July 8, 2017

In order to prepare Bulgarian pepper for the winter, you do not need too many ingredients, as this is done very easily and simply. Peppers are harvested for different dishes. You can prepare peppers in order to take out a jar in winter to cook stuffed peppers. Or prepare bell pepper as a seasoning for other dishes. And you can prepare already stuffed peppers. Also, many harvest not only sweet pepper, but also hot.

Very often, pepper is closed in jars along with a tomato. So in one jar you get two at once useful product. Basically, a marinade based on vinegar, salt, vegetable oil spices is used to harvest peppers.

Peppers can be twisted both whole and sliced. Can be rolled raw or fried. In general, there are recipes for every taste. And here's a small selection of how you can prepare pepper for the winter in jars and more.

Freezing peppers for the winter as a way to preserve everything useful material appeared in pepper recently. This method became available with the advent of a new generation of refrigerators with dry freezing. In which you can freeze food without harm to them.

So how do you freeze peppers? Before freezing, you need to decide for which dish you want to freeze the pepper. If you want to cook stuffed peppers in winter, then we do this.

We choose more or less the same peppers in size, cut off the stem and remove the seeds. Dip prepared peppercorns in boiling water for 20 seconds. This will make the pepper softer and won't crack or break when frozen.

And we put one into the other like a pyramid of 5-6 pieces.

We put the finished pyramid in a bag and carefully wrap it. The rest of the package can wrap the empty cavity of the last pepper.

Here is such a tricky way to prepare peppers for future stuffing.

You can also prepare pepper to add it to certain dishes.

bell pepper sort, wash and dry.

Cut off the stem and discard the seeds. Cut into thin strips.

Fold the straw into a bag and put the bag in the freezer.

Pickled bell peppers for the winter

The preparation is not only tasty, but also very bright. Since for this recipe it is desirable to use peppers of several colors.

Ingredients:

• 3 kg of prepared pepper.
• 100 grams of garlic.
• 150 vegetable oil.
• 0.5 liters of water.
• 300 sugar.
• 100 salt.
• 300 vinegar 9%.

Cooking process:

1. Cut the pepper into small tongues, put in a saucepan, pour boiling water over it, cover with a lid.

2. After 10 minutes, drain the water into a saucepan; we will prepare the marinade on this water.

3. Add salt, sugar, vegetable oil. Put on fire and bring to a boil. Cook for 10-15 minutes.

4. For 2-3 minutes before readiness, throw garlic into the marinade. Boil for a minute and add vinegar, cover with a lid and boil for another 2 minutes.

5. Arrange the pepper in sterilized jars as tightly as possible.

6. Carefully pour the brine into the jars, cover with lids and twist the pepper.

7. Banks turn over and wrap. Keep until completely cool. Then move to storage.

8. That's the whole recipe for pickled peppers for the winter. There are several more recipes on the blog on how to cook pickled peppers for the winter.

Pepper in a tomato for the winter

With such a preparation, you get two products at once and pepper and tomato in one jar.

Ingredients:

• Bulgarian pepper 2.5 kg.
• 2.5 fresh tomato juice.
• 1 kg of onion.
• 1 head of garlic.
• 1 cup of sugar.
• 0.5 cups of salt.
• Lavrushka leaves.
• 7-8 black peppercorns.
• 0.5 cups of vinegar.
• 250 vegetable oil.

Cooking process:

1. Wash the pepper, remove the tails and cut the seeds lengthwise into 3-5 parts.

2. Cut off the buttocks from the tomatoes and chop them in a meat grinder.

3. Pass the garlic through a press.

4. Cut the onion into cubes.

5.Pour the tomato juice into a deep saucepan. Put on the stove to cook for 5-10 minutes.

6. Take a larger pot so that pepper and onion can still fit in it.

7. Add onion, pepper, salt, sugar, garlic, spices, oil to the boiling tomato. Cook for 10-15 minutes.

8. For 2-3 minutes, pour in the vinegar and cook further under a closed lid. Do not forget to stir occasionally so that the whole story does not burn.

9. Arrange in sterilized jars and cover with lids.

10.Tighten the covers. Turn the banks upside down.

11. After complete cooling, turn the jars upside down and observe them for 2-3 days; if the lids are not swollen, you can transfer the pepper to a place for long-term storage.

Pepper for the winter spicy recipe

It turns out very original dish. thanks to the beets, the color will not be normal.

Ingredients:

• 1 kg sweet pepper.
• 300 carrots.
• 1 head of onion.
• 1 medium beet.
• 1 tablespoon of salt.
• 5-6 peppercorns.
• 0.5 tablespoon of sugar.
• 1 teaspoon of citric acid.

