Recipe: Bulgarian pepper in tomato - Whole, but without a tail! Pepper in tomato - simple preservation recipes.

Bulgarian sweet pepper rightfully occupies an important place among winter preparations. It is delicious and goes well with many dishes. Bulgarian pepper in tomato juice for the winter, prepared according to our recipe with a photo, will be a delicious addition to the daily table, and it is also good as a salad for the holiday. Marinade can be used as a sauce for mashed potatoes, salty cereals or as a seasoning for meat dishes. From the amount of vegetables we proposed, we get 3 half-liter jars of the finished product. Cooking time 30-40 minutes.

Taste Info Vegetables and herbs

Ingredients

• Tomatoes - 1.6 kg;
• Bulgarian pepper - 2 kg;
• Garlic - 45 g;
• Sugar - 80 g;
• Table salt (coarse and without iodine) - 40 g;
• Table vinegar (6%) - 60 ml;
• Vegetable oil - 120 ml.

How to cook Bulgarian pepper in tomato sauce for the winter

We took a recipe in which we marinate pepper slices in tomato sauce. To do this, we will need to prepare a marinade from tomatoes and peppers separately. And then connect everything.

For canning, we will select fresh, sluggish, peppers and juicy, ripe tomatoes. We wash the vegetables well from dirt and dust. Remove the skin from the garlic.

Before starting the preparation of the workpiece, it is necessary to prepare a container for corking vegetables. We will wash and sterilize the lids and jars well, we will cover each jar with a lid. We have a method in the oven, and you do as you like. In the process of work, we will immediately put vegetables in them, not allowing them to cool.

Now let's get to the vegetables. Cut the pepper in half, cut off the top with a tail. We select the seeds, and cut the pulp into slices. Put the resulting slices in a bowl and leave for now.

Let's do the marinade. Grind tomatoes and garlic in a blender until smooth. It is possible in a meat grinder, but it will not turn out so homogeneous. Now add sugar, salt and oil to the puree. We have refined sunflower oil, you can take olive oil - it will be delicious.

Now chop the garlic (pass it through a press), add to the tomato mixture.

From the resulting mass, you need to cook the marinade for pouring the slices. We put the pan on the stove, let the mixture boil and cook over medium heat for no more than 3-5 minutes.

Before removing from the fire, you need to pour in the vinegar (it should not boil).

To blanch the peppers, put a pot of clean water on the stove and bring it to a boil. Reduce the heat to medium and lower the slices into the water for 5 minutes. It is very convenient to put the peppers in a colander and lower it into the pan. This will lengthen the work a bit, but we won't have to fish out the peppers, just lift the colander. It will be necessary to wait until the water boils and let the slices steam for 5 minutes. We have a small saucepan and we just put the slices in the water.

Now you need to pick them out of the water with a slotted spoon.

We quickly decompose hot peppers into sterilized jars (they need to be slightly pressed down in jars) and pour very hot (preferably boiling) marinade. If you have a lot of peppers, then the marinade can be poured into jars after all the peppers have been laid out in jars. But do not forget to cover each immediately with a lid.

After the marinade has been poured, the jars must be quickly corked.

Cooking Tips:

Peppers in tomato juice are preserved for the winter in many families. The dish turns out to be unusually aromatic. Preservation has its own unique taste, and even a novice cook can do this simple recipe. In winter, you really want to please yourself with something especially tasty and nutritious, and numerous holidays require hostesses to show maximum culinary imagination.

Such a winter preparation is suitable both as a dish of everyday cuisine and as a decoration for a festive feast. Juicy, sweet, savory - a jar of peppers in tomato juice, opened at a family dinner, is eaten right there in an instant.

About the benefits of the main ingredient

Sweet pepper in tomato juice for the winter is recommended to be harvested not only because of its exceptional taste, but also because of the high content of nutrients in pepper. In addition, pepper retains the maximum amount of active ingredients in any type of processing.

First of all, we can note the low calorie content of lecho with tomato juice: only 29 kilocalories. A real dream - and tasty, and healthy, and safe for the figure.

As for vitamins, this unique vegetable contains a whole complex, which includes not only vitamins PP, E, K, thiamine and other vitamins, but also a record amount of ascorbic acid - as much as 93 mg per 100 grams of product. In addition to vitamins, sweet pepper contains a range of trace elements.

Frequent use of sweet pepper helps to normalize the work of nerves, it is recommended for those who have depression, insomnia or a person is in a state of constant stress. Effectively beneficial properties of sweet pepper are manifested if there is a breakdown, fatigue or memory impairment.

