Recipes for canning bell peppers for the winter. Bulgarian pepper for the winter. The best recipes - you will lick your fingers

There are few people who are indifferent to pepper preparations. As soon as the housewives prepare it: canned pepper, salted, pickled, variety of salads and snacks like lecho and caviar, stuffed peppers - pepper blanks are varied and tasty.

Pepper for the winter is primarily a sweet pickled pepper, but not only it. Many people also love canned bitter peppers, so pepper preparations are prepared for an amateur.

Many people like stuffed peppers. The vegetable is stuffed with eggplant and tomatoes, cabbage, carrots and onions.

Oh lecho and it’s just right to compose legends. After all, in Europe it is just a side dish, and in Russia it is a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Pepper canning

When cooking about pepper preparations, it is impossible not to mention the canning of pepper. Modern housewives willingly preserve peppers - especially bell peppers. This is a great addition to meat dishes, with potatoes and bread, canned peppers also go with a bang.

Pepper canning is done like this. Peppers are washed, peeled, cut into four parts. Water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured and rolled up. Very often, housewives are not puzzled by slicing peppers, but preserve them whole.

It should be noted that not only monosnacks are delicious with pepper. Together with pepper, tomatoes and cucumbers are preserved. In addition, the preparation of pepper includes cooking.

What kind of snacks were not invented by the housewives, for whom canning pepper is one of the priorities in stocking up for the winter. There are recipes for gooseberry jam with pepper, pickled peppers with apples and cinnamon, pickled peppers with honey. For starters, of course, we advise you to try proven step by step recipes cooking canned pepper. Well, then feel free to experiment.

Cooking:

1. Peel the carrots, grate on a coarse grater. Wash the peppers, cut in half, remove the core. Cut the flesh into wide strips.
2. Wash the tomatoes, dip in boiling water for 1 minute, drain in a colander cold water. Remove the skin and grind the pulp into a puree.
3. Place grated carrots, cauliflower florets and tomato puree into a large saucepan. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes, stirring.
4. Add peppers, stir, cook for 20 minutes. Add vinegar, remove from heat. Arrange hot lecho in sterilized jars.
5. Boil water in large saucepan, put jars with lecho there, sterilize for 5 minutes. Banks roll up and wrap until cool. Store in a cool place.

Video recipe for making pepper lecho for the winter

Peppers in oil with herbs

Ingredients:

• 1 kg. sweet peppers of different colors;
• 2 bunches of dill;
• 15 cloves of garlic;
• 1 st. vegetable oil;
• 0.5 st. apple cider vinegar;
• 1 pod of hot chili pepper;
• Salt.

Cooking:

1. Grill the peppers so that there are black marks, put in a bag, close and leave for 15 minutes.
2. Remove skin and seeds from peppers, cut into slices lengthwise. Finely chop the garlic and dill. Remove the seeds from the chili peppers, thinly slice into rings.
3. Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour the mixture of oil, garlic and dill into the bottom of sterilized jars.
4. Put a layer of peppers. Add 2 tbsp. l. oil mixture. So fill the whole jar. The last layer should be oil. Banks to close. Store in a cool place.

Pickled hot pepper "tsitsak" in Armenian

Ingredients:

• 6 kg. hot pepper;
• 2 heads of garlic;
• 1 bunch;
• 10 l. water;
• 1 st. coarse salt.

Cooking:

1. Spread the pepper (not washed) for 1-2 days so that it is slightly “withered”. Wash. Prick each with a fork in 2-3 places.
2. Put in a bowl, mix with garlic, chopped dill. Stir salt into cold water for brine. Pour peppers, put oppression. Peppers should be completely in brine. To cover with a lid.
3. Leave the peppers for a few days room temperature until they turn yellow. Throw the pepper with dill and garlic in a colander and squeeze a little.
4. Pepper tightly put in jars, squeezing. Drain off the remaining brine. Sterilize jars of pepper for 10 minutes, roll up.

Cook peppers for the winter according to our recipes and share your feedback! Bon Appetit!!!

