One of the brightest vegetables of the summer season is undoubtedly the Bulgarian pepper, presented in the most juicy colorful shades. In addition to color, it should be noted the unique fragrance of this vegetable, which it transmits dishes and billets made with its use. In the cold dark winter evenings, when it lacks summer heat and sun, and fresh vegetables from the beds remained only with the memories, as the way, it is impossible to conservate from pepper, prudently harvested future. Pepper for the winter will not only become an excellent addition to dishes, but also increases the content of vitamin C in the body, so necessary to prevent diseases in the cold season and influenza.

Marinated pepper is perfect for the preparation of salads and serve as a fragrant addition to meat dishes. Marketing the Bulgarian pepper is very simple, but how much joy at the table when the next jar of this appetizing miracle opens!

Marinated Pepper for Winter

Ingredients:
8 large sweet peppers
1 medium bow,
8 cloves of garlic,
4 teaspoons of vegetable oil,
2.5 glasses of water,
2.5 glasses of 9% vinegar,
1.25 Sugar glasses,
2 teaspoons of salt.

Cooking:
Cut the sweet pepper rings, removing seeds. Share pepper into sterilized banks almost to the very edge. Distribute finely chopped onions, garlic and butter between banks.
In a large saucepan, bring water, vinegar, sugar and salt to boil. Pour hot fluid between pepper cans, leaving about 1 cm free space. Turn the banks with sterilized lids.

The next recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, it is impossible to suit the peristers of a small size, which will look very nice to look at banks. Such pepper should be stored in the refrigerator and be eaten for 1-2 weeks.

Ingredients:
500 g of small sweet peppers,
1/4 cup of 9% vinegar,
3/4 glasses of water,
2 tablespoons of sugar,
2 teaspoons of salt,
4 cloves of garlic.

Cooking:
Place the pepper into the jar sliced \u200b\u200bslices. In a small saucepan heat vinegar, water, sugar and salt. Stir until sugar and salt dissolve. Remove from fire and add crushed garlic.
Pour the pepper into the bank obtained by the liquid. Add an additional amount of water if it is necessary that the liquid covers the pepper.
Close the jar and put in the refrigerator. Pepper is ready for consumption after 1 hour.

Pre-harvested pepper for the winter will allow you to include this useful vegetable in your ration all year round, and it is not better for preserving pepper in the winter life is suitable for many people. It is considered a traditional dish of Hungarian cuisine, and almost every mistress has its own recipe for this dish. A classic recipe for lecture has been modified more than once, and at the moment this dish is more known as an appetizing salad, which is harvested for the winter period. Today, lecture usually acts as an independent appetizer, a side dish and meat dishes or as an additive to soups and polls.

It is a dietary food with a minimum calorie containing many useful vitamins and minerals. It should be emphasized that, first of all, this refers to a lecture, which is prepared without adding vinegar acting as a preservative. In our country, there is a wide variety of recipes lecturer with the addition of various vegetables, garlic and spices. The original recipe of Hungarian ledge consists only of pepper, tomatoes, salts and sugar - we offer you to cook it.

Ingredients:
1 kg of bell pepper yellow or red,
1 kg of tomatoes,
1 tablespoon salt,
2 tablespoons of sugar.

Cooking:
Pepper to nourish small squares or stripes. Tomatoes are crushed with a blender or meat grinder and cook until they decrease in volume by 2 times. Then add sugar, salt, pepper and prepare 20-30 minutes on medium heat, stirring from time to time. Distribute to banks on banks, roll and put cool. Banks must be well sterilized - this is an extremely important point in cooking for long-term storage, especially if an additional preservative is not used, as in this recipe. Such a lecture can be immediately served to the table. The proposed recipe may change by adding other vegetables, spices and vegetable oil.

Preparation of lecture is a process that does not require special costs and efforts. In order to learn it is delicious, it is necessary to choose ripe fleshy peppers with smooth skin without spots. The use of immature or overripe fruits can harm the total dishes. The degree of grinding of vegetables also affects the taste of the final product. For example, some recipes contain pepper, crushed to the consistency of mashed potatoes, and ledge prepared by this method, has the appearance and taste other than the lecture in which the ingredients are cut by large pieces, thanks to which it is possible to feel the taste of each vegetable. One of the main secrets of delicious lecture is not to overdo the cooking. It is necessary to remove leopard from fire before the skin starts separated from pepper. Very tasty leaks with the addition of onions and vinegar can be prepared according to the following recipe.

Ingredients:
5 kg of Bulgarian pepper,
4 kg of tomatoes,
2 bulbs,
1, 5 tablespoon salt,
3 tablespoons of sugar,
5 cloves of garlic,
1/2 teaspoon ground red pepper,
6 laurel leaves,
3 tablespoons of sunflower oil.

Cooking:
Tomatoes cut on quarters, skip through a meat grinder or crushed in a blender. Put the resulting tomato mix on fire, bring to a boil and cook for 20 minutes.
Onions fine cut into rings. Bulgarian pepper cut into straw or cubes. To tomato puree add salt, sugar, sweet pepper, bay leaf and onions. Stir everything and cook until the pepper softens, about 15 minutes. Garlic squeeze through the press and add to Leco. Pour oil, bring to a boil and cook on a slow fire for 5 minutes. Turn the leak into sterilized banks and store in a cool place.

Salads cooked in summer and open in winter are always becoming the most long-awaited tasty treats resembling leat. We offer you to please yourself with a salad of pepper and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.

Ingredients:
400 g of Bulgarian pepper,
300 g of carrots,
1 tablespoon salt,
1 tablespoon sugar,
2 tablespoons of 9% vinegar,
1 tablespoon of vegetable oil.

