Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to note preparations from bell peppers and eggplants, or, as they are affectionately called, “blue ones”. Today we present you a recipe for eggplant stuffed peppers for the winter. We hope that our recipe will help you prepare this original and delicious appetizer.

For canning, choose eggplants with a smooth and shiny skin, without dents or brown spots that will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplant indicate overripeness, and a brown stalk indicates that the product is stale.

In order to prepare the eggplants for canning, it is only necessary to cut off the stem and the tip, it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, salt, and after 15-20 minutes, rinse them with running water.

Ingredients for preparing stuffed peppers for the winter:

• bell pepper - 2 kg

• eggplant - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 cups

• vinegar - 1 cup

• vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Eggplant cut into plates 1 cm thick, salt, leave for 20 minutes.

When the bitterness from the fruits goes away, rinse the eggplant again, dry it and fry the layers in a pan or grill. (For those who want to make winter harvesting less nutritious, our advice: eggplants are known to “like” vegetable oil very much and can absorb it in large quantities when frying. You can reduce the amount of absorbed oil as follows: pre-soak chopped eggplants in water for 15 minutes, then drain in a colander and let dry a little).

When the fried eggplants cool down and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the pepper with the resulting eggplant blanks, depending on its size.

Place the eggplant-stuffed peppers in sterile and dry jars.

Prepare the marinade: chop the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour over the stuffed peppers.

Cover jars with lids and sterilize over low heat. Liter jars must be sterilized for 40 minutes. Now the pepper can be rolled up. This product keeps well at room temperature. Winter pepper stuffed with eggplant is ready!

Bon appetit and "tasty" winter!

Pepper recipe with vegetables and honey

You will need: bell peppers, carrots, garlic, white cabbage, honey, marinade - for 1 liter of water, 200 g of sugar and vegetable oil, 150 g of vinegar 9%, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare peppers for stuffing, dip in boiling water for 5 minutes, dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, put the peppers in jars, pour the marinade brought to a boil, then sterilize the jars for 25 minutes (1l) and roll up.

The preparation of pepper stuffed with mushrooms and rice turns out to be very appetizing; such a pepper will be a wonderful lunch or dinner - you just need to get it out of the jar and warm it up.

Bulgarian pepper stuffed with eggplant

The original version of the preparation of pepper for the winter - stuffed with eggplant and marinated from tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 liters of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.

Marinade for pouring:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Cooking:
Remove the stem from the peppers. For 1 min, dip in boiling marinade No. 1, remove, cool. In the same marinade, lower the peeled and chopped eggplants, boil until soft (5-7 minutes), put in a colander.

Chop garlic and parsley and mix with eggplant. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling marinade from tomato juice, cover with lids, sterilize 1.5 l jars for 20 minutes. Roll up. .

PEPPERS STuffed with CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 garlic cloves,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp salt,
1 st. Sahara,
0.5 st. sunflower oil,
0.5 st. 9% vinegar.

Cooking:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped greens, grated carrots, garlic and 1 hot pepper to it (more can be to taste)

Mix everything, add a little salt. Stuff the peppers with stuffing and put them in a jar.

Then pour them with a prepared brine from water, salt, sugar, vegetable oil and vinegar.

Cover and sterilize: 2 liter jars - 30 minutes, 1 liter - 20 minutes.

Then seal and turn upside down. Leave until completely cool.

Stuffed hot peppers Stuffed peppers are a beautiful and tasty appetizer.

Step by Step Photo Recipe - Stuffed Hot Peppers

Remove seeds from peppers. Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Pull out and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour olive oil. Store in a dry, cool place for no more than 6 months.

Ingredients:

• 40 pcs. bell pepper (30 of them should be even, medium-sized or large),
• 1 large pod of hot pepper
• 2 heads of garlic
• 2 large bunches of parsley
• I st. l. salt
• I st. l. ground black pepper

for the marinade:

• 1.5 st. Sahara
• 1 st. 9% vinegar
• 0.5 st. vegetable oil
• 0.5 st. l. salt

Cooking:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry well and chop finely.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, mix. 30 sweet peppers wash, dry, make a neat incision on the side of each and stuff with pepper filling.

Place the stuffed peppers in a bowl.

Prepare the marinade: combine all the ingredients, pour 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Arrange in hot sterile jars and roll up.

Cool by turning and wrapping.

