What to cook for the winter from Bulgarian. Bell pepper for the winter, you'll lick your fingers

Pickled peppers for the winter can be compared in popularity only with pickled cucumbers and tomatoes. The secret of this preparation is not only in the amazing aroma and unsurpassed taste qualities, but also in beneficial properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that neither blackcurrant nor lemon can compare with it.

Agree, multi-colored juicy peppers grown in your own garden are much better than store-bought ones. Don't have your own garden? Don’t despair, choose fresh, dense, preferably the same size fruits at the market, carefully examining each one so that there are no unappetizing spots that spoil not only appearance, but also subsequent procurement.

Pickled peppers for the winter are a fairly simple and quick dish to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or even simply put whole in jars raw or blanched and filled with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
bay leaf,
allspice,
vegetable oil.
For the marinade:
850 ml water,
25 g salt,
125 ml 9% vinegar.

Preparation:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut off the stalk of the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can add ice cubes. Place a bay leaf and allspice (amount to taste) at the bottom of the prepared jars, then pack the pepper as tightly as possible and pour in the boiling marinade. Pour a little calcined and cooled to 70ºC vegetable oil on top of everything. Cover the jars with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes, then roll up.

Pickled peppers “One, two - and you’re done!”

Ingredients:
5 kg bell pepper.
For the marinade (per 1 liter of water):
1.5 tbsp. vegetable oil,
1.5 tbsp. Sahara,
½ tbsp. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Preparation:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Place the pepper, cut in half and peeled from seeds and stalks, into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, pressed garlic (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, let the marinade boil again and then pour it over the pepper in the jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, make sure that there is no space left unfilled with marinade between the peppers, otherwise the jar may explode.

Use peppers for pickling different colors, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled bell pepper for the winter “Jolly Traffic Light”

Ingredients:
3 kg of multi-colored bell peppers,
garlic,
dried dill.
For the marinade (per 1 liter of water):
½ tbsp. Sahara,
2 tbsp. l. salt,
½ tbsp. vegetable oil,
¾ tbsp. 9% vinegar.

Preparation:
Wash the pepper, remove seeds and stems and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar, let it boil again, and then put pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it has cooled, place it in sterilized 0.5-liter jars, sprinkling the pepper with garlic passed through a press and dried dill. Fill the filled jars with the marinade in which the peppers were cooked, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand like that until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper,
½ tbsp. vegetable oil,
1 bunch of parsley,
1 bunch of dill,
1 bunch of cilantro,
1 bunch of marjoram,
1 head of garlic.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. 9% vinegar.

Preparation:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown crust and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped herbs. Use only green leaves for harvesting, without stems. Pour hot marinade over everything, cover the jars with boiled metal lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for preparing salads, side dishes and even soups.

Pickled peppers “New of the season”

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 liters of water):
500 ml apple cider vinegar,
3 tbsp. l. kebab ketchup,
¼ tbsp. vegetable oil (preferably olive oil),
1 tbsp. l. salt.

Preparation:
Bake the prepared peppers directly with the branches in the oven, peel them and place them in sterilized 1-liter jars; you should have whole peppers on the branches. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment it boils, carefully pour in the vinegar, let the marinade boil again and remove from heat. Pour boiling marinade into the filled jars, cover with lids and sterilize for 15 minutes. Then roll it up.

Pickled Red Sunset Peppers

Ingredients:
5 kg sweet pepper,
50 g horseradish root,
100 g garlic,
1 bunch of dill.
For the marinade:
1 tomato juice
1.5 tbsp. l. salt.

Preparation:
Wash the red sweet bell pepper, remove the seeds and place in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves, and chop the herbs. Place some of the seasoning on the bottom of the prepared jars, then place the peppers tightly, placing one fruit inside the other, and place the greens on top of the peppers again. Pour the contents of the jars with boiling tomato marinade, cover the jars with lids that have been boiled in advance, and sterilize: 0.5 liter jars - 30 minutes, 1 liter - 40 minutes, 2 liters - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter, you really want stuffed peppers, so here are some great recipes that will help satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (for 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 tbsp. l. (without a slide) salt,
1 dessert spoon Sahara,
2 tbsp. l. 9% vinegar.

