Preparing sweet peppers without tomatoes. Bell pepper for the winter. The best recipes are to die for. To prepare delicious caviar you will need

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.

Fragrant, tasty, sweet bell pepper! How can you not love him? Bright, as if filled with energy, it perfectly complements many dishes with its special taste and color, for which it is valued.

Pepper is considered a dietary product and is recommended for all people who care about their weight. That is why many housewives make sure to make preparations from this vegetable, so that even in winter you can enjoy a healthy product. And in combination with other vegetables, it reveals its full taste.

One of the most famous preparations can rightfully be called lecho. This dish spread throughout the world from Hungary, being considered traditional and classic there. Everyone has their own recipes and cooking subtleties. But only when prepared at home, it will differ from store-bought lecho in its richness and usefulness.

Ingredients:

Preparing peppers for the winter:

1. The pepper is cut off from the end, the seeds are removed, and cut into strips 5-8 millimeters wide. Cut the tomatoes into small pieces, 3-4 millimeters. Peel the onion and chop finely.
2. All vegetables are mixed, adding salt, black pepper and sugar, in a pre-prepared pan.
3. Three tablespoons of water are poured into the prepared mixture, and then simmer, covered, for 10 minutes. You don't need more water, as the tomatoes themselves are very juicy.
4. Pre-prepared jars are filled with vegetables, always tightly, without unnecessary voids. The top of the lecho must be covered with juice.
5. The jars are sterilized in boiling water - liter jars for 25 minutes, and two-liter jars are kept for 45 minutes, and then the finished jars with delicious lecho can be rolled up.

Bell pepper preparations for the winter - adjika

An equally popular snack can be called adjika, which came to us from Abkhazia. Its main ingredients are pepper and garlic, which give it such a unique aroma and color. Adjika stimulates the appetite very well: tasty, moderately spicy - it will always be an excellent addition to any meat.

These products are required:

• 3 kilograms of tomatoes;
• 0.5 kilograms of large pepper;
• 0.5 kilograms of hot pepper;
• 200 grams of cilantro;
• 0.5 kilograms of garlic;
• 3 tablespoons salt;
• 300 milliliters of vegetable oil;

Adjika is prepared in the following way:

1. The pepper is peeled from stalks and seeds and passed through a meat grinder. Do the same with peeled garlic.
2. Grind the tomatoes in a meat grinder too, and boil them in a saucepan for 20 minutes, stirring constantly, from the moment the adjika boils.
3. Now you can add all the pepper, salt, and garlic, bring to a boil again and cook for 10 minutes.
4. After this, pour vegetable oil into the mixture. All that remains is to add finely chopped cilantro and cook for another five minutes after boiling.
5. The prepared adjika is placed in pre-sterilized jars and covered with lids.

Sweet peppers for the winter

A very simple salad is made from peppers and apples. And there are quite a lot of such recipes. But they can be diversified, and with just one product. The main highlight of the recipe, which makes it unique, is honey!

The following ingredients are needed:

• 2 kilograms of bell pepper (choose larger fruits);
• 1 kilogram of sweet apples;
• 1 kilogram of onion;
• 3 tablespoons honey;
• 100 grams of vegetable oil;
• 1 tablespoon salt;

This amazing salad is prepared like this:

1. The pepper is cut into small pieces, previously cleared of seeds.
2. Apples are also chopped into slices.
3. Cut the onion into rings.
4. It is necessary to mix all the products in the pan. Butter with honey and salt are also added to the pan.
5. Leave the mixture for an hour so that it is soaked in honey and infused.
6. Then put on the fire and cook until done - another 15 minutes after the start of boiling.
7. The prepared salad does not need sterilization; you can immediately roll it into jars.

Bell pepper for the winter

A recipe for delicious sweet pepper puree with nothing extra! Excellent with side dishes. And of course, you can add it to other dishes for flavor. This amount of vegetable is enough for one liter jar.

What is needed for this workpiece:

• 1.5 kilograms of sweet pepper.
• No spices, salt or sugar are needed in this recipe. The whole point is in the naturalness of the peppers and their own, unique taste.