PEPPERS STuffed with ROASTED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water, I add 300 ml of 6% vinegar, vegetable oil - 250 ml, salt - 2 tbsp. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my household ordered me to cook more this year. Of course, I do not refuse: I will do it, I will fulfill the order. And the recipe is quite simple, try it, maybe yours will like it too

I store peppers - 2 kg (medium in size so that they can fit into a jar), eggplants -1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. I peel the eggplants, cut into strips, salt and leave for 2 hours. Then I wring it out and spread it in a pan, fry in vegetable oil. I cut the carrots into strips, onions into half rings, add them to the eggplants and the carcass all together with finely chopped garlic. I stuff the peppers with a vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under a fur coat, turning the jars over onto the lids. Enjoy your meal!

STUFFED PEPPERS WITH Roasted VEGETABLES IN TOMATO FILLING

Ingredients

• 1. Bulgarian sweet pepper - 3 kg
• 2. Carrot - 2 kg
• 3. Bulb onion - 2 kg
• 4. Tomatoes - 1 kg
• 5. Tomato paste - 2-3 tbsp.
• 6. Salt to taste
• 7. Granulated sugar to taste (approximately 1 tbsp. on top)
• 8. Sunflower oil - 1 cup

Or maybe with vinegar

Ingredients:

eggplant	2 kg
Onion	3 pcs
Carrot	6 pcs
Bulgarian pepper	2 kg
Tomato	2.5 liters
Salt	1 tbsp
Sugar	1 tbsp
Table vinegar 9%	100 g
Vegetable oil	200 g

How to cook

1. Select healthy peppers without barrels and bruises, wash them thoroughly in running water. Cut the circles with the stalks, remove the white membranes and seeds.

2. Boil water, blanch peppers in boiling water for 2-3 minutes. Take out the peppers and refrigerate.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onion into cubes or half rings.

4. Heat up 2 tablespoons in a pan. vegetable oil, fry the onion until half cooked.

5. Separately fry the carrots in 2 tablespoons of oil until half cooked.

6. Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes, simmer for 2-3 minutes.

7. Combine vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the stuffing. Place the peppers in clean, sterilized jars, spacing the filling between the peppers.

9. Pour 1 tbsp on top. oil, cover with boiled lids and sterilize the jars. 0.5 liter 30 minutes, 1 liter - 45 minutes. Roll up lids.

10.Store in a cool place

Recipe step by step photos

Peppers stuffed with cabbage in tomato sauce Oil rast. 200 ml.

Sugar 100 gr.

How to cook

Wash the vegetables, deseed the peppers, peel the carrots.

Chop the cabbage into strips, grate the carrots on a "Korean" grater.

Mix carrots and cabbage, add 1.5 tablespoons of salt, mix, grind and leave alone for 1 hour.

Stuff the pepper with cabbage, squeezing the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and, last but not least, vinegar.

Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.

Sterilize the jar, put the pepper, pour the marinade and roll up the lids.

Cool covered with a blanket for about a day.

Recipe step by step photos

Additional information about the recipe

All this "wealth" fit in a two-liter jar. I did it for the first time, for a test. I liked the preparation very much, but next time I will adjust the amount of oil, it's a bit too much for my taste. .

Bulgarian pepper stuffed with fried cabbage with vegetables in tomato sauce

Filling for stuffed peppers prepare from tomato juice.

Fill:

• Tomato juice (preferably homemade) - 3 l
• Salt - 50 gr
• Sugar - 100 gr
• Apple cider vinegar (well, very useful) - 50 ml

Add salt and sugar to tomato juice and boil for 5 minutes, add apple cider vinegar at the end of boiling. The fill is ready.

For stuffing peppers:

• Bulgarian pepper - 3 kg
• Carrot - 2 kg
• Onion - 1 kg
• White cabbage - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Put in a colander and leave for 2 hours to drain excess oil. Salt the fried vegetables to taste, pepper and mix well.

Wash the pepper, remove the stalk and remove the seeds through the bottom hole.

Prepared peppers blanch in boiling water for 2 minutes. Cool and stuff with the prepared stuffing.

At the bottom of pasteurized liter jars, put 5 peas of allspice and black pepper and 3 stars of cloves. Lay the stuffed peppers and fill with the finished filling. Put the jars in a wide pan, cover with metal lids, pour hot water into the pan so that it is on the shoulders of the jars. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then not only the solar energy of summer, but also your positive energy will be stored in your canned food.

Enjoy your meal!

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.

Canned Bulgarian pepper stuffed with vegetables and rice for the winter turns out to be very tasty, juicy and fragrant. But the recipe is not quick. You will have to work hard and consistently perform a number of actions: prepare the filling, blanch and stuff the pepper, cook the tomato sauce, then fill the jars and sterilize them in boiling water or in the oven. But you will get a full-fledged ready-made dish that will always be at your fingertips and will take its rightful place on the winter table.