Cooking process:

1. Peel and grate carrots with beets.

2. Finely chop the onion.

3. Peel the peppers from tails and seeds.

4. Mix carrots, beets, onions, salt and mix.

5. Stuff each pepper with vegetables. Beautifully laid out in banks.

6. Prepare a brine for 1.5 liters of water, pour salt, sugar, throw pepper. Boil the brine for 10-15 minutes.

7. Pour the finished brine into the jar and cover with lids.

8. Put the jars of pepper in a saucepan, pour water over the shoulders of the jars and boil for half an hour. Then tighten the covers with a special key.

9. Banks turn over to wrap up. Leave until completely cooled.

How to prepare hot peppers for the winter

It is possible and necessary to prepare not only Bell pepper but also sharp. And for this, here is a recipe for canning hot peppers for the winter.

Ingredients for a half liter jar:

• 300 grams of hot pepper.
• 150 water.
• 150 table vinegar.
• Tablespoon of salt.

Cooking process:

1. When harvesting hot peppers, the tails are not cut off and the seeds are not taken out, since the main sharpness is concentrated precisely in the seeds. Ponytails are only culturally cut off and that's it.

2. Place hot peppers in a cleanly washed jar.

3. Prepare the brine. Boil water, add salt and vinegar, cook the brine for 10 minutes. Then let it cool down.

4. Pour jars of pepper with cold brine. Cover the jar with a lid. Put it to be sterilized in a pot of water. We sterilize spicy pepper 5-7 minutes. Then tightly roll up the lid.

5. Hot pepper is now ready for long-term storage.

Sweet pepper is amazingly beneficial for the body. It contains such strong antioxidants as beta-carotene and vitamin C. But not many people know that it is able to produce the production of the hormone of happiness. Here I am, in order to get a good mood, I will definitely prepare it. Preservation of sweet peppers for the winter I put off until late autumn.

Why at this time of the year? I know that for many summer residents, he takes pride of place in the garden beds. For many, growing peppers is a great pleasure. I tried it too but gave up. Nevertheless, in our northern conditions, it is better for me to buy it than to grow it. Warm summer does not always happen, but this one grows healthy vegetable long and loves heat. Now we have many chain stores, it is in October that you can buy the cheapest fruits for the winter. Best Recipes I have long collected, tested more than once, so I share with my readers. Yes, the price of pepper is now from 35 to 40 rubles.

Harvesting sweet peppers for the winter-recipes

I have been preparing this salad for the winter for many years, everything is eaten to the last jar. To taste, the preservation is somewhat reminiscent of a hodgepodge, it is called “hunting salad for the winter with cabbage”.

You will need for canning:

• Cabbage - 2 kg;
• Carrots, tomatoes, sweet peppers - each 1 kg;
• Sugar, vegetable oil, 9% vinegar - 200 ml each;
• Salt - by preference.

1. Take a little vegetable oil, fry the carrots, rub them on a coarse grater beforehand.
2. Shredded cabbage, cut onion into half rings, tomatoes into half rings, pepper into strips.
3. I put all the vegetables in a spacious bowl, pour oil and vinegar, add salt, sugar, mix, cook for 35-40 minutes. over low heat as the mass boils.
4. I lay out the hunting salad in sterilized jars, cork, turn over, wrap. It turns out about 8-9 jars of 700 grams.

And now about how you can cook peppers for the winter without sterilization.

Snack "Autumn for the winter of peppers"

You will need:

• Tomatoes and eggplants - each 1 kg;
• Quince ordinary - 1 kg;
• Sweet pepper - 1 kg;
• Garlic - 200 gr;
• Parsley, dill - in a bunch;
• Vegetable oil - 400 ml;
• Vinegar 6 percent - 100 ml;
• Sugar - 150 gr;
• Salt - 60 gr.

1. Skip the tomatoes with garlic through a meat grinder.
2. Quince with peel, but without seeds and eggplant cut into cubes, pepper - into straws.
3. Mix: oil with vinegar, salt, sugar, bring to a boil, put vegetables, simmer for 60 minutes. At the end of cooking, add chopped greens.
4. Transfer the hot appetizer into sterilized containers, twist.

Salad "Lick your fingers for the winter from peppers"

Required for canning:

• Sweet pepper - 1.3 kg;
• Tomatoes - 1 kg;
• Carrot - 0.5 kg;
• Onion - 250 gr;
• Young zucchini - 1 pc;
• Vinegar essence - 1 tbsp;
• Salt - 1 tbsp.
• Pepper, parsley or dill - to taste.

1. Skip the tomatoes through a meat grinder, chop the carrots into strips or grate on a coarse grater, chop the onion, pepper - into strips, zucchini - into circles or half-circles, mix all the vegetables. Pour a couple of tablespoons of water, add salt, pepper, cook for 40 minutes.
2. Before the end of cooking, 5 minutes before, add chopped greens, at the very end - vinegar. In a hot state, shift the preservation into sterilized jars, roll up.