The puree is prepared as follows:

1. Red peppers (it’s better to take large and fleshy ones, it will turn out tastier) are washed, cleaned of seeds and stalks.
2. Then the vegetables must be blanched with steam. You can do this in a double boiler, or in a regular saucepan. To do this, pour a little water into it (no more than 5 centimeters) until they soften.
3. This was done in order to now pass the pepper through a meat grinder and then through a fine sieve.
4. After pureeing the vegetables, the puree must be heated in a saucepan until it boils, and then quickly poured into prepared jars - always warm and dry.
5. Fill the jars to the brim. Next, they need to be sterilized in a pan of boiling water. For a liter jar the time will be 90 minutes.
6. After sterilization, the jars of puree are closed and hidden in a cool place, first remembering to turn them upside down with the lid.

Pepper in oil for the winter

If you don’t like adding salt and sugar to the preparations, then the following recipe is ideal for you. Without any seasonings or spices, the peppers turn out beautiful and tasty. Cooking costs will be minimal and will take almost no time of yours.

Ingredients:

• 1.5 kilograms of sweet red pepper per 1 liter jar.
• 5 tablespoons of vegetable oil.

Sweet peppers in oil are prepared as follows:

1. The peppers are washed, dried and sent to the oven, baked at a temperature of 200 o, no more than 15 minutes, until soft. To avoid staining the oven and baking sheet, place foil under the peppers.
2. After this, the finished peppers are peeled and the seeds are removed.
3. Prepared peppers are placed in jars and filled with pre-fried vegetable oil.
4. Now the jars of peppers need to be closed and sterilized for 90 minutes in boiling water.
5. After this, all that remains is to turn our jars over and hide them in a dark, cold place until winter.

Canning sweet peppers for the winter

Another interesting way of canning, which will delight you with a fresh, unusual appearance and aroma, and will definitely become a favorite product for the whole family. After all, this recipe contains fruits for any, even the most demanding taste. To prepare jars with a capacity of 3 liters, you will need.

Ingredients:

• 1 kilogram of sweet pepper;
• 0.5 kilograms of zucchini;
• 0.5 kilograms of apples;
• 1.5 cups honey;
• 2 glasses of apple juice;
• 2 glasses of water.

The appetizer is prepared like this:

1. First prepare the sweet peppers. It is washed, dried, cleared of seeds, stalks and partitions, and cut into small rings, no more than a centimeter wide.
2. Apples also need to be washed, cored, and cut into small slices.
3. Prepare the zucchini - after washing, cut them into the same small circles. As a result, all ingredients should be relatively the same size.
4. Now you need to make a filling - from water, juice and honey. Our prepared vegetables and fruits are then blanched in it, but watch the time - no more than five minutes.
5. After that, remove them from the filling. Don't throw it away, it will come in handy now. We place the products in pre-sterilized 3-liter jars, not reaching the edges by a few centimeters. At this time, the filling is brought to a boil, and the jars are filled with it.
6. The delicious snack is ready, all that remains is to roll up the jars with lids and leave them in a dark and cool place, not forgetting to turn the jars upside down first.

Winter preparations from bell peppers

Fans of squash caviar will definitely like the following recipe. This unusual caviar made from peppers with other vegetables can be eaten plain, with bread, and of course, with any side dishes, be it potatoes, pasta or rice. Unusual preparation of bell peppers for the winter, recipes in detail.

To prepare delicious caviar you will need:

• 2.5 kilograms of red pepper;
• 200 grams of tomatoes;
• 250 grams of onions;
• 150 grams of carrots;
• 1 celery root;
• 1 parsley root;
• 1 teaspoon ground black pepper;
• 1 teaspoon ground allspice.

