Canned peppers with onions for the winter. Pepper blanks for the winter: “Golden recipes. Preservation preparation method

What juicy and tasty vegetable do we most often think about when we want to make a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How many delicious dishes you can cook with it, but no less ways to prepare bell peppers for the winter. The best recipes can be collected for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.

Pickled bell pepper for the winter - a step-by-step recipe for harvesting

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.

For pickled bell peppers you will need:

sweet bell pepper - 3 kg,
vinegar 9% - 1 glass,
sugar - 0.5 cups,
salt - 2 tablespoons,
garlic - 1 head,
bay leaf - 8-10 leaves,
fresh parsley - a large bunch,
peppercorns - 1 teaspoon,
cloves - 6-8 pcs.

Fleshy red and yellow peppers are best suited for pickling. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.

Cooking:

1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.

5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.

To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.

7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bulgarian pepper for the winter in honey filling - recipe with photo

Bulgarian pepper for the winter with honey is a very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large, especially if your family is not too large and an open jar of pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

For cooking you will need:

bell pepper - 1 kg,
honey - 4 tablespoons,
vinegar 9% - 4 tablespoons,
vegetable oil - 3 teaspoons,
salt - 2 teaspoons,
black peppercorns - 1 teaspoon,
coriander seeds - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core along with the stem. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to the large amount of air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan, we will prepare the marinade from this broth.

7. Bring the marinade to a boil and pour over the jarred peppers again.

8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.

This very tender and spicy marinated appetizer will surely please you on a long winter evening, with its summer taste. Enjoy yourself and treat your family.

Pickled bell peppers in oil in Caucasian style

Here is another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.

Bulgarian pepper in tomato sauce

If we are looking for all kinds of delicious options for preparing bell peppers for the winter, then it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes combine. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but simply sweet peppers in tomato juice, then this recipe is just right.

In tomato sauce, we will cover large pieces of pepper, which will be our spicy winter snack.

To prepare bell pepper in a tomato, you will need:

bell pepper - 5 kg,
tomato juice not salty - 3 liters,
vegetable oil - 1 cup,
salt - 2 tablespoons,
sugar - 0.5 cups,
vinegar 9% - 6 tablespoons,
spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Cooking:

1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.

After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.

Will be ready in a few weeks. Enjoy your meal!

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.

My mother once said that this is a recipe for the lazy. But for us, this will mean that we won’t have to put in extra effort, and the quality of a tasty workpiece will not deteriorate from this.

You will need:

sweet bell pepper of any color (preferably not large) - 2.5 kg,
garlic - 1 head,
hot pepper - 1 small pod,
vinegar 9% - 0.3 cups,
sugar - 1 glass,
salt - 1 tablespoon with a slide,
vegetable oil for frying.

Cooking:

1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they brown on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.

3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper, and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.

5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.

Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.

6. Now the jar needs to be turned over and wrapped in a warm one in the standard way so that it cools slowly.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy the cold winter.

A lot of sweet pepper has been born and you do not know what to do with it? Let's roll up the bell pepper for the winter. Our recipes with photos will help you roll up such delicious peppers, you will lick your fingers right!

We will consider several options for preparing blanks, but, in turn, you yourself decide on the recipe and then share your taste sensations.

If you love home-made soft sweet peppers, then this preservation recipe is just for you. Roasting makes the peppers softer and juicier.

Ingredients per liter jar

garlic - 3 cloves;
vinegar - 2 tbsp. spoons;
sugar - 3 tbsp. spoons;
salt - 1 teaspoon;
vegetable oil - for frying;
medium bell pepper - 1.6 kg.

Cooking

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, rinse, cut in half, and then in half again.

2. Put the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour a spoonful of vinegar, shift the soft pepper and sprinkle with finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and cork with lids.

6. Cover the seam with a blanket and leave it alone for a few hours to cool.

Quick Pickled Pepper Recipe

This method is suitable for those who do not want to stand at the stove for several hours, rolling up Bulgarian pepper, on summer days.

