Stuffing peppers for the winter - seven recipes

Peppers for stuffing can be prepared in advance. Of course, buying pepper in winter is not a problem, but not everyone can afford it. But it is in winter, when we lack vitamins and summer sun, that the taste and smell of stuffed peppers are so pleasant. Canned hot peppers will appeal to lovers of spicy snacks.

I offer you recipes by which you can make canned peppers for stuffing for the winter.

Canned peppers in brine

for 6 kg bell pepper

Water - 1.5 liters
0.5 liters of vegetable oil
1/2 cup salt
50 gr. Sahara
Bay leaf - 3 pieces
Black pepper - 10 peas
1/2 cup 9% vinegar

Remove the seeds from the pepper, but do not cut it. Combine all the ingredients for the brine, place in a saucepan on the fire, and boil. Place pepper in brine. Boil for 3 minutes, then remove with a slotted spoon and place tightly in sterilized jars. Pour the hot brine in which you boiled the pepper and roll it up.
Peppers for stuffing for the winter with aspirin

Bulgarian pepper
Acetylsalicylic acid (aspirin)

Pour water into a saucepan, add salt to taste, and boil. In another saucepan, boil water without any additives. Remove the seeds from the pepper; do not cut the pepper. Boil the peppers in boiling water for three to five minutes. Place peppers in sterilized jars, add 1 aspirin tablet (per liter jar) and fill with boiling water without spices. Close the lid of the jar and wrap it until it cools.

Whole canned peppers
Bulgarian pepper

For 700 grams of pepper
Water - 150 ml.
Salt - 15 grams
Vinegar 9% - 2 tablespoons

Choose a good pepper without any damage. Wash it and remove the seeds. Boil water in a saucepan and boil the peppers in it for 5 minutes. Place the peppers in a dense layer in sterilized jars. Fill with prepared brine and place for sterilization: liter jars - for 20-30 minutes
Stuffed peppers with garlic

Bulgarian pepper

For a liter jar:

Peppercorns - 5 pieces
Bay leaf - 2 pieces
Garlic - 1 clove
Dill seeds (optional)

Water - one liter
2 tablespoons sugar (very small heaped)
Salt - 1 tablespoon
Vinegar essence

Cut the tail off the pepper, remove the core, and blanch in boiling water for 4-7 minutes. Sterilize the jars, put peppercorns, garlic and bay leaves on the bottom (if you like, you can add dill seeds). Cool the peppers slightly, place one inside the other (three pieces at a time) and place them in a jar on top of the spices. Prepare the brine without adding vinegar essence. Fill the jar of pepper once with brine, let stand for ten minutes, drain the brine, boil and pour it back into the jar. Place 4-5 drops of vinegar essence into a jar and cover with a lid.

Use the same brine to prepare canned peppers just for eating. Take peppers of different colors, cut into 8 pieces or smaller (to make it easier to prick with a fork), blanch, and then cook as described above.
Canned whole peppers with vegetable oil

Bulgarian pepper

Brine:
8 liters of water
4 cups sugar
2 cups salt
Vegetable oil - 1 glass
1 bottle (0.5 liter) 6% vinegar

Pierce the pepper with a fork near the stalk. Place in hot brine and cook for 10 minutes. Place the peppers in sterilized jars, fill them with the same brine and roll them up.
Peppers for stuffing in tomato juice

Bulgarian pepper
tomato juice

Prepare tomato juice, salt it and add peppercorns (you can cook tomato juice with or without spices, just add salt, it depends on your taste preferences). Remove the seeds from the pepper. Boil the pepper in a boiling tomato for 5-7 minutes, stirring. Sterilize the jars, place the pepper in them and fill them with boiling tomato. Make sure there are no air bubbles left between the peppers in the jars. Then add dry acetylsalicylic acid at the tip of the knife and close the lid.
Salad pepper

bell pepper

Fill:

Water - 1 liter
Sugar - 70 grams
Salt - 35 grams
Citric acid - 8 grams

Remove the seeds from the pepper, rinse, place in boiling water for a couple of minutes and then immediately cool in cold water. Sterilize the jars. Place the peppers one inside the other or flatten them and place them vertically in jars, with the wide part down. Prepare the filling and let it boil. Fill the packed peppers with the filling and set to sterilize: liter jars for ten to fifteen minutes, two-liter jars for twenty minutes, three-liter jars for twenty-five minutes. Then immediately close the lid

Stuffed peppers are a dish that our family really loves. It’s easy to cook even in a cauldron at the dacha, and even more so in an apartment, for example, in a slow cooker or just in a saucepan.

