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 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 just 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 a fragrant 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 the 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 fit, which will look very nice in jars. These peppers should be refrigerated and eaten within 1-2 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 acts 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, crushed to the consistency of mashed potatoes, 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 treat 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.
Happy blanks!
Pepper blanks - sweet, bulgarian or hot bitter - are very popular. Housewives canned these delicious vegetables in jars with various marinades for the winter, soak them with spicy, oily or honey fillings, and even stuff them with other vegetables. You will find a description of these simple cooking methods in our recipes. By following the detailed step-by-step instructions, you can easily learn how to make delicious peppers at home and stock up on many jars of vegetable treats for the winter.
Sweet pepper blanks for the winter - golden recipes with photos
Golden recipes tell how it is quite simple and quick to make blanks of pepper for the winter in a sweet sauce. The taste of the marinade is delicate and practically does not sour. This is achieved by using mild apple cider vinegar rather than table vinegar. Honey from herbs is considered optimal for cooking, but if you want to add brightness to the dish, you can take liquid buckwheat honey. It will be well absorbed into the vegetable pulp and will make the aroma more pronounced.
Essential ingredients for a delicious winter pepper preparation recipe
- sweet pepper - 2 kg
- water - 2 l
- liquid honey - 400 g
- apple cider vinegar - 200 ml
- salt - 2 tablespoons
Step-by-step instructions for a golden recipe for preparing peppers for the winter
Pepper blanks for the winter "Lick your fingers" - stuffed with tomatoes
About this preparation for the winter from pepper and tomatoes, anyone will say "lick your fingers." However, in order to make such a vegetable delicacy for the future, you will have to make a lot of effort and spend a lot of time. But it will pay off a hundredfold, because the finished dish will turn out to be very tasty, rich, juicy, aromatic and extremely satisfying.
Ingredients for the recipe for making stuffed pepper "Lick your fingers"
- sweet pepper - 2 kg
- onions - 6 pieces
- tomatoes - 1.5 kg
- carrots - 4 pieces
- sunflower oil - 2 tbsp
- salt - 4 tablespoons
- sugar - 4 tablespoons
- vinegar - 6 tablespoons
- parsley root - 1 pc
- greens - ½ bunch
- black peppercorns - 20 pcs
Step-by-step instructions for preparing stuffed peppers with tomatoes for the winter "Lick your fingers"
- Select large peppers of the same size, carefully cut off the tops from them and remove all seeds.
- Finely chop the onion and fry in hot vegetable oil until light golden hue. Cut the parsley root into thin strips, add to the onion and fry for 2-3 minutes, add grated carrots, chopped tomatoes, and simmer under the lid for 8-12 minutes.
- Rub the remaining tomatoes through a kitchen sieve, remove the skin, place in a saucepan and put on fire. When the tomatoes are boiling, reduce heat and cook for 15 minutes. Then add sugar, allspice and salt, pour in vinegar and heat for another 10 minutes.
- Boil vegetable oil in a separate container, cool slightly and pour into dry sterilized jars at the rate of 2 tablespoons per liter jar.
- Cool the stewed vegetables, season with chopped herbs, mix, fill the peppers with this mass and arrange in jars.
- Pour boiling tomato liquid to the top, sterilize and roll up. Cool to room temperature by turning it upside down and wrapped in a blanket. Place for storage on the balcony or in the closet.
Bell pepper blanks for the winter without sterilization in oil - a recipe with a photo
You can make pepper blanks for the winter without sterilization in sunflower oil. The recipe contains a minimum of spices and a very small amount of vinegar. Due to this, the finished dish turns out to be delicate in taste and is liked even by those who are not too fond of homemade canned vegetables with vegetable oil.
