Pepper for the winter - the most delicious recipes for preparing blanks with photos and videos. Fresh pepper storage

Here comes the harvest bell pepper, from this wonderful, in all respects, vegetable, you can cook a lot of blanks for the winter. including pickled peppers stuffed with cabbage with garlic recipe, which we will consider in more detail in this article. Be sure to spin at least a couple of jars of such pepper for the winter. After all, it turns out very tasty - just a miracle!

Bulgarian pepper- 1-2 kg.

Cabbage white cabbage (late varieties) - 1 medium fork

Carrot- 2 pieces of medium size

Garlic- 2 heads

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

Water- 2 liters

Sugar- 1 glass

Salt- 3 tbsp (with a slide)

Vegetable oil- 1 glass

Vinegar essence 70%- 2 tbsp

How to cook pepper with cabbage for the winter

1 . Peel the cabbage from all damaged leaves. Finely chop.

2 . Clean the carrots and grate coarse grater.

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

4 . Boil water in a large saucepan and dip the pepper in it for 2-3 minutes, until it becomes elastic. Then immediately plunge the pepper into cold water so that it retains the juices inside.

5 . Sterilize jars. I do this with a microwave. Quickly and efficiently. Details on how to sterilize jars in microwave oven see .

6. Mix cabbage with carrots. We stuff the pepper. Place half a clove of garlic in the middle.

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

Pepper marinade

Preparing the filling (marinade) for peppers. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour the stuffed peppers with the marinade. Banks roll up. Remove "under a fur coat", bottom to top until completely cooled.

Delicious pepper for the winter is ready

Enjoy your meal!

Pepper for the winter the most delicious recipes for blanks

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

So much can be made from pepper delicious meals, of which and a vegetable in own juice, and pickled, and sour, and sweet bell pepper, and lecho, and salads with additional vegetables, fruits, seasonings and spices. Pepper can be twisted into caviar, make canned blanks, and also spin the stew.

Bulgarian Bell pepper- 10 kilograms. It is better to take red and yellow, it looks very nice in a jar.

Ingredients:

Sugar - 900 grams.
Salt - 0.5 kilograms.
Vinegar - 1 liter bottle.
Sunflower oil - 1 liter bottle.
Black pepper "peas", bay leaf.

Cooking:

Let's prepare the marinade for pepper: in a saucepan or better a cauldron, pour oil and put on a small fire. Then you need to put sugar, mix, make the fire a little more. Now pour the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleaned of seeds and legs. Now put the pepper in the marinade, you need to cook the vegetables for about 10 minutes. Rinse the jars and pour over with boiling water. Put spices inside (laurel and pepper), put peppers on top. It is necessary to tamp well, let it settle, wait a few minutes for the vegetable to settle down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top, twist the lids. Put the jars upside down for a few days, then hide in the basement or pantry, and in the winter take up tasting.

Ingredients:

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

Cooking:

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

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

We sterilize the jars, prepare the lids. We take out the peppers from the marinade and put them in half-liter jars until there is enough space. No need to tamp. Pour the marinade over the peppers and screw on the lids tightly. We put the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

Bulgarian sweet pepper- 2 kilograms.
Plum tomatoes - 2 kilograms.
Onion - 1 kilogram.
Sugar - 4 large spoons.
Salt - 2 large spoons.
Vinegar - 4 large spoons.
Seasonings and spices: sweet pepper "peas", Bay leaf points.

Cooking:

Preparing vegetables for lecho: sort out tomatoes and peppers, discard all spoiled, wrinkled and rotten ones. Peel the onion and wash. Twist the tomatoes through a meat grinder or use a blender / combine, you should get a homogeneous thick mass. Peppers need to be cut in the form of "straws". Onions - half rings.

We put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then put salt and sugar, seasonings, pour everything with sunflower oil, put on a small fire and leave our lecho on the stove for about 1 hour. 10 minutes before cooking, you need to add vinegar, and simmer a little more.

We wash and sterilize the jars, prepare the lids. We put lecho in jars and twist tightly. Leave twists until winter evenings in the basement or pantry, peace and quiet.

Ingredients:

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

Cooking:

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

A small digression: spices can be put in the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie in gauze, and lower this bundle into the pan with vegetables and marinade. So neither cloves nor peppers will need to be caught.

We set the fire to a minimum, stir occasionally so that not only the lower, but also the upper layers are well extinguished. Look at the consistency of the pepper, it should completely soften and immerse in the marinade, then pour the vinegar and boil for about 10 minutes.

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

Peppers marinated hot with chili and squash

Ingredients:

Bulgarian sweet pepper - 30 pieces (the number of products is provided for 10 cans, with a volume of 3 liters).
Squash - 20 pieces.
Chili pepper - 5 pieces.
Bay leaf, pepper "peas".
Dill greens - half a bunch.
Salt - 1 cup.
Sugar - one and a half cups.
Vinegar - 400 milliliters.
Water - 3 liters

Cooking:

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

Peppers marinated with salted tomatoes and horseradish

Ingredients:

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

Cooking:

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

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves blackcurrant, cherries and horseradish, you can even just tear them, if only you liked general form dishes. Spread the tomatoes in containers, spices, seasonings, leaves and hot peppers put to the tomatoes.

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

After 2-3 days, the brine must be drained from the tomato and put on fire again to boil again. We boil the peppers in boiling water for about 5 minutes, spread them to the tomatoes in a few days, pour the brine again, close them tightly with lids and hide in the basement until winter.

Ingredients:

Bulgarian sweet pepper - 1 kilogram. Need ripe and large vegetables, preferably red, since red peppers are more meaty.
White cabbage - 1 kilogram.
Salt - 2 tablespoons.
Vinegar - half a glass.
Water - 1 liter.
Bay leaf.

Cooking:

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

Select peppers, wash well, remove the middle, as if stuffing. Place sauerkraut in peppers, tamping well. Put peppers in jars, add bay leaves and peppers to the same place.