Ingredients for 4 liter jars

Bulgarian pepper - 3.7 kg;
water - 800 ml;
vinegar 9% - 160 ml;
sunflower oil - 160 ml;
granulated sugar - 150 g;
salt - 1.5 tbsp. spoons;
cloves - 3 buds;
black pepper - 5 peas;
bay leaf - 3 pcs.;
allspice - 3 peas.

Cooking

1. We free the pepper from seeds and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Dip the prepared pepper in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, lavrushka and oil. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour the vinegar.

6. We shift the sweet pepper into a colander and dip it into the marinade for 6-8 minutes.

7. We lay out the pepper in sterilized jars, pour hot marinade. Close with lids.

Attention

You don’t need to clog jars with bell pepper, that’s how much it will go in the first time, so roll it up.

8. Now we wait until the rolls cool down and put them away for storage.

Roasted peppers in their own juice

We offer you a very tasty recipe for baked peppers in their own juice without the addition of vinegar and water. This taste and aroma beckons so much that it is impossible to resist ...

Ingredients for 2 liter jars

bell pepper -1.6 kg;
olive oil - 70 ml;
freshly squeezed lemon juice - 50 ml;
salt - 1 teaspoon with a slide;
black pepper - 7 peas;
ground black pepper - to taste;
granulated sugar - 1 teaspoon with a slide.

Cooking

1. We wash the pepper, put it on a baking sheet previously covered with baking paper, send it to the oven for 45 minutes. We bake at a temperature of 210 degrees.

2. Put the hot pepper in a container, leave to cool.

3. We sterilize jars of the required volume and corresponding lids.

4. Remove the skin from the baked peppers, carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper as we want and transfer it to prepared jars without tamping. Add a few peas of black pepper (you can add allspice peas).

7. Now pour the lemon juice into the juice of the peppers, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars of pepper, without adding 1 cm to the brim.

9. We take a deep pan, cover the bottom with a cloth and set the jars. Pour cool tap water into a container up to the shoulders of the jars. We cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, boil for about 20 minutes.

10. The sterilization stage has passed, now we tightly twist the lids and cool.

Peppers stuffed with cabbage

A vegetable snack in winter is always useful. Bulgarian pepper can be stuffed with various vegetables, but the most suitable option is cabbage. Just imagine, soft sweet pepper, which hides crispy pickled cabbage. Mmm, yummy!

Ingredients

sweet pepper of medium size - 45 pcs.;
chili pepper pod - 1 pc.;
sunflower oil - 0.5 cups;
white cabbage - 2.7 kg;
garlic - 13 cloves;
parsley, dill - in a bunch;
filtered water - 1 liter;
vinegar 9% - 0.5 cups;
salt - 2 tbsp. spoons;
granulated sugar - 1 tbsp. a spoon;
medium carrot - 2 pcs.

Cooking

1. We clean the sweet pepper from seeds, blanch in boiling water for about 5 minutes, take it out, cool it.

2. Finely chop the cabbage, add grated carrots, salt, zhamkaem a little and mix.

3. Grind greens, garlic and hot pepper, add to cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt, granulated sugar into the water, pour vegetable oil, boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize the stuffed bell pepper in a saucepan with water as follows: 1 liter - 30 minutes, 2 liters - 40 minutes.

8. With a quick movement of the hand, we screw the jars with lids, turn them upside down and wrap them in a blanket or blanket until they cool completely.

Bulgarian pepper in tomato juice

For those who love homemade tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seam, which contains your favorite products.

Ingredients

red bell pepper - 2.7 kg;
homemade tomato juice - 1.7 liters;
olive or vegetable oil - 0.5 cups;
sugar - 200 g;
rock salt - 75 g;
vinegar - 0.6 cups.

Cooking

1. First of all, we sterilize jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, pour sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. We clean the pepper from seeds, cut the stalks and cut into strips, 1.5 cm wide.

4. We shift the pepper into a saucepan with marinade, simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. We shift the finished pepper into jars with a slotted spoon, pour boiling marinade, without adding 1 cm to the brim. Cover with lids, put the jars on a baking sheet and send to the oven preheated to 180 degrees for 20 minutes.