Ingredients for the recipe for preparing pepper in vegetable oil filling without sterilization
- pepper - 1.5 kg
- water - ½ l
- vinegar 9% - 100 ml
- sunflower oil - 125 ml
- sugar - 4 tablespoons
- salt - 2 tablespoons
- black peppercorns - 10 pcs
- allspice - 10 pcs
- bay leaf - 5 pcs
- celery - 4 sprigs
Step-by-step instructions for harvesting bell pepper in oil without sterilization for the winter
- Wash the celery greens thoroughly, dry with a paper towel, chop with a sharp knife and put on the bottom of sterilized jars.
- For the marinade, pour water and vegetable oil into a thick-bottomed saucepan, add sugar, salt and bring to a boil over low heat. Put bay leaf and peppercorns, pour in vinegar in a thin stream and boil for 15 minutes.
- Rinse the pepper, remove the seeds and stalk and cut into slices of any shape. Put the peppers in a boiling marinade, boil, then lower the heat to a minimum level and boil for 7-15 minutes. During this time, the pulp should acquire a very delicate, almost creamy consistency.
- Remove vegetables from the marinade with a slotted spoon and place tightly in jars of celery.
- Bring the marinade to a boil again, pour into jars and quickly roll up. Turn upside down, wrap in a blanket and cool. After a day, put it in the cellar for winter storage.
Bell pepper blanks for the winter - a delicious and simple recipe
This simple recipe suggests making bell pepper blanks for the winter in a traditional marinade with bite and vegetable oil. You must first remove the skin from the vegetables. Then the pulp will be especially tender and well saturated with the spices included in the composition.
Ingredients for a delicious and easy recipe for preparing bell peppers for winter
- bell pepper - 1.1 kg
- cinnamon - 2/3 sticks
- black peppercorns - 10 pcs
- carnations - 6 pieces
- allspice black pepper - 5 pcs
- garlic - 5 cloves
- bay leaf - 4 pcs
- vegetable oil - 100 ml
- water - 2 l
- sugar - 80 g
- salt - 80 g
- vinegar 6% - 600 ml
Instructions for a simple recipe for preparing sweet bell peppers for the winter
- Wash the bell pepper, dry it with a paper towel and send it to a frying pan with hot sunflower oil for 35-45 seconds. Then remove the vegetables and put them in ice water. Remove the skin from the cooled peppers, remove the core, the stalk and cut into quarters.
- For the marinade, dissolve salt and sugar in water, add spices, vegetable oil, finely chopped garlic and bring to a boil over medium heat. When the liquid begins to actively bubble, reduce the heat, put the bay leaf, pour in the vinegar and boil for 10 to 15 minutes.
- Place the pepper slices tightly in dry, clean jars, pour boiling marinade up to the shoulders and send for sterilization. Then quickly roll up, turn it upside down, wrap it in a warm blanket and cool to room temperature. Store in a cool place, protected from direct sunlight.
Harvesting hot peppers for the winter - video recipe
Pepper blanks for the winter are usually made with sweet bell peppers. It is prepared in spicy and sweet marinades, stuffed with various vegetables and preserved in thick oil fillings. Recipes that use hot pepper as a base are less popular. It seems to many housewives that such a snack turns out to be too fiery and harsh. The author of the presented video breaks this stereotype. He offers his own original recipe, following which you can make hot peppers of quite moderate pungency in jars for the winter. The finished product is perfect as a savory addition to meat, fish or mashed potatoes, and in small quantities will undoubtedly decorate traditional winter salads.
MY RECIPES - STUFFED PEPPER
Today I rolled eggplants according to a new recipe, And to be honest - I have a lot of recipes, but this one is just a BOMB!
First, it looks beautiful
Secondly, it's useful
Thirdly, a very delicate taste
And so the recipe itself is for housewives who love to tinker, but believe me, the result is worth it!
Unfortunately, I don't have a photo, but I'm all
I will describe step by step.
We need:
5 kg of pepper - you need to choose a small one on the market, for stuffing, then it fits nicely on a plate and in a jar,
3 kg eggplant.
Pepper gently clean from seeds, and cook in boiling water in portions, for a few minutes 2-3, to become soft,
We peel the eggplants, cut into squares of about 1.5.2 cm each and also blanch in boiling water from bitterness for 2-3 minutes,
Stuff the peppers with eggplants, put them in 1 liter jars.
