How to prepare pickled peppers for the winter. Hot pepper without vinegar

Bell pepper – 1 kg,
Granulated sugar - ½ cup,
Salt (preferably without iodine) - 2 tbsp. spoons,
Garlic 6 – 7 cloves,
Black pepper in a pot – 10 pieces,
Black ground pepper taste,
Vegetable oil (odorless) – 100 ml,
Vinegar essence (70%) – 1 tbsp. spoon,
Hot red pepper – 1 pod.

Cooking process:

First you need to sterilize the jars in which you plan to put bell pepper.

Peel the garlic cloves. Place the garlic, cut into thin slices, into the prepared jars, and don’t forget about the chilli pepper, which is enough for a couple of small rings per jar. This time I had dry red pepper, I broke it into two parts and put it in two jars.

Then wash the pepper, but do not cut off the stalks or remove the seeds, that is, the pepper remains intact and unharmed. Next, on each peppercorn you need to make several pricks with a thick needle or toothpick.

Place the prepared peppers in a saucepan and pour cold water, you need the whole pepper to disappear under water.

Place the pan with pepper on the fire and bring to a boil.

Next, remove the blanched peppers from the boiling water and place them in jars. This must be done carefully, as water may leak out of the pepper.

Then prepare the marinade using the water in which the pepper was boiled. Add peppercorns, ground black pepper, salt, granulated sugar, pour in vegetable oil. Bring the marinade to a boil and add vinegar essence, then immediately turn off the heat and pour the hot marinade over the blanched peppers.

Next, all that remains is to roll up the jars with clean, preferably boiled, lids. Wrap the jars with whole pickled peppers in a blanket and leave until completely cool. Then we send it to the underground, pantry or cellar for further storage. Yes, this is not a very economical option, considering the fact that there is very little pepper in the jar. However, the result is in the form delicious snack on the table you will be very pleased.

Happy cooking and good recipes!

Pickled bell peppers are loved by many families for their beneficial features, pleasant aroma and great taste. Not everyone knows, but canned vegetable contains more vitamin C than the notorious citruses, currants, sauerkraut. Marinating allows you to preserve all the minerals and enjoy delicious bell peppers. all year round. In most cases, the fruits are filled with vinegar-based brine, citric acid, vegetable oil.

Features of pickling bell peppers

Vinegar is considered the main preservative; the preservation of pepper depends on it. Traditional filling is prepared on the basis of granulated sugar, table salt, vinegar (apple, table).
Salt and granulated sugar are added to give a rich taste; they emphasize sweetness or bitterness (depending on the variety). Bulk products also act as a preservative.
The marinade is prepared from water. The liquid must be softened in advance. For these purposes, it is passed through a filter, boiled or frozen and thawed. Water should not have a musty smell or taste.
If the water contains a lot of iron, the bell pepper may eventually lose its rich hue. The taste will also be slightly distorted, but the product will not lose its properties.
You cannot pickle bell peppers in water that contains a lot of salts. This liquid is too hard; it must be softened using the above methods.
Rock salt works well for making snacks, but it takes too long to dissolve in water. If possible, pre-grind the composition or use a ready-made one (just not iodized).
To make the marinade, you need to heat the water, then pour granulated sugar and salt into it according to the recipe. After the crystals have completely dissolved, the pouring must be boiled for a quarter of an hour.
Choose the “right” pan for cooking the marinade. Containers with oxidizing coating are not suitable. Give preference to enamel dishes with a thick bottom.
Bell peppers with thick walls are most suitable for pickling. You should not choose fruits whose peel is too hard and thin.
If desired, you can preserve fruits with other vegetables. Tomatoes, cucumbers, and garlic go well with pepper. Add herbs and seasonings as desired.

