Bulgarian pepper small for the winter recipes. Salad of cucumbers, carrots, peppers for the winter

Bright, fragrant and sun-filled vegetables delight us throughout the summer and fall. Is it really necessary to be content with rather tasteless products that fill supermarkets in winter? Not at all. There are several ways by which you can save bell pepper for the winter. And each of them has its own merits. Using simple tips, you can surprise your guests with a bright vitamin salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of colorful frozen pepper pieces.

How to choose peppers for long-term storage

Before you go to the market or your own vegetable garden, you need to decide on the harvesting method.

There are two stages of ripeness of bell pepper. This:

• Botanical (biological) ripeness - the fruits are evenly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, canning. These fruits keep well in the refrigerator. They are able to retain their properties for 1.5 months.
• Fruits that are in the stage of technical ripeness cannot boast of size or bright color. You can recognize a pepper suitable for long-term fresh storage by lightly pressing it. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Do not freeze, do not dry, do not preserve such vegetables.

Fruits in the stage of biological maturity

If any varieties of bell peppers are suitable for drying and freezing, then the following are best suited for fresh storage:

• Martin
• Fugitive
• black cardinal
• Novogoshary
• Aristotle ex 3 p F1
• Red Baron F1

Vitamin Harvest

Vegetables without the slightest defect (cracks, rot, dents) are cut from the bush very carefully and always along with the stalk. The fragile fruit is easily damaged, and it will be unsuitable for long-term fresh storage.

Fresh pepper storage

Before harvesting fresh vitamin fruits for the future, it is worth deciding on a room for long-term storage of vegetables. For these purposes, a cellar, basement or glazed balcony is suitable. The main thing is that the humidity is within the range of up to 80-90%, and the air temperature does not fall below 0 C.

Storage containers, such as wooden crates, must be dry and free of mold. Before laying vegetables, it is enough to withstand the boxes for several days in the sun. The shelf life of fresh pepper depends on the observance of the optimal temperature and humidity in the room, as well as the thoroughness of the selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).

If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.

Popular ways to harvest fresh fruits for the winter

It is desirable that the fruits do not touch each other. This will keep the vegetables from spoiling for as long as possible. And if one pepper has started to rot, you can simply remove it.

For this, individual packaging made of polyethylene with holes for air ventilation is suitable.. The method is convenient in that it simplifies the process of regular inspection of vegetables for integrity and the absence of signs of spoilage.

Harvesting vegetables for the winter

Paper bags have proven themselves well when storing bell peppers. They allow the fruits to "breathe" and significantly increase the period of freshness of the fruits. Packages can be replaced with plain paper, in which peppers are wrapped very carefully.

You can make a bright accent at the same time both in the interior and in the diet of the household by placing flowerpots with sweet pepper on the windowsills. To do this, you should dig bushes with unripe fruits (along with the root system) before the start of frost, plant them in pots, treat them from pests and bring them into the house. As the vegetables ripen, you can pick and enjoy their rich taste.

The best ways to freeze sweet peppers

Increasingly, housewives prefer frozen vegetables, which, unlike conservation, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared, pre-cut, into small cubes or straws.

For owners of freezers of impressive size, the method of harvesting stuffed peppers is suitable, and fans of vegetable salads and sauces will appreciate freezing baked vegetables with a rich aroma and original taste.

Preparation of raw materials for freezing

Preparing Peppers for Freezing

For a blank that will help diversify the menu until the next season, peppers of biological ripeness are selected without damage and signs of decay. If the vegetables are chopped, you can use not the most beautiful specimens, simply cutting out the unaesthetic parts.

• vegetables are thoroughly washed under running water;
• a core is cut with a sharp knife;
• veins and seeds are removed (if this is not done, then the dish, which will include the workpiece, may be bitter);
• peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will turn out).

For blanks, it is worth taking peppers of different colors - red, yellow, green. This is true for both freezing whole and chopped vegetables. Vegetable dressing will become brighter, and the taste of second courses will become richer.