To make it more convenient to make calculations, I indicated the proportions based on 1 kg of pepper. From the total volume of products, you will have a yield of 3 liters. In a step-by-step recipe with a photo, I prepared half a serving, respectively, it turned out 1.5 liters. In my opinion, it is best to use a small container, 1-liter or 0.5-liter jars are best. Portions are enough for 1-2 times, and the remaining stuffed peppers in jars will quietly stand in the refrigerator for a couple of days under a nylon lid.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Yield: 3 liters

Ingredients

• small bell pepper - 1 kg
• onion - 200 g
• carrots - 400 g
• steamed rice - 220 g (1 cup per 250 ml)
• tomatoes - 2 kg
• a mixture of ground peppers - 1 tsp.
• vegetable oil - 100 ml
• sugar - 3 tbsp. l. or to taste
• salt - 1.5 tbsp. l. or to taste
• 9% vinegar - 50 ml

Note: the weight of vegetables is indicated in a purified form.

Cooking

Rice should be boiled until half cooked. I thoroughly washed the grits in running water until it became transparent - the more starch I can wash, the more crumbly the filling will be in the end. Washed rice was poured into a saucepan and poured with 2 glasses of cold water. Salt is not needed. Bring to a boil and cook for 10 minutes under the lid over low heat. It should be a little stiff. So that the rice grains do not stick together, I washed the boiled rice again in running water and threw it into a colander so that all the excess liquid was glassed.



Sweet bell pepper washed and dried. It is advisable to take a small pepper - it is more convenient to stuff it and put it in jars. I carefully cut out the seed boxes from each fruit so that it was empty inside. It is important that the walls of the pepper remain intact. I dipped the peeled vegetables into boiling water and boiled for 4-5 minutes - due to blanching, the pepper should become softer, but at the same time keep its shape, not overcook.



Peeled onions and carrots. I heated vegetable oil in a frying pan - it will take 100 ml to make the filling juicy, not dry. Cut the onion into cubes and fry for 3 minutes, stirring occasionally. As soon as it became soft, I sent carrots chopped on a coarse grater into the pan. Continue to fry for another 5-6 minutes, until golden brown.





I stuffed the blanched and cooled peppers with a stuffing of rice and vegetables - plumply, it is most convenient to use a teaspoon.



It remains to prepare the tomato sauce. To do this, I chopped the tomatoes - you can use a meat grinder or a blender, along with the skin and seeds. Pour tomato juice with pulp into a saucepan, add salt and sugar to taste. Boiled for 20 minutes, removing the foam. At the very end, I poured 9% vinegar and removed it from the stove. As a result, you should get about 2 liters of sauce, if it turned out less, then you can add boiling water, nothing bad will happen. While the sauce is cooking, be sure to sterilize the jars and lids at the same time.



I put the pepper with the filling in clean jars - cut up, generously filled all the voids with tomato sauce. Do not spare the sauce, try to spill each pepper on top of the filling with it, because the rice will partially absorb the liquid. For the same reason, you do not need to tamp the jars with pepper to the very top. I fill about 3/4 of the jar, and then pour the sauce all the way up to the neck. If the peppers are small, then 8-9 pieces are placed in a liter jar.



I covered the filled jars with lids, put them in a saucepan for sterilization, poured hot water up to their shoulders. Sterilized 1-liter jars for 20 minutes, 0.5-liter jars - 15 minutes from the moment the water boils in the pan. At the end of the heat treatment, she took the jars out of boiling water and immediately rolled them up under the key. Turned upside down, wrapped and left to cool completely.

As you can see, the recipe for stuffed peppers is laborious, but technologically simple. From the full set of products, the output will be 3 liters. Store the workpiece should be in a cool and dark place, the period is 1 year.

Hello dear readers!

Peppers stuffed with rice and meat

For harvesting, it is better to use young medium-sized fruits of a light green color with a thin wall.

For 10-12 such peppers you need.

For minced meat:

• 2 medium sized onions
• 180 g rice
• 280 g medium fat pork
• 120 g butter
• 5-6 sprigs of parsley
• 2 teaspoons salt
• half teaspoon ground black pepper
• 2-3 bay leaves

For filling:

• 1.4 kg tomatoes
• 3 teaspoons salt
• 1 tablespoon sugar

Blanch the washed and de-seeded peppers in boiling water for 3-4 minutes and cool immediately.

