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

Real thrifty housewives remain faithful to this method of preparation, and every year, preparing peppers for the winter is at the top of the preservation checklist for most of us. You must admit that during the season, fresh bell peppers cost a penny, and preserving peppers for the winter (simple and tasty recipes) can make life in the kitchen much easier in winter.

It’s so nice on cold winter evenings to open a jar of aromatic bell pepper lecho for the winter (you’ll lick your fingers) with mashed potatoes... Plus, various preparations significantly save our precious time.

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

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

Dear friends, if you have your favorite and proven recipes for pepper preparations, please share in the comments, and also add photos of your jars with preparations!

Roasted peppers for the winter without sterilization

Let's prepare fried peppers in oil and garlic for the winter: an aromatic, piquant, and incredibly tasty appetizer. Looking ahead, I will say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper preparations for the winter, then you simply must prepare pepper according to this recipe! I wrote how to cook fried peppers for the winter.

Bell pepper lecho for the winter with beans

Various pepper preparations for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite recipes for winter lecho made from pepper. I’m sure fans of pepper lecho for the winter will like this recipe. We will prepare not just classic lecho with bell peppers, but lecho with beans. I promise you with all responsibility that this recipe for bell pepper lecho for the winter is finger-licking good! How to prepare lecho from bell peppers and beans, see.

Baked peppers for the winter with garlic and herbs

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

Bell pepper lecho with tomato juice

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

Pickled peppers with honey

Bell peppers in oil for the winter: the best recipe!

I won’t tell you how much bell pepper costs in the winter season - you yourself know everything perfectly well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil is a recipe that I got from my mother, and has been tested by more than one housewife.

Lecho with carrots and onions for the winter

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

Peppers marinated for the winter with garlic

The main thing in the recipe is the marinade. The pepper turns out aromatic, with a subtle taste of garlic. The vinegar is practically not felt, and a moderate amount of salt and sugar allows you to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. ...

Lecho with apples for the winter

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

Pickled hot peppers for the winter

Pickled hot peppers are an incredible appetizer, and are appropriate both on a holiday table as an addition to a plate of pickles, and on an everyday family menu. The recipe for preparing hot peppers is simple; using the same technology and with the same marinade, you can preserve bell peppers for the winter . ...

Lecho with rice for the winter

You can see how to prepare a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

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

Winter lecho from bell pepper (classic recipe)

You can see the recipe for making classic pepper lecho

Lecho with tomato juice without vinegar

You can see how to make lecho from pepper in tomato

Canned peppers quartered in marinade

Pickled peppers for the winter can be compared in popularity only with pickled cucumbers and tomatoes. The secret of this preparation is not only in its amazing aroma and unsurpassed taste, but also in its beneficial properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that neither blackcurrant nor lemon can compare with it.

Agree, multi-colored juicy peppers grown in your own garden are much better than store-bought ones. Don't have your own garden? Don’t despair, choose fresh, dense, preferably the same size fruits at the market, carefully examining each one so that there are no unappetizing spots that spoil not only the appearance, but also the subsequent harvest.

Pickled peppers for the winter are a fairly simple and quick dish to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or even simply put whole in jars raw or blanched and filled with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For the marinade:
850 ml water,
25 g salt,
125 ml 9% vinegar.

Preparation:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut off the stalk of the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can add ice cubes. Place bay leaves and allspice at the bottom of the prepared jars (amount to taste), then pack the pepper as tightly as possible and pour in the boiling marinade. Pour a little calcined and cooled to 70ºC vegetable oil on top of everything. Cover the jars with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes, then roll up.

Pickled peppers “One, two - and you’re done!”

Ingredients:
5 kg bell pepper.
For the marinade (per 1 liter of water):
1.5 tbsp. vegetable oil,
1.5 tbsp. Sahara,
½ tbsp. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Preparation:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Place the pepper, cut in half and peeled from seeds and stalks, into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, pressed garlic (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, let the marinade boil again and then pour it over the pepper in the jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, be careful to ensure that there is no space left unfilled with marinade between the peppers, otherwise the jar may explode.

Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled bell pepper for the winter “Jolly Traffic Light”

Ingredients:
3 kg of multi-colored bell peppers,
garlic,
dried dill.
For the marinade (per 1 liter of water):
½ tbsp. Sahara,
2 tbsp. l. salt,
½ tbsp. vegetable oil,
¾ tbsp. 9% vinegar.

Preparation:
Wash the pepper, remove seeds and stems and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it has cooled, place it in sterilized 0.5-liter jars, sprinkling the pepper with garlic passed through a press and dried dill. Pour the filled jars with the marinade in which the peppers were cooked, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand like that until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper,
½ tbsp. vegetable oil,
1 bunch of parsley,
1 bunch of dill,
1 bunch of cilantro,
1 bunch of marjoram,
1 head of garlic.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. 9% vinegar.

Preparation:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped herbs. Use only green leaves for harvesting, without stems. Pour hot marinade over everything, cover the jars with boiled metal lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for preparing salads, side dishes and even soups.

Pickled peppers “New of the season”

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 liters of water):
500 ml apple cider vinegar,
3 tbsp. l. kebab ketchup,
¼ tbsp. vegetable oil (preferably olive oil),
1 tbsp. l. salt.

Preparation:
Bake the prepared peppers directly with the branches in the oven, peel them and place them in sterilized 1-liter jars; you should have whole peppers on the branches. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment it boils, carefully pour in the vinegar, let the marinade boil again and remove from heat. Pour boiling marinade into the filled jars, cover with lids and sterilize for 15 minutes. Then roll it up.

Pickled Red Sunset Peppers

Ingredients:
5 kg sweet pepper,
50 g horseradish root,
100 g garlic,
1 bunch of dill.
For the marinade:
1 tomato juice
1.5 tbsp. l. salt.

Preparation:
Wash the red sweet bell pepper, remove the seeds and place in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves, and chop the herbs. Place some of the seasoning on the bottom of the prepared jars, then place the peppers tightly, placing one fruit inside the other, and place the greens on top of the peppers again. Pour the contents of the jars with boiling tomato marinade, cover the jars with lids that have been boiled in advance, and sterilize: 0.5 liter jars - 30 minutes, 1 liter - 40 minutes, 2 liters - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter, you really want stuffed peppers, so here are some great recipes that will help satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (for 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 tbsp. l. (without a slide) salt,
1 dessert spoon of sugar,
2 tbsp. l. 9% vinegar.

Preparation:
Wash medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into the pan, add salt to taste and bring to a boil. With the heat still on, drop a few peppers at a time into the pan and blanch for 3 minutes. Then take out one pepper at a time, pour out the water from it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let simmer for 3-5 minutes. Add vinegar to the jars of peppers, followed by the hot marinade. Roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and leave until completely cool.
In a 3-liter jar, if packed tightly, about 20 medium-sized peppers can be placed, this amount will be enough for a family of three people.

Pickled peppers “Straight from the garden”

Ingredients (per 1 liter jar):
sweet pepper (as much as will be included).
1 clove bud,
2 peas of allspice,
3 black peppercorns,
celery leaves and stalks.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. Sahara,
⅓ tsp. citric acid.

Preparation:
Peel the sweet peppers from stalks and seeds, rinse, place in a colander and place in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place the pepper tightly on top and pour boiling brine of water, salt, sugar and citric acid over everything. Immediately seal the filled jars with sterilized lids. The jars themselves do not need to be sterilized.

Pickled peppers “For thrill seekers”

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic,
2 carrots,
vegetable oil.
For the marinade:
500 ml water,
0.5 l 9% vinegar,
1.5 tbsp. Sahara,
½ tbsp. salt.