6. We cork the finished jars with lids, turn them upside down and leave to cool on the table.

7. We store in the pantry or cellar.

On any winter day, you can open a delicious preparation with bell pepper and enjoy its extraordinary taste.

Do you want to cook Bulgarian pepper with honey? Then watch the step by step video recipe

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this preparation is not only in the amazing aroma and unsurpassed taste, but also in the beneficial properties that are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that neither blackcurrant nor lemon can compare with it.

Agree, a multi-colored juicy pepper grown in your garden is much better than a store-bought one. Don't have your own garden? Do not despair, choose fresh, dense, preferably the same size fruits on the market, carefully looking at each one so that there are no unappetizing spots that spoil not only the appearance, but also the subsequent harvesting.

Pickled peppers for the winter - the dish is quite simple and quick to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or simply put entirely in jars in raw or blanched form and poured with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For marinade:
850 ml of water
25 g salt
125 ml 9% vinegar.

Cooking:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut the stalk off the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can put ice cubes. At the bottom of the prepared jars, put a bay leaf, allspice (quantity - to taste), then lay the pepper as tightly as possible and pour in the boiling marinade. On top of everything, pour a little calcined and cooled to 70ºС vegetable oil. Cover the jars with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes, then roll up.

Pickled peppers "One, two - and you're done!"

Ingredients:
5 kg of bell pepper.
For the marinade (for 1 liter of water):
1.5 st. vegetable oil,
1.5 st. Sahara,
½ st. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Cooking:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Dip the pepper cut in half and peeled from seeds and stalks into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, garlic passed through a press (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, and let the marinade boil again and only then pour the pepper in the jars over it. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, make sure that there is no space between the peppers that is not filled with marinade, otherwise the jar may explode.

Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled for the winter Bulgarian pepper "Merry traffic light"

Ingredients:
3 kg of multi-colored bell pepper,
garlic,
dried dill.
For the marinade (for 1 liter of water):
½ st. Sahara,
2 tbsp. l. salt,
½ st. vegetable oil,
¾ st. 9% vinegar.

Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then take the pepper out with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 liters, while sprinkling the pepper with garlic and dried dill passed through the press. Pour the filled jars with the marinade in which the pepper was boiled, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand in this form until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper
½ st. vegetable oil,
1 bunch of parsley
1 bunch dill,
1 bunch cilantro
1 bunch of marjoram
1 head of garlic.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp 9% vinegar.

Cooking:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped greens. Use only green leaves for harvesting, without stems. Pour everything with hot marinade, cover the jars with boiled metal lids and sterilize: 0.5 l jars - 5 minutes, 1 l - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for salads, side dishes and even soups.

Pickled Peppers "Season's New"

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 l of water):
500 ml apple cider vinegar
3 art. l. barbecue ketchup,
¼ st. vegetable oil (preferably olive)
1 st. l. salt.

Cooking:
Bake prepared peppers directly with sprigs in the oven, peel and place in sterilized jars with a capacity of 1 liter, you should get whole peppers on sprigs. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment of boiling, carefully pour in the vinegar, let the marinade boil again and remove from heat. Fill the filled jars with boiling marinade, cover with lids and sterilize for 15 minutes. Then roll up.

Pickled Peppers "Red Sunset"

Ingredients:
5 kg of sweet pepper,
50 g horseradish root,
100 g garlic
1 bunch of green dill.
For marinade:
1 tomato juice
1.5 st. l. salt.

Cooking:
Wash the red sweet bell pepper, remove the seeds and dip in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves from the husk, and chop the greens. Put some of the seasoning on the bottom of the prepared jars, then lay the pepper tightly, putting one fruit into the other, put the greens again on top of the peppers. Pour the contents of the jars with boiling tomato marinade, cover the jars with pre-boiled lids and sterilize: 0.5 l jars - 30 minutes, 1 l - 40 minutes, 2 l - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter, you really want stuffed peppers, that's why here are some wonderful recipes that will help you satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (no slide) salt,
1 dessert spoon of sugar
2 tbsp. l. 9% vinegar.

