Pepper under the lid for the winter. Whole pickled peppers for the winter. Pickled Peppers "Red Sunset"

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

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

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

Pickled sweet peppers for the winter

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

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

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

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

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

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

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

Pickled for the winter Bulgarian pepper "Merry traffic light"

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

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

Peppers marinated for the winter with fresh herbs

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

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

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

Pickled Peppers "Season's New"

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

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

Pickled Peppers "Red Sunset"

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

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

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

Pickled peppers for stuffing

Ingredients (per 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 st. l. (without a slide) salt,
1 dessert spoon of sugar
2 tbsp. l. 9% vinegar.

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

Pickled peppers "Straight from the garden"

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

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

Pickled peppers "For thrill seekers"

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

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

Pickled hot peppers for the winter

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

Cooking:
Wash the pods of red hot pepper thoroughly, 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, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you need, given the number of cans, and add 1 cup, because some water will evaporate when boiled). Dissolve sugar and salt in water, remove the foam, pour jars of pepper with boiling marinade, cover with lids and leave for 15 minutes. After that, pour the marinade back into the pan, bring it to a boil again and, filling it with peppers, leave the jars covered with lids for about 5 minutes. Again, carefully pour the marinade into the pan, boil, pour vinegar directly into the jars with pepper 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 peppers in oil marinade

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

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

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

Good luck preparing!

Larisa Shuftaykina

The bell peppers will begin to ripen very soon. A tasty and healthy vegetable, just 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 in winter, they need to be prepared in summer. Read our recipes and choose your favorite.

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 lecho recipes, but we offer you a traditional one. So...

6 kg of bell pepper, preferably red, de-seeded and cut into large squares or thick strips.
Cut 3 kg of tomatoes into slices, put in a saucepan and pour 0.5 liters of water. Bring to a boil and cook the tomatoes until soft.
Wipe the boiled tomatoes through a metal sieve and add salt (3 tablespoons without a slide), sugar (2 tablespoons without a slide) and odorless vegetable oil (1 cup) to the juice.
Pour the tomato into a large saucepan and send to the fire to boil.
Put all the pepper into a boiling tomato and add black peppercorns (10-15 pcs.).
Boil 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 carrots on a coarse grater. Put the workpiece in a saucepan and sprinkle with salt. Cover and leave in a cool place for 10-12 hours. Then add the rest of the ingredients and bring the appetizer to a boil. Boil vegetables in oil-vinegar sauce for 40 minutes. Arrange in banks and roll up.

Turkish bell pepper sauce

Pepper sauce goes very well with meat, fish or chicken. In Turkey, it is eaten fresh, or you can freeze it for the winter. Arrange the finished sauce in plastic containers or small bags for food storage. Freeze it should be on the "Quick Freeze" mode.

How to make sauce...

Choose the ripest thick-walled pepper and free it from seeds and stalk. As a result, you should get 1 kg of pulp.
Twist 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. It can be ground coriander, suneli hops, allspice and hot peppers. Add spices to taste.
Put the sauce on the fire and cook it 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 shelf of the refrigerator. Sauce will take longer to defrost than at room temperature. But in the end, it will turn out like it was just cooked.

Pickled bell peppers with honey

Such a preparation will become the "highlight of the program" when you serve it on the New Year's table in winter. For cooking you will need:

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

Cut the pepper into pieces of the same size and shape, for example, quarters lengthwise. Set it aside and prepare a marinade from all of the listed products. When it boils, put the pepper in 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.

Free the fleshy red pepper from the seeds and cut it lengthwise into 4 parts.
Fill a clay pot with a wide mouth with quarters - lay them tightly.
Pour pepper with brine from water (1 l), salt (80 g), sugar (20 g).
Top the pepper with gauze folded in several layers, and put oppression.
Keep the container of 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, it can be stored at home for 2-24 months. Many types of preparations greatly simplify the process of cooking, as they are almost ready-made semi-finished products or full meals.

How to save bell pepper for the winter

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

fresh in the cellar;
freezing;
drying;
fermentation;
conservation.

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

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

Freeze

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

Baked sweet peppers are frozen for the winter, used for cooking 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.

salting

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 longer in winter (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 pepper for the winter with the addition of spices, herbs and other vegetables.

Pickling

Preservation for the winter by the preservation method is the longest, the product is good for 24 months. A pickled vegetable differs from a salted one in that the recipe contains acetic acid. The rest of the set of ingredients may be identical. Refined vegetable oil is used, coarse rock salt. A container is a sterilized jar closed by seaming.