Pickled bell peppers: a classic of the genre

garlic - 6 cloves
sweet bell pepper - 1.7 kg.
table or apple vinegar (concentration 6%) - 230 ml.
peppercorns - 12 pcs.
granulated sugar - 145 gr.
laurel - 5 pcs.
purified water - 340 gr.
sunflower oil - 260 ml.

Peppers of one or more varieties can be marinated. For beauty, choose vegetables of different colors and sizes. Prepare the pepper; to do this, you need to wash it, cut out the core and chop it into strips lengthwise.
Choose the length and width of the slices based on your personal preferences. It is important that the pepper fits comfortably on a fork and fits into your mouth. The filling is prepared with salt, laurel, butter, sugar, peppercorns, vinegar, and garlic.
Send the listed components to enamel pan, add water, stir. Bring to the first bubbles, place the chopped pepper in a container, cook at maximum power for 5 minutes.
During blanching, the pepper will wilt a little and become compact. Steam the container for twisting or sterilize it in another way. Boil the lids.
After the specified period, place the pepper slices in jars, add the filling remaining in the pan. Move the garlic cloves, bay leaves, and peppercorns here.
Prepare water bath. To do this, take a pan with a wide diagonal and line the bottom with a towel. Place the jars and cover them, leaving gaps. Fill in hot water to the shoulders.
Simmer at medium power for about a quarter of an hour, then tighten with a special wrench. Turn the containers over, wrap them in a sweatshirt, wait for them to cool (4-6 hours).

carrots - 2 pcs.
sweet bell pepper - 650 gr.
red pepper (bitter) - 350 gr.
sunflower oil - in fact
garlic - 1 head
purified water - 550 ml.
salt - 120 gr.
granulated sugar - 330 gr.
vinegar solution (concentration 9%) - 525 ml.

Bell peppers can be of any color. If we talk about red beans, whole fruits without damage are suitable. To make the composition appetizing, lay out the components, alternating.
Peel the hot peppers and cut off the edge at the stem with a knife. Pour oil into a frying pan and fry the fruits on all sides. Cool the pepper and mix with salt.
Prepare sweet vegetables. They need to be washed, cored and chopped into strips. Rinse the carrots and pass them through the middle area of the grater. Squeeze the garlic through a press.
Take screw-on containers and boil the lids. Post it first spicy fruits, then bell pepper. Toss the ingredients with a mixture of garlic and carrots.
Start cooking the marinade. Pour water into the pan, add vinegar, salt and granulated sugar. Bring the liquid until bubbles appear, then simmer for another 15 minutes.
Pour the marinade into jars with pepper and roll up the lids. Turn the container over and keep it in this position for 6-8 hours. After 3 days of infusion in the cold, the pepper can be tasted.

Pickled peppers with herbs

garlic - 15 cloves
bell pepper - 1.3 kg.
cilantro - 30 gr.
parsley - 40 gr.
marjoram - 30 gr.
dill - 45 gr.
vegetable oil - 140 ml.
drinking water - 1.1 l.
vinegar solution - 30 ml.
salt - 40 gr.

Prepare Bell pepper to further actions. To do this, it must be washed, cleared of seeds and stalks. Now chop the fruit into thin strips and place in a frying pan.
Pour in the oil, fry for 5 minutes, stirring constantly. Turn off the burner when the peppers have a crust on them. Wash the greens, dry them on a towel, and chop them finely.
Send the containers for sterilization, do the same with the lids. Start laying out the pepper slices in the jar. Alternate with chopped greens.
Prepare the marinade. To do this, pour water into a saucepan, add salt and pour in a solution of 9% vinegar. Cook for about 10 minutes, then immediately transfer the filling to the jars.
Take a wide-bottomed pan and line it with a cotton towel. Place the containers inside, fill them with boiling water up to the hangers, and cover the neck with a lid.
If you roll peppers into 0.5 liter jars, sterilization is carried out within 10 minutes. For liter containers the duration increases to a quarter of an hour.
When the allotted time comes to an end, remove the container with oven mitts. Tighten using a preservation wrench. Turn over and keep in this position for 8 hours.

table vinegar - 245 ml.
pepper - 4.75 kg.
garlic - 3 heads
onions (purple, yellow) - 130-160 gr.
granulated sugar - 260 gr.
hot capsicum - 2 pcs.
salt - 25-35 gr.
sunflower oil - 500 gr.

