Gold pepper preparations for the winter. Canning peppers for the winter - the best recipes from experienced housewives with photos and videos

17.10.2019

The harvest is ripe bell pepper, from this wonderful, in all respects, vegetable, you can prepare many preparations for the winter. Including a pickled pepper stuffed with cabbage and garlic recipe, which we will look at in more detail in this article. Be sure to keep at least a couple of jars of this pepper for the winter. After all, it turns out very tasty - just a miracle!

Bell pepper- 1-2 kg.

Cabbage white cabbage (late varieties) - 1 medium fork

Carrot- 2 pieces of medium size

Garlic- 2 heads

for marinade (filling), for about 4 liter jars:

Water- 2 liters

Sugar- 1 glass

Salt- 3 tbsp (heaped)

Vegetable oil- 1 glass

Vinegar essence 70%- 2 tbsp

How to cook peppers and cabbage for the winter

1 . Remove all damaged leaves from the cabbage. Chop finely.

2 . Peel the carrots and grate them on a coarse grater.

3 . Peel the pepper from the stalk and seeds, carefully cutting off only the top cap. Rinse.

4 . Boil water in a large saucepan and place the peppers in it for 2-3 minutes until they become elastic. Then immediately dip the pepper in cold water so that it retains the juices inside.

5 . Sterilize the jars. I do this using the microwave. Fast and high quality. For details on how to sterilize jars in the microwave, see.

6. Mix cabbage with carrots. Stuff the peppers. Place half a clove of garlic approximately in the middle.

7 . Place the cabbage-stuffed peppers into clean, sterile jars. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.

Marinade for peppers

Prepare the filling (marinade) for the pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Bring to a boil. Add vinegar essence.

Pour marinade over stuffed peppers. Roll up the cans. Place under the cover, bottom to top, until completely cooled.

Delicious peppers are ready for the winter

Bon appetit!

Pepper for the winter - the most delicious recipes for preparations

It's time to get out of the bins, take out the jars and buy stacks of lids, let's stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors near your door, curiously looking out for the hostess to beg for the recipe. It’s these kinds of tasty and fragrant twists that we’ll be doing today; on the agenda is pickled peppers for the winter. Trips to the market or store should already be completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.

You can make so much out of peppers delicious dishes, of which the vegetable is own juice, and pickled, and sour, and sweet bell peppers, and lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar, made into canned preparations, and also into a stew.

Bulgarian sweet pepper– 10 kilograms. It’s better to take red and yellow, it looks very nice in a jar.

Ingredients:

Sugar – 900 grams.
Salt – 0.5 kilograms.
Vinegar – 1 liter bottle.
Sunflower oil – 1 liter bottle.
Black peppercorns, bay leaf.

Preparation:

Let's prepare the marinade for the peppers: pour oil into a saucepan or, better yet, a cauldron and place on low heat. Then you need to add sugar, mix, and turn up the heat a little more. Now pour in the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleared of seeds and stems. Now add the peppers to the marinade; cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Place spices inside (bay leaves and peppers), place peppers on top. You need to compact it well, let it settle, wait a few minutes so that the vegetable settles down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top and screw on the lids. Place the jars upside down for several days, then hide them in the basement or pantry, and in the winter start tasting.

Ingredients:

Bulgarian sweet pepper – 4 kilograms, this amount goes for 10 jars, 0.5 liters in size.
Sunflower oil - 1 cup.
Vinegar – 1 glass.
Boiled water – 1 liter.
Sugar – 1 glass.
Salt – 2 tablespoons.
Spices and seasonings: bay leaves, peppercorns, cloves.

Preparation:

Let's make the marinade: pour sunflower oil into a saucepan, add seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour in the vinegar and mix well.

Let's prepare the food: wash the peppers, peel them and cut them into 6 parts, and then in half (if the fruit is long). Let's put large saucepan with water on the fire, boil it, put our already prepared pepper in there, boil for about 5 minutes. We take out the vegetables with a slotted spoon and immediately place them in the marinade, which is still simmering on the stove. Leave for 5 minutes.

Let's sterilize the jars and prepare the lids. Remove the peppers from the marinade and place them in half-liter jars until there is room. No need to compact. Pour the marinade into the peppers and screw the lids on tightly. We place the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

Bulgarian sweet pepper – 2 kilograms.
Plum tomatoes - 2 kilograms.
Onion – 1 kilogram.
Sugar – 4 large spoons.
Salt – 2 large spoons.
Vinegar – 4 large spoons.
Seasonings and spices: allspice, bay leaf.

Preparation:

Preparing vegetables for lecho: sort through the tomatoes and peppers, discard any spoiled, wrinkled and rotten ones. Peel and wash the onion. Grind the tomatoes through a meat grinder or use a blender/combine, you should get a homogeneous thick mass. Peppers need to be cut into “straws”. Onion - in half rings.

Put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then add salt and sugar, seasonings, pour sunflower oil over everything, put on low heat and leave our lecho on the stove for about 1 hour. 10 minutes before it’s ready, add vinegar and simmer a little more.

We wash and sterilize the jars, prepare the lids. Place lecho in jars and screw tightly. Leave the twists until winter evenings in the basement or closet, peace and quiet.

Ingredients:

Bulgarian sweet pepper – 3 kilograms. At the end we will get 5 jars of pepper, with a volume of 0.5 liters. It is better to take red pepper, it will turn out even sweeter and more aromatic.
Honey – 5 heaped tablespoons.
Sunflower oil – 1 cup.
Sugar – 2 tablespoons.
Salt – 2 tablespoons.
Water - half a liter.
Vinegar – 150 milligrams.
Cloves, bay leaf, allspice.

Preparation:

Let's prepare the peppers: wash and sort the vegetables, cut them into four parts, discard the seeds and stems. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: you can put spices in the marinade, mixing them with the rest of the ingredients, or you can, so that they don’t interfere with eating later, tie them in cheesecloth, and put this bundle in the pan with the vegetables and marinade. This way you won’t need to catch either cloves or peppers.

Set the heat to low, stir occasionally so that not only the lower, but also the upper layers are thoroughly extinguished. Look at the consistency of the pepper, it should completely soften and be immersed in the marinade, then pour in the vinegar and boil for about 10 minutes.

Now we will wash the jars, sterilize them, and prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the aromatic sweet peppers in winter.