Now we are preparing the marinade:
2 glasses of water
1 cup of sugar
1 cup vinegar
1 cup sunflower oil
1 tablespoon salt
Pour the jars with boiling marinade and sterilize for 20 minutes, if we do not have enough marinade, cook another half portion and whole, depending on how tightly you put the pepper in the jars.
Now we roll it up as usual !!! Everything, bon appetit !!
Pepper for the winter stuffed with eggplant
Autumn is the time to prepare homemade preparations for the winter. Among all the home-canning recipes, I would like to note the preparations from bell peppers and eggplants, or, as they are affectionately called, "blue". Today we present you a recipe for peppers stuffed with eggplant for the winter. We hope that our recipe will help you prepare this original and delicious appetizer.
For canning, choose an eggplant with a smooth and shiny skin, free of dents and brown spots, which will tell you that the fruit is clearly beginning to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripe, and a brown stalk indicates that the goods are stale.
In order to prepare the eggplants for canning, you just need to cut the stem and the tip, it is not necessary to remove the seeds, but it is advisable to get rid of the bitterness in this way: cut the eggplants into slices or layers, salt, and after 15-20 minutes rinse them with running water.
Ingredients for making stuffed peppers for the winter:
- bell pepper - 2 kg
- eggplant - 1.5 kg
- tomatoes - 2 kg
- garlic - 2 heads
- sugar - 2 cups
- vinegar - 1 glass
- vegetable oil - 100 ml
Recipe for making 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.
Cut the eggplants into 1 centimeter thick plates, season with salt, and leave for 20 minutes.
When the bitterness from the fruit is gone, rinse the eggplants again, dry and fry the layers in a pan or grill. (For those who want to make the preparation for the winter less high-calorie, our advice: it is known that eggplants are very "fond" of vegetable oil and when frying can absorb it in large quantities. for 15 minutes, and then put in a colander and let dry a little).
When the fried eggplants have cooled and become soft, grease the layers with chopped garlic and roll them up.
Stuff the peppers with the resulting eggplant blanks, depending on its size.
Place the peppers stuffed with eggplant 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 the stuffed pepper over it.
Cover the jars with lids and sterilize over low heat. One-liter jars must be sterilized within 40 minutes. Now the pepper can be rolled up. Such a workpiece is perfectly stored at room temperature. Pepper for the winter stuffed with eggplant is ready!
Bon appetit and delicious winter!
Recipe for making peppers with vegetables and honey
You will need: bell pepper, 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 pepper stuffed with vegetables and honey. Prepare the 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 marinade brought to a boil, then sterilize the jars for 25 minutes (1l) and roll up.
The preparation of the pepper stuffed with mushrooms and rice turns out to be very appetizing, such a pepper will become a wonderful lunch or dinner - you just have to get it out of the jar and heat it up.
Bell peppers stuffed with eggplant
The original version of the preparation of pepper for the winter - stuffed with eggplants 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 l of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.
Marinade for pouring:
1.5 tomato juice (you can buy it), 2-3 bay leaves, 5 peas of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.
Preparation:
Remove the stem from the peppers. Dip for 1 min in boiling marinade No. 1, remove, cool. In the same marinade, lower the peeled and cut eggplants, boil until soft (5-7 minutes), discard in a colander.
Chop the garlic and parsley and mix with the eggplant. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover, sterilize 1.5 liter jars - 20 minutes. Roll up. ...
PEPPER STUFFED WITH CABBAGE
Ingredients:
35-40 pcs. sweet pepper
3-3.5 kg. cabbage,
1 PC. bitter pepper
2 pcs. carrots,
13 cloves of garlic
Greens (dill, parsley).
Marinade:
1 l. water,
2 tbsp salt,
1 tbsp. Sahara,
0.5 tbsp. sunflower oil,
0.5 tbsp. 9% vinegar.
