Red bell pepper for the winter. Crispy pickled peppers for the winter in slices. Whole pickled peppers for further stuffing

Pepper has long been known as a particularly valuable vegetable crop, due to the huge amount of useful elements that make up its composition, as well as its delicious nutritional properties. Its fruits are generous with vitamin C, in pepper it is 15 times more than in tomato, and 6 times more than in lemons. It is important to remember that the amount of vitamins increases as the fetus ripens. It is also appreciated for the fact that vitamin C is preserved during canning, pickling and storage, this is facilitated by the low activity of enzymes that oxidize vitamin C. It is the presence of a large number of these vitamins that strengthens blood vessels, exhibits an anti-sclerotic effect, and removes cholesterol from the body. The daily requirement for vitamins P and C will be satisfied with only 1-2 peppers a day. In addition, its fruits contain many vitamins of group B, E, as well as minerals. It acts not only as a source of vitamins, but also as a means of renewing strength, improving appetite and strengthening hair and nails.

At home, in order to destroy bacteria and prevent spoilage of vegetables, it is necessary to significantly increase their acidity. Consider the important rules on how to pickle bell peppers for the winter.

1. The standard marinade filling necessarily consists of acetic or malic acid, salt and sugar.
2. Vinegar is a key preservative.
3. Salt and sugar also have preservative properties, they are also added for a rich taste.
4. The water for the marinade should be fresh, clean, without any taste or smell.
5. It should be remembered that an increased iron content in water sometimes leads to a deterioration in the color and taste of the canned product.
6. It is also not recommended to use water with a high salt content, hard water is not suitable for canning.
7. Salt and sugar intended for the marinade should be as pure as possible, it is recommended to use smaller salt because of its rapid dissolution.
8. Salt and sugar, in the amount according to the recipe, are diluted in heated water, stirring. After their complete dissolution, the solution is boiled for another 15 minutes.
9. The filling is cooked in a non-oxidizing container, for example, stainless or enamelled with whole enamel.
10. For pickling, it is better to take thick-walled sweet peppers.
11. Vegetables with hard, thin walls should not be preserved.
12. There are many recipes for pickling peppers for the winter, but each housewife chooses the most beloved one for her family.

In addition to the recipes described in this article, you can also familiarize yourself with other, no less interesting ways of making spins, such as -, and.

How to pickle bell peppers for the winter

Products:

• 650 g peeled pepper
• 4 sweet peas,
• 2 bay leaves
• 350 ml filling,
• 45 g butter.

How to pickle bell peppers for the winter:

1. The tail is removed from the pepper, the seeds are removed, washed again.
2. Blanch in boiling water for 5 minutes, then cool for 10 minutes with cold water.
3. Laurel, pepper are placed on the bottom of the cans, then the pepper pods are well compacted, hot, almost boiling water is poured in, which is prepared from 2 liters of water, salt - 150 g, 9% vinegar-300 ml.
4. Fried and cooled to 70 C oil is poured on top of the marinade filling.
5. Sterilize filled jars: half-liter - half an hour, liter - 45 minutes.

Marinating sweet peppers for the winter with apples - rules:

1. Vegetables peeled from seeds are blanched for 5 minutes, placed in jars, spices are added.
2. If you put in the chopped pieces of pepper, you don't need to blanch.
3. Steam, to do this, pour boiling water over the cans with products, leave to cool, and the second time with pouring brought to a boil: at the rate of a slightly incomplete one-hundred-gram glass of salt, a glass of sugar, a glass of vinegar on a three-liter jar, and roll up.
4. Sometimes used Apple vinegar instead of the table one, they add Antonovka apples to the jars.

How to pickle bell peppers

Such a preparation for the winter has an unmatched taste thanks to the spices that are included in its composition. Garlic makes this recipe special. Take 5 kg of a vegetable peeled from seeds.

Products for the marinade:

• 80 g salt
• 120 ml apple cider vinegar
• 230 g sugar
• 230 ml of sunflower oil,
• greens to taste
• 350 ml of water.

Marinating bell peppers for the winter:

1. The peppers are blanched and placed in a saucepan in layers, often alternating with chopped garlic.
2. A press is placed on top, and left for a day at room temperature, then it can be stored on the balcony, in the cellar in the winter season or in the refrigerator in the warm season.

Pickled bell peppers for the winter without sterilization

Make fill from:

• 2 liters of water,
• 420 ml 6% vinegar,
• a pound of sugar
• 270 ml of sunflower oil,
• 100 g of salt
• 2 g black pepper
• 4 laurel leaves.

Pickled sweet peppers without sterilization:

1. Cut 4 kg of pepper lengthwise into pieces and dip in portions into the boiling brine until the color changes.
2. Thereafter, quickly place in jars, pour with brine and roll up.

How to pickle bell peppers quickly

Prepare the marinade for 3 kg of vegetables:

• 600 ml of water,
• 300 g sugar
• 90 g salt
• 160 ml 6% vinegar or 1 tbsp. 70% essence,
• 120 g of honey.