Cooking:
Touch the carrots on the grater. Pepper chopped with thin rings. Share vegetables into a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and mix.
Immediately decompose on banks, roll and make cool. Store in a dark and cool place.

As you have already done to make sure, the pepper for the winter is easier than simple. Under the observance of simple rules for the choice of high-quality vegetables and careful sterilization of cans, you will undoubtedly, you will get delicious conservation, which can be pleased with the family and surprise guests.

Successful blanks!

Billets from pepper - sweet, Bulgarian or bitter sharp - enjoy great popularity. The hostess can be preserved for the winter of these delicious vegetables in banks with various marinades, impregnate with spicy, oil or honey fills and even stuff with other vegetables. Description of these simple cooking methods can be found in our recipes. Following detailed step-by-step instructions, you are easy to learn to make houses delicious pepper dishes and stores a lot of jars with vegetable deals.

Billets made of sweet peppers for the winter - Golden recipes with photos

Golden recipes tell how pretty simple and quickly make blanks from pepper for the winter in the sweet fill. The taste of marinade is distinguished by delicacy and practically does not acid. This manages to achieve due to the use of not a table, but a soft apple vinegar. The optimal for cooking is considered honey from the dispersion, but if you want to give the dish brightness, you can take liquid buckwheat honey. It is well absorbed into the vegetable pulp and make the fragrance more pronounced.

Required ingredients for the recipe of delicious preparation from pepper for the winter

• sweet pepper - 2 kg
• water - 2 l
• honey liquid - 400 g
• apple Vinegar - 200 ml
• salt - 2 tbsp

Step-by-step instructions for the gold recipe on the preparation of pepper for the winter

Billets from pepper for the winter "Fingers lick" - stuffed with tomatoes

About this workpiece for winter from pepper with tomatoes, any will say "fingers license". However, to do such a vegetable delicacy, 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 succeed in very tasty, saturated, juicy, fragrant and extremely satisfying.

Ingredients for the recipe for stuffed pepper "Fingers license"

• sweet pepper - 2 kg
• onion - 6 pcs
• tomatoes - 1.5 kg
• carrot - 4 pcs
• sunflower oil - 2 st
• salt - 4 tbsp
• sugar - 4 tbsp
• vinegar - 6 tbsp
• parsley root - 1 pc
• gREEN - ½ beam
• black pepper pepper - 20 pcs

Step-by-step instruction for the workpiece for the winter stuffed pepper with tomatoes "Finger Losing"

1. Select large peppers of the same size, carefully cut off the tops and remove all seeds.
2. The bow is finely chop and fry on a hot vegetable oil to a light gold shade. Petrushki root cut a thin straw, add to onions and package for 2-3 minutes, add carrots, rubbed on medium grater, tomatoes, chopped with pieces, and tomorrow under the lid of 8-12 minutes.
3. The remaining tomatoes wipe through the kitchen sieve, remove the skin, put in the pan and put on fire. When tomatoes boil, reduce heating and cook for 15 minutes. Then sugar sugar, fragrant pepper and salt, pour vinegar and warm another 10 minutes.
4. In a separate container, boil vegetable oil, cool and pour and pour over dry sterilized banks at the rate of 2 tablespoons per liter jar.
5. Stew vegetables to cool, season with chopped greens, mix, fill the peppers with this mass and decompose on jars.
6. Pour to the top of the boiling tomato fluid, sterilize and roll. Cool to room temperature, turning up upside down and having wrapped in a blanket. To keep the station to the balcony or in the storage room.

Blank pepper billets for winter without sterilization in oil - recipe with photos

Make a blank from pepper without sterilization in sunflower oil. The recipe includes a minimum of spices and a very small amount of vinegar. Due to this, the finished dish is delicate to taste and likes even those who do not like homemade canned food with vegetable oil.

Ingredients for the recipe for pepper harvesting in the pouring of vegetable oil without sterilization

• pepper - 1.5 kg
• water - ½ l
• vinegar 9% - 100 ml
• sunflower oil - 125 ml
• sugar - 4 tbsp
• salt - 2 tbsp
• black peas - 10 pcs
• pepper fragrant - 10 pcs
• bay leaf - 5 pcs
• celery - 4 twigs

Step-by-step instructions for the workpiece without sterilization of Bulgarian pepper in oil for the winter

1. Celery's greenery thoroughly wash, dry with a paper towel, chop the sharp knife and lay out on the bottom sterilized cans.
2. For marinada in a thick pan pour water and vegetable oil, add sugar, salt and on a small fire to a boil. Put the bay leaf and peas of peppers, thin ridge pour vinegar and peck for 15 minutes.
3. Pepper to slip, remove seeds and fruit and cut on slices of arbitrary shape. Fold the pepper into the boiling marinade, boil, then reduce heating to the minimum level and peck for 7-15 minutes. During this time, the pulp should acquire a very gentle, almost cream consistency.
4. Shivovka remove vegetables from the marinade and firmly folded into the cans with celery.
5. Marinade again to bring to a boil, pour into banks and quickly roll. Turn up up with a bottom, bury the plaid and cool. After a day, remove the cellar on winter storage.

Blank pepper blanks for the winter - a tasty and simple recipe

This simple recipe offers to make billets from Bulgarian pepper for the winter in a traditional marinade with bite and vegetable oil. With vegetables, you must first remove the skirt. Then the pulp will be particularly gentle and is well soaked in spices.

