Ingredients

To prepare the preparation for the winter you will need:

hot pepper - 10 pcs. (or how much will fit in the jars);

onions - 2 pcs. small size;

garlic - 1 clove.

For the marinade:

vinegar 9% - 1 glass;

water - 2 tbsp. l.;

sugar - 1/4 cup;

salt - 1/2 tsp;

dried thyme - 1 tbsp. l.

*The specified quantity of products will yield approximately 2 jars of 250 grams each. If there is not enough marinade, make additional marinade.

Cooking steps

Place the resulting mixture in clean jars, compacting tightly. Place slices of thinly sliced garlic on top.

Pour vinegar, water into a saucepan, add salt, sugar and thyme, bring the marinade to a boil and pour the boiling marinade into the jars.

Remove the jars from the pan, screw the lids on tightly and turn the jars upside down.

When the jars have cooled, they can be stored. Such a preparation hot pepper stores well room temperature. Before use, it is advisable to place the jar in the refrigerator, then hot pepper it will be tastier, and in winter this dish will be a real delicacy.

Bon appetit and have a delicious winter to you!

Hot pepper - spicy vegetable, which adds brightness and spiciness to any dish, beloved by all fans of spicy food, can be prepared for the winter in a lot of ways: pickle, marinate whole or with other additives, etc.

The widespread belief that everything spicy, including hot peppers, is harmful to health is a misconception: if you eat this vegetable in moderation, it will only have a beneficial effect on your health. It is believed that regular moderate consumption hot pepper helps to get rid of insomnia, improve the condition of some complications of diabetes, liver diseases, this vegetable normalizes the functioning of blood vessels and the activity of the nervous tissue of the brain, treats epilepsy, bronchial asthma, allergies, benign tumors, atherosclerosis.

Interestingly, the common name for hot pepper is chili, which is just a colloquial form. The word “chili” is translated as “red”, but such a pepper can be not only red - it is known that the color can range from black-olive to yellow. Hot pepper is often also called cayenne pepper. Of course, everyone who loves this vegetable thinks in the summer during its harvest about how it can be prepared for the winter.

Recipes and methods for preparing hot peppers for the winter

Canned chili peppers in honey marinade e

You will need:

Water - 1 l
Hot pepper pods
Garlic - 1 large clove
Dill, parsley, peppercorns, basil - to taste
Cloves - 1 inflorescence per jar)
Bay leaf - 1 piece per jar
Salt - 1 tbsp. spoon
Sugar - 1 tbsp. spoon
Honey - 1 tbsp. spoon
Vinegar 9% - 1 teaspoon per liter jar

Preparation:

Jars and lids are needed.
First, we prepare the peppers for canning: the pods need to be washed, but the tails do not need to be cut off - they are convenient to hold on to when you bite into them. Place the peppers in boiling water for a couple of minutes, remove them and prick them in several places (with a fork or toothpick). Then fill the sterilized jars with peppers, chopped herbs and spices. TO general composition You can also add horseradish root or leaves, cherry or currant leaves - as when canning cucumbers and tomatoes. The peppers should reach the shoulders of the jar (preferably lower, but not higher), because then they can float and rise slightly above the marinade, and this reduces the shelf life of the canned food.

Next, you need to boil water and prepare a marinade of salt, honey and sugar (dip honey, salt and sugar into water and cook over low heat until completely dissolved). Pour the boiling marinade over the hot peppers and cover with a clean lid. They should stand until the jar can be picked up with bare hands without getting burned. Pour the brine back into the pan and bring to a boil. Pour over the peppers a second time. Let them sit for about 5 minutes. Drain and boil the brine again. Pour the boiling brine marinade over the peppers for the third time. Add vinegar to the jar. Cover with boiled lids. I use screw caps - it's very convenient. Closed jars turn upside down and let cool. Cooled jars of hot peppers can be stored at room temperature, but opened jars should be moved to the refrigerator for storage.