Pickled bell pepper quick recipe:

1. Pepper to clean, cut into several pieces lengthwise, pour over with boiling water.
2. Prepare the filling: pour in water, add salt, sugar and let it boil in an enamel bowl, at the end add honey and vinegar.
3. At the bottom of half-liter jars, put 1 chopped garlic clove and 5 ml of boiled vegetable oil.
4. Put 1/3 of the prepared fruits in the boiling marinade so that they are completely covered with the marinade.
5. After boiling, continue cooking for another 3 minutes.
6. Transfer the pepper to jars, condense.
7. Boil the marinade again and repeat the procedure with the remaining pepper.
8. As soon as all of it is placed, put a sprig of parsley in each jar, add marinade to the top and sterilize for 25 minutes, wrap it up. It turns out 6-7 half-liter cans.

Bulgarian pepper marinated with oil for the winter

Components:

• 2.5 kg of brightly colored pepper,
• 1.5 l of water,
• 200 ml of oil,
• garlic to taste
• 220 g sugar
• 60 g salt
• 170 ml of 9% vinegar.

Pickled bell peppers in oil for the winter:

1. Cut the peppers into large pieces.
2. Cook the marinade filling using all the ingredients.
3. Dip the peppers into the marinade in small portions, boil, covered, about 10 minutes.
4. Remove with a slotted spoon, put in clean half-liter jars, top up with filling.
   Sterilize for 5 minutes. Output -9-10 half-liter cans.

Pickled bell peppers quick recipe

Marinade is designed for 6 liter jars:

• 50 g salt
• 220 g sugar
• 10 lavrushkas,
• 35 pcs. peas,
• 25 pcs. carnations,
• a head of garlic (you can not add),
• 5 grams of cinnamon.

Whole pickled bell peppers:

1. Place all components for pouring into a deep bowl, add 2 liters. boiling water, boil for a few minutes, cool.
2. Top up with 350 ml of 9% vinegar.
3. Pour 5 ml of odorless oil, 2 laurel leaves, 6 peppercorns into each sterile jar.
4. Wash multi-colored vegetables and place in jars.
5. Put a tomato cut into pieces on top, then onion rings.
6. Fill jars with marinade, boil for 10 minutes, roll up and wrap until cool.

Pickled bell pepper with garlic

For those who do not have enough spice in traditional preparations, this method of pickling is perfect. This pickled pepper recipe is especially delicious. It is quite simple to prepare it, remove the seeds in the washed vegetable, cut into several parts.

Components:

• sweet pepper - 5 kg;
• onions - 5 pcs.;
• hot peppers - 4 pcs.;
• garlic - half a cup;
• sugar - 250 g;
• vinegar - 220 ml;
• vegetable oil - 200 ml;
• salt - 30 g.

Bulgarian pepper marinated in oil with garlic:

1. Cut the garlic into pieces.
2. If there is fresh hot pepper, then it must be peeled and cut into rings. It can be taken in dried form, it is enough to crumble it to the state of flakes.
3. Cut the peeled onions into small pieces.
4. Prepare a marinade with sugar, salt, vinegar and oil.
5. Pour the marinade over the pepper and hold until boiling over high heat.
6. Then simmer on low heat under a closed lid for another 40 minutes.
7. While the pepper is cooking, prepare the jars with lids and at the end of the time, place the product in the jars.
8. Salt, pungency, and spice can be slightly reduced to your liking, as this recipe is for those who love the spicy.

Pickled bell pepper with honey

This is a delicious recipe for preparing a pepper, it has the most important plus that it cooks very quickly, and it turns out to be very tasty, such a pepper will suit any table.

Components:

• bulgarian pepper - 3 kg.;
• sugar - 100 g;
• honey-100 g;
• salt - 60g.;
• sunflower oil - 220 ml.;
• vinegar - 220 ml.;
• lavrushka - 3 pcs.;
• sweet peas - 10 pcs.;
• water - 1 liter.

Step by step recipe:

1. To begin with, cut the washed pepper into pieces convenient for you, you can use cubes, rings or tongues.
2. Next, pour water into a saucepan, add salt, sugar, add honey, oil, laurel and peas.
3. As soon as the brine boils, add vinegar to it, and dip the peppers in the marinade.
4. Wait for the mixture to boil, cover and simmer for 8 minutes.
5. As soon as the product changes color, then it is ready.
6. Put the pepper in sterilized jars, cover it completely with marinade, roll it up, turn it over and wrap it up.

Pickled peppers for the winter are delicious

Another constant recipe that I have been using for more than one year. My family eats this pepper first. Only the fruit itself should be red and thick-walled.

Ingredients:

• 3 kg of pepper,
• 2 kg of onions
• 3 l chopped tomatoes,
• 230 g sugar
• 120 ml vinegar
• 45 g of salt.

Cooking steps:

1. Peel the vegetables, rinse and cut each into four parts.
2. Chop the onion into large rings.
3. Combine chopped tomatoes with sugar, vinegar and salt according to the recipe.
4. Pour pepper and onion, and boil for half an hour from the beginning of the mixture boiling.
5. Add chopped parsley and simmer again.
6. Put pepper with filling in prepared jars and roll up.

