One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable should be noted, which it conveys to dishes and preparations made using it. On cold, dark winter evenings, when summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Peppers for the winter will not only be a great addition to dishes, but also increase the content of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.
Pickled peppers are perfect for salads and will serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but what joy at the table when another jar of this delicious miracle is opened!
Pickled peppers for the winter
Ingredients:
8 large sweet peppers
1 medium onion
8 garlic cloves,
4 teaspoons vegetable oil,
2.5 glasses of water
2.5 cups of 9% vinegar,
1.25 cups sugar
2 teaspoons of salt.
Cooking:
Cut sweet pepper into rings, removing seeds. Put the pepper in sterilized jars almost to the very edge. Divide finely chopped onion, garlic and oil between jars.
V large saucepan Bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the pepper jars, leaving about 1 cm of free space. Roll up jars with sterilized lids.
The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, small-sized peppers are the best fit, which will look very nice in jars. These peppers should be refrigerated and eaten within 1-2 weeks.
Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.
Cooking:
Place the sliced peppers in a jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add minced garlic.
Pour the pepper in the jar with the resulting liquid. Add more water, if needed, to coat the peppers.
Close the jar and put in the refrigerator. Peppers are ready to eat in 1 hour.
Pre-harvested pepper for the winter will allow you to include this healthy vegetable in your diet all year round, and the lecho loved by many is the best way to preserve pepper in winter. Lecho is considered traditional dish Hungarian cuisine, and almost every housewife has her own own recipe this dish. Classic recipe lecho has been modified more than once, and at the moment this dish is better known as an appetizing salad, which is prepared on winter period. Today, lecho usually acts as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.
Lecho is a diet food with a minimum of calories, containing a lot of beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. original recipe Hungarian lecho consists only of peppers, tomatoes, salt and sugar - we suggest you cook it.
Ingredients:
1 kg yellow or red bell pepper
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.
Cooking:
Chop the pepper into small squares or strips. Grind the tomatoes with a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho into jars, roll up and leave to cool. Banks must be well sterilized - this is an extremely important point in cooking for long-term storage, especially if no additional preservative is used, as in this recipe. Such a lecho can be served immediately to the table. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.
Cooking lecho is a process that does not require special costs and efforts. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can harm the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain peppers mashed to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of a delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the fire before the skin begins to separate from the pepper. Very delicious lecho with the addition of onions and vinegar can be prepared according to the following recipe.
Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 bulbs
1.5 tablespoons of salt
3 tablespoons of sugar
5 garlic cloves,
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.
Cooking:
Tomatoes, cut into quarters, pass through a meat grinder or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Onion thinly cut into rings. bell pepper cut into strips or cubes. V tomato puree add salt, sugar, bell pepper, bay leaf and onion. Stir everything and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.
Salads prepared in the summer and open in the winter are always the most awaited tasty treat, reminiscent of the summer. We invite you to please yourself with a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.
Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons of 9% vinegar,
1 tablespoon vegetable oil.
Cooking:
Grate carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Pour into jars immediately, roll up and let cool. Store in a dark and cool place.
As you have already seen, preparing pepper for the winter is as easy as shelling pears. If you follow the simple rules for choosing quality vegetables and carefully sterilizing the jars, you will undoubtedly succeed delicious preserves with which it will be possible to please the family and surprise guests.
Good luck preparing!
Well, the warm and sunny summer has come to its climax, but the time for preparations is in full swing. And now is the season for harvesting eggplant, zucchini and bell pepper. Our family is very fond of pickled peppers, and we pickle it whole, without cutting out the seeds and without removing the stalk, although many will now say that if you cut the pepper, it will go into the jar more. And you will be right, but there is one big BUT, the whole pepper is much juicier. When biting it, it pours out very delicious juice or marinade and this is the very highlight of our today's recipe.
Whole pickled peppers for the winter
Pickled peppers will look great on any table next to salads, even a festive one. New Year's table with such a snack it will become even brighter and more beautiful. Pickled bell peppers will add piquancy to hot chili peppers and garlic, which should not be spared for this preparation. If you succumbed to my persuasion, then let's start harvesting a whole pickled bell pepper for the winter without sterilization.
