Recipes for preparing bell peppers for the winter. Methods for preparing peppers for the winter: recipes

Original and savory snacks prepared in advance by a prudent housewife will certainly become a worthy decoration for any holiday table in winter. Recipes for salads made from pepper appetizers are incredibly varied, which is why choosing a suitable winter preparation according to your taste and level of complexity of its preparation is not a problem.

Pepper snack for the winter

It will look original and festive on the winter table pickled pepper appetizer, from which, without a doubt, all guests will be delighted!

To prepare it you will need the following ingredients:
5 kg of sweet bell pepper;
2 kg of ripe tomatoes;
1-2 tbsp. spoons of salt;
350 g sugar;
1 teaspoon of aromatic black peppercorns;
5-7 bay leaves;
1 glass of sunflower oil;
300 ml of vinegar essence, diluted with water in a ratio of 1:20.

Spicy pepper appetizer recipe which is described here, is easy to prepare and even novice housewives can do it.

The onion is cut into rings, salt is added, left to brew for one night, and the resulting juice is drained in the morning.

The tomatoes are crushed or minced through a meat grinder, after which the juice is squeezed out of the resulting tomato mass.

Then sweet peppers cut into slices are poured into tomato juice, vinegar, onion rings, bay leaves, salt, sugar and black peppercorns are added.

Mix everything well and send it to the fire.

The future appetizer is first cooked for about 10 minutes, stirring constantly, then oil is added to it and cooked, also continuing to stir, for about another 5-10 minutes.

After the snack is ready, it is still hot, placed in pre-sterilized jars, covered with lids and sent for storage.

Pepper for the winter in Hungarian style

A rather unusual and spicy dish is salty Hungarian pepper, the taste of which will certainly conquer even sophisticated gourmets.

To prepare this original winter harvesting you will need (per 1 liter of water):

1 kg of sweet juicy pepper;
350 g celery root;
350 g parsley root;
150 g cauliflower;
4 cloves of garlic;
Fragrant bay leaves;
80-100 ml table vinegar (6%);
30-40 grams of salt;
30 grams of sugar.

The pepper is washed, the seeds are removed and each fruit is divided into parts.

The cauliflower, in turn, is divided into individual inflorescences and washed in salted water, then the parsley and celery roots are finely chopped.

After the vegetables are prepared, prepare the usual marinade according to the traditional recipe.

The future workpiece is kept at room temperature for about 10-12 days, after which it is transferred for storage to a cooler place.

Pepper lecho

Every experienced housewife always has her own signature bell pepper lecho recipe. Perhaps this is one of the most popular winter preparations. And it is difficult to find a person who would not be delighted and delighted after tasting the amazing pepper lecho, the recipe for which is given below.

To prepare it you will need:

3 kg of selected bell pepper;
- 2 liters of tomato juice (not store-bought, but homemade, homemade);
- 1 kg of small onions;
- 2/3 cup granulated sugar;
-1 teaspoon of ground coriander;
- 2 tbsp. spoons of salt;
- 0.5 cups sunflower oil;
- 0.5 cups 9% vinegar;
- 10 peas of allspice black pepper;
- Bay leaf.

Fill a large saucepan with tomato juice, add sunflower oil, sugar and spices, and salt.

The mixture is brought to a boil over a fire, whole small onion heads are added to it and the whole thing is boiled for five minutes.

After this, put the bell pepper, cut into half rings, into the pan, and, stirring the future lecho, keep it on the fire for about 15 minutes.

At the end of cooking, add the prepared vinegar to the preparation and mix everything well.

The finished lecho, while still hot, is carefully distributed into warm sterile jars, rolled up with lids and placed under a warm blanket until it cools completely.

When preparing tomato juice, you can add cloves, allspice and, if desired, garlic.

The pepper can be divided into quarters, and instead of small onions, you can use onions cut into large cubes.

The amount of vinegar can also be reduced, but the cooking time in this case increases to half an hour.

Bell pepper lecho must be prepared exclusively in enamel dishes.

Perez for the winter. Freezing

Such homemade preparations for the winter as “raw” pepper turn out to be original and incredibly tasty. According to experienced housewives, this snack doesn’t last long – the household eats it up so quickly. Once you prepare this amazing dish, there is no doubt that it will forever be included in the list of the most favorite snacks in the family.

To prepare, the housewife will need:

A bucket of washed multi-colored bell peppers;
- 1 glass of vegetable oil;
- ? glasses of salt;
- 1 glass of granulated sugar;
-1 glass of juicy carrots, grated on a fine grater;
- 1 glass of 9% vinegar;
- 1 cup finely chopped garlic;
- greens: dill and parsley.
The pepper is washed, cut into 4-6 parts and placed in an enamel bowl.

Then finely chop the parsley and fragrant dill.

All prepared ingredients are mixed and left to marinate for one day.

Then the mixture is put into jars and stored only in a cold place: a cellar or refrigerator.

Pepper seasoning for the winter

For those women who like to prepare unusual twists for the winter, you should definitely prepare an amazing one in tomato sauce. This preparation can be used both as an independent dish, and as a seasoning for other dishes, and as an addition to sandwiches.

To prepare this unusual dish you will need:

3 liters of tomato juice;
- 1.5 kg of chopped bell pepper;
- 300 grams of grated juicy carrots;
- 1 glass of sunflower oil;
- 50 grams of salt;
- 50 grams of celery root (cooking without it is allowed);
- 10 cloves of garlic;
- 1 bunch each of fresh parsley and fragrant dill;
- 50 grams of granulated sugar;
- 1 tbsp. spoon of 70% vinegar essence.

Juicy, ripe tomatoes are minced through a meat grinder, and the resulting mass is boiled over fire for half an hour.

Vegetables are dipped in juice and cooked for about 10 minutes.

Then the still boiling mass is distributed into sterile jars, screwed on with lids and wrapped in a warm flannelette or woolen blanket.

Pepper salad for the winter

A delicious and original bell pepper salad, the recipe of which has already been adopted by many housewives, will truly amaze all the guests gathered at the festive table.

Based on 4 kg of red peeled bell pepper, the following components are required:

0.5 kg of onion;
-2 cups vegetable oil;
- 150 grams of garlic;
- 0.5 cups 6% vinegar;
- black allspice peas;
- ? glasses of granulated sugar;
- to taste – 1 hot pepper.

Onions, peppers and garlic are chopped, spices are added to the vegetables and placed in jars.

Jars of seasoning are sterilized for about half an hour, after which they are rolled up.

Pepper in tomato for the winter

Even the most sophisticated gourmets will undoubtedly be truly delighted after tasting such an unusual winter preparation as slices of pepper in tomato.

In order to cook pepper slices in a tomato, the recipe of which should be adopted by all housewives without exception, you will need:

For 3 kilograms of chopped sweet peppers you will need the following ingredients:

1 cup of sugar;
- 1 glass of oil;
- 1 liter of tomato juice
- garlic - to taste;
- vinegar (6%) - but it is allowed to cook without it;
- salt.

