Pepper preparations. Delicious bell pepper preparations

Sweet pepper is undoubtedly one of Nature's best gifts to humanity. Sunny, imbued with the living energy of the sun and summer, it always becomes a decoration for any summer and autumn table. While garden beds are still delighting summer residents with their harvest, it’s time to think about storing peppers for the winter.

It is pepper, thanks to its taste and 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 preparations

It’s no secret that we will always strive to prepare a masterpiece, spending as little time and money as possible. And this is true in our fast-paced, stress-filled life. Therefore, out of thousands different ways and the recipes in today’s selection include just such... well, so that they are both quick and “masterpiece”

Frozen peppers

A very convenient form of preparation for the winter. Fresh frozen peppers retain their flavor, which is great for winter dishes- just a godsend: 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 depends on the purposes. What are the possible options?

For winter stuffing

For this purpose, select fruits that are more or less identical in size and shape, cut off the “lids” with the stalk, remove the seeds, and lower them into boiling water for 20-30 seconds (no longer!). Then the peppers are placed 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 become less brittle and do not break when they are nested one inside the other. And if you like to close the peppers when stuffing, put the lids together with the preparations in the freezer.

As a dressing for dishes (soups, purees, stews)

It’s generally simple here: you peel the peppers from the seeds and cut them as soon as you think of them - into rings, strips, cubes, slices... put them in portions or all together, put them in a bag and put them in the freezer.

As a ready-made 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 baked peppers put in batches into bags or containers and freeze. In winter, after defrosting such semi-finished products, just add pepper, garlic, oil or lemon juice to taste - and you get an incredibly tasty and beautiful salad.

Peppers for stuffing

A very popular and profitable product. Stuffed peppers have become a favorite dish for many, so such recipes are always relevant. We present the two simplest options.

Recipe 1
Not good large pepper rinse, remove stems and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity, spread in 2 or 3 liter jars, fill to the top with the brine in which the pepper was boiled, add 9% table vinegar: for a 2-liter jar - 2 tbsp. spoons,
for a 3 liter - 3 tbsp. spoons - and roll up.

Recipe 2
Prepare filling based on:

Water - 1 l
Sugar - 70 g
Salt - 35 g
Citric acid - 8 g

Place the peppers, peeled from stems and seeds, in boiling water for 2 minutes and immediately cool in cold water. Place them one inside the other and place them in a jar or, flattening them, place the peppers sideways on top of each other. Pour boiling liquid over the finished products and sterilize them:

liter jars - 10-15 minutes,
2 liter - 20 min
3 liter - 25 min

and roll it up immediately.

In winter, just open such a jar - and you can immediately stuff the peppers! Convenient, fast and tasty!

Extremely interesting dish, which came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. Feature traditional lecho- the mandatory presence of 3 components: sweet peppers, tomatoes and onions.

But, as often happens with popular dishes, each housewife began to interpret it in her own way, as a result of which today lecho is a wide 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)

Recipe for almost classic Lecho

Bell pepper - 2 kg
Tomatoes - 2 kg
Onions - 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

Wash the tomatoes, grind them in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips. Place everything in a basin or pan, add sugar, salt, pepper, bay leaf and butter and simmer the whole mass on low heat In one hour. At the end, add vinegar, pour the finished lecho into jars and roll up. Turn over onto lids and leave to cool in a warm place.

Lecho can be used and how separate dish, and as a side dish, and in winter it will be a joy to eat both.

Spicy seasonings have always been in honor among the people, and adjika is one of them. classic version adjika is red thoroughly ground with salt hot peppers, garlic and . 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 will consider 2 recipes for wonderful sauces under this traditional name.

Original mild adjika

Bell pepper - 1.5 kg
Tomatoes - 5 kg
Carrots 1 kg
Garlic - 350 g
Sugar - 300 g
Salt - 100 g
Vinegar 9% - 250 ml
Vegetable oil - 1 cup (250 ml)

Grind the peppers, tomatoes and carrots in a meat grinder or blender, put on the 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 vinegar, after another 10 minutes add chopped garlic. After this, after 15 minutes, put the finished adjika into prepared jars and roll up.

Bell pepper - 5 kg
Hot pepper - 500 g
Tomato paste - 500 g
Tomatoes - 1.5 kg
Carrots - 1 kg
Onions - 2.5 kg
Garlic - 5-6 pcs.
Parsley - 1 bunch
Fresh and dry cilantro - 1 +1 bunch
Salt - to taste

Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Place in heated jars and roll up.

As you can see, both recipes are simple to execute, but different in taste, although both are “adzhika”

Pickled peppers become a decoration for any table. Red, yellow and green spicy-sweet slices look great among snacks and captivate with their spicy aroma and great taste. Properly prepared preparation is always a win-win option: pickled peppers are incomparable in both taste and appearance!

Pickled pepper recipe

Bell pepper - 8 kg
Sugar - 400 g
Salt - 4 tablespoons
Vinegar 9% - 400 g
Sunflower oil - 400 g
Bay leaf - 4-5 pieces
Cloves - 4-5 pcs.
Black peppercorns - 12 pcs.
Allspice - 4-5 pcs
Water - 2 l

Remove the seeds from the pepper and cut into quarters. For preparations, 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 and water to the water, boil for 4-5 minutes, then pour in vinegar. Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) into the boiling marinade. Keep the peppers in the marinade over low heat for 4-5 minutes (more is not worth it for the sake of prevention)) and quickly transfer them to prepared jars. As soon as the jar is full, roll it up.