Preparation:
Remove seeds from sweet peppers 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 (you can do more - to taste)
Mix everything, add a little salt. Stuff the peppers with the filling and put them in the jar.
Then pour them with prepared brine from water, salt, sugar, vegetable oil and vinegar.
Cover and sterilize: 2 liter jars - 30 minutes, 1 liter - 20 minutes.
Then cork and turn upside down. Leave to cool completely.
Stuffed hot peppers
Stuffed peppers are a beautiful and delicious appetizer. |
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Step by step photo recipe - Stuffed hot peppers
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 Peppers are removed from seeds. Pour the vinegar into a saucepan, bring to a boil, add the peppers and blanch for 4 minutes. Remove and dry. |
 Combine tuna with capers or chopped olives (to taste).
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 Add minced meat to each pepper (fill quite tightly).
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 Place in jars, add a little garlic, basil leaves and pour over with olive oil. Store in a cool, dry place for no more than 6 months. |
Ingredients:
- 40 pcs. bell pepper (30 of them should be smooth, medium-sized silt and large),
- 1 large hot pepper pod
- 2 heads of garlic
- 2 large bunches of parsley
- I Art. l. salt
- I Art. l. ground black pepper
for the marinade:
- 1, 5 Art. Sahara
- 1 tbsp. 9% vinegar
- 0.5 tbsp. vegetable oil
- 0.5 tbsp. l salt
Preparation:
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, stir. Wash and dry 30 sweet peppers, make a neat cut on the side of each and stuff with the pepper filling.
Place the stuffed peppers in a saucepan.
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 boiling.
Place in hot sterile jars and roll up.
Cool by turning and wrapping.
PEPPER STUFFED WITH FRIED VEGETABLES
The taste of canned food largely determines
marinade.
For 1 liter of water, I add 300 ml of 6 percent 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 for 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 also like it
I save 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 them into strips, salt and leave for 2 hours. Then I wring it out and put it in a pan, fry it in vegetable oil. I cut the carrots into strips, the onions in half rings, add to the eggplants and simmer everything together with finely chopped garlic. I stuff the peppers with a vegetable mixture, put them in liter jars and fill them with boiling marinade. I roll it up and leave it to cool under a fur coat, turning the cans over onto the lids. Bon Appetit!
STUFFED PEPPER WITH FRIED VEGETABLES IN TOMATO FILLING
Ingredients
- 1.Bulgarian sweet pepper - 3 kg
- 2.Carrots - 2 kg
- 3. Onion - 2 kg
- 4.Tomatoes - 1 kg
- 5. Tomato paste - 2-3 tablespoons
- 6 salt to taste
- 7. Granulated sugar to taste (approximately 1 tablespoon on horseback)
- 8. Sunflower oil - 1 glass
Or maybe with vinegar-
Ingredients:
How to cook
1. Select healthy peppers without barrels and bruises, wash them thoroughly in running water. Cut off the circles with stalks, remove the white membranes and seeds.
2. Boil water, blanch the peppers in boiling water for 2-3 minutes. Remove 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 2 tablespoons in a skillet. 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 them separately with the addition of 1 tablespoon of oil. Add tomato paste to the tomatoes, simmer for 2-3 minutes.
7. Combine the vegetables for the filling, add sugar and salt to taste and fry until tender.
8. Stuff the peppers with the filling. Place the peppers in clean, sterilized jars, filling the gaps between the peppers. Sugar 100 gr.
How to cook
Wash the vegetables, peel the seeds from the pepper, 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 out the juice.
Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and last of all vinegar.
Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.
Sterilize the jar, put pepper, pour the marinade and roll up the lids.
Cool covered with a blanket for about a day.
Step by step photos of the recipe
Additional recipe information
All this "wealth" fit into 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 make an adjustment in the amount of oil, it is too much for my taste. ...
Bell peppers stuffed with fried cabbage with vegetables in tomato sauce
Prepare the stuffed pepper filling with 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 the tomato juice and boil for 5 minutes, at the end of the boil add apple cider vinegar. The fill is ready.
