Pepper with parsley for the winter recipes. Super recipes: Jalapeno, Bell, Dungan and Bulgarian pickled peppers for the winter

Bell pepper for the winter - pickled, salted, fried, baked, in its own juice, stuffed and with the addition of other vegetables, sweet bell pepper - a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, almost all housewives grow bell peppers in their backyard or dacha. How can you do without a fragrant and healthy pepper?

But if you don’t have your own garden, don’t be discouraged, you can choose a good, high-quality, suitable for preparing bell peppers for the winter both in the market and in the store. First of all, pay attention to its appearance. Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not withered hard tails. Red peppers are considered the sweetest. Choose them for cooking lecho, adjika, and just for marinating with slices, for example, in oil filling with garlic or herbs. For a salad, feel free to use multi-colored peppers: orange, red, yellow, then your preparation will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to harvest bell peppers for the winter immediately after purchase. And even more so, in no case do not pack peppers in plastic bags. Peppers must “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet pepper pleases so much that there is no time for canning it, you can freeze the bell pepper for the winter. To do this, it is necessary to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case as a whole or cut into slices, circles or pieces, it's up to you.

Our site offers to prepare Bulgarian pepper for the winter in the form of the blanks below that deserve your attention.

Roasted bell peppers pickled for the winter

Ingredients:
5 kg of pepper
100-150 g of salt,
spices, garlic - to taste,
vegetable oil.

Cooking:
Choose thick-walled red, yellow, or green peppers. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Remove skins from hot peppers. Before laying the pepper in the selected container, rub its walls with garlic. At the bottom of the pot or keg, put spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and oppression. Soak the peppers for 10-15 days at room temperature. You can store salted peppers in the same container in a cool place at a temperature of 5-10ºС. For longer storage, place the salted peppers tightly in sterilized dry jars and pour over the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 l jars - 50 minutes, 1 l jars - 70 minutes, then roll up.

Bell Pepper Salad with Tomatoes and Beans

Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onion
1 st. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml vegetable oil.

Cooking:
Peeled pepper cut into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Mix everything and cook from the moment of boiling for 1 hour. Arrange the finished hot salad in sterilized jars and roll up.

Bulgarian pepper "Pikant-fix" for the winter

Ingredients:
5 kg red bell pepper,
2.5 kg of tomatoes,
300 g garlic
500 ml 6% vinegar,
300 ml vegetable oil,
200 g sugar
100 g salt
hot pepper and parsley - to taste.

Cooking:
As usual, remove the stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, mix the grated tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mass to a boil and dip the bell pepper into it. Stir until all peppers are covered with marinade. Let the mass boil, cook everything for 10-15 minutes, stirring from time to time. Then lay out in prepared sterilized jars and roll up.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 bulbs.
For marinade:
1 st. vegetable oil,
1 st. l. salt,
50 g honey
100 ml 9% vinegar.

Cooking:
Wash sweet pepper, remove seeds, cut into strips. Cut the peeled carrots into slices, onions into rings. Blanch prepared vegetables in boiling water for 5-7 minutes and arrange in prepared sterilized jars. From the above ingredients, prepare the marinade, let it boil from the moment of boiling for at least 10 minutes and pour over the vegetables. Sterilize jars: 0.5 l - 5 minutes,
1 l - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper,
200 g horseradish root,
100 g garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.

Cooking:
Grind prepared vegetables with a blender: peeled and chopped pepper, horseradish root and garlic cloves, peeled. Combine all vegetables together, add salt, sugar, lemon juice and mix. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon lids. Store seasoning in a cool place.

If you ask the first hostess she comes across what she plans to cook from bell peppers for the winter, I think that 90% of 100 will immediately answer without hesitation: “Of course, it’s lecho.” And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Every family has their own recipe, and we share with you a curious variation of this beloved dish.

Multi-colored pepper lecho with vegetables

Ingredients:
3 kg of multi-colored sweet bell pepper (green, yellow, red),
2 kg young thin carrots,
3 liters minced tomatoes
1 st. vegetable oil,
1.5 st. Sahara.
2 tbsp. l. salt,
herbs and garlic - to taste.

