Pepper salad for the winter - original recipes for a tasty and savory preparation. Preserving sweet peppers for the winter

One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable should be noted, which it conveys to dishes and preparations made using it. On cold, dark winter evenings, when summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Peppers for the winter will not only be a great addition to dishes, but also increase the content of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.

Pickled peppers are perfect for salads and serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but what joy at the table when another jar of this delicious miracle is opened!

Pickled peppers for the winter

Ingredients:
8 large sweet peppers
1 medium onion
8 garlic cloves,
4 teaspoons of vegetable oil,
2.5 glasses of water
2.5 cups of 9% vinegar,
1.25 cups sugar
2 teaspoons of salt.

Cooking:
Cut sweet pepper into rings, removing seeds. Put the pepper in sterilized jars almost to the very edge. Divide finely chopped onion, garlic and oil between jars.
In a large saucepan bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the pepper jars, leaving about 1 cm of free space. Roll up jars with sterilized lids.

The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, small-sized peppers are the best fit, which will look very nice in jars. These peppers should be refrigerated and eaten within 1-2 weeks.

Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.

Cooking:
Place the sliced ​​peppers in a jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add minced garlic.
Pour the pepper in the jar with the resulting liquid. Add more water, if needed, to coat the peppers.
Close the jar and put in the refrigerator. Peppers are ready to eat in 1 hour.

Pre-harvested pepper for the winter will allow you to include this healthy vegetable in your diet all year round, and the beloved lecho is the best way to preserve pepper in the winter. Lecho is considered a traditional dish of Hungarian cuisine, and almost every housewife has her own recipe for this dish. The classic lecho recipe has been modified more than once, and at the moment this dish is better known as an appetizing salad that is prepared for the winter. Today, lecho usually acts as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.

Lecho is a diet food with a minimum of calories, containing many useful vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. The original Hungarian lecho recipe consists only of peppers, tomatoes, salt and sugar - we suggest you cook it.

Ingredients:
1 kg yellow or red bell pepper
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.

Cooking:
Chop the pepper into small squares or strips. Grind the tomatoes with a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho into jars, roll up and leave to cool. Jars must be well sterilized - this is extremely important in preparing food for long-term storage, especially if no additional preservative is used, as in this recipe. Such a lecho can be served immediately to the table. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.

Cooking lecho is a process that does not require special costs and efforts. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can harm the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain peppers mashed to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of a delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the fire before the skin begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.

Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 bulbs
1.5 tablespoons of salt
3 tablespoons of sugar
5 garlic cloves,
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.

Cooking:
Tomatoes, cut into quarters, pass through a meat grinder or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Onion thinly cut into rings. Bulgarian pepper cut into strips or cubes. Add salt, sugar, sweet pepper, bay leaf and onion to the tomato puree. Stir everything and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.

Salads prepared in the summer and open in the winter are always the most awaited tasty treat, reminiscent of the summer. We invite you to please yourself with a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.

Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons of 9% vinegar,
1 tablespoon vegetable oil.

Cooking:
Grate carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Pour into jars immediately, roll up and let cool. Store in a dark and cool place.

As you have already seen, preparing pepper for the winter is as easy as shelling pears. If you follow the simple rules for choosing high-quality vegetables and carefully sterilizing the jars, you will undoubtedly get delicious preserves that can please the family and surprise guests.

Good luck preparing!

Foreword

If you roll pickled bell peppers for the winter, you will have a supply of not only tasty preparations, but also vitamins and nutrients. This vegetable has a pronounced characteristic aroma and excellent taste, which makes dishes especially spicy and refined. Want to learn recipes for preparations and ways to preserve fresh peppers? Let's get started!

Methods for harvesting fresh peppers

Stocking up on fresh bell peppers for the winter is quite difficult. However, there are several methods that allow you to save this vegetable from 10 days to a month. In any of the approaches, favorable results can only be achieved if the fruits are properly prepared. To do this, a fresh crop of bell pepper must be sorted out, washed and left to ventilate in a dark and cool place for a week. You can not cut, the vegetable is stored only as a whole. Then you will need to select whole fruits without signs of damage and immerse them for a moment in a solution of copper sulfate. Then dry again thoroughly to avoid possible rotting. At this preparatory stage is completed. Now let's consider in more detail the existing methods of long-term storage of fresh pepper.

In a refrigerator. Whole vegetables without damage should be washed, dried and placed in plastic bags with holes for air access. After that, the packaged peppers are placed in small wooden boxes and sent to the refrigerator. So vegetables can be kept for 10-14 days.

In the cellar. For storage in the basement, bell peppers are dug out of the soil and hung on special cables so that the rhizome is at the top. Vegetables can also be stored in wooden crates lined with newspaper. Beforehand, it is recommended to wrap each peppercorn in food paper, and pour it with sand when packaging. At the same time, the temperature regime should be about 10 degrees Celsius, and the air humidity indicators should be 91-95%. This technique allows you to keep fresh vegetables for 1.5 months. Knowledgeable people claim that by lowering the temperature to 0 degrees over time, you can extend the storage time to 3 months.

On the balcony. Bulgarian pepper is well stored on a warmed loggia. To do this, vegetables are also hung upside down or transplanted into large pots with fertilizer-soaked soil. In this way, fresh peppers can be stored all winter.