The washed bell peppers are carefully cut into halves or quarters.

In a separate pan, boil the tomato juice, adding all the other ingredients to it, then pour the pepper slices into the pan and boil the future preparation for about 15 minutes.

After this, the finished dish is laid out in sterile jars and sealed with sterile lids.

Adjika from pepper for the winter

Undoubtedly, any experienced housewife knows how to cook such an extraordinary seasoning as adjika. Preparing adjika from pepper is quite simple, but the result exceeds all imaginable expectations - lovers of spicy dishes will definitely be indescribably delighted!

To prepare original adjika from pepper you will need:

2 kg of selected juicy pepper;
- 150 grams of hot pepper;
- a couple of tablespoons of salt;
- 200 grams of garlic;
- 8 tablespoons of sugar;
- fresh fragrant cilantro;
- 80 ml of 9% vinegar.

Sweet and bitter peppers are minced together with garlic in a meat grinder, then salt and sugar are added to the resulting mixture, everything is mixed well.

Finely chopped cilantro is added to adjika and mixed again, after which the finished seasoning is distributed into sterile jars and sent to a cold place for storage.

Pepper salad “Paramonikha”

Even true gourmets gathered at the festive table will not be able to resist admiring compliments to the hostess, who treated them to an amazing salad with the funny name “Paramonikha”. This pepper appetizer salad for the winter does not require any special culinary skills to prepare, which is why even a novice housewife can prepare it.

You will need for it:

1 kg of selected sweet pepper;
- 2 kg of ripe tomatoes;
- 1 kg of onions;
- 1 kg of juicy carrots;
- 300 ml sunflower oil;
- 300 grams of granulated sugar;
- 100 ml vinegar (table vinegar, 9%);
- a couple of tablespoons of salt.

Carrots and sweet peppers are carefully cut into strips, onions are cut into rings, tomatoes into slices.

The vegetables are mixed, the remaining ingredients are added to them and everything is put in a saucepan on the fire.

After the future salad boils, you should keep it on the fire for another 10-15 minutes.

After this, the finished winter preparation is laid out in sterilized, clean jars and rolled up with lids.

Pepper seasoning for the winter. Recipe

Peppers can be used to prepare not only delicious salads and snacks, but also unusual spicy seasonings for a festive feast. The simplest pepper seasoning for the winter, the recipe for which is given below, turns out amazingly tasty. Having tried to cook it once, undoubtedly, many housewives will take note of the recipe for this seasoning.

To prepare pepper seasoning you will need:

2 kg of selected bell pepper;
150 grams of onion;
100 g garlic;
root and fresh aromatic parsley.

Sweet peppers are washed with running water, visible dirt is removed, and the stalks and seeds are removed.

Then the onion, garlic, parsley root and greens along with pepper are minced in a meat grinder, sugar and salt are added to the resulting mixture.

If desired, you can add a little apple cider vinegar or tomato juice, a little ground hot pepper.

The resulting seasoning is distributed into clean, sterilized jars, closed with clean lids and stored in a cool place.

Pepper caviar

Will surprise and delight all guests gathered at the table pepper caviar for the winter, recipe which has already been tested by many housewives.

To prepare such extraordinary caviar you will need:

2.5 kg bell pepper;
- 250 grams of onions;
- 150 grams of carrots;
- 50 grams of parsnip;
- 200 grams of vegetable oil;
- 2 tablespoons of vinegar (9%);
- 15 grams of parsley root;
- 1 tbsp salt;
- 1 teaspoon of allspice ground black pepper;
- 1 teaspoon peppercorns;
- greens: parsley, dill.

Before cooking, the peppers are thoroughly washed, coated with oil and baked in the oven until the vegetables are soft.

Then the baked fruits are cleared of seeds (preferably also of the skin), after which they are processed in a meat grinder. (If you don’t want to use the oven, you can simply boil the pepper in a saucepan in slightly salted water and, after removing the skin, grind it through a meat grinder.)

Carrots and parsley root should be peeled, cut into strips and fried in oil until half cooked.

The tomatoes are twisted through a meat grinder and the resulting tomato mass is boiled for about 30 minutes.

The onion is cut into even rings and fried in a separate frying pan until golden brown.

Fresh dill and aromatic parsley are finely chopped.
All prepared, chopped vegetables are sent to the tomato mass, all the spices specified in the recipe are added.

Cook the pepper caviar for about 10 minutes, stirring constantly.

Then the finished dish, while still hot, is carefully distributed into jars and sent to a large container with water for sterilization.

Liter jars are kept in hot water for 50 minutes, half-liter jars for about half an hour.

Winter pepper salad

It turns out amazingly tasty and tender winter pepper salad, recipe which requires a minimum of costs for ingredients and a minimum of preparation time.

For it you will need:

5 kg of juicy bell pepper.

To prepare the filling you will need:

1 glass of 9% vinegar;
- 1 glass of water;
- 1.5 tbsp. spoons of salt;
- 1.5 tbsp. spoons of sugar.

All ingredients for preparing the filling are placed in a saucepan, mixed thoroughly and brought to a boil over heat.

Meanwhile, remove all seeds from the peppers and cut them into rings.

The chopped peppers are carefully placed in the pot and boiled for half an hour, stirring regularly.

The finished salad is laid out in clean, pre-sterilized jars with hot steam and the filled containers are screwed on with lids.

Hot peppers for the winter

If you plan to have at least a few savory winter preparations on the festive table, then the housewife should definitely prepare such an original preparation for the winter as hot pepper seasoning.

To prepare it you will need:

0.5 kg of sweet bell pepper;
- 200 grams of red hot pepper;
- 300 grams of garlic;
- 200 grams of hot red pepper;
- 0.5 kg of ripe juicy tomatoes;
- 50 grams of aromatic seasoning hops-suneli;
- 50 ml sunflower oil;
- 150 grams of salt.

The seeds are removed from the pepper fruits and minced using a meat grinder along with peeled garlic.

Then the hot peppers and tomatoes are ground in a meat grinder.

Mix everything, add salt and vegetable oil, add a little fragrant seasoning hops-suneli. Peeled walnuts are added to taste, which will make the seasoning more delicate and original.

Store this seasoning in tightly closed jars in a cool place.

Pepper and apple salad for the winter

Sweet bell peppers combine amazingly with ripe apples. This fact has long been verified in practice by many housewives. Such winter preparation as pepper with apples, recipe which is passed on in confidence in friendly female companies.

To prepare such a preparation you will need:

3 kg of multi-colored bell peppers;
- 3 kg of apples (Antonovka variety).

To prepare the brine you will need:

4 liters of water;
- 800 grams of sugar;
- 300 ml table vinegar.

This preparation for the winter, like peppers with apples, turns out to be quite tender, which is why it can be used both as a snack and as an addition to other dishes.

The pepper is washed with running water, the top is cut off, and the seeds and stalks are removed.

Blanch vegetables in hot water for 3-5 minutes.