Undoubtedly, pickled peppers, prepared for the winter with their own hands, will become the main decoration not only of an everyday table, but also of a festive one. Multi-colored, bright pieces, saturated with the aroma of all kinds of spices, in a sweet and sour marinade, will delight any household and guest who looks at your light, diversify long winter evenings and let a piece of summer into your home.

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning to be a relic of the Soviet past, when frozen and fresh products were not on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare pepper for the winter (you will lick your finger recipes with photos), and more.

Real thrifty housewives remain faithful to this method of harvesting, and every year, harvesting peppers for the winter is at the top of the conservation checklist for most of us. Agree, the season is fresh bell pepper costs a penny, and preservation of pepper for the winter (simple and delicious recipes) can greatly facilitate life in the winter in the kitchen.

It's so nice on cold winter evenings to open a jar of fragrant bell pepper lecho for the winter (you will lick your fingers) to mashed potatoes… Plus, various blanks save our precious time significantly.

Today we will talk about preparations from bell peppers for the winter, where I will write about my favorite recipes, which I inherited from my mother and grandmother. Pepper for the winter - best recipes collected in one place! Add a page to the bookmark so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled peppers and adjika "Ogonyok". I will introduce you to many interesting and new recipes for blanks from bell peppers, and I really hope that you will find a pepper recipe for the winter that all your loved ones will love, and canned jars will receive a permanent registration on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask the divider in the comments, and also add photos of your jars with blanks!

Roasted peppers for the winter without sterilization

Let's cook fried peppers in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I will say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original blanks of pepper for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite lecho recipes for the winter from pepper. I am sure this recipe will appeal to fans of pepper lecho for the winter. We will cook not just a classic lecho with bell pepper, but lecho with beans. I promise you with all responsibility that you will lick your fingers with this recipe for lecho from bell pepper for the winter! How to cook lecho from bell pepper with beans, we look.

Baked peppers for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and aromatic, and will serve as an excellent snack in the winter, or you can use canned baked peppers as an ingredient in various vegetable salads. In addition, baked peppers in their own juice for the winter are ideal for use in winter as a pizza filling - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

More recently, I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to prepare it: there are no difficult moments in the recipe for lecho with juice, everything is quite simple and quick. The most difficult thing is tomato juice, but a juicer or meat grinder will help you with its preparation with great pleasure. Well, did I interest you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

I will not tell you about how much bell pepper costs in the winter season - you yourself know everything very well. I'd rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil is a recipe that I got from my mother, and we are watching more than one housewife.

Lecho with carrots and onions for the winter

My last experience is a carrot and onion lecho recipe. And the experience is very successful! Like any lecho twist, this one came out bright and appetizing, and the carrots added some kind of enthusiasm and spontaneity to it. As for the taste, everything is very good here too: I, in any case, have nothing to complain about. I think both my family and friends will appreciate this recipe for carrot, onion and tomato lecho for the winter, when it’s time to try it. Recipe with photo.

Peppers marinated with garlic for the winter

The main thing in the recipe is the marinade. The pepper is aromatic, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar makes it possible to include this appetizer in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. ...

Lecho with apples for the winter

In my cookbook, there are also several lecho options. One of the most successful of them is a lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is great! ...

Pickled hot peppers for the winter

Pickled bitter peppers are an incredible appetizer, and are appropriate both for festive table as an addition to a plate of pickles and in the everyday family menu. hot pepper- simple, using the same technology and with such a marinade, you can preserve bell peppers for the winter. ...

Lecho with rice for the winter

How to cook very delicious lecho with rice for the winter you can see

Sweet pepper in adjika for the winter

Are you looking for interesting blanks of pepper for the winter? Then pay attention to the sweet pepper in adjika. The recipe undoubtedly deserves your attention. How to cook bell peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

Bell pepper firmly won its place in many dishes. Gardeners successfully grow this vegetable crop on their plots. With the onset of autumn, during the harvest, it is time to plan what and how will be stored and what kind of preparations can be made for a long winter period.

Thanks to its taste and juiciness, Bulgarian pepper can become an accent of all dishes on the dinner and festive table.

That is why we want to offer you the most delicious ways cooking culture in this article.

7 most beneficial paprika foods for canning

Each housewife dreams of spending a minimum of time, effort and money on the creation of the next meal. In modern society, this is completely normal, because everyone does not have enough time. That is why the proposed recipe is suitable for the requirements of city dwellers, namely, these dishes are very simple to prepare, but in addition, they will turn out to be very tasty and healthy.

Frozen vegetable

It is very convenient! Fresh frozen peppers retain everything taste qualities, aroma and useful elements, which is important in a period of vitamin deficiency. They do this for different purposes, which means that the methods are also different. Let's consider all the options.

For stuffing

Here you will need copies of approximately the same size and shape. Next, you should cut off the upper part with the stalk, clean the inside of the seeds and place in boiling water for 30 seconds.

Vegetables prepared for storage in the freezer in this way will not break or deform. If you close the top of the fruit when stuffing, then fold them together and place in the freezer.