Cooking:
Wash the medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into a saucepan, add salt to taste and bring to a boil. With the heat still on, add a few peppers to the pot and blanch for 3 minutes. Then take out one pepper, pour water out of it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let it boil for 3-5 minutes. Add the vinegar to the pepper jars and then the hot marinade. Roll up the jars with sterilized lids, turn upside down, wrap in a warm blanket and leave to cool completely.
A 3-liter jar, if packed tightly, holds about 20 medium-sized peppers, this amount will be just right for a family of three.

Pickled peppers "Straight from the garden"

Ingredients (per 1 liter jar):
sweet pepper (how much will go in).
1 clove bud
2 peas of allspice,
3 black peppercorns,
leaves and stalks of celery.
For the marinade (for 1 liter of water):
1 st. l. salt,
1 tsp Sahara,
⅓ tsp citric acid.

Cooking:
Peel the bell peppers from the stalks and seeds, rinse, put in a colander and dip in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place pepper tightly on top and pour everything with boiling brine from water, salt, sugar and citric acid. Filled jars immediately roll up with sterilized lids. The banks themselves do not need to be sterilized.

Pickled peppers "For thrill seekers"

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic
2 carrots
vegetable oil.
For marinade:
500 ml of water
0.5 l 9% vinegar,
1.5 st. Sahara,
½ st. salt.

Cooking:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are just perfect for pickling, dense and without damage. You can put both red and green peppers in a jar, mixed - so preservation will be even more appetizing. Peel the pepper, cut off 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, salt to taste and place in sterilized jars (try to mix red and green peppers, so your workpiece will look even more appetizing), do not forget to shift the layers of pepper with garlic passed through a press and carrots grated on a fine grater. Fill the contents of the jars with a hot marinade made from water, vinegar, sugar, salt and brought to a boil, and roll up with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 l jar):
200-300 g red hot pepper pods,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.

Cooking:
Thoroughly wash the pods of red hot pepper, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, so your workpiece will be even sharper, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare for marinating spices. Wash the cherry leaves, clean and wash the horseradish root, inspect it carefully to notice all the dots and damage that must be cut out immediately. Cut the peeled horseradish root into small pieces. Peel off the garlic cloves. At the bottom of each sterilized and dried jar, lay spices: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. From above vertically to the shoulders of the jar, not higher, put the peppers. What is it for, you ask? It’s just that the marinade, when it cools down, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you need, given the number of cans, and add 1 cup, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, pouring peppers over it, leave the jars covered with lids for about 5 minutes. Gently pour the marinade into the pan again, boil, pour vinegar directly into the pepper jars and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap and leave to cool completely for 10-12 hours, and then store in a dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be sharp, and you won’t eat a lot of it.

Hot pepper in oil marinade

Ingredients:
hot pepper (quantity - at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 l vegetable oil (preferably olive),
1 st. l. honey.

Cooking:
Sort the peppers, carefully inspecting them. Thoroughly wash the peppers selected for pickling and lightly dry. Be sure to leave part of the tail at the pepper, so that it is more convenient to hold it while eating. Place hot peppers tightly in prepared sterilized jars, shifting with herbs and garlic, add bay leaf, black peppercorns, horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Remove the pepper for 3 weeks in a warm place. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to the preservation, replace it with lemon juice, only then add horseradish to the jars without fail.

Good luck preparing!

Larisa Shuftaykina

Sweet peppers for the winter can be rolled into jars, or you can cook in small portions and serve immediately as an appetizer. In the recipe, the proportion is just for several servings. Increase the proportion for blanks.

Preparation description:

Sweet pepper for the winter should be prepared from ripe juicy fruits. Tomato paste can be replaced with ripe juicy mashed tomatoes. Banks are sterilized in boiling water for 10 minutes half-liter, liter - 25 minutes. Sweet peppers for the winter can be made spicy by adding chili peppers or hot peppers. Sweet pepper for the winter goes well with meat and can be included in a complex side dish. Good luck with your cooking!