Marinade must be prepared with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, twist the jars tightly.

Ingredients:

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

Cooking:

Bell peppers need to be washed, cut in half and get the seeds, remove the leg. Now cut into halves cauliflower you need to cut it into small pieces. Chop the celery root and parsley. Just peel the garlic, but don't cut it.

Take a large saucepan and lay out layers of vegetables, you need to put garlic cloves on the bottom, and pepper and cauliflower on top. Each layer should be well sprinkled with sugar and salt and any seasonings of your choice, it can be a simple ground black pepper.

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

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

Ingredients:

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

Cooking:

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

We make the marinade: combine vinegar with salt, sugar and 1 tablespoon of cinnamon. Now in jars (it is better to take liter ones so that the contents are not so small, since apples take up a lot of space), put apples and peppers in turn, sprinkle with cinnamon. Pour the marinade into jars, put for sterilization in a pot of boiling water for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

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

Cooking:

Prepare products for twists: peel peppers, carrots, tomatoes and garlic, wash and sort vegetables. Doing now tomato paste: Pass the tomatoes through a meat grinder or blender. Put the pasta in a saucepan and put on medium heat for half an hour, stirring occasionally.

Now three carrots on a coarse grater, chop the greens, and peppers in strips. We put the prepared ingredients in tomato paste, pour it with sunflower oil, pour sugar and salt, vinegar, garlic with whole cloves. Cook everything for about 15-20 minutes on low heat.

Wash the jars, sterilize and dry. Prepare the lids as well. Now we put the salad in jars, twist the lids and hide in a dark place upside down for several days. Then the twists can be rearranged in a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

Pepper, Bulgarian sweet - 2 kilograms.
Pepper, chilli spicy - 2 pods.
Eggplant - 2 kilograms.
Plum tomatoes - 3 kilograms.
Carrot - 400 grams.
Onions - 1.2 kilograms.
Salt - 120 grams.
Sugar - 150 grams.
Garlic - 1-2 heads.
Vinegar - half a glass.
Sunflower oil - 1 cup.
Pepper "peas".

Cooking:

Preparing products for salad: Peel and select vegetables, wash. Cut the bell pepper into thin strips, pass the tomatoes through a meat grinder / blender or combine. In the same way we will deal with carrots, hot pepper and garlic. We cut the eggplant into thin circles, and the onion into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

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

We prepare jars and lids, sterilize and wash, wipe dry. Lay the salad in jars, with a volume of 0.5 liters to the top. Roll up immediately with lids and leave in a dark place until winter.

Ingredients:

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

Cooking:

We sort and wash the vegetables, peel the peppers from seeds and legs. Now cut the tomatoes, onion and bell pepper into circles. Garlic can be crushed in a press, or you can simply cut the cloves in half.

We put the pan on the stove, put all the vegetables there, add salt and sugar, pour out the sunflower oil, put on a small fire. Stir and watch when the vegetables start to juice, from now on they should boil for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Lay the salad in jars, tightly tighten the lids, put it upside down for several days, then hide it in the basement or pantry until the onset of cold weather. This salad is perfect for meat.

Rice Pepper Salad

Ingredients:

Bulgarian sweet pepper - 1 kilogram.
Tomatoes - 1 kilogram.
Carrot - 1 kilogram.
Onion - 1 kilogram.
Rice - half a kilogram.
Salt - to taste.
Pepper "peas" - to taste.
Vinegar - 2 tablespoons.

Cooking:

Vegetables need to be washed, cut into small cubes: peppers and carrots, onions and tomatoes. Boil rice until tender. Now fry the vegetables in a large saucepan or in a frying pan until a beautiful golden color. Salt and add seasonings, pour vinegar, now you can put rice and mix well. In the meantime, do not remove the pan from the fire, just reduce the heat to a minimum. So skip the vegetables for another half an hour.

We will prepare the jars: rinse and sterilize together with the lids, dry. Now put the salad on top. Roll up the jars and put them upside down for a day, after which we hide the twists in a cool and dark place.

Snacks from bell pepper

Bell pepper caviar "according to the Krasnodar recipe"

Ingredients:

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

Cooking:

Rinse and peel vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. On a coarse grater, grate carrots and zucchini, squeeze the latter if they let in a lot of juice. Peppers need to be cut into strips, but cut so that it is short and not too thick. Chop the onion, and cut the tomatoes in half, we will chop them in a meat grinder or blender along with garlic and parsley, hot pepper.

Now let's take a pan or cauldron, pour oil into it and heat it up, then dip the carrots and onions there, fry the ingredients until golden brown over low heat, stirring occasionally.

In a mixture of tomatoes, parsley, garlic and pepper, put salt, pour onions and add sugar - mix everything and add to the frying of carrots and onions, mix again, bring to a boil.

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

We sterilize the jars, prepare the lids, dry them and put the caviar in containers, immediately twisting them with lids. Upside down, the jars can stand for about 1 hour, then we will hide the yummy in the basement so as not to gobble up all the winter twists ahead of time.

Ingredients:

Bulgarian sweet pepper (red) - 2 kilograms.
Apple cider vinegar - half a cup.
Pepper, ground red - 2 teaspoons.
Garlic - 6 heads.
Hot red pepper - 5 pieces.
Sugar - 7 tablespoons.
Salt - 2 tablespoons.

Cooking:

Bulgarian pepper will be selected, washed and cleaned inside from seeds and legs. We will do the same procedures with red hot pepper. Garlic also needs to be peeled. We will grind all this in a meat grinder or in a blender. Now pour in the apple cider vinegar, salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it on the floor liter jars to the top and close the lids. Upside down for a few hours, and then you can hide in the pantry or basement, be sure to try it with hot meat dishes, piping hot.