Preparation for dressing hot dishes, vegetable stews and mashed potatoes

This method is even simpler than the previous one. To do this, you need to wash the fruits, clean the inside and grind in any preferred form: cubes, half rings, rings, straws. Next, pack it in portions and put it in the freezer.

As a semi-finished product

Here you need to put the pepper in the oven for 30 minutes, the temperature should be + 180ᵒС. We take it out and leave it until it cools completely. Peel off and remove seeds. Then we also distribute them into packages in the required quantities and put them in the cold.

By defrosting the product, if necessary, you can make a salad or other dish that will delight you with its color, aroma and taste on a cold winter day.

A very popular and favorite delicacy for many people, its appearance on the table will always come in handy. We have prepared two ways for your attention.

Option 1

We select medium-sized specimens for cooking, remove everything unnecessary and cook in slightly salted water for 3 minutes. This is necessary so that the fruits do not lose their shape. We prepare a glass container, it is better to choose 2 and 3 liter containers, put a vegetable in them, fill them with a solution in which the fruits were boiling, add 9% table vinegar, at the rate of 2 tablespoons for a 2 liter jar, and 3 tablespoons for 3 liters. We tighten the lid.

Option 2

Prepare a solution of the following composition: 1 liter of water, 70 g of sugar, 35 g of salt and 8 g of citric acid. Cook the peeled fruits for 2 minutes, after which you need to place them in cold water. Fold them with a matryoshka or sideways, and place them in a container. Pour in brine and sterilize. 1 liter container must undergo the procedure within 15 minutes, 2 liters 20 minutes, 3 liters 25 minutes.

We twist the banks

If necessary, take vegetables and you can immediately start stuffing. It is very convenient and time-saving.

This multifaceted delicacy came to us from Hungary. An unpretentious mixture of stewed vegetables, flavored with spices, has firmly entered the winter menu. Mandatory ingredients are bell peppers, tomatoes and onions. But of course, each housewife set up experiments on the composition and quantity of components, in accordance with her preferences. Therefore, at the moment it is almost impossible to find two absolutely identical blanks, there are countless variants of them. Now you can find fried onions, carrots, meat, smoked sausages, and other ingredients that you like and want to put there as ingredients.

We offer a classic version of lecho. To prepare it you will need:

• Pepper - 2 kg;
• Tomatoes - 2 kg;
• Onions - 1 kg;
• Vegetable oil - 150 ml;
• Table vinegar 9% - 3 tbsp. l .;
• Granulated sugar - 4 tbsp. l .;
• Salt - 2 tsp;
• Black peppercorns - 1 tsp;
• Allspice - 4 pcs;
• Laurel leaf - 2 pcs.

Cooking progress. We wash the tomatoes, knead with a blender or juicer, cut the onion into half rings, pepper into strips. Put the mass in a saucepan or bowl, adding sugar, salt, spices and vegetable fat. Simmer for 1 hour. Then pour in the vinegar and put upside down in a warm room until it cools completely.

In the video below, you will learn another way to prepare a snack, with the addition of carrots. This dish can be used both independently and as a side dish; on a frosty day, both options will delight you.

One of the most beloved hot spices is always held in high esteem by people. At classic recipe the sauce is created by grinding with the salt of hot red pepper, garlic and herbs. But, as in the case of lecho, in the course of numerous experiments, the recipe has undergone many changes, and now it can include ingredients that should not be there, for example, tomatoes, carrots or apples.

One of the most beloved hot spices is always held in high esteem by people.

I think everyone will agree that today almost any sauce, if it contains spicy vegetables and garlic, is proudly called adjika. Next, we will traditionally consider two methods of cooking this wonderful seasoning.

Mild version of adjika sauce

For this method, you will need the following ingredients: 1.5 kg of bell pepper, 5 kg of tomatoes, 1 kg of carrots, 350 g of garlic, 300 g of granulated sugar, 100 g of salt, 250 mg of 9% vinegar and 250 ml of vegetable oil.

Cooking progress. Wash selected tomatoes, carrots and peppers, mash in a blender or electric meat grinder, drain into a saucepan and simmer over low heat for 45-60 minutes. Next, pour sugar, salt and butter, cook for another half hour. Pour in vinegar and after 10 minutes chopped garlic. After 15 minutes, the sauce will be ready and can be placed in a prepared glass container. Tighten the caps.

Georgian adjika recipe

Stock up on the following products to create the sauce: 5 kg of bell pepper, 500 g of hot pepper, 500 g of tomato paste, 1.5 kg of tomatoes, 1 kg of carrots, 2.5 kg onions, 5-6 cloves of garlic, 1 bunch of parsley, 1 bunch each dried and fresh cilantro, salt to taste.

Cooking progress. All constituent components must be chopped with a blender or food processor, put the container with the mixture on the fire and cook for 10 minutes. The glass container needs to be heated, then put the finished product and roll it up.

Two completely different cooking methods, but with the same name. But there is no difficulty in creating, so get down to cooking boldly.