Sweet pepper in honey filling for the winter

This preservation of pepper for the winter allows you to get original taste, the preparation leaves no one indifferent. I hope you will like it too!

Consumption for canning peppers:

• Sweet pepper - 6 kg;
• Garlic - to taste.

For filling:

• Honey, vegetable oil, vinegar 6% - a glass of each,
• Water - 2 glasses;
• Salt - 1 tbsp.

1. Peeled peppers cut into 3-4 parts.
2. Combine all the ingredients for the marinade, pour them over the fruits, cook for 15 to 20 minutes.
3. Put 2 cloves of garlic in jars, put pepper, pour honey marinade, roll up.

My advice:

1 glass of 6% vinegar can be replaced with 9%, then it will take half a glass.

Pickled sweet peppers for the winter without sterilization

Pickling peppers for the winter according to this recipe will require multi-colored fleshy fruits.

You will need:

• Sweet pepper - 3 kg;
• Water - 1 liter;
• Vegetable oil - 250 ml;
• Vinegar 9% - 230 ml;
• Sugar - 1 glass;
• Salt - 1 tbsp. with a slide;
• Horseradish root - a piece;
• Black peppercorns - 5 pcs;
• Bay leaf - 3 pcs;
• Garlic and parsley - to taste.

1. Cut the pods of small pepper into 4 parts, large - into 6 parts. The slices should be about 3.5 cm wide.
2. Add vegetable oil, vinegar, salt, sugar to a liter of water.
3. Put horseradish, bay leaves, peppercorns on a piece of gauze, tie in a knot, dip in marinade, bring to a boil, add prepared pepper.
4. If you like a softer pepper, boil it for 2-3 minutes, for a harder one, reduce the cooking time. As soon as the vegetable changes color, turn off, remove the bag of spices.
5. In sterilized jars, place 2 sprigs of parsley, a clove of garlic passed through a press. Put the pepper along with the liquid, it should cover the workpiece to the top. Roll up, turn over, wrap until it cools down, put away for the winter.

My advice:

Made from pickled peppers delicious salad. It is necessary to drain the excess liquid, cut the vegetable into pieces, add the apple grated on a coarse grater, thin onion rings. Sprinkle generously with chopped parsley, season with vegetable oil, salt and pepper as desired. This is such a delicious pepper for the winter!

Recipe for sweet peppers in marinade for the winter

In 5 glasses of water, dissolve a glass of sugar with vegetable oil, add 1 tbsp. salt. As soon as the marinade boils, lay out 5 kg. chopped pepper, after boiling, cook for 10 minutes, at the end pour a glass of 9% vinegar. Pack in jars with marinade, roll up. This is a sweet canning of peppers for the winter.

Preserving sweet peppers for the winter in jars

Canning peppers for the winter according to this delicious recipe allows you to get a fragrant, savory preparation that is perfect for a snack. Such preservation of peppers for the winter, even spread on an ordinary piece of bread, will delight you with taste.

For a 0.5 liter can you need:

• Sweet pepper - from 0.5 to 0.7 kg;
• Vegetable oil - 200 ml. (preferably olive);
• Garlic - 3-5 teeth;
• Basil greens, hot red pepper, salt - optional;
• Apple cider vinegar - 0.5 tsp

1. Wash the pepper, wipe dry, bake in the oven, at t-180-200 gr. Baking time no more than 20 minutes. Remove from the oven, cover with a towel, cool slightly, peel off the skin, select the seeds. Do this procedure over a bowl to collect the released juice from the pepper.
2. I put greens in a clean jar, I take basil, you can take another favorite, pieces of hot red pepper. I fill the jar tightly with baked vegetables, put more greens and garlic on top, pour 1/4 tsp salt, pour vinegar, pour the collected juice, and then pour vegetable (olive) oil to the very neck of the jar. I pour the oil a little at a time, press down the contents with a spoon, cover the sweet peppers with a lid, put it on sterilization for 7-9 minutes, immediately roll it up, turn it over until it cools.

Pickled sweet peppers for the winter

Pepper marinated for the winter prepared in this way turns out to be incredibly tasty, fragrant, rich, looks very nice in jars. Preserving peppers for the winter according to this recipe will definitely appeal to lovers of savory cold appetizers. It goes well with fish, meat, just with bread and cheese. Suitable for serving as a side dish, as well as a salad or an independent dish. Harvesting pepper will appeal to you, so prepare more of it for the winter!

You will need:

• Sweet pepper - 2 kg. (be sure to take bright pods!);
• garlic cloves - 4 large;
• Vegetable oil - 100 ml;
• Salt - 1 tsp;
• Sugar - 1 tbsp. (you can take less);
• Vinegar 9% - 2 tbsp;
• Peppercorns or a mixture - to taste.