Ingredients for a tasty and simple recipe for Bulgarian pepper harvesting by winter

• bulgarian pepper - 1.1 kg
• cinnamon - 2/3 sticks
• black peas - 10 pcs
• carnations - 6 pcs
• easy black pepper - 5 pcs
• garlic - 5 teeth
• 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 a blank of sweet bell pepper for the winter

1. Bulgarian peppers wash, dry with a paper towel and to send to a frying pan with hot sunflower oil for 35-45 seconds. Then the vegetables are removed and omitted into the ice water. With the cooled peppers remove the skin, remove the core, fruit and cut into the quarter.
2. For marinada in water dissolve salt and sugar, add spices, vegetable oil, finely chopped garlic and on average fire to boil. When the fluid starts to actively bubble, reduce the fire, put the bay leaf, pour vinegar and peck from 10 to 15 minutes.
3. Pepper slices are tightly put in dry, clean banks, pour boiling marinade to the shoulders and send to sterilization. Then to roll up quickly, flip up with a bottom, bite the warm blanket and cool to room temperature. Put in storage in a cool place, protected from direct sunlight.

Preparation of acute pepper for the winter - video recipe

Pepper blanks for the winter are usually made with a sweet Bulgarian pepper. It is prepared in spicy and sweet marinades, stuffed with various vegetables and canning in dense oil fills. Recipes in which the base features bitter peppers, enjoy less popular. Many hostesses seem to be too fiery and sharp. This stereotype breaks the author of the film represented. It offers its own original recipe, following whom you can make a bitter pepper to the winter in the jars. The finished product is perfectly suitable as a spicy supplement to meat, fish or potato puree, and in small quantities, will undoubtedly decorate traditional winter salads.

My recipes - stuffed pepper

Eggplant twisted on a new recipe, and I will say honestly - I have a lot of recipes, but this just a bomb!

Firstly - it looks beautiful

Secondly - useful

Thirdly - very delicate taste

And so the recipe itself for the owners who love to tinker, but believe the result of it worth it!

I, unfortunately, there is no photo, but I'm all

i will describe step by step.

We need:

5 kg of pepper - you need to choose a small on the market, on the stuffing, then beautifully on the plate and the jar closes a lot,

3 kg eggplant.

Pepper clean carefully from seeds, and can be prepared in boiling water, a few minutes 2-3, to become soft,

We clean from the hinders of eggplants, cut into squares somewhere 1.5.2 cm and also blanch in boiling water from bitter 2-3 minutes,

Stripping with eggplant peppers, we feel in 1 liter banks.

Now we are preparing marinade:

2 glasses of water

1 cup of sugar

1 glass of vinegar

1 cup of sunflower oil

1 tbsol

Boiling marinade fill banks and sterilize 20 minutes, if the marinade is not grabbing, you will cook still alone and intell, depending on how tightly you laid pepper into banks.

Now we ride as usual !!! Everything, pleasant appetite !!

Pepper for winter stuffed with eggplants

Autumn is it's time for the preparation of homemade billets for the winter. Among all home canning recipes, I would like to mention the billets from the Bulgarian pepper and eggplants or, as they are more affectionately called, "blue". Today we present you a pepper recipe, stuffed with eggplants, for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents and brown spots that will prompt you that the fruit clearly began to deteriorate. Buro-yellow and gray-green tones of eggplant point to the overripe, and brown fruit - that the goods were settled.

In order to prepare eggplants to preserving, it is only necessary to cut the fruit and the tip, the seeds are not necessary, but it is desirable to get rid of the bitterness in this way: cut the eggplants with circles or layers, sprinkle, and after 15-20 minutes, rinse them with running water.

Ingredients for cooking stuffed pepper for the winter:

• bulgarian pepper - 2 kg

• eggplants - 1.5 kg

• tomatoes - 2 kg

• garlic - 2 heads

• sugar - 2 glasses

• vinegar - 1 cup

• vegetable oil - 100 ml

Recipe for stuffed pepper for winter:

Bulgarian pepper wash, smoothly cut off the fruit with seeds and pour boiling water for 15-20 minutes for softening.

Eggplants cut into plates with a thickness of 1 centimeter, salted, leave for 20 minutes.

When bitterness from fruits leaves, rinse eggplants again, dry and fry the layers in a frying pan or grill. (For someone who wants to make a blank for winter less calorie, our advice: it is known that eggplants are very "loved" vegetable oil and with frying can absorb it in large quantities. Reduce the portion of the absorbable oil can be as follows: chopped eggplants pre-dunk in water For 15 minutes, and then fold on the colander and give a little bit dry).

CHDF roasted eggplants are cooled and become soft, layers to lubricate with chopped garlic and roll up with rolls.

Farming the pepper with the resulting eggplant billets depending on its size.

To lay pepper, stuffed with eggplants, sterile and dry cans.

Prepare marinade: Tomatoes crush in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Peel the marinade 10 minutes and pour them stuffed pepper.

Get banks with covers and put sterilize on a slow fire. Lithuanian banks must be sterilized for 40 minutes. Now the pepper can be rolled. Such a blank is perfectly stored at room temperature. Pepper for the winter stuffed with eggplants, ready!

Enjoy your appetite and "delicious" winter!

Recipe for peppers with vegetables and honey

It will take: Bulgarian pepper, carrots, garlic, white cabbage, honey, marinade - 1 l water of 200 g of sugar and vegetable oil, 150 g of vinegar 9%, 1 l of water, 20 g of salt.

How to prepare peppers stuffed with vegetables with honey. Prepare peppers for stuffing, omit for 5 minutes in boiling water, to dry. Finely chopping cabbage, to rub carrots on the grater, join, mix. Skip the garlic through the press, put in each penny on ½ tsp. Honey and a bit of garlic, sliced \u200b\u200bvegetables, decompose peppers by banks, poured to boil marinade, then sterilize banks for 25 minutes (1l) and roll.

