunch of fresh parsley and fragrant dill;
- 50 gr of granulated sugar;
- 1 tbsp. a spoonful of 70% vinegar essence.

Juicy, ripe tomatoes are scrolled through a meat grinder, and the resulting mass is boiled over a fire for half an hour.

Vegetables are dipped in juice and boiled for about 10 minutes.

Then the still boiling mass is distributed in sterile jars, screwed on with lids and wrapped in a warm flannelette or woolen blanket.

Pepper salad for the winter

A delicious and original bell pepper salad, the recipe of which has already been adopted by many housewives, will really amaze all the guests gathered at the festive table.

Based on 4 kg of red peeled bell pepper, the following components are needed:

0.5 kg of onion;
-2 cups of vegetable oil;
- 150 gr of garlic;
- 0.5 cups of 6% vinegar;
- black allspice peas;
- ? a glass of granulated sugar;
- to taste - 1 hot pepper.

Onions, peppers and garlic are cut, spices are added to the vegetables and laid out in jars.

Jars of seasoning are sterilized for about half an hour, after which they are rolled up.

Pepper in a tomato for the winter

Even the most sophisticated gourmets, no doubt, will be truly delighted by tasting such an unusual winter preparation as slices of pepper in a tomato.

In order to cook pepper slices in a tomato, the recipe of which should be adopted by all hostesses without exception, you will need:

For 3 kilograms of chopped sweet pepper, you will need the following ingredients:

1 cup of sugar;
- 1 glass of oil;
- 1 liter of tomato juice
- garlic - to taste;
- vinegar (6%) - but it is allowed to cook without it;
- salt.

Washed bell peppers are carefully cut into halves or quarters.

Tomato juice is boiled in a separate saucepan, adding all the other components to it, after which pepper slices are poured into the saucepan and the future workpiece is boiled for about 15 minutes.

After that, the finished dish is laid out in sterile jars and sealed with sterile lids.

Adjika from pepper for the winter

Undoubtedly, any experienced housewife knows how to cook such an unusual seasoning as adjika. Preparing adjika from pepper is quite simple, but the result exceeds all conceivable expectations - lovers of spicy dishes will definitely remain in indescribable delight!

To prepare the original adjika from pepper, you will need:

2 kg of selected juicy pepper;
- 150 gr of hot pepper;
- a couple of tablespoons of salt;
- 200 gr garlic;
- 8 tablespoons of sugar;
- fresh fragrant cilantro;
- 80 ml of 9% vinegar.

Sweet and bitter peppers are scrolled together with garlic in a meat grinder, then salt and sugar are added to the resulting mixture, everything is mixed well.

Finely chopped cilantro greens are added to adjika and mixed again, after which the finished seasoning is distributed in sterile jars and sent to a cold place for storage.

Pepper salad "Paramonikha"

Even true gourmets gathered at the festive table will not be able to resist admiring compliments to the hostess, who treated them to an amazing salad with the funny name Paramonikha. This winter pepper salad does not require special culinary skills, which is why even a novice hostess can cook it.

Needed for him:

1 kg of sweet selected pepper;
- 2 kg of ripe tomatoes;
- 1 kg of onions;
- 1 kg of juicy carrots;
- 300 ml of sunflower oil;
- 300 gr of granulated sugar;
- 100 ml of vinegar (table, 9%);
- a couple of tablespoons of salt.

Carrots and sweet peppers are carefully cut into strips, onions are cut into rings, tomatoes into slices.

The vegetables are mixed, the remaining ingredients are added to them and everything is sent in a saucepan to the fire.

After the future salad boils, you should keep it on fire for another 10-15 minutes.

After that, the finished winter blank is laid out in sterilized, clean jars and rolled up with lids.

Pepper seasoning for the winter. Recipe

From pepper you can cook not only delicious salads and snacks, but also unusual spicy seasonings for a festive feast. The most simple pepper seasoning for the winter, the recipe of which is given below, turns out to be amazingly tasty. Having tried to cook it once, undoubtedly, many housewives will take note of the recipe for this seasoning.

To make peppercorn seasoning you will need:

2 kg Bulgarian selected pepper;
150 gr onions;
100 gr garlic;
root and fresh fragrant parsley.

Sweet peppers are washed with running water, visible impurities are removed, and seeds and stalks are removed.

Then onion, garlic, parsley root and greens, together with pepper, are scrolled in a meat grinder, sugar and salt are added to the resulting mixture.

Optionally, you can add a little apple cider vinegar or tomato juice, a little ground hot pepper.

