How to clog a bell pepper. Pickled bell peppers for the winter

This delicious preparation from sweet pepper in a simple and quick recipe Lovers of spicy cold appetizers will definitely like it. Pieces of juicy multi-colored bell pepper in spicy and fragrant marinade are slightly crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although it also fits perfectly as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not involve subsequent sterilization, while the jars are remarkably stored even in a city apartment (in a closet or a dark place). From the indicated amount of ingredients used, exactly 3 liters are obtained. vegetable harvesting- 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 step by step with photos:

The first step is to prepare the dishes for blanks - jars and lids. I sterilize jars in microwave oven, and I boil new lids on the stove (5 minutes after boiling is enough). IN this case glass jars with a volume of 500 milliliters are used: wash them in soda solution, rinse and pour into each about 100 milliliters of cold water. We steam in the microwave at the highest power for three pieces for 9-10 minutes each batch. After that, let's deal with vegetables: for this recipe, it is advisable to take Bell pepper different color. Moreover, the thicker the walls of the fruit, the tastier and juicier it will turn out. ready snack. My pepper, dry and cut into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light patches. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as much as you can.

It's time to start marinating for future vegetable harvesting for the winter. To do this, pour 1 liter of water, 130 milliliters, into a pan of a suitable volume (I have a four-liter one). table vinegar and 200 milliliters of odorless vegetable oil. Next we put 300 grams of regular granulated sugar, 2 tablespoons with a small slide table salt(not iodized!), add 3 bay leaves and 10 pieces of allspice peas. If desired, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

In a boiling marinade, put some of the pieces of sweet pepper. 3 kilograms do not fit right away, so for convenience, I cooked the pepper in 3 doses.

We keep the dishes on medium heat and wait re-boiling marinade. As soon as you see a vigorous boil, lower the heat to medium and simmer the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time can vary markedly. For example, after 4 minutes of moderate boiling, the pieces will only be slightly soft, and most of the crunch will remain. If you cook peppers for 5-6 minutes, the finished snack will turn out 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. 1 kilo chopped fresh pepper after cooking is placed in two half liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all the bell peppers are in jars, bring the marinade to an active boil and pour it over the blanks. It is important to pour on the very edge, so that then the excess air that hides between the slices of pepper takes this place from above.

Incredibly tasty and fragrant, you can prepare bell peppers for the winter. Cooking recipes will help diversify daily diet not only in the harvest season, but also in the cold season, and also decorate festive table. Such homemade preparations can be very diverse. Vegetable can be rolled up as a separate dish, and in salads, sauces, lecho. For cooking, they take peppercorns of a wide variety of colors, the main thing is that they are ripe, strong, fleshy, not overripe, and not damaged.

What is useful bell pepper?

Bell pepper is amazingly beneficial for human body. It contains many powerful antioxidants, such as beta-carotene and vitamin C. Few people know that the vegetable increases the production of endorphins, the so-called happiness hormones. For getting good mood, it should be included in the diet.

There is an opinion that in winter preparations few vitamins are preserved, all of them, supposedly, perish when heat treatment. These rumors are exaggerated. Modern methods canning and right conditions storage, allow you to save 70 percent of all useful biologically active substances. Salt must be used everywhere, it must be added in an amount of 2-3 percent either to the vegetables themselves, or in the form of brine. This amount allows you to suppress the development of foreign microorganisms, bacteria.

By the way, in Bulgaria, sweet pepper is considered a national vegetable, but few people know that it came to this Balkan country from Mexico. The first mention of him can be found from the records of a doctor who traveled with Columbus. He wrote that pepper grows in the wild, which the Indian tribes love to eat, he replaced salt with it.

I propose to prepare wonderful preparations for the winter from bell pepper, which retain their taste and aroma even in winter. It's spicy original recipes, With interesting combination taste, bright color. You can easily feel the subtlest taste palette at every ingredient in any proposed recipe!

Pepper in a sweet filling for the winter: a recipe

For many years I have been making this my favorite recipe, it turns out very tasty, and it is very easy to cook, you will not need a large number of ingredients.

bell peppers and tomatoes - each 1 kg;
sugar - 2 tbsp;
salt - 1 tbsp.