Hot pepper "pickled"

1 kg of any hot pepper
1.5 tbsp. l salt
1.5 tbsp sugar
3 tbsp vinegar 9%
for 1.5 liters of water.
3-4 cloves
2 sprigs of mint

Wash the peppers and place them in jars, alternating with mint.

Pour boiling water over and let stand for 10 minutes.

Then drain the water, add salt, sugar and boil again.

Pour vinegar into the brine and pour into jars.

Add cloves, roll up and turn over.

Canned hot peppers for the winter.

According to this recipe canned hot pepper it turns out sour.

Filling a 700 gram jar:

Hot pepper(red, green, but it is best to use small hot chili peppers)
150 ml. 9% vinegar
150 ml. water
1.5 tablespoons sugar

How to pickle hot peppers for the winter:

Hot pepper wash in cold water. Pour water into a saucepan, bring to a boil, put the pepper in it and blanch it for three to five minutes in boiling water.

NOTE: If you want the pepper to remain crispy, then do not blanch it, but fill the jars twice: the first time with water (then you can pour out the water if you don’t want the pepper to be too bitter). Fill with marinade a second time. We sterilize the jars and put pepper in them.

Preparing the filling:

Mix water and sugar, bring to a boil, add vinegar, let it boil, and turn off the gas. If desired, add a couple of clove buds and a few peas of black allspice to the filling.

Pour boiling filling into the jars with pepper, roll the lids on the jars.

Recipe for pickling whole hot peppers

You will need: hot pepper, additives to taste - peppercorns, horseradish, currant or cherry leaves, dill (umbrellas), cloves, cinnamon, basil, garlic, tarragon, etc., marinade - 2 tbsp for 1 liter of water . sugar and 4 tsp. salt, 1 tsp for each jar. vinegar 9%.

How to pickle whole hot peppers. Rinse the pods; if the ends are dry, cut them off, but without opening the pod (this is done only when there is doubt that the pepper inside is good). Place additives and pepper into jars, scald the latter with water, fill the jars with the contents up to the hangers. Bring water to a boil, add sugar and salt, pour boiling water over peppers in jars, cover with sterile lids and wait for the jars to cool to a temperature that is tolerable for your hands (not scalding), pour the brine into a saucepan, bring to a boil, pour in again, but leave jars for 5 minutes, then drain the brine again, boil it and pour it into the jars for the third time, pour in vinegar, seal and finally cool the jars upside down.

Recipe for pickling hot peppers

You will need: 1 kg of hot pepper, 40 g of dill, 30 g of garlic and celery, brine - 1 liter of water, 80 ml of vinegar 6%, 60 g of salt.

How to pickle hot peppers. Bake the peppers in the oven until soft, let cool, place tightly in sterilized jars, topping with garlic and herbs. Bring the water to a boil, adding salt, pour in the vinegar, let the brine cool, pour it into the jars, place the weight and leave the jars with pepper for 3 weeks (room temperature), then store in the cold.

If you want to prepare hot peppers not whole, pay attention to the following recipe.

Twisted hot pepper recipe

You will need: 1 kg of hot pepper, ½ cup of apple/wine vinegar 5-6%, 1 tbsp. salt.

How to prepare hot peppers for the winter. Ripe hot pepper of any color, you can have several colors at once, rinse, cut off the stalks, pass together with the seeds through a meat grinder (large grill), mix with vinegar and salt, put in sterilized jars, seal with sterile lids, store in a cool, dry and dark place .

This preparation is suitable for fried poultry and meat, fish, soups and broths, and can also become excellent basis for adjika.

Many housewives may find the following recipe even more interesting.

Recipe for hot peppers in tomato

You will need: small-fruited hot pepper, vegetable oil, home tomato juice, sugar, salt.

How to prepare hot peppers in tomatoes. Wash the peppers and remove the stems, fry a little in vegetable oil. Boil the juice squeezed from the tomatoes by half, strain and add sugar and salt to taste. Arrange the peppers among the jars, pouring tomato juice over each row. Seal the jars and sterilize for 20 minutes.

