You will lick your fingers with pepper salad. Pepper salad for the winter - original recipes for a tasty and savory preparation

Who doesn't love fragrant bell pepper? His amazing taste and aroma is simply necessary for many dishes. How nice it is to please yourself fresh salad, which necessarily has this very pepper. And how you want to feel this winter at least for a moment unforgettable taste and aroma. There is nothing easier - it is enough to prepare very delicious salad from pepper for the winter.

Here it is, a breath of fresh summer air! Incredibly colorful pepper salad will be a great addition to any dish, refreshing them. Such a dish will please not only the eye, but also the stomach.

You will need:

• 1 kg. sweet pepper (different colors);
• floor l. water;
• half a two-hundred-gram glass of oil;
• half a two-hundred-gram glass of vinegar 9%;
• one and a half st. l. salt.

Salad for the winter from bell pepper:

• Water is poured into a dish suitable for cooking the marinade and immediately mixed with salt, oil and vinegar, after which it is boiled for literally five minutes.
• The pepper is washed and the seeds are very carefully removed from it, after which it is cut into thin strips.
• Crushed pepper is immersed in the prepared marinade for a quarter of an hour.
• This time, the dishes are being prepared, in which conservation will be carried out. It should be washed with soda and sterilized with high quality.
• In the past heat-treated jars laid out ready salad together with the marinade and immediately rolled up.

Advice! If desired, finely chopped greens and even tomatoes can be added to such a salad. From this ready meal will only become brighter and more saturated. Which is exactly what is required of him.

Salad with bell pepper for the winter

About how you want a salad of peppers with cucumbers and tomatoes in the winter, there is even nothing to say. fragrant dish definitely worth preparing ahead of time. You can eat it just like that with pleasure, and by preparing other masterpieces it can help.

You will need:

• quarter kg. sweet pepper;
• quarter kg. tomatoes;
• quarter kg. cucumbers;
• a couple of cloves of early garlic;
• a couple of lettuce bulbs;
• a couple of sprigs of dill;
• a couple of st. l. apple cider vinegar 9%;
• a couple of st. l. oils;
• a couple of tsp salt;
• floor st. l. Sahara;
• 4 regular peppercorns

Sweet pepper salad for the winter:

1. Initially, you should prepare the container that is needed for the actual conservation. It must be washed with soda and subjected to mandatory pasteurization.
2. Peppercorns are laid out in each thermally processed jar and oil is added.
3. The existing husk is removed from the onion and it is cut into compact slices.
4. Seeds must be extracted from peppers. For convenience, it can be cut into pairs. equal parts. Only after that it can be crushed to make straws.
5. In crushed form, it is laid out in jars.
6. Cucumbers should be cut into thin circles and sent after the pepper.
7. Tomatoes are crushed in the form of slices and also immersed in jars.
8. All the husks are removed from the garlic, and it is crushed into plates, after which, together with the washed dill, it is sent to other vegetables.
9. At the end, the jars are filled with vinegar, sugar and naturally salt and poured with boiling water.
10. The jars are subjected to a ten-minute sterilization in a container of water, after which they are immediately rolled up.
11. They should be cooled upside down and covered with something warm enough.

Important! It is not at all necessary to observe these proportions of vegetables. If necessary, they can be modified and even excluded. The main thing is to follow the rules for their processing and maintain sterility during preparation. After all, only the taste changes from the number of components, and its safety depends on purity.

Sweet pepper salad for the winter

Such vitamin dish surprisingly improves immunity. This is a delicious, fragrant and tasty salad that is eaten at an incredible speed in winter. Even on holiday table he is in a place of honor.

You will need:

• 1 kg. sweet pepper;
• couple kg. ordinary cabbage;
• 1 kg. juicy carrots;
• half kg. salad onion;
• couple 200 gr. glasses of vinegar 9%;
• couple 200 gr. glasses of oil;
• half a two-hundred-gram glass of salt;
• a dozen cloves;
• a dozen peas of ordinary pepper.

Sweet pepper salads for the winter:

1. Cabbage is chopped into fairly thin strips and sprinkled with plenty of salt.
2. The pepper is cleaned of all seeds and immediately crushed in the form of straws, the thickness of which should not exceed one and a half centimeters.
3. Carrots, of course, are washed, peeled and cut in the same way as the previous vegetable and immersed in boiling water for a maximum of ten minutes.
4. The onion is peeled from the existing husk and chopped into thin rings, after which it is mixed with other chopped vegetables and salt. They should brew for about half an hour.
5. The extracted juice is carefully drained from the vegetables, and they are immediately mixed with cabbage, oil and vinegar.
6. The container that is required for canning must be treated with soda and sterilized.
7. All the spices and the salad itself are transferred to already thermally processed jars.
8. Banks must undergo a half-hour sterilization in a container filled with water and, upon completion, immediately roll up.
9. The jars should be cooled upside down and covered with a warm blanket or an old blanket. Thus, they will retain heat for a longer time, and accordingly they will be stored better.