Champion in vitamin C content and a powerful antioxidant - Bell pepper. And, if the first quality in preparations for the winter is somewhat reduced, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - a photo recipe for harvesting in a sweet filling step by step

Let's prepare pickled peppers in honey filling for the winter. Yes, yes, do not be surprised, it is in the honey! And it's delicious, trust me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp
• Vegetable oil: 1 tsp
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey "Fragrant" pepper is ready! We cool the preservation and put it in a cold place. The main ingredient is well marinated and saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer turns out not only tasty, but also beautiful.

The product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) - 6 kg;
• water - 2 l;
• sugar - 600 g;
• vegetable oil - 400 ml;
• table vinegar - 250 ml;
• salt - 5-6 dess. l;
• bay leaf - 5-6 pieces;
• allspice peas - 15-20 pcs.

In the finished workpiece the energy value will be 60 kcal per 100 g. So:

1. First, sterilize the jars. You can do this in both the oven and the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container first with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the remaining water, and turn the containers upside down on a clean towel. Boil metal lids separately and dry well.
2. We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
3. Now, in a large saucepan, mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
4. Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper in jars, filling them 3/4, trying not to waste the marinade if not all the raw materials are cooked.
6. In the filled containers, add the remaining brine to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, as well as an independent snack.

Tomato blank variation

Such an appetizer will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow pepper - 1.4 kg;
• sweet peas - 6-7 pcs.;
• unsalted tomato juice - 700 ml;
• sugar - 40-45 g;
• table vinegar - 2 dess. l.;
• salt - 2 dess. l.

The fruits should be prepared as in previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and put it in jars.
3. We sterilize: half-liter 10 minutes, liter - 15.
4. Roll up boiled lids.

This snack option is good both cold and hot.

Bulgarian pepper for the winter in oil

• strong fruits of medium size - 2 kg;
• water - 2 l;
• oil - 1 tbsp.;
• granulated sugar - 0.5 tbsp.;
• salt - 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2-liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container with the top, because the contents will settle soon.
3. In the liquid remaining after pasteurization, add oil, spices and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. We cool under the covers in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright harvest, you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to save on the quality of fruits.

For the recipe you need:

• tomatoes - 2 kg;
• sweet pepper - 4 kg;
• garlic - 6 cloves;
• vegetable oil - 200 ml;
• table vinegar - ¾ tbsp.;
• salt - 3 dess. l.;
• sugar - 5 dess. l.

The weight of the fruit is implied in a purified form.

Cooking takes place in stages:

1. We clean the tomatoes from the skin and cut into fairly large slices.
2. We free the pepper from the stalks and testes, cut into strips 1 cm wide.
3. We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
4. Adding vegetable oil, spices and garlic, cut into plates, simmer the same amount.
5. Pour in the vinegar, boil for 2 minutes and arrange in jars. Sterilization is not required.

The appetizer is thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

with eggplant

How nice to open a jar in winter assorted vegetables! This light dish suitable not only for daily menu but also on the festive table.

To prepare it, you need to take:

• bell peppers - 1.4 kg;
• eggplant - 1.4 kg;
• tomatoes - 1.4 kg;
• carrots - 0.7 kg;
• garlic - 4 cloves;
• salt - 40 g;
• sugar 40 g;
• sunflower oil - 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue should be taken no longer than 15 cm.

The cooking process is as follows:

1. Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 parts.
3. Three carrots on a coarse grater.
4. Peel the skin off the tomatoes and make a puree in any way.
5. In a deep saucepan or basin, heat the oil and first lay the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
6. After 10 minutes, pour the tomato puree, add spices and simmer for a quarter of an hour.
7. We dip finely chopped hot pepper and garlic cloves into the mixture, reduce the heat.
8. Remove from stove after 5 minutes.
9. We lay out the hot billet in a sterilized container, roll it up, turn it over and leave it to cool completely.

This version of the workpiece is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of zucchini salad, only young ones are suitable. They should not be cut very finely, otherwise they will turn into porridge. To get started, take:

• zucchini - 1.8 kg;
• peppers - 1.8 kg;
• onion - 750 g;
• carrots - 750 g;
• sugar - 180 g;
• salt - 150 g;
• dill - 50 g;
• sunflower oil - 150 ml;
• table vinegar - 150 ml.