You can prepare hot peppers for the winter without salt and without vinegar.

Recipe for preparing hot peppers without salt

You will need: hot pepper, natural Apple vinegar, if desired - fragrant herbs(marjoram, oregano, basil, rosemary, etc.), honey - about 1 tbsp per 0.5 liter jar.

How to prepare hot peppers without salt. Wash the peppers, place them tightly in sterilized jars, fill them to the very top with vinegar so that it completely covers the peppers. This pepper will be ready in a month (if stored in a dark place), or faster if you cut the pepper on one side or prick it with a toothpick.

The vinegar remaining after this preparation can be used as a dressing for various salads.

Recipe for making hot peppers without vinegar

You will need: hot pepper, olive oil cold pressed, dried if desired spices, chopped garlic.

How to make hot peppers without vinegar. Wash and dry the peppers, place tightly in sterile jars, completely fill with oil, close and store in a dark place.

The oil from this preparation can be used for salads.

The following recipe combines both previous preparation options.

Recipe for preparing hot peppers in oil-vinegar marinade

You will need: hot pepper, herbs to taste, garlic, Bay leaf, allspice-peas, horseradish root, marinade for 1 0.5l jar - apple cider vinegar and cold-pressed olive oil in a ratio of 1 to 1, 1 tbsp. honey

How to prepare hot peppers. Wash and dry, place the peppers tightly in jars, top with chopped garlic and herbs, add bay and peppercorns, and top with horseradish root cut into strips if desired. For the marinade, combine apple cider vinegar and oil, add honey, stir, pour over the peppers, close the jars and keep warm. The pepper will be ready for use in 2-3 weeks; to reduce the time, the pepper should be cut on one side or pricked with a toothpick.

The vinegar in this recipe can be replaced with lemon juice, but then horseradish root must be added.

Pickled hot peppers honey marinade

Marinade.
For 1 liter of water.--
1 tbsp. l. With small horse salt
3-4 tsp. honey
2-4 tbsp. vinegar.

Wash the pepper, prick it with a “gypsy” needle or whatever is convenient, cut off the long tails. Then put it tightly in a jar, layering it with your favorite spices, garlic, bay leaves, allspice peas, pour boiling water over it. Let stand for 5 minutes, drain. Pour boiling water again, etc. 3-4 times.
Pour boiling marinade over. Boil.
I recommend tasting the marinade before pouring it into jars - you may want to add something. If there is not enough sweetness, add more honey.
Keep jars of pepper at room temperature for 3 days. Then store in the refrigerator.

If you don't have enough peppers before filling the jar, you can take Bell pepper, cut it into wide strips and add to the spicy one. In this marinade and with such a sultry neighborhood, it will also be saturated with spiciness and will nice snack to your table.

You can add to the marinade hot pepper and small tomatoes, they will come out very spicy and very tasty.

We have reviewed various options hot pepper preparations for the winter, among which every cook can find an option to suit his taste. Good luck with your preparations and the most pleasantly spicy snacks!

Winter preparations are sacred for every housewife. Most often, cucumbers and tomatoes are rolled up; all varieties of lecho and eggplant twists are quite popular. But pickled hot peppers are prepared much less frequently for the winter. And even fans of spicy snacks. Meanwhile, this vegetable is extremely healthy: those who regularly consume it are completely protected from heart problems. And the bitterness of winter can lift your spirits and give you vigor.

Features of working with hot pepper

If you are interested in the idea, learn the basic techniques for pickling hot peppers. It is not without reason that it is called fiery: by handling the pods with unprotected hands, you will fully experience the “fiery” character of the vegetable. Despite the fact that most recipes do not require gutting peppers, it is better to handle them while wearing thin rubber gloves.

If you want to get not only tasty, but also beautiful snack, put multi-colored pods in a jar.

