Ripped Russian pepper for the winter recipes. Preparations of pepper for the winter. Snack. Pickled Peppers for the Winter - Video Recipe

To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be enough, for example, a simple pickled pepper. Bright, colorful, juicy and appetizing.

And where to take it in the winter? - From your own cellar! If you, of course, in time made preparations.

1. Baked pepper

It will take:

3 kg of sweet pepper
250 ml of vegetable oil

For the marinade per 1 liter jar:

60 ml apple cider vinegar
1 tsp salt

Cooking:

Pepper to wash, dry, rub with vegetable oil and bake, turning, in an oven heated to 180 ° C until browning.
Pepper put in a plastic bag, cool, remove the skin, remove the stem with seeds. Pepper put in a small jar, salt, pour vinegar. Pour the remaining hot vegetable oil.
Banks sterilized for 20 minutes, roll up, turn up to cool.

2. Spicy Pepper

It will take:

4 servings

1 kg multicolored bell pepper
300 g carrots
1 beet
1 onion

For the marinade in 1 liter of water:

1 tbsp. l salt
0.5 tbsp. l Sahara
2/3 tsp. citric acid

Cooking:

Onions, carrots, beets, wash and peel. Grate carrots and beets, finely chop the onion. Mix vegetables and mix well. Pepper wash, remove the seeds. Pepper stuffed with vegetables.
Prepare the pickle. Put salt, sugar, citric acid in water, bring to a boil.
Stuffed peppers put in sterilized jars, pour brine, sterilized for 30 minutes, roll up.

3. Canned sweet peppers in oil with herbs

It will take:

4 servings

1 kg of sweet pepper in different colors

1 small chili pod
6 cloves of garlic
200 ml of vegetable oil
70 ml apple cider vinegar
2 bunches of parsley and dill, salt

Cooking:

To bake sweet pepper on the grill or in the oven, then peel, chop the flesh coarsely. Chilli chop.
Peel and chop the garlic. Wash greens, dry well and chop finely. Mix with oil, chili pepper, garlic, vinegar. Add salt.
Put multi-colored pieces of pepper in sterilized jars, pour in oil mixture, close with a screw cap and put in the refrigerator for 48 hours.

4. Sweet pepper

It will take:

1 kg of sweet pepper
0.5 kg of onions

1 kg of tomatoes
2 tbsp. l vegetable oil
0.5 tbsp. l Sahara; 0.5 tbsp. l salt

Cooking:

Peel the onions and peppers, chop and fry them in 1 tbsp. l vegetable oil.
Wash tomatoes, pour boiling water for 30 seconds, peel, put the tomatoes in a saucepan and boil down to half the volume. Add onions and peppers.
Pour in the oil, add salt, sugar, bring to a boil and decompose on sterilized jars. Sterilize jars in boiling water for 40 min.
Roll up, turn and leave to cool. Store in a cool place.

5. Canned sweet pepper

It will take:

3 kg of sweet pepper

For the marinade in 1 liter of water:

150 grams of sugar
2 tbsp. l salt
200 ml of vegetable oil
3 cloves of garlic
200 ml apple cider vinegar
5 allspice peppers
4 bay leaves

Cooking:

Pepper pods cut into halves, remove the core with the seeds, cut the flesh into long slices. Put in pan.
For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, pepper and bay leaves. Bring to a boil again and pour the pepper in a saucepan. Put on the fire and cook for 5 minutes.
Strain, spread the pepper on sterilized jars. Marinade once again bring to a boil, pour the pepper in the banks and roll up.

6. Pickled Peppers

It will take:

3 kg of sweet pepper
250 ml of vegetable oil

For the marinade in 1 liter of water:

60 ml apple cider vinegar
1 tsp salt
1 tsp Sahara

Cooking:

Pepper wash, dry, remove seeds and stalks, cut pulp into strips.
Cook the marinade. Boil water in a wide saucepan, add salt, butter, sugar, vinegar. Boil.
Blanch the strips of pepper in the marinade for 2 minutes and immediately put in sterilized jars. Pour the remaining hot marinade and roll up. Turn and leave at room temperature until cool.