For stuffing peppers:
- Bulgarian pepper - 3 kg
- Carrots - 2 kg
- Onions - 1 kg
- White cabbage - 0.5 kg
- Salt, pepper, vegetable oil for frying
- Allspice and black peppercorns, cloves
Peel and finely chop the carrots and onions. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Put in a drushlag 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.
Blanch the prepared peppers in boiling water for 2 minutes. Cool and stuff with the finished filling.
Place 5 allspice and black peppercorns and 3 clove stars on the bottom of the pasteurized one-liter jars. Place the stuffed peppers and fill with the finished filling. Put the jars in a wide saucepan, cover with metal lids, pour hot water into the pan so that it is on the hangers 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 take time and effort from you. You just need to tune in to the positive and then not only the solar energy of the summer will be stored in your canned food, but also your positive energy.
Bon Appetit!
Bell peppers for the winter - pickled, salted, fried, baked, in their own juice, stuffed and with the addition of other vegetables, sweet bell peppers are a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, bell peppers are grown on their personal plot or dacha by almost all housewives. How can you do without a fragrant and healthy pepper?
But if you do not have your own garden, do not be discouraged, you can choose a good, high-quality bell pepper suitable for preparing blanks for the winter both in the market and in the store. First of all, pay attention to its appearance. Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not dried up hard tails. Red peppers are considered the sweetest. Choose them for making lecho, adjika, and just for pickling with slices, for example, in oil filling with garlic or herbs. For the salad, feel free to use multi-colored peppers: orange, red, yellow, then your blank will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.
Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to harvest bell peppers for the winter immediately after purchase. And even more so, in no case wrap peppers in plastic bags. Peppers have to "breathe", and in an airless plastic space they will deteriorate very quickly. If the sweet pepper harvest is so happy that there is no time to preserve it, you can freeze the bell pepper for the winter. To do this, you need to remove the stalks with seeds from the selected peppers and put them in a container prepared for this case whole or cut into slices, circles or pieces, this is your choice.
Our site offers to prepare bell peppers for the winter in the form of blanks that deserve your attention below.
Roasted bell peppers, pickled for the winter
Ingredients:
5 kg of pepper
100-150 g of salt
spices, garlic - to taste,
vegetable oil.
Preparation:
Look for thick-walled red, yellow, or green peppers. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Peel off hot peppers. Before placing the pepper in the container of your choice, rub its walls with garlic. At the bottom of a saucepan or barrel, put spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer will be a layer of spices, on them - a napkin, a circle and oppression. Soak peppers for 10-15 days at room temperature. You can store salted peppers in the same container in a cool place at a temperature of 5-10 ° C. For longer storage, place the salted peppers tightly in sterilized dry jars and fill with the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 liter jars - 50 minutes, 1 liter jars - 70 minutes, then roll up.
Bell pepper salad with tomatoes and beans
Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onions
1 tbsp. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml of vegetable oil.
Preparation:
Cut the pepper, peeled from seeds, into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, stir in peppers, onions, tomatoes, beans, and season with sugar, salt, vinegar and oil. Stir everything and cook from the moment of boiling for 1 hour. Put the finished hot salad in sterilized jars and roll up.
Bulgarian pepper "Pikant-fix" for the winter
Ingredients:
5 kg of red bell pepper,
2.5 kg of tomatoes,
300 g of garlic
500 ml 6% vinegar,
300 ml of vegetable oil,
200 g sugar
100 g of salt
hot pepper and parsley to taste.
Preparation:
As usual, peel the stalks and seeds from the pepper, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, combine mashed tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mixture to a boil and dip the bell pepper in it. Stir until the marinade is all over the pepper. Let the mixture boil, cook for 10-15 minutes, stirring occasionally. Then spread over prepared sterilized jars and roll up.
Sweet peppers with carrots in honey marinade
Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 onions.
For the marinade:
1 tbsp. vegetable oil,
1 tbsp. l. salt,
50 g honey
100 ml of 9% vinegar.
