This delicious preparation from sweet peppers in a simple way and quick recipe It will definitely appeal to lovers of savory cold appetizers. Pieces of juicy multi-colored bell pepper in spicy and aromatic marinade They turn out a little crispy, perfectly retaining their shape and richness of color. This dish is quite self-sufficient (for example, with bread), although it is also great as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not require subsequent sterilization, and the jars are perfectly stored even in a city apartment (in a closet or dark place). From the specified amount of ingredients used, exactly 3 liters are obtained vegetable preparation- I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking the dish step by step with photos:

The first step is to prepare the dishes for the preparations - jars and lids. I sterilize jars in microwave oven, and I boil the new lids on the stove (5 minutes after boiling is enough). IN in this case glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's take care of the vegetables: for this recipe it is advisable to take Bell pepper different color. Moreover, the thicker the walls of the fruit, the tastier and juicier it will be. ready-made snack. Wash the peppers, dry them and chop them into small pieces large pieces free form. We cut out the stalks, seeds and light stalks. In this way we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have less vegetables, use as much as you have.

It's time to make a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters, into a pan of suitable volume (I have a four-liter one). table vinegar and 200 milliliters vegetable oil without smell. Next add 300 grams of regular granulated sugar, 2 tablespoons with a small heap table salt(not iodized!), add 3 bay leaves and about 10 peas of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Place some of the sweet pepper pieces into the boiling marinade. 3 kilograms does not fit at once, so for convenience I cooked the pepper in 3 batches.

Keep the dishes over medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, turn the heat to below medium and cook the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time may vary significantly. For example, after 4 minutes of gentle simmering, the pieces will be only slightly soft and most of the crunch will be retained. If you cook the pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. 1 kilogram chopped fresh pepper after cooking, place in two floor liter jars. We send the second and subsequent batch of vegetables into the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all bell pepper ends up in jars, bring the marinade to a vigorous boil and pour it over the preparations. It is important to pour to the very edge, so that later the excess air that hides between the slices of pepper will take this place on top.

Peppers are rolled up in jars for the winter, taken out from the pantry as needed. Since the dish can be stored for a long time and at room temperature, you can afford to enjoy your favorite vegetables even in the most severe cold. You can prepare peppers in pure form, using it in the future as one of the ingredients of any dish. Housewives also often add other vegetables to it, thereby immediately getting a tasty, complete salad, which all you need to do is transfer it from a jar to a plate.

For pepper preparations, use a marinade based on vinegar and boiling water or regular vegetable oil, depending on the composition of the dish. Jars are also often filled with tomato or vegetable juice.

You can safely marinate both sweet and bitter peppers without changing the recipe. Along with the main ingredient, tomatoes, cucumbers, eggplants, onions, carrots, garlic, etc. are placed in the jar. Peppers are seasoned with any known spices, herbs, salt and sugar. All these products are cut into portioned pieces or used as a filling for bell peppers.

Pickled peppers can be used in salads, soups and interesting snacks. Store it in a cool, dark place until the jar is opened, and then transfer the contents to a plate and, if necessary, leave in the refrigerator.

For lovers spicy dishes hot pepper preparation will become in a wonderful way preserve all the vitamins and taste of this product for the winter. It is best to use light green fruits for preservation. If desired, you can place sprigs of dill in a jar between them.

Ingredients:

• 500 ml water;
• 500 ml vinegar;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Hot pepper (per liter jar).

Cooking method:

1. Boil water in a saucepan, add salt and sugar.
2. When the sugar and salt dissolve, pour in the vinegar, mix well and bring to a boil again.
3. Place the peppers in a clean jar and pour over the hot marinade.
4. Roll up the lids, let the jars cool, then put them in a cool place.

Interesting from the network

During frying, the bell pepper becomes even softer and absorbs the marinade better. That is why many housewives prefer this method of preservation. The marinade used is the simplest, so preparation will not take much time. The number of peppers will depend on their size.

Ingredients:

• 3 cloves of garlic;
• 3 tbsp. l. vinegar;
• 3 tbsp. l. Sahara;
• 1 tsp. salt;
• Bell pepper (per liter jar).