7. Sweet pepper lecho

It will take:

1.5 kg pods of green sweet pepper
600 g tomatoes

150 g onions
80 g of ghee
5g ground paprika

Cooking:

Wash the sweet pepper, remove the core with the seeds and cut into strips. Wash tomatoes, lower for 30 seconds in boiling water, cut into 4 pieces and peel.
Heat melted butter in a frying pan and fry onion. Sprinkle with paprika, add pepper with tomatoes, salt and simmer for 10 minutes on high heat, then cover and simmer for another 15 minutes on low heat.
Finished lecho can be decomposed in cans, hermetically closed, put the cans on the towel upside down and allow to cool.

8. Peppers and tomatoes lecho

It will take:

1.5 kg of sweet pepper
2 kg of tomatoes

1 kg of carrots
1 cup vegetable oil
1 cup of sugar
2 tbsp. l table vinegar
salt to taste

Cooking:

Wash the peppers, peel off the stalks and seeds, cut the pulp into slices. Tomatoes pour boiling water for 30 seconds, remove the skin, pulp through a meat grinder.
Wash carrots, peel and mince. Pepper, carrot, tomatoes, vegetable oil, sugar, vinegar, salt combine and simmer for 30 minutes.
Lay down on sterilized jars, roll up, turn over, cover and leave to cool.

9. Pepper in tomato juice

It will take:

3 kg of sweet pepper
2 liters of tomato juice

1 kg of onions
2/3 cup of sugar
2-3 table. spoons of salt
2-3 bay leaves
1 tsp ground coriander
10 black peppercorns
0.5 tbsp. 6% vinegar
250 ml of vegetable oil

Cooking:

Squeeze the juice from the tomatoes using a juicer. Peel and chop the onion. Pepper seeds and stem, cut into half rings.
Tomato juice pour into a large saucepan, add sugar, salt, vegetable oil, bring to a boil. Put onions, cook for 3 minutes. Add pepper, boil for 15 minutes. At the end add vinegar.
Hot lecho poured into warm sterilized jars, roll covers. Turn over, let cool.

10. Peppers with apples

It will take:

4 kg of sweet pepper
1 kg of apples

For the marinade in 1 liter of water:

40 g sugar
30 grams of salt
1 cup 6% vinegar
1 tsp cinnamon

Cooking:

Peel the peppers, cut them in half, blanch in boiling water for 2-3 minutes and cool. Apples cut into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
Cook the marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
In sterilized jars, alternating, put the pepper with apples. Pour hot marinade. Sterilize peppers with apples in marinade at 90 ° С: for cans with a capacity of 0.5 liters - 20 minutes, 1 liter - 25 minutes.
Banks spin, turn, leave to cool. Store in a cool place.published by

In the summer and autumn, the mistresses of the whole country are actively engaged in harvesting for the winter. Such dishes become a real find on cold winter evenings, when you just want to please yourself and your loved ones with something unusual. Preparations will not only remind you of a distant and warm summer, with proper preparation, they will also retain the benefits of summer fruits, berries and vegetables. One of the most popular ingredients for such culinary experiments is the Bulgarian pepper. Let's talk about how to prepare a salad of green bell pepper for the winter, we give the recipes proven.

Salad from cabbage and green Bulgarian pepper

To prepare such a dish, you need to prepare five kilograms of white cabbage, one kilogram of carrots, a kilogram of onions and a kilogram of bell pepper. You will also need a couple of hot peppers, five cloves of garlic, half a liter of vegetable oil, three tablespoons of salt, three hundred grams of sugar, and a couple of tablespoons of vinegar essence.

Grind the cabbage to get a small thin straw. Grate the carrot on a coarse grater. Onion chop up with thin half-hems. Peel the Bulgarian pepper and also cut it into beautiful straws.

Send the cabbage into a convenient container, sprinkle it with carrots, add salt to it and remember with your hands so that a certain amount of juice is extracted.

Pour vegetable oil into a separate pan, put hot pepper in it, cut into small slices. Send the container to the fire, after the oil is heated, add to it garlic, chopped into small slices. Heat the oil well to make it reddish and remove from heat.

After filling the sterile jars with cabbage and vegetables, pour in three or four tablespoons of cabbage juice into each of them. Fill the mixture with warm vegetable oil (pre-filtered). Sterilize the jars and roll them up. Store the salad in a rather dark and cool place.