Preparation:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are simply ideal for pickling, dense and without damage. You can put both red and green peppers in the jar, mixed together - this way the preservation will be even more appetizing. Peel the pepper, cut 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, add salt to taste and place in sterilized jars (try to mix red and green peppers, this will make your preparation look even more appetizing), do not forget to arrange the layers of pepper with garlic passed through a press and finely grated carrots. Pour the contents of the jars with hot marinade prepared from water, vinegar, sugar, salt and brought to a boil, and seal with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 liter jar):
200-300 g red hot pepper pods,
7 allspice peas,
4 buds of cloves,
2 cm horseradish root,
2 cherry leaves,
1 pinch of dill seeds,
2 cloves of garlic.
For the marinade:
1 liter of water,
4 tbsp. l. salt (without top),
2 tbsp. l. Sahara.
1 tsp. 9% vinegar per 0.5 liter jar.

Preparation:
Wash the red hot pepper pods thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, this way your preparation will be even spicier, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare spices for marinating. Wash the cherry leaves, peel and wash the horseradish root, inspect it carefully to notice all the spots and damage that need to be cut out immediately. Cut the peeled horseradish root into small pieces. Peel the garlic cloves. Place spices at the bottom of each sterilized and dried jar: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. Place the peppers vertically from above to the shoulders of the jar, not higher. What is this for, you ask? It’s just that the marinade, when it cools, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you will need, taking into account the number of jars, and add 1 glass, because some water will evaporate during boiling). Dissolve sugar and salt in water, skim off the foam, pour boiling marinade into jars of pepper, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, having poured it over the peppers, leave the jars covered with lids for about 5 minutes. Carefully pour the marinade into the pan again, boil it, pour vinegar directly into the jars with peppers and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap them up and leave until completely cooled for 10-12 hours, and then store in a dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be spicy, and you can’t eat a lot of it.

Hot peppers in oil marinade

Ingredients:
hot pepper (quantity is at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 liters of vegetable oil (preferably olive oil),
1 tbsp. l. honey.

Preparation:
Sort through the peppers, inspecting them carefully. Wash the peppers selected for pickling thoroughly and dry slightly. Be sure to leave part of the tail on the pepper to make it easier to hold while eating. Place hot peppers tightly in prepared sterilized jars, layering with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Place the pepper in a warm place for 3 weeks. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to preserves, replace it with lemon juice, only then be sure to add horseradish to the jars.

Happy preparations!

Larisa Shuftaykina

Have a lot of sweet peppers and you don't know what to do with them? Let's roll up the bell peppers for the winter. Our recipes with photos will help you roll up such delicious peppers that you will lick your fingers!

We will consider several options for preparing preparations, but you, in turn, decide on the recipe yourself and then share your taste sensations.

Roasted bell pepper

If you love homemade soft sweet peppers, then this canning recipe is just for you. Roasting makes the peppers even softer and juicier.

Ingredients for a liter jar

• garlic – 3 cloves;
• vinegar - 2 tbsp. spoons;
• sugar – 3 tbsp. spoons;
• salt – 1 teaspoon;
• vegetable oil - for frying;
• medium bell pepper – 1.6 kg.

Preparation

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, wash them, cut them in half, and then in half again.

2. Place the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour in a spoonful of vinegar, add soft pepper and sprinkle finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and seal with lids.

6. Cover the seam with a blanket and leave it alone to cool for several hours.

Quick recipe for pickled sweet peppers

This method is suitable for those who do not want to stand at the stove for several hours rolling up bell peppers on summer days.

Ingredients for 4 liter jars

• bell pepper – 3.7 kg;
• water – 800 ml;
• vinegar 9% - 160 ml;
• sunflower oil – 160 ml;
• granulated sugar – 150 g;
• salt – 1.5 tbsp. spoons;
• cloves – 3 buds;
• black pepper – 5 peas;
• bay leaf – 3 pcs.;
• allspice – 3 peas.

Preparation

1. Remove the seeds from the pepper and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Place the prepared peppers in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, bay leaf and butter. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour in the vinegar.

6. Place the sweet pepper in a colander and lower it into the marinade for 6-8 minutes.

7. Place the peppers in sterilized jars and fill them with hot marinade. Close with lids.

Attention

There is no need to fill the jars with bell pepper, that's how much will go in the first time, and roll that much.

8. Now we wait until the seams have cooled down and put them away for storage.

Baked peppers in their own juice

We offer you a very tasty recipe for baked peppers in their own juice without adding vinegar and water. This taste and aroma are so enticing that it is impossible to resist...