Preparation:
Wash bell peppers, remove seeds, cut into strips. Cut the peeled carrots into slices, onions into rings. Blanch the prepared vegetables in boiling water for 5-7 minutes and place in prepared sterilized jars. Prepare a marinade from the above ingredients, let it boil from the moment of boiling for at least 10 minutes and pour vegetables over it. Sterilize jars: 0.5 L - 5 minutes,
1 liter - 8 minutes, then roll up with pre-sterilized lids.
Seasoning "Pepper"
Ingredients:
600 g sweet pepper
200 g horseradish root,
100 g of garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.
Preparation:
Use a blender to grind prepared vegetables: peeled and diced peppers, horseradish root and peeled garlic cloves. Combine all vegetables together, add salt, sugar, lemon juice and stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight capron lids. Store the seasoning in a cool place.
If you ask the first hostess you see what she plans to make from bell peppers for the winter, I think that 90% of 100 will immediately, without hesitation, answer: "Of course, lecho." And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Each family has its own recipe, and we share with you an interesting version of this favorite dish.
Colored pepper lecho with vegetables
Ingredients:
3 kg of multi-colored sweet bell peppers (green, yellow, red),
2 kg of young thin carrots,
3 liters minced tomatoes,
1 tbsp. vegetable oil,
1.5 tbsp. Sahara.
2 tbsp. l. salt,
greens and garlic to taste.
Preparation:
Cut well-washed and seeded peppers into 6 parts, chop the carrots into thin slices. Mix the tomato mass, vegetable oil, add sugar, salt, stir and cook for 15 minutes. Then dip the carrots into a quietly boiling mass and cook for 40 minutes, followed by pepper, which boil along with the rest of the mass for another 15 minutes. Lastly, add chopped herbs and garlic passed through a press to taste to the lecho, let the mass boil for a few more minutes, and then put the hot lecho in sterilized jars and roll up the boiled and pre-dried lids.
Baked peppers in marinade
Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar
2 tbsp. l. vegetable oil.
Preparation:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel and remove the seeds. Rinse with warm water, place in a colander and leave for 5-7 minutes to drain the water. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover and sterilize: 0.5 liter jar - 30 minutes, 1 liter jar - 40 minutes and roll up. Turn the cans upside down, wrap them in a blanket, leave to cool completely and store in a cool, dark place.
Almost all vegetables are happy to make friends with pepper, because it has an amazing property to endow its aroma with them, giving its surroundings a note of its own piquant taste, while emphasizing the originality of each vegetable. Well what can I say - just the soul of a vegetable company!
Bulgarian pepper for the winter "Companion"
Ingredients:
3 kg of sweet bell pepper,
1 kg of cauliflower
600 g carrots
4 tbsp. l. salt,
1.5 tbsp. Sahara,
300 g parsley,
1 liter of 6% vinegar.
Preparation:
Peel the seeds, rinse with cold water and cut into 4 pieces. Cut the carrots into slices, disassemble the cauliflower into inflorescences. Put the prepared vegetables in a large enamel saucepan, cover with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour the vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then refrigerate it, and you can pour the vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a cool, dark place.
And finally, a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you in winter no worse than a bathhouse and felt boots!
Jazz snack
Ingredients:
18 sweet bell peppers,
9 eggplants,
1 head of garlic
1 pod of hot pepper,
3 liters of tomato juice,
1 tbsp. Sahara,
2 tbsp. l. salt (with a slide),
1 tbsp. vegetable oil,
1 tbsp. l. vinegar essence.
Preparation:
Dice the ready-to-cook bell peppers and eggplants. Pass hot peppers and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Toss vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring occasionally, for 15 minutes. Then pour in the vinegar essence gently and mix again. Place the prepared salad in one-liter jars, which are then sterilized for 15 minutes and rolled up.
Bell pepper salad with vegetables and barley "Pokhodny"
Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
1 tbsp. pearl barley,
2 tbsp. water,
0.5 tbsp. vegetable mala,
2 tbsp. l. salt,
0.5 tbsp. Sahara,
1 tsp 70% vinegar.