A very appetizing is a blank of pepper, stuffed with mushrooms with rice, such a pen will be a wonderful dinner or dinner - it is only worth getting it out of the jar and warm it.

Bulgarian pepper stuffed with eggplants

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

Peppers, eggplants, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for Blanching Vegetable:

1.5 liters of water, 200 g of sugar, 100 g of salts, 2 ppm Vinegar 70%.

Marinade for fill:

1.5 tomato juice (can be purchased), 2-3 laurel sheets, 5 peas of black and fragrant pepper, salt and sugar to taste, 1.5 h. Vinegar 70%.

Cooking:
Remove the fruit of peppers. Omit 1 min to boiling marinade №1, take out, cool. To the same marinade, omit peeled and cut eggplants, peel to softness (5-7 minutes), leak on the colander.

Garlic and parsley chop and mix with eggplants. Start pepper with a mixture of eggplant. To put in sterile banks, pour boiling marinade from tomato juice, cover with covers, sterilize 1.5 liters with volumes - 20 minutes. Roll .

Pepper stuffed cabbage

Ingredients:
35-40 pcs. Sweet pepper,
3-3.5 kg. cabbage,
1 PC. Gorky pepper,
2 pcs. carrots
13 cloves of garlic,
Green (dill, parsley).

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

Cooking:

Sweet pepper clean from seeds and blanches in boiling water 5 - 7 minutes in small portions, then cool.
Cabbage to choke, add chopped greens, grated carrots, garlic and 1 bitter pepper (can and more - to taste)

Mix everything, save a bit. Stuffing peppers stuffing and put them in a jar.

Then pour their cooked brine from the water of salt, sugar, vegetable oil and vinegar.

To cover the lid and sterilize: 2 liter banks - 30 minutes, 1 liter - 20 minutes.

After that, clog and turn upside down. Leave to complete cooling.

Stuffed sharp peppers Stuffed peppers are a beautiful and tasty snack.

Step-by-step photo Recipe - Stuffed sharp peppers

Peppers cleaned from seeds. Vinegar pour into the pan, bring to a boil, throw the peppers and blanch 4 minutes. Pull out and give to dry.

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

Add to each punch minced (filling quite tight).

Place to banks, add a bit of garlic, basil leaves and pour olive oil. Store in a dry, cool place for no more than 6 months.

Ingredients:

• 40 pcs. Bulgarian pepper (30 of them should be smooth, medium sizes or large),
• 1 large pod of burning pepper
• 2 heads garlic
• 2 large parsley beams
• I st. l. Sololi.
• I st. l. black hammer pepper

for marinada:

• 1, 5 tbsp. Sahara
• 1 tbsp. 9% vinegar
• 0.5 Art. vegetable oil
• 0.5 Art. L. Soli.

Cooking:

10 Sweet and acute wash peppers, clean from the seeds, cut the shallow straw.

Wash parsley, thoroughly dry and finely disturb.

Garlic skip through the press.

Couple peppers, garlic and greens, season salt and pepper, mix. 30 Sweet Peppers Wash, dry, make on every neat cut on the side and puff the pepper filling.

Fold stuffed peppers into a saucepan.

Prepare marinade: All ingredients connect, pour 1 l of water, boil 5 minutes.

Fill peppers with boiling marinade and cook for 15 minutes from the bottom of the boiling.

Spread in hot sterile banks and sunk.

Cool down, turning and hitch.

Pepper stuffed with fried vegetables

The taste of canned food is largely determined

marinade.

On 1 liter of water, I do 300 ml of vinegar 6 percent, vegetable oil - 250 ml, salts - 2 tbsp. Spoons, sugar - 300 g, pepper black and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out tasty, and my households have punished on this year to print more. Of course, I do not refuse: I will make an order. And the recipe is completely simple, try, maybe you will like yours too

Pripaling peppers - 2 kg (medium in size, so that they could get into the bank), eggplants -1 kg, carrots - 2 pieces (large), onions of the replist - 2 pieces, garlic - head. Marinade I bring to a boil and blanch peppers in it 2-3 minutes. Eggplants clean from the peel, cutting with straw, salt and leave for 2 hours. Then I press and lay out on the pan, frying on vegetable oil. Carrots cut straw, onion by half rings, add to eggplants and carcass everything with finely chopped garlic. The vegetable mixture is stuffing peppers, fold them into liter banks and pour boiling marinade. I roll and leave cool under the fur coat, turning the jars on the covers. Bon Appetit!

Stuffed pepper with fried vegetables in tomato fill

Ingredients

• 1. Prev Bulgarian sweet - 3 kg
• 2. MEKS - 2 kg
• 3.Lucking - 2 kg
• 4.Pomidors - 1 kg
• 5.Toate paste - 2-3 tbsp.
• 6. In taste
• 7. Sanding sand to taste (approximately 1 tbsp. Riding)
• 8. Sunflower machine - 1 cup

Or you can with uce

Ingredients:

How to cook

1. To create healthy, without barrels and pupils, peppers thoroughly wash them in running water. Cut mugs with frozen, remove white membranes and seeds.

2. Squint the water, we taste the peppers in boiling water within 2-3 minutes. Remove the peppers and cool.

3. Misery and onions Clean the carrots grate on a large grater, cut into cubes or half rings.

4. Wattery in a frying pan 2 tbsp. vegetable oil, fry onions until half-ready.

5. To fry the carrots in 2 tablespoons of oil to half-preparation.

6.Midors cut into cubes, fry separately with the addition of 1 tablespoon of oil. To tomatoes add tomato paste, twisted 2-3 minutes.