Ingredients for 2 liter jars

• bell pepper -1.6 kg;
• olive oil – 70 ml;
• freshly squeezed lemon juice – 50 ml;
• salt – 1 heaped teaspoon;
• black pepper – 7 peas;
• ground black pepper - to taste;
• granulated sugar - 1 heaped teaspoon.

Preparation

1. Wash the peppers, place them on a baking sheet pre-lined with baking paper, and place them in the oven for 45 minutes. Bake at 210 degrees.

2. Place the hot pepper in a container and leave to cool.

3. Sterilize jars of the required volume and corresponding lids.

4. Remove the skin from the baked peppers and carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper the way you want and transfer it to the prepared jars without compacting it. Add a few black peppercorns (you can also add allspice).

7. Now pour the lemon juice into the pepper juice, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars with pepper, without adding 1 cm to the brim.

9. Take a deep pan, cover the bottom with a cloth and set out the jars. Pour cool tap water into containers up to the hangers of the jars. Cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, and simmer for about 20 minutes.

10. We have completed the sterilization stage, now screw the lids tightly and cool.

Pepper stuffed with cabbage

A vegetable snack is always useful in winter. Bell peppers can be stuffed with different vegetables, but the most suitable option is cabbage. Just imagine, soft sweet peppers hiding crunchy pickled cabbage. Mmm, yummy!

Ingredients

• medium-sized sweet peppers – 45 pcs.;
• chili pepper pod – 1 pc.;
• sunflower oil – 0.5 cups;
• white cabbage – 2.7 kg;
• garlic – 13 cloves;
• parsley, dill - a bunch;
• filtered water – 1 liter;
• vinegar 9% - 0.5 cups;
• salt – 2 tbsp. spoons;
• granulated sugar – 1 tbsp. spoon;
• medium carrots – 2 pcs.

Preparation

1. Remove seeds from sweet peppers, blanch in boiling water for about 5 minutes, remove and cool.

2. Finely chop the cabbage, add grated carrots, salt, crush a little and mix.

3. Chop the greens, garlic and hot pepper and add to the cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt and granulated sugar into the water, pour in vegetable oil, and boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize stuffed bell peppers in a saucepan with water as follows: 1 liter – 30 minutes, 2 liters – 40 minutes.

8. With a quick movement of the hand, screw the lids on the jars, turn them upside down and wrap them in a blanket or rug until they cool completely.

Bell pepper in tomato juice

For those who love homemade tomato juice and sweet, crispy peppers, we suggest preparing an interesting roll that contains your favorite products.

Ingredients

• red bell pepper – 2.7 kg;
• homemade tomato juice – 1.7 l.;
• olive or vegetable oil – 0.5 cups;
• sugar – 200 g;
• rock salt – 75 g;
• vinegar - 0.6 cups.

Preparation

1. First of all, we sterilize the jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, add granulated sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. Peel the pepper from seeds, cut out the stalks and cut into strips 1.5 cm wide.

4. Transfer the pepper to a saucepan with the marinade and simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. Transfer the prepared peppers into jars using a slotted spoon, pour in boiling marinade, not adding 1 cm to the edges. Cover with lids, place the jars on a baking sheet and place in an oven preheated to 180 degrees for 20 minutes.

6. Seal the finished jars with lids, turn them upside down and leave to cool on the table.

7. Store in a pantry or cellar.

On any winter day, you can open a delicious preparation with bell pepper and enjoy its extraordinary taste.

Want to make bell peppers with honey? Then watch the step-by-step video recipe

Preparation:

1. Peel the carrots and grate them on a coarse grater. Wash the peppers, cut them in half, remove the core. Cut the pulp into wide strips.
2. Wash the tomatoes, place them in boiling water for 1 minute, place in a colander and rinse with cold water. Remove the skin and grind the pulp into a puree.
3. Place the grated carrots, cauliflower florets and tomato puree in a large saucepan. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes, stirring.
4. Add peppers, stir, cook for 20 minutes. Add vinegar, remove from heat. Place the hot lecho into sterilized jars.
5. Boil water in a large saucepan, place jars of lecho there, and sterilize for 5 minutes. Roll up the jars and wrap until cool. Store in a cool place.

