In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or a thick, hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and eggplant caviar recipe

Ingredients:

• 4 kg eggplants;
• 500 g bell pepper;
• 400 g onions;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Preparation:

We start preparing pepper caviar with eggplants. They must be washed well, the stalk removed from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet and grease it with oil. Place the eggplants on it (their cuts are also recommended to be greased with oil). Vegetables should be baked in the oven at a temperature of 230 - 250°C. Cooking time 25 minutes.

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's prepare the remaining ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into small cubes bell pepper in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Pour a small amount of vegetable oil into the frying pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Place the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars of caviar with lids.

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

A very successful recipe for preserving peppers. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for canning bell peppers for the winter. We present another option.

Ingredients for canning sweet peppers:

• 5 kg sweet peppers (green, yellow, red)

For the marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l. salt
• 4 tbsp. l vegetable oil

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on the fire, when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, add a finely chopped bunch of parsley, crushed garlic 200 g

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Fragrant bell pepper lecho

We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat on the holiday table and will diversify any weekday dinner.

So, the necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tbsp, vinegar - 100 ml, onion onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil and boil for 15 minutes.

The carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, remove the stem and seeds from the bell pepper and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

This lecho made from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several parts and pass everything through a meat grinder to form tomato juice.

Next, let the resulting tomato juice boil, not forgetting to stir it periodically, and begin preparing the other ingredients. Wash the bell pepper, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water and then boiled until fully cooked. Next, place the hot, finished beans on a sieve, rinse with cold water, let drain and cool completely. You can also use store-bought or home-canned white beans for this preparation - this will significantly save your time preparing this lecho.

At the end of preparing the lecho, carefully add the prepared boiled beans to it and squeeze out one tablespoon of lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.

Then carefully place the finished hot lecho with beans into heated glass jars, previously washed with baking soda, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the sealing and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.

Ingredients:
2 kg eggplants,
2 kg sweet pepper,
1 kg carrots,
500 g dry beans,
3 liters of tomato juice,
500 ml vegetable oil,
½ cup Sahara,
½ cup 9% vinegar,
2 tbsp. salt,
4 heads of garlic,
2-3 pods of hot pepper.

Preparation:
Boil the beans until tender. Cut the eggplants into cubes, add salt and leave for 20-30 minutes, after which they should be rinsed and lightly squeezed. Grate the carrots and cut the pepper into strips. Pour vegetable oil into tomato juice, stir, add all the vegetables and put on fire. Cook the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Chop the garlic and hot pepper and add to the salad, stir and cook for 10 minutes. Immediately place in sterilized jars and seal.

Peppers stuffed with carrots and onions

sweet pepper - 24 pcs.
tomatoes-2kg.
onion - 0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% - tsp.
salt-1 tsp.
sugar-1 tsp.
greens to taste

Pepper - remove stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

Add salt and vinegar to taste, peppercorns, bay leaf to boiling water. Throw pepper into the brine at the rate of 1 jar (I can fit 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, fill with brine, roll up...

For 1 liter of water:

• 700 gr. pepper
• 2 table. spoons of vinegar
• 2 table. spoons of salt
• 10 peppercorns

Ecology of consumption: To set the table for a holiday or family dinner, we prepare various dishes from meat and fish, bake pies and make salads. And for decoration, for example, a simple pickled pepper will be enough

To set the table for a holiday or family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration, for example, a simple pickled pepper will be enough. Bright, colorful, juicy and appetizing.

Where can you get it in winter? - From my own cellar! If, of course, you made the preparations in a timely manner.

1. Baked pepper

You will need:

• 3 kg sweet pepper
• 250 ml vegetable oil

For marinade per 1 liter jar:

• 60 ml apple cider vinegar
• 1 tsp. salt

Preparation:

1. Wash the peppers, dry them, rub them with vegetable oil and bake, turning them over, in an oven heated to 180°C until browned.
2. Place the pepper in a plastic bag, cool, remove the skin, and remove the stalks and seeds. Place the peppers in small jars, add salt and vinegar. Pour in the remaining hot vegetable oil.
3. Sterilize jars for 20 minutes, roll up, turn over until cool.

2. Spicy pepper

You will need:

Serves 4

• 1 kg multi-colored bell peppers
• 300 g carrots
• 1 beet
• 1 onion

For marinade per 1 liter of water:

• 1 tbsp. l. salt
• 0.5 tbsp. l. Sahara
• 2/3 tsp. citric acid

Preparation:

1. Wash and peel onions, carrots, beets. Grate the carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash the peppers, remove the seeds. Stuff the peppers with vegetables.
2. Prepare the brine. Place salt, sugar, citric acid in water and bring to a boil.
3. Place the stuffed peppers in sterilized jars, fill with brine, sterilize for 30 minutes, and roll up.

