Among all the summer fruit and vegetable variety, sweet bell pepper takes its rightful place. This place, frankly speaking, is an honorable one. Many vegetable snacks and winter salads are not complete without this bright, beautiful, tasty and very healthy vegetable. Bell pepper is good, both as part of numerous dishes and in splendid isolation. So, many housewives like to pickle Bell pepper for the winter. There are many recipes for pickled bell pepper, it is marinated in tomato juice, honey, hot pepper, along with cucumbers and zucchini. We offer a very simple and quick recipe sweet and sour pickled sweet peppers in a vinegar marinade.

Taste Info Other blanks

Ingredients for seaming

sweet bell pepper – 1.5 kg,
water – 300 ml,
vegetable oil – 1 cup,
sugar – 0.5 cups,
garlic – 5 cloves,
vinegar – 200 ml,
Bay leaf- 3 pcs.,
salt – 1 tbsp;
peppercorns – 8-10 pcs.

How to prepare pickled sweet peppers for the winter

You can marinate both bell peppers of one type and different varieties in one bank. The same can be said about color: you can preserve a vegetable in one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers.

Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we focus on making the pepper convenient to eat.

For the marinade we will need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but it is not a required ingredient.

Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients.

Let's put the pepper there too. Place on the fire and blanch the pepper for 5-6 minutes in boiling water.

The pepper will wilt and take a more compact position in the bowl.

Steam the jars and boil the lids.

Place the bell peppers in jars and pour in the marinade that remains in the bowl.

Cover the jars with lids and set them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin.

Sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Turn the jars over and leave them like this for 2-3 hours.

This is the kind of pickled pepper we got, this dish is easy and simple to prepare, the peppers taste sweet and sour, pleasant.

Teaser network

Recipe No. 2. Pickled sweet peppers for the winter “Traffic Light”

This funny name has a simple explanation: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. Of course, you can also take just plain fruits... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (and if you also use your imagination, and not just throw pieces of the vegetable into jars, but arrange them in colored layers) you will get a preserved food that will not be embarrassing to put on the most luxurious holiday table. And besides, this winter salad is very tasty. Try it!

For 2 half liter jars:

500-700 g sweet peppers (about 20 pieces if the vegetables are small),
60 g sugar (a quarter cup or 6 level tablespoons),
60 g vinegar (9%)
half a teaspoon of salt,
5 tablespoons vegetable oil,
150 ml cold water,
1 large bay leaf,
4 peas of allspice.

Recipe for pickled bell pepper step by step

So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can do 6). You need to remove the seeds from each quarter.

In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. In two approaches, add pepper to it and let it cook for no more than
4-5 minutes (so that it does not have time to soften too much and become porridge).

Carefully transfer the pepper pieces into prepared sterile jars (place half a bay leaf and two allspice peas on the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight.

That's all! Personally, I got exactly 2 jars from this recipe.

Immediately after I took out the seam from under my fur coat, my relatives looked and looked closely at beautiful salad, and they couldn’t stand it - they opened one jar. What can I say - I immediately regretted that I had not prepared even more, since in fact the pickled pepper turned out to be very tasty.

Be sure to try this little vegetable work of art. You will not remain indifferent, and your family will be delighted!

Bell peppers will begin to ripen very soon. Delicious and healthy vegetable, freshly picked from the garden, will bring maximum benefits to the body. But summer tends to end quickly, and is stored fresh pepper not very good. To enjoy them in winter, they need to be prepared in summer. Read our recipes and choose what you like.

Lecho is a traditional Hungarian dish. But thanks to him amazing taste and ease of preparation, it has taken root in almost all European countries. There are many recipes for lecho, but we offer you the traditional one. So...

