Preparations for the winter from bell pepper

Lecho from bell pepper- the same blank that every housewife prepares every season. The end of summer and the beginning of the velvet season are full of baskets fresh vegetables and fruits. It's time to cook delicious and healthy spins, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. This the best blanks for the winter, which can be combined with one expression: “Eat and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store twists.

For cooking you will need:

multi-colored Bulgarian pepper - 3 kg;
red and brown tomatoes - 2 kg;
onion - 1 kg;
vegetable oil- 250 ml;
sugar - a glass;
table vinegar(9%) - 100 ml;
coarse salt - 2 tbsp.

Cooking:

Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Remove the seeds from the bell pepper and cut into strips of about 1 cm.

Remove the skins from the onion and chop into medium cubes.

Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.

Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.

2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Pour hot fragrant vegetable mixture into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.

Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

So that there is always a rich variety on the table, the hostesses stock up for the winter with tasty and useful blanks. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.

Let's stock up on the ingredients:

Cooking:

1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.

3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.

Lecho from bell pepper with tomato paste for the winter - you will lick your fingers

To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring hostesses find interesting recipes, delighting relatives and friends with delicious and healthy meals. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.

To prepare lecho you will need:

Cooking:

Remove the seeds from the bell pepper, rinse and cut into large cubes.
Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).

The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

Every meal is a delicious spicy addition! Someone loves pickled cucumbers, and someone likes spicy seasonings from chili. Lecho with tomato juice and bell pepper can please everyone! Bright preparation for the winter is suitable for meat and vegetable dishes, will decorate the festive table, and satisfied guests will unanimously ask for supplements.

Cooking:

IN large saucepan pour 1 liter of juice, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.

Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.

Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.

Put the boiled pepper in sterilized jars and pour hot juice over it. On the floor liter jar just put 1/2 teaspoon of minced garlic.

Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar cold winter and to celebrate a merry New Year!

Lecho for the winter from bell pepper with carrots - you will lick your fingers

Many housewives prefer to close lecho for the winter Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out wonderful fragrant dish with the inscription on the bank: "You will lick your fingers!"

Let's prepare the ingredients for making such a lecho:

The cooking process is presented in visual step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop in any chopper.

Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grate!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and boil for about 30 minutes more.

2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.

From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter everyone in the household will definitely like it, lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for cooking bell pepper lecho

Good luck with your preparations and until new recipes!

Sweet pepper is undoubtedly one of the best gifts nature to mankind. Sunny, saturated with the lively 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, due to its taste and the beautiful green, yellow and red colors of the fruits, that has the greatest chance, with the right approach, to become a hit on winter holiday tables.

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, 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 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 of bell peppers, 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 basin or saucepan, add sugar, salt, pepper, bay leaf and oil and simmer the whole mass 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 or celery root, 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 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 own 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-register” it in cozy glass jars so that on a frosty December day they begin their triumphal parade along our winter tables where they will become the most welcome guests and favorites)

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

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

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

Ingredients:

Harvesting pepper for the winter:

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

Bulgarian pepper preparations for the winter - adjika

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

These products are required:

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

Adjika is prepared in the following way:

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

Sweet pepper for the winter

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

The following ingredients are required:

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

This amazing salad is prepared like this:

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

Bulgarian pepper for the winter

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

What is needed for this workpiece:

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

Puree is prepared as follows:

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

Pepper in oil for the winter

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

Ingredients:

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

Sweet pepper in oil is prepared as follows:

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

Preserving sweet peppers for the winter

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

Ingredients:

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

The appetizer is prepared like this:

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

lovers squash caviar The next recipe is sure to please. This unusual caviar from peppers with other vegetables can be eaten just like that, and with bread, and of course, with any side dishes, be it potatoes, pasta or rice. Unusual preparation of bell pepper for the winter, recipes in detail.

To prepare delicious caviar you will need:

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

The recipe is the following:

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

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

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

Bell pepper is a world-famous vegetable that is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell pepper is used to make salads, while, exclusively in fresh. “Processed” bell pepper is used quite rarely and, as a rule, in order to prepare a bell pepper salad for the winter. Such salads, of course, are significantly inferior to fresh vegetable salads in their value, however, they still have a certain amount of vitamins and beneficial nutrients that our body needs so much in the cold season.

For maximum conservation useful properties vegetables, modern chefs recommend giving up boiled salads for the winter and pay more attention to salads that are simply poured with marinade or brine.

In modern cooking, there are enough a large number of recipes with which you can preserve sweet peppers for the winter. Most recipes suggest the presence of several important components in such preservation at once. Most often, bell peppers are combined with tomatoes and carrots.

How to cook a bell pepper salad for the winter - 15 varieties

This very tasty, spicy salad will become great addition any holiday table especially if you plan to drink alcohol. It is worth noting that many housewives slightly deviate from the classic recipe and add a little more pepper to this salad than expected.

Ingredients:

Bulgarian pepper - 600 gr.
Carrots - 400 gr.
Onion - 4 pcs.
Green tomato - 5 pcs.
Vegetable oil - 100 gr.
Vinegar - 100 ml.
Sugar - 2 tsp
Salt - 1.5 tsp.
Ground black pepper - 2 pinches

Cooking:

My tomatoes and peppers. Remove the stem and seeds from the pepper. Clean and wash onions and carrots.

Cut the pepper into thin strips, cut the tomatoes small cubes, onion - in half rings, rub the carrots on a coarse grater.

Put the vegetables in a saucepan, salt, sugar and mix thoroughly. Now we put the pot with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

Such a salad can be called exotic. The reason for this is its ingredients. Bulgarian pepper in this dish is combined with apples and honey. At first glance, it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

Bulgarian pepper - 2 kg.
Apples - 1 kg.
Onion - 1 kg.
Honey - 3 tbsp. l.
Salt - 1 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 65 ml.

Cooking:

My peppers and apples. We clean the pepper from the stalks, seeds and cut into strips. We cut the core of the apples, peel them and cut them into thin slices. Peel the onion, wash and cut into half rings.

Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad starts up the juice, put it on the fire, bring to a boil and simmer under the lid for 15 minutes. A few minutes before cooking, add vinegar to the salad and mix thoroughly again.

We put the finished salad tightly in clean, pasteurized jars and roll it up. Now these jars should be wrapped in a warm blanket and left to cool for a day.

Salad "Vegetable" - one of the options for preparing preservation for the winter. Its peculiarity lies in the fact that for its preparation you can use a wide variety of vegetables and put them in a jar in layers.

Ingredients:

Cucumber (large) - 3 pcs.
Tomatoes (medium) - 6 pcs.
Onion - 1.5 pcs.
Bulgarian pepper - 3 pcs.
Black peppercorns - 24 pcs.
Water - 1 l.
Sugar - 1.5 tbsp. l.
Salt - 1 tbsp. l.
Acetic acid- 1 tbsp. l.

Cooking:

My cucumbers, tomatoes, bell peppers. We clean and wash the onion. We clean the Bulgarian pepper from the stalk and seeds. Now you should cut the vegetables. We cut the cucumber into circles, the tomatoes into medium-sized slices, the onion into half rings, and the pepper into strips.

The first layer is cucumbers;
Second layer - Black peppercorns;
The third layer is tomatoes;
The fourth layer is an onion;
The fifth layer is bell pepper.

Pour the prepared jar of vegetables with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade boils, add vinegar to it. Now the brine is ready. They can fill jars with vegetables and send them for sterilization. Sterilize for 15 minutes, after which, roll up the jars, turn over and leave to cool.

This salad got its name from its unusual taste. Thanks to the special technology of onion pickling, it is perfect as an appetizer.

Ingredients:

Bulgarian pepper - 5 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - 350 gr.
Black peppercorns - 1 tsp
Bay leaf - 5 pcs.
Sunflower oil - 1 cup
Acetic essence- 300 ml. (essence should be diluted to a ratio of 1:20)

Cooking:

We clean the onion, wash it, cut it into rings, put it in a bowl, sprinkle with salt and leave it for 12 hours. After this time, we pull the onion out of the dishes, and drain the released juice.

My tomatoes, cut large slices and pass through a juicer to get natural juice.

Wash, clean and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad boils, it should be cooked for about 10 more minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished appetizer is still hot, laid out in pasteurized jars and rolled up. Salad for the winter is ready.

Pepper and carrot salad for the winter looks very much like lecho. Such a salad can be used both as an appetizer and as a frying when preparing first courses.

Ingredients:

Tomatoes - 1 kg.
Bulgarian pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - 0.5 tbsp.
Salt - 5 tsp
Vegetable oil - 1 tbsp.
Vinegar 30% - 1 tbsp. l.

Cooking:

Peel and wash carrots and onions. My tomatoes. We wash the pepper and clean it from the stem and seeds. Peppers, onions and carrots should be cut into large strips. Pass the tomatoes through a meat grinder, or chop in a blender.

To make the salad more tender, the tomatoes can be peeled. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to remove the peel from them.

Place chopped vegetables in a bowl. Pour in the tomato puree.

We put the pan with vegetables on the fire, add sugar, salt, vegetable oil there and mix everything thoroughly. When the salad boils, the fire should be slightly reduced and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

We put the finished salad in pre-washed and sterilized jars and roll it up.

By and large, such preservation can hardly even be called a salad. The main ingredient of such preservation is Bulgarian pepper. Everything else is spices. Peppers prepared according to this recipe most likely will not be able to be eaten as self-dish, however, it can become one of the ingredients for other dishes, or used as a decoration.

Ingredients:

Bulgarian pepper - 3 kg.
Water - 500 ml.
Vegetable oil - 200 gr.
Honey - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaf - 8 pcs.
Cloves - 5 buds

Cooking:

Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. Put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it up and put it in the pan in the same way.

Now the salad should be put on fire and bring to a boil. After boiling, it should be cooked for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and draw out gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Roasted pepper salad for the winter is very unusual and little known. Many housewives simply have no idea how to preserve a fried vegetable, and this is a completely feasible task!

Ingredients:

Bulgarian pepper - 18 pcs.
Hot pepper - 3 pcs.
Garlic - 2 heads
Vinegar - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vegetable oil - for frying

Cooking:

We clean the garlic and bitter pepper, wash it, pass it through a meat grinder, add salt, sugar, vinegar to them and mix thoroughly. The gas station is ready. We pierce the Bulgarian pepper in several places with a fork and fry on all sides in a pan. When the pepper is fried and cooled, put it in washed and sterilized jars and fill it with dressing. We cover the jars with a lid and sterilize for about 10 minutes. Then the banks should be rolled up, turned upside down and wrapped in a blanket. In this position, they should stand until they cool down.

Patissons are quite similar in taste to such a vegetable as zucchini, however, for some reason they are not so popular. Bulgarian pepper is a vegetable that goes well with zucchini, it is quite natural that a salad with patissons and sweet peppers will also be very tasty.

Ingredients:

Squash (large) - 1 pc.
Bulgarian pepper - 3 pcs.
Allspice peas - 5 pcs.
Black peppercorns - 10 pcs.
Hot pepper - 1 pc.
Bay leaf - 3 pcs.
Dill - to taste
Water - 3 liters.
Salt - 200 gr.
Sugar - 250 gr.
Vinegar 9% - 2 cups

Cooking:

Wash patissons and peppers. Cut the stalk off the pepper, remove the seeds and cut it into large slices. Cut the patissons into medium-sized cubes.

We put patissons in well-washed and dry jars, put a layer of bell pepper on top of them. Next, pour black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.

Pour water into a saucepan. Add salt, sugar, vinegar there and bring to a boil. Boiled marinade should be cooled and only then it can be used.

We cover the jars with salad with lids and set to sterilize for 25 minutes. Ready salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and create in tandem simply unsurpassed taste palette. In addition, rich, juicy colors of bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

Eggplant - 800 gr.
Large carrot - 1 pc.
Bulgarian pepper - 500 gr.
Onion - 350 gr.
Garlic - 4 cloves
Tomatoes - 800 gr.
Hot pepper - 1 pc.
Salt - 25 gr.
Sugar - 25 gr.
Vegetable oil - 60 mg.
Vinegar - 40 mg.
Ground black pepper - 1 pinch

Cooking:

We also wash tomatoes, peppers and eggplants. Clean and wash carrots, onions and garlic. Remove the stalk from the eggplants and cut them into rings.

Onion and pepper cut into strips.

We pass the tomato, carrot, garlic and hot pepper through a meat grinder. Stir the resulting puree into the multicooker bowl and set the stew mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, sweet pepper and eggplant to the slow cooker.

It is very important that before placing the eggplants in the slow cooker, they should be washed in running water and drained of all excess liquid.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately laid out in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn is truly a golden time. It was during this period in the markets and shops that you can observe the abundance of plant products at very reasonable prices. It is quite natural that most thrifty housewives begin to preserve a variety of dishes. One of those delicious healthy meals is a salad of bell peppers and zucchini.

Ingredients:

Bulgarian pepper - 150 gr.
Zucchini - 600 gr.
Garlic - 8 cloves
Black peppercorns - 6 peas
Allspice peas - 6 peas
Dill - 20 gr.
Water - 400 gr.
Salt - 1.5 tbsp. l.
Vinegar - 2 tbsp. l.

Cooking:

To start cooking this salad is to boil the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar there and after 1 minute remove from heat. The marinade should now cool down. While it cools down, start preparing the vegetables.

We wash and clean the squash and bell pepper from the stalks. Remove the seeds from the pepper. Now let's start cutting vegetables. Zucchini cut into rings, or half rings. Cut the pepper lengthwise into four pieces. Wash and coarsely chop the dill.

At the bottom of the washed and sterilized jar we lay out: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and, finally, bell pepper. Next, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Salad "Beetroot" for the winter from bell pepper is a real salvation for people with digestive problems. Due to the fact that it contains beets, such a salad helps to improve metabolic processes, pepper nourishes the body essential vitamins, and beans give strength and boost immunity.

Ingredients:

Bulgarian pepper - 1 kg.
Onion - 500 gr.
Beets - 4 kg.
Boiled beans - 1 liter jar
Vegetable oil - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vinegar - 1 cup
Water - 1 glass

Cooking:

We clean and wash beetroot and onions. We wash and clean the pepper from the stalk and seeds. Onion and pepper cut into strips. Three beetroot on a coarse grater.

Now we mix beetroot, beans, onions and peppers in a deep saucepan. There we add water, salt, sugar and vegetable oil. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

We put the salad in the prepared jar, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the banks, cool and hide in storage places.

"Ragout with bell pepper" will be a real find in winter time of the year. Almost all vegetables common in our latitudes are used in this dish. Such a dish will not leave anyone indifferent and will remind you of a warm summer.

Ingredients:

Bulgarian pepper - 1 kg.
Eggplant - 2 kg.
Zucchini - 2 kg.
Tomatoes - 1 kg.
Onion - 1 kg.
Carrots - 1 kg.
Salt - 50 gr.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Vegetable oil - 500 gr.

Cooking:

We wash and clean peppers, eggplant and zucchini from the stalks. Clean and wash onions and carrots. My tomatoes. Cut eggplant and zucchini into medium-sized cubes. Pepper, onion and carrot cut into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil there and put on fire. As soon as the stew boils, make the fire quieter and simmer under a closed lid for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour the boiling salad into sterile jars and roll up.