In case of liver diseases, epilepsy, ulcers or allergies, it is better to refrain from eating sweet peppers.

About tomato juice - the second main ingredient

Tomato juice is the result of tomato processing. Most nutritionists say that this juice is very healthy and advise drinking it regularly. What are the beneficial substances of tomato juice?

Tomato juice is called a longevity drink, it contains almost all vitamins, microelements, organic acids that are necessary for a person. Also in the juice there are carbohydrates, dietary fiber, which make the dish a favorite for losing weight.

Whoever drinks tomato juice does not know about the inflammation of the appendix.

Few have heard that tomato juice is an excellent cosmetic product. Beauticians have learned about the properties of tomato juice, and now many women use this unique juice in homemade face masks, which eliminates wrinkles, and also thanks to lecho, a beautiful tan color is preserved.

Tomato juice contains a high concentration of vitamins A and C. It is called a powerful antioxidant, thanks to the substance lycopene. Despite the presence of a number of substances in the composition, the tomato is low in calories, only about 20 kilocalories per 100 grams.

The dietary fiber in tomato juice makes it beneficial for people with bowel and stomach disorders. It has been proven that the juice helps with cancer of the rectum and stomach. Tomato juice is prescribed for diabetics, because it reduces sugar well.

For those who work mostly sitting or lead a sedentary lifestyle for any reason, it is useful to drink tomato juice daily as a prevention of vein clots.

Doctors recommend drinking tomato juice for people with hypertension, angina pectoris, those who are recovering from a heart attack, as a prophylactic for atherosclerosis. If eye pressure is increased, hemoglobin content or glaucoma is lowered, nutritionists also advise drinking tomato juice.

Bulgarian pepper in tomato juice for the winter is also unique in that it is a diuretic, anti-inflammatory, choleretic and antimicrobial agent. If you drink juice before eating, then further fermentation, gas evolution and rotting of food will be eliminated.

• gastritis;
• peptic ulcers;
• pancreatitis;
• cholecystitis.

Nursing mothers need to be careful about the use of tomato juice, since the substances contained in it can affect the child's digestive tract and it happens that children often cause allergies.

Basic harvesting methods

Cooking a delicacy is easier than you might think. Every cook has secrets to improve the taste of such a salad. The composition or amount of spices added may vary slightly. But basically, such blanks can be divided into two types:

• preservation of pepper in tomato juice for the winter in large pieces;
• preparation of whole vegetables for subsequent stuffing.

The qualitative composition and amount of nutrients in peppers of different colors can vary, so you should make a salad using peppers of different colors - this is how you can get the maximum benefit from eating this vegetable. For example, red peppers contain more vitamin A, while green-colored vegetables contain a large amount of vitamin K.

Pepper in tomato juice for the winter is a popular preparation for the winter. It goes well with pasta, mashed potatoes, meat and cereals, or you can add it to fish, baking it in the oven. It can also be eaten as an independent dish.

Simple and delicious lecho recipe

Pepper lecho with tomato juice for the winter is one of the most popular preparations. To prepare a salad, you will need the following ingredients (amount per five liters of blanks):

• Bulgarian pepper (4 kg);
• tomato juice (3 l);
• salt (3 tablespoons);
• sugar (6 tablespoons);
• vinegar (4 tablespoons);
• sunflower oil (0.5 cups);
• a couple of cloves of garlic.

The amount of spices can vary based on taste preferences, but even fans of especially spicy dishes should not put more than 9 tablespoons of vinegar per 5 liters of salad.

To prepare lecho with tomato juice, you will need to perform the following sequence of actions:

After the jars are filled, you should first screw the lids into the scroll floor, and additionally sterilize them in an oven heated to 170 degrees for ten minutes. Then the jars are twisted tightly, turned upside down on a towel and covered with a blanket until they cool completely.

The water in the sterilization pan must be exactly the same temperature as the workpiece in the jars. Otherwise the glass will crack.

Video recipe for sweet peppers in tomato juice

Bulgarian pepper in tomato juice can be cooked without vinegar.

You can come up with your own recipes: pepper in tomato juice for the winter, based on this simple scheme. Then the winter harvest will be unique and original. This salad can be served to the table as an independent dish, and as an additional side dish.

