Ground pepper preparations for the winter. How to make bell peppers a hit on the winter table

Bell pepper is not only a tasty vegetable, but also a source of vitamins, minerals and useful substances, which can not only benefit the body, but even treat it.

To enjoy it delicious vegetable all year round There are tons of recipes for preparing peppers for the winter with photos that will make you lick your fingers.

Our ancestors used bell pepper to treat anemia, asthma and dizziness. In addition, this vegetable contains large number ascorbic acid, which has a powerful antioxidant effect on the body.

Vitamins of group P lower blood sugar levels and help make the walls of blood vessels more elastic. Bell pepper helps fight tumors that arise in the body; in addition, the condition of the gums improves, and the risk of blood clots is reduced. Doesn't pass by bell pepper impact on metabolism. While eating a vegetable, it accelerates.

Bell peppers can be eaten as an independent dish or combined with other vegetables or meat products. This vegetable is perfectly complemented by tomatoes, cucumbers, eggplants, pumpkin, cabbage, carrots and herbs.

In addition, this vegetable makes an excellent combination with almonds, peas, beans, pineapples, apples, walnut and honey.

How to choose bell pepper

Whatever color the bell pepper is, you should choose a firm and bright fruit. If the vegetable will not be eaten immediately, then it is worth buying a slightly unripe product. The surface of the vegetable should be smooth. The stalk must have green. The surface should also be dry, without signs of rot and washing of the vegetable.

If a vegetable has black dots on its surface, then it is better to refuse to purchase it. There should be no dry rot either.

If the pepper is already wrinkled, it will not be juicy. If the shine of a vegetable seems unnatural, then it may have been treated with pesticides. It is better to refuse to buy such a vegetable.

The pepper season is short, so many housewives try to prepare it for the winter. The vegetable can be fried, stewed, pickled, fermented, or frozen for the winter.

How to freeze peppers

To enjoy the aroma of fresh vegetables in winter, you can freeze them for the winter. To do this, you need to cut off the tops of the vegetable, clean out the seeds and membranes, and insert the peppers one by one. This design must be placed in plastic bags and freeze. Vegetables prepared according to this recipe can be stuffed, fried, baked in the oven or used for first courses.

In addition, for first and second courses, you can freeze peppers cut into cubes. All you need to do is immediately add the prepared vegetable to the dish you are preparing. This won’t take much time, since the vegetable is already cut into portions.

Peppers for stuffing in jars

Recipe No. 1

The vegetable is cleared of seeds and stalks, washed and placed in salted water for 3 minutes. The pepper should not lose its hardness. After this, the vegetable is split into jars and filled with salted water in which it was boiled. Next, based on a 2-liter jar, you need to add 2 tablespoons of vinegar directly to the jar; if the vegetable is prepared in a 3-liter jar, then 3 tablespoons of vinegar. After this, the banks are rolled up.

Recipe No. 2

The vegetable, cleared of seeds, membranes and washed, should be immersed in boiling water for 2 minutes, then immediately sent into cold water.

Filled jars are filled with prepared marinade, which consists of:

1 liter of water;
70 grams of sugar;
35 grams of salt;
8 grams citric acid

The marinade should boil, only after that it is poured into jars. Next, the jars need to be pasteurized. For a liter jar it will take 15 minutes. For a two-liter one you need 20 minutes of time, and for a three-liter one 25 minutes of time. After which the jars are sealed. This vegetable is very tasty. It is great for stuffing.

Hungarian sweet pepper recipe

Cooking such a vegetable does not take much time, and its taste is such that you will want to lick your fingers. This recipe is called lecho. It must contain three components: tomato, onions and the bell pepper itself.

The recipe is so beloved and popular among the people that every housewife improves it in her own way and has her own little secret preparations. The dish turns out different for everyone, since the amount of ingredients and marinades is different for everyone. You need to try several recipes to find the one that suits your family's taste. Meat, carrots, and various spices are added to lecho.