Place the washed pepper on a baking sheet covered with foil or baking paper, put in a heated oven with a temperature of 180-200 gr. for baking. Periodically turn the vegetables, bake for 40 minutes to soften the peppercorns.

Put hot pepper pods in a bag, tie, let them “sweat” until cool.

Let's take care of the marinade - mix the resulting juice, vinegar, oil, sugar, salt, boil, pour pepper.

Pour peppercorns on the bottom of the jars, put pepper with marinade, cover with lids, put on sterilization. For half-liter jars, pepper sterilization is about 20 minutes. Cork peppers, turn upside down, the workpiece is stored in a cool place for the winter. Exit - 1 liter.

Preserving sweet peppers for the winter for stuffing

I like stuffing peppers in winter, but we don't have them at this time of the year, and if they do, they're expensive. Therefore, for stuffing for the winter, I stock up in the fall. And I stuff with mushrooms, meat, carrots, millet, rice. The filling can be anything, it all depends on taste preferences. My guests eat stuffed peppers with pleasure, praise and are surprised! And there is nothing complicated. Only the desire to stock up for the winter.

• In an arbitrary proportion, take pepper, leaves of cherry, horseradish, oak, dill umbrellas, bay leaves, garlic cloves, chilli peppers. For the marinade: 50 gr. sugar and salt, 50 ml. vinegar 9% - consumption per liter of water.

1. Peel peppers from seeds, wash, blanch for 2-3 minutes in boiling water, immediately cool quickly in cold water.
2. Place a sheet of horseradish, laurel, dill, garlic, a piece of bitter pepper, oak and cherry leaves on the bottom of a clean jar.
3. In order for the peppers to fit more into the jars, they need to be placed in each other, like cups.
4. I prepare the marinade as follows: I combine vinegar, salt, sugar in water, boil, pour peppers, liter jars I sterilize for 5-8 minutes, roll up.

Sweet pepper in tomato juice for the winter

I do this preparation every year for the winter, and this conservation always turns out to be successful.

• Eggplant and sweet pepper - 2 kg each;
• Carrot - 0.5 kg;
• Garlic - 200 gr;
• Hot pepper pod - 1 pc;
• Parsley (greens).

• Pureed tomatoes - 2 liters;
• Vegetable oil - 300 ml;
• Sugar - 150 gr;
• Salt-50 gr;
• Acetic essence 70% - 1 tsp

1. Cut the eggplant into large pieces, peppers, carrots into rings, grate on a coarse grater.
2. Marinade: in tomato juice Pour salt, sugar, pour in vegetable oil, vinegar from the mashed tomatoes, mix.
3. Pour vegetables with marinade, boil for half an hour.
4. Add chopped garlic, hot pepper, parsley 15 minutes before readiness. Arrange in clean jars, roll up, wrap warm.

Peppers stuffed with vegetables for the winter in tomato

For 5-6 liters you need:

• - 1 kg of bell pepper;
• - one and a half kilograms of carrots;
• - half a kilogram of onions;
• - a tablespoon of salt;
• - 350 g of parsnip root;
• — 200-300 ml vegetable oil(for frying);
• - a bunch of parsley.

For tomato sauce for three liters of water:

• - 800 g of tomato paste;
• - five tablespoons of sugar;
• - three tablespoons of salt;
• - three tablespoons of vegetable oil;
• - three tablespoons of 9% vinegar;
• - five peas of allspice and black pepper.

Cooking progress.

1. Remove seeds from vegetables and wash. Blanch the pepper for two to three minutes, to do this, lower the fruits for a couple of minutes in boiling water, and then immediately move it to cold water.
2. Divide the onion into thin half rings, and cut the carrots and roots into strips or rub. Fry the carrot until soft. After that, stir in the greens, salt and pepper to taste. Fill each pepper with this stuffing.
3. Combine to make sauce tomato paste with three liters of warm water, mix and bring to a boil. Then add the remaining products and boil again.
4. Fill the jar three to four centimeters with sauce, place the peppers tightly with the filling up, pour the sauce so that it covers the fruits. Cover the container with a lid and sterilize for fifty minutes. Spin the pepper.
5. Put the jars on the neck, wrap up and put to cool for a couple of days. Then put it in a dark place for the winter.

Sweet pepper for the winter - the best recipe

For one and a half to two liters:

• - one and a half kilograms of bell pepper.

For the marinade (one liter of water):

• - eight tablespoons of 9% vinegar;
• - half a glass of sugar and vegetable oil;
• - ten peas of black pepper;
• - a couple of tablespoons of salt;
• - a head of garlic;
• - three tablespoons of dried dill.

Cooking progress.

1. Peel sweet peppers from seeds, divide each fruit into four strips.
2. Pass the garlic through the press and mix it with the dill. Chop up the greens.
3. Pour water into a saucepan, pour salt and sugar into it, pour vinegar and oil. Bring the mixture to a boil, then immerse the pepper in it (it is better not all at once, but in parts). Boil fifteen minutes.
4. Remove the pepper with a slotted spoon, put in a deep plate, let it cool a little and mix with garlic. Add garlic according to your taste.
5. Transfer the peppercorns to a jar, tamping it a little. Pour hot marinade on top, roll up.
6. Cool the jars, and then move to storage in a cool place.

Such a pepper can be eaten the very next day. To do this, put it in a jar, close it with a plastic lid and put it in the refrigerator for a day.

Confiture for the winter

For 300-500 ml:

• - 700 g of sweet pepper;
• - three hot peppers;
• - six tablespoons of brown sugar (you can take regular);
• - a small bunch of basil;
• - One and a half tablespoons of lemon juice.

Cooking progress.

1. Peel sweet and hot peppers from seeds. When cleaning hot peppers, it is advisable to wear gloves so that your hands do not burn.
2. Wash the basil well. Grind all peppers and herbs with a blender or twist.
3. Pour the sugar into a saucepan, pour in the lemon juice and three tablespoons of water, stir and heat until the sugar is completely dissolved.
4. Put the pepper mass into the prepared syrup, bring it to a boil. Next, reduce the heat to a minimum, cook for forty minutes. Stir constantly.
5. Arrange the confiture in jars, roll them up for the winter. Store in a dark place.

Summer will fly by, you won’t have time to look back, and you want to stock up on the gifts of nature for the winter, so that later you can get particles of summer from the basement and enjoy the taste. Today we’ll look at how to close pickled bell peppers for the winter, recipes with photos will help you choose the best one from the proposed options and stock up on delicious preservation for the winter.

Products:

• Pepper thick and juicy 5 kg
• Bay leaf 5 pcs
• Black pepper - 25 peas
• a little chili
• Carnation 5 pieces
• Garlic 5 cloves

For marinade:

1. Granulated sugar 7 spoons
2. Mineral water 1.5 liters
3. Salt 1.5 spoons
4. Vinegar 9% - 50 ml

Peel a clean vegetable from all that is superfluous, divide it into four long slices, or six. Container to fill mineral water and lay out all the other products, wait until it boils. Since there is a lot of pepper, and it won’t fit all at once, we lower it into the pan in parts, cook for 5-6 minutes. The main thing is not to digest, crispy it will be much tastier.

In sterilized jars, put 4-5 peppercorns, one cloves and parsley, a small piece of chili and a clove of garlic. Remove the peppers with a slotted spoon and place tightly in a jar. This process is a little tricky as the peppers are hot, so be careful. Close with a key or screw on the lids. Be sure to turn over, and of course wrap it with something warm.

Pepper for the winter wonderful snack, it is harvested for the winter with sugar, honey, vegetables and alone. The following recipe is easy and quick.

sweet and sour peppers easy recipe

Products:

• Sweet pepper, (all colors) 1.5 kg
• Vinegar 200 g - 9%
• Water 300 ml
• Vegetable oil (preferably unscented) one glass
• Fine sugar half a glass
• Garlic 5 cloves
• Pepper pots 8 pcs
• Bay leaf 3 pieces

Peel the peppers and cut into small slices, put all other products in a saucepan or other container for cooking. Immediately lower the vegetable and blanch for five minutes. Put the finished pepper in clean jars, lay out the multi-colored slices (it will look beautiful), pour the marinade over. Sterilize in a water bath for 15 minutes. Close and put upside down in a warm place.

Pickled bell peppers with butter

Products:

• 5 kg pepper, ideally red meaty
• Marinade:
• 200 g white sugar
• Litere of water
• A glass of vinegar
• 200 ml sunflower oil(without smell)
• 2 leaves of lavrushka
• 2 cloves
• 2 full spoons of table salt

In an enameled bowl, bring to a boil all the products for the syrup, except for the vinegar, which is added at the end. Cut the vegetable into four parts, keep in boiling water for 2 minutes, in another container. Remove with a slotted spoon and lower into the dressing, which is kept on low heat, boil for five minutes no more. In clean jars, put soft pepper, you do not need to tamp strongly. Fill the jars with a jar and close with a key.

Pickled peppers without sterilization

• 4 kg of fleshy pepper, can be of different colors
• Marinade Products
• 450 g vinegar 6%
• 2 liters of water
• 500 g granulated sugar
• 250 g sunflower oil
• 2 g ground pepper
• 4 bay leaves

Mix all the products for the marinade and put on fire. Pepper clean from all excess and divide into slices, the size of which you like best. Dip in portions in boiling marinade, blanch until the pepper changes color, but do not need to be digested. Pack in jars, pour brine and roll up. Lay lids down, wrap.

