Bulgarian green pepper preparations for the winter. Pepper for the winter - recipes

Harvesting all kinds of vegetable spins for the winter can hardly be called a favorite and enjoyable activity. But, despite the small difficulties that arise in the process, they all provide an excellent snack for the cold. Among their variety, fans of sunsets perform and conservation sweet pepper . Various dishes from the popular Bulgarian vegetable have an incredibly pleasant taste, and also differ high benefit. There are a lot of different recipes by which you can close the cherished jars of pepper: marinades, snacks in tomato, fried, etc. And the following culinary methods will reveal the most interesting of them ...

"Preservation of sweet peppers with cloves"

It would seem classic ... But the addition in the form spicy cloves changes things drastically! Preservation is prepared from the following ingredients:

5-5.5 kilos of sweet pepper,

6 bay leaves,

4 g black grain pepper,

3 g of cloves and cinnamon stars,

75 g rock salt

A little more than 100 g of granulated sugar,

4-5 liters of water,

20 ml of 80% acid.

Glass containers for conservation are washed and sterilized. Prepared spices are placed at the bottom of the jars. Sweet peppers are thoroughly rinsed in cool water, and their testicles with tails are cut out. Hollow boxes are blanched in boiling water for up to 5 minutes and tightly packed in spice containers.

Water for the marinade is poured into the pan, and salt-sugar is added there. The solution is boiled for a quarter of an hour, and then filtered through multilayer gauze. The purified brine is drained back into the pot, seasoned with octic acid, and brought back to a boil. Marinade is poured into jars to pepper, after which they are heat-treated in a water bath, covering the container with lids. Sterilization lasts about 15 minutes, and you can roll up the workpiece.

Preservation of sweet peppers. "With garlic"

Spicy garlic is always appropriate in winter preservation. Almost all vegetables are closed with it, including bell peppers. You will need for a snack:

6 kilos of fleshy pepper,

150 g garlic,

200 ml vegetable oil,

170 ml of 9% table oct,

4 liters of boiled water

65 g of table salt,

100 g of granulated sugar.

The sorted paprika is washed with a soft sponge, removing debris and dust from the surface of the vegetables. There is no need to clean the stalks and seeds, but you just need to pierce the fruit with a fork or a large sewing needle in 3-4 places. Peeled garlic cloves are placed in clean, dried jars, and the more of them, the more fragrant and brighter the dish will turn out. Garlic is put in both whole and sliced ​​\u200b\u200bplates.

A solution is prepared from vegetable oil with boiled water, spices (salt and sugar) and otstom. The liquid is placed on a boiling plate, and whole pepper pods are lowered into it. Paprika is blanched in portions, and when it becomes less dense and not so elastic, it is removed from the solution with a slotted spoon or a large spoon. Immediately from boiling water, peppers are transferred to jars and poured with the same solution in which they were blanched. Before capping, the snack is heated for 20 minutes in a water bath. Banks are taken out in the cold for storage.

Preservation of sweet peppers. "Homemade"

The very name "home-style" gives a hint that the taste of the dish will be as close as possible to home kitchen, evoking familiar notes of childhood favorite snacks. Yes, on Recipe for Canned Peppers» it will be necessary:

5-5.5 kilograms bell pepper,

80 g of table salt,

4.5-5 liters of filtered water.

Peppercorns certainly undergo wet processing under a flowing jet, cutting out the stalks and rinsing them additionally. Prepared boxes are scalded with boiling water and kept in it for up to 5 minutes. Then they need to be laid out tightly in banks. Water with salt dissolved in it is poured into an enameled pan and boiled. Hot pickle is carefully poured into jars to pepper. The container is covered with tin lids, sterilized for 35-40 minutes and hermetically sealed.

"Preservation of Sweet Peppers in Tomato Juice"

Very popular in tomato sauce. Tomatoes, cucumbers are poured with tomato solution for the winter, numerous salads are made, etc. You can close paprika in a tomato using the following components:

About 5 kilos of bell peppers,

1.5 kg ripe tomatoes,

20 ml of 80% octoic acid,

50-60 g of granulated sugar and salt (based on taste).

Washed sweet peppers are washed and cleaned, leaving only fleshy walls. After the box, they are doused with boiling water, followed by exposure in it for a couple of minutes. Vegetable blanks should drain, and, slightly dried, they are loaded into clean jars.

Ripe tomatoes are washed, cut into slices, put in a cooking container and heated on the stove until completely softened. Then they must be rubbed on a sieve in mashed potatoes. The cooked tomato is poured back into the pan and brought to a boil. The juice is boiled for a minute or two, removing the foam on the surface. Also, tomato juice needs to be salted, peppered and seasoned with octoic acid. The tomato is poured into jars with pepper, and they are placed to be sterilized in slowly boiling water. At the end, the seaming cools down and is put away in the pantry. By the way, the blank “in tomato sauce” will turn out to be very interesting; both vegetables come out moderately crunchy and amazingly tasty as a result.

