Cover the pepper for the winter. Whole pickled peppers for the winter. Pickled Red Sunset Peppers

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 its amazing aroma and unsurpassed taste, but also in its 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 blackcurrant nor 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 the appearance, but also the subsequent harvest.

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

Pickled 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 garlic passed through a press and dried dill. Fill 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 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. Pour the contents of the jars with boiling tomato marinade, cover the jars with lids that have been 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, you really want stuffed peppers, so here are some great recipes that 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 of sugar,
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, followed by the 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 place in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place 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 pepper cool, add salt to taste and place in sterilized jars (try to mix red and green peppers, this will make your preparation look even more appetizing), do not forget to arrange the layers of pepper with garlic passed through a press and finely grated 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 hot pepper pods,
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 the required amount of water (pre-calculate how much you will need, taking into account the number of jars, and add 1 glass, because some water will evaporate during 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 the hot peppers tightly in prepared sterilized jars, topping with herbs and garlic, add bay leaves, black peppercorns, and horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. 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

Bell peppers will begin to ripen very soon. A tasty and healthy vegetable, freshly picked from the garden, will bring maximum benefits to the body. But summer tends to end quickly, and fresh pepper is not stored very well. To enjoy them in winter, they need to be prepared in summer. Read our recipes and choose what you like.

Lecho is a traditional Hungarian dish. But thanks to its amazing taste and ease of preparation, it has taken root in almost all European countries. There are many recipes for lecho, but we offer you the traditional one. So...

6 kg of bell pepper, preferably red, peeled and cut into large squares or thick strips.
Cut 3 kg of tomatoes into slices, place in a saucepan and add 0.5 liters of water. Bring to a boil and cook the tomatoes until soft.
Rub the boiled tomatoes through a metal sieve and add salt (3 level tbsp), sugar (2 level tbsp) and odorless vegetable oil (1 cup) to the juice.
Pour the tomato into a large saucepan and bring to a boil.
Place all the pepper in a boiling tomato and add black peppercorns (10-15 pieces).
Cook the lecho until the pepper is ready. This can be easily checked with an ordinary match - if a piece of pepper is easily pierced with it, then the pepper is cooked.

Bell pepper appetizer

You will need:

pepper - 1 kg;
tomatoes - 3 kg;
onion - 1 kg;
carrots - 1 kg;
sugar - 300 g;
salt - 3 tbsp. l.;
vegetable oil - 400 ml;
vinegar 9% - 3 tbsp. l.;
ground pepper - to taste.

Cut all vegetables, except carrots, into slices. Grate the carrots on a coarse grater. Place the mixture in a saucepan and add salt. Cover with a lid and leave in a cool place for 10-12 hours. Then add the remaining ingredients and bring the appetizer to a boil. Boil vegetables in oil-vinegar sauce for 40 minutes. Place in jars and roll up.

Turkish bell pepper sauce

Pepper sauce goes very well with meat, fish or chicken. In Turkey they eat it freshly cooked, but you can freeze it for the winter. Place the finished sauce in plastic containers or small bags for storing food. Freeze it using the "Quick Freeze" mode.

How to prepare the sauce...

Select the ripest thick-walled pepper and remove its seeds and stem. As a result, you should get 1 kg of pulp.
Grind the pepper in a meat grinder along with six onions and five cloves of garlic.
Pour a quarter cup of vegetable oil into a deep saucepan and add the twisted mass to it. Salt the sauce with two teaspoons of salt and add spices. This can be ground coriander, suneli hops, allspice and hot pepper. Add spices to taste.
Place the sauce on the fire and cook for 15 minutes.
At the very end of cooking, pour in 2 tbsp. l. 6% vinegar and boil for another 2 minutes.
Cool the sauce and only then freeze it.

In winter, defrost the sauce by placing the container on the refrigerator shelf. The sauce will take longer to defrost than at room temperature. But in the end it will turn out like it was just cooked.

Marinated bell peppers with honey

This preparation will become the highlight of the program when you serve it on the New Year's table in winter. To prepare you will need:

peppers of different colors - 5 kg;
water - 1 l and 750 ml;
apple cider vinegar - 1.5 cups;
granulated sugar - 1 cup;
refined oil - 1 glass;
table salt - 2 tbsp. l.;
light honey - 3 tbsp. l.

Cut the pepper into pieces of equal size and shape, for example, into quarters lengthwise. Set it aside and prepare a marinade from all the listed products. When it boils, add pepper to the liquid and cook until tender. You already know how to check it (with a match).

Salted bell pepper

Salted peppers are very popular in the Czech Republic - let’s try to cook it too.

Remove the seeds from the fleshy red pepper and cut it lengthwise into 4 pieces.
Fill a wide-necked clay pot with quarters - place them tightly.
Pour the pepper with brine consisting of water (1 l), salt (80 g), sugar (20 g).
Cover the top of the pepper with gauze folded in several layers and apply pressure.
Keep the container with pepper in a warm place for at least 10 days.

This preparation must be stored in the refrigerator.

A tasty and healthy vegetable is used to prepare many dishes. There are several ways to prepare bell peppers for the winter, fresh or after heat treatment. Depending on the method chosen, you can store it at home for 2-24 months. Many types of preparations greatly simplify the cooking process, since they are almost ready-made semi-finished products or complete dishes.

How to preserve bell peppers for the winter

Depending on the type of fruit processing, the vegetable can be prepared in several ways. You need to choose the right one, taking into account the dishes you plan to cook in the winter. The most common methods:

fresh in the cellar;
freezing;
drying;
pickling;
canning.

Fresh bell pepper preparations are used for preparing dishes in the usual way. If the fruits were previously frozen, then for salads from fresh vegetables they need to be defrosted, and for preparing hot dishes in 15 minutes. until the remaining ingredients are ready, add to the saucepan or frying pan. The dried vegetable is used as a spice.

The shelf life of canned sweet peppers is 6-24 months, depending on the recipe (salted or pickled) and conditions.

Freezing

Most often, this method is used to keep the product fresh. Wash the fruits, remove the core with seeds, cut into cubes, strips, slices, half rings, and rings. Freezing the peeled heads whole is common; they can be pre-blanched for 30 seconds. in boiling water to make it less brittle. You can prepare a stuffed semi-finished product, which will only need to be stewed.

Baked sweet peppers are frozen for the winter and used for preparing salads and hot dishes. For vegetables, it is advisable to use special containers with lids or zip bags for freezing. Storage conditions: -8 to -20 °C.

Pickling

Salted peppers for the winter are prepared using cold and hot methods. In the first case, a fermented product with a short shelf life is obtained, in the second, after sterilization, the jars can be stored in winter longer (up to 6 months). After some time, fermentation occurs as a result of the formation of lactic acid. Optimal storage conditions -1...+4 °C, relative humidity 85-95%. You can salt peppers for the winter by adding spices, herbs and other vegetables.

Pickling

Preservation for the winter using the preservation method is the longest; the product is good for 24 months. Pickled vegetables differ from salted ones in that the recipe contains acetic acid. The rest of the ingredients may be identical. Refined vegetable oil and coarse rock salt are used. The container is a sterilized jar closed using the sealing method.

Using pickling, you can make vegetable salads that are completely ready to eat. Recommended storage temperature +0…-25 °C, humidity up to 75%. The rolled up jars should be placed upside down on the lids and wrapped in a blanket. You can transfer it to storage after cooling, waiting 2-3 days.

How to salt bell pepper

Before canning, it is important to properly prepare the product. Wash the fruits thoroughly, cut off the stem, and remove seeds and membranes. When using a whole pepper, pierce it several times with a toothpick. To speed up the pickling process, bell peppers can be cut into pieces.

Among spices and herbs, it is practiced to add bay leaf, black pepper and allspice peas, green sprigs of parsley, celery, and dill umbrellas.

Dissolve 80 g of coarse rock salt in 1 liter of boiling water; fine, iodized salt cannot be used for preservation. Place the fruits in a previously prepared container, sprinkle with spices, and pour in a cooled saline solution. Cover the top with gauze and apply pressure. Salt for 10-12 days at room temperature, store the finished product at +3…-8°C.

For the winter, it is recommended to prepare salted bell peppers in rolled up jars. Pre-blanch the fruits for 2 minutes. Spices can be anything. The saline solution is prepared in a proportion of 2 tbsp. l. salt per 1 liter of water. Place spices on the bottom of a sterilized container and compact the vegetable mass tightly. Pour brine, wrap the neck with gauze, and leave in a warm place for 2-3 weeks. Store salted bell peppers in the refrigerator.

Spicy

Ingredients:

spicy pepper – 1-2 kg;
dill - 4 umbrellas;
garlic – 2 cloves;
salt – 1 tbsp.;
water – 5 l.