Classic Hungarian dish recipe

2 kg bell pepper;
2 kg of tomatoes;
1 kg of onions;
150 grams of vegetable oil;
3 tablespoons vinegar;
2 teaspoons salt;
3 tablespoons sugar;
3 pieces bay leaves;
6 peas of allspice;
1 teaspoon ground black pepper

And tomatoes need to be made tomato. This can be done using a juicer, grater or meat grinder. The onion is cut into half rings, and the pepper into large cubes. All vegetables are combined and poured in oil, salt, sugar and spices in a deep bowl. The resulting mixture must be mixed and put on fire to cook. The dish takes at least one hour to prepare. At the end of cooking, you need to add vinegar and pour the mixture into clean and sterilized jars. Next, the jars are rolled up, turned over and cooled.

The winter recipe is ready. This dish goes well with porridge, potatoes, and meat.

Lecho aromatic

5 kg of tomatoes;
4 kg of sweet pepper;
250 grams of sugar;
2 tablespoons salt to the edges;
50 mg vinegar.

All vegetables are washed and stemmed. The pepper needs to be cut into 6 parts. Prepare tomato juice from tomatoes. Anyone can do this in a convenient way.

Tomato juice is salted and put on fire. After it boils you need to pour in vegetable oil and sugar.

Add the pepper to the tomato juice and continue to simmer over low heat. This will take 30 minutes. The vegetable will also give up its juice, so it will be completely covered with juice, in addition, the whole mass will be extinguished. At the end of cooking, you need to add vinegar, pour the dish into jars and roll up.

Yield: 6 liter jars

Homemade lecho recipe

For five liter jars you will need:

5 kg tomato;
2 kg carrots;
3 kg of sweet pepper;
200 grams of vegetable oil;
100 grams of salt;
100 grams of sugar

Vegetables are washed and peeled. Carrots need to be peeled and grated or minced. Juice is made from tomatoes.

Place the tomatoes and carrots in a saucepan and put them on the fire to cook. In time, this mixture should be cooked for 20 minutes, after which the bell pepper, cut into pieces, is added to it. The tomato with pepper and carrots should be boiled for another 15 minutes. The chela should boil for another 10 minutes, after which you need to add salt, sugar, oil and vinegar. Lecho is poured into jars and sealed. After which the jars are wrapped and cooled upside down.

Pepper adjika recipes

Adjika can complement the taste of any dish; now adjika recipes are so diverse that it contains those products that were not added to it just a few years ago. Nowadays adjika made from pepper is popular. Its taste is very rich and rich, and its aroma is simply excellent.

5 kg tomato;
1.5 kg pepper;
1 kg carrots;
350 grams of garlic;
300 grams of sugar;
100 grams of salt;
250 grams of table vinegar;
250 grams of vegetable oil.

Vegetables need to be chopped using a meat grinder or blender and sent to the fire. These vegetables need to be simmered for one hour. After the allotted time for this operation has passed, you need to add butter with salt and sugar and continue stewing for another half hour. After half an hour, vinegar is added, and after another 10 minutes you need to add the garlic twisted through a meat grinder or blender.

When the adjika boils for another 5-10 minutes with all the ingredients, it should be placed in clean sterilized jars and sealed with sterilized lids.

Adjika from sweet pepper

Bell pepper – 3 kg;
Hot pepper – 3 pcs.;
Garlic – 4 pieces;
250 grams of sugar;
250 grams of vinegar;
1 tablespoon salt

Vegetables are passed through a meat grinder or chopped with a blender and sent to the fire until boiling. After the dish has boiled, you need to boil the mixture for 5 minutes.

Garlic is also passed through a press or meat grinder or crushed with a blender.

Vinegar, salt and sugar are added to the peppers. Boil for another 3 minutes. After 3 minutes, add garlic. Boil for another 3 minutes.

The resulting mass is poured into clean and sterilized jars and sealed with lids.

Adjika for men, with a spark

For 2 kg of sweet bell pepper, according to the recipe, you need to put 6 pods of hot pepper, 150 grams of garlic, 2 tablespoons of salt and sugar to taste.

The seeds are removed from a sweet vegetable; the seeds should remain in a bitter one. Vegetables are chopped using a blender. Next you need to add salt; if desired, you can add sugar and vinegar. Everything is mixed well, placed in clean jars, closed with nylon lids and sent for storage in the refrigerator or basement.

This mixture is perfect for meat and complements side dishes. In addition, you can simply eat it with bread. In a word, adjika is for real men.

Pickled bell peppers for the winter

Many housewives like to pickle vegetables this way. Such recipes are very common and almost every housewife can find a jar of pickled peppers in her bins.