The cooking recipe is as follows:

1. Peppers must be cooked in the oven. To do this, it is first washed, then sent to the oven. Peppers are cooked for no more than 20 minutes at 200 degrees. It is necessary to monitor them so that they do not overcook and get them out on time.
2. The finished peppers are cooled so that they can be peeled and the insides removed without getting burned.
3. After this, pass the bell pepper through a meat grinder, or use a blender to chop vegetables.
4. Finely chop the onion and fry until golden brown.
5. We also finely chop the parsley roots and celery and fry them.
6. Now we need to do the tomatoes. They are cleaned, crushed, and boiled in a suitable container until boiling, then left on the fire for another five minutes.
7. Add everything else - vegetables, onions and celery and parsley roots to the tomatoes and simmer over moderate heat for no more than 10 minutes.
8. Divide the mixture into jars. They must be sterilized: 30 minutes for a one and a half liter jar, and 40 minutes for a one liter jar. Be sure to keep the jars for this time - caviar is demanding in terms of preparation and storage.

But if you do everything correctly, it will delight you and your family with its unique taste for a long time.

The preparation time is very short, and any housewife wants to get as much done as possible. So everyone is trying to prepare a lot of tasty and healthy salads, canned food and pickles. Save pieces of summer in jars, and then throughout the long, cold winter remember that warm and pleasant time with joy. Summer ends very quickly, but gives us a lot. And the main thing is to have time to use it to the maximum. And with such recipes it’s very easy, simple, and most importantly – extremely tasty!

Pepper preparations for the winter, recipes for which are passed down from generation to generation in every family, are considered the simplest and “budget” type of preservation. Therefore, with the onset of September, when the price of this tasty and healthy vegetable becomes “penny”, housewives try to prepare as much pepper as possible for future use, so that in winter they don’t have to think about what to serve.

Winter preparations from bell peppers: recipes with photos

You can make a lot of sweet peppers for the winter, since this vegetable is considered one of the most versatile among its “garden brethren.” Lecho, adjika, doused with original assorted marinades - this is not a complete list of recipes for delicious pepper preparations for the winter, which can be prepared in a matter of minutes.

“Spicy” pickled peppers

This recipe for preparing sweet peppers for the winter will be an excellent alternative. A vegetable prepared in this way can be served not only as a salad, but also as an addition to main vegetable dishes, sauces and original sandwiches.

Recipe for pickled peppers for the winter | pojrem.ru

For 2.5 kg of pepper you will need:

• 250 ml each of vinegar 6% and vegetable oil
• 150 g liquid honey
• black pepper, bay leaf, cloves
• 1 head of garlic
• cinnamon (1 tsp) and salt

Preparation: Wash the pepper and cut it lengthwise into 4 pieces (smaller if possible). Cook the marinade from the plant. oil, vinegar, honey, seasonings and a tablespoon of salt. Place chopped peppers into the boiling mixture and simmer over low heat for 5 minutes. Transfer the peppers to jars and pour boiling marinade over them. For long-term storage, it is recommended to sterilize jars for 15 minutes.

Vegetable pilaf “Tourist’s Breakfast”

This recipe for preparing peppers for the winter will become a “lifesaver” in the arsenal of every housewife. Such a hearty twist is not only a tasty and healthy side dish for a meat dish, but also a real salvation for a “hungry” family when there is sorely not enough time to cook.

hsmedia.ru

For 2 kg of pepper:

• tomatoes (1.5-2 kg)
• carrots and onions (0.5 kg each)
• 2 cups vegetable oil (less possible)
• 2 tbsp. rice
• glass of sugar
• 4 tbsp. salt

Preparation: Boil the rice in salted water until half cooked. Cut the vegetables into cubes and put them in one pan, add vegetable oil and add spices. Meanwhile, fry the onion and add to the vegetables, simmer the mixture for 10 minutes, add rice and simmer for another 10 minutes over low heat. Place sweet pepper pilaf from the jar and sterilize for 15 minutes.

Adjika "You'll lick your fingers"

This recipe for preparing sweet peppers for the winter is the simplest version of twisting this vegetable. Adjika made from pepper is moderately spicy, but incredibly juicy and aromatic, so it will please even the most demanding gourmets.

