Summer will fly by, you will not have time to look back, and you want to stock up on the gifts of nature for the winter, so that later you can get pieces of summer from the basement and enjoy the taste. Today we will consider how to close pickled Bulgarian pepper for the winter, recipes with a photo will help you choose the best one from the proposed options and stock up on delicious preservation for the winter.
Products:
- Thick and juicy pepper 5 kg
- Bay leaf 5 pcs
- Black pepper - 25 peas
- A little chili
- Carnation 5 pieces
- Garlic 5 cloves
For the marinade:
- Granulated sugar 7 tablespoons
- Mineral water 1.5 liters
- Salt 1.5 tablespoons
- Vinegar 9% - 50 ml
Peel a pure vegetable of all that is superfluous, divide it into four long slices, or six. Fill the cooking container with mineral water and add all the rest of the food, wait until it boils. Since there is a lot of pepper, and all at once will not fit, put it in a saucepan in parts, cook for 5-6 minutes. The main thing is not to digest it, it will be much tastier when crispy.
In sterilized jars, pour 4-5 peppercorns, one clove and one lavrushka, a small piece of chili and a clove of garlic. Using a slotted spoon, take out the peppers and put them tightly in a jar. This process is a little tricky as the peppers are hot, so be careful. We close it with a key or screw it with lids. It is imperative to turn it over, and of course to wrap it with something warm.
Pepper for the winter is a wonderful snack, it is harvested for the winter with sugar, honey, vegetables and alone. The following recipe is simple and quick.
Sweet and sour peppers, a simple recipe
Products:
- Sweet pepper, (all colors) 1.5 kg
- Vinegar 200 g - 9%
- Water 300 ml
- Vegetable oil (odorless is better) one glass
- Small sugar half a glass
- Garlic 5 cloves
- Pepper pots 8 pcs
- Bay leaf 3 things
Peel and cut the peppers into small slices, put all other products in a saucepan or other cooking container. Immediately lower the vegetable and blanch for five minutes. Put ready-made peppers in clean jars, lay out multi-colored slices (it will look beautiful), pour marinade over. Sterilize in a water bath for 15 minutes. Close and place upside down in a warm place.
Pickled bell pepper with butter
Products:
- 5 kg of pepper, ideally red meat
- Marinade:
- 200 g white sugar
- Litere of water
- A glass of vinegar
- 200 ml sunflower oil (odorless)
- 2 lavrushka leaves
- 2 carnation buds
- 2 spoonfuls of table salt
In an enamel bowl, bring all the ingredients for the syrup to a boil, except the vinegar, which is added at the end. Vegetable cut into four parts, keep in boiling water for 2 minutes, in another container. Take it out with a slotted spoon and put it in a dressing, which is kept on low heat, boil for no more than five minutes. Put soft pepper in clean jars; you do not need to tamp heavily. Fill the jars with a yushka and close them with a key.
Pickled peppers without sterilization
- 4 kg of paprika, different colors available
- Marinade products
- 450 g vinegar 6%
- 2 liters of water
- 500 g granulated sugar
- 250 g sunflower oil
- 2 g ground pepper
- 4 bay leaves
Mix all products for the marinade and put on fire. Pepper to clean from all excess and divide into slices, the size you like best. Dip in parts in a boiling marinade, blanch until the pepper changes color, but do not need to be digested. Pack in cans, fill with brine and roll up. Put the lids down, wrap.
Red sweet bell pepper with honey
Products:
- 3 kg of fruit
- Garlic
- Vegetable oil
- Marinade:
- 600 ml water
- 120 g honey
- 90 g table salt
- 300 g sugar
- 1 spoon 70% essence
Output - 6-7 half-liter jars
Peeled peppers, cut into several pieces, pour over with boiling water. In an enamel saucepan, boil water with salt, sugar, add honey and essence at the end. Put chopped garlic and 5 ml of boiled vegetable oil in clean prepared jars of half a liter.
Put pepper in the marinade, so that the liquid covers it. Once the marinade is boiling again, mark for 3 minutes. Spread tightly into jars.