For 8 kg of bell pepper you will need:

400 grams of salt;
4 tablespoons sugar;
400 grams of vinegar;
400 grams of butter;
2 liters of water;
5 pcs. bay leaves;
5 pcs. allspice;
15 pcs. peppercorns

The vegetable is washed, peeled and cut into the desired size.

The marinade is prepared from salt, sugar, water and spices and vegetable oil. All this should boil for about 5 minutes, after which vinegar is added to the water.

Peppers need to be blanched in boiling water for 1-2 minutes, then transferred to the marinade. The vegetable should boil in the marinade for about five minutes, after which it is laid out in jars, poured with marinade and rolled up with lids.

This recipe can be improved to taste if you add honey instead of sugar. To make the dish more aromatic and improve its taste, you can add various spices to taste. Rosemary, oregano, basil, coriander, and parsley give an excellent aroma. The recipe will not fail if you add onions or carrots to it. In this case, they will need to be boiled a little longer than the peppers.

Pepper and beans for the winter

3 kg of tomatoes;
2 kg of bell pepper;
500 grams of white beans;
250 grams of sugar;
2 tablespoons salt;
250 grams of vegetable oil;
150 grams of vinegar 9%

The beans must first be boiled and brought to full readiness. You can soak the beans overnight to help them cook faster. You can also salt it at the end of cooking to make it softer.

Peppers can be cut in any convenient way. You can also choose the size as you wish.

You need to make juice from the tomatoes.

Tomato juice should be put on fire and brought to a boil. Next, the chopped peppers are placed in boiling tomato juice for 15 minutes. When this period of time has passed, it is worth adding beans to the already boiling ingredients. Boil the beans with vegetables and tomatoes for 5 minutes. After this, salt, sugar and vegetable oil are added to the mass. Boil for another 10 minutes, and then pour in a measured amount of vinegar. The mass boils and simmers for another 5 minutes.

Peppers and carrots for the winter

For 4 kg of pepper you need

1.5 kg onions
1 kg carrots
5 liters tomato juice;
200 grams of vinegar;
100 mg vegetable oil;
100 grams of salt;
200 grams of sugar

Tomato juice is boiled with butter, salt and sugar for 10 minutes after boiling.

Vegetables are cut at your discretion and boiled in juice for half an hour.

The salad is placed in prepared sterilized jars and sealed with sterilized lids.

Pepper in honey sauce

For 1 liter of water;

200 grams of honey;
100 grams of vinegar;
1 tablespoon salt

The filling should come to a boil and simmer for about five minutes. After this, she needs to pour in the chopped and placed peppers in jars. After which it is rolled up with lids. This vegetable is best sealed in liter or half-liter jars.

Peppers baked in the oven with vegetables

pepper;
tomato;
onions;
carrot;
green

4 tablespoons of tomato juice;
1 tablespoon soy sauce;
1 teaspoon honey;
salt and spices to taste.

The peppers need to be washed, stems removed and cut in half. Place a sheet of foil on a baking sheet and grease it with oil. Place the vegetable on a baking sheet and grease the inside with vegetable oil using a brush. You need to pour the prepared filling into each peppercorn.

Place pieces of tomatoes, onions and grated carrots. Spices and herbs can be used to taste. The pepper is baked in the oven, preheated to 180 degrees for 30-40 minutes.

Prepared according to this recipe, the vegetable is an excellent summer dish. It can be served with side dishes, with meat or as a separate dish.

Peppers stuffed with cheese

This vegetable turns out to be very tender. It makes a great snack.

10 bell peppers;
2 cloves of garlic;
200 grams of hard cheese;
Green;
salt to taste.

The pepper needs to be cut in half and prepared for stuffing.

The cheese is grated and mixed with garlic passed through a press. Next, you need to add the desired herbs to the resulting mass and add salt to taste, taking into account that the cheese is salty.

The vegetable is stuffed with the resulting mixture and sent to the oven for baking. The oven temperature should be 170 degrees.

The peppers are baked covered with foil for the first 10 minutes.

For the second 10 minutes the vegetable is baked without foil.

Preserving bell peppers is not a difficult task, but it is rewarding. You'll see, your family will thank you when you serve sweet and meaty bell peppers.

There are a lot of useful and delicious recipes preserving peppers for the winter. We offer 5 of the simplest, but incredibly tasty ways.

Bell pepper marinated with garlic

Ingredients: pepper - 3 kg, garlic - 2 cloves per jar

For the marinade: water - 1 l, sugar - 1.5 tbsp, vinegar - 0.5 tbsp, vegetable oil - 2 tbsp.

Preparation:

First, cook the marinade. Now get to the pepper. Wash it thoroughly and cut it into 4 parts. Carefully remove the seeds and simmer for 5 minutes in the boiling marinade. If you seal it in half-liter jars, put 2 cloves of garlic in each jar, passed through a garlic press. Accordingly, the larger the jar, the more garlic.

Bell pepper in tomato juice

Ingredients: 2 kg bell pepper, 1 kg carrots, 0.75 tbsp. sugar, 2 tbsp. salt, 0.5 tbsp. vinegar, 1.5 liters of tomato juice.

Preparation:

Pour the juice into a bowl, add salt, sugar and carrots. Boil for 20 minutes. Now cut the pepper into strips lengthwise and add to the bowl. Boil for another 30 minutes. Add vinegar, pour into jars and seal.

Bell peppers, marinated in German style

Ingredients: 1 kg bell pepper, 1 liter of water, 0.5-0.7 liters table vinegar, 1 kg of honey, 5-6 tbsp. vegetable oil, 30-40 g salt.

Preparation: Choose ripe, fleshy peppers for preservation. Wash it, put it in boiling water for 3-4 minutes, now cool and remove the skin. Cut out the seeds and cut into strips 5-8 mm wide. Pack them tightly into jars. Dissolve honey in boiling water, add vinegar. Pour marinade over peppers in jars. You can add a little oil on top. Pasteurize should be at a temperature of 90 C: liter jars - about 15-20 minutes, two-liter jars - about 30.

Bell pepper marinated with oil

Ingredients: 1 kg of sweet pepper, 60 g of vegetable oil.

For the marinade: 1 liter of water, 0.1-0.2 liters of table vinegar, 50-60 g of salt, 60-70 g of sugar, 1 g of black and allspice, 2-3 bay leaves (to taste), vegetable oil.

Preparation:

Boil the vegetable oil for 5-6 minutes, then pour into hot jars. Wash the pepper, cut out the seeds, rinse again and put in jars. Pour boiling marinade and pasteurize at 90C: half-liter jars - 15 minutes, liter and two-liter jars - 20-30 minutes.

Bell pepper in honey marinade

Ingredients: sweet bell pepper - 3 kg, water - 0.7 l, salt - 0.5 tbsp, sugar - 1 glass, vinegar - 150 g, honey - 150 g, sunflower oil - 1 glass, allspice - 4 pcs., bay leaf- 3 pcs.

Preparation:

Wash the pepper, cut it into two parts and remove the seeds. Rinse again. Now make the marinade: pour water into a large bowl and bring to a boil. Add sugar and salt to boiling water, then honey, sunflower oil, allspice and vinegar (in that order). Bring the mixture to a boil and add pepper. Boil the pepper under a closed lid for 5-10 minutes. Don't forget to stir constantly. Now pour the pepper and marinade into hot jars. Roll it up.

Delicious and healthy vegetable used to prepare many dishes. There are several ways to prepare bell peppers for the winter, fresh or after heat treatment. Depending on the method chosen, you can store it at home for 2-24 months. Many types of preparations greatly simplify the cooking process, since they are almost ready-made semi-finished products or complete dishes.

How to preserve bell peppers for the winter

Depending on the type of fruit processing, the vegetable can be prepared in several ways. You need to choose the right one, taking into account the dishes you plan to cook in the winter. The most common methods:

fresh in the cellar;
freezing;
drying;
pickling;
canning.

Fresh bell pepper preparations are used for preparing dishes in the usual way. If the fruits were previously frozen, then for salads from fresh vegetables they need to be defrosted, and for preparing hot dishes in 15 minutes. until the remaining ingredients are ready, add to the saucepan or frying pan. The dried vegetable is used as a spice.

The shelf life of canned sweet peppers is 6-24 months, depending on the recipe (salted or pickled) and conditions.