Advice in passing

If you are not allergic to honey, then it can be added to the recipe instead of sugar, taste ready pepper will even win. You can find one of these recipes in the article Marinated gogoshars 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 in the winter - it looks very beautiful on the table!
If you want to add a unique touch to classic recipe, put a different set of spices at the bottom of each jar - tarragon, coriander, rosemary, you can add thinly sliced slices of parsley or celery root, or even carrots. Then you will definitely please everyone, no matter what different tastes at home or at guests!

Pepper in tomato-garlic sauce

Delicious and aromatic preparation for the winter. It’s easy and quick to prepare, and will find a lot of fans) We will need:

Sweet pepper - 1 kg
Tomatoes - 700 g
Garlic 3-4 cloves
Sugar - 2.5 tbsp
Salt - 1.5 tbsp. spoons
Vinegar (apple, wine) - 30 ml
Vegetable oil - 30 ml

Grind the tomatoes using a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue boiling for another 5 minutes.

Peel the pepper from seeds and cut into quarters, put in the tomato-garlic mixture, stir and simmer over low heat for 15 minutes. After adding vinegar, keep on the fire for another 10 minutes, put into prepared jars and roll up. From the specified amount of pepper you get 2 jars of 0.5 liters each. finished product.

Fried peppers in marinade

Original blank; Peppers in this version are not freed not only from seeds, but even from the stalk. In this form they are fried and only then filled with marinade. In winter, these peppers go out with a bang. And putting it in different banks peppers are different in color, you miraculously make preparations that are even different in taste at the same time - here you have a bright winter variety!

And the pepper marinade itself

Like cucumber pickle There is “its own purpose,” and the pepper marinade that remains after the pepper has migrated to the table can develop a “second life.” Remember how much delicious marinade from canned food did you have to pour it out? But our summer residents also found the opportunity for “waste-free summer cottage production”!

Dressing sauce (from SLAIER L)

Pepper marinade - 4 parts
Mayonnaise - 3 parts
Soy sauce - 1 part
Chopped greens, mustard, tomato, lemon juice, horseradish, garlic, depending on taste

This sauce can be served with any meat dish, it can be greased with pizza dough (under the filling) or used as a salad dressing.

Another great idea is to use a “pepper” marinade when braising meat. Try it and you will get an original taste with a fresh summer note...

In the 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, even if they are not useful in this particular version, will certainly serve as a starting point for a new idea on how to stuff peppers to send them for long-term storage.

Recipe for peppers stuffed with zucchini

Bell pepper - 10 pcs

Zucchini - 500 g

Carrots - 1 pc.
Onions - 2 pcs.
Tomato juice - 1 l
Peppercorns, salt, herbs

Peel the peppers, remove stems and seeds. Blanch in boiling water for 4-5 minutes.

For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and add salt. Stuff the peppers, place them tightly in jars and pour boiling water over them. tomato juice. Sterilize for 15-20 minutes and roll up.

What everyone will love in winter is pepper caviar with vegetables. It can be used as a side dish, spread on bread, or simply gobbled up with spoons, thanks to summer for such a wonderful tasty opportunity! What needs to be done for this? And just a little

Recipe vegetable caviar from pepper

Pepper - 2.5 kg (meaty varieties are best)
Carrots - 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

Bake the pepper in the oven, remove the skin and seeds, and pass through a meat grinder (blender). Cut the carrots and roots of parsley and celery into strips, fry until half cooked, and fry the onion until 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. Place the finished caviar into jars and be sure to sterilize:
0.5 l cans - 30 minutes
1 liter jars - 40 minutes

Caviar is capricious in storage, so you should not reduce the sterilization time, this will be a guarantee long-term storage. After sterilization, roll up the jars and leave them upside down on the lids under a blanket to cool for a long time.

It's funny that in its homeland, in America, pepper is a perennial shrub, and even grows just like that, without care or 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 these wonderful fruits, full of juicy summer warmth.

While there is time and peppers in the beds, we need to “re-register” them in cozy glass jars, so that on a frosty December day they begin their triumphal parade across our winter tables, where they will become the most welcome guests and favorites)

Vitamin C champion and powerful antioxidant – Bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. Calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must definitely choose honey that is very fragrant, then it will unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

Sweet pepper: 780 g
Honey: 2.5 tbsp. l.
Vinegar 9%: 2 tbsp. l.
Salt: 1 tsp.
Vegetable oil: 1 tsp.
Water: 500 ml
Ground paprika: 0.5 tsp
Black peppercorns: 8 pcs.
Garlic: 4 cloves
bay leaf: 2 pcs.

Cooking instructions

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

sweet pepper (without seeds and stalks) – 6 kg;
water – 2 l;
sugar – 600 g;
vegetable oil – 400 ml;
table vinegar – 250 ml;
salt – 5-6 dess. l;
bay leaf– 5-6 pcs.;
allspice peas – 15-20 pcs.

In the finished product energy value will be 60 kcal per 100 g. So:

First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down on a clean towel. Metal lids boil separately and dry well.
We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

red and yellow pepper– 1.4 kg;
sweet peas – 6-7 pcs.;
unsalted tomato juice – 700 ml;
sugar – 40-45 g;
table vinegar – 2 tsp. l.;
salt – 2 dec. l.

The fruits should be prepared as in the previous version. Then:

Add all the ingredients except the main one to the tomato and bring to a boil.
Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
Sterilize: half-liter for 10 minutes, liter for 15.
Roll up the boiled lids.

This snack option is good both cold and hot.