Whole peppers and their preparation

It is not necessary to prepare lecho peppers for the winter with tomato juice. A good option would be to make a blank, which can then be used for stuffing. Both meat and a variety of vegetables can act as minced meat. For this you will need:

• 3 kg of sweet pepper;
• 2 kg of tomatoes;
• salt (1.5 tsp);
• vinegar (0.5 tsp).

The procedure is as follows:

Peppers stuffed in tomato juice for the winter

The filling will be vegetable and it will require:

• carrots 2 kg;
• onion 1 kg;
• white cabbage about 5 kg;

Wash the peppers, cut off all the stems and take out the seeds. Blanch the peppers in salted boiling water for about 1 minute. Cool and fill with prepared vegetable mixture.

Salt a little tomato juice and add spices, boil.

Put peppers in prepared jars and pour everything with juice, and put on sterilization, and then cork with lids.

It is better to harvest stuffed peppers in small jars. Having opened one, you will immediately eat everything at dinner, while a large jar can then stand in the refrigerator for a long time.

Pepper in tomato juice, Serbian style

An interesting recipe was proposed by Serbian housewives: before pouring peppers with tomato juice, they must first be baked in the oven, which is heated to 200 degrees. Bake for about half an hour.

After the oven, immediately fold them into a tight cellophane bag and seal tightly. Keep it like this for about 15-20 minutes.

Next, remove all the skin from the peppers. After baking, this is easy to do, but it will still take a lot of time for this stage.

You can put peppers in jars in two ways: whole, without peeling the seeds, or peel and cut into small slices. Lay as follows: a layer of peppers, a layer of basil with garlic cloves, a layer of peppers again, etc.

Piquant pepper in tomato juice for the winter is prepared either under iron lids or under nylon lids. In the second option, you need to store the jars in the refrigerator.

The first sample can be taken after 10-11 hours.

Blank storage

Regardless of which pepper recipes in tomato juice for the winter are preferred, this delicious preparation must not only be properly prepared, but also stored correctly. Jars with blanks should be stored in a dark room for at least seven days from the date of preparation, then this salad will not only be healthy and tasty, but also safe for health.

Having prepared lecho with tomato juice for the winter, save the recipes for friends or relatives.

With bright homemade preparations with bell pepper, and the winter will be more fun!

Thrifty hostesses in their variety of recipes have many blanks from sweet bell peppers. This set also includes recipes for lecho, marinades, salads. But in the very center of the blanks are peppers in tomato juice for the winter.

This type of pepper is rolled up with various additives such as onions, garlic, carrots, dill and parsley, all kinds of spices. The preparation of this dish is quite simple, and the taste is excellent.

Sweet pepper in tomato sauce - a recipe for the winter

Ingredients needed to prepare this type of workpiece:

Wash the tomatoes well, blanch, dry a little, peel and grind into puree. Pour the tomato puree into a deep enameled container.

Carrots are also peeled, washed well, cut and crushed to a puree. Add the carrot puree to the bowl with the tomato puree. Mix everything well. Place the container on the stove and turn on a moderate fire. Wait for the mass to boil.

Wash the eggplants, cut off the stalk and cut them into pieces that are easy to eat. Rinse the multi-colored pepper, cut out the stalk and seeds from it, cut into small pieces.

When the carrot-tomato mass boils, put eggplants in it and boil for a few minutes on minimum heat. Then put in the mass of pepper slices. Simmer until the pepper is soft. While the mass is stewing, peel the garlic from the husk and squeeze it into a container with a garlic crusher.

Add granulated sugar, vegetable oil, rock salt, ground black pepper and seasonings of your choice to the workpiece. Mix everything thoroughly until smooth. Cover the pot with a lid and bring to a boil simmer for 45 minutes. Don't forget to stir.

While the mass is in the process of preparation, prepare a container for conservation. The jars need to be perfectly washed with a detergent or soda solution, well rinse and sterilize in the way that is most convenient for you;

Put the finished salad in sterile jars and seal tightly with lids. Turn the salad jars upside down and wrap them until they cool completely. Then take it out for further storage for the winter.

Recipe for Canned Peppers in Tomato Sauce

You will need the following components:

Preparation includes the following steps:

1. Wash the pepper well, cut the stalks out of it and remove all the seeds. Cut the fruit into slices.
2. Prepare the filling. To do this, put tomato sauce in cold water (if using pasta, dilute it slightly with water), granulated sugar, rock salt, vegetable oil and vinegar. Bring to a boil.
3. When the filling boils, dip the slices of prepared pepper into it.
4. Cook for 25 minutes, stirring occasionally.
5. While the vegetables are cooking, prepare jars for twisting. Wash and sterilize them.
6. Arrange the hot prepared vegetables in the filling in jars and tighten them with a special key. Turn over and wrap in a warm robe. Wait for the workpiece to cool completely and take it to a cool place for further storage for the winter.

Recipe for bell pepper twist in tomato sauce

To prepare this type of workpiece, take the following products indicated in the recipe:

Cooking peppers according to this recipe includes the following steps: rinse the peppers under cold water, remove the seeds and stalk. Cut into thin strips.

Peel the garlic and chop it into thin slices. Prepare the filling. To do this, grind the tomatoes into a puree mass. Put on fire and cook for 7 minutes. After that, pass the mass through a sieve.

Pour the juice into a container and add granulated sugar, rock salt, apple cider vinegar and vegetable oil to it. Bring the filling to a boil and cook for 3 more minutes. After 3 minutes, pour the pepper cloves and garlic plates into a container with filling.

Cook over moderate heat for 15 minutes. The finished workpiece is poured into jars prepared in advance and rolled up. Then it turns over and wraps itself up until it cools completely. After it is taken out for storage for the winter.

Pepper with garlic in tomato juice recipe

To prepare a spicy preparation according to this recipe, take the following ingredients:

The preparation of the workpiece according to this recipe consists of the following steps: wash the peppers thoroughly, cut off the stem from them and remove the seeds. Cut them into 6 pieces lengthwise. Tomatoes are washed and crushed into a puree mass. Then passed through a sieve to separate the seeds from the juice.

Garlic is peeled and passed through a garlic press. Tomato juice is poured into a container for cooking. Garlic is also added to it. The container is placed on the stove and boiled for 5 minutes. After that, oil, salt, granulated sugar are added. Everything is well mixed and cooked for another 5 minutes.

After another 5 minutes, pepper is poured into the container. The workpiece is mixed and boil slowly for 20 minutes. When 20 minutes have passed, vinegar is poured in, the mass is mixed and cooked for another 15 minutes. Do not forget to stir the mass during this time.

Arrange the finished dish in sterile jars and well cork. Turn over, wrap and chill. After that, take out for storage for the winter.

In the middle of summer, the housewives continue to make all kinds of preparations, the next step is sweet pepper in a tomato for the winter. You can preserve both whole bell peppers and halves, slices. In winter, there is a use for an appetizer of delicious pickled peppers in any form.

You can cook it with fresh tomatoes (which is especially important towards the end of summer), or with tomato juice or hot sauce, store-bought or homemade.

Some housewives use tomato paste for these purposes or successfully use Chili sauce, Torchin. Today on our website the simplest and most delicious recipes for harvesting with bell pepper for the winter.

For those who like it spicier - pickled bell peppers with tomato juice from fresh tomatoes and hot capsicum. For the whole family, including children, the most delicious sweet pepper in a tomato for the winter with garlic and spices.

And for those who do not like vinegar - a special secret recipe for pickled bell peppers without vinegar. Choose any option to your liking and delight your family in winter.

Pickled slices of sweet pepper in tomato are an excellent spicy snack for both the festive table and everyday family dinner. Canned bell peppers in a tomato with a spicy taste should definitely be in your collection of blanks.

Ingredients:

• tomatoes - 2.5 kg;
• sweet pepper - 2 kg;
• hot pepper - 2 pods .;
• salt - 2 tablespoons;
• sugar - 200 g;
• vinegar - 70 ml;
• vegetable oil - 100 ml.

Bulgarian sweet pepper in tomato juice for the winter with hot pepper - step by step cooking instructions:

First you need to run the tomatoes through a meat grinder, we do the same with hot peppers. From two and a half kilograms of ripe, medium-sized tomatoes, about two liters of tomato are obtained.

Now we take a larger pan and pour tomato juice into it, after which we put it on a lit burner, wait until it boils. Next, you need to add granulated sugar, a little salt, vinegar and vegetable oil to the boiling tomato, you can sprinkle with seasoning at your discretion.

Peppers must first be prepared for canning, washed thoroughly, cleaned of the insides and cut into several equal parts.

Add pepper in small parts to tomato juice and cook for about 5-7 minutes. We lay out sweet pepper in jars and pour tomato juice, after which we roll up the jars.

After everything is ready, it is necessary to turn the jars over and wrap them for 12-13 hours. After that, sweet peppers in a spicy tomato sauce are ready.

Pickled peppers in tomato juice for the winter - the most delicious recipe

Output: jars (500 ml) - 3 pcs.

Ingredients for Bell Peppers in Tomato Sauce:

• red sweet pepper - 1.2 kg;
• tomato juice (without salt) - 2.5 cups;
• non-iodized salt - 11 g;
• fresh garlic cloves - 3 pcs.;
• sugar - 31 g;
• pepper - 30 peas;
• vinegar - 16 ml.

How to cook pickled bell peppers in a tomato for the winter - a step by step recipe with a photo:

Rinse all red bell peppers in clean water; it is convenient to use a soft sponge for this purpose. Let the water drain and pat the peppers dry on paper towels.

Cut off the top and carefully remove the seeds. Remove partitions. Be sure to check that the seeds do not remain inside the pepper.

Cut the prepared fruits into small rectangular pieces. In principle, you can cut into slices, halves or quarters. To whom it will be convenient then to eat in the winter.

Sterilize jars intended for canning peppers for the winter.

You can sterilize in any convenient way. At the bottom of each prepared jar, put 10 pieces of black peppercorns and a clove of garlic.

Next, tightly lay the pieces of sweet pepper to about half the jar. Pour in 5-6 ml. vinegar in each jar of pepper.

Then fill with the remaining pepper to the top so that there is no free space in each jar.

Bring tomato juice to a boil, add sugar and salt, boil a little. And pour the contents of the jars with boiling tomato.

Now you need to sterilize the jars of pickled peppers. To do this, place them one by one in a pot of boiling water.

Sterilize for 25 minutes. After the time has elapsed, remove the jars from the water and roll them up with a machine. Leave the preservation to cool completely at room temperature and put in a cool place.

Video: Sweet pepper in a tomato for the winter without vinegar

Bulgarian peppercorns are widely used in a diverse range of homemade winter preserves. These are all kinds of marinades, delicious lechos, salads ... And the top of this list, of course, is pepper in tomato for the winter. It turns out very peculiar and unusually fragrant. It is closed in tomato sauces with various additives: garlic, spices, onions, herbs, etc. The proposed delicacies are prepared quite simply, and can be stored for a long time without the slightest change in taste and the original structure of the dish. The ingredients remain fleshy, juicy, saturated with piquant aromatic notes of seasonings.

"Peppers for the winter in tomato sauce"

What is good about this recipe is that it can be presented as a delicious snack, as well as serve as a fragrant seasoning for borscht (especially if garlic is included in the recipe). The list of components necessary for blocking "" is as follows: 1.5-2 kg of multi-colored peppers, 2-3 kg of red ripe tomatoes, 1 kg of eggplant, 5-6 large carrots, 3-4 heads of garlic, 2 tbsp. salt, 1 glass of sugar sand, sunflower oil and 9% vinegar. At will and taste preferences, a bitter pod, seasonings and spices are added.

So, the tomatoes selected for the recipe “turn” into puree. To do this, they are washed, blanched, wiped with a kitchen towel and the skin is peeled off. Then the vegetables are chopped with a sharp knife and ground in a blender, food processor or meat grinder. The resulting mass is poured into a deep volumetric enameled container. Do the same with carrots. Orange root crops also undergo wet processing, cleaning and chopping, after which they are turned in the same meat grinder into a homogeneous mass, which is poured into the dishes for tomatoes. Having combined the two initial ingredients, the mixture should be mixed and put on moderate heat to boil.

In the meantime, blue ones with bell peppers are cut into larger pieces, but convenient for consumption. This amount of cutting is explained by the fact that during cooking or stewing they do not turn into a total mass, but remain intact. The blue ones are first laid in the boiled sauce, boiled for a couple of minutes, squeezing the fire to a minimum, and only after that the pepper is poured. Quenching in juice lasts until they soften.

Next, garlic is taken, peeled, pressed through a garlic press and sent to the pan for harvesting. Sugar, salt, ground black pepper are poured, sunflower oil is poured in and seasonings are added at individual discretion. The mass is stirred and stewed under a closed lid for 40-45 minutes with a quiet boil. It needs to be stirred occasionally for even cooking. The container for conservation is sterilized and the finished dish is laid out in it, which is immediately clogged with tin lids. Rolled up, blank " Delicious pepper in a tomato for the winter» is left to cool. It comes out with a pleasant sweet and sour aftertaste, moderately spicy (if a bitter pod was laid) and original.