The resulting seasoning is distributed in clean sterilized jars, closed with clean lids and sent for storage in a cool place.

Pepper caviar

Surprise and delight all the guests gathered at the table pepper caviar for the winter, recipe which has already been tested by many housewives.

To prepare such an unusual caviar you will need:

2.5 kg of bell pepper;
- 250 gr of onions;
- 150 gr carrots;
- 50 gr parsnips;
- 200 gr of vegetable oil;
- 2 tablespoons of vinegar (9%);
- 15 grams of parsley root;
- 1 tablespoon of salt;
- 1 teaspoon of allspice ground black pepper;
- 1 teaspoon of peppercorns;
- greens: parsley, dill.

Peppers are thoroughly washed before cooking, coated with oil and baked in the oven until the vegetables are soft.

Then the baked fruits are cleaned of seeds (preferably from the skin too), after which they are scrolled in a meat grinder. (If you do not want to use the oven, you can simply boil the pepper in a saucepan in slightly salted water and also, after removing the skin, scroll it through a meat grinder.)

Carrots and parsley root should be peeled, cut into strips and fried in oil until half cooked.

Tomatoes are twisted through a meat grinder and the resulting tomato mass is boiled for about 30 minutes.

Onions are cut into even rings and fried in a separate pan until golden brown.

Finely chop fresh dill and fragrant parsley.
All prepared, chopped vegetables are sent to the tomato mass, all the spices indicated in the recipe are added.

Pepper caviar is boiled for about 10 minutes, stirring constantly.

Then the finished dish, still hot, is carefully distributed into jars and sent to a large container of water for sterilization.

Liter jars are kept in hot water for 50 minutes, half-liter jars - about half an hour.

Winter pepper salad

Amazingly tasty and tender winter pepper salad recipe which assumes a minimum cost of ingredients and a minimum of cooking time.

For him you will need:

5 kg of juicy bell pepper.

To prepare the fill you will need:

1 cup 9% vinegar;
- 1 glass of water;
- 1.5 tbsp. spoons of salt;
- 1.5 tbsp. spoons of sugar.

All components for the preparation of the filling are sent to a saucepan, mix them well and bring to a boil over a fire.

Meanwhile, all seeds are removed from the peppers and cut into rings.

Chopped peppers are carefully placed in the filling and boiled for half an hour, stirring regularly.

The finished salad is laid out in clean, pre-sterilized jars with hot steam and the filled containers are twisted with lids.

hot pepper for the winter

If at least a few spicy winter preparations are planned on the festive table, then the hostess should certainly prepare such an original preparation for the winter as spicy pepper seasoning.

For its preparation you will need:

0.5 kg of sweet Bulgarian pepper;
- 200 gr of red hot pepper;
- 300 gr of garlic;
- 200 gr of hot red pepper;
- 0.5 kg of ripe juicy tomatoes;
- 50 g of aromatic seasoning hops-suneli;
- 50 ml of sunflower oil;
- 150 grams of salt.

Seeds are removed from the fruits of pepper and scrolled through a meat grinder along with peeled garlic.

Then, in a meat grinder, hot peppers are scrolled along with tomatoes.

Everything is mixed, salt and vegetable oil are added, a little fragrant seasoning hops-suneli is added. Peeled walnuts are added to taste, which will make the seasoning more tender and original.

Store this seasoning in tightly closed jars in a cool place.

Pepper and apple salad for the winter

Sweet Bulgarian pepper is amazingly combined with ripe apples. This fact has long been verified in practice by many hostesses. Such winter harvesting has gained particular popularity, such as apple pepper recipe which is passed in secret in friendly women's companies.

To prepare such a blank, you will need:

3 kg of multi-colored bell pepper;
- 3 kg of apples (Antonovka variety).

To prepare the brine you will need:

4 liters of water;
- 800 grams of sugar;
- 300 ml of table vinegar.

Such a preparation for the winter, like peppers with apples, turns out to be quite tender, which is why it can be used both as an appetizer and as an addition to other dishes.

Peppers are washed with running water, cut off the top, seeds and stalks are removed.

Blanch vegetables in hot water for 3-5 minutes.

Apples are cut into 4-6 parts, cleaned of seeds.

Then all the prepared ingredients are sent to the jar in layers, alternating - a layer of pepper, a layer of apples.

The jars are poured with boiling water, covered with lids and after 10 minutes the water is drained, after which they proceed to the preparation of the brine.

Banks are poured with hot brine and sterilized.