To prepare pickled peppers in oil, you will need
Ingredients:
- Bulgarian pepper - 1 kg,
- Water 2 - 3 liters,
- Sugar - 0.5 cups,
- Salt (coarse) - 2 tbsp. spoons,
- Vegetable oil (refined) - 0.5 cups,
- Garlic 8 - 10 cloves,
- Hot chili pepper - 1 piece,
- Vinegar (essence 70%) - 1 tbsp. a spoon,
- Allspice peas 10 - 15 pieces,
- Black peppercorns 10 - 20 pieces,
- Black ground pepper according to taste and desire.
Cooking process:
Before you start preparing the pepper, take care of the container in which you will lay out the vegetables. Ideally, these are two-liter jars, but maybe someone who has one and a half liter jars will also look beautiful in them. Wash the jars thoroughly with baking soda or dish detergent. Then sterilize the jars in any way convenient for you: in the oven, slow cooker or using a special ring over the pan.
Bulgarian pepper should be washed and whole strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it more juicy.
Peel the garlic and cut it into thin slices. Rinse the chili pepper and cut into thin circles. In each jar, put a few peas of black and allspice. There also add a few plates of garlic and 2 - 3 circles hot pepper.
Transfer the prepared bell pepper to a deep saucepan and pour over it. cold water to cover him completely. Put on fire and bring to a boil. Once the water boils, remove the pot from the heat. Carefully remove the pepper from the water with a fork and arrange it in jars, do not make much effort, otherwise the pepper will burst. Fill the jar to the top, wait a bit, after a while the pepper will be compacted and then you can add a few more peppercorns to the jar.
In the water in which the pepper was boiled, add salt, granulated sugar, oil and bring to a boil. Black pepper can be added for flavor if desired. As soon as the marinade begins to boil, add a tablespoon vinegar essence wait until it boils completely.
Pour jars of peppers with boiling marinade. Cover immediately and roll up with a canning wrench. Wrap jars with pickled bell peppers in a warm blanket, leave to cool completely upside down. Then move to a cool place, and enjoy a delicious and savory snack in winter!
In my opinion, this is one of the most simple recipes preparations of bell pepper for the winter. By the way, in this way you can try to pickle hot pepper pods. I would be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!
for the recipe and step by step photos thanks Slavyan.
You might like the pickled hot pepper recipe:
Sincerely, Anyuta.
Bulgarian pepper contains a lot of vitamins, has a great taste and goes well with any dish. That is why he is so loved by many people. In addition, it is very bright and beautiful. Sunny, saturated with the lively energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table.
Bulgarian pepper contains many vitamins
This method will help the hostess to quickly prepare pepper for the winter.. But this recipe differs not only in the speed of preparation, but also in taste. Celery will play a big role. Despite the fact that for many this is far from being the most favorite product, it gives the dish a little spiciness and piquancy.
Ingredients:
- Bulgarian pepper - three kilograms.
- Pure water - four glasses.
- Acetic acid 70% - one dessert spoon.
- Sugar - one dessert spoon.
- Salt - one dessert spoon.
- Garlic - seven to eight heads.
- Sunflower oil - one glass.
- Black peppercorns - to taste.
- Celery leaves - at the discretion of the hostess. It is important to use the greens, as the root and stem will not work.
- You can also add basil. It perfectly complements the taste of celery and adds a southern touch to the dish.
- Peppers must be thoroughly washed and dried. Pull out the tail with seeds.
- Cut the vegetable in half.
- Next you need to prepare the marinade. Fill a pot with water and put on fire. When it starts to boil, you need to add sugar, salt, oil and acetic acid to it.
- Boil the mixture for no more than two minutes. And then take it off the fire.
- While the marinade is hot, put the pepper into it.
- Garlic must be removed from the husk and chopped.
- Break the celery greens into small leaves.
- In pre-steamed jars, you need to put vegetables.
- First lay out a layer of pepper.
- Then a layer of garlic and a layer of celery.
- Sprinkle a few peppercorns on top.
- Alternate vegetables in this order until the jar is filled to the top.