Pepper "snack"

Ingredients:

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

Cooking:

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

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

Freezing bell peppers for the winter

Freezing is the simplest and least time-consuming way to harvest peppers. It is also good because frozen pepper is stored for a long time, loses a minimum useful substances and retains its natural flavor.

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

For stuffing

In this case, already peeled peppers are blanched in boiling water for about half a minute, and then they are put one into the other, according to the “train” principle. You don't need to do long lines. A chain of 3-5 peppers is enough. Prepared "compilers" pack in bags and send for storage in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180 ° C, cool, remove the skin and, spreading out in bags, freeze. Moreover, peppers can be baked without even clearing the seeds. They will be easy to remove from the cooled fruits.

For refueling

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

Conservation

In this way it is convenient to harvest peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put in jars and pour hot broth. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Banks roll up and after cooling put away for storage.

Stuffing

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

So, blanch the peeled peppers in boiling water for 5 minutes, then take them out with a slotted spoon and fill the inside with the selected minced meat. stuffed fruits put in jars and pour hot tomato juice. Banks should be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and sent for storage.

Pickling

For those who like to taste just pepper, such a preparation option as pickling is suitable. This appetizer is good both in taste and in taste. appearance. She is not ashamed to submit to festive table, and unexpected guests, and just for lunch / dinner for their household. And you can cook pickled peppers in many ways.

Simple marinade

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

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

Tomato garlic marinade

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

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

Video recipe

Bright, fragrant and sun-filled vegetables delight us throughout the summer and fall. Is it really in winter period have to be content with rather tasteless products that fill supermarkets? Not at all. There are several ways by which you can save bell pepper for the winter. And each of them has its own merits. Taking advantage of simple advice, you can surprise your guests with a bright vitamin salad with fresh vegetables in February, or diversify the usual soups and main courses with a cocktail of colorful frozen pepper pieces.

How to choose peppers for long-term storage

Before you go to the market or your own vegetable garden, you need to decide on the harvesting method.

There are two stages of ripeness of bell pepper. It:

Botanical (biological) ripeness - the fruits are evenly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, canning. These fruits keep well in the refrigerator. They are able to retain their properties for 1.5 months.
Fruits that are in the stage of technical ripeness cannot boast of size or bright color. Recognize suitable for long-term storage in fresh pepper can be pressed lightly on it. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Do not freeze, do not dry, do not preserve such vegetables.

Fruits in the stage of biological maturity

If any varieties of bell peppers are suitable for drying and freezing, then the following are best suited for fresh storage:

Martin
Fugitive
black cardinal
Novogoshary
Aristotle ex 3 p F1
Red Baron F1

Vitamin Harvest

Vegetables without the slightest defect (cracks, rot, dents) are cut from the bush very carefully and always along with the stalk. The fragile fruit is easily damaged, and it will be unsuitable for long-term fresh storage.

Fresh pepper storage

Before harvesting fresh vitamin fruits for the future, it is worth deciding on a room for long-term storage vegetables. For these purposes, a cellar, basement or glazed balcony is suitable. The main thing is that the humidity is within the range of up to 80-90%, and the air temperature does not fall below 0 C.

Storage containers, such as wooden crates, must be dry and free of mold. Before laying vegetables, it is enough to withstand the boxes for several days in the sun. The shelf life of fresh pepper depends on the observance of the optimal temperature and humidity in the room, as well as the thoroughness of the selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).

If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.

Popular ways to harvest fresh fruits for the winter

It is desirable that the fruits do not touch each other. This will keep the vegetables from spoiling for as long as possible. And if one pepper has started to rot, you can simply remove it.

For this, individual packaging made of polyethylene with holes for air ventilation is suitable.. The method is convenient in that it simplifies the process of regular inspection of vegetables for integrity and the absence of signs of spoilage.

Harvesting vegetables for the winter

Paper bags have proven themselves well when storing bell peppers. They allow the fruits to "breathe" and significantly increase the period of freshness of the fruits. Packages can be replaced with plain paper, in which peppers are wrapped very carefully.

You can make a bright accent at the same time both in the interior and in the diet of the household by placing flowerpots with sweet pepper on the windowsills. To do this, you should dig bushes with unripe fruits (along with the root system) before the start of frost, plant them in pots, treat them from pests and bring them into the house. As the vegetables ripen, you can pick and enjoy their rich taste.

The best ways to freeze sweet peppers

Increasingly, housewives prefer frozen vegetables, which, unlike conservation, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared, pre-cut, into small cubes or straws.

For owners of freezers of impressive size, the method of harvesting stuffed peppers is suitable, and fans of vegetable salads and sauces will appreciate freezing baked vegetables with a rich aroma and original taste.

Preparation of raw materials for freezing

Preparing Peppers for Freezing

For a blank that will help diversify the menu until the next season, peppers of biological ripeness are selected without damage and signs of decay. If the vegetables are chopped, you can use not the most beautiful specimens, simply cutting out the unaesthetic parts.

vegetables are thoroughly washed under running water;
sharp knife the core is cut out;
veins and seeds are removed (if this is not done, then the dish, which will include the workpiece, may be bitter);
peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will turn out).

For blanks, it is worth taking peppers of different colors - red, yellow, green. This is true for both freezing whole and chopped vegetables. vegetable dressing will become brighter, and the taste of second courses - richer.

Whole frozen pepper

lovers stuffed pepper often faced with the fact that they can enjoy the taste of their favorite dish only in season. You can correct the situation by freezing the whole fruits, peeled from seeds and veins.. There are several ways to do this:

Frozen blanks

Peppers are placed one on one, like glasses. The resulting columns are placed in the freezer. Before cooking, they are stuffed without prior defrosting and cooked as usual.
You can minimize the space occupied in the freezer by first lowering the peeled fruits for 1 minute in boiling water. This will soften the peppers and prevent them from cracking during the freezing process.
Some housewives freeze peppers already filled with minced meat. The blanks are laid out on a flat surface, trying so that the peppers do not touch each other, and put into the freezer. A day later, they are filled with plastic bags. This method allows you to prepare delicious dinner in minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen pepper

Bulgarian pepper, frozen in pieces, perfectly complements soups, main dishes and salads. For harvesting, cut the fruits into small cubes or straws and freeze in bags or plastic containers.

Ready to freeze

A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.

Before heat treatment These peppers are not thawed.

Shredded for freezing

Bulgarian pepper frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice molds. Red peppers are best suited for this harvesting method.

Its taste, color and aroma goes well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze almost ready-to-eat sauce. Such a preparation will be able to preserve all the vitamin and taste qualities until the next harvest.

Baked vegetables preparation

This blank will delight you with new tastes and gastronomic emotions. Ripe and intact peppers are selected for cooking (preferably thick-skinned). The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and spread on a baking sheet greased with vegetable oil.

Peppers are placed in an oven preheated to 200 0C for 35-40 minutes.

Vegetables should be browned, covered with a fragile and almost black crust. After taking them out of the oven, you must immediately place them in any thick-walled pan and cover the dishes with a lid. After 15 minutes, the peppers are peeled, holding the stem, after which all the insides are easily removed.

It is advisable to save the juice that accumulates inside the baked vegetables by pouring it into suitable dishes . Prepared peppers are tightly packed in a container, poured with the resulting juice and sent for storage in the freezer. Such a preparation is perfect for winter vegetable salads, it will saturate soup dressing with new tastes.

If freezing is chosen for storing bell peppers, you should make sure that freezer supports the necessary temperature regime- from -18 0С to -32 0С. Only in this case, vegetables will retain their nutritional and taste properties until the next harvest.

Drying vegetables for the winter

Dried bell peppers are fragrant and filled with vitamins in summer. There are several ways to prepare an original seasoning for various dishes. For example, in the oven, electric dryer or outdoors.

Whatever drying method you choose, peppers must be properly prepared by thoroughly washing, peeling and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Oven-dried peppers

When preparing a fragrant seasoning from vegetables that are bright and filled with vitamins and microelements necessary for health, the following scheme should be followed:

divide each pepper into four parts and cut into thin strips;
preheat the oven to 400 C-500 C;
line a baking sheet with parchment paper;
spread pepper on a sheet, trying to leave a small distance between the strips;
place the sheet in the oven and leave the cabinet door slightly ajar;
the vegetable mass should be periodically stirred with a spatula;
after 2 hours, turn off the oven without closing the door;
the next day, the drying process should be resumed (heat the oven, periodically stir the pepper mass for several hours).

You can check the readiness of the product for long-term storage by breaking a slice of vegetable in your hand. If it bends, returns to its original position when pressed, then it is necessary to dry the product in the oven.

After drying

Reestablish dried billet up to the state fresh vegetable ordinary water will help. The proportions are as follows: half a glass of water is taken per glass of dry pepper. By filling the vegetable mass with liquid for several hours, you will get a delicious bell pepper that can be used as food, as well as fresh.

Drying in an electric dryer

Peppers, previously washed under running water and peeled, are cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in saline solution(1%) for 2 minutes, chill in cold water and let the moisture drain. After that, the raw materials are laid out on pallets of the dryer.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire a characteristic crunchiness, without losing either their taste properties or their inherent subtle aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

Vegetables dried using an electric dryer can be stored in pieces, or you can grind in a blender to a seasoning state. finished product heated in the oven and placed in glass jars, the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years, can be used to enrich soups, main courses and sauces.

The sun and air are assistants in harvesting pepper for the winter

Some housewives prefer not to use an oven and an electric dryer for drying vegetables, opting for natural processes drying. To do this, it is necessary to prepare a well-ventilated room that can reliably protect the bell pepper from excess moisture and direct sunlight. It can be a covered veranda in the country, a canopy in the backyard, and even a balcony in an apartment building.

Preparatory process

Peppers cut into small strips are laid out in a thin layer on the grates and covered with a layer of ordinary gauze. The workpiece is taken out into the air, and the temperature regime does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy texture necessary for long-term storage in 3-4 days, and cloudy weather will force the pallets to be kept in the air for about a week.

If it rains, pepper must be brought indoors to avoid product spoilage. Periodically stir the vegetable pieces and check for doneness. Dried naturally vegetables retain a maximum of nutrients and have bright aroma, indispensable in the preparation of first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from oven-dried bell peppers. The blank will decorate any holiday table, will be an excellent addition to the usual menu. To prepare a bright dish in every sense, you will need the following simple and affordable ingredients:

fleshy, ripe and aromatic Bulgarian
pepper - 3 kg
garlic - 15 cloves
a mixture of your favorite spices (basil and coriander are best combined with pepper) - 7-8 tsp
garlic powder - 2 tsp
salt - 2 tsp
sugar - 4 tbsp
vegetable oil

Peppers should be cleaned of seeds and partitions, blanched for 1-2 minutes in boiling water and dipped in a container filled with cold water. This will allow you to easily remove the skin from vegetables. The peeling process is not required. If the presence of the skin in the dish does not cause discomfort, this stage (blanching and subsequent cleaning) can be omitted.

The baking sheet is covered with baking paper, on which peppers cut into quarters are evenly laid. Vegetables are sprinkled with salt, sugar and seasoning, sent to an oven preheated to 100 C. Peppers will be cooked for about 2-3 hours (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.

Appetizing even in appearance

While the main product is being prepared, it is necessary to sterilize small jars. hot pepper placed in a container, interspersed with chopped garlic (on half liter jar takes about 4 cloves). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such preservation can be stored at any temperature conditions, including in an ordinary pantry in a standard city apartment.

Salads with sweet peppers for the winter

Whatever useful properties not possessed frozen or fresh pepper, without preservation saturated with bright tastes, which includes a popular vegetable, you can not do. Bright salads will decorate the festive table, will be a wonderful side dish for meat. When choosing pepper for preservation, it is worth giving preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements, which our body so badly needs in the cold season. Bulgarian pepper added to the preparation will help to make the appetizer even more interesting and healthier. You will need the following ingredients:

white cabbage - 2 heads (large)
sweet pepper (preferably red) - 10 pcs.
carrots - 10 pcs.
horseradish - 2 sheets
dill - a few sprigs
bay leaf - 6 pcs.
salt - 6 tbsp.
black pepper - 8 peas

Another delicious dish

Wash the vegetables, finely chop the cabbage, cut the pepper into strips, grate the carrots. Spread in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, peppers. Each layer should be compacted, put oppression and leave the jars warm for 5 days, piercing the cabbage daily to remove accumulated gases.

As soon as the ripening process is completed, the jar is tightly closed with a lid and sent for storage in a cellar or refrigerator.

Lecho from bell pepper for the winter

There are many recipes for Hungarian bell pepper dishes. Each hostess prepares an appetizer in her own way, adding additional ingredients or, for example, replacing sugar for tomato sauce for honey. But before you start experimenting, you can master one of the simplest and most delicious options cooking lecho, for which you will need the following products:

peeled from seeds and partitions sweet pepper - 4 kg;
tomatoes - 4 kg;
vegetable oil - 200 ml;
sugar - 1 glass;
table vinegar (9%) - 6 tablespoons;
salt - 2 tbsp.

Cut the main salad ingredient into large cubes or strips. Cut the tomatoes into 4 pieces, grind in a meat grinder or puree in a blender (you can first remove the skin from them, first dropping them into boiling water for a minute, and then into cold water). Pour the tomato into enamel pan, add butter, sugar and salt, boil.

Put sweet peppers into the boiled sauce and boil for half an hour, stirring occasionally. At the end of cooking, pour in the vinegar, mix again and remove from heat.

Arrange the lecho in pre-sterilized jars, roll up with sterile lids. Preservation should be turned upside down and wrapped until completely cool. An appetizer prepared according to this recipe can be stored in a cool place without loss of taste properties for 2 years.

Choose your favorite recipe

Any appetizer of peppers and carrots for the winter is good, especially those made by yourself.

I already have a lot of different options.

Perhaps some of them are familiar to the hostesses, but something is not.

I propose to roll up at least one sample during the vegetable season new salad for the winter from Bulgarian pepper, carrots and other vegetables.

Sweetish, juicy carrots and peppers, after heat treatment and conservation, acquire a new taste and aroma, and many prefer these vegetables fresh.

Both fruits are valuable in that they are able to preserve vitamins in the range of 50-80% during heat treatment and storage.

Salad "Gifts of Autumn" from sweet peppers and carrots for the winter

Sometimes you don’t know what to eat with the same potatoes or spaghetti. And opening a jar of canned vegetable salad nothing is needed anymore. All the aromas and tastes of autumn are collected in one place.

One has only to hear the smell of such a salad, as a brutal appetite wakes up. Sometimes I even put such a salad either in borscht or in soup during cooking. Like this canned vegetables can come in handy if you are busy, but you need to cook dinner. Any borsch or soup will become more saturated if you add a spoonful of such a salad to it.

At the very beginning of autumn, sweet bell peppers and a fresh crop of carrots are so cheap that you won’t spend a lot of money if you buy more of them and prepare the “Gifts of Autumn” salad for the winter.

Recipe Information

Cuisine:Russian
Type of dish: preparations
Cooking method: stewing
Servings:2
60 min

Ingredients:

sweet bell pepper - 400 g
fresh sweet carrot– 300 g
refined sunflower oil - 100 g
granulated sugar - ½ tsp
large salt- 1.5 tbsp. l.
9% table vinegar - 30 g.

Cooking method:

I take bright bell peppers. Red and yellow shades are very in harmony with carrots, so the salad turns out not only tasty, but also beautiful. I clean the peppers, take out all the seeds and cut off the tails.

I peel the carrots and chop them into small squares. Since I chopped it finely, it will cook quickly in a salad and be soft.

I mix the chopped vegetables and send them to a deep bowl.

I season with salt and sugar. I give the vegetables a little salt, soak. After 20 minutes, juice will appear in the salad. That's good, because the juice is all the flavor.

I pour sunflower oil into the salad and put it to languish over a slow fire.

I languish the salad for 35 minutes, and then pour table vinegar into it. With it, the workpiece will be in storage for the whole winter.

I cook the salad with vinegar for another 10 minutes, and then transfer it hot into clean jars prepared in advance. I fill them up.

I cork with lids and let it cool completely under a blanket.

This is how easy it is to prepare a wonderful salad "Gifts of Autumn" for the winter.

Cabbage with peppers and carrots for the winter

Simple recipes for the winter from cabbage, peppers, carrots and onions are loved by everyone involved in conservation.

It turns out tasty and inexpensive, and if the vegetables also grew in the garden, then this great way save the harvest.

Prepare:

2 kg bell pepper
2 kg cabbage
500-700 g carrots
2-3 bulbs
125 g salt
100 g sugar
a dozen black and allspice peas
a pinch of cumin or dill seeds
100 ml vegetable oil
2 tbsp. l. vinegar (9%).

How to do:

Cabbage should be chopped, carrots and peppers cut into elegant rings.
Combine the vegetables in a large heat-resistant bowl, season with salt and spices, mix well, cover tightly. Let stand for a couple of hours.
Pour in vegetable mix oil, put on a small fire, gradually increase it, bringing the mass to a boil. Stir.
Add sugar and simmer the vegetable mixture (40 minutes). Let the lid fit snugly.
A couple of minutes before the final, add vinegar.
Spread out hot appetizer on banks, cork.

Salads must be wrapped at least for a day - this is an additional sterilization. That is, the jars will stand for a long time even not in a cool place.

Salad with tomatoes

This is the recipe unusual snack- with gelatin. Effective, tasty and quite easy to prepare.