Preparation:
Wash medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into the pan, add salt to taste and bring to a boil. With the heat still on, drop a few peppers at a time into the pan and blanch for 3 minutes. Then take out one pepper at a time, pour out the water from it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let simmer for 3-5 minutes. Add vinegar to the jars of peppers, followed by the hot marinade. Roll up the jars with sterilized lids, turn them upside down, wrap warm blanket and leave until completely cool.
In a 3-liter jar, if packed tightly, about 20 medium-sized peppers can be placed, this amount will be enough for a family of three people.

Pickled peppers “Straight from the garden”

Ingredients (per 1 liter jar):
sweet pepper (as much as will be included).
1 clove bud,
2 peas of allspice,
3 black peppercorns,
celery leaves and stalks.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. Sahara,
⅓ tsp. citric acid.

Preparation:
Peel the sweet peppers from stalks and seeds, rinse, place in a colander and soak for 1 minute in hot water. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place the pepper tightly on top and pour boiling brine of water, salt, sugar and citric acid over everything. Immediately seal the filled jars with sterilized lids. The jars themselves do not need to be sterilized.

Pickled peppers “For thrill seekers”

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic,
2 carrots,
vegetable oil.
For the marinade:
500 ml water,
0.5 l 9% vinegar,
1.5 tbsp. Sahara,
½ tbsp. salt.

Preparation:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are simply ideal for pickling, dense and without damage. You can put both red and green peppers in the jar, mixed together - this way the preservation will be even more appetizing. Peel the pepper, cut 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, add salt to taste and place in sterilized jars (try to mix red and green peppers, this way your preparation will look even more appetizing), do not forget to arrange the layers of pepper with garlic passed through a press and carrots grated on a fine grater. Pour the contents of the jars with hot marinade prepared from water, vinegar, sugar, salt and brought to a boil, and seal with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 liter jar):
200-300 g red hot pepper pods,
7 allspice peas,
4 buds of cloves,
2 cm horseradish root,
2 cherry leaves,
1 pinch of dill seeds,
2 cloves of garlic.
For the marinade:
1 liter of water,
4 tbsp. l. salt (without top),
2 tbsp. l. Sahara.
1 tsp. 9% vinegar per 0.5 liter jar.

Preparation:
Wash the red hot pepper pods thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, this way your preparation will be even spicier, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare spices for marinating. Wash the cherry leaves, peel and wash the horseradish root, inspect it carefully to notice all the spots and damage that need to be cut out immediately. Cut the peeled horseradish root into small pieces. Peel the garlic cloves. Place spices at the bottom of each sterilized and dried jar: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. Place the peppers vertically from above to the shoulders of the jar, not higher. What is this for, you ask? It’s just that the marinade, when it cools, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you will need, taking into account the number of jars, and add 1 glass, because some water will evaporate during boiling). Dissolve sugar and salt in water, skim off the foam, pour boiling marinade into jars of pepper, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, having poured it over the peppers, leave the jars covered with lids for about 5 minutes. Carefully pour the marinade into the pan again, boil it, pour vinegar directly into the jars with peppers and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap them up and leave until completely cooled for 10-12 hours, and then store in a dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be spicy, and you can’t eat a lot of it.

Hot peppers in oil marinade

Ingredients:
hot pepper (quantity is at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 liters of vegetable oil (preferably olive oil),
1 tbsp. l. honey.

Preparation:
Sort through the peppers, inspecting them carefully. Wash the peppers selected for pickling thoroughly and dry slightly. Be sure to leave part of the tail on the pepper to make it easier to hold while eating. Place hot peppers tightly in prepared sterilized jars, layering with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Remove peppers for 3 weeks warm place. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to preserves, replace it with lemon juice, only then be sure to add horseradish to the jars.

Happy preparations!

Larisa Shuftaykina

Preface

Canned sweet peppers will be a tasty, healthy and diversifying addition to any table in winter. Prepared whole, it can be used as a separate dish, stuffed, or be one of the ingredients in various salads. Below are the most memorable recipes for preserving bell peppers.

For canning, always choose fresh, whole, undamaged and rot-free sweet peppers. Regardless of the recipe, you first wash it, and then cut out its stalk and clean out the seeds through the resulting hole. All vegetables used are also washed. Jars and lids are pre-sterilized. For canning, use only non-iodized salt.