Red sweet bell pepper with honey

Products:

• 3 kg fruit
• Garlic
• Vegetable oil
• Marinade:
• 600 ml water
• 120 g honey
• 90 g salt
• 300 g sugar
• 1 spoon 70% essence

Yield - 6-7 half-liter jars

Peeled pepper, cut into several pieces, pour boiling water over. AT enamel saucepan boil water with salt, sugar, at the end add honey and essence. In clean prepared jars for half a liter, put one chopped garlic and 5 ml of boiled vegetable oil.

Put the pepper in the marinade, enough to cover the liquid. As soon as the marinade boils again, note 3 minutes. Pour tightly into jars.

Boil the marinade, lay out the remaining fruits, repeat the process. Place a sprig of parsley in each jar, cover with lids and sterilize for 25 minutes.

Whole fried peppers for the winter with herbs

• Products for 3 half-liter jars:
• 1.5 kg of large pepper
• Several cloves of garlic
• One bunch of dill
• 60 g sugar
• 35 g salt
• 15 ml table vinegar
• Some water and refined oil

Wash and wipe each pepper with a towel, we will fry, so it must be absolutely dry, otherwise the oil will shoot. Place in a large skillet and brown on all sides. Do not overlay a lot to make it easier to turn it over, for this it is best to use kitchen tongs.
Chop garlic cloves and dill. Put the vegetable in prepared jars (sterilized in advance), sprinkle with garlic and dill, add salt and vinegar each, 2 teaspoons of sugar. Fill to the top with boiling water and quickly roll up.

Pickled bell pepper

Products:

• Pepper fleshy and large 3.5 kg
• Honey 4.5 spoons, with a slide
• Sugar and table salt 2.5 tablespoons
• Vinegar 9% 150 ml
• Allspice 6 peas
• Black 12
• Bay leaf 9 pcs
• Carnation buds 6
• Mineral water 550 ml

Cut the fleshy, peeled vegetable into pieces and put in a large saucepan. Sprinkle with salt and sugar, pour water and oil, put honey. Mix thoroughly with a wooden spoon, turn on the stove, the fire should be medium, otherwise everything will burn, and continue to work with a wooden spoon. We detect 6 minutes, do not stop turning, add vinegar. In the prepared container (glass jars) we spread the hot pepper, trying to capture the little one as well. We quickly close the lids, no need to remind that they were sterilized before. Turn over, cover warmly, leave until morning.

pickled pepper

Products for 4 half-liter jars:

• 2 kg green fleshy pepper
• Take half a glass - salt, sugar, refined oil, and 9% table vinegar
• 6 black peppercorns
• 1.5 cups of water
• 2 laurels

Pepper clean and cut into four parts. Pour water with vinegar into a saucepan, add butter and salt and sugar, add parsley leaves and peppercorns. Put on the stove and bring to a boil. Now attention, the vegetable is designed for 4 jars, so you need to divide it into four servings, lay out the first portion and boil for no more than 7 minutes. Place tightly in a jar and fill with a ladle with marinade. Roll up with a key or close with special covers. Continue in the same vein with the rest of the portions.

See also: delicious recipe.

Multi-colored pepper for the winter

• 3 kg yellow, red and green peppers
• 4-5 cloves of garlic
• A little dried dill
• For 1 liter of marinade:
• 0.5 tablespoons of odorless table oil, vinegar and sugar
• 2 spoons of salt

Divide multi-colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, put the peppers, which are so bright and pleasing to the eye. You don’t need to cook them for a long time, fifteen minutes is enough. Take it out with a slotted spoon and let it cool a little, otherwise all the fingers can be burned. Then spread in jars, sprinkle with crushed garlic and dill. Pour marinade and sterilize for 15 minutes, cork, lay upside down and wrap with something.

1. Choose fleshy peppers for seaming, with thin walls it is better not to use.
2. It goes well with squash, tomatoes and zucchini.
3. Can be rolled whole and sliced.
4. You do not need to cook for a long time, the pepper should have its natural crunch.
5. You can stuff before rolling.
6. It is best to apply vinegar to the marinade, then the taste of pepper is sweet and sour.
7. Pepper goes well with honey.

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this blank is not only in the amazing aroma and unsurpassed palatability, but also in useful properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that no black currant, no lemon can compare with it.

Agree, a multi-colored juicy pepper grown in your garden is much better than a store-bought one. Don't have your own garden? Do not despair, choose fresh, dense, preferably the same size fruits on the market, carefully looking through each one so that there are no unappetizing spots that spoil not only appearance, but also subsequent preparation.

Pickled peppers for the winter - the dish is quite simple and quick to prepare. The process can be divided into several stages: first, peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or simply put in jars in a raw or blanched form and poured with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For marinade:
850 ml of water
25 g salt
125 ml 9% vinegar.

Cooking:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut the stalk off the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can put ice cubes. At the bottom of the prepared jars, put a bay leaf, allspice (quantity - to taste), then lay the pepper as tightly as possible and pour in the boiling marinade. On top of everything, pour a little calcined and cooled to 70ºС vegetable oil. Cover the jars with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes, then roll up.

Pickled peppers "One, two - and you're done!"

Ingredients:
5 kg of bell pepper.
For the marinade (for 1 liter of water):
1.5 st. vegetable oil,
1.5 st. Sahara,
½ st. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Cooking:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Dip the pepper cut in half and peeled from seeds and stalks into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, garlic passed through a press (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, and let the marinade boil again and only then pour the pepper in the jars over it. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, make sure that there is no space between the peppers that is not filled with marinade, otherwise the jar may explode.

Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled for the winter Bulgarian pepper "Merry traffic light"

Ingredients:
3 kg of multi-colored bell pepper,
garlic,
dried dill.
For the marinade (for 1 liter of water):
½ st. Sahara,
2 tbsp. l. salt,
½ st. vegetable oil,
¾ st. 9% vinegar.

Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 liters, while sprinkling the pepper with garlic and dried dill passed through the press. Pour the filled jars with the marinade in which the pepper was boiled, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand in this form until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper
½ st. vegetable oil,
1 bunch of parsley
1 bunch dill,
1 bunch cilantro
1 bunch of marjoram
1 head of garlic.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp 9% vinegar.

Cooking:
Thoroughly washed and de-seeded peppers, fry on both sides in vegetable oil until golden brown and tightly lay in sterilized half-liter or liter jars, alternating with layers of chopped greens. Use only green leaves for harvesting, without stems. Pour everything with hot marinade, cover the jars with boiled metal lids and sterilize: 0.5 l jars - 5 minutes, 1 l - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for salads, side dishes and even soups.

Pickled Peppers "Season's New"

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 l of water):
500 ml apple cider vinegar
3 art. l. barbecue ketchup,
¼ st. vegetable oil (preferably olive)
1 st. l. salt.

Cooking:
Bake prepared peppers directly with sprigs in the oven, peel and place in sterilized jars with a capacity of 1 liter, you should get whole peppers on sprigs. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment of boiling, carefully pour in the vinegar, let the marinade boil again and remove from heat. Fill the filled jars with boiling marinade, cover with lids and sterilize for 15 minutes. Then roll up.

Pickled Peppers "Red Sunset"

Ingredients:
5 kg of sweet pepper,
50 g horseradish root,
100 g garlic
1 bunch of green dill.
For marinade:
1 tomato juice
1.5 st. l. salt.

Cooking:
Wash the red sweet bell pepper, remove the seeds and dip in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves from the husk, and chop the greens. Put some of the seasoning on the bottom of the prepared jars, then lay the pepper tightly, putting one fruit into the other, put the greens again on top of the peppers. Pour the contents of the jars into boiling water tomato marinade, cover the jars with pre-boiled lids and sterilize: 0.5 l jars - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll up the jars with lids.

Cold winter so want stuffed peppers, that's why here are some wonderful recipes, which will help to satisfy your desire for 100%.

Pickled peppers for stuffing

Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (no slide) salt,
1 dessert spoon Sahara,
2 tbsp. l. 9% vinegar.

Cooking:
Wash the medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into a saucepan, add salt to taste and bring to a boil. With the heat still on, add a few peppers to the pot and blanch for 3 minutes. Then take out one pepper, pour water out of it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let it boil for 3-5 minutes. Add the vinegar to the pepper jars and then the hot marinade. Roll up the jars with sterilized lids, turn upside down, wrap in a warm blanket and leave to cool completely.
A 3-liter jar, if packed tightly, holds about 20 medium-sized peppers, this amount will be just right for a family of three.

Pickled peppers "Straight from the garden"

Ingredients (per 1 liter jar):
sweet pepper (how much will go in).
1 clove bud
2 peas of allspice,
3 black peppercorns,
leaves and stalks of celery.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp Sahara,
⅓ tsp citric acid.

Cooking:
Peel the sweet pepper from the stalks and seeds, rinse, put in a colander and dip for 1 minute in hot water. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place pepper tightly on top and pour everything with boiling brine from water, salt, sugar and citric acid. Filled jars immediately roll up with sterilized lids. The banks themselves do not need to be sterilized.

Pickled peppers "For thrill seekers"

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic
2 carrots
vegetable oil.
For marinade:
500 ml of water
0.5 l 9% vinegar,
1.5 st. Sahara,
½ st. salt.

Cooking:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are just perfect for pickling, dense and without damage. You can put both red and green peppers in a jar, mixed - so preservation will be even more appetizing. Peel the pepper, cut off 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, salt to taste and place in sterilized jars (try to mix red and green peppers, so your workpiece will look even more appetizing), do not forget to shift the layers of pepper with garlic passed through a press and carrots grated on a fine grater. Fill the contents of the jars with a hot marinade made from water, vinegar, sugar, salt and brought to a boil, and roll up with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 l jar):
200-300 g red pods hot pepper,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.

Cooking:
Wash the pods of red hot pepper thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, so your workpiece will be even sharper, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare for marinating spices. Wash the cherry leaves, clean and wash the horseradish root, inspect it carefully to notice all the dots and damage that must be cut out immediately. Cut the peeled horseradish root into small pieces. Peel off the garlic cloves. At the bottom of each sterilized and dried jar, lay spices: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders of the jar, not higher, put the peppers. What is it for, you ask? It’s just that the marinade, when it cools, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you need, given the number of cans, and add 1 cup, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, pouring peppers over it, leave the jars covered with lids for about 5 minutes. Again, carefully pour the marinade into the pan, boil, pour vinegar directly into the jars with pepper and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap and leave to cool completely for 10-12 hours, and then store in a dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be sharp, and you won’t eat a lot of it.

Hot pepper in oil marinade

Ingredients:
hot pepper (quantity - at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 l vegetable oil (preferably olive),
1 st. l. honey.

Cooking:
Sort the peppers, carefully inspecting them. Thoroughly wash the peppers selected for pickling and lightly dry. Be sure to leave part of the tail at the pepper, so that it is more convenient to hold it while eating. Place hot peppers tightly in prepared sterilized jars, shifting with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Remove the pepper for 3 weeks in a warm place. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to the preservation, replace it with lemon juice, only then add horseradish to the jars without fail.

Good luck preparing!

Larisa Shuftaykina

Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and Eggplant Caviar Recipe

Ingredients:

• 4 kg of eggplant;
• 500 g of bell pepper;
• 400 g of onion;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Cooking:

We start cooking pepper caviar with eggplant. They must be washed well, remove the stalk from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet, grease it with oil. Put eggplants on it (their slices are also recommended to be lubricated with oil). Vegetables should be baked in the oven at 230 - 250°C. Cooking time 25 minutes.

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Put the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Put the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars with caviar with lids.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with preservation. If you still decide to add garlic to the caviar, then to be more sure that the billet will not explode, add 2 tablespoons of vinegar to it.

bell pepper recipe delicious marinade

Highly good recipe pepper preservation. Preparing is not difficult at all. The proportions are good. We have already prepared several recipes for preserving bell peppers for the winter. We present another option.

Sweet Pepper Ingredients:

• 5 kg sweet pepper (green, yellow, red)

For marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l. salt
• 4 tbsp. l vegetable oil

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on fire when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, put a finely chopped bunch of parsley, crushed garlic 200 g

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat. holiday table and diversify any weekday dinner.

So, necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree, you need to pour into an enamel bowl, add salt, sugar and vegetable oil to it and boil for 15 minutes.

Carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

Such a lecho from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper- taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several pieces and pass everything through a meat grinder to form tomato juice.

Next, put the resulting tomato juice to boil, not forgetting to stir it periodically, and start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water, and then boiled until tender. Next, put the hot cooked beans on a sieve, rinse with cold water, drain and cool completely. Also for this workpiece, you can use store or home canned white beans- this will significantly save your time for the preparation of this lecho.

At the end of cooking lecho, carefully add prepared boiled beans to it and squeeze out one tablespoon lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.

Then carefully lay out the finished hot lecho with beans on heated, pre-washed with baking soda glass jars, cover each jar with a lid and put in a large container of boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the seaming and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

Ingredients:
2 kg eggplant,
2 kg sweet pepper
1 kg carrots
500 g dry beans,
3 liters of tomato juice
500 ml vegetable oil,
½ stack Sahara,
½ stack 9% vinegar,
2 tbsp salt,
4 heads of garlic,
2-3 pods of hot pepper.

Cooking:
Boil the beans until tender. Cut the eggplant into cubes, salt and leave for 20-30 minutes, after which they should be washed and squeezed lightly. Grate the carrots, cut the pepper into strips. Pour vegetable oil into tomato juice, mix, add all vegetables and put on fire. Boil the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Grind the garlic and hot pepper and add to the salad, mix and cook for 10 minutes. Immediately place in sterilized jars and roll up.

Peppers stuffed with carrots and onions

sl.pepper-24pcs.
tomatoes - 2 kg.
onion-0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% tsp
salt-1 tsp
sugar-1 tsp
greens - to taste

Pepper - remove the stalk, seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

In boiling water, add salt and vinegar to taste, peppercorns, bay leaf. Throw pepper into the brine at the rate of 1 jar (I have 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, pour brine, roll up ...

For 1 liter of water:

• 700 gr. pepper
• 2 table. tablespoons of vinegar
• 2 table. spoons of salt
• 10 peppercorns