- Pour marinade into a container with vegetables and close it tightly.
- When the jars have cooled, they can be removed to a cold place, cellar or refrigerator.
Since sweet peppers lay in a boiling marinade before being put into jars, it will cook much faster. A few days after conservation, it can be opened and served.
Pickled peppers in 20 minutes
This recipe is the record holder for the speed of preparation of blanks. Just half an hour, and the pickled pepper is ready to serve.
Consumption ecology: To set the table for a holiday or a family dinner, we cook various dishes from meat and fish, we bake pies and make salads. And for decoration it will be quite enough, for example, a simple pickled pepper
To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper. Bright, colorful, juicy and appetizing.
Where can you get it in winter? - From your own cellar! If you, of course, made preparations in a timely manner.
1. Baked pepper
You will need:
- 3 kg sweet pepper
- 250 ml vegetable oil
For marinade for 1 liter jar:
- 60 ml apple cider vinegar
- 1 tsp salt
Cooking:
- Wash the peppers, dry them, rub with vegetable oil and bake, turning over, in an oven heated to 180 ° C until browned.
- Pepper put in a plastic bag, cool, remove the skin, remove the stalks with seeds. Pepper put in small jars, salt, pour vinegar. Pour in the remaining hot vegetable oil.
- Sterilize jars for 20 minutes, roll up, turn over until cool.
2. Spicy pepper
You will need:
For 4 servings
- 1 kg multi-colored bell pepper
- 300 g carrots
- 1 beetroot
- 1 bulb
For marinade in 1 liter of water:
- 1 st. l. salt
- 0.5 st. l. Sahara
- 2/3 tsp citric acid
Cooking:
- Wash and peel onions, carrots, beets. Grate carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash pepper, remove seeds. Pepper stuffed with vegetables.
- Prepare brine. Put salt, sugar into the water, citric acid, boil.
- Place the stuffed peppers in sterilized jars, pour over with brine, sterilize for 30 minutes, roll up.
3. Canned Sweet Peppers in Herb Oil
You will need:
For 4 servings
- 1 kg of sweet peppers of different colors
- 1 small chili pepper
- 6 garlic cloves
- 200 ml vegetable oil
- 70 ml apple cider vinegar
- 2 bunches of parsley and dill, salt
Cooking:
- Bell pepper bake on the grill or in the oven, then peel, coarsely chop the flesh. Chop the chili pepper.
- Peel and chop the garlic. Wash the greens, dry well and chop finely. Mix with oil, chili pepper, garlic, vinegar. Add salt.
- Place multi-colored pieces of pepper in sterilized jars, pour over the oil mixture, close with a screw cap and refrigerate for 48 hours.
4. Sweet pepper
You will need:
- 1 kg sweet pepper
- 0.5 kg of onion
- 1 kg tomatoes
- 2 tbsp. l. vegetable oil
- 0.5 st. l. Sahara; 0.5 st. l salt
Cooking:
- Onion and pepper peeled, chopped and fried in 1 tbsp. l. vegetable oil.
- Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
- Pour in the oil, add salt, sugar, bring to a boil and arrange in sterilized jars. Sterilize jars in boiling water for 40 minutes.
- Roll up, turn over and leave to cool. Store in a cool place.
5. Canned Sweet Peppers
You will need:
- 3 kg sweet pepper
For marinade in 1 liter of water:
- 150 g granulated sugar
- 2 tbsp. l. salt
- 200 ml vegetable oil
- 3 garlic cloves
- 200 ml apple cider vinegar
- 5 allspice peas
- 4 bay leaves
Cooking:
- Cut the pepper pods into halves, remove the core with seeds, cut the flesh into long slices. Put in a saucepan.
- For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf to it. Bring to a boil again and pour over the peppers in the saucepan. Put on fire and cook for 5 minutes.
- Strain, put the pepper in sterilized jars. Bring the marinade to a boil again, pour over the peppers in jars and roll up.
6. Pickled Peppers
You will need:
- 3 kg sweet pepper
- 250 ml vegetable oil
For marinade in 1 liter of water:
- 60 ml apple cider vinegar
- 1 tsp salt
- 1 tsp Sahara
Cooking:
- Wash the pepper, dry it, remove the seeds and stalks, cut the flesh into strips.