Dill can be taken at will - greens, seeds or a mixture of them. Zucchini does not need to be peeled, just cut off the ends.

Preparation consists of the following steps:

1. We cut the pepper into strips, zucchini - into a cube of 1 x 1 cm, onion - into half rings. Three carrots on a coarse grater.
2. Dill wash, dry, finely chop.
3. In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We spread the zucchini there and simmer the same amount more.
6. 5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
7. We pack in a container and sterilize for 15-20 minutes.

with cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, in each jar you will need to put:

• garlic - 2-4 cloves;
• dill umbrellas - 3 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.;
• sweet peas - 3 pcs.;
• vinegar essence- 1 tsp. for every liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (no slide);
• 3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

1. We throw all these spicy components to the bottom of the glass container.
2. We put whole cucumbers and chopped peppers.
3. Pour boiling water into jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green "traffic lights" can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers - 1 kg;
• onion - 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice - 250 g;
• vegetable oil - 50 ml;
• peppercorns - 2 pcs.;
• salt - 1 tbsp. l.;
• bay leaf - 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, onion into half rings.
2. Mix the rest of the ingredients in a metal bowl.
3. We spread the vegetables there and cook for 15 minutes.
4. In a hot state, lay out in a glass container and roll up.
5. We store strictly in a cool place.

with garlic

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

Cabbage and green bell pepper salad

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

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

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

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

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

Green bell pepper salad - winter recipe No. 2

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

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

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

Czech green bell pepper salad for the winter

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

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

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

Bell pepper salad for the winter. Recipe 4

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

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

So the harvest of bell pepper has ripened, from this wonderful, in all respects, vegetable, you can cook a lot of blanks for the winter. including pickled peppers stuffed with cabbage with garlic recipe, which we will consider in more detail in this article. Be sure to spin at least a couple of jars of such pepper for the winter. After all, it turns out very tasty - just a miracle!

Bulgarian pepper- 1-2 kg.

Cabbage white cabbage (late varieties) - 1 medium fork

Carrot- 2 pieces of medium size

Garlic- 2 heads

for the marinade (filling), for about 4 liter jars:

Water- 2 liters

Sugar- 1 glass

Salt- 3 tbsp (with a slide)

Vegetable oil- 1 glass

Vinegar essence 70%- 2 tbsp

How to cook pepper with cabbage for the winter

1 . Peel the cabbage from all damaged leaves. Finely chop.

2 . Peel the carrots and grate on a coarse grater.

3 . Peel the pepper from the stalk and seeds, carefully, cutting off only the top cap. Rinse.

4 . Boil water in a large saucepan and dip the pepper in it for 2-3 minutes, until it becomes elastic. Then immediately plunge the pepper into cold water so that it retains the juices inside.

5 . Sterilize jars. I do this with a microwave. Quickly and efficiently. Details on how to sterilize jars in microwave oven see .

6. Mix cabbage with carrots. We stuff the pepper. Place half a clove of garlic in the middle.

7 . In clean sterile jars, lay out the peppers stuffed with cabbage. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.

Pepper marinade

Preparing the filling (marinade) for peppers. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour marinade stuffed peppers. Banks roll up. Remove "under a fur coat", bottom to top until completely cooled.

Delicious pepper for the winter is ready

Bon Appetit!

Pepper for the winter the most delicious recipes for blanks

It's time to get out of the bins, get jars and buy stacks of lids, we will stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors at your door, curiously looking out for the hostess to beg for the recipe. It is with such tasty and odorous twists that we will deal with today, pickled peppers for the winter are on the agenda. Trips to the market or to the store should already be completed, since we will devote all the time to spinning, preparing containers and products, studying the most interesting recipes.

So much can be made from pepper delicious meals, of which and a vegetable in own juice, and pickled, and sour, and sweet Bulgarian pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. Pepper can be twisted into caviar, make canned blanks, and also spin the stew.

Bulgarian sweet pepper - 10 kilograms. It is better to take red and yellow, it looks very nice in a jar.

Ingredients:

• Sugar - 900 grams.
• Salt - 0.5 kilograms.
• Vinegar - 1 liter bottle.
• Sunflower oil - 1 liter bottle.
• Black pepper "peas", bay leaf.

