Bell pepper contains many vitamins, tastes great and goes well with any dish. That is why he is so loved by many people. Moreover, it is very bright and beautiful. Sunny, saturated with the living energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table.
Bell peppers contain many vitamins
This method will help the hostess quickly prepare pepper for the winter.... But this recipe differs not only in the speed of preparation, but also in taste. Celery will play a big role. Despite the fact that for many it is far from the most favorite product, it gives the dish a little spiciness and piquancy.
Ingredients:
- Bulgarian pepper - three kilograms.
- Pure water is four glasses.
- Acetic acid 70% - one dessert spoon.
- Sugar - one dessert spoon.
- Salt - one dessert spoon.
- Garlic - seven to eight heads.
- Sunflower oil - one glass.
- Black peppercorns - to taste.
- Celery leaves - at the discretion of the hostess. It is important to use greens as the root and stem will not work.
- You can also add basil. It will perfectly complement the taste of celery and add a southern touch to the dish.
- Pepper must be thoroughly rinsed and dried. Pull out the ponytail with seeds.
- Cut the vegetable in half.
- Next you need to prepare the marinade. Collect water in a saucepan and put on fire. When it starts to boil, you need to add sugar, salt, oil and acetic acid to it.
- Boil the mixture for no more than two minutes. And then remove from the fire.
- While the marinade is hot, transfer the pepper to it.
- The garlic must be peeled and chopped.
- Tear the celery greens into small leaves.
- In pre-steamed jars, you need to put vegetables.
- First, a layer of pepper is laid out.
- Then a layer of garlic and a layer of celery.
- Sprinkle a few peppercorns on top.
- Alternate vegetables in this order until the jar is full.
- Pour the marinade into a container with vegetables and close it tightly.
- When the jars are cool, they can be removed to a cold place, cellar or refrigerator.
Since the bell peppers lay in a boiling marinade before being placed in jars, it will cook much faster. A few days after conservation, it can be opened and served.
Pickled peppers in 20 minutes
This recipe holds the record for the speed of preparation of blanks. Just half an hour, and the pickled pepper is ready to serve.
Fans of savory cold appetizers will definitely like this tasty sweet pepper preparation made according to a simple and quick recipe. Pieces of juicy multi-colored bell pepper in a spicy and aromatic marinade turn out to be a little crispy, perfectly retaining their shape and color juiciness. Such a dish is quite self-sufficient (for example, with bread), although as an addition to meat and cereals, it is also excellent.
This recipe for pickled sweet peppers for the winter does not imply subsequent sterilization, while the jars are perfectly stored even in a city apartment (in a closet or a dark place). From the specified amount of ingredients used, exactly 3 liters of vegetable preparation is obtained - I have 6 jars of 500 milliliters each.
Ingredients:
(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )
Cooking the dish step by step:
The first step is to prepare the dishes for the blanks - jars and lids. I sterilize the jars in the microwave, and boil the new lids on the stove (5 minutes after boiling is quite enough). In this case, glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power, three pieces for 9-10 minutes each batch. After that, we will deal with vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruits, the tastier and juicier the finished snack will turn out. We wash the pepper, dry it and cut it into rather large pieces of arbitrary shape. Cut out the stalks, seeds and light veins. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in the already cut form. If you have fewer vegetables, use as much as you have.
It's time to start a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of a suitable volume (I have a four-liter one). Next, put 300 grams of ordinary granulated sugar, 2 tablespoons with a small heap of table salt (not iodized!), Add 3 bay leaves and 10 pieces of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.
Put some pieces of sweet pepper in the boiling marinade. 3 kilograms do not fit right away, so for convenience, I cooked pepper in 3 doses.
We keep the dishes over medium heat and wait for the marinade to boil again. Once you see a vigorous boil, keep the heat low and cook the vegetables for about 3-4 minutes. Cooking times can vary considerably depending on the desired softness of the pepper. For example, after 4 minutes of moderate boiling, the bites will be only slightly soft, and most of the crunch will remain. If you cook peppers for 5-6 minutes, the finished snack will turn out to be soft, while even longer heat treatment of vegetables will lead to their complete softening and even loss of shape.