Video recipe for making pepper lecho for the winter

Peppers in oil with herbs

Ingredients:

• 1 kg. sweet peppers of different colors;
• 2 bunches of dill;
• 15 cloves of garlic;
• 1 tbsp. vegetable oil;
• 0.5 tbsp. apple cider vinegar;
• 1 pod of hot chili pepper;
• Salt.

Preparation:

1. Grill the peppers until they are blackened, put them in a bag, close them and leave for 15 minutes.
2. Remove skin and seeds from peppers and cut into slices lengthwise. Finely chop the garlic and dill. Remove seeds from chili peppers and thinly slice into rings.
3. Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour the oil, garlic and dill mixture into the bottom of sterilized jars.
4. Place a layer of peppers. Add 2 tbsp. l. oil mixture. So fill the entire jar. The last layer should be oil. Close the banks. Store in a cool place.

Pickled hot pepper “tsitsak” in Armenian

Ingredients:

• 6 kg. hot pepper;
• 2 heads of garlic;
• 1 bunch;
• 10 l. water;
• 1 tbsp. coarse salt.

Preparation:

1. Place the pepper (unwashed) for 1-2 days until it wilts slightly. Wash. Pierce each one through with a fork in 2-3 places.
2. Place in a bowl, mix with garlic and chopped dill. Stir salt into cold water to make a brine. Pour in the peppers and put pressure on them. Peppers should be completely in brine. To cover with a lid.
3. Leave the peppers at room temperature for several days until they turn yellow. Place the peppers, dill and garlic in a colander and squeeze out a little.
4. Place peppers tightly in jars, squeezing. Drain off the remaining brine. Sterilize jars of pepper for 10 minutes and roll up.

Prepare peppers for the winter using our recipes and share your feedback! Bon appetit!!!

July 8, 2017

In order to prepare bell peppers for the winter, you do not need too many ingredients as it is done very easily and simply. Peppers are prepared for various dishes. You can prepare peppers so that in winter you can take out a jar and prepare stuffed peppers. Or prepare bell pepper as a seasoning for other dishes. Or you can prepare already stuffed peppers. Also, many people prepare not only sweet peppers, but also hot ones.

Very often, peppers are sealed in jars along with tomatoes. This way you get two useful products in one jar. Basically, for preparing peppers, a marinade based on vinegar, salt, spices and vegetable oil is used.

Peppers can be rolled either whole or chopped. Can be rolled raw or fried. In general, there are recipes for every taste. And here is a small selection of how you can prepare peppers for the winter in jars and more.

Freezing peppers for the winter as a way to preserve all the beneficial substances in peppers has recently appeared. This method became available with the advent of a new generation of dry freeze refrigerators. In which you can freeze food without harming it.

So how to properly freeze peppers? Before freezing, you need to decide for what dish you want to freeze the pepper. If you want to cook stuffed peppers in winter, then do this.

We select peppercorns that are more or less the same size, cut off the stalk and remove the seeds. Place the prepared peppercorns in boiling water for 20 seconds. This will make the pepper softer and it will not crack or break when frozen.

And we put 5-6 pieces into each other like a pyramid.

We put the finished pyramid into a bag and carefully wrap it. The rest of the bag can be wrapped around the empty cavity of the last pepper.

Here's a simple way to prepare peppers for future stuffing.

You can also prepare peppers to add to certain dishes.

Sort bell peppers, wash and dry.

Cut off the tail and discard the seeds. Cut into thin strips.

Place the straws in a bag and put the bag in the freezer.

Pickled bell peppers for the winter

The preparation turns out not only tasty, but also very bright. Because for this recipe it is advisable to use peppers of several colors.

Ingredients:

• 3 kg of prepared pepper.
• 100 grams of garlic.
• 150 vegetable oil.
• 0.5 liters of water.
• 300 sugar.
• 100 salt.
• 300 vinegar 9%.