Boil the rice until half cooked and rinse with cold water.

Peel the onion, cut into rings and fry until golden brown.

Wash the parsley and cut into small pieces.

Pass the meat through a meat grinder.

Put meat, rice, parsley, onion into an enameled pan, add pepper, salt and mix everything thoroughly.

Stuff pepper pods with this stuffing and carefully place them in half-liter sterile jars.

Grate the washed tomatoes on a coarse grater, removing the skin, place in an enamel pan and put on fire. Boil 1 for 2-15 minutes, then add sugar, salt and boil for another 9-10 minutes. Pour the contents of the jars with the resulting tomato sauce so that the level is 2 cm below the shoulders.

Put half-liter jars covered with lids in warm water and sterilize in boiling water for 30 minutes. At the end of the jar, do not remove it, but leave it to cool in the same water.

In a day, repeat sterilization in the same water.

After 24 hours, repeat sterilization for the third time. Seal jars hot and let them cool. Place jars in a cellar or refrigerator for storage.

Peppers stuffed in tomato sauce

2 kg of pepper, 1.4 kg of tomatoes, 600 g of carrots, 600 g of onion, two medium parsley roots, 20 g of parsley, 5-6 bay leaves, 12 allspice peas, 90 g of sugar, 50 g of salt, 4 tablespoons . l. 9% vinegar, 2 cups vegetable oil.

Clean all vegetables, if necessary, from dirt, rinse. Carefully cut the stalk with the seed chamber from the pepper, remove the seeds, rinse.

Preparation of minced vegetables:

Cut the onion into half rings and fry in vegetable oil so that a golden crust appears. Chop the parsley roots and carrots into small strips, stew until half cooked. Combine roots and onions in a saucepan, mix, salt.

Filling preparation:

Rub the tomatoes through a sieve, remove the skin, place in a saucepan, boil for 15-17 minutes, add salt, sugar, allspice and cook for another 11-12 minutes. Sprinkle the finished filling with chopped parsley.

Boil vegetable oil for 2-3 minutes, cool to 70 degrees, pour into prepared sterile jars at the rate of 2 tablespoons per liter jar.

Stuff the prepared pepper with minced vegetables, place in jars with oil, pour hot tomato sauce with spices.

Sterilize in boiling water: half-liter jars - 45 minutes, liter - 55.

Seal the jars immediately, let cool and place in a dark, cool place for storage.

Peppers stuffed with vegetables "Autumn"

For 3 liter jars stuffed peppers for the winter you need: 0.7-0.8 kg of sweet pepper with a wall thickness of up to 4 mm, 1.5-1.7 kg of minced vegetable, 400 ml of marinade, 1.5 teaspoons of 70% vinegar essence.

For minced meat you need: 0.7-0.8 kg of early cabbage, 250 g of carrots, 35 g of salt, 10 g of ground black pepper.

Wash the pepper thoroughly, cut off the fruit from the side of the stalk, remove it, and clean from the seeds. Place the pepper in a colander and blanch it in boiling water for 3 minutes. Place immediately in cold water to cool. Drain in a colander and let the water drain well.

Preparation of minced vegetables:

Peel the carrots and grate on a coarse grater. Shred the cabbage. Put the cabbage and carrots in an enamel bowl, mix well, add pepper and salt, grind, mash. Leave the minced vegetable prepared in this way at room temperature until carrot-cabbage juice appears abundantly (approximately 6-7 hours).

Filling preparation:

Through a medium sieve, drain the juice released from carrots and cabbage into a saucepan and add vinegar.

Stuff the pepper with the prepared minced vegetable and place tightly in sterile jars, fill them with filling. After covering the jars with lids, place them in warm water and sterilize in boiling water for 55 minutes.

Banks with stuffed peppers for the winter Seal immediately, let cool and store in a dark, cool place.

Sincerely, Sergey Mozgovykh

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Preparations for the winter can be different, and among them stuffed peppers occupy an important place. This is a great snack that both men and women will appreciate. The aroma of the dish in the middle of winter will delight guests. We will preserve stuffed peppers for the winter in small glass jars of 0.7 liters. One jar will contain 4-5 bell peppers.

Various vegetables can be used as a filling: cabbage, carrots, onions, eggplants, etc. We offer 3 options for harvesting sweet stuffed peppers for the winter. Each of them is good in its own way.

You will need:

• 3 kg of medium-sized bell pepper;
• 2 kg of cabbage;
• 120 gr. carrots;
• 20 ml of vinegar;
• salt and cumin to taste.