Whole frozen pepper

Fans of stuffed peppers are often faced with the fact that they can enjoy the taste of their favorite dish only in season. You can correct the situation by freezing the whole fruits, peeled from seeds and veins.. There are several ways to do this:

Frozen blanks

• Peppers are placed one on one, like glasses. The resulting columns are placed in the freezer. Before cooking, they are stuffed without prior defrosting and cooked as usual.
• You can minimize the space occupied in the freezer by first lowering the peeled fruits for 1 minute in boiling water. This will soften the peppers and prevent them from cracking during the freezing process.
• Some housewives freeze peppers already filled with minced meat. The blanks are laid out on a flat surface, trying so that the peppers do not touch each other, and put into the freezer. A day later, they are filled with plastic bags. This method allows you to cook a delicious dinner in a matter of minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen pepper

Bulgarian pepper, frozen in pieces, perfectly complements soups, main dishes and salads. For harvesting, cut the fruits into small cubes or straws and freeze in bags or plastic containers.

Ready to freeze

A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.

Before heat treatment, such peppers are not thawed.

Shredded for freezing

Bulgarian pepper frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice molds. Red peppers are best suited for this harvesting method.

Its taste, color and aroma goes well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze almost ready-to-eat sauce. Such a preparation will be able to preserve all the vitamin and taste qualities until the new harvest.

Baked vegetables preparation

This blank will delight you with new tastes and gastronomic emotions. Ripe and intact peppers are selected for cooking (preferably thick-skinned). The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and spread on a baking sheet greased with vegetable oil.

Peppers are placed in an oven preheated to 200 0C for 35-40 minutes.

Vegetables should be browned, covered with a fragile and almost black crust. After taking them out of the oven, you must immediately place them in any thick-walled pan and cover the dishes with a lid. After 15 minutes, the peppers are peeled, holding the stem, after which all the insides are easily removed.

It is advisable to save the juice that accumulates inside the baked vegetables by pouring it into a suitable dish.. Prepared peppers are tightly packed in a container, poured with the resulting juice and sent for storage in the freezer. Such a preparation is perfect for winter vegetable salads, it will saturate soup dressing with new tastes.

If freezing is chosen for the storage of bell peppers, it is worth making sure that the freezer maintains the temperature regime necessary for this - from -18 0С to -32 0С. Only in this case, vegetables will retain their nutritional and taste properties until the next harvest.

Drying vegetables for the winter

Dried bell peppers are fragrant and filled with vitamins in summer. There are several ways to prepare an original seasoning for various dishes. For example, in the oven, electric dryer or outdoors.

Whatever drying method you choose, peppers must be properly prepared by thoroughly washing, peeling and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Oven dried peppers

When preparing a fragrant seasoning from vegetables that are bright and filled with vitamins and microelements necessary for health, the following scheme should be followed:

• divide each pepper into four parts and cut into thin strips;
• preheat the oven to 400 C-500 C;
• line a baking sheet with parchment paper;
• spread pepper on a sheet, trying to leave a small distance between the strips;
• place the sheet in the oven and leave the cabinet door slightly ajar;
• the vegetable mass should be periodically stirred with a spatula;
• after 2 hours, turn off the oven without closing the door;
• the next day, the drying process should be resumed (heat the oven, periodically stir the pepper mass for several hours).

You can check the readiness of the product for long-term storage by breaking a slice of vegetable in your hand. If it bends, returns to its original position when pressed, then it is necessary to dry the product in the oven.

After drying

Ordinary water will help restore the dried billet to the state of a fresh vegetable. The proportions are as follows: half a glass of water is taken per glass of dry pepper. By filling the vegetable mass with liquid for several hours, you will get a delicious bell pepper that can be used as food, as well as fresh.