Peeled pepper cut into 4 parts.
Grind tomatoes in a meat grinder, combine with peppers, place in a saucepan, boil for 15 minutes, salt, add sugar.
Spread hot mass in sterilized jars, twist, turn over, wrap, keep cool in this form until completely cooled.

By the way, I have been sterilizing jars for many years, and recently I tried new way, sterilization with vodka. I also tested it, not a single jar exploded, although I keep seamings in the apartment. The method is simple, remember:

It will take 50-100 ml. vodka, pour it into a clean jar with a screw cap, close it, shake it for 10 seconds, open it, pour the contents into the next container. I cover a clean jar with a tightly sterilized lid. Along the way, the lids are also rejected (if it gives smudges, then it will not close tightly during canning). I also process regular banks under seaming, but I cover with a polyethylene lid, only before rolling I change it to a metal one. It is advisable to rinse the caps and rinse again with vodka before rolling. If you are interested in this method, give it a try!

Bulgarian pepper for the winter: cooking recipes without rolling

Such snacks can be prepared for the winter, they can not be rolled up, but stored in the refrigerator. They will be appropriate if served, for example, with a delicious piece of meat. Spicy lovers will appreciate these twists. I have two proven recipes for you.

Recipe "Hot"

Twist in a meat grinder: 500 grams of bell pepper, 300 grams of garlic, 100-200 gr. walnut kernels, 200 gr. hot pepper, add 150 gr. salt, 50 gr. vegetable oil and the same amount of suneli hops. Mix all the ingredients, arrange in jars, cover with lids, keep in the refrigerator.

Snack "Spicy"

hot pepper - 400 gr;
bell pepper - 100 gr;
garlic - 300 gr;
salt - 40 gr.

Peeled peppers (bitter and sweet) grind with a blender until smooth, add garlic cloves and chop again, add salt, mix, arrange in sterilized jars, cover with lids, store in a cool place.

My advice:

Before you start working with hot pepper try to grease your hands vegetable oil, it won't give sharp pepper oil corrode the skin.

Roasted bell peppers for the winter

Required:

sweet pepper - 1 kg;
vegetable oil - 150 ml;
salt.

Remove the stalks from the washed peppers, remove the seeds, bake the pods in the oven.
Peel off the skin, salt, fry all sides in vegetable oil until golden.
Transfer to prepared jars, sprinkle lightly with oil in which the vegetable was fried, sterilize for 90 minutes, roll up.

Whole pickled bell peppers for the winter

Such peppers come in handy in winter as a snack, it’s good to add them to salads, and I also like to stuff them.

Consumption of products for a 3-liter jar:

sweet red peppers, 3 garlic cloves.

liter of water;
salt and sugar - 1 tbsp each;
citric acid - 0.5 tsp;
3 blackcurrant leaves, dill umbrella, horseradish leaf.

Remove seeds from peppers and blanch in hot water.
Peeled garlic cloves, currant and horseradish leaves, dill umbrellas, put on the bottom of a sterilized jar, pepper pods on them, pour hot marinade, cover with a lid, towel, hold for 3 minutes, drain.
Bring to a boil again, hold for 3 minutes.
For the third time, pour in the marinade so that it overflows a little over the edges of the jar, twist. Keeps well even at room temperature.

By the way, in this recipe, I recommend blanching before canning. And do you know what it is for? The purpose of blanching is fast processing products with boiling water or steam, it allows you to save natural color vegetables and fruits, they do not darken, they become more permeable to the marinade. When blanching, air disappears from the products, and this saves vitamin C and carotene from destruction, which prevents rusting tin lids. The fruits soften when blanching, they can be placed more easily and more densely in jars.

Bulgarian pepper for the winter: recipes for cooking video

Sweet pepper lecho recipe for the winter

Products:

bell pepper - 2 kg;
tomatoes -1.5 kg;
onion- 5 pieces;
garlic - head;
chili pepper - a pod;
greens - a bunch;
black and allspice - 6 peas each;
salt - 4 tbsp;
sugar 5 tbsp;
vegetable oil - half a glass.