Ingredients:

2 kg firm medium sized tomatoes
1 kg pepper
0.5 kg carrots
1 liter of water
70 g sugar
40 g salt
30 g gelatin
2 tbsp. l. vinegar (9%)
5 black peppercorns
2 leaves of laurel.

Cooking process:

Prepare peppers, tomatoes, carrots. For the winter, especially for a feast, such an appetizer is simply irreplaceable. Divide the tomatoes into quarters.
Free the pepper from seeds and stalk, chop in any shape (not finely), simmer in oil at a minimum temperature of 10 minutes.
Firmly, but carefully, pack the peppers and tomatoes into jars (0.5 l).
Finely chop the carrot.
Soak gelatin in cool water. Let it unfold.
Create a preservative liquid by adding salt, sugar, vinegar, black peas, and bay leaves to boiled water.
Add gelatin and carrots to the hot filling. Boil for 5 minutes, pour over the tomatoes and peppers.
Sterilize jars for 5-7 minutes.

onion salad recipe

In this recipe, only peppers, carrots, onions are vegetables.

For the winter, I close just such a salad most of all.

Everything seems simple, but the taste of it, as for me, is perfect.

Required products:

5 kg fleshy bright red and bright yellow peppers
2 kg carrots
1 kg onion
on the root of parsley, celery
bunch of green parsley
garlic head
olive oil - 150 ml
100 ml vinegar (9%)
2 tbsp. l. salt
200 g sugar.

Cooking step by step:

Rinse the pepper, cut off the base with the stalk, remove the seeds.
Cut the fruit crosswise into rings about a centimeter wide. Blanch them (15 minutes).
Chop the carrot into strips, the onion into elegant half rings.
Finely chop the peeled garlic cloves.
In a third of the oil, lightly brown the onion first, then the carrots.
Grind the roots of parsley, celery, add them to the onion-carrot mix, simmer.
Put the pepper, add the remaining oil, sugar, salt, mix.
Put on minimum fire. Simmer for 10 minutes. Stir, finally add vinegar.
Decompose after a couple of minutes vegetable snack on the banks, roll up the lids.

Assorted vegetable salad

Vegetables should be medium in size. The taste of the salad should be dominated by sweet notes, so the amount of sugar in the recipe exceeds the amount of salt.

Components:

5 ripe tomatoes
5 bulbs
5 meaty bell peppers
head of young cauliflower
4 carrots
3 art. l. salt
5 st. l. Sahara
150 ml vegetable oil
3 black peppercorns
laurel leaf
dessert spoon of vinegar essence.

Cooking method:

Disassemble the cabbage into inflorescences. Boil in salted water until tender.
Cut the tomatoes and onion into quarters, carrots into voluminous rings.
Free the peppers from the seed part, cut into 6-8 slices.
Heat the oil in a large saucepan and put the tomatoes in it.
After 10 minutes, attach the carrots, after 20 minutes - the onion.
Salt the vegetable mix, mix and simmer for a quarter of an hour, loosely covered with a lid.
Add pepper slices, cabbage inflorescences at the same time, put peppercorns. Simmer the combined dish for another 10-15 minutes.
In conclusion, enter the vinegar essence, mix and keep on minimum heat for a couple of minutes.
Arrange the assorted salad in jars, turn over, wrap with a thick towel. Let them cool down in such a “robe”.

Lecho with beans on tomato juice

Lecho in classic version almost everyone loves it.

But the option with beans and in tomato juice absolutely incomparable!

Products:

1.5 kg ripe juicy sweet pepper
1.5 kg tomatoes
250 g onion
200 g young beans
1-2 tbsp. l. salt
1-2 tbsp. l. Sahara
a pinch of ground black pepper.

How to do:

Divide the peppers in half, remove the seed part and cut the fruit into strips.
Scald the tomatoes with boiling water, quickly remove the skin from them.
Cut half of the fruit into slices with a sharp knife.
Squeeze the juice from the second part of the tomatoes.
Beans should be boiled until soft, but elastic (the pulp in the grains should not be loose) in lightly salted water.
Chop the carrot thinly.
Connect vegetable mix and juice in a large bowl, add a third of salt, sugar, pepper.
Simmer for about 10 minutes. Taste. If necessary, salt, add sugar.
Seal the jars with lids.

Ordinary beans can be replaced with green or yellow green beans, it comes out unbanal.

Salad of cucumbers, carrots, peppers for the winter

The option in the jar is not at all similar to - more intense, spicy and certainly not dietary.

What to prepare:

1.5 kg bell pepper
0.5 kg cucumbers
2 large carrots
200 ml sunflower oil
2 tbsp. tablespoons of vinegar (9%)
3-4 garlic cloves
1-2 tbsp. l. salt
1-2 tbsp. l. Sahara
a pinch of black pepper.

How to preserve:

Chop the de-seeded pepper finely.
Cut the onion into half rings.
Grind carrots on a grater with large holes.
Place the vegetables in a deep container, salt, add sugar, butter. They should be stewed for 25 minutes at a moderate temperature, not forgetting to mix.
Finely chop the cucumbers into circles and add to the vegetable mix.
Continue to simmer for another quarter of an hour, at the end add chopped garlic, black pepper and vinegar. Taste, add salt or sweeten.
After a couple of minutes, you can put the snack in jars, roll up.

Eggplant recipe

Blue ones are preserved for the winter in different ways, the famous one, for example, can also be made in a cauldron.

A salad made from this vegetable, carrots and peppers turns out to be spicy, with a bright taste.

What you need:

5-6 medium eggplants
7 bell peppers
3 carrots
hot pepper
2 garlic heads
150 ml vegetable oil (unrefined is better)
1 tbsp. a spoonful of vinegar (9%)
salt (to taste).

For marinade:

2 liters of water;
3 art. tablespoons of vinegar (9%);
25 g salt.

Cooking method:

Prepare a preservative by combining water, salt, vinegar.
Hold eggplants in cold water under load for 10 minutes, then dry and cut into circles. Boil them in batches of 5 minutes in a preservative marinade.
Peel the garlic, disassemble into slices.
Free the hot pepper from the seeds, chop into rings.
Chop sweet peppers, carrots, garlic with a meat grinder.
Add hot pepper, salt, mix.
Heat the oil in a stew pot and add the chopped vegetables. Over moderate heat, stirring, bring them to softening (15-20 minutes).
Place the eggplant rings in jars “floors”, filling each layer with a thick vegetable mix. Sterilize 15-20 minutes.
Roll up the jars and “warm” with a thick towel.

Appetizer with beets

Such preparation is good not only as appetizer salad, it can be used as a borscht dressing.

Prepare:

4 kg beets
2 kg sweet pepper
1 kg onion
1 kg carrots
1 kg red tomatoes
50 g hot pepper
100 ml vegetable oil
salt, sugar (to taste).

Cooking steps:

Finely chop the onion and bell pepper. Place the slices in a large container with heated oil, bring to half-cooked.
Remove vegetables from container. Use a slotted spoon (oil should remain in the bowl).
Remove the skin from the tomatoes, after dousing them with boiling water. Mash the pulp with a "stomper" for mashed potatoes.
Grate the beets on a grater with large points.
Peel the hot pepper from even more hot seeds and chop finely.
Place the tomato-beetroot mixture in a container where onions and sweet peppers were stewed, and cook for about 40 minutes at a moderate temperature.
Add sweet and hot pepper, onion, sugar, salt.
Stew for another 10 minutes, spread hot in jars and roll up.

Then just add a few spoons to the broth with potatoes and cabbage and in half an hour a simple and tasty red borscht is ready.

Salad with zucchini and cauliflower

I love this recipe, because for it I usually use the "substandard" crop - cracked, damaged fruits that cannot be stored for a long time.

What can you take:

1.2 kg cauliflower
2 medium sized zucchini
2 tomatoes
4 fleshy bell peppers (choose fruits of different colors)
bunch of green parsley
4 garlic cloves
2 tbsp. l. salt
100 g sugar
250 ml vegetable oil
100 ml of vinegar (9%).

How to cook:

Disassemble the cabbage into inflorescences, boil for 5 minutes in salted water. Let it cool and dry.
Cut the skin off the zucchini, cut the flesh into cubes.
Peeled peppers chop in any shape.
Grind the garlic in a crusher.
Remove the skin from the scalded boiling water of tomatoes, chop the flesh with a sharp knife.
Chop the parsley.
Combine all vegetables, excluding cabbage, in a large container. Enter salt, sugar, butter. Stir, send to the fire and let it boil.
Put the cabbage inflorescences and simmer for a quarter of an hour (reduce the fire as much as possible), add vinegar in the finale.
Arrange the hot assortment in jars, cork.

Storage of canned salads

Jars with canned vegetable treats, sterilized according to all the rules, can be stored at room temperature (but + 28 ° C is the maximum).
If you have not sterilized salads in jars, store them in a cool place (+15 ° C) and deal with them quickly.
The optimal storage temperature for all types of canned products is +1 + 2 °C.
It is better to store stocks in small containers and, having opened a jar, empty it completely. If you didn’t put the whole salad out of the jar, put an ordinary mustard plaster under the lid, close the container. The medical component will not allow the snack to get moldy.

Useful video

And it’s also very tasty to close mushrooms with bell peppers and carrots, for example, as in this video recipe:

Ecology of consumption: To set the table for a holiday or family dinner, we are preparing various dishes from meat and fish, we bake pies and make salads. And for decoration it will be quite enough, for example, a simple pickled pepper

To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper. Bright, colorful, juicy and appetizing.

Where can you get it in winter? - From your own cellar! If you, of course, made preparations in a timely manner.

1. Baked pepper

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade for 1 liter jar:

60 ml apple cider vinegar
1 tsp salt

Cooking:

Wash the peppers, dry them, rub with vegetable oil and bake, turning over, in an oven heated to 180 ° C until browned.
Pepper put in plastic bag, cool, remove the skin, remove the stalks with seeds. Pepper put in small jars, salt, pour vinegar. Pour in the remaining hot vegetable oil.
Sterilize jars for 20 minutes, roll up, turn over until cool.

2. Spicy pepper

You will need:

For 4 servings

1 kg multi-colored bell pepper
300 g carrots
1 beetroot
1 bulb

For marinade in 1 liter of water:

1 tbsp. l. salt
0.5 st. l. Sahara
2/3 tsp citric acid

Cooking:

Wash and peel onions, carrots, beets. Grate carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash pepper, remove seeds. Peppers stuffed with vegetables.
Prepare brine. Put salt, sugar into the water, citric acid, boil.
Place the stuffed peppers in sterilized jars, pour over with brine, sterilize for 30 minutes, roll up.

3. Canned Sweet Peppers in Herb Oil

You will need:

For 4 servings

1 kg of sweet peppers of different colors

1 small chili pepper
6 garlic cloves
200 ml vegetable oil
70 ml apple cider vinegar
2 bunches of parsley and dill, salt

Cooking:

Bake sweet peppers on the grill or in the oven, then peel, coarsely chop the flesh. Chop the chili pepper.
Peel and chop the garlic. Wash the greens, dry well and chop finely. Mix with oil, chili pepper, garlic, vinegar. Add salt.
Place multi-colored pieces of pepper in sterilized jars, pour over the oil mixture, close with a screw cap and refrigerate for 48 hours.

4. Sweet pepper

You will need:

1 kg sweet pepper
0.5 kg of onion

1 kg tomatoes
2 tbsp. l. vegetable oil
0.5 st. l. Sahara; 0.5 st. l salt

Cooking:

Onion and pepper peeled, chopped and fried in 1 tbsp. l. vegetable oil.
Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
Pour in the oil, add salt, sugar, bring to a boil and arrange in sterilized jars. Sterilize jars in boiling water for 40 minutes.
Roll up, turn over and leave to cool. Store in a cool place.