After filling the jars with the finished product, they are sterilized (if specified in the recipe), rolled up with a lid, turned over, wrapped in something warm and, after cooling, placed for storage in a prepared cool place.

The cabbage should be disassembled into inflorescences, and the carrots should be cut into circles. Then we blanch these vegetables and tomatoes in boiling water and then cool them. Cook the marinade. Fill each prepared sweet pepper with tomatoes (1–2 pieces), hot pepper (1 pod) and carrots (2–3 mugs). Cover the stuffed vegetables with 1 cabbage inflorescence. Place the vegetables in a jar, and then pour the chilled marinade on top. We roll up the container and hide it for storage.

Marinated aromatic. To prepare 1 liter of marinade, take: 1 liter of water; Art. 2 tablespoons of granulated sugar, 1 tablespoon of salt; 2 peas each of allspice and black pepper; 2 clove buds; 2 bay leaves. Place the prepared peppers in jars, and then pour in the boiling marinade.

Salty in Ukrainian. You will need:

pepper – 1 kg;
salt – 80 g;
water – 300 ml.

Blanch the prepared fruits in boiling water for 2 minutes, and then immediately cool in cold water. After this, sprinkle each pod with salt. We use half the salt required for the recipe. Then we put one pepper inside the other and place it tightly in a prepared enamel container. Then we cover the vegetables with gauze, and put a lid with a weight on top. We leave them standing like this for 12 hours.

The temperature should be room temperature. After this, dissolve the rest of the salt in boiled water and pour the resulting cooled brine over the pepper that has begun to ferment. Cover it again with gauze, a lid and press down with pressure. Then we hide the container with vegetables in a cool place. After 6 days the pepper will be ready. Before use, it is rinsed in running water, and then soaked for 12 hours in boiled water.

Heat finely chopped tomatoes to a boil. Then add sugar, salt and all the ground pepper (black and red) to them. Cook the tomato mass at low boil for 5 minutes and pour into jars with stuffed pods. We sterilize the containers in boiling water (liter - 60 minutes).

Stuffed with eggplants. Amount of ingredients for sealing a 3-liter jar:

pepper – 10 pcs;
onion – 2 pcs;
eggplants – 0.5 kg;
carrots – 3 pcs;
salt – 2 tbsp. l.;
tomato juice– 1.5 l;
vegetable oil – 3 tbsp. l.

Blanch the prepared pods in boiling water for 3–5 minutes. After scalding with boiling water, peel the eggplants, cut into strips, and then fry until half cooked in vegetable oil. Finely chopped onions and carrots, previously grated on a grater with large meshes, are sautéed together in oil, and then mixed with eggplants and salt. We stuff the pods with the resulting filling, which we then immediately place in a jar. First, salt the juice to taste, boil it, and then pour it over the stuffed fruits. Sterilize the container for 20 minutes.

Stuffed with cabbage. We take:

pepper – 1 kg;
carrots – 100 g;
cabbage – 0.9 kg;
vinegar 6% – 100 ml;
salt – 20 g.

Blanch the prepared pods in boiling water for 3 minutes and then cool. The carrots must be grated on a grater with large meshes, or cut into thin strips, and the cabbage must be shredded. Place both vegetables in an enamel bowl and grind with salt. Then let them stand for 3-5 hours. Then pour the released juice into a separate container. We fill the pods with the vegetable mixture, which we then put in jars. Add vinegar to the vegetable juice and pour the resulting marinade over the stuffed fruits.

Then we sterilize finished product in boiling water. The duration of processing depends on the size of the containers and is 35–50 minutes.

Bell pepper – 1 kg,
Water 2 - 3 liters,
Granulated sugar - 0.5 cups,
Salt (coarse) – 2 tbsp. spoons,
Vegetable oil (refined) – 0.5 cups,
Garlic 8 – 10 cloves,
Hot chili pepper - 1 piece,
Vinegar (essence 70%) – 1 tbsp. spoon,
Allspice peas 10 - 15 pieces,
Black peppercorns 10 - 20 pieces,
Ground black pepper to taste and desire.

