Peppers stuffed with onions for the winter without sterilization. Honey stuffed peppers for the winter, recipe. Video recipe stuffed peppers with tomatoes

Winter stuffed bell peppers- an ideal preparation for those who love everything marinated. Almost all options for blanks are turned upside down, wrapped up. We create additional heat treatment, which allows us to extend the sterilization process. The workpiece will come out better for the future if we wrap each jar in turn after the marinade is poured in. And then - carefully wrap with a blanket, a blanket.

Choose multi-colored fruits of the same variety, so all the pieces will be marinated the same way.

We wash the greens thoroughly, dry completely.

Korean carrot in stuffed peppers for the winter.

On the picture this appetizer tastes great. Juicy, spicy, undoubtedly tasty, it is always at hand. Let's cook it from fresh tasty or autumn pepper.

Large orange carrots - 3 kilograms

Small homemade pepper - 3-4 kg

For carrots

Salt - 2.5-3 tbsp.

Sugar - 250-300 g (to taste)

Vegetable oil 150 ml

Vinegar 9% - 1 tbsp. (200 ml)

Seasoning "for carrots in Korean" - 2-3 packs

Ground coriander - 2 tbsp.

Ground black pepper 1-2 tsp

Garlic - 3 heads

Marinade for peppers

• Refined oil - 300 ml

  Vinegar - 1 tbsp (250 ml)

  Sugar 200 g

  Salt 5 tbsp. l.

  How to cook:

Peppers stuffed for the winter.

Recipes with photos they will tell you in detail how conservation should look like. The proportions of vegetables are important, but it is worth remembering that they may vary. Pay special attention to the size and weight of the pepper. He is very different. We choose the most identical pods.

Peppers for stuffing in jars (preservation)

The selected cooking option is the most profitable. It takes little time to prepare, there is a minimum amount of ingredients. The taste of conservation is neutral, suitable for filling with any filling to taste.

Bulgarian pepper - 2 kilograms

Water - how much you need

Salt - 2 tbsp.

Sugar 1.5 tbsp

Vinegar - 1/2 tbsp.

Cooking process:

We prepare vegetables - cut out the tails, wash the seeds. Blanch for 2-5 minutes, they should soften a little.

We stack the pods in each other, fill the jar to the top.

Pour in boiling water, wait 20 minutes.

We fill the free space with pods.

Drain the water, add vinegar, spices, boil - 2-3 minutes.

Pour in the marinade, roll up. We turn the jars over, gradually cool under a blanket for at least 1.5 days.

Honey stuffed peppers for the winter, recipe

Dedicated to lovers of all pickled vegetables. Favorite recipe, I cook most often 2, even 3 servings at a time. Sweet and sour filling, spicy garlic marinade - that is why such preservation flies out of the cellar the fastest. Cooking is not easy, but the effort is worth it. Choose linden honey, from acacia - it has a less pronounced taste, color. The marinade gets cloudy over time, but don't worry - the jars are great all winter.

Small bell pepper - 12-15 pieces

Garlic - 2 heads (large)

Cabbage - 600 g

Carrots - 300 g

• Sugar - 1 cup (200 g)

  Salt - 20 g

  Vinegar 9% - 200 ml

  Honey - in each pod

  Cooking process:

Blanch prepared pods, dry.

We chop the cabbage, rub the carrots, salt a little, crush.

Cut the garlic into rings.

We fill the pod: half a teaspoon of honey, a couple of rings of garlic, stuff cabbage with carrots to the top.

We fill to the top liter jars.

Cook the brine - add all the ingredients, salt according to preferences. Boil 2-3 minutes.

Pour boiling marinade to the top.

Sterilization time 35 minutes, roll up.

Peppers stuffed with vegetables for the winter

Add any vegetable, herbs, spices to the filling. The preparation comes out very rich, tasty, fragrant. The roots give a unique flavor to the whole filling.