Cooking technology:

This variety is somewhere between spicy and sweet and adds piquancy to dishes. Wash the pods and pierce them several times with a fork.
Place spices on the bottom of a sterilized container, then the main vegetable, pour in a salt solution.
Set the oppression, place it in the room until it turns yellow.
To seal for the winter, remove the spicy peppers from the brine and distribute into sterilized jars. You can prepare a fresh saline solution, pour it over the pods, or leave it as is.
Sterilize for an additional 10 minutes, cover with lids, and put in the refrigerator.

The best marinating recipes

The most delicious and long-lasting product is considered to be one preserved with 9% vinegar (table, apple, wine). There are many recipes for cooking, the fruits are used raw, blanched, fried, baked. Zakami are stored for a long time, so it is important to follow all preparation rules to ensure that the product remains safe for health. You can prepare only green or colored peppers for the winter. A vegetable that has reached biological maturity is softer and meatier, which should be taken into account when choosing a recipe.

You can preserve it whole, stuffed or cut into strips, rings, half rings, slices. Jars must be sterilized, tightly rolled up, and storage conditions must comply with the recommended ones. If the lid is damaged, use the product immediately, since canned vegetables that are not hermetically sealed cannot be stored.

Salads from tomatoes and sweet peppers, lecho, adjika, eggplants, and vegetable mixtures are often prepared by marinating.

In Armenian

Main components:

reddish peppers – 5 kg;
garlic – 250 g;
celery sprigs - 1 bunch;
parsley (optional) – 1 bunch;
water – 1 l;
vinegar – 0.5 l;
oil – 0.5 l;
salt – 4 tbsp. l.;
sugar – 9 tbsp. l.;
bay leaf – 8 leaves;
allspice and black pepper – 20 peas each.

Manufacturing technology:

For Armenian peppers for the winter, stuff the fruits with herbs and garlic. It is not necessary to do this, just cut it into halves and lay it in layers with spices. First, peel the garlic, separate it into cloves, and cut large ones. Chop the greens with a knife into 3-5 cm pieces.
Pour vinegar and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, and water. Boil quickly, then reduce the heat, lay out the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It cannot be overcooked, it should only become more flexible, not soft. Remove from the solution, place in a bowl, cover with a lid.
Sterilize the jars in a wide saucepan with water, while still hot, distribute the herbs with garlic and vegetables over them in layers. In this case, the lower and upper layers make up spices. If the main ingredient was not cut, but stuffed with filling, then simply fold it.

Try to leave fewer voids so that there is enough filling. If necessary, you can add a small amount of boiling water to each jar. Place the filled containers back to sterilize.

Remove the spice peas from the marinade with a spoon and distribute into jars. Remove bay leaves and discard. Boil the marinade and pour it over the peppers to the brim. Arrange the prepared lids. Sterilize for 12-14 minutes, starting with boiling water in a large container. Take out the jars and roll them up in the traditional way. In this case, there is no need to wrap it, just leave it upside down until it cools.

Fried

Products:

pepper – 10 pcs.;
oil - grease the frying pan;
vinegar - 2 tbsp. l.;
sugar – 1 tbsp. l.;
salt – 0.5 tsp;
garlic – 2 cloves.

Manufacturing technology:

To roast bell peppers for the winter, wash the fruits, dry them, and fry them in oil, whole with stems.
Mix chopped garlic, vinegar, sugar and salt.
Use a fork to transfer the vegetable into a sterilized jar and compact it.
Pour garlic dressing and roll up the prepared lid.

Baked peppers

Components:

pepper – 1 kg;
oil – 50 ml;
vinegar - 1 tbsp. l.;
garlic – 2 cloves;
parsley - 2 branches;
salt – 0.5 tsp;
pepper mixture – 0.5 tsp.

Manufacturing technology:

For baking, take washed specimens with stalks. Line a baking sheet with foil, place the fruits in one layer, place in the oven at +200 °C for 30 minutes, and turn them over to the other side about halfway through the process. After baking, wrap in foil and cover with a bowl for 10 minutes to steam.
Mix finely chopped garlic and parsley, oil, vinegar, salt. Unwrap the vegetables, let cool slightly, remove peels, cores and seeds. Pour the released juice into a bowl with garlic dressing. Cut the pulp into strips.
To prepare baked peppers for the winter, you need to put hot spices on the bottom of sterilized jars, then the prepared pulp, and add the filling. Sterilize, cover, roll up. If you plan to serve it to the table in the near future, then the last manipulation is not necessary, just cover it with a soft lid and put it in the refrigerator for a day.