Peel the garlic heads and chop each clove into slices. Take Bell pepper, remove seeds, cut into rings. You can use dry pepper; it needs to be crushed into flakes.
Remove the skins from the bulbs. If the fruits are large, chop them into half rings. Chop small specimens into circles. Start preparing the filling.
Mix vegetable oil with vinegar, salt and granulated sugar. Pour the mixture into a saucepan and bring to the first bubbles. Pour the boiling marinade over the capsicums with garlic and onions, leave for 10 minutes.
Now move the entire mixture into a saucepan, add the peeled and prepared bell pepper. Cover with a lid and cook for half an hour. During this time, you need to sterilize the lids and containers.
When the deadline comes to an end, pack the two types of peppers and the remaining ingredients into containers. Roll up the lids and turn the neck to the floor. Leave until cool.

Bell pepper in apple cider vinegar

sweet pepper - 1.8 kg.
olive oil (sunflower oil is also suitable) - 80 ml.
drinking water - 650 ml.
apple cider vinegar with a concentration of 6% - 550 ml.
ketchup for barbecue - 110 gr.
crushed salt - 35 gr.

Rinse the bell pepper and dry it with napkins. Cut out the tail and seeds. Place whole fruits on a baking sheet and bake in the oven at 150 degrees. Prepare a liter container and place the baked fruits inside.
Start cooking the marinade. Take a pan with enamel, add water to it, pour in oil. Stir the mixture for 3 minutes, then send it here kebab ketchup, salt. Simmer the mixture for 8 minutes, time is measured from the moment it boils.
When it starts gurgling, pour in the apple cider vinegar in a thin stream and stir for another 5 minutes. Turn off the heat, fill the pepper with the filling. Place the lids on top and begin sterilization.
Build a water bath. To do this, line the bottom of a wide pan with a towel. Place the jars inside and add hot water so that it reaches the hangers.
Set the stove to medium and simmer for a quarter of an hour. During this time, the pickled peppers will be ready. All you have to do is seal the container and let it cool.

horseradish root - 65 gr.
pepper - 4.5 kg.
dill (greens) - 40 gr.
garlic - 3 heads
tomato juice - 1.2 l.
salt - 50 gr.

Sweet bell pepper prepare for preservation. Rinse the fruits under the tap and dry. Cut out the center and remove the tail. Cut the fruit into strips, then plunge into boiling water for 4 minutes.
When the time has passed, remove the vegetables with a slotted spoon and send them to ice water. Prepare horseradish root (washing, drying, peeling). Grate the root vegetable on a fine grater or cut into half rings.
Remove the husks from the garlic and chop into cloves. Wash the dill, remove the stems and chop the leaves very finely. Prepare jars, place horseradish and dill on the bottom.
Place pepper slices inside and layer with seasoning. Fill the jars, retreating 0.5 cm from the neck. Start preparing the filling.
Pour into an enamel pan tomato juice, add salt, chopped garlic and sugar on the tip of a knife. Bring the mixture to a boil, turn the burner down to medium. Cook the filling for another 10 minutes.
After the specified time has passed, add the marinade to the containers with pepper. Place the lids on top to leave a small gap. Build a water bath and place the jars inside.
Sterilizing a half-liter container takes half an hour, a liter container takes 45 minutes, and a two-liter container takes 55 minutes or more. After the specified period has passed, the jars must be removed, sealed and turned over to cool.

Bell peppers for future stuffing

granulated sugar - 20 gr.
vinegar with a concentration of 9% - 60 ml.
fine salt (not iodized!) - 35 gr.
filtered water - 1.65 l.
bell pepper - 1.7 gr.
celery - 15 gr.
peppercorns - 8 pcs.
laurel - 5 l.
salt - 20 gr.

Rinse the pepper, remove seeds and tails. Take a heat-resistant cooking vessel, pour in water, add salt. Wait for the composition to boil, then do not turn off the heat.
Start putting 3-5 peppers into the bowl and let them sit for about 4 minutes. During this period they will be blanched. Sterilize containers. Start removing the peppers one at a time. Pour the liquid out of the fruit, then put it in a jar.
Now make the marinade. To do this, pour water, granulated sugar, salt, allspice, celery into a saucepan. Place the container on the stove and boil for 5 minutes.
Pour vinegar into containers with bell peppers. Then add the prepared marinade. Seal the container and turn it upside down. Wrap it in an old sweatshirt and wait until it cools down.

table vinegar - 240 ml.
granulated sugar - 120 gr.
bell pepper - 3.5 gr.
honey - 130 gr.
drinking water - 1.3 l.
laurel - 5 pcs.
crushed salt - 65 gr.
sunflower oil - 245 gr.
peppercorns - 5 gr.

First rinse the pepper, then remove the seeds from the core and cut off the tail. Chop the fruits into tongues or cubes, as you wish. The main thing is that the vegetable is convenient to eat.
Pour water into the enamel pan. Add granulated sugar, peppercorns, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles and immediately pour in the vinegar solution.
Cook the marinade for 3 minutes. When this time has passed, lower the burner to medium. Dip the peppers into the liquid, wait until they boil, then simmer the vegetables for another 10 minutes.
When the composition changes shade, the twist is ready. Place the peppers in clean containers and seal with a special key. Leave upside down for about 8 hours.

If you plan to eat bell peppers as a snack, choose the option of preserving them in oil, tomato juice, or apple cider vinegar. For those who want to stuff vegetables in the future, a method marked “for future stuffing” is suitable. Recipes are selected according to taste preferences. Supplement the composition with spices and your favorite types of herbs.

Video: delicious bell pepper with ketchup

For a liter jar: large fleshy sweet pepper, 1 teaspoon of sugar, 1/3 teaspoon of citric acid, 1 clove bud, 1-2 allspice peas, several black peppercorns, celery leaf and stalks.

3: Sweet pepper in spicy marinade

For a half-liter jar: 550 g of sweet pepper, 1 piece of broken cinnamon, 2-3 cloves, 2-3 black peppercorns, 3-4 allspice peas, 1/2 bay leaf, vegetable oil as needed

4: Pickled peppers stuffed with cabbage

30 pcs. sweet pepper, 2 heads of white cabbage, 3 pcs. carrots, 1 head of garlic, cumin seeds For filling: 2 liters of water, 250 ml of 9% vinegar, 1 glass of sugar, 3 tbsp. l. salt, 3 bay leaves

5: Sweet pepper in honey-oil marinade

For pouring: for 1 liter of water - 500-700 ml of 9% vinegar, 1 kg of honey, 5-6 tbsp. l. vegetable oil Wash ripe, fleshy sweet peppers, place in boiling water for 3-4 minutes and cool in cold water. Then sn

6: “Appetitka” with sweet or hot pepper

3 kg of sweet round (rotunda, gogoshary) or sweet hot peppers, 5 kg of ripe tomatoes, 250 g of sugar, 200 g of salt, 500 ml of vegetable oil Wash the pepper pods, cut off the “tails”, leave

Bell pepper for the winter

3.5 kg sweet pepper, 1 cup sugar, 1 cup apple cider vinegar, 1 glass olive oil(can be replaced with sunflower), 1 tbsp salt.

Cut the pepper into strips, place in a bowl, add sugar, salt, vinegar and oil. Shake lightly with your hands and place in clean, treated jars. Sterilize from the moment of boiling for 15 minutes, twist.
Makes 7 cans of 700g each. Delicious!

