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 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 st. vegetable oil;
- 0.5 st. apple cider vinegar;
- 1 pod of hot chili pepper;
- 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 peppers, thinly slice into rings.
- 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 st. 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 the 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 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!!!
Bell pepper- definitely one of best gifts nature to mankind. Sunny, saturated with the living energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table. While the garden beds are still delighting summer residents with a harvest, it's time to think about preparing peppers for the winter.
It is pepper, thanks to its palatability and beautiful green, yellow and red fruit colors, has the greatest chance of becoming a hit on winter holiday tables with the right approach.
Top most profitable pepper blanks
It's no secret that we will always strive to prepare a masterpiece, and spend time and money to a minimum. And this is true in our fast-paced, stressful life. Therefore, out of thousands different ways and recipes in today's selection are just such ... well, so that both quickly and "masterpiece"
frozen peppers
Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is just a godsend for winter dishes: on a February day, the smell of fresh pepper will be akin to a holiday)
Peppers are frozen for different purposes, and the method of preparation also depends on the goals. What are the options?
- For winter stuffing
For this purpose, fruits that are more or less the same in size and shape are selected, the “lids” with the stalk are cut off, the seeds are removed, and dipped in boiling water for 20-30 seconds (no longer!). Then the peppers are put like nesting dolls, one inside the other in a kind of “train”, packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing. Blanched peppers are not as brittle and do not break when they are nested one inside the other. And the lids, if you like to close the peppers when stuffing, put them together with the blanks in the freezer.
- As a dressing for dishes (soups, mashed potatoes, stews)
It’s generally simple here: peel the seeds from the peppers and cut them as soon as you think of them - into rings, straws, cubes, slices ... put them in portions or all together, put them in a bag - and send them to the freezer.
- As a finished semi-finished product
For this type of preparation, you need to bake the peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour, remove the skin from the cooled fruits and remove the seeds, and peeled roasted peppers fold in batches into a bag or containers and send to freeze. In winter, after defrosting such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice- and you get an incredibly tasty and beautiful salad.
Pepper for stuffing
A very popular and profitable preparation. Stuffed peppers have become a favorite dish for many, so these recipes are always relevant. We present two of the simplest options.
Recipe 1
Rinse not very large peppers, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose elasticity, put it in 2 or 3 liter jars, pour the brine in which the pepper was boiled to the top, add table 9% vinegar: for a 2-liter jar - 2 tbsp. spoons,
for a 3 liter - 3 tbsp. spoons - and roll up.
Recipe 2
cook pouring from the calculation:
- Water - 1 l
- Sugar - 70 g
- Salt - 35 g
- Citric acid - 8 g
Dip the peppers, peeled from the stalks and seeds, for 2 minutes in boiling water and immediately cool in cold water. Put them one into the other and put them in a jar or, flattening, lay the peppers sideways one on top of the other. Pour the finished blanks with boiling filling, sterilize:
- liter jars - 10-15 minutes,
- 2 liter - 20 min
- 3 liter - 25 min
and immediately roll up.
In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and delicious!
Extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. Feature traditional lecho - the obligatory presence of 3 components: sweet peppers, tomatoes and onions.
But, as often happens with dishes that people love, each housewife began to interpret it in her own way, as a result of which today lecho is variety of options combinations bell pepper, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even everything that you think of adding there)
Almost Classic Lecho Recipe
- Bulgarian pepper - 2 kg
- Tomatoes - 2 kg
- Onion - 1 kg
- Vegetable oil - 150 g
- Vinegar 9% - 3 tbsp. spoons
- Sugar - 4 tbsp. spoons
- Salt - 2 teaspoons
- Black peppercorns - 1 teaspoon
- Allspice - 4 pcs
- Bay leaf - 2 pcs
Rinse the tomatoes, chop them in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips. Put everything in a bowl or saucepan, add sugar, salt, pepper, Bay leaf and oil and the whole mass to simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into jars and roll up. Invert onto lids and leave to cool in a warm place.
Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.
Hot spices have always been in honor of the people, and adjika is one of them, classic version adjika is red hot pepper, garlic and carefully grated with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples. Agree, today almost any spicy sauce containing hot pepper and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.