Pepper marinated with chili and squash

Ingredients:

Bell peppers – 30 pieces (the quantity of products is provided for 10 cans, 3 liters in volume).
Squash - 20 pieces.
Chili pepper – 5 pieces.
Bay leaf, peppercorns.
Dill greens - half a bunch.
Salt – 1 glass.
Sugar – one and a half glasses.
Vinegar – 400 milliliters.
Water – 3 liters

Preparation:

Wash the squash and peppers, cut the vegetables in half and place them in jars in layers. Place a large saucepan on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and simmer for about half an hour. The result is a marinade, which you need to pour over the vegetables in the jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

Tomatoes – 2 kilograms.
Hot pepper – 3 pods.
Dill greens – 1-2 bunches.
Cherry leaves – 20 pieces.
Horseradish leaves – 5 pieces.
Black currant, leaves – 20 pieces.
Salt – 80 grams.
Water – 4 liters.

Preparation:

Bell peppers and tomatoes need to be washed well; it is better to select ripe, elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves black currant, cherries and horseradish, you can even just tear them, as long as you like them general view dishes. Place the tomatoes in containers, add spices, seasonings, leaves and hot peppers to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour in the tomatoes, close the lids, and leave to ferment for several days until the tomatoes are pickled.

After 2-3 days, the brine needs to be drained from the tomato and put it back on the fire to boil again. Boil the peppers in boiling water for about 5 minutes, add them to the tomatoes after a few days, fill them with brine again, close them tightly with lids and hide them in the basement until winter.

Ingredients:

Bulgarian sweet pepper – 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are meatier.
White cabbage – 1 kilogram.
Salt – 2 tablespoons.
Vinegar - half a glass.
Water – 1 liter.
Bay leaf.

Preparation:

Wash and chop the cabbage. In a large bowl, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.

Select the peppers, wash them well, remove the middle, as if for stuffing. Place the sauerkraut in the peppers, compacting well. Place peppers in jars, add bay leaves and peppers.

The marinade needs to be prepared with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour in the stuffed fruits, sterilize for about 45 minutes, and screw the jars tightly.

Ingredients:

Bulgarian sweet pepper – 1.5 kilograms.
Cauliflower – 200 grams.
Garlic – 1 head.
Celery, root – 200 grams.
Parsley, root – 200 grams.
Vinegar – 1 liter.
Water – 1 liter.
Salt and sugar - 2 tablespoons each.
Bay leaf - 2 pieces per jar.

Preparation:

The bell pepper needs to be washed, cut in half, remove the seeds and remove the stem. Now let's cut it in half, cauliflower you need to cut it into small pieces. Chop the celery and parsley root. Simply peel the garlic, but do not cut it.

Take a large saucepan and lay out vegetables in layers, put garlic cloves on the bottom, and peppers and cauliflower on top. Each layer should be thoroughly sprinkled with sugar and salt and any seasonings of your choice, this could be just ground black pepper.

Let's prepare the marinade: boil water and pour vinegar into it, add bay leaves, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour in the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave it overnight (on average 12 hours).

Now drain the marinade, put it on the fire again and boil for another half hour, adding water if it boils away. Now we put the vegetables in jars, fill them with marinade, screw on the lids and put them in the basement.

Ingredients:

Bulgarian sweet pepper – 4 kilograms.
Vinegar - one and a half glasses.
Apples – 1 kilogram. Fruits need to be taken green.
Salt – 4 tablespoons.
Sugar – 6 tablespoons.
Cinnamon (powder) – 3 teaspoons (1 for marinade, 2 for pepper).

Preparation:

Prepare the ingredients: wash and select the peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle that we don’t need. Pour water into two pans and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. Let it cool, and in the meantime, rinse the jars and prepare the lids.

Make the marinade: combine vinegar with salt, sugar and 1 spoon of cinnamon. Now in jars (it’s better to take liter jars so that the contents are not so small, since apples take up a lot of space), put apples and peppers one by one, sprinkle with cinnamon. Pour the marinade into jars and place in a pan of boiling water for sterilization for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

Carrots – 300 grams.
Tomatoes – 2.5 kilograms.
Garlic – 2 heads.
Greens: dill and parsley, basil - half a bunch each.
Vinegar – 3 tablespoons.
Salt – 2 tablespoons.
Sugar – 2 tablespoons.
Sunflower oil – 1 cup.

Preparation:

Let's prepare the ingredients for the twists: peel the peppers, carrots, tomatoes and garlic, wash and sort the vegetables. Now make tomato paste: pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and place over medium heat for half an hour, stirring occasionally.

Now we grate the carrots on a coarse grater, chop the greens, and cut the peppers into strips. We put the prepared ingredients into tomato paste, fill it with sunflower oil, add sugar and salt, vinegar, and whole cloves of garlic. Cook everything for about 15-20 minutes over low heat.

Wash the jars, sterilize and dry. Prepare the lids in the same way. Now we put the salad in jars, screw on the lids and hide them upside down in a dark place for several days. The twists can then be moved to a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

Pepper, sweet bell pepper – 2 kilograms.
Hot pepper - 2 pods.
Eggplants – 2 kilograms.
Plum tomatoes - 3 kilograms.
Carrots – 400 grams.
Onions – 1.2 kilograms.
Salt – 120 grams.
Sugar – 150 grams.
Garlic – 1-2 heads.
Vinegar - half a glass.
Sunflower oil – 1 cup.
Pepper "peas".

Preparation:

Preparing food for salad: peel and select vegetables, wash. Cut the bell pepper into thin strips and pass the tomatoes through a meat grinder/blender or food processor. In the same way we will deal with carrots, hot peppers and garlic. Cut the eggplants into thin slices and the onions into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally so that all the vegetables are evenly stewed.

We prepare jars and lids, sterilize and wash them, wipe them dry. Place the salad in 0.5 liter jars to the top. Immediately roll up the lids and leave in a dark place until winter.

Ingredients:

Plum tomatoes - 2 kilograms.
Garlic – 2 heads.
Onion – 300 grams.
Salt – 2 tablespoons.
Sugar – 2 tablespoons.
Sunflower oil - 100 grams, or half a glass.

Preparation:

We sort and wash the vegetables, clean the peppers from seeds and stems. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be crushed in a press, or you can simply cut the cloves in half.