Bell pepper for the winter in oil

medium-sized strong fruits – 2 kg;
water – 2 l;
oil – 1 tbsp.;
granulated sugar – 0.5 tbsp;
salt – 3 tbsp. l.;
vinegar essence - 1 tbsp. l.;
garlic – 4 cloves;
chili pepper – 1 pc.;
peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

Pour the fruits into a deep saucepan cold water, wait until it boils and immediately remove from the stove.
Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
Cool under the blanket in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation you will need ripe meaty tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.

For the recipe you need:

tomatoes – 2 kg;
sweet pepper – 4 kg;
garlic – 6 cloves;
lean oil – 200 ml;
table vinegar - ¾ tbsp.;
salt – 3 dec. l.;
sugar – 5 dec. l.

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

We peel the tomatoes and cut them into fairly large slices.
We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
Add vegetable oil, spices and garlic, cut into slices, simmer for the same amount.
Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

With eggplants

How good it is to open a jar of... assorted vegetables! This light dish relevant not only in daily menu, but also on the festive table.

To prepare it you need to take:

bell peppers – 1.4 kg;
eggplants – 1.4 kg;
tomatoes – 1.4 kg;
carrots – 0.7 kg;
garlic – 4 cloves;
salt – 40 g;
sugar 40 g;
sunflower oil – 0.5 tbsp.;
bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 parts.
Three carrots on a coarse grater.
Remove the skins from the tomatoes and puree them using any method.
Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
Add finely chopped hot pepper and garlic cloves, reduce heat.
After 5 minutes, remove from the stove.
Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:

zucchini – 1.8 kg;
peppers – 1.8 kg;
onion – 750 g;
carrots – 750 g;
sugar – 180 g;
salt – 150 g;
dill – 50 g;
sunflower oil – 150 ml;
table vinegar – 150 ml.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
Wash the dill, dry it, finely chop it.
In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We put the zucchini there and simmer for the same amount.
5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
Pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:

garlic – 2-4 cloves;
dill umbrellas – 3 pcs.;
bay leaf – 3 pcs.;
black peppercorns – 3 pcs.;
sweet peas – 3 pcs.;
vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

3 dec. l. salt (without a slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

Place all of the indicated spicy ingredients at the bottom of a glass container.
Place whole cucumbers and chopped peppers.
Pour boiling water into the jars and leave for 20 minutes.
At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
Add essence and roll up.
Cool upside down under a blanket.

Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

sweet peppers – 1 kg;
onions – 2-3 pcs.;
granulated sugar - 3 tbsp. l.;
tomato juice – 250 g;
vegetable oil – 50 ml;
peppercorns – 2 pcs.;
salt – 1 tbsp. l.;
bay leaf – 2 pcs.

What we do:

Cut the prepared pepper into wide or thin strips, and the onion into half rings.
Mix the remaining ingredients in a metal bowl.
Add vegetables there and cook for 15 minutes.
When hot, place in a glass container and roll up.
Store strictly in a cool place.

With garlic

Colorful, flavorful and sun-filled vegetables delight us throughout the summer and fall. Will we really have to settle for the rather tasteless products that fill supermarkets during the winter? Not at all. There are several ways to preserve bell peppers for the winter. And each of them has its own merits. Taking advantage simple tips, you can surprise your guests with bright vitamin salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of multi-colored frozen pepper pieces.

How to choose peppers for long-term storage

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

There are two stages of ripeness for bell peppers. This:

Botanical (biological) ripeness - the fruits are uniformly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, and canning. These fruits also store well in the refrigerator. They are able to retain their properties for 1.5 months.
Fruits that are at the stage of technical ripeness cannot boast of size or bright color. Recognize that it is suitable for long-term storage in fresh You can pepper it by lightly pressing it. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Such vegetables cannot be frozen, dried, or canned.

Fruits at the stage of biological maturity

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

Martin
Beglitium
Black cardinal
Novogoshary
Aristotle ex 3 p F1
Red Baron F1

Vitamin harvest

Vegetables without the slightest defects (cracks, rot, dents) are cut from the bush very carefully and always with the stem. The fragile fruit is easily damaged and will not be suitable for long-term fresh storage.

Storing fresh peppers

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

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

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

Popular methods of preparing fresh fruits for the winter

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

Individual polyethylene packaging with holes for air ventilation is suitable for this.. The method is convenient in that it simplifies the process of regularly inspecting vegetables for integrity and the absence of signs of spoilage.

Preparing vegetables for the winter

Work well for storing bell peppers paper bags. They allow the fruits to “breathe” and significantly increase the freshness of the fruits. Packages can be replaced plain paper, in which the peppers are very carefully wrapped.

You can add a bright accent to both the interior and the diet of your household by placing flowerpots with sweet peppers on the windowsills. To do this, you should dig up bushes with unripe fruits (along with the root system) before the onset of frost, plant them in pots, treat them against pests and bring them into the house. As the vegetables ripen, you can pick them and enjoy their rich flavor.

The best ways to freeze sweet peppers

Increasingly, housewives are giving preference to frozen vegetables, which, unlike canned vegetables, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared after cutting it into small cubes or strips.

For owners of large freezers a suitable method preparations of stuffed peppers, and fans vegetable salads and sauces, you will appreciate frozen baked vegetables with a rich aroma and original taste.

Preparing raw materials for freezing

Preparing peppers for freezing

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

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

For preparations it is worth taking peppers different color- red, yellow, green. This is true for freezing whole and chopped vegetables. Vegetable dressing it will become brighter, and the taste of the second courses will be richer.