- Prepare marinade. Boil water in a wide saucepan, add salt, oil, sugar, vinegar. Boil.
- Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour the remaining hot marinade over and roll up. Turn over and leave room temperature until completely cool.
7. Sweet pepper lecho
You will need:
- 1.5 kg green sweet peppers
- 600 g tomatoes
- 150 g onion
- 80 g melted butter
- 5 g ground paprika
- salt
Cooking:
- Wash the sweet pepper, remove the core with seeds and cut into strips. Wash the tomatoes, dip in boiling water for 30 seconds, cut into 4 parts and remove the skin.
- Heat the oil in a frying pan and fry the onion. Sprinkle with paprika, add pepper and tomatoes, salt and simmer for 10 minutes over high heat, then cover and simmer for another 15 minutes over low heat.
- The finished lecho can be laid out in jars, sealed tightly, put the jars upside down on a towel and let cool.
8. Pepper and tomato lecho
You will need:
- 1.5 kg sweet pepper
- 2 kg tomatoes
- 1 kg carrots
- 1 glass of vegetable oil
- 1 cup of sugar
- 2 tbsp. l. table vinegar
- salt to taste
Cooking:
- Wash the pepper, remove the stalks and seeds, cut the flesh into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, pass the pulp through a meat grinder.
- Wash the carrots, peel and also pass through a meat grinder. Combine peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt and simmer for 30 minutes.
- Arrange the lecho in sterilized jars, roll up, turn over, cover and leave to cool.
9. Pepper in tomato juice
You will need:
- 3 kg sweet bell pepper
- 2 liters of tomato juice
- 1 kg of onion
- 2/3 cup sugar
- 2-3 table. spoons of salt
- 2-3 bay leaves
- 1 tsp ground coriander
- 10 black peppercorns
- 0.5 st. 6% vinegar
- 250 ml vegetable oil
Cooking:
- Extract the juice from the tomatoes with a juicer. Peel the onion, finely chop. Peel the peppers from seeds and stalks, cut into half rings.
- Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. At the end add vinegar.
- Pour hot lecho into warm sterilized jars, roll up the lids. Turn over, let cool.
10. Pepper with apples
You will need:
- 4 kg sweet pepper
- 1 kg apples
For marinade in 1 liter of water:
- 40 g sugar
- 30 g salt
- 1 cup 6% vinegar
- 1 tsp cinnamon
Cooking:
- Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
- Prepare marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
- In sterilized jars, alternating, lay peppers with apples. Pour hot marinade over. Sterilize peppers with apples in the marinade at 90 ° C: for jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes.
- Twist the banks, turn over, leave to cool completely. Store in a cool place. published
Dishes using sweet bell pepper are bright and tasty, but in winter the cost of this vegetable in supermarkets is high. For frequent use, it is very good to prepare homemade pepper blanks. To make it tastier, several types of preparations are made separately: for use as salads or as an addition to cooking hot dishes.
A selection of golden recipes will help you choose the most delicious and most suitable for a home restaurant.
- tomato juice home production- 1.5 l.
- Salt - 1.5 tbsp. l.
- Sugar - 3 tbsp. l.
- Table vinegar - 2 tbsp. l.
- Refined vegetable oil - 250 ml.
- Garlic - 1 medium head.
- Sweet peas 5-6 pcs., Bay leaf - 3 pcs.
- 1. If the fruits are small, they are only washed, the large ones are cleaned of the stalk and seeds, cut into slices, washed. Then let them drain.
- 2. Take tomato juice home cooking, the best option for its manufacture is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from about 3 kg of tomatoes, if the tomatoes are juicy, but more may be needed.
- 3. Then the juice is placed in a saucepan, the prescribed amount of salt and sugar is added, brought to a boil.
- 4. Peppers are laid out in boiling juice. Reduce the fire to low. Boil for a quarter of an hour, and then add garlic, vinegar and cook for another 5 minutes.
- 5. Ready peppers are tightly packed in sterile jars, slightly crushed with a spoon. Juice is poured on top, put a few peas and a bay leaf.