Cut the peeled pods into strips 2 cm thick.
Turn tomatoes, chili peppers, garlic into puree with a blender (you can grind in a meat grinder).
Pour the puree-shaped mass into a saucepan, season with chopped herbs (I take dill umbrellas, parsley, lovage, add peppercorns, salt, sugar, pour in oil, mix, put on fire, bring to a boil.
Then in batches send strips of peppers to the pan, boil at a low boil until semi-soft for 7 minutes. Spread the pepper into jars with a slotted spoon, pour over the sauce, sterilize liter jars for 20 minutes, twist, keep upside down until cool.

How to freeze bell peppers for the winter for a snack

From such a blank I make caviar or spread on bread.

Required:

3 red bell peppers and 3 eggplants.

I put the washed eggplants and peppers on a wire rack, bake in the oven for 30-40 minutes, turn over during cooking.
As soon as the skin puffs up, I put the vegetables on a plate, put it in a plastic bag, keep it for 5-10 minutes, then peel it, put it in bags, freeze it in the freezer. In winter, I cook an amazing snack from such vegetables.
I defrost the workpiece, coarsely chop the eggplants, fry them in a frying pan with vegetable oil. The mass should turn into a homogeneous one, then I add chopped pepper, carcass for about five minutes. I put it on a plate, cool it, add chopped onion, herbs, crushed garlic, pepper, salt, mix with mayonnaise.

Adjika from bell pepper for the winter

bell peppers and tomatoes - 500 grams each;
bitter pepper - 2 pods;
garlic - 100 grams;
vegetable oil - 100 ml;
vinegar 9 percent - 50 ml;
salt - 30 grams.

Skip peppers, tomatoes, garlic in a meat grinder, pour in oil, salt, mix, put on fire, bring to a boil, cook over medium heat for about an hour.
Transfer to sterilized jars, roll up.

Bulgarian Lutenitsa: a recipe for the winter

I always cook the Bulgarian lute recipe for the winter. This name just fascinates and attracts me! It's very tasty, huh main character here, of course, bell pepper! He also has a little helper - hot pepper, named after him Bulgarian appetizer which means "sharp".

Love spicy is necessary, but always in moderation! I tried a bunch of recipes, modified them a little at my discretion and taste, I offer two of my not very spicy options. So let's get ready!

You will need:

peeled bell pepper - 2 kg;
red ripe tomatoes- 1.5 kg;
garlic cloves - 4 pcs;
bitter pepper - 4 pods;
vegetable oil - 16 tablespoons;
salt, sugar - to taste.

First, I'll tell you how to remove the skin from bell pepper. I lay out the halves of sweet pepper on greased butter or a silicone mat laid on a baking sheet cut up, bake for half an hour in the oven. Dark spots will appear on the vegetable, then I cool and easily remove the skin. Sometimes it is not possible to use the oven. Then you can fry the pepper in a pan with the skin down, in vegetable oil, after frying it is also easy to remove.
While the pepper is cooking in the oven, I’m working on tomatoes, I grind them with a blender along with hot peppercorns, transfer them to a heated frying pan with vegetable oil, and cook over medium heat. The contents should evaporate, and will decrease in volume by about three times, rub through a sieve.
Finely chop the pepper, you can work with a blender or grind in a meat grinder, combine with the tomato mass, boil, stirring for another 30 minutes.
The Bulgarian appetizer will be ready when you run a spatula or spoon over it from above, a groove forms, it does not close.
You can eat right away, but it will be much tastier if you hold it in the refrigerator a little, or you can prepare it for the winter, put it in 1-liter jars, sterilize for 20 minutes, roll it up.

Bulgarian lutenitsa, recipe with carrots

You will need:

sweet red bell pepper - 5 kg;
eggplant - 3 kg;
carrot - 1 kg;
thick tomato juice- 0.8 liters;
garlic - one large head;
spicy dried pepper- 3 pinches;
sugar - 160 grams;
salt - 4 tbsp;
Bay leaf- 4 pieces;
apple cider vinegar - 150 ml.