Cooking method:

1. Wash the peppers and heat the vegetable oil in a frying pan.
2. Place the peppers in the pan without removing the seeds and stalks.
3. When the peppers are soft, remove them from the heat.
4. Put sugar and salt in a jar, pour in 2 tablespoons of vinegar.
5. Add pepper and finely chopped garlic, pour the remaining vinegar over everything.
6. Fill the jars to the top with boiling water, roll up the lids and wrap the jars in a warm blanket until they cool completely.

Lecho can be served as separate snack or salad or use for cooking more complex dishes. For the recipe you need to choose large ripe peppers. It is better to make tomato juice yourself from fresh tomatoes, grinding them in a blender or using a meat grinder, but if desired, a ready-made dressing will do.

Ingredients:

• 35 bell peppers;
• 2 liters of tomato juice;
• 200 ml vegetable oil;
• 200 ml vinegar;
• 2 tbsp. l. salt;
• 180 g sugar;
• 2 tbsp. l. liquid honey.

Cooking method:

1. Wash the peppers, remove the seeds, cut the vegetables into medium-sized squares.
2. Pour the juice into a large saucepan, add salt, honey, vegetable oil and sugar.
3. Bring the juice to a boil, simmer for 5 minutes, add pepper.
4. Boil everything again and cook for 10 minutes.
5. Add vinegar and boil again.
6. Pour the finished lecho into sterilized jars and seal them with lids.

For many, stuffed peppers are associated with the use of minced meat, but such a dish, of course, cannot be stored for a long time. That is why it was invented for conservation vegetable filling. A variety of ingredients will allow you to make really interesting and unusual dish, which will decorate anyone, even a holiday table.

Ingredients:

• 4.5 kg bell pepper;
• 2.5 kg of tomatoes;
• 4 kg carrots;
• 600 g onions;
• 150 g celery root;
• 150 g parsley root;
• 50 g celery (greens);
• 50 g parsley (greens);
• 50 g dill;
• 100 g sugar;
• 100 g salt;
• 1 tsp. ground red pepper;
• 1 tsp. ground black pepper.

Cooking method:

1. Carefully remove seeds from the peppers and wash them inside and out.
2. Place the peppers in boiling water for 2-3 minutes, then immediately transfer to cold water until completely cool.
3. Cut the onion into rings and fry until golden color.
4. Cut the roots into small cubes and, separately from each other, fry until tender.
5. In one bowl, mix onions and roots, add chopped herbs and 50 g of salt.
6. Fill the peppers with the resulting filling and place them in sterilized jars.
7. Finely chop the tomatoes, place in a saucepan and boil the resulting juice.
8. Add the remaining salt, both types of ground pepper and sugar to the tomatoes, cook for another 5 minutes.
9. Pour the tomato mixture into jars with pepper.
10. Sterilize jars in boiling water for 1 hour.

Vegetable salads for the winter are very popular among housewives. You can spend a couple of hours in the kitchen once, and then enjoy delicious food all winter vitamin snacks. This recipe will allow you to quickly and easily make such preparations.

Ingredients:

• 600 g bell pepper;
• 400 g carrots;
• 4 onions;
• 5 tomatoes;
• 100 ml vegetable oil;
• 100 ml vinegar;
• 2 tsp. Sahara;
• 1 ½ tbsp. l. salt;
• 2 pinches of ground black pepper.

Cooking method:

1. Cut the pepper into thin strips, tomatoes into cubes, and onion into half rings.
2. Grate the carrots on a coarse grater.
3. Mix all the chopped vegetables in one pan, add salt, pepper and sugar.
4. Mix everything thoroughly and simmer for 10 minutes.
5. Pour vegetable oil into the vegetables and continue simmering for another 7 minutes.
6. Pour vinegar over everything, mix and transfer to jars.
7. Cover the jars with lids and sterilize in hot water for 15 minutes.
8. Roll up the jars and cool at room temperature.

Another option vitamin salad for the winter, which contains the most useful and favorite vegetables. In this case, the jars do not even have to be sterilized additionally! The salad can be stored at room temperature. The specified amount of vegetables will yield 1 liter of preparation.

Ingredients:

• 3 bell peppers;
• 3 eggplants;
• 3 onions;
• 3 tomatoes;
• 1 tbsp. l. Sahara;
• 1 tsp. salt;
• 1 tbsp. l. vinegar;
• 70 ml vegetable oil.

Cooking method:

1. Wash all vegetables thoroughly, remove seeds and stalks.
2. Cut the eggplants into slices 1 cm thick, and the onions into half rings.
3. Cut the tomatoes into 4 parts, cut the pepper into strips.
4. Pour vegetable oil and vinegar into a deep saucepan, add salt and sugar.
5. Lay out the vegetables in layers and put everything on low heat.
6. Cook with the lid closed for 40 minutes.
7. Place the hot salad into jars and roll up the lids.

Now you know how to cook pickled peppers for the winter according to a recipe with a photo. Bon appetit!

Peppers for the winter are another great option for preservation. Its beauty lies in the fact that this vegetable can be combined with almost any ingredients, allowing you to create very tasty winter salads for every taste. Before you prepare peppers for the winter, you can be inspired by some notes from experienced chefs:

• To prepare lecho, it is better to constantly use the same saucepan, since after the first time it will acquire a distinct red tint;
• When using a hot marinade, jars with ready-made peppers should be turned upside down and wrapped in a warm blanket until they cool completely;
• If you are canning whole peppers, place the larger fruits on the bottom;
• To make the pepper softer, fry it a little in a frying pan or boil it in boiling water before marinating.

Vegetable season provides zealous housewives huge scope for preparations for the coming cold months. The same green pepper costs mere pennies at this time, and you can make many different goodies from it that will delight your family during the winter gloom. Many limit themselves only to adding to salads or canned tomatoes. It closes on its own 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 prepare the most primitive, for example, None special secrets the process is no different from marinating anything else. We are interested in unusual green peppers. The recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilogram of peppers is washed and peeled so that they remain whole, with a hole on top. A quarter kilo of onion is crumbled into rings and browned. A little more carrots and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a fine colander or sieve, the puree is boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and some peas are added. Cooking continues for another ten minutes; During this time, the vegetables are combined, chopped parsley is added to them, and the minced meat is packed into peppers. They are laid out in liter jars, filled with hot puree and sterilized for an hour, after which they are sealed.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a company that is somewhat unusual for us. One kilogram of green pepper is cut into thick strips along the pod. Celery root with parsley and cauliflower(about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, at the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed to release juice. The vessels are filled with hot marinade: per liter of water - half the amount of vinegar, bay leaf 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 it, green pepper is cut into longitudinal strips of arbitrary size (just not too narrow), dried, laid out on a baking sheet, salted and sprinkled olive oil. The workpiece is baked for about 20 minutes (if you like it with scorch marks, then longer). Greens are washed - parsley, basil (at the rate of a couple of sprigs per half-liter jar), mint (five leaves per container). Garlic is cut into slices, strips - hot peppers. Half of the spices are placed on the bottom, the baked green pepper is tamped (without kneading) on ​​top, the rest of the herbs and spices go to the very top. A quarter of a spoon is poured into each jar sea ​​salt and half of the same is poured apple cider vinegar. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The workpiece is sterilized for about seven minutes, rolled up, turned over and wrapped. After cooling, the jars are put away in a cool place.

Korean pepper

Vegetables according to the recipes of this country have long become popular among our people. Surely you will also like Korean green peppers for the winter. First of all, prepare the seasoning: mix salt with sugar and chopped/crushed garlic well (take a glass of everything). Also added here ground pepper, cilantro and cumin, taken a teaspoon each. You will have enough mass for six kilos of pepper. The gutted pods are generously lubricated from the inside and left for 10 hours (if the kitchen is hot, put them in the refrigerator). The juice that is released during this time is carefully drained, and the peppers are tightly packed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They fill the containers with it, close them (you can just use thick plastic lids) and put them away in the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.

In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and eggplant caviar recipe

Ingredients:

• 4 kg eggplants;
• 500 g bell pepper;
• 400 g onions;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Preparation:

We start preparing pepper caviar with eggplants. They must be washed well, the stalk removed from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet and grease it with oil. Place the eggplants on it (their cuts are also recommended to be greased with oil). Vegetables should be baked in the oven at a temperature of 230 - 250°C. Cooking time 25 minutes.

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from oven and cool to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's prepare the remaining ingredients.

Onion finely chop and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into small cubes bell pepper in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Pour into the pan a small amount of vegetable oil and everything, stirring occasionally, simmer for 8 minutes. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Place the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15 -20 minutes. Ready-made jars with caviar, roll up the lids.