7. Products for filling to connect together, add sugar and salt to taste and fry until readiness.

8. Rolled the pennounced pennants. To lay the peppers into purely washed, sterilized cans, laying the gaps between the peppers filling. Sugar 100 gr.

How to cook

Wash vegetables, clean the pepper from seeds, clean carrots.

Cabbage to chuck with straw, rubbing carrots on the Korean grater.

Mix carrots and cabbage, add 1.5 tbsp salt, mix-overhead and leave alone for 1 hour.

Pepper to peel the cabbage, pushing the juice.

Tomato juice pour into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and latest turn vinegar.

Pepper put in marinade and boil from the moment of boiling 25 minutes.

The jar is sterilized, put pepper, fill over marinade and roll with covers.

Cool the cover with a blanket for about a day.

Step-by-step photos of the recipe

Additional information about the recipe

All this "wealth" fits in a double-liter bank. For the first time, for a sample. I liked the workpiece, but next time I will make the amount of oil-too much, for my taste. Well, banks will use less, do not overcome this amount .

Bulgarian pepper stuffed with roasted cabbage with vegetables in tomato fill

Pouring for stuffed pepper prepare from tomato juice.

Fill:

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

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

For pepper stuffing:

• Pepper Bulgarian - 3 kg
• Carrots - 2 kg
• Onions on 1 kg
• Cabbage white - 0.5 kg
• Salt, pepper, vegetable oil for frying
• Fragrant and black peas, carnations

Carrots and onions Clean and finely cut. Cabbage cut straw. All vegetables are pressed separately on vegetable oil. Put in Dr. Slag and leave an hour for 2 to the glasses of surplus oil. Roasted vegetables salt to taste, pepper and mix well.

Pepper Wash, remove the fruit and through the bottom hole remove the seeds.

Prepared peppers blanch in steep boiling water within 2 minutes. Cool and fit the finished stuffing.

At the bottom of pasteurized liter jars, put 5 peas of fragrant and black peppers and 3 stars of carnations. Place the fascinated pepper and pour the finished fill. Put banks into a wide saucepan, cover with metal covers, accommodate hot water in a saucepan so that it will be on the shoulders to banks. Bring to a boil and sterilize banks about 40 minutes. Then roll the lids and leave cool.

The preparation of Bulgarian pepper stuffed with vegetables, of course, will require you time and effort. It is just necessary to touch the positive and then in your canned food will be stored not only the solar energy of summer, but also your positive energy.

Bon Appetit!

Bulgarian pepper for the winter is pickled, salty, fried, baked, in its own juice, stuffed and with the addition of other vegetables, sweet Bulgarian pepper - welcome guest and on weekdays, and on holidays. And how is it good in salads, leopard and seasonings! Today, the Bulgarian pepper grown on its homestead or dacha almost all the mistress. How without fragrant and useful blows to do?

But if you do not have your own garden, do not worry, choose good, high-quality, suitable for cooking Bulgarian peppers for the winter can also be on the market, and in the store. First of all, pay attention to its appearance. Each fruit should be dense, brilliant and thick or, as they also say, fleshy walls, without wrinkles and unappetic dents, with green, and not dried hard tails. Red peppers are considered the sweetheas. Choose them for cooking lecture, Adzhika, and just for pickling slices, for example, in the oil fill with garlic or greens. For lettuce, we boldly use multi-colored peppers: orange, red, yellow, then your workpiece will get bright and very appetizing and looks like, and taste, but for stuffing it will be best to buy medium sized, green, slightly elongated peppers.

Be sure to remember that storing fresh pepper in the refrigerator is recommended no more than a week, this is the case if you are not going to harvest the bell pepper for the winter immediately after purchase. And even more so in any case, do not pack peppers into polyethylene packages. Peppers must "breathe", and in an airless polyethylene space they will spare very quickly. If the crop of sweet pepper pleases so much that there is no time for its canning, you can freeze the Bulgarian pepper for the winter. To do this, it is necessary to remove the fertilizes with seeds from the selected peppers and put in a container prepared for this case or sliced \u200b\u200bslices, circles or pieces, this is your choice.

Our site offers to prepare the Bulgarian pepper for the winter in the form of the above-mentioned billets.

Fried Bulgarian Pepper, Sleeping For Winter

Ingredients:
5 kg of pepper,
100-150 g salts,
Spices, garlic - to taste,
vegetable oil.

Cooking:
Next red, yellow or green peppers with thick walls. Clean the fruits, remove the frozen and seeds and fry on vegetable oil to light brown. With hot peppers, remove the skin. Before laying pepper into the selected container, soda its walls with garlic. At the bottom of the pan or barrel to put spices, any please, to taste, then the layer of pepper, spray, and again the pepper layer. And so to the top. Your last layer will have a layer of spices, on them - a napkin, a circle and agun. Hold the peppers of 10-15 days at room temperature. It is possible to store the salt pepper in the same container in a cool place at a temperature of 5-10ºС. For longer storage, put salt pepper into sterilized dry cans and pour the juice allocated during the salt, over the pouring of the vegetable oil. Blank banks with lids and sterilize: 0.5 l cans - 50 minutes, 1 l cans - 70 minutes, then roll out.

Bulgarian pepper salad with tomatoes and beans

Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of bow,
1 tbsp. beans,
150 g sugar,
50 g salts,
100 ml of 9% vinegar,
250 ml of vegetable oil.

Cooking:
Purified from seed pepper Cut straw, onion by half rings, tomatoes slices. Beans boil until readiness. In a big bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Mix everything and boil from the moment of boiling 1 hour. Preparing hot salad spread over sterilized banks and sunk.