Cooking:
Cut the well-washed and seeded pepper into 6 parts, chop the carrots into thin circles. Mix the tomato mass, vegetable oil, add sugar, salt, mix and cook for 15 minutes. Then dip the carrots into the gently boiling mass and cook for 40 minutes, the pepper will follow the carrots, which cook together with the rest of the mass for another 15 minutes. Lastly, add chopped greens and garlic passed through a press to taste, let the mass boil for a few more minutes, and only then spread the hot lecho into sterilized jars and roll it up with boiled and pre-dried lids.

Marinated roasted peppers

Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil.

Cooking:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel and seeds. Rinse with warm water, put in a colander and leave for 5-7 minutes to make the water glass. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes and roll up. Turn the jars upside down, wrap them in a blanket, leave to cool completely and store in a dark, cool place.

Almost all vegetables are happy to make friends with pepper, because it has an amazing ability to endow them with its aroma, giving its surroundings a touch of its own piquant taste, while emphasizing the originality of each vegetable. Well, what can I say - just the soul of a vegetable company!

Bulgarian pepper for the winter "Company"

Ingredients:
3 kg sweet bell pepper,
1 kg cauliflower,
600 g carrots
4 tbsp. l. salt,
1.5 st. Sahara,
300 g parsley,
1 liter of 6% vinegar.

Cooking:
Remove the seeds from the pepper, rinse it with cold water and cut into 4 pieces. Cut the carrots into circles, disassemble the cauliflower into inflorescences. Put the prepared vegetables in a large enameled pan, sprinkle with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a dark, cool place.

And finally - a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you up in winter just like a bath and boots!

Snack "Jazz"

Ingredients:
18 sweet bell peppers
9 eggplants,
1 head of garlic
1 pod of hot pepper,
3 liters of tomato juice
1 st. Sahara,
2 tbsp. l. salt (with a slide),
1 st. vegetable oil,
1 st. l. vinegar essence.

Cooking:
Dice prepared bell peppers and eggplant. Pass hot peppers and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Mix vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then carefully pour in the vinegar essence and mix again. Arrange the finished salad in liter jars, which are then sterilized for 15 minutes and roll up.

Bulgarian pepper salad with vegetables and pearl barley "Camping"

Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
1 st. barley,
2 tbsp. water,
0.5 st. vegetable small,
2 tbsp. l. salt,
0.5 st. Sahara,
1 tsp 70% vinegar.

Cooking:
Boil the barley until half cooked, put it in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add grated carrots in turn and cook for 10-15 minutes, then chopped sweet pepper and cook for 10-15 minutes, diced onion and cook for 5-10 minutes and, finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Arrange the finished salad in sterilized jars, roll up with pre-boiled lids. Turn the lettuce jars upside down, wrap and leave to cool completely. When cool, transfer to a cool place to store.

Good luck preparing!

Larisa Shuftaykina

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

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

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

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

Velvet lecho without vinegar and oil

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

Baked peppers for the winter "for gourmets"

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

Bulgarian pepper for the winter in Armenian

A friend shared this recipe with me: she knows that I love delicious preservation, and if it is also easy to do, even more so. The recipe for bell pepper for the winter in Armenian is just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent snack for the winter: moderately spicy, appetizing, fragrant and tasty. Recipe with photo see

Serbian sauce Aivar

Aivar is a sauce made from roasted peppers and eggplants, with the addition of garlic, hot peppers and spices. It can be prepared just like that, or it can be canned. That's about the preparation of this sauce, and I want to tell you today. As a rule, lecho, sauté and the like are closed for the winter from peppers and eggplants. But the sauce of these vegetables also deserves your attention. Recipe with photo.

Bell pepper caviar

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

Bulgarian pepper salad for the winter with carrots

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

Peppers stuffed with cabbage for the winter

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

Snack of bell pepper for the winter with a pear

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

Bulgarian lecho: a classic of conservation!