Salad of green bell pepper - a recipe for the winter number 2

To prepare such a salad, you need to stock up on two kilograms and two hundred grams of white cabbage, eight hundred grams of carrot and sweet pepper. Also prepare six hundred grams of onion, half a liter of vinegar and the same amount of vegetable oil. In addition, use ninety-hundred grams of salt, ten to twenty buds of cloves, the same number of peas from allspice and black pepper.

Grind the cabbage into small strips and sprinkle with salt. Crumble up sweet peppers into small-sized strips (about one and a half centimeters wide), cut carrots in the same way. Dip prepared carrots in boiling water for seven to ten minutes. Chop the onion with rings, mix it with the prepared carrots and pepper. Also sprinkle with salt and leave for half an hour.

Drain juice from all vegetables, mix cabbage with other ingredients. Season the salad with vinegar and oil. At the bottom of each sterilized jar lay out a pair of clove buds and a pair of peppers, fold the vegetable mixture on top. Sterilize the jars for twenty-five to thirty minutes, then wrap them with lids and wrap until cool.

Salad of green bell pepper for the winter in Czech

To prepare such a tasty preparation for the winter, you need to prepare a couple of kilograms of sweet pepper, three to five grams of citric acid, fifteen small onions, and five peas of allspice and black pepper. In addition, you will need one large celery root and a teaspoon of mustard seeds. For the marinade per liter of water, use one hundred eighty-two hundred and ten milliliters of table vinegar, twenty-five grams of sugar and ten grams of salt.

First prepare the pepper. It is best to use fleshy vegetables. Remove stalks and seeds, wash and cut into small strips - one centimeter wide. Peel the celery, rinse and crumble into strips of one centimeter.

Mix components for pouring, bring them to a boil. Send the celery into this container and boil until tender. Spread celery, prepared peppers and onions, sliced into half rings, in cans. Pour the mixture with hot pouring and sterilize for half an hour (or more).

Salad of bell pepper for the winter. Recipe 4

To prepare this kind of salad, you need to prepare four kilograms of green tomatoes, three and a half kilograms of sweet pepper, two and a half kilograms of onions and three hundred grams of greens (celery and parsley). In addition, you will need one hundred and one hundred twenty milliliters of table vinegar, thirty grams of black pepper and one hundred fifty grams of salt and sugar.

Rinse the peppers, lower them for a few minutes in boiling water. Immediately send them in a couple of minutes in cold water. Remove seeds and pepper stalks from pepper. Grind strips, a width of three to five millimeters. Crumble onion with rings of three to four millimeters thick. Cut into smaller greens. Combine all prepared products in a separate container. Pour salt and sugar to them, pepper and pour in vinegar. Stir well and place in sterile jars. Sterilize one-liter jars for twenty minutes, then stop and cool.

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

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

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

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

For lovers of spicy dishes, harvesting hot pepper will be an excellent way to preserve all the vitamins and flavor qualities of this product for the winter. It is best to use light green fruit for preservation. If desired, between them can be placed in a jar of dill sprigs.

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

3 cloves of garlic;
3 tbsp. l vinegar;
3 tbsp. l Sahara;
1 tsp salts;
Bulgarian pepper (per liter jar).

Cooking method:

Wash peppers, heat vegetable oil in a frying pan.
Put the pepper in the pan, without removing the seeds and stalk.
When the peppers are soft, remove them from the heat.
Put sugar and salt in a jar, pour 2 spoons of vinegar.
Add pepper and chopped garlic, pour over all the remaining vinegar.
Pour the cans to the top with boiling water, roll up the lids and wrap the jars until completely cooled in a warm blanket.

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 is better to make your own from fresh tomatoes, chop them in a blender or using a meat grinder, but if desired, ready and suitable dressing.

Ingredients:

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

Cooking method:

Rinse peppers, remove seeds, cut vegetables into squares of medium size.
Pour the juice into a large saucepan, add salt, honey, vegetable oil and sugar.
Bring the juice to a boil, boil for 5 minutes, put the pepper.
Once again, boil everything, cook for 10 minutes.
Add vinegar, boil again.
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 stuffing was invented for conservation. A variety of ingredients will 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 onions;
150 g of celery root;
150 g parsley root;
50 g of celery (greens);
50 g of parsley (greens);
50 g of dill;
100 g of sugar;
100 g of salt;
1 tsp red pepper;
1 tsp black ground pepper.