Bulgarian Pepper "Piccant-Fix" for the winter

Ingredients:
5 kg of red Bulgarian pepper,
2.5 kg of tomatoes,
300 g garlic,
500 ml of 6% vinegar,
300 ml of vegetable oil,
200 g sugar,
100 g salts,
Spicy pen and parsley greens - to taste.

Cooking:
As usual, clean the pepper from the fruits and seeds, then cut into 4 parts. Tomatoes cut in half, negotiate 10-15 minutes and wipe through the sieve. In the enameled saucepan, mix the drenched tomatoes, sugar, salt, add chopped garlic, vegetable oil, sharp pepper and finely chopped green parsley. Bring the mass to boil and lower the Bulgarian pepper in it. Mind until all the peppers cover marinade. Let weight boil, boil all 10-15 minutes, stirring from time to time. After that, spread over prepared sterilized banks and sunk.

Sweet pepper with carrots in honey marinade

Ingredients:
1.5 kg of sweet pepper,
500 g of carrots,
2 bulbs.
For marinada:
1 tbsp. vegetable oil
1 tbsp. l. salts
50 g honey,
100 ml of 9% vinegar.

Cooking:
Wash the sweet pepper, clean the seeds, cut the stripes. Cleaned carrots Cut with circles, onions - rings. Blanch prepared vegetables in boiling water for 5-7 minutes and spread into prepared sterilized banks. From the above ingredients, prepare the marinade, let it bother from the moment of boiling at least 10 minutes and fill them with vegetables. Sterilize banks: 0.5 l - 5 minutes,
1 l - 8 minutes, after which, roll up pre-sterilized covers.

Seasoning "Perezochka"

Ingredients:
600 g sweet pepper,
200 g root of Khrena,
100 g garlic,
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp. salts
2-4 tbsp. l. vegetable oil.

Cooking:
Grind the prepared vegetables with the help of a blender: pepper purified and chopped with pieces, horseradish root and garlic cloves peeled from husk. Connect all the vegetables together, add salt, sugar, lemon juice and mix. Tightly put the seasoning in the prepared sterilized and dry jars, pour the vegetable oil on top and close the cans with dense kapron covers. Store seasoning in a cool place.

If you ask the first hostess from the first thing that she plans to cook from Bulgarian peppers for the winter, I think that 90% of 100 immediately, without thinking, will answer: "Of course, lecture". And it is not surprising, because it is led from distant Soviet times incredible popularity in Russia. Each family has its own recipe, and we share with you a curious option of this with all your favorite dishes.

Multicolored pepper ledge with vegetables

Ingredients:
3 kg of multicolored sweet bell pepper (green, yellow, red),
2 kg of young thin carrot,
3 l messed through the meat grinder of tomatoes,
1 tbsp. vegetable oil
1.5 tbsp. Sahara.
2 tbsp. l. salts
Greens and garlic - to taste.

Cooking:
Cut well washed and pepper pepper on 6 pieces, carrots lie with thin circles. Mix the tomato mass, vegetable oil, add sugar, salt, mix and boil 15 minutes. Then lower the carrots into quietly boiling mass and boil 40 minutes, the pepper will follow the carrot, which boil together with the rest of a weight of another 15 minutes. Last but, add a crumpled greens and missed through the press to the taste to learn, let the mass of a few minutes to bother, and then decompose the hot lecture on sterilized banks and roll the boiled and dried in advance with the covers.

Burning pepper in marinade

Ingredients:
5 kg of sweet pepper,
1 tsp. salts
2 tbsp. l. 9% vinegar
2 tbsp. l. vegetable oil.

Cooking:
Remove whole pits, preferably of the same size, without damage, wash and together with the fruit, not cleaning, decompose on the nurse with vegetable oil and bake in the oven until soft, then clean the skin and seeds. Sweep warm water, put in a colander and leave for 5-7 minutes to water glass. Place the pepper into sterilized banks, speaking salt, pour vinegar, cover with covers and sterilize: 0.5 l cans - 30 minutes, 1 l cans - 40 minutes and sunk. Turn over the banks upside down, cover the blanket, leave until the complete cooling and remove storage in a dark cool place.

With pepper, almost all vegetables make friends with pepper, because he has an amazing property to endow his aroma and, giving his surrounding the note of his own spicy taste, emphasizing the originality of each vegetable. Well, here to say - just the soul of a vegetable company!

Bulgarian pepper for winter "Companyovsky"

Ingredients:
3 kg of sweet bell pepper,
1 kg of cauliflower,
600 g of carrots,
4 tbsp. l. salts
1.5 tbsp. Sahara,
300 g of parsley greenery,
1 l 6% vinegar.

Cooking:
Clean the pepper from the seeds, ride it with cold water and cut into 4 parts. Carrots cut into circles, cauliflower disassemble for inflorescences. Prepared vegetables put in a large enameled saucepan, pour sugar and salt and leave for the night at room temperature at night. In the morning, spread the vegetables on sterilized banks, speaking them with a large chopped parsley, and pour the marinade, which prepare as follows: in the vinegar separated from vegetables, and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour vegetables. Slide the cans with sterilized lids, turn up the bottom, let it be completely cool and transfer to the storage to the dark cool place.

And finally, several recipes for those who cannot live without sharp sensations. Fire taste of snacks from Bulgarian pepper will warm you in the winter is not worse than the baths and boots!

Snack "Jazz"

Ingredients:
18 Sweet Bulgarian Peppers,
9 eggplants,
1 Garlic Head,
1 pod of acute pepper,
3 l tomato juice,
1 tbsp. Sahara,
2 tbsp. l. salts (with a slide),
1 tbsp. vegetable oil
1 tbsp. l. acetic essence.

