July 8, 2017

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

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

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

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

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

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

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

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

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

You can also prepare peppers to add to certain dishes.

Sort bell peppers, wash and dry.

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

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

Pickled bell peppers for the winter

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

Ingredients:

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

Cooking process:

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

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

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

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

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

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

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

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

Pepper in tomato for the winter

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

Ingredients:

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

Cooking process:

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

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

3.Pass the garlic through a press.

4.Cut the onion into cubes.

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

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

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

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

9.Pour into sterilized jars and cover with lids.

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

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

Spicy pepper recipe for the winter

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

Ingredients:

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

Cooking process:

1. Peel the carrots and beets and grate them.

2.Finely chop the onion.

3. Peel the pepper from tails and seeds.

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

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

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

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

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

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

How to prepare hot peppers for the winter

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

Ingredients for a half liter jar:

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

Cooking process:

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

2. Place hot peppers in a cleanly washed jar.

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

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

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

There are few people who are indifferent to pepper preparations. No matter how housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper preparations are varied and tasty.

Peppers for the winter are primarily pickled sweet peppers, but they are not the only ones. Many people also love canned hot peppers, so pepper preparations are not prepared by everyone.

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

It’s time to create legends about lecho. After all, in Europe it’s just a side dish, but in Russia it’s already become a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Canning peppers

When preparing pepper preparations, one cannot fail to mention canning peppers. Modern housewives readily preserve peppers, especially bell peppers. This is an excellent addition to meat dishes; canned pepper also goes great with potatoes and bread.

Canning peppers is done like this. The peppers are washed, peeled, and cut into four parts. Bring the water to a boil, add vinegar, sugar and salt, add pepper and cook for 3 minutes. The peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured in and rolled up. Very often, housewives do not bother cutting peppers, but can them whole.

It should be noted that not only single appetizers turn out delicious with pepper. Tomatoes and cucumbers are canned together with peppers. In addition, preparing peppers also includes cooking.

Housewives have come up with a variety of snacks for whom canning pepper is one of their priorities in stockpiling supplies for the winter. There are recipes for gooseberry jam with peppers, pickled peppers with apples and cinnamon, pickled peppers with honey. To begin with, of course, we advise you to try our proven step-by-step recipes for preparing canned peppers. Well, then you can safely experiment.

Sweet peppers are surprisingly beneficial for the body. It contains such strong antioxidants as beta-carotene and vitamin C. But not many people know that it is capable of producing the hormone of happiness. So, to get a good mood, I definitely prepare it. I put off canning sweet peppers for the winter until late autumn.

Why at this time of year? I know that for many summer residents it takes pride of place in their garden beds. For many people, growing peppers is a great pleasure. I tried it too, but gave up. Still, in our northern conditions, it is better for me to buy it than to grow it. Warm summers do not always happen, but this healthy vegetable grows for a long time and loves warmth. Now we have many chain stores; it is in October that you can buy the cheapest fruits for the winter. I have collected the best recipes for a long time and tested them more than once, so I share them with my readers. Yes, the price of pepper now ranges from 35 to 40 rubles.

Preparing sweet peppers for the winter - recipes

I have been preparing this salad for the winter for many years, every last jar is eaten. The preserved taste is somewhat reminiscent of hodgepodge, it is called “hunting salad for the winter with cabbage.”

You will need for canning:

• Cabbage - 2 kg;
• Carrots, tomatoes, sweet peppers - each 1 kg;
• Sugar, vegetable oil, 9 percent vinegar - 200 ml each;
• Salt - by preference.

1. Take a little vegetable oil, fry the carrots, first grate them on a coarse grater.
2. I shred the cabbage, cut the onion into half rings, tomatoes into half rings, and pepper into strips.
3. I put all the vegetables in a spacious bowl, pour in oil and vinegar, add salt, sugar, mix, cook for 35-40 minutes. On low heat the mixture will boil.
4. I put the hunting salad in sterilized jars, seal it, turn it over, and wrap it. Makes about 8-9 jars of 700 grams each.