Tip: witticisms and exquisite piquancy salad can be given bitter pepper and spices. For a more subtle flavor, dried spices such as cinnamon and cumin can be added to it. Ordinary greens can also give the dish a special charm, in addition to colors, they also give it a special taste.

Sweet pepper salad for the winter recipes

An unusual dish that everyone is afraid to try at first, and then they can’t tear themselves away is a salad from bell pepper with sour gooseberries. The incomparable combination of these spirit components is definitely to be liked.

You will need:

• 1 kg. sweet pepper;
• 4 two-hundred-gram glasses of gooseberries;
• 1 l. water;
• quarter 200 gr. a glass of apple cider vinegar 9%;
• half a two-hundred-gram glass of sugar.

Recipe for bell pepper salad for the winter:

1. Peppers must be washed and the seeds removed from it, and then cut into several approximately identical slices.
2. Gooseberries should not only be washed, but also sorted out, with ordinary scissors, remove all tails.
3. This is followed by the process of preparing containers, which is necessary for full canning. It is washed with soda and subjected to thorough sterilization.
4. In heat-treated jars, both vegetables and berries are laid out as tightly as possible.
5. Water is poured into a container suitable for cooking the marinade and mixed with all the still unused components and boiled for just a few minutes.
6. Immediately, the marinade moves into jars, and they immediately roll up.
7. Due to the fact that the banks are not sterilized, the process of their cooling should be as long as possible. That is why they need to be covered with a warm blanket.

Tip: by analogy with gooseberries, you can also prepare grape salad. It will be a little sweeter, but no less original. You can also literally add a clove of garlic to it. This will give the salad a richer flavor.

The most delicious salads for the winter with pepper

Incredibly soft, excellent aroma dish in winter cold will come in handy. Even regular pasta combined with this dish will seem delicious. In combination with cauliflower, pepper turns out to be special, somewhat spicy and at the same time amazingly fresh.

You will need:

• 1 kg. sweet peppercorns;
• quarter kg. celery roots;
• quarter kg. parsley roots;
• quarter kg. cauliflower;
• half a head of early garlic;
• a couple of laurel leaves;
• half a two-hundred-gram glass of vinegar 6%;
• a quarter of a two-hundred-gram glass of salt;
• 3 art. l. Sahara.

Pepper salad for the winter is very tasty:

1. All peppercorns must be washed and all seeds are carefully removed from each. Only after that it should be cut into approximately identical several parts. So that compact slices are obtained.
2. Preparing the cauliflower begins with washing it and carefully separating it into individual florets. Then it should be washed in well-salted water.
3. The roots are peeled with a knife and cut into tiny pieces.
4. Water is poured into the dishes most suitable for preparing the marinade itself and mixed with all the still unused components and boiled for literally ten minutes.
5. All vegetables, without exception, are moved into a sufficiently deep and non-oxidizing container and covered with hot pouring.
6. It remains to crush the salad with the help of oppression, under which it must stay for the next two weeks.
7. After two weeks of infusion, the salad can be moved directly in this container to the cellar or decomposed into well-sterilized jars for more convenient storage.

Salads from such a healthy, fragrant and delicious vegetable like sweet pepper are always in demand. And accordingly, it should be prepared in large quantities. It is simply delicious in marinades, extraordinarily tasty in the form of pickles.

This product goes well with all vegetables without exception and even some fruits and berries. So there are simply no problems with preparing a pepper salad with apples for the winter or a salad with pepper with vinegar for the winter. The main thing is to focus on personal preferences and wishes of loved ones.

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, just lick your fingers!

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 sugar and salt into a sterilized jar, pour a spoonful of vinegar, transfer soft pepper and top with finely chopped garlic. 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. Bell pepper transfer to a colander and dip it in 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 delicious recipe roasted peppers in 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 granulated sugar and the salts 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 pepper can be stuffed different vegetables, but the most suitable option- 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. Greens, garlic and hot pepper chop, add to the 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 home tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seaming, 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 ready 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

You can now buy bell pepper all year round. But can the "plastic" be compared in taste? winter vegetables from the supermarket with fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also close the bell pepper salad for the winter. Last option is an excellent snack that will diversify the diet of the family in winter period.

To prepare salads for the winter, you should choose perfectly fresh, fleshy bell peppers. The blanks will look especially beautiful if you use pepper different color or choose pods in a contrasting color with respect to other components. For example, in a salad white cabbage it is better to put a red bell pepper, and green in a blank with tomatoes.

The pepper does not require special preparation, it is only necessary to wash the vegetables well and remove the stalk with seeds. You can cut the pepper different ways- rings, half rings, straws, squares.