Immediately cover the filled jars with sterile lids. After cooking, 1 kilogram of chopped fresh pepper is placed in two half-liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, and then put them in jars in the same way and cover them with lids.
When all the bell peppers are in the jars, bring the marinade to an active boil and pour it into the blanks. It is important to pour to the very edge, so that then the excess air that is hiding between the slices of pepper takes this place on top.
Foreword
Canned bell peppers will be tasty, healthy and varied addition to any table in winter. Prepared whole, it can be used as a separate dish, stuffed or be one of the ingredients in various salads. For the preservation of bell peppers, below are the most memorable recipes.
For preservation, always choose fresh, whole, undamaged and rot-free sweet peppers. Regardless of the recipe, first it is washed, and then the stalk is cut out from it and the seeds are cleaned through the resulting hole. All vegetables used are also washed. Banks and lids for them are pre-sterilized. For canning, you should take only non-iodized salt.
After filling with the finished product, the jars are sterilized (if indicated in the recipe), rolled up with a lid, turned over, wrapped in something warm and, after cooling, placed for storage in a prepared cool place.
The cabbage must be disassembled into inflorescences, and the carrots must be cut into circles. Then we blanch these vegetables and tomatoes in boiling water, and then cool. Cook the marinade. Fill each prepared bell pepper with tomatoes (1-2 pcs), hot peppers (1 pod) and carrots (2-3 cups). Cover the stuffed vegetables with 1 cabbage inflorescence on top. We put vegetables in a jar, and then pour chilled marinade on top. We roll up the container and hide it for storage.
Pickled aromatic. To prepare 1 liter of marinade, take: 1 liter of water; Art. tablespoons of granulated sugar 2, and salt 1; 2 pea each allspice and black pepper; 2 cloves buds; 2 bay leaves. We spread the prepared peppers in jars, and then fill them with boiling marinade.
Salty in Ukrainian. You will need:
- pepper - 1 kg;
- salt - 80 g;
- water - 300 ml.
Blanch the prepared fruits in boiling water for 2 minutes, and then immediately cool them in cold water. Following this, sprinkle each pod with salt. We use half of the salt required for the recipe. Then we put one pepper inside the other and put it tightly in a prepared enamel container. Then we cover the vegetables with gauze, and on top we put a lid with oppression (load). We leave them so to stand for 12 hours.
The temperature should be at room temperature. After that, dissolve the rest of the salt in boiled water and pour the pepper that has begun to ferment with the resulting chilled brine. We cover it again with gauze, a lid and press down with oppression. Then we hide the container with vegetables in a cool place. After 6 days, the pepper will be ready. Before use, it is rinsed in running water, and then soaked for 12 hours in boiled.
Heat finely chopped tomatoes until boiling. Then add sugar, salt and all the ground pepper (black and red) to them. Cook the tomato mass at low boil for 5 minutes and pour into jars with stuffed pods. We sterilize containers in boiling water (liter - 60 minutes).
Stuffed with eggplant. Number of ingredients for seaming a 3 liter can:
- pepper - 10 pcs;
- onions - 2 pcs;
- eggplant - 0.5 kg;
- carrots - 3 pcs;
- salt - 2 tbsp. l .;
- tomato juice - 1.5 l;
- vegetable oil - 3 tbsp. l.
Blanch the prepared pods in boiling water for 3-5 minutes. After scalding the eggplants with boiling water, peel them, cut into strips, and then fry until half cooked in vegetable oil. Finely chopped onions and carrots, previously grated with large cells, sauté together in oil, and then mix with eggplants and salt. We stuff the pods with the resulting filling, which we then immediately put in a jar. First, salt the juice to taste, boil, and then fill it with the stuffed fruits. We sterilize the container for 20 minutes.
Stuffed with cabbage. We take:
- pepper - 1 kg;
- carrots - 100 g;
- cabbage - 0.9 kg;
- vinegar 6% - 100 ml;
- salt - 20 g.