Fragrant, hearty peppers with meat or any other filling are especially tasty for some reason in winter, perhaps the reason is the lack of fresh vegetables. If the dacha is pleased with the harvest, then I use several methods for preparing sweet peppers for subsequent stuffing.

Recipes for canning delicious peppers

First of all, I have different canning recipes. Such blanks are stored for a long time and are convenient to use. I, as a true admirer of bell peppers, also love to open such a jar and eat the contents just like that.

Regular marinating recipe

The simplest recipe is pickled peppers. That’s exactly how mom closed it. Jars with this preservation are ideally stored - they don’t even have to be placed in a cool place, it will be enough to hide them from sunlight and heat sources. That is, a closet, a shelf in the kitchen, or even a place under the bed away from radiators are quite suitable.

Even a novice housewife can close this one - the list of products and the diagram are elementary. For a serving of 2 kg of pepper you will need 2.5 liters of water, 100 g each of sugar, salt and vinegar.

Ingredients:

• bell pepper – 2 kg
• salt – 100 g
• sugar – 120 g
• vinegar - 100 ml
• water – 2.5 l

How to cook:

We select specimens that are suitable in size and shape, wash them, cut off the “lid”, and carefully remove the seeds.

Blanch the peppers for 3 minutes in boiling water - this will make them softer and not burst when we pour the hot marinade.

Place with the holes facing up in pre-sterilized jars. To save space, you can insert “cups” into each other.

Pour in the marinade, cover with lids and sterilize for 15 minutes.

Roll it up, let it cool, turn it upside down, and store it.

Recipe without vinegar

I also make sure to close a couple of jars of peppers with lemon juice without vinegar - those who are very strict about their health will definitely like this. And it’s healthier for the kids too. From the list of products below, 8 liters of the finished product are obtained.

Ingredients:

Recipe Information

• Type of dish: Preparations
• Cooking method: pepper cooking, sterilization and canning
• Servings: 8 liters
• 1 hour

• bell pepper – 5 kg
• salt – 50 g
• sugar – 200 g
• water – 1 l
• cloves - 10 g
• lemon juice – 150 ml
• allspice peas – 10 pcs.
• black peppercorns – 10 pcs.
• bay leaf – 10 pcs.
• garlic – 7 cloves
• olive oil – 300 ml

Cooking method:

Wash the bell pepper and remove the seed chamber along with the seeds. Select lemons that are dense, with thin skin, without damage. Wash, cut citrus fruits lengthwise, squeeze the juice out of them. Peel the garlic, rinse and squeeze into the garlic press.


Place olive oil, lemon juice, sugar, salt and all the specified spices in an enamel pan, add water, put on fire, bring to a boil and boil for 5 minutes. Pour the “cups” into the marinade and boil for 5 minutes.


Remove the pepper with a slotted spoon and cool slightly. At this time, you can start preparing the containers.


Wash glass jars with soapy water and soda and sterilize them in any convenient way. Boil the lids in water for 2 minutes. Place peppers in jars and pour hot marinade over it - 80-90 degrees, in which we blanched the vegetables. Cover the jars with lids and sterilize: half-liter jars - 7 minutes, liter jars - 12 minutes, three-liter jars - 25 minutes, then roll up.

Turn the hot jars over and leave for further passive sterilization for a day. The resulting product should be stored in a cool, dark place.

By the way, to get as much juice as possible from lemons, you need to heat it (20-30 seconds in the microwave). The membrane inside will become softer - this will make it possible to squeeze out 35% more juice than from a cold lemon.

Peppers in tomato

If I was pleased with the harvest of peppers, then most likely there were no fewer tomatoes. Then, of course, I cover the peppers for stuffing in tomato juice. I have to tinker with this recipe, but in the end I get not only pepper, but also delicious vegetable juice - I like this even more than regular one.