5. Canned Sweet Peppers

You will need:

3 kg sweet pepper

For marinade in 1 liter of water:

150 g granulated sugar
2 tbsp. l. salt
200 ml vegetable oil
3 garlic cloves
200 ml apple cider vinegar
5 allspice peas
4 bay leaves

Cooking:

Cut the pepper pods into halves, remove the core with seeds, cut the flesh into long slices. Put in a saucepan.
For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf to it. Bring to a boil again and pour over the peppers in the saucepan. Put on fire and cook for 5 minutes.
Strain, put the pepper in sterilized jars. Bring the marinade to a boil again, pour over the peppers in jars and roll up.

6. Pickled Peppers

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade in 1 liter of water:

60 ml apple cider vinegar
1 tsp salt
1 tsp Sahara

Cooking:

Wash the pepper, dry it, remove the seeds and stalks, cut the flesh into strips.
Prepare marinade. Boil water in a wide saucepan, add salt, oil, sugar, vinegar. Boil.
Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour the remaining hot marinade over and roll up. Turn over and leave room temperature until completely cool.

7. Sweet pepper lecho

You will need:

1.5 kg green sweet peppers
600 g tomatoes

150 g onion
80 g melted butter
5 g ground paprika
salt

Cooking:

Wash the sweet pepper, remove the core with seeds and cut into strips. Wash the tomatoes, dip in boiling water for 30 seconds, cut into 4 parts and remove the skin.
Heat up in a frying pan melted butter and fry the onion. Sprinkle with paprika, add pepper and tomatoes, salt and simmer for 10 minutes over high heat, then cover and simmer for another 15 minutes over low heat.
The finished lecho can be laid out in jars, sealed tightly, put the jars upside down on a towel and let cool.

8. Pepper and tomato lecho

You will need:

1.5 kg sweet pepper
2 kg tomatoes

1 kg carrots
1 glass of vegetable oil
1 cup of sugar
2 tbsp. l. table vinegar
salt to taste

Cooking:

Wash the pepper, remove the stalks and seeds, cut the pulp into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, pass the pulp through a meat grinder.
Wash the carrots, peel and also pass through a meat grinder. Combine peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt and simmer for 30 minutes.
Arrange the lecho in sterilized jars, roll up, turn over, cover and leave to cool.

9. Pepper in tomato juice

You will need:

3 kg sweet bell pepper
2 liters of tomato juice

1 kg onion
2/3 cup sugar
2-3 table. spoons of salt
2-3 bay leaves
1 tsp ground coriander
10 black peppercorns
0.5 st. 6% vinegar
250 ml vegetable oil

Cooking:

Extract the juice from the tomatoes with a juicer. Peel the onion, finely chop. Peel the peppers from seeds and stalks, cut into half rings.
Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. At the end add vinegar.
Pour hot lecho into warm sterilized jars, roll up the lids. Turn over, let cool.

10. Pepper with apples

You will need:

4 kg sweet pepper
1 kg apples

For marinade in 1 liter of water:

40 g sugar
30 g salt
1 cup 6% vinegar
1 tsp cinnamon

Cooking:

Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
Prepare marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
In sterilized jars, alternating, lay peppers with apples. Pour hot marinade over. Sterilize peppers with apples in the marinade at 90 ° C: for jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes.
Twist the banks, turn over, leave to cool completely. Store in a cool place. published

Cooking:

Peel the carrots, grate on a coarse grater. Wash the peppers, cut in half, remove the core. Cut the flesh into wide strips.
Wash the tomatoes, dip in boiling water for 1 minute, drain in a colander and pour over with cold water. Remove the skin and grind the pulp into a puree.
Place grated carrots, cauliflower florets and tomato puree into a large saucepan. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes, stirring.
Add peppers, stir, cook for 20 minutes. Add vinegar, remove from heat. Arrange hot lecho in sterilized jars.
Boil water in a large saucepan, put jars of lecho there, sterilize for 5 minutes. Banks roll up and wrap until cool. Store in a cool place.

Video recipe for making pepper lecho for the winter

Peppers in oil with herbs

Ingredients:

1 kg. sweet peppers of different colors;
2 bunches of dill;
15 cloves of garlic;
1 tbsp. vegetable oil;
0.5 st. apple cider vinegar;
1 pod hot pepper Chile;
Salt.

Cooking:

Grill the peppers so that there are black marks, put in a bag, close and leave for 15 minutes.
Remove skin and seeds from peppers, cut into slices lengthwise. Finely chop the garlic and dill. Remove the seeds from the chili pepper, cut into rings thinly.
Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour the mixture of oil, garlic and dill into the bottom of sterilized jars.
Put a layer of peppers. Add 2 tbsp. l. oil mixture. So fill the whole jar. The last layer should be oil. Banks to close. Store in a cool place.

Pickled hot pepper "tsitsak" in Armenian

Ingredients:

6 kg. hot pepper;
2 heads of garlic;
1 bunch;
10 l. water;
1 tbsp. coarse salt.

Cooking:

Spread the pepper (not washed) for 1-2 days so that it is slightly “withered”. Wash. Prick each with a fork in 2-3 places.
Put in a bowl, mix with garlic, chopped dill. Stir salt into cold water for brine. Pour peppers, put oppression. Peppers should be completely in brine. To cover with a lid.
Leave the peppers for a few days at room temperature until they turn yellow. Throw the pepper with dill and garlic in a colander and squeeze a little.
Pepper tightly put in jars, squeezing. Drain off the remaining brine. Sterilize jars of pepper for 10 minutes, roll up.

Cook peppers for the winter according to our recipes and share your feedback! Enjoy your meal!!!