Pepper adjika recipe | gastronom.ru

For 1 kg of sweet pepper:

• 250 g chili pepper
• 1 head of garlic (more is possible)
• 4 tbsp. Sahara
• 1 tbsp. salt
• 50 ml 9 percent vinegar

Preparation: Grind all the ingredients for pepper adjika through a meat grinder or chop in a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to the adjika and cook for another 3 minutes. At the last stage, add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.

Hot pickled pepper “Male Joy”

Hot pepper preparations for the winter, the recipes for which are especially loved by men, are practically no different from sweet pepper twists. This spicy vegetable can also be pickled, salted and rolled into adjika.

Marinade for 1.5 kg of hot pepper:

• water 1000 ml
• ½ cup rast. oils
• 1.5 tbsp each salt and sugar
• 30 ml vinegar (a tablespoon per 0.5 liter jar)
• cloves and a few sprigs of mint

Preparation: Place peppers in whole pods in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and cook the marinade from it, adding butter, sugar and salt. Add vinegar to jars with peppers, pour in the resulting marinade and roll up.

Note: recipes for pepper preparations for the winter do not always involve marinating and cooking. Sweet peppers can also be frozen and in winter this vegetable will always be on hand fresh for preparing any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and put them in the freezer with dry freezing.

The harvest of bell pepper is ripe; you can use this wonderful vegetable in all respects to prepare many preparations for the winter. Including a pickled pepper stuffed with cabbage and garlic recipe, which we will look at in more detail in this article. Be sure to keep at least a couple of jars of this pepper for the winter. After all, it turns out very tasty - just a miracle!

Bulgarian pepper- 1-2 kg.

Cabbage white cabbage (late varieties) - 1 medium fork

Carrot- 2 pieces of medium size

Garlic- 2 heads

for marinade (filling), for about 4 liter jars:

Water- 2 liters

Sugar- 1 glass

Salt- 3 tbsp (heaped)

Vegetable oil- 1 glass

Vinegar essence 70%- 2 tbsp

How to cook peppers and cabbage for the winter

1 . Remove all damaged leaves from the cabbage. Chop finely.

2 . Peel the carrots and grate them on a coarse grater.

3 . Peel the pepper from the stalk and seeds, carefully cutting off only the top cap. Rinse.

4 . Boil water in a large saucepan and place the peppers in it for 2-3 minutes until they become elastic. Then immediately plunge the pepper into cold water to retain the juices inside.

5 . Sterilize the jars. I do this using the microwave. Quickly and efficiently. For details on how to sterilize jars in the microwave, see.

6. Mix cabbage with carrots. Stuff the peppers. Place half a clove of garlic approximately in the middle.

7 . Place the cabbage-stuffed peppers into clean, sterile jars. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.

Pepper marinade

Prepare the filling (marinade) for the pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour marinade over stuffed peppers. Roll up the cans. Place under the cover, bottom to top, until completely cooled.

Delicious peppers are ready for the winter

Bon appetit!

Pepper for the winter - the most delicious recipes for preparations

It's time to get out of the bins, take out the jars and buy stacks of lids, let's stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors near your door, curiously looking out for the hostess to beg for the recipe. It’s these kinds of tasty and fragrant twists that we’ll be doing today; on the agenda is pickled peppers for the winter. Trips to the market or store should already be completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.

You can make so many delicious dishes from pepper, including vegetables in their own juice, pickled, sour, and sweet bell peppers, lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar, made into canned preparations, and also into a stew.

Bulgarian sweet pepper – 10 kilograms. It’s better to take red and yellow, it looks very nice in a jar.

Ingredients:

• Sugar – 900 grams.
• Salt – 0.5 kilograms.
• Vinegar – 1 liter bottle.
• Sunflower oil – 1 liter bottle.
• Black peppercorns, bay leaf.

Preparation:

Let's prepare the marinade for the peppers: pour oil into a saucepan or, better yet, a cauldron and place on low heat. Then you need to add sugar, stir, and turn up the heat a little more. Now pour in the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleared of seeds and stems. Now add the peppers to the marinade; cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Place spices inside (bay leaves and peppers), place peppers on top. You need to compact it well, let it settle, wait a few minutes so that the vegetable settles down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top and screw on the lids. Place the jars upside down for several days, then hide them in the basement or pantry, and in the winter start tasting.