Ingredients:

• tomatoes - 5 kg
• salt - 1.5-2 tsp.
• sugar - 1 tbsp.
• pepper - 3-4 kg

Cooking method:

First you need to make tomato juice - I have a special attachment on my meat grinder for this purpose. From 5 kg of fresh tomatoes you get 3.5-4 liters of juice. I boil it, adding salt and sugar.

I place the seeded peppers into the prepared jars, not forgetting that they should be cut side up, fill them with hot juice, cover them with lids and sterilize them for 20 minutes.

I roll it up, turn it over, and wrap it up for passive sterilization. I store this preparation only in a cool place - in my basement.

Canning without sterilization

To be honest, I don’t really like fiddling with sterilization, so I really like and carefully collect recipes where this process can be bypassed. I have a couple of options for whole bell peppers.

Preserving with aspirin

The highlight of this recipe is aspirin, which is the main preservative. Thanks to the tablets, pepper can be stored anywhere, and its taste does not change in any way - there are no extraneous tastes or aromas, because besides aspirin, you only need the vegetables themselves and water!

We take as much pepper and water as needed, aspirin at the rate of 2 tablets per 1 3-liter jar. The process is incredibly simple:

1. Place the prepared peeled peppercorns into a sterilized jar.
2. Pour boiling water over it, cover with a pre-boiled iron lid, and let stand for 7-10 minutes.
3. Drain the water, add aspirin and immediately pour boiling water over it. We order, turn over, and send the cooled jars for storage.
4. Attention! You need to pour boiling water a second time so that the water slightly overflows - this way the peppers will be entirely in the liquid.
5. Before cooking, take out the “cups” and pour boiling water over them - they will be softer.

How to pickle bell peppers

Salting bell peppers is quite a labor-intensive task, but it also has many advantages. Due to the lack of heat treatment, the vegetable retains maximum beneficial properties. In addition, you can pickle in the field - you don’t need to fuss around at the stove, boil, sterilize, etc.

Cooking method:

We select the peppers, wash them well and dry them thoroughly. Remove the seeds, cover the inside and outside very generously with salt, and place in any deep container. You can add very little spices.

After a day, the pepper will soften and release a lot of juice. We tamp it into jars, barrels, pans or even plastic containers so that there is no air, add the released juice. Sprinkle a layer of salt on top and cover with lids.

Store only in a cool place! Before cooking, such peppers need to be soaked in hot water, changing it several times. There is no need to salt the dish afterwards either.

Freezing whole peppers

Freezing is my favorite way to prepare whole peppers for future use. No hassle at the stove, with jars, etc. The vegetable itself retains all vitamins, and its taste and aroma are no different from fresh ones. The only disadvantage of freezing is the lack of space in the freezer, because in addition to peppers, you want to fit all the gifts of summer.

To use the space in the freezer rationally, pour boiling water over the prepared “caps” - this will make them a little more flexible. Then we insert the peppers into each other and put everything in a bag. It is advisable to divide into portions - my slow cooker ideally fits 12 small peppercorns, so I form just such portions.

Then I simply take out such a “stack”, pour boiling water over it, and while I’m filling it, the peppers are defrosted - very convenient and quick.

Finally, I offer a detailed video with one of the canning options:

If you find an error, please highlight a piece of text and click Ctrl+Enter.

I usually do, since my son’s birthday is in January. Many of our guests love stuffed peppers.

But this year the freezer is busy with other preparations, so I decided to make peppers for the winter for stuffing without sterilization, according to my mother-in-law’s recipe.

I tried this stuffed pepper, it turns out tasty and aromatic, of course, it’s not a fresh pepper, but in winter, when there are snowdrifts and snow outside, and the price of fresh pepper goes through the roof, this option will always help out.

Stuffing peppers for the winter without sterilization - recipe

The recipe is good, proven, try it, cook it. I made a jar because I’m going to try another recipe, I’ll make it, and I’ll be sure to share it with you.

Ingredients:

• 1.5 kg. sweet pepper (I have 16 pcs.)
• 1.5 tbsp. spoons of sugar
• 1.5 tbsp. spoons of salt
• 2 tbsp. spoons of vinegar
• 2 liters of water
• 2 pcs. bay leaves
• 3-5 pcs. allspice corns

Important! The recipe is for a 3 liter jar, all proportions are calculated correctly.