Freezing

More often this method used to keep the product fresh. Wash the fruits, remove the core with seeds, cut into cubes, strips, slices, half rings, and rings. Freezing the peeled heads whole is common; they can be pre-blanched for 30 seconds. in boiling water to make it less brittle. You can prepare a stuffed semi-finished product, which will only need to be stewed.

Baked sweet pepper It is frozen for the winter and used for preparing salads and hot dishes. For vegetables, it is advisable to use special containers with lids or zip bags for freezing. Storage conditions: -8 to -20 °C.

Pickling

Salted peppers for the winter are prepared using cold and hot methods. In the first case, a fermented product with a short shelf life is obtained, in the second, after sterilization, the jars can be stored in winter longer (up to 6 months). After some time, fermentation occurs as a result of the formation of lactic acid. Optimal conditions storage -1…+4 °C, relative humidity 85-95%. You can salt peppers for the winter by adding spices, herbs and other vegetables.

Pickling

Preservation for the winter using the preservation method is the longest; the product is good for 24 months. Pickled vegetables differ from salted ones in that the recipe contains acetic acid. The rest of the ingredients may be identical. Refined vegetable oil and coarse rock salt are used. The container is a sterilized jar closed using the sealing method.

By marinating you can make vegetable salads, completely ready for use. Recommended storage temperature +0…-25 °C, humidity up to 75%. The rolled up jars should be placed upside down on the lids and wrapped in a blanket. You can transfer it to storage after cooling, waiting 2-3 days.

How to salt bell pepper

Before canning, it is important to properly prepare the product. Wash the fruits thoroughly, cut off the stem, and remove seeds and membranes. When using a whole pepper, pierce it several times with a toothpick. To speed up the pickling process, bell peppers can be cut into pieces.

Among spices and herbs, it is practiced to add bay leaf, black pepper and allspice peas, green sprigs of parsley, celery, and dill umbrellas.

Dissolve 80 g of coarse milk in 1 liter of boiling water rock salt, small, iodized ones cannot be used for preservation. Place the fruits in a previously prepared container, sprinkle with spices, and pour in a cooled saline solution. Cover the top with gauze and apply pressure. Salt for 10-12 days at room temperature, finished product store at +3…-8°C.

For the winter, it is recommended to prepare salted bell peppers in rolled up jars. Pre-blanch the fruits for 2 minutes. Spices can be anything. The saline solution is prepared in a proportion of 2 tbsp. l. salt per 1 liter of water. Place spices on the bottom of a sterilized container and compact the vegetable mass tightly. Pour brine, wrap the neck with gauze, and leave in a warm place for 2-3 weeks. Store salted bell peppers in the refrigerator.

Spicy

Ingredients:

spicy pepper – 1-2 kg;
dill - 4 umbrellas;
garlic – 2 cloves;
salt – 1 tbsp.;
water – 5 l.

Cooking technology:

This variety is somewhere between spicy and sweet and adds piquancy to dishes. Wash the pods and pierce them several times with a fork.
Place spices on the bottom of a sterilized container, then the main vegetable, pour in a salt solution.
Set the oppression, place it in the room until it turns yellow.
To seal for the winter, remove the spicy peppers from the brine and distribute into sterilized jars. You can make a fresh saline solution, pour it over the pods, or leave it as is.
Sterilize for an additional 10 minutes, cover with lids, and put in the refrigerator.

The best marinating recipes

The most delicious and long-lasting product is considered to be one preserved with 9% vinegar (table, apple, wine). There are many cooking recipes; the fruits are used raw, blanched, fried, baked. Zakami are stored for a long time, so it is important to follow all preparation rules to ensure that the product remains safe for health. Can only be prepared for the winter Green pepper or colored. A vegetable that has reached biological maturity is softer and meatier, which should be taken into account when choosing a recipe.

You can preserve it whole, stuffed or cut into strips, rings, half rings, slices. Jars must be sterilized, tightly rolled up, and storage conditions must comply with the recommended ones. If the lid is damaged, use the product immediately, since canned vegetables that are not hermetically sealed cannot be stored.

Salads from tomatoes and sweet peppers, lecho, adjika, eggplants, and vegetable mixtures are often prepared by marinating.

In Armenian

Main components:

reddish peppers – 5 kg;
garlic – 250 g;
celery sprigs - 1 bunch;
parsley (optional) – 1 bunch;
water – 1 l;
vinegar – 0.5 l;
oil – 0.5 l;
salt – 4 tbsp. l.;
sugar – 9 tbsp. l.;
bay leaf – 8 leaves;
allspice and black pepper – 20 peas each.

Manufacturing technology:

For Armenian peppers for the winter, stuff the fruits with herbs and garlic. It is not necessary to do this, just cut it into halves and lay it in layers with spices. First, peel the garlic, separate it into cloves, and cut large ones. Chop the greens with a knife into 3-5 cm pieces.
Pour vinegar into a container with a diameter sufficient for 8 fruits and refined oil, add spices, salt, sugar, water. Boil quickly, then reduce the heat, lay out the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It cannot be overcooked, it should only become more flexible, not soft. Remove from the solution, place in a bowl, cover with a lid.
Sterilize the jars in a wide saucepan with water, while still hot, distribute the herbs with garlic and vegetables over them in layers. In this case, the lower and upper layers make up spices. If the main ingredient was not cut, but stuffed with filling, then simply fold it.

Try to leave fewer voids so that there is enough filling. If necessary, you can add to each jar small quantity boiling water Place the filled containers back to sterilize.

Remove the spice peas from the marinade with a spoon and distribute into jars. Remove bay leaves and discard. Boil the marinade and pour it over the peppers to the brim. Arrange the prepared lids. Sterilize for 12-14 minutes, starting with boiling water in a large container. Get out the cans and roll them up traditional way. In this case, there is no need to wrap it, just leave it upside down until it cools.

Fried

Products:

pepper – 10 pcs.;
oil - grease the frying pan;
vinegar - 2 tbsp. l.;
sugar – 1 tbsp. l.;
salt – 0.5 tsp;
garlic – 2 cloves.

Manufacturing technology:

To roast bell peppers for the winter, wash the fruits, dry them, and fry them in oil, whole with stems.
Mix chopped garlic, vinegar, sugar and salt.
Use a fork to transfer the vegetable into a sterilized jar and compact it.
Pour garlic dressing and roll up with the prepared lid.

Baked peppers

Components:

pepper – 1 kg;
oil – 50 ml;
vinegar - 1 tbsp. l.;
garlic – 2 cloves;
parsley – 2 branches;
salt – 0.5 tsp;
pepper mixture – 0.5 tsp.

Manufacturing technology:

For baking, take washed specimens with stalks. Line a baking sheet with foil, place the fruits in one layer, place in the oven at +200 °C for 30 minutes, and turn them over to the other side about halfway through the process. After baking, wrap in foil and cover with a bowl for 10 minutes to steam.
Mix finely chopped garlic and parsley, oil, vinegar, salt. Unwrap the vegetables, let cool slightly, remove peels, cores and seeds. Pour the released juice into a bowl with garlic dressing. Cut the pulp into strips.
To prepare baked peppers for the winter, you need to put hot spices on the bottom of sterilized jars, then the prepared pulp, and add the filling. Sterilize, cover, roll up. If you plan to serve it to the table in the near future, then the last manipulation is not necessary, just cover it with a soft lid and put it in the refrigerator for a day.

In tomato

Products:

pepper – 4 kg;
tomato juice – 3 l;
acetic acid – 9 tbsp. l.;
garlic – 2 pcs.;
butter – 0.5 tbsp;
sugar – 6 tbsp. l.;
salt – 3 tbsp. l.

Sequence of actions:

To wrap peppers in tomato sauce for the winter, wash the fruits, cut out the cores with seeds, and cut into large slices.
Boil the juice, add salt, sugar, acid, mix thoroughly.
Boil, add crushed garlic and vegetable pieces.
Pour into jars and roll up in the standard way.

In Georgian

Components:

pepper – 1 kg;
garlic – 1 pc.;
parsley – 1 bunch;
vinegar - 2 tbsp. l.;
oil – 5 tbsp. l.;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
Suneli hops, ground pepper - to taste.

Manufacturing technology:

For the winter, Georgian peppers are prepared from fruits cut into 4-6 pieces.
Mix them with chopped garlic and parsley, salt, sugar, butter, spices. Set aside for 1 hour.
Put on fire, boil, cover with a lid, simmer for 15 minutes, stirring occasionally.
Pour in vinegar and turn off the stove. Place into jars and roll up as usual.

In oil

Components:

pepper – 0.9 kg;
vinegar – 165 ml;
sugar – 150 g;
salt – 1.5 tsp;
oil grows. – 165 ml;
water – 350 ml.

Cooking technology:

Peel the fruits and cut into 2-4 pieces.
Boil water, sugar, salt and butter together. Add vinegar and chopped meat, cover with a lid.
When it starts to boil, reduce the heating intensity and cook for 7-10 minutes, stirring occasionally.
To prepare peppers in oil for the winter, carefully place the vegetable in a jar (1 liter), pour in hot solution, and roll up.

With honey

Products:

pepper – 1 kg;
natural honey – 1.5 tbsp. l.;
garlic – 5 cloves;
vinegar – 80 ml;
oil – 80 ml;
sugar – 80 g;
salt – 0.5 tbsp. l.;
bay leaf – 2-3 pcs.;
allspice and black peppercorns - 5 pcs.;
water – 200 ml.

Cooking technology:

To wrap peppers with honey for the winter, peel the main product and cut into strips.
Chop the garlic cloves.
Mix everything except the main ingredient and boil.
Add fruits, cook until half cooked.
Divide into two 0.5 liter sterilized jars and roll up.

The champion in vitamin C content and a powerful antioxidant is bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. Calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, exactly in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must definitely choose honey that is very fragrant, then it will unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

Sweet pepper: 780 g
Honey: 2.5 tbsp. l.
Vinegar 9%: 2 tbsp. l.
Salt: 1 tsp.
Vegetable oil: 1 tsp.
Water: 500 ml
Ground paprika: 0.5 tsp
Black peppercorns: 8 pcs.
Garlic: 4 cloves
bay leaf: 2 pcs.

Cooking instructions

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

sweet pepper (without seeds and stalks) – 6 kg;
water – 2 l;
sugar – 600 g;
vegetable oil – 400 ml;
table vinegar – 250 ml;
salt – 5-6 dess. l;
bay leaf – 5-6 pcs.;
allspice peas – 15-20 pcs.

In the finished product energy value will be 60 kcal per 100 g. So:

First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down onto a clean towel. We boil the metal lids separately and dry them well.
We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
Place chopped peppers in the marinade and cook over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

Beautiful pickled pepper will do as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

red and yellow peppers – 1.4 kg;
sweet peas – 6-7 pcs.;
unsalted tomato juice – 700 ml;
sugar – 40-45 g;
table vinegar - 2 tsp. l.;
salt – 2 dec. l.

The fruits should be prepared as in the previous version. Then:

Add all the ingredients except the main one to the tomato and bring to a boil.
Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
Sterilize: half-liter for 10 minutes, liter for 15.
Roll up the boiled lids.

This snack option is good both cold and hot.

Bell pepper for the winter in oil

medium-sized strong fruits – 2 kg;
water – 2 l;
oil – 1 tbsp.;
granulated sugar – 0.5 tbsp;
salt – 3 tbsp. l.;
vinegar essence - 1 tbsp. l.;
garlic – 4 cloves;
chili pepper – 1 pc.;
peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

Pour the fruits into a deep saucepan cold water, wait until it boils and immediately remove from the stove.
Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
Cool under the blanket in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.

For the recipe you need:

tomatoes – 2 kg;
sweet pepper – 4 kg;
garlic – 6 cloves;
lean oil – 200 ml;
table vinegar - ¾ tbsp.;
salt – 3 dec. l.;
sugar – 5 dec. l.

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

We peel the tomatoes and cut them into fairly large slices.
We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

With eggplants

How nice it is to open a jar of assorted vegetables in winter! This light dish appropriate not only in the everyday menu, but also on the holiday table.

To prepare it you need to take:

bell peppers – 1.4 kg;
eggplants – 1.4 kg;
tomatoes – 1.4 kg;
carrots – 0.7 kg;
garlic – 4 cloves;
salt – 40 g;
sugar 40 g;
sunflower oil – 0.5 tbsp.;
bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 parts.
Three carrots on a coarse grater.
Remove the skins from the tomatoes and puree them using any method.
Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
After 5 minutes, remove from the stove.
Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:

zucchini – 1.8 kg;
peppers – 1.8 kg;
onion – 750 g;
carrots – 750 g;
sugar – 180 g;
salt – 150 g;
dill – 50 g;
sunflower oil – 150 ml;
table vinegar – 150 ml.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
Wash the dill, dry it, finely chop it.
In a large bowl, mix all the vegetables except the zucchini. Add salt and let it brew for 1 hour until the juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We put the zucchini there and simmer for the same amount.
5 minutes before readiness, sprinkle the mixture with dill, add vinegar, and stir.
Pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:

garlic – 2-4 cloves;
dill umbrellas – 3 pcs.;
bay leaf – 3 pcs.;
black peppercorns – 3 pcs.;
sweet peas – 3 pcs.;
vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

3 dec. l. salt (without a slide);
3 dec. l. Sahara.

Before cooking, soak cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

Place all of the indicated spicy ingredients on the bottom of a glass container.
Place whole cucumbers and chopped peppers.
Pour boiling water into the jars and leave for 20 minutes.
At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
Add essence and roll up.
Cool upside down under a blanket.

Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.

With bow

For such preservation you will need:

sweet peppers – 1 kg;
onions – 2-3 pcs.;
granulated sugar - 3 tbsp. l.;
tomato juice – 250 g;
vegetable oil – 50 ml;
peppercorns – 2 pcs.;
salt – 1 tbsp. l.;
bay leaf – 2 pcs.

What we do:

Cut the prepared pepper into wide or thin strips, and the onion into half rings.
Mix the remaining ingredients in a metal bowl.
Add vegetables there and cook for 15 minutes.
When hot, place in a glass container and roll up.
Store strictly in a cool place.

With garlic

The vegetable season provides thrifty housewives with enormous scope for preparations for the coming cold months. The same green pepper at this time costs mere pennies, and you can make a lot of it various goodies that will delight the family during the winter gloom. Many limit themselves only to adding to salads or canned tomatoes. It closes on its own only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.

stuffed peppers

We will not describe how to prepare the most primitive one, for example. The process does not differ in any special secrets from marinating something else. We are interested in unusual green peppers. The recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilogram of peppers is washed and peeled so that they remain whole, with a hole on top. A quarter kilo of onion is crumbled into rings and browned. A little more carrots and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a fine colander or sieve, the puree is boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and some peas are added. Cooking continues for another ten minutes; During this time, the vegetables are combined, chopped parsley is added to them, and the minced meat is packed into peppers. They are laid out according to liter jars, pour hot puree and sterilize for an hour, then seal.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a company that is somewhat unusual for us. One kilogram of green pepper is cut into thick strips along the pod. Celery root with parsley and cauliflower(about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, at the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed to release juice. The vessels are filled with hot marinade: per liter of water - half the amount of vinegar, bay leaf and two tablespoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.

Italian appetizer

For it, green pepper is cut into longitudinal strips of arbitrary size (just not too narrow), dried, laid out on a baking sheet, salted and sprinkled olive oil. The workpiece is baked for about 20 minutes (if you like it with scorch marks, then longer). Greens are washed - parsley, basil (at the rate of a couple of sprigs per half-liter jar), mint (five leaves per container). Garlic is cut into slices, strips - hot pepper. Half of the spices are placed on the bottom, the baked green pepper is tamped (without kneading) on top, the rest of the herbs and spices go to the very top. A quarter of a spoon is poured into each jar sea salt and half of the same is poured apple cider vinegar. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The workpiece is sterilized for about seven minutes, rolled up, turned over and wrapped. After cooling, the jars are put away in a cool place.

Korean pepper

Vegetables according to the recipes of this country have long become popular among our people. Surely you will also like Korean green peppers for the winter. First of all, prepare the seasoning: mix salt with sugar and chopped/crushed garlic well (take a glass of everything). Ground pepper, cilantro and cumin, taken one teaspoon at a time, are also added here. You will have enough mass for six kilos of pepper. The gutted pods are generously smeared with it from the inside and left for 10 hours (if the kitchen is hot, put it in the refrigerator). The juice that is released during this time is carefully drained, and the peppers are tightly packed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They fill containers with it, close them (you can just use thick plastic lids) and put them away in the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.