Cooking process:

Before you start preparing the peppers, take care of the container in which you will place the vegetables. Ideally, these are two-liter jars, but maybe those who have one and a half liter jars, the pepper will also look beautiful in them. Rinse the jars thoroughly with baking soda or dish detergent. Then sterilize the jars in any way convenient for you: in the oven, slow cooker, or using a special ring over the pan.

Bell peppers should be washed and whole, strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it juicier.

Peel the garlic and cut it into thin slices. Wash the chili pepper and cut into thin slices. Place a few peas of black and allspice in each jar. Add a few slices of garlic and 2-3 slices of hot pepper there.

Place the prepared bell pepper in a deep saucepan and pour it over cold water so that it completely covers it. Place on the fire and bring to a boil. Once the water boils, remove the pan from the heat. Using a fork, carefully remove the pepper from the water and place it in the jars; do not use much force, otherwise the pepper will burst. Fill the jar to the top, wait a little, after a while the pepper will all be compacted and then you can add a few more peppercorns to the jar.

Add salt to the water in which the pepper was boiled, granulated sugar, oil and bring to a boil. If desired, you can add ground black pepper for flavor. As soon as the marinade begins to boil, add a tablespoon of vinegar essence and wait until it boils completely.

Pour the boiling marinade into the jars of peppers. Immediately cover with lids and roll with a canning key. Wrap the jars of pickled bell peppers in a warm blanket and leave them upside down until they cool completely. Then move it to a cool place, and in winter enjoy a delicious and savory snack!
In my opinion, this is one of the most simple recipes preparing bell peppers for the winter. By the way, you can try pickling hot pepper pods this way. I will be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!

It would seem, what other pepper preparations can you come up with? Well, some kind of lecho, or a salad... But no, it turns out that you can make such finger-licking snacks from sweet peppers! What if the pepper is also hot? Then colds will simply have nothing to do in your home! In this article we decided to collect the most unusual pepper preparations. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes,
2 tbsp. salt,
1.5 cups sugar,
½ cup 9% vinegar,
1 tsp ground black pepper,
1 cup unrefined vegetable oil.

Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but cook directly in the thick tomato mass). Place the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and add the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Place in sterilized jars, roll up, and wrap.

Ingredients:
1 kg pepper,
800 g gooseberries.
For the marinade:
1 liter of water,
50 g salt,
50 ml apple cider vinegar,
100 g sugar.

Preparation:
Wash the peppers, sort the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the peppers and roll up.
Canned pepper “3 cups”.

The name of this canning method comes from the composition of the marinade: 1 glass of water, 1 glass of sugar, 1 glass of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Chop sweet bell peppers into the boiling marinade (you can have multi-colored ones, it will look more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars and seal.

Ingredients for marinade:
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Preparation:
Select bright yellow and red peppers and pale colored apples. Wash the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Place peppers and apples in jars, alternating layers, then pour marinade and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes.

Ingredients:
2.1 kg sweet pepper,
6-10 g horseradish leaves,
10-12 g dill,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 cloves,
30 g sugar,
30 g salt,
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Preparation:
Remove seeds from large, fleshy sweet pepper pods, blanch in boiling water for 2-3 minutes, rinse ice water and place tightly together with the spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg pepper,
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 cloves of garlic,
salt,
ground black pepper.

Fill:
1 liter of water,
0.8-1 l 9% vinegar,
1-2 tbsp. Sahara,
1-2 tbsp salt,
1-2 pcs. bay leaf.

Preparation:
Cut the pepper lengthwise into 6-8 pieces. Grind the roots and cabbage. Place half the garlic on the bottom, place the prepared vegetables on it, alternating them and sprinkling them with salt and ground black pepper, sprinkle the remaining garlic on top. Compact everything so that the vegetables release their juice, pour in the hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Let stand for 30 minutes, drain the filling again, and boil it. Meanwhile, place the peppers in jars, pour in the marinade, and sterilize for 15-12 minutes. Roll up.

Ingredients for 1- liter jar:
5-6 pcs. tomatoes,
8-10 pods of sweet pepper,
1 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar,
¾ glasses of water,
2 cloves of garlic,
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Preparation:
Cut the red sweet peppers into 4 parts, and also cut the tomatoes into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Place prepared peppers and tomatoes on the spices, then spices again, then tomatoes and peppers. Pour marinade over vegetables and spices: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot pepper, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover with a lid and sterilize for 15 minutes. Roll up.

Ingredients:
10 pcs. sweet peppers,
10 pcs. eggplant,
10 pcs. tomatoes,
10 onions,
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp. Sahara,
1.5 tbsp. salt,
1 head of garlic,
parsley.

Preparation:
Chop eggplants, peppers, tomatoes, onions. Prepare the marinade: boil vinegar with oil, sugar and salt, add vegetables to it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Place in sterilized jars and seal.

Ingredients for 6 liter jars:
5 kg sweet pepper,
500 ml 6% vinegar,
2 glasses no refined oil,
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp. ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Preparation:
Cut the pepper into 4 parts, peel the garlic and place in the bottom of the prepared jars (2 in each). Cook the filling from vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon and place tightly in the jars. Pour in the marinade, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pcs. peppers,
500 g zucchini,
1 carrot,
1-2 onions,
1 liter of tomato juice, pepper,
salt,
green.

Preparation:
Peel the peppers, cut off the cap, remove the seeds, and place in boiling water for 5 minutes. Prepare the minced vegetables: grate the young zucchini on a coarse grater, grate the carrots, finely chop the onion. Fry the mixture in vegetable oil and add salt. Stuff the peppers, place them tightly in jars and pour boiling tomato juice over them. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper,
700 g tomatoes,
4 onions,
1 carrot,
1 glass of vegetable oil,
1-1.5 tbsp. salt,
2 tbsp. Sahara,
1-2 tbsp. 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Preparation:
Cut the cap off large peppers and remove the seeds. Chop the onion and fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, cook for another 10 minutes. Chop the parsley. Boil the vegetable oil for several minutes, cool to 70ºC and pour into jars at the rate of 2 tbsp. per liter jar. Mix the vegetables for minced meat, add salt and fill the peppers with the mixture. Lay down stuffed peppers into jars, pour boiling tomato mixture and set to sterilize: half-liter jars - 55 minutes, liter jars - 65 minutes. Roll up.

Ingredients:
10 kg sweet pepper,
4 kg carrots,
2.5 kg parsley root,
1.3 kg celery root,
400 g onions,
1.5 tsp. ground cinnamon,
20-30 black peppercorns,
4 tsp Sahara.
Brine:
10 liters of water,
700 g salt,
1 clove of garlic,
15 pcs. bay leaf,
35 clove buds,
10 peas of allspice.

Preparation:
Blanch the roots for 2-3 minutes, peel and cut into cubes. Finely chop the onion, mix with the roots, and add salt. Fry the vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, placed tightly in a container, filled with brine and a load is placed. The brine is prepared as follows: bring all ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter “As if fresh”

Ingredients:
1.5 kg sweet pepper,
2.5 kg tomatoes,
500 g onions,
100 g carrots,
3 tbsp. salt,
200 g sugar,
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Preparation:
Chop everything, grate carrots for Korean carrots. Mix and put on low heat. After boiling, cook for 10 minutes, place hot in sterilized jars, and roll up. Wrap up.

“Vegetable pilaf” for the winter

Ingredients:
2 kg sweet pepper,
1 kg of onion,
1 kg carrots,
2 kg tomatoes,
1 glass of rice,
500 ml vegetable oil,
4 tbsp. 9% vinegar,
2 tbsp. salt,
2 tbsp. Sahara.

Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Place in sterilized jars and seal.

Ingredients:
1 kg hot pepper,
40 g dill,
30 g celery greens,
30 g garlic.
For the brine:
1 liter of water,
80-100 ml 6% vinegar,
60 g salt.

Preparation:
Bake the pepper in the oven. Place the cooled fruits tightly in sterilized jars, top with herbs and garlic, pour in cooled brine and place under pressure. Leave at room temperature for 3 weeks. After fermentation is complete, refrigerate.

Hot pepper, salted in another way

Ingredients:
1 kg spicy green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g horseradish root.

Fill:
1 liter of water,
60 ml. 9% vinegar,
60 g salt.

Preparation:
Prick the pepper at the stalk, place tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, compact. Pour boiled, cooled and strained brine, put in a circle and squeeze. After 10-12 days, put it in the cold. If necessary, add brine: per 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg hot pepper,
3 tbsp. salt,
3 tbsp. vegetable oil,
250 g sugar,
250 ml 9% vinegar.

Preparation:
Blanch the peppers in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling sauce over it and roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g small colored peppers,
1.5 glasses of water,
½ cup 9% vinegar,
1.5 tbsp. Sahara,
2 cloves.

Preparation:
Wash the peppers, remove the stems, blanch in boiling water for 3-4 minutes. Place in sterilized jars and add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over the peppers in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

In a frying pan under a closed lid with a small amount fry hot peppers in oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. In a frying pan, fry onions, carrots and tomatoes without skin until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes evaporates. Add a little salt. Place in sterilized jars and seal. A small note: you can use the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce.

Ingredients:
1 kg hot pepper,
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp. salt,
4 tbsp. Sahara,
garlic, carrots, parsley, dill - to taste.

Preparation:
Wash the peppers and let dry. Meanwhile, mix vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry frying pan, stirring constantly, so that the peppers lightly blacken. Mix fried peppers with herbs, garlic and carrots. Add salt and compact into sterilized jars. Pour marinade over it and sterilize for 10-15 minutes. Roll up, turn over.

Pepper preparations are tasty and beautiful. Bon appetit!

Larisa Shuftaykina

By preserving peppers for the winter using this recipe, you will provide yourself with a tasty and crispy dish that can be eaten as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

3 kilograms of green pepper;
870 milliliters of disinfected water;
17 grams of sugar;
260 milliliters of refined sunflower oil;
9 grams of salt;
190 milliliters 6% balsamic vinegar.

How to prepare this dish:

Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and substrate from the pepper, cut into strips two centimeters thick.
Place them in a deep bowl and pour boiling water over them for twelve minutes.
Place pepper slices vertically in sterile jars, add salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
Close the containers with plastic lids and shake the preparation in order to evenly distribute the vegetable oil throughout the jar.
Place a deep container of water on the stove, covering the bottom with a white towel.
Carefully arrange the preparations and boil for twenty-three minutes over low heat.
Remove the sterilized jars and carefully screw on the lids.
Wipe them down and place them bottom up under a piece of fabric that retains heat.

After fifteen hours, put the twists in a storage place (dry, at low temperatures, without bright light).

Pickled green peppers in tomato juice

Probably, most housewives are unusual in preparing canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Products needed to prepare this snack:

Two kilograms three hundred grams of pepper;
Three buds of cloves;
One horseradish leaf;
Thirty grams of dill;
Twenty six grams of basil.

For the marinade:

Nine hundred seventy milliliters of tomato juice;
Eight grams of salt;
Forty-seven milliliters of 9% fruit acid.

Steps to prepare this snack:

Cut the pepper, pre-washed and cleared of seeds and tails, into rings one centimeter thick.
Place them evenly in sanitized jars with the remaining ingredients from the list above.
Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes over heat.
Pour boiling juice into the jars of pepper.
Sterilize the twists in the manner described in the recipe above and roll up the lids.
Let them sit under a thick cloth for twenty-four hours, then put them in a cool place.

Canning Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preserved food with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

What you will need for this workpiece:

Eight hundred sixty grams of pepper;
Four cloves of garlic.

To prepare the filling:

Ninety milliliters of 9% wine vinegar;
Three hundred seventy milliliters clean water;
Thirty-seven grams of sugar;
Six grams of salt;
Thirty-six grams of basil;
Twelve grams of curry seasoning;
Eleven grams of rosemary.

How to make this twist:

Chop the green pepper (clean, without tails and seeds) into rings one centimeter wide, and cut the peeled garlic into six pieces.
Place these ingredients, alternating, into sterile jars.
Place the products from the list for the marinade in a deep bowl and simmer over low heat for nineteen minutes.
Pour the prepared brine into containers with pepper.
Disinfect the blanks as in the first recipe and twist thoroughly.
Wrap the upside down jars in towels for seventeen hours, allow them to cool, then store.

Canned Green Peppers with Apples

The sweet flavors of peppers and apples go together wonderfully.

It is better to choose apples of dense varieties, not overripe or loose, otherwise they will boil and crumble due to exposure high temperatures and water.

To create this blank you will need:

Two kilograms one hundred grams of pepper;
Eight hundred and fifty grams of apples;
Nine hundred milliliters drinking water;
One hundred and seventy grams of sugar;
Seventy-three milliliters of 9% wine vinegar;
Seven grams of basil;
Three leaves of horseradish;
Eleven grams of allspice.