You can see how to cook a real Bulgarian lecho.

Pepper salad for the winter "In the apple!"

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

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

Lick your fingers pepper lecho - delicious and very fragrant preservation, just like the sun in a jar. In our family, lecho is simply adored and eaten with tomato sauce, it is very tasty. Therefore, we usually close lecho for the winter according to this recipe in large batches, so that there is enough for the whole winter. See recipe with photo.

Pepper in oil for the winter "Harmony"

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

Bell pepper lecho with beans

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

Peppers pickled for the winter "Light"

According to the proportions of the marinade, everything is perfect for my taste: the pepper turns out “Light”, the vinegar is almost not felt, the salt and sugar are also excellent. With fried potatoes, or meat roast, such pickled peppers go with a bang in winter. You can see the recipe

Fragrant, delicious, sweet bell pepper! How can you not love him? Bright, as if filled with energy, it perfectly complements many dishes with its special taste and color, for which it is valued.

Pepper is considered a dietary product and is recommended to all people who care about their weight. That is why many housewives make preparations from this vegetable so that even in winter you can enjoy a healthy product. And in combination with other vegetables, it reveals all its taste.

One of the most famous blanks can rightfully be called lecho. This dish spread all over the world from Hungary, being considered traditional and classic there. Everyone has their own recipes and subtleties of cooking. But only cooked at home, it will differ from store-bought lecho in its richness and usefulness.

Ingredients:

Harvesting pepper for the winter:

The pepper is cut off from the end, the seeds are removed, and cut into strips 5-8 millimeters wide. Cut the tomatoes into small pieces, 3-4 millimeters. Peel and finely chop the onion.
All vegetables are mixed, adding salt, black pepper and sugar, in a pre-prepared pan.
Three tablespoons of water are poured into the prepared mixture, and then stewed, covered with a lid, for 10 minutes. No more water is needed, as the tomatoes themselves are very juicy.
Pre-prepared jars are filled with vegetables, always tightly, without unnecessary voids. Top lecho must be covered with juice.
Cans are sterilized in boiling water - liter for 25 minutes, and two-liter can withstand 45 minutes, and then ready-made cans with delicious lecho can be rolled up.

Bulgarian pepper preparations for the winter - adjika

No less popular snack can be called adjika, which came to us from Abkhazia. Its main ingredients are pepper and garlic, thanks to which such a unique aroma and color is obtained. Adjika stimulates appetite very well: tasty, moderately spicy - it will always be a great addition to any meat.

These products are required:

3 kilograms of tomatoes;
0.5 kilograms of large pepper;
0.5 kilograms of hot pepper;
200 grams of cilantro;
0.5 kilograms of garlic;
3 tablespoons of salt;
300 milliliters of vegetable oil;

Adjika is prepared in the following way:

Pepper is cleaned from stalks, seeds, and passed in a meat grinder. Also come with peeled garlic.
Scroll the tomatoes too in a meat grinder, and boil them in a saucepan for 20 minutes, stirring constantly, from the moment the adjika boils.
Now you can add all the pepper, salt, and garlic, bring to a boil again and cook for 10 minutes.
After that, pour vegetable oil into the mixture. It remains to pour finely chopped cilantro, and cook for another five minutes after boiling.
The prepared adjika is laid out in pre-sterilized jars and rolled up with lids.

Sweet pepper for the winter

A very simple salad is obtained from peppers and apples. And there are many such recipes. But they can be diversified, and with just one product. The main highlight of the recipe, which makes it unique - honey!

The following ingredients are required:

2 kilograms of Bulgarian (choose larger fruits) pepper;
1 kilogram of sweet apples;
1 kilogram of onion;
3 tablespoons of honey;
100 grams of vegetable oil;
1 tablespoon of salt;

This amazing salad is prepared like this:

Pepper is cut into small pieces, previously peeled from seeds.
Apples are also chopped into slices.
Onion cut into rings.
It is necessary to mix all the products in a saucepan. Oil with honey and salt are also sent to the pan.
Leave the mixture for an hour so that it is saturated with honey and infused.
Then put on fire, and cook until tender - another 15 minutes after the start of boiling.
The prepared salad does not need sterilization, you can immediately roll it into jars.

Bulgarian pepper for the winter

The recipe for delicious mashed sweet peppers, in which there is nothing superfluous! Perfect for side dishes. And of course, you can add it to other dishes for flavor. This amount of vegetable is enough for one liter jar.

What is needed for this workpiece:

1.5 kilograms of sweet pepper.
Spices, salt or sugar are not needed in this recipe. The whole point is in the naturalness of peppers, and their own, unique taste.

Puree is prepared as follows:

Red pepper (it is better to take large and fleshy, it will turn out tastier) are washed, cleaned of seeds and stalks.
Then the vegetables must be blanched with steam. You can do this in a double boiler, or in a regular pan. To do this, pour a little water into it (no more than 5 centimeters) until they soften.
This was done in order to now pass the pepper through a meat grinder, and then through a fine sieve.
After rubbing the vegetables, the puree should be heated in a saucepan to a boil, and then quickly decomposed into prepared jars - certainly warm and dry.
Fill jars to the brim. Next, they need to be sterilized in a pot of boiling water. For a liter jar, the time will be 90 minutes.
After sterilization, the puree jars are closed and hidden in a cool place, without forgetting to turn them upside down with a lid.

Pepper in oil for the winter

If you do not like to add salt and sugar to the blanks, then the following recipe is perfect for you. Without any seasonings and spices, the peppers are beautiful and tasty. Cooking costs will be minimal, and your time will hardly take.

Ingredients:

1.5 kilograms of sweet red pepper per 1 liter jar.
5 tablespoons of vegetable oil.

Sweet pepper in oil is prepared as follows:

Peppers are washed, dried and sent to the oven, baked at a temperature of 200 o, no more than 15 minutes, until soft. To avoid staining the oven and baking sheet, place foil under the peppers.
After that, the finished peppers are peeled and the seeds are removed.
Prepared peppers are put in jars and poured with pre-fried vegetable oil.
Now the pepper jars need to be closed and sterilized for 90 minutes in boiling water.
After that, it remains only to turn our jars over and hide them in a dark, cold place until winter.

Preserving sweet peppers for the winter

Another interesting canning method that will delight you with a fresh, unusual look and aroma, and will definitely become a favorite product for the whole family. After all, this recipe contains fruits for any, the most demanding taste. For harvesting cans with a capacity of 3 liters, you will need.

Ingredients:

1 kilogram of sweet pepper;
0.5 kilograms of zucchini;
0.5 kilograms of apples;
1.5 cups of honey;
2 glasses of apple juice;
2 glasses of water.

The appetizer is prepared like this:

First prepare sweet peppers. It is washed, dried, cleaned of seeds, stalks and partitions, and cut into small rings, no more than a centimeter wide.
Apples also need to be washed, core removed, and cut into medium-sized slices.
Prepare zucchini - after washing, cut them into the same small circles. As a result, all ingredients should be relatively the same size.
Now you need to make a filling - from water, juice and honey. Our prepared vegetables and fruits are further blanched in it, but watch the time - no more than five minutes.
After that, we take them out of the fill. Do not throw it away, it will come in handy now. We put the products in pre-sterilized 3-liter jars, not reaching the edges by a few centimeters. At this time, the filling is brought to a boil, and jars are filled with it.
A delicious snack is ready, it remains only to roll up the jars with lids, and leave them in a dark and cool place, not forgetting to turn the jars upside down before that.

Preparations for the winter from bell pepper

Fans of zucchini caviar will definitely like the following recipe. This unusual caviar from peppers with other vegetables can be eaten just like that, and with bread, and of course, with any side dishes, be it potatoes, pasta or rice. Unusual preparation of bell pepper for the winter, recipes in detail.

To prepare delicious caviar you will need:

2.5 kilograms of red pepper;
200 grams of tomatoes;
250 grams of onions;
150 grams of carrots;
1 celery root;
1 parsley root;
1 teaspoon ground black pepper;
1 teaspoon allspice ground pepper.