Original mild adjika
- Bulgarian pepper - 1.5 kg
- Tomatoes - 5 kg
- Carrot 1 kg
- Garlic - 350 g
- Sugar - 300 g
- Salt - 100 g
- Vinegar 9% - 250 ml
- Vegetable oil - 1 cup (250 ml)
Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, and after boiling, simmer the mixture over low heat for 45-60 minutes. Then add salt, sugar and butter and continue to simmer for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes, add the chopped garlic. After that, after 15 minutes, spread the finished adjika into prepared jars and roll up. 
- Bulgarian pepper - 5 kg
- Hot pepper - 500 g
- Tomato paste - 500 g
- Tomatoes - 1.5 kg
- Carrot - 1 kg
- Onion - 2.5 kg
- Garlic - 5-6 pieces
- Parsley - 1 bunch
- Fresh and dry cilantro - 1 +1 bunch
- Salt - to taste
Grind all the ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in heated jars and roll up. 
As you can see, both recipes are simple in execution, but different in taste, although both are “adjiki”
Pickled peppers become a decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and great taste. Properly prepared preparation is always a win-win option: pickled peppers are incomparable both in taste and in appearance!
pickled pepper recipe
- Bulgarian pepper - 8 kg
- Sugar - 400 g
- Salt - 4 tablespoons
- Vinegar 9% - 400 g
- Sunflower oil - 400 g
- Bay leaf - 4-5 pieces
- Carnation - 4-5 pieces
- Black peppercorns - 12 pcs
- Allspice - 4-5 pcs
- Water - 2 l
Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less identical fruits, then the slices will be the same. But, if the peppers are different, it doesn’t matter, then you can cut the long ones into large quantity slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
Prepare the marinade - add sugar, salt, oil to the water and boil for 4-5 minutes, then pour in the vinegar. Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) to the boiling marinade. On a small fire, keep the pepper in the marinade for 4-5 minutes (more for the sake of prevention is not worth it)) and quickly transfer to prepared jars. Once the jar is full, roll it up. 
Tips in passing
- If you are not allergic to honey, then it can be included in the recipe instead of sugar, the taste of the finished pepper will even benefit. You can find one of these recipes in the article Pickled gogoshary with honey for the winter
- If you “play around” a little longer and cut the pepper into strips, the dish will definitely become a hit winter period- it looks very nice on the table!
- If you want to add a unique touch to classic recipe, put a different set of spices in each jar at the bottom - tarragon, coriander, rosemary, you can add thinly sliced \u200b\u200bcircles of parsley root or celery, or even carrots. Then you will definitely please everyone, no matter what different tastes at home or at the guests were not!
Peppers in tomato-garlic sauce
Delicious and fragrant preparation for the winter. It is prepared easily and quickly, and it will find a lot of fans) We will need:
- Sweet pepper - 1 kg
- Tomatoes - 700 g
- Garlic 3-4 cloves
- Sugar - 2.5 tablespoons
- Salt - 1.5 tbsp. spoons
- Vinegar (apple, wine) - 30 ml
- Vegetable oil - 30 ml
Grind tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue to boil for another 5 minutes.
Peel the pepper from the seeds and cut into quarters, put in the tomato-garlic mass, mix and simmer over low heat for 15 minutes. After adding vinegar, hold on fire for another 10 minutes, arrange in prepared jars and roll up. From the specified amount of pepper, 2 jars of 0.5 liters are obtained. finished product.
Marinated fried peppers
original blank; peppers in this version are not exempted not only from seeds, but even from the stalk. In this form, they are fried and only then poured with marinade. In winter, such peppers go with a bang. And putting it in different banks peppers of different colors, you miraculously simultaneously make preparations that are different even to taste - here you have a bright winter variety!
And the pepper marinade itself
Like u cucumber pickle has “its purpose”, so the pepper marinade, which remained after the pepper migrated to the table, can have a “second life”. Remember how much delicious marinade from canned food did you have to throw it out? But our summer residents have found the possibility of “waste-free country production” here too!
Dressing Sauce (by SLAIER L)
- Pepper marinade - 4 parts
- Mayonnaise - 3 parts
- Soy sauce - 1 part
- Chopped greens, mustard, tomato, lemon juice, horseradish, garlic - for an amateur, to taste
This sauce can be served with anyone. meat dish, they can be smeared on pizza dough (for toppings) or used as a salad dressing.