Apples are cut into 4-6 parts, peeled from seeds.

Then all the prepared ingredients are sent to the jar in layers, alternating - a layer of pepper, a layer of apples.

The jars are filled with boiling water, covered with lids and after 10 minutes the water is drained, after which they proceed to preparing the brine.

Hot brine is poured into the jars and sterilized.

You should not tightly fill the containers with sliced apples and peppers - otherwise, the vegetables will not be able to be thoroughly soaked in the brine.

Pepper preparations for the winter. Snack

Fans of spicy and unusual dishes will be pleasantly surprised by this unusual pepper appetizer, which is distinguished from other winter preparations by its delicious nutty taste. This spicy pepper appetizer, the recipe for which does not require much effort or time, will undoubtedly be loved by every gourmet from the first moment.

To prepare it you will need:

5-6 pieces of bell pepper;
- 2-3 pieces of hot pepper;
- 100 grams of sunflower oil;
- 5-6 pieces of tomatoes;
- 2 heads of garlic;
- 1 cup chopped walnuts;
- salt.

Bell and hot peppers are cleared of seeds and washed with water.

Then wash the tomatoes and peel the garlic.

All prepared vegetables are minced in a meat grinder and mixed well. Oil, salt and chopped nuts are added to the resulting mixture.

Everything is sent to clean jars and stored in a cool place.

It should be remembered that such a dish cannot be stored for long.

This snack can be used as an addition to sandwiches and as a seasoning for dishes baked in the oven.

Bell pepper is a vegetable known throughout the world, which is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell peppers are used for preparing salads, and only in fresh form. “Processed” bell peppers are used quite rarely and, as a rule, to prepare bell pepper salad for the winter. Such salads, naturally, are significantly inferior to salads made from fresh vegetables in their value, however, they still contain a certain amount of vitamins and beneficial nutrients that our body needs so much during the cold season.

To maximize the preservation of the beneficial properties of vegetables, modern chefs recommend abandoning boiled salads for the winter and paying more attention to salads that are simply filled with marinade or brine.

In modern cooking, there are quite a large number of recipes with which you can preserve sweet peppers for the winter. Most recipes assume the presence of several important components in such preservation. Most often, bell peppers are combined with tomatoes and carrots.

How to prepare bell pepper salad for the winter - 15 varieties

This very tasty, spicy salad will be a great addition to any holiday table, especially if you plan to drink alcohol. It is worth noting that many housewives deviate slightly from the classic recipe and add a little more pepper to this salad than required.

Ingredients:

Bell pepper - 600 gr.
Carrots - 400 gr.
Onions - 4 pcs.
Green tomato – 5 pcs.
Vegetable oil - 100 gr.
Vinegar - 100 ml.
Sugar - 2 tsp.
Salt - 1.5 tsp.
Ground black pepper - 2 pinches

Preparation:

Wash the tomatoes and peppers. Remove the stem and seeds from the pepper. We clean and wash the onions and carrots.

Cut the pepper into thin strips, cut the tomatoes into small cubes, onion into half rings, grate the carrots on a coarse grater.

Place the vegetables in a saucepan, add salt, sugar and mix thoroughly. Now put the pan with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

This salad can be called exotic. The reason for this is its ingredients. Bell peppers in this dish are combined with apples and honey. At first glance it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

Bell pepper - 2 kg.
Apples - 1 kg.
Onions - 1 kg.
Honey - 3 tbsp. l.
Salt - 1 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 65 ml.

Preparation:

Wash the peppers and apples. Peel the pepper from stalks, seeds and cut into strips. We cut out the core of the apples, peel them and cut them into thin slices. Peel the onion, wash it and cut it into half rings.

Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad releases its juice, put it on the fire, bring to a boil and simmer covered for 15 minutes. A few minutes before it’s ready, add vinegar to the salad and mix thoroughly again.

Place the finished salad tightly in clean, pasteurized jars and roll up. Now these jars should be wrapped in a warm blanket and left to cool for a day.

“Vegetable” salad is one of the options for preparing canned food for the winter. Its peculiarity is that you can use a wide variety of vegetables to prepare it and place them in a jar in layers.

Ingredients:

Cucumber (large) - 3 pcs.
Tomatoes (medium) - 6 pcs.
Onions - 1.5 pcs.
Bell pepper - 3 pcs.
Black peppercorns - 24 pcs.
Water - 1 l.
Sugar - 1.5 tbsp. l.
Salt - 1 tbsp. l.
Acetic acid - 1 tbsp. l.

Preparation:

Wash cucumbers, tomatoes, bell peppers. We clean and wash the onions. We clean the bell pepper from the stalk and seeds. Now you should cut the vegetables. Cut the cucumber into slices, tomatoes into medium-sized slices, onion into half rings, and pepper into strips.

The first layer is cucumbers;
Second layer - Black peppercorns;
Third layer - tomatoes;
The fourth layer is onion;
The fifth layer is bell pepper.

The prepared jar of vegetables should be filled with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade has boiled, add vinegar to it. Now the brine is ready. You can use it to fill jars of vegetables and send them for sterilization. Sterilize for 15 minutes, after which we roll up the jars, turn them over and leave to cool.

This salad received this name for its unusual taste. Thanks to the special technology of pickling onions, it is perfect as a snack.

Ingredients:

Bell pepper - 5 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - 350 gr.
Black peppercorns - 1 tsp.
Bay leaf - 5 pcs.
Sunflower oil - 1 cup
Vinegar essence – 300ml. (essence should be diluted to a ratio of 1:20)

Preparation:

Peel the onion, wash it, cut it into rings, put it in a bowl, add salt and leave for 12 hours. After this time, remove the onion from the dish and drain the released juice.

We wash the tomatoes, cut them into large slices and put them through a juicer to get natural juice.

Wash, peel and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad boils, it should be cooked for about 10 minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished snack, while still hot, is placed in pasteurized jars and rolled up. The salad is ready for the winter.

Pepper and carrot salad for the winter looks very similar to lecho. This salad can be used both as an appetizer and as a stir-fry when preparing first courses.

Ingredients:

Tomatoes - 1 kg.
Bell pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - 0.5 tbsp.
Salt - 5 tsp.
Vegetable oil - 1 tbsp.
Vinegar 30% - 1 tbsp. l.

Preparation:

We clean and wash the carrots and onions. Wash the tomatoes. Wash the pepper and remove the stem and seeds. Peppers, onions and carrots should be cut into large strips. We pass the tomatoes through a meat grinder, or grind them in a blender.

To make the salad more tender, you can peel the tomatoes. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to peel them.

Place the chopped vegetables in a saucepan. Pour the tomato puree in there.

Place the pan with vegetables on the fire, add sugar, salt, vegetable oil and mix everything thoroughly. When the salad boils, reduce the heat slightly and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

Place the finished salad in pre-washed and sterilized jars and roll up.

By and large, such preservation can hardly even be called a salad. The main ingredient of this preservation is bell pepper. Everything else is spices. Pepper prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or be used as a decoration.