Cooking:

Let's prepare the marinade for pepper: in a saucepan or better a cauldron, pour oil and put on a small fire. Then you need to put sugar, mix, make the fire a little more. Now pour the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleaned of seeds and legs. Now put the pepper in the marinade, you need to cook the vegetables for about 10 minutes. Rinse the jars and pour over with boiling water. Put spices inside (laurel and pepper), put peppers on top. It is necessary to tamp well, let it settle, wait a few minutes for the vegetable to settle down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top, twist the lids. Put the jars upside down for a few days, then hide in the basement or pantry, and in the winter take up tasting.

Ingredients:

• Bulgarian sweet pepper - 4 kilograms, this amount goes to 10 jars, 0.5 liters in size.
• Sunflower oil - 1 glass.
• Vinegar - 1 cup.
• Boiled water - 1 liter.
• Sugar - 1 cup.
• Salt - 2 tablespoons.
• Spices and seasonings: bay leaves, pepper "peas", cloves.

Cooking:

Let's make a marinade: pour sunflower oil into a saucepan, put seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour the vinegar and mix well.

Prepare the products: wash the peppers, peel and cut into 6 parts, and then cut them in half (if the fruit is long). Put a large pot of water on the fire, boil it, put our already prepared pepper there, boil for about 5 minutes. We take out the vegetables with a slotted spoon, and immediately send them to the marinade still languishing on the stove. Let's leave it for 5 minutes.

We sterilize the jars, prepare the lids. We take out the peppers from the marinade and put them in half-liter jars until there is enough space. No need to tamp. Pour the marinade over the peppers and screw on the lids tightly. We put the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

• Bulgarian sweet pepper - 2 kilograms.
• Plum tomatoes - 2 kilograms.
• Onion - 1 kilogram.
• Sugar - 4 large spoons.
• Salt - 2 large spoons.
• Vinegar - 4 large spoons.
• Seasonings and spices: allspice "peas" allspice, bay leaf.

Cooking:

Preparing vegetables for lecho: sort out tomatoes and peppers, discard all spoiled, wrinkled and rotten ones. Peel the onion and wash. Twist the tomatoes through a meat grinder or use a blender / combine, you should get a homogeneous thick mass. Peppers need to be cut in the form of "straws". Onions - half rings.

We put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then put salt and sugar, seasonings, pour everything with sunflower oil, put on a small fire and leave our lecho on the stove for about 1 hour. 10 minutes before cooking, you need to add vinegar, and simmer a little more.

We wash and sterilize the jars, prepare the lids. We put lecho in jars and twist tightly. We leave spins until winter evenings in the basement or pantry, peace and quiet.

Ingredients:

• Bulgarian sweet pepper - 3 kilograms. At the exit, we get 5 jars of pepper, with a volume of 0.5 liters. It is better to take a red pepper, it will turn out even sweeter and more aromatic.
• Honey - 5 tablespoons with a "slide".
• Sunflower oil - 1 cup.
• Sugar - 2 tablespoons.
• Salt - 2 tablespoons.
• Water - half a liter.
• Vinegar - 150 milligrams.
• Cloves, bay leaf, allspice "peas".

Cooking:

Let's prepare the peppers: wash and sort the vegetables, cut into four parts, discard the seeds and legs. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: spices can be put in the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie in gauze, and lower this bundle into the pan with vegetables and marinade. So neither cloves nor peppers will need to be caught.

We set the fire to a minimum, stir occasionally so that not only the lower, but also the upper layers are well extinguished. Look at the consistency of the pepper, it should be completely softened and immersed in the marinade, then pour the vinegar and boil for about 10 more minutes.

Now we will wash the jars, sterilize, prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the fragrant sweet pepper in the winter.