Drying in an electric dryer

Peppers, previously washed under running water and peeled from the core, are cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in saline solution (1%) for 2 minutes, cool in cold water and give moisture drain. After that, the raw materials are laid out on pallets of the dryer.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire a characteristic crunchiness, without losing either their taste properties or their inherent subtle aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

Vegetables dried using an electric dryer can be stored in pieces, or you can grind in a blender to a seasoning state. The finished product is heated in an oven and placed in glass jars, the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years, can be used to enrich soups, main courses and sauces.

The sun and air are assistants in harvesting pepper for the winter

Some housewives prefer not to use an oven and an electric dryer for drying vegetables, opting for natural drying processes. To do this, it is necessary to prepare a well-ventilated room that can reliably protect the bell pepper from excess moisture and direct sunlight. It can be a covered veranda in the country, a canopy in the backyard, and even a balcony in an apartment building.

Preparatory process

Peppers cut into small strips are laid out in a thin layer on the grates and covered with a layer of ordinary gauze. The workpiece is taken out into the air, and the temperature regime does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy texture necessary for long-term storage in 3-4 days, and cloudy weather will force the pallets to be kept in the air for about a week.

If it rains, pepper must be brought indoors to avoid product spoilage. Periodically stir the vegetable pieces and check for doneness. Naturally dried vegetables retain a maximum of nutrients and have a bright aroma, indispensable in the preparation of first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from oven-dried bell peppers. The blank will decorate any holiday table, will be an excellent addition to the usual menu. To prepare a bright dish in every sense, you will need the following simple and affordable ingredients:

• fleshy, ripe and aromatic Bulgarian
• pepper - 3 kg
• garlic - 15 cloves
• a mixture of your favorite spices (basil and coriander are best combined with pepper) - 7-8 tsp
• garlic powder - 2 tsp
• salt - 2 tsp
• sugar - 4 tbsp
• vegetable oil

Peppers should be cleaned of seeds and partitions, blanched for 1-2 minutes in boiling water and lowered into a container filled with cold water. This will allow you to easily remove the skin from vegetables. The peeling process is not required. If the presence of the skin in the dish does not cause discomfort, this stage (blanching and subsequent cleaning) can be omitted.

The baking sheet is covered with baking paper, on which peppers cut into quarters are evenly laid. Vegetables are sprinkled with salt, sugar and seasoning, sent to an oven preheated to 100 C. Peppers will be cooked for about 2-3 hours (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.

Appetizing even in appearance

While the main product is being prepared, it is necessary to sterilize small jars. Hot pepper is placed in a container, interspersed with chopped garlic (about 4 cloves go to a half-liter jar). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such conservation can be stored under any temperature conditions, including in an ordinary pantry in a standard city apartment.

Salads with sweet peppers for the winter

No matter how useful properties frozen or fresh peppers have, you can’t do without preservation saturated with bright flavors, which includes a popular vegetable. Bright salads will decorate the festive table, will be a wonderful side dish for meat. When choosing pepper for preservation, it is worth giving preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements, which our body so badly needs in the cold season. Bulgarian pepper added to the preparation will help to make the appetizer even more interesting and healthier. You will need the following ingredients:

• white cabbage - 2 heads (large)
• sweet pepper (preferably red) - 10 pcs.
• carrots - 10 pcs.
• horseradish - 2 sheets
• dill - a few sprigs
• bay leaf - 6 pcs.
• salt - 6 tbsp.
• black pepper - 8 peas

Another delicious dish

Wash the vegetables, finely chop the cabbage, cut the pepper into strips, grate the carrots. Spread in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, peppers. Each layer should be compacted, put oppression and leave the jars warm for 5 days, piercing the cabbage daily to remove accumulated gases.

As soon as the fermentation process is completed, the jar is tightly closed with a lid and sent for storage in a cellar or refrigerator.