Cooking process:

1. Cut the pepper into small tongues, put it in a saucepan, pour boiling water, cover with a lid.

2.After 10 minutes, drain the water into a saucepan and use this water to prepare the marinade.

3.Add salt, sugar, vegetable oil. Place on the fire and bring to a boil. Cook for 10-15 minutes.

4.2-3 minutes before readiness, add garlic to the marinade. Boil for a minute and add vinegar, cover with a lid and cook for another 2 minutes.

5. Arrange the pepper in sterilized jars as tightly as possible.

6. Carefully pour the brine into the jars, cover with lids and twist the pepper.

7. Turn the jars over and wrap them up. Leave until completely cool. Then transfer to the pantry.

8. That’s the whole recipe for pickled peppers for the winter. There are several more recipes on the blog on how to prepare pickled peppers for the winter.

Pepper in tomato for the winter

With this preparation, you get two products in one jar: pepper and tomato.

Ingredients:

• Bell pepper 2.5 kg.
• 2.5 fresh tomato juice.
• 1 kg of onion.
• 1 head of garlic.
• 1 cup of sugar.
• 0.5 cups salt.
• Bay leaves.
• 7-8 black peppercorns.
• 0.5 cups vinegar.
• 250 vegetable oil.

Cooking process:

1. Wash the pepper, remove the stems and cut the seeds lengthwise into 3-5 pieces.

2. Cut off the butts of the tomatoes and grind them in a meat grinder.

3.Pass the garlic through a press.

4.Cut the onion into cubes.

5.Pour the tomato juice into a deep saucepan. Place on the stove and cook for 5-10 minutes.

6. Take a larger saucepan so that it can still accommodate peppers and onions.

7. Add onion, pepper, salt, sugar, garlic, spices, oil to the boiling tomato. Cook for 10-15 minutes.

8.Pour in vinegar for 2-3 minutes and continue cooking under a closed lid. Don’t forget to stir periodically so that the whole story doesn’t burn.

9.Pour into sterilized jars and cover with lids.

10.Tighten the lids. Turn the jars over and wrap them up.

11.After complete cooling, turn the jars over to their normal state and watch them for 2-3 days; if the lids are not swollen, you can transfer the pepper to a place for long-term storage.

Spicy pepper recipe for the winter

It turns out to be a very original dish. thanks to the beets, the color will be unusual.

Ingredients:

• 1 kg sweet pepper.
• 300 carrots.
• 1 onion.
• 1 medium beet.
• 1 tablespoon salt.
• 5-6 peppercorns.
• 0.5 tablespoon of sugar.
• 1 teaspoon citric acid.

Cooking process:

1. Peel the carrots and beets and grate them.

2.Finely chop the onion.

3. Peel the pepper from tails and seeds.

4. Mix carrots, beets, onions, add salt and mix.

5.Stuff each pepper with vegetables. Place beautifully in jars.

6. Prepare brine, add salt, sugar and pepper to 1.5 liters of water. Boil the brine for 10-15 minutes.

7. Pour the finished brine into jars and cover with lids.

8. Place the jars of pepper in a saucepan, pour water up to the hangers of the jars, and boil for half an hour. Then tighten the caps using a special key.

9. Turn the jars over and wrap them up. Leave until completely cooled.

How to prepare hot peppers for the winter

You can and should prepare not only sweet peppers, but also hot ones. And for this reason, here is a recipe for canning hot peppers for the winter.

Ingredients for a half liter jar:

• 300 grams of hot pepper.
• 150 water.
• 150 table vinegar.
• A tablespoon of salt.

Cooking process:

1. When preparing hot peppers, the tails are not cut off and the seeds are not removed, since the main spiciness is concentrated in the seeds. The tails are just trimmed culturally and that’s it.

2. Place hot peppers in a cleanly washed jar.

3.Prepare brine. Boil water, add salt and vinegar, cook the brine for 10 minutes. Then let it cool.

4.Pour cold brine into the jars of pepper. Cover the jar with a lid. Place it in a pan of water to sterilize. Sterilize hot peppers for 5-7 minutes. Then roll up the lid tightly.

5.Hot peppers are now ready for long-term storage.