Another great idea is to use a "pepper" marinade when stewing meat. Try it and you will get an original flavor with a summer fresh note…
In summer, housewives most often stuff peppers with minced meat and rice or vegetable mixtures. The same peppers can come to our winter tables. Here are two recipes that, if not useful in this particular variant, will certainly serve as a starting point for a new idea, how you can stuff peppers to send them for long-term storage.
Zucchini Stuffed Peppers Recipe
- Bulgarian pepper - 10 pcs
- Zucchini - 500 g
- Carrot - 1 piece
- Onion - 2 pcs
- Tomato juice - 1 l
- Peppercorns, salt, herbs
Peel the peppers, remove the stem and seeds. Blanch in boiling water for 4-5 minutes.
For minced meat: grate young zucchini and carrots on coarse grater, chop the onion, fry everything in vegetable oil and salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes and roll up.
That's what everyone will like in winter, it's pepper caviar with vegetables. It can be used as a side dish, spread on bread, and simply eaten with spoons, thanks to summer for such a wonderful tasty opportunity! What needs to be done for this? And quite a bit
Recipe vegetable caviar from pepper
- Pepper - 2.5 kg (best meaty varieties)
- Carrot - 150 g
- Onion - 250 g
- Tomatoes - 200 g
- Parsley root - 1 pc.
- Celery root - 1 pc.
- Ground black pepper - 0.5-1 teaspoon
- Ground allspice - 0.5-1 teaspoon
Pepper bake in the oven, peel and seeds, pass through a meat grinder (blender). Cut the carrots and parsley and celery roots into strips, fry until half cooked, and fry the onion until a beautiful golden color. Peel and chop the tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes. Arrange the finished caviar in jars and be sure to sterilize:
cans 0.5 l - 30 minutes
cans 1 l - 40 minutes
Caviar in storage is capricious, so you should not reduce the sterilization time, this will guarantee long-term storage. After sterilization, roll up the jars and leave them upside down on the lids under the covers for a long cooling.
It's funny that in their homeland, in America, pepper is a perennial shrub, and it grows just like that, without care and care ... Our pepper (and us along with it) is not so lucky, and soon the first frosts will deprive us of the opportunity to bring dachas, these wonderful fruits full of juicy summer warmth.
While there is time and pepper in the beds, it is necessary to “re-prescribe” it in cozy glass jars so that on a frosty December day they begin their triumphal parade on our winter tables, where they will become the most welcome guests and favorites)
It would seem, what else to come up with blanks from pepper to come up with? Well, some kind of lecho, or a salad ... But no, it turns out that such snacks can be prepared from sweet pepper - you will lick your fingers! What if the pepper is hot? Then colds will simply have nothing to do in your house! In this article, we decided to collect the most unusual blanks from pepper. Choose!
Bell peppers, canned in tomato sauce
Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes
2 tbsp salt,
1.5 cups of sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup unrefined vegetable oil
Cooking:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but boil it directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap.
Ingredients:
1 kg of pepper
800 g gooseberries.
For marinade:
1 liter of water
50 g salt
50 ml apple cider vinegar
100 g sugar.
Cooking:
Wash the pepper, sort the gooseberries, cut off the inflorescences and stalks. Put the pepper in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".
The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.
Mix all ingredients and boil. Cut a sweet bell pepper into a boiling marinade (you can use multi-colored ones, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.
Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.
Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.
Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.
Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.
Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.
Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.
Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black ground pepper Sprinkle remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.
Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup of water
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.
Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Liter cans sterilize. At the bottom of each jar put 2 sprigs of dill, horseradish leaf, 2 celery leaves, 2 parsley leaves, 1 garlic clove, hot pepper pod. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.
Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.
Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.
Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.
Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.
Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greens.
Cooking:
Peel the peppers, cut off the lid, remove the seeds, dip in boiling water for 5 minutes. Prepare minced vegetable: grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, place tightly in jars and pour boiling tomato juice over. Sterilize for 15-20 minutes, roll up.
Stuffed peppers for the winter
Ingredients:
1 kg sweet pepper
700 g tomatoes,
4 bulbs
1 carrot
1 glass of vegetable oil,
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.
Cooking:
Cut the lid off the large peppers and remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for several minutes, cool to 70ºС and pour into jars at the rate of 2 tbsp. per liter jar. Mix vegetables for minced meat, salt, fill peppers with a mixture. Lay down stuffed pepper into jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.
Ingredients:
10 kg of sweet pepper,
4 kg carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onion
1.5 tsp ground cinnamon,
20-30 black peppercorns
4 tsp Sahara.