Peppers stuffed with vegetables

1 kg of peppers, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley root, 10 g of parsley, 1 glass of vegetable oil, 20 g of salt, 1-2 tbsp. vinegar, 5 peas of allspice.

Wash the pepper, remove the seeds and stems. Cut the onion into rings and fry in oil until golden brown. Peel the carrots and parsley root, cut into strips and simmer in oil until half cooked.

Rub the tomatoes (removing the skin) through a sieve, bring the mixture to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Finely chop the greens. Mix the vegetables prepared for minced meat, add salt and fill the peppers with them.

Place in sterile liter jars. Fill the jars with hot tomato mixture with seasonings and sterilize in boiling water (liter jars - 60 minutes).

Canned bell peppers

A glass of water, a glass of sugar, a glass of vinegar, a tablespoon of salt, a tablespoon of honey, garlic, allspice.

Preparation: Mix everything and boil. Next, pepper is chopped into the boiling mass. Add a few cloves of garlic and allspice. Boil while stirring for about 20 minutes. Then pour into sterile jars and close.

Second way: For 1 jar: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.

Peel the washed fleshy pepper from the stalk, remove the membranes, grains, rinse, chop into rings, place in liter jars, sprinkle with peeled garlic cloves, pour in hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that 1 - 2 can be poured on top tablespoons of vegetable oil, close with a sterile lid, roll up, place in a pan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

10.

Pickled bell pepper
Wash the pepper and dry it. The tails can be cut off and the seeds removed, or you can leave them - whole peppers will be more beautiful when cooked. Whole pepper it is necessary to pierce in several places. Boil the peppers in hot brine for 10-15 minutes until the fruits become soft and change color. Remove with a slotted spoon and immediately place tightly in prepared jars. Pour boiling brine and seal hot.

Water - 1 l, vinegar - 200 g, vegetable oil - 200 g, sugar - 1 tablespoon, salt - 2 tablespoons, celery, garlic. Instead of water and vinegar, you can use the same amount of tomato juice

11.

Peppers with apples in marinade

For filling:
– water – 1 l
- sugar - 2 tbsp.
- salt - 1 tbsp.
— 6% vinegar — 300 g
— ground cinnamon- 1 tsp.

Select yellow or red peppers and uncolored varieties of apples. The peppers are washed, peeled, cut into halves, blanched in boiling water for 2-3 minutes and cooled. The apples are cut into 4 slices, removing the seed capsule, blanched for 1-2 minutes and cooled. Place peppers and apples in jars, alternating in layers, then fill them with marinade and sterilize the jars at 90C: half-liter jars - 20 minutes; liter 25 minutes.

12.

Bell pepper with garlic

Bell pepper – 2100 g
horseradish (leaves) – 6-9 g
dill - 10-12 g
parsley (greens) - 6-9 g
red capsicum - 2-3 pcs.
bay leaf - 3-6 pcs.
garlic - 5-6 cloves
sugar - 30 g
salt - 30 g
vinegar - 120-140 g
water - 1300-1500 g

Select large, fleshy whole pods. After cutting out the stalks with seeds, rinse the peppers in running water, blanch for 2-3 minutes in boiling water, rinse with cold water and place tightly together with the spices in jars. Pour hot marinade filling, cover with lids and pasteurize at 90°C jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes, Zl - 35 minutes. Seal and place on lids.

13.

Hungarian salted pepper with cauliflower

Sweet pepper – 1 kg
parsley and celery roots - 150 g each
cauliflower – 150 g
garlic - 3-4 cloves
for filling:
water - 1 l
table vinegar - 0.8-1 l
salt, sugar - 1-2 tbsp each
bay leaf - 1-2 pcs

Wash the pepper, remove seeds and cut it lengthwise into pieces. Chop the cabbage and roots too. Place the prepared vegetables in a large bowl, alternating them, with the garlic lying on the bottom and on top. Sprinkle everything with salt and black pepper, compact so that the vegetables release their juice, pour in the hot marinade and leave for 12-15 hours. Drain the filling, boil twice, pouring and draining the marinade. Last time sterilize for 15-20 minutes.