- 6. The resulting mixture must also be sterilized. Do it in a large saucepan with hot water. A thick cloth is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.
- White cabbage - 1 kg.
- Parsley greens - 100 grams.
- Sugar - 5 tbsp. l.
- Salts - 1 tbsp. l.
- Table vinegar - 100 ml.
- Refined vegetable oil - 100 ml.
- 1. First, peppers are prepared: they are peeled from the stalks and the seeds are taken out, rinsed with cold water so that all the seeds are removed.
- 2. Then dipped in boiling water and boiled for 5 minutes over low heat. Remove the blanks from the water with a slotted spoon, let them drain.
- 3. At this time, the cabbage is chopped, slightly salted and rubbed with hands for softness. Parsley is chopped and mixed with grated cabbage.
- 4. When the peppers have cooled, they are gently but tightly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars, covered with lids.
- 5. Then the marinade is boiled in a saucepan: let the water boil and pour in the oil, pour in the prescribed amount of salt, sugar, let them dissolve and pour the vinegar. Then the blanks in jars are poured with hot marinade.
- Vegetable oils - 100 ml.
- Table vinegar - 60 ml.
- Water - 1500 ml.
- Honey - 50 ml.
- Salts - 8 g.
- Bay leaf - 2 pcs.
- Sweet peas - 4 pcs.
- 1. Peel the peppers, rinse with cold water and blanch until soft in boiling water (about a quarter of an hour).
- 2. Then they are taken out and laid out in prepared, sterile jars, peas and a bay leaf are placed in each at the bottom. Banks are covered with lids.
- 3. Separately, marinade is prepared in a saucepan. Water is brought to a boil, butter, salt and sugar are added, allowed to boil, then removed from heat and vinegar and honey are added. All stir and fill peppers in jars.
- 4. Then the jars are tightly sealed, put on the lid, covered with a blanket. Leave for 12-14 hours and take out to the cellar.
- Carrots and onions - 0.8 kg each.
- Sugar and vegetable oil 200 g each.
- Vinegar - 80 g.
- Sweet peas, bay leaf, cloves and hot black pepper (for a spicy version).
- 1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be fleshy, so the lecho will turn out tastier.
- 2. Tomatoes are passed through a meat grinder or chopped in a blender.
- 3. Peppers are cut into slices, carrots - into thin strips, onions - into cubes.
- 4. Separately, fry the onion in a pan until half cooked, and then add carrots there. Cook vegetables until soft.
- 5. Add spices to the prepared tomatoes and simmer for at least 20 minutes. If the appetizer should be spicy, put a lot (to taste) of ground black pepper.
- 6. Then add chopped peppers and fried vegetables. Bring to a boil and cook over low heat until tender (20-25 minutes). The lecho is stirred occasionally.
- 7. Then at the end of cooking, add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar, these do not affect the quality of seaming.
- 8. The finished product is laid out in sterile jars, it remains only to close it tightly with lids.
- Pepper - 250 g.
- Chili pepper - ½ pod.
- Garlic - 6 cloves.
- Sugar - 20 g.
- Salts - 15 g.
- Vinegar - 10 g.
- Sunflower oil - 25 g.
- 1. For spinning, you will need young eggplants so that they do not have to be peeled. They are cut into rings 2 cm thick, and then into quarters and soaked in ice-cold salted water for ½ hour.
- 2. At this time, start preparing the sauce. Peppers (red is better for color) are de-seeded, hot peppers are also de-seeded. Garlic - from the husk. All ingredients are placed in a blender and chopped. Or do it with a meat grinder.
- 3. Then the mixture is poured into a saucepan, salt, sugar are added and the sauce is boiled over low heat for at least 20 minutes.
- 4. Eggplants are taken out of the water and boiled until soft (about 7 minutes). Then spread without liquid in the sauce and still boil all together for 5-7 minutes.
- 5. Then they are laid out in sterile containers and hermetically sealed.
- 6. Banks need to be wrapped in a blanket and held for 12 hours, only then they are taken out to the cellar or basement.
- Sugar - 100 g.