Ingredients:

Sweet pepper - 1 Kilogram
Red onion - 3 pieces
Vinegar 9% - 1 Art. a spoon
Vegetable oil - 4 tbsp. spoons
Tomato paste - 2 tbsp. spoons
Salt, pepper - 1 to taste

Servings: 8

Onion cut into half rings.
Wash peppers, remove seeds.
Pepper cut into equal pieces.
Pour the onion into the heated oil, fry for 2 minutes, add the pepper and fry for another 5 minutes, stirring constantly. Add water, tomato paste, spices and simmer vegetables for 20 minutes. At the end add vinegar.

Serve the finished pepper cold with herbs or roll it into sterilized jars hot and boil the jars.

Pepper blanks for the winter - the best recipes

Pepper blanks for the winter, the recipes of which are passed down from generation to generation in every family, are considered the simplest and “budget” type of conservation. Therefore, with the onset of September, when the price of this tasty and healthy vegetable becomes “penny”, the housewives try to prepare pepper as much as possible for future use, so that in winter they don’t have to think about what to serve at the table.

Preparations for the winter from bell pepper: recipes with photos

From sweet pepper for the winter, you can cook a lot of interesting and tasty twists, as this vegetable is considered one of the most versatile among its “bed counterparts”. Lechos filled with original assorted marinades - this is not a complete list of recipes for delicious pepper preparations for the winter, which can be prepared in a matter of minutes.

"Spicy" Pickled Peppers

This recipe for harvesting sweet peppers for the winter will be an excellent alternative. A vegetable prepared in this way can be served not only as a salad, but also as an addition to the main vegetable dishes, sauces and original sandwiches.

Pickled Pepper Recipe for the Winter

For 2.5 kg of pepper you will need:

250 ml of vinegar 6% and rast. oils
150 g liquid honey
black pepper, bay leaf, cloves
1 head of garlic
cinnamon (1 tsp) and salt

Cooking: wash the pepper and cut lengthwise into 4 parts (can be smaller). Boil marinade from rast. oil, vinegar, honey, spices and a tablespoon of salt. Put the chopped pepper into the boiling mixture and boil for 5 minutes over low heat. Transfer the peppers to jars and pour over the boiling marinade. For long-term storage, jars are recommended to be sterilized for 15 minutes.

Vegetable pilaf "Breakfast of a tourist"

This recipe for harvesting peppers for the winter will become a lifesaver in the arsenal of every housewife. Such a hearty spin is not only a tasty and healthy side dish for a meat dish, but also a real salvation for a “hungry” family when there is sorely not enough time for cooking.

For 2 kg of pepper:

tomatoes (1.5-2 kg)
carrots and onions (0.5 kg each)
2 cups rast. butter (maybe less)
2 tbsp. rice
glass of sugar
4 tbsp salt

Cooking: Boil rice in salted water until tender. Cut vegetables into cubes and put in one pan, pour vegetable oil and add spices. In the meantime, fry the onion and put it to the vegetables, simmer the mixture for 10 minutes, add the rice and boil for another 10 minutes over low heat. Arrange pilaf from sweet pepper from a jar, sterilize for 15 minutes.

Adjika "Lick your fingers"

This recipe for harvesting sweet peppers for the winter is the simplest version of a twist from this vegetable. Adjika from pepper turns out to be moderately spicy, but incredibly juicy and fragrant, so even the most demanding gourmets will like it.

Pepper adjika recipe

For 1 kg of sweet pepper:

250 g chili pepper
1 head of garlic (or more)
4 tbsp Sahara
1 tbsp salt
50 ml 9% vinegar

Cooking: grind all the ingredients for adjika from pepper through a meat grinder or chop with a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to adjika, boil for another 3 minutes. At the last stage, add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.

Hot pickled pepper "Men's joy"

Hot pepper blanks for the winter, whose recipes are especially loved by men, practically do not differ from sweet pepper spins. This spicy vegetable can also be pickled, salted and twisted into adjika.

hot pepper recipe for the winter

Marinade for 1.5 kg of hot pepper:

water 1000 ml
½ cup rast. oils
1.5 tbsp. salt and sugar
30 ml of vinegar (one tablespoon per 0.5-liter jar)
cloves and a few sprigs of mint

Cooking: Pepper whole pods put in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and boil the marinade from it, adding butter, sugar and salt. Add vinegar to jars with peppers, pour over the resulting marinade and roll up.