Pepper "Gorgon"

The name is fully justified: in winter, after opening the jar, you will find a very hot snack. By the way, this is how pickled hot peppers are prepared in Korean. A kilogram of pods is washed, the tails are cut off from each, and the blunt side is cut shallowly. Peppers are placed in clean jars, preferably alternating in color. The containers are filled with boiling water for ten minutes, which is then drained and replaced with marinade. For this, salt and sugar (one and a half spoons each) are poured into one and a half liters of water, the liquid is boiled, and after removing from the heat, strong, 9 percent vinegar in the amount of three spoons is poured into it. Pickled hot peppers for the winter are poured with the resulting mixture, the jars are rolled up and turned over until they cool. You can simply store it in the pantry - this twist does not explode.

Georgian pepper

Mountain peoples highly respect spicy dishes and seasonings. Pickled hot peppers are also not ignored. The recipe offered by Georgians boasts a beautiful and fiery result of its implementation. There is no need to cut off the stalks. First, long peppercorns are pricked with a fork and spent on the table for a day. Then pour boiling water over it for a quarter of an hour and strain. About six heads of garlic are peeled and finely chopped (or minced) with celery, dill, parsley and cilantro. Take a lot of herbs, the preparation should turn out not only hot, but also spicy. Add a glass of salt to the mixture, two - wine vinegar (you can also use apple cider vinegar, it won’t work very well with table vinegar), four - vegetable oil and half a glass of sugar. This volume is enough for five kilos of raw materials. Pour the boiled marinade over the peppers, mix and set aside for two hours. Afterwards they are put into jars and sterilized. For half-liter bottles, 10 minutes is enough; for liter bottles, it takes about twenty minutes.

"Tsitsak"

This is the name of pickled hot pepper in Armenian. Moreover, only a certain variety is suitable for it: long, thin, light green in color. You can, of course, take another hot pepper, but the result will not be quite “Tsitsak”. First, the pepper is left unwashed for a couple of days (this is important!) in bulk on the table to wilt a little. Then it is washed well and pierced through with a fork 2-3 times. Place dill with umbrellas at the bottom of some suitable container and add peeled garlic. The step is optional, but it gives the final product a special piquant note. To make brine, coarse non-iodized salt is dissolved in cold water at the rate of one glass per five liters of water. Peppers are poured with it and pressed down with a not very heavy load so that they do not float up. Peppers should not be salted in the cold. The time it will take for this task is impossible to pinpoint; it depends on many parameters. A sign of readiness will be yellowing of the pods.

When the marinated Armenian hot pepper reaches its proper condition, it is strained out of the brine and compacted tightly into clean jars. The brine that accumulates at the bottom during installation must be drained. Then you can go in different ways.

Jars with pepper, but without brine, are sterilized and sealed for ten minutes.
You can prepare a new brine using the indicated proportions, pour boiling water into the jars, sterilize for the same time and close.
If you have a cellar, this is generally ideal: Armenian pepper bitter pickled for the winter is filled with cold marinade, closed with thick plastic lids and hidden in the basement.

It is stored for a long time and is eaten faster than it has a chance to spoil.

Tomato filling

It is often used when rolling tomatoes and lecho; there are recipes for similar rolling of cucumbers. But how to pickle hot peppers? tomato juice, few people know. For this recipe, it is better to take small pods like “Ogonyok”. They need to be washed well, cut off the tails and fried a little in sunflower oil. The juice is squeezed out of the tomato, boiled down by half and flavored with salt and sugar - both components are taken to taste, they do not affect the quality and durability of the canned food, since the acid contained in the tomatoes acts as a preservative. The peppers are placed in jars with the “sauce” poured over each layer. The containers are sealed and sterilized for a third of an hour.

Oil marinade

The recipe will appeal to those who are not too keen on vinegar in their dishes. In addition, such pickled hot peppers are prepared without sterilization. The pods are well washed and dried, but not prepared in any other way: no splitting, no wilting, no cutting off the “butts”. The peppers are packed tightly into jars (sterilized and dry, of course), sprinkled with slices of garlic and spicy dry herbs at the cook’s discretion. Olive oil, cold pressed, is heated to a boil. Thrifty housewives can replace such an expensive product with sunflower, but not refined and deodorized. The vessels are filled with hot oil to the very top so that there are practically no voids between the lid and it. We seal it and put it in a dark place. And in winter, the oil with which pickled hot peppers were poured will become an excellent salad dressing.