“Preservation of sweet peppers. Stuffed"

How not to mention the mega-famous preparation of peppers stuffed with vegetables. How many interpretations of it exist, how many variations! The dish is prepared from the following list of ingredients:

4.5 kilograms of sweet paprika,

3 kilos of juicy cabbage,

7-8 pcs. laurel,

2 g cumin

4 liters of boiled water

40 g rock salt

3 g fragrant grain pepper,

80 ml table 5% octa.

Cabbage forks are chopped, sprinkled with otstom and sprinkled with coarse table salt. Gently stirring the white cabbage, it is transferred to a cool place for a day, and then squeezed out of the running juice. Sweet thick-walled peppers are washed and prepared in the standard way, as in recipes or canned, and blanched. After the paprika should drain from the moisture in a colander. Pepper blanks are stuffed with cabbage filling.

To make a marinade filling, water is brought to a boil, in which grains of salt dissolve, and the solution is filtered through special paper or gauze folded into 3-4 layers. The “clean” brine is poured back into the pan, boiled, seasoned with ott and aged at a quiet boil over the fire for literally 1 minute. First of all, all the spices chosen for blocking are lowered into the jars, and stuffed peppercorns are placed on them. All this is poured with boiling marinade and placed to be sterilized for half an hour in a wide container with boiling water. Hermetically sealed " Bell pepper- conservation for the winter"It is carried away to a cellar or a cool room, where it is stored until the winter cold.

Cooking:

1. Pour filtered or spring water into the pan and throw in all the spices: peppercorns, cloves, coarsely chopped garlic, Bay leaf, salt, sugar. We put the marinade on the fire and, waiting for the boil, we are engaged in pepper.

2. Wash sweet pepper, free from tails and seeds and cut into thin "feathers". Fill sterile jars with such slices.

In this case, the pieces should be placed vertically.

3. Marinade, boiled for 5-10 minutes, pour the jars a little less than up to the shoulders. It's okay if spices get there - they will add even more flavor to the spin.

Then pour one tablespoon of vinegar and vegetable oil into each jar, so that the liquid does not reach the neck by one centimeter.

4. Carefully cover with sterile lids and put the jars in a deep saucepan with water for further sterilization. It is necessary that the water from the outside reaches only the shoulders of the cans with blanks.

And most importantly - do not forget to put a thick towel under the jars, otherwise they may simply burst during the heating process.

5. We put the pan with spins on a strong fire, which we reduce after boiling and sterilize for 20 minutes.

6. After this time, remove from heat and finally seal the jars tightly.

7. The last traditional step is to turn the blanks upside down, insulate and let them brew until the final cooling.

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

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

You can safely pickle both sweet and bitter peppers, practically without changing the recipe. Together with the main ingredient, tomatoes, cucumbers, eggplants, onions, carrots, garlic, etc. are put in a jar. Peppers are seasoned with any known spices, herbs, salt and sugar. All these products are cut into portioned pieces or used as a filling for bell peppers.

Pickled peppers can be used to make salads, soups and interesting snacks. Store it in the dark cool place before opening the jar, and then you should transfer the contents to a plate and, if necessary, leave in the refrigerator.

For lovers of spicy dishes, preparation from hot pepper will be a great way to preserve all the vitamins and taste of this product for the winter. It is best to use light green fruits for preservation. If desired, dill sprigs can be placed between them in a jar.

Ingredients:

• 500 ml of water;
• 500 ml of vinegar;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Hot pepper (per liter jar).

Cooking method:

1. Boil water in a saucepan, add salt and sugar.
2. When the sugar and salt dissolve, pour in the vinegar, mix well and bring to a boil again.
3. Pepper put in a clean jar and pour hot marinade.
4. Roll up the lids, let the jars cool, then put them in a cool place.

Interesting from the network

During frying, the bell pepper becomes even softer and absorbs the marinade better. That is why many housewives prefer this particular method of preservation. The marinade is the simplest, so cooking does not take much time. The number of peppers will depend on their size.

Ingredients:

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

Cooking method:

1. Wash the pepper, heat the vegetable oil in a frying pan.
2. Put the pepper in the pan, without removing the seeds and stalks.
3. When the peppers are soft, remove them from the heat.
4. Put sugar and salt in a jar, pour 2 tablespoons of vinegar.
5. Add pepper and finely chopped garlic, pour over everything with the remaining vinegar.
6. Pour boiling water over the jars to the top, roll up the lids and wrap the jars in a warm blanket until they cool completely.

Lecho can be served as a separate appetizer or salad, or used to prepare more complex dishes. For the recipe, you need to choose large ripe peppers. Tomato juice it is better to make it yourself from fresh tomatoes, chopping them in a blender or using a meat grinder, but if you wish, ready-made dressing is also suitable.