Note: Pepper recipes for the winter do not always involve pickling and heat treatment. Sweet pepper can also be frozen and in winter this vegetable will always be at hand fresh for cooking any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and send them to the freezer with dry freezing.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is pickled whole, cut into strips or halves. The inside and seeds can be removed, but can be left. A delicious and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter.

Pickled peppers: a simple recipe for the winter

There are recipes that allow you to cook pickled peppers quickly, without unnecessary hassle and time.

To quickly prepare a pickled sweet vegetable, you will need:

half a kilogram of the main ingredient;
a small spoonful of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

Wash the vegetables, remove the stalk and seeds inside. Preservation of the fruit is carefully preserved, so the seeds are removed carefully.
Peppers are carefully placed in a container previously washed and heated over steam, filling to the top.
Pour the vegetable in a jar with boiling water, cover with a lid and leave for a quarter of an hour.
Drain the liquid and bring to a boil again.
Pour the contents of the containers, add citric acid and immediately roll up.

Canned simple peppers are used in winter to fill with minced meat or mushrooms, as well as simply cut into thin strips in a salad.

Pickled Peppers: Grandma Emma's Recipe (video)

Quick Pickled Pepper Recipe

Quick pickling of a Bulgarian vegetable can be done by cutting it into halves or quarters.

Also read: How to salt cauliflower: TOP 5 simple recipes

To quickly pickle juicy peppers for the winter, you will need the components of the recipe:

4 kilograms of the main ingredient;
200 grams of vinegar;
200 grams of sugar;
40 grams of salt;
spices according to preference.

You don’t have to worry about the safety of such pepper in the marinade.

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

The vegetable is washed, the insides are removed and the stalk area is cut off, chopped into halves or quarters, depending on the size of the vegetable.
The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
Immediately after this, the prepared halves are laid and boiled for 7 minutes after boiling.
Slices are transferred to clean and thoroughly steamed containers, trying not to lay the vegetable tightly. Pour in boiling brine and close immediately.

You don’t have to worry about the safety of such pepper in the marinade: it survives the winter well in any conditions.

Bulgarian pepper marinated with butter

Canning sweet aromatic peppers with garlic and oil will not seem difficult even for young and novice housewives.

The main products for such a snack are:

one and a half kilograms of vegetables;
Chile;
6 garlic cloves;
20 grams of rock salt;
75 grams of granulated sugar;
75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma.

Preservation of aromatic peppers begins with the preparation of containers: they are thoroughly washed and steamed for several minutes.

How to cook:

The main ingredient is cleaned, the seeds and stalk are removed and crushed into cubes. The peeled garlic is crushed, and the chili is cut into rings.
Salt, sugar, oil and the remaining ingredients are added to 350 grams of liquid. Stir and send to the fire, bring to a boil and cook for 3 minutes.
Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
The vegetable is transferred to sterile containers, poured with hot brine and immediately rolled up.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma. It is served at the table as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.

Roasted Pickled Peppers

Bulgarian pepper pickled with whole fruits is considered a delicious snack. Everyone will like its unforgettable taste, besides, this dish turns out to be satisfying.

Also read: The most delicious salads for the winter: TOP-5 recipes

Salting is prepared from the following products:

kilogram of the main ingredient;
half a glass of vinegar;
30 grams of salt;
10 garlic cloves;
70 grams of refined oil.

Such an appetizer can be closed without sterilization

An appetizer is being prepared with a phased observance of the actions:

Peppers are thoroughly washed, dried with a paper towel together with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
A couple of tablespoons of refined oil are added to each container and immediately rolled up.

Such an appetizer can be closed without sterilization, it will keep well during the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Preserving Sweet Peppers Without Sterilization

You can make pepper without sterilization in the filling in a different recipe. In this case, the vegetable is pickled in small long "boats", it is especially tasty as a cold appetizer.

For preparation you will need:

kilogram of pepper;
100 grams of refined oil;
100 grams of vinegar;
90 grams of sugar.