Cooking:
Cut the cubes prepared for the preparation of Bulgarian peppers and eggplants. Through the meat grinder, skip sharp peppers and garlic. From ripe tomatoes, press 3 l juice. Mix vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, 15 minutes. After that, pour carefully acetic essence and mix again. Spread the finished salad into liter banks, which then sterilize for 15 minutes and sunk.

Bulgarian pepper salad with vegetables and barley "Matching"

Ingredients:
2.5 kg of sweet pepper,
800 g of carrots,
600 g of the onion bows,
1 tbsp. Perlovka,
2 tbsp. water,
0.5 Art. vegetable mala
2 tbsp. l. salts
0.5 Art. Sahara,
1 tsp. 70% vinegar.

Cooking:
Boil the pearl to half-preparation, lean on the colander and give water to the water. Vegetable oil Couple with water, bring to a boil, then in turn, add carrots squeezed on the grater and cook for 10-15 minutes, then chopped sweet pepper and cook for 10-15 minutes, cut onion cuts and boil 5-10 minutes and finally, Perlovka and boil 10-15 minutes again. Add sugar, vinegar, salt and stew another 10-15 minutes. Preparing the ready-made salad on sterilized banks, roll in advance by boiled covers. Turn the banks with a salad upside down, wrap and leave up to complete cooling. When cooled, transfer to a cool storage space.

Successful blanks!

Larisa Shufkaykin

What kind of juicy and tasty vegetable are we most often thinking when we wish to cook salad? And not about him, we begin to think about it, planning the blanks for the winter immediately after, and in all sorts of species? I am almost sure that most of us will immediately think about the Bulgarian pepper. How many delicious dishes with it can be prepared, but no less ways to prepare the Bulgarian pepper for the winter. The best recipes can be collected for a long time for relatives, friends, familiar and expanses of the Internet, but I will make your small collection of recipes for you. The most that the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will presserving several proven and delicious ways.

Marinated Bulgarian Pepper For Winter - Step-by-Step Recipe Preparation

Tastes have different people, but I am sure that many of you will be able to agree with me that Marinization is one of the most delicious types of vegetables conservation. Marinada is usually such fragrant and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I feed weakness to them. For this reason, the Bulgarian pepper for the winter I most often marina.

If you have not had time to try pickled peppers, you have missed a lot. And even on the shelves of stores, other marinated vegetables are most often found, no one will prevent a stunning dish and snack for us.

For pickled Bulgarian pepper, you will need:

• sweet Bulgarian pepper - 3 kg,
• vinegar 9% - 1 cup,
• sugar - 0.5 glasses,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - big beam,
• pepper peas - 1 teaspoon,
• carnation - 6-8 pcs.

For marination, fleshy red and yellow pepper fit. Too thin-walled peppers will not be so tasty. Fruits can be taken any size, as they are still more convenient for laying them in banks. So the capacity of each jar with pickled pepper will be the maximum.

Cooking:

1. Wash pepper. Remove the fruit and cut the core with seeds. It will be easier to do if you cut a pen along half.

2. Cut peppers on wide stripes. Each half can be cut into 2 or three parts, depending on how big the pen is.

3. Pour 600 ml of water into a large saucepan. There, also pour a glass of vinegar and vegetable oil, add all sugar and salt immediately. Turn on the stove and give the future marinada boil.

4. Put pieces of pepper into the boiling marinade, wait until the liquid boils back and extinguish the vegetables for 10 minutes under the lid, constantly stirring.

Bulgarian pepper must soften a little, but not to become completely boiled. Marinated pepper is very good when a little crunches.

5. Prepare canning banks. Cars of 1 or 0.5 liters are suitable.

Sterilize them better in advance. To do this, you can heat them in the oven, boil in a saucepan with water, hold over the steam or put into the microwave with water and let boil.

In order for the Bulgarian pepper for the winter to be fragrant and slightly spicy, we put our "Spices" on the bottom of sterilized cans. Put in each 3-4 clove of garlic, cutting each on half, 1-2 parsley twigs, 2 laurel sheets, 5 peas of pepper and 1-2 carnation.

6. Now hot, just boiled, lay the pepper into banks. Do it most tightly and do not be afraid to flicker or fold pieces of pepper. When spread all the peppers, fill it with marinade from the pan to the edge of the cans. In it, pepper will continue to pickle.

7. Tighten the caps of the cans or roll them in the machine. Turn the jars on the lid and cover the thick towel to the complete cooling.

This pepper will become amazingly tasty in a few months and will complement your winter ration with vegetables. It will get an excellent garnish or even a snack to a festive table.

Store it best in a cool place, such as a cellar, or a refrigerator.

Bulgarian pepper for winter in honey pouring - recipe with photos

Bulgarian pepper for winter with honey is very simple, but at the same time a delicious recipe. Pacifics are obtained by sweetish, crispy with sourness. Very unusual, because honey will give their own unique taste. In my opinion, the opinion of the honey is very cool with the Bulgarian pepper, he simultaneously complements his sweetness and shaves it great. Some bright spices in such a marinade does not hold on, which leaves honey the opportunity to reveal his taste and taste of pepper. For the winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking not too large in terms of banks, especially if you have a family not too big and an open bank with pepper will have to stand for a long time in the refrigerator. Why once again risk your health, and the products are sorry. Agree, if you want more, you can always open two small jars. But it is impossible to be allowed back more.

In addition, when you prepare something for the first time, for the experiment, make small volumes. After all, what is like one, may not come to taste to another.

I checked this recipe on myself, I try to make a couple of three pepper jars and honey.

For cooking you will need:

• bulgarian pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peas - 1 teaspoon,
• coriander grains - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core together with the fruit. Rinse from the remaining seeds.