I will also share some of the intricacies of cooking peppers.

Cooking process:

I have peppers of different colors, I intentionally bought multi-colored ones so that they would look more beautiful in a jar and then on the table. This is not essential and not necessary. You can preserve yellow, red, green, and orange peppers.

Fleshy pepper varieties are not suitable. For example, the ratunda variety is not suitable for stuffing. An oblong, thin-walled one will do; I buy the Belozerka variety.

I bought 1.5 kg. peppers, I have 16 pieces, but it all depends on the size of the peppers. Maybe a little more, or a little less.

Cut off the cap and stem of each pepper, remove the seeds and white veins. We do this with all the peppers.

Then I further rinse it from seeds with running water. As a result, we are left with hollow (empty) caps, which we will stuff in winter.

Now you need to blanch the peppers. I place the peppers in batches into boiling water. You don’t need to do it all at once so that the peppers remain intact and not damaged.

Place the pepper in boiling water and blanch for 3 - 4 minutes. Put the water on the fire, wait until it boils and lower the peppers. We do this with all the peppers.

After the pepper has cooked for 3-4 minutes, remove it with a fork or spoon. You can use special vegetable tongs; they are very convenient for removing peppers from boiling water.

Place it in a bowl or colander. With clean hands, place the peppers one on top, so it won’t take up too much space.

The jar will hold a lot more vegetables. I intentionally took 16 peppers, not 20 or 30. But you can fit this amount if you stack the vegetables one on the other. Simply, this amount is just enough for a family or a holiday. After all, on a holiday you don’t eat only pepper, there are many other dishes.

I put the peppers in a jar while they are warm, I don’t wait for them to cool down, we pour the hot marinade over them anyway.

I sterilize a 3 liter jar over a kettle, you do it in a way convenient for you. I boil the iron lid for 5 minutes. I have peppers for stuffing for the winter without sterilization, so I boil everything and sterilize it.

I also prepare the marinade. To do this, take 2 liters of water (measured in liter jars), add salt, sugar, spices (bay leaf and peppercorns). Spices for flavor, you can do without them if you don’t like them.

I put the marinade on the fire and boil for about 2 minutes from the moment the marinade boils. To taste, the marinade is pleasant, just in moderation.

After I filled the jar with peppers, which are absolutely all, I blanch them and pour in 2 tbsp. spoons 9% vinegar. I pour in the vinegar before pouring the marinade into the jar.

Now pour the boiling marinade over the peppers in the jar. Do everything carefully so as not to get burned. My husband helps me in this matter, and at this time I take a photograph.

Be sure to wait a minute as there is air between the peppers that will rise to the top. After a minute, I add more marinade to the jar. 2 liters of marinade, just enough to fill the jar to the top.

You will see for yourself, the air comes out, the marinade fills the voids, and you need to add more.

One more thing, if you don’t have enough marinade, don’t be upset, boil the kettle and add water from the kettle to the jar. For the number of peppers that I indicated in the recipe, you need 2 liters of water for the marinade.

Important! You can cook pepper in 1.5 liter jars, 2 liter jars, then calculate the amount of marinade. For a 1.5 liter jar you need 1 tbsp. a spoonful of vinegar and 1 liter of marinade.

Now we roll up the jar with a key. If it is a jar with a screw-on lid, then carefully screw the lid on.

We turn the jar upside down, wrap it in a warm blanket, jacket, blanket, sweater, whatever we need to wrap the jar. We wrap ourselves in a baby blanket that we no longer use, or rather we use only for these purposes.

Wrap it up and leave it for 12-14 hours. After cooling, remove the jars to a dark and cool place. It is ideal to store preserved food in the basement, but we store it in a city apartment.

In winter, open the jar, drain the marinade, remove the peppers, and stuff them with the prepared filling. Pour in tomato sauce, simmer, and you're done.

For one year, I froze peppers that I had previously stuffed with meat and rice. But such peppers take up a lot of space in the freezer. To freeze vegetables, you need a large freezer. This year I made peppers for stuffing without sterilization.

Prepare, try. The recipe is good, proven. Happy preparations!