Lecho from bell pepper for the winter

There are many recipes for Hungarian bell pepper dishes. Each hostess prepares an appetizer in her own way, adding additional ingredients or, for example, replacing sugar for tomato sauce with honey. But before you start experimenting, you can master one of the simplest and most delicious cooking options for lecho, for which you will need the following products:

• peeled from seeds and partitions sweet pepper - 4 kg;
• tomatoes - 4 kg;
• vegetable oil - 200 ml;
• sugar - 1 glass;
• table vinegar (9%) - 6 tablespoons;
• salt - 2 tbsp.

Cut the main salad ingredient into large cubes or strips. Cut the tomatoes into 4 pieces, grind in a meat grinder or puree in a blender (you can first remove the skin from them, first dropping them into boiling water for a minute, and then into cold water). Pour the tomato into an enamel pan, add butter, sugar and salt, boil.

Put sweet peppers into the boiled sauce and boil for half an hour, stirring occasionally. At the end of cooking, pour in the vinegar, mix again and remove from heat.

Arrange the lecho in pre-sterilized jars, roll up with sterile lids. Preservation should be turned upside down and wrapped until completely cool. An appetizer prepared according to this recipe can be stored in a cool place without loss of taste properties for 2 years.

You can prepare a pepper salad for the winter by practicing proven simple recipes. Each version is approved by an impressive audience of consumers and has its own individual positive aspects, which can be appreciated by opening a jar of snacks for a winter meal.

How to make pepper salad for the winter?

Even the most delicious pepper salads for the winter do not take much time, they are easy and elementary to prepare. Knowledge of the basic subtleties that accompany almost every recipe will further simplify the task.

1. For salad, choose high-quality ripe juicy peppers without damage and spoiled areas. Avoid using wilted, shriveled fruits.
2. Peppers are washed and dried.
3. The seed boxes are removed by pressing the peduncle at the base around the circumference until broken, and then pulling it out along with the seeds.
4. The shape of fruit cutting and the size of the slices can be determined individually. As a rule, peppers are chopped into strips or cut into thin slices.

Pepper salad for the winter without sterilization

To prepare the simplest pepper salad for the winter, you can supplement the base vegetable with chopped half rings or onion slices. Tomato juice or fresh tomatoes twisted in a meat grinder are used as a liquid base for stewing. The amount of salt can be reduced to taste, and sugar and vinegar are preferably used per recipe.

Ingredients:

• pepper - 1 kg;
• tomato juice - 400 ml;
• onion - 150 g;
• garlic - 1 clove;
• sugar - 2 tbsp. spoons;
• oil - 2.5 tbsp. spoons;
• salt - 1 tbsp. spoon;
• vinegar - 1 tbsp. spoon.

Cooking

1. Cut peppers and onions, mix in a saucepan with juice, salt and sugar.
2. Boil the mass for 20 minutes.
3. Add oil, vinegar, garlic, heat for another 5 minutes.
4. Cork pepper and onion salad for the winter in sterile jars, wrap it warmly until it cools.

Sweet pepper salad for the winter

Alternatively, you can prepare a salad for the winter - pepper lecho. In the authentic version, such a homemade snack, in addition to the basic vegetable, cut into large slices, includes grated tomatoes or juice, which is seasoned to taste with salt, sugar and spices during the cooking process. Often the composition is supplemented with onions and carrots.

Ingredients:

• peppers and tomatoes - 1 kg each;
• sugar - ¼ cup;
• oil - ¼ cup;
• salt - 2/3 tbsp. spoons;
• vinegar - 1.5 tbsp. spoons.

Cooking

1. Grated tomatoes are boiled with salt and sugar for 10 minutes.
2. Add oil, chopped peppers, cook the mass for 20 minutes.
3. Lay out the workpiece in sterile jars.
4. Cork pepper salad for the winter, insulate until cool.

Pepper and carrot salad for the winter

The pepper salad prepared according to the following recipe for the winter turns out so tasty - you will lick your fingers. The composition of the snack in this case is supplemented with carrots, which gives it a special richness. Tomatoes can traditionally be passed through a meat grinder or grater, or cut with a knife into small slices.