Whole frozen peppers

Lovers of stuffed peppers are often faced with the fact that they can enjoy the taste of their favorite dish only during the season. You can correct the situation by freezing the whole fruit, cleared of seeds and veins.. There are several ways to do this:

Frozen products

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

Chopped frozen peppers

Bell pepper, frozen in pieces, will perfectly complement soups, main courses and salads. To prepare, cut the fruits into small cubes or strips and freeze in bags or plastic containers.

Ready to freeze

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

Before heat treatment This type of pepper cannot be defrosted.

Shredded for freezing

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

Its taste, color and aroma go well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze the sauce almost ready for use. Such a preparation will be able to preserve all the vitamins and taste qualities until the new harvest.

Prepared baked vegetables

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

Place the pepper in an oven preheated to 200 0C for 35-40 minutes.

The vegetables should be browned and covered with a brittle and almost black crust. Having taken them out of the oven, you must immediately place them in any thick-walled pan and cover the dish with a lid. After 15 minutes, peel the peppers by holding them by the stalk, after which all the insides can be easily removed.

It is advisable to save the juice that accumulates inside the baked vegetables by draining it into a suitable container.. The prepared peppers are placed tightly in a container, filled with the resulting juice and stored in the freezer. This preparation is perfect for winter vegetable salads and will add new flavors to the soup dressing.

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

Drying vegetables for the winter

Dried bell peppers are summer-like and full of vitamins. Prepare original seasoning For various dishes possible in several ways. For example, in an oven, electric dryer or outdoors.

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

Peppers dried in the oven

When cooking aromatic seasoning Of vegetables that are bright and filled with vitamins and microelements necessary for health, you should adhere to the following scheme:

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

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

After drying

Restore dried preparation to the point fresh vegetable Plain water will help. The proportions are as follows: take half a glass of water for a glass of dry pepper. By pouring liquid over the vegetable mixture for several hours, you will get delicious bell peppers that can be used for food, just like fresh ones.

Drying in an electric dryer

Peppers, previously washed under running water and cored, are cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in saline solution(1%) for 2 minutes, cool in cold water and allow moisture to drain. After which the raw materials are laid out on drying trays.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire their characteristic crunchiness without losing any taste properties, nor inherent in them subtle aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

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

The sun and air are helpers in preparing peppers for the winter

Some housewives prefer not to use ovens and electric dryers for drying vegetables, opting for natural drying processes. To do this, it is necessary to prepare a well-ventilated room that can reliably protect bell peppers from excess moisture and direct sunlight. This could be a covered veranda in a country house, a canopy on a personal plot, or even a balcony in an apartment building.

Preparatory process

Peppers cut into small strips are laid out in a thin layer on wire racks and covered with a layer of regular gauze. The workpiece is exposed to the air, and the temperature does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy consistency necessary for long-term storage in 3-4 days, and cloudy weather will force you to keep the trays in the air for about a week.

If it rains, the pepper must be brought indoors to avoid spoilage of the product. Periodically vegetable pieces Stir and check for readiness. Dried naturally vegetables retain maximum useful substances and have bright aroma, indispensable when preparing first and main courses.

Oven-dried bell pepper

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

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

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

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

Appetizing even to look at

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

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

Salads with sweet peppers for the winter

Whatever beneficial properties not possessed frozen or fresh pepper, without saturated bright flavors conservation, which includes a popular vegetable, is indispensable. Bright salads will decorate the festive table, become great side dish to meat. When choosing peppers for preservation, you should give preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements that our body so urgently needs during the cold season. Adding bell pepper to the preparation will help make the appetizer even more interesting and healthier. You will need the following ingredients:

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

Another delicious dish

Wash the vegetables, chop the cabbage thinly, cut the pepper into strips, grate the carrots. Place in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, pepper. Each layer should be compacted, pressed down and the jars should be left warm for 5 days, piercing the cabbage daily to remove accumulated gases.

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

Bell pepper lecho for the winter

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

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

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

Place bell peppers into the boiling sauce and simmer for half an hour, stirring occasionally. At the end of cooking, add vinegar, stir again and remove from heat.

Place the lecho in pre-sterilized jars and cover with sterile lids. The canned food should be turned upside down and wrapped until it cools completely. Snack prepared according to this recipe, can be stored in a cool place without loss of taste for 2 years.

Peel the peppers from seeds, cut them into slices (you can cut them into halves, ribbons, circles; it will be especially beautiful if the peppers are of different colors - red, yellow, green), place in heated clean jars, fill with chopped garlic or large cloves, cut in half (300 d), add scalded twigs young dill, parsley, cilantro, pour boiling marinade, pasteurize for 15 minutes. Marinade: 2 cups 6% vinegar, 1 cup vegetable oil, 15 allspice peas, 10 bay leaves, salt to taste. 5 kg of pepper makes 5 800 gram jars.

Recipe for pickled peppers in sweet sauce

5 kg pepper,
2 glasses of water,
2 cups apple juice or table vinegar,
1 cup of sugar
1 glass of vegetable oil,
15 bay leaves,
a little cinnamon, 2-3 cloves,
2 tablespoons salt (without top),
300 g garlic.

Peel and blanch the peppers for four minutes. Place tightly in jars and fill chopped garlic, young dill, leaves or seeds of young cilantro. Pour hot marinade, pasteurize for 5-7 minutes, roll up. Makes five 800g cans.

Canned roasted peppers

Fry the seeded peppers, fill them with fried carrots, parsley, celery (you can put mushrooms and garlic), put them in jars, sterilize them in a water bath, and screw them on.

Stuffed Peppers Recipe

Preparation of the filling: 2 kg of peeled carrots, 1 kg of onions, 0.5 kg of fresh cabbage, finely chopped, fry separately in vegetable oil, mix, salt, pepper, leave overnight in an enamel dish, tilting it slightly to drain off excess oil.

Peel the peppers, blanch for 1 minute in salted boiling water, remove, cool, and stuff with filling. Place a few peas of black allspice at the bottom of a liter jar, then place stuffed pepper. Pour boiled and cooled salted tomato juice, sterilize the jars for 15 minutes and tighten.

A simple adjika recipe

30-40 pcs. red hot pepper,
4-5 bell peppers,
500 g garlic,
0.5 cups coriander seeds,
1 kg shelled walnuts,
100 g parsley,
1/3 cup khmeli-suneli,
salt to taste.

Pass everything through a meat grinder, mix, put into jars. Perfectly stored.

Spicy seasoning made from peppers and tomatoes

800 g sweet pepper,
200 g tomato,
200 g hot pepper,
100 g sunflower oil,
1 teaspoon sugar,
0.5 teaspoon of salt.

Peel the peppers and cut into slices. Add red tomatoes and hot pepper minced and boiled until thick, add sunflower oil, sugar, salt, chopped garlic, parsley. Cook on low. fire with the lid open until done. Pour into jars and pasteurize for 10 minutes. Yield: two half-liter jars.

Pepper (hot seasoning)

sweet pepper (3 pcs.),
hot pepper (2 pcs.),
onions (3 heads),
garlic (1 head),
parsley root (3 pcs.)

Mince everything, add tomato puree (1 tablespoon), sunflower oil (1 tablespoon), salt to taste, mix everything. Let's get a very tasty one spicy seasoning for main courses and sandwiches.

Pickled pepper

Blanch the seeded peppers for 3-4 minutes in boiling water, place tightly in jars, add garlic, dill leaves and cilantro seeds. For 5 kg of pepper we prepare a marinade: 2 tablespoons of table vinegar, 1 glass of sugar, 2 glasses of water, 1 glass of sunflower oil, 15 pcs. bay leaf, cinnamon, cloves, salt - 2 tablespoons (without a slide). Pour the hot marinade over the peppers, pasteurize for 7-10 minutes, roll up the lids, and wrap until completely cool. Store refrigerated.

Hot red pepper

Take the same amount of garlic and the same amount of strong ripe tomatoes per kilogram of pods, pass through a meat grinder with a fine grid (pepper last), stir, add salt, pour in an incomplete glass apple cider vinegar and let it brew for 12 hours. Then put the ground mass into jars, and the resulting garlic-pepper-tomato sauce into bottles. Seal both well; there is no need to sterilize. Store in a cool place.

Roasted bell pepper

Bell pepper, parsley, garlic, hot pepper, sunflower oil.

For the marinade: 1 cup water, 1/2 cup vinegar, 1/2 cup sugar, salt to taste.

Prick the pepper in several places with a fork and fry on sunflower oil. Finely chop parsley, garlic, hot pepper. Place the peppers in jars, sprinkle with spices and pour over the marinade. After the pepper has absorbed the marinade, add more marinade and roll up the jars.

Stuffed peppers (recipe 1)

3 kg sweet peppers,
2 kg tomatoes,
750 g onions,
1 kg carrots,
3 tbsp. spoons of vegetable oil,
60-100 g salt,
100-150 g sugar,
2-3 tbsp. spoons of 9% vinegar,
allspice, dill, parsley.

Remove seeds from peppers and wash. Cut the onion into rings and fry in vegetable oil. Cut the carrots into strips and simmer in oil. Scald the tomatoes with boiling water, cool, peel and cut into slices, then put them in a saucepan and cook for 15 minutes, add salt, sugar, vinegar, allspice, chopped herbs, and vegetable oil. Mix onions and carrots, stuff the peppers and put them in jars. Pour hot tomato mixture with seasonings. Sterilize from 40 minutes (0.5 l jars) to 60 minutes (1 l jars).

Stuffed peppers (recipe 2)

3 kg sweet pepper,
1 kg white cabbage,
cumin seeds, black pepper.

For the marinade:

1 liter of water,
400 ml 9% vinegar,
50 g salt.

Remove seeds from peppers and rinse. Finely chop the cabbage and blanch in boiling water for 5 minutes. Stuff the peppers with cabbage and place tightly in jars. Place cumin and black pepper on the bottom. Pour hot marinade and sterilize from 15 minutes (0.5 l jars) to 20 minutes (1 l jars).

Baked pepper

Bake the fleshy bell pepper pods in the oven or on the stove, place in a pan and leave overnight. The next day, peel the peppers and remove the seeds and stalks. Place the peppers tightly in jars, sprinkle with salt, and pour in the juice formed in the pan. Roll up and sterilize jars for 35 minutes.

Pepper caviar

2.5 kg sweet pepper,
150 g carrots,
250 g onions,
200 g tomatoes,
100 g each of parsley root, parsnip and celery,
15 g dill and parsley,
250 ml vegetable oil,
2 tbsp. spoons of 9% vinegar,
salt, black and fragrant ground pepper.

Pour vegetable oil over the peppers and bake in the oven until softened. Remove seeds and skin from hot peppers (if the pepper is burnt, it must be washed before peeling hot water) and pass through a meat grinder. Peel the carrots and roots, cut into strips and simmer in vegetable oil until half cooked. Peel the onion, cut into rings and fry until golden brown. Finely chop the greens. Pass the tomatoes through a meat grinder and boil by half. Add prepared vegetables, salt, ground pepper and vinegar to them and cook for 10 minutes, stirring, over low heat. Hot caviar transfer to jars and sterilize half-liter jars for 40 minutes, liter jars for 60 minutes.

Canned peppers (recipe 1)

1 kg sweet pepper,
2-3 cloves of garlic,
2-3 bay leaves,
8-10 peas of black and allspice,
celery leaves and stalks.

For filling:

1 liter of water,
40 g salt,
10 g citric acid.

Dip the seeded and washed peppers into boiling water for 1 minute, cool quickly and place in jars. Add finely chopped garlic, spices, salt to the water remaining after blanching the peppers. citric acid, bring to a boil and pour into jars with peppers. Add 1 tbsp to each jar. spoon of vegetable oil. Sterilize liter jars for 10-15 minutes, three-liter jars for 20-25 minutes.

Canned peppers (recipe 2)

For 5 kg of pepper.

For the marinade:

1.5 liters of water,
1/2 cup sugar
250 g vinegar,
0.5 l sunflower oil,
1.5 tbsp. spoons of salt.

Remove seeds from pepper. Drop 1 kg into the boiling marinade and boil for 5 minutes. Then remove with a slotted spoon and place in prepared jars (preferably liter jars). Pour hot marinade and roll up.

Canned peppers (recipe 3)

For filling:

1 cup sunflower oil,
1 glass of water,
1 tbsp. spoon of salt,
1 tbsp. spoon of sugar,
1 tbsp. spoon of vinegar.

Peel the peppers, put them in jars, pour in the boiled filling, sterilize for 30 minutes, and roll up.

Canned peppers (recipe 4)

For the marinade:

1 liter of water,
200 g sugar,
200 g sunflower oil,
200 g vinegar,
2 tbsp. spoons of salt.

Wash, peel, cut the pepper into slices, place in a colander or towel and let dry. Place the prepared peppers in jars, pour marinade over them and sterilize for 10 minutes. Roll up.

Hot pepper

For 5 kg of pepper.

For the brine:

100 g garlic,
100 g sugar,
100 g salt,
0.5 liters of vinegar,
0.5 l sunflower oil,
bunch of parsley, dill,
1 hot pepper.

Pass parsley, dill, garlic and hot pepper through a meat grinder, add salt, sugar, vinegar, oil, mix and bring to a boil.

Place bell peppers in a large bowl, add brine and cook until tender. Then put into prepared jars and roll up.

Pepper Salad (Recipe 1)

2 kg sweet pepper,
1 kg of onion,
1 kg of tomatoes,
3-5 tbsp. spoons of vegetable oil,
salt, black and red ground pepper.

Remove seeds from pepper and cut into strips. Place the tomatoes in boiling water for 2-3 minutes, cool quickly, remove the skin and cut into slices. Peel the onion, cut into rings, fry in vegetable oil, add pepper, tomatoes and simmer. Add salt, black and red pepper to taste. Transfer the hot mass into jars and sterilize for 20 minutes (1 liter jars).

Pepper Salad (Recipe 2)

1 kg sweet pepper,
2 tbsp. spoons of 9% vinegar,
2 tbsp. spoons of vegetable oil,
1 glass of water,
25 g sugar,
10 g salt.

Chop the seeded pepper into rings. Place in a saucepan, add water and other ingredients and, stirring, simmer for 30 minutes. Place in prepared jars and sterilize for 15 minutes (0.5 l jars) to 30 minutes (2 l jars).

Pepper Salad (Recipe 3)

5 kg pepper,
1 glass of 9% vinegar,
1 glass of vegetable oil,
1 glass of water,
1 cup of sugar,
1 tbsp. spoon of salt.

Pour water, oil, vinegar, sugar, salt into a large saucepan and bring everything to a boil. Peel green and red peppers, rinse well, cut into rings, pour into a saucepan with hot pour and cook for 30 minutes, covering with a lid, stirring occasionally. Then quickly pack into dry sterile jars, close with boiled lids and roll up. Once cooled, place in the refrigerator.

Pickled pepper

For filling:

1 liter of water,
0.5 liters of vinegar,
300 g honey,
100 g salt,
black and allspice peas, cloves.

Place the peppers, cleared of seeds and stalks, into jars and fill with chilled filling. Seal the jars hermetically.

Lecho (recipe 1)

3 kg sweet pepper,
2 kg tomatoes,
500 g onions,
30-40 g salt,
ground black pepper.

Peel the pepper from seeds, wash and cut into strips or 2 cm squares. Peel the onion and finely chop. Thinly slice the tomatoes or mince them, place in a saucepan and boil by half. Then add pepper, onion, salt, ground pepper and, stirring, cook for 10 minutes. Then transfer the mass into jars so that the vegetables are covered with juice, and sterilize half-liter jars for 25 minutes, liter jars for 45 minutes.

Lecho (recipe 2)

4 kg bell pepper,
2 pcs. hot pepper,
3 heads of garlic,
1 cup of sugar,
1 cup sunflower oil,
5-6 heads of onions,
5 carrots,
2 tbsp. spoons of salt,
black peppercorns.

Grind hot peppers, garlic, onions, carrots through a meat grinder, add spices and cook for 15 minutes.

Peel the bell pepper, cut it, add peppercorns, pour in the resulting mixture and boil for another 15 minutes, roll into prepared jars.

Lecho (recipe 3)

1.3 kg sweet pepper,
1 kg of tomatoes,
250 g onions,
15-20 g salt,
a pinch of ground black pepper,
2-3 tbsp. spoons of water.

Wash ripe fleshy peppers, remove stems and seeds and cut into strips 5-8 mm wide or into pieces. Cut the tomatoes into slices 3-4 mm thick. Chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel bowl. Add water and simmer covered for 10 minutes. Fill the jars very tightly with vegetable mass (the top of the vegetables should be covered with juice). Sterilize liter jars for 45 minutes, three-liter jars for 60 minutes. Roll up.

Lecho (recipe 4)

5 kg bell pepper,
1 cup of sugar,
1 glass of vegetable oil,
1 liter of tomato sauce,
1/2 cup 9% vinegar,
salt to taste.

Peel the pepper, cut it, add all the ingredients, cook for 30-40 minutes from the moment it boils. Transfer to sterile jars and seal.

Lecho (recipe 5)

1 kg peeled sweet pepper,
1 liter of tomato puree,
2 tbsp. spoons of sugar,
1 tbsp. spoon of salt.

Wash green and red peppers, remove seeds, membranes, stalks, and rinse again. Cut the pepper into squares. Chop the ripe tomatoes, pass through a meat grinder, rub through a sieve and boil until the volume is reduced by 3 times. Add pepper to the resulting puree, add salt, sugar, stir and boil for 10 minutes. Then place the hot mass into prepared dry jars so that the pepper is completely covered tomato puree. Cover the jars with lids and sterilize for 25 minutes (0.5 l jars) or 30 minutes (1 l jars). Then roll up, turn upside down, and cool. Store in a cool place.

Bulgarian pepper recipe in tomato juice

Sweet pepper, garlic, dill, celery, bay leaf.

For filling:

1 liter of tomato juice,
25-30 g salt.

Peel ripe fleshy peppers from seeds, wash, blanch in boiling water for 5 minutes, cool and place in prepared jars. Scald the spices and put them in jars. Heat tomato juice, add salt, boil and pour into jars with pepper. Sterilize half-liter jars for 10 minutes, liter jars for 20 minutes and roll up.

Hot salted pepper

1 kg hot pepper,
40 g dill,
30 g celery greens,
30 g garlic.

For the brine:

1 liter of water,
80-100 ml 6% vinegar,
60 g salt.

Bake fleshy fresh hot peppers in the oven. Place the cooled fruits tightly in prepared jars, topping with herbs and garlic, and pour in cooled brine and place under pressure. After three weeks, when the fermentation process is over, transfer the pepper to a cold place.

Red hot pepper seasoning

Wash the fleshy hot peppers and pass through a meat grinder. Add salt and fruit vinegar (you need to add very little vinegar so that the dish does not have the taste of vinegar), mix, put in small jars and seal. The seasoning is served with meat, poultry and fish.

In contact with

Bell peppers for the winter - pickled, salted, fried, baked, own juice, stuffed and with the addition of other vegetables, sweet bell peppers are a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, almost all housewives grow bell peppers in their garden plots or dachas. How can you do without aromatic and healthy pepper?

But if you don’t have your own garden, don’t worry; you can choose a good, high-quality bell pepper suitable for preparing preparations for the winter both at the market and in the store. First of all, pay attention to it appearance. Each fruit should be dense, shiny and with thick or, as they also say, fleshy walls, without wrinkles and unappetizing dents, with green, and not dried, hard tails. Red peppers are considered the sweetest. Choose them for preparing lecho, adjika, and simply for marinating in slices, for example, in oil filling with garlic or herbs. For the salad, feel free to use multi-colored peppers: orange, red, yellow, then your preparation will turn out bright and very appetizing in both appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to store bell peppers for the winter immediately after purchase. And even more so, under no circumstances should you pack peppers in plastic bags. Peppers need to “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet peppers is so good that there is no time to preserve them, you can freeze the bell peppers for the winter. To do this, you need to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case, whole or cut into slices, circles or pieces, it’s your choice.

Our website offers to prepare bell peppers for the winter in the form of the preparations listed below that deserve your attention.

Roasted bell peppers, salted for the winter

Ingredients:
5 kg pepper,
100-150 g salt,
spices, garlic - to taste,
vegetable oil.

Preparation:
Select red, yellow or green peppers with thick walls. Peel the fruits, remove the stems and seeds and fry in vegetable oil until light brown. Remove the skin from hot peppers. Before placing the pepper in the selected container, rub its walls with garlic. Place any spices you like on the bottom of the pan or barrel, then a layer of pepper, salt, and again a layer of pepper. And so on to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and a bend. Soak the peppers for 10-15 days at room temperature. Keep salted pepper You can also in the same container in a cool place at a temperature of 5-10ºС. For longer storage, tightly pack the salted peppers into sterilized dry jars and pour in the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 liter jars - 50 minutes, 1 liter jars - 70 minutes, then roll up.

Bell pepper salad with tomatoes and beans

Ingredients:
2.5 kg sweet pepper,
1.5 kg tomatoes,
1 kg of onion,
1 tbsp. beans,
150 g sugar,
50 g salt,
100 ml 9% vinegar,
250 ml vegetable oil.

Preparation:
Cut the seeded pepper into strips, the onion into half rings, and the tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Stir everything and cook from the moment of boiling for 1 hour. Ready hot salad Place in sterilized jars and seal.

Bell pepper “Picant-fix” for the winter

Ingredients:
5 kg red bell pepper,
2.5 kg tomatoes,
300 g garlic,
500 ml 6% vinegar,
300 ml vegetable oil,
200 g sugar,
100 g salt,
hot pepper and parsley - to taste.

Preparation:
As usual, remove stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, mix mashed tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mixture to a boil and place the bell pepper in it. Stir until all the peppers are covered with marinade. Let the mixture boil, cook for 10-15 minutes, stirring from time to time. Then place in prepared sterilized jars and seal.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg sweet pepper,
500 g carrots,
2 onions.
For the marinade:
1 tbsp. vegetable oil,
1 tbsp. l. salt,
50 g honey,
100 ml 9% vinegar.