Making winter preparations from vegetables is not such a simple matter as some may think at first. Especially if you are already tired of classic cucumbers and tomatoes, and want something new. What to do if you decide to serve aromatic pickled peppers stuffed with rice, mushrooms or some other filling on the New Year's table?

Today we will share recipes for preparing canned peppers for stuffing for the winter, as well as a recipe for stuffed peppers that can be preserved for the winter. Moreover, such preparation does not require much time.

Recipe for classic peppers for stuffing for the winter

If you want to stuff pickled peppers in winter, then this and other recipes below will be useful to you. Of course, canned bell peppers can also be bought ready-made, but they are mostly imported from abroad and are quite expensive. It’s also not very suitable for stuffing. Therefore, it is better to marinate it in advance for the winter specifically for this purpose.

Conservation can be done not immediately, but in stages to divide the work over several days. Canning Ingredients such peppers are:

• bell pepper – 700 g;
• vinegar - 2 large spoons;
• salt - the same amount;
• peppercorns – 10 pieces.

According to the classic recipe, the peppers are washed and then peeled. You don’t have to cut them, but just push the tail inward and then remove the cores from them.

Bring the water to a boil (take it depending on the volume of the jar), then add salt to taste and add vinegar, bay leaf and peppercorns. The quantity depends on the volume of the jar, for example, for a two-liter container you need to take 12 peppercorns. Then cook everything for about 5 minutes, put the contents in jars, fill with brine and roll up.

After a while, in winter, we open the jar and use its contents for subsequent stuffing. And if during the cleaning process some of the bell peppers crack, you can cook it in pieces.

Recipe for canning peppers in brine for the winter

This recipe is designed for 6 kilograms of bell pepper. For the brine you need to prepare the following ingredients:

The pepper needs to be cleared of seeds, but there is no need to cut it. All ingredients for the brine need to be combined, added to the pan, put on the stove and brought to a boil. Then add the peppers to the pan, boil for another 3 minutes, then remove them from there using a slotted spoon and place them tightly in pre-sterilized jars. them then pour hot brine and rolled up for storage for the winter.

How to prepare stuffed peppers using aspirin

To prepare bell peppers for canning and subsequent stuffing according to this recipe, take as much of it as you need and aspirin.

Take a pan, fill it with water, add salt to taste and bring to a boil. Then take another pan, fill it with water again and bring to a boil without adding anything to it. At the same time, remove the seeds from the peppers, but do not cut them. Then cook the whole peppers in boiling water for five minutes. We sterilize the jars, put pepper in them and put aspirin in each container at the rate one tablet per liter jar. Fill each jar of pepper with boiling water without spices. Then we close the jars with lids and wrap them until they cool. We save the peppers for the winter, open them and stuff them at our discretion.

Recipe for canning whole bell peppers for the winter

For the brine in this recipe, based on 700 grams of peppers, you need to prepare 150 ml of water, 2 large tablespoons of table vinegar and 15 grams of salt.

Cooking algorithm this preparation for the winter is like this:

• take high-quality peppers without visible damage. Wash it and remove the seeds;
• Boil water in a saucepan and cook the peppers in it for five minutes;
• Place the peppers in a thick layer in pre-sterilized jars;
• Fill the jars with the prepared brine and set to sterilize for half an hour.

As you can see, the recipe is very simple and preparing such peppers to stuff them for the winter will not be difficult.

Recipe for stuffing peppers with garlic

To prepare the preparation for a liter jar, you need pepper to taste, 5 peppercorns, two bay leaves, a clove of garlic and dill seeds, if necessary.

For the brine you will need a liter of clean water, two large spoons of sugar with a small slide, a tablespoon of salt and vinegar essence.

The recipe looks like this:

According to the same brine recipe, pickled peppers are prepared not for subsequent stuffing, but for consumption as a ready-made dish after opening the jar. You need to take several bell peppers of different colors and cut them into 8 or more pieces. It is blanched and prepared according to the recipe described earlier.

Recipe for cooking canned whole peppers with vegetable oil

In this recipe, in addition to the bell peppers themselves, you will need the following ingredients to prepare the brine:

• water – 8 liters;
• sugar – 4 cups;
• salt – 2 cups;
• vegetable oil - a glass;
• vinegar 6 percent - 0.5 l.