Ingredients:

Bell pepper - 3 kg.
Water - 500 ml.
Vegetable oil - 200 gr.
Honey - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaf - 8 pcs.
Cloves - 5 buds

Preparation:

Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. We put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it and place it in the same way in the pan.

Now the salad should be put on the fire and brought to a boil. After boiling, it should cook for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and pull out the gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Winter salad made from fried peppers is very unusual and little known. Many housewives simply have no idea how to preserve fried vegetables, but this is a completely feasible task!

Ingredients:

Bell pepper - 18 pcs.
Hot pepper - 3 pcs.
Garlic - 2 heads
Vinegar - 1 glass
Sugar - 1 glass
Salt - 1 tbsp. l.
Vegetable oil - for frying

Preparation:

Peel the garlic and hot peppers, wash them, pass them through a meat grinder, add salt, sugar, vinegar and mix thoroughly. The gas station is ready. Pierce the bell pepper in several places with a fork and fry on all sides in a frying pan. When the peppers are fried and cooled, put them in washed and sterilized jars and fill them with dressing. Cover the jars with a lid and sterilize for about 10 minutes. Then the cans should be rolled up, turned upside down and wrapped in a blanket. They should stand in this position until they cool down.

In terms of their taste, squash is quite similar to vegetables such as zucchini, however, for some reason they are not so popular. Bell pepper is a vegetable that goes well with zucchini; it is quite natural that a salad with squash and sweet pepper will also be very tasty.

Ingredients:

Patisson (large) - 1 pc.
Bell pepper - 3 pcs.
Allspice peas - 5 pcs.
Black peppercorns - 10 pcs.
Hot pepper - 1 pc.
Bay leaf - 3 pcs.
Dill - to taste
Water - 3 l.
Salt - 200 gr.
Sugar - 250 gr.
Vinegar 9% - 2 cups

Preparation:

Wash the squash and peppers. Cut out the stalk of the pepper, remove the seeds and cut it into large slices. Cut the squash into medium-sized cubes.

Place the squash in well-washed and dry jars and place a layer of bell pepper on top of them. Next, add black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.

Pour water into the pan. Add salt, sugar, vinegar and bring to a boil. The boiled marinade should be cooled and only then can it be used.

Cover the jars with salad with lids and set to sterilize for 25 minutes. The finished salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and in tandem create an unsurpassed flavor palette. In addition, the rich, juicy colors of the bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

Eggplants - 800 gr.
Large carrots - 1 pc.
Bell pepper - 500 gr.
Onions - 350 gr.
Garlic - 4 cloves
Tomatoes - 800 gr.
Hot pepper - 1 pc.
Salt - 25 gr.
Sugar - 25 gr.
Vegetable oil - 60 mg.
Vinegar - 40 mg.
Ground black pepper - 1 pinch

Preparation:

We wash tomatoes, peppers and eggplants. We clean and wash the carrots, onions and garlic. Remove the stem from the eggplants and cut them into rings.

Cut the onion and pepper into strips.

We pass the tomato, carrots, garlic and hot pepper through a meat grinder. Place the resulting puree into the multicooker bowl and set the simmer mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, bell pepper and eggplant to the slow cooker.

It is very important that before placing the eggplants in the slow cooker, they should be rinsed under running water and all excess liquid should be drained.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately placed in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn is truly a golden time. It was during this period that in markets and stores you can see an abundance of plant-based products at very reasonable prices. It is quite natural that most thrifty housewives start canning a variety of dishes. One of these tasty and healthy dishes is bell pepper and zucchini salad.

Ingredients:

Bell pepper - 150 gr.
Zucchini - 600 gr.
Garlic - 8 cloves
Black peppercorns - 6 peas
Allspice peas - 6 peas
Dill - 20 gr.
Water - 400 gr.
Salt - 1.5 tbsp. l.
Vinegar - 2 tbsp. l.

Preparation:

You should start preparing this salad by cooking the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar and after 1 minute remove from heat. Now the marinade should cool. While it cools, we begin to prepare the vegetables.

Wash and peel the stems of the zucchini and bell peppers. Remove the seeds from the pepper. Now let's start cutting vegetables. Cut the zucchini into rings or half rings. Cut the pepper lengthwise into four parts. Wash and coarsely chop the dill.

Place on the bottom of a washed and sterilized jar: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and finally bell pepper. Next, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Beetroot salad for the winter made from bell peppers is a real salvation for people with digestive problems. Due to the fact that it contains beets, this salad helps improve metabolic processes, pepper nourishes the body with essential vitamins, and beans give strength and improve immunity.

Ingredients:

Bell pepper - 1 kg.
Onions - 500 gr.
Beets - 4 kg.
Boiled beans - 1 liter jar
Vegetable oil - 1 cup
Sugar - 1 glass
Salt - 1 tbsp. l.
Vinegar - 1 glass
Water - 1 glass

Preparation:

We clean and wash beetroot and onions. Wash and remove stems and seeds from the pepper. Cut the onion and pepper into strips. Three beetroot on a coarse grater.

Now mix beetroot, beans, onions and peppers in a deep saucepan. Add water, salt, sugar and vegetable oil there. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

Place the salad in the prepared jars, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the jars, cool them and hide them in storage areas.

“Stew with bell pepper” will be a real find in the winter season. This dish uses almost all vegetables common in our latitudes. This dish will not leave anyone indifferent and will remind you of the warm summer.

Ingredients:

Bell pepper - 1 kg.
Eggplants - 2 kg.
Zucchini - 2 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Salt - 50 gr.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Vegetable oil - 500 gr.

Preparation:

We wash and peel the stalks of peppers, eggplants and zucchini. We clean and wash the onions and carrots. Wash the tomatoes. Cut eggplants and zucchini into medium-sized cubes. Cut peppers, onions and carrots into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil and put on fire. As soon as the stew boils, turn the heat down and simmer with the lid closed for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour the boiling salad into sterile jars and roll up.

For this salad, it is best to use champignon mushrooms. Then the preservation will be guaranteed to be tasty and, if the recipe is strictly followed, it can be stored even for more than a year.

Ingredients:

Bell pepper - 1.5 kg.
Champignons - 700 gr.
Onions - 750 gr.
Sugar - 1 glass
Vinegar - 1 glass
Vegetable oil - 1 cup
Salt - 1 tbsp. l.
Water - 1 tbsp. l.

Preparation:

Wash the bell pepper, peel and cut into strips. Wash the champignons and cut them into slices. Peel the onion, wash it and cut it into half rings. When the main ingredients are ready, you can make the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade has boiled, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add the champignons to the pan and cook for 5 minutes. Stir the salad all the time while cooking. When everything is cooked, pour the prepared salad into jars and set to sterilize for 15 minutes, after which the jars should be rolled up.