A pickled vegetable will decorate any table, be it festive or everyday. The multicolored culture is able not only to give a mood, but also to please any gourmet, because of the taste and aroma. You will not be overwhelmed if you take note of this method, it is simply extraordinary. The main thing is to follow the recipe exactly, and your guests will definitely ask for supplements!

Pickling recipe

Prepare the following components for the blank:

• Bulgarian pepper - 8 kg;
• Granulated sugar - 400 g;
• Salt - 4 tablespoons;
• Table vinegar 9% - 400 ml;
• Vegetable oil - 400 ml;
• Bay leaf - 5 pcs;
• 5 cloves and allspice;
• Black peppercorns - 12 pcs;
• Water - 2 liters.

Cooking progress. Core selected specimens and cut into quarters. Prefer small vegetables that are the same size so that the pieces are even, or cut the long ones into smaller pieces. It is best to collect all the colors: yellow, red and green to make the appetizer look more colorful.

Then we make a marinade from a mixture of water, sugar, salt, vegetable fat and spices. After boiling, keep on fire for 4 minutes, then add vinegar. Keep the chopped pieces in boiling water for 2 minutes and transfer to the boiled brine using a slotted spoon. Cook over low heat for up to 5 minutes, it is no longer recommended so that the vegetable does not lose firmness. Spread out in containers, filling to the very top, after which you need to tighten the lids.

Some helpful tips:

• In the absence of allergic reactions to honey, add it to the number of components during cooking, replacing sugar with it. The resulting product will have a more refined taste. You can familiarize yourself with similar methods in our other article: Pickled gogoshars with honey for the winter.
• You can spend a little more time and cut the peppers into strips, this look will look more advantageous when served.
• You can diversify the recipe by adding a special composition of spices to each jar. For example, you can use: coriander, tarragon, rosemary, parsley or celery root is also suitable, as well as carrots. Then the product will turn out to be special even for the most fastidious tastes.

This appetizer is very easy to prepare, the process is quick and the finished product will find many fans.

Required Ingredients:

• Sweet pepper - 1 kg;
• Tomatoes - 700 g;
• Garlic cloves - 4 pcs;
• Granulated sugar - 2.5 tbsp. l .;
• Salt - 1.5 tbsp l .;
• Vinegar (you can use apple or wine) - 30 ml;
• Vegetable oil - 30 ml.

Cooking progress. Mash the tomatoes in a meat grinder or blender, add chopped garlic and boil for 5 minutes, then add salt, sugar and sunflower oil, cook for another 5 minutes. Divide the peeled pepper into quarters, add to the mass, simmer, stirring occasionally, over low heat for 15 minutes. Pour vinegar, after 10 minutes, the cooked food can be laid out in jars and screwed on the lid.

You should have 2 containers of 500 ml each.

A very interesting way, as it involves cooking as a whole. That is, the pepper is not cut, and the seeds are not removed, as well as the stalk. Vegetables are fried and only after that they are seasoned with the mixture. Use a culture of different colors. This appetizer will be very popular. The table will be bright, and the treats will be varied.

In the video you can see one of the options for cooking fried peppers.

You should not pour out the marinade left over after eating the pepper. Like its cucumber counterpart, it has many uses. Without knowing this, we often just get rid of unnecessary fluid, but we do it in vain. We will describe one of the applications of this mixture within the framework of this article.

Dressing sauce

Prepare 4 parts remaining marinade, 3 parts mayonnaise, 1 part soy sauce, mustard, tomato, lemon juice, garlic, horseradish, spices to taste and finely chop the herbs.

It will be an excellent seasoning for meat dishes, you can also grease pizza dough with sauce or use it as a dressing for various salads. Marinate the meat in this sauce and then simply stew it. This meal will remind you of picnics on sunny summer days.

You can also fill a vegetable crop with almost anything you like. But the leading filling is still a mixture of rice and meat. This dish will be relevant both in summer and winter. We will study two recipes, on their basis you can create your own dishes, giving free rein to your imagination and feel free to experiment with fillings, and then put them in the freezer for storage until the right moment.

Required Ingredients: 10 pieces of sweet pepper, 500 g of courgettes, 1 piece of carrots, 2 pieces of onions, 1 liter tomato juice, fresh herbs, peppercorns and salt.

Cooking progress

Peel selected specimens of vegetable culture, remove seeds and cut off the upper part with a stalk. Hold in boiling water for 5 minutes.

Fill pepper, place in jars, pressing firmly against each other and add boiled tomato juice. After sterilization, roll up the lids for 15-20 minutes.

See the second method in the video review.

This dish will be appreciated by all family members and guests, it can be used as a side dish, as well as simply smeared on bread or eaten on its own. A large number of beneficial cultures will saturate with vitamins and cheer up.

To prepare this appetizer, you will need to stock up on the following ingredients:

• Meaty peppers - 2.5 kg;
• Carrots - 150 g;
• Onions - 250 g;
• Tomatoes - 200 g;
• Celery root - 1 pc;
• Parsley root - 1 pc;
• Ground pepper - 1 tsp;
• Allspice - 1 tsp

Cooking progress. Bake the vegetable in the oven, remove the peel and seeds, grind in a blender. Chop parsley and celery roots and carrots into small strips and sauté until mid-cooked. Fry chopped onions until a beautiful golden crust appears. Peel and chop the tomatoes, boil for 3-5 minutes, then add all the other ingredients to it and cook for 10 minutes. Place the prepared vegetable caviar in a container, sterilize: 500 ml containers for half an hour, and 1 liter for at least 40 minutes.