With the help of marinating, you can make vegetable salads, completely ready to eat. Recommended storage temperature +0…-25 °C, humidity up to 75%. Rolled jars should be placed on the lids upside down, wrapped in a blanket. You can transfer to storage after cooling, after waiting 2-3 days.

How to salt bell pepper

Before conservation, it is important to properly prepare the product. Rinse the fruits thoroughly, cut off the stalk, clean from seeds and partitions. When using a whole pepper, it is required to pierce several times with a toothpick. To speed up the salting process, bell peppers can be cut into pieces.

From spices and spices, the addition of lavrushka, black pepper and sweet peas, green sprigs of parsley, celery, dill umbrellas is practiced.

Dissolve 80 g of coarse rock salt in 1 liter of boiled water; fine, iodized salt cannot be used for conservation. Transfer the fruits to a pre-prepared container, sprinkle with spices, pour with chilled saline. Cover with gauze on top, put oppression. Salt for 10-12 days at room temperature, store the finished product at +3…-8°C.

For the winter, it is recommended to cook salted bell peppers in rolled jars. Blanch fruits for 2 minutes. Spices can be anything. Salt solution is prepared in a proportion of 2 tbsp. l. salt per 1 liter of water. Put the spices on the bottom of the sterilized container, compact the vegetable mass tightly. Pour in brine, wrap the neck with gauze, leave warm 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 something between a spicy and sweet look, gives piquancy to dishes. Wash the pods, pierce several times with a fork.
Put the spices on the bottom of the sterilized container, then the main vegetable, pour the salt solution.
Set oppression, put in the room until yellowing.
For seaming for the winter, remove the spicy pepper from the brine, distribute it in sterilized jars. You can prepare a fresh saline solution, pour it over the pods or leave it as it is.
Sterilize for an additional 10 minutes, cover with lids, put in the refrigerator.

The best pickling recipes

The most delicious and long-stored product is canned with 9% vinegar (table, apple, wine). There are many recipes for cooking, the fruits are used raw, blanched, fried, baked. Rolls are stored for a long time, so it is important to follow all the rules of preparation so that the product remains safe for health. You can cook for the winter only green pepper or color. A vegetable that has reached biological maturity is softer and more fleshy, which should be taken into account when choosing a recipe.

You can preserve it whole, stuffed or cut into strips, rings, half rings, slices. Banks must be sterilized, tightly rolled up, storage conditions should be as recommended. If the lid is damaged, use the product immediately, since an unhermetically sealed canned vegetable cannot be stored.

Marinating is often used to prepare salads from tomato and sweet pepper, lecho, adjika, eggplant, vegetable mixtures.

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.;
lavrushka - 8 leaves;
allspice and black pepper - 20 peas each.

Manufacturing technology:

For the Armenian pepper for the winter, stuff the fruits with herbs and garlic. This is not necessary, it is enough to cut into halves, lay layers with spices. Pre-peel the garlic, disassemble into teeth, cut large ones. Chop the greens with a knife by 3-5 cm.
In a container with a diameter sufficient for 8 fruits, pour vinegar and refined oil, add spices, salt, sugar, water. Boil quickly, then reduce the heat, put the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It is impossible to digest, it should only become more flexible, not soft. Remove from the solution, put in a bowl, cover with a lid.
Sterilize the jars in a wide saucepan with water, while hot, spread greens with garlic and a vegetable over them in layers. In this case, the lower and upper layers are spices. If the main ingredient was not cut, but stuffed with stuffing, then simply fold.

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. Filled containers are sterilized again.

Remove spice peas from the marinade with a spoon, distribute in jars. Remove bay leaf and discard. Boil the marinade, pour peppers to the brim with them. Lay out prepared lids. Sterilize for 12-14 minutes, starting with boiling water in a large container. Banks to get, roll up in the traditional way. In this case, it is not necessary to wrap, it is enough to put it upside down until it cools.

Fried

Products:

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

Manufacturing technology:

For fried bell peppers for the winter, wash the fruits, dry them, fry them whole in oil with the stalks.
Mix crushed garlic, vinegar, sugar and salt.
Transfer the vegetable to a sterilized jar with a fork, tamp.
Drizzle with garlic dressing, roll up 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;
a mixture of peppers - 0.5 tsp.

Manufacturing technology:

For baking, take washed specimens with stalks. Line a baking sheet with foil, put the fruits in 1 layer, put in the oven at +200 ° C for 30 minutes, turn over to the other side approximately in the middle of the process. After baking, wrap in foil, cover with a bowl for 10 minutes to steam.
Mix finely chopped garlic and parsley, oil, vinegar, salt. Expand the vegetables, let cool slightly, peel, core and seeds. Pour the juice that stands out into a bowl with garlic dressing. Cut the pulp into strips.
To prepare baked peppers for the winter, you need to put hot spice on the bottom of sterilized jars, then prepared pulp, add filling. Sterilize, cover, roll up. If you plan to serve it to the table in the near future, then the last manipulation is not needed, it is enough to cover with a soft lid and refrigerate for a day.

in tomato

Products:

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

The sequence of actions:

To roll pepper in tomato sauce for the winter, wash the fruits, cut out the middle with seeds, cut into large slices.
Boil the juice, add salt, sugar, acid, mix thoroughly.
Boil, add crushed garlic, pieces of vegetable.
Pour into jars, 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.;
hops-suneli, ground pepper - to taste.

Manufacturing technology:

For the winter, Georgian pepper is prepared from fruits cut into 4-6 parts.
Mix them with chopped garlic and parsley, salt, sugar, butter, spices. Postpone for 1 hour.
Put on fire, boil, cover with a lid, boil for 15 minutes, stirring occasionally.
Pour in the vinegar, turn off the stove. Arrange in jars, 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, cut into 2-4 parts.
Boil water, sugar, salt and oil together. Introduce vinegar and cutting, cover with a lid.
When it begins to boil, reduce the intensity of heating, cook for 7-10 minutes, stirring occasionally.
To prepare pepper in oil for the winter, gently put the vegetable in a jar (1 l), pour hot solution over it, roll it 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 pieces;
allspice and black pepper with peas - 5 pcs.;
water - 200 ml.

Cooking technology:

For seaming pepper with honey for the winter, peel the main product, cut into strips.
Chop the garlic cloves.
Mix everything except the main ingredient, boil.
Add fruits, cook until half cooked.
Arrange in two 0.5 l sterilized jars, roll up.

Dishes using sweet bell pepper are 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 cooking hot dishes.

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

Show all

Preparations for serving

Prepared in the summer, these salads can be opened and immediately served on the table, just put out of the jar on a plate. They are an ideal addition to meat, hot dishes, they are used as vegetarian snacks.

The recipes below take time and effort, but their flavor and aroma are worth it.

in tomato juice

For this recipe, take small fruits, preferably of all possible colors. If there are none, large fleshy ones are needed, they are cut into slices (into 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 liters.
Salts - 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 leaf - 3 pcs.

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

1. If the fruits are small, they are only washed, large ones are cleaned of the stalk and seeds, cut into slices, washed. Then let them drain.
2. Tomato juice is taken at home, the best option for making it is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from about 3 kg of tomatoes, if the tomatoes are juicy, but more may be needed.
3. Then the juice is placed in a saucepan, the prescribed amount of salt and sugar is added, brought to a boil.
4. Peppers are laid out in boiling juice. Reduce the fire to low. Boil for a quarter of an hour, and then add garlic, vinegar and cook for another 5 minutes.
5. Ready peppers are tightly packed in sterile jars, slightly crushed with a spoon. Juice is poured on top, put a few peas and a bay leaf.
6. The resulting mixture must also be sterilized. Do this in a large pot of hot water. A thick cloth is placed at its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

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

with cabbage

The preparation is delicious with baked potatoes, cereals, meatballs. It's easy to prepare.

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

White cabbage - 1 kg.
Parsley greens - 100 grams.

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

For the marinade you need for every liter of water:

Sugar - 5 tbsp. l.
Salts - 1 tbsp. l.
Table vinegar - 100 ml.
Refined vegetable oil - 100 ml.

Cooking steps:

1. First prepare the peppers: peel the stalks and take out the seeds, rinse with cold water so that all the seeds are removed.
2. Then dipped in boiling water and boiled for 5 minutes over low heat. Remove the blanks from the water with a slotted spoon, let them drain.
3. At this time, the cabbage is chopped, slightly salted and rubbed with hands for softness. Parsley is chopped and mixed with grated cabbage.
4. When the peppers have cooled, they are gently but tightly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars, covered with lids.
5. Then the marinade is boiled in a saucepan: let the water boil and pour in the oil, pour in the prescribed amount of salt, sugar, let them dissolve and pour the vinegar. Then the blanks in jars are poured with hot marinade.

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

Peppers stuffed with cabbage

Pieces of pepper with honey

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

To prepare 1 kg of peeled peppers you will need:

Vegetable oils - 100 ml.
Table vinegar - 60 ml.
Water - 1500 ml.
Honey - 50 ml.
Salts - 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 they are taken out and laid out in prepared, sterile jars, peas and a bay leaf are placed in each at the bottom. Banks are covered with lids.
3. Separately, marinade is prepared in a saucepan. Water is brought to a boil, butter, salt and sugar are added, allowed to boil, then removed from heat and vinegar and honey are added. All stir and fill peppers in jars.
4. Then the jars are tightly sealed, put on the lid, covered with a blanket. Leave for 12-14 hours and take out to the cellar.

Pepper with honey

The preparation of this canned snack takes no more than 1 hour.

Lecho with vegetables

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

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 leaf, cloves and hot black pepper (for a spicy version).

Walkthrough:

1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be fleshy, so the lecho will turn out tastier.
2. Tomatoes are passed through a meat grinder or chopped in a blender.
3. Peppers are cut into slices, carrots - into thin strips, onions - into cubes.
4. Separately, fry the onion in a pan until half cooked, and then add carrots there. Cook vegetables until soft.
5. Add spices to the prepared tomatoes and simmer for at least 20 minutes. If the appetizer should be spicy, put 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 occasionally.
7. Then at the end of cooking, add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar, these do not affect the quality of seaming.
8. The finished product is laid out in sterile jars, it remains only to close 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 young eggplants of small sizes, you need:

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

How to cook:

1. For spinning, you will need young eggplants so that they do not have to be peeled. They are cut into rings 2 cm thick, and then into quarters and soaked in ice-cold salted water for ½ hour.
2. At this time, start preparing the sauce. Peppers (red is better for color) are de-seeded, hot peppers are also de-seeded. Garlic - from the husk. All ingredients are placed in a blender and chopped. Or do it with a meat grinder.
3. Then the mixture is poured into a saucepan, salt, sugar are added and the sauce is boiled over low heat for at least 20 minutes.
4. Eggplants are taken out of the water and boiled until soft (about 7 minutes). Then spread without liquid in the sauce and still boil all together for 5-7 minutes.
5. Then they are laid out in sterile containers and hermetically sealed.
6. Banks need to be wrapped in a blanket and held for 12 hours, only then they are taken out to the cellar or basement.

Preparations for cooking

For the winter, they make a lot of homemade sauces and pastas, dressings for borscht 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 is tasty and unusual. For it, you can use fruits of any color, including green. It will replace the tomato paste.

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

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

baked peppers

Cooking:

1. To begin with, the peppers are washed and baked whole in the oven for 40 minutes at a temperature of 220 C.
2. Then they are cooled, the peel, stalks, seeds are removed.
3. The resulting blanks are cut into large pieces, placed in sterilized jars, pressing down a little with a spoon.
4. Top the jars with a lid.
5. Then marinade is prepared in a saucepan. Let the water boil and add salt and sugar, dissolve them, put oil and lemon juice.
6. The resulting marinade is poured into blanks, 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, which include pepper.

Here are two seasoning options:

canned - boiled and rolled up with lids;
raw - stored in the refrigerator, raw vegetables are used for its preparation, and long-term storage provides them with a sharp 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 in a blender.
2. Then put 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, cooked after boiling over low heat.
4. Then roll up hermetically with lids.
5. Adjika can also be sterilized directly in jars, keep half-liter containers in water for 20 minutes.

Adjika can not be boiled, but preserved raw with aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, 1 powdered tablet is added to the composition. Salt and aspirin are dissolved, and then laid out in sterile containers.

There are few people who are indifferent to pepper preparations. As soon as the housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper blanks are varied and tasty.

Pepper for the winter is primarily a sweet pickled pepper, but not only it. Many people also love canned bitter peppers, so pepper preparations are prepared for an amateur.

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

Oh lecho and it’s just right to compose legends. After all, in Europe it is just a side dish, and in Russia it is a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Pepper canning

When cooking about pepper preparations, it is impossible not to mention the canning of pepper. Modern housewives willingly preserve peppers - especially bell peppers. This is an excellent addition to meat dishes; with potatoes and bread, canned peppers also go with a bang.

Pepper canning is done like this. Peppers are washed, peeled, cut into four parts. Water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured and rolled up. Very often, housewives are not puzzled by slicing peppers, but preserve them whole.

It should be noted that not only monosnacks are delicious with pepper. Together with pepper, tomatoes and cucumbers are preserved. In addition, the preparation of pepper includes cooking.

What kind of snacks were not invented by the housewives, for whom canning pepper is one of the priorities in stocking up for the winter. There are recipes for gooseberry jam with pepper, pickled peppers with apples and cinnamon, pickled peppers with honey. To start, of course, we advise you to try our tried and tested step-by-step recipes for making canned peppers. Well, then feel free to experiment.