Preserving the workpiece:

Wash all vegetables and fruits, and sterilize containers in the usual way.
Peel the pepper from seeds, substrate and cut it vertically into slices, remove the core and bruised areas from the apples, chop into strips one and a half centimeters thick.
Pack them vertically and alternately into jars.
Place the remaining ingredients in an enamel bowl and boil over medium heat, then pour into the preparations.
Sterilize and twist them.
Wrap the finished pieces in a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for canning green peppers and cucumbers

Probably all housewives have cooked at some point. canned cucumbers for the winter. Preparing identical preparations not only begins to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify your meal and will appeal to your taste buds.

What you will need to prepare this snack:

Four hundred and fifty grams of cucumbers;
Seven hundred and fifty grams of green pepper;
Thirty-six grams of fresh dill;
Four cherry leaves;
Eleven grams of hot pepper;
Five sheets black currant;
Three leaves of horseradish;
Thirty-seven grams of garlic;
Twelve grams of black pepper;
Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

Four hundred seventy milliliters of disinfected water;
Thirty seven grams sea salt;
Seventeen grams of sugar.

What you need to do to prepare this dish:

Rinse the necessary products and disinfect containers and utensils.
Remove the seeds, tails and cut into rings, and chop the cucumbers into circles half a centimeter thick.
Layer them and the rest of the ingredients into jars.
Pour the brine products into any container and boil for eleven minutes.
Pour this composition into containers with blanks.
As in the first recipe, sterilize the twists and carefully seal with lids.
Let the jars cool under a warm cloth, then put them in a cool, dry place.

Fermenting peppers and green tomatoes (video)

Bright green pepper will remind you of warm summer and warm your soul, and by preparing preserves according to the recipes described above, you will provide yourself with the essentials for the human body nutrients, which will not allow you to get vitamin deficiency (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and ease, while ready dish pleases the eye both aesthetically and tastefully.

Ingredients:

whole canned peppers;
filling to taste.

Cooking:

Wash the fruits well, cut off their tails along with top part(future hats) and remove all seeds (otherwise they will taste bitter).
Stuff all the peppers, choosing the filling you like best.
Cover with hats and place in a container with high rims.
Pour the sauce over the preparation. Best fit sour cream sauce, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you used minced meat as the filling, the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Slices"

The recipe is suitable for lovers of large sweet peppers.

To prepare you will need:

8 pcs. canned pepper;
3 pcs. tomatoes;
100 g cheese (preferably hard varieties);
greens (to taste);
300 g pork meat;
150 g boiled smoked sausage;
150 g pork liver;
1 onion;
2 pcs. garlic cloves;
100 g rice;
30 g butter;
1 piece eggs.

The cooking process consists of several stages:

First, boil the rice for 15 minutes, then rinse it in cold water.
Cut the meat and sausage into small pieces so that it is convenient to twist them using a meat grinder.
Cut the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
Pour the minced meat into the frying pan with the fried onions, keep it on the fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to add salt and pepper.
Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
Cut the canned peppers into two equal halves and remove all seeds.
Stuff the resulting slices with filling and place them on a baking sheet.
Cover the layer of filling with thin tomato rings, then sprinkle it all with grated cheese.
Fill the bottom of the container with water (approximately 1 cm).
Simmer the dish for 30-40 minutes.

Before serving, decorate the prepared slices with herbs.

"Kapustyanka"

We present to your attention a unique recipe.

You need to take:

10 peppers;
300 g cabbage;
50 ml oil;
a bunch of green onions;
10 basil leaves.

To prepare the marinade you need:

200 ml of wine (it’s better to take white);
100 ml wine vinegar;
100 g sugar
1 garlic clove;
2 tsp. curry;
2 tsp. ground cumin;
1.5 tbsp. l. salt
ground chili pepper - to taste.

To really get delicious dish, strictly adhere to the recipe:

Shred the cabbage, finely chop the onion and basil leaves.
Combine all the ingredients for the marinade and boil the resulting mixture.
Place pepper into the boiling mixture and simmer for 3 minutes, then cool.
Place shredded cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes so that it infuses better, then cool.
Add the required amount of oil and herbs, mix everything.
Stuff the peppers with cabbage.
Place the finished product in jars, fill everything with marinade and roll up.

