Here comes the harvest bell pepper, from this wonderful, in all respects, vegetable, you can cook a lot of blanks for the winter. including pickled peppers stuffed with cabbage with garlic recipe, which we will consider in more detail in this article. Be sure to spin at least a couple of jars of such pepper for the winter. After all, it turns out very tasty - just a miracle!

Bulgarian pepper- 1-2 kg.

Cabbage white cabbage (late varieties) - 1 medium fork

Carrot- 2 pieces of medium size

Garlic- 2 heads

for the marinade (filling), for about 4 liter jars:

Water- 2 liters

Sugar- 1 glass

Salt- 3 tbsp (with a slide)

Vegetable oil- 1 glass

Vinegar essence 70%- 2 tbsp

How to cook pepper with cabbage for the winter

1 . Peel the cabbage from all damaged leaves. Finely chop.

2 . Peel the carrots and grate on a coarse grater.

3 . Peel the pepper from the stalk and seeds, carefully, cutting off only the top cap. Rinse.

4 . Boil water in a large saucepan and dip the pepper in it for 2-3 minutes, until it becomes elastic. Then immediately plunge the pepper into cold water so that it retains the juices inside.

5 . Sterilize jars. I do this with a microwave. Quickly and efficiently. Details on how to sterilize jars in microwave oven see .

6. Mix cabbage with carrots. We stuff the pepper. Place half a clove of garlic in the middle.

7 . In clean sterile jars, lay out the peppers stuffed with cabbage. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.

Pepper marinade

Preparing the filling (marinade) for peppers. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour marinade stuffed peppers. Banks roll up. Remove "under a fur coat", bottom to top until completely cooled.

Delicious pepper for the winter is ready

Bon appetit!

Pepper for the winter the most delicious recipes for blanks

It's time to get out of the bins, get jars and buy stacks of lids, we will stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors at your door, curiously looking out for the hostess to beg for the recipe. It is with such tasty and odorous twists that we will deal with today, pickled peppers for the winter are on the agenda. Trips to the market or to the store should already be completed, since we will devote all the time to wrapping, preparing containers and products, studying the most interesting recipes.

So much can be made from pepper delicious meals, of which and a vegetable in own juice, and pickled, and sour, and sweet Bulgarian pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. Pepper can be twisted into caviar, make canned blanks, and also spin the stew.

Bulgarian Bell pepper- 10 kilograms. It is better to take red and yellow, it looks very nice in a jar.

Ingredients:

• Sugar - 900 grams.
• Salt - 0.5 kilograms.
• Vinegar - 1 liter bottle.
• Sunflower oil - 1 liter bottle.
• Black pepper "peas", bay leaf.

Cooking:

Let's prepare the marinade for pepper: in a saucepan or better a cauldron, pour oil and put on a small fire. Then you need to put sugar, mix, make the fire a little more. Now pour the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleaned of seeds and legs. Now put the pepper in the marinade, you need to cook the vegetables for about 10 minutes. Rinse the jars and pour over with boiling water. Put spices inside (laurel and pepper), put peppers on top. It is necessary to tamp well, let it settle, wait a few minutes for the vegetable to settle down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top, twist the lids. Put the jars upside down for a few days, then hide in the basement or pantry, and in the winter take up tasting.

Ingredients:

• Bulgarian sweet pepper - 4 kilograms, this amount goes to 10 jars, 0.5 liters in size.
• Sunflower oil - 1 glass.
• Vinegar - 1 cup.
• Boiled water - 1 liter.
• Sugar - 1 cup.
• Salt - 2 tablespoons.
• Spices and seasonings: bay leaves, pepper "peas", cloves.

Cooking:

Let's make a marinade: pour sunflower oil into a saucepan, put seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour the vinegar and mix well.

Prepare the products: wash the peppers, peel and cut into 6 parts, and then cut them in half (if the fruit is long). Put a large pot of water on the fire, boil it, put our already prepared pepper there, boil for about 5 minutes. We take out the vegetables with a slotted spoon, and immediately send them to the marinade still languishing on the stove. Let's leave it for 5 minutes.