This winter salad is truly exclusive. There are three reasons for this. Firstly, it combines products such as walnuts and bell peppers. Secondly, all the products in it are subjected to significant grinding, as a result of which it has a porridge-like consistency. Thirdly, this salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

Bell pepper - 500 gr.
Walnut - 150 gr.
Tomatoes - 500 gr.
Vegetable oil - 100 gr.
Salt and spices - to taste

Preparation:

Wash the peppers and tomatoes. Remove the stem and seeds from the pepper. Grind the nuts, peppers and tomatoes through a meat grinder, add salt, add spices and mix well. Salad ready! Now it should be placed in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. This salad can stay in the refrigerator without changing its taste for about 5 months.

This salad can be called legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. This salad is not very difficult to prepare, but the result will meet any expectations.

Ingredients:

Tomatoes - 2 kg.
Cucumbers - 1 kg.
White cabbage - 1 kg.
Carrots - 1 kg.
Onions - 1 kg.
Bell pepper - 1 kg.
Garlic - 2 heads
Parsley - 1 bunch
Sugar - 1 glass
Salt - 4 tbsp. l.
Vegetable oil - 2 cups
Vinegar - 2 tbsp. l.

Preparation:

Wash cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. Shred the cabbage. Three carrots on a coarse grater. Cut the cucumbers into large strips. Cut the onion into half rings and the pepper into strips. Finely chop the parsley. Finely chop the garlic.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil and mix everything.

Place the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is completely ready. At the very end of cooking the salad, pour vinegar into the pan and stir.

Place the finished salad in prepared jars, cover with a lid and set to sterilize for 10 - 15 minutes. Danube salad is ready!

Colorful, flavorful and sun-filled vegetables delight us throughout the summer and fall. Will we really have to settle for the rather tasteless products that fill supermarkets during the winter? Not at all. There are several ways to preserve bell peppers for the winter. And each of them has its own merits. Using simple tips, you can surprise your guests with a bright, vitamin-rich salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of colorful frozen pepper pieces.

How to choose peppers for long-term storage

Before you go to the market or your own garden to buy vegetables, you need to decide on the harvesting method.

There are two stages of ripeness for bell peppers. This:

Botanical (biological) ripeness - the fruits are uniformly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, and canning. These fruits also store well in the refrigerator. They are able to retain their properties for 1.5 months.
Fruits that are at the stage of technical ripeness cannot boast of size or bright color. You can recognize peppers that are suitable for long-term fresh storage by lightly pressing them. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Such vegetables cannot be frozen, dried, or canned.

Fruits at the stage of biological maturity

If any varieties of bell pepper are suitable for drying and freezing, then the following are best suited for fresh storage:

Martin
Beglitium
Black cardinal
Novogoshary
Aristotle ex 3 p F1
Red Baron F1

Vitamin harvest

Vegetables without the slightest defects (cracks, rot, dents) are cut from the bush very carefully and always with the stem. The fragile fruit is easily damaged and will not be suitable for long-term fresh storage.

Storing fresh peppers

Before harvesting fresh vitamin fruits for future use, it is worth deciding on a room for long-term storage of vegetables. A cellar, basement or glazed balcony is suitable for these purposes. The main thing is that the humidity is within 80-90%, and the air temperature does not fall below 0 C.

Storage containers, such as wooden boxes, must be dry and free of mold. Before adding vegetables, it is enough to keep the boxes in the sun for several days. The shelf life of fresh pepper depends on maintaining the optimal temperature and humidity in the room, as well as the careful selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).

If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.

Popular methods of preparing fresh fruits for the winter

It is advisable that the fruits do not touch each other. This will prevent vegetables from spoiling for as long as possible. And if one pepper starts to rot, you can simply remove it.

Individual polyethylene packaging with holes for air ventilation is suitable for this.. The method is convenient in that it simplifies the process of regularly inspecting vegetables for integrity and the absence of signs of spoilage.

Preparing vegetables for the winter

Paper bags have proven themselves to be good for storing bell peppers. They allow the fruits to “breathe” and significantly increase the freshness of the fruits. The bags can be replaced with plain paper, in which the peppers are very carefully wrapped.

You can add a bright accent to both the interior and the diet of your household by placing flowerpots with sweet peppers on the windowsills. To do this, you should dig up bushes with unripe fruits (along with the root system) before the onset of frost, plant them in pots, treat them against pests and bring them into the house. As the vegetables ripen, you can pick them and enjoy their rich flavor.

The best ways to freeze sweet peppers

Increasingly, housewives are giving preference to frozen vegetables, which, unlike canned vegetables, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared after cutting it into small cubes or strips.

For owners of large freezers, the method of preparing stuffed peppers is suitable, and fans of vegetable salads and sauces will appreciate freezing baked vegetables, which have a rich aroma and original taste.

Preparing raw materials for freezing

Preparing Peppers for Freezing

For preparations that will help diversify the menu until the next season, peppers of biological ripeness without damage or signs of rotting are selected. If the vegetables are chopped, you can use not the most beautiful specimens by simply cutting out the unaesthetic parts.

vegetables are thoroughly washed under running water;
the core is cut out with a sharp knife;
veins and seeds are removed (if this is not done, the dish that includes the preparation may taste bitter);
the peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will be).

For preparations, it is worth taking peppers of different colors - red, yellow, green. This is true for freezing whole and chopped vegetables. The vegetable dressing will become brighter, and the taste of the main courses will be richer.

Whole frozen peppers

Lovers of stuffed peppers are often faced with the fact that they can enjoy the taste of their favorite dish only during the season. You can correct the situation by freezing the whole fruit, cleared of seeds and veins.. There are several ways to do this:

Frozen products

The peppers are placed one on top of the other, like glasses. The resulting columns are placed in the freezer. Before preparing the dish, they are stuffed without prior defrosting and cooked as usual.
You can minimize the space occupied in the freezer by first plunging the peeled fruits into boiling water for 1 minute. This will soften the peppers and prevent them from cracking during the freezing process.
Some housewives freeze peppers already filled with minced meat. The preparations are laid out on a flat surface, trying to ensure that the peppers do not come into contact with each other, and put into the freezer. After a day, they fill plastic bags with them. This method allows you to prepare a delicious dinner in a matter of minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen peppers

Bell pepper, frozen in pieces, will perfectly complement soups, main courses and salads. To prepare, cut the fruits into small cubes or strips and freeze in bags or plastic containers.

Ready to freeze

A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.

Such peppers are not defrosted before heat treatment.

Shredded for freezing

Bell peppers frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice trays. Red peppers are best suited for this method of preparation.

Its taste, color and aroma go well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze the sauce almost ready for use. This preparation will be able to preserve all the vitamin and taste qualities until the new harvest.

Prepared baked vegetables

This preparation will delight you with new tastes and gastronomic emotions. Ripe and undamaged peppers (preferably thick-skinned) are selected for cooking.. The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and placed on a baking sheet greased with vegetable oil.

Place the pepper in an oven preheated to 200 0C for 35-40 minutes.