Brine:
10 liters of water
700 g salt
1 garlic clove
15 pcs. bay leaf,
35 cloves,
10 peas of allspice.
Cooking:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and put a load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.
Salad for the winter "As if fresh"
Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onion
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.
Cooking:
Cut everything, grate the carrots for Korean carrots. Mix and put on slow fire. After boiling, cook for 10 minutes, spread hot in sterilized jars, roll up. Wrap up.
"Vegetable pilaf" for the winter
Ingredients:
2 kg sweet pepper
1 kg of onion
1 kg carrots
2 kg of tomatoes,
1 cup rice
500 ml vegetable oil,
4 tbsp 9% vinegar,
2 tbsp salt,
2 tbsp Sahara.
Cooking:
Cut everything, mix and cook over low heat for 1 hour. Stir constantly or it will burn! Arrange in sterilized jars, roll up.
Ingredients:
1 kg hot pepper
40 g green dill,
30 g green celery,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g salt.
Cooking:
Bake peppers in the oven. Place the cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour in chilled brine and put under oppression. Leave at room temperature for 3 weeks. Refrigerate after fermentation is complete.
Hot pepper, salty in a different way
Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g of horseradish root.
Fill:
1 liter of water
60 ml. 9% vinegar,
60 g salt.
Cooking:
Chop the pepper at the stalk, put it tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and filtered brine, put a circle and oppression. After 10-12 days, take out in the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.
Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.
Cooking:
Blanch the pepper in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling filling, roll up.
Hot pepper for the winter
Ingredients for a 700 gram jar:
500-600 g of small colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.
Cooking:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Put in sterilized jars, add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over pepper in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.
In a frying pan with a closed lid a small amount oil fry hot peppers. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. Saute onions, carrots and tomatoes in a frying pan until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce will turn out.
Ingredients:
1 kg hot pepper
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp salt,
4 tbsp Sahara,
garlic, carrots, parsley, dill - to taste.
Cooking:
Rinse the pepper and let dry. In the meantime, combine vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Cut the greens, peel the garlic, cut the carrots into circles. Fry the pepper in a dry frying pan, stirring constantly, so that the peppers are slightly blackened. Mix the fried pepper with herbs, garlic and carrots. Salt, ram into sterilized jars. Pour marinade, put to sterilize for 10-15 minutes. Roll up, turn over.
Pepper blanks are delicious and beautiful. Enjoy your meal!
Larisa Shuftaykina
About what juicy and delicious vegetable we most often think about when we want to cook a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How much delicious meals you can cook with it, but not at all less ways prepare bell pepper for the winter. Best Recipes you can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and most delicious recipes for me.
Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.
Pickled bell pepper for the winter - a step-by-step recipe for harvesting
People have different tastes, but I am sure that many of you will be able to agree with me that pickling is one of the most delicious species preservation of vegetables. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.
If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.
For pickled bell peppers you will need:
- sweet bell pepper - 3 kg,
- vinegar 9% - 1 glass,
- sugar - 0.5 cups,
- salt - 2 tablespoons,
- garlic - 1 head,
- bay leaf - 8-10 leaves,
- fresh parsley - a large bunch,
- peppercorns - 1 teaspoon,
- cloves - 6-8 pcs.
For pickling, fleshy red and yellow pepper. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.
Cooking:
1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.
2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.
3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.
4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.
The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.
5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.
It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.
To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.
6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.
7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.
In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.
It is best to store it in a cool place, such as a cellar or refrigerator.
Bulgarian pepper for the winter in honey filling - recipe with photo
Bulgarian pepper for the winter with honey is very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.
For canning, I most often recommend taking jars that are not too large, especially if your family is not too big and open jar with pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.
In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.
Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.
For cooking you will need:
- bell pepper - 1 kg,
- honey - 4 tablespoons,
- vinegar 9% - 4 tablespoons,
- vegetable oil - 3 teaspoons,
- salt - 2 teaspoons,
- black peppercorns - 1 teaspoon,
- coriander seeds - 1 teaspoon.
Cooking:
1. Wash the sweet pepper and cut it into two parts. Remove the core along with the stem. Rinse off any remaining seeds.
2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.
3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to a large number air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.
4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.
5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.
6. Drain the hot water from the jars of peppers directly into this saucepan, we will prepare the marinade from this broth.
7. Bring the marinade to a boil and pour over the jarred peppers again.
8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.