Cooking method:

Peppers gently cleaned from seeds, rinse the outside and inside.
Dip the peppers in boiling water for 2-3 minutes, then immediately shift into cold water until it cools completely.
Onion cut into rings and fry until golden brown.
Cut into small cubes roots and, separately from each other, fry until cooked.
In a bowl mix the onions and roots, add chopped herbs and 50 g of salt.
Fill the peppers with the filling and put them in sterilized jars.
Finely chop the tomatoes, put in a saucepan and boil the resulting juice.
Add the remaining salt to the tomatoes, both types of ground pepper and sugar, cook for another 5 minutes.
Pour the tomato mass in a jar of pepper.
Banks sterilized in boiling water for 1 hour.

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

Ingredients:

600 g paprika;
400 g carrots;
4 onions;
5 tomatoes;
100 ml of vegetable oil;
100 ml of vinegar;
2 tsp. Sahara;
1 ½ tbsp. l salts;
2 pinches of black ground pepper.

Cooking method:

Pepper cut into thin strips, tomatoes - diced, onions - half rings.
Grate carrots on a coarse grater.
Mix all the sliced vegetables in one saucepan, add salt, pepper and sugar.
Mix everything thoroughly and stew for 10 minutes.
Add vegetable oil to vegetables, continue quenching for another 7 minutes.
Pour all vinegar, mix and shift to jars.
Cover the jars with lids, sterilize in hot water for 15 minutes.
Roll jars, cool at room temperature.

Another option for vitamin salad for the winter, which has collected the most useful and favorite vegetables. At the same time the jars do not even have to be further sterilized! You can store salad at room temperature. From the specified number of vegetables will be 1 liter of billet.

Ingredients:

3 bell peppers;
3 eggplants;
3 onions;
3 tomatoes;
1 tbsp. l Sahara;
1 tsp salts;
1 tbsp. l vinegar;
70 ml of vegetable oil.

Cooking method:

Rinse all vegetables thoroughly, remove seeds and stalks.
Eggplants cut into slices 1 cm thick, onion - half rings.
Tomatoes cut into 4 parts, the pepper cut into strips.
Pour the vegetable oil and vinegar into a deep pan, add salt and sugar.
Layers lay out vegetables, put everything on low heat.
Cook under the lid closed for 40 minutes.
Put the salad in hot form in jars, roll up the lids.

Now you know how to cook pepper marinated for the winter according to the recipe from a photo. Enjoy your meal!

Pepper for the winter is another great option for preservation. All its beauty lies in the fact that this vegetable is combined with almost any ingredients, allowing you to create very tasty winter salads for every taste. Before you cook pepper 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;

Jars with ready pepper when using hot marinade need to turn upside down and wrap a warm blanket until it cools completely;

If you can preserve whole peppers, then lay larger fruits on the bottom;

To pepper was softer, before pickling, fry it a little in a pan or boil it in boiling water.

It would seem, what else to come up with a billet of pepper? Well, some kind of lecho, or a salad ... But no, it turns out, you can make such snacks out of sweet pepper - you will lick your fingers! And if the pepper is also hot? Then colds simply have nothing to do in your home! In this article we decided to collect the most unusual blanks of pepper. Choose!

Canned paprika in tomato sauce

Ingredients for 8-10 liter cans:
2 10-liter buckets of colored pepper,
1 bucket of tomatoes,
2 tbsp. salt,
1.5 cups of sugar
½ cup 9% vinegar,
1 tsp ground black pepper
1 cup unrefined vegetable oil.

Cooking:
Wash peppers and cut into strips. Wash tomatoes, mince, squeeze the juice (you can not squeeze the juice, and cook right in the thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except for vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Boil it all together for 20 minutes, stirring and ensuring that the pepper does not boil soft. Spread out on sterilized banks, roll up, wrap.

Ingredients:
1 kg of pepper,
800 g of gooseberry.
For the marinade:
1 l of water
50 grams of salt
50 ml apple cider vinegar,
100 g of sugar.

Cooking:
Pepper wash, gooseberry bust, trim the inflorescences and stem. Put the pepper in a jar, pouring gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the pepper marinade and roll up.
Canned pepper "3 cups".

