Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh products on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.
Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in the season fresh bell pepper costs a penny, and pepper preservation for the winter (simple and delicious recipes) can greatly facilitate life in the winter in the kitchen.
So nice on cold winter evenings to open a jar of fragrant lecho from bell pepper for the winter (you will lick your fingers) to mashed potatoes… Plus, various blanks significantly save our precious time.
Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter best recipes collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.
Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.
Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!
Fried peppers for the winter without sterilization
Let's cook peppers fried in oil with garlic for the winter: fragrant, spicy, and incredibly delicious snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original blanks from pepper for the winter, then you simply have to cook pepper according to this recipe! How to cook fried pepper for the winter, I wrote.
Bell pepper lecho for the winter with beans
Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.
Baked pepper for the winter with garlic and herbs
Baked peppers for the winter in jars are very tasty and fragrant, and will serve great snack winter, or you can use canned roasted pepper as an ingredient for various vegetable salads. In addition, roasted peppers own juice for the winter it is ideal to use in winter as a pizza topping - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.
Bell pepper lecho with tomato juice
Most recently, I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.
Pickled peppers with honey
Bulgarian pepper in oil for the winter: the best recipe!
About how much bell pepper costs in the winter season, I will not tell you - you yourself know everything very well. I'd rather share with you wonderful recipe delicious pepper in oil for the winter - beautiful and very useful. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.
Lecho with carrots and onions for the winter
My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho twist, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.
Winter pickled peppers with garlic
The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar allows you to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals for meat or fish. …
Lecho with apples for the winter
In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is amazing! …
Pickled hot peppers for the winter
Pickled hot peppers are an incredible appetizer, and are appropriate both on holiday table as an addition to a plate of pickles, and in the everyday family menu. Recipe for harvesting hot pepper- simple, using the same technology and with such a marinade, you can preserve bell peppers for the winter. …
Lecho with rice for the winter
How to cook very delicious lecho with rice for the winter you can see
Sweet pepper in adjika for the winter
Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look
Lecho for the winter from bell pepper (classic recipe)
The recipe for the classic pepper lecho can be viewed
Lecho with tomato juice without vinegar
Winter dressings for soups are an economical and environmentally friendly option for preparing your favorite first courses. Firstly, in the summer-autumn season, all our vegetables are fresh, often from their own garden - with them the taste of any soup will only benefit. Well, secondly, the price and quality winter vegetables, especially peppers and tomatoes, sometimes makes you cook dishes without them at all. Try making a dressing for your favorite soup! See how much time, effort and money you will save in the cold winter.
Refueling for hodgepodge for the winter
Hard to find for a hodgepodge classic recipe cooking. After all, according to tradition, a hodgepodge was prepared from leftover products. The main thing is that the soup should be thick with spicy sourness. For winter harvest it is suggested to use cucumbers, carrots and onions. And already when cooking the soup, add other ingredients.
Ingredients:
- Cucumbers 2 kg
- Carrot 2 pcs
- Onion 1 head
- Vegetable oil half a glass
- Salt 1 tbsp.
- Sugar 1 tbsp
- Table vinegar 9% 2 tbsp.
From the indicated amount, 3-4 liters of ready-made dressing will be obtained.
How to cook:
- We cut cucumbers, carrots and onions into cubes, mix and leave for 1 hour so that the vegetables release their juice.
- Then put on fire and simmer for 5 minutes after boiling.
- At the end, add vinegar and mix.
- We lay out the hot mixture in sterilized jars, twist it, turn it over and wrap it under a blanket or towel.
Dressing for borscht for the winter
Rich borscht must contain vegetables, herbs and meat. In winter, after making a strong broth, simply add a thick dressing to the soup. Indeed, in the summer-autumn season, carrots, beets, cabbage, peppers and tomatoes are much juicier and more vitamin. And you save valuable time. delight the family with a delicious bosch in half an hour.
Refueling for pickle for the winter
Ready dressing can be stored for several years and serve as a lifesaver when there is no time. Prepare refueling for the winter from fresh cucumbers. instead of pearl barley, you can add rice (if anyone does not like it). But in my opinion, it is barley that saturates the pickle with a thick taste, absorbing the aroma of vegetables and broth.
Ingredients:
- Cucumbers 3 kg
- Tomatoes1.5 kg
- Onion 1 kg
- Carrot 1 kg
- Barley 0.5 kg
- Sugar 4 tbsp
- Salt 2 tbsp
- Vinegar 9% 0.5 cup
- Water 0.5 cup
- Vegetable oil 0.5 cup
How to cook:
- Rinse the barley and soak briefly.
- Grate the carrots on a coarse grater, cut the cucumbers into cubes, finely chop the onion.
- Put the vegetables on the fire and simmer with the addition of water and oil for 20 minutes after boiling.
- Then add vinegar and simmer for another 10 minutes.
- Spread the hot mixture in sterile jars, roll up, turn over and wrap until completely cooled.
Dressing for cabbage soup
In winter, you often have to cook cabbage soup from sauerkraut. The dish is also healthy and tasty. But if you want to cook cabbage soup from fresh vegetables, dressing will help out. Soup dressings can also be stored at home. Choose the coolest and darkest place in the house for this.
Ingredients:
- Cabbage 800 g
- Onion 300 g
- Carrot 300 g
- Pepper 300 g
- Parsley 10 g
- Vegetable oil 50 ml
- Table vinegar 9% 2 tbsp.
- Sugar 2 tbsp
- Salt 1 tbsp.
From the indicated ingredients, 4 cans with a capacity of 0.5 liters are obtained
How to cook:
- Grate carrots on a coarse grater. Onion cut into half rings. Chop pepper and cabbage into strips. Cut the tomatoes into slices. Finely chop the parsley
- Put all the vegetables in a saucepan, mix, cook until boiling over medium heat. Add salt, sugar, cook for another five minutes. Turn off, add vinegar.
- Spread the hot mixture in sterile jars, roll up, turn over and wrap.
Tomato dressing for soup for the winter
Such a universal tomato dressing can be added to borsch, and to hodgepodge and to any soup. Or use as a sauce for side dishes, pasta or homemade pizza. Dressing is good and instead of tomato paste. The taste is more summery, rich and appetizing.
Ingredients:
- Tomatoes 1 kg
- Bulgarian red pepper 1 kg
- Parsley 3 bunches
- Salt 1 tbsp. l.
How to cook:
- Cut the tomatoes into slices and chop in a blender. Chop the pepper into strips and also send to a blender. Finely chop the parsley.
- Mix everything, add salt.
- Send the mixture to a saucepan or saucepan over medium heat, wait for it to boil and boil for another 15 minutes
- Spread the hot mixture in sterile jars, roll up or tightly tighten the lids
Universal dressing for soup for the winter
Universal dressing will help out when you want hot soup in a cold cold to warm up and feel real home comfort. We take to our taste and "by eye" any vegetables that we love. We observe the proportions the same as when cooking soup: more carrots, tomatoes and peppers, less onions and herbs.
Ingredients:
- carrot
- Bulgarian pepper
- tomatoes
- onion
- celery root
- parsley root
- vegetable oil
- peppercorns + allspice
- Bay leaf
- greens (dill, parsley, cilantro)
Such a dressing can be prepared traditionally by stewing all the vegetables and rolling them into sterilized jars. There is also the option of cooking without cooking and sterilization. Choose which recipe is right for you!
Classic cooking recipe:
- Grate carrots on a coarse grater. Peppers cut into cubes, tomatoes - slices. Celery roots and parsley shredded straws.
- Send all vegetables to a saucepan and stew with water and vegetable oil. At the end of the stew, add salt, pepper, bay leaf, herbs and spices.
- Spread the hot mixture in sterile jars, roll up or tighten the lids, turn over and wrap.
Recipe for cooking without cooking
- Chop the greens, cut the roots into cubes, tomatoes into slices, grate the carrots on a coarse grater, chop the pepper,
- Place all vegetables in a large bowl, season generously with salt and mix gently. Salt should be about half the amount of dressing.
- Put the salty mixture in dry, clean jars, close the lids and refrigerate. Store there as well.
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Any borscht is different from regular soup rich orange-red color due to tomato paste, which is added when sautéing vegetables.
If you do not like the taste of tomato, or you cannot eat it for health reasons, then you can do without it by replacing tomato paste bell pepper dressing.
Using the minimum amount of ingredients, you end up with a thick sauce with the taste of bell pepper and a light aroma of laurel.
This dressing keeps well in the refrigerator, but for this it must have enough salt in it, and the jar must be tightly closed with a screw cap.
The dressing can be stored in the room, but in this case, the jars must be hermetically sealed.
Instead of a slow cooker, you can use a cauldron, but then you need to make sure that the mass does not burn.
Ingredients:
- red bell pepper - 1 kg;
- sunflower oil - 50 g;
- bay leaf - 3 pcs.;
- black peppercorns - 20 pcs.;
- salt - 1-2 tsp.
How to make bell pepper dressing without tomato
Choose ripe, fleshy red peppers. It should be sweet, fragrant, without a sharp taste. Wash the fruits, cut in half, remove the seeds.
Twist the pepper through a meat grinder.
Pour the resulting pepper mass into the multicooker bowl.
On the display, select the "Soup" or "Stew" function, lower the lid, cook for 20 minutes.
Add bay leaf, pepper, oil and salt. Boil the mass for another 20 minutes.
During this time, prepare the jars and lids. Wash them with soda, put on a wire rack, heat in the oven at 160 ° for 20 minutes. Transfer to a clean towel.
Fill jars with boiling dressing.
Close the lids immediately. Turn over on a towel, cool in this form.
Remove to refrigerator.
Tip: pour the dressing into small jars. In the open form, the shelf life of the dressing is 1-2 weeks, then it may become moldy.
Bell pepper dressing is an excellent lifesaver for cooking first courses and gravy, especially in winter. Believe me, neither pepper nor greens bought in a store in winter will have the benefits and flavor that we have now. This dressing does not need to be cooked, it is prepared quite simply, saving all beneficial features. Salt is an excellent preservative, the workpiece does not grow moldy and does not deteriorate, it is stored in the refrigerator until spring. Bell pepper any color can be used, I prefer fleshy red.
To prepare bell pepper dressing for the winter, you will need:
sweet pepper (I have red) (not peeled from seeds and stalks) - 2 kg;
dill - 1 bunch;
sweet pepper seeds - 1.5-2 tbsp. l.;
salt (sea or regular) - 300 g.
For processing jars:
vinegar 9% - 30-50 ml.
For the preparation of the preparation, I used the following ingredients.
Do not throw away the seed box, you need to get the seeds out of it (they should be white). Set aside 1.5-2 tablespoons of seeds, we will add them to the dressing later. These seeds contain very a large number of vitamins, besides they are very fragrant. I do not throw away the remaining seeds, but dry them separately and add them in winter as a seasoning for meat, first courses, and fish. 
Arrange the workpiece in jars, cover with lids. Store the bell pepper dressing in the refrigerator.
Happy preparations for the winter!
Bell pepper dressing is an excellent lifesaver for cooking first courses and gravy, especially in winter. Believe me, neither pepper nor greens bought in a store in winter will have the benefits and flavor that we have now. This dressing does not need to be cooked, it is prepared quite simply, retaining all the useful properties. Salt is an excellent preservative, the workpiece does not grow moldy and does not deteriorate, it is stored in the refrigerator until spring. Sweet pepper can be used in any color, I prefer fleshy red.
Ingredients
To prepare bell pepper dressing for the winter, you will need:
sweet pepper (I have red) (not peeled from seeds and stalks) - 2 kg;
dill - 1 bunch;
sweet pepper seeds - 1.5-2 tbsp. l.;
salt (sea or regular) - 300 g.
For processing jars:
vinegar 9% - 30-50 ml.
Cooking steps
For the preparation of the preparation, I used the following ingredients.
Do not throw away the seed box, you need to get the seeds out of it (they should be white). Set aside 1.5-2 tablespoons of seeds, we will add them to the dressing later. These seeds contain a very large amount of vitamins, besides they are very fragrant. I do not throw away the remaining seeds, but dry them separately and add them in winter as a seasoning for meat, first courses, and fish. 
Pass the slices of peeled bell pepper through a meat grinder.
The mass is bright and fragrant.
Add pepper seeds, finely chopped dill and salt to the crushed mass.
Mix well.
I prepare the jars for storing the workpiece as follows: I pour vinegar into a clean jar, close the lid and shake well. Then I pour the contents into another jar and shake it too.
Arrange the workpiece in jars, cover with lids. Store the bell pepper dressing in the refrigerator.
Use refueling in winter as needed. To prepare borscht or tomato sauce, I take 1-2 tablespoons of bell pepper dressing and add it to the fry along with the tomato, but do not forget that the dressing is salty. But I add this dressing to the soup at the end of cooking. The output of the finished product is 1.5 liters of delicious, fragrant bell pepper dressing.
Happy preparations for the winter!
