Delicious bell peppers. Peppers in oil with herbs

Choose your favorite recipe

Any appetizer of peppers and carrots for the winter is good, especially those made by yourself.

I already have a lot of different options.

Perhaps some of them are familiar to the hostesses, but something is not.

I propose to roll up at least one new salad for the winter from bell peppers, carrots and other vegetables for testing during the vegetable season.

Sweetish, juicy carrots and peppers, after heat treatment and conservation, acquire a new taste and aroma, and many prefer these vegetables fresh.

Both fruits are valuable in that they are able to preserve vitamins in the range of 50-80% during heat treatment and storage.

Salad "Gifts of Autumn" from sweet peppers and carrots for the winter

Sometimes you don’t know what to eat with the same potatoes or spaghetti. And when you open a jar of canned vegetable salad, you don’t need anything. All the aromas and tastes of autumn are collected in one place.


One has only to hear the smell of such a salad, as a brutal appetite wakes up. Sometimes I even put such a salad either in borscht or in soup during cooking. This is how canned vegetables can come in handy if you are busy, but you need to cook dinner. Any borsch or soup will become more saturated if you add a spoonful of such a salad to it.

At the very beginning of autumn, sweet bell peppers and a fresh crop of carrots are so cheap that you won’t spend a lot of money if you buy more of them and prepare the “Gifts of Autumn” salad for the winter.

Recipe Information

• Cuisine:Russian
• Type of dish: preparations
• Cooking method: stewing
• Servings:2
• 60 min

Ingredients:

• sweet bell pepper - 400 g
• fresh sweet carrot - 300 g
• refined sunflower oil - 100 g
• granulated sugar - ½ tsp.
• coarse table salt - 1.5 tbsp. l.
• 9% table vinegar - 30 g.

Cooking method:

I take bright bell peppers. Red and yellow shades are very in harmony with carrots, so the salad turns out not only tasty, but also beautiful. I clean the peppers, take out all the seeds and cut off the tails.

I peel the carrots and chop them into small squares. Since I chopped it finely, it will cook quickly in a salad and be soft.


I mix the chopped vegetables and send them to a deep bowl.


I season with salt and sugar. I give the vegetables a little salt, soak. After 20 minutes, juice will appear in the salad. That's good, because the juice is all the flavor.


I pour sunflower oil into the salad and put it to languish over a slow fire.


I languish the salad for 35 minutes, and then pour table vinegar into it. With it, the workpiece will be in storage for the whole winter.


I cook the salad with vinegar for another 10 minutes, and then transfer it hot into clean jars prepared in advance. I fill them up.


I cork with lids and let it cool completely under a blanket.


This is how easy it is to prepare a wonderful salad "Gifts of Autumn" for the winter.

Cabbage with peppers and carrots for the winter

Simple recipes for the winter from cabbage, peppers, carrots and onions are loved by everyone involved in conservation.

It turns out tasty and inexpensive, and if vegetables are also grown in the garden, then this is a great way to save the harvest.

Prepare:

• 2 kg bell pepper
• 2 kg cabbage
• 500-700 g carrots
• 2-3 bulbs
• 125 g salt
• 100 g sugar
• a dozen black and allspice peas
• a pinch of cumin or dill seeds
• 100 ml vegetable oil
• 2 tbsp. l. vinegar (9%).

How to do:

1. Cabbage should be chopped, carrots and peppers cut into elegant rings.
2. Combine the vegetables in a large heat-resistant bowl, season with salt and spices, mix well, cover tightly. Let stand for a couple of hours.
3. Pour the oil into the vegetable mixture, put on a small fire, gradually increase it, bringing the mass to a boil. Stir.
4. Add sugar and simmer the vegetable mixture (40 minutes). Let the lid fit snugly.
5. A couple of minutes before the final, add vinegar.
6. Arrange a hot snack in jars, cork.

Salads must be wrapped at least for a day - this is an additional sterilization. That is, the jars will stand for a long time even not in a cool place.

Salad with tomatoes

This is a recipe for an unusual snack - with gelatin. Effective, tasty and quite easy to prepare.