3. Canned sweet peppers in oil with herbs

You will need:

Serves 4

• 1 kg sweet peppers of different colors

• 1 small chili pepper
• 6 cloves garlic
• 200 ml vegetable oil
• 70 ml apple cider vinegar
• 2 bunches of parsley and dill, salt

Preparation:

1. Bake the sweet pepper on the grill or in the oven, then peel and coarsely chop the pulp. Chop the chili pepper.
2. Peel and chop the garlic. Wash the greens, dry well and chop finely. Stir in oil, chili pepper, garlic, vinegar. Add salt.
3. Place multi-colored pieces of pepper in sterilized jars, pour in the oil mixture, close with a screw cap and put in the refrigerator for 48 hours.

4. Sweet pepper

You will need:

• 1 kg sweet pepper
• 0.5 kg onions

• 1 kg tomatoes
• 2 tbsp. l. vegetable oil
• 0.5 tbsp. l. Sahara; 0.5 tbsp. l salt

Preparation:

1. Peel the onion and pepper, chop and fry in 1 tbsp. l. vegetable oil.
2. Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
3. Pour in the oil, add salt, sugar, bring to a boil and place in sterilized jars. Sterilize jars in boiling water for 40 minutes.
4. Roll up, turn over and leave until cool. Store in a cool place.

5. Canned sweet peppers

You will need:

• 3 kg sweet pepper

For marinade per 1 liter of water:

• 150 g granulated sugar
• 2 tbsp. l. salt
• 200 ml vegetable oil
• 3 cloves garlic
• 200 ml apple cider vinegar
• 5 allspice peas
• 4 bay leaves

Preparation:

1. Cut the pepper pods into halves, remove the core and seeds, and cut the pulp into long slices. Place in a saucepan.
2. For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf. Bring to a boil again and pour over the peppers in the pan. Place on the fire and cook for 5 minutes.
3. Strain and place the peppers in sterilized jars. Bring the marinade to a boil again, pour the pepper into the jars and roll up.

6. Pickled peppers

You will need:

• 3 kg sweet pepper
• 250 ml vegetable oil

For marinade per 1 liter of water:

• 60 ml apple cider vinegar
• 1 tsp. salt
• 1 tsp. Sahara

Preparation:

1. Wash the pepper, dry it, remove the seeds and stalks, cut the pulp into strips.
2. Prepare the marinade. Boil water in a wide saucepan, add salt, butter, sugar, vinegar. Boil.
3. Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour in the remaining hot marinade and roll up. Turn over and leave at room temperature until completely cool.

7. Sweet pepper lecho

You will need:

• 1.5 kg green bell peppers
• 600 g tomatoes

• 150 g onions
• 80 g ghee
• 5 g ground paprika
• salt

Preparation:

1. Wash the sweet pepper, remove the core and seeds and cut into strips. Wash the tomatoes, put them in boiling water for 30 seconds, cut them into 4 parts and remove the skins.
2. Heat ghee in a frying pan and fry the onion. Sprinkle with paprika, add pepper and tomatoes, add salt and simmer for 10 minutes over high heat, then cover with a lid and simmer for another 15 minutes over low heat.
3. The finished lecho can be divided into jars, sealed tightly, place the jars upside down on a towel and let cool.

8. Pepper and tomato lecho

You will need:

• 1.5 kg sweet pepper
• 2 kg tomatoes

• 1 kg carrots
• 1 cup vegetable oil
• 1 cup of sugar
• 2 tbsp. l. table vinegar
• salt to taste

Preparation:

1. Wash the pepper, remove stems and seeds, cut the pulp into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, and pass the pulp through a meat grinder.
2. Wash, peel and mince the carrots. Combine peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt and simmer for 30 minutes.
3. Place the lecho in sterilized jars, roll up, turn over, cover and leave until cool.

9. Pepper in tomato juice

You will need:

• 3 kg sweet bell pepper
• 2 liters of tomato juice

• 1 kg onion
• 2/3 cup sugar
• 2-3 table. spoons of salt
• 2-3 bay leaves
• 1 tsp. ground coriander
• 10 black peppercorns
• 0.5 tbsp. 6% vinegar
• 250 ml vegetable oil

Preparation:

1. Extract juice from tomatoes using a juicer. Peel the onion and chop finely. Peel the pepper from seeds and stalks, cut into half rings.
2. Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, and bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. Add vinegar at the end.
3. Pour hot lecho into warm sterilized jars and roll up the lids. Turn over and let cool.

10. Pepper with apples

You will need:

• 4 kg sweet pepper
• 1 kg apples

For marinade per 1 liter of water:

• 40 g sugar
• 30 g salt
• 1 cup 6% vinegar
• 1 tsp. cinnamon

Preparation:

1. Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
2. Prepare the marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
3. Place peppers and apples in sterilized jars, alternating. Pour over hot marinade. Sterilize peppers with apples in marinade at 90 °C: for 0.5 liter jars - 20 minutes, 1 liter - 25 minutes.
4. Tighten the jars, turn them over, and leave until completely cool. Store in a cool place. published

Tasty and aromatic pickled sweet bell peppers are an excellent choice for preparing for the winter. Try it with butter, garlic, spices.

Today I propose to make delicious marinated bell peppers in quick-cooking pieces.

the preparation is good in itself as a cold marinated appetizer, but its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.

Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about sterilizing the jars.

If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.

The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.

Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.

Recipe 2: pickled sweet peppers for the winter

Very good recipe! In winter, delicious pickled sweet peppers will become an appetizer, a component of vegetable or meat stew, and a side dish for meat or fish. In a word, if only there was pepper, there would be a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. spoons of salt
• 1 cup quality vegetable oil
• 1 glass of 3% table vinegar (or a third of a glass of 9%)
• 1-1.2 liters of water
• 3-4 peas of allspice
• 4-5 black peppercorns
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. Place water for the marinade on the burner and add all its ingredients.

We thoroughly wash the sweet peppers - it is better to use red and orange, or yellow ones for pickling - divide each one in half, remove the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just into strips.

We arm ourselves with a slotted spoon, drop the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay in - tightly! - straight to the banks. Cover the jar with a lid after each serving and, of course, when it is full.

Taste the marinade to see if you need to add salt. Don't forget to remove the bay leaf, cloves and peppercorns. Pour the boiling marinade over the peppers in the jars and immediately roll them up. Turn it over and let it cool. Sweet peppers prepared in this way can be stored for a long time. 3 kg of sweet pepper is approximately 3 liter jars or 4 jars of 750-800 ml each.

Recipe 3: how to pickle sweet peppers for the winter (with photo)

Pickled sweet peppers for the winter are a very light and tasty vegetable appetizer that can easily complement any menu. Those people who have to diligently watch their figure will be especially happy with this pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy; in addition to this pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can easily be served even at the holiday table.

To make the appetizer we offer brighter and more colorful, we recommend pickling bell peppers of several colors at once. Even if you use only red and green peppers, the preparation will still come out very beautiful and attractive in appearance. However, for contrast, it doesn’t hurt to use yellow pepper too!

Using this simple recipe with step-by-step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

• sweet bell pepper – 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% – 80 ml
• sugar - 80 gr
• honey - 1 tbsp. with a slide
• salt - ½ tbsp.
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Note! In this case, it is advisable to use only bee honey, since it is this kind of honey that has truly beneficial medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can make a delicious marinade from them. Don’t forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

There is no need to boil the pepper until softened; even after cooking, it should remain dense and elastic. Place the semi-finished pepper in sterile jars, then pour the hot marinade over it. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Don't forget to cover the preserves with a warm blanket.

Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: pickled sweet peppers with butter and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any winter dinner. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so at the market in the summer I immediately buy a couple of extra kilos so that when I get home I can roll them into jars.

• 1 kg sweet bell pepper,
• 1 bunch of dill,
• 2 heads of garlic,
• 150 grams of vegetable oil,
• 50 grams of granulated sugar,
• 150 grams of vinegar,
• 1 tables. l. salt.

I clean and wash the bell peppers so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh herbs go perfectly with peppers.

Place some of the pepper in a jar so that all the colors alternate.

Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to a simple recipe, will become the best appetizer on your family menu. Rolled into slices, it retains its shape and is quite soft. The spicy twist looks very appetizing, thanks to the fact that the colors remain bright and saturated. This preservation is not only a complete snack, but can also be used as an additive to borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.

• 5 kg sweet peppers,
• 3 heads of garlic,
• 1 tbsp. vinegar,
• 2 tbsp. vegetable oil,
• 1 tbsp. granulated sugar,
• 1 tbsp. water,
• 3 tbsp. salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and right away with the core. But to completely clean out the stuck seeds, cut them in half and rinse them under the tap. Then we divide the halves into several more parts to make slices.

Peel the garlic. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then take out the vegetables and leave to cool on a plate.

In an enamel bowl, mix all the other ingredients except the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with vegetable slices, making sure that peppers of different colors get into one jar.

Pour in the still hot marinade, turning the jar slightly so that the liquid gets into all the gaps. We roll up sweet peppers in oil with garlic for the winter with a key or screw them with special lids.

To increase the cooling time, wrap the preserved food in a blanket or wrap it in a towel.

Tips: Hot marinade may crack the glass. To prevent this from happening, insert a knife blade between the table and the bottom of the jar.

Bon appetit.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell peppers, I can't resist them. I eat it fresh and canned. Preserving this vegetable is a rewarding task; in preparations it reveals its aroma even more. Sweet peppers marinated with honey for the winter are one of my favorite recipes.

If not everyone can buy fresh pepper in winter due to the high price, then everyone can afford to stock up on canned pepper for the season. True, you will have to make some effort, but such a colorful, bright preparation is so delicious!

I always take sweet peppers in different shades: from yellow to red. This way the workpiece will look bright and attract attention.

• sweet bell pepper – 500 g
• honey (forbs) – 100 g
• sunflower oil – 100 g
• table vinegar 9% - 50 g
• coarse table salt – 20 g
• granulated sugar – 10 g
• water – 700 g.

I cut the peppers into halves and quarters to make it convenient to put in jars.

I cook the marinade from water with the addition of salt and granulated sugar. After boiling, keep it on low heat for no more than 3-4 minutes.

Then I pour sunflower oil into the marinade.

I add pepper slices and start blanching. This lasts 5-7 minutes. The peppers become softer on top, but the inside is still crispy and juicy.

I take the vegetable pieces out of the marinade and carefully transfer them into sterilized glass jars.

I use the remaining liquid to pour over the pepper. I also add vinegar to the jar.

I don’t forget about the place for honey, which I pour into the jar last.

I set the workpiece to sterilize for 15 minutes. Initially, the water in the dish should be warm so that the glass jar does not react to the temperature difference and burst.

I seal the finished product tightly with lids.

I put the cooled jars in the pantry, where they will remain all winter. At any appropriate moment I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell peppers make an excellent appetizer or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. This is why instant marinated bell peppers with honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp. salt
• 2 tsp. honey
• 1 tsp. 9% vinegar
• 1 -1.5 tbsp. l. vegetable oil
• greens to taste

We clean the bell pepper by cutting off the cap and tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and place them in a bowl. By the way, for pickling, be sure to choose meaty varieties of this vegetable - they are more fragrant.

Place the chopped peppers in a saucepan or saucepan and add hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

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.

Pickled peppers are prepared for the winter not only for stuffing; bell peppers rolled whole in jars are very tasty. Such an unusual and non-standard recipe has a place in our family and such preparation is a huge success. There is, however, a condition: the peppers must be fleshy, ground, and preferably red or yellow varieties.

Many will be surprised, why do this? After all, it is more practical to remove the stalk with seeds and insert the peppers into each other. I will answer, firstly, it saves time, such preparation is done very quickly. And secondly, whole bell peppers are a very juicy and aromatic snack with a slight pungency and the aroma of garlic. The main thing is that you try to make a couple of jars, and then you yourself will say that it is incredibly tasty!

pickled bell pepper recipe

I respect this vegetable for its huge amount of vitamin C, its taste and aroma. Unfortunately, our summer is short, and you can only remember the taste of your local pepper by opening a jar of your own preserves. And such a bright pepper will bring a lot of positivity to the table in winter and lift your spirits. Especially when you remember how in the summer the whole family went out into nature and cooked fried peppers on the grill for barbecue of fresh meat.

So, let’s marinate the whole pepper!

Ingredients:

• Bell pepper – 1 kg,
• Granulated sugar - ½ cup,
• Salt (preferably without iodine) - 2 tbsp. spoons,
• Garlic 6 – 7 cloves,
• Black pepper in a pot – 10 pieces,
• Ground black pepper to taste,
• Vegetable oil (odorless) – 100 ml,
• Vinegar essence (70%) – 1 tbsp. spoon,
• Hot red pepper – 1 pod.

Cooking process:

First you need to sterilize the jars in which you plan to put the bell peppers.

Peel the garlic cloves. Place the garlic, cut into thin slices, into the prepared jars, and don’t forget about the chilli pepper, which is enough for a couple of small rings per jar. This time I had dry red pepper, I broke it into two parts and put it in two jars.

Then wash the pepper, but do not cut off the stalks or remove the seeds, that is, the pepper remains intact and unharmed. Next, on each peppercorn you need to make several pricks with a thick needle or toothpick.

Place the prepared pepper in a saucepan and fill it with cold water until the entire pepper disappears under the water.

Place the pan with pepper on the fire and bring to a boil.

Next, remove the blanched peppers from the boiling water and place them in jars. This must be done carefully, as water may leak out of the pepper.

Then prepare the marinade using the water in which the pepper was boiled. Add peppercorns, ground black pepper, salt, granulated sugar, pour in vegetable oil. Bring the marinade to a boil and add vinegar essence, then immediately turn off the heat and pour the hot marinade over the blanched peppers.

Next, all that remains is to roll up the jars with clean, preferably boiled, lids. Wrap the jars with whole pickled peppers in a blanket and leave until completely cool. Then we send it to the underground, pantry or cellar for further storage. Yes, this is not a very economical option, considering the fact that there is very little pepper in the jar. However, the result in the form of a delicious snack on the table will greatly please you.

Happy cooking and good recipes!