This very tender and spicy marinated appetizer will surely please you on a long winter evening, with its summer taste. Enjoy yourself and treat your family.
Pickled bell peppers in oil in Caucasian style
And here's another one original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.
The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.
Bulgarian pepper in tomato sauce
If we are looking for all kinds of delicious options preparations for the winter of bell pepper, it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but simply sweet peppers in tomato juice, then this recipe is just right.
AT tomato sauce we will close large pieces peppers, which will be our spicy winter snack.
To prepare bell pepper in a tomato, you will need:
- bell pepper - 5 kg,
- tomato juice not salty - 3 liters,
- vegetable oil - 1 cup,
- salt - 2 tablespoons,
- sugar - 0.5 cups,
- vinegar 9% - 6 tablespoons,
- spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).
Cooking:
1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.
2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.
Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.
3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.
4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.
After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.
Will be ready in a few weeks. Enjoy your meal!
Roasted bell peppers for the winter
You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.
You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.
My mother once said that this is a recipe for the lazy. But for us, this will mean that we don’t have to put in extra effort, and the quality tasty preparation it won't get worse.
You will need:
- sweet bell pepper of any color (preferably not large) - 2.5 kg,
- garlic - 1 head,
- hot pepper - 1 small pod,
- vinegar 9% - 0.3 cups,
- sugar - 1 glass,
- salt - 1 tablespoon with a slide,
- vegetable oil for frying.
Cooking:
1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.
2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they brown on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.
3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.
A layer of pepper, a layer of garlic, a layer of pepper, and so on.
4. Pour salt and sugar directly into the jar. I have one big three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.
5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.
Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.
6. Now the jar needs to be turned over and wrapped in a warm one in the standard way so that it cools slowly.
So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy cold winter.
Bulgarian pepper stuffed with cabbage for the winter - video recipe
For this recipe, you will need to cook classic marinade, and leave the peppers whole in order to put the filling of thinly shredded cabbage and carrots inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.
But I believe that you, like me, will succeed. See detailed recipe and experiment in your kitchen.
A worthy decoration of any holiday table in winter will certainly be original and savory snacks and prepared in advance by a prudent hostess. Recipes for salads from pepper appetizers are extremely diverse, which is why choosing the right winter preparation to taste and the level of complexity of its preparation is not a problem.
Pepper snack for the winter
Original and festive winter table will look pickled pepper appetizer from which, no doubt, all guests will be delighted!
To prepare it, you will need the following ingredients:
5 kg of sweet bell pepper;
2 kg of ripe tomatoes;
1-2 tbsp. spoons of salt;
350 gr sugar;
1 teaspoon of fragrant black peppercorns;
5-7 bay leaves;
1 glass of sunflower oil;
300 ml vinegar essence diluted with water in a ratio of 1:20.
spicy pepper appetizer recipe which is described here, is easy to prepare and even novice housewives can do.
Onions are cut into rings, salt is added, left to brew for one night, in the morning the resulting juice is drained.
Tomatoes are chopped or scrolled through a meat grinder, after which the juice is squeezed out of the resulting tomato mass.
Then sliced bell peppers are poured into tomato juice, vinegar, onion rings, bay leaves, salt, sugar and black peppercorns are added there.
Everything is well mixed and sent to the fire.
The future appetizer is first boiled for about 10 minutes, stirring constantly, then oil is added to it and cooked, also continuing to stir, for about 5-10 minutes more.
After the appetizer is ready, it, still hot, is laid out in pre-sterilized jars, rolled up with lids and sent for storage.
Pepper for the winter in Hungarian
Quite unusual and spicy dish is salty Pepper in Hungarian, the taste of which will certainly conquer even the most sophisticated gourmets.
To prepare this original winter harvest you will need (based on 1 liter of water):
1 kg of sweet juicy pepper;
350 gr of celery root;
350 gr parsley root;
150 gr cauliflower;
4 cloves of garlic;
Fragrant bay leaves;
80-100 ml table vinegar(6%);
30-40 grams of salt;
30 grams of sugar.
Peppers are washed, seeds are removed from it and each fruit is divided into parts.
cauliflower, in turn, are divided into separate inflorescences and washed in salt water, then the roots of parsley and celery are finely chopped.
After the vegetables are prepared, cook regular marinade on traditional recipe.
The future workpiece is kept at room temperature for about 10-12 days, after which it is transferred to storage in a cooler place.