Ingredients:

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

Cooking method:

1. Rinse the peppers, remove the seeds, cut the vegetables into medium-sized squares.
2. Pour the juice into a large saucepan, add salt, honey, vegetable oil and sugar to it.
3. Bring the juice to a boil, boil for 5 minutes, put the pepper.
4. Boil everything again, cook for 10 minutes.
5. Add vinegar, boil again.
6. Pour the finished lecho into sterilized jars and roll them up with lids.

For many, stuffed peppers are associated with the use of minced meat, but such a dish, of course, cannot be stored for a long time. That is why vegetable filling was invented for preservation. A variety of ingredients will allow you to make a really interesting and unusual dish that will decorate any, even a festive table.

Ingredients:

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

Cooking method:

1. Gently remove seeds from peppers, rinse inside and out.
2. Dip the peppers in boiling water for 2-3 minutes, then immediately transfer to cold water until completely cooled.
3. Cut the onion into rings and fry until golden brown.
4. Cut the roots into small cubes and, separately from each other, fry until tender.
5. In one bowl, mix onions and roots, add chopped herbs and 50 g of salt.
6. Fill the peppers with the resulting filling and place them in sterilized jars.
7. Finely chop the tomatoes, put in a saucepan and boil the resulting juice.
8. Add the remaining salt, both types of ground pepper and sugar to the tomatoes, cook for another 5 minutes.
9. Pour the tomato mass into jars with pepper.
10. Sterilize jars in boiling water for 1 hour.

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

Ingredients:

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

Cooking method:

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

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

Ingredients:

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

Cooking method:

1. Rinse all vegetables thoroughly, remove seeds and stalks.
2. Cut the eggplant into slices of 1 cm in thickness, the onion into half rings.
3. Cut the tomatoes into 4 parts, cut the pepper into strips.
4. Pour vegetable oil and vinegar into a deep saucepan, add salt and sugar.
5. Put vegetables in layers, put everything on low heat.
6. Cook under a closed lid for 40 minutes.
7. Put the salad hot in jars, roll up the lids.

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

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

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

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 useful properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that no black currant, no lemon can compare with it.

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

Pickled peppers for the winter - the dish is quite simple and quick to prepare. The process can be divided into several stages: first, peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or simply put in jars in a 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 for marinating peppers different colors, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and rich flowers that we so lack in winter.

Pickled for the winter Bulgarian pepper "Merry traffic light"

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

Cooking:
Wash the peppers, remove the seeds and stalks and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar to it, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it cools down, put it in sterilized jars with a capacity of 0.5 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 cans, 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. (no 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 sweet pepper from the stalks and seeds, rinse, put in a colander and dip for 1 minute in hot water. Then take it out and let the water drain. 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 pods hot pepper,
7 peas of allspice,
4 cloves,
2 cm horseradish root
2 cherry leaves
1 pinch dill seeds,
2 cloves of garlic.
For marinade:
1 liter of water
4 tbsp. l. salt (no top)
2 tbsp. l. Sahara.
1 tsp 9% vinegar per 0.5 liter jar.

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

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

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

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

Preparations for the winter from bell pepper: recipes with photos

You can cook a lot from sweet pepper for the winter, since this vegetable is considered one of the most versatile among its "bed counterparts". Lecho, adjika, filled with original assorted marinades - this is far from full list recipes for delicious pepper preparations for the winter, which can be prepared in a matter of minutes.

"Spicy" Pickled Peppers

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

For 2.5 kg of pepper you will need:

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

Cooking: wash the pepper and cut lengthwise into 4 parts (can be smaller). Boil marinade from rast. oil, vinegar, honey, spices and a tablespoon of salt. Put the chopped pepper into the boiling mixture and boil for 5 minutes over low heat. Transfer the peppers to jars and pour over the boiling marinade. For long-term storage, jars are recommended to be sterilized for 15 minutes.

Vegetable pilaf "Breakfast of a tourist"

This recipe for harvesting 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 for cooking.

For 2 kg of pepper:

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

Cooking: Boil rice in salted water until tender. Cut vegetables into cubes and put in one pan, pour vegetable oil and add spices. In the meantime, fry the onion and put it to the vegetables, simmer the mixture for 10 minutes, add rice and boil for another 10 minutes over low heat. Arrange pilaf from sweet pepper from a jar, sterilize for 15 minutes.

Adjika "Lick your fingers"

This recipe for harvesting sweet peppers for the winter is the most the simplest option twists from this vegetable. Adjika from pepper turns out to be moderately spicy, but incredibly juicy and fragrant, so even the most demanding gourmets will like it.

For 1 kg of sweet pepper:

• 250 g chili pepper
• 1 head of garlic (or more)
• 4 tbsp Sahara
• 1 tbsp salt
• 50 ml 9% vinegar

Cooking: grind all the ingredients for adjika from pepper through a meat grinder or chop with a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to adjika, boil 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 "Men's joy"

Hot pepper blanks for the winter, whose recipes are especially loved by men, practically do not differ from sweet pepper spins. This spicy vegetable can also be pickled, salted and twisted into adjika.

Marinade for 1.5 kg of hot pepper:

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

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

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