Ingredients:

• Bulgarian sweet pepper – 4 kilograms, this amount goes for 10 jars, 0.5 liters in size.
• Sunflower oil - 1 cup.
• Vinegar – 1 glass.
• Boiled water – 1 liter.
• Sugar – 1 glass.
• Salt – 2 tablespoons.
• Spices and seasonings: bay leaves, peppercorns, cloves.

Preparation:

Let's make the marinade: pour sunflower oil into a saucepan, add seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour in the vinegar and mix well.

Let's prepare the food: wash the peppers, peel them and cut them into 6 parts, and then in half (if the fruit is long). Let's put a large pan of water on the fire, boil it, put our already prepared pepper in there, and boil for about 5 minutes. We take out the vegetables with a slotted spoon and immediately place them in the marinade, which is still simmering on the stove. Leave for 5 minutes.

Let's sterilize the jars and prepare the lids. Remove the peppers from the marinade and place them in half-liter jars until there is room. No need to compact. Pour the marinade into the peppers and screw the lids on tightly. We place the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

• Bulgarian sweet pepper – 2 kilograms.
• Plum tomatoes - 2 kilograms.
• Onion – 1 kilogram.
• Sugar – 4 large spoons.
• Salt – 2 large spoons.
• Vinegar – 4 large spoons.
• Seasonings and spices: allspice, bay leaf.

Preparation:

Preparing vegetables for lecho: sort through the tomatoes and peppers, discard any spoiled, wrinkled and rotten ones. Peel and wash the onion. Grind the tomatoes through a meat grinder or use a blender/combine, you should get a homogeneous thick mass. Peppers need to be cut into “straws”. Onion - in half rings.

Put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then add salt and sugar, seasonings, pour sunflower oil over everything, put on low heat and leave our lecho on the stove for about 1 hour. 10 minutes before it’s ready, add vinegar and simmer a little more.

We wash and sterilize the jars, prepare the lids. Place lecho in jars and screw tightly. We leave the twists until winter evenings in the basement or pantry, peace and quiet.

Ingredients:

• Bulgarian sweet pepper – 3 kilograms. At the end we will get 5 jars of pepper, with a volume of 0.5 liters. It is better to take red pepper, it will turn out even sweeter and more aromatic.
• Honey – 5 heaped tablespoons.
• Sunflower oil – 1 cup.
• Sugar – 2 tablespoons.
• Salt – 2 tablespoons.
• Water - half a liter.
• Vinegar – 150 milligrams.
• Cloves, bay leaf, allspice.

Preparation:

Let's prepare the peppers: wash and sort the vegetables, cut them into four parts, discard the seeds and stems. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: spices can be put into the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie it in cheesecloth, and put this knot in the pan with the vegetables and marinade. This way you won’t need to catch either cloves or peppers.

Set the heat to low, stir occasionally so that not only the lower, but also the upper layers are extinguished well. Look at the consistency of the pepper, it should completely soften and be immersed in the marinade, then pour in the vinegar and boil for about 10 minutes.

Now we will wash the jars, sterilize them, and prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the aromatic sweet peppers in winter.

Pepper marinated with chili and squash

Ingredients:

• Bulgarian sweet pepper – 30 pieces (the quantity of products is provided for 10 cans, 3 liters in volume).
• Squash - 20 pieces.
• Chili pepper – 5 pieces.
• Bay leaf, peppercorns.
• Dill greens - half a bunch.
• Salt – 1 glass.
• Sugar – one and a half glasses.
• Vinegar – 400 milliliters.
• Water – 3 liters

Preparation:

Wash the squash and peppers, cut the vegetables in half and place them in jars in layers. Place a large saucepan on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and simmer for about half an hour. The result is a marinade, which you need to pour over the vegetables in the jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

• Tomatoes – 2 kilograms.
• Hot pepper – 3 pods.
• Dill greens – 1-2 bunches.
• Cherry leaves – 20 pieces.
• Horseradish leaves – 5 pieces.
• Black currant, leaves – 20 pieces.
• Salt – 80 grams.
• Water – 4 liters.