Peppers marinated hot with chili and squash

Ingredients:

• Bulgarian sweet pepper - 30 pieces (the number of products is provided for 10 cans, with a volume of 3 liters).
• Squash - 20 pieces.
• Chili pepper - 5 pieces.
• Bay leaf, pepper "peas".
• Dill greens - half a bunch.
• Salt - 1 cup.
• Sugar - one and a half cups.
• Vinegar - 400 milliliters.
• Water - 3 liters

Cooking:

Wash the squash and peppers, cut the vegetables in half and put them in jars in layers. Put a large pot on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and boil for about half an hour. Get a marinade, which you need to pour vegetables in jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

• Tomatoes - 2 kilograms.
• Hot pepper - 3 pods.
• Dill greens - 1-2 bunches.
• Cherry leaves - 20 pieces.
• Horseradish leaves - 5 pieces.
• Blackcurrant, leaves - 20 pieces.
• Salt - 80 grams.
• Water - 4 liters.

Cooking:

bell pepper and the tomatoes need to be washed well, it is better to select ripe elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves black currant, cherries and horseradish, you can even just tear them, if only you liked the general appearance of the dish. Spread the tomatoes in containers, spices, seasonings, leaves and hot peppers put to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour the tomatoes, close the lids, leave to ferment for a few days until the tomatoes are pickled.

After 2-3 days, the brine must be drained from the tomato and put on fire again to boil again. We boil the peppers in boiling water for about 5 minutes, spread them to the tomatoes in a few days, pour the brine again, close them tightly with lids and hide in the basement until winter.

Ingredients:

• Bulgarian sweet pepper - 1 kilogram. Ripe and large vegetables are needed, preferably red ones, since red peppers are more fleshy.
• White cabbage - 1 kilogram.
• Salt - 2 tablespoons.
• Vinegar - half a glass.
• Water - 1 liter.
• Bay leaf.

Cooking:

Wash and shred the cabbage. In a large basin, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.

Select peppers, wash well, remove the middle, as if stuffing. Place sauerkraut in peppers, tamping well. Put peppers in jars, add bay leaves and peppers to the same place.

You need to prepare the marinade with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, twist the jars tightly.

Ingredients:

• Bulgarian sweet pepper - 1.5 kilograms.
• Cauliflower - 200 grams.
• Garlic - 1 head.
• Celery, root - 200 grams.
• Parsley, root - 200 grams.
• Vinegar - 1 liter.
• Water - 1 liter.
• Salt and sugar - 2 tablespoons each.
• Bay leaf - 2 pieces in a jar.

Cooking:

Bell peppers need to be washed, cut in half and get the seeds, remove the leg. Now cut into halves cauliflower you need to cut it into small pieces. Chop the celery root and parsley. Just peel the garlic, but don't cut it.

Take a large saucepan and lay out layers of vegetables, you need to put garlic cloves on the bottom, and pepper and cauliflower on top. Each layer should be well sprinkled with sugar and salt and any seasonings of your choice, it can be a simple ground black pepper.

Let's prepare the marinade: boil water and pour vinegar into it, add bay leaf, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave overnight (average 12 hours).

Now we drain the marinade, put it on fire again and boil for another half an hour, adding water if it boils away. Now we put vegetables in jars, pour marinade over them, tighten the lids and put them in the basement.

Ingredients:

• Bulgarian sweet pepper - 4 kilograms.
• Vinegar - one and a half glasses.
• Apples - 1 kilogram. Fruit should be green.
• Salt - 4 tablespoons.
• Sugar - 6 tablespoons.
• Cinnamon (powder) - 3 teaspoons (1 for marinade, 2 for pepper).

Cooking:

We prepare the ingredients: wash and select peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle we do not need. Pour water into two pots and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. We set to cool, and in the meantime, rinse the jars and prepare the lids.

We make the marinade: combine vinegar with salt, sugar and 1 tablespoon of cinnamon. Now in jars (it is better to take liter ones so that the contents are not so small, since apples take up a lot of space), put apples and peppers in turn, sprinkle with cinnamon. Pour the marinade into jars, put for sterilization in a pot of boiling water for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

• Carrot - 300 grams.
• Tomatoes - 2.5 kilograms.
• Garlic - 2 heads.
• Greens: dill and parsley, basil - half a bunch each.
• Vinegar - 3 tablespoons.
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Sunflower oil - 1 cup.

Cooking:

Prepare products for twists: peel peppers, carrots, tomatoes and garlic, wash and sort vegetables. Doing now tomato paste: pass the tomatoes through a meat grinder or blender. Put the pasta in a saucepan and put on medium heat for half an hour, stirring occasionally.