The name of this method of canning comes from the marinade composition: 1 cup of water, 1 cup of sugar, 1 cup of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. In the boiling marinade, chop the sweet Bulgarian pepper (it can be colorful, it will be more elegant), add a few cloves of garlic and cook, stirring. Pour on sterilized banks, roll up.

Ingredients for marinade:
1 l of water
2 tbsp. Sahara,
1 tbsp. salt,
300 ml of 6% vinegar,
1 tsp cinnamon

Cooking:
Select bright yellow and red peppers and pale colored apples. Pepper, rinse, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed box and blanch for 1-2 minutes. Lay in jars, alternating layers, peppers and apples, then pour the marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g of green dill
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 cloves,
30 grams of sugar
30 grams of salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Cooking:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, pour over ice water and place tightly together with spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter - 25 minutes, three-liter - 35 minutes. Roll up, flip.

Ingredients:
1 kg of pepper,
150g parsley root,
150 g celery root,
150 g of cauliflower,
3-5 cloves of garlic,
salt,
ground black pepper.

Fill:
1 l of water
0.8-1 l 9% vinegar,
1-2 tablespoons Sahara,
1-2 tablespoons salt
1-2 pcs bay leaf

Cooking:
Pepper cut lengthwise into 6-8 parts. Grind the roots and cabbage. Lay half the garlic on the bottom, place the prepared vegetables on it, alternating them and sprinkling with salt and black pepper, sprinkle the remaining garlic on top. Seal everything so that the vegetables start up juice, pour hot marinade and leave for 10-12 hours. Then pour the pour, boil, pour pepper. Soak for about 30 minutes, drain the pot again, boil it. Meanwhile, put the pepper in the jars, pour the marinade, sterilize for 15-12 minutes. Roll up

Ingredients per 1-liter jar:
5-6 pieces tomatoes,
8-10 pods of sweet pepper,
1 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar,
¾ glasses of water
2 cloves of garlic,
6-7 hot pepper pods,
2 sprigs of dill,
5-6 black peppercorns.

Cooking:
Red sweet peppers cut into 4 parts, the tomatoes are also cut into 4 parts. Liter cans sterilized. At the bottom of each can put 2 sprigs of dill, a piece of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on the spices, spices again, then tomatoes and peppers. Vegetables and spices pour the marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot pepper, garlic, boil for 10 minutes. Marinade strain, pour vegetables, cover and sterilize for 15 minutes. Roll up

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplants,
10 pieces. tomatoes,
10 bulbs,
100 g 9% vinegar,
200 g of vegetable oil,
3 tbsp. Sahara,
1.5 tbsp salt,
1 head garlic,
parsley

Cooking:
Eggplant, pepper, tomatoes, onion chopped. Prepare the marinade: boil the vinegar with the butter, sugar and salt, dip the vegetables in it and cook for 30 minutes. 5 minutes before the end of cooking add chopped garlic and chopped parsley. Spread out on sterilized banks, roll up.

Ingredients for 6 liter cans:
5 kg of sweet pepper,
500 ml of 6% vinegar,
2 glasses of unrefined oil,
1 cup of natural honey
2 tsp. salt,
1-1.5 tsp. ground cinnamon,
7-10 studs,
5 allspice peppers,
10 black peppercorns,
10 bay leaves
2 heads of garlic.

Cooking:
Pepper cut into 4 parts, peel the garlic and put on the bottom of prepared cans (2 in each). Cook pouring vinegar, honey, oil, salt, bay leaf and spices. After the honey has dissolved, boil the marinade for 3-5 minutes, add the chopped peppers, boil for 5 minutes. Then, without turning off the fire, remove the pepper with a skimmer, spread it tightly on the banks. Pour marinade, cover and sterilize for 15 minutes. Roll up

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot,
1-2 onions,
1 liter of tomato juice, pepper,
salt,
greenery.

Cooking:
Peppers to clear, cut off the lid, remove the seeds, immerse in boiling water for 5 minutes. Prepare minced vegetables: young zucchini grate a large grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, put them tightly in jars and pour boiling tomato juice. Sterilize 15-20 minutes, roll up.