Preparation:

Bell peppers and tomatoes need to be washed well; it is better to select ripe, elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves of black currant, cherry and horseradish, you can even just tear them, as long as you like the overall appearance of the dish. Place the tomatoes in containers, add spices, seasonings, leaves and hot peppers to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour in the tomatoes, close the lids, and leave to ferment for several days until the tomatoes are pickled.

After 2-3 days, the brine needs to be drained from the tomato and put it back on the fire to boil again. Boil the peppers in boiling water for about 5 minutes, add them to the tomatoes after a few days, fill them with brine again, close them tightly with lids and hide them in the basement until winter.

Ingredients:

• Bulgarian sweet pepper – 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are meatier.
• White cabbage – 1 kilogram.
• Salt – 2 tablespoons.
• Vinegar - half a glass.
• Water – 1 liter.
• Bay leaf.

Preparation:

Wash and chop the cabbage. In a large bowl, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.

Select the peppers, wash them well, remove the middle, as if for stuffing. Place the sauerkraut in the peppers, compacting well. Place peppers in jars, add bay leaves and peppers.

The marinade needs to be prepared with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, screw the jars tightly.

Ingredients:

• Bulgarian sweet pepper – 1.5 kilograms.
• Cauliflower – 200 grams.
• Garlic – 1 head.
• Celery, root – 200 grams.
• Parsley, root – 200 grams.
• Vinegar – 1 liter.
• Water – 1 liter.
• Salt and sugar - 2 tablespoons each.
• Bay leaf - 2 pieces per jar.

Preparation:

The bell pepper needs to be washed, cut in half, remove the seeds and remove the stem. Now we cut it into halves; the cauliflower should be cut into small pieces. Chop the celery and parsley root. Simply peel the garlic, but do not cut it.

Take a large saucepan and lay out vegetables in layers, put garlic cloves on the bottom, and peppers and cauliflower on top. Each layer should be thoroughly sprinkled with sugar and salt and any seasonings of your choice, this could be just ground black pepper.

Let's prepare the marinade: boil water and pour vinegar into it, add bay leaves, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour in the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave it overnight (on average 12 hours).

Now drain the marinade, put it on the fire again and boil for another half hour, adding water if it boils away. Now we put the vegetables in jars, fill them with marinade, screw on the lids and put them in the basement.

Ingredients:

• Bulgarian sweet pepper – 4 kilograms.
• Vinegar - one and a half glasses.
• Apples – 1 kilogram. Fruits need to be taken green.
• Salt – 4 tablespoons.
• Sugar – 6 tablespoons.
• Cinnamon (powder) – 3 teaspoons (1 for marinade, 2 for pepper).

Preparation:

Prepare the ingredients: wash and select the peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle that we don’t need. Pour water into two pans and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. Let it cool, and in the meantime, rinse the jars and prepare the lids.

Make the marinade: combine vinegar with salt, sugar and 1 spoon of cinnamon. Now in jars (it’s better to take liter jars so that the contents are not so small, since apples take up a lot of space), put apples and peppers one by one, sprinkle with cinnamon. Pour the marinade into jars and place in a pan of boiling water for sterilization for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

• Carrots – 300 grams.
• Tomatoes – 2.5 kilograms.
• Garlic – 2 heads.
• Greens: dill and parsley, basil - half a bunch each.
• Vinegar – 3 tablespoons.
• Salt – 2 tablespoons.
• Sugar – 2 tablespoons.
• Sunflower oil – 1 cup.

Preparation:

Let's prepare the ingredients for the twists: peel the peppers, carrots, tomatoes and garlic, wash and sort the vegetables. Now make tomato paste: pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and place over medium heat for half an hour, stirring occasionally.