Blanch the prepared pods in boiling water for 3 minutes, and then cool. Carrots should be grated with large cells, or cut into thin strips, and shredded cabbage. We place both vegetables in an enamel bowl, grind with salt. Then let them stand for 3-5 hours. Then pour the released juice into a separate container. Fill the pods with the vegetable mixture, which we then put in the jars. Add vinegar to the vegetable juice and fill the stuffed fruits with the resulting marinade.
Foreword
If you roll up pickled bell peppers for the winter, you will have a supply of not only tasty preparation, but also vitamins and nutrients. This vegetable has a pronounced characteristic aroma and excellent taste, which makes the dishes especially savory and sophisticated. Would you like to learn recipes for blanks and ways to keep fresh peppers? Let's get started!
Methods for preparing fresh peppers
It is quite difficult to stock up on fresh bell peppers for the winter. However, there are several methods that allow you to keep this vegetable from 10 days to a month. In any of the approaches, favorable results can be achieved only if the fruit is properly prepared. To do this, the fresh crop of bell peppers must be sorted out, washed and left to ventilate in a dark and cool place for a week. You cannot cut, the vegetable is stored only as a whole. Then you will need to select whole fruits without traces of damage and for a moment immerse them in a solution of copper sulfate. Then dry thoroughly again to avoid possible decay. This completes the preparatory stage. Now we will consider in more detail the existing methods of long-term storage of fresh peppers.
In fridge. Whole vegetables without damage should be washed, dried and placed in plastic bags with holes for air. After that, the packaged peppers are placed in small wooden boxes and sent to the refrigerator. So vegetables can be kept for 10-14 days.
In the cellar. For storage in the basement, bell peppers are dug out of the soil and suspended on special cables so that the rhizome is at the top. Vegetables can also be stored in wooden boxes with newspaper-lined bottoms. Beforehand, it is recommended to wrap each peppercorn in edible paper, and sprinkle with sand when packing. In this case, the temperature regime should be about 10 degrees Celsius, and the air humidity should be 91–95%. This technique allows you to keep fresh vegetables for 1.5 months. Knowledgeable people say that by lowering the temperature over time to 0 degrees, you can extend the storage time to 3 months.
On the balcony. Bell peppers can be stored well on a warmed loggia. To do this, vegetables are also suspended with their roots up or transplanted into large pots with fertilized soil. In this way, fresh peppers can be stored throughout the winter.
Freeze or dry - which is more convenient?
Salad recipes
Bell pepper can serve as a base and an irreplaceable ingredient for preparing various salads, stews and other vegetable dishes. Let's take a look at the preparation of some of them.
Lecho. To prepare the classic version of this flavorful snack, you will need 1 kg of bell pepper, as well as an equal amount of tomatoes. First, mash the tomatoes by crushing the tomatoes through a meat grinder or blender. Then cut the prepared pepper into strips or in the form of squares. Mix the ingredients and simmer over low heat so that the volume of the vegetable mass is reduced by 2 times. After that, add 1 tbsp to the salad. l. table salt and 2 tbsp. l. sugar and boil all together for about half an hour. Lecho is ready!
Vegetable stew with bell pepper. For this blank, you will find recipes in huge quantities. We'll take the most popular one. Prepare 1 kg of pepper, 2 kg of eggplant and zucchini, 1.5 kg each of tomatoes, carrots and onions. Chop the pre-peeled eggplants and zucchini into small cubes. Chop the onions, carrots and peppers into thin strips. Chop the tomatoes to a puree consistency. Now place all the ingredients in a saucepan, season with a mixture of 0.5 L of Rust. butter, 200 g of sugar and 50 g of salt, put it all on fire. While stirring, wait until the mixture boils, then simmer over minimum heat for 30 minutes. Then pour 100 ml of vinegar to the vegetables, mix all this carefully and simmer for about 10 minutes more. Put the boiling stew in a previously prepared dish and roll up.