Preparation:
Boil the barley until half cooked, discard in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add the grated carrots in turn and cook for 10-15 minutes, then chopped bell peppers and cook for 10-15 minutes, diced onions and cook for 5-10 minutes and finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Put the finished salad in sterilized jars, roll up with pre-boiled lids. Turn the salad jars upside down, wrap them up and leave to cool completely. When cool, transfer to a cool storage area.
Happy blanks!
Larisa Shuftaykina
What juicy and tasty vegetable do we most often think about when we want to make a salad? Are we not starting to think about it, planning preparations for the winter immediately after, but in all kinds of forms? I'm pretty sure most of us will immediately think of bell peppers. How many delicious dishes you can cook with it, but no less ways to prepare bell peppers for the winter. The best recipes can be collected for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The very ones that are the best and most delicious recipes for me.
Today we will preserve bell peppers for the winter in several proven and very tasty ways.
Pickled bell peppers for the winter - a step-by-step recipe for harvesting
People have different tastes, but I'm sure many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a weakness for them. For this reason, I most often pickle bell peppers for the winter.
If you haven't had a chance to taste the pickled peppers yet, you are missing out on a lot. And although other pickled vegetables are much more common on store shelves, no one will bother us to make this amazing dish and appetizer on our own.
For pickled bell peppers you will need:
- sweet bell pepper - 3 kg,
- vinegar 9% - 1 glass,
- sugar - 0.5 cups,
- salt - 2 tablespoons
- garlic - 1 head,
- bay leaf - 8-10 leaves,
- fresh parsley - a large bunch,
- peppercorns - 1 teaspoon,
- cloves - 6-8 pcs.
Fleshy red and yellow peppers are best for pickling. Peppers that are too thin will not taste as good. Fruits can be taken in any size, since it is still most convenient to cut them for placing in jars. This will maximize the capacity of each jar of pickled peppers.
Preparation:
1. Wash the pepper. Remove the stalk and cut the seeds into the core. It will be easier to do this if you cut the pepper in half lengthwise.
2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.
3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.
4. Put pieces of pepper in the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.
The bell peppers should soften a little, but not be completely boiled. Pickled peppers are very good when they crunch a little.
5. Prepare canning jars. Jars with a volume of 1 or 0.5 liters are suitable.
It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.
To make the bell pepper for the winter fragrant and slightly piquant, we put our "spices" on the bottom of sterilized jars. Place 3-4 garlic cloves in each, cutting into halves, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.
6. Now put hot, just boiled, pepper in jars. Do this as tightly as possible and don't be afraid to crease or fold the peppercorns. When all the peppers are spread out, pour the marinade from the pan to the very edge of the jar. The pepper will continue to marinate in it.
7. Screw the lids on the cans or roll them up with a machine. Turn the jars over onto the lid and wrap with a thick towel until they cool completely.
In a few months such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.
It is best to store it in a cool place such as a cellar or refrigerator.
Bulgarian pepper for the winter in honey filling - a recipe with a photo
Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers are sweetish, crispy with sourness. Very unusual because honey will give its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. Any spices that are bright in taste are not put into such a marinade, which leaves honey the opportunity to reveal its taste and the taste of pepper. For the winter variety of blanks, the recipe is very suitable.
For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and it's a pity for food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.
In addition, when you cook something for the first time, make small amounts for the experiment. After all, what one likes may not suit the taste of another.
Having tested this recipe on myself, I try to make a couple of three jars of pepper and honey.
For cooking you will need:
- bell pepper - 1 kg,
- honey - 4 tablespoons,
- vinegar 9% - 4 tablespoons,
- vegetable oil - 3 teaspoons,
- salt - 2 teaspoons
- black peppercorns - 1 teaspoon,
- coriander seeds - 1 teaspoon.