Now we grate the carrots on a coarse grater, chop the greens, and cut the peppers into strips. We put the prepared ingredients into tomato paste, fill it with sunflower oil, add sugar and salt, vinegar, and whole cloves of garlic. Cook everything for about 15-20 minutes over low heat.

Wash the jars, sterilize and dry. Prepare the lids in the same way. Now we put the salad in jars, screw on the lids and hide them upside down in a dark place for several days. The twists can then be moved to a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

• Pepper, sweet bell pepper – 2 kilograms.
• Hot pepper - 2 pods.
• Eggplants – 2 kilograms.
• Plum tomatoes - 3 kilograms.
• Carrots – 400 grams.
• Onions – 1.2 kilograms.
• Salt – 120 grams.
• Sugar – 150 grams.
• Garlic – 1-2 heads.
• Vinegar - half a glass.
• Sunflower oil – 1 cup.
• Pepper "peas".

Preparation:

Preparing food for salad: peel and select vegetables, wash. Cut the bell pepper into thin strips and pass the tomatoes through a meat grinder/blender or food processor. In the same way we will deal with carrots, hot peppers and garlic. Cut the eggplants into thin slices and the onions into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally, so that all the vegetables are evenly stewed.

We prepare jars and lids, sterilize and wash them, wipe them dry. Place the salad in 0.5 liter jars to the top. Immediately roll up the lids and leave in a dark place until winter.

Ingredients:

• Plum tomatoes - 2 kilograms.
• Garlic – 2 heads.
• Onion – 300 grams.
• Salt – 2 tablespoons.
• Sugar – 2 tablespoons.
• Sunflower oil - 100 grams, or half a glass.

Preparation:

We sort and wash the vegetables, clean the peppers from seeds and stems. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be crushed in a press, or you can simply cut the cloves in half.

Place the pan on the stove, put all the vegetables there, add salt and sugar, pour in the sunflower oil, and put on low heat. Stir and watch when the vegetables release juice; from this moment they should simmer for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Place the salad in jars, screw the lids on tightly, place them upside down for several days, then hide them in the basement or pantry until cold weather sets in. This salad goes great with meat.

Rice pepper salad

Ingredients:

• Bulgarian sweet pepper – 1 kilogram.
• Tomatoes – 1 kilogram.
• Carrots – 1 kilogram.
• Onion – 1 kilogram.
• Rice – half a kilogram.
• Salt - to taste.
• Peppercorns - to taste.
• Vinegar – 2 tablespoons.

Preparation:

Vegetables need to be washed and cut into small cubes: peppers and carrots, onions and tomatoes. Boil the rice until done. Now fry the vegetables in a large saucepan or frying pan until they have a beautiful golden color. Let's add salt and seasonings, pour vinegar, now you can add rice and mix well. Meanwhile, do not remove the pan from the heat, just reduce the heat to low. So skip the vegetables for another half hour.

Let's prepare the jars: wash and sterilize them together with the lids, and dry them. Now add the salad to the top. Roll up the jars and place them upside down for a day, after which we hide the twists in a cool and dark place.

Bell pepper appetizers

Bell pepper caviar “according to the Krasnodar recipe”

Ingredients:

• Bulgarian sweet pepper – 1 kilogram.
• Zucchini or zucchini - 2 kilograms.
• Ripe tomatoes – 1 kilogram.
• Onions - half a kilogram.
• Carrots – 1 kilogram.
• Garlic – 3 heads, large.
• Parsley - 2 bunches.
• Vinegar – 50 grams.
• Sunflower oil - half a liter.
• Salt - 100 grams.
• Sugar – 170 grams.
• Hot capsicum – 2 pods.

Preparation:

Wash and peel the vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. Grate the carrots and zucchini on a coarse grater, squeeze out the latter if they release a lot of juice. The peppers need to be cut into strips, but cut so that they are short and not too thick. Chop the onion and cut the tomatoes in half; we will grind them in a meat grinder or blender along with garlic, parsley, and hot pepper.

Now take a saucepan or cauldron, pour oil into it and heat it, then put the carrots and onions in it, fry the ingredients until golden brown over low heat, stirring occasionally.