Honey marinade

The use of the proposed filling allows for the absence of a hermetically sealed seal: the winter stock is perfectly stored even under thick plastic lids or the old fashioned way - with the necks tied with gauze. True, in this case you will have to keep it in the cold. But it turns out a spicy and unusual pickled hot pepper. The recipe gives the following ratio for the marinade: per glass 9% vinegar to two tablespoons of honey. You can even use candied one, but it will take longer to dissolve. The amount of honey can be adjusted depending on the degree of sweetness you prefer. Multi-colored pods of the pointed variety are washed and whole, right with the tails, tightly packed in glass containers. Both jars and peppers must be not only clean, but also dried - not a drop of water. You need to add the marinade after the honey has completely dissolved.

Hot pepper appetizer

Until now, we have considered recipes from, so to speak, a pure and lonely vegetable, and in whole. However, pickled hot peppers for the winter can also be prepared in the form of a spread paste, which will become simply a wonderful snack when placed on a crust of bread. Half a kilo of pods are freed from the tails, but not cleaned and put through a meat grinder along with four large meaty tomatoes and a head of peeled garlic. Half a glass is poured into a deep frying pan or cauldron sunflower oil and gives all his best Vegetable mix. It is calcined and simmered for about half an hour, until the liquid has evaporated almost completely and the appetizer has acquired a thick consistency. The mass is poured into jars. If it is expected long-term storage, they are sterilized in 10-15 minutes. Otherwise, the containers can simply be covered with a screw or plastic lid and stored in the bottom of the refrigerator.

Pickled hot peppers for the winter are an optional appetizer, included in the traditional list of housewives’ preparations. But I bet if you taste at least once the spicy crispy burning pod, be sure to rate it and contribute. They say that every woman has a zest, then, by analogy, men have pepper. And mine, spicy and fiery and stunning, comes in jars.

The curious will be interested to know that in cold weather flavorful snack not only diversifies the menu, but also treats. Because the vegetable is wonderful and healthy in all respects, it contains substances that can protect you from colds.

Pickled hot peppers for the winter - cooking secrets

Each workpiece has its own nuances in proper preparation. Capsicum is not too capricious, there are few secrets:

You can pickle peppers of any variety and color - red, green.
Select the longest and thinnest pods, as they pickle faster, take up all the space in the jars, are much tastier than their larger counterparts, and in addition they look inviting and elegant.
Do not discard large specimens - cut into strips.
Before canning, cut off the dry ends of the pods, but be sure to leave at least a small tail - it will be convenient to hold while tasting.
If you don’t like too spicy a snack, soak it in cold water for a day. Don’t forget to change it several times during this time - the excess bitterness will go away.
You can remove bitterness in another way, no less effective: pour pepper pods directly into jars hot water, and after 10 minutes, drain it.
If you don’t have enough pepper for a whole jar, don’t get confused, add strips of regular Bulgarian pepper; when prepared together, it will become spicy and no less tasty.

Hot peppers, marinated whole without sterilization

A recipe that captivates with its simplicity of execution, observing correct proportions, you will get a wonderful appetizer for meat and first courses.

Take:

Hot peppers.
Water – 5 glasses.
Salt – 2 large spoons.
Sugar – 3 spoons.
Table vinegar – half a glass.
Dill, bay leaf, allspice, cloves, mustard seeds, parsley - choose spices at your discretion.

Marinate:

Wash the pods, dry and cut off dry ends. Please note: pruning should be done carefully so as not to damage the integrity of the pod. Don’t touch the tail - you’ll hold the treat by it.
Place the spices on the bottom of the jar and fill it with pepper pods to the top.
Boil water, pour into the jars and leave to steep for half an hour.
After this time, pour this water into a saucepan, boil with salt and sugar, and return it back to the jar.
Repeat this manipulation again, pour vinegar on the last one.
Roll the workpiece under an iron or nylon lid. IN Lately I have learned to seal the preserves in jars with screw-on lids. They cost excellent, just a tip: pour the marinade to the top so that it overflows, and twist.

Pickled hot peppers in Georgian style

Who knows, the Georgians understand savory snacks, they know a lot and know how to cook - it’s not a sin to learn. Pickled hot pepper this recipe can become the “highlight” of any feast.

Take:

Hot pepper – 2.5 kg.
Parsley, celery - a large bunch.
Bay leaf – 4 pcs.
Garlic – 150 gr.
Sunflower oil – 250 ml.
Salt – 3-4 large spoons (to taste).
Sugar – 3 spoons.
Table vinegar – 500 ml.

Marinate:

Prepare the pods for pickling - cut at the base so that the marinade quickly soaks the pepper.
Pour water, oil, vinegar into the pan, add sugar, bay leaves, salt and let it boil.
Cook the pods in small portions for 6-8 minutes, not allowing them to float and turning them to ensure even cooking. Remove and place in a separate bowl.
Cool the marinade, add chopped herbs - celery and parsley, chopped garlic, and bring to a boil again.
Pour the marinade over the hot peppers and press down with pressure.
Leave the workpiece in the refrigerator for a day, then transfer it to jars and store.

Armenian hot pepper - quick recipe

There are not enough spicy impressions in life - prepare a fiery marinated appetizer in Armenian style for the winter. In the Caucasus, pepper is treated with adoration; not a single more or less serious meal is complete without it. Grown in large quantities, fermented, pickled. They are affectionately called “tsitsak” and are picked at an early stage, when the pods are light green and not too hot. Just right for meat and borscht!

You will need:

Tsitsak – 3 kg.
Garlic – 250 gr.
Sunflower oil – 350 ml.
Apple cider vinegar – 500 ml bottle.
Salt – 100 gr.
Parsley - 2 bunches.

Step-by-step preparation:

Wash the pods and cut a cross at the base, place in a wide container.
Chop the parsley, grind the garlic into a paste, add salt to the mixture, stir well and place the peppers there. Marinate for a day, covered.
Combine vinegar and oil and fry the peppers in the mixture in small portions.
Place the fried pods in liter jars and sterilize after boiling for 20 minutes.
Move the cooled workpiece into the cold. After a day, try it and admire it. It burns and makes you go crazy, but it’s impossible to tear yourself away.

Hot peppers marinated with honey for the winter

Incredible delicious preparation It will work if you supplement the marinade with two components that, at first glance, do not combine well with each other.

Take on liter jar filled with pepper: honey - 2 spoons, a spoon of salt, apple cider vinegar - a glass. If not, take table apple instead, but only 6%.

Preparation:

Fill a jar with clean pods (cut a little at the tail), placing them tightly, and fill with marinade.
Prepare the marinade: add to vinegar required amount salt, add honey and stir well.
The workpiece can be closed simply nylon cover and store in the refrigerator.

Recipe for hot pepper in tomato

I call the preparation a tomato bomb, although the juice slightly softens the spiciness of the pickled peppers.

You will need:

Hot pepper – 1 kg.
Tomato juice with pulp, purchased or prepared yourself - 2.5 liters.
Salt – 30 gr. (spoon with top).
Sugar – 90 gr.
Ground pepper - ¼ teaspoon.
Garlic, gruel - large, topped spoon.
Vinegar 9% - tablespoon.
Sunflower oil - one and a half glasses.
Lavrushka – 5 pcs.

Marinate hot peppers in tomato:

Cut the pods and put them in jars.
Add salt, bay leaf, sugar to tomato juice and cook for 20 minutes. add garlic, pour in vinegar, let it boil.
Pour the boiling marinade into a jar and roll up.