6 kg of bell pepper, preferably red, peeled and cut into large squares or thick strips.
Cut 3 kg of tomatoes into slices, place in a saucepan and add 0.5 liters of water. Bring to a boil and cook the tomatoes until soft.
Rub the boiled tomatoes through a metal sieve and add salt (3 level tbsp), sugar (2 level tbsp) and odorless vegetable oil (1 cup) to the juice.
Pour the tomato into large saucepan and put it on the fire to boil.
Place all the pepper in a boiling tomato and add black peppercorns (10-15 pieces).
Cook the lecho until the pepper is ready. This can be easily checked with an ordinary match - if a piece of pepper is easily pierced with it, then the pepper is cooked.

Bell pepper appetizer

You will need:

pepper - 1 kg;
tomatoes - 3 kg;
onion - 1 kg;
carrots - 1 kg;
sugar - 300 g;
salt - 3 tbsp. l.;
vegetable oil - 400 ml;
vinegar 9% - 3 tbsp. l.;
ground pepper - to taste.

Cut all vegetables, except carrots, into slices. Grate the carrots coarse grater. Place the mixture in a saucepan and add salt. Cover with a lid and leave in a cool place for 10-12 hours. Then add the remaining ingredients and bring the appetizer to a boil. Boil vegetables in oil-vinegar sauce for 40 minutes. Place in jars and roll up.

Turkish bell pepper sauce

Pepper sauce goes very well with meat, fish or chicken. In Turkey they eat it freshly cooked, but you can freeze it for the winter. Place the finished sauce in plastic containers or small bags for storing food. Freeze it using the "Quick Freeze" mode.

How to prepare the sauce...

Select the ripest thick-walled pepper and remove its seeds and stem. As a result, you should get 1 kg of pulp.
Grind the pepper in a meat grinder along with six onions and five cloves of garlic.
Pour a quarter cup of vegetable oil into a deep saucepan and add the twisted mass to it. Salt the sauce with two teaspoons of salt and add spices. It can be ground coriander, suneli hops, fragrant and hot peppers. Add spices to taste.
Place the sauce on the fire and cook for 15 minutes.
At the very end of cooking, pour in 2 tbsp. l. 6% vinegar and boil for another 2 minutes.
Cool the sauce and only then freeze it.

In winter, defrost the sauce by placing the container on the refrigerator shelf. The sauce will take longer to defrost than at room temperature. But in the end it will turn out like it was just cooked.

Marinated bell peppers with honey

Such a preparation will become " highlight of the program"when in winter you serve it on New Year's table. To prepare you will need:

peppers of different colors - 5 kg;
water - 1 l and 750 ml;
apple cider vinegar - 1.5 cups;
granulated sugar - 1 cup;
refined oil - 1 glass;
table salt - 2 tbsp. l.;
light honey - 3 tbsp. l.

Cut the pepper into pieces of equal size and shape, for example, into quarters lengthwise. Set it aside and prepare a marinade from all the listed products. When it boils, add pepper to the liquid and cook until tender. You already know how to check it (with a match).

Salted bell pepper

Salted pepper They love it very much in the Czech Republic - let’s try to cook it too.

Remove the seeds from the fleshy red pepper and cut it lengthwise into 4 pieces.
Fill with quarters clay pot with a wide neck - pack them tightly.
Pour the pepper with brine consisting of water (1 l), salt (80 g), sugar (20 g).
Cover the top of the pepper with gauze folded in several layers and apply pressure.
Keep the container with pepper in a warm place for at least 10 days.

This preparation must be stored in the refrigerator.

Squash caviar with bell pepper

If you are planning on canning for the winter squash caviar, then instead of the traditional one, cook it with bell pepper.

Peel, wash and grind the following vegetables through a meat grinder:

zucchini - 5 kg;
bell pepper - 10 pcs.;
onion - 1 kg;
garlic - 5-10 cloves.

Separately, grate 1 kg of carrots. Fry it a little in vegetable oil (0.5 cup) and then add the rest of the chopped vegetables to the carrots. Add to caviar along with vegetables as well.

In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

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

Pepper and eggplant caviar recipe

Ingredients:

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

Preparation:

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

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from oven and cool to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's prepare the remaining ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into pieces into the same frying pan. small cubes bell pepper Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Pour into the pan a small amount of vegetable oil and everything, stirring occasionally, simmer for 8 minutes. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.