Pay special attention to the sterilization process, as the shelf life of the product directly depends on this. Next, preserve the cans and hold them upside down, wrapped in a blanket or other heat-saving material.

An interesting fact is that at home in America, no special care is required for this perennial shrub, it can grow on its own. In our climatic zone, this plant requires special care, and due to the rapidly approaching frost, we will soon say goodbye to this vitamin vegetable crop, the harvest of which is high time.

And, therefore, we hope that our selection of recipes will be useful to you. And the feast in the cold winter time is diversified by an abundance of dishes with sweet peppers. We wish you and your guests bon appetite!

Bell peppers are an invaluable gift from our nature. Over the summer, it seems to be filled with warmth and sunshine, while becoming, at the same time, not likely tasty and juicy in taste. The end of summer is the time to prepare various salads and snacks with this delicious vegetable.

And the fact that it still has various bright colors makes any table colorful and appetizing as soon as the dish appears on it. So let's not postpone the procurement process indefinitely, but right now we'll get to it. Fortunately, the price for it has become very small.

In this article I will tell a couple of secrets from my grandmother's notebook, then my mother's, and today she is my assistant. And the rest I either tasted at a party, or they brought me a treat from a friend, and then I begged them for a method of cooking. In general, the most delicious recipes for making a sweet vegetable are collected here.

Bulgarian pepper for the winter cooking recipes with sunflower oil

Sweet pepper for the winter in refined oil turns out to be juicy sweet with a slight sourness. My husband loves him very much in winter with potatoes, fried or just mashed potatoes and with a delicious cutlet. And such a snack is kept quietly for several years in an ordinary apartment.

What is required for cooking:

• Bulgarian pepper - 6000 grams;
• Granulated sugar - 250 grams;
• Table salt - 125 grams;
• Sunflower oil - 500 grams;
• Table vinegar 6% - 500 grams;
• Dill - a bunch;
• Parsley is a bunch.

Let's get started:

We wash the fruits of a sweet vegetable in running water, cut off the tails and clean the seeds. Cut into arbitrary pieces.

mustache, sunflower oil, granulated sugar and table salt.

How to make 6% from 9% vinegar: take exactly 333 milliliters of nine percent vinegar and add 167 milliliters of water to it.

Bring to a boil and boil for a quarter of an hour.

Five minutes before cooking, put finely chopped garlic and chopped herbs to the vegetables.

We sterilize small jars, boil tin lids.

Pour the hot mixture gently into jars and twist.

The rest of the actions, in principle, as in any other recipe: turn the container over, cover and leave until it cools completely, then remove it to a permanent storage place.

Green bell pepper - lick your fingers

This method is suitable for those housewives who cannot devote much time to preparing snacks for the winter. Since the cooking time is no more than forty-five minutes. So grab the recipe in your cookbooks.

Required products:

• Sweet pepper - 2000 grams;
• Red tomatoes - 1000 grams;
• Hot pepper - at the discretion;
• Onion - 4 pieces;
• Table salt - at the discretion;
• Essence - 1/3 teaspoon;
• Carrots - 0.1 kilograms;
• Granulated sugar - 3 teaspoons.

Let's start cooking:

Wash the tomatoes from the earth and dust and twist them whole in a meat grinder. Then pour the sauce into the cauldron.

The pepper is also washed, we remove the seeds and tails and cut into longitudinal strips somewhere a couple of centimeters thick. We put them in the sauce. Cut the hot pepper into rings and put it with the rest of the chopped products.

We put the cauldron on medium heat and wait for it to boil. Stir periodically and when it boils, pour in the refined oil.

Let it simmer for about twelve minutes. Now add the finely chopped carrots and onions. Mix sugar and salt.

For a quarter of an hour we boil the appetizer, pour in the vinegar and let it boil for another six minutes.

Previously, we prepare jars of the required volume by sterilization. And pour a boiling salad into them. We twist it with a special seaming wrench and leave it upside down to cool. Our appetizer for the winter is ready.

Pickled bell peppers for the winter

Pickled sweet peppers are in no way inferior to their vegetable counterparts tomatoes and cucumbers. So hurry up to stock up on this tasty and healthy meal.

Ingredient composition:

• Sweet pepper - 5000 grams;

Marinade:

• Sunflower oil - 375 grams;
• Granulated sugar - 375 grams;
• Edible salt - 125 grams;
• Essence - 4 teaspoons;
• Garlic - head;
• Greens at your discretion.

Let's start cooking:

First, prepare the marinade:

Pour drinking water, sunflower oil, granulated sugar, edible salt, table vinegar into a saucepan and bring to a boil.

My juicy pepper, separate the tails and seeds. Cut into two equal halves and pour into the boiling marinade. We boil for a couple of minutes.