The vegetables should be browned and covered with a brittle and almost black crust. Having taken them out of the oven, you must immediately place them in any thick-walled pan and cover the dish with a lid. After 15 minutes, peel the peppers by holding them by the stalk, after which all the insides can be easily removed.

It is advisable to save the juice that accumulates inside the baked vegetables by draining it into a suitable container.. The prepared peppers are placed tightly in a container, filled with the resulting juice and stored in the freezer. This preparation is perfect for winter vegetable salads and will add new flavors to the soup dressing.

If freezing is chosen for storing bell peppers, you should make sure that the freezer maintains the required temperature for this - from -18 0C to -32 0C. Only in this case will vegetables retain their nutritional and taste properties until the next harvest.

Drying vegetables for the winter

Dried bell peppers are summer-like and full of vitamins. There are several ways to prepare original seasoning for various dishes. For example, in an oven, electric dryer or outdoors.

Whatever drying method you choose, the peppers must be properly prepared by thoroughly washing, coreing and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Peppers dried in the oven

When preparing aromatic seasoning from vegetables that are bright and filled with vitamins and microelements necessary for health, you should adhere to the following scheme:

Divide each pepper into four parts and cut into thin strips;
preheat the oven to 400 C-500 C;
line a baking sheet with parchment paper;
place the pepper on the sheet, trying to leave a small distance between the strips;
place the sheet in the oven and leave the cabinet door slightly open;
the vegetable mass should be stirred periodically with a spatula;
after 2 hours, turn off the oven without closing the door;
the next day, you should resume the drying process (heat the oven, stir the pepper mass periodically for several hours).

You can check the readiness of the product for long-term storage by breaking a slice of the vegetable in your hand. If it bends and returns to its original position when pressed, then it is necessary to dry the product in the oven.

After drying

Plain water will help restore the dried preparation to the state of a fresh vegetable. The proportions are as follows: take half a glass of water for a glass of dry pepper. By pouring liquid over the vegetable mixture for several hours, you will get delicious bell peppers that can be used for food, just like fresh ones.

Drying in an electric dryer

The pepper, previously washed under running water and cored, is cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in a saline solution (1%) for 2 minutes, cool in cold water and allow to dry drain. After which the raw materials are laid out on drying trays.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire their characteristic crunchiness, without losing either their taste properties or their inherent delicate aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

Vegetables dried using an electric dryer can be stored in pieces, or they can be chopped in a blender to a seasoning state. The finished product is heated in the oven and placed in glass jars, the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years and can be used to enrich soups, main courses and sauces.

The sun and air are helpers in preparing peppers for the winter

Some housewives prefer not to use ovens and electric dryers for drying vegetables, opting for natural drying processes. To do this, it is necessary to prepare a well-ventilated room that can reliably protect bell peppers from excess moisture and direct sunlight. This could be a covered veranda in a country house, a canopy on a personal plot, or even a balcony in an apartment building.

Preparatory process

Peppers cut into small strips are laid out in a thin layer on wire racks and covered with a layer of regular gauze. The workpiece is exposed to the air, and the temperature does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy consistency necessary for long-term storage in 3-4 days, and cloudy weather will force you to keep the trays in the air for about a week.

If it rains, the pepper must be brought indoors to avoid spoilage of the product. Periodically stir the vegetable pieces and check for readiness. Naturally dried vegetables retain maximum nutrients and have a bright aroma, which is indispensable when preparing first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from bell peppers dried in the oven. The preparation will decorate any holiday table and will be an excellent addition to the usual menu. To prepare a dish that is bright in every sense, you will need the following simple and affordable ingredients:

meaty, ripe and aromatic Bulgarian
pepper - 3 kg
garlic - 15 cloves
a mixture of your favorite spices (basil and coriander go best with pepper) - 7-8 tsp.
garlic powder - 2 tsp.
salt - 2 tsp.
sugar - 4 tbsp
vegetable oil

Peppers should be cleared of seeds and membranes, blanched in boiling water for 1-2 minutes and placed in a container filled with cold water. This will allow you to easily remove the skin from the vegetables. The peeling process is not necessary. If the presence of skin in the dish does not cause discomfort, this stage (blanching and subsequent peeling) can be omitted.

The baking sheet is covered with baking paper, on which the peppers cut into quarters are evenly placed. Vegetables are sprinkled with salt, sugar and seasoning and placed in an oven preheated to 100 C. The peppers will take about 2-3 hours to cook (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.

Appetizing even to look at

While the main product is being prepared, it is necessary to sterilize small jars. Hot pepper is placed in a container, interspersed with chopped garlic (about 4 cloves are needed for a half-liter jar). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such preservation can be stored at any temperature conditions, including in an ordinary pantry in a standard city apartment.

Salads with sweet peppers for the winter

No matter what beneficial properties frozen or fresh pepper has, you cannot do without preserved food rich in bright flavors, which includes a popular vegetable. Bright salads will decorate the festive table and will be an excellent side dish for meat. When choosing peppers for preservation, you should give preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements that our body so urgently needs during the cold season. Adding bell pepper to the preparation will help make the appetizer even more interesting and healthier. You will need the following ingredients:

white cabbage - 2 heads (large)
sweet pepper (preferably red) - 10 pcs.
carrots - 10 pcs.
horseradish - 2 leaves
dill - a few sprigs
bay leaf - 6 pcs.
salt - 6 tbsp.
black pepper - 8 peas

Another delicious dish

Wash the vegetables, chop the cabbage thinly, cut the pepper into strips, grate the carrots. Place in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, pepper. Each layer should be compacted, pressed down and the jars should be left warm for 5 days, piercing the cabbage daily to remove accumulated gases.

As soon as the ripening process is completed, the jar is tightly closed with a lid and sent for storage in the cellar or refrigerator.

Bell pepper lecho for the winter

There are many recipes for Hungarian bell pepper dishes. Each housewife prepares the appetizer in her own way, adding additional ingredients or, for example, replacing sugar for tomato sauce with honey. But before you start experimenting, you can master one of the simplest and most delicious options for preparing lecho, for which you will need the following products:

sweet pepper, cleared of seeds and partitions - 4 kg;
tomatoes - 4 kg;
vegetable oil - 200 ml;
sugar - 1 glass;
table vinegar (9%) - 6 tbsp;
salt - 2 tbsp.

Cut the main ingredient of the salad into large cubes or strips. Cut the tomatoes into 4 parts and grind them in a meat grinder or puree them in a blender (you can first remove the skin from them by first dipping them in boiling water for a minute and then in cold water). Pour the tomato into an enamel pan, add butter, sugar and salt, and boil.

Place bell peppers into the boiling sauce and simmer for half an hour, stirring occasionally. At the end of cooking, add vinegar, stir again and remove from heat.

Place the lecho in pre-sterilized jars and cover with sterile lids. The canned food should be turned upside down and wrapped until it cools completely. A snack prepared according to this recipe can be stored in a cool place without loss of taste for 2 years.

Bell pepper is a very healthy and tasty vegetable. I use it fresh, it is used to make very tasty salads, various dishes and preparations for the winter. We offer you the most profitable and delicious recipes for rolling peppers for the winter.