Small bell pepper - 1 kilogram

Onions and carrots - 300 grams

Eggplant - 300 grams

Celery root, parsley, parsnips all together 50 grams

Garlic 50 grams (5-7 cloves)

Vinegar essence - 1 tablespoon

Sugar 0.5 cup

Salt - 2-3 tablespoons

Black pepper, fragrant - 0.5 teaspoon

Carnation - 2-3 buds

Refined vegetable oil - 2 cups

Overripe tomatoes for juicing 2-3 kg

Bay leaf - 4 pcs.

Cooking process:

Eggplant cut into cubes, salt. They will release juice.

Finely chop the onion, rub the roots on a medium grater.

Carrot cut into strips.

Fry carrots, add onion, roots. We fry everything together. Slightly change color - add eggplant. Fry until half cooked 10-15 minutes.

Cool the filling, do not add spices.

Grind the tomatoes, wipe through a sieve, boil, remove the foam.

Cut the pods on top, remove the seeds.

Fill with stuffing to the top.

We fill tightly a large saucepan, laying out the pods in a column.

Pour in the juice, boil for 15 minutes. Add vinegar, oil, spices.

Spoon the marinade while boiling into the middle of the peppers.

Simmer for 10 minutes. Chop the garlic, sprinkle the contents of the pan. Leave the spices, remove the bay leaf.

We fill the hot jars, pour the boiled juice again, roll it up. Also a very tasty snack.

Recipe for peppers stuffed with cabbage for the winter

Traditional, familiar taste, familiar from childhood. Coming to my mother, I see this snack among the treats. Slightly peppery, sweet and sour filling. Tight pods quickly disappear from the plates.

Peppers of the same size, large - 20 pieces

White cabbage - 1 medium head

Carrots - 300 grams

Chile 1 small pod

Greens - 2 bunches (parsley, dill)

Water 2 liters

Vinegar, sugar - 1 glass each

Refined oil - 1 cup

Any peppercorns - just 1 teaspoon

Salt - 2.5 tablespoons

We cut the cabbage, finely chop, salt a little, let it soak with salt.

We rub the carrots, pour in the oil, fry until soft, stir.

Pour cabbage, mix, fry for 5 minutes. Pour in some water, simmer until half cooked.

Add greens, mix. Chop the chilli very finely, remove the seeds. Add chili, let cool.

Peppers are ready for stuffing. Blanch for 7 minutes, cool.

We fill the pepper with stuffing, fill the jars to the top.

Boil water, add salt, sugar, spices, oil, boil again.

Fill containers with marinade.

Sterilization time according to jar size.

Half-liter jars 15 minutes, liter - 30 minutes. roll up . so that preservation is stored all winter - we cool it under a blanket.

Peppers stuffed with carrots for the winter

Small bell pepper - 1.5 -2 kg

Carrots, onions 1 kg

Acetic essence 70% - 1 tbsp. if you use a 2-liter jar;

Salt - 10 tablespoons

Sugar - 8 tablespoons

Black peppercorns - 1 teaspoon

Cloves - 3 buds

Allspice black pepper - 0.5 teaspoon

Bay leaf - 3 pcs.

Homemade tomato juice - 3-3.5 liters

Cooking process:

Grind the tomatoes, grind through a sieve. Boil the juice, remove the foam, cook, stirring for 20 minutes. We season the juice with all spices, except for lavrushka.

We prepare the pepper - we get rid of the seeds, rinse, dry.

Grind onions, carrots, fry separately until tender, adding bay leaf. We combine the vegetables, remove the leaf, cool.

Fill the pods with vegetables, fill a large saucepan. Boil for 5-7 minutes.

Remove with a slotted spoon, fork, fill the containers. Usually 5-6 pieces are enough for a liter jar.

Boil the juice again, extract the spices, pour, leaving a little space. Pour the essence on top, roll up the lids. Cool gradually under a blanket for a day.

Stuffed peppers for the winter with eggplant rolls

Festive, unusual conservation, which we open only during the holidays. Cooking is not difficult, but roasting eggplant will take a lot of time. If we bake eggplants using the oven, we save a lot of time and effort.