In tomato

Products:

pepper – 4 kg;
tomato juice – 3 l;
acetic acid – 9 tbsp. l.;
garlic – 2 pcs.;
butter – 0.5 tbsp;
sugar – 6 tbsp. l.;
salt – 3 tbsp. l.

Sequence of actions:

To wrap peppers in tomato sauce for the winter, wash the fruits, cut out the cores with seeds, and cut into large slices.
Boil the juice, add salt, sugar, acid, mix thoroughly.
Boil, add crushed garlic and vegetable pieces.
Pour into jars and roll up in the standard way.

In Georgian

Components:

pepper – 1 kg;
garlic – 1 pc.;
parsley – 1 bunch;
vinegar - 2 tbsp. l.;
oil – 5 tbsp. l.;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
Suneli hops, ground pepper - to taste.

Manufacturing technology:

For the winter, Georgian peppers are prepared from fruits cut into 4-6 pieces.
Mix them with chopped garlic and parsley, salt, sugar, butter, spices. Set aside for 1 hour.
Put on fire, boil, cover with a lid, simmer for 15 minutes, stirring occasionally.
Pour in vinegar and turn off the stove. Place into jars and roll up as usual.

In oil

Components:

pepper – 0.9 kg;
vinegar – 165 ml;
sugar – 150 g;
salt – 1.5 tsp;
oil grows. – 165 ml;
water – 350 ml.

Cooking technology:

Peel the fruits and cut into 2-4 pieces.
Boil water, sugar, salt and butter together. Add vinegar and chopped meat, cover with a lid.
When it starts to boil, reduce the heat intensity and cook for 7-10 minutes, stirring occasionally.
To prepare peppers in oil for the winter, carefully place the vegetable in a jar (1 liter), pour in hot solution, and roll up.

With honey

Products:

pepper – 1 kg;
natural honey – 1.5 tbsp. l.;
garlic – 5 cloves;
vinegar – 80 ml;
oil – 80 ml;
sugar – 80 g;
salt – 0.5 tbsp. l.;
bay leaf – 2-3 pcs.;
allspice and black peppercorns - 5 pcs.;
water – 200 ml.

Cooking technology:

To wrap peppers with honey for the winter, peel the main product and cut into strips.
Chop the garlic cloves.
Mix everything except the main ingredient and boil.
Add fruits, cook until half cooked.
Divide into two 0.5 liter sterilized jars and roll up.

Dishes using sweet bell peppers turn out bright and tasty, but in winter the cost of this vegetable in supermarkets is high. For frequent use, it is very good to prepare homemade pepper preparations. To make it tastier, several types of preparations are made separately: for use as salads or as an addition to preparing hot dishes.

A selection of golden recipes will help you choose the most delicious and most suitable for your home restaurant.

Show all

Preparations for serving

Prepared in the summer, these salads can be opened and served immediately, just by putting them out of the jar and onto a plate. They are an ideal complement to meat and hot dishes and are eaten as vegetarian snacks.

The recipes presented below require time and effort, but their taste and aroma are worth it.

In tomato juice

For this recipe, take small fruits, preferably of all possible colors. If there are none, you need large, fleshy ones; they are cut into slices (4–6 parts). Peppers are served at the table, and tomato juice is used to prepare borscht and other dishes.

Pepper in tomato juice

To prepare 2 kg of unpeeled pepper you will need:

Homemade tomato juice – 1.5 l.
Salt – 1.5 tbsp. l.
Sugar – 3 tbsp. l.
Table vinegar - 2 tbsp. l.
Refined vegetable oil – 250 ml.
Garlic – 1 medium head.
Sweet peas 5-6 pcs., bay leaves - 3 pcs.

The preparation of this aromatic and tasty dish can be divided into several stages:

1. If the fruits are small, they are only washed; large ones are cleared of the stalk and seeds, cut into slices, and washed. Then they are allowed to drain.
2. Tomato juice is homemade; the best option for making it is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from approximately 3 kg of tomatoes, if the tomatoes are juicy, but more may be needed.
3. Then the juice is placed in a saucepan, the required amount of salt and sugar is added, and brought to a boil.
4. Place peppers into boiling juice. Reduce heat to low. Boil for a quarter of an hour, then add garlic, vinegar and cook for another 5 minutes.
5. Place the finished pepper tightly in sterile jars, pressing down a little with a spoon. Pour juice on top, add a few peas and a bay leaf.
6. The resulting mixture must also be sterilized. Do this in a large saucepan with hot water. Thick fabric is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

Important! The water for sterilization and the jars of peppers must be at the same temperature, otherwise the glass may crack.

With cabbage

The preparation is delicious with baked potatoes, porridge, and cutlets. It's easy to prepare.

To do this, for 3.5 kg of unpeeled bell pepper you need:

White cabbage – 1 kg.
Parsley – 100 grams.

The main ingredients are given as an example; the amount of cabbage depends on the density of the stuffing.

For the marinade you need for each liter of water:

Sugar – 5 tbsp. l.
Salt – 1 tbsp. l.
Table vinegar – 100 ml.
Refined vegetable oil – 100 ml.

Cooking steps:

1. First, prepare the peppers: peel the stems and remove the seeds, rinse with cold water to remove all the seeds.
2. Then put it in boiling water and cook for 5 minutes over low heat. Remove the workpieces from the water using a slotted spoon and allow them to drain.
3. At this time, chop the cabbage, add a little salt and rub it with your hands to make it soft. Parsley is chopped and mixed with grated cabbage.
4. When the peppers have cooled, they are carefully but tightly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars and covered with lids.
5. Then cook the marinade in a saucepan: let the water boil and pour in the oil, add the required amount of salt and sugar, let them dissolve and pour in the vinegar. Then the hot marinade is poured into the jars.

Prepared jars (0.5 l) are sterilized for a quarter of an hour over low heat, and then sealed hermetically. Preservation is stored in a cellar or refrigerator.

Peppers stuffed with cabbage

Pepper slices with honey

These flavorful pickled pieces can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the preparation is prepared without sterilization.

To prepare 1 kg of peeled peppers you will need:

Vegetable oil – 100 ml.
Table vinegar – 60 ml.
Water – 1500 ml.
Honey – 50 ml.
Salt – 8 g.
Bay leaf – 2 pcs.
Sweet peas – 4 pcs.

Step-by-step preparation:

1. Peel the peppers, rinse with cold water and blanch until soft in boiling water (about a quarter of an hour).
2. Then take it out and place it in prepared, sterile jars, placing peas and a bay leaf on the bottom of each. The jars are covered with lids.
3. Separately, prepare the marinade in a saucepan. Bring the water to a boil, add butter, salt and sugar, let it boil, then remove from the heat and add vinegar and honey. Stir everything and season the peppers in the jars.
4. Then the jars are tightly sealed, placed on the lid, and covered with a blanket. Leave for 12-14 hours and take out to the cellar.

Pepper with honey

This canned snack takes no more than 1 hour to prepare.

Lecho with vegetables

This lecho can be tender or spicy, it all depends on tastes and preferences, in any form it is tasty and aromatic. You will need to weigh the vegetables already peeled and cut.

Lecho with vegetables

To prepare lecho from 2 kg of tomatoes and the same amount of pepper you need:

Carrots and onions – 0.8 kg each.
Sugar and vegetable oil 200 g each.
Vinegar – 80 g.
Sweet peas, bay leaves, cloves and ground black pepper (for a spicy option).

Step by step guide:

1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be meaty, so the lecho will turn out tastier.
2. Tomatoes are passed through a meat grinder or crushed in a blender.
3. Cut the peppers into pieces, carrots into thin strips, and onions into cubes.
4. Separately, fry the onion in a frying pan until half cooked, and then add the carrots. Cook vegetables until soft.
5. Add spices to the prepared tomatoes and cook over low heat for at least 20 minutes. If the appetizer should be spicy, add a lot (to taste) of ground black pepper.
6. Then add chopped peppers and fried vegetables. Bring to a boil and cook over low heat until tender (20–25 minutes). The lecho is stirred periodically.
7. Then, at the end of cooking, add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar; it does not affect the quality of the seaming.
8. The finished product is laid out in sterile jars; all that remains is to seal it tightly with lids.

Eggplant with pepper

A tasty and moderately spicy appetizer suitable as a side dish for meat dishes.

Eggplant with pepper

To prepare it for 750 g of small young eggplants you need:

Pepper – 250 g.
Chili pepper - ½ pod.
Garlic – 6 cloves.
Sugar – 20 g.
Salt – 15 g.
Vinegar – 10 g.
Sunflower oil – 25 g.

How to cook:

1. For twisting, you will need young eggplants so that you don’t have to peel them. They are cut into rings 2 cm thick, and then into quarters and then soaked in ice-cold salted water for ½ hour.
2. At this time, start preparing the sauce. Peppers (red ones are better for color) are cleared of seeds; hot peppers are also cleared of seeds. Garlic - from the husk. All ingredients are placed in a blender and crushed. Or they do it using a meat grinder.
3. Then the mixture is poured into a saucepan, salt and sugar are added and the sauce is simmered over low heat for at least 20 minutes.
4. Remove the eggplants from the water and simmer in boiling water until soft (about 7 minutes). Then put it without liquid into the sauce and boil it all together for 5-7 minutes.
5. Then lay out in sterile containers and seal hermetically.
6. The jars need to be wrapped in a blanket and kept for 12 hours, only then taken out to the cellar or basement.

Preparations for cooking

For the winter, they make a lot of homemade sauces and pastes, borscht dressings using sweet peppers.

Most of them are semi-finished products that are added during cooking; they are not eaten as an independent dish.

Tomato

The seasoning turns out tasty and unusual. For it, you can use fruits of any color, including green. It will replace tomato paste.

Cooking method: To prepare 5 kg of bell pepper you will need:

Sugar - 100 g.
Lemon juice – 100 g.
Salt – 30 g.
Water – 1 l.
Olive oil – 100 g.

Baked peppers

Preparation:

1. First, wash the peppers and bake them whole in the oven for 40 minutes at 220 C.
2. Then they are cooled, the peel, stalks, and seeds are removed.
3. The resulting blanks are cut into large pieces, placed in sterilized jars, pressing down slightly with a spoon.
4. Cover the top of the jars with a lid.
5. Then prepare the marinade in a saucepan. Let the water boil and add salt and sugar, dissolve them, add oil and lemon juice.
6. The resulting marinade is poured into the workpieces, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.

Adjika

Adjika is a spicy seasoning that has many recipes that include pepper.

There are two seasoning options here:

canned - boil and roll up the lids;
raw - stored in the refrigerator; raw vegetables are used for its preparation, and long-term storage provides it with the spicy taste of seasoning and aspirin.

Components of adjika

To prepare 1 kg of tomato take:

sweet pepper – 100 g;
red hot chili pepper – 3 pcs.;
garlic – 1 head;
salt – 0.5 tsp;
horseradish – 30 g.

Recipe:

1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or blender.
2. Then add half a teaspoon of salt.
3. Then boil in a saucepan for 20 minutes. During cooking, adjika is stirred so that it does not burn, and cooked after boiling over low heat.
4. Then roll up hermetically with lids.
5. Adjika can be sterilized directly in jars; keep half-liter containers in water for 20 minutes.

Adjika does not need to be boiled, but canned raw with aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, add 1 powdered tablet to the composition. Salt and aspirin are dissolved and then placed in sterile containers.

There are few people who are indifferent to pepper preparations. No matter how housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper preparations are varied and tasty.

Peppers for the winter are primarily pickled sweet peppers, but they are not the only ones. Many people also love canned hot peppers, so pepper preparations are not prepared by everyone.

Many people like stuffed peppers. The vegetable is stuffed with eggplants and tomatoes, cabbage, carrots and onions.

It’s time to create legends about lecho. After all, in Europe it’s just a side dish, but in Russia it’s already become a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Canning peppers

When preparing pepper preparations, one cannot fail to mention canning peppers. Modern housewives readily preserve peppers, especially bell peppers. This is an excellent addition to meat dishes; canned pepper also goes great with potatoes and bread.

Canning peppers is done like this. The peppers are washed, peeled, and cut into four parts. Bring the water to a boil, add vinegar, sugar and salt, add pepper and cook for 3 minutes. The peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured in and rolled up. Very often, housewives do not bother cutting peppers, but can them whole.

It should be noted that not only single appetizers turn out delicious with pepper. Tomatoes and cucumbers are canned together with peppers. In addition, preparing peppers also includes cooking.

Housewives have come up with a variety of snacks for whom canning pepper is one of their priorities in stockpiling supplies for the winter. There are recipes for gooseberry jam with peppers, pickled peppers with apples and cinnamon, pickled peppers with honey. To begin with, of course, we advise you to try our proven step-by-step recipes for preparing canned peppers. Well, then you can safely experiment.