In the middle of summer, housewives continue to make all kinds of preparations; next in line are sweet peppers in tomatoes for the winter. You can preserve whole bell peppers, or in halves and slices. In winter, delicious pickled peppers can be used as a snack in any form.
You can prepare it with fresh tomatoes (which is especially important towards the end of summer), or with tomato juice or hot sauce, store-bought or homemade.
Some housewives use tomato paste for these purposes or successfully use Chili sauce, Torchin. Today on our website we have the simplest and most delicious recipes for preparing bell peppers for the winter.
For those who like it spicy - pickled bell peppers with tomato juice from fresh tomatoes and hot capsicum. For the whole family, including children, the most delicious sweet peppers in tomatoes for the winter with garlic and spices.
And for those who don’t like vinegar, here’s a special secret recipe for pickled bell peppers without vinegar. Choose any option to your liking and make your family happy this winter!
Marinated sweet pepper slices in tomato are an excellent spicy appetizer for both the holiday table and an everyday family dinner. Canned bell peppers in tomato with a spicy taste should definitely be in your collection of preparations.
Ingredients:
- tomatoes - 2.5 kg;
- sweet pepper - 2 kg;
- hot pepper - 2 pods;
- salt - 2 tablespoons;
- sugar - 200 g;
- vinegar - 70 ml;
- vegetable oil - 100 ml.
Bell peppers in tomato juice for the winter with hot peppers - step-by-step cooking instructions:
First you need to put the tomatoes through a meat grinder, we do the same with hot peppers. From two and a half kilograms of ripe, medium-sized tomatoes, you get about two liters of tomato.
Now take a larger pan and pour tomato juice into it, then place it on a lit burner and wait until it boils. Next, you need to add granulated sugar, a little salt, vinegar and vegetable oil to the boiling tomato; you can sprinkle with seasoning at your discretion.
The pepper must first be prepared for canning, washed thoroughly, cleaned of the entrails and cut into several equal parts.
Add the pepper in small parts to the tomato juice and cook for about 5-7 minutes. We put the sweet peppers in jars and fill them with tomato juice, after which we roll up the jars.
After everything is ready, you need to turn the jars over and wrap them for 12-13 hours. After which, the sweet peppers in spicy tomato sauce are ready.
Pickled peppers in tomato juice for the winter - the most delicious recipe
Yield: jars (500 ml) - 3 pcs.
Ingredients for bell peppers in tomato sauce:
- red sweet pepper - 1.2 kg;
- tomato juice (without salt) - 2.5 cups;
- non-iodized salt - 11 g;
- fresh garlic cloves - 3 pcs.;
- sugar - 31 g;
- pepper - 30 peas;
- vinegar - 16 ml.
How to cook pickled bell peppers in tomatoes for the winter - step-by-step recipe with photos:
Rinse all red sweet peppers in clean water; it is convenient to use a soft sponge for this purpose. Let the water drain and dry the peppers, placing them on paper towels.
Cut off the top and carefully remove the seeds. Remove partitions. Be sure to check that there are no seeds left inside the pepper.
Cut the prepared fruits into small rectangular pieces. In principle, you can cut it into slices, halves or quarters. It will be convenient for anyone to eat in the winter.
Sterilize jars intended for canning peppers for the winter.
You can sterilize in any convenient way. Place 10 black peppercorns and a clove of garlic at the bottom of each prepared jar.
Next, tightly place the pieces of sweet pepper until about half the jar. Pour 5-6 ml. vinegar into each jar of pepper.
Then fill with the remaining pepper to the top so that there is no free space left in each jar.
Bring tomato juice to a boil, add sugar and salt, boil a little. And pour boiling tomato over the contents of the jars.
Now you need to sterilize the jars of pickled peppers. To do this, place them one by one in a pan of boiling water.
Sterilize for 25 minutes. After the time has passed, remove the jars from the water and roll up with a machine. Leave the preserved food to cool completely at room temperature and put it in a cool place.
Video: Sweet peppers in tomatoes for the winter without vinegar
Pepper in tomato for the winter is an appetizer that will decorate any holiday table, enriching it with its unsurpassed taste and luxurious spicy aroma.