Caviar. Chop 1 kg of onion, cut 1 kg of tomatoes and bell pepper into small pieces. Then all the ingredients should be mixed and simmered over low heat, covered for half an hour. Then add 1 tbsp to the vegetables. l. sugar, salt and ground pepper, as well as a couple of bay leaves. Increase the heat and cook the caviar for 15 minutes, until the mixture thickens. Distribute the mixture into sterile jars, cover and roll up.
So the harvest of bell pepper is ripe, from this wonderful, in every respect, vegetable you can prepare many preparations for the winter. Including pickled peppers stuffed with cabbage and garlic, the recipe, which we will consider in more detail in this article. Be sure to spin at least a couple of jars of this pepper for the winter. After all, it turns out to be very tasty - just a miracle!
for the marinade (pouring), for about 4 liter jars:
How to cook pepper and cabbage for the winter
1 ... Peel the cabbage of all damaged leaves. Chop finely.
2
... Peel and grate the carrots.
3
... Pepper to remove the stalk and seeds, carefully, cutting off only the top cap. Rinse.
4
... Boil the water in a large saucepan and dip the pepper in there for 2-3 minutes, until elastic. Then immediately dip the peppers in cold water to keep the juices inside.
5
... Posterize the jars. I do this with a microwave. Quickly and efficiently. For details on how to sterilize jars in the microwave, see.
6.
Mix cabbage with carrots. Stuff the pepper. Place half a clove of garlic in about the middle.
7
... Put pepper stuffed with cabbage in clean sterile jars. As tight as possible! Leave about 2 cm free space up to the neck. So that the marinade covers the peppers completely.
Pepper Marinade
Preparing the filling (marinade) for the pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.
Pour the stuffed peppers with the marinade. Roll up the banks. Remove "under a fur coat", bottom to top until it cools completely.
Delicious peppers are ready for the winter
Bon Appetit!
Pepper for the winter the most delicious blank recipes
It's time to take out the cans from the bins and buy lids in piles, we will stock up on delicious canned vegetables for the winter. The scent will scatter throughout the kitchen, gathering neighbors at your door, curiously looking out for the hostess to beg for a recipe. It is with such delicious and fragrant twists that we will do today, pickled peppers for the winter are on the agenda. Trips to the market or to the store should have already been completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.
You can make so many delicious dishes from pepper, of which a vegetable in its own juice, and pickled, and sour, and sweet Bulgarian pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar, canned blanks can be made, and the stew can also be rolled.
Bell pepper - 10 kilograms. Better to take red and yellow, it looks very nice in the bank.
Ingredients:
- Sugar - 900 grams.
- Salt - 0.5 kilograms.
- Vinegar - 1 liter bottle.
- Sunflower oil - 1 liter bottle.
- Black peppercorns, bay leaves.
Preparation:
Prepare a marinade for pepper: pour oil into a saucepan or, better, a cauldron, and put on a low heat. Then you need to put sugar, stir, make the fire a little larger. Now pour out the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.
Vegetables should be rinsed well, cut into quarters and peeled of seeds and legs. Now put the pepper in the marinade; it takes about 10 minutes to cook the vegetables. Rinse the jars and pour over boiling water. Put spices (lavrushku and pepper) inside, put peppers on top. You need to tamp well, let it settle, wait a few minutes for the vegetable to settle down more conveniently, so more pepper will fit into the jar. When the container is full, pour the marinade on top, tighten the lids. Put the jars upside down for a few days, then hide them in the basement or closet, and go tasting in winter.
Ingredients:
- Bell peppers - 4 kilograms, this amount goes into 10 jars, 0.5 liters in size.
- Sunflower oil - 1 glass.
- Vinegar - 1 glass
- Boiled water - 1 liter.
- Sugar - 1 glass.
- Salt - 2 tablespoons.
- Spices and seasonings: bay leaves, peas, cloves.
Preparation:
Let's make a marinade: pour the 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 burn. When the marinade is already boiling, pour in the vinegar and mix well.