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Bell pepper recipe in delicious marinade

Very good recipe pepper preservation. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for canning bell peppers for the winter. We present another option.

Ingredients for canning sweet peppers:

• 5 kg sweet peppers (green, yellow, red)

For the marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l. salt
• 4 tbsp. l vegetable oil

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on the fire, when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, add a finely chopped bunch of parsley, crushed garlic 200 g

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Fragrant bell pepper lecho

We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. This appetizer is sure to be a worthy treat. festive table and will diversify any weekday dinner.

So, necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tbsp, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the received tomato puree, need to be poured into enamel dishes, add salt, sugar and vegetable oil to it and boil for 15 minutes.

The carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, remove the stem and seeds from the bell pepper and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until full readiness.

This lecho made from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar- one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several parts and pass everything through a meat grinder to form tomato juice.

Further received tomato juice Let’s let it boil, not forgetting to stir it periodically, and start preparing the other ingredients. Wash the bell pepper, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water and then boil until fully cooked. Next, place the hot, cooked beans on a sieve and rinse cold water, let drain and cool completely. You can also use store-bought or home-canned food for this preparation. white beans- this will significantly save your time preparing this lecho.

At the end of cooking lecho, carefully add the prepared lecho to it. boiled beans and squeeze out one tablespoon lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.

Then carefully place the finished hot lecho with beans on warmed ones, pre-washed with baking soda glass jars, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

After the jars with the preparation are sterilized, quickly roll them up tin lids, carefully turn each one upside down, check the tightness of the seal and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.

Ingredients:
2 kg eggplants,
2 kg sweet pepper,
1 kg carrots,
500 g dry beans,
3 liters of tomato juice,
500 ml vegetable oil,
½ cup Sahara,
½ cup 9% vinegar,
2 tbsp. salt,
4 heads of garlic,
2-3 pods of hot pepper.

Preparation:
Boil the beans until tender. Cut the eggplants into cubes, add salt and leave for 20-30 minutes, after which they should be rinsed and lightly squeezed. Grate the carrots and cut the pepper into strips. Pour vegetable oil into tomato juice, stir, add all the vegetables and put on fire. Cook the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Chop the garlic and hot pepper and add to the salad, stir and cook for 10 minutes. Immediately place in sterilized jars and seal.

Peppers stuffed with carrots and onions

sweet pepper - 24 pcs.
tomatoes-2kg.
onion - 0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% - tsp.
salt-1 tsp.
sugar-1 tsp.
greens to taste

Pepper - remove stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

Add salt and vinegar to taste, peppercorns to boiling water, Bay leaf. Throw pepper into the brine at the rate of 1 jar (I can fit 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, fill with brine, roll up...

For 1 liter of water:

• 700 gr. pepper
• 2 table. spoons of vinegar
• 2 table. spoons of salt
• 10 peppercorns

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

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

Pickled peppers for the winter are a fairly simple and quick dish 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 even simply put whole in jars raw or blanched and filled 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 the marinade:
850 ml water,
25 g salt,
125 ml 9% vinegar.

Preparation:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut off the stalk of 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 add ice cubes. Place bay leaves and allspice at the bottom of the prepared jars (amount to taste), then pack the pepper as tightly as possible and pour in the boiling marinade. Pour a little calcined and cooled to 70ºC vegetable oil on top of everything. Cover the jars with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes, then roll up.

Pickled peppers “One, two - and you’re done!”

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

Preparation:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Place 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, pressed garlic (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, let the marinade boil again and then pour it over the pepper in the jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, be careful to ensure that there is no space left unfilled with marinade between the peppers, otherwise the jar may explode.

Use peppers for pickling different colors, 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 bell pepper for the winter “Jolly Traffic Light”

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

Preparation:
Wash the pepper, remove seeds and stems and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it has cooled, place it in sterilized 0.5 liter jars, sprinkling the pepper with the garlic passed through a press and dried dill. Pour the filled jars with the marinade in which the peppers were cooked, 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 like that until it cools completely.

Peppers marinated for the winter with fresh herbs

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

Preparation:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown crust and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped herbs. Use only green leaves for harvesting, without stems. Pour hot marinade over everything, cover the jars with boiled metal lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 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 preparing salads, side dishes and even soups.

Pickled peppers “New of the season”

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

Preparation:
Bake the prepared peppers directly with the branches in the oven, peel them and place them in sterilized 1-liter jars; you should have whole peppers on the branches. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment it boils, carefully pour in the vinegar, let the marinade boil again and remove from heat. Pour boiling marinade into the filled jars, cover with lids and sterilize for 15 minutes. Then roll it up.

Pickled Red Sunset Peppers

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

Preparation:
Wash the red sweet bell pepper, remove the seeds and place 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, and chop the herbs. Place some of the seasoning on the bottom of the prepared jars, then place the peppers tightly, placing one fruit inside the other, and place the greens on top of the peppers again. Fill the contents of the jars with boiling water tomato marinade, cover the jars with lids, boiled in advance, and sterilize: 0.5 liter jars - 30 minutes, 1 liter - 40 minutes, 2 liters - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter I want it so much stuffed peppers, that's why here are a few for you wonderful recipes, which will help satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (for 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 tbsp. l. (without a slide) salt,
1 dessert spoon Sahara,
2 tbsp. l. 9% vinegar.

Preparation:
Wash medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into the pan, add salt to taste and bring to a boil. With the heat still on, drop a few peppers at a time into the pan and blanch for 3 minutes. Then take out one pepper at a time, pour out the water from 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 simmer for 3-5 minutes. Add vinegar to the jars of peppers, then hot marinade. Roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and leave until completely cool.
In a 3-liter jar, if packed tightly, about 20 medium-sized peppers can be placed, this amount will be enough for a family of three people.

Pickled peppers “Straight from the garden”

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

Preparation:
Peel the sweet peppers from stalks and seeds, rinse, place in a colander and soak for 1 minute in hot water. Then take it out and let the water drain. Place clove buds, black and allspice, leaves and stalks of celery, place the pepper tightly on top and pour boiling brine of water, salt, sugar and citric acid over everything. Immediately seal the filled jars with sterilized lids. The jars 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 the marinade:
500 ml water,
0.5 l 9% vinegar,
1.5 tbsp. Sahara,
½ tbsp. salt.

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

Pickled hot peppers for the winter

Ingredients (per 0.5 liter jar):
200-300 g red pods hot pepper,
7 allspice peas,
4 buds of cloves,
2 cm horseradish root,
2 cherry leaves,
1 pinch of dill seeds,
2 cloves of garlic.
For the marinade:
1 liter of water,
4 tbsp. l. salt (without top),
2 tbsp. l. Sahara.
1 tsp. 9% vinegar per 0.5 liter jar.

Preparation:
Wash the red hot pepper pods thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, this way your preparation will be even spicier, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare spices for marinating. Wash the cherry leaves, peel and wash the horseradish root, inspect it carefully to notice all the spots and damage that need to be cut out immediately. Cut the peeled horseradish root into small pieces. Peel the garlic cloves. Place spices at the bottom of each sterilized and dried jar: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. Place the peppers vertically from above to the shoulders of the jar, not higher. What is this for, you ask? It’s just that the marinade, when it cools, 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 required amount water (pre-calculate how much you will need, taking into account the number of cans, and add 1 glass, because some water will evaporate when boiling). Dissolve sugar and salt in water, skim off the foam, pour boiling marinade into jars of pepper, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, having poured it over the peppers, leave the jars covered with lids for about 5 minutes. Carefully pour the marinade into the pan again, boil it, pour vinegar directly into the jars with peppers and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap them up and leave until completely cooled 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 spicy, and you can’t eat a lot of it.

Hot peppers in oil marinade

Ingredients:
hot pepper (quantity is 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 liters of vegetable oil (preferably olive oil),
1 tbsp. l. honey.

Preparation:
Sort through the peppers, inspecting them carefully. Wash the peppers selected for pickling thoroughly and dry slightly. Be sure to leave part of the tail on the pepper to make it easier to hold while eating. Place hot peppers tightly in prepared sterilized jars, layering 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 nylon covers. Place the pepper in a warm place for 3 weeks. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to preserves, replace it with lemon juice, only then be sure to add horseradish to the jars.

Happy preparations!

Larisa Shuftaykina