Boil the marinade, add the remaining fruits, repeat the process. Place a sprig of parsley in each jar, cover and sterilize for 25 minutes.
Fried peppers for the winter whole with herbs
- Products for 3 half-liter jars:
- 1.5 kg of coarse pepper
- Several cloves of garlic
- One bunch of dill
- 60 g sugar
- 35 g salt
- 15 ml table vinegar
- Some water and refined oil
Wash each pepper and wipe it with a towel, we will fry it, so it must be absolutely dry, otherwise the oil will shoot. Put in a large skillet and fry on all sides. Do not overlap so that it is easier to turn it over, it is best to use tongs for this.
Chop the cloves of garlic and dill. Put the vegetable in prepared jars (after sterilizing in advance), sprinkle with garlic and dill, add spoonfuls of salt and vinegar, 2 teaspoons of sugar. Pour boiling water to the top and quickly roll it up.
Pickled bell pepper
Products:
- Meaty and large pepper 3.5 kg
- Honey 4.5 spoons, with a slide
- Granulated sugar and table salt, 2.5 tablespoons
- Vinegar 9% 150 ml
- Allspice 6 peas
- Black 12
- Bay leaves 9 pcs
- Carnation buds 6
- Mineral water 550 ml
Cut the fleshy vegetable, peeled from all excess, into pieces and put in a large saucepan. Sprinkle with salt and sugar, sprinkle with water and oil, add honey. Mix thoroughly with a wooden spoon, turn on the stove, the heat should be medium, otherwise everything will burn, and continue to work with a wooden spoon. We timed 6 minutes, do not stop turning, add vinegar. Put hot pepper in a prepared container (glass jars), trying to grab the yushechka. We quickly close the lids, there is no need to remind that they were sterilized before. Turn over, cover warmly, leave until morning.
Pickled peppers
Products for 4 half-liter jars:
- 2 kg green paprika
- Take half a glass - salt, sugar, refined oil, and 9% table vinegar
- 6 black peppercorns
- 1.5 cups of water
- 2 lavrushki
Peel and quarter the pepper. Pour water and vinegar into a saucepan, add oil and salt and sugar, add lavrushka leaves and peppercorns. Place on the stove and bring to a boil. Now attention, the vegetable is designed for 4 jars, so you need to divide it into four servings, put the first serving and boil for no more than 7 minutes. Put tightly in a jar and fill with a ladle with marinade. Roll up with a key or close with special lids. Continue in the same spirit with the rest of the portions.
Look also: delicious recipe.
Colored peppers for the winter
- 3 kg of yellow, red and green peppers
- 4-5 cloves of garlic
- Some dried dill
- For 1 liter of marinade:
- 0.5 tablespoons of odorless table oil, vinegar and sugar
- 2 tablespoons of salt
Divide the multi-colored peppers into strips, probably 8 pieces. Boil water in a saucepan and add the marinade products (except for dill and garlic), as soon as it starts to boil again, put the peppers, which are so bright and pleasing to the eye. You do not need to cook them for a long time, fifteen minutes is enough. Remove with a slotted spoon and allow to cool slightly, otherwise all fingers can be burned. Then put in jars, sprinkle with crushed garlic and dill. Pour marinade over and sterilize for 15 minutes, seal, lay upside down and wrap with something.
- Choose fleshy peppers for seaming; it is better not to use thin-walled peppers.
- It goes well with squash, tomatoes and zucchini.
- Can be rolled up whole and cut into pieces.
- You do not need to cook for a long time, the pepper should have its own natural crunch.
- Can be stuffed before rolling.
- It is best to apply vinegar to the marinade, then the taste of the pepper turns out to be sweet and sour.
- Pepper goes well with honey.
Hello dear Video Cooking! I would like to express my gratitude to you once again! Pickled peppers are my favorite pickles. We always have bell peppers on sale and inexpensively, so I am happy to roll pickled peppers for the winter. I tried many different recipes, but yours turned out to be the most successful, however, like many of your other recipes. Thanks again! Continue to delight us with all sorts of goodies. Your fan, Natasha.