Place the pan on the stove, put all the vegetables there, add salt and sugar, pour in the sunflower oil, and put on low heat. Stir and watch when the vegetables release juice; from this moment they should simmer for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Place the salad in jars, screw the lids on tightly, place them upside down for several days, then hide them in the basement or pantry until cold weather sets in. This salad goes great with meat.

Rice pepper salad

Ingredients:

Bulgarian sweet pepper – 1 kilogram.
Tomatoes – 1 kilogram.
Carrots – 1 kilogram.
Onion – 1 kilogram.
Rice – half a kilogram.
Salt - to taste.
Peppercorns - to taste.
Vinegar – 2 tablespoons.

Preparation:

Vegetables need to be washed and cut into small cubes: peppers and carrots, onions and tomatoes. Boil the rice until done. Now fry the vegetables in a large saucepan or frying pan until they have a beautiful golden color. Let's add salt and seasonings, pour vinegar, now you can add rice and mix well. Meanwhile, do not remove the pan from the heat, just reduce the heat to low. So skip the vegetables for another half hour.

Let's prepare the jars: wash and sterilize them together with the lids, and dry them. Now add the salad to the top. Roll up the jars and place them upside down for a day, after which we hide the twists in a cool and dark place.

Bell pepper appetizers

Bell pepper caviar “according to the Krasnodar recipe”

Ingredients:

Bulgarian sweet pepper – 1 kilogram.
Zucchini or zucchini - 2 kilograms.
Ripe tomatoes – 1 kilogram.
Onions - half a kilogram.
Carrots – 1 kilogram.
Garlic – 3 heads, large.
Parsley - 2 bunches.
Vinegar – 50 grams.
Sunflower oil - half a liter.
Salt - 100 grams.
Sugar – 170 grams.
Hot capsicum – 2 pods.

Preparation:

Wash and peel the vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. Grate the carrots and zucchini on a coarse grater, squeeze out the latter if they release a lot of juice. The peppers need to be cut into strips, but cut so that they are short and not too thick. Chop the onion and cut the tomatoes in half; we will grind them in a meat grinder or blender along with garlic, parsley, and hot pepper.

Now take a saucepan or cauldron, pour oil into it and heat it, then put the carrots and onions in it, fry the ingredients until golden brown over low heat, stirring occasionally.

Add salt to a mixture of tomatoes, parsley, garlic and pepper, pour onion and add sugar - mix everything and add to the fried carrots and onions, stir again, bring to a boil.

Mix bell peppers with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stirring so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and place the caviar in containers, immediately screwing them on with the lids. The jars can stand upside down for about 1 hour, then we’ll hide the yummy food in the basement so as not to eat all the winter twists ahead of time.

Ingredients:

Bulgarian sweet pepper (red) – 2 kilograms.
Apple cider vinegar – half a glass.
Ground red pepper – 2 teaspoons.
Garlic – 6 heads.
Hot red pepper – 5 pieces.
Sugar – 7 tablespoons.
Salt – 2 tablespoons.

Preparation:

We will select the bell pepper, wash it and clean the inside of the seeds and stems. We will do the same procedures with red hot pepper. The garlic also needs to be peeled. We will grind all this in a meat grinder or blender. Now pour in apple cider vinegar, add salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it in half liter jars to the top and close the lids. Upside down for a few hours, and then you can hide it in the pantry or basement, be sure to try it with hot meat dishes, in the heat of the day.

Snack pepper

Ingredients:

Bulgarian sweet pepper (red is better) - half a kilogram.
Tomatoes - half a kilogram.
Walnut – 200 grams.
Sunflower oil - half a glass.
Salt - you need to try it.
Ground black pepper, dry garlic and dried herbs.

Preparation:

Sort the peppers and tomatoes, wash and cut them so that it is convenient for you to twist the vegetables through a meat grinder or put them through a blender. Add nuts, seasonings, salt to the already chopped vegetables, now pour oil over everything, leave the mixture to settle overnight under gauze.

We sterilize the jars, prepare the lids, pour the snack into the container, twist it and leave it upside down for several hours, after which the twists should be put away in a cold and dark place.

Freezing bell peppers for the winter

The easiest and least labor-intensive way to prepare peppers is freezing. It is also good because frozen peppers are stored for a long time, lose a minimum of nutrients and retain their natural aroma.

You can freeze peppers in different ways. It all depends on what you plan to cook from it later. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Next steps depend on future goals.

For stuffing

In this case, the already peeled peppers are blanched in boiling water for about half a minute, and then placed one inside the other, according to the “train” principle. There is no need to make long “compositions”. A chain of 3-5 peppers is enough. Pack the prepared “ingredients” into bags and store them in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180°C, cooled, peeled, placed in bags and frozen. Moreover, peppers can be baked without even peeling the seeds. They will be easy to remove from the cooled fruits.

For refueling

And here you don’t have to bother at all. You just need to cut the peppers any way you like in a convenient way and immediately pack into bags. Ready!

Conservation

This method is convenient for preparing peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put them in jars and pour hot broth over them. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Roll up the jars and store them after cooling.

Stuffing

If you have a basement or a large refrigerator, you can prepare stuffed peppers right away. The filling in this case can be absolutely anything. In this matter, everything depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillings also go well with peppers.

So, blanch the peeled peppers in boiling water for about 5 minutes, then remove them with a slotted spoon and fill inner part selected minced meat. Place the stuffed fruits in jars and pour hot tomato juice over them. The jars must be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and stored.

Pickling

For those who like to taste just peppers, a preparation option such as pickling is suitable. This appetizer is good both in taste and in appearance. There is no shame in submitting it to festive table, and unexpected guests, and just for lunch/dinner for your household. And you can prepare pickled peppers in different ways.

Simple marinade

Place salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. At the same time, you can prepare the pepper. To do this, simply cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate they will then look very bright and beautiful. Blanch the prepared pepper pieces in boiling water for a couple of minutes and then transfer them to the boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.

As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - to taste.

Tomato-garlic marinade

Chop fresh tomatoes in any convenient way, put them in a saucepan with oil poured into it, add crushed garlic, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mixture. Cook the same amount more. Now you need to add the pepper cut into quarters into the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. All that remains is to pour in the vinegar, simmer for another 10 minutes and you can put the mixture into jars.