Ingredients:

• 2 kg firm medium sized tomatoes
• 1 kg of pepper
• 0.5 kg carrots
• 1 liter of water
• 70 g sugar
• 40 g salt
• 30 g gelatin
• 2 tbsp. l. vinegar (9%)
• 5 black peppercorns
• 2 leaves of laurel.

Cooking process:

1. Prepare peppers, tomatoes, carrots. For the winter, especially for a feast, such an appetizer is simply irreplaceable. Divide the tomatoes into quarters.
2. Free the pepper from seeds and stalk, chop in any shape (not finely), simmer in oil at a minimum temperature of 10 minutes.
3. Firmly, but carefully, pack the peppers and tomatoes into jars (0.5 l).
4. Finely chop the carrot.
5. Soak gelatin in cool water. Let it unfold.
6. Create a preservative liquid by adding salt, sugar, vinegar, black peas, and bay leaves to boiled water.
7. Add gelatin and carrots to the hot filling. Boil for 5 minutes, pour over the tomatoes and peppers.
8. Sterilize jars for 5-7 minutes.

onion salad recipe

In this recipe, only peppers, carrots, onions are vegetables.

For the winter, I close just such a salad most of all.

Everything seems simple, but the taste of it, as for me, is perfect.

Required products:

• 5 kg fleshy bright red and bright yellow peppers
• 2 kg carrots
• 1 kg of onion
• on the root of parsley, celery
• bunch of green parsley
• garlic head
• olive oil - 150 ml
• 100 ml vinegar (9%)
• 2 tbsp. l. salt
• 200 g sugar.

Cooking step by step:

1. Rinse the pepper, cut off the base with the stalk, remove the seeds.
2. Cut the fruit crosswise into rings about a centimeter wide. Blanch them (15 minutes).
3. Chop the carrot into strips, the onion into elegant half rings.
4. Finely chop the peeled garlic cloves.
5. In a third of the oil, lightly brown the onion first, then the carrots.
6. Grind the roots of parsley, celery, add them to the onion-carrot mix, simmer.
7. Put the pepper, add the remaining oil, sugar, salt, mix.
8. Put on minimum fire. Simmer for 10 minutes. Stir, finally add vinegar.
9. After a couple of minutes, spread the vegetable snack in jars, roll up the lids.

Assorted vegetable salad

Vegetables should be medium in size. The taste of the salad should be dominated by sweet notes, so the amount of sugar in the recipe exceeds the amount of salt.

Components:

• 5 ripe tomatoes
• 5 bulbs
• 5 meaty bell peppers
• head of young cauliflower
• 4 carrots
• 3 art. l. salt
• 5 st. l. Sahara
• 150 ml vegetable oil
• 3 black peppercorns
• laurel leaf
• dessert spoon of vinegar essence.

Cooking method:

1. Disassemble the cabbage into inflorescences. Boil in salted water until tender.
2. Cut the tomatoes and onion into quarters, carrots into voluminous rings.
3. Free the peppers from the seed part, cut into 6-8 slices.
4. Heat the oil in a large saucepan and put the tomatoes in it.
5. After 10 minutes, attach the carrots, after 20 minutes - the onion.
6. Salt the vegetable mix, mix and simmer for a quarter of an hour, loosely covered with a lid.
7. Add slices of pepper, cabbage inflorescences at the same time, put peppercorns. Simmer the combined dish for another 10-15 minutes.
8. In conclusion, enter the vinegar essence, mix and keep on minimum heat for a couple of minutes.
9. Arrange the assorted salad in jars, turn over, wrap with a thick towel. Let them cool down in such a “robe”.

Lecho with beans on tomato juice

Lecho in the classic version is loved by almost everyone.

But the option with beans and in tomato juice is generally incomparable!

Products:

• 1.5 kg ripe juicy sweet pepper
• 1.5 kg tomatoes
• 250 g onion
• 200 g young beans
• 1-2 tbsp. l. salt
• 1-2 tbsp. l. Sahara
• a pinch of ground black pepper.