Dear Grandma Emma! I already cooked pickles and tomatoes according to your recipes, but, unfortunately, I didn't manage to roll up tomatoes and cucumbers for the winter. The pickled bell pepper cooked according to this recipe turned out to be just super. At first I cooked a little, to try it, I liked it. It is very important for me that in this way you can cook pickled peppers for the winter. I really want to pamper myself and loved ones with delicious pickled Bulgarian pepper in winter! Please prepare more recipes for canning vegetables and fruits. Have a good day.
Good day! This pepper recipe for the winter is very successful, thanks! The pickled Bulgarian pepper turned out to be crispy and moderately spicy - all of mine really liked it. Now I will always cook bell peppers this way for the winter. And yet - it is very convenient that you send new and slightly forgotten old recipes directly to the mail, send them more often, I always expect something new from you. Be healthy!
Hello Grandma Emma. The bell pepper according to your recipe turned out to be delicious, but in my opinion, a little bland, I like pickled hot peppers more. So next time I'll put in three hot peppers to make it more punchy! In general, all your recipes are good, and you can always adjust something to taste. Be healthy, live long and share all sorts of differences with us. Best regards, Katya.
Hello. I always bought pickled peppers in the store and everything was wonderful, but here, we were visiting with my husband and he tasted pickled bell peppers, homemade and got sick with them. I started looking for how to cook bell peppers, which you can't do for my beloved :), and I got to your site. I was bribed by the presence of a video recipe and a detailed step-by-step recipe - you watch and cook, it's much easier. I did it, my husband really, really liked it, now I will cook Bulgarian pepper according to your recipe for the winter. Thank you for helping us, young housewives, husbands, to feed delicious food and to keep the peace at home.
Hello, Emma Isakovna! I don't know if you remember me, I was your student, my name is Nigora Ramsulova. As a girl, when we came to your home with the whole class and all together sculpted manti or dumplings or fried potatoes, we often ate such pickled Bulgarian pepper at your place and it was very tasty. Years have passed and now, I saw a recipe for that very nostalgic pepper on your website and prepared it for my family. It turned out very tasty, just as it remained in my memories. Thank you Emma Isakovna! You were the best teacher, and now you are a wonderful cook. Long and happy years to you! Regards, Nigora.
One of the brightest vegetables of the summer season is undoubtedly bell peppers, presented in the most juicy and colorful shades. In addition to color, the unique aroma of this vegetable should also be noted, which it conveys to dishes and preparations made with its use. On cold dark winter evenings, when the summer warmth and sun are so lacking, and fresh vegetables from the garden are only a memory, canned peppers, prudently prepared for future use, will come in handy. Pepper for the winter will not only be an excellent addition to meals, but will also increase the content of vitamin C in the body, which is so necessary to prevent diseases during the cold and flu season.
Pickled peppers are perfect for making salads and will serve as an aromatic addition to meat dishes. It is very easy to marinate bell peppers, but how much joy is at the table when another jar of this delicious miracle is opened!
Pickled peppers for the winter
Ingredients:
8 large bell peppers
1 medium onion
8 cloves of garlic
4 teaspoons of vegetable oil
2.5 glasses of water
2.5 cups 9% vinegar
1.25 cups sugar
2 teaspoons of salt.
Preparation:
Cut the bell peppers into rings, removing the seeds. Put the pepper in sterilized jars almost to the very edge. Distribute finely chopped onion, garlic and oil between the jars.
In a large saucepan, bring water, vinegar, sugar, and salt to a boil. Pour hot liquid between jars of pepper, leaving about 1 cm of free space. Roll up the jars with sterilized lids.
The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, small peppers are the best choice, which will look very nice in jars. These peppers should be refrigerated and eaten within 1 to 2 weeks.
Ingredients:
500 g small sweet peppers
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.
Preparation:
Place the sliced peppers in the jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt are dissolved. Remove from heat and add chopped garlic.
Pour the resulting liquid into the pepper in a jar. Add more water, if necessary, so that the liquid covers the pepper.
Close the jar and refrigerate. The pepper is ready to eat in 1 hour.