Greens and garlic are next. Let them boil too. Then we spread the pepper with a slotted spoon on sterile jars, and bring the marinade to a boil again. After that we pour it into jars of vegetables.

Roll up the lids and turn the containers over. And after they reach room temperature, transfer them to the cellar for further storage.

Tip: for excellent storage, when pouring the marinade, make sure that it completely fills the entire space.

The more pepper colors you use, the brighter the dish will become.

Pepper stuffed with vegetables

White cabbage is a favorite vegetable of our people, it is salted, and fermented, and pickled, and all possible salads and soups are prepared. And today I want to use it as a filling for bell peppers for the winter.

Products that are required for this:

• Sweet pepper - 1000 grams;
• Cabbage - 1000 grams;
• Carrots are medium in size.

For the marinade:

• Drinking water - 1000 grams;
• Table vinegar - 0.15 liters;
• Granulated sugar - 1 glass;
• Refined oil - 0.1 liters;
• Table salt - 60 grams.

Let's start preparing a snack:

Wash sweet fruits and clean them from seeds and tails.

Peel and cut cabbage and carrots as thin as possible. Mix thoroughly.

If you use a Korean vegetable grater for these purposes, it will generally be the ideal size.

The turn has come to fill the prepared Bulgarian fruits with this filling. Do this as tightly as possible. And we put the filled vegetables in a cauldron.

Cooking the marinade:

In another bowl, combine the ingredients for the marinade together. And we put it on a big fire. After it starts to boil, pour it into a cauldron with vegetables.

We cover the cauldron with oppression and put in a cool place for a couple of days for pickling.

After two days, we prepare a sterile container, fill it with stuffed pepper, fill it with marinade and cover with lids. Preparing containers for sterilizing jars. We boil the containers for fifteen minutes from the moment of boiling. Then we roll up and leave to cool under a warm jacket or blanket. Then transfer them to a cool basement.

Bulgarian pepper in tomato sauce for the winter - video recipe

This method is good because it can be eaten as a separate dish, or it can be served as an appetizer for meat, pasta, or as a dressing for first courses. You don't have to cook vegetables too much, you don't need to cook or stew something for a long time. So even a chef who doesn't know how to do it can do it.

Vegetables are suitable for absolutely any size and diameter. And the taste of the food turns out to be incredibly tasty and aromatic. And tomato sauce is so delicious that it is drunk separately in my family.

Sweet pepper dishes are simply magical and are suitable for both a home dinner and a festive feast. Usually scatters like hot cakes in the cold. And the good thing is that cooking them is practically not difficult.

Cook with pleasure and then you will definitely succeed. And if you have your own interesting ways to cook pepper for the winter, then share them in the comments, I will be happy to cook according to your recommendations. And maybe they will also end up in my old cookbook. Until next time.

Delicious and aromatic pickled sweet bell peppers are an excellent choice for winter preparations. Try with oil, garlic, spices.

Today I propose to make delicious pickled bell peppers fast food.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no unnecessary ingredients and is pickled without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but little time, then I suggest trying to roll up sweet bell peppers in the marinade for the winter. A simple, step-by-step recipe with a photo is at your service. Let's try to prepare pickled peppers for the winter ?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 glass;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

You can, of course, not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close this way and that way, and then decide how it is more convenient for you.

Now we take a larger pan, pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about sterilizing the cans.

If there are not many of them, then I usually carry out their processing in the microwave. As for me, it is quick and convenient, no unnecessary pots or teapots. Just pour about halfway into a clean can of water and microwave for 10 minutes at maximum power.

The marinade is boiling. We take about ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.

Put the processed peppers tightly into a jar and pour marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until they cool. Store such a workpiece in a cool place.

Recipe 2: pickled bell peppers for the winter

A very good recipe! In winter, delicious pickled bell peppers will become both an appetizer, and a component of vegetable or meat stews, and a side dish for meat or fish. In a word, there would be pepper - but there will be a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. tablespoons of salt
• 1 cup quality vegetable oil
• 1 cup 3% table vinegar (or 1/3 cup 9%)
• 1-1.2 l of water
• 3-4 peas of allspice
• 4-5 peas of black pepper
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

Thoroughly wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - divide each in half, freeing it from the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or simply into strips.

We arm ourselves with a slotted spoon, dip the slices of pepper into the boiling marinade in portions, blanch (cook) for 1-2 minutes and lay - tight! - directly to banks. We cover the jar with a lid after each portion and, of course, when it is full.

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaves and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll them up. Turn over - and let it cool. Sweet peppers prepared in this way are stored for a long time. 3 kg of bell peppers is about 3 liter cans or 4 cans of 750-800 ml.

Recipe 3: how to pickle bell peppers for the winter (with photo)

Pickled bell peppers for the winter are a very light and tasty vegetable snack that can easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such a pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy, in addition to such a pepper, even the driest meat will turn out to be incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can be easily served even to a festive table.

To make the appetizer we offer brighter and more colorful, we recommend pickling sweet peppers of several colors at once. Even if you use only red and green peppers, the blank will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper as well!

Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these blanks for the winter without sterilization, which often takes a lot of time!

So let's get down to cooking!

• sweet bell pepper - 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% - 80 ml
• sugar - 80 gr
• honey - 1 tablespoon with a slide
• salt - ½ tablespoon
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality bell peppers. Advice! To make the pepper snack not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all the spices, as well as water, vinegar, oil, and honey. Note! In this case, it is advisable to use honey only from bees, since it is such honey that has really useful medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can make delicious marinade... Do not forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped bell pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that the marinade is not enough for so many vegetables, but this is only at first. During the cooking process, the pepper will give own juice, which, believe me, will be enough for such a volume of pepper.

It is not necessary to boil the pepper until softened, even after boiling it should remain dense and elastic. Spread the semi-finished pepper in sterile jars, then fill it with hot marinade. Close the filled jars with lids and place them upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

Delicious pickled bell peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: sweet pickled peppers with butter and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any dinner in winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious pickled piece as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist when the workpiece smells just magical, and the coloring of the pepper pleases the eyes. I love bell peppers not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I come home I can roll them up in jars.

• 1 kg of sweet bell pepper,
• 1 bunch of dill
• 2 heads of garlic,
• 150 grams of vegetable oil
• 50 grams of granulated sugar,
• 150 grams of vinegar
• 1 tables. l. salt.

My bell pepper, I clean it so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into wedges.

I boil water and put sweet pepper in boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. This will soften the pepper and make it easier to put in canning jars.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh greens go well with peppers.

Put some of the pepper in a jar so that all the colors alternate.

Also, put garlic and dill between the peppers. You will learn, so to speak, a colored and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour the hot marinade over the bell peppers in the jars. So we blanched the pepper, then there is no need to sterilize the workpiece additionally.

Roll up immediately and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, cooked according to simple recipe will become the best snack on your family menu. Curled up in slices, it retains its shape and at the same time it is quite soft. The spicy twist looks very appetizing due to the fact that the colors remain bright and saturated. This preservation is not only a full-fledged snack, but can also be used as an additive in borscht or vegetable stews, and a few slices placed on the pizza layer will give it an original taste.

• 5 kg of sweet peppers
• 3 heads of garlic,
• 1 tbsp. vinegar
• 2 tbsp. vegetable oil,
• 1 tbsp. granulated sugar
• 1 tbsp. water,
• 3 tbsp salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and immediately with a core. But, in order to completely clean out the adhered seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

We peel the garlic from the husk. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then we take out the vegetables and leave to cool on a plate.

In an enamel bowl, mix all the other ingredients, except for the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with slices of vegetables, making sure that peppers of different colors fall into one jar.

Fill with still hot marinade, slightly twisting the jar so that the liquid gets into all the gaps. Roll the bell peppers in oil with garlic for the winter with a key or screw them with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: Hot marinade can crack the glass. To prevent this from happening, we put a knife blade between the table and the bottom of the jar.

Bon Appetit.

Recipe 6: sweet pepper marinated with honey (step by step)

When it comes to bell peppers, I can't resist it. I eat it fresh and canned. Preserving this vegetable is a grateful business; in the preparations, it reveals its aroma even more. Sweet peppers marinated with honey for the winter is one of my favorite recipes.

If not everyone can buy fresh peppers in winter because of the high price, then stocking up canned for the season is affordable for everyone. True, you will have to make some effort, but how tasty such a colorful bright workpiece is!

I take sweet peppers in different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.

• bell pepper - 500 g
• honey (herbs) - 100 g
• sunflower oil - 100 g
• table vinegar 9% - 50 g
• coarse table salt - 20 g
• granulated sugar - 10 g
• water - 700 g.

I cut the pepper into halves and quarters so that it is convenient to put in jars.

I cook the marinade from water with the addition of salt, granulated sugar. After boiling, I keep it on low heat for no more than 3-4 minutes.

Then I pour the sunflower oil into the marinade.

I put pepper slices and start blanching. It lasts 5-7 minutes. The peppers get softer on top, while the inside is still crispy and juicy.

I take the pieces of vegetable out of the marinade and carefully transfer them to glass, sterilized jars.

I use the remaining liquid to pour the pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar last.

I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.

I close the finished workpiece tightly with lids.

I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment, I open and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell peppers make a great snack or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and invite all your relatives to the table. However, in addition to color and aroma, the bell pepper snack also has an unforgettable sweet taste that fragrant honey gives it. That is why pickled bell peppers with instant honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp salt
• 2 tsp honey
• 1 tsp 9% vinegar
• 1 -1.5 tbsp. l. vegetable oil
• greens to taste

Peel the bell pepper by cutting off the cap with a tail and cutting out the seeds inside the pepper. Let's wash it in water. Slice each peeled peppers into wide strips and place them in a bowl. By the way, for pickling, be sure to choose the fleshy varieties of this vegetable - they are more fragrant.

Transfer the pepper slices to a saucepan or saucepan and cover with hot water. Add salt and bay leaves. Place the container on the stove and bring the contents to a boil. Boil the pepper ribbons for 10 minutes.