Small pepper - 1.5 kilograms

Young eggplant - 1.2 kg

Garlic - 2-3 heads

Greens - 1 bunch (cilantro, parsley, dill)

Sugar - 2 cups

Salt - 1.5 cups

Vinegar - 1 cup

Chile - 1 small pod

Refined vegetable oil - 0.5 cups

Water - 700 ml

Recipe step by step

We placate the eggplant. Sprinkle with salt, wait half an hour. The juice that has formed is drained. Fully fry the plates, cool.

Blanch the pods for 3 minutes, cool.

Finely chop the garlic, herbs, chop the chili very finely. To make it easier - grind with a blender, meat grinder.

We mix the filling, grease the eggplants, roll up.

We prepare the container, lay the bottom with herbs, followed by stuffed vegetables.

Add spices and vinegar to the water. Boil the marinade, fill the jars to the top.

Sterilize - 0.5 liters for 15 minutes, roll up, cool gradually.

Peppers stuffed with eggplant for the winter

Finely chop the eggplant, it turns out a delicious, convenient pickled snack. A great option for a festive snack, cooking takes a little time.

Medium bell pepper 20 pieces

Young eggplant 1.5 kilograms

Carrot 1.5 kg

Bulb onion 1 kg

Tomato juice 2 l (tomato paste 0.5 l + 1.5 liters of water)

Sugar 1 cup

Salt 1 cup

Vinegar 9% 250 grams

Vegetable refined oil 200 ml

Recipe step by step

We clean the pepper from seeds, ponytails.

Blanch for 3-5 minutes, remove and cool.

Cut the onion into cubes, rub the carrots.

Pour some oil in and heat it up.

We pass the onion, when the color changes slightly - add the carrots, simmer everything together.

Peel the eggplant, cut into cubes, salt. After half an hour, squeeze out excess liquid, rinse with water.

Add oil, fry, stirring.

We combine carrots, onions, eggplants. We extinguish everything together, after waiting for full readiness, we cool.

Fill the pods tightly with eggplant and vegetables.

We sterilize the container, put the prepared vegetables.

Add salt, sugar, vinegar, oil residues to tomato juice. Add boiling juice.

We sterilize the container in a convenient way. 25 minutes 1 liter.

We roll up, turn over, wrap the preservation, set to cool (day).

Unusual preparation with apples flavored with cinnamon

5 pieces of yellow, red pepper

1 kilogram of white sour apples

Water - 0.8 liters

Ground cinnamon 1 tsp

Sugar - 2 tbsp.

Salt - 1.5 tbsp

Vinegar (6%) - 250 milliliters

Cooking process:

Cooking pepper: cut off the tails, cut out the seed box. Rinse the middle, dry.

Cut apples into quarters, large - even smaller. We blanched them quite a bit. We put the slices in pods, fill the jars.

We combine the ingredients for pouring, boil, pour in the vinegar.

We fill the containers with boiling liquid, sterilize for 15 minutes.

We twist, roll up the lids.

Preservation comes out sweetish, spicy, unusual. Perfect with chicken, white wine,. And if you stuff a duck with them, then the praise of your relatives is guaranteed to you. For convenience, use small jars.

If you have already closed a line of jars of cucumbers and tomatoes for the winter, preserved a bunch of various salads, but still want something so "sort of", then it's time to start preparing the second vegetable dishes, completely ready to eat. In winter, it will be enough to open a jar, warm up the contents - and a hearty vitamin dinner is ready. I advise you to try a very tasty pepper stuffed with rice and vegetables for the winter. I took the recipe from the photo in sufficient detail and I am sure that even a beginner will cope with the task, because the cooking process is simple and does not require any special culinary skills. The only thing to keep in mind is that this preparation is not in haste, you will need a certain amount of time to consistently perform all the necessary steps. Peppers stand well at room temperature because the jars are sterilized. And it’s very convenient - in the oven, so you don’t have to rumble with huge pots, racking your brains on how to stuff more jars into them. I hope you enjoy this recipe, and your family will appreciate your efforts when you serve stuffed peppers at the table in winter.