Ingredients:

• peppers and tomatoes - 1 kg each;
• carrots and onions - 0.5 kg each;
• sugar - 2 tbsp. spoons;
• oil - ½ cup;
• salt - 1 tbsp. spoon;
• vinegar - 50 ml;
• herbs, spices.

Cooking

1. Chop vegetables, combine in a common bowl, add salt, add sugar and butter.
2. Place the container on fire and boil the contents after boiling for 30 minutes.
3. Season the mass to taste, pour in the vinegar and simmer for another 5 minutes.
4. Cork a salad of peppers and carrots for the winter in sterile jars, wrap until cool.

Salad of cucumbers and peppers for the winter

Based on the following recommendations, you can prepare a delicious salad for the winter from green bell peppers, red or yellow with the addition of fresh cucumbers. Ideally, it is preferable to immediately use copies of different colors - so the appetizer will turn out bright, colorful and spectacular in appearance.

Ingredients:

• pepper - 300 g;
• cucumbers - 2 kg;
• onion - 0.5 kg;
• garlic - 2 cloves;
• sugar - 0.5 cups;
• oil - 0.25 cups;
• salt - 2 tbsp. spoons;
• vinegar - 0.25 cups;
• laurel - 3 pcs.;
• paprika - 0.5 tsp.

Cooking

1. Cut cucumbers, peppers and onions.
2. Garlic, oil, sugar, salt, paprika are added, vinegar is poured in.
3. Mix vegetables, leave for an hour.
4. The mass is laid out in clean jars, putting laurel at the bottom of each.
5. The salad is sterilized for 15 minutes, corked, wrapped warmly until it cools completely.

Pepper and zucchini salad for the winter

A delicious pepper salad for the winter can be prepared by adding zucchini to the vegetable. Delicate and at the same time spicy taste of the appetizer will not leave anyone indifferent. Zucchini will suit both young and more mature ones. From the latter, you must first remove the seeds and peel off the hard peel.

Ingredients:

• peppers, zucchini and tomatoes - 1 kg each;
• onions and carrots - 0.5 kg each;
• garlic - 2 cloves;
• sugar - 0.25 cups;
• oil - 150 ml;
• salt - 1 tbsp. spoon;
• vinegar - 0.25 cups;
• greenery.

Cooking

1. Grind tomatoes and cut peppers, zucchini, onions and carrots.
2. Fry onions and carrots in oil for 10 minutes.
3. Zucchini and pepper are added, everything is poured with tomato, the rest of the ingredients are added except for vinegar and the mass is stewed for 20 minutes.
4. Vinegar is poured in, chopped garlic is added, and after 5 minutes a salad of zucchini, pepper, tomato is packaged for the winter in sterile jars.
5. Cork and wrap the containers warmly until cool.

Eggplant and pepper salad for the winter

Pepper and tomato will delight you with excellent taste and nutritional characteristics and unpretentious preparation. It is important to choose a dish with a thick bottom and walls so that the vegetables do not burn during the stewing process, but warm up evenly, acquiring the desired softness and richness.

Ingredients:

• pepper, eggplant - 1 kg each;
• tomatoes - 2 kg;
• onions and carrots - 0.5 kg each;
• sugar - 0.25 cups;
• oil - 200 ml;
• salt - 1 tbsp. spoon;
• vinegar - 100 ml;
• greenery.

Cooking

1. Sliced ​​eggplants, onions with carrots, peppers are placed in a bowl.
2. Add salt, sugar, butter, mix, spread tomato slices on top.
3. Stew vegetables for 45 minutes on a quiet fire under the lid.
4. Vinegar is poured in, pepper and eggplant salad is laid out for the winter in sterile jars, the lids are rolled up, the vessels are insulated until they cool.

Cabbage salad with pepper for the winter

Cooked, peppers, carrots can not only be served as a snack. Such a blank is effectively used as a dressing for soups, borscht and as a component for stews. Delicious, satisfying, nutritious and savory - an incomplete list of the laudatory characteristics of the salad.

Ingredients:

• cabbage - 2.5 kg;
• pepper, onion and carrot - 0.5 kg each;
• hot pepper - 1 pc.;
• garlic - 3 cloves;
• sugar - 150 g;
• oil - 250 ml;
• salt - 1.5 tbsp. spoons;
• vinegar 70% - 1 tbsp. spoon.

Cooking

1. Cabbage is shredded, mixed with grated carrots, salt, sugar and vinegar, kneaded with hands.
2. Add chopped pepper, onion.
3. The oil is calcined with chopped hot peppers and garlic.
4. The vegetables are laid out in jars along with the juice, poured with fragrant oil, sterilized for 20 minutes, corked.

Pepper salad with rice for the winter

And bell pepper can be served both as an appetizer or side dish, and as an independent dish. The appetizer combines the aromas and tastes of your favorite lecho and stuffed peppers, which will be especially pleasant to enjoy in the cold season. Groats are added in this case raw, without preliminary boiling.

Ingredients:

• tomatoes - 3 kg;
• rice - 1 cup;
• sugar and vinegar - 100 g each;
• oil - 400 ml;
• salt - 2 tbsp. spoons.

Cooking

1. Chop the tomatoes and boil with butter, salt and sugar for 7 minutes.
2. Add chopped peppers, carrots, onions, add rice.
3. Stew the mass for 30 minutes or until the cereal is soft.
4. Vinegar is poured in and after 5 minutes the salad is laid out in sterile jars.
5. Roll up the containers with lids, insulate well until cool.

Pepper and bean salad for the winter

No less tasty and in demand, bell peppers can be prepared based on the proportions of the ingredients and the subtleties of the technology described in this recipe. Legumes should be pre-soaked overnight and then boiled until half cooked or cooked, depending on the expected softness of the beans in the finished snack.

Ingredients:

• peppers, onions and carrots - 1 kg each;
• tomatoes - 3 kg;
• beans - 900 g;
• sugar and butter - 1.5 cups each;
• vinegar - 80 ml;
• salt - 2 tbsp. heaped spoons.

Cooking

1. Twist tomatoes in a meat grinder.
2. Add chopped peppers, carrots, onions and pre-prepared and boiled beans.
3. Pour sugar, salt, pour in oil, cook vegetables for 1 hour.
4. Pour in vinegar, boil for 5 minutes.
5. Like all winter bell pepper salads, they seal the appetizer hot in sterile jars, which are wrapped until cool.

Salad for the winter of beets and peppers

Choosing a pepper salad for the winter for cooking, the recipes of which are all interesting and entertaining, is not an easy task. Another attractive version, captivating with its composition and the possibility of versatile use of the workpiece, presented below, will help you make a choice in your favor. The result of canning is a great appetizer and dressing for borscht.

Ingredients:

• peppers, onions and carrots - 1 kg each;
• beets - 1.5 kg;
• tomato sauce - 200 g;
• sugar and butter - 1 glass each;
• vinegar - 100 ml;
• salt - 2 tbsp. spoons.

Cooking

1. Peppers, carrots and beets are chopped into strips, and onions in half rings or slices.
2. Combine the components in one container, add oil, salt, sugar and simmer the mass for 30 minutes.
3. Add the tomato, cook the salad for another 20 minutes.
4. Vinegar is mixed in, the workpiece is heated for 2 minutes, sealed in sterile containers.
5. The finished twist is insulated by turning it over on the lids until it cools.

Pepper salad in Korean for the winter

Spicy sweet bell pepper, made with Korean seasoning, will satisfy the final taste of fans of dishes with spicy and oriental flavor. A particularly spectacular appetizer will be if you cook it from multi-colored fruits and supplement it with fresh, finely chopped greens.

Ingredients:

• pepper - 3 kg;
• onion - 300 g;
• chopped garlic - 0.5 cups;
• Korean seasoning - 1.5 tbsp. spoons
• sugar and salt - 0.5 cups each;
• vinegar - 200 ml;
• water - 0.5 l.

Cooking

1. Peppers are cut into strips, mixed with garlic, salt, sugar and seasoning, left for 10 hours.
2. The mass with juice is transferred to sterile jars, a mixture of vinegar and water is added, the containers are sterilized for 15 minutes, and sealed.

Hot pepper salad for the winter

As a rule, they prepare a salad from, the recipes of which contain, in addition to burning pods, an impressive portion of other vegetables. In this case, the product gives an unprecedented sharpness to eggplants, fried in vegetable oil, which, if desired, can be replaced with zucchini.

There are few people who are indifferent to pepper preparations. As soon as the housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper preparations are varied and tasty.

Pepper for the winter is primarily a sweet pickled pepper, but not only it. Many people also love canned bitter peppers, so pepper preparations are prepared for an amateur.

Many people like stuffed peppers. The vegetable is stuffed with eggplant and tomatoes, cabbage, carrots and onions.

Oh lecho and it’s just right to compose legends. After all, in Europe it is just a side dish, and in Russia it is a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Pepper canning

When cooking about pepper preparations, it is impossible not to mention the canning of pepper. Modern housewives willingly preserve peppers - especially bell peppers. This is an excellent addition to meat dishes; with potatoes and bread, canned peppers also go with a bang.

Pepper canning is done like this. Peppers are washed, peeled, cut into four parts. Water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured and rolled up. Very often, housewives are not puzzled by slicing peppers, but preserve them whole.

It should be noted that not only monosnacks are delicious with pepper. Together with pepper, tomatoes and cucumbers are preserved. In addition, the preparation of pepper includes cooking.

What kind of snacks were not invented by the housewives, for whom canning pepper is one of the priorities in stocking up for the winter. There are recipes for gooseberry jam with pepper, pickled peppers with apples and cinnamon, pickled peppers with honey. To start, of course, we advise you to try our tried and tested step-by-step recipes for making canned peppers. Well, then feel free to experiment.

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

A lot of sweet pepper has been born and you do not know what to do with it? Let's roll up the bell pepper for the winter. Our recipes with photos will help you roll up such delicious peppers, you will lick your fingers right!

We will consider several options for preparing blanks, but, in turn, you yourself decide on the recipe and then share your taste sensations.

Roasted bell pepper

If you love home-made soft sweet peppers, then this preservation recipe is just for you. Roasting makes the peppers softer and juicier.

Ingredients per liter jar

• garlic - 3 cloves;
• vinegar - 2 tbsp. spoons;
• sugar - 3 tbsp. spoons;
• salt - 1 teaspoon;
• vegetable oil - for frying;
• medium bell pepper - 1.6 kg.

Cooking

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, rinse, cut in half, and then in half again.

2. Put the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour a spoonful of vinegar, shift the soft pepper and sprinkle with finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and cork with lids.

6. Cover the seam with a blanket and leave it alone for a few hours to cool.

Quick Pickled Pepper Recipe

This method is suitable for those who do not want to stand at the stove for several hours, rolling up Bulgarian pepper, on summer days.

Ingredients for 4 liter jars

• Bulgarian pepper - 3.7 kg;
• water - 800 ml;
• vinegar 9% - 160 ml;
• sunflower oil - 160 ml;
• granulated sugar - 150 g;
• salt - 1.5 tbsp. spoons;
• cloves - 3 buds;
• black pepper - 5 peas;
• bay leaf - 3 pcs.;
• allspice - 3 peas.

Cooking

1. We free the pepper from seeds and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Dip the prepared pepper in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, lavrushka and oil. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour the vinegar.