Pepper in tomato for the winter with garlic
For this recipe, it is better to use meatier varieties of bell peppers such as “Baron”, “Red Giant”, “Sun of Italy” and others.
Ingredients:
- 3 kilograms of peeled bell pepper;
- 1 large head of garlic;
- 1 glass of vinegar;
- 1 cup of sugar;
- 1 glass of sunflower oil;
- 50 grams of salt;
- 1 liter of tomato juice (1.5-2 kilograms of tomatoes).
Wash the tomatoes under running water, dry them, cut them into 2-3 parts and pass them through a juicer to separate the skin and seeds. Pour pure tomato juice into the pan.
Wash the bell pepper, remove the seeds, stem and cut into four parts or large slices.
Place the tomato juice on the fire and bring to a boil, periodically removing the resulting foam. Add sugar, salt, vinegar, vegetable oil to the juice.
Pass the peeled garlic through a press, add to the tomato mass and mix.
Place the prepared bell pepper in the pan with the tomato. Bring to a boil and simmer over low heat for no more than 8-10 minutes. During the cooking process, it is necessary to periodically stir the pepper so that it cooks evenly.
You should not increase the cooking time, as the pepper may be overcooked. It’s better when it’s half cooked; this will only make the dish tastier.
Quickly put the finished peppers in tomatoes into sterilized jars, fill them to the top with boiling tomato sauce and roll them up.
Closed cans must be wrapped; you can use a blanket for this. Leave the wrapped jars of pepper in the tomato until completely cooled. In the cold winter, this pepper will remind you of summer with its taste and aroma. They will also leave some good memories, the recipe for which you will find by following the link.
Ingredients:
- 4 kilograms of bell pepper;
- 2.5 liters of tomato juice (3-4 kg of tomatoes);
- One glass of vegetable oil (preferably refined);
- 3 tablespoons of salt (without top);
- 200 grams of sugar;
- 2 tablespoons vinegar (9%).
Peel the bell pepper from the stalk and seeds, rinse under running water, and cut into large strips.
Blanch the pepper for 5 minutes by immersing it in boiling water. After the time has passed, place it in a colander and rinse under running cold water to cool quickly.
Wash the tomatoes, dry them, cut them into pieces and put them through a juicer. It is advisable that the juice does not contain skins or seeds. Pour the prepared tomato juice into a saucepan, put it on the stove, add sugar, salt, and vegetable oil. When it boils, add vinegar. Boil the tomato marinade for 5-7 minutes.
Place the peppers in clean, dry jars. Pour boiling tomato juice over the peppers and cover the jars with lids.
Boil some water in a wide saucepan and place the jars in it for sterilization. Sterilize the peppers in tomato juice for 15 minutes.
After this, we carefully take out the jars of pepper for the winter and roll them up.
We turn the jars upside down, cover the finished preserves with a blanket or blanket, and leave to cool for about one day. It is better to store such peppers in tomato juice in a cool, dark place.
- 2 kilograms of peeled sweet pepper;
- 1 liter of tomato juice (1.5-2 kilograms of tomatoes);
- 200 milliliters of olive oil;
- 80 grams of sugar;
- 2 tablespoons salt;
- 80 milliliters of wine vinegar;
- 1 teaspoon ground pepper (without top).
Let's prepare the banks
We rinse jars with soda solution to remove possible contaminants from glass surfaces.
You can sterilize them with steam, but there is another simple way to sterilize them. To do this we will use the oven. We place the jars on a baking sheet so that they do not touch one another and place them in the oven, preheated to 100 degrees for 10-15 minutes.
We traditionally boil the lids for several minutes and leave them to cool in water until ready to use.
Prepare tomato sauce for peppers
Wash the tomatoes and dry them on a towel. Divide them into 2-4 parts and pass them through a juicer.
Pour the prepared juice into a saucepan, preferably a larger one, since we will add pepper during the cooking process.
We put it on fire. Add salt, sugar, olive oil, and ground black pepper to the tomato juice. The juice with spices should be cooked for 10 minutes after boiling, with regular stirring.
In order not to waste time, let's prepare the sweet peppers. Wash it under running water, cut out the stalks and remove the seed pod. We wash the inside of the pepper and remove any remaining seeds.
Cut the pepper into four parts and place in boiling tomato juice with spices. Boil after boiling again for about 7-10 minutes. Stir occasionally to ensure even cooking.
The pepper needs to be cooked until half cooked. Place the peppers in prepared jars and pour boiling tomatoes over them.
We roll up the jars with lids and wrap them in an old blanket and leave until they cool completely.
Pepper in tomato sauce for the winter is a “two in one” or even “three in one” dish. On the one hand, you will have a ready-made appetizer that can be served immediately, on the other hand, a preparation for borscht, warm salads or lecho, and on the third, a delicious tomato sauce that can be used for a variety of purposes. If you don’t chop the pepper, but preserve it as a whole, only removing the seeds, then you will also get a semi-finished product for stuffing. This simple but “multifunctional” dish can be prepared from ordinary sweet peppers and tomatoes.
Ingredients
For a 2 liter jar: 
- sweet pepper – 1.5 kg
- tomatoes – 2.2 kg
- rock salt – 1 tbsp. l.
- sugar – 1 tbsp. l.
- vinegar 9% – 1 tbsp. l.
- dill greens – 100 g
- garlic – 100 g
- black peppercorns – 10 pcs.
Preparation
1. Make shallow cuts on the tomatoes and scald with boiling water - remove the peel, cut out the green pulp with the stalk and rub the tomatoes through a sieve.
2. Cut the sweet pepper and remove the seeds.
3. Rinse the pepper halves again under running cold water.
4. Pour the tomato into a saucepan, place on the fire, and bring to a boil. Do not forget to remove the foam that forms on the surface.
5. After 5 minutes, add chopped peppers and spices - salt, sugar, black peppercorns and dill.
6. After another 5 minutes, pour in vinegar and stir.
Wash jars and lids with cleaning agent and rinse with warm or hot water. Carry out heat treatment: sterilize the glass container by steaming for 7 minutes or in the microwave for 2-3 minutes. Boil the lids in the pan for 5 minutes. Place the treated container on a clean towel and turn it over.
Turn off the heat, put the peppers in jars, put chopped garlic on the bottom, and screw on the vacuum lids.
Pepper in tomato sauce is ready. Store finished canned goods in a place with good ventilation and as far as possible from devices that generate heat.
Note to the hostess
1. Rubbing raw tomatoes through a sieve is a long and difficult operation. But kitchen appliances with a sharp screw will easily complete the task. Housewives who regularly preserve vegetables and generally cook a lot should at least buy an immersion blender, and one with a bowl or jug is even more convenient and multifunctional. Meat grinders are also capable of grinding tomato pulp, however, this will not avoid streaks on the countertop. People who purchase a cutting and chopping unit will definitely notice how much the technology improves the culture of cooking.
2. Peppers that have been left in a box for 8-10 days after harvesting have few visible signs of loss of freshness, and they can still be detected. The first is loss of elasticity of the tip, the second is a network of “wrinkles” on the skin, the third is peeling of the stalk. It is more difficult to notice rotten areas on the inside of the fleshy pods, therefore, after cutting them in half, you need to feel them. In areas affected by damage, the surface is slippery and soft. Such raw materials are rejected.
3. Knowing that aspirin is used when pickling many garden fruits, inexperienced cooks decide to put it in preparations with tomato sauce. This cannot be done! It is better to take care of thorough sterilization of the containers, following the instructions of the standard technology for disinfecting jars and lids.
Pepper is a very tasty and healthy vegetable that everyone loves. It can improve mood, quench thirst and strengthen the immune system. If you don’t want to part with it all year round, you can cook sweet peppers in tomato juice for the winter - the recipes are very simple, so even a beginner can handle it.
In order for the workpiece to stand for a long time, it must first be subjected to heat treatment: blanched, boiled with other vegetables, fried or baked in the oven. Baking is the easiest and most convenient way, since your participation in cooking is minimal.
The easiest way to preserve peppers is solo, but many people prefer to preserve them with tomato juice and onions. The tomato is considered a vegetable of longevity, so it is recommended for everyone, especially the elderly. Onions can support the immune system in winter.
Instead of regular tomatoes, you can use paste, sauce or juice, including spices. But make sure that it does not contain any preservatives or impurities, as this may affect the further result.
Pepper in tomato juice for the winter: recipes with photos
Be sure to use only fresh peppers, preferably in different colors, so that the preserved food looks elegant at any meal. As for tomatoes, take fleshy, ripe fruits that are not entirely suitable for conventional canning.
Advice: If you use store-bought juice, be sure to taste it for salt so that there are no unpleasant surprises later.
Ingredients
Servings: – +
- Bulgarian pepper1 kg
- vegetable oil100 ml
- salt 2 tsp
- sugar 4 tbsp.
- tomato juice 500 ml
- vinegar 9% 3 tbsp.
- garlic 4 cloves
- dill 1 bunch
- spice mixture 20 g
- peppercorns 5 pieces.
- ground red pepper5 g
Per serving
Calories: 87 kcal
Proteins: 1.2 g
Fats: 5.9 g
Carbohydrates: 7.3 g
40 min. Video recipe Print
Turn on the oven to preheat at 200 degrees. Wash the peppers, dry them with paper towels and remove seeds, stems and internal membranes.
Cut into small pieces that will easily fit into a half-liter jar.
Cover a baking sheet with foil, pour oil and carefully place the chopped bell pepper. Pepper on top, pour in the spice mixture and put in the oven for half an hour.
At this time, we begin preparing the marinade. Pour tomato juice into the pan and bring to a boil, then add sugar, salt, pepper and cook for 10 minutes. Add vinegar to tomato juice at the very end so that it does not evaporate.
It is not necessary to sterilize the jars, because the hot marinade will take care of the safety of the twist, but if you want to play it safe, you can wash them thoroughly with soda and heat them over steam.
Place peeled and washed garlic on the bottom of the jars. If you want the snack to be hot, then first crumble it or roll it through a crusher. Add peppercorns and chop the greens there.
Remove the fried pepper slices from the oven and carefully place them into the jars using a fork. Pour the hot tomato sauce and oil on top that remained on the baking sheet after baking in the oven and roll it up.
Rate this article
Did you like the recipe?
Gorgeous! We need to fix it
Then the preservation must be turned upside down, wrapped and waited to cool. You need to marinate the product for at least 1 week, and then you can eat it. It is recommended to serve chilled in a separate bowl or with meat and fish. But it’s best to leave this kind of treatment until winter, so that you can then enjoy an amazing, fiery snack and replenish your supply of vitamins. Bon appetit!
Important: When peeling peppers, be careful; the seeds can give a bitter taste, so remove them all.
Watch the video to find out all the details and culinary secrets. And if you like pepper without tomato, then use the Armenian recipe.
Features of cooking hot, sweet and bell peppers
Many recipes require cooking that a slow cooker wouldn't do, but you can easily substitute them with a regular stovetop or oven. If you cook in this kitchen appliance, then you need to put the pepper in the “simmer” mode for 30 minutes.
You can marinate not only bell peppers, but also hot chili - this recipe will appeal to all lovers of fiery snacks; moreover, such preservation stimulates the appetite, and you will lick every finger, so it is better to prepare several jars at once. Marinated whole, stuffed, they are no less tasty than lecho or solo, so feel free to explore many options.
If you want a sweeter taste, try replacing sugar with honey. This sweetness goes especially well with hot pepper. The spicy appetizer can be served separately or used for further preparation in first courses or salads.
It’s not for nothing that peppers are considered a dietary dish - they consist of water and healthy vitamins, so you can eat such a preparation during fasting and even when losing weight. Combine a variety of vegetables and spices to create a fantastic-tasting dish that will be the envy of all your guests!
Rate this article
Did you like the recipe?
Gorgeous! We need to fix it
