It would seem, what else to come up with blanks from pepper to come up with? Well, some kind of lecho, or a salad ... But no, it turns out that such snacks can be prepared from sweet pepper - you will lick your fingers! What if the pepper is hot? Then colds will simply have nothing to do in your house! In this article, we decided to collect the most unusual pepper blanks. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes
2 tbsp salt,
1.5 cups of sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup unrefined vegetable oil

Cooking:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but boil it directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap.

Ingredients:
1 kg of pepper
800 g gooseberries.
For marinade:
1 liter of water
50 g salt
50 ml apple cider vinegar
100 g sugar.

Cooking:
Wash the pepper, sort the gooseberries, cut off the inflorescences and stalks. Put the pepper in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".

The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Cut sweet bell pepper into the boiling marinade (it can be multi-colored, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.

Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over with ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black pepper, pour the remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.

Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup of water
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.

Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greenery.

Cooking:
Peel the peppers, cut off the lid, remove the seeds, dip in boiling water for 5 minutes. Prepare minced vegetables: grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper
700 g tomatoes,
4 bulbs
1 carrot
1 glass of vegetable oil,
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Cooking:
Cut the lid off the large peppers and remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for several minutes, cool to 70ºС and pour into jars at the rate of 2 tbsp. per liter jar. Mix vegetables for minced meat, salt, fill peppers with a mixture. Put stuffed peppers in jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.

Ingredients:
10 kg of sweet pepper,
4 kg carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onion
1.5 tsp ground cinnamon,
20-30 black peppercorns
4 tsp Sahara.
Brine:
10 liters of water
700 g salt
1 garlic clove
15 pcs. bay leaf,
35 cloves,
10 peas of allspice.

Cooking:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put a load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter "As if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onion
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Cooking:
Cut everything, grate the carrots for Korean carrots. Mix and put on a slow fire. After boiling, cook for 10 minutes, spread hot in sterilized jars, roll up. Wrap up.

"Vegetable pilaf" for the winter

Ingredients:
2 kg sweet pepper
1 kg of onion
1 kg carrots
2 kg of tomatoes,
1 cup rice
500 ml vegetable oil,
4 tbsp 9% vinegar,
2 tbsp salt,
2 tbsp Sahara.

Cooking:
Cut everything, mix and cook over low heat for 1 hour. Stir constantly or it will burn! Arrange in sterilized jars, roll up.

Ingredients:
1 kg hot pepper
40 g green dill,
30 g green celery,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g salt.

Cooking:
Bake peppers in the oven. Place the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in chilled brine and put under oppression. Leave at room temperature for 3 weeks. Refrigerate after fermentation is complete.

Hot pepper, salty in a different way

Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g of horseradish root.

Fill:
1 liter of water
60 ml. 9% vinegar,
60 g salt.

Cooking:
Prick the pepper at the stalk, put it tightly in a container, alternating with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and filtered brine, put a circle and oppression. After 10-12 days, take out in the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.

Cooking:
Blanch the pepper in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling filling, roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g of small colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.

Cooking:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Put in sterilized jars, add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over pepper in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

Fry hot peppers in a frying pan under a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. Saute onions, carrots and tomatoes in a frying pan until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce will turn out.

Ingredients:
1 kg hot pepper
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp salt,
4 tbsp Sahara,
garlic, carrots, parsley, dill - to taste.

Cooking:
Rinse the pepper and let dry. In the meantime, combine vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Cut the greens, peel the garlic, cut the carrots into circles. Fry the pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Mix the fried pepper with herbs, garlic and carrots. Salt, ram into sterilized jars. Pour marinade, put to sterilize for 10-15 minutes. Roll up, turn over.

Pepper blanks are delicious and beautiful. Bon appetit!

Larisa Shuftaykina

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

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

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

Pickled sweet peppers for the winter

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

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

Pickled peppers "One, two - and you're done!"

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

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

When filling the jars, make sure that there is no space between the peppers that is not filled with marinade, otherwise the jar may explode.

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

Pickled for the winter Bulgarian pepper "Merry traffic light"

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

Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then take the pepper out with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 liters, while sprinkling the pepper with garlic and dried dill passed through the press. Pour the filled jars with the marinade in which the pepper was boiled, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand in this form until it cools completely.

Peppers marinated for the winter with fresh herbs

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

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

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

Pickled Peppers "Season's New"

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

Cooking:
Bake prepared peppers directly with sprigs in the oven, peel and place in sterilized jars with a capacity of 1 liter, you should get whole peppers on sprigs. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment of boiling, carefully pour in the vinegar, let the marinade boil again and remove from heat. Fill the filled jars with boiling marinade, cover with lids and sterilize for 15 minutes. Then roll up.

Pickled Peppers "Red Sunset"

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

Cooking:
Wash the red sweet bell pepper, remove the seeds and dip in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves from the husk, and chop the greens. Put some of the seasoning on the bottom of the prepared jars, then lay the pepper tightly, putting one fruit into the other, put the greens again on top of the peppers. Pour the contents of the jars with boiling tomato marinade, cover the jars with pre-boiled lids and sterilize: 0.5 l jars - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter, you really want stuffed peppers, that's why here are some wonderful recipes that will help you satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (no slide) salt,
1 dessert spoon of sugar
2 tbsp. l. 9% vinegar.

Cooking:
Wash the medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into a saucepan, add salt to taste and bring to a boil. With the heat still on, add a few peppers to the pot and blanch for 3 minutes. Then take out one pepper, pour water out of it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let it boil for 3-5 minutes. Add the vinegar to the pepper jars and then the hot marinade. Roll up the jars with sterilized lids, turn upside down, wrap in a warm blanket and leave to cool completely.
A 3-liter jar, if packed tightly, holds about 20 medium-sized peppers, this amount will be just right for a family of three.

Pickled peppers "Straight from the garden"

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

Cooking:
Peel the bell peppers from the stalks and seeds, rinse, put in a colander and dip in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place pepper tightly on top and pour everything with boiling brine from water, salt, sugar and citric acid. Filled jars immediately roll up with sterilized lids. The banks themselves do not need to be sterilized.

Pickled peppers "For thrill seekers"

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

Cooking:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are just perfect for pickling, dense and without damage. You can put both red and green peppers in a jar, mixed - so preservation will be even more appetizing. Peel the pepper, cut off 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, salt to taste and place in sterilized jars (try to mix red and green peppers, so your workpiece will look even more appetizing), do not forget to shift the layers of pepper with garlic passed through a press and carrots grated on a fine grater. Fill the contents of the jars with a hot marinade made from water, vinegar, sugar, salt and brought to a boil, and roll up with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 l jar):
200-300 g red hot pepper pods,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.

Cooking:
Thoroughly wash the pods of red hot pepper, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, so your workpiece will be even sharper, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare for marinating spices. Wash the cherry leaves, clean and wash the horseradish root, inspect it carefully to notice all the dots and damage that must be cut out immediately. Cut the peeled horseradish root into small pieces. Peel off the garlic cloves. At the bottom of each sterilized and dried jar, lay spices: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders of the jar, not higher, put the peppers. What is it for, you ask? It’s just that the marinade, when it cools down, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you need, given the number of cans, and add 1 cup, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, pouring peppers over it, leave the jars covered with lids for about 5 minutes. Gently pour the marinade into the pan again, boil, pour vinegar directly into the pepper jars and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap and leave to cool completely for 10-12 hours, and then store in a dark, cool place.

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

Hot pepper in oil marinade

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

Cooking:
Sort the peppers, carefully inspecting them. Thoroughly wash the peppers selected for pickling and lightly dry. Be sure to leave part of the tail at the pepper, so that it is more convenient to hold it while eating. Place hot peppers tightly in prepared sterilized jars, shifting with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Remove the pepper for 3 weeks in a warm place. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to the preservation, replace it with lemon juice, only then add horseradish to the jars without fail.

Good luck preparing!

Larisa Shuftaykina

By canning green peppers, you will add to your diet not only tasty and fragrant snacks, but also substances that are very useful for a person and his general condition. The composition of the pepper includes phytosterol, which helps to remove cholesterol from the body and protects cells from cancer, and vitamin K, which is responsible for blood clotting, calcium absorption and protein synthesis.

Canned Green Peppers: A Step by Step Recipe

By canning peppers for the winter according to this recipe, you will provide yourself with a tasty and crispy dish that can be consumed as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

• 3 kilograms of green pepper;
• 870 milliliters of disinfected water;
• 17 grams of sugar;
• 260 milliliters of refined sunflower oil;
• 9 grams of salt;
• 190 milliliters of 6% balsamic vinegar.

How to cook this dish:

1. Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and base from the pepper, cut into strips two centimeters thick.
2. Place them in a deep bowl and pour boiling water for twelve minutes.
3. Put pepper slices vertically in sterile jars, sprinkle with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
4. Close the containers with plastic lids and shake the workpiece in order to evenly distribute the vegetable oil over the jar.
5. Put a deep container of water on the stove, covering the bottom with a white towel in front of this.
6. Carefully arrange the workpieces and boil for twenty-three minutes on minimum heat.
7. Remove the sterilized jars and carefully tighten the lids.
8. Wipe them dry and place them upside down under a heat-retaining sheet of fabric.

After fifteen hours, fold the spins in a place to store them (dry, with low temperatures, without bright light).

Pickled green peppers in tomato juice

It is probably unusual for most hostesses to cook canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Ingredients needed to make this appetizer:

• Two kilograms three hundred grams of pepper;
• Three cloves;
• One sheet of horseradish;
• Thirty grams of dill;
• Twenty-six grams of basil.

For marinade:

• Nine hundred and seventy milliliters of tomato juice;
• Eight grams of salt;
• Forty-seven milliliters of 9% fruit acid.

Steps to prepare this appetizer:

1. Cut, pre-washed and cleaned of seeds and tail, pepper into rings one centimeter thick.
2. Place them evenly in sanitized jars with the rest of the ingredients from the list above.
3. Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on fire.
4. Pour the boiling juice into the pepper jars.
5. Sterilize the twists in the manner described in the recipe above and roll up the lids.
6. Put them to infuse under a thick cloth for twenty-four hours, then put them in a cold place.

Preserved Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preservation with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

What you need for this blank:

• Eight hundred and sixty grams of pepper;
• Four cloves of garlic.

To prepare the filling:

• Ninety milliliters of 9% wine vinegar;
• Three hundred and seventy milliliters of pure water;
• Thirty-seven grams of sugar;
• Six grams of salt;
• Thirty-six grams of basil;
• Twelve grams of curry seasoning;
• Eleven grams of rosemary.

How to make this twist:

1. Chop the green pepper (clean, without the tail and seeds) into rings one centimeter wide, and cut the garlic, peeled from the husk, into six parts.
2. Arrange these ingredients, alternating, in sterile jars.
3. Fold the products from the marinade list into a deep bowl and simmer for nineteen minutes over low heat.
4. Pour the prepared brine into containers with pepper.
5. Disinfect the workpieces, as in the first recipe and carefully twist.
6. Wrap upside down jars in towels and for seventeen hours, let them cool, then store.

Canned green peppers with apples

The sweet taste of pepper and apples are wonderfully combined.

It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank, you will need:

• Two kilograms of one hundred grams of pepper;
• Eight hundred and fifty grams of apples;
• Nine hundred milliliters of drinking water;
• One hundred and seventy grams of sugar;
• Seventy-three milliliters of 9% wine vinegar;
• Seven grams of basil;
• Three sheets of horseradish;
• Eleven grams of allspice.

We preserve the workpiece:

1. Wash all vegetables and fruits, and sterilize the containers in the usual way for you.
2. Peel the pepper from the seeds, the substrate and cut it vertically into slices, get rid of the core and beaten places from the apples, chop into strips one and a half centimeters thick.
3. Pack them vertically and alternately in jars.
4. Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the blanks.
5. Sterilize and screw them on.
6. Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for Canning Green Peppers with Cucumbers

Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only starts to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify food intake and will appeal to taste buds.

What you need to prepare this appetizer:

• Four hundred and fifty grams of cucumbers;
• Seven hundred and fifty grams of green pepper;
• Thirty-six grams of fresh dill;
• Four cherry leaves;
• Eleven grams of hot pepper;
• Five sheets of black currant;
• Three sheets of horseradish;
• Thirty-seven grams of garlic;
• Twelve grams of black pepper;
• Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

• Four hundred and seventy milliliters of disinfected water;
• Thirty-seven grams of sea salt;
• Seventeen grams of sugar.

What you need to do to prepare this dish:

1. Rinse the necessary products and disinfect containers and utensils.
2. Remove the seeds, tails and cut into rings, and chop the cucumbers in circles half a centimeter thick.
3. Arrange them and the rest of the ingredients in layers in jars.
4. Pour the brine products into any container and boil for eleven minutes.
5. Pour this composition into containers with blanks.
6. As in the first recipe, sterilize the twists and carefully cork with lids.
7. Let the jars cool under a warm cloth, then fold them in a cool and dry place.

Fermenting peppers and green tomatoes (video)

The bright green color of the pepper will remind you of a warm summer and warm your soul, and by preparing the preserves according to the recipes described above, you will provide yourself with the nutrients that are so necessary for the human body that will not allow you to get beriberi (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and lightness, while the finished dish pleases the eye both from the aesthetic and from the taste side.

Ingredients:

• whole canned pepper;
• filling to taste.

Meal preparation:

1. Rinse the fruits well, cut off their tails along with the top (future hats) and remove all the seeds (otherwise they will be bitter).
2. Start all the peppers, choosing the filling that you like best.
3. Cover with hats and place in a high rimmed container.
4. Pour in the sauce. Sour cream sauce is best, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Wedges"

The recipe is suitable for lovers of large sweet peppers.

For cooking you will need:

• 8 pcs. canned pepper;
• 3 pcs. tomatoes;
• 100 g of cheese (preferably hard varieties);
• greens (to taste);
• 300 g of pork meat;
• 150 g of boiled smoked sausage;
• 150 g of pork liver;
• 1 onion;
• 2 pcs. garlic cloves;
• 100 g of rice;
• 30 g of oil;
• 1 PC. eggs.

The cooking process consists of several stages:

1. First, boil the rice for 15 minutes, then rinse it in cold water.
2. Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
3. Chop the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
4. Pour the minced meat into the pan to the fried onion, keep it on fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to salt and pepper.
5. Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
6. Cut a pre-canned pepper into two equal halves, remove all seeds.
7. Stuff the resulting slices with the filling, put them on a baking sheet.
8. Cover the filling layer with thin tomato rings, then sprinkle it all with grated cheese.
9. Fill the bottom of the container with water (approximately 1 cm).
10. Send the dish to stew for 30-40 minutes.

Decorate the prepared slices with herbs before serving.

"Kapustyanka"

Here is a unique recipe for you.

You need to take:

• 10 peppers;
• 300 g cabbage;
• 50 ml of oil;
• a bunch of green onions;
• 10 basil leaves.

To prepare the marinade, you need:

• 200 ml of wine (it is better to take white);
• 100 ml of wine vinegar;
• 100 g sugar
• 1 garlic clove;
• 2 tsp curry;
• 2 tsp ground cumin;
• 1.5 st. l. salt
• ground chili pepper - to taste.

To get a really tasty dish, strictly adhere to the recipe:

1. Shred the cabbage, finely chop the onion and basil leaves.
2. Combine all the ingredients for the marinade, boil the resulting mixture.
3. Put the pepper into the boiling substance and simmer it on the fire for 3 minutes, cool.
4. Put the chopped cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it is better infused, then cool.
5. Add the required amount of oil and herbs, mix everything.
6. Stuff the peppers with cabbage.
7. Fold the finished product into jars, fill everything with marinade and roll up.

"Potato"

Fans of potato products will appreciate the original combination. In this case, it is used as a casserole dish.

This requires the following products:

• 4 things. sweet peppers (canned);
• 1 st. chopped potatoes;
• 200 g fried loaf;
• 3 eggs;
• hard cheese for sprinkling;
• ¾ st. milk;
• half a cup of dry baking mix (flour);
• ¼ st. sour cream;
• 2 tbsp chopped green onion.

Action algorithm:

1. Cut the pepper just above the middle, removing all the seeds, put in special baking dishes in the oven.
2. Stuff the potatoes and bacon tightly.
3. Mix the eggs with milk, add the dry baking mix here, a little sour cream, onion, salt and pepper, add it all to the potatoes.
4. Place grated cheese on top.
5. Bake for about an hour (check when ready).

"Bistro"

It really doesn't take long to cook. The ideal option would be a recipe for cooking in the microwave.

The necessary ingredients were:

• 2 pcs. Bulgarian canned pepper;
• 400 g minced meat;
• ¼ st. chopped onion;
• ¼ tsp salt;
• ¼ tsp ground pepper;
• 240 g of rice;
• 1 st. tomato sauce;
• 1 st. mozzarella cheese;
• greens - to taste.

Cooking process:

1. Rinse canned peppers, then pat dry with a towel.
2. Cut in half to make slices, remove all seeds.
3. The halves should be placed in the microwave and heated for 5 minutes (so they soften).
4. Fry minced meat with onions in a pan.
5. Add rice and tomato sauce to the pan (many housewives replace it with ketchup).
6. Add flavor to the resulting product with herbs and other spices, leaving the pepper filling on low heat for a couple more minutes.
7. Stuff the pepper slices, sprinkle with grated cheese on top and put in the microwave for 2 minutes.

Canning Recipe with Butter and Garlic

It is pleasant to eat such a pepper with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result will give a pleasant taste to all loved ones.

Required components:

• red pepper (Bulgarian) - 900-1000 g;
• black pepper allspice - 4-7 pcs.;
• - 1-3 pieces;
• water - 950-1000 g;
• ground pepper (red or black) - 3-7 g;
• vegetable oil (preferably refined) - 120-135 g;
• vinegar - 27-35 g;
• peeled garlic - 3-6 teeth;
• bay leaves - 3-5 pieces;
• sugar - 120-155 g.
• non-iodized salt - 18-23 g.

Preservation order:

1. Wash peppers thoroughly, remove seeds and core from them.
2. Cut into lengthwise slices (it's more pleasant to eat, but you can also preserve it whole).
3. Place in prepared container and fill to the top with water.
4. Put on the stove and boil.
5. Sterilize the jars, put the hot red pepper washed and cut into small circles in them.
6. Put in jars 1-2 cloves of peeled garlic (preferably chopped).
7. After boiling water, remove the pan from the heat and spread the pepper in prepared sterilized jars.
8. Add vegetable oil, granulated sugar, salt, pepper to the remaining water.
9. Bring this liquid to a boil and add vinegar.
10. Pour jars of pepper to the top with the resulting marinade, then roll them up.
11. Wrap with a woolen blanket and leave to cool.

When preserving whole fruits, they must first be pierced a couple of times with the tip of a fork.

canning with bay leaf

A simple and delicious recipe.

For cooking you will need:

• sweet red pepper - 4.7-5.0 kg;
• table vinegar - 475-490 g;
• sugar - 190-200 g;
• table salt - 120-135 g;
• water - 740-810 g;
• black peppercorns - 7-11 pcs.;
• vegetable oil - 350-400 g;
• garlic - 450-490 g;
• parsley (bunch) - 2-4 pcs.;
• bay leaves - 4-7 pcs.

Preservation method:

1. Cut the cores from the peppers and divide them into 3-4 longitudinal slices.
2. Pour water into a large container and boil it.
3. Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
4. Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently from time to time so as not to crush the peppers.
5. Wash the jars thoroughly and put the cooked pepper slices into them, making layers of bay leaf, finely chopped garlic and parsley.
6. Top everything with marinade and sterilize for 25-35 minutes (for 500 ml jars).
7. Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for the main course or an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains many trace elements and vitamins, besides, it is quite low in calories.

Dishes using sweet bell pepper are bright and tasty, but in winter the cost of this vegetable in supermarkets is high. For frequent use, it is very good to prepare homemade pepper blanks. To make it tastier, several types of preparations are made separately: for use as salads or as an addition to cooking hot dishes.

A selection of golden recipes will help you choose the most delicious and most suitable for a home restaurant.

Show all

Preparations for serving

Prepared in the summer, these salads can be opened and immediately served on the table, just put out of the jar on a plate. They are an ideal addition to meat, hot dishes, they are used as vegetarian snacks.

The recipes below take time and effort, but their flavor and aroma are worth it.



in tomato juice

For this recipe, take small fruits, preferably of all possible colors. If there are none, large fleshy ones are needed, they are cut into slices (into 4–6 parts). Peppers are served at the table, and tomato juice is used to prepare borscht and other dishes.

Pepper in tomato juice

To prepare 2 kg of unpeeled pepper you will need:

• Homemade tomato juice - 1.5 liters.
• Salt - 1.5 tbsp. l.
• Sugar - 3 tbsp. l.
• Table vinegar - 2 tbsp. l.
• Refined vegetable oil - 250 ml.
• Garlic - 1 medium head.
• Sweet peas 5-6 pcs., Bay leaf - 3 pcs.

The preparation of this fragrant and tasty dish can be divided into several stages:

1. 1. If the fruits are small, they are only washed, the large ones are cleaned of the stalk and seeds, cut into slices, washed. Then let them drain.
2. 2. Tomato juice is taken at home, the best option for making it is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from about 3 kg of tomatoes, if the tomatoes are juicy, but more may be needed.
3. 3. Then the juice is placed in a saucepan, the prescribed amount of salt and sugar is added, brought to a boil.
4. 4. Peppers are laid out in boiling juice. Reduce the fire to low. Boil for a quarter of an hour, and then add garlic, vinegar and cook for another 5 minutes.
5. 5. Ready peppers are tightly packed in sterile jars, slightly crushed with a spoon. Juice is poured on top, put a few peas and a bay leaf.
6. 6. The resulting mixture must also be sterilized. Do this in a large pot of hot water. A thick cloth is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

Important! The water for sterilization and jars of peppers must be at the same temperature, otherwise the glass may crack.



with cabbage

The preparation is delicious with baked potatoes, cereals, meatballs. It's easy to prepare.

To do this, for 3.5 kg of unpeeled bell pepper you need:

• White cabbage - 1 kg.
• Parsley greens - 100 grams.

The main ingredients are given as an example, the amount of cabbage depends on the density of stuffing.

For the marinade you need for every liter of water:

• Sugar - 5 tbsp. l.
• Salts - 1 tbsp. l.
• Table vinegar - 100 ml.
• Refined vegetable oil - 100 ml.

Cooking steps:

1. 1. First, peppers are prepared: they are peeled from the stalks and the seeds are taken out, rinsed with cold water so that all the seeds are removed.
2. 2. Then dipped in boiling water and boiled for 5 minutes over low heat. Remove the blanks from the water with a slotted spoon, let them drain.
3. 3. At this time, the cabbage is chopped, slightly salted and rubbed with hands for softness. Parsley is chopped and mixed with grated cabbage.
4. 4. When the peppers have cooled, they are gently but tightly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars, covered with lids.
5. 5. Then the marinade is boiled in a saucepan: let the water boil and pour in the oil, pour in the prescribed amount of salt, sugar, let them dissolve and pour the vinegar. Then the blanks in jars are poured with hot marinade.

Prepared jars (0.5 l) are sterilized for a quarter of an hour over low heat, and then hermetically sealed. Preservation is stored in a cellar or refrigerator.

Peppers stuffed with cabbage



Pieces of pepper with honey

These flavorful marinated pieces can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the workpiece is prepared without sterilization.

To prepare 1 kg of peeled peppers you will need:

• Vegetable oils - 100 ml.
• Table vinegar - 60 ml.
• Water - 1500 ml.
• Honey - 50 ml.
• Salts - 8 g.
• Bay leaf - 2 pcs.
• Sweet peas - 4 pcs.

Step by step preparation:

1. 1. Peel the peppers, rinse with cold water and blanch until soft in boiling water (about a quarter of an hour).
2. 2. Then they are taken out and laid out in prepared, sterile jars, peas and a bay leaf are placed in each at the bottom. Banks are covered with lids.
3. 3. Separately, marinade is prepared in a saucepan. Water is brought to a boil, butter, salt and sugar are added, allowed to boil, then removed from heat and vinegar and honey are added. All stir and fill peppers in jars.
4. 4. Then the jars are tightly sealed, put on the lid, covered with a blanket. Leave for 12-14 hours and take out to the cellar.

Pepper with honey

The preparation of this canned snack takes no more than 1 hour.

Lecho with vegetables

Such a lecho can be tender or spicy, it all depends on tastes and preferences, in any form it is tasty and fragrant. You will need to weigh the vegetables already peeled and chopped.

Lecho with vegetables

To prepare lecho from 2 kg of tomatoes and the same amount of pepper, you need:

• Carrots and onions - 0.8 kg each.
• Sugar and vegetable oil 200 g each.
• Vinegar - 80 g.
• Sweet peas, bay leaf, cloves and hot black pepper (for a spicy version).

Walkthrough:

1. 1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be fleshy, so the lecho will turn out tastier.
2. 2. Tomatoes are passed through a meat grinder or chopped in a blender.
3. 3. Peppers are cut into slices, carrots - into thin strips, onions - into cubes.
4. 4. Separately, fry the onion in a pan until half cooked, and then add carrots there. Cook vegetables until soft.
5. 5. Add spices to the prepared tomatoes and simmer for at least 20 minutes. If the appetizer should be spicy, put a lot (to taste) of ground black pepper.
6. 6. Then add chopped peppers and fried vegetables. Bring to a boil and cook over low heat until tender (20-25 minutes). The lecho is stirred occasionally.
7. 7. Then at the end of cooking, add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar, these do not affect the quality of seaming.
8. 8. The finished product is laid out in sterile jars, it remains only to close it tightly with lids.

Eggplant with pepper

A tasty and moderately spicy appetizer suitable as a side dish for meat dishes.

Eggplant with pepper

To prepare it for 750 g of young eggplants of small sizes, you need:

• Pepper - 250 g.
• Chili pepper - ½ pod.
• Garlic - 6 cloves.
• Sugar - 20 g.
• Salts - 15 g.
• Vinegar - 10 g.
• Sunflower oil - 25 g.

How to cook:

1. 1. For spinning, you will need young eggplants so that they do not have to be peeled. They are cut into rings 2 cm thick, and then into quarters and soaked in ice-cold salted water for ½ hour.
2. 2. At this time, start preparing the sauce. Peppers (red is better for color) are de-seeded, hot peppers are also de-seeded. Garlic - from the husk. All ingredients are placed in a blender and chopped. Or do it with a meat grinder.
3. 3. Then the mixture is poured into a saucepan, salt, sugar are added and the sauce is boiled over low heat for at least 20 minutes.
4. 4. Eggplants are taken out of the water and boiled until soft (about 7 minutes). Then spread without liquid in the sauce and still boil all together for 5-7 minutes.
5. 5. Then they are laid out in sterile containers and hermetically sealed.
6. 6. Banks need to be wrapped in a blanket and held for 12 hours, only then they are taken out to the cellar or basement.

Preparations for cooking

For the winter, they make a lot of homemade sauces and pastas, dressings for borscht using sweet peppers.

Most of them are semi-finished products that are added during cooking, they are not eaten as an independent dish.

Tomato

The seasoning is tasty and unusual. For it, you can use fruits of any color, including green. It will replace the tomato paste.

Cooking method:

• Sugar - 100 g.
• Lemon juice - 100 g.
• Salts - 30 g.
• Water - 1 l.
• Olive oil - 100 g.

baked peppers

Cooking:

1. 1. To begin with, the peppers are washed and baked whole in the oven for 40 minutes at a temperature of 220 C.
2. 2. Then they are cooled, the peel, stalks, seeds are removed.
3. 3. The resulting blanks are cut into large pieces, placed in sterilized jars, pressing down a little with a spoon.
4. 4. Top the jars with a lid.
5. 5. Then marinade is prepared in a saucepan. Let the water boil and add salt and sugar, dissolve them, put oil and lemon juice.
6. 6. The resulting marinade is poured into blanks, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.

Adjika

Adjika is a spicy seasoning that has many recipes, which include pepper.

Here are two seasoning options:

• canned - boiled and rolled up with lids;
• raw - stored in the refrigerator, raw vegetables are used for its preparation, and long-term storage provides them with a sharp taste of seasoning and aspirin.

Components of adjika

To prepare 1 kg of tomato take:

• sweet pepper - 100 g;
• red hot chili pepper - 3 pcs.;
• garlic - 1 head;
• salt - 0.5 tsp;
• horseradish - 30 g.

Recipe:

1. 1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or in a blender.
2. 2. Then put half a teaspoon of salt.
3. 3. Then boil in a saucepan for 20 minutes. During cooking, adjika is stirred so that it does not burn, cooked after boiling over low heat.
4. 4. Then roll up hermetically with lids.
5. 5. Adjika can also be sterilized directly in jars, keep half-liter containers in water for 20 minutes.

Adjika can not be boiled, but preserved raw with aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, 1 powdered tablet is added to the composition. Salt and aspirin are dissolved, and then laid out in sterile containers.

Skillfully cooked sweet pepper for the winter will be the best snack among the many homemade preparations. This will be facilitated by the excellent taste characteristics of the base component and its diverse color palette, which allows you to get not only tasty, but also spectacular-looking snack.

How to cook bell pepper for the winter?

With simple and affordable recipes, anyone can make delicious bell pepper preparations for the winter. The variety of versions of the use of a vegetable beloved by many will allow everyone to find the most suitable option for themselves.

1. Peppers perfectly reveal their taste when traditionally preserved in various marinades, whole or chopped.
2. The favorite among the entire list of snacks is lecho.
3. An ideal addition to side dishes or meat dishes will be adjika or caviar made from pepper.
4. Whole fruits can be stuffed with vegetables and stored for the winter.

Bulgarian pepper marinated for the winter in oil

Choosing options by which you can prepare delicious sweet peppers for the winter, recipes with minimal labor are the first to attract attention. Using the following recommendations, it will be possible to preserve a vegetable in a matter of minutes, resulting in an appetizer that is ideal in all respects.

Ingredients:

• pepper - 1.5 kg;
• water - 0.5 l;
• sugar - 150 g;
• vinegar - 60 ml;
• salt - 1 tbsp. spoon;
• oil - 100 ml;
• allspice peas - 3 pcs.;
• laurel - 2 pcs.

Cooking

1. Peppers are cleaned and cut into slices.
2. Marinade is boiled from water, salt, sugar, oil and vinegar, adding laurel and peppercorns.
3. In portions, pepper is placed in boiling brine, boiled for 5-7 minutes, transferred to sterile jars, poured with marinade.
4. Pickled sweet peppers are rolled up for the winter, insulated until cool.

Adjika from bell pepper for the winter

The boundaries of the classic adjika recipe gradually expanded to an unprecedented scale. Hot pepper and garlic hot sauce began to be supplemented with other vegetables: carrots, apples, onions and sweet peppers, which fit so perfectly into the overall taste palette that in many versions it became one of the dominant components.

Ingredients:

• pepper - 1.5 kg;
• tomatoes - 3 kg;
• carrots - 1 kg;
• garlic - 2 heads;
• sugar - 200 g;
• vinegar - 150 ml;
• salt - 2 tbsp. spoons;
• oil - 150 ml;
• hot pepper - 1 pc.

Cooking

1. Peppers, tomatoes and carrots are crushed with a meat grinder and boiled over low heat for 1 hour.
2. Season the mass with salt, sugar and butter, stew for another 30 minutes.
3. Vinegar is poured, garlic is laid and heated for 10 minutes.
4. The resulting bell pepper sauce is corked for the winter, wrapped until it cools.

Bulgarian pepper in tomato for the winter

A sure way to effectively process sweet peppers is winter preparations from a vegetable in a tomato. The basic version offered below can be supplemented with onions, carrots or other additives and spices of your choice and taste. You can do without the oil included in the composition at all, and use apple cider vinegar instead of table vinegar.

Ingredients:

• pepper - 2.5 kg;
• tomato juice - 1.5 l;
• vegetable oil - 150 ml;
• sugar - 2/3 cup;
• table vinegar - 0.5 cups;
• salt - 3 tbsp. spoons.

Cooking

1. Mix tomato juice with oil, vinegar, salt and sugar, boil for 5 minutes.
2. Lay prepared coarsely chopped peppers, boil for 10-15 minutes.
3. The mass is packaged in sterile jars.
4. Bulgarian is corked for the winter, insulated until it cools.

Sweet pepper lecho recipe for the winter

Cooked sweet peppers for the winter in the form of lecho are the perfect snack to serve with everyday dishes or complement the festive menu. The classic form of cutting the base component in this case is large longitudinal slices that will make the appearance of the workpiece more appetizing and attractive.

Ingredients:

• pepper - 2 kg;
• tomatoes - 2 kg;
• onions and carrots - 800 g each;
• oil - 200 ml;
• sugar - 200 g;
• table vinegar - 4 tbsp. spoons;
• salt - 2 tbsp. spoons;
• laurel - 4 pcs.;
• hot pepper - 0.5-1 pc.;
• allspice - 10 pcs.

Cooking

1. Crush the tomatoes and boil with the addition of salt, sugar and spices for 15 minutes.
2. Fry onions and carrots in oil, lay in a tomato.
3. Chopped sweet peppers, hot peppers are also sent there, the mass is cooked for 20 minutes, vinegar is poured.
4. After 2 minutes, they are corked for the winter, insulated until cool.

Sweet pepper salad for the winter

The bell pepper appetizer for the winter prepared according to the following recipe is similar in composition to the previous lecho, but has its own individual characteristics, different proportions of the components and, as a result, new taste qualities. The form of cutting products in this case is typical for a salad, which, in fact, is a blank.

Ingredients:

• pepper - 2 kg;
• onion - 750 g;
• carrots - 500 g;
• tomato juice - 2 l;
• oil - 170 ml;
• sugar - 0.5 cups;
• vinegar - 100 ml;
• salt - 1 tbsp. spoon with a slide;
• laurel - 5 pcs.;
• allspice - 5 pcs.

Cooking

1. Boil the juice with salt, sugar, butter and spices.
2. Peeled peppers, carrots and onions are chopped into strips, laid in a tomato.
3. Boil the mass for 10 minutes under the lid and another 20 without it.
4. Vinegar is poured in and after a couple of minutes the salad is laid out in sterile jars.
5. Cork sweet bell pepper for the winter, wrap.

Roasted bell peppers for the winter

Sweet peppers prepared according to the following recipe for the winter will surprise you with a non-trivial approach to the implementation of non-standard technology and the excellent final taste of the resulting snack. In this case, the vegetable does not require preliminary cleaning - it is thoroughly rinsed and necessarily dried well.

Ingredients:

• pepper - 2 kg;
• garlic - 1 head;
• dill - 1 bunch;
• sugar - 12 teaspoons;
• vinegar - 6 teaspoons;
• salt - 6 teaspoons;
• vegetable oil.

Cooking

1. Peppers are fried in portions in hot oil on all sides, placed in sterile jars, sprinkling the layers with chopped garlic and dill.
2. In each half-liter container, add a teaspoon of salt and vinegar and 2 teaspoons of sugar.
3. The remnants of hot oil from the pan are added to the container, corked with garlic for the winter, wrapped.

Pepper in sweet filling for the winter

Harvested for the winter has a sweetish and unusually piquant taste. In this case, apple cider vinegar acts as a balancing component and natural preservative, and garlic enhances the fragrance and gives a slight sharpness. The initially cloudy marinade becomes transparent a week after the jars are sealed.

Ingredients:

• pepper - 2.5 kg;
• garlic - 2 heads;
• honey - 120 g;
• water - 1.5 l;
• apple cider vinegar - 120 g;
• salt - 25 g;
• oil - 0.5 cups;
• laurel - 2 pcs.;
• allspice - 3 pcs.

Cooking

1. Boil water with the addition of honey, vinegar, salt, oil and spices.
2. Finely chop the garlic and throw into the marinade.
3. Pepper cut into slices is also sent there.
4. The vegetable mass is boiled from the moment of boiling for 5 minutes, laid out in sterile jars.
5. They cork sweet peppers with filling for the winter, wrap them up.

Bulgarian pepper in Korean for the winter

Preserving sweet peppers for the winter with the addition of Korean seasoning will give the preparation a special taste characteristic of oriental cuisine and an unusual piquancy. The classic mix can be replaced with a mixture of ground coriander, cloves, hot and black ground pepper, adding ingredients to taste.

Ingredients:

• pepper - 1.5 kg;
• garlic - 1 head;
• Korean seasoning - 2 teaspoons;
• apple cider vinegar and oil - 100 ml each;
• salt - 2 teaspoons;
• sugar - 4 tbsp. spoons;
• parsley and cilantro - 1 bunch.

Cooking

1. Bell peppers are chopped into strips.
2. Add chopped garlic, herbs and other ingredients from the list.
3. Mix the mass and leave for 30 minutes.
4. Transfer the appetizer with marinade to jars, sterilize for 15 minutes, cork, wrap.

Bulgarian pepper in Armenian for the winter

In an authentic version of the Armenian recipe, whole bell peppers are preserved for the winter, filling it with a mixture of herbs and garlic. The task can be simplified by preparing a tasty snack according to the recommendations below, while not losing taste, but rather saving time and ingredients for pouring, which with this design will need less than usual.

Ingredients:

• red sweet pepper - 5 kg;
• garlic - 1.5 heads;
• water - 1 l;
• apple cider vinegar - 500 ml;
• oil - 500 ml;
• salt - 4 tbsp. spoons;
• sugar - 10 tbsp. spoons with a slide;
• laurel - 6 pcs.;
• peas of black and allspice pepper - 20 pcs.;
• celery and parsley leaves - 2 bunches each.

Cooking

1. In a wide bowl, combine oil, vinegar, salt, sugar, laurel and pepper, bring the mixture to a boil, stirring.
2. Peppers cut into 2 longitudinal halves are laid in one layer in the marinade and blanch each batch for 4 minutes, then transferring to a container with a lid.
3. Sterile jars are filled with limp peppers, generously sprinkling layers of chopped herbs and garlic.
4. Pour the contents with marinade from a bowl, cork.

Bulgarian pepper stuffed with cabbage for the winter - recipe

An original snack for serving on any occasion and without it will be for the winter, prepared according to the following recipe. In this case, cabbage is used as a filling, the juice of which will become an ideal basis for brine. The blank can be stored in the cold or sterilized in jars for 30 minutes and sealed tightly.

Ingredients:

• pepper - 2.5 kg;
• cabbage - 1.5 kg;
• carrots and onions - 0.5 kg each;
• oil - 150 ml;
• salt - 90 g.

Cooking

1. Peeled peppers are blanched for 3 minutes.
2. Fry chopped onions and grated carrots in oil, mix with shredded cabbage and salt.
3. Peppers are stuffed with the resulting mixture, tightly placed in a saucepan, pressed with a load, left for 3 days at room conditions, after which they are transferred to the cold.

How to freeze bell peppers for the winter?

Freezing bell peppers for the winter will provide blanks for stuffing, additives to stews, soups or other dishes that can be used at the right time.

1. Peppers can be frozen whole. To do this, the tops with stalks are cut off, removing them with seeds, frozen, spreading in a single layer in the chamber, after which they are laid in a pyramid and placed in a bag.
2. The vegetable, cut into cubes or strips, is frozen by spreading it on a shelf between two layers of fabric, after which it is poured into storage bags.