Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. it the best blanks for the winter, which can be combined with one expression: “Eat and lick your fingers!”
Classic bell pepper lecho - a recipe for the winter
The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store twists.
For cooking you will need:
- multi-colored Bulgarian pepper - 3 kg;
- red and brown tomatoes - 2 kg;
- onion - 1 kg;
- vegetable oil- 250 ml;
- sugar - a glass;
- table vinegar(9%) - 100 ml;
- coarse salt - 2 tbsp.
Cooking:
Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.
Remove the seeds from the bell pepper and cut into strips of about 1 cm.
Remove the skins from the onion and chop into medium cubes.
Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.
Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.
Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.
After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.
2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. fragrant vegetable mix pour hot into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.
Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.
Lecho for the winter from bell peppers with tomatoes
So that there is always a rich variety on the table, the hostesses stock up for the winter with tasty and useful blanks. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.
Let's stock up on the ingredients:
Cooking:
1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.
2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.
On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.
3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that bell pepper cooked, but at the same time remained crispy and did not lose its bright color and shape.
It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.
Lecho from bell pepper with tomato paste for the winter - you will lick your fingers
To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring hostesses find interesting recipes, delighting family and friends with delicious and healthy meals. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.
To prepare lecho you will need:
Cooking:
- Remove the seeds from the bell pepper, rinse and cut into large cubes.
- Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
- Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
- During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).
The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!
Lecho with tomato juice and bell pepper for the winter
Every meal is a delicious spicy addition! Someone loves pickled cucumbers, and someone likes spicy seasonings from chili. Lecho with tomato juice and bell pepper can please everyone! Bright preparation for the winter is suitable for meat and vegetable dishes, decorate festive table, and satisfied guests will unanimously ask for more.
Cooking:
AT large saucepan pour 1 liter of juice, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.
Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.
Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.
Put the boiled pepper in sterilized jars and pour hot juice over it. On the floor liter jar just put 1/2 teaspoon of minced garlic.
Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar cold winter and to celebrate a merry New Year!
Lecho for the winter from bell pepper with carrots - you will lick your fingers
Many housewives prefer to close lecho for the winter Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out wonderful fragrant dish with the inscription on the bank: "You will lick your fingers!"
Let's prepare the ingredients for making such a lecho:
The cooking process is presented in visual step-by-step photos:
We pass ripe tomatoes through a meat grinder or chop in any chopper.
Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grinder!
Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.
Add all the vegetables to the boiling sauce and boil for about 30 minutes more.
2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.
From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter everyone in the household will definitely like it, lecho goes well with rice or hot boiled potatoes.
I suggest you watch the video recipe for cooking bell pepper lecho
Good luck with your preparations and until new recipes!
Bulgarian pepper is a delicious fragrant vegetable, one of the favorites of the Bulgarian, Hungarian, Georgian and Ukrainian cuisine. Great popularity sweet juicy vegetable conquered in Russian cuisine. Most often it is used in home preparations for the future. Peppers are stuffed, salted, pickled, used as main or additional ingredients in different dishes. We offer you several interesting recipes delicious preparations: Bulgarian pepper salad for the winter "Manjo" with a photo, "Lick your fingers", in Hungarian, with apples, without tomatoes and with tomatoes, as well as blanks without sterilization.
Bulgarian salad of peppers, eggplant and carrots for the winter "Manjo" - recipe with photo
Bulgaria is the birthplace of sweet pepper, in this country many dishes are prepared from it. It is fried, baked, marinated, salted, etc. Bulgarian pepper salad "Manjo" is one of the most famous. The abundance of ingredients makes it extremely tasty and healthy. We suggest you prepare a salad of sweet bell pepper "Manjo" for the winter according to our recipe with a photo.
Ingredients for Manjo Salad with Bell Peppers
- Bulgarian pepper - 2 kg
- Plum tomatoes - 3 kg
- Eggplant - 2 kg
- Hot peppers in pods - 2 pcs
- Carrot -0.4 kg
- Onion - 1.2 kg
- Sugar - 150 g
- Garlic - 1 large or 2 small heads
- Salt - 120 g
- Sunflower oil - 1 tbsp
- Vinegar - 0.5 stk
- Peppercorns.
Preparation of Bulgarian salad "Manjo" from pepper for the winter
- They move and clean, then all the vegetables are washed.
- The pepper is cut into strips.
- Tomatoes are passed through a meat grinder, in a blender or in a food processor.
- Carrots, hot peppers and garlic are crushed in the same way.
- The onion is cut into half rings.
- Eggplants are cut into thin circles.
- All vegetables are put in a saucepan and sent to the fire, stewed for 20 minutes.
Vinegar, sugar, oil and salt are added, cooked for another 40 minutes. Stir the salad from time to time.