Ingredients for 3 liter jars (4 peppers each):

• Sweet pepper (Bulgarian) - 1.5 kg.
• Onion - 2 pcs.
• Carrot -2 pcs.
• Steamed long-grain rice - 1.5 stack.
• Tomatoes - 1.5 kg.
• Black peppercorns - 8 pcs.
• Sunflower oil - 100 ml.
• Sugar - 2 tbsp.
• Salt - 1 tsp (in tomato sauce) + 0.5 tsp. (in rice filling) - fine salt
• Vinegar 9% - 50 ml.

How to cook peppers stuffed with rice and vegetables for the winter:

At the beginning, I prepare jars and lids for seaming. In my opinion, it is more convenient to use liter jars. They fit 4-5 medium peppers. Those. when you open the jar, you get just dinner for 2 servings. And if you eat only half, then an open jar will stay quite well in the refrigerator for another 2 days.

I thoroughly wash the jars and lids with the addition of baking soda, rinse with water. I sterilize jars (in the oven, microwave, slow cooker, etc.). Dip the lids in boiling water and wipe dry.

Rice is washed in several waters. Water after washing should be almost transparent. I pour it into a ladle, fill it with cold water and cook it almost until cooked (it should be a little harsh). I wash the cooked rice under cold water.

I'm preparing vegetables. All is well mine. In peppers, I carefully cut the upper part in a circle (with a knife).

And then with a spoon (or knife) I take out all the seeds and partitions.

The walls of the pepper should remain intact, and inside it should be empty.

Next I make the tomato paste. I put the tomatoes, cut in halves, into the blender bowl. Grind at high speed until smooth. I add black peppercorns, sugar and 1 tsp to the tomato paste. salt.

I chop the onion. Pour vegetable oil into the pan, put the onion and fry for 3 minutes.

Then I add grated carrots and keep on fire for another 5 minutes.

I mix rice and fried vegetables in a deep bowl, add 0.5 tsp. salt. The filling is ready!

The peppers need to be blanched. Pour about 2 liters of water into a deep saucepan. I bring it to a boil. Dip the peppers in boiling water for 2 minutes. Then I take it out and cool it down.

Peppers are stuffed with cooked stuffing of rice and vegetables.

Pour some tomato paste into the bottom of the pot. I install the peppers vertically. It is advisable to choose such a volume of the pan that the peppers are close to each other. Top with the remaining tomato paste.

I put the pan on the fire, bring it to a boil. I reduce the fire and simmer under a closed lid for 15 minutes (with a slight boil). 2-3 minutes before the end, I pour 9% vinegar into the pan.

Then, while hot, I lay out the peppers in jars. You need to lay them with the cutout up so that when you get the pepper from the jar, the filling does not spill out. I lay it tightly enough, but do not press so that the peppers do not flatten (do not fall apart).

Top the peppers with tomato sauce.

I put open jars of peppers in the oven and sterilize for 10-15 minutes at a temperature of 180 degrees (you can sterilize in the microwave, also 15 minutes). Then I roll up the jars with lids. I turn and wrap. I leave until completely cool.

Stuffed peppers are ready! Store the workpiece in a dark, cool place. Enjoy your meal!

We preserve stuffed bell peppers for the winter according to very affordable recipes. How to cook stuffed peppers for the winter, recipe for stuffed peppers with photos step by step read and see further.

Preparations for the winter: stuffed peppers recipes with photos

Bulgarian pepper stuffed with vegetables is a tasty and healthy dish. The recipes are not difficult, so everyone can easily get them.

Recipe Stuffed cabbage bell pepper for the winter

Ingredients:

• 3 kg bell pepper
• 2 kg cabbage
• 0.5 kg carrots
• 6 art. l. vinegar 9% (4 tablespoons in the marinade for 1 liter of water and 2 tablespoons in the filling)
• 3 art. l. salt (1 tbsp. in the marinade for 1 liter of water and 2 tbsp. in the filling.
• 0.5 tsp cumin seeds
• bay leaf (according to the number of jars)
• sweet pea pepper (2 pcs. for each jar)
• cloves (1 pc per jar)
• black peppercorns (3-4 pcs per jar)
• parsley (1 sprig per jar)

Cooking method:

1. Chop the cabbage.

2. Grate carrots.

3. Rub the cabbage with carrots, caraway seeds, salt and vinegar with your hands. Leave the cabbage to marinate for 1.5-2 hours.