Preparation:
1. Wash the bell peppers and cut them in half. Remove the core with the stalk. Rinse off remaining seeds.
2. Cut the peppers into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that will be convenient to eat later.
3. Place the pepper chunks tightly in clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not be stored for a long time due to the large amount of air. It is best to cook the leftover peppers differently, such as making a fresh salad with them.
4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the brim, cover them with sterilized lids and leave them as they are for 10 minutes.
5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey on the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not added, honey is substituted for it.
6. Pour hot water from jars of peppers directly into this saucepan, from this broth we will prepare a marinade.
7. Bring the marinade to a boil and pour over the peppers in the jars.
8. Then screw the caps back on as tightly as possible. Check if they are leaking. Then turn the cans over and wrap them in a warm blanket or towel. As such, the jars must cool before they can be put away for storage.
This very tender and spicy pickled appetizer will surely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your family.
Caucasian pickled bell pepper in oil
And here is another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one such case. The pepper turns out to be so fragrant and tasty that you can't drag it by the ears.
The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the bell peppers only tastier for the winter.
Bulgarian pepper in tomato sauce
If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it is simply a sin not to remember how wonderful the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.
In tomato sauce, we will cover large pieces of pepper, which will be our spicy winter snack.
To prepare bell pepper in tomato you will need:
- bell pepper - 5 kg,
- not salted tomato juice - 3 liters,
- vegetable oil - 1 glass,
- salt - 2 tablespoons
- sugar - 0.5 cups,
- vinegar 9% - 6 tablespoons,
- spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).
Preparation:
1. Wash the bell peppers with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.
2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually hold all the bell peppers.
Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can take the juice from the store, or you can make it yourself from fresh tomatoes.
3. When the tomato juice boils, add the vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring occasionally, for 15 minutes.
4. Hot, freshly boiled pepper in tomato juice, put very tightly in previously sterilized jars. Fill with juice to the very edge and tighten the lids. The lids must also be sterile.
Then turn the cans over and make sure the lids are not leaking. In this upside down look, place the jars on the table and wrap them up with a terry towel. Let them cool, after which you can remove the bell peppers for the winter and store in a cool place.
It will be ready in a few weeks. Bon Appetit!
Roasted bell peppers for the winter
You might think that we have not yet tried to do with pepper in order to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.
You know that when frying, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.
My mom once said that this is a recipe for the lazy. But for us it will mean that you won't have to put in extra efforts, and the quality of the tasty preparation will not deteriorate from this.
You will need:
- sweet bell pepper of any color (preferably not large) - 2.5 kg,
- garlic - 1 head,
- bitter pepper - 1 small pod,
- vinegar 9% - 0.3 cups,
- sugar - 1 glass
- salt - 1 heaped tablespoon,
- vegetable oil for frying.
Preparation:
1. Wash the young fine peppers. There is no need to clean it, because we would fry and preserve it whole. They say this is the secret of his unique taste.
2. Pour oil into a skillet and fry the peppers until golden brown. Do not forget to turn them over so that they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special oil splash screen.
3. Sterilize the jar (or jars) with lids. Place the fried peppers in a finished jar in layers, alternating with finely chopped garlic.
A layer of pepper, a layer of garlic, a layer of pepper, and so on.
4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you canning in several jars, then divide the amount of salt and sugar (and also later vinegar) by the number of jars that you have filled with pepper.
5. Now bring the kettle or pot of water to a boil. Pour two-thirds of the boiling water over the jar, pour the vinegar into the water, and then add to the very top.
Salt, sugar and vinegar will mix by themselves right in the jar and evenly distributed over all peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, this is a tried and tested method.
6. Now the jar needs to be turned over and wrapped in a warm one in a standard way so that it slowly cools down.
So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy the cold winter.
Bell peppers stuffed with cabbage for the winter - video recipe
For this recipe, you will need to prepare a classic marinade, and leave the peppers intact, so that the filling of thinly shredded cabbage and carrots can be placed inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.
But I believe that you, like me, will succeed. See a detailed recipe and experiment in your kitchen.