Near the stalk pepper needs to be pierced with a fork, then the peppers are dipped in boiling brine and cooked for 10 minutes. We sterilize the jars and place the peppers in them, then fill them with brine and roll them up. Let it be stored for the winter.

How to prepare peppers for subsequent stuffing in tomato juice

Salt the prepared tomato juice and add peppercorns to it. We remove the seeds from the peppers, then cook them in boiling tomatoes for 5 minutes. Place vegetables in sterilized jars and pour boiling juice over them. When laying, you need to make sure that between the peppers no air bubbles. Add dry aspirin at the tip of a knife and roll up the jars.

Preparing lettuce peppers for the winter

In this recipe, after opening the jar, the pepper can be used not only for stuffing, but also as an ingredient for salads. In addition, you will need a liter of water, 70 g of sugar, 35 g of salt and 8 g of citric acid.

We clean the pepper from seeds, wash it, put it in boiling water for a couple of minutes, then instantly cool it in cold water. We sterilize the jars, put the peppers one on top of the other, or put wide part down in a flattened form. Bring the finished filling to a boil and fill the jars with it, then sterilize them, the sterilization time depends on the volume of the jar:

• liter - within 10-15 minutes;
• two-liter - 20 minutes;
• three-liter - 25 minutes.

Recipe for canned stuffed peppers with vegetables

For the winter, you can preserve peppers not only separately for later stuffing, but also already stuffed with different fillings. Below we will present a recipe on how to do this and what ingredients you can use for the filling.

Most often, bell peppers are used as a filling. shredded white cabbage. It goes best with bell peppers and is distinguished by its juiciness and piquancy. In some recipes, cabbage is supplemented with other vegetables, for example:

• carotel;
• pods;
• onions and other ingredients.

But in this recipe we will look at stuffing pickled peppers exclusively cabbage, to prepare it you will need:

• sweet peppercorns - about 30 pieces;
• one hot pepper;
• white cabbage – 3 medium pieces;
• three carrots;
• garlic - about 7 cloves;
• parsley and dill - a bunch each.

You will also need a brine based on a glass of sugar, two large spoons of salt, 100 ml of vegetable oil, a liter of water and half a large spoon of 6 percent vinegar.

The peppers are blanched in water and brought to a boil. The pepper is washed, the stalks and internal seeds are removed. Blanch everything under boiling water in a colander for 10 minutes.

Remove the top leaves from the cabbage the head of cabbage is processed with a shredder or a sharp knife. Rinse the pods, carrots and herbs and chop them, then add salt. Then the peppers are filled with the filling and placed in a container to be preserved for the winter. The garlic is peeled, washed and placed in a saucer.

We take water at the rate of liter per 1 jar. Fill the jar with water, salt and add sugar, vinegar and vegetable oil. Mix everything and sterilize the jar before filling it with peppers. Then we put the stuffed vegetables in it, add the garlic separately and pour in the marinade. Before sealing the canned food, the jars are sterilized in boiling water for about 10 minutes, then they are transferred to a dark place. In winter, ready-made peppers can be served with stewed fish, meat or potatoes.

You can also close the peppers for the winter, stuffed with rice and mushrooms. In addition to the peppers themselves, you need to take a kilogram of paprika, 0.5 kg of mushrooms, 4 tomatoes, a glass of rice, onions, tomato sauce and 100 ml of vegetable oil.

The onion is crumbled and simmered in oil, the tomatoes are peeled and chopped in a blender. We wash the rice and cut the mushrooms into small pieces, then combine them and fry them in a frying pan along with the onion. Then put the tomato mass into the pan and simmer for 15 minutes. Pour in half the water, add spices and simmer until half cooked.

Let the mixture cool and stuff the peppers with it, then put it into jars. Add it there ketchup or juice, sterilize for an hour and immediately roll into jars.

There are many recipes for canned peppers for the winter, some of them provide that they will then be stuffed, while other recipes suggest that we prepare already stuffed peppers for the winter, and then serve them as an appetizer or an independent dish, which is then reheated. Choose what you like best.