Pre-prepared peppers for the winter will allow you to include this healthy vegetable in your diet all year round, and the beloved by many lecho is the best way to preserve pepper in winter. Lecho is considered a traditional Hungarian dish and almost every housewife has her own recipe for this dish. The classic lecho recipe has been modified more than once, and at the moment this dish is better known as an appetizing salad, which is prepared for the winter. Today, lecho usually serves as an independent snack, a side dish for meat dishes, or as an additive to soups and cabbage rolls.
Lecho is a low calorie diet food containing many beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. The original Hungarian lecho recipe consists only of pepper, tomatoes, salt and sugar - we suggest you to cook it.
Ingredients:
1 kg of yellow or red bell pepper,
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.
Preparation:
Chop the pepper into small squares or strips. Chop the tomatoes with a blender or meat grinder and cook until they are halved in volume. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho on the banks, roll up and leave to cool. The jars must be well sterilized - this is an extremely important point in preparing food for long-term storage, especially if no additional preservative is used, as in this recipe. Such lecho can be served immediately. The suggested recipe can be modified by adding other vegetables, spices and oil.
Making lecho is a process that does not require special costs and efforts. To make the lecho tasty, you need to choose ripe fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can damage the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain pepper, ground to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the heat before the peel begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.
Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 onions
1, 5 tablespoons of salt,
3 tablespoons of sugar
5 cloves of garlic
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.
Preparation:
Tomatoes, cut into quarters, mince or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Thinly cut the onion into rings. Cut the bell pepper into strips or cubes. Add salt, sugar, bell pepper, bay leaf and onion to the tomato puree. Stir everything and cook until the pepper is soft, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.
Salads cooked in summer and open in winter are always the most awaited tasty treats reminiscent of summer. We invite you to indulge yourself with a salad of pepper and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in winter.
Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons 9% vinegar
1 tablespoon vegetable oil.
Preparation:
Grate the carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Arrange immediately in jars, roll up and allow to cool. Store in a cool and dark place.
As you have already seen, preparing peppers for the winter is as easy as shelling pears. If you follow the simple rules for choosing high-quality vegetables and thoroughly sterilizing the cans, you will undoubtedly get delicious preserves that can please your family and surprise guests.
Successful blanks!
Good afternoon, dear readers! Pickled sweet is a very tasty and healthy snack or a complete side dish in winter.
Even in early spring there are still no fresh vegetables and fruits, it is very good to open a jar and replenish the body with useful vitamins, which are so lacking at this time of the year.
For home canning, choose bright red or yellow fruits so that later the dishes will be brighter and more elegant. And there are a lot of recipes for making pickled peppers.
I just collected a few, which, in my opinion, are the most delicious and easy to prepare. And you choose your favorite.
Pickled sweet bell peppers for the winter the easiest recipe
You will need:
For 6 liter cans
- 4-5 kg. - sweet pepper (preferably red or yellow)
- 7 tbsp. spoons - sugar
- 1.5 tbsp. spoons - salt
- 1.5 liters - clean cold water
- 50 gr. - vinegar 9%
- 6 pcs. - large bay leaves
- 6 pcs. - large teeth
- 30 pcs. - buds of spicy cloves and peppercorns
- 6 pcs. - small chili peppers (if the pods are large, then cut them into pieces)
How to cook:
1. We need to prepare the peppers. Wash the vegetable, cut off the tail, remove seeds and partitions. Cut into wedges.
2. Banks must be prepared. Put in pre-sterilized jars - 5 pcs. black peppercorns, cloves and bay leaves, chili, a clove of garlic.
3. Pour cold water into a separate saucepan, add salt and sugar, when the pouring boils, add vinegar. Taste it, if you don't like something, then you can add a little salt or sugar.
4. Chopped pepper is dipped in boiling brine in portions. They keep it for 6-7 minutes and put it in the banks.
5. Pour with brine and roll up lids.
Calorie content of pickled bell pepper in brine per 100 gr. - 25 kcal
Bon Appetit!