For the marinade you will need:

• 450 ml of vinegar;
• 120 gr. salt;
• 8 carnations;
• 1 bunch of parsley;
• 10 liters of water.

Cooking

1. Take a large bowl and thinly chop the young cabbage into it.
2. We clean and grate the carrots, send them to a bowl with cabbage. There we add a little vinegar and salt with cumin. Vegetables need to be “rubbed” a little and left on the table for a couple of hours. Let them marinate.
3. We take bell pepper. It is desirable that it be red or yellow, but green fruits will not spoil the snack either. Wash the peppers and cut out the stem. We remove all seeds. We put a large pot of water on the fire and when the water boils, put the peppers into it with great care so as not to violate their integrity. We boil for exactly three minutes and remove them from the pan onto a dish, also very carefully with a large slotted spoon. Do not use tongs, they can break peppers. We are waiting for the peppers to cool, and at this time we can do the marinade and prepare the jars.
4. Banks must be thoroughly washed and it is better to sterilize them separately. Thus, there will be complete confidence that the jar will not swell and the product will not be lost.
5. Stuff the cooled peppers tightly with the prepared stuffing.
6. The marinade must be prepared in advance, as it must be hot, almost boiling.
7. We take clean and sterile jars and put herbs, spices on their bottom and then put stuffed peppers. Pour the prepared marinade into jars of pepper and put in a large pot of water for sterilization, boil for about half an hour. We close the lids and leave the prepared stuffed peppers upside down on the floor until tomorrow. Then we remove the jars in a cool place and open in the winter.

Want to quickly and easily cook delicious pickled peppers for the winter? Use the multicooker! Check out this delicious piece.

Peppers stuffed with fresh cabbage and carrots for the winter

You will need:

• Bell pepper;
• cabbage;
• carrot

The proportions depend on the size of the vegetables and taste preferences. In this recipe, cabbage and carrots should be in a ratio of 1 to 1, but you can change it to your liking.

• 1 liter of water;
• 1 tablespoon of salt;
• 4 tablespoons of sugar;
• 100 gr. vinegar;
• 100 gr. vegetable oil.

Cooking

1. Peel the pepper from the core and stalk, blanch in boiling water for 2-3 minutes, drain the water through a colander.
2. Wash the cabbage, remove the upper leaves, chop into thin strips.
3. Peel the carrots, wash, grate on a coarse grater.
4. Mix cabbage and carrots, salt to taste, mix, crush a little so that the cabbage strips become soft.
5. Sweet pepper stuffed with cabbage and carrots.
6. Prepare jars and lids for conservation: clean with soda and rinse thoroughly. Pour boiling water over the lids, and sterilize the jars over boiling water or steam for at least 10 minutes.
7. Carefully arrange the prepared stuffed peppers in jars.
8. Make a marinade: boil water and add sugar, salt, vinegar, vegetable oil. Pour peppers in jars with boiling marinade, cover the preservation with lids, but do not roll them up!
9. In a large saucepan, put a cotton cloth folded in 2-3 layers on the bottom, carefully arrange the jars with stuffed peppers (the jars should not touch each other), pour warm water into the pan (it should reach 2/3 jars), put on slow fire, after boiling, sterilize cans with preservation for at least 20 minutes. Only then can the lids be rolled up using the seaming key.
10. Turn jars of stuffed peppers upside down, cover with a warm blanket at night. Store at room temperature in a dark place.

Peppers stuffed with eggplant for the winter

You will need:

• sweet pepper of medium size;
• eggplant.

• 1 liter of water;
• 1 cup of sugar;
• 300 gr. vinegar;
• 0.5 cups of vegetable oil;
• 2 tablespoons of salt.

Cooking

1. Peel the sweet pepper from the core and stalk, rinse. Blanch in boiling water for 3-5 minutes.
2. Wash the blue ones, cut off the stalks, cut along strips 0.5 cm wide, salt and leave for 2-3 hours, drain the excess liquid. Fry lightly in vegetable oil.
3. Pass the garlic through the garlic and spread on each strip of blue ones. Then roll each strip into a roll and put them into the peppers.
4. Prepare the jars: wash and sterilize them over steam, boil the lids for 2-3 minutes.
5. Make a marinade: boil water, sugar, salt, vinegar.
6. Fill jars with peppers, pour boiling marinade, cover with lids. Place the jars in a saucepan filled with water and sterilize them for at least 20 minutes.
7. Close the jars with lids using a seaming key. Turn them upside down, cover with a warm blanket until the cans cool completely. Store at room temperature.