Sweet peppers are a real storehouse of vitamins. It can be a great decoration on any table, regardless of the season. Therefore, bell pepper twists are always and will be in demand.

Currently, perhaps the most profitable and popular is preparing bell peppers for stuffing. Almost everyone loves stuffed peppers. Therefore, this recipe is very useful.

Stuffed pepper recipes

There are two options for rolling bell peppers for stuffing.

Recipe 1

We wash medium-sized peppers, remove the core and seeds, boil in salted water for no more than three minutes, it is important that the vegetables do not soften. We put them whole into jars. You can use two or three liter containers.

After laying, pour the marinade in which they were cooked over the vegetables, add vinegar at a nine percent concentration. For a three-liter jar you need to add three tablespoons of vinegar, for a two-liter jar - two tablespoons. After this, roll up the pepper and wrap it, waiting until it cools down.

Recipe 2

First we make the marinade. To prepare it you will need: one liter of water, seventy grams of sugar, thirty grams of salt, seven grams of citric acid.

Place small peppers, peeled from seeds and stems, into boiling water for a couple of minutes, then remove and cool under cold water. Place the boiled vegetables tightly in three-liter jars, fill them with boiling marinade and sterilize them.

The sterilization time for three-liter jars is twenty-five minutes, for two liters - twenty minutes, liter jars need to be sterilized no more than fifteen minutes. After this, roll up the pepper, let it cool and store it in a cool place. Convenient preparation for the winter, just open the jar and you can immediately stuff the peppers.

Recipe 3. Lecho

A very tasty twist, probably familiar to many, called “Lecho”. This is a Hungarian dish, the preparation of which requires three ingredients - bell peppers, tomatoes and onions. Such components are included in the classic Lecho recipe

Every year, housewives interpret this dish in their own way, adding other vegetables and spices to the main ingredients - carrots, smoked meat, garlic, fried onions, etc. As a result, many original and very tasty lecho recipes have appeared.

We offer you a version of the most affordable classic Lecho recipe. To prepare this preparation for the winter you will need:

Bell pepper – two kilograms.
Tomatoes – two kilograms. One kilogram of onions.
One hundred and fifty grams of sunflower oil.
Three tablespoons of vinegar of nine percent concentration.
Four tablespoons of sugar.
Two teaspoons of salt.
Fifteen black peppercorns.
Four pieces of allspice and two bay leaves.

Cut the tomatoes into pieces or mince them, pepper into strips, onions into half rings. Mix everything and add salt, sugar, pepper and bay leaf. Pour everything into a saucepan, add sunflower oil and simmer over low heat for one hour.

Place the finished lecho into jars, add vinegar and screw on the sealing lids. After this, turn the workpiece upside down, wrap it and leave it in this state until it cools.

Recipe 4. Spicy pepper

A very aromatic and slightly spicy dish - peppers in garlic and tomato sauce, will appeal to many. You can make such a twist very easily and quickly.

Required components:

One kilogram of bell pepper.
Seven hundred grams of tomatoes.
Five cloves of garlic.
Two to three tablespoons of sugar.
Salt - one and a half tablespoons.
Thirty milliliters of apple cider vinegar can be replaced with wine vinegar.
Thirty milliliters of sunflower oil.

We pass the tomatoes through a juicer.

Add finely chopped garlic to this mixture and cook over low heat for five minutes. Then add salt, sugar and vegetable oil and boil for another five minutes. Cut the peppers, peeled from stalks and seeds, into four parts and add to the tomato marinade. Cook the vegetable mass for fifteen minutes. Then add vinegar and simmer for the same amount of time. Place the finished dish into jars and roll up. This amount of ingredients is calculated for a one-liter preparation.

There are many other options for preparing sweet pepper salads for the winter.

Recipe 5. Sweet bell pepper with vegetables

To prepare a Bulgarian salad you need: four kilograms of sweet pepper, the same amount of green tomatoes, three kilograms of onions, three hundred grams of parsley and celery, one hundred and fifty grams of salt and sugar, thirty grams of ground black pepper and one hundred milliliters of vinegar of nine percent concentration.

Place the washed peppers in boiling water for two minutes, then cool in cold water, remove the stems, seeds and cut into thin strips. Cut the onions into rings and tomatoes into slices five millimeters thick. Mix finely chopped greens with vegetables, add all the remaining ingredients and place in one-liter jars.

Sterilize for twenty minutes and roll up. These are all just some recipes for preparations using this vegetable. You can prepare adjika from hot and sweet peppers, vegetable caviar, bell peppers in marinade or with sauce. This vegetable will add amazing taste and make any preparation fragrant.

From the article you will learn:

Pepper is a popular product from which you can prepare various salads, adjika, pasta, and also marinate it for use in various dishes.

The variety of vegetables during their growing season is very wide. You can treat yourself to vitamins every day. But in winter there is a shortage of such products. You should prepare your peppers for the winter now so that you can enjoy them at any time.

About the popularity of homemade preparations: ideas with pepper

Canned ingredients have always been popular among people. Agree, it’s so nice to enjoy seasonal vegetables during the cold season. This is especially true in cases where they are harmoniously combined with other ingredients.

Any housewife can prepare peppers for the winter, because everything is very simple and clear. You can find various recipes, among which you will find a suitable option. Each housewife has her own secrets that allow her to obtain delicious preparations.

The aromatic and appetizing vegetable is the real king of various dishes. Our great-grandmothers used to prepare fried peppers for the winter. It contains a considerable amount of healthy components. Heat treatment does not affect the quality of the product, so it is added to culinary masterpieces.

Recipes for preparing peppers for the winter are very diverse. You can marinate it, prepare various salads, or simply roll it with brine. You can choose the method that suits you to enjoy your favorite snack during the cold season.

Classic pickled pepper recipe

Housewives like this method of cooking, because it is simple and affordable. You too can master it to surprise your loved ones.

Ingredients:

main product - 2 kg;
water - 1 l;
butter - half a glass;
garlic - 5 cloves;
peppercorns - 10 pcs.;
sugar - half a glass;
bay leaf - 6 pcs.;
ground pepper - to your taste;
salt - to your taste;
vinegar - half a glass.

Preparation:

such recipes for bell peppers require removal of the core;
cut it into small slices into eight pieces;
put water with vinegar and oil on the stove, add bay leaves, salt and pepper the liquid;
add the chopped product to this marinade and cook it for 15 minutes after the contents boil;
Sterilize the jars, place the preparations in them, and cover with airtight lids.

Prepare bell pepper recipes quickly and tasty to avoid the banal menu. Now you can surprise and delight your loved ones with delicious dishes.

How to pickle peppers with garlic for the winter (option 2)

Vegetables with garlic are very good when pickled, as they retain their aroma and taste. This is a product that can be served not only on the dinner table, but also on the holiday table.

oil – 1 glass;
vinegar – 6 tbsp;
garlic – 7 cloves;
sugar – 4 tbsp;
salt – 4 tsp;
bay leaf – 6 pcs.;
sweet pepper – 2 kg.