- Lemon juice - 100 g.
- Salts - 30 g.
- Water - 1 l.
- Olive oil - 100 g.
- 1. To begin with, the peppers are washed and baked whole in the oven for 40 minutes at a temperature of 220 C.
- 2. Then they are cooled, the peel, stalks, seeds are removed.
- 3. The resulting blanks are cut into large pieces, placed in sterilized jars, pressing down a little with a spoon.
- 4. Top the jars with a lid.
- 5. Then marinade is prepared in a saucepan. Let the water boil and add salt and sugar, dissolve them, put oil and lemon juice.
- 6. The resulting marinade is poured into blanks, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.
- canned - boiled and rolled up with lids;
- raw - stored in the refrigerator, used for its preparation raw vegetables, and long-term storage provides them spicy taste spices and aspirin.
- sweet pepper - 100 g;
- red hot chili pepper - 3 pcs.;
- garlic - 1 head;
- salt - 0.5 tsp;
- horseradish - 30 g.
- 1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or in a blender.
- 2. Then put half a teaspoon of salt.
- 3. Then boil in a saucepan for 20 minutes. During cooking, adjika is stirred so that it does not burn, cooked after boiling over low heat.
- 4. Then roll up hermetically with lids.
- 5. Adjika can also be sterilized directly in jars, keep half-liter containers in water for 20 minutes.
Show all
Preparations for serving
Prepared in the summer, these salads can be opened and immediately served on the table, just put out of the jar on a plate. They are an ideal addition to meat, hot dishes, they are used as vegetarian snacks.
The recipes below take time and effort, but their flavor and aroma are worth it.
in tomato juice
For this recipe, take small fruits, preferably of all possible colors. If there are none, large fleshy ones are needed, they are cut into slices (into 4–6 parts). Peppers are served at the table, and tomato juice is used to prepare borscht and other dishes.
Pepper in tomato juice
To prepare 2 kg of unpeeled pepper you will need:
The preparation of this aromatic delicious dish can be divided into several stages:
Important! The water for sterilization and jars of peppers must be at the same temperature, otherwise the glass may crack.
with cabbage
The preparation is delicious with baked potatoes, cereals, meatballs. It's easy to prepare.
To do this, for 3.5 kg of unpeeled bell pepper you need:
The main ingredients are given as an example, the amount of cabbage depends on the density of stuffing.
For the marinade you need for every liter of water:
Cooking steps:
Prepared jars (0.5 l) are sterilized for a quarter of an hour over low heat, and then hermetically sealed. Preservation is stored in a cellar or refrigerator.
peppers, stuffed with cabbage
Pieces of pepper with honey
These flavorful marinated pieces can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the workpiece is prepared without sterilization.
To prepare 1 kg of peeled peppers you will need:
Step by step preparation:
Pepper with honey
The preparation of this canned snack takes no more than 1 hour.
Lecho with vegetables
Such a lecho can be tender or spicy, it all depends on tastes and preferences, in any form it is tasty and fragrant. You will need to weigh the vegetables already peeled and chopped.
Lecho with vegetables
To prepare lecho from 2 kg of tomatoes and the same amount of pepper, you need:
Walkthrough:
Eggplant with pepper
Delicious and in moderation spicy snack suitable as a side dish for meat dishes.
Eggplant with pepper
To prepare it for 750 g of young eggplants of small sizes, you need:
How to cook:
Preparations for cooking
For the winter, they make a lot of homemade sauces and pastas, dressings for borscht using sweet peppers.
Most of them are semi-finished products that are added during cooking, they are not eaten as an independent dish.
Tomato
The seasoning is tasty and unusual. For it, you can use fruits of any color, including green. It will replace the tomato paste.
Cooking method: To prepare 5 kg of bell pepper you will need:
baked peppers
Cooking:
Adjika
Adjika is a spicy seasoning that has many recipes, which include pepper.
Here are two seasoning options:
Components of adjika
To prepare 1 kg of tomato take:
Recipe:
Adjika can not be boiled, but preserved raw with aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, 1 powdered tablet is added to the composition. Salt and aspirin are dissolved, and then laid out in sterile containers.