Bulgarian pepper marinated with butter Bulgarian pepper marinated with vegetable oil for the winter
You will need:
- 1 kg. - bell pepper (preferably red or yellow)
- 1 cup of sugar
- 350 ml. - clean cold water
- 150 ml. - vinegar 9%
- 150 ml. - any vegetable oil (preferably olive oil)
- 1 teaspoon with a slide - salt
- Black peppercorns, cloves, bay leaves and garlic - all to your taste
How to cook:
1. We need to prepare the peppers. The fruits are washed, the stalk is cut, the seeds and partitions are removed. Cut into wedges.
2. Cooking the marinade. Boil water in a large saucepan or bowl, then add oil, salt, sugar and at the very end - vinegar. Make a small fire.
3. Send the pieces of peppers to the butter marinade and cook for 10 minutes. The peppers will boil and soften.
4. After 10 minutes, spread the finished pieces with a slotted spoon in sterilized jars.
5. Boil the filling again and pour into the jars. Roll up the banks.
6. Store in a cool and dark place.
Calorie content of pickled pepper in oil per 100 gr. - 194 kcal
Bon Appetit!
Video recipe: Pickled bell peppers for the winter
Pickled bell pepper with garlic
Pickled bell pepper with garlic and fresh herbs for the winter
Pepper, according to this recipe, is a ready-made delicious salad with garlic, herbs and seasoned with vegetable oil. Shatters instantly! And they will ask for more supplements!
You will need:
- 1 kg. - sweet pepper
- 1.5 teaspoons each - salt and sugar
- 100 ml - any vegetable oil
- 1 PC. - large head of garlic
- Bunch and bunch or any other fresh herbs
- 50 ml. - vinegar 9%
- Black peppercorns and bay leaves - according to your taste
How to cook:
1. Wash and dry the pepper on a towel.
2. Cover a baking sheet with foil, spread the whole fruits and send them to the oven for baking at 180 degrees for 30-60 minutes. The time depends on the size of the fruit.
3. When the pepper wrinkles and begins to bake, it must be removed from the oven and folded into a plastic bag. Tie the bag tightly. Leave on for 5 minutes. After such a "bath" the pepper is well cleaned!
4. Remove the skin, tail and seeds from the baked pepper. All these actions are best done over a bowl, since the pepper turns out to be very juicy and the juice will drain. Cut into pieces and put them in a colander or sieve to drain all the juice. We will make a marinade from it.
5. Cooking the marinade. Pour all the juice that has been collected into a saucepan and add oil. Bring to a boil and add salt and sugar. While stirring, dissolve the salt and sugar, the vinegar can now be added and removed from the heat.
6. Peel the garlic and cut into thin slices. Wash greens and chop finely.
7. In sterilized jars they are placed in layers - pepper (up to the middle of the jar), herbs and garlic. Then again pepper and pour the marinade.
8. Filled cans are sterilized for 20-25 minutes and rolled up.
9. You can eat after 2 weeks.
Bon Appetit!
Video recipe: Bulgarian pickled peppers with dill and garlic for the winter
Whole pickled peppers Whole pickled peppers for further stuffing
If you want to pamper yourself with stuffed peppers in winter, then there are 2 options. The first is to freeze fresh peppers, and the second is to roll up whole peppers in jars!
This is if there is no more free space in the freezer. And you will always have summer on your table!
You will need:
For a 3 liter jar
- 1.5 kg. - peppers
- 1 -1.5 liters - clean cold water
- 1/2 tbsp. spoons - sugar
- 1 tbsp. spoon - salt
- 2 tbsp. spoons - vinegar 9%
- Bay leaf, black peppercorns, allspice, cloves - all for your taste, a couple of things
How to cook:
1. Wash the fruits and carefully cut off the tail. Remove the entire center (seeds and partitions).
2. Prepare the brine: pour water into a large saucepan, add sugar, citric acid and salt. Boil.
3. Dip peeled peppers into boiling brine for 2-3 minutes and immediately under cold water.
4. Place the scalded fruits in jars. It can be one to one. Just do not press and do not stuff tightly. Cover with hot brine.
5. Sterilize the filled cans for 15 minutes and roll up.
Bon Appetit!