4. Remove the stalk from the peppers and remove the seeds.

5. Rinse the peppers with cold water.

6. Blanch peppers in boiling water for 3 minutes, then put on a sieve and let the water drain.

7. Squeeze juice from cabbage and gently stuff peppers with it.

8. Sterilize jars.

9. At the bottom of each jar add peppercorns, cloves, bay leaf and parsley. Z Then fill the jars with stuffed peppers.

10. Prepare the marinade. Pour stuffed peppers with hot marinade.

12. Turn the jars upside down and wrap them in a blanket until they cool completely. Store in a cool place.

The variant of peppers in tomato sauce goes well both as an appetizer and as a second course. You just need to warm up.

Recipe for stuffed bell peppers in tomato sauce

Ingredients:

• 18 pcs. bell pepper
• 500 gr. onion
• 500 gr. carrots
• 1.5 kg tomatoes
• 1 st. vegetable oil
• 3 art. l. salt
• 3 art. l. Sahara
• 2 tbsp. l. vinegar 9%
• 1 tsp ground pepper
• celery and parsley greens

Cooking method:

1. Wash the bell pepper, cut off the tops, remove the seeds and rinse.
2. Blanch peppers in boiling water for 2 minutes.
3. Chop the onion and carrot into strips and fry in vegetable oil.
4. Chop greens. Mix roast with herbs. Add 1 tsp. salt. Stuff the peppers with minced vegetables.
5. Remove the skin from the tomatoes and rub them through a sieve.
6. Boil the tomato paste. Add remaining spices.
7. Sterilize jars. To the bottom of the jars lay the peppers across the bowl"valet". In a 1 liter jar fit 7-9 medium peppers.
8. Pour the hot tomato sauce over the peppers.
9. Cover jars with sterilized lids and sterilize for 45-50 minutes.
10. Banks roll up and cool without turning over. Store stuffed peppers in a dark, cool place.

Video recipe stuffed peppers with tomatoes

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Does every housewife know how to close home preservation for the winter? This is another question! And, as is well known, it is necessary to learn from the simple. It is impossible to say that the recipes for corking stuffed Bulgarian pepper for cold weather are so unpretentious. But their amazing taste qualities directly "force" to take up the preservation of this particular appetizer dish. Such stuffed peppers will become the central treat on the winter table and will delight others with originality and aroma. And, besides, the procedure for their preparation is short. therefore stuffing peppers for the winter!

Peppers stuffed for the winter: "Recipe stuffed with vegetables"

Shredded white cabbage is the most popular type of stuffing for meaty sweet bell peppers. After all, it is she - juicy, fragrant, piquant - that blends perfectly with this vegetable. Sometimes it is accompanied by other vegetable components: onions, cartel, bitter red pods, etc. So in a specific recipe, it acts as a filling. For harvesting, you will need to take the following list of products: 30-35 sweet peppercorns and 1 bitter, 3 medium white forks, 3 carrots, 6-7 cloves of garlic, a bunch of dill and parsley. And for brine for one container is taken: 1 cup of sugar, 2 tbsp. table salt, 100 ml of vegetable oil, 1 liter of water and half a tablespoon. vinegar 6%.

Preparation begins with blanching peppers. To do this, water is poured into a pot of suitable displacement, filling the container to half, and set to boil. In the meantime, it is heated, the peppercorns are washed and freed from the stalks and internal testicles. The resulting blanks are blanched in a colander over boiling water for 8-10 minutes (without direct contact of the fruit with the liquid).

For the filling, the top leaves are cut off from the forks, and the head of cabbage itself is processed with a special shredder, resulting in a neat thin cut. In the absence of such a grater, you can use an ordinary sharp knife. Bitter pods with carrots and herbs are also rinsed and chopped in any convenient way. The chopped vegetables are mixed and simultaneously salted by eye. And the pepper “boxes” are filled as densely as possible with the finished filling, placing them after in some kind of bowl. Garlic is peeled, washed with running water and folded in a saucer.