For this salad, it is best to use champignon mushrooms. Then the preservation will turn out to be guaranteed tasty and, with strict adherence to the recipe, can be stored even for more than a year.

Ingredients:

Bulgarian pepper - 1.5 kg.
Mushrooms - 700 gr.
Onion - 750 gr.
Sugar - 1 cup
Vinegar - 1 cup
Vegetable oil - 1 cup
Salt - 1 tbsp. l.
Water - 1 tbsp. l.

Cooking:

Wash bell pepper, peel and cut into strips. Wash mushrooms and cut into slices. Peel the onion, wash and cut into half rings. When the main ingredients are ready, you can do the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade boils, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add mushrooms to the pan and cook for 5 minutes. Stir the salad while cooking. When everything is cooked, pour ready salad on the banks and set to sterilize for 15 minutes, after which, the banks should be rolled up.

Oto salad for the winter is truly exclusive. There are three reasons for this. First, it combines products such as Walnut and bell pepper. Secondly, all products in it undergo significant grinding, as a result of which it has a porridge-like consistency. Thirdly, such a salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

Bulgarian pepper - 500 gr.
Walnut - 150 gr.
Tomatoes - 500 gr.
Vegetable oil - 100 gr.
Salt and spices - to taste

Cooking:

Wash peppers and tomatoes. Remove the stem and seeds from the pepper. We twist the nuts, peppers and tomatoes through a meat grinder, salt, add spices and mix well. Salad ready! Now it should be put in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. Such a salad can stand in the refrigerator without changing its palatability about 5 months.

This salad is quite legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. It is not very difficult to prepare such a salad, but the result will meet any expectations.

Ingredients:

Tomatoes - 2 kg.
Cucumbers - 1 kg.
White cabbage - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Bulgarian pepper - 1 kg.
Garlic - 2 heads
Parsley - 1 bunch
Sugar - 1 cup
Salt - 4 tbsp. l.
Vegetable oil - 2 cups
Vinegar - 2 tbsp. l.

Cooking:

My cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. We chop the cabbage. Three carrots on a large grater. Cucumbers cut into large strips. Cut the onion into half rings, and the pepper into strips. Finely chop the parsley. Finely chop the garlic.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil there and mix everything.

We put the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is ready. At the very end of cooking the salad, pour vinegar into the pan and mix.

We lay out the finished salad in prepared jars, cover with a lid and set to sterilize for 10-15 minutes. Salad "Danube" is ready!

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, pouring gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour marinade over peppers and roll up.
Peppers canned "3 cups".

The name of this canning method comes from the composition of the marinade: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Cut sweet bell pepper into the boiling marinade (it can be multi-colored, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars, roll up.

Marinade Ingredients:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Cooking:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and also blanch for 1-2 minutes. Put in jars, alternating layers, peppers and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g dill greens,
2-3 pods hot pepper,
5-6 bay leaves,
5-7 slices
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over ice water and put tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 garlic cloves,
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half of the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkling with salt and black ground pepper Sprinkle remaining garlic on top. Seal everything so that the vegetables release juice, pour hot marinade over and leave for 10-12 hours. Then drain the filling, boil, pour pepper. Hold for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour over the marinade, put to sterilize for 15-12 minutes. Roll up.

Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 sweet peppers
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ cup of water
2 cloves of garlic
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Cooking:
Red sweet peppers cut into 4 parts, tomatoes also cut into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 bulbs
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Cooking:
Eggplant, pepper, tomato, onion cut. Prepare the marinade: boil the vinegar with oil, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Arrange in sterilized jars, roll up.

Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey
2 tsp salt,
1-1.5 tsp ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Cooking:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of the prepared jars (2 in each). Boil the filling of vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a slotted spoon, arrange it tightly in jars. Pour marinade over, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot
1-2 bulbs
1 l tomato juice, pepper,
salt,
greenery.

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. Bon appetit!

Larisa Shuftaykina