Prepare the products: wash the peppers, peel and cut into 6 parts, and then halve them (if the fruit is long). We put a large pot of water on the fire, boil it, put our already prepared pepper in 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 for 5 minutes.
We will sterilize the jars, prepare the lids. Remove the peppers from the marinade and put them in half-liter jars until there is enough space. No need to tamp. Pour the marinade to the pepper, and tighten the lids tightly. We put the banks upside down for 1-2 days, then hide them in a dark place.
Ingredients:
- Bulgarian sweet pepper - 2 kilograms.
- Plum tomatoes - 2 kilograms.
- Onions - 1 kilogram.
- Sugar - 4 large spoons.
- Salt - 2 large spoons.
- Vinegar - 4 large spoons.
- Condiments and spices: allspice peas, bay leaves.
Preparation:
Preparation of 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 / harvester, you should get a homogeneous thick mass. The peppers should be cut into strips. Onions - in half rings.
Put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then add salt and sugar, seasonings, fill everything with sunflower oil, put on a low heat 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 will 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 closet, peace and quiet.
Ingredients:
- Bell 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 to be even sweeter and more aromatic.
- Honey - 5 heaped tablespoons.
- Sunflower oil - 1 glass.
- Sugar - 2 tablespoons.
- Salt - 2 tablespoons.
- Water - half a liter.
- Vinegar - 150 milligrams
- Cloves, bay leaves, allspice peas.
Preparation:
Prepare the peppers: wash the vegetables and sort them out, cut them into four parts, discard the seeds and legs. Now we will blanch the peppers in a large saucepan. 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 the marinade.
A small digression: you can put spices in the marinade, mixing with the rest of the ingredients, or you can tie them in cheesecloth so that they do not interfere with eating later, and put this knot in a saucepan with vegetables and marinade. So neither the cloves nor the pepper will need to be caught.
We set the fire to a minimum, stir periodically so that not only the lower, but also the upper layers are well extinguished. Look at the consistency of the pepper, it should completely soften and immerse in the marinade, then pour out the vinegar and boil for about 10 minutes more.
Now we will rinse the cans, sterilize, prepare the lids. Put the peppers in jars and immediately twist them, leave them in a blanket for 1 day upside down, then put them in the pantry and taste the aromatic sweet pepper already in winter.
Pepper, spicy pickled with chili and squash
Ingredients:
- Bell peppers - 30 pieces (the number of products is provided for 10 cans, with a volume of 3 liters).
- Squash - 20 pieces.
- Chili peppers - 5 pieces.
- Bay leaf, pea pepper.
- 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 stack them in layers in jars. Place a large saucepan on a fire and bring the water to a boil. Cut 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 sterilize the cans (3 liter cans should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place before the winter feast.
Pepper marinated with pickled 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 peppers and tomatoes need to be washed well; it is better to select ripe elastic tomatoes, preferably about the same size. Choose small sized 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 peppers into thin slices. Now you can cut the leaves of black currant, cherry and horseradish, you can even just tear them, if only you like the general appearance of the dish. Put the tomatoes in containers, put spices, seasonings, leaves and hot peppers on the tomatoes.
Prepare a brine, which consists of water and salt - boil water, pour salt there, boil for 10 minutes. Now pour over the tomatoes, cover them with lids, let them ferment for a few days until the tomatoes are salted.
After 2-3 days, the brine must be drained from the tomato and put back on the fire to boil again. Boil the peppers in boiling water for about 5 minutes, spread 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:
- Bell pepper - 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are fleshy.
- 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 of vinegar and mash well. Now cover and leave the cabbage for a day.
Select the peppers, wash well, remove the middle, as for stuffing. Put the sauerkraut in the peppers, tamping well. Put peppers in jars, add bay leaf and pepper there.
You need to cook the marinade with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruit, sterilize for about 45 minutes, screw the jars tightly.
Ingredients:
- Bell 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 leaves - 2 pieces per jar.
Preparation:
The bell peppers need to be washed, cut in half and the seeds taken out, the stem removed. Now we cut it in half, the cauliflower needs to be cut into small pieces like this. Chop the celery and parsley root. Peel the garlic without cutting it.
Take a large saucepan and lay out the vegetables in layers, put cloves of garlic on the bottom, and on top of the pepper and cauliflower. Each layer should be well sprinkled with sugar and salt and any seasoning of your choice, it can be a simple ground black pepper.
Prepare the marinade: boil water and pour vinegar there, 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 it overnight (on average 12 hours).
Now we drain the marinade, put it on the fire again and boil for another half hour, adding water if it boils away. Now we put vegetables in jars, fill with marinade, tighten the lids and put them in the basement.
Ingredients:
- Bell pepper - 4 kilograms.
- Vinegar - one and a half glasses.
- Apples - 1 kilogram. You need to take green fruits.
- Salt - 4 tablespoons.
- Sugar - 6 tablespoons.
- Cinnamon (powder) - 3 teaspoons (1 for marinade, 2 for pepper).
Preparation:
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 cans and prepare the lids.
Making a 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), alternately put apples and peppers, sprinkle with cinnamon. Pour the marinade into jars, put in a pot 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 glass.
Preparation:
Prepare products for spinning: peel peppers, carrots, tomatoes and garlic, wash and sort vegetables. Now we make tomato paste: pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and simmer over medium heat for half an hour, stirring occasionally.
Now three carrots on a coarse grater, chop the greens, and the peppers in strips mode. Put the prepared ingredients in tomato paste, fill it with sunflower oil, add sugar and salt, vinegar, garlic with whole cloves. All should be cooked for about 15-20 minutes on low heat.
Wash, sterilize and dry the jars. Prepare the lids as well. Now we put the salad in jars, tighten the lids and hide in a dark place upside down for several days. The twists can then be rearranged in a secure storage place for the winter.
Pepper salads for the winter
Ingredients:
- Pepper, Bulgarian sweet - 2 kilograms.
- Hot peppers - 2 pods.
- Eggplant - 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 glass.
- Pea pepper.
Preparation:
Preparation of products for salad: peel and select vegetables, wash. Cut the Bulgarian pepper into thin strips, 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 prepared, chopped and chopped vegetables. Cook for about 20 minutes.
Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Let it simmer for another 40 minutes, stirring occasionally, so that all vegetables are stewed evenly.
We prepare jars and lids, sterilize and wash, wipe dry. Put the salad in jars with a volume of 0.5 liters to the top. Roll up the lids immediately and leave in a dark place until winter.
Ingredients:
- Plum tomatoes - 2 kilograms.
- Garlic - 2 heads.
- Onions - 300 grams.
- Salt - 2 tablespoons.
- Sugar - 2 tablespoons.
- Sunflower oil - 100 grams, or half a glass.
Preparation:
We sort out the vegetables and wash them, clean the peppers from seeds and legs. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be chopped on a press, or you can simply cut the slices 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 juicing, from now on they should simmer for about 20 minutes.
Prepare jars and lids, rinse, sterilize and wipe dry. Put the salad in jars, tighten the lids tightly, put it upside down for several days, and then hide it in the basement or closet until the cold weather. This salad is great with meat.
Rice pepper salad
Ingredients:
- Bell pepper - 1 kilogram.
- Tomatoes - 1 kilogram.
- Carrots - 1 kilogram.
- Onions - 1 kilogram.
- Rice - half a kilo.
- Salt tastes.
- Peas - the taste.
- Vinegar - 2 tablespoons.
Preparation:
Rinse vegetables, cut into small cubes: peppers and carrots, onions and tomatoes. Boil rice until cooked. Now fry the vegetables in a large saucepan or in a frying pan until a beautiful golden color. Add salt and seasonings, pour in vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the heat, just reduce the heat to a minimum. So skip the vegetables for another half hour.
We will prepare the jars: rinse and sterilize together with the lids, dry them. Now we put the salad to the top. Roll up the jars and put them upside down for a day, after which we will hide the spins in a cool and dark place.
Bell pepper snacks
Bell pepper caviar "according to Krasnodar recipe"
Ingredients:
- Bulgarian sweet pepper - 1 kilogram.
- Zucchini or zucchini - 2 kilograms.
- Ripe tomatoes - 1 kilogram.
- Onions - half a kilo.
- 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 peppers - 2 pods.
Preparation:
Rinse vegetables, peel, select only fresh and young. There should be a separate plate for each ingredient. On a coarse grater, grate the carrots and zucchini, squeeze the latter, if they let in a lot of juice. Cut the peppers into strips, but cut them short and not too thick. Chop the onion, and cut the tomatoes in half, we grind them in a meat grinder or blender along with garlic and parsley, hot pepper.
Now take a saucepan or cauldron, pour oil into it and heat it, then put 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 onion 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, simmering 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 put the caviar in the container, immediately tightening them with the lids. The jars can stand upside down for about 1 hour, then we hide the yummy in the basement, so as not to gobble up all the winter twists ahead of time.
Ingredients:
- Bell pepper (red) - 2 kilograms.
- Apple cider vinegar - half a cup.
- Ground red pepper - 2 teaspoons.
- Garlic - 6 heads.
- Hot red pepper - 5 pieces.
- Sugar - 7 tablespoons.
- Salt - 2 tablespoons.
Preparation:
We select the bell peppers, wash and clean the inside from seeds and legs. We will do the same procedures with red hot pepper. Garlic also needs to be peeled. We grind all this in a meat grinder or blender. Now pour in the apple cider vinegar, salt and sugar, stir 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 with lids. Upside down for several hours, and then you can hide it in the closet or basement, try it with hot meat dishes, in the heat of the heat.
Pepper "snack"
Ingredients:
- Bell peppers (red is better) - half a kilogram.
- Tomatoes - half a kilo.
- Walnut - 200 grams.
- Sunflower oil - half a glass.
- Salt - you need to try.
- Ground black pepper, dry garlic and dried herbs.
Preparation:
Sort peppers and tomatoes, wash and cut 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 the already chopped vegetables, now pour oil over everything, leave the mixture to settle under gauze overnight.
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 to a cold and dark place.
Freezing bell peppers for the winter
The easiest and least time-consuming way to prepare peppers is to freeze them. It is also good because frozen peppers are stored for a long time, loses a minimum of nutrients and retains their natural aroma.
You can freeze peppers in different ways. It all depends on what is then planned to be prepared 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, the peppers that have already been peeled are blanched in boiling water for about half a minute, and then put one into the other, according to the principle of the "little train". Long "trains" do not need to be done. A chain of 3-5 peppers is enough. Pack the prepared "composers" in bags and send them to the freezer for storage.
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 and, spreading into bags, frozen. Moreover, peppers can be baked without even removing the seeds. They will be easy to remove from 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 packages. Ready!
Conservation
In this way, it is convenient to prepare 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. 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 immediately prepare stuffed peppers. In this case, the filling can be absolutely any. In this matter, everything depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat and rice. However, a wide variety of vegetable fillers go well with peppers.
So, blanch the peeled peppers in boiling water for 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 over hot tomato juice. Banks must 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 a pepper, pickling is suitable. This appetizer is good both in taste and appearance. It is not a shame to serve it both on a festive table, and unexpected guests, and just for lunch / dinner for your household. And pickled peppers can be cooked in different ways.
Simple marinade
Put salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. Peppers can be prepared in parallel. To do this, cut the peeled fruits into quarters. By the way, for aesthetics, it is better to take multi-colored peppers. On a platter, they will then look very bright and beautiful. Blanch the prepared pieces of peppers in boiling water for a couple of minutes, and then transfer to a boiling marinade. Simmer 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
Chop fresh tomatoes in any convenient way, transfer to a saucepan with oil poured into it, add garlic crushed by a press to them, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mass. Cook as much more. Now you need to put pepper cut into quarters in the marinade, mix everything well and simmer over the lowest heat for a quarter of an hour. It remains to pour in the vinegar, simmer for another 10 minutes and you can put the mixture in the 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
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