2. Cut peppers into smaller parts. Each half cut along 2 or 3 parts. If the pepper is very thick, as in my case, you can even 4. The main thing is to make such pieces that will be comfortable then.

3. Place the pieces of pepper tightly into pure sterilized banks. Fill in pepper them completely. Try not to close banks that are not complete, they will not be kept for a long time due to a large amount of air. It is better to prepare the remaining peppers otherwise, for example, make of them a fresh salad.

4. Now boil the kettle and fill the peppers into steep boiling water banks. Fill the jars to the very edges, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to cook marinade. Take a small saucepan or bucket. Pour the bottom of the honey, put in it salt, pepper peas and coriander grains. Please note that sugar does not put it, it replaces honey.

6. Drain hot water from cans with peppers directly into this saucepan, from this broth we will prepare marinade.

7. Bring the marinade to boil and boil the peppers in banks again.

8. After that, tighten the covers as close as possible. Check if they do not flow. Then turn the jars and wrap in a warm blanket or towel. In this form, the cans must cool before they can be stored.

This very gentle and piquant marinated snack will surely please you with a long winter evening, your summer taste. Enjoy yourself and treat relatives.

Marinated Bulgarian Pepper in Caucasus Oil

But another original recipe. You know that sometimes spices and method of cooking can completely change the taste of dishes. This is one of such cases. Pepper is obtained so fragrant and tasty, which ears do not pull out.

The recipe is not completely complicated, and the addition of a large number of greenery and garlic makes the Bulgarian pepper for the winter only tastier.

Bulgarian pepper in tomato sauce

If we are looking for all sorts of delicious options for the winter of Bulgarian pepper, it's just a sin not to remember how the tastes of peppers and tomatoes are combined. All beloved leaks are just from this category. But if you want to cook not ledge, which often adds a wide variety and other vegetables, and just sweet pepper in tomato juice, then this recipe is just suitable.

In tomato sauce, we will close large pieces of peppers, which will be a spicy winter snack.

For the preparation of Bulgarian pepper in tomato, you will need:

• bulgarian pepper - 5 kg,
• tomato juice is not salty - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 glasses,
• vinegar 9% - 6 tablespoons,
• spices to taste (pepper pepper and fragrant, bay leaf, carnation, garlic).

Cooking:

1. Wash the Bulgarian pepper with cold water and remove the seeds and the tail. Then, cut into large pieces. After half or quarter of pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose such a dishes in which the entire Bulgarian pepper will fit.

Add sugar, salt, spices and vinegar to tomato juice. It will be our tomato marinade. Juice can be trained, and you can cook it yourself from fresh tomatoes.

3. When tomato juice boils, add vegetable oil to it, and then put all the Bulgarian pepper. Pretty stirred and cook, stirring, 15 minutes.

4. Hot, just boiled pepper in tomato juice, shift very tight into the duded banks. Fill with juice to the edge and tighten with covers. The covers should also be sterile.

After that, turn the banks and make sure the covers do not proceed. In such an inverted form, put banks on the table and wrap the terry towel. Give them cool, after which you can clean the Bulgarian pepper on the winter are stored in a cool place.

Ready will be in a few weeks. Bon Appetit!

Fried Bulgarian Pepper for Winter

You might think that we have not tried to do with pepper to make it tasty. Well, for example, we have not yet fried it. And you need to say, this is a great omission, because the fried Bulgarian pepper for the winter is simply necessary to close at least one jar for tasty diversity.

You know that with frying the taste of pepper changes a little, and we will try to keep it for the winter. And believe me, we will succeed, because the recipe is extremely simple for cooking. Even probably easier than standard pickling.

My mother somehow said that this is a recipe for the lazy. But for us it will mean that it does not have to apply the extra effort, and the quality of the delicious workpiece does not deteriorate.

You will need:

• sweet Bulgarian pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• gorky pepper - 1 small pod,
• vinegar 9% - 0.3 glasses,
• sugar - 1 cup,
• salt - 1 tablespoon with a slide,
• vegetable oil for frying.

Cooking:

1. Wash out a young small pen. It is not necessary to clean it, because we would fry and preserve it entirely. They say this secret of his unique taste.

2. Pour oil into a frying pan and fry the peppers to a ruddy crust. Do not forget to turn them up to get roasted from all sides. By the way, the oil will be very splashing and shoot, so cover with a lid or a special screen from oil splashes.

3. Sterilize the bank (or banks) with covers. Roasted peppers put in the finished bank with layers, mounted with finely chopped garlic.

Pepper layer, garlic layer, pepper layer and so on.

4. Pour straight to the jar salt and sugar. I have one big three-liter bank. If you are preserved in several banks, divide the amount of salt and sugar (as well as later vinegar) on the number of cans that you have filled with peppers.

5. Now boil the teapot or a saucepan with water. Pour the jar with boiling water for two thirds, pour vinegar into the water, and then throw to the top.

Salt, sugar and vinegar mixed themselves right in the bank and will be evenly distributed over all peppers. Especially after time, while the bank is stored until winter. Do not worry about this, this is a proven method.

6. Now the bank must be flipped over and in the standard way to wrap in warm so that it slowly cooled.

That's ready our simple way to cook fried Bulgarian peppers for the winter. Try and enjoy the cold winter.

Bulgarian pepper for winter stuffed cabbage - video recipe

For this recipe you will need to prepare a classic marinade, and the peppers leave it integer in order to put the filling from fine cabbage and carrots inside each. Here you just have to count well, because taking large Bulgarian peppers and the container will have to look for the appropriate.

But I believe that you, like me, everything will work out. See a detailed recipe and experiment in your kitchen.