Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to a simple and quick recipe.

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

Pepper and Eggplant Caviar Recipe

Ingredients:

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

Cooking:

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

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the 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 put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this 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. Put the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Put 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 with caviar with lids.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with preservation. If you still decide to add garlic to the caviar, then to be more sure that the workpiece does not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

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

Sweet Pepper Ingredients:

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

For marinade:

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

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

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

put chopped pepper in it.

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

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will surely become a worthy treat of the festive table and diversify any everyday 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 tablespoons, vinegar - 100 ml, onion onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree should be poured into an enamel bowl, add salt, sugar and vegetable oil to it and boil for 15 minutes.

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, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

Such a lecho 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:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground 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 pieces and pass everything through a meat grinder to form tomato juice.

Next, put the resulting tomato juice to boil, not forgetting to stir it periodically, and start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we 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 tender. Next, put the hot cooked beans on a sieve, rinse with cold water, drain and cool completely. Also, for this preparation, you can use store-bought or home-made canned white beans - this will significantly save your time in preparing this lecho.

At the end of cooking lecho, carefully add 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 fire.

Then carefully lay out the finished hot lecho with beans in glass jars that have been pre-washed with baking soda, cover each jar with a lid and put it 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 seaming 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 completely cooled down, we will transfer it to storage in a cool, dark and dry place,

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

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

Peppers stuffed with carrots and onions

sl.pepper-24pcs.
tomatoes - 2 kg.
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 and seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

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

For 1 liter of water:

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

Bulgarian pepper is a priceless gift of our nature. Over the summer, it seems to be filled with solar warmth and light, while becoming incredibly tasty and juicy in taste. The end of summer is the time to prepare various salads and snacks with this delicious vegetable.

And the fact that it also has various bright colors makes any table colorful and appetizing as soon as the dish appears on it. So let's not put off the harvesting process on the back burner, but let's do it right now. Fortunately, the price for it has become quite small.

In this article, I will tell you a couple of secrets from my grandmother's notebook, then my mother, and today this is my assistant. And the rest I either tried at a party, or a friend brought me a treat, and then I asked them for a cooking method. In general, here are the most delicious recipes for cooking a sweet vegetable.

Bulgarian pepper for the winter cooking recipes with sunflower oil

Sweet pepper for the winter in refined oil turns out to be juicy sweet with a slight sourness. My husband loves it very much in winter with potatoes, fried or just with mashed potatoes and with a delicious cutlet. And such an appetizer is stored quietly for several years in an ordinary apartment.

What is required for cooking:

• Bulgarian pepper - 6000 grams;
• Sugar - 250 grams;
• Table salt - 125 grams;
• Sunflower oil - 500 grams;
• Table vinegar 6% - 500 grams;
• Dill - a bunch;
• Parsley - a bunch.

Let's get started:

We wash the fruits of a sweet vegetable in running water, cut off the tails and clean out the seeds. Cut into random pieces.

mustache, sunflower oil, granulated sugar and table salt.

How to make 6% from 9% vinegar: take exactly 333 milliliters of nine percent vinegar and add 167 milliliters of water to it.

Bring to a boil and boil for a quarter of an hour.

Five minutes before the readiness, we put finely chopped garlic and chopped greens to the vegetables.

We sterilize small jars, boil tin lids.

Pour the hot mixture carefully into jars and twist.

The rest of the steps are basically the same as in any other recipe: turn the container over, cover and leave to cool completely, then put it away for permanent storage.

Green bell pepper - lick your fingers

This method is suitable for those housewives who cannot devote much time to preparing snacks for the winter. Since the cooking time is no more than forty-five minutes. So take the recipe to your cookbooks.

Required products:

• Sweet pepper - 2000 grams;
• Red tomatoes - 1000 grams;
• Hot pepper - at the discretion;
• Onion - 4 pieces;
• Edible salt - at the discretion;
• Essence - 1/3 teaspoon;
• Carrot - 0.1 kilograms;
• Sugar - 3 teaspoons.

Let's start cooking:

Wash tomatoes from the ground and dust and twist them into meat grinders as a whole. Then pour the sauce into a bowl.