- Jars and lids are prepared, washed, sterilized.
- Vegetables are laid out in jars and rolled up. Stored in a dark place.
Bell pepper salad for the winter “Lick your fingers”, recipe with photo
The recipe for a delicious pepper salad for the winter - "Lick your fingers" - one of the most popular recipes winter preparations. Several jars with such a salad, prepared during the ripening period of vegetables, will diversify your table and will be a great vitamin help. How to cook a pepper and tomato salad for the winter with the appetizing name "You'll lick your fingers", you will learn from this recipe.
Ingredients for the Pepper Salad Recipe for the Winter "Lick Your Fingers"
- sweet pepper - 5 kg tomatoes - 4 kg vegetable oil and sugar - 1 glass of salt and 9% vinegar - 2 tbsp each.
The sequence of preparation of Bulgarian pepper salad for the winter "Lick your fingers"
- Washed in running water, scroll the tomatoes in a meat grinder.
- We wash the pepper and take out the seed box from it, cut it into 4-6 parts.
- Add salt and sugar to the scrolled tomatoes, put on the stove.
- After boiling, pour oil into the pan and spread the pepper.
- Keep on fire for another 30 minutes, stirring occasionally.
- Turn off the fire, pour in the vinegar, roll up the jars with lids.
Pepper salad for the winter without tomatoes and apples, a step-by-step recipe with a photo (3-liter jar)
This delicious pepper salad for the winter without tomatoes and apples will be a highlight among your preparations. For its preparation, it is recommended to use sweet and sour varieties of apples, which go well with peppers and onions. Honey will give the salad a pleasant velvety note, but its taste will not be dominant. Pepper salad for the winter - without tomatoes, but with apples and honey, will be a tasty and healthy treat on your table.
Ingredients for 3 liters of pepper salad for the winter without tomatoes and apples
- 2 kg sweet pepper
- 1 kg apples
- 1 kg of onion
- 3 tbsp honey
- 4-5 tbsp grows. oils
- 1 tbsp salt
- 65 ml vinegar 9%.
The sequence of cooking salad with pepper for the winter without tomatoes and apples
- We prepare all the components for cutting, clean and wash.
- Cut out the seed box from the pepper, cut it into cubes or strips.
- Remove the skin from apples, cut out the core, cut the fruit into slices.
- Onion cut into half rings.
- We put the chopped components in a saucepan, add salt and honey, mix and let it brew for 1 hour.
- We put the pan on the stove, bring to a boil, cook over low heat for 15 minutes, stirring occasionally.
- Before the end of cooking, pour vinegar, mix again and lay out in sterilized jars.
- Roll up and cover with a blanket for a day.
Pepper salad for the winter without Hungarian sterilization, recipe with photo
Sweet peppers are a popular vegetable in Hungarian cuisine. Pepper salad for the winter without sterilization in Hungarian will be great snack to the main dishes or a light side dish for meat. Even the most sophisticated gourmets will appreciate its taste. Lettuce does not require sterilization, but must be stored in a cool place.
Pepper Salad Ingredients Without Sterilization
To prepare original salad from Hungarian pepper without sterilization you will need:
- 1 liter of water;
- 1 kg of sweet pepper;
- 350 g of celery root and parsley;
- 150 g cauliflower;
- 4 cloves of garlic;
- 80-100 ml of vinegar 6%;
- 30-40 g of salt;
- bay leaves;
- 30 g sugar.
The sequence of cooking salad for the winter from Hungarian pepper without sterilization
- Rinse the pepper, remove the seeds and cut it into pieces.
- Divide the cauliflower into florets and wash in salted water.
- Finely chop the peeled celery and parsley roots.
- Prepare the marinade according to the usual recipe.
- Put the vegetables in layers in a saucepan, pour cold marinade over and put oppression.
- The preparation should be infused for 10-12 days. Then it is put in the refrigerator or taken out to the cold.
Bulgarian Manjo Pepper Salad with Cauliflower, Carrots, Onions and Eggplants, delicious salad"Real jam", fragrant preparation with apples and honey without tomatoes, Hungarian salad without sterilization and vinegar - will replenish the piggy bank of your homemade preparations. Recipes with photos will be a visual instruction for you, simplifying the preparation of delicious and healthy homemade salads.