Cooking in stages:

wash the main ingredient and remove the seeds;
cut it lengthwise into 2 cm strips;
peel the garlic and pass it through a press;
pour a liter of water into the pan, salt and pepper it, add oil, vinegar and bay leaves;
after the marinade boils, add the main product, cut into strips, bring everything to a boil and cook for another 7 minutes;
Place garlic on the bottom of the jar and the prepared vegetable on top;
Fill everything with marinade, close and turn the jars upside down.

Pickled bell peppers are ready for the winter. In the cold season, you simply open the container to remember its delicate taste. Now you know how to pickle peppers for the winter, the recipes are simple and straightforward.

Lecho

The preparation is very popular among the residents of our country. It catches up with peppers pickled for the winter in terms of its qualities.

Ingredients you will need:

vinegar 9% - 6 tbsp;
main ingredient cleared of seeds – 4 kg;
tomatoes – 4 kg;
sugar - half a glass;
oil - glass;
salt – 2 tbsp.

Cooking step by step:

to prepare tomatoes and peppers for the winter, wash the tomatoes, cut them into four parts and remove the stem;
pass the tomatoes through a meat grinder;
cut the main product into four parts;
pour the mixture obtained from the tomatoes into a saucepan, add sugar and salt, pour in the oil and mix everything thoroughly, waiting for the contents to boil;
now add the main ingredient to the future bell pepper lecho, continuing to cook everything for half an hour;
at the very end, add vinegar and remove the pan from the heat;
Pour the contents into the jars, cover them with lids and turn them upside down.

Now pepper lecho for the winter can be called ready. Leave it in a cool, dark place until frost sets in so you can treat your loved ones to a delicious snack.

Stuffed peppers for the winter are an interesting option for preparing the preparation. Cabbage is used to stuff the vegetable.

Ingredients:

sweet product and bitter vegetable – 40:1 pcs.;
sugar – 1 tbsp;
cabbage – 3 kg;
salt – 2 tbsp;
carrots – 2 pcs.;
garlic – 12 cloves;
water – 1 l;
butter - half a glass;
greens – 2 bunches;
vinegar 9% - half a glass.

Step-by-step preparation:

peppers stuffed with cabbage for the winter, recipes with photos are sure to lick your fingers, start cooking by washing the product, removing seeds and dipping in boiling water for 5 minutes;
grate the carrots on a large-mesh grater, and finely chop the greens;
chop the cabbage into thin strips;
chop the garlic and chili as finely as possible;
mix the ingredients thoroughly and sprinkle them with salt;
Stuff bell peppers with this filling for the winter and place them in jars;
salt and pepper the water, add vinegar and oil;
Cover the contents of the jars with marinade, cover them with airtight lids;
Turn containers upside down to cool.

Hot peppers for the winter with cabbage will allow you to enjoy a snack in the cold season. There is no need to look for this vegetable at the market or supermarket, since it will be stored in your pantry.

How to prepare a spicy snack?

Prepare hot peppers for the winter if you are a fan of the piquant taste of foods. This delicacy will delight you with its aroma and appetizing appearance.

Ingredients for cooking:

garlic – 3 heads;
oil – 1 glass;
sugar – 1 glass;
water – 1 glass;
vinegar - 1 glass;
bitter legume ingredient – 1 kg.

Cooking in stages:

a recipe for hot pepper for the winter involves thoroughly washing the main ingredient before starting work;
Prick each peppercorn with a toothpick so that the marinade is better absorbed;
do not pass peeled garlic through a press;
Sugar and salt the water, add vinegar and oil, bring to a boil;
after boiling, add the garlic and the main product, boiling everything for five minutes;
pour marinade over everything, put it in jars, and close with airtight lids;
Turn containers upside down and place away from heat.

The recipes with photos are simply finger-licking, because such snacks will not leave anyone indifferent. Pepper for the winter without sterilization will appeal to all members of your family, since it is difficult to find something tastier.

Everyone will love this pepper, because this option goes well with any side dish or meat in winter. This recipe retains as much flavor as possible, as well as some crunch. Try it!

Ingredients:

Bell pepper – 1 kg
Salt - 1 tbsp.
Vinegar - 100 ml.
Hot chilli pepper - 2 pcs.
Dill - 3 g.

Step-by-step preparation:

First you need to cut off both ends, in the sense of both the bottom and the top with the seeds.
Blanch in boiling water for 2-3 minutes and then cool.
We insert the pods into each other and place them in jars.
For a liter jar you need to add 1 tbsp. l. salt and three tbsp. l. 5% vinegar, add dill and a small piece of hot pepper for spiciness and zest.
Fill the jar with boiling water.
Sterilize for 10-12 minutes, roll up.
At the end, turn it over and wrap it in a towel. Next, cool and place in a cool storage place.

Pepper lecho with zucchini

Simple and tasty homemade preparation will not leave anyone indifferent. You can enjoy its aroma at any time.

Ingredients:

zucchini - 500 g;
peppercorns - 6 pcs.;
garlic - 6 cloves;
salt - to your taste;
allspice - 3 pcs.;
bell pepper - 800 g;
onion - 200 g;
sugar - 4 tbsp;
tomatoes – 1600 g;
oil - 70 ml;
vinegar - 3 tbsp.

Cooking step by step:

such salads with pepper begin to be prepared, creating a delicious tomato sauce;
Boil tomatoes cut into small pieces for 20 minutes;
wash and peel the main product, remove seeds and stalks;
the onion must be cut into thin half rings;
remove the peel from the zucchini, cut them into small pieces;
chop the tomatoes using a blender, cook them for 10 minutes;
when the specified time has passed, throw in the other ingredients (except zucchini) and cook for 20 minutes;
Now you can add the remaining products, leaving them on the fire for 20 minutes;
When the lecho is ready, pour it into jars.

It is very easy to prepare hot peppers, the recipes for which vary. You will be able to cope with such tasks without having the relevant experience.

Marinated baked peppers for the winter

Baked peppers can be pickled for the winter in the form of a salad; I presented this preparation in this article. An incredibly tasty dish that complements others perfectly.

Pickled bell peppers in strips for the winter

You can pickle bell peppers in strips; it is also an interesting addition to others. The straw can be used for other salads, baked goods, and also on the holiday table.

Bell pepper paste

Bell pepper paste is very tasty; I presented this recipe here. Very tasty pasta, even better than in the store, made from your own products is healthier. Also a good addition to other winter dishes.

Spicy raw adjika made from pepper and tomato

For lovers of spicy foods, a good recipe for raw adjika made from pepper and tomato, the preparation is simple, as it does not involve cooking. The resulting product is raw, yet healthy, in which the products are not cooked and the vitamins remain in the product in full.

Adjika with apples for the winter

Another recipe for making adjika, only with the addition of apples. This adjika is no less tasty than the previous one, for a change you can prepare this dish.