Recipe video: Harvesting pepper for winter stuffing
Pickled bell pepper Instant pickled bell peppers
You will need:
- 2 kg. - bell pepper
- 1 PC. - hot chili peppers
- 100 ml each. - any and vinegar 9%
- 100 g - salt
- 1.5 tbsp. spoons - sugar
- 1 liter - pure water
How to cook:
1. Wash and peel the fruits. Cut into large pieces.
2. Cooking the brine. Pour water into a large saucepan, add oil, salt, sugar, vinegar at the very end.
3. In a boiling marinade, it is better to lower the pieces of pepper in portions for 6 minutes.
4. Put the boiled peppers in a jar, pour over boiling marinade, put hot peppers on top.
5. When the pickled pepper has cooled, put the jar in the refrigerator. You can eat it right away, but it tastes much better the next day, when the pieces are well saturated with marinade.
On a note! The pepper can be served after 2 hours.
Bon Appetit!
Recipe video: Pickled peppers - the easiest and fastest recipe
Pickled bell peppers with onions Pickled bell peppers with onions - fast, simple and tasty
This is a quick and tasty snack if you need to set the table for the arrival of guests in a short time. But you can just pamper your family.
Cooking is very simple and does not take much time. And you just lick the result. Let's get started!
You will need:
- 4-5 pcs. - bell pepper
- 2 pcs. - onion heads (you can take red)
- A bunch of different greens (dill, parsley ...) - to your taste
- 2 tbsp. spoons - any vegetable oil
- 3-4 pcs. - cloves of garlic
- Salt, sugar - to your taste
- 1 teaspoon - wine or
- 3-4 pcs. - allspice and black peas
How to cook:
1. First you need to pickle the onions. Cut it into thin half rings and put it in a jar, add salt, pepper, sugar, wine vinegar. Leave to soak for 2 hours. You can prepare onions in the evening.
2. Pepper, wash, peel, grease with any vegetable oil, bake in the oven or microwave. Remove the skin from the baked peppers - this is optional, but without the skin it is much tastier.
3. Finely chop fresh herbs, garlic and add to the pickled onions. We mix everything.
4. Fill the baked peppers with the resulting mass and place them in serving dishes.
5. Preparing the fill. Mix oil and vinegar, you can add some fresh herbs.
6. Pour the resulting mass over the peppers. You can serve it on the table!
On a note! It is advisable to keep this dish for about an hour, then the peppers will be saturated with the filling and will be even tastier.
Bon Appetit! And good luck with preparations for the winter!
Recipe video: Korean sweet pepper with onions
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Sweet peppers are undoubtedly one of Nature's best gifts to humanity. Fueled by the lively energy of the sun and summer, it invariably becomes an adornment of any summer and autumn table every time.
While the garden beds are still pleasing summer residents with a harvest, it's time to think about harvesting pepper for the winter.
With the right approach, it is the pepper that has the greatest chance of becoming a hit on winter festive tables.
Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruits!
Top 7 most profitable pepper blanks
It's no secret that we will always strive to prepare a masterpiece and spend as little time and money as possible. And this is right in our fast-paced, stressful life.Therefore, out of thousands of different methods and recipes, today's selection includes just such ... well, so that both quickly and "masterpiece".
1. Pepper in freeze
A very convenient form of preparation for the winter. Fresh frozen peppers retain their aroma, which is a godsend for winter dishes: on a February day, the smell of fresh peppers will be akin to a holiday). Peppers are frozen for different purposes, on which the preparation method also depends. What are the possible options?For winter stuffing
For this purpose:
- They choose fruits that are more or less the same in size and shape, cut off the "caps" with the stalk, remove the seeds, and put them in boiling water for 20-30 seconds (no longer!).
- Then the peppers are put, like nesting dolls, one into the other in a kind of "train", packed in a plastic bag, plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.
As a dressing for dishes (soups, mashed potatoes, stews)
It's generally simple here: peel the peppers from seeds and cut them as soon as you think of them - into rings, straws, cubes, slices ... add in portions or all together, put them in a bag and send them to the freezer.Freeze peppers as a dressing
As a finished semi-finished product
For this type of workpiece you need:- Bake the peppers on a baking sheet in the oven at + 180 ° C for half an hour.