"Potato"

Lovers of potato products will appreciate the original combination. In this case, sweet peppers are used as a casserole dish.

For this you need the following products:

4 pcs. sweet peppers (canned);
1 tbsp. chopped potatoes;
200 g fried loaf;
3 eggs;
hard cheese for sprinkling;
¾ tbsp. milk;
half a cup of dry baking mix (flour);
¼ tbsp. sour cream;
2 tbsp. chopped green onions.

Algorithm of actions:

Cut the pepper just above the middle, removing all the seeds, place in special forms for baking in the oven.
Stuff tightly with potatoes and bacon.
Mix the eggs with milk, add the dry baking mixture, a little sour cream, onion, salt and pepper, and add it all to the potatoes.
Place grated cheese on top.
Bake for about an hour (check for doneness).

"Bistro"

Cooking really doesn't take much time. The ideal option would be a recipe for cooking in the microwave.

The necessary ingredients were:

2 pcs. canned bell pepper;
400 g minced meat;
¼ tbsp. shredded onions;
¼ tsp. salt;
¼ tsp. ground pepper;
240 g rice;
1 tbsp. tomato sauce;
1 tbsp. mozzarella cheese;
greens - to taste.

Cooking process:

Rinse the canned peppers, then dry with a towel.
Cut in half to make wedges, remove all seeds.
The halves should be placed in the microwave and heated for 5 minutes (this will soften them).
Fry the minced meat with onions in a frying pan.
Add rice to the pan and tomato sauce(many housewives replace it with ketchup).
Add flavor to the resulting product with herbs and other spices, leaving the filling with the pepper on low heat for a couple more minutes.
Stuff the pepper slices, sprinkle grated cheese on top and microwave for 2 minutes.

Recipe for canning with butter and garlic

This pepper is pleasant to eat and with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The resulting result will give a pleasant taste to all loved ones.

Required components:

red pepper (Bulgarian) – 900-1000 g;
allspice black pepper – 4-7 pcs.;
hot pepper— 1-3 pcs.;
water – 950-1000 g;
ground pepper (red or black) – 3-7 g;
vegetable oil (preferably refined) – 120-135 g;
vinegar – 27-35 g;
peeled garlic – 3-6 cloves;
bay leaves – 3-5 pcs.;
sugar – 120-155 g.
non-iodized salt – 18-23 g.

Canning procedure:

Wash the peppers thoroughly, remove the seeds and core.
Cut into lengthwise slices (it’s more pleasant to eat this way, but you can also preserve it whole).
Place in a prepared container and fill to the top with water.
Place on the stove and boil.
Sterilize the jars, place the hot red pepper, washed and cut into small circles, into them.
Place 1-2 cloves of peeled garlic (preferably chopped) into jars.
After the water boils, remove the pan from the heat and place the peppers in prepared sterilized jars.
Add vegetable oil, granulated sugar, salt and pepper to the remaining water.
Bring this liquid to a boil and add vinegar.
Fill the jars with pepper to the top with the resulting marinade, then roll them up.
Wrap in a woolen blanket and leave to cool.

When canning whole fruits, they must first be pierced a couple of times with the tip of a fork.

Canning with bay leaf

The recipe is simple and delicious preparation.

To prepare you will need:

sweet red pepper – 4.7-5.0 kg;
table vinegar – 475-490 g;
sugar – 190-200 g;
table salt – 120-135 g;
water – 740-810 g;
black peppercorns – 7-11 pcs.;
vegetable oil – 350-400 g;
garlic – 450-490 g;
parsley (bunch) – 2-4 pcs.;
bay leaves – 4-7 pcs.

Method for preparing preserves:

Cut out the cores from the peppers and divide them into 3-4 longitudinal slices.
Pour water into a large container and boil it.
Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently occasionally so as not to crush the peppers.
Wash the jars thoroughly and place the cooked pepper in slices, making layers of bay leaves, finely chopped garlic and parsley.
Pour marinade over everything and sterilize for 25-35 minutes (for 500 ml jars).
Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

IN winter time such a preparation can become an appetizer for the main course or integral part salad, which will please your family.