Now three carrots on a coarse grater, chop the greens, and peppers in strips. We put the prepared ingredients in tomato paste, pour it with sunflower oil, pour sugar and salt, vinegar, garlic with whole cloves. Cook everything for about 15-20 minutes on low heat.

Wash the jars, sterilize and dry. Prepare the lids as well. Now we put the salad in jars, twist the lids and hide in a dark place upside down for several days. Then the twists can be rearranged in a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

• Pepper, Bulgarian sweet - 2 kilograms.
• Pepper, chilli spicy - 2 pods.
• Eggplant - 2 kilograms.
• Plum tomatoes - 3 kilograms.
• Carrot - 400 grams.
• Onions - 1.2 kilograms.
• Salt - 120 grams.
• Sugar - 150 grams.
• Garlic - 1-2 heads.
• Vinegar - half a glass.
• Sunflower oil - 1 cup.
• Pepper "peas".

Cooking:

Preparing products for salad: Peel and select vegetables, wash. Cut the bell pepper into thin strips, pass the tomatoes through a meat grinder / blender or combine. In the same way, we will deal with carrots, hot peppers and garlic. We cut the eggplant into thin circles, and the onion into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally so that all the vegetables are evenly stewed.

We prepare jars and lids, sterilize and wash, wipe dry. Lay the salad in jars, with a volume of 0.5 liters to the top. Roll up immediately with lids and leave in a dark place until winter.

Ingredients:

• Plum tomatoes - 2 kilograms.
• Garlic - 2 heads.
• Onion - 300 grams.
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Sunflower oil - 100 grams, well, or half a glass.

Cooking:

We sort and wash the vegetables, peel the peppers from seeds and legs. Now cut the tomatoes, onion and bell pepper into circles. Garlic can be crushed in a press, or you can simply cut the cloves in half.

We put the pan on the stove, put all the vegetables there, add salt and sugar, pour out the sunflower oil, put on a small fire. Stir and watch when the vegetables start to juice, from now on they should boil for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Lay the salad in jars, tightly tighten the lids, put it upside down for several days, then hide it in the basement or pantry until the onset of cold weather. This salad is perfect for meat.

Rice Pepper Salad

Ingredients:

• Bulgarian sweet pepper - 1 kilogram.
• Tomatoes - 1 kilogram.
• Carrot - 1 kilogram.
• Onion - 1 kilogram.
• Rice - half a kilogram.
• Salt - to taste.
• Pepper "peas" - to taste.
• Vinegar - 2 tablespoons.

Cooking:

Vegetables need to be washed, cut into small cubes: peppers and carrots, onions and tomatoes. Boil rice until tender. Now fry the vegetables in a large saucepan or in a frying pan until a beautiful golden color. Salt and add seasonings, pour vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the fire, just reduce the heat to a minimum. So skip the vegetables for another half an hour.

We will prepare the jars: rinse and sterilize together with the lids, dry. Now put the salad on top. Roll up the jars and put them upside down for a day, after which we hide the twists in a cool and dark place.

Snacks from bell pepper

Bell pepper caviar "according to the Krasnodar recipe"

Ingredients:

• Bulgarian sweet pepper - 1 kilogram.
• Zucchini or zucchini - 2 kilograms.
• Ripe tomatoes - 1 kilogram.
• Onions - half a kilogram.
• Carrot - 1 kilogram.
• Garlic - 3 heads, large.
• Parsley - 2 bunches.
• Vinegar - 50 grams.
• Sunflower oil - half a liter.
• Salt - 100 grams.
• Sugar - 170 grams.
• Capsicum hot pepper - 2 pods.

Cooking:

Rinse and peel vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. On a coarse grater, grate carrots and zucchini, squeeze the latter if they let a lot of juice. Peppers need to be cut into strips, but cut so that it is short and not too thick. Chop the onion, and cut the tomatoes in half, we will chop them in a meat grinder or blender along with garlic and parsley, hot pepper.

Now take a saucepan or cauldron, pour oil into it and heat it up, then dip the carrots and onions there, fry the ingredients until golden brown over low heat, stirring occasionally.