The recipe is the following:

Peppers must be cooked in the oven. To do this, it is first washed, then sent to the oven. Peppers cook no more than 20 minutes at 200 degrees. It is necessary to monitor them so that they do not overcook and get them on time.
Ready peppers are cooled so that they can be peeled and the insides removed without burning.
After that, pass the Bulgarian pepper through a meat grinder, or use a blender to chop vegetables.
Finely chop the onion and fry until golden brown.
We also finely chop the parsley roots with celery, and fry them.
Now we need to do the tomatoes. They are cleaned, crushed, and boiled in a suitable dish to a boil, then left on the fire for another five minutes.
Add everything else - vegetables, onions and celery and parsley roots to the tomatoes and simmer over moderate heat for no more than 10 minutes.
Divide the mixture into jars. They must be sterilized: 30 minutes for a one and a half liter jar, and 40 minutes for a one liter jar. Be sure to soak the jars for this time - caviar is demanding for preparation and storage.

But if you do everything right, then it will delight you and your family with a unique taste for a long time.

The preparation time is very short, and any hostess wants to catch as much as possible. So everyone is trying to cook a lot of tasty and healthy salads, canned food and pickles. Save the particles of summer in jars, and then remember that warm and pleasant time with joy throughout the long, cold winter. Summer ends very quickly, but gives us a lot. And most importantly, make the most of it. And with such recipes - it's very easy, simple, and most importantly - extraordinarily tasty!

A lot of sweet pepper has been born and you do not know what to do with it? Let's roll up the bell pepper for the winter. Our recipes with photos will help you roll up such delicious peppers, you will lick your fingers right!

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

If you love home-made soft sweet peppers, then this preservation recipe is just for you. Roasting makes the peppers softer and juicier.

Ingredients per liter jar

garlic - 3 cloves;
vinegar - 2 tbsp. spoons;
sugar - 3 tbsp. spoons;
salt - 1 teaspoon;
vegetable oil - for frying;
medium bell pepper - 1.6 kg.

Cooking

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

2. Put the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour a spoonful of vinegar, shift the soft pepper and sprinkle with finely chopped garlic on top. Pour out the remaining vinegar.

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

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

Quick Pickled Pepper Recipe

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

Ingredients for 4 liter jars

Bulgarian pepper - 3.7 kg;
water - 800 ml;
vinegar 9% - 160 ml;
sunflower oil - 160 ml;
granulated sugar - 150 g;
salt - 1.5 tbsp. spoons;
cloves - 3 buds;
black pepper - 5 peas;
bay leaf - 3 pcs.;
allspice - 3 peas.

Cooking

1. We free the pepper from seeds and wash it well.

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

3. Dip the prepared pepper in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, lavrushka and oil. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour the vinegar.

6. We shift the sweet pepper into a colander and dip it into the marinade for 6-8 minutes.

7. We lay out the pepper in sterilized jars, pour hot marinade. Close with lids.

Attention

You don’t need to clog jars with bell pepper, that’s how much it will go in the first time, so roll it up.

8. Now we wait until the rolls cool down and put them away for storage.

Roasted peppers in their own juice

We offer you a very tasty recipe for baked peppers in their own juice without the addition of vinegar and water. This taste and aroma beckons so much that it is impossible to resist ...

Ingredients for 2 liter jars

bell pepper -1.6 kg;
olive oil - 70 ml;
freshly squeezed lemon juice - 50 ml;
salt - 1 teaspoon with a slide;
black pepper - 7 peas;
ground black pepper - to taste;
granulated sugar - 1 teaspoon with a slide.

Cooking

1. We wash the pepper, put it on a baking sheet previously covered with baking paper, send it to the oven for 45 minutes. We bake at a temperature of 210 degrees.

2. Put the hot pepper in a container, leave to cool.

3. We sterilize jars of the required volume and corresponding lids.

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

5. Drain the released juice into a separate container.

6. Cut the pepper as we want and transfer it to prepared jars without tamping. Add a few peas of black pepper (you can add allspice peas).