14.

Bell peppers and tomatoes in sweet and sour marinade

For a 1-liter jar: 5-6 pcs. tomatoes, 1 tbsp. spoon of sugar, 8-10 pods of red bell pepper, 1 tbsp. spoon of salt, ½ cup of vinegar, ¾ cup of water, 2 cloves of garlic, 6-7 pods of sweet red pepper, 2 sprigs of dill, 6 grains of peppercorns.

Select red bell peppers, rinse well, cut into 4 parts, remove core and seeds. Wash the tomatoes well and cut into 4 parts. Liter jars rinse, boil, remove from water, place on board. Place 2 branches in the bottom of the jar fresh dill, half a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, a clove of garlic, a pod of pepper, place prepared bell peppers and red tomatoes tightly on the spices, then the same amount of spices, peppers and tomatoes again on the spices.

Pour vegetables and spices sweet and sour marinade, which is prepared as follows: pour 600 g of water into an enamel pan, add one glass of vinegar, 2 tablespoons of salt and 2 tablespoons of sugar, half a leaf of horseradish, a sprig of dill, half a leaf of celery, a clove of garlic and half a pod of red pepper. Boil everything for 10 minutes. Then strain the marinade through cheesecloth, pour it over the vegetables, cover with a lid, place in a saucepan and boil again for 15 minutes. After this, remove the jars from the water, roll up the metal lid by hand, and fill the wooden stopper with resin.

15.

Pepper with dill, garlic and parsley

1.3 kg. sweet pepper (bell pepper)
dill, parsley, garlic to taste;

Brine:
1.5 liters of water,
1 glass of vinegar,
1 cup of sugar,
2 tbsp. level spoons of salt,
5-7 tbsp. spoons of sunflower oil.

Boil the brine, add the peppers, cut into slices (4 - 6 from one pepper), cook for 7-8 minutes, put into jars (pre-rinse the jars, pour over boiling water and dry, sterilize the lids) and close.

I love the recipe for whole pickled peppers, because there is minimal fuss with it, and the taste is simply amazing. Even the brine made from it is simply a miracle! Marinate this pepper immediately three liter jar, since a small jar is not even enough to try... Whole pickled peppers great snack for any holiday or casual dinner.

Ingredients:

For a 3 liter jar:

Bell pepper - I don’t indicate the exact quantity, how much you can fit in a jar depends on the size of the pepper;
sugar - 500 grams;
vinegar 9% - 400 grams;
vegetable oil - 500 grams;
salt - 3 tablespoons.

Step-by-step pickled recipe whole pepper

Wash the peppers, prick each one with a pin or needle, and place in a saucepan, pouring cold water to just cover the pepper.
Bring the pepper to a boil and turn off immediately.
Then again hot pepper Place in sterilized jars.
Add salt, sugar, vegetable oil to the water (take note, there should be about 3 liters somewhere) where our peppers were cooked, bring to a boil, then pour in vinegar.
Pour the hot marinade over the peppers prepared in jars and immediately roll them up.
Wrap it upside down in a blanket until it cools down.

Whole pickled peppers are perfectly stored for the winter, both at home in the closet, in the country house, and in the garage.

Millet pepper turns out to be a bomb, and even a beginner can cope with its canning!

Delicious preparations for you!

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 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 on fire.
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.

How to prepare it correctly canned cucumbers and avoid clouding of the marinade

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 enamel dishes 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 ever prepared 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.

Canned fish at home: delicious meat for every day

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.

Choosing the best pan for baking pancakes

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. 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 leaf, 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.