Pepper Lecho
Every experienced hostess always has her own signature bell pepper recipe. Perhaps this is one of the most popular winter blanks. And it is difficult to find such a person who would not be delighted and delighted by tasting the amazing pepper lecho, the recipe of which is given below.
To prepare it you will need:
3 kg of selected bell pepper;
- 2 liters of tomato juice (not store-bought, but homemade, homemade);
- 1 kg of small onions;
- 2/3 cup granulated sugar;
-1 teaspoon ground coriander;
- 2 tbsp. spoons of salt;
- 0.5 cups of sunflower oil;
- 0.5 cups of 9% vinegar;
- 10 peas of fragrant black pepper;
- Bay leaf.
large saucepan fill with tomato juice, add there sunflower oil, sugar and spices, salt.
The mass is brought to a boil over a fire, whole heads of small onions are added to it and everything is boiled for five minutes.
After that, they are sent to the pan bell pepper, cut into half rings, and, stirring the future lecho, keep it on fire for about 15 minutes.
At the end of cooking, add the prepared vinegar to the workpiece and mix everything well.
The finished lecho, still hot, is carefully distributed in warm sterile jars, rolled up with lids and sent under a warm blanket until it cools completely.
When preparing tomato juice, it is allowed to add cloves, allspice and, if desired, garlic to it.
Pepper can be divided into quarters, and instead of heads of small onions, it is allowed to use onions cut into large cubes.
The amount of vinegar is also allowed to be reduced, but the cooking time in this case increases to half an hour.
Bell pepper lecho must be cooked exclusively in enameled dishes.
Transfer for the winter. Freeze
It turns out such an original and unusually tasty homemade for the winter, like "raw" peppers. If you believe experienced housewives, this snack does not last long - the household members eat it so quickly. Having prepared this amazing dish once, there is no doubt that it will forever be included in the list of the most favorite snacks in the family.
To prepare the hostess will need:
A bucket of washed multi-colored bell pepper;
- 1 glass of vegetable oil;
- ? a glass of salt;
- 1 glass of granulated sugar;
-1 cup of juicy carrots, grated on a fine grater;
- 1 glass of 9% vinegar;
- 1 cup finely chopped garlic;
- greens: dill and parsley.
Peppers are washed, cut into 4-6 parts and sent to enamelware.
Then finely chop the parsley and fragrant dill.
All prepared components are mixed and left to marinate for one day.
Then the mixture is laid out in jars and stored only in a cold place: a cellar or a refrigerator.
Pepper seasoning for the winter
For those women who love to cook unusual spins for the winter, you should definitely cook amazing in tomato sauce. This template can also be used as independent dish, and as a seasoning for other dishes, and as an addition to sandwiches.
To prepare this unusual dish you will need:
3 liters of tomato juice;
- 1.5 kg of chopped bell pepper;
- 300 gr grated juicy carrots;
- 1 glass of sunflower oil;
- 50 grams of salt;
- 50 g of celery root (cooking is allowed without it);
- 10 cloves of garlic;
- 1 bunch of fresh parsley and fragrant dill;
- 50 gr of granulated sugar;
- 1 tbsp. a spoonful of 70% vinegar essence.
Juicy, ripe tomatoes are scrolled through a meat grinder, and the resulting mass is boiled over a fire for half an hour.
Vegetables are dipped in juice and boiled for about 10 minutes.
Then the still boiling mass is distributed over sterile jars, screwed on with lids and wrapped in a warm flannelette or woolen blanket.
Pepper salad for the winter
Really amaze all the guests gathered at the festive table, delicious and original salad from bell pepper, the recipe of which has already been adopted by many housewives.
Based on 4 kg of red peeled bell pepper, the following components are needed:
0.5 kg of onion;
-2 cups of vegetable oil;
- 150 gr of garlic;
- 0.5 cups of 6% vinegar;
- black allspice peas;
- ? a glass of granulated sugar;
- to taste - 1 hot pepper.
Onions, peppers and garlic are cut, spices are added to the vegetables and laid out in jars.
Jars of seasoning are sterilized for about half an hour, after which they are rolled up.
Pepper in a tomato for the winter
Even the most sophisticated gourmets, no doubt, will be truly delighted by tasting such an unusual winter preparation as slices of pepper in a tomato.
In order to cook pepper slices in a tomato, the recipe of which should be adopted by all hostesses without exception, you will need:
For 3 kilograms of chopped sweet pepper, you will need the following ingredients:
1 cup of sugar;
- 1 glass of oil;
- 1 liter of tomato juice
- garlic - to taste;
- vinegar (6%) - but it is allowed to cook without it;
- salt.
Washed bell peppers are carefully cut into halves or quarters.
Tomato juice is boiled in a separate saucepan, adding all the other components to it, after which pepper slices are poured into the saucepan and the future workpiece is boiled for about 15 minutes.
Thereafter ready meal laid out in sterile jars and sealed with sterile lids.
Adjika from pepper for the winter
Undoubtedly, any experienced hostess knows how to cook such an unusual seasoning as adjika. Preparing adjika from pepper is quite simple, but the result exceeds all conceivable expectations - lovers spicy dishes are sure to be thrilled!
For cooking original adjika from pepper you will need:
2 kg of selected juicy pepper;
- 150 gr of hot pepper;
- a couple of tablespoons of salt;
- 200 gr garlic;
- 8 tablespoons of sugar;
- fresh fragrant cilantro;
- 80 ml of 9% vinegar.
Sweet and bitter peppers are scrolled together with garlic in a meat grinder, then salt and sugar are added to the resulting mixture, everything is mixed well.
Finely chopped cilantro greens are added to adjika and mixed again, after which the finished seasoning is distributed in sterile jars and sent to a cold place for storage.
Pepper salad "Paramonikha"
Even true gourmets gathered at the festive table will not be able to resist admiring compliments to the hostess, who treated them to an amazing salad with the funny name Paramonikha. This winter pepper salad does not require special culinary skills, which is why even a novice hostess can cook it.
Needed for him:
1 kg of sweet selected pepper;
- 2 kg of ripe tomatoes;
- 1 kg of onions;
- 1 kg of juicy carrots;
- 300 ml of sunflower oil;
- 300 gr of granulated sugar;
- 100 ml of vinegar (table, 9%);
- a couple of tablespoons of salt.
carrots and sweet pepper carefully cut into strips, cut the onion into rings, tomatoes into slices.
The vegetables are mixed, the remaining ingredients are added to them and everything is sent in a saucepan to the fire.
After the future salad boils, you should keep it on fire for another 10-15 minutes.
After that, the finished winter blank is laid out in sterilized, clean jars and rolled up with lids.
Pepper seasoning for the winter. Recipe
Pepper can be used not only delicious salads and appetizers, but also extraordinary savory condiments for festive feast. The most simple pepper seasoning for the winter, the recipe of which is given below, turns out to be amazingly tasty. Having tried to cook it once, undoubtedly, many housewives will take note of the recipe for this seasoning.
To make peppercorn seasoning you will need:
2 kg Bulgarian selected pepper;
150 gr onions;
100 gr garlic;
root and fresh fragrant parsley.
Sweet peppers are washed with running water, visible impurities are removed, and seeds and stalks are removed.
Then onion, garlic, parsley root and greens, together with pepper, are scrolled in a meat grinder, sugar and salt are added to the resulting mixture.
Optionally, you can add a little apple cider vinegar or tomato juice, a little ground hot pepper.
The resulting seasoning is distributed in clean sterilized jars, closed with clean lids and sent for storage in a cool place.
Pepper caviar
Surprise and delight all the guests gathered at the table pepper caviar for the winter, recipe which has already been tested by many housewives.
To prepare such an unusual caviar you will need:
2.5 kg of bell pepper;
- 250 gr of onions;
- 150 gr carrots;
- 50 gr parsnips;
- 200 gr of vegetable oil;
- 2 tablespoons of vinegar (9%);
- 15 grams of parsley root;
- 1 tablespoon of salt;
- 1 teaspoon of allspice ground black pepper;
- 1 teaspoon of peppercorns;
- greens: parsley, dill.
Peppers are thoroughly washed before cooking, coated with oil and baked in the oven until the vegetables are soft.
Then the baked fruits are cleaned of seeds (preferably from the skin too), after which they are scrolled in a meat grinder. (If you do not want to use the oven, you can simply boil the pepper in a saucepan in slightly salted water and also, after removing the skin, scroll it through a meat grinder.)
Carrots and parsley root should be peeled, cut into strips and fried in oil until half cooked.
Tomatoes are twisted through a meat grinder and the resulting tomato mass is boiled for about 30 minutes.