Boil carrots until cooked, peel.
Bake peppers and eggplants separately in the oven until the skin turns black, transfer to bags, remove the skin, remove the seeds from the pepper.
Prepared vegetables, as well as garlic, separately pass through a meat grinder or chop with a blender.
Heat oil and vinegar, add spices, salt, sugar, cook for 10 minutes.
Add carrots, after 10 minutes - pepper and eggplant, after another 10 minutes - tomato juice, after 5 minutes - garlic. Stir the mixture constantly so that it does not burn.
5 minutes after the end of cooking, pour the lute into jars, roll up.

My Savings Secrets

I really love to make blanks from bell pepper, but there is always a lot of waste, these are partitions, seeds, trimmings. I never throw them away, I skip the trimmings and partitions in a meat grinder, pack them in small plastic molds, freeze them, and add them to borscht or vegetable stew in winter.
I dry the seeds, keep them in a glass jar, add them to soups and main courses in winter, they add flavor to any dish. I also use the seeds for making marinades when canning vegetables.

The champion in the content of vitamin C and a powerful antioxidant is sweet pepper. And, if the first quality in preparations for the winter is somewhat reduced, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - a photo recipe for harvesting in a sweet filling step by step

Let's prepare pickled peppers in honey filling for the winter. Yes, yes, do not be surprised, it is in the honey! And it's delicious, trust me!

For preservation, red, orange or yellow fruits. Honey must be chosen very fragrant, then it will unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

Sweet pepper: 780 g
Honey: 2.5 tbsp. l.
Vinegar 9%: 2 tbsp. l.
Salt: 1 tsp
Vegetable oil: 1 tsp
Water: 500 ml
Ground paprika: 0.5 tsp
Black peppercorns: 8 pcs.
Garlic: 4 cloves
bay leaf: 2 pcs.

Cooking instructions

Honey "Fragrant" pepper is ready! We cool the preservation and put it in a cold place. The main ingredient is well marinated and saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. However, it can be stored in apartment conditions outside the refrigerator or cellar.

Peppers are better to take with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

The product layout is designed for 6 liters:

sweet pepper (without seeds and stalks) - 6 kg;
water - 2 l;
sugar - 600 g;
vegetable oil - 400 ml;
table vinegar - 250 ml;
salt - 5-6 dess. l;
bay leaf - 5-6 pieces;
allspice peas - 15-20 pcs.

In the finished workpiece energy value will be 60 kcal per 100 g. So:

First, sterilize the jars. You can do this in both the oven and the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container first with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the remaining water, and turn the containers upside down on a clean towel. metal lids boil separately and dry well.
We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
Now in large saucepan mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount is unlikely to fit at once.
We pack the finished pepper in jars, filling them 3/4, trying not to waste the marinade if not all the raw materials are cooked.
In the filled containers, add the remaining brine to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, as well as an independent snack.

Tomato blank variation

This appetizer will serve great addition for both winter and summer meals. Sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

red and yellow pepper - 1.4 kg;
sweet peas - 6-7 pcs.;
unsalted tomato juice - 700 ml;
sugar - 40-45 g;
table vinegar - 2 dess. l.;
salt - 2 dess. l.

The fruits should be prepared, as in the previous version. Then:

Add all the ingredients except the main one to the tomato and bring to a boil.
Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and put it in jars.
We sterilize: half-liter 10 minutes, liter - 15.
Roll up boiled lids.

This snack option is good both cold and hot.

Bulgarian pepper for the winter in oil

strong fruits of medium size - 2 kg;
water - 2 l;
oil - 1 tbsp.;
granulated sugar - 0.5 tbsp.;
salt - 3 tbsp. l.;
vinegar essence - 1 tbsp. l.;
garlic - 4 cloves;
chili pepper - 1 pc.;
peppercorns.

For whole fruits, it is better to take 1.5-2-liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

Pour the fruits in a deep saucepan cold water, wait until it boils, and immediately remove from the stove.
Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container with the top, because the contents will settle soon.
In the liquid remaining after pasteurization, add oil, spices and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
We cool under the covers in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright harvest, you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to save on the quality of fruits.

For the recipe you need:

tomatoes - 2 kg;
sweet pepper - 4 kg;
garlic - 6 cloves;
vegetable oil - 200 ml;
table vinegar - ¾ tbsp.;
salt - 3 dess. l.;
sugar - 5 dess. l.

The weight of the fruit is implied in a purified form.

Cooking takes place in stages:

We clean the tomatoes from the skin and cut into fairly large slices.
We free the pepper from the stalks and testicles, cut into strips 1 cm wide.
We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
Adding vegetable oil, spices and garlic, cut into plates, simmer the same amount.
Pour in the vinegar, boil for 2 minutes and arrange in jars. Sterilization is not required.

The appetizer is thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

with eggplant

How nice to open a jar in winter assorted vegetables! This light dish suitable not only for daily menu but also on the festive table.

To prepare it, you need to take:

bell peppers - 1.4 kg;
eggplant - 1.4 kg;
tomatoes - 1.4 kg;
carrots - 0.7 kg;
garlic - 4 cloves;
salt - 40 g;
sugar 40 g;
sunflower oil - 0.5 tbsp.;
bitter chili - 1/3 pod.

Blue should be taken no longer than 15 cm.

The cooking process is as follows:

Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 pieces.
Three carrots on a coarse grater.
Peel the skin off the tomatoes and make a puree in any way.
In a deep saucepan or basin, heat the oil and first lay the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
Pour after 10 minutes tomato puree, add spices and simmer for a quarter of an hour.
We dip finely chopped hot pepper and garlic cloves into the mixture, reduce the heat.
Remove from stove after 5 minutes.
We lay out the hot billet in a sterilized container, roll it up, turn it over and leave it to cool completely.

This version of the workpiece is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of zucchini salad, only young ones are suitable. They should not be cut very finely, otherwise they will turn into porridge. To get started, take:

zucchini - 1.8 kg;
peppers - 1.8 kg;
onion - 750 g;
carrots - 750 g;
sugar - 180 g;
salt - 150 g;
dill - 50 g;
sunflower oil - 150 ml;
table vinegar - 150 ml.

Dill can be taken at will - greens, seeds or a mixture of them. Zucchini does not need to be peeled, just cut off the ends.

Preparation consists of the following steps:

We cut the pepper into strips, zucchini - into a cube of 1 x 1 cm, onion - into half rings. Three carrots on a coarse grater.
Dill wash, dry, finely chop.
In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We spread the zucchini there and simmer the same amount more.
5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
We pack in a container and sterilize for 15-20 minutes.

with cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, in each jar you will need to put:

garlic - 2-4 cloves;
dill umbrellas - 3 pcs.;
bay leaf - 3 pcs.;
black peppercorns - 3 pcs.;
sweet peas - 3 pcs.;
vinegar essence - 1 tsp each. for every liter of container volume.

For brine per liter of water:

3 dec. l. salt (no slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for a few hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

We throw all these spicy components to the bottom of the glass container.
We put whole cucumbers and chopped peppers.
Pour boiling water into jars and leave for 20 minutes.
At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
Add essence and roll up.
Cool upside down under a blanket.

Pickled red-yellow-green "traffic lights" can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

sweet peppers - 1 kg;
onion - 2-3 pcs.;
granulated sugar - 3 tbsp. l.;
tomato juice - 250 g;
vegetable oil - 50 ml;
peppercorns - 2 pcs.;
salt - 1 tbsp. l.;
bay leaf - 2 pcs.

What we do:

Cut the prepared pepper into wide or thin strips, onion into half rings.
Mix the rest of the ingredients in a metal bowl.
We spread the vegetables there and cook for 15 minutes.
In a hot state, lay out in glass container and roll up.
We store strictly in a cool place.

with garlic

Bulgarian pepper is not only a delicious vegetable, but also a source of vitamins, minerals and useful substances, which can not only benefit the body, but even treat it.

To enjoy it delicious vegetable all year round there are a lot of recipes for making peppers for the winter with a photo that you can even lick your fingers.

Our ancestors used bell pepper to treat anemia, asthma and dizziness. Besides this vegetable contains a large amount ascorbic acid which has a powerful antioxidant effect on the body.

Vitamins of group P reduce blood sugar levels and help make the walls of blood vessels more elastic. Bulgarian pepper helps fight tumors that occur in the body, in addition, the condition of the gums improves, and the risk of blood clots is reduced. Bulgarian pepper does not bypass the effect on metabolism. While eating a vegetable, it speeds up.

Bulgarian pepper can be eaten as independent dish, and combine with other vegetables or meat products. This vegetable is perfectly complemented by tomatoes, cucumbers, eggplant, pumpkin, cabbage, carrots and greens.

Besides great combination obtained from this vegetable with almonds, peas, beans, pineapples, apples, walnut and honey.

How to choose bell pepper

Whatever color the bell pepper is, it is worth choosing a hard and bright fruit. If the vegetable is not immediately eaten, then it is worth buying a slightly unripe product. The surface of the vegetable should be smooth. The stem should be green. The surface should also be dry, without signs of rot and washing of the vegetable.

If a vegetable has black dots on its surface, then it is better to refuse to buy it. There should be no dry rot.

If the pepper is already shriveled, then it will not be juicy. If the luster of a vegetable seems unnatural, then it may have been treated with pesticides. It is better to refuse to buy such a vegetable.

The pepper season is short, so many housewives try to prepare it for the winter. Vegetables can be fried, stewed, pickled, fermented, frozen for the winter.

How to freeze pepper

To enjoy the aroma in winter fresh vegetable, it can be frozen for the winter. To do this, you need to cut off the tops of the vegetable, clean out the seeds and partitions and insert the pepper one into one. Such a structure should be placed in plastic bags and freeze. A vegetable prepared according to this recipe can be stuffed, fried, baked in the oven or used for first courses.

In addition, for the first and second courses, you can freeze chopped peppers. All you need to do is immediately add the finished vegetable to the prepared dish. It will not take much time, since the vegetable is already cut in portions.

Peppers for stuffing in jars

Recipe #1

The vegetable is cleaned of seeds and stalks, washed and sent to salted water for 3 minutes. The pepper should not lose its firmness. After that, the vegetable is split into jars, and poured with salted water, in which it was boiled. Further, based on a 2-liter jar, you need to add 2 tablespoons of vinegar directly to the jar, if the vegetable is harvested in a 3-liter jar, then 3 tablespoons of vinegar. After that, the banks roll up.

Recipe number 2

The vegetable, cleaned of seeds, membranes and washed, should be dipped in boiling water for 2 minutes, then immediately sent to cold water.

Filled jars are filled with prepared marinade, which consists of:

1 liter of water;
70 grams of sugar;
35 grams of salt;
8 grams of citric acid

The marinade should boil, only after that it is poured into jars. Next, the jars need to be pasteurized. For a liter jar, it will take 15 minutes. For a two-liter one, you need 20 minutes of time, and for a three-liter one, 25 minutes of time. After that, the banks are clogged. This vegetable is very tasty. It's perfect for stuffing.

Hungarian sweet pepper recipe

Cooking such a vegetable does not take much time, and its taste is such that you want to lick your fingers. This recipe is called lecho. It should contain three components - a tomato, onion and bell pepper itself.

The recipe is so loved by the people and popular that each housewife improves it in her own way and has her own. little secret cooking. The dish is different for everyone, since the amount of ingredients and marinades is different for everyone. You need to try several recipes to find the one that your family will like. Meat, carrots, various spices are added to lecho.

Classic Hungarian recipe

2 kg of bell pepper;
2 kg of tomatoes;
1 kg of onions;
150 grams of vegetable oil;
3 tablespoons of vinegar;
2 teaspoons of salt;
3 tablespoons of sugar;
3 pieces of bay leaf;
6 peas of allspice;
1 teaspoon ground black pepper

And tomatoes need to make a tomato. This can be done with a juicer, grater or meat grinder. The onion is cut into half rings, and the pepper into large cubes. All vegetables are combined, in a deep bowl they are poured with oil, salt, sugar and spices. The resulting workpiece must be mixed and put on fire to cook. In time, the dish is cooked for at least one hour. At the end of cooking, you need to add vinegar and pour the workpiece into clean and sterilized jars. Next, the banks roll up, turn over and cool.