Bulgarian pepper for the winter - pickled, salted, fried, baked, in own juice, stuffed and with the addition of other vegetables, sweet bell pepper - welcome guest both weekdays and 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 in the market and in the store. First of all, pay attention to 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 pickling 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 what to store fresh pepper in the refrigerator, no more than a week is recommended, this is in case you are not going to harvest bell pepper 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:
Select red, yellow or green peppers with thick walls. 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 peppers for 10-15 days room temperature. Keep salted pepper can be in the same container in a cool place at a temperature of 5-10ºС. For more long-term storage tightly place the salted peppers 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. Ready hot salad Arrange 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 bowl, mix pureed 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 Bell 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 stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars tightly. 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. AT last turn add chopped greens to the lecho and garlic passed through the 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 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 property 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 cold water and cut into 4 pieces. Cut carrots into slices cauliflower disassemble into inflorescences. Put the prepared vegetables in a large enamel 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 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 vinegar essence and stir 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. Ready salad Arrange in sterilized jars, roll up 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
It would seem, what else to come up with blanks from pepper to come up with? Well, some kind of lecho, or a salad ... But no, it turns out that such snacks can be prepared from sweet pepper - you will lick your fingers! What if the pepper is hot? Then colds will simply have nothing to do in your house! In this article, we decided to collect the most unusual blanks from pepper. Choose!
Bell peppers, canned in tomato sauce
Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes
2 tbsp salt,
1.5 cups of sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup unrefined vegetable oil
Cooking:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but boil it directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap.
Ingredients:
1 kg of pepper
800 g gooseberries.
For marinade:
1 liter of water
50 g salt
50 ml apple cider vinegar
100 g sugar.
Cooking:
Wash the pepper, sort the gooseberries, cut off the inflorescences and stalks. Put the pepper in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".
The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.
Mix all ingredients and boil. Cut sweet bell pepper into the boiling marinade (it can be multi-colored, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.
Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.
Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.
Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.
Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.
Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.
Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.
Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black ground pepper Sprinkle remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.
Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup of water
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.
Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.
Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.
Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.
Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.
Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.
Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greens.
Cooking:
Peel the peppers, cut off the lid, remove the seeds, dip in boiling water for 5 minutes. Prepare minced vegetable: grate young zucchini coarse grater, grate the carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes, roll up.
Stuffed peppers for the winter
Ingredients:
1 kg sweet pepper
700 g tomatoes,
4 bulbs
1 carrot
1 glass of vegetable oil,
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.
Cooking:
Cut the lid off the large peppers and remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for several minutes, cool to 70ºС and pour into jars at the rate of 2 tbsp. per liter jar. Mix vegetables for minced meat, salt, fill peppers with a mixture. Lay down stuffed pepper into jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.
Ingredients:
10 kg of sweet pepper,
4 kg carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onion
1.5 tsp ground cinnamon,
20-30 black peppercorns
4 tsp Sahara.
Brine:
10 liters of water
700 g salt
1 garlic clove
15 pcs. bay leaf,
35 cloves,
10 peas of allspice.
Cooking:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put a load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.
Salad for the winter "As if fresh"
Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onion
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.
Cooking:
Cut everything, grate the carrots for Korean carrots. Mix and put on a slow fire. After boiling, cook for 10 minutes, spread hot in sterilized jars, roll up. Wrap up.
"Vegetable pilaf" for the winter
Ingredients:
2 kg sweet pepper
1 kg of onion
1 kg carrots
2 kg of tomatoes,
1 cup rice
500 ml vegetable oil,
4 tbsp 9% vinegar,
2 tbsp salt,
2 tbsp Sahara.
Cooking:
Cut everything, mix and cook over low heat for 1 hour. Stir constantly or it will burn! Arrange in sterilized jars, roll up.
Ingredients:
1 kg hot pepper
40 g green dill,
30 g green celery,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g salt.
Cooking:
Bake peppers in the oven. Place the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in chilled brine and put under oppression. Leave at room temperature for 3 weeks. Refrigerate after fermentation is complete.
Hot pepper, salty in a different way
Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g of horseradish root.
Fill:
1 liter of water
60 ml. 9% vinegar,
60 g salt.
Cooking:
Chop the pepper at the stalk, put it tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and filtered brine, put a circle and oppression. After 10-12 days, take out in the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.
Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.
Cooking:
Blanch the pepper in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling filling, roll up.
Hot pepper for the winter
Ingredients for a 700 gram jar:
500-600 g of small colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.
Cooking:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Put in sterilized jars, add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over pepper in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.
In a frying pan with a closed lid a small amount oil fry hot peppers. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. Saute onions, carrots and tomatoes in a frying pan until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce will turn out.
Ingredients:
1 kg hot pepper
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp salt,
4 tbsp Sahara,
garlic, carrots, parsley, dill - to taste.
Cooking:
Rinse the pepper and let dry. In the meantime, combine vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Cut the greens, peel the garlic, cut the carrots into circles. Fry the pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Mix the fried pepper with herbs, garlic and carrots. Salt, ram into sterilized jars. Pour marinade, put to sterilize for 10-15 minutes. Roll up, turn over.
Pepper blanks are delicious and beautiful. Enjoy your meal!
Larisa Shuftaykina