The dish cooks quickly

The sequence of preparation of pickled snacks:

Vegetables are thoroughly washed, cleaned of the stalk and seeds. Cut into quarters.
Pour oil, vinegar and sugar into a clean container, mix well, bring to a boil.
Lay the quarters and slices in the marinade, bring to a boil and cook for 10 minutes.
Quarters are placed in pre-sterilized containers, lightly pricking each with a fork.
Filled jars are poured with boiling brine and immediately closed with lids.

To the New Year's table, such "boats" will become an indispensable addition. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

Salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, as its taste is unusual and refined.

Also read: Bulgarian pepper for the winter: simple and tasty recipes

In order to make a snack for the winter, stock up on ingredients:

3 kilograms of pepper;
a glass of apple cider vinegar;
a glass of granulated sugar;
40 grams of salt.

Prepare a gourmet snack in compliance with the sequence of actions:

Vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
The fruits are placed in sterile containers.
Salt, sugar, oil are added to the liquid in which the peppers were boiled, mixed and brought to a boil. Enter vinegar.
Vegetables in jars are poured with hot brine, covered with lids and sent to be sterilized in a water bath for a quarter of an hour.
Roll up and let cool naturally.

You can also prepare a sweet marinade with honey, it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid damage to the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter in different ways: someone prefers salted vegetables, someone likes sweet and sour. The available variations allow you to satisfy the taste preferences of even the most sophisticated gourmets, and the finished dish will diversify the winter table, add vitamins and remind you of a warm summer.

The vegetable season provides zealous housewives with huge scope for harvesting for the coming cold months. The same green pepper at this time costs mere pennies, and you can make a lot of different goodies out of it that will delight the family during the winter gloom. Many are limited only to adding to salads or canned tomatoes. On its own, it closes only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.

stuffed pepper

We will not describe how to cook the most primitive, for example, The process does not differ in any special secrets from marinating something else. We are interested in an unusual green pepper. Recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilo of peppers is washed and cleaned so that they remain intact, with a hole in the top. A quarter kilo of onion crumbles into rings and browned. A little more carrot and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a frequent colander or sieve, the mashed potatoes are boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and a little peas are introduced into it. Cooking continues for another ten minutes; during this time, vegetables are combined, chopped parsley is added to them, and the minced meat is packed in peppers. They are laid out in liter jars, poured with hot mashed potatoes and sterilized for an hour, after which they are corked.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a somewhat unusual company for us. Green pepper in the amount of one kilogram is cut into thick strips along the pod. Root celery with parsley and cauliflower (about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, on the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed down to give juice. Vessels are filled with hot marinade: per liter of water - half the amount of vinegar, lavrushka and two tablespoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.

Italian appetizer

For her, green pepper is cut into longitudinal strips of arbitrary size (but not too narrow), dried, laid out on a baking sheet, salted and sprinkled with olive oil. The workpiece is baked for about 20 minutes (if you like with tan marks, then longer). Greens are washed - parsley, basil (based on a couple of branches per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot peppers are cut into strips. Half of the spices are placed on the bottom, baked green peppers are rammed on top (without kneading), the rest of herbs and spices go to the very top. A quarter of a spoonful of sea salt is poured into each jar and half of the same apple cider vinegar is poured. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The blank is sterilized for about seven minutes, rolled up, turned over and wrapped up. After cooling, the jars are cleaned in the cool.

Pepper in Korean

Vegetables according to the recipes of this country have long become popular among our people. Surely you will like Korean green pepper for the winter. The first step is to prepare the seasoning: salt, sugar and chopped / crushed garlic are mixed well (take a glass in total). Ground pepper, cilantro and cumin, taken in a teaspoon, are also added here. The mass is enough for you for six kilos of pepper. Gutted pods are generously lubricated with it from the inside and left for 10 hours (if it's hot in the kitchen, put it in the refrigerator). The juice that stands out during this time is carefully drained, and the peppers are tightly stuffed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They are filled with containers, closed (you can just use tight plastic lids) and removed to the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.