The winter recipe is ready. This dish goes well with cereals, potatoes, meat.

Fragrant Lecho

5 kg of tomatoes;
4 kg of sweet pepper;
250 grams of sugar;
2 tablespoons in the edges of salt;
50 mg of vinegar.

All vegetables are washed and de-stemmed. Pepper should be cut into 6 parts. Prepare tomato juice from tomatoes. You can do this with anyone convenient way.

Tomato juice is salted and put on fire. After it boils, you need to pour vegetable oil and sugar into it.

Add pepper to tomato juice and continue to simmer over low heat. This will take 30 minutes. The vegetable will also give up its juice, so it will be completely covered with juice, in addition, the whole mass will be extinguished. At the end of cooking, you need to add vinegar, pour the dish into jars and roll up.

Exit - 6 liter cans

Lecho homemade recipe

For five liter jars you will need:

5 kg tomato;
2 kg of carrots;
3 kg sweet pepper;
200 grams of vegetable oil;
100 grams of salt;
100 grams of sugar

Vegetables are washed and cleaned from the stalks. Carrots need to be peeled and grated or passed through a meat grinder. Juice is made from tomatoes.

Tomatoes with carrots need to be transferred to a saucepan and sent to the fire to boil. In time, this mixture should be cooked for 20 minutes, after which bell pepper, cut into pieces, is added to it. Tomato with pepper and carrots should boil for another 15 minutes. The brow should boil for another 10 minutes, after which salt, sugar, oil and vinegar should be added to it. Lecho is poured into jars and sealed. After that, the banks are wrapped and cooled upside down.

Pepper adjika recipes

Adjika is able to complement the taste of any dish, now adjika recipes are so diverse that it contains those products that were not added to it a few years ago. Adjika from pepper is now popular. Its taste is very rich and rich, and the aroma is simply excellent.

5 kg tomato;
1.5 kg of pepper;
1 kg of carrots;
350 grams of garlic;
300 grams of sugar;
100 grams of salt;
250 grams of table vinegar;
250 grams of vegetable oil.

Vegetables need to be chopped with a meat grinder or blender and sent to the fire. These vegetables need to be stewed for one hour. After the allotted time has passed for this operation, you need to add butter with salt and sugar and continue stewing for another half an hour. After half an hour, vinegar is added, and after another 10 minutes, you need to add garlic twisted through a meat grinder or blender.

When the adjika boils for another 5-10 minutes with all the ingredients, it must be laid out in clean sterilized jars and rolled up with sterilized lids.

Sweet pepper adjika

Bulgarian pepper - 3 kg;
Hot pepper - 3 pcs.;
Garlic - 4 pieces;
250 grams of sugar;
250 grams of vinegar;
1 tablespoon salt

Vegetables are passed through a meat grinder or chopped with a blender and sent to the fire until boiling. After the dish boils, you need to boil the mixture for 5 minutes.

Garlic is also passed through a press, or a meat grinder, or crushed with a blender.

Vinegar, salt and sugar are added to peppers. Boil still 3 minutes. Garlic is added after 3 minutes. Boil for 3 more minutes.

The resulting mass is poured into clean and sterilized jars and rolled up with lids.

Adjika for men, with a spark

For 2 kg of sweet bell pepper according to the recipe, you need to put 6 pods of hot pepper, 150 grams of garlic, 2 tablespoons of salt and sugar to taste.

Seeds are removed from a sweet vegetable, seeds should remain in a bitter vegetable. Vegetables are chopped with a blender. Next, you need to add salt, if desired and taste, you can add sugar and vinegar. Everything mixes well, laid out according to clean banks, closes nylon lids and sent for storage in a refrigerator or basement.

This mixture is perfect for meat, complements side dishes. In addition, it can simply be eaten with bread. In a word, adjika for real men.

Pickled bell peppers for the winter

Many housewives like to pickle a vegetable like this. Such recipes are very common and almost every housewife in the bins can find a jar of pickled peppers.

For 8 kg of bell pepper you will need:

400 grams of salt;
4 tablespoons of sugar;
400 grams of vinegar;
400 grams of butter;
2 liters of water;
5 pieces. bay leaves;
5 pieces. allspice;
15 pcs. peppercorns

The vegetable is washed, peeled and cut into the desired size.

Marinade is prepared from salt, sugar, water and spices and vegetable oil. All this should boil for about 5 minutes, after which vinegar is added to the water.

Pepper should be blanched in boiling water for 1-2 minutes, then transferred to the marinade. In the marinade, the vegetable should boil for about five minutes, after which it is laid out in jars, poured with marinade and rolled up with lids.

This recipe can be improved in taste by adding honey instead of sugar. To make the dish more aromatic and improve its taste, you can add various spices to taste. Excellent aroma gives rosemary, oregano, basil, coriander, parsley. The recipe will not lose if you add onions or carrots to it. In this case, they will need to be boiled a little longer than peppers.

Pepper with beans for the winter

3 kg of tomatoes;
2 kg of bell pepper;
500 grams of white beans;
250 grams of sugar;
2 tablespoons of salt;
250 grams of vegetable oil;
150 grams of vinegar 9%

Beans must first be boiled and brought to fully prepared. Beans can be soaked overnight to make them cook faster. You can also salt it at the end of cooking to make it softer.

Peppers are cut in any convenient way. You can also choose the size as you wish.

You need to make juice from a tomato.

Tomato juice should be put on fire and brought to a boil. Next, for 15 minutes, chopped pepper is sent to boiling tomato juice. When this period of time passes, it is worth adding beans to the already boiling ingredients. Boil beans with vegetables and tomatoes for 5 minutes. After that, salt, sugar and vegetable oil are added to the mass. Boil for another 10 minutes, and then pour in a measured amount of vinegar. The mass boils and boils for another 5 minutes.

Peppers with carrots for the winter

For 4 kg of pepper you need

1.5 kg of onion
1 kg carrots
5 liters of tomato juice;
200 grams of vinegar;
100 mg vegetable oil;
100 grams of salt;
200 grams of sugar

Tomato juice is boiled with oil, salt and sugar for 10 minutes after boiling.

Vegetables are cut at your discretion, and boiled in juice for half an hour.

The salad is laid out in prepared sterilized jars and rolled up with sterilized lids.

Pepper in honey

For 1 liter of water;

200 grams of honey;
100 grams of vinegar;
1 tablespoon salt

The filling should boil and boil for about five minutes. After that, she needs to pour the pepper chopped and laid in jars. After which it is rolled up with lids. Such a vegetable is best closed in liter or half-liter jars.

Peppers baked in the oven with vegetables

pepper;
tomato;
bulb onions;
carrot;
greenery

4 tablespoons of tomato juice;
1 tablespoon soy sauce;
1 teaspoon of honey;
salt and spices to taste.

Rinse the peppers, remove the stems and cut in half. Place a sheet of foil on a baking sheet and grease it with oil. Put the vegetable on a baking sheet and grease the inside with a brush with vegetable oil. In each peppercorn you need to pour the prepared filling.

Lay the slices of tomatoes, onions and grated carrots. Spices and herbs can be used to taste. Peppers are baked in an oven heated to 180 degrees for 30-40 minutes.

Prepared according to this recipe, the vegetable is excellent. summer dish. It can be served with side dishes, with meat or as an independent dish.

Peppers stuffed with cheese

This vegetable is very tender. It is an excellent snack.

10 bell peppers;
2 cloves of garlic;
200 grams of hard cheese;
Greenery;
salt to taste.

Peppers need to be cut in half, ready for stuffing.

Cheese is rubbed on a grater, mixed with garlic, passed through a press. Next, you need to add the desired greens to the resulting mass and salt to taste, given that the cheese is salty.

The vegetable is stuffed with the resulting mixture and sent to the oven for baking. The temperature in the oven should be 170 degrees.

The first 10 minutes the pepper is baked covered with foil.

The second 10 minutes the vegetable is baked without foil.