Hot pepper marinated in Korean style

Korean cuisine cannot leave anyone indifferent. Keep the recipe, the only drawback of which is that you won’t be able to prepare hot peppers for the winter - this quick recipe, suggesting the same rapid use.

You will need:

Capsicum – 1 kg.
Garlic – ½ head.
Water – 400 ml.
6% vinegar – 70 ml.
Black pepper - a teaspoon.
Salt and sugar - half a large spoon each.
Ground red pepper - a teaspoon.
Seeds ground coriander- small spoon.

Marinate in Korean:

Place the pods in a jar and fill with marinade.

Prepare the filling: add spices and chopped garlic to boiling water and let it boil. After 2-3 days, the pickled peppers are ready.

Video recipe for pickled red capsicums

If you regularly prepare hot peppers for the winter, believe me, your mood will always be good, since the spicy pickled pods are a source of endorphin, a substance that ensures the production of the joyful hormone. May your home always be festive and delicious! With love... Galina Nekrasova.

Prepare a large cauldron, twist the tomatoes into it, and place it on the stove. Salt, add granulated sugar, vegetable oil, allspice. Boil it all. To make the lecho beautiful, add multi-colored sweet pepper. Cut off the stalks of the peppers, remove the seed pods, and chop into squares or rings. Add chopped peppers to the boiling sauce onion rings, carrot slices, cook for 20 minutes after boiling.

Prepare sterilized containers, pour in ready dish. Reduce the heat, but do not turn it off completely until you have sealed all the jars. Turn them upside down and wrap them in a blanket to cool slowly. Thanks to this, additional sterilization will occur.

Peppers and onions for the winter

Ingredients:

Pepper – 3 kg
- coriander - tablespoon
- salt - half a glass
- shallots – 2 pcs.
- granulated sugar – 4 tbsp.
- water – 8 tbsp.
- vinegar– 8 tbsp.
- carrots – 2 pcs.
- mustard and dill seeds - a tablespoon
- black peppercorns – 1 tbsp. l.
- fresh dill
- cumin – 1 tbsp. l.

Preparation:

Peel and wash the vegetables. Chop the onion and carrot into rings. If you get large peppers, cut them into smaller pieces. Place all the spices in a saucepan and fry them for a few minutes until they give off a strong aroma. Pour in vinegar, water, add salt and sugar. Stir everything. As soon as the sugar granules are completely dissolved, turn off the stove and let the filling sit a little. If you store the workpiece on the refrigerator shelf, then there is no need to resort to sterilization. If you choose another place for storage, sterilization is necessary. Place the fruits in a container and place sprigs of fresh herbs on top. Pour in the marinade, seal, and after cooling, transfer them to a cool place for storage.

Prepare and.

Peppers and onions for the winter.

Required Products:

Bell pepper – 1 kg
- onion – 3 pcs.
- sugar – 2 tbsp. spoons
- tomato juice – 255 g
- sunflower oil – 55 ml
- salt - tablespoon
- peppercorns, bay leaves - 2 pcs.

Cooking steps:

Wash the peppers, remove seeds, and chop into slices. Peel the onions and chop into half rings. Pour tomato juice into a saucepan, pour in acetic acid, butter Salt, add bay leaf, sugar, spices. Boil the mixture. Add vegetables, stir, cook for 15 minutes. Remove from heat and place in sterilized jars. After rolling, turn it over and cool it like that.

Peppers and onions for the winter.

Rinse containers with boiling water or sterilize. Rinse the lids in boiling water. Place bay leaf, dill, and spices to taste on the bottom. Cut the onion into rings and place on the very bottom. Place some of the tomatoes. Chop the pepper into rings, fill the voids between the tomatoes. Add more onion. Place the jar on a knife or metal stand. Boil some water and pour it in. Cover with lids and leave for ten minutes. Drain the liquid and bring to a boil. While the water and vinegar are boiling, add? Art. l. salt and 2.5 tablespoons granulated sugar. Add boiling water and roll up. Turn the containers over and wrap them in warm clothes. After a couple of days, lower them into the cellar.