Onions are cut into even rings and fried in a separate pan until golden brown.
fresh dill and finely chopped parsley.
All prepared, chopped vegetables are sent to the tomato mass, all the spices indicated in the recipe are added.
Pepper caviar is boiled for about 10 minutes, stirring constantly.
Then the finished dish, still hot, is carefully distributed into jars and sent to a large container of water for sterilization.
Liter jars are kept in hot water 50 minutes, half-liter - about half an hour.
Winter pepper salad
Amazingly tasty and tender winter salad pepper, recipe which assumes a minimum cost of ingredients and a minimum of cooking time.
For him you will need:
5 kg of juicy bell pepper.
To prepare the fill you will need:
1 cup 9% vinegar;
- 1 glass of water;
- 1.5 tbsp. spoons of salt;
- 1.5 tbsp. spoons of sugar.
All components for the preparation of the filling are sent to a saucepan, mix them well and bring to a boil over a fire.
Meanwhile, all seeds are removed from the peppers and cut into rings.
Chopped peppers are carefully placed in the filling and boiled for half an hour, stirring regularly.
Ready salad they are laid out in clean, pre-sterilized jars with hot steam and twist the filled containers with lids.
hot pepper for the winter
If on holiday table it is planned to have at least a few spicy winter preparations, then the hostess should certainly prepare such original blank for the winter as spicy pepper seasoning.
For its preparation you will need:
0.5 kg of sweet Bulgarian pepper;
- 200 gr of red hot pepper;
- 300 gr of garlic;
- 200 gr of hot red pepper;
- 0.5 kg of ripe juicy tomatoes;
- 50 g of aromatic seasoning hops-suneli;
- 50 ml of sunflower oil;
- 150 grams of salt.
Seeds are removed from the fruits of pepper and scrolled through a meat grinder along with peeled garlic.
Then, in a meat grinder, hot peppers are scrolled along with tomatoes.
Everything is mixed, salt and vegetable oil are added, a little fragrant seasoning hops-suneli is added. Add peeled to taste walnuts, which will make the seasoning more tender and original.
Store this seasoning tightly closed banks in a cool place.
Pepper and apple salad for the winter
Sweet bell pepper goes amazingly well with ripe apples. This fact has long been verified in practice by many hostesses. Gained particular popularity winter preparation, how apple pepper recipe which is passed in secret in friendly women's companies.
To prepare such a blank, you will need:
3 kg of multi-colored bell pepper;
- 3 kg of apples (Antonovka variety).
To prepare the brine you will need:
4 liters of water;
- 800 grams of sugar;
- 300 ml of table vinegar.
Such a preparation for the winter, like peppers with apples, turns out to be quite tender, which is why it can be used both as an appetizer and as an addition to other dishes.
Peppers are washed with running water, cut off the top, seeds and stalks are removed.
Blanch vegetables in hot water for 3-5 minutes.
Apples are cut into 4-6 parts, cleaned of seeds.
Then all the prepared ingredients are sent to the jar in layers, alternating - a layer of pepper, a layer of apples.
The jars are poured with boiling water, covered with lids and after 10 minutes the water is drained, after which they proceed to the preparation of the brine.
Banks are poured with hot brine and sterilized.
Do not tightly fill the containers with sliced \u200b\u200bapples and peppers - otherwise, the vegetables will not be able to properly soak in the brine.
Pepper blanks for the winter. Snack
Spicy lovers and unusual dishes will be pleasantly surprised unusual snack from pepper, which is distinguished from other preparations for the winter by a delicious nutty taste. Such spicy snack from pepper, the recipe of which does not require special efforts and time, will undoubtedly fall in love with every gourmet from the first moment.
To prepare it you will need:
5-6 pieces of bell pepper;
- 2-3 pieces of hot pepper;
- 100 gr sunflower oil;
- 5-6 pieces of tomatoes;
- 2 heads of garlic;
- 1 cup chopped walnuts;
- salt.
Bulgarian and hot pepper seeds are removed and washed with water.
Then wash the tomatoes, peel the garlic.
All prepared vegetables are scrolled in a meat grinder and mixed well. Oil, salt and chopped nuts are added to the resulting mixture.
Everything is sent to clean jars and stored in a cool place.
It should be remembered that such a dish cannot be stored for a long time.
You can use such an appetizer both as an addition to sandwiches, and as a seasoning for dishes baked in the oven.