Stuffed pepper for the winter

Ingredients:
1 kg of sweet pepper,
700 g tomatoes
4 bulbs,
1 carrot,
1 cup of vegetable oil,
1-1.5 tbsp salt,
2 tbsp. Sahara,
1-2 tablespoons 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Cooking:
With a large pepper cut the lid, remove the seeds. Chop onion, fry in oil until golden brown. To remove the roots, cut into straws, stew in vegetable oil until half cooked. Tomatoes rub through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley greens. Boil vegetable oil for a few minutes, cool to 70ºС and pour into banks at the rate of 2 tbsp. per liter jar. Vegetables for minced meat mix, salt, and fill with a mixture of peppers. Put stuffed peppers in jars, pour boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up

Ingredients:
10 kg of sweet pepper,
4 kg of carrots,
2.5 kg of parsley root,
1.3 kg celery root,
400 g onions,
1.5 tsp ground cinnamon,
20-30 black peppercorns,
4 tsp. Sahara.
Brine:
10 liters of water
700 grams of salt
1 clove garlic,
15 pcs. bay leaf
35 carnations,
10 peas allspice.

Cooking:
Roots blanch 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry vegetables for minced meat in vegetable oil. Pepper for stuffing is cut from the side and stuffed, leaving the seeds and stalk. Stuffed peppers are tied with celery stalks, placed tightly in a container, poured with brine and put the load. The brine is prepared as follows: bring all ingredients to a boil, cool, strain. Keep stuffed peppers in the cold.

Salad for the winter "as if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onions,
100 g carrots,
3 tbsp. salt,
200 grams of sugar
1 tsp 70% vinegar,
300 grams of vegetable oil
greens - a lot.

Cooking:
All cut, carrot grate for Korean carrots. Mix and put on a slow fire. After boiling, boil for 10 minutes, spread hot in sterilized jars, roll up. Wrap up

"Vegetable pilaf" for the winter

Ingredients:
2 kg of sweet pepper,
1 kg of onions,
1 kg of carrots,
2 kg of tomatoes,
1 cup rice
500 ml of vegetable oil,
4 tbsp. 9% vinegar,
2 tbsp. salt,
2 tbsp. Sahara.

Cooking:
All cut, mix and cook over low heat for 1 hour. Stir constantly, and it will burn! Spread out on sterilized banks, roll up.

Ingredients:
1 kg of hot pepper,
40 grams of dill
30 g of celery greens,
30 grams of garlic.
For brine:
1 l of water
80-100 ml of 6% vinegar,
60 grams of salt.

Cooking:
Pepper bake in the oven. Cooled fruits tightly put in sterilized jars, shifting greens and garlic, pour the cooled brine and put under pressure. Leave at room temperature for 3 weeks. After fermentation endure in cold.

Hot pepper, salted in another way

Ingredients:
1 kg of hot green pepper,
10-15 g parsley greens,
10-15 g of cherry leaves,
10-15 g celery root,
10-15 g horseradish root.

Fill:
1 l of water
60 ml. 9% vinegar,
60 grams of salt.

Cooking:
Pepper chop at the stem, tightly put in a container, alternating parsley, cherry leaves and pieces of horseradish and celery, rammed. Pour boiled, cooled and strained brine, put a circle and oppression. After 10-12 days to endure the cold. If necessary, add brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg of hot pepper,
3 tbsp. salt,
3 tbsp. vegetable oil
250 g of sugar
250 ml of 9% vinegar.

Cooking:
Blanch pepper in boiling water for 3-4 minutes, put tightly in sterilized jars. Pour boiling pour, roll up.

Hot pepper for the winter

Ingredients per 700-gram jar:

500-600 g of small colored pepper,
1.5 glasses of water
½ cup 9% vinegar,
1.5 tbsp Sahara,
2 carnations.

Cooking:
Pepper wash, remove the stem, blanch in boiling water for 3-4 minutes. Fold in sterilized jars, add a clove. Prepare the pickle: boil the vinegar with sugar and water. Pour boiling pepper in a jar with boiling brine, cover with lids and sterilize for 12-15 minutes. Roll up, turn around, wrap.

In a pan under a closed lid with a small amount of oil fry the hot peppers. When the pepper is thoroughly fried and a film is formed on it, it should be removed. Do not forget to wear gloves! Then chop the pepper with the seeds in a blender. In a pan, fry the onions, carrots and tomatoes without skin until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes evaporate. A little salt. Spread out on sterilized banks, roll up. A small note: you can take as many tomatoes, as many hot peppers, but this amount can be varied - the smaller the tomatoes, the sharper the sauce will turn out.

Ingredients:
1 kg of hot pepper,
400 ml of 6% vinegar,
120 ml of refined vegetable oil,
2 tbsp. salt,
4 tbsp. Sahara,
garlic, carrot, parsley, dill - to taste.

Cooking:
Rinse peppers and allow to dry. Meanwhile, mix the vinegar, salt, sugar and vegetable oil, mix to dissolve the sugar and salt. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry skillet, stirring constantly, so that the peppers turn slightly black. Stir fried peppers with herbs, garlic and carrots. Salt, tamp in sterilized jars. Pour marinade, put sterilized for 10-15 minutes. Roll up, flip.

Pepper blanks are tasty and beautiful. Enjoy your meal!

Larisa Shuftaykina

The vegetable season provides the rational hostesses with a huge amount of space for harvesting for the coming cold months. The same green pepper at this time is worth a penny, and you can make a lot of different goodies out of it, which will delight the family during winter despondency. Many are limited to adding to salads or canned tomatoes. On its own, it closes only in the form of lecho. Meanwhile, this is not the only way to roll up green pepper for the winter. Recipes for tasty and interesting snacks are offered below.

stuffed pepper

We will not describe how to prepare the most primitive, for example, no special secrets process differs from marinating something else. We are interested in unusual green pepper. Recipes, however, will require attention and care, but the twist will turn out original and appetizing. A kilogram of peppers is washed and cleaned so that they remain intact, with a hole on top. A quarter kilo of onion crumbles into rings and browns. Slightly more carrots and one parsley root are cut into strips and stewed to medium readiness. About 700 grams of peeled tomatoes are rubbed through a frequent colander or sieve, mashed potatoes are boiled, and after a quarter of an hour of boiling, two tablespoons of salt, the same vinegar, a spoon of sugar and a little in peas are introduced into it. Cooking continues for a dozen minutes; During this time, vegetables are combined, chopped parsley is added to them, and the stuffing is packed in peppers. They are arranged in one-liter cans, filled with hot mashed potatoes and sterilized for an hour, after which they are sealed.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a somewhat unusual company for us. One kilogram of green pepper is cut in thick strips along the pod. Celery root with parsley and cauliflower (about 150 grams) crumble in small pieces. All this unfolds, alternating, along banks, on the bottom of which whole garlic cloves are poured. They are put on top, under the cover. Vegetables are poured with pepper and pressed down to give juice. The vessels are poured with hot marinade: for a liter of water - half the amount of vinegar, lavrushka and two spoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. Tanks are sterilized for a third of an hour and rolled up.

Italian appetizer

For her, green pepper is cut with longitudinal strips of arbitrary size (just not too narrow), dried, laid out on a baking sheet, salted and sprinkled with olive oil. Baking billet for about 20 minutes (if you like with burns, then longer). Greens are washed - parsley, basil (at the rate of a couple of twigs per half-liter jar), mint (five leaves per container). Garlic slices are sliced into strips, hot pepper. Half of the spices are placed on the bottom, rammed green pepper is rammed on top (without kneading), the rest of herbs and spices go to the top. A quarter spoonful of sea salt is poured into each jar and half of the same apple cider vinegar is poured. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The workpiece is seven minutes sterilized, rolled, turned over and wrapped. After cooling, the banks are cleaned in the cool.

Korean Pepper

Vegetables according to the recipes of this country have long become popular among our people. You will surely enjoy Korean green peppers for the winter. First of all seasoning is prepared: salt is well mixed with sugar and chopped / crushed garlic (just take a glass). To this is added ground pepper, cilantro and cumin, taken in a teaspoon. You have enough weight for six kilos of pepper. Gutted pods are richly lubricated by it from the inside and left for 10 hours (if it is hot in the kitchen, put it in the fridge). Juice, which stands out during this time, diligently merges, and the peppers are tightly packed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They are filled with containers, closed (you can just tight plastic lids) and cleaned in the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and bright.