For the marinade, for each kilogram of pepper you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe

A tasty and healthy vegetable is 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 peppers are 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 storage conditions -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.

Using pickling, you can make vegetable salads that are completely ready to eat. 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 rock salt in 1 liter of boiling water; fine, iodized salt 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, store the finished product 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 prepare 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 and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, and 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 a small amount of boiling water to each jar. 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 large capacity. Take out the jars and roll them up in the traditional way. Wrap in in this case No need, 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:

For rolling peppers for the winter tomato sauce Wash the fruits, cut out the cores with seeds, 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 heat 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.

Sweet peppers have firmly won their place in many dishes. Gardeners successfully grow this vegetable crop on their plots. With the onset of autumn, during the harvest, it is time to plan what will be stored and how and what preparations can be made for the long winter period.

Thanks to its taste and juiciness, bell peppers can become the accent of all dishes on the dinner and holiday tables.

That is why we want to offer you the most delicious ways to prepare the culture in this article.

7 most beneficial paprika foods for canning

Every housewife dreams of spending a minimum of time, effort and money on creating her next dish. IN modern society This is completely normal, because everyone doesn’t have enough time. That is why the proposed recipe suits the requirements of city residents, namely, these dishes are very easy to prepare, but in addition, they will turn out to be very tasty and healthy.

Frozen vegetable

It's very convenient! Freshly frozen peppers retain everything taste qualities, aroma and beneficial elements, which is important during periods of vitamin deficiency. They do this for different purposes, which means the methods are also different. Let's consider all the options.

For stuffing

Here you will need specimens of approximately the same size and shape. Next, cut off the top part with the stalk, clean the inside of the seeds and place in boiling water for 30 seconds.

Vegetables prepared for storage in the freezer in this way will not break or become deformed. If you close them when stuffing fruits top part, then put them together and place them in the freezer.

Preparation for seasoning hot dishes, vegetable stews and purees

This method is even simpler than the previous one. To do this, you need to wash the fruits, clean the inside and chop them in any preferred form: cubes, half rings, rings, straws. Next, pack it in portions and put it in the freezer.

As a semi-finished product

Here you need to place the pepper in the oven for 30 minutes, the temperature should be +180ᵒC. Take it out and leave it until it cools completely. Remove the peel and seeds. Then we also distribute into packages in required quantities and put it in the cold.

Having defrosted the product, if necessary, you can make a salad or other dish that will delight you with its color, aroma and taste on a cold winter day.

A very popular and favorite delicacy for many people, its appearance on the table will always be welcome. We have prepared two methods for your attention.

Option 1

We select medium-sized specimens for cooking, remove everything unnecessary and cook in slightly salted water for 3 minutes. This is necessary so that the fruits do not lose their shape. We prepare glass containers, it is better to choose 2 and 3 liter ones, place the vegetable in them, fill them with the solution in which the fruits were boiling, add 9% table vinegar, based on 2 tablespoons per 2 liter jar, and 3 tablespoons per 3 liter jar. Screw on the lid.

Option 2

We prepare a solution with the following composition: 1 liter of water, 70 g of sugar, 35 g of salt and 8 g of citric acid. Cook the peeled fruits for 2 minutes, then place them in cold water. Fold them into a nesting doll or stack them sideways on top of each other and place them in a container. Fill with brine and place for sterilization. 1 liter container must undergo the procedure within 15 minutes, 2 liters 20 minutes, 3 liters 25 minutes.

Twisting the jars

If necessary, take vegetables and you can immediately start stuffing. This is very convenient and saves time.

This multifaceted delicacy came to us from Hungary. Simple mixture stewed vegetables, seasoned with spices, has firmly entered the winter menu. The required ingredients are bell peppers, tomatoes and onions. But of course, every housewife experimented with the composition and quantity of components, in accordance with her preferences. Therefore, at the moment it is almost impossible to find two absolutely identical blanks; their options can be counted in countless numbers. Now you can find as ingredients fried onions, carrots, meat, smoked sausages, and other ingredients that you love and want to put there.

We offer classic version lecho. To prepare it you will need:

Pepper – 2 kg;
Tomatoes – 2 kg;
Onions – 1 kg;
Vegetable oil – 150 ml;
Table vinegar 9% - 3 tbsp. l.;
Granulated sugar – 4 tbsp. l.;
Salt – 2 tsp;
Black peppercorns – 1 tsp;
Allspice – 4 pcs;
Laurel leaf – 2 pcs.

Progress of preparation. We wash the tomatoes, mash them using a blender or juicer, cut the onion into half rings and the pepper into strips. Place the mixture in a saucepan or basin, adding sugar, salt, spices and vegetable fat. Simmer for 1 hour. Then pour in the vinegar and place upside down in a warm room until it cools completely.

In the video below, you will learn another way to prepare the snack, with the addition of carrots. This dish can be eaten either on its own or as a side dish; on a frosty day you will be pleased with both options.

One of the most beloved spicy seasonings is always held in special esteem by people. At classic recipe The sauce is created by grinding hot red pepper, garlic and herbs with salt. But, as in the case of lecho, during numerous experiments the recipe has undergone many changes, and now those ingredients that should not be included, for example, tomatoes, carrots or apples, can be included.

One of the most beloved spicy seasonings is always held in special esteem by people

I think everyone will agree that today almost any sauce, if it contains spicy vegetables and garlic, proudly bears the name adjika. Next, we will traditionally consider two ways to prepare this wonderful seasoning.

Mild version of adjika sauce

For this method you will need the following ingredients: 1.5 kg of bell pepper, 5 kg of tomatoes, 1 kg of carrots, 350 g of garlic, 300 g of granulated sugar, 100 g of salt, 250 mg of 9% vinegar and 250 ml of vegetable oil.

Progress of preparation. Mash washed selected tomatoes, carrots and peppers in a blender or electric meat grinder, pour into a saucepan and simmer over low heat for 45-60 minutes. Next, add sugar, salt and butter, cook for another half hour. Pour in vinegar and after 10 minutes chopped garlic. After 15 minutes, the sauce will be ready and can be placed in a prepared glass container. Screw on the lids.

Georgian adjika recipe

Stock up on the following products to create the sauce: 5 kg of bell pepper, 500 g of hot pepper, 500 g of tomato paste, 1.5 kg of tomatoes, 1 kg of carrots, 2.5 kg onions, 5-6 cloves of garlic, 1 bunch of parsley, 1 bunch of dried and fresh cilantro, salt to taste.

Progress of preparation. All components need to be crushed with a blender or food processor, put the container with the mixture on the fire and cook for 10 minutes. The glass container needs to be heated, then lay out the finished product and roll it up.

Two absolutely different methods preparations, but with the same name. But there is no complexity in creation, so start cooking with confidence.

A pickled vegetable will decorate any table, be it festive or everyday. The multicolored culture can not only give a mood, but also please any gourmet because of its taste and aroma. You will not turn red if you take note of this method, it is simply extraordinary. The main thing is to follow the recipe exactly, and your guests will definitely ask for more!

Pickling recipe

Prepare the following components for the workpiece:

Bell pepper – 8 kg;
Granulated sugar – 400 g;
Salt – 4 tablespoons;
Table vinegar 9% - 400 ml;
Vegetable oil – 400 ml;
Bay leaf – 5 pcs;
Cloves and allspice 5 pcs each;
Black peppercorns – 12 pcs;
Water – 2 liters.

Progress of preparation. Peel selected specimens from the core and cut into four parts. Give preference to small vegetables, the same size, so that the pieces are even, or chop long ones smaller. It is best to collect all the colors: yellow, red and green to make the snack look more colorful.

Next we make a marinade from a mixture of water, sugar, salt, vegetable fat and spices. After boiling, keep on fire for 4 minutes, then add vinegar. Keep the chopped pieces in boiling water for 2 minutes and transfer them to the boiling brine using a slotted spoon. Cook over low heat for up to 5 minutes, no longer recommended, so that the vegetable does not lose firmness. Place in containers, filling to the very top, then screw on the lids.

Some useful tips:

If there are no allergic reactions to honey, add it to the ingredients when cooking, replacing sugar with it. The resulting product will have a more refined taste. You can find similar methods in our other article: Marinated gogoshars with honey for the winter.
You can spend a little more time and cut the pepper into strips; this type will look more advantageous when serving.
You can diversify the recipe by adding a special composition of spices to each jar. For example, you can use: coriander, tarragon, rosemary, parsley or celery root, as well as carrots. Then the product will turn out to be special even for the most demanding tastes.

This snack is very easy to prepare, the process is quick and the finished product will find many fans.

Required ingredients:

Sweet pepper – 1 kg;
Tomatoes – 700 g;
Garlic cloves – 4 pcs;
Granulated sugar – 2.5 tbsp. l.;
Salt – 1.5 tbsp. l.;
Vinegar (you can use apple or wine vinegar) – 30 ml;
Vegetable oil – 30 ml.

Progress of preparation. Mash the tomatoes in a meat grinder or blender, add chopped garlic and boil for 5 minutes, then add salt, sugar and sunflower oil, cook for another 5 minutes. Divide the seeded pepper into quarters, add to the mixture, simmer, stirring, over low heat for 15 minutes. Pour in vinegar, after 10 minutes the prepared food can be placed in jars and screw on the lid.

You should have 2 containers of 500 ml each.

Very interesting way, since it involves cooking as a whole. That is, the pepper is not cut and the seeds are not removed, as well as the stalk. The vegetables are fried and only then seasoned with the mixture. Use crops of different colors. This snack will be very popular. The table will be bright and the food varied.

In the video you can see one of the options for preparing fried peppers.

The marinade remaining after eating pepper should not be poured out. Like its cucumber cousin, it has many uses. Without knowing this, we often simply get rid of unnecessary fluid, but we do it in vain. We will describe one of the applications of this mixture within the framework of this article.

Sauce for dressing

Prepare 4 parts of the remaining marinade, 3 parts mayonnaise, 1 part soy sauce, mustard, tomato, lemon juice, garlic, horseradish, spices to taste and finely chop the greens.

This would be a great seasoning for meat dishes, you can also grease pizza dough with sauce or use it as a dressing for various salads. Marinate the meat in this sauce and then simply simmer it. This dish will remind you of picnics on sunny summer days.

You can also stuff vegetables with almost anything you like. But the leading filling is still a mixture of rice and meat. This dish will be relevant both in summer and winter. Let's study two recipes; based on them, you can create your own dishes, giving free rein to your imagination and feel free to experiment with fillings, and then place them in the freezer for storage until the right time.

Required ingredients: 10 pcs of sweet pepper, 500 g of zucchini, 1 pc of carrots, 2 pcs of onions, 1 liter of tomato juice, fresh herbs, peppercorns and salt.

Preparation progress

Peel selected specimens of the vegetable crop, remove the seeds and cut off the top part with the stalk. Keep in boiling water for 5 minutes.

Stuff the peppers, place them in jars, pressing them tightly together and add boiling tomato juice. After sterilization, roll up the lids for 15-20 minutes.

See the video review for the second method.

This dish will be appreciated by all family members and guests; it can be eaten as a side dish, or simply spread on bread or eaten on its own. Large number useful crops will saturate with vitamins and lift your spirits.

To prepare this appetizer you will need to stock up on the following ingredients:

Peppers of fleshy varieties – 2.5 kg;
Carrots – 150 g;
Onions – 250 g;
Tomatoes – 200 g;
Celery root – 1 piece;
Parsley root – 1 piece;
Ground pepper – 1 tsp;
Allspice – 1 tsp.

Progress of preparation. Bake the vegetable in the oven, remove the peel and seeds, and grind in a blender. Chop the parsley and celery roots and carrots into small strips and sauté until halfway done. Fry the chopped onion until a beautiful golden crust appears. Peel and cut the tomatoes, boil for 3-5 minutes, then add all the other ingredients and cook for 10 minutes. Place the prepared vegetable caviar in a container and sterilize it: 500 ml containers for half an hour, and 1 liter for at least 40 minutes.

Please pay special attention on the sterilization process, since the shelf life of the product directly depends on this. Next, preserve the jars and hold them upside down, wrapped in a blanket or other heat-saving material.

An interesting fact is that in its homeland in America, this perennial shrub does not require any special care; it can grow on its own. In our climate zone, this plant requires special care, and due to the rapidly approaching frosts, we will soon say goodbye to this vitamin-rich vegetable crop, the harvest of which is time to harvest.

And therefore, we hope that our selection of recipes will be useful to you. And the feast in the cold winter season is varied with an abundance of dishes with sweet peppers. We wish you and your guests bon appetit!

Are there a lot of sweet peppers and you don't know what to do with them? Let's roll up the bell peppers for the winter. Our recipes with photos will help you roll up such delicious peppers that you will lick your fingers!

We will consider several options for preparing preparations, but you, in turn, decide on the recipe yourself and then share your taste sensations.

Roasted bell pepper

If you like soft sweet peppers at home, then this canning recipe is just for you. Roasting makes the peppers even softer and juicier.

Ingredients for a 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.

Preparation

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, wash them, cut them in half, and then in half again.

2. Place 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 granulated sugar and salt into a sterilized jar, pour in a spoonful of vinegar, add soft pepper and sprinkle finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and seal with lids.

6. Cover the seam with a blanket and leave it alone to cool for several hours.

Quick recipe for pickled sweet peppers

This method is suitable for those who do not want to stand at the stove for several hours rolling up bell peppers on summer days.

Ingredients for 4 liter jars

bell 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.

Preparation

1. Remove the seeds from the pepper and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Place the prepared peppers 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, bay leaf and butter. 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 in the vinegar.

6. Place the sweet pepper in a colander and lower it into the marinade for 6-8 minutes.

7. Place the peppers in sterilized jars and fill them with hot marinade. Close with lids.

Attention

There is no need to fill the jars with bell pepper, that's how much will go in the first time, and roll that much.

8. Now we wait until the seams have cooled down and put them away for storage.

Baked peppers in their own juice

We offer you very delicious recipe baked peppers in their own juice without adding vinegar and water. This taste and aroma are so enticing 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 heaped teaspoon;
black pepper – 7 peas;
ground black pepper - to taste;
granulated sugar - 1 heaped teaspoon.

Preparation

1. Wash the peppers, place them on a baking sheet pre-lined with baking paper, and place them in the oven for 45 minutes. Bake at 210 degrees.

2. Place the hot pepper in a container and leave to cool.

3. Sterilize jars of the required volume and corresponding lids.

4. Remove the skin from the baked peppers and carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper the way you want and transfer it to the prepared jars without compacting it. Add a few black peppercorns (you can also add allspice).

7. Now pour the lemon juice into the pepper juice, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars with pepper, without adding 1 cm to the brim.

9. Take a deep pan, cover the bottom with a cloth and set out the jars. Pour cool tap water into containers up to the hangers of the jars. Cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, and simmer for about 20 minutes.

10. We have completed the sterilization stage, now screw the lids tightly and cool.

Pepper stuffed with cabbage

A vegetable snack is always useful in winter. Bell peppers can be stuffed with different vegetables, but the most suitable option is cabbage. Just imagine, soft sweet peppers hiding crunchy pickled cabbage. Mmm, yummy!

Ingredients

medium-sized sweet peppers – 45 pcs.;
chili pepper pod – 1 pc.;
sunflower oil – 0.5 cups;
white cabbage – 2.7 kg;
garlic – 13 cloves;
parsley, dill - a bunch;
filtered water – 1 liter;
vinegar 9% - 0.5 cups;
salt – 2 tbsp. spoons;
granulated sugar – 1 tbsp. spoon;
medium carrots – 2 pcs.

Preparation

1. Remove seeds from sweet peppers, blanch in boiling water for about 5 minutes, remove and cool.

2. Finely chop the cabbage, add grated carrots, salt, crush a little and mix.

3. Chop the greens, garlic and hot pepper and 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 and granulated sugar into the water, pour in vegetable oil, and boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize stuffed bell peppers in a saucepan with water as follows: 1 liter – 30 minutes, 2 liters – 40 minutes.

8. With a quick movement of the hand, screw the lids on the jars, turn them upside down and wrap them in a blanket or rug until they cool completely.

Bell pepper in tomato juice

For those who love homemade tomato juice and sweet, crispy peppers, we suggest preparing an interesting roll that contains your favorite products.

Ingredients

red bell pepper – 2.7 kg;
homemade tomato juice – 1.7 l.;
olive or vegetable oil – 0.5 cups;
sugar – 200 g;
rock salt – 75 g;
vinegar - 0.6 cups.

Preparation

1. First of all, we sterilize the jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, add granulated sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. Peel the pepper from seeds, cut out the stalks and cut into strips 1.5 cm wide.

4. Transfer the pepper to a saucepan with the marinade and simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. Transfer the prepared peppers into jars using a slotted spoon, pour in the boiling marinade, leaving 1 cm to the brim. Cover with lids, place the jars on a baking sheet and place in an oven preheated to 180 degrees for 20 minutes.

6. Seal the finished jars with lids, turn them upside down and leave to cool on the table.

7. Store in a pantry or cellar.

On any winter day, you can open delicious preparation with bell pepper and enjoy its extraordinary taste.

Want to make bell peppers with honey? Then watch the step-by-step video recipe

Sweet peppers are amazingly beneficial for the body. It contains such strong antioxidants as beta-carotene and vitamin C. But not many people know that it is capable of producing the hormone of happiness. Here I am to receive good mood, I’m definitely preparing it. I put off canning sweet peppers for the winter until late autumn.

Why at this time of year? I know that for many summer residents it takes pride of place in their garden beds. For many people, growing peppers is a great pleasure. I tried it too, but gave up. Still, in our northern conditions, it is better for me to buy it than to grow it. Warm summers do not always happen, but this healthy vegetable grows for a long time and loves warmth. Now we have many chain stores; it is in October that you can buy the cheapest fruits for the winter. I have collected the best recipes for a long time and tested them more than once, so I share them with my readers. Yes, the price of pepper now ranges from 35 to 40 rubles.

Preparing sweet peppers for the winter - recipes

I have been preparing this salad for the winter for many years, every last jar is eaten. The preserved taste is somewhat reminiscent of hodgepodge, it is called “hunting salad for the winter with cabbage.”

You will need for canning:

Cabbage - 2 kg;
Carrots, tomatoes, sweet peppers - each 1 kg;
Sugar, vegetable oil, 9 percent vinegar - 200 ml each;
Salt - by preference.

Take a little vegetable oil, fry the carrots, first grate them on a coarse grater.
I shred the cabbage, cut the onion into half rings, tomatoes into half rings, and pepper into strips.
I put all the vegetables in a spacious bowl, pour in oil and vinegar, add salt, sugar, mix, cook for 35-40 minutes. On low heat the mixture will boil.
I put the hunting salad in sterilized jars, seal it, turn it over, and wrap it. Makes approximately 8-9 jars of 700 grams each.

And now about how you can prepare peppers for the winter without sterilization.

Appetizer “Autumn for winter from peppers”

You will need:

Tomatoes and eggplants - 1 kg each;
Common quince - 1 kg;
Sweet pepper - 1 kg;
Garlic - 200 gr;
Parsley, dill - a bunch;
Vegetable oil - 400 ml;
Vinegar 6 percent - 100 ml;
Sugar - 150 gr;
Salt - 60 gr.

Pass the tomatoes and garlic through a meat grinder.
Cut quince with peel, but without seeds, and eggplants into cubes, peppercorns into strips.
Mix: oil with vinegar, salt, sugar, bring to a boil, add vegetables, simmer over low heat for 60 minutes. At the end of cooking, add chopped herbs.
Transfer the hot snack into sterilized containers and seal.

Salad "You'll lick your fingers for the winter made from peppers"

Needed for canning:

Sweet pepper - 1.3 kg;
Tomatoes - 1 kg;
Carrots - 0.5 kg;
Onion - 250 gr;
Young zucchini - 1 piece;
Vinegar essence - 1 tbsp;
Salt - 1 tbsp.
Pepper, parsley or dill - to taste.

Pass the tomatoes through a meat grinder, cut the carrots into strips or grate them on a coarse grater, chop the onion, peppercorns into strips, zucchini into circles or half circles, mix all the vegetables. Pour in a couple of tablespoons of water, add salt and pepper, and cook for 40 minutes.
Before the end of cooking, 5 minutes, add chopped herbs, at the very end - vinegar. When hot, transfer the preserves into sterilized jars and roll up.

Sweet peppers in honey filling for the winter

This canning of peppers for the winter allows you to get an original taste; the preparation leaves no one indifferent. I hope you will like it too!

Consumption for canning peppers:

Sweet pepper - 6 kg;
Garlic - to taste.

For filling:

Honey, vegetable oil, vinegar 6% - a glass of each,
Water - 2 glasses;
Salt - 1 tbsp.

Cut the peeled peppers into 3-4 parts.
Combine all the ingredients for the marinade, pour them over the fruits, and cook for 15 to 20 minutes.
Place 2 cloves of garlic in jars, add pepper, pour honey marinade, and roll up.

My advice:

1 glass of 6% vinegar can be replaced with 9% vinegar, then you will need half a glass.

Pickled sweet peppers for the winter without sterilization

Pickling peppers for the winter according to this recipe will require multi-colored fleshy fruits.

You will need:

Sweet pepper - 3 kg;
Water - 1 liter;
Vegetable oil - 250 ml;
Vinegar 9% - 230 ml;
Sugar - 1 glass;
Salt - 1 tbsp. with a mound;
Horseradish root - a piece;
Black peppercorns - 5 pcs;
Bay leaf - 3 pcs;
Garlic and parsley - to taste.

Cut small pepper pods into 4 parts, large ones into 6 parts. The slices should be about 3.5 cm wide.
Add vegetable oil, vinegar, salt, sugar to a liter of water.
Horseradish, bay leaves, put the peppercorns on a piece of gauze, tie them in a knot, put them in the marinade, bring to a boil, add the prepared peppers.
If you like the pepper softer, boil it for 2-3 minutes; for a harder one, reduce the cooking time. As soon as the vegetable changes color, turn it off and take out the bag of spices.
Place 2 sprigs of parsley and a clove of garlic, passed through a press, into sterilized jars. Place the pepper along with the liquid; it should cover the workpiece to the top. Roll up, turn over, wrap until it cools, put away for the winter.

My advice:

Pickled peppers make delicious salad. You need to drain the excess liquid, cut the vegetable into pieces, add a coarsely grated apple and thin onion rings. Sprinkle generously with chopped parsley, season with vegetable oil, salt and pepper as desired. This is such a delicious pepper treat for the winter!

Recipe for sweet peppers in marinade for the winter

Dissolve a glass of sugar with vegetable oil in 5 glasses of water, add 1 tbsp. salt. As soon as the marinade boils, add 5 kg. chopped pepper, after boiling, cook for 10 minutes, at the end pour in a glass of 9% vinegar. Pack into jars with marinade and roll up. This is a sweet canning of peppers for the winter.

Canning sweet peppers for the winter in jars

Canning peppers for the winter according to this delicious recipe allows you to get a fragrant, spicy preparation that is perfect for a snack. Preserving peppers like this for the winter, even spread on an ordinary piece of bread, will delight you with its taste.

For a 0.5 liter jar you need:

Sweet pepper - from 0.5 to 0.7 kg;
Vegetable oil - 200 ml. (preferably olive);
Garlic - 3-5 cloves;
Basil greens, hot red pepper, salt - as per preference;
Apple cider vinegar - 0.5 tsp.

Wash the pepper, wipe dry, bake in the oven at t-180-200 degrees. Baking time is no more than 20 minutes. Remove from the oven, cover with a towel, cool slightly, peel off the skin, select the seeds. Do this procedure over a bowl to collect the released juice from the pepper.
I put the greens in a clean jar, I take basil, you can take another favorite, pieces of hot red pepper. I fill the jar tightly with baked vegetables, put more herbs and garlic on top, add 1/4 tsp salt, pour vinegar, pour in the collected juice, and then pour vegetable (olive) oil up to the very neck of the jar. Pour in the oil a little at a time, press down the contents with a spoon, cover the sweet peppers with a lid, put them on sterilization for 7-9 minutes, immediately roll them up and turn them over until they cool down.

Pickled sweet peppers for the winter

Peppers marinated for the winter prepared in this way are incredibly tasty, aromatic, rich, and look very beautiful in jars. Canning peppers for the winter using this recipe will definitely appeal to lovers of spicy cold appetizers. Goes well with fish, meat, simply with bread and cheese. Suitable for serving as a side dish, as well as a salad or an independent dish. You will enjoy harvesting pepper, so prepare more of it for the winter!

You will need:

Sweet pepper - 2 kg. (be sure to take bright pods!);
Garlic cloves - 4 large;
Vegetable oil - 100 ml;
Salt - 1 tsp;
Sugar - 1 tbsp. (you can take less);
Vinegar 9% - 2 tbsp;
Peppercorns or mixture - to taste.

Place the washed peppers on a baking sheet lined with foil or baking paper and place in a preheated oven at 180-200 degrees. for baking. Turn the vegetables periodically and bake for 40 minutes until the peppercorns become soft.

Place the hot pepper pods in a bag, tie them up, and let them “sweat” until they cool.

Let's make the marinade - mix the resulting juice, vinegar, oil, sugar, salt, boil, add pepper.

Pour peppercorns on the bottom of the jars, lay out the peppers with the marinade, cover with lids, and set for sterilization. For half-liter jars, sterilize the pepper for about 20 minutes. Seal the peppers, turn them upside down, and store them in a cool place for the winter. Yield: 1 liter.

Canning sweet peppers for the winter for stuffing

I like to stuff peppers in the winter, but we don’t have them at this time of year, and when we do, they’re expensive. Therefore, for stuffing for the winter, I make supplies in the fall. And I fill it with mushrooms, meat, carrots, millet, and rice. The filling can be any, it all depends on taste preferences. My guests eat stuffed peppers with pleasure, praise and are surprised! There is nothing complicated. Just a desire to stock up for the winter.

In an arbitrary proportion, take pepper, cherry, horseradish, oak leaves, dill umbrellas, bay leaves, garlic cloves, hot peppers. For the marinade: 50 gr. sugar and salt, 50 ml. vinegar 9% - consumption per liter of water.

Peel the peppers from seeds, wash, blanch for 2-3 minutes in boiling water, immediately cool quickly in cold water.
Place a horseradish leaf, bay leaf, dill, garlic, a piece of hot pepper, oak and cherry leaves at the bottom of a clean jar.
In order for more peppers to fit into the jars, they need to be placed inside each other, like cups.
I prepare the marinade like this: combine vinegar, salt, sugar in water, boil it, pour in peppers, liter jars I sterilize for 5-8 minutes, roll up.

Sweet peppers in tomato juice for the winter

I make this preparation every year for the winter, and this preservation always turns out successful.

Eggplants and sweet peppers - 2 kg each;
Carrots - 0.5 kg;
Garlic - 200 gr;
Hot pepper pod - 1 piece;
Parsley (greens).

Grated tomatoes - 2 liters;
Vegetable oil - 300 ml;
Sugar - 150 gr;
Salt-50 gr;
Vinegar essence 70% - 1 tsp.

Cut the eggplants into large pieces, ring the peppers, grate the carrots on a coarse grater.
Marinade: pour salt, sugar into tomato juice from pureed tomatoes, pour in vegetable oil, vinegar, mix.
Pour the marinade over the vegetables and simmer for half an hour.
Add chopped garlic, hot pepper, parsley 15 minutes before readiness. Place in clean jars, roll up, and wrap warm.

Peppers stuffed with vegetables for the winter in tomato

For 5-6 liters you need:

- 1 kg of bell pepper;
- one and a half kilograms of carrots;
- half a kilogram of onions;
- a tablespoon of salt;
- 350 g parsnip root;
— 200-300 ml of vegetable oil (for frying);
- a bunch of parsley.

For tomato sauce for three liters of water:

— 800 g of tomato paste;
- five tablespoons of sugar;
- three tablespoons of salt;
- three tablespoons of vegetable oil;
- three tablespoons of 9% vinegar;
- five peas each of allspice and black pepper.

Progress of preparation.

Remove seeds from vegetables and rinse. Blanch the pepper for two to three minutes; to do this, immerse the fruit in boiling water for a couple of minutes, and then immediately transfer it to cold water.
Divide the onion into thin half rings, and cut the carrots and roots into strips or grate. Fry carrots until soft. After this, stir in the greens, add salt and pepper to taste. Fill each pepper with this filling.
To prepare the sauce, combine tomato paste with three liters of warm water, mix and bring to a boil. Next, add the remaining ingredients and boil again.
Fill the jar three to four centimeters with sauce, place the peppers tightly with the filling facing up, pour in the sauce so that it covers the fruit. Cover the container with a lid and leave for fifty minutes to sterilize. Twist the pepper.
Place the jars on the neck, wrap them up and let them cool for a couple of days. Next, put it in a dark place for the winter.

Sweet peppers for the winter - the best recipe

For one and a half to two liters:

- one and a half kilograms of bell pepper.

For the marinade (one liter of water):

- eight tablespoons of 9% vinegar;
- half a glass of sugar and vegetable oil;
- ten black peppercorns;
- a couple of tablespoons of salt;
- a head of garlic;
- three tablespoons of dried dill.

Progress of preparation.

Peel sweet peppers from seeds, divide each fruit into four parts into strips.
Pass the garlic through a press and mix it with dill. Chop the greens.
Pour water into a saucepan, add salt and sugar, vinegar and oil. Bring the mixture to a boil, then immerse the pepper in it (it’s better not all at once, but in parts). Boil for fifteen minutes.
Remove the pepper with a slotted spoon, place in a deep plate, let cool a little time and mix with garlic. Add garlic according to your taste.
Transfer the peppercorns into a jar, compacting it a little. Pour hot marinade on top and roll up.
Cool the jars and then store them in a cool place.

You can eat this pepper the very next day. To do this, put it in a jar, close it with a plastic lid and put it in the refrigerator for a day.

Confiture for the winter

For 300-500 ml:

- 700 g sweet pepper;
- three hot peppers;
- six tablespoons of brown sugar (you can use regular sugar);
- a small bunch of basil;
- one and a half tablespoons of lemon juice.

Progress of preparation.

Remove seeds from sweet and hot peppers. During cleaning hot pepper It is advisable to wear gloves so as not to burn your hands.
Rinse the basil well. Grind all the peppers and herbs using a blender or twist.
Pour sugar into a saucepan, add lemon juice and three tablespoons of water, stir and heat until the sugar is completely dissolved.
Place the pepper mixture into the prepared syrup and bring it to a boil. Next, reduce the heat to low and cook for forty minutes. Stir constantly.
Place the jam into jars and seal them for the winter. Store in a dark place.