We sterilize the jars, prepare the lids. We take out the peppers from the marinade and put them in half-liter jars until there is enough space. No need to tamp. Pour the marinade over the peppers and screw on the lids tightly. We put the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

• Bulgarian sweet pepper - 2 kilograms.
• Plum tomatoes - 2 kilograms.
• Onion - 1 kilogram.
• Sugar - 4 large spoons.
• Salt - 2 large spoons.
• Vinegar - 4 large spoons.
• Seasonings and spices: allspice "peas" allspice, bay leaf.

Cooking:

Preparing vegetables for lecho: sort out tomatoes and peppers, discard all spoiled, wrinkled and rotten ones. Peel the onion and wash. Twist the tomatoes through a meat grinder or use a blender / combine, you should get a homogeneous thick mass. Peppers need to be cut in the form of "straws". Onions - half rings.

We put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then put salt and sugar, seasonings, pour everything with sunflower oil, put on a small fire and leave our lecho on the stove for about 1 hour. 10 minutes before cooking, you need to add vinegar, and simmer a little more.

We wash and sterilize the jars, prepare the lids. We put lecho in jars and twist tightly. We leave spins until winter evenings in the basement or pantry, peace and quiet.

Ingredients:

• Bulgarian sweet pepper - 3 kilograms. At the exit, we get 5 jars of pepper, with a volume of 0.5 liters. It is better to take a red pepper, it will turn out even sweeter and more aromatic.
• Honey - 5 tablespoons with a "slide".
• Sunflower oil - 1 cup.
• Sugar - 2 tablespoons.
• Salt - 2 tablespoons.
• Water - half a liter.
• Vinegar - 150 milligrams.
• Cloves, bay leaf, allspice "peas".

Cooking:

Let's prepare the peppers: wash and sort the vegetables, cut into four parts, discard the seeds and legs. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: spices can be put in the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie in gauze, and lower this bundle into the pan with vegetables and marinade. So neither cloves nor peppers will need to be caught.

We set the fire to a minimum, stir occasionally so that not only the lower, but also the upper layers are well extinguished. Look at the consistency of the pepper, it should be completely softened and immersed in the marinade, then pour the vinegar and boil for about 10 more minutes.

Now we will wash the jars, sterilize, prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the fragrant sweet pepper in the winter.

Peppers marinated hot with chili and squash

Ingredients:

• Bulgarian sweet pepper - 30 pieces (the number of products is provided for 10 cans, with a volume of 3 liters).
• Squash - 20 pieces.
• Chili pepper - 5 pieces.
• Bay leaf, pepper "peas".
• Dill greens - half a bunch.
• Salt - 1 cup.
• Sugar - one and a half cups.
• Vinegar - 400 milliliters.
• Water - 3 liters

Cooking:

Wash the squash and peppers, cut the vegetables in half and put them in jars in layers. Put a large pot on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and boil for about half an hour. Get a marinade, which you need to pour vegetables in jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

• Tomatoes - 2 kilograms.
• Hot pepper - 3 pods.
• Dill greens - 1-2 bunches.
• Cherry leaves - 20 pieces.
• Horseradish leaves - 5 pieces.
• Blackcurrant, leaves - 20 pieces.
• Salt - 80 grams.
• Water - 4 liters.

Cooking:

Bell peppers and tomatoes need to be washed well, it is better to select ripe elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves black currant, cherries and horseradish, you can even just tear them, if only you liked general form dishes. Spread the tomatoes in containers, spices, seasonings, leaves and hot peppers put to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour the tomatoes, close the lids, leave to ferment for a few days until the tomatoes are pickled.

After 2-3 days, the brine must be drained from the tomato and put on fire again to boil again. We boil the peppers in boiling water for about 5 minutes, spread them to the tomatoes in a few days, pour the brine again, close them tightly with lids and hide in the basement until winter.

Ingredients:

• Bulgarian sweet pepper - 1 kilogram. Need ripe and large vegetables, preferably red ones, since red peppers are more meaty.
• White cabbage - 1 kilogram.
• Salt - 2 tablespoons.
• Vinegar - half a glass.
• Water - 1 liter.
• Bay leaf.

Cooking:

Wash and shred the cabbage. In a large basin, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.

