Bulgarian salad This is an amazing appetizer for any table. Take advantage of our simple recipe and prepare vegetable salad based on bell pepper for the winter.

bell pepper- delicious and healthy vegetable, which goes well with other vegetable components, thanks to which it provides a wide field for culinary experiments. You can cook light vegetarian dishes from it, as well as prepare a delicious vegetable salad for the winter by combining peppers with carrots, onions, tomatoes.

This recipe for preservation is considered one of the most delicious and popular. The secret of such success lies in the ease of preparation and the reliability of the spin. All the vegetables that make up the salad are not picky, so the preservation does not deteriorate. If you are trying to close for the winter for the first time vegetable mix be sure to try this recipe.

Recipe Information

Cooking method: sterilization in banks.

Total cooking time: 1 h 15 min.

Servings: 1 half liter jar.

Ingredients:

• tomatoes - 400 g
• onion - 100 g
• carrots - 80 g
• Bulgarian pepper - 150 g
• vegetable oil- 2 tbsp
• vinegar - 1 tbsp.
• sugar - 1 tbsp.
• salt - ½ tsp

Recipe

Note to the owner:

• For the preparation of Bulgarian vegetable salad, it is advisable to use apple cider vinegar.
• Vinegar in a salad can be replaced with two tablespoons of lemon juice, or put 0.5 teaspoons. lies. dry citric acid.

Well, who doesn't love a fragrant bell pepper? His amazing taste and aroma is simply necessary for many dishes. How pleasant it is to please yourself with a fresh salad, in which this very pepper is sure to be. And how you want to feel this unforgettable taste and aroma at least for a moment in winter. There is nothing easier - just prepare a delicious pepper salad for the winter.

Here it is, a breath of fresh summer air! Incredibly colorful pepper salad will be a great addition to any dish, refreshing them. Such a dish will please not only the eye, but also the stomach.

You will need:

• 1 kg. sweet pepper (different colors);
• floor l. water;
• half a two-hundred-gram glass of oil;
• half a two-hundred-gram glass of vinegar 9%;
• one and a half st. l. salt.

Salad for the winter from bell pepper:

• Water is poured into a dish suitable for cooking the marinade and immediately mixed with salt, oil and vinegar, after which it is boiled for literally five minutes.
• The pepper is washed and the seeds are very carefully removed from it, after which it is cut into thin strips.
• Crushed pepper is immersed in the prepared marinade for a quarter of an hour.
• This time, the dishes are being prepared, in which conservation will be carried out. It should be washed with soda and sterilized with high quality.
• In the jars that have undergone heat treatment, the finished salad is laid out along with the marinade and immediately rolled up.

Advice! If desired, finely chopped greens and even tomatoes can be added to such a salad. From this, the finished dish will only become brighter and more saturated. Which is exactly what is required of him.

Salad with bell pepper for the winter

About how you want a salad of peppers with cucumbers and tomatoes in the winter, there is even nothing to say. A fragrant dish is definitely worth preparing for the future. You can eat it just like that with pleasure, and by preparing other masterpieces it can help.

You will need:

• quarter kg. sweet pepper;
• quarter kg. tomatoes;
• quarter kg. cucumbers;
• a couple of cloves of early garlic;
• a couple of lettuce bulbs;
• a couple of sprigs of dill;
• a couple of st. l. apple cider vinegar 9%;
• a couple of st. l. oils;
• a couple of tsp salt;
• floor st. l. Sahara;
• 4 regular peppercorns

Sweet pepper salad for the winter:

1. Initially, you should prepare the container that is needed for the actual conservation. It must be washed with soda and subjected to mandatory pasteurization.
2. Peppercorns are laid out in each thermally processed jar and oil is added.
3. The existing husk is removed from the onion and it is cut into compact slices.
4. Seeds must be extracted from peppers. For convenience, it can be cut into a pair of equal parts. Only after that it can be crushed to make straws.
5. In crushed form, it is laid out in jars.
6. Cucumbers should be cut into thin circles and sent after the pepper.
7. Tomatoes are crushed in the form of slices and also immersed in jars.
8. All the husks are removed from the garlic, and it is crushed into plates, after which, together with the washed dill, it is sent to other vegetables.
9. At the end, the jars are filled with vinegar, sugar and naturally salt and poured with boiling water.
10. The jars are subjected to a ten-minute sterilization in a container of water, after which they are immediately rolled up.
11. They should be cooled upside down and covered with something warm enough.

Important! It is not at all necessary to observe these proportions of vegetables. If necessary, they can be modified and even excluded. The main thing is to follow the rules for their processing and maintain sterility during preparation. After all, only the taste changes from the number of components, and its safety depends on purity.

Sweet pepper salad for the winter

Such vitamin dish surprisingly improves immunity. This is a delicious, fragrant and tasty salad that is eaten at an incredible speed in winter. Even on the festive table, he is in a place of honor.

You will need:

• 1 kg. sweet pepper;
• couple kg. ordinary cabbage;
• 1 kg. juicy carrots;
• half kg. salad onion;
• couple 200 gr. glasses of vinegar 9%;
• couple 200 gr. glasses of oil;
• half a two-hundred-gram glass of salt;
• a dozen cloves;
• a dozen peas of ordinary pepper.

Sweet pepper salads for the winter:

1. Cabbage is chopped into fairly thin strips and sprinkled with plenty of salt.
2. The pepper is cleaned of all seeds and immediately crushed in the form of straws, the thickness of which should not exceed one and a half centimeters.
3. Carrots, of course, are washed, peeled and cut in the same way as the previous vegetable and immersed in boiling water for a maximum of ten minutes.
4. The onion is peeled from the existing husk and chopped into thin rings, after which it is mixed with other chopped vegetables and salt. They should brew for about half an hour.
5. The extracted juice is carefully drained from the vegetables, and they are immediately mixed with cabbage, oil and vinegar.
6. The container that is required for canning must be treated with soda and sterilized.
7. All the spices and the salad itself are transferred to already thermally processed jars.
8. Banks must undergo a half-hour sterilization in a container filled with water and, upon completion, immediately roll up.
9. The jars should be cooled upside down and covered with a warm blanket or an old blanket. Thus, they will retain heat for a longer time, and accordingly they will be stored better.

Tip: hot peppers and spices can add spiciness and exquisite piquancy to the salad. For a more subtle flavor, dried spices such as cinnamon and cumin can be added to it. Ordinary greens can also give the dish a special charm, in addition to colors, they also give it a special taste.

Sweet pepper salad for the winter recipes

An unusual dish that everyone is afraid to try at first, and then they can’t tear themselves away is a bell pepper salad with sour gooseberries. The incomparable combination of these spirit components is definitely to be liked.

You will need:

• 1 kg. sweet pepper;
• 4 two-hundred-gram glasses of gooseberries;
• 1 l. water;
• quarter 200 gr. a glass of apple cider vinegar 9%;
• half a two-hundred-gram glass of sugar.

Recipe for bell pepper salad for the winter:

1. Peppers must be washed and the seeds removed from it, and then cut into several approximately identical slices.
2. Gooseberries should not only be washed, but also sorted out, with ordinary scissors, remove all tails.
3. This is followed by the process of preparing containers, which is necessary for full canning. It is washed with soda and subjected to thorough sterilization.
4. In heat-treated jars, both vegetables and berries are laid out as tightly as possible.
5. Water is poured into a container suitable for cooking the marinade and mixed with all the still unused components and boiled for just a few minutes.
6. Immediately, the marinade moves into jars, and they immediately roll up.
7. Due to the fact that the banks are not sterilized, the process of their cooling should be as long as possible. That is why they need to be covered with a warm blanket.

Tip: by analogy with gooseberries, you can also prepare grape salad. It will be a little sweeter, but no less original. You can also literally add a clove of garlic to it. This will give the salad a richer flavor.

The most delicious salads for the winter with pepper

Incredibly tender, with an excellent aroma dish in winter cold will come in handy. Even regular pasta pairs with this dish to be delicious. In combination with cauliflower, pepper turns out to be special, somewhat spicy and at the same time amazingly fresh.

You will need:

• 1 kg. sweet peppercorns;
• quarter kg. celery roots;
• quarter kg. parsley roots;
• quarter kg. cauliflower;
• half a head of early garlic;
• a couple of laurel leaves;
• half a two-hundred-gram glass of vinegar 6%;
• a quarter of a two-hundred-gram glass of salt;
• 3 art. l. Sahara.

Pepper salad for the winter is very tasty:

1. All peppercorns must be washed and all seeds are carefully removed from each. Only after that it should be cut into approximately identical several parts. So that compact slices are obtained.
2. Preparing the cauliflower begins with washing it and carefully separating it into individual florets. Then it should be washed in well-salted water.
3. The roots are peeled with a knife and cut into tiny pieces.
4. Water is poured into the dishes most suitable for preparing the marinade itself and mixed with all the still unused components and boiled for literally ten minutes.
5. All vegetables, without exception, are moved into a sufficiently deep and non-oxidizing container and covered with hot pouring.
6. It remains to crush the salad with the help of oppression, under which it must stay for the next two weeks.
7. After two weeks of infusion, the salad can be moved directly in this container to the cellar or decomposed into well-sterilized jars for more convenient storage.

Salads from such a healthy, fragrant and delicious vegetable like sweet pepper are always in demand. And accordingly, it should be harvested in large quantities. It is simply delicious in marinades, extraordinarily tasty in the form of pickles.

This product goes well with all vegetables without exception and even some fruits and berries. So there are simply no problems with preparing a pepper salad with apples for the winter or a salad with pepper with vinegar for the winter. The main thing is to focus on personal preferences and wishes of loved ones.

Salad recipes for the winter allow you to endlessly diversify the palette of homemade preparations, because you can compose an infinite number of combinations of vegetables. The section contains interesting and simple salads for the winter: the most delicious recipes with photo, step by step instructions and tips that will help even novice cooks cope with preparations. Most salads are cooked, so they stand well when served. room temperature. For those who have already got their hands on home canning, recipes without sterilization are especially suitable, we recommend that beginners first master the recipes with sterilization, because this method of harvesting guarantees one hundred percent safety of ready-made canned salads throughout the year.

Beet salad for the winter

A simple salad for the winter of baked beets with apples and carrots in tender marinade based on apple cider vinegar.

Yurcha from zucchini for the winter

Delicious salad for the winter of zucchini, sweet pepper, tomatoes and garlic, a novelty recipe that quickly gained fans who included it in the annual list of preparations.

Eggplant salad with beans for the winter

interesting recipe eggplant salad for the winter with white beans and various autumn vegetables. The blank is unusual, very, very tasty, easy to prepare, does not require additional sterilization.

Kuban salad for the winter

In this salad for the winter, cabbage acts as an equal partner with cucumbers, tomatoes, sweet peppers, onions and carrots. Be sure to try the salad, delicious.

Tomato slices with onions for the winter

delicious tomatoes for the winter, the recipe has been popular for at least 30 years, at least I remember such tomatoes back in the late 80s. Thanks to a very successful marinade, not only tomatoes, but also onions and garlic become remarkably tasty.

Salad for the winter of tomatoes, sweet peppers, onions and carrots

A simple salad for the winter from cheap and affordable vegetables. Tomatoes dominate in combination with sweet peppers, carrots and onions. Prescription without sterilization.

Lecho of cucumbers for the winter

This cucumber salad for the winter is prepared using lecho technology. It was somewhat surprising to me that the cucumbers, which had been boiled for half an tomato sauce, remain crispy, but I was sure that they would be saturated with the aroma of the sauce and marinade. In the composition, in addition to cucumbers and tomatoes, sweet peppers and carrots.

Zucchini with rice for the winter

Hearty, juicy tasty salad for the winter with zucchini, bell peppers, tomatoes and onions with carrots. Rice is boiled separately and mixed with cooked vegetables. Without sterilization.

"Nezhinsky" cucumber salad for the winter

This salad for the winter is different in that thinly sliced ​​\u200b\u200bcucumber slices retain their shape and excellent crunch. Thanks to the cooking technology - cucumbers are mixed with chopped onions, salt, sugar, vinegar and spices, laid out in jars and sterilized.

Spicy beetroot salad for the winter with garlic

Bright color and rich taste, a classic combination of beets with garlic, onions and carrots. Can be used as a dressing for vegetables, although we have such a salad flies in the winter in jars.

Salad for the winter of cabbage, peppers, carrots and onions

Crispy kale salad with vegetables marinated in vegetable oil, recipe with sterilization, perfectly lasts all winter, does not explode.

Cabbage salad with bell pepper for the winter

Canned cabbage salad with sweet peppers and other vegetables in sweet and sour marinade.

Salad "Ankle Bens" from zucchini for the winter

Recipe for this canned salad inspired by the popular Ankle-bance sauce, where a variety of vegetables are cut into small pieces and cooked in a delicious tomato sauce.

Very tasty salad for the winter of cucumbers and tomatoes, you will lick your fingers!

Ready-made salad of cucumbers, tomatoes, peppers and onions for the winter in an interesting marinade on apple cider vinegar with the addition of vegetable oil.

Cucumber salad for the winter "Winter King"

The simplest salad for the winter from cucumbers and onions, marinade is not added to it, because cucumbers give enough juice during the cooking process. Roll them up without sterilization.

Bulgarian vegetable salad for the winter, the recipe with the photo of which I offer, turns out to be juicy, fragrant and tasty. Bulgarian salad made from seasonal vegetables, the main ingredient, of course, is sweet bell pepper, which, combined with chili pepper, gives the dish an unforgettable summer flavor. Vegetable salads for the winter, in my opinion, are the most necessary preparations in the pantry of a good housewife, especially if you cook them without vinegar. To do this, you need to carefully prepare the cans for preservation and pasteurize the finished products. Choose the pasteurization time based on the volume of cans, for 0.5 10 minutes is enough at a temperature of 85 degrees.
It will take 1 hour to prepare, from the listed ingredients you will get 2 cans with a capacity of 0.5 liters.



Ingredients:
- zucchini - 400 g;
- carrots - 140 g;
- onion - 70 g;
- Bulgarian pepper - 300 g;
- chili pepper - 2 pcs.;
- asparagus beans - 250 g;
- olive oil - 40 g;
- garlic, ground paprika.




We clean the carrots, rub on a coarse grater. Cut the head of the onion into large slices. Finely chop a few garlic cloves. We put in a well-heated olive oil, first onions, then carrots and garlic.




We cut the zucchini into small cubes, if the zucchini is young, then we leave the peel, but the “adults” need to be cleaned of seeds and peel. We cut off the tails of the asparagus beans with scissors, cut the beans into small bars. Add chopped vegetables to carrots and onions.




We clean the pods of chili peppers and sweet Bulgarian pepper from seeds and pulp, cut into cubes, add to the rest of the vegetables, salt to taste, simmer over low heat for 15-20 minutes.




We add sweet ground paprika to the Bulgarian vegetable salad, one teaspoon is enough for this amount of vegetables, you can also add a small pinch of hot pepper.




Wash jars and lids thoroughly, dry in the oven, lay out hot salad in warm jars. Pour a tablespoon on top olive oil for additional preservation. We cover the jars with lids, sterilize at a temperature of 85 degrees Celsius for 10-12 minutes. We cork the jars tightly, after cooling we put them in a cool place.




We store at a temperature not higher than +7 degrees Celsius in a dark place.
I also recommend cooking

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

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

Pepper and Eggplant Caviar Recipe

Ingredients:

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

Cooking:

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

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the ingredients.

Onion finely chop and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour into the pan a small amount of vegetable oil and everything, stirring occasionally, simmer for 8 minutes. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

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

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

bell pepper recipe delicious marinade

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

Sweet Pepper Ingredients:

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

For marinade:

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

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

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

put chopped pepper in it.

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

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

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

So, necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil - 200 ml.

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

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

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

Such a lecho from green bell pepper is especially bright and beautiful.

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

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar- one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

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

Further received tomato juice let's put it to boil, not forgetting to stir it from time to time, and let's start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water and then boil until fully cooked. Next, put the hot cooked beans on a sieve, rinse with cold water, drain and cool completely. Also for this workpiece, you can use store or home canned white beans- this will significantly save your time for the preparation of this lecho.

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

Then carefully lay out the finished hot lecho with beans in glass jars that have been pre-washed with baking soda, cover each jar with a lid and put it in a large container with boiling water to pasteurize the salad.

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

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

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

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

Peppers stuffed with carrots and bow

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

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

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

For 1 liter of water:

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