- Remove the peel from the cooled fruits and remove the seeds, and put the peeled baked peppers in batches in a bag or containers and send them to freeze.
Recipe 1:
- Rinse not very large fruits, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.
- Put in 2- or 3-liter jars, pour the brine in which the pepper was boiled to the top, add 9% table vinegar (2 tablespoons for a 2-liter jar, 3 tablespoons for a 3-liter jar) and roll up.
Recipe 2:
1 ... To cook fill based on:- water - 1 l;
- sugar - 70 g;
- salt - 35 g;
- citric acid - 8 g.
in cold water. Put them one into the other and put in a jar or, flattening, lay the peppers
sideways one on top of the other.
3 ... Pour with boiling brine, sterilize: jars with a capacity of:
- 1 l - 10-15 minutes:
- 2 l - 20 minutes;
- 3 l - 25 min.
In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and tasty!
An extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. A characteristic feature of traditional lecho is a must the presence of 3 components: sweet peppers, tomatoes and onions.But, as often happens with the dishes loved by the people, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of options for combining bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even already everything that you think of to add there)
An almost classic Lecho recipe
- bulgarian pepper - 2 kg;
- tomatoes - 2 kg;
- onions - 1 kg;
- vegetable oil - 150 ml;
- vinegar 9% - 3 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- salt - 2 tsp;
- black peppercorns - 1 tsp;
- allspice - 4 pcs.;
- bay leaf - 2 pcs.
- Rinse the tomatoes, chop in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
- Put everything in a bowl or saucepan, add sugar, salt, pepper, bay leaves, oil and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into the jars and roll up.
- Turn over onto lids and put to cool in a warm place.
Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.
Hot spices have always been in honor of the people, and adjika is one of them.In the classic version, adjika is red hot peppers, garlic and herbs carefully ground with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples.
You must admit that today almost any spicy sauce containing hot peppers and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.
Original mild adjika
For cooking you will need:- Bulgarian pepper - 1.5 kg;
- tomatoes - 5 kg;
- carrots - 1 kg;
- garlic - 350 g;
- sugar - 300 g;
- salt - 100 g;
- vinegar 9% - 250 ml;
- vegetable oil - 250 ml.
- Chop the pepper, tomatoes and carrots in a meat grinder or blender, put on fire, after boiling, simmer over low heat for 45-60 minutes.
- Then add salt, sugar and butter and continue simmering for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes add chopped garlic.
- After another 15 minutes, put the finished adjika in prepared jars and roll up.
For cooking you will need:
- Bulgarian pepper - 5 kg;
- bitter pepper - 500 g;
- tomato paste - 500 g;
- tomatoes - 1.5 kg;
- carrots - 1 kg;
- onions - 2.5 kg;
- garlic - 5-6 pcs.;
- parsley - 1 bunch;
- fresh and dry cilantro - 1 + 1 bunch;
- salt to taste.
1. Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in warmed jars and roll up.
As you can see, both recipes are simple in execution, but different in taste, although both are "adjika".
Pickled peppers become a decoration of any table. Red, yellow and green hot-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. A properly cooked pickled pepper is always a safe bet: it tastes and looks incomparable!
Pickled Pepper Recipe
For cooking you will need:- bulgarian pepper - 8 kg;
- sugar - 400 g;
- salt - 4 tbsp. spoons;
- vinegar 9% - 400 ml;
- sunflower oil - 400 g;
- bay leaf - 4-5 pieces;
- cloves - 4-5 pcs.;
- black peppercorns - 12 pcs.;
- allspice - 4-5 pcs.;
- water - 2 l.
- Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less identical fruits, then the slices will be the same. But, if the peppers are different, it doesn't matter, then you can cut the long ones into more slices. It will be beautiful if the peppers themselves are different in color - green, red, yellow.
- Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.
- Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) into the boiling marinade.
- Keep the pepper in the marinade on low heat for 4-5 minutes (it is not worth it for the sake of prevention)) and quickly transfer to the prepared jars. As soon as the can is full, roll up.