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

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

9. We take a deep pan, cover the bottom with a cloth and set the jars. Pour cool tap water into a container up to the shoulders of the jars. We cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, boil for about 20 minutes.

10. The sterilization stage has passed, now we tightly twist the lids and cool.

Peppers stuffed with cabbage

A vegetable snack in winter is always useful. Bell peppers can be stuffed with various vegetables, but the most suitable option is cabbage. Just imagine, soft sweet pepper, which hides crispy pickled cabbage. Mmm, yummy!

Ingredients

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

Cooking

1. We clean the sweet pepper from seeds, blanch in boiling water for about 5 minutes, take it out, cool it.

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

3. Grind greens, garlic and hot pepper, add to cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt, granulated sugar into the water, pour vegetable oil, boil for 5 minutes. Add vinegar.

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

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

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

Bulgarian pepper in tomato juice

For those who love homemade tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seam, which contains your favorite products.

Ingredients

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

Cooking

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

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

3. We clean the pepper from seeds, cut the stalks and cut into strips, 1.5 cm wide.

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

5. We shift the finished pepper into jars with a slotted spoon, pour boiling marinade, without adding 1 cm to the brim. Cover with lids, put the jars on a baking sheet and send to the oven preheated to 180 degrees for 20 minutes.

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

7. We store in the pantry or cellar.

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

Do you want to cook Bulgarian pepper with honey? Then watch the step by step video recipe

Sweet peppers for the winter can be rolled into jars, or you can cook in small portions and serve immediately as an appetizer. In the recipe, the proportion is just for several servings. Increase the proportion for blanks.

Preparation description:

Sweet pepper for the winter should be prepared from ripe juicy fruits. Tomato paste can be replaced with ripe juicy mashed tomatoes. Banks are sterilized in boiling water for 10 minutes half-liter, liter - 25 minutes. Sweet peppers for the winter can be made spicy by adding chili peppers or hot peppers. Sweet pepper for the winter goes well with meat and can be included in a complex side dish. Good luck with your cooking!

Ingredients:

Sweet pepper - 1 Kilogram
Red onion - 3 pieces
Vinegar 9% - 1 Art. spoon
Vegetable oil - 4 tbsp. spoons
Tomato paste - 2 tbsp. spoons
Salt, pepper - 1 to taste

Servings: 8

Onion cut into half rings.
Wash peppers, remove seeds.
Pepper cut into equal pieces.
Pour the onion into the heated oil, fry for 2 minutes, add the pepper and fry for another 5 minutes, stirring constantly. Add water, tomato paste, spices and simmer vegetables for 20 minutes. At the end add vinegar.

Serve the finished pepper cold with herbs or roll it into sterilized jars hot and boil the jars.

Pepper blanks for the winter - the best recipes

Pepper blanks for the winter, the recipes of which are passed down from generation to generation in every family, are considered the simplest and “budget” type of preservation. Therefore, with the onset of September, when the price of this tasty and healthy vegetable becomes “penny”, the housewives try to prepare pepper as much as possible for future use, so that in winter they don’t have to think about what to serve to the table.

Preparations for the winter from bell pepper: recipes with photos

From sweet pepper for the winter, you can cook a lot of interesting and tasty twists, as this vegetable is considered one of the most versatile among its “bed counterparts”. Lechos filled with original assorted marinades - this is not a complete list of recipes for delicious pepper preparations for the winter, which can be prepared in a matter of minutes.

"Spicy" Pickled Peppers

This recipe for harvesting sweet peppers for the winter will be an excellent alternative. A vegetable prepared in this way can be served not only as a salad, but also as an addition to the main vegetable dishes, sauces and original sandwiches.

Pickled Pepper Recipe for the Winter

For 2.5 kg of pepper you will need:

250 ml of vinegar 6% and rast. oils
150 g liquid honey
black pepper, bay leaf, cloves
1 head of garlic
cinnamon (1 tsp) and salt

Cooking: wash the pepper and cut lengthwise into 4 parts (can be smaller). Boil marinade from rast. oil, vinegar, honey, spices and a tablespoon of salt. Put the chopped pepper into the boiling mixture and boil for 5 minutes over low heat. Transfer the peppers to jars and pour over the boiling marinade. For long-term storage, jars are recommended to be sterilized for 15 minutes.

Vegetable pilaf "Breakfast of a tourist"

This recipe for harvesting peppers for the winter will become a lifesaver in the arsenal of every housewife. Such a hearty spin is not only a tasty and healthy side dish for a meat dish, but also a real salvation for a “hungry” family when there is sorely not enough time for cooking.

For 2 kg of pepper:

tomatoes (1.5-2 kg)
carrots and onions (0.5 kg each)
2 cups rast. butter (maybe less)
2 tbsp. rice
glass of sugar
4 tbsp salt

Cooking: Boil rice in salted water until tender. Cut vegetables into cubes and put in one pan, pour vegetable oil and add spices. In the meantime, fry the onion and put it to the vegetables, simmer the mixture for 10 minutes, add the rice and boil for another 10 minutes over low heat. Arrange pilaf from sweet pepper from a jar, sterilize for 15 minutes.

Adjika "Lick your fingers"

This recipe for harvesting sweet peppers for the winter is the simplest version of a twist from this vegetable. Adjika from pepper turns out to be moderately spicy, but incredibly juicy and fragrant, so even the most demanding gourmets will like it.

Pepper adjika recipe

For 1 kg of sweet pepper:

250 g chili pepper
1 head of garlic (or more)
4 tbsp Sahara
1 tbsp salt
50 ml 9% vinegar

Cooking: grind all the ingredients for adjika from pepper through a meat grinder or chop with a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to adjika, boil for another 3 minutes. At the last stage, add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.

Hot pickled pepper "Men's joy"

Hot pepper blanks for the winter, whose recipes are especially loved by men, practically do not differ from sweet pepper spins. This spicy vegetable can also be pickled, salted and twisted into adjika.

hot pepper recipe for the winter

Marinade for 1.5 kg of hot pepper:

water 1000 ml
½ cup rast. oils
1.5 tbsp. salt and sugar
30 ml of vinegar (one tablespoon per 0.5-liter jar)
cloves and a few sprigs of mint

Cooking: Pepper whole pods put in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and boil the marinade from it, adding oil, sugar and salt. Add vinegar to jars with peppers, pour over the resulting marinade and roll up.

Note: Pepper recipes for the winter do not always involve pickling and heat treatment. Sweet pepper can also be frozen and in winter this vegetable will always be at hand fresh for cooking any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and send them to the freezer with dry freezing.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is pickled whole, cut into strips or halves. The inside and seeds can be removed, but can be left. A delicious and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter.

Pickled peppers: a simple recipe for the winter

There are recipes that allow you to cook pickled peppers quickly, without unnecessary hassle and time.

To quickly prepare a pickled sweet vegetable, you will need:

half a kilogram of the main ingredient;
a small spoonful of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

Wash the vegetables, remove the stalk and seeds inside. Preservation of the fruit is carefully preserved, so the seeds are removed carefully.
Peppers are carefully placed in a container previously washed and heated over steam, filling to the top.
Pour the vegetable in a jar with boiling water, cover with a lid and leave for a quarter of an hour.
Drain the liquid and bring to a boil again.
Pour the contents of the containers, add citric acid and immediately roll up.

Canned simple peppers are used in winter to fill with minced meat or mushrooms, as well as simply cut into thin strips in a salad.

Pickled Peppers: Grandma Emma's Recipe (video)

Quick Pickled Pepper Recipe

Quick pickling of a Bulgarian vegetable can be done by cutting it into halves or quarters.

Also read: How to salt cauliflower: TOP 5 simple recipes

To quickly pickle juicy peppers for the winter, you will need the components of the recipe:

4 kilograms of the main ingredient;
200 grams of vinegar;
200 grams of sugar;
40 grams of salt;
spices according to preference.

You don’t have to worry about the safety of such pepper in the marinade.

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

The vegetable is washed, the insides are removed and the stalk area is cut off, chopped into halves or quarters, depending on the size of the vegetable.
The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
Immediately after this, the prepared halves are laid and boiled for 7 minutes after boiling.
Slices are transferred to clean and thoroughly steamed containers, trying not to lay the vegetable tightly. Pour in boiling brine and close immediately.

You don’t have to worry about the safety of such pepper in the marinade: it survives the winter well in any conditions.

Bulgarian pepper marinated with butter

Canning sweet aromatic peppers with garlic and oil will not seem difficult even for young and novice housewives.

The main products for such a snack are:

one and a half kilograms of vegetables;
Chile;
6 garlic cloves;
20 grams of rock salt;
75 grams of granulated sugar;
75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma.

Preservation of aromatic peppers begins with the preparation of containers: they are thoroughly washed and steamed for several minutes.

How to cook:

The main ingredient is cleaned, the seeds and stalk are removed and crushed into cubes. The peeled garlic is crushed, and the chili is cut into rings.
Salt, sugar, oil and the remaining ingredients are added to 350 grams of liquid. Stir and send to the fire, bring to a boil and cook for 3 minutes.
Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
The vegetable is transferred to sterile containers, poured with hot brine and immediately rolled up.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma. It is served at the table as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.

Roasted Pickled Peppers

Bulgarian pepper pickled with whole fruits is considered a delicious snack. Everyone will like its unforgettable taste, besides, this dish turns out to be satisfying.

Also read: The most delicious salads for the winter: TOP-5 recipes

Salting is prepared from the following products:

kilogram of the main ingredient;
half a glass of vinegar;
30 grams of salt;
10 garlic cloves;
70 grams of refined oil.

Such an appetizer can be closed without sterilization

An appetizer is being prepared with a phased observance of the actions:

Peppers are thoroughly washed, dried with a paper towel together with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
A couple of tablespoons of refined oil are added to each container and immediately rolled up.

Such an appetizer can be closed without sterilization, it will keep well during the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Preserving Sweet Peppers Without Sterilization

You can make pepper without sterilization in the filling in a different recipe. In this case, the vegetable is pickled in small long "boats", it is especially tasty as a cold appetizer.

For preparation you will need:

kilogram of pepper;
100 grams of refined oil;
100 grams of vinegar;
90 grams of sugar.

The dish cooks quickly

The sequence of preparation of pickled snacks:

Vegetables are thoroughly washed, cleaned of the stalk and seeds. Cut into quarters.
Pour oil, vinegar and sugar into a clean container, mix well, bring to a boil.
Lay the quarters and slices in the marinade, bring to a boil and cook for 10 minutes.
Quarters are placed in pre-sterilized containers, lightly pricking each with a fork.
Filled jars are poured with boiling brine and immediately closed with lids.

To the New Year's table, such "boats" will become an indispensable addition. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

Salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, as its taste is unusual and refined.

Also read: Bulgarian pepper for the winter: simple and tasty recipes

In order to make a snack for the winter, stock up on ingredients:

3 kilograms of pepper;
a glass of apple cider vinegar;
a glass of granulated sugar;
40 grams of salt.

Prepare a gourmet snack in compliance with the sequence of actions:

Vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
The fruits are placed in sterile containers.
Salt, sugar, oil are added to the liquid in which the peppers were boiled, mixed and brought to a boil. Enter vinegar.
Vegetables in jars are poured with hot brine, covered with lids and sent to be sterilized in a water bath for a quarter of an hour.
Roll up and let cool naturally.

You can also prepare a sweet marinade with honey, it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid damage to the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter in different ways: someone prefers salted vegetables, someone likes sweet and sour. The available variations allow you to satisfy the taste preferences of even the most sophisticated gourmets, and the finished dish will diversify the winter table, add vitamins and remind you of a warm summer.