I suggest you, friends, to stock up on preparations for the winter - semi-finished bell peppers for stuffing. A thrifty housewife always has ingredients in her bins for quickly preparing delicious dishes. Canned pickled peppers in a jar, or frozen whole - a kind of lifesaver in this case - took it out, stuffed it with filling and quickly prepared dinner, for example.

There are several options for easy-to-use preparation: you can preserve salted, without vinegar, and pickled peppers. Freezing the whole thing was a great idea - here are proven recipes.

Stuffing peppers for the winter - secrets

There are very few secrets to profitable and popular procurement:

• Try to choose vegetables of the same size so they will cook at the same time.
• Sweet pepper is a rather fragile vegetable and breaks easily; during cooking you risk losing some of the minced meat.
• The preparations will not break if you blanch them for several minutes in boiling water before preserving or freezing. There is another option, which personally suits me better: throw the peppers into boiling water, cook for a couple of minutes and quickly remove - the pieces will remain intact.
• The next useful tip for housewives: to get a lot of vegetables into the jar, put the peppers one inside the other - like a kind of nesting doll, I hope I explained it clearly.
• If you like to cover stuffed peppers with a lid, put them in a jar or freeze them together with the preparations in the freezer.

Keep the two simplest recipes.

Harvesting bell peppers without sterilization

I recommend making it in small jars so you can use it at a time. If there is any leftover, no problem, use it in a salad or freeze it.

Take:

• Peppers.
• For a 1 liter jar - a spoonful of table vinegar. Add one more to a 2-liter jar; add three spoons, respectively, to a three-liter jar.

Step-by-step preparation:

1. Prepare the vegetable for work: peel, remove seeds and stalks. Boil with salt in the water for a few minutes and transfer to a jar.
2. Fill with brine to the very top, pour in 9% vinegar and close with a nylon lid - the workpiece is perfectly stored in room conditions.

Stuffing bell peppers without vinegar

If you don’t like the aroma of vinegar, use citric acid – the result will be no worse.

Take:

• Water - liter.
• Salt – 35 gr.
• Citric acid – 8 g.
• Sugar – 70 gr.

We preserve:

1. Blanch the vegetables, peeled from seeds and stems, and quickly place them in water to cool. Fold it into a nesting doll and place it more compactly in a jar.
2. Make the filling: dissolve salt and citric acid in boiling water.
3. The workpiece requires sterilization. A liter container will take 15 minutes, 2 – 20, 3 – 25 minutes. Rolls up under the iron lid.

Pickled canned peppers

Marinating has two good purposes: guaranteed preservation of the product until the end of winter and additional taste to the dish.

You will need:

• Peppers.
• Water - liter.
• Vinegar essence – 10 ml.
• Sugar – 75 gr.
• Salt – 50 gr.

Marinate:

1. Blanch the prepared peppers for a few minutes and place in jars.
2. Separately, cook the marinade for pouring: dissolve the spices in boiling water, let it boil and immediately pour into the peppers. The next step is known: closed, turned over and left to cool.

Recipe for whole peppers for the winter - proven recipe

The next cooking option is with butter and black pepper. In winter, this preparation can be used to make a salad, an appetizer, or used for stuffing.

• Peppers.
• Water – one and a half liters.
• Sunflower oil – 450 ml.
• 9% vinegar – 90 ml.
• Sugar – 50 gr.
• Bay leaf – 3 pcs.
• Salt – 50 gr.
• Peppercorns – 6 pcs.

We preserve:

1. Making the filling: add all the spices to boiling water and boil for a couple of minutes.
2. Prepare the peppers - remove all excess and add to the marinade. Let it boil, cook for three minutes, no more.
3. Transfer the peppers to jars and pour boiling marinade over them.

Add to the collection of recipes with sweet peppers:

How to freeze whole peppers for stuffing

The advantages of freezing are the preservation of maximum vitamins, ease of use and execution of the workpiece itself.

1. Peel the peppers and place in boiling water for a few seconds. I usually add it in small portions and count to five, then quickly start removing it with a slotted spoon.
2. Cool, fold one nesting doll into another, place it airtight in a bag and send it to freeze.

Video recipe for preparing peppers for filling

If you are not confident in your skills in preparing peppers for stuffing, watch the video, everything is explained in great detail. Happy winter cooking. With love... Galina Nekrasova.