How to do:

1. Divide the peppers in half, remove the seed part and cut the fruit into strips.
2. Scald the tomatoes with boiling water, quickly remove the skin from them.
3. Cut half of the fruit into slices with a sharp knife.
4. Squeeze the juice from the second part of the tomatoes.
5. Beans should be boiled until soft, but elastic (the pulp in the grains should not be loose) in lightly salted water.
6. Chop the carrot thinly.
7. Combine mixed vegetables and juice in a large bowl, add a third of salt, sugar, pepper.
8. Simmer for about 10 minutes. Taste. If necessary, salt, add sugar.
9. Seal the jars with lids.

Ordinary beans can be replaced with green or yellow green beans, it comes out unbanal.

Salad of cucumbers, carrots, peppers for the winter

The option in the jar is not at all similar to - more intense, spicy and certainly not dietary.

What to prepare:

• 1.5 kg of bell pepper
• 0.5 kg cucumbers
• 2 large carrots
• 200 ml sunflower oil
• 2 tbsp. tablespoons of vinegar (9%)
• 3-4 garlic cloves
• 1-2 tbsp. l. salt
• 1-2 tbsp. l. Sahara
• a pinch of black pepper.

How to preserve:

1. Chop the de-seeded pepper finely.
2. Cut the onion into half rings.
3. Grind carrots on a grater with large holes.
4. Place the vegetables in a deep container, salt, add sugar, butter. They should be stewed for 25 minutes at a moderate temperature, not forgetting to mix.
5. Finely chop the cucumbers into circles and add to the vegetable mix.
6. Continue to simmer for another quarter of an hour, at the end add chopped garlic, black pepper and vinegar. Taste, add salt or sweeten.
7. After a couple of minutes, you can put the snack in jars, roll up.

Eggplant recipe

Blue ones are preserved for the winter in different ways, the famous one, for example, can also be made in a cauldron.

A salad made from this vegetable, carrots and peppers turns out to be spicy, with a bright taste.

What you need:

• 5-6 medium eggplants
• 7 bell peppers
• 3 carrots
• hot pepper
• 2 garlic heads
• 150 ml vegetable oil (unrefined is better)
• 1 st. a spoonful of vinegar (9%)
• salt (to taste).

For marinade:

• 2 liters of water;
• 3 art. tablespoons of vinegar (9%);
• 25 g salt.

Cooking method:

1. Prepare a preservative by combining water, salt, vinegar.
2. Hold eggplants in cold water under load for 10 minutes, then dry and cut into circles. Boil them in batches of 5 minutes in a preservative marinade.
3. Peel the garlic, disassemble into slices.
4. Free the hot pepper from the seeds, chop into rings.
5. Chop sweet peppers, carrots, garlic with a meat grinder.
6. Add hot pepper, salt, mix.
7. Heat the oil in a stew pot and add the chopped vegetables. Over moderate heat, stirring, bring them to softening (15-20 minutes).
8. Place the eggplant rings in jars “floors”, filling each layer with a thick vegetable mix. Sterilize 15-20 minutes.
9. Roll up the jars and “warm” with a thick towel.

Appetizer with beets

Such a preparation is good not only as a snack salad, it can be used as a borscht dressing.

Prepare:

• 4 kg beets
• 2 kg sweet pepper
• 1 kg of onion
• 1 kg carrots
• 1 kg red tomatoes
• 50 g hot pepper
• 100 ml vegetable oil
• salt, sugar (to taste).

Cooking steps:

1. Finely chop the onion and bell pepper. Place the slices in a large container with heated oil, bring to half-cooked.
2. Remove vegetables from container. Use a slotted spoon (oil should remain in the bowl).
3. Remove the skin from the tomatoes, after dousing them with boiling water. Mash the pulp with a "stomper" for mashed potatoes.
4. Grate the beets on a grater with large points.
5. Peel the hot pepper from even more hot seeds and chop finely.
6. Place the tomato-beetroot mixture in a container where onions and sweet peppers were stewed, and cook for about 40 minutes at a moderate temperature.
7. Add sweet and hot peppers, onion, sugar, salt.
8. Stew for another 10 minutes, spread hot in jars and roll up.

Then just add a few spoons to the broth with potatoes and cabbage and in half an hour a simple and tasty red borscht is ready.

Salad with zucchini and cauliflower

I love this recipe, because for it I usually use the "substandard" crop - cracked, damaged fruits that cannot be stored for a long time.

What can you take:

• 1.2 kg cauliflower
• 2 medium zucchini
• 2 tomatoes
• 4 fleshy bell peppers (choose fruits of different colors)
• bunch of green parsley
• 4 garlic cloves
• 2 tbsp. l. salt
• 100 g sugar
• 250 ml vegetable oil
• 100 ml of vinegar (9%).

How to cook:

1. Disassemble the cabbage into inflorescences, boil for 5 minutes in salted water. Let it cool and dry.
2. Cut the skin off the zucchini, cut the flesh into cubes.
3. Peeled peppers chop in any shape.
4. Grind the garlic in a crusher.
5. Remove the skin from the scalded boiling water of tomatoes, chop the flesh with a sharp knife.
6. Chop the parsley.
7. Combine all vegetables, excluding cabbage, in a large container. Enter salt, sugar, oil. Stir, send to the fire and let it boil.
8. Put the cabbage inflorescences and simmer for a quarter of an hour (reduce the fire as much as possible), add vinegar in the finale.
9. Arrange the hot assortment in jars, cork.

Storage of canned salads

• Jars with canned vegetable treats, sterilized according to all the rules, can be stored at room temperature (but + 28 ° C is the maximum).
• If you have not sterilized salads in jars, store them in a cool place (+15 ° C) and deal with them quickly.
• The optimal storage temperature for all types of canned products is +1 + 2 °C.
• It is better to store stocks in small containers and, having opened a jar, empty it completely. If you didn’t put the whole salad out of the jar, put an ordinary mustard plaster under the lid, close the container. The medical component will not allow the snack to get moldy.

Useful video

And it’s also very tasty to close mushrooms with bell peppers and carrots, for example, as in this video recipe:

It would seem, what else to come up with blanks from pepper to come up with? Well, some kind of lecho, or a salad ... But no, it turns out that such snacks can be prepared from sweet pepper - you will lick your fingers! What if the pepper is hot? Then colds will simply have nothing to do in your house! In this article, we decided to collect the most unusual pepper blanks. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes
2 tbsp salt,
1.5 cups of sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup unrefined vegetable oil

Cooking:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but boil it directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap.

Ingredients:
1 kg of pepper
800 g gooseberries.
For marinade:
1 liter of water
50 g salt
50 ml apple cider vinegar
100 g sugar.

Cooking:
Wash the pepper, sort the gooseberries, cut off the inflorescences and stalks. Put the pepper in a jar, pouring gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".

The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Cut sweet bell pepper into the boiling marinade (it can be multi-colored, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.

Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over with ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black pepper, pour the remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.

Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup of water
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.

Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greenery.

Cooking:
Peel the peppers, cut off the lid, remove the seeds, dip in boiling water for 5 minutes. Prepare minced vegetables: grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper
700 g tomatoes,
4 bulbs
1 carrot
1 glass of vegetable oil,
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Cooking:
Cut the lid off the large peppers and remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for several minutes, cool to 70ºС and pour into jars at the rate of 2 tbsp. per liter jar. Mix vegetables for minced meat, salt, fill peppers with a mixture. Put stuffed peppers in jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.

Ingredients:
10 kg of sweet pepper,
4 kg carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onion
1.5 tsp ground cinnamon,
20-30 black peppercorns
4 tsp Sahara.
Brine:
10 liters of water
700 g salt
1 garlic clove
15 pcs. bay leaf,
35 cloves,
10 peas of allspice.

Cooking:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put a load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter "As if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onion
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Cooking:
Cut everything, grate the carrots for Korean carrots. Mix and put on a slow fire. After boiling, cook for 10 minutes, spread hot in sterilized jars, roll up. Wrap up.

"Vegetable pilaf" for the winter

Ingredients:
2 kg sweet pepper
1 kg of onion
1 kg carrots
2 kg of tomatoes,
1 glass of rice
500 ml vegetable oil,
4 tbsp 9% vinegar,
2 tbsp salt,
2 tbsp Sahara.

Cooking:
Cut everything, mix and cook over low heat for 1 hour. Stir constantly or it will burn! Arrange in sterilized jars, roll up.

Ingredients:
1 kg hot pepper
40 g green dill,
30 g green celery,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g salt.

Cooking:
Bake peppers in the oven. Place the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in chilled brine and put under oppression. Leave at room temperature for 3 weeks. Refrigerate after fermentation is complete.

Hot pepper, salty in a different way

Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g of horseradish root.

Fill:
1 liter of water
60 ml. 9% vinegar,
60 g salt.

Cooking:
Prick the pepper at the stalk, put it tightly in a container, alternating with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and filtered brine, put a circle and oppression. After 10-12 days, take out in the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.

Cooking:
Blanch the pepper in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling filling, roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g of small colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.

Cooking:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Put in sterilized jars, add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over pepper in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

Fry hot peppers in a frying pan under a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. Saute onions, carrots and tomatoes in a frying pan until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce will turn out.

Ingredients:
1 kg hot pepper
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp salt,
4 tbsp Sahara,
garlic, carrots, parsley, dill - to taste.

Cooking:
Rinse the pepper and let dry. In the meantime, combine vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Cut the greens, peel the garlic, cut the carrots into circles. Fry the pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Mix the fried pepper with herbs, garlic and carrots. Salt, ram into sterilized jars. Pour marinade, put to sterilize for 10-15 minutes. Roll up, turn over.

Pepper blanks are delicious and beautiful. Bon appetit!

Larisa Shuftaykina

Consumption ecology: To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be quite enough, for example, a simple pickled pepper

To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper. Bright, colorful, juicy and appetizing.

Where can you get it in winter? - From your own cellar! If you, of course, made preparations in a timely manner.

1. Baked pepper

You will need:

• 3 kg sweet pepper
• 250 ml vegetable oil

For marinade for 1 liter jar:

• 60 ml apple cider vinegar
• 1 tsp salt

Cooking:

1. Wash the peppers, dry them, rub with vegetable oil and bake, turning over, in an oven heated to 180 ° C until browned.
2. Pepper put in a plastic bag, cool, remove the skin, remove the stalks with seeds. Pepper put in small jars, salt, pour vinegar. Pour in the remaining hot vegetable oil.
3. Sterilize jars for 20 minutes, roll up, turn over until cool.

2. Spicy pepper

You will need:

For 4 servings

• 1 kg multi-colored bell pepper
• 300 g carrots
• 1 beetroot
• 1 bulb

For marinade in 1 liter of water:

• 1 st. l. salt
• 0.5 st. l. Sahara
• 2/3 tsp citric acid

Cooking:

1. Wash and peel onions, carrots, beets. Grate carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash pepper, remove seeds. Pepper stuffed with vegetables.
2. Prepare brine. Put salt, sugar, citric acid in water, bring to a boil.
3. Place the stuffed peppers in sterilized jars, pour over with brine, sterilize for 30 minutes, roll up.

3. Canned Sweet Peppers in Herb Oil

You will need:

For 4 servings

• 1 kg of sweet peppers of different colors

• 1 small chili pepper
• 6 garlic cloves
• 200 ml vegetable oil
• 70 ml apple cider vinegar
• 2 bunches of parsley and dill, salt

Cooking:

1. Bake sweet peppers on the grill or in the oven, then peel, coarsely chop the flesh. Chop the chili pepper.
2. Peel and chop the garlic. Wash the greens, dry well and chop finely. Mix with oil, chili pepper, garlic, vinegar. Add salt.
3. Place multi-colored pieces of pepper in sterilized jars, pour over the oil mixture, close with a screw cap and refrigerate for 48 hours.

4. Sweet pepper

You will need:

• 1 kg sweet pepper
• 0.5 kg of onion

• 1 kg tomatoes
• 2 tbsp. l. vegetable oil
• 0.5 st. l. Sahara; 0.5 st. l salt

Cooking:

1. Onion and pepper peeled, chopped and fried in 1 tbsp. l. vegetable oil.
2. Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
3. Pour in the oil, add salt, sugar, bring to a boil and arrange in sterilized jars. Sterilize jars in boiling water for 40 minutes.
4. Roll up, turn over and leave to cool. Store in a cool place.

5. Canned Sweet Peppers

You will need:

• 3 kg sweet pepper

For marinade in 1 liter of water:

• 150 g granulated sugar
• 2 tbsp. l. salt
• 200 ml vegetable oil
• 3 garlic cloves
• 200 ml apple cider vinegar
• 5 allspice peas
• 4 bay leaves

Cooking:

1. Cut the pepper pods into halves, remove the core with seeds, cut the flesh into long slices. Put in a saucepan.
2. For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf to it. Bring to a boil again and pour over the peppers in the saucepan. Put on fire and cook for 5 minutes.
3. Strain, put the pepper in sterilized jars. Bring the marinade to a boil again, pour over the peppers in jars and roll up.

6. Pickled Peppers

You will need:

• 3 kg sweet pepper
• 250 ml vegetable oil

For marinade in 1 liter of water:

• 60 ml apple cider vinegar
• 1 tsp salt
• 1 tsp Sahara

Cooking:

1. Wash the pepper, dry it, remove the seeds and stalks, cut the flesh into strips.
2. Prepare marinade. Boil water in a wide saucepan, add salt, oil, sugar, vinegar. Boil.
3. Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour the remaining hot marinade over and roll up. Turn over and leave at room temperature until completely cool.

7. Sweet pepper lecho

You will need:

• 1.5 kg green sweet peppers
• 600 g tomatoes

• 150 g onion
• 80 g melted butter
• 5 g ground paprika
• salt

Cooking:

1. Wash the sweet pepper, remove the core with seeds and cut into strips. Wash the tomatoes, dip in boiling water for 30 seconds, cut into 4 parts and remove the skin.
2. Heat the oil in a frying pan and fry the onion. Sprinkle with paprika, add pepper and tomatoes, salt and simmer for 10 minutes over high heat, then cover and simmer for another 15 minutes over low heat.
3. The finished lecho can be laid out in jars, sealed tightly, put the jars upside down on a towel and let cool.

8. Pepper and tomato lecho

You will need:

• 1.5 kg sweet pepper
• 2 kg tomatoes

• 1 kg carrots
• 1 glass of vegetable oil
• 1 cup of sugar
• 2 tbsp. l. table vinegar
• salt to taste

Cooking:

1. Wash the pepper, remove the stalks and seeds, cut the flesh into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, pass the pulp through a meat grinder.
2. Wash the carrots, peel and also pass through a meat grinder. Combine peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt and simmer for 30 minutes.
3. Arrange the lecho in sterilized jars, roll up, turn over, cover and leave to cool.

9. Pepper in tomato juice

You will need:

• 3 kg sweet bell pepper
• 2 liters of tomato juice

• 1 kg of onion
• 2/3 cup sugar
• 2-3 table. spoons of salt
• 2-3 bay leaves
• 1 tsp ground coriander
• 10 black peppercorns
• 0.5 st. 6% vinegar
• 250 ml vegetable oil

Cooking:

1. Extract the juice from the tomatoes with a juicer. Peel the onion, finely chop. Peel the peppers from seeds and stalks, cut into half rings.
2. Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. At the end add vinegar.
3. Pour hot lecho into warm sterilized jars, roll up the lids. Turn over, let cool.

10. Pepper with apples

You will need:

• 4 kg sweet pepper
• 1 kg apples

For marinade in 1 liter of water:

• 40 g sugar
• 30 g salt
• 1 cup 6% vinegar
• 1 tsp cinnamon

Cooking:

1. Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
2. Prepare marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
3. In sterilized jars, alternating, lay peppers with apples. Pour hot marinade over. Sterilize peppers with apples in the marinade at 90 ° C: for jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes.
4. Twist the banks, turn over, leave to cool completely. Store in a cool place. published

Bell pepper for the winter - pickled, salted, fried, baked, in its own juice, stuffed and with the addition of other vegetables, sweet bell pepper - a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, almost all housewives grow bell peppers in their backyard or dacha. How can you do without a fragrant and healthy pepper?

But if you don’t have your own garden, don’t be discouraged, you can choose a good, high-quality, suitable for preparing bell peppers for the winter in the market and in the store. First of all, pay attention to its appearance. Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not withered hard tails. Red peppers are considered the sweetest. Choose them for cooking lecho, adjika, and just for marinating with slices, for example, in oil filling with garlic or herbs. For a salad, feel free to use multi-colored peppers: orange, red, yellow, then your preparation will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to harvest bell peppers for the winter immediately after purchase. And even more so, in no case do not pack peppers in plastic bags. Peppers must “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet pepper pleases so much that there is no time for canning it, you can freeze the bell pepper for the winter. To do this, it is necessary to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case as a whole or cut into slices, circles or pieces, it's up to you.

Our site offers to prepare Bulgarian pepper for the winter in the form of the blanks below that deserve your attention.

Roasted bell peppers pickled for the winter

Ingredients:
5 kg of pepper
100-150 g of salt,
spices, garlic - to taste,
vegetable oil.

Cooking:
Choose thick-walled red, yellow, or green peppers. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Remove skins from hot peppers. Before laying the pepper in the selected container, rub its walls with garlic. At the bottom of the pot or keg, put spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and oppression. Soak the peppers for 10-15 days at room temperature. You can store salted peppers in the same container in a cool place at a temperature of 5-10ºС. For longer storage, place the salted peppers tightly in sterilized dry jars and pour over the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 l jars - 50 minutes, 1 l jars - 70 minutes, then roll up.

Bell Pepper Salad with Tomatoes and Beans

Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onion
1 st. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml vegetable oil.

Cooking:
Peeled pepper cut into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Mix everything and cook from the moment of boiling for 1 hour. Arrange the finished hot salad in sterilized jars and roll up.

Bulgarian pepper "Pikant-fix" for the winter

Ingredients:
5 kg red bell pepper,
2.5 kg of tomatoes,
300 g garlic
500 ml 6% vinegar,
300 ml vegetable oil,
200 g sugar
100 g salt
hot pepper and parsley - to taste.

Cooking:
As usual, remove the stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, mix the grated tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mass to a boil and dip the bell pepper into it. Stir until all peppers are covered with marinade. Let the mass boil, cook everything for 10-15 minutes, stirring from time to time. Then lay out in prepared sterilized jars and roll up.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 bulbs.
For marinade:
1 st. vegetable oil,
1 st. l. salt,
50 g honey
100 ml 9% vinegar.

Cooking:
Wash sweet pepper, remove seeds, cut into strips. Cut the peeled carrots into slices, onions into rings. Blanch prepared vegetables in boiling water for 5-7 minutes and arrange in prepared sterilized jars. From the above ingredients, prepare the marinade, let it boil from the moment of boiling for at least 10 minutes and pour over the vegetables. Sterilize jars: 0.5 l - 5 minutes,
1 l - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper,
200 g horseradish root,
100 g garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.

Cooking:
Grind prepared vegetables with a blender: peeled and chopped pepper, horseradish root and garlic cloves, peeled. Combine all vegetables together, add salt, sugar, lemon juice and mix. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon lids. Store seasoning in a cool place.

If you ask the first hostess she comes across what she plans to cook from bell peppers for the winter, I think that 90% of 100 will immediately answer without hesitation: “Of course, it’s lecho.” And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Every family has their own recipe, and we share with you a curious variation of this beloved dish.

Multi-colored pepper lecho with vegetables

Ingredients:
3 kg of multi-colored sweet bell pepper (green, yellow, red),
2 kg young thin carrots,
3 liters minced tomatoes
1 st. vegetable oil,
1.5 st. Sahara.
2 tbsp. l. salt,
herbs and garlic - to taste.

Cooking:
Cut the well-washed and seeded pepper into 6 parts, chop the carrots into thin circles. Mix the tomato mass, vegetable oil, add sugar, salt, mix and cook for 15 minutes. Then dip the carrots into the gently boiling mass and cook for 40 minutes, the pepper will follow the carrots, which cook together with the rest of the mass for another 15 minutes. Lastly, add chopped greens and garlic passed through a press to taste, let the mass boil for a few more minutes, and only then spread the hot lecho into sterilized jars and roll it up with boiled and pre-dried lids.

Marinated roasted peppers

Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil.

Cooking:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel and seeds. Rinse with warm water, put in a colander and leave for 5-7 minutes to make the water glass. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover with lids and sterilize: 0.5 liter jar - 30 minutes, 1 liter jar - 40 minutes and roll up. Turn the jars upside down, wrap them in a blanket, leave to cool completely and store in a dark, cool place.

Almost all vegetables are happy to make friends with pepper, because it has an amazing ability to endow them with its aroma, giving its surroundings a touch of its own piquant taste, while emphasizing the originality of each vegetable. Well, what can I say - just the soul of a vegetable company!

Bulgarian pepper for the winter "Company"

Ingredients:
3 kg sweet bell pepper,
1 kg cauliflower,
600 g carrots
4 tbsp. l. salt,
1.5 st. Sahara,
300 g parsley,
1 liter of 6% vinegar.

Cooking:
Remove the seeds from the pepper, rinse it with cold water and cut into 4 pieces. Cut the carrots into circles, disassemble the cauliflower into inflorescences. Put the prepared vegetables in a large enameled pan, sprinkle with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a dark, cool place.

And finally - a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you up in winter just like a bath and boots!

Snack "Jazz"

Ingredients:
18 sweet bell peppers
9 eggplants,
1 head of garlic
1 pod of hot pepper,
3 liters of tomato juice
1 st. Sahara,
2 tbsp. l. salt (with a slide),
1 st. vegetable oil,
1 st. l. vinegar essence.

Cooking:
Dice prepared bell peppers and eggplant. Pass hot peppers and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Mix vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then carefully pour in the vinegar essence and mix again. Arrange the finished salad in liter jars, which are then sterilized for 15 minutes and roll up.

Bulgarian pepper salad with vegetables and pearl barley "Camping"

Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
1 st. barley,
2 tbsp. water,
0.5 st. vegetable small,
2 tbsp. l. salt,
0.5 st. Sahara,
1 tsp 70% vinegar.

Cooking:
Boil the barley until half cooked, put it in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add grated carrots one by one and cook for 10-15 minutes, then chopped sweet pepper and cook for 10-15 minutes, diced onion and cook for 5-10 minutes and, finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Arrange the finished salad in sterilized jars, roll up with pre-boiled lids. Turn the lettuce jars upside down, wrap and leave to cool completely. When cool, transfer to a cool place to store.

Good luck preparing!

Larisa Shuftaykina

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh products on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in season, fresh bell pepper costs a penny, and preserving pepper for the winter (simple and tasty recipes) can make life in the kitchen much easier in winter.

It's so nice on cold winter evenings to open a jar of fragrant bell pepper lecho for the winter (you'll lick your fingers) to mashed potatoes ... Plus, various preparations significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter - the best recipes are collected in one place! Bookmark the page so that during the conservation season, bell pepper preparations for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper blanks for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for lecho from bell pepper for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent winter snack, or you can use canned roasted peppers as an ingredient for various vegetable salads. In addition, it is ideal to use baked peppers in their own juice for the winter as a pizza topping in winter - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Most recently, I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much bell pepper costs in the winter season, I will not tell you - you yourself know everything very well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho spin, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is amazing! …

Pickled hot peppers for the winter

Pickled hot pepper is an incredible appetizer, and is appropriate both on the festive table as an addition to a plate of pickles, and in the everyday family menu. . …

Lecho with rice for the winter

You can see how to cook a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

How to cook lecho from pepper in tomato, you can see

Pickled Pepper Quarters