Wash the pepper as well, remove the seeds and tails and cut into longitudinal strips about a couple of centimeters thick. We put them in the sauce. Cut the hot pepper into rings and put to the rest of the chopped products.

We put the cauldron on medium heat and wait for it to boil. Stir occasionally and when it boils, pour in the refined oil.

Let it boil for about twelve minutes. Now add finely chopped carrots and onions. Mix sugar and salt.

We boil the snack for a quarter of an hour, pour table vinegar and let it boil for another six minutes.

We prepare jars of the required volume in advance by sterilization. And pour into them a boiling salad. We twist with a special key for seaming and leave it upside down to cool. Our snack for the winter is ready.

Pickled bell peppers for the winter

Pickled sweet peppers are in no way inferior in taste to their vegetable counterparts, tomatoes and cucumbers. So hurry up to stock up on this delicious and healthy food.

Composition of ingredients:

• Sweet pepper - 5000 grams;

Marinade:

• Sunflower oil - 375 grams;
• Sugar - 375 grams;
• Edible salt - 125 grams;
• Essence - 4 teaspoons;
• Garlic - head;
• Greens at your discretion.

Let's start cooking:

First, prepare the marinade:

Pour drinking water, sunflower oil, granulated sugar, edible salt, table vinegar into a saucepan and bring to a boil.

My juicy pepper, separate the ponytails and seeds. Cut into two identical halves and fall asleep in a boiling marinade. We boil for a couple of minutes.

Greens and garlic are next. Let them boil too. Then we lay out the pepper with a slotted spoon in sterile jars, and bring the marinade back to a boil. After pour it into jars with vegetables.

Roll up the lids and turn the containers upside down. And after they reach room temperature, transfer them to the cellar for further storage.

Tip: for excellent storage, while pouring the marinade, make sure that it completely fills the entire space.

The more pepper colors you use, the brighter this dish will become.

Peppers stuffed with vegetables

White cabbage is a favorite vegetable of our people, it is salted, sour, pickled, and all possible salads and soups are prepared. And today I want to use it as a filling for bell peppers for the winter.

Products required for this:

• Sweet pepper - 1000 grams;
• Cabbage - 1000 grams;
• Carrots are medium in size.

For marinade:

• Drinking water - 1000 grams;
• Table vinegar - 0.15 liters;
• Sugar - 1 cup;
• Refined oil - 0.1 liters;
• Table salt - 60 grams.

Let's start preparing the appetizer:

Wash sweet fruits and clean from seeds and tails.

We clean the cabbages and carrots and cut them as thin as possible. Mix thoroughly.

If you use a Korean vegetable grater for this purpose, it will be the perfect size.

The turn has come to fill the prepared Bulgarian fruits with this filling. Make it as tight as possible. And put the filled vegetables in a cauldron.

We cook the marinade:

In another bowl, combine the ingredients for the marinade together. And put it on a big fire. After it starts to boil, pour into a cauldron with vegetables.

We cover the cauldron with oppression and put it in a cool place for a couple of days to marinate.

Two days later, we prepare a sterile container, fill it with stuffed peppers, fill it with marinade and cover with lids. We are preparing a container for sterilizing jars. We boil the containers for fifteen minutes from the moment of boiling. Then roll up and leave to cool under a warm jacket or bedspread. Then move them to a cool basement.

Bulgarian pepper in tomato sauce for the winter - video recipe

This method is good because you can eat it as a separate dish, or you can serve it as an appetizer for meat, pasta or as a dressing for first courses. You don’t have to cook vegetables especially, you don’t need to cook or stew something for a long time. So even an inexperienced cook can handle it here.

Vegetables will fit absolutely any size and diameter. And the taste of the food is indescribably tasty and fragrant. And tomato sauce is so tasty that it is drunk separately in my family.

Sweet pepper dishes are simply magical and are suitable for both a homemade dinner and a festive feast. It usually sells like hot cakes in the cold. And the good thing is that it's almost impossible to cook them.

Cook with pleasure and then you will definitely succeed. And if you have your own interesting ways to cook pepper for the winter, then share them in the comments, I will be happy to cook according to your recommendations. And maybe they will also end up in my old cookbook. See you again.

There are few people who are indifferent to pepper preparations. As soon as the housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper blanks are varied and tasty.

Pepper for the winter is primarily a sweet pickled pepper, but not only it. Many people also love canned bitter peppers, so pepper preparations are prepared for an amateur.

Many people like stuffed peppers. The vegetable is stuffed with eggplant and tomatoes, cabbage, carrots and onions.

Oh lecho and it’s just right to compose legends. After all, in Europe it is just a side dish, and in Russia it is a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Pepper canning

When cooking about pepper preparations, it is impossible not to mention the canning of pepper. Modern housewives willingly preserve peppers - especially bell peppers. This is an excellent addition to meat dishes; with potatoes and bread, canned peppers also go with a bang.

Pepper canning is done like this. Peppers are washed, peeled, cut into four parts. Water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured and rolled up. Very often, housewives are not puzzled by slicing peppers, but preserve them whole.

It should be noted that not only monosnacks are delicious with pepper. Together with pepper, tomatoes and cucumbers are preserved. In addition, the preparation of pepper includes cooking.

What kind of snacks were not invented by the housewives, for whom canning pepper is one of the priorities in stocking up for the winter. There are recipes for gooseberry jam with pepper, pickled peppers with apples and cinnamon, pickled peppers with honey. To start, of course, we advise you to try our tried and tested step-by-step recipes for making canned peppers. Well, then feel free to experiment.

Pepper in oil for the winter is a simple recipe for a delicious preparation that has been used by enterprising housewives for many years to preserve their favorite vegetable for the future. There are many versions of such canning of peppers, the best of which are presented in the selection below.

How to close the pepper for the winter in oil?

It will be possible to cook sweet peppers for the winter in oil without any hassle, and following the simple established rules will help to execute the chosen recipe correctly and efficiently.

1. Peppers are chosen ripe, fleshy, without damage and spoiled areas.
2. Depending on the recipe execution technique, peppers are peeled and cut into slices, large chunks or left whole.
3. Oil is used, ideally, refined vegetable oil without a pronounced taste and aroma.
4. Hot canned peppers, when using sterile containers, do not require additional sterilization and are perfectly stored even at room conditions.

Pickled Peppers with Butter

Pepper marinated in oil, even without additional spicy and spicy ingredients, has a self-sufficient rich taste and appetizing aroma, and with the addition of herbs and garlic, it will be beyond praise. The most spectacular-looking appetizer will turn out if you use a vegetable of different colors.

Ingredients:

• pepper - 1 kg;
• onion - 1 pc.;
• hot pepper - 1 pc.;
• garlic - 1-2 heads;
• greens - 1 large bunch;
• laurel, cloves - 5 pcs.;
• water - 1.5 l;
• sugar - 5 tbsp. spoons;
• oil - 100 ml;
• salt - 2.5 tbsp. spoons;
• vinegar 70% - 3 teaspoons.

Cooking

1. Peppers are peeled, cut in half or into slices.
2. Add onions, herbs, chili, garlic, mix.
3. Boil water with salt, sugar, oil, vinegar and spices, pour over vegetables.
4. They press the mass with a load.
5. After a day, peppers can be tasted or transferred to sterile jars and sent to the cold for storage.

Bulgarian pepper marinated for the winter in oil

Bulgarian pepper prepared according to the following recipe in oil for the winter will also turn out delicious. If desired, you can put a few bay leaves, peppercorns, chopped garlic or other additives to your taste in the marinade. In addition, the composition of the workpiece can be supplemented with a chili pod, which will give the appetizer a point.

Ingredients:

• pepper - 1.5 kg;
• water - 0.5 l;
• sugar - 150 g;
• oil - 0.5 cups;
• salt - 1 tbsp. spoon;
• vinegar - 180 ml.

Cooking

1. Peeled peppers are cut into slices.
2. Combine the ingredients for the marinade, bring to a boil, stirring.
3. Peppers are placed in a boiling mixture, boiled for 7 minutes, laid out in jars along with a liquid base.
4. Peppers marinated for the winter in oil are corked.

Hot pepper marinated for the winter with butter

Pepper in oil for the winter, a simple recipe for which you will learn later, will amuse the taste buds of fans of hot snacks. In this case, spicy varieties of vegetables are used as the basic component, the fruits of which, in combination with garlic cloves and celery stalks, acquire a special taste and aroma.

Ingredients:

• hot pepper - 1.5 kg;
• garlic - 1 head;
• celery stalks - 250 g;
• water - 0.5 l;
• sugar - 0.5 cups;
• oil - 0.5 cups;
• salt - 1 tbsp. spoon;
• ground black pepper - 1.5 teaspoons;
• vinegar - 90 ml.

Cooking

1. Washed and dried peppers are pricked with a toothpick or fork, garlic is peeled, celery stalks are cut into fragments.
2. Boil water with salt, sugar, vinegar, oil and pepper.
3. Prepared vegetables are dipped in portions into the marinade, boiled for 5 minutes.
4. The mass is transferred to jars, poured with boiling marinade.
5. Corked for the winter.

Canned Peppers in Oil with Garlic

You can prepare sweet peppers in oil for the winter with the addition of garlic and finely chopped greens, among which dill and parsley can traditionally be added, or basil leaves, celery, and cilantro are added. The Armenian variation of the recipe involves pre-stuffing the peeled fruits with a garlic-green mixture.

Ingredients:

• pepper - 1.5 kg;
• garlic - 1.5-2 heads;
• greens - 1 bunch;
• water - 1 l;
• sugar - 0.5 cups;
• oil - 0.5 cups;
• salt - 1 tbsp. spoon;
• vinegar - 150 ml.

Cooking

1. Peppers are cut into halves or slices.
2. Boil water with salt, sugar, oil, vinegar, put vegetable slices in the marinade in portions and boil for 4 minutes.
3. Transfer the peppers to jars, sprinkling the layers with garlic and herbs.
4. Pour the contents of the vessels with boiling marinade, cork.

Peppers fried in oil for the winter

An unusually tasty winter snack is obtained from sweet peppers fried in oil. In this case, it is preferable to finely chop the garlic with a knife, refusing to press. The recipe involves pouring the contents of the jars with boiling water, however, in some cases, housewives are advised to use hot oil from a frying pan.

Ingredients:

• pepper - 1 kg;
• garlic - 3-4 cloves;
• greens - 1 bunch;
• salt and vinegar - 3 teaspoons each;
• sugar - 6 teaspoons;
• oil, water.

Cooking

1. Peppers are browned on all sides in hot oil, covering the pan with a lid in the process.
2. Peppers fried in oil are placed in jars, sprinkled with chopped garlic and herbs.
3. Pour into each half-liter jar a teaspoon of salt and vinegar and two tablespoons of sugar.
4. Pour the components with boiling water, cork.

Baked peppers for the winter in oil

Pepper, harvested in oil for the winter, a simple recipe for which is easy and simple to execute, will be a great appetizer for serving to any feast. Aromatic piquant oil can be used for cooking pizza or other dishes where the spice of the ingredients used is important.

Ingredients:

• pepper - 1 kg;
• garlic - 1 head;
• oil - 0.5 l;
• rosemary (optional) - 1 sprig;
• salt - to taste.

Cooking

1. Spread the peppers on a baking sheet with foil and bake for 1 hour at 200 degrees or until a delicious blush.
2. Raise the edges of the foil, wrap ruddy peppers, let them steam.
3. The fruits are peeled, cut into halves or slices, removing the stalk with seeds, placed in sterile jars, salted to taste.
4. Without peeling, pierce garlic cloves with a needle, put in oil, heat to a boil, pour into pepper.
5. After cooling, baked peppers in fragrant oil are stored in the cold.

Pepper for the winter with oil and vinegar

Pickled Peppers with Oil and Vinegar according to the following recipe is another affordable version of a tidbit that is made savory by adding celery and spices. The most spectacular appetizer will look when using fruits of red and yellow color, but it is better to refuse green ones or use them together with other types.

Ingredients:

• pepper - 1.5 kg;
• garlic - 1.5 heads;
• water - 0.5 l;
• oil - 150 ml;
• laurel - 3 pcs.;
• celery sprigs - 3-4 pcs.;
• peas of black and allspice pepper - to taste;
• vinegar - 100 ml;
• sugar - 2 tbsp. spoons;
• salt - 0.5 tbsp. spoons.

Cooking

1. Boil water with the addition of salt, sugar, oil, vinegar and spices.
2. Pepper slices are laid in portions, boiled for 7 minutes.
3. Garlic, herbs and boiled peppers are added to jars.
4. Pour everything with marinade, cork, wrap.

Dried peppers in oil for the winter

Sun-dried peppers in oil are an original stand-alone appetizer or component to add to delicious salads, pastry fillings, and pizza. To obtain an ideal result, peppers must first be rid of the skins, and only after that proceed with a long-term drying of vegetable slices.

Ingredients:

• pepper - 2 kg;
• oil, salt, garlic - to taste.

Cooking

1. Whole peppers are baked at 200 degrees for 20 minutes, after which they are placed in a closed container, steamed and removed from the skins.
2. The pulp cut into slices is laid out on a baking sheet with parchment and dried for 2 hours at 100 degrees.
3. Slices are salted, sprinkled with oil and sent to languish for another hour.
4. The dried slices are mixed with chopped garlic, distributed again on a baking sheet and heated for another 10 minutes.
5. They are transferred to a sterile jar, filled with oil and sent for storage on a refrigerator shelf.

Pepper with honey and oil for the winter

It acquires special flavor notes. It is preferable to use red varieties of vegetables - the appetizer will turn out to be more spectacular in appearance and tastier. Spicy additives before adding to the marinade can be placed in a gauze bag, which is removed after cooking and discarded.

Ingredients:

• pepper - 1.5 kg;
• honey - 2 tbsp. spoons;
• water - 1 glass;
• oil and vinegar - 100 ml each;
• salt and sugar - 1 tbsp. spoon
• laurel - 3 pcs.;

Cooking

1. Boil water with salt, sugar, honey, oil, vinegar and spices.
2. Pepper slices are laid in portions, boiled for 5 minutes, transferred to jars.
3. Pour the vegetable with marinade, cork, wrap.

Pepper boiled in oil for the winter

The following recipe for bell peppers in oil for the winter will be an ideal solution for fans of spicy and savory snacks. Its personality lies in the precooking of the slices in a particularly flavorful marinade. In addition to spices, whole garlic cloves and chili are added to the oily liquid base.

Ingredients:

• pepper - 1 kg;
• water - 350 ml;
• sugar, oil and vinegar - 150 g each;
• salt - 1 tbsp. spoon;
• garlic - 1 head;
• chili peppers - 3 pcs.;
• allspice and cloves - 3 pcs.;
• black peppercorns - 5 pcs.

Cooking

1. Boil water with salt, oil, sugar and vinegar, while adding spices, whole garlic, piercing the teeth with a toothpick and chili.
2. Lay slices of pepper in the marinade and cook it under the lid for 10 minutes.
3. The vegetable with the marinade is transferred to jars, corked, insulated until cool.

Pepper salad in oil for the winter

If cooked by adding tomatoes to the composition, you get a delicious salad that will be the perfect complement to meat or any side dish. It is preferable to cut the onions into thin longitudinal slices, and the peppers into strips. Carrots can be pre-sauteed in oil until half cooked.

Ingredients:

• peppers and tomatoes - 1.5 kg each;
• carrots, onions - 0.5 kg each;
• sugar - 150 g;
• salt - 1 tbsp. spoon;
• oil - 200 ml;
• vinegar - 1.5 tbsp. spoons;
• black pepper - 0.5 tsp.

Cooking

1. All vegetables are cut, salted and left for 12 hours.
2. Add the rest of the ingredients and place the container on the stove.
3. The salad is boiled after boiling for 40 minutes, packaged in jars, corked.

Bulgarian pepper with eggplant in oil

Marinated in oil with fried eggplant, garlic and herbs, you can simply put it in the refrigerator for soaking for a day or sterilize the containers for 15 minutes in a bowl of boiling water and seal for long-term storage for the winter. It turns out very tasty, spicy and fragrant.

Sweet pepper has firmly won its place in many dishes. Gardeners-gardeners successfully grow this vegetable crop on their plots. With the onset of autumn, during the harvest, it's time to plan what and how will be stored and what kind of preparations can be made for a long winter period.

Thanks to its taste and juiciness, Bulgarian pepper can become the accent of all dishes on the dinner and holiday table.

That is why we want to offer you the most delicious ways to cook culture in this article.

7 most beneficial paprika dishes for canning

Every hostess wants to spend a minimum of time, effort and money to create the next dish. In modern society, this is completely normal, because there is not enough time for everyone. That is why the proposed recipe fits the requirements of city dwellers, namely, these dishes are very easy to prepare, but besides this, they will turn out to be very tasty and healthy.

frozen vegetable

It is very comfortable! Freshly frozen pepper retains all the taste, aroma and useful elements, which is important during a period of vitamin deficiency. They do this for different purposes, which means that the methods are also different. Consider all options.

For stuffing

Here you will need copies of approximately the same size and shape. Next, cut off the upper part with the stalk, clean the inside of the seeds and place in boiling water for 30 seconds.

Vegetables prepared for storage in the freezer in this way will not break or deform. If, when stuffing the fruits, you close them with the upper part, then fold them together and place them in the freezer.

Preparation for dressing hot dishes, vegetable stews and mashed potatoes

This method is even simpler than the previous one. To do this, you need to wash the fruits, clean the inside and chop in any preferred form: cubes, half rings, rings, straws. Next, pack in portions and put in the freezer.

As a semi-finished product

Here you need to place the pepper in the oven for 30 minutes, the temperature should be + 180ᵒС. We take out and leave until completely cooled. Remove the peel and remove the seeds. Then we also distribute it into packages in the required quantities and put it in the cold.

Having defrosted, if necessary, the product, you can make a salad or other dish that will delight you with its color, aroma and taste on a cold winter day.

A very popular and favorite delicacy for many people, its appearance on the table will always come in handy. We have prepared two ways for your attention.

Option 1

We select medium-sized specimens for cooking, remove all unnecessary and cook in lightly salted water for 3 minutes. This is necessary so that the fruits do not lose their shape. We prepare glass containers, it is better to choose 2 and 3 liter ones, put a vegetable in them, pour the solution in which the fruits boiled, add 9% table vinegar, based on a 2 liter jar 2 tablespoons, and 3 liters 3 spoons. Screw on the lid.

Option 2

We prepare a solution of the following composition: 1 liter of water, 70 g of sugar, 35 g of salt and 8 g of citric acid. Boil the peeled fruits for 2 minutes, after which they must be placed in cold water. Fold them with a nesting doll or side by side on top of each other, and place in a container. Fill with brine and sterilize. 1 liter containers must go through the procedure within 15 minutes, 2 liters 20 minutes, 3 liters 25 minutes.

We twist the banks

If necessary, take vegetables and you can immediately start stuffing. It is very convenient and saves time.

This multifaceted delicacy came to us from Hungary. A simple mixture of stewed vegetables, seasoned with spices, has firmly entered the winter menu. Mandatory ingredients are bell peppers, tomatoes and onions. But of course, each housewife experimented on the composition and number of components, in accordance with her preferences. Therefore, at the moment it is almost impossible to find two absolutely identical blanks; there are countless options for them. Now you can find fried onions, carrots, meat, smoked sausages, and other components that you love and want to put there as ingredients.

We offer a classic version of lecho. To prepare it you will need:

• Pepper - 2 kg;
• Tomatoes - 2 kg;
• Onions - 1 kg;
• Vegetable oil - 150 ml;
• Table vinegar 9% - 3 tbsp. l.;
• Sugar sand - 4 tbsp. l.;
• Salt - 2 tsp;
• Black peppercorns - 1 tsp;
• Allspice - 4 pcs;
• Laurel leaf - 2 pcs.

Cooking progress. We wash the tomatoes, knead with a blender or juicer, cut the onion into half rings, pepper into strips. Fold the mass into a saucepan or basin, adding sugar, salt, spices and vegetable fat. Simmer for 1 hour. Then pour in the vinegar and put it upside down in a warm room until it cools completely.

In the video clip below, you will learn another way to prepare a snack, with the addition of carrots. This dish can be consumed both on its own and as a side dish; on a frosty day, both options will delight you.

One of the most beloved hot spices is always held in high esteem by people. In the classic recipe, the sauce is created by grinding hot red pepper, garlic and spicy plants with salt. But, as in the case of lecho, in the course of numerous experiments, the recipe has undergone many changes, and now those ingredients that should not be included, for example, tomatoes, carrots or apples, can be included.

One of the most favorite hot spices is always held in high esteem by people.

I think everyone will agree that today almost any sauce, if it contains a spicy vegetable and garlic, is proudly called adjika. Next, we traditionally consider two ways to cook this wonderful seasoning.

Mild version of adjika sauce

For this method, you will need the following ingredients: 1.5 kg of bell pepper, 5 kg of tomatoes, 1 kg of carrots, 350 g of garlic, 300 g of granulated sugar, 100 g of salt, 250 mg of 9% vinegar and 250 ml of vegetable oil.

Cooking progress. Mash washed selected tomatoes, carrots and peppers in a blender or electric meat grinder, pour into a saucepan and simmer over low heat for 45-60 minutes. Next, pour sugar, salt and butter, cook for another half hour. Pour in vinegar and after 10 minutes chopped garlic. After 15 minutes, the sauce will be ready, and it can be laid out in prepared glass containers. Screw on the covers.

Georgian adjika recipe

Stock up on the following products to create the sauce: 5 kg of bell pepper, 500 g of hot pepper, 500 g of tomato paste, 1.5 kg of tomatoes, 1 kg of carrots, 2.5 kg of onions, 5-6 cloves of garlic, 1 bunch of parsley, 1 bunch of dried and fresh cilantro, salt to taste.

Cooking progress. All components must be crushed with a blender or food processor, put the container with the mixture on the fire and cook for 10 minutes. Glass containers need to be heated, then lay out the finished product and roll it up.

Two completely different cooking methods, but with the same name. But no complexity of creation, so start cooking boldly.

A pickled vegetable will decorate any table, whether it be festive or everyday. The multicolor of culture can not only give a mood, but also please any gourmet, because of the taste and aroma. You will not regret if you take note of this method, it is simply extraordinary. The main thing is to follow the recipe exactly, and your guests will definitely ask for more!

pickling recipe

Prepare the following components for the workpiece:

• Bulgarian pepper - 8 kg;
• Sugar - 400 g;
• Salt - 4 tablespoons;
• Table vinegar 9% - 400 ml;
• Vegetable oil - 400 ml;
• Bay leaf - 5 pcs;
• Cloves and allspice, 5 pcs;
• Black peppercorns - 12 pcs;
• Water - 2 liters.

Cooking progress. Peel selected specimens from the core and cut into four parts. Give preference to small vegetables, the same size, so that the pieces are even, or cut long ones smaller. It is best to collect all the colors: yellow, red and green to make the appetizer look more colorful.

Next, we make a marinade from a mixture of water, sugar, salt, vegetable fat and spices. After boiling, keep on fire for 4 minutes, then add vinegar. Keep the sliced ​​\u200b\u200bpieces in boiling water for 2 minutes and transfer to the boiled brine with a slotted spoon. Cook over low heat for up to 5 minutes, no longer recommended, so that the vegetable does not lose firmness. Arrange in containers, filling to the very top, after which you need to tighten the lids.

Some useful tips:

• In the absence of allergic reactions to honey, add it to the number of ingredients when cooking, replacing sugar with it. The resulting product will have a more refined taste. You can familiarize yourself with similar methods in our other article: Pickled gogoshars with honey for the winter.
• You can spend a little more time and cut the pepper into strips, this kind will look more advantageous when served.
• You can diversify the recipe by adding a special composition of spices to each jar. For example, you can use: coriander, tarragon, rosemary, parsley or celery root, as well as carrots. Then the product will turn out special even for the most fastidious tastes.

This appetizer is very easy to prepare, the process is fast and the finished product will find many fans.