Tips in passing:
- If you are not allergic to honey, then it can be added to the recipe instead of sugar, the taste of the finished pepper will even benefit. You can familiarize yourself with one of these recipes in the article.
- If you "play around" a little longer and cut the pepper into strips, the dish will definitely become a hit in the winter period: it looks very nice on the table!
- If you want to add a unique touch to a classic recipe, put a different set of spices in each jar on the bottom - tarragon, coriander, rosemary, you can add thinly sliced slices of parsley or celery root ... or even carrots. Then you will surely please everyone, no matter what different tastes of your home or guests!
Pepper in tomato-garlic sauce
Delicious and aromatic preparation for the winter. It prepares quickly and easily, and will find a lot of fans).For cooking you will need:
- sweet pepper - 1 kg;
- tomatoes - 700 g;
- garlic - 3-4 cloves;
- sugar - 2.5 tbsp. spoons;
- salt - 1.5 tbsp. spoons;
- vinegar (apple, wine) - 30 ml;
- vegetable oil - 30 ml.
- Grind the tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue to boil for another 5 minutes.
- Peel the seeds and cut into quarters, put in the tomato-garlic mass, stir and simmer over low heat for 15 minutes. After adding vinegar, keep on fire for another 10 minutes, put in prepared jars and roll up.
Another way to prepare bell peppers in a tomato will be shown by Tatyana, a regular contributor to our Youtube channel:
Roasted peppers in marinade
The original preparation: the peppers in this version are not freed not only from seeds, but even from the stalk. In this form, they are fried and then filled with marinade. In winter, these peppers go off with a bang. And by putting peppers of different colors in different jars, you miraculously simultaneously make blanks that are different even in taste - here's a bright winter variety for you!In the next video - one of the options for preparing fried peppers in the marinade:
And the pepper marinade itself
Just as the cucumber pickle has its "purpose", so the pepper marinade, which remained after the pepper migrated to the table, can have a "second life". Remember how much delicious canned food marinade you had to pour out? But our summer residents also found the possibility of "waste-free production" here!
Dressing Sauce (from SLAIER L)
- pepper marinade - 4 parts;
- mayonnaise - 3 parts;
- soy sauce - 1 part;
- chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - for an amateur, to taste.
For cooking you will need:
- bell pepper - 10 pcs.;
- zucchini - 500 g;
- carrots - 1 pc.;
- onions - 2 pcs.;
- tomato juice - 1 l;
- peppercorns, salt, herbs.
- Peel the peppers, remove the stalk and seeds. Blanch in boiling water for 4-5 minutes.
- For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
- Stuff the peppers, put them tightly in jars and pour over boiling tomato juice. Sterilize for 15-20 minutes and roll up.
7. Vegetable pepper roe
That's what everyone will like in winter, it's pepper roe with vegetables. It can be used as a side dish, spread on bread, and simply tucked into spoons, thanks to the summer for such a wonderful tasty opportunity!What needs to be done for this? And quite a bit!
For cooking you will need:
- pepper - 2.5 kg (best meaty varieties);
- carrots - 150 g;
- onions - 250 g;
- tomatoes - 200 g;
- parsley root - 1 pc .;
- celery root - 1 pc .;
- ground black pepper - 0.5-1 tsp;
- allspice ground - 0.5-1 tsp.
- Bake the pepper in the oven, peel and seeds, mince (blender).
- Cut the carrots and roots of parsley and celery into strips, fry until half cooked, and fry the onion until a beautiful golden color.
- Peel and chop the tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes.
- Arrange the ready-made caviar in jars and be sure to sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes
It's funny that in their homeland, in America, pepper is a perennial shrub, and even grows just like that, without care and maintenance ... Our pepper (and we, together with him) are not so lucky, and soon the first frosts will deprive us of the opportunity to summer cottages these wonderful fruits full of juicy summer warmth.
As long as there is time and pepper in the beds, it is necessary to "re-register" it in cozy glass jars so that on a frosty December day they begin their triumphal parade on our winter tables, where they will become the most welcome guests and favorites)