Preparation:
Wash the bell peppers, remove seeds, and cut into strips. Cut the peeled carrots into slices and the onion into rings. Blanch the prepared vegetables in boiling water for 5-7 minutes and place in prepared sterilized jars. Prepare a marinade from the above ingredients, let it simmer for at least 10 minutes and pour it over the vegetables. Sterilize jars: 0.5 l - 5 minutes,
1 liter - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper,
200 g horseradish root,
100 g garlic,
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice,
1 tsp. salt,
2-4 tbsp. l. vegetable oil.

Preparation:
Grind the prepared vegetables using a blender: seeded and chopped peppers, horseradish root and peeled garlic cloves. Combine all the vegetables together, add salt, sugar, lemon juice and stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars tightly nylon covers. Store seasoning in a cool place.

If you ask the first housewife you come across what she plans to make from bell peppers for the winter, I think that 90% of 100 will immediately, without hesitation, answer: “Of course, lecho.” And it’s not surprising, since lecho has gained incredible popularity in Russia since distant Soviet times. Each family has its own recipe, and we are sharing with you an interesting version of this beloved dish.

Lecho from multi-colored peppers with vegetables

Ingredients:
3 kg of multi-colored sweet bell peppers (green, yellow, red),
2 kg of young thin carrots,
3 liters of tomatoes minced through a meat grinder,
1 tbsp. vegetable oil,
1.5 tbsp. Sahara.
2 tbsp. l. salt,
greens and garlic - to taste.

Preparation:
Cut the well-washed and seeded pepper into 6 pieces, chop the carrots into thin slices. Mix the tomato mass, vegetable oil, add sugar, salt, stir and cook for 15 minutes. Then place the carrots in the gently simmering mixture and cook for 40 minutes; the carrots will be followed by the peppers, which you cook along with the rest of the mixture for another 15 minutes. Lastly, add chopped herbs and pressed garlic to taste to the lecho, let the mixture simmer for a few more minutes, and then put the hot lecho into sterilized jars and roll up with boiled and pre-dried lids.

Baked peppers in marinade

Ingredients:
5 kg sweet pepper,
1 tsp. salt,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil.

Preparation:
Select whole peppers, preferably the same size, without damage, wash and, together with the stem, without peeling, place on a baking sheet with vegetable oil and bake in the oven until soft, then peel and remove the skin and seeds. Rinse warm water, place in a colander and leave for 5-7 minutes to allow the water to drain. Place the peppers in sterilized jars, sprinkle with salt, pour in vinegar, cover with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes and roll up. Turn the jars upside down, cover with a blanket, leave until completely cool and store in a cool, dark place.

Almost all vegetables are happy to make friends with pepper, because it has the amazing property of imparting its aroma to them, giving its surroundings a touch of its own. spicy taste, while emphasizing the originality of each vegetable. Well, what can I say - simply the soul of a vegetable company!

Bell pepper for the winter “Company”

Ingredients:
3 kg sweet bell pepper,
1 kg cauliflower,
600 g carrots,
4 tbsp. l. salt,
1.5 tbsp. Sahara,
300 g parsley,
1 liter 6% vinegar.

Preparation:
Remove seeds from the pepper, rinse it with cold water and cut into 4 pieces. Cut the carrots into slices cauliflower disassemble into inflorescences. Place the prepared vegetables in a large enamel pan, cover with sugar and salt and leave overnight at room temperature. In the morning, place the vegetables in sterilized jars, sprinkle them with coarsely chopped parsley, and pour in the marinade, which you prepare as follows: pour vinegar into the juice released from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour in the vegetables. Roll up the jars with sterilized lids, turn them upside down, let cool completely and store in a cool, dark place.

And finally - a few recipes for those who cannot live without thrills. Fiery taste A bell pepper snack will warm you up in winter just as well as a bathhouse and felt boots!

Snack "Jazz"

Ingredients:
18 sweet bell peppers,
9 eggplants,
1 head of garlic,
1 pod hot pepper,
3 liters of tomato juice,
1 tbsp. Sahara,
2 tbsp. l. salt (heaped)
1 tbsp. vegetable oil,
1 tbsp. l. vinegar essence.

Preparation:
Dice the prepared bell peppers and eggplants. Pass the hot pepper and garlic through a meat grinder. From ripe tomatoes squeeze out 3 liters of juice. Mix the vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then pour in carefully vinegar essence and mix again. Place the prepared salad in liter jars, which are then sterilized for 15 minutes and rolled up.

Bell pepper salad with vegetables and pearl barley “Pokhodny”

Ingredients:
2.5 kg sweet pepper,
800 g carrots,
600 g onions,
1 tbsp. barley,
2 tbsp. water,
0.5 tbsp. vegetable small,
2 tbsp. l. salt,
0.5 tbsp. Sahara,
1 tsp. 70% vinegar.

Preparation:
Boil the pearl barley until half cooked, drain in a colander and let the water drain. Vegetable oil combine with water, bring to a boil, then add grated carrots one by one and cook for 10-15 minutes, then sweet peppers cut into strips and cook for 10-15 minutes, diced onions and cook for 5-10 minutes, and finally barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Ready salad Place in sterilized jars and seal with pre-boiled lids. Turn the jars of salad upside down, cover and leave until completely cool. When cool, transfer to a cool storage area.

Happy preparations!

Larisa Shuftaykina