Select peppers, wash well, remove the middle, as if stuffing. Place sauerkraut in peppers, tamping well. Put peppers in jars, add bay leaves and peppers to the same place.

You need to prepare the marinade with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, twist the jars tightly.

Ingredients:

• Bulgarian sweet pepper - 1.5 kilograms.
• Cauliflower - 200 grams.
• Garlic - 1 head.
• Celery, root - 200 grams.
• Parsley, root - 200 grams.
• Vinegar - 1 liter.
• Water - 1 liter.
• Salt and sugar - 2 tablespoons each.
• Bay leaf - 2 pieces in a jar.

Cooking:

Bell peppers need to be washed, cut in half and get the seeds, remove the leg. Now cut into halves cauliflower you need to cut it into small pieces. Chop the celery root and parsley. Just peel the garlic, but don't cut it.

Take a large saucepan and lay out layers of vegetables, you need to put garlic cloves on the bottom, and pepper and cauliflower on top. Each layer should be well sprinkled with sugar and salt and any seasonings of your choice, it can be a simple ground black pepper.

Let's prepare the marinade: boil water and pour vinegar into it, add bay leaf, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave overnight (average 12 hours).

Now we drain the marinade, put it on fire again and boil for another half an hour, adding water if it boils away. Now we put vegetables in jars, pour marinade over them, tighten the lids and put them in the basement.

Ingredients:

• Bulgarian sweet pepper - 4 kilograms.
• Vinegar - one and a half glasses.
• Apples - 1 kilogram. Fruit should be green.
• Salt - 4 tablespoons.
• Sugar - 6 tablespoons.
• Cinnamon (powder) - 3 teaspoons (1 for marinade, 2 for pepper).

Cooking:

We prepare the ingredients: wash and select peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle we do not need. Pour water into two pots and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. We set to cool, and in the meantime, rinse the jars and prepare the lids.

We make the marinade: combine vinegar with salt, sugar and 1 tablespoon of cinnamon. Now in jars (it is better to take liter ones so that the contents are not so small, since apples take up a lot of space), put apples and peppers in turn, sprinkle with cinnamon. Pour the marinade into jars, put for sterilization in a pot of boiling water for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

• Carrot - 300 grams.
• Tomatoes - 2.5 kilograms.
• Garlic - 2 heads.
• Greens: dill and parsley, basil - half a bunch each.
• Vinegar - 3 tablespoons.
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Sunflower oil - 1 cup.

Cooking:

Prepare products for twists: peel peppers, carrots, tomatoes and garlic, wash and sort vegetables. Doing now tomato paste: pass the tomatoes through a meat grinder or blender. Put the pasta in a saucepan and put on medium heat for half an hour, stirring occasionally.

Now three carrots on a coarse grater, chop the greens, and peppers in strips. We put the prepared ingredients in tomato paste, pour it with sunflower oil, pour sugar and salt, vinegar, garlic with whole cloves. Cook everything for about 15-20 minutes on low heat.

Wash the jars, sterilize and dry. Prepare the lids as well. Now we put the salad in jars, twist the lids and hide in a dark place upside down for several days. Then the twists can be rearranged in a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

• Pepper, Bulgarian sweet - 2 kilograms.
• Pepper, chilli spicy - 2 pods.
• Eggplant - 2 kilograms.
• Plum tomatoes - 3 kilograms.
• Carrot - 400 grams.
• Onions - 1.2 kilograms.
• Salt - 120 grams.
• Sugar - 150 grams.
• Garlic - 1-2 heads.
• Vinegar - half a glass.
• Sunflower oil - 1 cup.
• Pepper "peas".

Cooking:

Preparing products for salad: Peel and select vegetables, wash. Cut the bell pepper into thin strips, pass the tomatoes through a meat grinder / blender or combine. In the same way, we will deal with carrots, hot peppers and garlic. We cut the eggplant into thin circles, and the onion into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally so that all the vegetables are evenly stewed.

We prepare jars and lids, sterilize and wash, wipe dry. Lay the salad in jars, with a volume of 0.5 liters to the top. Roll up immediately with lids and leave in a dark place until winter.

Ingredients:

• Plum tomatoes - 2 kilograms.
• Garlic - 2 heads.
• Onion - 300 grams.
• Salt - 2 tablespoons.
• Sugar - 2 tablespoons.
• Sunflower oil - 100 grams, well, or half a glass.

Cooking:

We sort and wash the vegetables, peel the peppers from seeds and legs. Now cut the tomatoes, onion and bell pepper into circles. Garlic can be crushed in a press, or you can simply cut the cloves in half.

We put the pan on the stove, put all the vegetables there, add salt and sugar, pour out the sunflower oil, put on a small fire. Stir and watch when the vegetables start to juice, from now on they should boil for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Lay the salad in jars, tightly tighten the lids, put it upside down for several days, then hide it in the basement or pantry until the onset of cold weather. This salad is perfect for meat.

Rice Pepper Salad

Ingredients:

• Bulgarian sweet pepper - 1 kilogram.
• Tomatoes - 1 kilogram.
• Carrot - 1 kilogram.
• Onion - 1 kilogram.
• Rice - half a kilogram.
• Salt - to taste.
• Pepper "peas" - to taste.
• Vinegar - 2 tablespoons.

Cooking:

Vegetables need to be washed, cut into small cubes: peppers and carrots, onions and tomatoes. Boil rice until tender. Now fry the vegetables in a large saucepan or in a frying pan until a beautiful golden color. Salt and add seasonings, pour vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the fire, just reduce the heat to a minimum. So skip the vegetables for another half an hour.

We will prepare the jars: rinse and sterilize together with the lids, dry. Now put the salad on top. Roll up the jars and put them upside down for a day, after which we hide the twists in a cool and dark place.

Snacks from bell pepper

Bell pepper caviar "according to the Krasnodar recipe"

Ingredients:

• Bulgarian sweet pepper - 1 kilogram.
• Zucchini or zucchini - 2 kilograms.
• Ripe tomatoes - 1 kilogram.
• Onions - half a kilogram.
• Carrot - 1 kilogram.
• Garlic - 3 heads, large.
• Parsley - 2 bunches.
• Vinegar - 50 grams.
• Sunflower oil - half a liter.
• Salt - 100 grams.
• Sugar - 170 grams.
• Capsicum hot pepper - 2 pods.

Cooking:

Rinse and peel vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. On a coarse grater, grate carrots and zucchini, squeeze the latter if they let a lot of juice. Peppers need to be cut into strips, but cut so that it is short and not too thick. Chop the onion, and cut the tomatoes in half, we will chop them in a meat grinder or blender along with garlic and parsley, hot pepper.

Now let's take a pan or cauldron, pour oil into it and heat it up, then dip the carrots and onions there, fry the ingredients until golden brown over low heat, stirring occasionally.

In a mixture of tomatoes, parsley, garlic and pepper, put salt, pour onions and add sugar - mix everything and add to the frying of carrots and onions, mix again, bring to a boil.

Mix Bulgarian sweet pepper with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stir so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and put the caviar in containers, immediately twisting them with lids. Upside down, the jars can stand for about 1 hour, then we will hide the yummy in the basement so as not to gobble up all the winter twists ahead of time.

Ingredients:

• Bulgarian sweet pepper (red) - 2 kilograms.
• Apple cider vinegar - half a cup.
• Pepper, ground red - 2 teaspoons.
• Garlic - 6 heads.
• Hot red pepper - 5 pieces.
• Sugar - 7 tablespoons.
• Salt - 2 tablespoons.

Cooking:

Bulgarian pepper will be selected, washed and cleaned inside from seeds and legs. We will do the same procedures with red hot pepper. Garlic also needs to be peeled. We will grind all this in a meat grinder or in a blender. Now pour in Apple vinegar, salt and add sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it on the floor liter jars to the top and close the lids. Upside down for a few hours, and then you can hide in the pantry or basement, be sure to try it with hot meat dishes, piping hot.

Pepper "snack"

Ingredients:

• Bulgarian sweet pepper (better suited red) - half a kilogram.
• Tomatoes - half a kilogram.
• Walnut - 200 grams.
• Sunflower oil - half a glass.
• Salt is a must try.
• Ground black pepper, dry garlic and dried herbs.

Cooking:

Sort, wash and cut the peppers and tomatoes so that it is convenient for you to twist the vegetables through a meat grinder or pass through a blender. Add nuts, seasonings, salt to already chopped vegetables, now fill everything with oil, leave the mixture to settle overnight under gauze.

We sterilize the jars, prepare the lids, pour the snack into the container, twist and stand upside down for several hours, after which the twists should be removed in a cold and dark place.

Freezing bell peppers for the winter

Freezing is the simplest and least time-consuming way to harvest peppers. It is also good because frozen pepper is stored for a long time, loses a minimum useful substances and retains its natural flavor.

You can freeze peppers in different ways. It all depends on what you plan to cook from it. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Further actions depend on future goals.

For stuffing

In this case, already peeled peppers are blanched in boiling water for about half a minute, and then they are put one into the other, according to the “train” principle. You don't need to do long lines. A chain of 3-5 peppers is enough. Prepared "compilers" pack in bags and send for storage in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cool, remove the skin and, spreading out in bags, freeze. Moreover, peppers can be baked without even clearing the seeds. They will be easy to remove from the cooled fruits.

For refueling

And here you don’t have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them in bags. Ready!

Conservation

In this way it is convenient to harvest peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put in jars and pour hot broth. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Banks roll up and after cooling put away for storage.

Stuffing

If you have a basement or a large refrigerator, you can immediately prepare stuffed peppers. The filling in this case can be absolutely anything. In this matter, it all depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillers are well combined with peppers.

So, blanch the peeled peppers in boiling water for 5 minutes, then take them out with a slotted spoon and fill the inside with the selected minced meat. Stuffed fruits put in jars and pour hot tomato juice. Banks should be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and sent for storage.

Pickling

For those who like to taste just pepper, such a preparation option as pickling is suitable. This appetizer is good both in taste and in taste. appearance. It is not a shame to serve it on the festive table, and unexpected guests, and just for lunch / dinner for your household. And you can cook pickled peppers in many ways.

Simple marinade

Put salt, sugar, spices into a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. In parallel, you can prepare the pepper. To do this, it is enough to cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate, they will then look very bright and beautiful. Prepared slices of peppers blanch for a couple of minutes in boiling water, and then transfer to a boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.

As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - taste.

Tomato garlic marinade

Grind fresh tomatoes in any convenient way, transfer to a saucepan with oil poured into it, add crushed garlic to them, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook more of the same. Now you need to put the pepper cut into quarters in the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. It remains to pour in the vinegar, simmer for another 10 minutes and you can lay out the mixture in jars.

For marinade, for each kilogram of pepper, you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe

A whole pepper for the winter - simple and very delicious preparation. Most often, people make blanks from, but in general it is even tastier.

It is known that the preservation of uncut fruits has a greater preservation of vitamins and nutrients than those cut into pieces and slices.

Today we will harvest fruits in jars for the winter to please our family members.

Pickled whole peppers with seeds in tomato juice

Delight your loved ones with delicious fruits in tomato juice, which can also be used for soup and second courses.

Ingredients:

• sweet pepper - 2.5 kg
• tomato juice- 2 liters
• vegetable oil - 250 ml
• sugar - 200 g
• salt - 50 g
• vinegar 9% - 150 ml

Procedure:

1. Bulgarian whole pepper prick with a fork over the entire surface in 10-12 places.

2. Put a few fruits in a colander and blanch in boiling water for 2 minutes.

3. Thus, 2.5 kg by weight is prepared for the further stages of preservation.

4. Pour tomato juice without seeds into a saucepan, put on fire and pour, sugar, salt and vegetable oil. Mix everything and let the tomato juice boil so that the salt and sugar dissolve well.

5. And after that we add vinegar. We mix.

6. Dip the whole peppers into the prepared tomato juice and after boiling, cook them for 10 minutes.

7. We lay out the fruits in sterile jars and immediately cover with boiled lids.

8. Then add tomato juice to the top of each jar and roll up the lids with a key. Banks are turned over and wrapped until cool.

9. As a result, we got 5 liter jars of whole fruits with a stalk and seeds for the winter. Nice to eat!

We twist the pepper baked in the oven for the winter

Check out the recipe for Roasted Peeled Peppers, which are delicious and everyone loves.

Required products:

• peppers
• garlic
• black peppercorns
• coriander peas
• 125 ml vegetable oil
• for 1 liter of juice you will need: 40 g of salt, 300 g of sugar, vinegar 6% - 200 ml (vinegar 5% - 250 ml, vinegar 9% - 140 ml)

Cooking method:

1. Coat the washed whole pepper with vegetable oil with your hands and put it on a baking sheet covered with foil. We bake them at 200 degrees C in the oven for 20-25 minutes. IN large oven 2-3 baking sheets can enter and the baking process will go faster. We change the baking sheet with the roasted fruits.

2. We take out the baking sheet from the oven and put the fruits in a bag until they cool, so that they sweat there and then easily give up the skin. You can do otherwise - cover the baking sheet with foil on top.

3. We tie a bag with collected fruits. Waiting for cooling. We got 3 tied packages.

4. In all the jars at the bottom, cut into slices of 2 cloves of garlic, pour 5 peas of black pepper and coriander. Then we begin to clean the peppers from the stalk and seeds, removing the entire skin at the same time.

Preparing the filling (marinade)

5. When cleaning, a whole pepper gives up its juice and we need this juice for further pouring. Therefore, we put a large sieve on the cup and do all the cleaning work in the depth of the sieve. Naturally, the juice will collect in the cup.

6. The skin from the fruit is easily peeled, which is to be expected. We put the peeled pepper in jars with spices and garlic, press down a little and cover with a lid.

7. Now open the lids and cut one more clove of garlic into each jar.

8. We got 1.5 liters of juice. While we take 1 liter and we will make a marinade, if it is not enough, then add, there is juice. As a tip: If your fruits do not secrete juice, then use boiled water.

9. Add salt, sugar, vinegar and vegetable oil to the juice. We put the marinade on the stove and, as it boils, boil for exactly 2 minutes and immediately pour it into jars.

10. We cover the jars with lids and put them in a cold oven for heating for 15 minutes at 180 degrees C.

11. After the time has elapsed, we take out the cans and tighten the lids with a key.

12. We turn over the banks and wrap them up, wait for them to cool down to put them in.

Bon appetit!

Video on how to cook a whole pepper fried for the winter with garlic

look interesting recipe roasted peppers in jars without sterilization.

If you haven’t made this recipe yet, then be sure to try it, because it’s delicious!

Whole pepper for stuffing - harvesting for the winter

Meet the simplest recipe blanks of pepper for subsequent stuffing.

Required for a 3 liter jar:

• bell pepper - 1.5 kg
• sugar - 100 g
• salt - 50 g
• vinegar 9% - 80 ml
• spices: 2 bay leaves, allspice and black peppercorns

Action plan:

1. We remove the stalk, seeds and internal partitions from the fruits.

2. We lower the bay leaves and peppercorns into a clean jar, then fill it with carefully prepared fruits.

3. Gradually pour boiling water over the jar with the peppers in it, so that the jar does not burst.

4. Cover the tank with a lid, cover with a towel and leave it for 15-20 minutes.

5. Then pour the water into the pan and immediately pour sugar and salt into it. We put the pan on the fire and bring the contents to a boil.

6. Let the marinade boil for 2 minutes and gradually, little by little, pour in the vinegar so that it does not run away. Bring the marinade to a boil and turn off the heat.

7. Pour hot marinade into a jar where whole peppers have already settled from pouring boiling water. We cover the jar with a lid and roll it up with a key.

8. Harvesting for the winter at 3 liter jar ready.

Video on how to prepare peppers for stuffing without vinegar

Check out the amazing recipe for harvesting pepper fruits, as a result of which they turn out as fresh.

Choose recipes, cook and eat healthy.

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper blanks. And not only from Bulgarian. Pickled hot peppers, canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers may be pickled peppers, pickled hot peppers, hot peppers pickled, marinated chili pepper, canned bell pepper, canned sweet pepper, marinated pepper. There are many lovers to taste pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell pepper is preserved, less often hot pepper is preserved, because this spicy snack, as they say, is not for everyone. Preservation of sweet or bell peppers can again be carried out different ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. An equally interesting process with a very tasty result is the salting of hot peppers. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the most simple blank for the winter of bell pepper or harvesting hot pepper.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, pepper preservation recipes, pepper sweet canning, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.

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

Very 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.

Canning Ingredients sweet pepper:

• 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.

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

Dry beans should be pre-soaked for six to eight hours in cold water and then 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

Of all the seamings for the winter, I would highlight the recipe for pickled peppers. The taste of pickled bell pepper is simply divine - fragrant, moderately spicy, slightly sweet. And what a beautiful, you won’t take your eyes off! You open a jar in the winter, and until you finish it, you won’t stop, well, oh-oh-very tasty. And what is most remarkable - pickled peppers are prepared without sterilization !!! Try it, this recipe is really worth your attention, you won’t want to cook pickled peppers for the winter in a different way!

Ingredients:

(Yield: 3 cans of 650 ml.)

• 1.5 kg. bell pepper
• 1/2 cup sugar
• 1/2 cup 9% table vinegar
• 1/2 cup vegetable oil
• 1 tbsp salt
• 1 small head of garlic
• 5-6 pcs. bay leaf
• 10 pieces. peppercorns
• 2-3 cloves (optional)

• As you probably already noticed, there is not a drop of water in the list of ingredients. It is due to the fact that the pepper is marinated in its own juice (without adding water), it turns out so fragrant and tasty.
• So, we buy red or yellow bell pepper. Green can also be pickled, but it turns out not so tasty, so I recommend yellow or red. Pepper choose juicy and fleshy.

• Before cooking anything, sterilize dishes and lids. For pickled peppers, it is convenient to use half-liter jars, you can use a little more. How to properly sterilize.
• Well, now back to the bell pepper. Wash the pepper thoroughly, let it drain. Cut each pepper in half, remove seeds and stem. The place of attachment of the stalk can be slightly trimmed, because. It is there that dust accumulates, which is not always washed out.
• Pepper cut into 5-6 parts, depending on the size. In principle, according to this recipe, you can pickle a whole pepper, but in this case it is more difficult to put it in jars.

• Now let's prepare the marinade. We take enamel pan or a bowl. We pour sugar.

• Add refined vegetable oil. We take fresh oil, because. old oil can be bitter, which will not improve the taste of the workpiece.

• We pour vinegar. By the way, it is also advisable to use fresh vinegar, and not from the time of the “king of peas”.

• Let's not forget the salt. We use ordinary rock salt. Salt "Extra" is not suitable for canning.

• We put the resulting mixture on fire, add pepper, bay leaf, cloves.
• Cook the mixture for just a minute so that the salt and sugar are completely dissolved.
• Put the peeled garlic into the boiling marinade.

• Add bell pepper to the pan, but not all at once! The whole pepper simply does not fit, so we put only a part. Depending on the pepper and the diameter of the pan, cook in two or three steps.

• At first it will seem that the liquid is incredibly small, but the pepper, immersed in a hot marinade, quickly releases its own juice.
• Stirring occasionally, cook the peppers in the marinade for 15 minutes.
• Pepper tightly packed in hot and dry sterile jars. Blanched bell peppers become semi-soft, so they fit pretty well in jars. We immediately cover the jar with a sterile lid.
• We repeat the procedure for the next part of the pepper: cook for 15 minutes, pepper tightly, put in a jar to the top, cover with a lid.
• And the last, final stage - fill the jars with boiling marinade, close the jars.

• Then turn the jars of pickled peppers upside down and leave to cool.

• The next day, we hide our very tasty and beautiful workpiece in the cellar or pantry. Do not forget that conservation should not be placed in the sun, near a battery or other heating devices.

• Serve chilled.
• By the way, bell peppers marinated according to this recipe can be cooked not only for the winter! Pickled and chilled, it is ready literally the next day. Although, of course, after the pepper has stood in the marinade right up to winter, soaked in spices and marinade, it will become even tastier.