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

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Bell pepper recipe in delicious marinade

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

Ingredients for canning sweet peppers:

5 kg sweet peppers (green, yellow, red)

For the marinade:

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

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

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

put chopped pepper in it.

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

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Fragrant bell pepper lecho

We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. This appetizer is sure to be a worthy treat. festive table and will diversify any weekday dinner.

So, necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tbsp, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the received tomato puree, need to be poured into enamel dishes, add salt, sugar and vegetable oil to it and boil for 15 minutes.

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

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

This lecho made from green bell pepper is especially bright and beautiful.

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

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper- taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

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

Further received tomato juice Let’s let it boil, not forgetting to stir it periodically, and start preparing the other ingredients. Wash the bell pepper, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water and then boil until fully cooked. Next hot cooked beans place on a sieve, rinse cold water, let drain and cool completely. You can also use store-bought or home-canned food for this preparation. white beans- this will significantly save your time preparing this lecho.

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

Then carefully place the finished hot lecho with beans on warmed ones, pre-washed with baking soda glass jars, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

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

When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.

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

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

Peppers stuffed with carrots and onions

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

Pepper - remove stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

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

For 1 liter of water:

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

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 over it.
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 spicy snack, which will perfectly complement and decorate any dish.

Original pumpkin preparations for the winter: compote and other recipes

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 of 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 that are dense, not overripe or loose, otherwise they will boil and crumble due to exposure to 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 of 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 also due to excessive frequent use the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify your food intake and will please 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 leaves of 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 of sea salt;
Seventeen grams of sugar.

Canning lecho: simple classics and unusual options

What you need to do to prepare this dish:

Rinse 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 color pepper will remind you of the warm summer and warm your soul, and by preparing preserves according to the recipes described above, you will provide yourself with the essentials for human body nutrients that will prevent you from getting 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 pepper;
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 optimal time baking. 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 PC. 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 unique recipe.

Peppers canned in oil: the most delicious recipes

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 tasty 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 required amount butter and herbs, mix everything.
Stuff the peppers with cabbage.
Fold finished product into jars, fill everything with marinade and roll up.

"Potato"

Lovers of potato products will appreciate the original combination. IN in this case Sweet peppers are used as a casserole dish.

For this you need the following products:

4 things. 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, remove all the seeds, and place in special baking dishes 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. Ideal option will 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.

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 result obtained will give 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 tasty.

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 preparation can become an appetizer for the main course or an integral part of a salad, which will delight your family.

The vegetable is very healthy: it contains many trace elements and vitamins, and it is also quite low in calories.

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 represent almost ready-made semi-finished products or full meals.

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 cooking 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 it turns out fermented product with a short shelf life, in the second - after sterilization, the jars can be stored in winter longer (up to 6 months). After some time, fermentation occurs as a result of the formation of lactic acid. Optimal conditions storage -1...+4 °C, relative humidity 85-95%. You can salt peppers for the winter by adding spices, herbs and other vegetables.

Pickling

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

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

How to salt bell pepper

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

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

Dissolve 80 g of coarse milk in 1 liter of boiling water rock salt, small, iodized ones cannot be used for preservation. Place the fruits in a previously prepared container, sprinkle with spices, and pour in a cooled saline solution. Cover the top with gauze and apply pressure. Salt for 10-12 days at room temperature, 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.
For wrapping up for the winter spicy pepper remove from brine and distribute into sterilized jars. Can be prepared 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 recipes for cooking, 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 a large container. Get out the cans and roll them up traditional way. In this case, there is no need to wrap it, just leave it upside down until it cools.

Fried

Products:

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

Manufacturing technology:

To roast bell peppers for the winter, wash the fruits, dry them, and fry them in oil, whole with stems.
Mix chopped garlic, vinegar, sugar and salt.
Use a fork to transfer the vegetable into a sterilized jar and compact it.
Pour garlic dressing and roll up 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.
For preparation for the winter baked peppers You need to put hot spice at the bottom of sterilized jars, then the prepared pulp, 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.