In a mixture of tomatoes, parsley, garlic and pepper, put salt, pour onions and add sugar - mix everything and add to the frying of carrots and onions, mix again, bring to a boil.

Mix Bulgarian sweet pepper with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stir so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and put the caviar in containers, immediately twisting them with lids. Upside down, the jars can stand for about 1 hour, then we will hide the yummy in the basement so as not to gobble up all the winter twists ahead of time.

Ingredients:

• Bulgarian sweet pepper (red) - 2 kilograms.
• Apple cider vinegar - half a cup.
• Pepper, ground red - 2 teaspoons.
• Garlic - 6 heads.
• Hot red pepper - 5 pieces.
• Sugar - 7 tablespoons.
• Salt - 2 tablespoons.

Cooking:

Bulgarian pepper will be selected, washed and cleaned inside from seeds and legs. We will do the same procedures with red hot pepper. Garlic also needs to be peeled. We will grind all this in a meat grinder or in a blender. Now pour in Apple vinegar, salt and add sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it on the floor liter jars to the top and close the lids. Upside down for a few hours, and then you can hide in the pantry or basement, be sure to try it with hot meat dishes, piping hot.

Pepper "snack"

Ingredients:

• Bulgarian sweet pepper (better suited red) - half a kilogram.
• Tomatoes - half a kilogram.
• Walnut - 200 grams.
• Sunflower oil - half a glass.
• Salt is a must try.
• Ground black pepper, dry garlic and dried herbs.

Cooking:

Sort, wash and cut the peppers and tomatoes so that it is convenient for you to twist the vegetables through a meat grinder or pass through a blender. Add nuts, seasonings, salt to already chopped vegetables, now fill everything with oil, leave the mixture to settle overnight under gauze.

We sterilize the jars, prepare the lids, pour the snack into the container, twist and stand upside down for several hours, after which the twists should be removed in a cold and dark place.

Freezing bell peppers for the winter

Freezing is the simplest and least time-consuming way to harvest peppers. It is also good because frozen pepper is stored for a long time, loses a minimum useful substances and retains its natural flavor.

You can freeze peppers in different ways. It all depends on what you plan to cook from it. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Further actions depend on future goals.

For stuffing

In this case, already peeled peppers are blanched in boiling water for about half a minute, and then they are put one into the other, according to the “train” principle. You don't need to do long lines. A chain of 3-5 peppers is enough. Prepared "compilers" pack in bags and send for storage in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cool, remove the skin and, spreading out in bags, freeze. Moreover, peppers can be baked without even clearing the seeds. They will be easy to remove from the cooled fruits.

For refueling

And here you don’t have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them in bags. Ready!

Conservation

In this way it is convenient to harvest peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put in jars and pour hot broth. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Banks roll up and after cooling put away for storage.

Stuffing

If you have a basement or a large refrigerator, you can immediately prepare stuffed peppers. The filling in this case can be absolutely anything. In this matter, it all depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillers are well combined with peppers.

So, blanch the peeled peppers in boiling water for 5 minutes, then take them out with a slotted spoon and fill the inside with the selected minced meat. Stuffed fruits put in jars and pour hot tomato juice. Banks should be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and sent for storage.

Pickling

For those who like to taste just pepper, such a preparation option as pickling is suitable. This appetizer is good both in taste and in taste. appearance. She is not ashamed to submit to festive table, and unexpected guests, and just for lunch / dinner for their household. And you can cook pickled peppers in many ways.

Simple marinade

Put salt, sugar, spices into a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. In parallel, you can prepare the pepper. To do this, it is enough to cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate, they will then look very bright and beautiful. Prepared slices of peppers blanch for a couple of minutes in boiling water, and then transfer to a boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.

As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - taste.

Tomato garlic marinade

Grind fresh tomatoes in any convenient way, transfer to a saucepan with oil poured into it, add crushed garlic to them, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook more of the same. Now you need to put the pepper cut into quarters in the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. It remains to pour in the vinegar, simmer for another 10 minutes and you can lay out the mixture in jars.

For marinade, for every kilogram of pepper, you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe