The harvest of bell pepper is ripe; you can use this wonderful vegetable in all respects to prepare many preparations for the winter. Including a pickled pepper stuffed with cabbage and garlic recipe, which we will look at in more detail in this article. Be sure to keep at least a couple of jars of this pepper for the winter. After all, it turns out very tasty - just a miracle!
for marinade (filling), about 4 liter jars:
How to cook peppers and cabbage for the winter
1 . Remove all damaged leaves from the cabbage. Chop finely.
2
. Peel the carrots and grate them 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 place the peppers in it for 2-3 minutes until they become elastic. Then immediately dip the pepper in cold water so that it retains the juices inside.
5
. Sterilize the jars. I do this using the microwave. Fast and high quality. For details on how to sterilize jars in the microwave, see.
6.
Mix cabbage with carrots. Stuff the peppers. Place half a clove of garlic approximately in the middle.
7
. Place the cabbage-stuffed peppers into clean, sterile jars. 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
Prepare the filling (marinade) for the pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Bring to a boil. Add vinegar essence.
Pour marinade over stuffed peppers. Roll up the cans. Place under the cover, bottom to top, until completely cooled.
Delicious peppers are ready for the winter
Bon appetit!
Pepper for the winter - the most delicious recipes for preparations
It's time to get out of the bins, take out the jars and buy stacks of lids, let's stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors near your door, curiously looking out for the hostess to beg for the recipe. It’s these kinds of tasty and fragrant twists that we’ll be doing today; on the agenda is pickled peppers for the winter. Trips to the market or store should already be completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.
You can make so much out of peppers delicious dishes, of which there are vegetables in their own juice, and pickled, sour, and sweet bell peppers, and lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar, made into canned preparations, and also into a stew.
Bulgarian sweet pepper– 10 kilograms. It’s 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 peppercorns, bay leaf.
Preparation:
Let's prepare the marinade for the peppers: pour oil into a saucepan or, better yet, a cauldron and place on low heat. Then you need to add sugar, stir, turn up the heat a little more. Now pour in 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 cleared of seeds and stems. Now add the peppers to the marinade; cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Place spices inside (bay leaves and peppers), and place peppers on top. You need to compact it well, let it settle, wait a few minutes so that the vegetable settles down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top and screw on the lids. Place the jars upside down for several days, then hide them in the basement or pantry, and in the winter start tasting.
Ingredients:
- Bulgarian sweet pepper – 4 kilograms, this amount goes for 10 jars, 0.5 liters in size.
- Sunflower oil - 1 cup.
- Vinegar – 1 glass.
- Boiled water – 1 liter.
- Sugar – 1 glass.
- Salt – 2 tablespoons.
- Spices and seasonings: bay leaves, peppercorns, cloves.
Preparation:
Let's make the marinade: pour sunflower oil into a saucepan, add 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 in the vinegar and mix well.
Let's prepare the food: wash the peppers, peel them and cut them into 6 parts, and then in half (if the fruit is long). Let's put a large pan of water on the fire, boil it, put our already prepared pepper in there, and boil for about 5 minutes. We take out the vegetables with a slotted spoon and immediately place them in the marinade, which is still simmering on the stove. Leave for 5 minutes.
Let's sterilize the jars and prepare the lids. Remove the peppers from the marinade and place them in half-liter jars until there is room. No need to compact. Pour the marinade into the peppers and screw the lids on tightly. We place 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, bay leaf.
Preparation:
Preparing vegetables for lecho: sort through the tomatoes and peppers, discard any spoiled, wrinkled and rotten ones. Peel and wash the onion. Grind the tomatoes through a meat grinder or use a blender/combine, you should get a homogeneous thick mass. Peppers need to be cut into “straws”. Onion - in half rings.
Put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then add salt and sugar, seasonings, pour sunflower oil over everything, put on low heat and leave our lecho on the stove for about 1 hour. 10 minutes before it’s ready, add vinegar and simmer a little more.
We wash and sterilize the jars, prepare the lids. Place lecho in jars and screw tightly. We leave the twists until winter evenings in the basement or pantry, peace and quiet.
Ingredients:
- Bulgarian sweet pepper – 3 kilograms. At the end we will get 5 jars of pepper, with a volume of 0.5 liters. It is better to take red pepper, it will turn out even sweeter and more aromatic.
- Honey – 5 heaped tablespoons.
- Sunflower oil – 1 cup.
- Sugar – 2 tablespoons.
- Salt – 2 tablespoons.
- Water - half a liter.
- Vinegar – 150 milligrams.
- Cloves, bay leaf, allspice.
Preparation:
Let's prepare the peppers: wash and sort the vegetables, cut them into four parts, discard the seeds and stems. 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 into the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie it in cheesecloth, and put this knot in the pan with the vegetables and marinade. So you won’t need to catch either cloves or peppers.
Set the heat to low, stir occasionally so that not only the lower, but also the upper layers are extinguished well. Look at the consistency of the pepper, it should completely soften and be immersed in the marinade, then pour in the vinegar and boil for about 10 minutes.
Now we will wash the jars, sterilize them, and 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 aromatic sweet peppers in winter.
Pepper marinated with chili and squash
Ingredients:
- Bulgarian sweet pepper – 30 pieces (the quantity of products is provided for 10 cans, 3 liters in volume).
- Squash - 20 pieces.
- Chili pepper – 5 pieces.
- Bay leaf, peppercorns.
- Dill greens - half a bunch.
- Salt – 1 glass.
- Sugar – one and a half glasses.
- Vinegar – 400 milliliters.
- Water – 3 liters
Preparation:
Wash the squash and peppers, cut the vegetables in half and place them in jars in layers. Place a large saucepan on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to the water and simmer for about half an hour. The result is a marinade, which you need to pour over the vegetables in the 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.
- Black currant, leaves – 20 pieces.
- Salt – 80 grams.
- Water – 4 liters.
Preparation:
bell pepper and the 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 of black currant, cherry and horseradish, you can even just tear them, as long as you like the overall appearance of the dish. Place the tomatoes in containers, add spices, seasonings, leaves and hot peppers to the tomatoes.
Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour in the tomatoes, close the lids, and leave to ferment for several days until the tomatoes are pickled.
After 2-3 days, the brine needs to be drained from the tomato and put it back on the fire to boil again. Boil the peppers in boiling water for about 5 minutes, add them to the tomatoes after a few days, fill them with brine again, close them tightly with lids and hide them in the basement until winter.
Ingredients:
- Bulgarian sweet pepper – 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are meatier.
- White cabbage – 1 kilogram.
- Salt – 2 tablespoons.
- Vinegar - half a glass.
- Water – 1 liter.
- Bay leaf.
Preparation:
Wash and chop the cabbage. In a large bowl, 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 the peppers, wash them well, remove the middle, as if for stuffing. Place the sauerkraut in the peppers, compacting well. Place peppers in jars, add bay leaves and peppers.
The marinade needs to be prepared 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, screw 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 per jar.
Preparation:
The bell pepper needs to be washed, cut in half, remove the seeds and remove the stem. Now let's cut it in half, cauliflower you need to cut it into small pieces. Chop the celery and parsley root. Simply peel the garlic, but do not cut it.
Take a large saucepan and lay out vegetables in layers, put garlic cloves on the bottom, and peppers and cauliflower on top. Each layer should be thoroughly sprinkled with sugar and salt and any seasonings of your choice, this could be just ground black pepper.
Let's prepare the marinade: boil water and pour vinegar into it, add bay leaves, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour in 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 it overnight (on average 12 hours).
Now drain the marinade, put it on the fire again and boil for another half hour, adding water if it boils away. Now we put the vegetables in jars, fill them with marinade, screw on the lids and put them in the basement.
Ingredients:
- Bulgarian sweet pepper – 4 kilograms.
- Vinegar - one and a half glasses.
- Apples – 1 kilogram. Fruits need to be taken green.
- Salt – 4 tablespoons.
- Sugar – 6 tablespoons.
- Cinnamon (powder) – 3 teaspoons (1 for marinade, 2 for pepper).
Preparation:
Prepare the ingredients: wash and select the 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 that we don’t need. Pour water into two pans 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. Let it cool, and in the meantime, rinse the jars and prepare the lids.
Make the marinade: combine vinegar with salt, sugar and 1 spoon of cinnamon. Now in jars (it’s better to take liter jars so that the contents are not so small, since apples take up a lot of space), put apples and peppers one by one, sprinkle with cinnamon. Pour the marinade into jars and place in a pan of boiling water for sterilization for 25 minutes.
Peppers marinated in tomato sauce
Ingredients:
- Carrots – 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.
Preparation:
Let's prepare the ingredients for the twists: peel the peppers, carrots, tomatoes and garlic, wash and sort the vegetables. Now make tomato paste: pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and place over medium heat for half an hour, stirring occasionally.
Now we grate the carrots on a coarse grater, chop the greens, and cut the peppers into strips. We put the prepared ingredients into tomato paste, fill it with sunflower oil, add sugar and salt, vinegar, and whole cloves of garlic. Cook everything for about 15-20 minutes over low heat.
Wash the jars, sterilize and dry. Prepare the lids in the same way. Now we put the salad in jars, screw on the lids and hide them upside down in a dark place for several days. The twists can then be moved to a safe place for storage for the winter.
Pepper salads for the winter
Ingredients:
- Sweet bell pepper – 2 kilograms.
- Hot pepper – 2 pods.
- Eggplants – 2 kilograms.
- Plum tomatoes - 3 kilograms.
- Carrots – 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".
Preparation:
Preparing food for salad: peel and select vegetables, wash. Cut the bell pepper into thin strips and pass the tomatoes through a meat grinder/blender or food processor. In the same way we will deal with carrots, hot peppers and garlic. Cut the eggplants into thin slices and the onions 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 them, wipe them dry. Place the salad in 0.5 liter jars to the top. Immediately roll up the 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, or half a glass.
Preparation:
We sort and wash the vegetables, clean the peppers from seeds and stems. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be crushed in a press, or you can simply cut the cloves in half.
Place the pan on the stove, put all the vegetables there, add salt and sugar, pour in the sunflower oil, and put on low heat. Stir and watch when the vegetables release juice; from this moment they should simmer for about 20 minutes.
Prepare jars and lids, rinse, sterilize and wipe dry. Place the salad in jars, screw the lids on tightly, place them upside down for several days, then hide them in the basement or pantry until cold weather sets in. This salad goes great with meat.
Rice pepper salad
Ingredients:
- Bulgarian sweet pepper – 1 kilogram.
- Tomatoes – 1 kilogram.
- Carrots – 1 kilogram.
- Onion – 1 kilogram.
- Rice – half a kilogram.
- Salt - to taste.
- Peppercorns - to taste.
- Vinegar – 2 tablespoons.
Preparation:
Vegetables need to be washed and cut into small cubes: peppers and carrots, onions and tomatoes. Boil the rice until done. Now fry the vegetables in a large saucepan or frying pan until they have a beautiful golden color. Let's add salt and seasonings, pour vinegar, now you can add rice and mix well. Meanwhile, do not remove the pan from the heat, just reduce the heat to low. So skip the vegetables for another half hour.
Let's prepare the jars: wash and sterilize them together with the lids, and dry them. Now add the salad to the top. Roll up the jars and place them upside down for a day, after which we hide the twists in a cool and dark place.
Bell pepper appetizers
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.
- Carrots – 1 kilogram.
- Garlic – 3 heads, large.
- Parsley – 2 bunches.
- Vinegar – 50 grams.
- Sunflower oil - half a liter.
- Salt - 100 grams.
- Sugar – 170 grams.
- Hot capsicum – 2 pods.
Preparation:
Wash and peel the vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. Grate the carrots and zucchini on a coarse grater, squeeze out the latter if they release a lot of juice. The peppers need to be cut into strips, but cut so that they are short and not too thick. Chop the onion and cut the tomatoes in half; we will grind them in a meat grinder or blender along with garlic, parsley, and hot pepper.
Now take a saucepan or cauldron, pour oil into it and heat it, then put the carrots and onions in it, fry the ingredients until golden brown over low heat, stirring occasionally.
Add salt to a mixture of tomatoes, parsley, garlic and pepper, pour onion and add sugar - mix everything and add to the fried carrots and onions, stir again, bring to a boil.
Mix bell peppers with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stirring so that the vegetables do not burn.
We sterilize the jars, prepare the lids, dry them and place the caviar in containers, immediately screwing them on with the lids. The jars can stand upside down for about 1 hour, then we’ll hide the yummy food in the basement so as not to eat all the winter twists ahead of time.
Ingredients:
- Bulgarian sweet pepper (red) – 2 kilograms.
- Apple cider vinegar – half a glass.
- Ground red pepper – 2 teaspoons.
- Garlic – 6 heads.
- Hot red pepper – 5 pieces.
- Sugar – 7 tablespoons.
- Salt – 2 tablespoons.
Preparation:
We will select the bell pepper, wash it and clean the inside of the seeds and legs. We will do the same procedures with red hot pepper. The garlic also needs to be peeled. We will grind all this in a meat grinder or blender. Now pour in the apple cider vinegar, add salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it in half liter jars to the top and close the lids. Upside down for a few hours, and then you can hide it in the pantry or basement, be sure to try it with hot meat dishes, in the heat of the day.
Snack pepper
Ingredients:
- Bulgarian sweet pepper (red is better) - half a kilogram.
- Tomatoes - half a kilogram.
- Walnut – 200 grams.
- Sunflower oil - half a glass.
- Salt - you need to try it.
- Ground black pepper, dry garlic and dried herbs.
Preparation:
Sort the peppers and tomatoes, wash and cut them so that it is convenient for you to twist the vegetables through a meat grinder or put them through a blender. Add nuts, seasonings, salt to the already chopped vegetables, now pour oil over everything, leave the mixture to settle overnight under gauze.
We sterilize the jars, prepare the lids, pour the snack into the container, twist it and leave it upside down for several hours, after which the twists should be put away in a cold and dark place.
Freezing bell peppers for the winter
The easiest and least labor-intensive way to prepare peppers is freezing. It is also good because frozen peppers are stored for a long time, lose a minimum of nutrients and retain their natural aroma.
You can freeze peppers in different ways. It all depends on what you plan to cook from it later. 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, the already peeled peppers are blanched in boiling water for about half a minute, and then placed one inside the other, according to the “train” principle. There is no need to make long “compositions”. A chain of 3-5 peppers is enough. Pack the prepared “ingredients” into bags and store them 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, cooled, peeled, placed in bags and frozen. Moreover, peppers can be baked without even peeling 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 into bags. Ready!
Conservation
This method is convenient for preparing peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put them in jars and pour hot broth over them. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Roll up the jars and store them after cooling.
Stuffing
If you have a basement or a large refrigerator, you can prepare stuffed peppers right away. The filling in this case can be absolutely anything. In this matter, everything 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 fillings also go well with peppers.
So, blanch the peeled peppers in boiling water for about 5 minutes, then remove them with a slotted spoon and fill the inside with the selected minced meat. Place the stuffed fruits in jars and pour hot tomato juice over them. The jars must be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and stored.
Pickling
For those who like to taste just peppers, a preparation option such as pickling is suitable. This appetizer is good both in taste and in taste. appearance. There is no shame in submitting it to festive table, and unexpected guests, and just for lunch/dinner for your household. And you can prepare pickled peppers in different ways.
Simple marinade
Place salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. At the same time, you can prepare the pepper. To do this, simply 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. Blanch the prepared pepper pieces in boiling water for a couple of minutes and then transfer them to the 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 - to taste.
Tomato-garlic marinade
Chop fresh tomatoes in any convenient way, put them in a saucepan with oil poured into it, add crushed garlic, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mixture. Cook the same amount more. Now you need to add the pepper cut into quarters into the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. All that remains is to pour in the vinegar, simmer for another 10 minutes and you can put the mixture into jars.
For the 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 tasty and healthy vegetable is used to prepare many dishes. There are several ways to prepare bell peppers for the winter, fresh or after heat treatment. Depending on the method chosen, you can store it at home for 2-24 months. Many types of preparations greatly simplify the cooking process, since they are almost ready-made semi-finished products or complete dishes.
How to preserve bell peppers for the winter
Depending on the type of fruit processing, the vegetable can be prepared in several ways. You need to choose the right one, taking into account the dishes you plan to cook in the winter. The most common methods:
- fresh in the cellar;
- freezing;
- drying;
- pickling;
- canning.
Fresh bell pepper preparations are used for preparing dishes in the usual way. If the fruits were previously frozen, then for salads from fresh vegetables they need to be defrosted, and for preparing hot dishes in 15 minutes. until the remaining ingredients are ready, add to the saucepan or frying pan. The dried vegetable is used as a spice.
The shelf life of canned sweet peppers is 6-24 months, depending on the recipe (salted or pickled) and conditions.
Freezing
Most often, this method is used to keep the product fresh. Wash the fruits, remove the core with seeds, cut into cubes, strips, slices, half rings, and rings. Freezing the peeled heads whole is common; they can be pre-blanched for 30 seconds. in boiling water to make it less brittle. You can prepare a stuffed semi-finished product, which will only need to be stewed.
Baked sweet peppers are frozen for the winter and used for preparing salads and hot dishes. For vegetables, it is advisable to use special containers with lids or zip bags for freezing. Storage conditions: -8 to -20 °C.
Pickling
Salted peppers for the winter are prepared using cold and hot methods. In the first case, a fermented product with a short shelf life is obtained, in the second, after sterilization, the jars can be stored in winter longer (up to 6 months). After some time, fermentation occurs as a result of the formation of lactic acid. Optimal conditions storage -1…+4 °C, relative humidity 85-95%. You can salt peppers for the winter by adding spices, herbs and other vegetables.
Pickling
Preservation for the winter using the preservation method is the longest; the product is good for 24 months. Pickled vegetables differ from salted ones in that the recipe contains acetic acid. The rest of the ingredients may be identical. Refined vegetable oil and coarse rock salt are used. The container is a sterilized jar closed using the sealing method.
Using pickling, you can make vegetable salads that are completely ready to eat. Recommended storage temperature +0…-25 °C, humidity up to 75%. The rolled up jars should be placed upside down on the lids and wrapped in a blanket. You can transfer it to storage after cooling, waiting 2-3 days.
How to salt bell pepper
Before canning, it is important to properly prepare the product. Wash the fruits thoroughly, cut off the stem, and remove seeds and membranes. When using a whole pepper, pierce it several times with a toothpick. To speed up the pickling process, bell peppers can be cut into pieces.
Among spices and herbs, it is practiced to add bay leaf, black pepper and allspice peas, green sprigs of parsley, celery, and dill umbrellas.
Dissolve 80 g of coarse rock salt in 1 liter of boiling water; fine, iodized salt cannot be used for preservation. Place the fruits in a previously prepared container, sprinkle with spices, and pour in a cooled saline solution. Cover the top with gauze and apply pressure. Salt for 10-12 days at room temperature, store the finished product at +3…-8°C.
For the winter, it is recommended to prepare salted bell peppers in rolled up jars. Pre-blanch the fruits for 2 minutes. Spices can be anything. The saline solution is prepared in a proportion of 2 tbsp. l. salt per 1 liter of water. Place spices on the bottom of a sterilized container and compact the vegetable mass tightly. Pour brine, wrap the neck with gauze, and leave in a warm place for 2-3 weeks. Store salted bell peppers in the refrigerator.
Spicy
Ingredients:
- spicy pepper – 1-2 kg;
- dill - 4 umbrellas;
- garlic – 2 cloves;
- salt – 1 tbsp.;
- water – 5 l.
Cooking technology:
- This variety is somewhere between spicy and sweet and adds piquancy to dishes. Wash the pods and pierce them several times with a fork.
- Place spices on the bottom of a sterilized container, then the main vegetable, pour in a salt solution.
- Set the oppression, place it in the room until it turns yellow.
- To seal for the winter, remove the spicy peppers from the brine and distribute into sterilized jars. Can be prepared fresh saline solution, pour it over the pods or leave it as is.
- Sterilize for an additional 10 minutes, cover with lids, and put in the refrigerator.
The best marinating recipes
The most delicious and long-lasting product is considered to be one preserved with 9% vinegar (table, apple, wine). There are many recipes for cooking, the fruits are used raw, blanched, fried, baked. Zakami are stored for a long time, so it is important to follow all preparation rules to ensure that the product remains safe for health. You can prepare only green or colored peppers for the winter. A vegetable that has reached biological maturity is softer and meatier, which should be taken into account when choosing a recipe.
You can preserve it whole, stuffed or cut into strips, rings, half rings, slices. Jars must be sterilized, tightly rolled up, and storage conditions must comply with the recommended ones. If the lid is damaged, use the product immediately, since canned vegetables that are not hermetically sealed cannot be stored.
Salads from tomatoes and sweet peppers, lecho, adjika, eggplants, and vegetable mixtures are often prepared by marinating.
In Armenian
Main components:
- reddish peppers – 5 kg;
- garlic – 250 g;
- celery sprigs - 1 bunch;
- parsley (optional) – 1 bunch;
- water – 1 l;
- vinegar – 0.5 l;
- oil – 0.5 l;
- salt – 4 tbsp. l.;
- sugar – 9 tbsp. l.;
- bay leaf – 8 leaves;
- allspice and black pepper – 20 peas each.
Manufacturing technology:
- For Armenian peppers for the winter, stuff the fruits with herbs and garlic. It is not necessary to do this, just cut it into halves and lay it in layers with spices. First, peel the garlic, separate it into cloves, and cut large ones. Chop the greens with a knife into 3-5 cm pieces.
- Pour vinegar and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, and water. Boil quickly, then reduce the heat, lay out the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It cannot be overcooked, it should only become more flexible, not soft. Remove from the solution, place in a bowl, cover with a lid.
- Sterilize the jars in a wide saucepan with water, while still hot, distribute the herbs with garlic and vegetables over them in layers. In this case, the lower and upper layers make up spices. If the main ingredient was not cut, but stuffed with filling, then simply fold it.
Try to leave fewer voids so that there is enough filling. If necessary, you can add a small amount of boiling water to each jar. Place the filled containers back to sterilize.
Remove the spice peas from the marinade with a spoon and distribute into jars. Remove bay leaves and discard. Boil the marinade and pour it over the peppers to the brim. Arrange the prepared lids. Sterilize for 12-14 minutes, starting with boiling water in large capacity. Take out the jars and roll them up in the traditional way. In this case, there is no need to wrap it, just leave it upside down until it cools.
Fried
Products:
- pepper – 10 pcs.;
- oil - grease the frying pan;
- vinegar - 2 tbsp. l.;
- sugar – 1 tbsp. l.;
- salt – 0.5 tsp;
- garlic – 2 cloves.
Manufacturing technology:
- To roast bell peppers for the winter, wash the fruits, dry them, and fry them in oil, whole with stems.
- Mix chopped garlic, vinegar, sugar and salt.
- Use a fork to transfer the vegetable into a sterilized jar and compact it.
- Pour garlic dressing and roll up with the prepared lid.
Baked peppers
Components:
- pepper – 1 kg;
- oil – 50 ml;
- vinegar - 1 tbsp. l.;
- garlic – 2 cloves;
- parsley – 2 branches;
- salt – 0.5 tsp;
- pepper mixture – 0.5 tsp.
Manufacturing technology:
- For baking, take washed specimens with stalks. Line a baking sheet with foil, place the fruits in one layer, place in the oven at +200 °C for 30 minutes, and turn them over to the other side about halfway through the process. After baking, wrap in foil and cover with a bowl for 10 minutes to steam.
- Mix finely chopped garlic and parsley, oil, vinegar, salt. Unwrap the vegetables, let cool slightly, remove peels, cores and seeds. Pour the released juice into a bowl with garlic dressing. Cut the pulp into strips.
- To prepare baked peppers for the winter, you need to put hot spices on the bottom of sterilized jars, then the prepared pulp, and add the filling. Sterilize, cover, roll up. If you plan to serve it to the table in the near future, then the last manipulation is not necessary, just cover it with a soft lid and put it in the refrigerator for a day.
In tomato
Products:
- pepper – 4 kg;
- tomato juice– 3 l;
- acetic acid – 9 tbsp. l.;
- garlic – 2 pcs.;
- butter – 0.5 tbsp;
- sugar – 6 tbsp. l.;
- salt – 3 tbsp. l.
Sequence of actions:
- To wrap peppers in tomato sauce for the winter, wash the fruits, cut out the cores with seeds, and cut into large slices.
- Boil the juice, add salt, sugar, acid, mix thoroughly.
- Boil, add crushed garlic and vegetable pieces.
- Pour into jars and roll up in the standard way.
In Georgian
Components:
- pepper – 1 kg;
- garlic – 1 pc.;
- parsley – 1 bunch;
- vinegar - 2 tbsp. l.;
- oil – 5 tbsp. l.;
- salt – 1 tbsp. l.;
- sugar – 2 tbsp. l.;
- Suneli hops, ground pepper - to taste.
Manufacturing technology:
- For the winter, Georgian peppers are prepared from fruits cut into 4-6 pieces.
- Mix them with chopped garlic and parsley, salt, sugar, butter, spices. Set aside for 1 hour.
- Put on fire, boil, cover with a lid, simmer for 15 minutes, stirring occasionally.
- Pour in vinegar and turn off the stove. Place into jars and roll up as usual.
In oil
Components:
- pepper – 0.9 kg;
- vinegar – 165 ml;
- sugar – 150 g;
- salt – 1.5 tsp;
- oil grows. – 165 ml;
- water – 350 ml.
Cooking technology:
- Peel the fruits and cut into 2-4 pieces.
- Boil water, sugar, salt and butter together. Add vinegar and chopped meat, cover with a lid.
- When it starts to boil, reduce the heat intensity and cook for 7-10 minutes, stirring occasionally.
- To prepare peppers in oil for the winter, carefully place the vegetable in a jar (1 liter), pour in hot solution, and roll up.
With honey
Products:
- pepper – 1 kg;
- natural honey – 1.5 tbsp. l.;
- garlic – 5 cloves;
- vinegar – 80 ml;
- oil – 80 ml;
- sugar – 80 g;
- salt – 0.5 tbsp. l.;
- bay leaf – 2-3 pcs.;
- allspice and black peppercorns - 5 pcs.;
- water – 200 ml.
Cooking technology:
- To wrap peppers with honey for the winter, peel the main product and cut into strips.
- Chop the garlic cloves.
- Mix everything except the main ingredient and boil.
- Add fruits, cook until half cooked.
- Divide into two 0.5 liter sterilized jars and roll up.
Tasty and aromatic pickled sweet bell peppers are an excellent choice for preparing for the winter. Try it with butter, garlic, spices.
Today I propose to make delicious marinated bell peppers in pieces instant cooking.
the preparation is good in itself as a cold marinated appetizer, but its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!
- sweet pepper - 3 kilograms;
- sugar - 1 glass;
- salt - 1 heaped tablespoon;
- vinegar 6% - 1 glass;
- vegetable oil - 1 cup;
- peppercorns;
- bay leaf - 3 pieces;
- water - 1 liter.
First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.
Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.
Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.
While the marinade is boiling, you need to think about sterilizing the jars.
If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.
The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.
Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.
Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.
Recipe 2: pickled sweet peppers for the winter
Very good recipe! In winter, delicious pickled sweet peppers will become an appetizer, a component of vegetable or meat stew, and a side dish for meat or fish. In a word, if only there was pepper, there would be a use for it.
- 3 kg pepper
for the marinade:
- 1 cup sugar
- 2 tbsp. spoons of salt
- 1 cup quality vegetable oil
- 1 glass of 3% table vinegar (or a third of a glass of 9%)
- 1-1.2 liters of water
- 3-4 peas of allspice
- 4-5 black peppercorns
- 2-3 bay leaves
- 2-3 cloves (optional)
We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. Place water for the marinade on the burner and add all its ingredients.
We thoroughly wash the sweet peppers - it is better to use red and orange, or yellow ones for pickling - divide each one in half, remove the stalks and seeds.
Depending on the size, cut into 4-6-8 pieces or just into strips.
We arm ourselves with a slotted spoon, drop the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay in - tightly! - straight to the banks. Cover the jar with a lid after each serving and, of course, when it is full.
Taste the marinade to see if you need to add salt. Don't forget to remove the bay leaf, cloves and peppercorns. Pour the boiling marinade over the peppers in the jars and immediately roll them up. Turn it over and let it cool. Sweet peppers prepared in this way can be stored for a long time. 3 kg of sweet pepper is approximately 3 liter jars or 4 jars of 750-800 ml each.
Recipe 3: how to pickle sweet peppers for the winter (with photo)
Pickled sweet peppers for the winter are a very light and tasty vegetable appetizer that can easily complement any menu. Those people who have to diligently watch their figure will be especially happy with this pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy; in addition to this pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can easily be served even at the holiday table.
To make the appetizer we offer brighter and more colorful, we recommend pickling bell peppers of several colors at once. Even if you use only red and green peppers, the preparation will still come out very beautiful and attractive in appearance. However, for contrast, it doesn’t hurt to use yellow pepper too!
Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!
So, let's start cooking!
- sweet bell pepper – 1 kg
- water - 200 ml
- vegetable oil - 80 ml
- vinegar 9% – 80 ml
- sugar - 80 gr
- honey - 1 tbsp. with a slide
- salt - ½ tbsp.
- garlic - 5 cloves
- bay leaf - to taste
- black peppercorns - to taste
First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.
Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Pay attention! In this case, it is advisable to use only bee honey, since it is this kind of honey that has truly beneficial medicinal properties.
Now combine all the previously prepared ingredients in one container so that you can make a delicious marinade from them. Don’t forget to add garlic squeezed through a press to the resulting mixture.
Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process the pepper will give own juice, which, believe me, will be enough for such a volume of pepper.
There is no need to boil the pepper until softened; even after cooking, it should remain dense and elastic. Place the semi-finished pepper in sterile jars, then pour the hot marinade over it. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Don't forget to cover the preserves with a warm blanket.
Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.
Recipe 4: pickled sweet peppers with oil and garlic
Bell peppers marinated in oil with garlic and herbs will be the best addition to any dinner in winter period. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.
For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so at the market in the summer I immediately buy a couple of extra kilos so that when I get home I can roll them into jars.
- 1 kg sweet bell pepper,
- 1 bunch of dill,
- 2 heads of garlic,
- 150 grams of vegetable oil,
- 50 grams of granulated sugar,
- 150 grams of vinegar,
- 1 tables. l. salt.
I clean and wash the bell peppers so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.
I boil water and add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers sit in hot water 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.
Peel all the garlic and cut the cloves into thin slices.
Chop the dill with a knife. Fresh herbs go perfectly with peppers.
Place some of the pepper in a jar so that all the colors alternate.
Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.
Boil butter with sugar and salt, then pour in vinegar and remove from heat.
Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.
Immediately roll up and let the jars cool under a warm blanket.
Recipe 5: pickled peppers with garlic for the winter
Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to simple recipe, will become best snack on your family menu. Rolled into slices, it retains its shape and is quite soft. The spicy twist looks very appetizing, thanks to the fact that the colors remain bright and saturated. This preservation is not only a complete snack, but can also be used as an additive to borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.
- 5 kg sweet peppers,
- 3 heads of garlic,
- 1 tbsp. vinegar,
- 2 tbsp. vegetable oil,
- 1 tbsp. granulated sugar,
- 1 tbsp. water,
- 3 tbsp. salt,
- a few peas of black and allspice.
To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and right away with the core. But to completely clean out the stuck seeds, cut them in half and rinse them under the tap. Then we divide the halves into several more parts to make slices.
Peel the garlic. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then take out the vegetables and leave to cool on a plate.
In an enamel bowl, mix all the other ingredients except the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.
Then we catch them with a regular spoon or slotted spoon. Then add garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.
Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.
We fill the rest of the space with vegetable slices, making sure that peppers of different colors get into one jar.
Pour in still hot marinade, turning the jar slightly so that the liquid gets into all the gaps. We roll up sweet peppers in oil with garlic for the winter with a key or screw them with special lids.
To increase the cooling time, wrap the preserved food in a blanket or wrap it in a towel.
Tips: Hot marinade can crack the glass. To prevent this from happening, insert a knife blade between the table and the bottom of the jar.
Bon appetit.
Recipe 6: pickled sweet peppers with honey (step by step)
When it comes to bell peppers, I can't resist them. I eat it fresh and canned. Preserving this vegetable is a rewarding task; in preparations it reveals its aroma even more. Sweet peppers marinated with honey for the winter are one of my favorite recipes.
If not everyone can buy fresh pepper in winter due to the high price, then everyone can afford to stock up on canned pepper for the season. True, you will have to make some effort, but such a colorful, bright preparation is so tasty!
I always take sweet peppers in different shades: from yellow to red. This way the workpiece will look bright and attract attention.
- sweet bell pepper – 500 g
- honey (herbs) – 100 g
- sunflower oil – 100 g
- table vinegar 9% - 50 g
- coarse table salt – 20 g
- granulated sugar – 10 g
- water – 700 g.
I cut the peppers into halves and quarters to make it convenient to put in jars.
I cook the marinade from water with the addition of salt and granulated sugar. After boiling, keep it on low heat for no more than 3-4 minutes.
Then I pour sunflower oil into the marinade.
I add pepper slices and start blanching. This lasts 5-7 minutes. The peppers become softer on top, but the inside is still crispy and juicy.
I take the vegetable pieces out of the marinade and carefully transfer them into sterilized glass jars.
I use the remaining liquid to pour over the pepper. I also add vinegar to the jar.
I don’t forget about the place for honey, which I pour into the jar last.
I set the workpiece to sterilize for 15 minutes. Initially, the water in the dish should be warm so that the glass jar does not react to the temperature difference and burst.
I seal the finished product tightly with lids.
I put the cooled jars in the pantry, where they will remain all winter. At any appropriate moment I open it and enjoy the taste and smell of wonderful peppers.
Recipe 7, step by step: bell pepper with honey and vinegar
Bright and colorful bell peppers make a great appetizer or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. This is why instant marinated bell peppers with honey are so popular!
- 4-5 bell peppers of different colors
- 3-4 bay leaves
- 1 tsp. salt
- 2 tsp. honey
- 1 tsp. 9% vinegar
- 1 -1.5 tbsp. l. vegetable oil
- greens to taste
We clean the bell pepper by cutting off the cap and tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and place them in a bowl. By the way, for pickling, be sure to choose meaty varieties of this vegetable - they are more fragrant.
Place the chopped peppers in a saucepan or saucepan and pour hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.
When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers and canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.
Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, marinated peppers. There are many who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this spicy appetizer. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, not for everyone. Canning sweet or bell peppers can again be carried out in various 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 rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.
But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. 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. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. An equally interesting process with a very tasty result is pickling hot peppers. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Salting peppers or pickling peppers is the simplest way to prepare bell peppers for the winter or to prepare hot peppers.
At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell 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, recipes for bell peppers for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - search on our website, you are sure to find it.
One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, it should be noted unique aroma of this vegetable, which he transfers to dishes and preparations made with its use. On cold, dark winter evenings, when the summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory; canned peppers, prudently prepared for future use, will come in handy. Pepper for the winter will not only be an excellent addition to dishes, but will also increase the level of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.
Pickled peppers are perfect for preparing salads and will serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but there is so much joy at the table when the next jar of this delicious miracle is opened!
Pickled peppers for the winter
Ingredients:
8 large sweet peppers,
1 medium onion
8 cloves of garlic,
4 teaspoons vegetable oil,
2.5 glasses of water,
2.5 cups 9% vinegar,
1.25 cups sugar,
2 teaspoons salt.
Preparation:
Cut the bell pepper into rings, removing the seeds. Place the peppers in sterilized jars almost to the very edge. Distribute finely chopped onion, garlic and oil between jars.
In a large saucepan, bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the jars of peppers, leaving about 1cm of headspace. Seal the jars with sterilized lids.
The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. Peppers are perfect for this recipe. small size, which will look very nice in jars. These peppers should be stored in the refrigerator and eaten within 1-2 weeks.
Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar,
3/4 glass of water,
2 tablespoons sugar,
2 teaspoons salt,
4 cloves of garlic.
Preparation:
Place the sliced peppers in a jar. In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt dissolve. Remove from heat and add chopped garlic.
Pour the resulting liquid over the pepper in the jar. Add additional water if necessary until the liquid covers the peppers.
Close the jar and place in the refrigerator. The pepper is ready to eat after 1 hour.
Pre-prepared peppers for the winter will allow you to include this healthy vegetable in your diet. all year round, and the best way to preserve peppers in winter is lecho, which is loved by many. Lecho is considered a traditional dish of Hungarian cuisine, and almost every housewife has her own own recipe this dish. Classic recipe lecho has been modified more than once, and at the moment this dish is better known as an appetizing salad that is prepared for the winter. Today, lecho usually serves as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.
Lecho is a dietary food with a minimum of calories, containing many beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. Original recipe Hungarian lecho consists only of pepper, tomatoes, salt and sugar - this is what we suggest you prepare.
Ingredients:
1 kg yellow or red bell pepper,
1 kg of tomatoes,
1 tablespoon salt,
2 tablespoons sugar.
Preparation:
Chop the pepper into small squares or strips. Grind the tomatoes using a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute lecho among jars, roll up and leave to cool. The jars must be well sterilized - this is an extremely important point in preparing food for long-term storage, especially if no additional preservative is used, as in this recipe. This lecho can be served immediately. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.
Preparing lecho is a process that does not require special costs or effort. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth, blemish-free skin. Using unripe or overripe fruits can harm the taste of the final dish. The degree to which vegetables are chopped also affects the taste of the final product. For example, some recipes contain pepper crushed to a puree consistency, and lecho prepared in this way has a look and taste different from lecho, in which the ingredients are cut into large pieces, so you can taste the taste of each vegetable. One of the main secrets of delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the heat before the skin begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.
Ingredients:
5 kg bell pepper,
4 kg tomatoes,
2 onions,
1.5 tablespoons salt,
3 tablespoons sugar,
5 cloves of garlic,
1/2 teaspoon ground red pepper,
6 bay leaves,
3 tablespoons sunflower oil.
Preparation:
Tomatoes, cut into quarters, pass through a meat grinder or grind in a blender. Place the resulting tomato mixture on the fire, bring to a boil and cook for 20 minutes.
Thinly slice the onion into rings. Cut the bell pepper into strips or cubes. IN tomato puree add salt, sugar, bell pepper, bay leaf and onion. Stir everything together and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer over low heat for 5 minutes. Roll the lecho into sterilized jars and store in a cool place.
Salads, prepared in summer and opened in winter, always become the most awaited delicious treat, reminiscent of summer. We invite you to treat yourself to a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.
Ingredients:
400 g bell pepper,
300 g carrots,
1 tablespoon salt,
1 tablespoon sugar,
2 tablespoons 9% vinegar,
1 tablespoon of vegetable oil.
Preparation:
Grate the carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Immediately pour into jars, roll up and let cool. Store in a dark and cool place.
As you have already seen, preparing peppers for the winter is as easy as shelling pears. Subject to simple rules By choosing high-quality vegetables and carefully sterilizing the jars, you will undoubtedly end up with delicious preserves that you can please your family and surprise your guests.
Happy preparations!