The rest of the salad ingredients are prepared in accordance with the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then it will be necessary to sterilize the jars of salad in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packaged in pre-sterilized by any convenient way jars and immediately close the lids tightly.

Then the jars are turned over, put on the lid and wrapped in warm clothes (for example, a blanket) so that they cool slowly. It will be possible to remove the banks for storage in a day. Properly prepared salad is perfectly stored in the apartment.

Interesting facts: according to its properties, bell pepper is similar to chocolate; when it is consumed, “happiness hormones” are produced in the body. But, unlike chocolate, pepper is non-caloric, so its use does not harm the figure.

Bell pepper and cabbage salad for the winter

A simple but tasty salad of bell peppers and is prepared simply and eaten quickly.

• 2 kg of white cabbage;
• 1 kg of bell pepper (preferably red;
• 500 gr. carrots;
• 5 tablespoons of salt;
• 200 gr. Sahara;
• 1 liter of boiled chilled water;
• 1 glass of vegetable oil;
• 5-6 cloves of garlic;
• 6 tablespoons of vinegar (9%).

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The strips of pepper and cabbage should be about the same width.

Carrots can be grated for cooking Korean salads or cut into thin circles. Chop the garlic with a knife or pass through a press. Place all vegetables in a bowl. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour out hot fill into prepared vegetable mix, put the dishes with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. We lay out the salad in sterile jars. Jars can be covered with plastic lids and stored in the refrigerator for several months. But you can close it hermetically, in this case, the jars need to be sterilized for 15-20 minutes in boiling water.

• 2 kg of cauliflower;
• 750 gr. bell pepper;
• 500 gr. onion;
• 15 peas of a mixture of black and allspice.

Marinade:

• 1.3 liters of water;
• 2 tablespoons salt%
• 200 gr. Sahara;
• 200 ml of vinegar (9%);
• 200 ml refined oil.

Cut the washed and peeled vegetables. We chop the onion with halves of the rings, the pepper with straws. We divide the cabbage into small inflorescences. Dip the cabbage inflorescences in boiling water for 2 minutes, then take them out with a slotted spoon and let them cool. Mix all vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled of inedible parts.

IN clean jars put on a bay leaf and a few peas of pepper. We fill the jars with vegetables, lightly tamping.

Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately pour out the heat.

Pour the boiling marinade into jars, cover with lids. We set the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically, cool "under a fur coat."

Bell Pepper Salad with Tomatoes

Pepper salad with tomatoes is excellent vegetable preparation. It can be served just like that, or seasoned with fragrant vegetable oil and finely chopped onion before serving.

• 3-4 large fleshy bell peppers;
• 1 kg of tomatoes;
• 3 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 dessert spoon vinegar (9%);
• 5-6 peas of allspice;
• 2 buds of dry mustard.

My tomatoes, cut out the stalks and cut into slices 1-1.5 cm wide. Pepper, freed from seeds, cut into rings about 0.7 cm wide.

• 1 kg of eggplant;
• 500 gr. red bell pepper;
• 200 gr. carrots;
• 5 cloves of garlic;
• 60 ml of refined vegetable oil;
• 2 teaspoons of salt;
• 4 tablespoons of sugar;
• 6 teaspoons of vinegar (9%);
• 4 tablespoons of tomato paste;
• 0.5 teaspoon ground hot pepper.

Cut the washed eggplant into small cubes. We put them in a saucepan. Add grated carrots, chopped bell peppers, chopped garlic. Adding tomato paste, sugar, hot peppers, salt and vegetable oil.

We put the pan on a small fire. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of the stew, add vinegar. We lay out in sterilized jars (2 jars with a volume of 0.75 l come out) and immediately seal hermetically. Cool by turning the top upside down and covering with something warm.

green tomato salad

Great taste and attractive appearance has a bell pepper salad and.

• 1 kg of green tomatoes;
• 300 gr. bell pepper (preferably red);
• 300 gr. carrots;
• 300 gr. Luke;
• 1.5 tablespoons of salt;
• 1.5 tablespoons vinegar essence 70%;
• 2 tablespoons of sugar;
• a third of a glass of refined oil;
• 3 bay leaves;
• 5-6 peas of allspice.

We wash the green tomatoes, remove the stalks and cut the fruits into slices. Add up tomato slices half a tablespoon of salt, mix. We leave for a couple of hours to insist.

Preparing other vegetables. We clean them, cut the onion into thin halves of the rings, and the pepper into strips. We rub the carrots with long straws, best of all, on a grater for Korean salads.

Place all vegetables in large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves, allspice pepper in peas. Add vegetable oil, mix. We put the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables should be stirred occasionally. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.

We lay out the salad in clean, sterilized jars, pour in the juice that is released during the process of stewing vegetables. Then sterilize the jars in boiling water for 10 minutes. Then we seal it hermetically. Cool in the air, turning the top upside down.