And now about how you can prepare peppers for the winter without sterilization.

Appetizer “Autumn for winter from peppers”

You will need:

• Tomatoes and eggplants - 1 kg each;
• Common quince - 1 kg;
• Sweet pepper - 1 kg;
• Garlic - 200 gr;
• Parsley, dill - a bunch;
• Vegetable oil - 400 ml;
• Vinegar 6 percent - 100 ml;
• Sugar - 150 gr;
• Salt - 60 gr.

1. Pass the tomatoes and garlic through a meat grinder.
2. Cut quince with peel, but without seeds, and eggplants into cubes, peppercorns into strips.
3. Mix: oil with vinegar, salt, sugar, bring to a boil, add vegetables, simmer over low heat for 60 minutes. At the end of cooking, add chopped herbs.
4. Transfer the hot snack into sterilized containers and seal.

Salad "You'll lick your fingers for the winter made from peppers"

Needed for canning:

• Sweet pepper - 1.3 kg;
• Tomatoes - 1 kg;
• Carrots - 0.5 kg;
• Onion - 250 gr;
• Young zucchini - 1 piece;
• Vinegar essence - 1 tbsp;
• Salt - 1 tbsp.
• Pepper, parsley or dill - to taste.

1. Pass the tomatoes through a meat grinder, cut the carrots into strips or grate them on a coarse grater, chop the onion, peppercorns into strips, zucchini into circles or half circles, mix all the vegetables. Pour in a couple of tablespoons of water, add salt and pepper, and cook for 40 minutes.
2. Before the end of cooking, 5 minutes, add chopped herbs, at the very end - vinegar. When hot, transfer the preserves into sterilized jars and roll up.

Sweet peppers in honey filling for the winter

This canning of peppers for the winter allows you to get an original taste; the preparation leaves no one indifferent. I hope you will like it too!

Consumption for canning peppers:

• Sweet pepper - 6 kg;
• Garlic - to taste.

For filling:

• Honey, vegetable oil, vinegar 6% - a glass of each,
• Water - 2 glasses;
• Salt - 1 tbsp.

1. Cut the peeled peppers into 3-4 parts.
2. Combine all the ingredients for the marinade, pour them over the fruits, and cook for 15 to 20 minutes.
3. Place 2 cloves of garlic in jars, add pepper, pour honey marinade, and roll up.

My advice:

1 glass of 6% vinegar can be replaced with 9% vinegar, then you will need half a glass.

Pickled sweet peppers for the winter without sterilization

Pickling peppers for the winter according to this recipe will require multi-colored fleshy fruits.

You will need:

• Sweet pepper - 3 kg;
• Water - 1 liter;
• Vegetable oil - 250 ml;
• Vinegar 9% - 230 ml;
• Sugar - 1 glass;
• Salt - 1 tbsp. with a mound;
• Horseradish root - a piece;
• Black peppercorns - 5 pcs;
• Bay leaf - 3 pcs;
• Garlic and parsley - to taste.

1. Cut small pepper pods into 4 parts, large ones into 6 parts. The slices should be about 3.5 cm wide.
2. Add vegetable oil, vinegar, salt, sugar to a liter of water.
3. Place horseradish, bay leaves, peppercorns on a piece of gauze, tie in a knot, put in the marinade, bring to a boil, add the prepared pepper.
4. If you like the pepper softer, boil it for 2-3 minutes; for a harder one, reduce the cooking time. As soon as the vegetable changes color, turn it off and take out the bag of spices.
5. Place 2 sprigs of parsley and a clove of garlic, passed through a press, into sterilized jars. Place the pepper along with the liquid; it should cover the workpiece to the top. Roll up, turn over, wrap until it cools, put away for the winter.

My advice:

Pickled peppers make a delicious salad. You need to drain the excess liquid, cut the vegetable into pieces, add a coarsely grated apple and thin onion rings. Sprinkle generously with chopped parsley, season with vegetable oil, salt and pepper as desired. This is such a delicious pepper treat for the winter!

Recipe for sweet peppers in marinade for the winter

Dissolve a glass of sugar with vegetable oil in 5 glasses of water, add 1 tbsp. salt. As soon as the marinade boils, add 5 kg. chopped pepper, after boiling, cook for 10 minutes, at the end pour in a glass of 9% vinegar. Pack into jars with marinade and roll up. This is a sweet canning of peppers for the winter.

Canning sweet peppers for the winter in jars

Preserving peppers for the winter using this delicious recipe allows you to get a fragrant, spicy preparation that is perfect for a snack. Preserving peppers like this for the winter, even spread on an ordinary piece of bread, will delight you with its taste.

For a 0.5 liter jar you need:

• Sweet pepper - from 0.5 to 0.7 kg;
• Vegetable oil - 200 ml. (preferably olive);
• Garlic - 3-5 cloves;
• Basil greens, hot red pepper, salt - as per preference;
• Apple cider vinegar - 0.5 tsp.

1. Wash the pepper, wipe dry, bake in the oven at t-180-200 degrees. Baking time is no more than 20 minutes. Remove from the oven, cover with a towel, cool slightly, peel off the skin, select the seeds. Do this procedure over a bowl to collect the released juice from the pepper.
2. I put the greens in a clean jar, I take basil, you can take another favorite, pieces of hot red pepper. I fill the jar tightly with baked vegetables, put more herbs and garlic on top, add 1/4 tsp salt, pour vinegar, pour in the collected juice, and then pour vegetable (olive) oil up to the very neck of the jar. Pour in the oil a little at a time, press down the contents with a spoon, cover the sweet peppers with a lid, put them on sterilization for 7-9 minutes, immediately roll them up, turn them over until they cool down.

Pickled sweet peppers for the winter

Peppers marinated for the winter prepared in this way are incredibly tasty, aromatic, rich, and look very beautiful in jars. Canning peppers for the winter using this recipe will definitely appeal to lovers of spicy cold appetizers. Goes well with fish, meat, simply with bread and cheese. Suitable for serving as a side dish, as well as a salad or an independent dish. You will enjoy harvesting pepper, so prepare more of it for the winter!

You will need:

• Sweet pepper - 2 kg. (be sure to take bright pods!);
• Garlic cloves - 4 large;
• Vegetable oil - 100 ml;
• Salt - 1 tsp;
• Sugar - 1 tbsp. (you can take less);
• Vinegar 9% - 2 tbsp;
• Peppercorns or mixture - to taste.

Place the washed peppers on a baking sheet lined with foil or baking paper and place in a preheated oven at a temperature of 180-200 degrees. for baking. Turn the vegetables over periodically and bake for 40 minutes until the peppercorns become soft.

Place the hot pepper pods in a bag, tie them up, and let them “sweat” until they cool.

Let's make the marinade - mix the resulting juice, vinegar, oil, sugar, salt, boil, add pepper.

Pour peppercorns on the bottom of the jars, lay out the peppers with the marinade, cover with lids, and set for sterilization. For half-liter jars, sterilize the pepper for about 20 minutes. Seal the peppers, turn them upside down, and store them in a cool place for the winter. Yield: 1 liter.

Canning sweet peppers for the winter for stuffing

I like to stuff peppers in the winter, but we don’t have any at this time of year, and when we do, it’s expensive. Therefore, for stuffing for the winter, I make supplies in the fall. And I fill it with mushrooms, meat, carrots, millet, and rice. The filling can be any, it all depends on taste preferences. My guests eat stuffed peppers with pleasure, praise and are surprised! There is nothing complicated. Just a desire to stock up for the winter.

• In an arbitrary proportion, take pepper, cherry, horseradish, oak leaves, dill umbrellas, bay leaves, garlic cloves, hot peppers. For the marinade: 50 gr. sugar and salt, 50 ml. vinegar 9% - consumption per liter of water.

1. Peel the peppers from seeds, wash, blanch for 2-3 minutes in boiling water, immediately cool quickly in cold water.
2. Place a horseradish leaf, bay leaf, dill, garlic, a piece of hot pepper, oak and cherry leaves at the bottom of a clean jar.
3. In order for more peppers to fit into the jars, they need to be placed inside each other, like cups.
4. I prepare the marinade like this: combine vinegar, salt, sugar in water, boil it, pour in peppers, sterilize liter jars for 5-8 minutes, and seal.

Sweet peppers in tomato juice for the winter

I make this preparation every year for the winter, and this preservation always turns out successful.

• Eggplants and sweet peppers - 2 kg each;
• Carrots - 0.5 kg;
• Garlic - 200 gr;
• Hot pepper pod - 1 piece;
• Parsley (greens).

• Grated tomatoes - 2 liters;
• Vegetable oil - 300 ml;
• Sugar - 150 gr;
• Salt-50 gr;
• Vinegar essence 70% - 1 tsp.

1. Cut the eggplants into large pieces, ring the peppers, grate the carrots on a coarse grater.
2. Marinade: pour salt, sugar into tomato juice from pureed tomatoes, pour in vegetable oil, vinegar, mix.
3. Pour the marinade over the vegetables and simmer for half an hour.
4. Add chopped garlic, hot pepper, parsley 15 minutes before readiness. Place in clean jars, roll up, and wrap warm.

Peppers stuffed with vegetables for the winter in tomato

For 5-6 liters you need:

• - 1 kg of bell pepper;
• - one and a half kilograms of carrots;
• - half a kilogram of onions;
• - a tablespoon of salt;
• - 350 g parsnip root;
• — 200-300 ml of vegetable oil (for frying);
• - a bunch of parsley.

For tomato sauce per three liters of water:

• — 800 g of tomato paste;
• - five tablespoons of sugar;
• - three tablespoons of salt;
• - three tablespoons of vegetable oil;
• - three tablespoons of 9% vinegar;
• - five peas each of allspice and black pepper.

Progress of preparation.

1. Remove seeds from vegetables and rinse. Blanch the pepper for two to three minutes; to do this, immerse the fruit in boiling water for a couple of minutes, and then immediately transfer it to cold water.
2. Divide the onion into thin half rings, and cut the carrots and roots into strips or grate. Fry carrots until soft. After this, stir in the greens, add salt and pepper to taste. Fill each pepper with this filling.
3. To prepare the sauce, combine tomato paste with three liters of warm water, mix and bring to a boil. Next, add the remaining products and boil again.
4. Fill the jar three to four centimeters with sauce, place the peppers tightly with the filling facing up, pour in the sauce so that it covers the fruit. Cover the container with a lid and leave for fifty minutes to sterilize. Twist the pepper.
5. Place the jars on the neck, wrap them up and let them cool for a couple of days. Next, put it in a dark place for the winter.

Sweet peppers for the winter - the best recipe

For one and a half to two liters:

• - one and a half kilograms of bell pepper.

For the marinade (one liter of water):

• - eight tablespoons of 9% vinegar;
• - half a glass of sugar and vegetable oil;
• - ten black peppercorns;
• - a couple of tablespoons of salt;
• - a head of garlic;
• - three tablespoons of dried dill.

Progress of preparation.

1. Peel sweet peppers from seeds, divide each fruit into four parts into strips.
2. Pass the garlic through a press and mix it with dill. Chop the greens.
3. Pour water into a saucepan, add salt and sugar, vinegar and oil. Bring the mixture to a boil, then immerse the pepper in it (it’s better not all at once, but in parts). Boil for fifteen minutes.
4. Remove the pepper with a slotted spoon, put it in a deep plate, let it cool a little and mix with the garlic. Add garlic according to your taste.
5. Transfer the peppercorns into a jar, compacting it a little. Pour hot marinade on top and roll up.
6. Cool the jars and then store them in a cool place.

You can eat this pepper the very next day. To do this, put it in a jar, close it with a plastic lid and put it in the refrigerator for a day.

Confiture for the winter

For 300-500 ml:

• - 700 g sweet pepper;
• - three hot peppers;
• - six tablespoons of brown sugar (you can use regular sugar);
• - a small bunch of basil;
• - one and a half tablespoons of lemon juice.

Progress of preparation.

1. Remove seeds from sweet and hot peppers. When cleaning hot peppers, it is advisable to wear gloves to avoid burning your hands.
2. Rinse the basil well. Grind all the peppers and herbs using a blender or twist.
3. Pour sugar into a saucepan, add lemon juice and three tablespoons of water, stir and heat until the sugar is completely dissolved.
4. Place the pepper mixture into the prepared syrup and bring it to a boil. Next, reduce the heat to low and cook for forty minutes. Stir constantly.
5. Place the jam into jars and seal them for the winter. Store in a dark place.

Pepper preparations for the winter, recipes for which are passed down from generation to generation in every family, are considered the simplest and “budget” type of preservation. Therefore, with the onset of September, when the price of this tasty and healthy vegetable becomes “penny”, housewives try to prepare as much pepper as possible for future use, so that in winter they don’t have to think about what to serve.

Winter preparations from bell peppers: recipes with photos

You can make a lot of sweet peppers for the winter, since this vegetable is considered one of the most versatile among its “garden brethren.” Lecho, adjika, doused with original assorted marinades - this is not a complete list of recipes for delicious pepper preparations for the winter, which can be prepared in a matter of minutes.

“Spicy” pickled peppers

This recipe for preparing sweet peppers for the winter will be an excellent alternative. A vegetable prepared in this way can be served not only as a salad, but also as an addition to main vegetable dishes, sauces and original sandwiches.

Recipe for pickled peppers for the winter | pojrem.ru

For 2.5 kg of pepper you will need:

• 250 ml each of vinegar 6% and vegetable oil
• 150 g liquid honey
• black pepper, bay leaf, cloves
• 1 head of garlic
• cinnamon (1 tsp) and salt

Preparation: Wash the pepper and cut it lengthwise into 4 pieces (smaller if possible). Cook the marinade from the plant. oil, vinegar, honey, seasonings and a tablespoon of salt. Place chopped peppers into the boiling mixture and simmer over low heat for 5 minutes. Transfer the peppers to jars and pour boiling marinade over them. For long-term storage, it is recommended to sterilize jars for 15 minutes.

Vegetable pilaf “Tourist’s Breakfast”

This recipe for preparing peppers for the winter will become a “lifesaver” in the arsenal of every housewife. Such a hearty twist is not only a tasty and healthy side dish for a meat dish, but also a real salvation for a “hungry” family when there is sorely not enough time to cook.

hsmedia.ru

For 2 kg of pepper:

• tomatoes (1.5-2 kg)
• carrots and onions (0.5 kg each)
• 2 cups vegetable oil (less possible)
• 2 tbsp. rice
• glass of sugar
• 4 tbsp. salt

Preparation: Boil the rice in salted water until half cooked. Cut the vegetables into cubes and put them in one pan, add vegetable oil and add spices. Meanwhile, fry the onion and add to the vegetables, simmer the mixture for 10 minutes, add rice and simmer for another 10 minutes over low heat. Place sweet pepper pilaf from the jar and sterilize for 15 minutes.

Adjika "You'll lick your fingers"

This recipe for preparing sweet peppers for the winter is the simplest version of twisting this vegetable. Adjika made from pepper is moderately spicy, but incredibly juicy and aromatic, so it will please even the most demanding gourmets.

Pepper adjika recipe | gastronom.ru

For 1 kg of sweet pepper:

• 250 g chili pepper
• 1 head of garlic (more is possible)
• 4 tbsp. Sahara
• 1 tbsp. salt
• 50 ml 9 percent vinegar

Preparation: Grind all the ingredients for pepper adjika through a meat grinder or chop in a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to the adjika and cook for another 3 minutes. At the last stage, add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.

Hot pickled pepper “Male Joy”

Hot pepper preparations for the winter, the recipes for which are especially loved by men, are practically no different from sweet pepper twists. This spicy vegetable can also be pickled, salted and rolled into adjika.

Recipe for hot peppers for the winter | gastronom.ru

Marinade for 1.5 kg of hot pepper:

• water 1000 ml
• ½ cup rast. oils
• 1.5 tbsp each salt and sugar
• 30 ml vinegar (a tablespoon per 0.5 liter jar)
• cloves and a few sprigs of mint

Preparation: Place peppers in whole pods in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and cook the marinade from it, adding butter, sugar and salt. Add vinegar to jars with peppers, pour in the resulting marinade and roll up.

Note: recipes for pepper preparations for the winter do not always involve marinating and cooking. Sweet peppers can also be frozen and in winter this vegetable will always be on hand fresh for preparing any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and put them in the freezer with dry freezing.

The vegetable season provides thrifty housewives with enormous scope for preparations for the coming cold months. The same green pepper costs mere pennies at this time, and you can make many different goodies from it that will delight your family during the winter gloom. Many limit themselves to adding it to salads or canned tomatoes. It closes on its own only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.

stuffed pepper

We will not describe how to prepare the most primitive one, for example. The process does not differ in any special secrets from marinating something else. We are interested in unusual green peppers. The recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilogram of peppers is washed and peeled so that they remain whole, with a hole on top. A quarter kilo of onion is crumbled into rings and browned. A little more carrots and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a fine colander or sieve, the puree is boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and some peas are added. Cooking continues for another ten minutes; During this time, the vegetables are combined, chopped parsley is added to them, and the minced meat is packed into peppers. They are laid out in liter jars, filled with hot puree and sterilized for an hour, after which they are sealed.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a company that is somewhat unusual for us. One kilogram of green pepper is cut into thick strips along the pod. Celery root with parsley and cauliflower (about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, at the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed to release juice. The vessels are filled with hot marinade: per liter of water - half the amount of vinegar, bay leaf and two tablespoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.

Italian appetizer

For it, green peppers are cut into longitudinal strips of arbitrary size (just not too narrow), dried, laid out on a baking sheet, salted and sprinkled with olive oil. The workpiece is baked for about 20 minutes (if you like it with scorch marks, then longer). Greens are washed - parsley, basil (at the rate of a couple of sprigs per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot pepper is cut into strips. Half of the spices are placed on the bottom, the baked green pepper is tamped (without kneading) on ​​top, the rest of the herbs and spices go to the very top. A quarter spoon of sea salt is poured into each jar and half of the same apple cider vinegar is poured. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The workpiece is sterilized for about seven minutes, rolled up, turned over and wrapped. After cooling, the jars are put away in a cool place.

Korean pepper

Vegetables according to the recipes of this country have long become popular among our people. Surely you will also like Korean green peppers for the winter. First of all, prepare the seasoning: mix salt with sugar and chopped/crushed garlic well (take a glass of everything). Ground pepper, cilantro and cumin, taken one teaspoon at a time, are also added here. You will have enough mass for six kilos of pepper. The gutted pods are generously lubricated from the inside and left for 10 hours (if the kitchen is hot, put them in the refrigerator). The juice that is released during this time is carefully drained, and the peppers are tightly packed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They fill the containers with it, close them (you can just use thick plastic lids) and put them away in the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.