6. We shift the sweet pepper into a colander and dip it into the marinade for 6-8 minutes.

7. We lay out the pepper in sterilized jars, pour hot marinade. Close with lids.

Attention

You don’t need to clog jars with bell pepper, that’s how much it will go in the first time, so roll it up.

8. Now we wait until the rolls cool down and put them away for storage.

Roasted peppers in their own juice

We offer you a very tasty recipe for baked peppers in their own juice without the addition of vinegar and water. This taste and aroma beckons so much that it is impossible to resist ...

Ingredients for 2 liter jars

• bell pepper -1.6 kg;
• olive oil - 70 ml;
• freshly squeezed lemon juice - 50 ml;
• salt - 1 teaspoon with a slide;
• black pepper - 7 peas;
• ground black pepper - to taste;
• granulated sugar - 1 teaspoon with a slide.

Cooking

1. We wash the pepper, put it on a baking sheet previously covered with baking paper, send it to the oven for 45 minutes. We bake at a temperature of 210 degrees.

2. Put the hot pepper in a container, leave to cool.

3. We sterilize jars of the required volume and corresponding lids.

4. Remove the skin from the baked peppers, carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper as we want and transfer it to prepared jars without tamping. Add a few peas of black pepper (you can add allspice peas).

7. Now pour the lemon juice into the juice of the peppers, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars of pepper, without adding 1 cm to the brim.

9. We take a deep pan, cover the bottom with a cloth and set the jars. Pour cool tap water into a container up to the shoulders of the jars. We cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, boil for about 20 minutes.

10. The sterilization stage has passed, now we tightly twist the lids and cool.

Peppers stuffed with cabbage

A vegetable snack in winter is always useful. Bell peppers can be stuffed with various vegetables, but the most suitable option is cabbage. Just imagine, soft sweet pepper, which hides crispy pickled cabbage. Mmm, yummy!

Ingredients

• sweet pepper of medium size - 45 pcs.;
• chili pepper pod - 1 pc.;
• sunflower oil - 0.5 cups;
• white cabbage - 2.7 kg;
• garlic - 13 cloves;
• parsley, dill - in a bunch;
• filtered water - 1 liter;
• vinegar 9% - 0.5 cups;
• salt - 2 tbsp. spoons;
• granulated sugar - 1 tbsp. spoon;
• medium carrot - 2 pcs.

Cooking

1. We clean the sweet pepper from seeds, blanch in boiling water for about 5 minutes, take it out, cool it.

2. Finely chop the cabbage, add grated carrots, salt, zhamkaem a little and mix.

3. Grind greens, garlic and hot pepper, add to cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt, granulated sugar into the water, pour vegetable oil, boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize the stuffed bell pepper in a saucepan with water as follows: 1 liter - 30 minutes, 2 liters - 40 minutes.

8. With a quick movement of the hand, we screw the jars with lids, turn them upside down and wrap them in a blanket or blanket until they cool completely.

Bulgarian pepper in tomato juice

For those who love homemade tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seam, which contains your favorite products.

Ingredients

• red bell pepper - 2.7 kg;
• homemade tomato juice - 1.7 liters;
• olive or vegetable oil - 0.5 cups;
• sugar - 200 g;
• rock salt - 75 g;
• vinegar - 0.6 cups.

Cooking

1. First of all, we sterilize jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, pour sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. We clean the pepper from seeds, cut the stalks and cut into strips, 1.5 cm wide.

4. We shift the pepper into a saucepan with marinade, simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. We shift the finished pepper into jars with a slotted spoon, pour boiling marinade, without adding 1 cm to the brim. Cover with lids, put the jars on a baking sheet and send to the oven preheated to 180 degrees for 20 minutes.

6. We cork the finished jars with lids, turn them upside down and leave to cool on the table.

7. We store in the pantry or cellar.

On any winter day, you can open a delicious preparation with bell pepper and enjoy its extraordinary taste.

Do you want to cook Bulgarian pepper with honey? Then watch the step by step video recipe