Do not tightly fill the containers with sliced ​​\u200b\u200bapples and peppers - otherwise, the vegetables will not be able to properly soak in the brine.

Pepper blanks for the winter. Snack

Fans of spicy and unusual dishes will be pleasantly surprised by such an unusual pepper appetizer, which is distinguished from other preparations for the winter by a delicious nutty taste. Such a spicy pepper appetizer, the recipe of which does not require special efforts and time, will undoubtedly fall in love with every gourmet from the first moment.

To prepare it you will need:

5-6 pieces of bell pepper;
- 2-3 pieces of hot pepper;
- 100 gr sunflower oil;
- 5-6 pieces of tomatoes;
- 2 heads of garlic;
- 1 cup chopped walnuts;
- salt.

Bulgarian and hot peppers are cleaned of seeds and washed with water.

Then wash the tomatoes, peel the garlic.

All prepared vegetables are scrolled in a meat grinder and mixed well. Oil, salt and chopped nuts are added to the resulting mixture.

Everything is sent to clean jars and stored in a cool place.

It should be remembered that such a dish cannot be stored for a long time.

You can use such an appetizer both as an addition to sandwiches, and as a seasoning for dishes baked in the oven.

Among all the summer fruit and vegetable variety, sweet Bulgarian pepper occupies a worthy place. The place is, frankly, honorable. Many vegetable snacks and salads for the winter cannot do without this bright, beautiful, tasty and very healthy vegetable. Bulgarian pepper is good, both as part of numerous dishes, and in splendid isolation. So, many housewives like to pickle sweet peppers for the winter. There are many recipes for pickled bell pepper, it is pickled in tomato juice, with honey, with hot pepper, along with cucumbers, zucchini. We offer a very simple and quick recipe for sweet and sour pickled sweet peppers in vinegar marinade.

Taste Info Other blanks

Seaming Ingredients

• sweet bell pepper - 1.5 kg,
• water - 300 ml,
• vegetable oil - 1 cup,
• sugar - 0.5 cups,
• garlic - 5 cloves,
• vinegar - 200 ml,
• bay leaf - 3 pcs.,
• salt - 1 tbsp;
• peppercorns - 8-10 pcs.

How to cook pickled sweet peppers for the winter

You can pickle both Bulgarian peppers of the same variety, and different varieties in one jar. The same can be said about color: you can preserve a vegetable of one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers.


Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we are guided so that the pepper is convenient to eat.


For the marinade we need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but this is not a required ingredient.


Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients.

Let's put the pepper in there too. Put on the fire and blanch the pepper for 5-6 minutes in boiling water.


The pepper will wilt and take a more compact position in the bowl.


We will process the jars with steam, boil the lids.


We put the bell pepper in jars, pour the marinade, which remained in the bowl.


We cover the jars with lids and put them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin.


We sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Banks are turned over and left in this form for 2-3 hours.


Here we have such a pickled pepper, this dish is prepared easily and simply, the peppers taste sweet and sour with a pleasant taste.

teaser network

Recipe number 2. Pickled sweet pepper for the winter "Traffic light"

This funny name is explained simply: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. You, of course, can take just plain fruits ... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (yes, if you also connect your imagination, and not just throw the pieces of vegetable into jars, but shift them in colored layers), you will get conservation, which you will not be ashamed to put on the most luxurious holiday table. And besides, this salad for the winter is very tasty. Try it!

For 2 half liter jars:

• 500-700 g of sweet pepper (about 20 pieces if the vegetables are small),
• 60 g sugar (a quarter cup or 6 tablespoons without a hill),
• 60 g vinegar (9%)
• an incomplete teaspoon of salt,
• 5 tablespoons of vegetable oil,
• 150 ml cold water
• 1 large bay leaf,
• 4 peas of allspice.

pickled bell pepper recipe step by step

So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can even into 6). Remove the seeds from each quarter.


In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. For two approaches, put pepper in it, let it boil no more
4-5 minutes (so that it does not have time to soften too much and become porridge).


Carefully transfer the pieces of pepper into the prepared sterile jars (at the bottom of each, put half a bay leaf and two peas of allspice at the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight.


That's all! Personally, according to this recipe, I got exactly 2 jars.

Immediately after I took out the seaming from under the "fur coat", my relatives looked closely, looked at the beautiful salad, and they could not stand it - they opened one jar. What can I say - I immediately regretted that I had not cooked even more, since the pickled peppers turned out to be very tasty.


Be sure to try this little vegetable work of art. You will not remain indifferent, and the family will be delighted!

MY RECIPES - STUFFED PEPPERS

Today I twisted eggplants according to a new recipe, and to be honest - I have many recipes, but this one is just a BOMB!

First of all, it looks nice

Second, it's helpful.

Thirdly - a very delicate taste

And so the recipe itself is for housewives who like to tinker, but believe me, the result is worth it!

I don't have a photo, unfortunately, but I

I will describe step by step.

We will need:

5 kg of pepper - you need to choose a small one on the market, for stuffing, then it fits beautifully on a plate and into a jar,

3 kg eggplant.

Peel the pepper carefully from the seeds, and cook in portions in boiling water for a few minutes 2-3 to become soft,

We peel the eggplants, cut them into squares of about 1.5.2 cm and also blanch in boiling water for 2-3 minutes from bitterness,

We stuff peppers with eggplants, put them in 1 liter jars.

Now we prepare the marinade:

2 glasses of water

1 cup of sugar

1 glass of vinegar

1 cup sunflower oil

1 tbsp salt

Pour the jars with boiling marinade and sterilize for 20 minutes, if we don’t have enough marinade, cook another half portion and a whole, depending on how tightly you put the pepper in the jars.

Now we roll up as usual!!! Everything, bon appetit!!

Peppers for the winter stuffed with eggplant

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to note preparations from bell peppers and eggplants, or, as they are affectionately called, “blue ones”. Today we present you a recipe for eggplant stuffed peppers for the winter. We hope that our recipe will help you prepare this original and delicious appetizer.

For canning, choose eggplants with a smooth and shiny skin, without dents or brown spots that will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplant indicate overripeness, and a brown stalk indicates that the product is stale.

In order to prepare the eggplants for canning, it is only necessary to cut off the stalk and the tip, it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into slices or layers, salt, and after 15-20 minutes, rinse them with running water.

Ingredients for preparing stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplant - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 glass

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Eggplant cut into plates 1 cm thick, salt, leave for 20 minutes.

When the bitterness from the fruits goes away, rinse the eggplant again, dry it and fry the layers in a pan or grill. (For those who want to make less nutritious preparations for the winter, our advice: eggplants are known to “love” vegetable oil very much and can absorb it in large quantities when frying. You can reduce the amount of absorbed oil as follows: pre-soak chopped eggplants in water for 15 minutes, then drain in a colander and let dry a little).

When the fried eggplants cool down and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the pepper with the resulting eggplant blanks, depending on its size.

Place the eggplant-stuffed peppers in sterile and dry jars.

Prepare the marinade: chop the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour over the stuffed peppers.

Cover jars with lids and sterilize over low heat. Liter jars must be sterilized for 40 minutes. Now the pepper can be rolled up. This product keeps well at room temperature. Winter pepper stuffed with eggplant is ready!

Bon appetit and "tasty" winter!

Pepper recipe with vegetables and honey

You will need: bell peppers, carrots, garlic, white cabbage, honey, marinade - for 1 liter of water, 200 g of sugar and vegetable oil, 150 g of vinegar 9%, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare peppers for stuffing, dip in boiling water for 5 minutes, dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, put the peppers in jars, pour the marinade brought to a boil, then sterilize the jars for 25 minutes (1l) and roll up.

Peppers stuffed with mushrooms and rice turn out to be very appetizing; such a pepper will be a great lunch or dinner - you just need to get it out of the jar and warm it up.

Bulgarian pepper stuffed with eggplant

The original version of the preparation of pepper for the winter - stuffed with eggplant and marinated from tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 liters of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.

Marinade for pouring:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Cooking:
Remove the stem from the peppers. For 1 min, dip in boiling marinade No. 1, remove, cool. In the same marinade, lower the peeled and chopped eggplants, boil until soft (5-7 minutes), put in a colander.

Chop garlic and parsley and mix with eggplant. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 l jars for 20 minutes. Roll up. .

PEPPERS STuffed with CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 garlic cloves,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp salt,
1 st. Sahara,
0.5 st. sunflower oil,
0.5 st. 9% vinegar.

Cooking:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped greens, grated carrots, garlic and 1 hot pepper to it (more can be to taste)

Mix everything, add a little salt. Stuff the peppers with stuffing and put them in a jar.

Then pour them with a prepared brine from water, salt, sugar, vegetable oil and vinegar.

Cover and sterilize: 2 liter jars - 30 minutes, 1 liter - 20 minutes.

Then seal and turn upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty snack.

Step by Step Photo Recipe - Stuffed Hot Peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Pull out and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour olive oil. Store in a dry, cool place for no more than 6 months.

Ingredients:

• 40 pcs. bell pepper (30 of them should be even, medium-sized or large),
• 1 large pod of hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I st. l. salt
• I st. l. ground black pepper

for the marinade:

• 1.5 st. Sahara
• 1 st. 9% vinegar
• 0.5 st. vegetable oil
• 0.5 st. l. salt

Cooking:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry well and chop finely.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, mix. 30 sweet peppers wash, dry, make a neat incision on the side of each and stuff with pepper filling.

Place the stuffed peppers in a bowl.

Prepare the marinade: combine all the ingredients, pour 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Arrange in hot sterile jars and roll up.

Cool by turning and wrapping.

PEPPERS STuffed with ROASTED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water, I add 300 ml of 6% vinegar, vegetable oil - 250 ml, salt - 2 tbsp. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my household ordered me to cook more this year. Of course, I do not refuse: I will do it, I will fulfill the order. And the recipe is quite simple, try it, maybe yours will like it too

I store peppers - 2 kg (medium in size so that they can fit into a jar), eggplants -1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. I peel the eggplants, cut into strips, salt and leave for 2 hours. Then I wring it out and spread it in a pan, fry in vegetable oil. I cut the carrots into strips, onions into half rings, add them to the eggplants and the carcass all together with finely chopped garlic. I stuff the peppers with a vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under a fur coat, turning the jars over onto the lids. Bon Appetit!

STUFFED PEPPERS WITH Roasted VEGETABLES IN TOMATO FILLING

Ingredients

• 1. Bulgarian sweet pepper - 3 kg
• 2. Carrot - 2 kg
• 3. Onion - 2 kg
• 4. Tomatoes - 1 kg
• 5. Tomato paste - 2-3 tbsp.
• 6. Salt to taste
• 7. Granulated sugar to taste (approximately 1 tbsp. on top)
• 8. Sunflower oil - 1 cup

Or maybe with vinegar

Ingredients:

How to cook

1. Select healthy peppers without barrels and bruises, wash them thoroughly in running water. Cut the circles with the stalks, remove the white membranes and seeds.

2. Boil water, blanch peppers in boiling water for 2-3 minutes. Take out the peppers and refrigerate.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onion into cubes or half rings.

4. Heat up 2 tablespoons in a pan. vegetable oil, fry the onion until half cooked.

5. Separately fry the carrots in 2 tablespoons of oil until half cooked.

6. Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes, simmer for 2-3 minutes.

7. Combine vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the stuffing. Place the peppers in clean, sterilized jars, spacing the filling between the peppers. Sugar 100 gr.

How to cook

Wash the vegetables, deseed the peppers, peel the carrots.

Chop the cabbage into strips, grate the carrots on a "Korean" grater.

Mix carrots and cabbage, add 1.5 tablespoons of salt, mix, grind and leave alone for 1 hour.

Stuff the pepper with cabbage, squeezing the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and, last but not least, vinegar.

Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.

Sterilize the jar, put the pepper, pour the marinade and roll up the lids.

Cool covered with a blanket for about a day.

Recipe step by step photos

Additional information about the recipe

All this "wealth" fit in a two-liter jar. I did it for the first time, for a test. I liked the preparation very much, but next time I will adjust the amount of oil, it's a bit too much for my taste. .

Bulgarian pepper stuffed with fried cabbage with vegetables in tomato sauce

Filling for stuffed peppers prepare from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (well, very useful) - 50 ml

Add salt and sugar to tomato juice and boil for 5 minutes, add apple cider vinegar at the end of boiling. The fill is ready.

For stuffing peppers:

• Bulgarian pepper - 3 kg
• Carrot - 2 kg
• Onion - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Put in a colander and leave for 2 hours to drain excess oil. Salt the fried vegetables to taste, pepper and mix well.

Wash the pepper, remove the stalk and remove the seeds through the bottom hole.

Prepared peppers blanch in boiling water for 2 minutes. Cool and stuff with the prepared stuffing.

At the bottom of pasteurized liter jars, put 5 peas of allspice and black pepper and 3 stars of cloves. Lay the stuffed peppers and fill with the finished filling. Put the jars in a wide pan, cover with metal lids, pour hot water into the pan so that it is on the shoulders of the jars. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then not only the solar energy of summer, but also your positive energy will be stored in your canned food.

Bon Appetit!