Water for pouring "Stuffed pepper" preparations for the winter measured based on the ratio: for 1 jar - 1 liter of liquid. The required volume is poured from a separate container, salted and seasoned with sugar, vinegar and vegetable oil. The solution is thoroughly mixed. Glass containers must be steam sterilized before filling. Then they are laid out in jars; and together with them, a clove of garlic is placed in each container. After the preparation is poured with the prepared marinade. Before hermetically sealing the preservation, it is sterilized in boiling water for 5-10 minutes. Seaming is stored in a cool dark room. And it is served in the cold season with potato or meat dishes, as well as stewed fish.

And to make the blockage spicy, all kinds of spices are lowered to the bottom of the jars before filling at individual discretion: clove buds, black and fragrant peas, bay leaves, cumin and, of course, sprigs of greens. By the way, from dry greens, dill umbrellas will not be superfluous in conservation.

Peppers stuffed for the winter: "In a tomato marinade"

And also such recipes can be closed not in the usual marinade filling, but in tomato. In this case, you will need to take: 3 kg of sweet peppers, 2 kilos of onions and carrots, 1 kg of tomatoes, 2-3 tbsp. tomato paste, 200 ml vegetable oil, salt to taste, 1 tbsp. with a hill of sugar sand. In the main set for filling the dish " Peppers stuffed with vegetables for the winter» for moderate spiciness, you can also include spicy pods or garlic to choose from; or limit yourself to the proposed list of products.

Bulgarian pepper stuffed with vegetables for the winter is an original recipe for stuffed bell peppers. They are filled with a filling of slightly fried pieces of juicy onion and sweet carrot. Stewed until tender, they are rolled together with garlic and vinegar in tomato juice. And in winter, such a twist will become a lifesaver. It is also excellent as an appetizer, especially if you cut the stuffed peppers into circles. And they can be served as a meal on their own. Sweet, juicy, slightly spicy with fragrant spices are easy to make. So be sure to try this recipe.

Ingredients:
- 1.5 liters of tomato juice,
- 1/2 kg of carrots,
- 1/2 kg of onion,
- 1 kg of peppers,
- 1 tbsp. sunflower oil,
- 5 cloves of garlic,
- 1/3 st. Sahara,
- 1 tbsp vinegar essence,
- 2 tablespoons salt,
- bay leaf - to taste,
- a few cloves - to taste,
- allspice peas - to taste.
To start


make carrot and onion filling. For this, we clean the onion from the husk. Scrape the top layer off the carrots. We rub it finely, and chop the onion into small squares - as for ordinary frying.

Pour half a cup of oil into the pan. We pass, but so that the crust does not turn out.

Pinch off the stems from the peppers. Divide the vegetables in half. With your fingers, take out the seeds and tear off the seed membranes. We rinse under the tap, making sure that all the seeds stuck to the walls are washed off.
Let dry by laying out on a paper towel.

We take ready-made tomato juice or prepare it from tomatoes, scrolling them through a meat grinder or chopping them in a food processor.
Pour the tomato liquid into the pan and turn on the stove. And immediately, still in cold juice, we put stuffed peppers. We stuff them with carrots and onions tightly, but not too tamping.

Bring to a boil and cook for about 25-30 minutes. As the peppers boil, they will become softer. Add all ingredients except garlic.

We throw it at the very end, grinding it into a fine gruel. We lay out the finished peppers in sterilized dry containers.

We arrange a twist in a thermal bath, tightly wrapping it with a blanket. And keep it upside down for about a day.

Tips: before putting the peppers in jars, fish out the parsley. It can drown out other flavors by remaining in conservation. Peppers should be selected for small-sized blanks.
It is most convenient to roll up in 1 liter jars. If the vegetable roast does not fit into the peppers, you can add it directly to the tomato juice. We advise you to look at the recipe