This delicious preparation from sweet pepper in a simple and quick recipe Lovers of spicy cold appetizers will definitely like it. Pieces of juicy multi-colored bell pepper in spicy and fragrant marinade are slightly crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although it also fits perfectly as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not involve subsequent sterilization, while the jars are remarkably stored even in a city apartment (in a closet or a dark place). From the indicated amount of ingredients used, exactly 3 liters are obtained. vegetable harvesting- 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 step by step with photos:

The first step is to prepare the dishes for blanks - jars and lids. I sterilize jars in microwave oven, and I boil new lids on the stove (5 minutes after boiling is enough). IN this case glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power for three pieces for 9-10 minutes each batch. After that, let's deal with 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 turn out. ready snack. Wash the peppers, dry them and chop finely. large pieces arbitrary shape. We cut out the stalks, seeds and light patches. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as much as you can.

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

In a boiling marinade, put some of the pieces of sweet pepper. 3 kilograms do not fit right away, so for convenience, I cooked the pepper in 3 doses.

We keep the dishes on medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, lower the heat to medium and simmer the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time can vary markedly. For example, after 4 minutes of moderate boiling, the pieces will only be slightly soft, and most of the crunch will remain. If you cook 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 kilo chopped fresh pepper after cooking is placed in two floor liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all bell pepper will be in jars, bring the marinade to an active boil and pour it over the blanks. It is important to pour on the very edge, so that then the excess air that hides between the slices of pepper takes this place from above.

Peppers are rolled up in jars for the winter, taking them out of the pantry as needed. Since the dish can be stored for a long time and room temperature, you can afford to enjoy your favorite vegetables even in the most severe cold. You can cook peppers in pure form, using it in the future as one of the ingredients of any dish. Also, housewives often add other vegetables to it, thereby immediately getting a delicious full-fledged salad, which is all you need to transfer from a jar to a plate.

For pepper blanks, use a marinade based on vinegar and boiling water or ordinary vegetable oil, depending on the composition of the dish. Also, jars are often filled with tomato or vegetable juice.

You can safely pickle both sweet and bitter peppers, practically without changing the recipe. Together with the main ingredient, tomatoes, cucumbers, eggplants, onions, carrots, garlic, etc. are put in a 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 dark, cool place until the jar is opened, and then the contents should be transferred to a plate and, if necessary, left in the refrigerator.

For lovers spicy dishes hot pepper preparation will become beautiful 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, dill sprigs can be placed between them in a jar.

Ingredients:

• 500 ml of water;
• 500 ml of 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. Pepper put in a clean jar and pour 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 particular method of conservation. The marinade is the simplest, so cooking does not take much time. The number of peppers will depend on their size.

Ingredients:

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

Cooking method:

1. Wash the pepper, heat the vegetable oil in a frying pan.
2. Put the pepper 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 2 tablespoons of vinegar.
5. Add pepper and finely chopped garlic, pour over everything with the remaining vinegar.
6. Pour boiling water over the jars to the top, roll up the lids and wrap the jars in a warm blanket until they cool completely.

Lecho can be served as a separate snack or salad or use to cook more complex dishes. For the recipe, you need to choose large ripe peppers. Tomato juice is better to make your own from fresh tomatoes, grinding them in a blender or using a meat grinder, but if desired, ready-made dressing is also suitable.

Ingredients:

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

Cooking method:

1. Rinse 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 to it.
3. Bring the juice to a boil, boil for 5 minutes, put the pepper.
4. Boil everything again, cook for 10 minutes.
5. Add vinegar, boil again.
6. Pour the finished lecho into sterilized jars and roll them up 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 stuffing. A variety of ingredients will make it really interesting and unusual dish, which will decorate any, even a festive table.

Ingredients:

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

Cooking method:

1. Gently remove seeds from peppers, rinse inside and out.
2. Dip the peppers in boiling water for 2-3 minutes, then immediately transfer to cold water until completely cooled.
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, put 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 mass into jars with pepper.
10. Sterilize jars in boiling water for 1 hour.

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

Ingredients:

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

Cooking method:

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

Another option vitamin salad for the winter, which has collected the most useful and favorite vegetables. In this case, the jars do not even have to be additionally sterilized! Lettuce can be stored at room temperature. From the specified amount of vegetables, 1 liter of the workpiece will come out.

Ingredients:

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

Cooking method:

1. Rinse all vegetables thoroughly, remove seeds and stalks.
2. Cut the eggplant into slices of 1 cm in thickness, the onion 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. Put vegetables in layers, put everything on low heat.
6. Cook under a closed lid for 40 minutes.
7. Put the salad hot in jars, roll up the lids.

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

Pepper for the winter is another great option for conservation. All its charm lies in the fact that this vegetable is combined with almost any ingredient, allowing you to create very tasty winter salads for every taste. Before you cook peppers for the winter, you can be inspired by some notes from experienced chefs:

• For cooking lecho, it is better to constantly use the same saucepan, because after the first time it will acquire a clear red tint;
• When using a hot marinade, jars with ready-made peppers must be turned upside down and wrapped in a warm blanket until completely cooled;
• If you can preserve whole peppers, then lay the larger fruits on the bottom;
• To make the pepper softer, before marinating, fry it a little in a pan or boil it in boiling water.

Vegetable season provides diligent housewives huge scope for preparations 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, No special secrets the process is no different from marinating anything 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 carrots and one parsley root are cut into strips and stewed until medium readiness. 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 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, strips - hot peppers. Half of the spices are placed on the bottom, baked green peppers are rammed (without kneading) on ​​top, the rest of herbs and spices go to the very top. A quarter of a spoon is poured into each jar sea ​​salt and poured half of the same apple cider vinegar. 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). Also added here ground pepper, cilantro and cumin, taken in a teaspoon. 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.

Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to a simple and quick recipe.

By the way, this preparation in winter can be used 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 of eggplant;
• 500 g of bell pepper;
• 400 g of onion;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Cooking:

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

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the 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 put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

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 pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this 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. Put 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 banks roll up the lids with caviar.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with preservation. If you still decide to add garlic to the caviar, then to be more sure that the workpiece does not explode, add 2 tablespoons of vinegar to it.

bell pepper recipe delicious marinade

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

Sweet Pepper Ingredients:

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

For marinade:

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

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

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

put chopped pepper in it.

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

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat. holiday table and 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 tablespoons, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree, must be poured into enamelware, add salt, sugar and vegetable oil to it and boil for 15 minutes.

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, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all vegetables together for 30 minutes more. fully prepared.

Such a lecho 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:

Bulgarian 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

Black ground 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 pieces and pass everything through a meat grinder to form tomato juice.

Further received tomato juice let's put it to boil, not forgetting to stir it from time to time, and let's start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we 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, put the hot cooked beans on a sieve, rinse cold water, let drain and cool completely. Also for this workpiece, you can use store or home canned white beans- this will significantly save your time for the preparation of this lecho.

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

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

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

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

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

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

Peppers stuffed with carrots and bow

sl.pepper-24pcs.
tomatoes - 2 kg.
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 the stalk, seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

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

For 1 liter of water:

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

Pickled peppers for the winter can only be compared in popularity with pickled cucumbers and tomatoes. The secret of this blank is not only in the amazing aroma and unsurpassed palatability, but also in useful properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that no black currant, no 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 through each one so that there are no unappetizing spots that spoil not only appearance, but also subsequent preparation.

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 vegetable oil calcined and cooled to 70ºС. 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 for marinating peppers different colors, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and rich flowers that we so lack 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 remove the pepper with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 l, while pouring the pepper with garlic passed through the press and dried dill. 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:
Thoroughly washed and de-seeded peppers, fry on both sides in vegetable oil until golden brown and tightly lay 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 cans - 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 into boiling water 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.

Cold winter so want stuffed peppers, that's why here are some wonderful recipes, which will help to satisfy your desire for 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 Sahara,
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 vinegar to the pepper jars, then 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 sweet pepper from the stalks and seeds, rinse, put in a colander and dip for 1 minute in hot water. Then take it out and let the water drain. In prepared sterilized jars, place clove buds, black and allspice peppers, leaves and petioles of celery, place the 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 grated on fine grater carrots. 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 pods hot pepper,
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. Boil for marinade required amount water (pre-calculate how much you will need, given the number of cans, and add 1 glass, 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 jars with prepared marinade and close 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