Required Ingredients:

• Sweet pepper - 1 kg;
• Tomatoes - 700 g;
• garlic cloves - 4 pcs;
• Sugar sand - 2.5 tbsp. l.;
• Salt - 1.5 tbsp. l.;
• Vinegar (you can use apple or wine) - 30 ml;
• Vegetable oil - 30 ml.

Cooking progress. Mash the tomatoes in a meat grinder or blender, add chopped garlic and boil for 5 minutes, then add salt, sugar and pour in sunflower oil, cook for another 5 minutes. Peeled pepper divided into quarters, add to the mass, simmer, stirring, over low heat for 15 minutes. Pour vinegar, after 10 minutes the cooked food can be laid out in jars and tighten the lid.

You should get 2 containers of 500 ml.

A very interesting way, as it involves cooking in general. That is, the pepper is not cut, and the seeds are not removed, just like the stalk. Vegetables are fried and only after that they are seasoned with a mixture. Use a culture of a different color. This appetizer will be very popular. The table will be bright, and the treat will be varied.

In the video you can see one of the options for cooking fried peppers.

The marinade left after eating the pepper should not be poured. Like its cucumber cousin, it has many uses. Without knowing this, we often simply get rid of unnecessary fluid, but we do it in vain. One of the applications of this mixture will be described in the framework of this article.

dressing sauce

Prepare 4 parts of the remaining marinade, 3 parts of mayonnaise, 1 part of soy sauce, mustard, tomato, lemon juice, garlic, horseradish, spices to taste and finely chop the greens.

It will be an excellent seasoning for meat dishes, you can also grease pizza dough with sauce or use it as a dressing for various salads. Marinate the meat in this sauce and then just stew it. This dish will remind you of picnics on sunny summer days.

You can also start a vegetable crop with almost anything you like. But the leading filling is still a mixture of rice and meat. This dish will be relevant both in summer and winter. We will study two recipes, on the basis of which you can create your own dishes, giving free rein to your imagination and boldly experiment with fillings, and then place them in the freezer for storage until the right moment.

Required ingredients: 10 sweet peppers, 500 g zucchini, 1 carrot, 2 onions, 1 liter of tomato juice, fresh herbs, peppercorns and salt.

Cooking progress

Peel selected specimens of vegetable crops, remove seeds and cut off the upper part with the stalk. Keep in boiling water for 5 minutes.

Stuff the pepper, place in jars, pressing tightly against each other and add the boiled tomato juice. After sterilization, roll up the lids for 15-20 minutes.

The second way, see the video review.

This dish will be appreciated by all family members and guests, it can be used as a side dish, as well as simply smeared on bread or eaten on its own. A large number of useful crops will saturate with vitamins and cheer you up.

To prepare this appetizer, you will need to stock up on the following ingredients:

• Pepper of fleshy varieties - 2.5 kg;
• Carrots - 150 g;
• Onions - 250 g;
• Tomatoes - 200 g;
• Celery root - 1 pc;
• Parsley root - 1 pc;
• Ground pepper - 1 tsp;
• Allspice - 1 tsp

Cooking progress. Bake the vegetable in the oven, remove the peel and seeds, chop in a blender. Chop the parsley and celery roots and carrots into small strips and sauté until half cooked. Fry the chopped onion until a beautiful golden crust appears. Peel and cut the tomatoes, boil for 3-5 minutes, then add all the other ingredients to it and cook for 10 minutes. Place the finished vegetable caviar in a container, sterilize: 500 ml containers for half an hour, and 1 liter for at least 40 minutes.

Pay special attention to the sterilization process, as the shelf life of the product directly depends on this. Next, preserve the jars and hold them upside down, wrapping them in a blanket or other heat-saving material.

An interesting fact is that at home in America, no special care is required for this perennial shrub, it can grow on its own. In our climatic zone, this plant requires special care, and due to the rapidly approaching frosts, we will soon say goodbye to this vitamin vegetable crop, which is time to harvest.

And, therefore, we hope that our selection of recipes will be useful to you. And the feast in the cold winter time is diversified by an abundance of dishes with sweet pepper. We wish you and your guests bon appetit!