Cooking:

1. Pour filtered or spring water into the pan and throw in all the spices: peppercorns, cloves, coarsely chopped garlic, bay leaf, salt, sugar. We put the marinade on the fire and, waiting for the boil, we are engaged in pepper.

2. Wash sweet pepper, free from tails and seeds and cut into thin "feathers". Fill sterile jars with such slices.

In this case, the pieces should be placed vertically.

3. Marinade, boiled for 5-10 minutes, pour the jars a little less than up to the shoulders. It's okay if spices get there - they will add even more flavor to the twist.

Then pour one tablespoon of vinegar and vegetable oil into each jar, so that the liquid does not reach the neck by one centimeter.

4. Carefully cover with sterile lids and put the jars in a deep saucepan with water for further sterilization. It is necessary that the water from the outside reaches only the shoulders of the cans with blanks.

And most importantly - do not forget to put a thick towel under the jars, otherwise they may simply burst during the heating process.

5. We put the pan with spins on a strong fire, which we reduce after boiling and sterilize for 20 minutes.

6. After this time, remove from heat and finally seal the jars tightly.

7. The last traditional step is to turn the blanks upside down, insulate and let them brew until the final cooling.

Each housewife at the end of summer and at the beginning of autumn is going to make preparations from pepper for the winter. After all, canned bell pepper is insanely delicious, and incredibly healthy!

Pepper blanks for the winter can be very diverse, this is a popular lecho, pepper caviar, variety of salads, pepper with honey, pepper stuffed with vegetables.

In general, pepper is a versatile vegetable, and bell pepper for the winter can be prepared in a variety of ways, depending on your taste preferences.

Read also:

I bring to your attention proven recipes for pepper blanks from the notebook of my mother and grandmother. I spied some ways on how to prepare bell peppers for the winter from my friends and former work colleagues. If you have your favorite and proven pepper blanks for the winter - write in the comments, or in the group Home Restaurant V social network in contact with!

Velvet lecho without vinegar and oil

If you like simple and not troublesome, then my recipe for lecho without vinegar will certainly please you. We will cook lecho without vinegar and oil, which makes this preservation simply indispensable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all the storage recommendations given in the recipe are followed. Recipe with photo see

Baked peppers for the winter "for gourmets"

Today I want to tell you how to cook roasted pepper in its own juice for the winter for further use of this preparation in salads and snacks. Peppers baked for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only its own juice from peppers), and all this with the addition of olive oil. For salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bulgarian pepper for the winter in Armenian

This recipe was shared with me by a friend: she knows what I love delicious preservation, and if it is also simply done - even more so. The recipe for bell pepper for the winter in Armenian is just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get great snack for the winter: moderately spicy, appetizing, fragrant and tasty. Recipe with photo see

Bell pepper caviar

Bulgarian pepper caviar, previously baked in the oven, is incredibly tasty and fragrant. I prepare this preservation every year, it always ends faster than the rest. From the indicated amount of products, 3 half-liter jars are obtained, so feel free to increase the portion several times. See the recipe with photos.

Bulgarian pepper salad for the winter with carrots

I really love simple conservation- when the ingredients are available, and the cooking process itself is quite easy, but in the end it turns out tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. Recipe with photo see

Peppers stuffed with cabbage for the winter

How to cook pepper stuffed with cabbage for the winter, I wrote.

Snack of bell pepper for the winter with a pear

In this appetizer, pepper is closed for the winter ... with a pear. Yes, that's right, with a pear. There are other ingredients - onions and cabbage: as you understand, they also play an important role if we are talking about flavor composition. But most of all I was struck by the marinade. In the usual orderly row of its components (garlic, vinegar, vegetable oil, salt, sugar) broke into ... Who would you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: a classic of conservation!

How to cook real Bulgarian lecho, you can see .

Pepper salad for the winter "In the apple!"

Do you like unusual and delicious preparations from pepper for the winter? Check out this salad! Pepper salad recipe for the winter "In the apple!" You can see.

Lecho from bell pepper for the winter "Lick your fingers"

Pepper lecho "You'll lick your fingers" - delicious and very fragrant preservation, directly the sun in bank. In our family, lecho is simply adored and eaten together with tomato sauce, it's very tasty. Therefore, we usually close lecho for the winter according to this recipe in large batches, so that there is enough for the whole winter. See recipe with photo.

Pepper in oil for the winter "Harmony"

love classic blanks from pepper for the winter? Then this recipe is sure to please! A delicious recipe for peppers in oil for the winter. Preserving bell peppers for the winter will not take you much time, it is done quickly and not troublesome. I recommend with all my heart! Recipe.

Bell pepper lecho with beans

You can see how to cook bell pepper lecho with beans.