Freeze or dry - which is more convenient?

Recipes for preparing salads

Bulgarian pepper can serve as the basis and an indispensable ingredient for preparing various salads, stews and other vegetable dishes. Consider the preparation of some of them.

Lecho. To prepare the classic version of this fragrant snack, you will need 1 kg of bell pepper, as well as an equal amount of tomatoes. First, make a puree by crushing the tomatoes through a meat grinder or using a blender. Then cut the pre-prepared pepper into strips or in the form of squares. Mix the ingredients and boil over low heat so that the volume of the vegetable mass is reduced by 2 times. After that, add 1 tbsp to the salad. l. food salt and 2 tbsp. l. sugar and boil everything together for about half an hour. Lecho is ready!

Vegetable stew with bell pepper. For this blank, you will find recipes in a huge number. We will take the most popular. Prepare 1 kg of pepper, 2 kg of eggplant and zucchini, 1.5 kg of tomatoes, carrots and onions. Cut the pre-peeled eggplants and zucchini into small cubes. Chop onions, carrots and peppers cut into thin strips. Grind the tomatoes to a puree consistency. Now place all the ingredients in a saucepan, season with a mixture of 0.5 liters of rast. butter, 200 g of sugar and 50 g of salt, put it all on fire. While stirring, wait for the mixture to boil, then simmer over low heat for 30 minutes. Then pour 100 ml of vinegar to the vegetables, mix it all thoroughly and simmer for about 10 more minutes. Arrange the boiling stew in a pre-prepared dish and roll up.

Caviar. Grind 1 kg of onion, cut each kilogram of tomatoes and bell pepper into small pieces. Next, all the ingredients should be mixed and simmered over low heat under the lid for half an hour. Then add to the vegetables 1 tbsp. l. sugar, salt and ground pepper, as well as a couple of bay leaves. Increase the heat and cook the caviar for 15 minutes until the mixture thickens. Pour the mixture into sterile jars, cover with lids and roll up.

Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and Eggplant Caviar Recipe

Ingredients:

• 4 kg of eggplant;
• 500 g of bell pepper;
• 400 g of onion;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Cooking:

We start cooking pepper caviar with eggplant. They must be washed well, remove the stalk from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet, grease it with oil. Put eggplants on it (their slices are also recommended to be lubricated with oil). Vegetables should be baked in the oven at 230 - 250°C. Cooking time 25 minutes.

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Put the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Put the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars with caviar with lids.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with conservation. If you still decide to add garlic to the caviar, then to be more sure that the workpiece does not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

A very good pepper recipe. Preparing is not difficult at all. The proportions are good. We have already prepared several recipes for preserving bell peppers for the winter. We present another option.

Sweet Pepper Ingredients:

• 5 kg sweet pepper (green, yellow, red)

For marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l. salt
• 4 tbsp. l vegetable oil

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on fire when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, put a finely chopped bunch of parsley, crushed garlic 200 g

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will surely become a worthy treat of the festive table and diversify any everyday dinner.

So, the necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onion onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree should be poured into an enamel bowl, add salt, sugar and vegetable oil to it and boil for 15 minutes.

Carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

Such a lecho from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several pieces and pass everything through a meat grinder to form tomato juice.

Next, we put the resulting tomato juice to boil, not forgetting to stir it periodically, and let's start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water, and then boiled until tender. Next, put the hot cooked beans on a sieve, rinse with cold water, let drain and cool completely. Also, for this preparation, you can use store-bought or home-made canned white beans - this will significantly save your time in preparing this lecho.

At the end of cooking lecho, carefully add prepared boiled beans to it and squeeze out one tablespoon of lemon juice. Boil together for five to seven minutes and remove the workpiece from the fire.

Then carefully lay out the finished hot lecho with beans in glass jars that have been pre-washed with baking soda, cover each jar with a lid and put it in a large container with boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the seaming and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

Ingredients:
2 kg eggplant,
2 kg sweet pepper
1 kg carrots
500 g dry beans,
3 liters of tomato juice
500 ml vegetable oil,
½ stack Sahara,
½ stack 9% vinegar,
2 tbsp salt,
4 heads of garlic,
2-3 pods of hot pepper.

Cooking:
Boil the beans until tender. Cut the eggplant into cubes, salt and leave for 20-30 minutes, after which they should be washed and squeezed lightly. Grate the carrots, cut the pepper into strips. Pour vegetable oil into tomato juice, mix, add all vegetables and put on fire. Boil the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Grind the garlic and hot pepper and add to the salad, mix and cook for 10 minutes. Immediately place in sterilized jars and roll up.

Peppers stuffed with carrots and onions

sl.pepper-24pcs.
tomatoes - 2 kg.
onion-0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% tsp
salt-1 tsp
sugar-1 tsp
greens - to taste

Pepper - remove stem and seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

In boiling water, add salt and vinegar to taste, peppercorns, bay leaf. Throw pepper into the brine at the rate of 1 jar (I have 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, pour brine, roll up ...

For 1 liter of water:

• 700 gr. pepper
• 2 table. tablespoons of vinegar
• 2 table. spoons of salt
• 10 peppercorns

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 readiness. 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 a preservation rich in 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 ripening 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.