Add salt to a mixture of tomatoes, parsley, garlic and pepper, pour onion and add sugar - mix everything and add to the fried carrots and onions, stir again, bring to a boil.

Mix bell peppers with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stirring so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and place the caviar in containers, immediately screwing them on with the lids. The jars can stand upside down for about 1 hour, then we’ll hide the yummy food in the basement so as not to eat all the winter twists ahead of time.

Ingredients:

• Bulgarian sweet pepper (red) – 2 kilograms.
• Apple cider vinegar – half a glass.
• Ground red pepper – 2 teaspoons.
• Garlic – 6 heads.
• Hot red pepper – 5 pieces.
• Sugar – 7 tablespoons.
• Salt – 2 tablespoons.

Preparation:

We will select the bell pepper, wash it and clean the inside of the seeds and stems. We will do the same procedures with red hot pepper. The garlic also needs to be peeled. We will grind all this in a meat grinder or blender. Now pour in the apple cider vinegar, add salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it in half liter jars to the top and close with lids. Upside down for a few hours, and then you can hide it in the pantry or basement, be sure to try it with hot meat dishes, in the heat of the day.

Snack pepper

Ingredients:

• Bulgarian sweet pepper (red is better) - half a kilogram.
• Tomatoes - half a kilogram.
• Walnut – 200 grams.
• Sunflower oil - half a glass.
• Salt - you need to try it.
• Ground black pepper, dry garlic and dried herbs.

Preparation:

Sort the peppers and tomatoes, wash and cut them so that it is convenient for you to twist the vegetables through a meat grinder or put them through a blender. Add nuts, seasonings, salt to the already chopped vegetables, now pour oil over everything, leave the mixture to settle overnight under gauze.

We sterilize the jars, prepare the lids, pour the snack into the container, twist it and leave it upside down for several hours, after which the twists should be put away in a cold and dark place.

Freezing bell peppers for the winter

The easiest and least labor-intensive way to prepare peppers is freezing. It is also good because frozen peppers are stored for a long time, lose a minimum of nutrients and retain their natural aroma.

You can freeze peppers in different ways. It all depends on what you plan to cook from it later. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Further actions depend on future goals.

For stuffing

In this case, the already peeled peppers are blanched in boiling water for about half a minute, and then placed one inside the other, according to the “train” principle. There is no need to make long “compositions”. A chain of 3-5 peppers is enough. Pack the prepared “ingredients” into bags and store them in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180°C, cooled, peeled, placed in bags and frozen. Moreover, peppers can be baked without even peeling the seeds. They will be easy to remove from the cooled fruits.

For refueling

And here you don’t have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them into bags. Ready!

Conservation

This method is convenient for preparing peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put them in jars and pour hot broth over them. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Roll up the jars and store them after cooling.

Stuffing

If you have a basement or a large refrigerator, you can prepare stuffed peppers right away. The filling in this case can be absolutely anything. In this matter, everything depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillings also go well with peppers.

So, blanch the peeled peppers in boiling water for about 5 minutes, then remove them with a slotted spoon and fill the inside with the selected minced meat. Place the stuffed fruits in jars and pour hot tomato juice over them. The jars must be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and stored.

Pickling

For those who like to taste just peppers, a preparation option such as pickling is suitable. This appetizer is good in both taste and appearance. There is no shame in serving it on the holiday table, for unexpected guests, or simply for lunch/dinner for your household. And you can prepare pickled peppers in different ways.

Simple marinade

Place salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. At the same time, you can prepare the pepper. To do this, simply cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate they will then look very bright and beautiful. Blanch the prepared pepper pieces in boiling water for a couple of minutes and then transfer them to the boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.

As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - taste.

Tomato-garlic marinade

Chop fresh tomatoes in any convenient way, put them in a saucepan with oil poured into it, add crushed garlic, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mixture. Cook the same amount more. Now you need to add the pepper cut into quarters into the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. All that remains is to pour in the vinegar, simmer for another 10 minutes and you can put the mixture into jars.

For the marinade, for each kilogram of pepper you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe