Perhaps the only method for a long time to protect from damage to meat and vegetables there are their salts. it main way Canning food, which enjoys a huge popular among the owners and those who love salty as a snack. This process is not without a stone salt.

With its help, a solution is formed into which products for long storage are placed. IN otherwiseHow long it will be this period depends on the correctness of the manufacture of brine. Any product has suping principles and its norms, which must be strictly carried out to get high-quality food. Now we will chat on how the pepper salting is covered with a cold method.

But before looking at some recipes, we define what is the mentioned method of canning.

Cold suiling way

This method is a saline of products in banks, barrels, auppies, vendors, without even then. In this case, they are poured with cold brine, and they put the press from above. Such dishes are compulsory placed in a cold place for a long time.

For example, salting pepper on the winter begins with the fact that all the fruits pierce the toothpick at the base. The layers of vegetable are shifted by greens and spices, garlic and without even then, fall asleep with salt, pour cold water, covered with a lid or put the nuts and determine in a cold place. The responsible moment here acts that in order for the products were invariably covered with brine, based on this, if necessary, it must be addressed.

For this, one liter of water takes twenty grams of salt and nine grams citric acid. How does the pepper hacking with a cold method? We will see a pair of simple recipes. Such a workpiece is not less common than the saline of mushrooms, cabbage and another.

Salt pepper is a very tasty and affectionant, which has bright color and pleasant fragrance. The latter, by the way, is only improved on a pair of tones with such a processing method. As for the varieties of the main product, in motion there is actually all: sweet red pepper, chili, etc.

Slash bulgarian pepper for winter

Ingredients: Five kilograms of sweet pepper, celery and parsley greens, dark peas and peas and bay leaf. For brine: five liters clean water, four hundred grams of cook salt (not iodized).

Cooking

To begin with, the fruits of the same size are taken, washed with water and dry on a towel or a napkin. After that, the vegetables are cut in half, remove the core and cut each half the so-called boats. If it is planned to plant whole fruits, they are in several places toothpick.

Optionally, it is possible to taste vegetables. For this, they are lowered them for 180 seconds warm water, And later soon omit in the cold.

Preparation of brine

The water is adjusted to a boil, they dat salt and boil to its complete dissolution. The liquid is removed from the plate and filter through the gauze, then cool to room temperature. This brine is poured bell pepper, covered with marley either with a cloth, set the wood circle or a huge plate, and the press is put on top. Such a workpiece is left for twelve days at room temperature. After this time, pepper prepare, it is later removed in a cold storage place.

It may be possible to shift the fruits into the jars in addition, close the caproic lid and put in the refrigerator.

Pepper, Sloated in Bulgarian: Method number 1

Ingredients: Ten kilograms of pepper, eight hundred slices. For brine: almost a thousand fifty grams of water and fifty grams of salt.

Cooking

Salt of sweet pepper is carried out as follows: The fruits choose and wash in cold waterRemove the seed. Next, the product is lowered by 120 seconds in boiling water, and the essay will soon lay out in cold water. Blanching makes the vegetables soft and elastic, based on it is possible to spread it well in the container. Further, each perch is pepper with salt, put the dishes into the dishes prepared in advance and cover with a towel, for which the neuts put.

So you need to withstand vegetables twelve hours. During this time they will be allowed to enter juice.

After that, the fruits with juice are shifted into another dishes, poured with cold brine, wrap marley and put again under the press. Capacity tolerate in a cold place. The pepper pepper chipping recipe is very popular in many states.

Finished fruits are rinsed well before consumption and soaked ten o'clock in cold water.

Pepper, saline in Bulgarian: Method number 2

Ingredients: Ten kilograms of Bulgarian pepper, one hundred grams of celery and parsley grams, cherry leaves, five grams of coriander seeds. For fill: nine liters of water, seven hundred grams of salt, seven hundred grams of vinegar table.

Cooking

Salt of sweet pepper begins with the fact that it is washed and pierced by a fork at the base. At the bottom of the dishes lay the layer of greenery and spices, later pepper and again seasoning. Every jar is poured with cold brine and put under the press for twelve days at room temperature. After time, the container is transferred to a cold place.

The pepper along with this is invariably to be covered with fill, based on it, as needed to be made (for one liter of water, they take thirty grams of salts and two spoons of vinegar) or instead of her vegetable oil.

Express pepper salting

Ingredients: For one three-liter jar take two kilograms of Bulgarian pepper, two cloves of garlic, two bulbs, two

pills aspirin, grain of dill and celery. For fill: six liters of cold water, one glass of salt, two sugar glasses, five hundred grams of vinegar.

Cooking

This recipe for salting pepper of Bulgarian is quite simple. For this, vegetables are washed, seeds remove and cut into four parts. The onions besides this cut into four parts, the celery cut into pieces, garlic is clean. Greens and all of the listed components are put in each jar, aspirin dates. The contents of the cans are poured with cold brine and close by the drop-end covers, pre-shrouded them with boiling water.

Tar is stored in a cold place.

Soldering of unpleasant pepper with a cold method

Ingredients: one kilogram of unpleasant pepper, six grams of parsley, twenty grams of greenery of dill, fifteen grams of garlic, fifty grams of salts. For brine: one liter of water, fifty grams of salt.

Cooking

At the bottom of clean cans lay garlic and greens, and washed peppers. Salt is dud in boiling water, boil and become cozed to room temperature. The cans are filled with cold mortar, covered with covers and put in a cold storage place.

Soldering of unpleasant pepper in Assyrian

Ingredients: Unpleasant Podpick Pepper, Two Guinea Pages, Four Dill Bunch, Five Currant Pages. For brine: ten liters of water, two glasses of salt.

Cooking

Soldering of unpleasant pepper with a cold method begins with the fact that the fruits are pierced by a fork or toothpick at the base of a pair of times. After that, they are well postponed to banks along with greens. The contents of the container are poured with cold brine, covered with covers and put in a black cold place.

Pouring sometimes fill. If you wish, so that the pepper soles up rapidly, transfer it to heat.

Pepper salting: Method number 1

Cooking

Pepper salting with a cold method does not imagine a special difficulty. For this, fresh fleshy fruits wash, blanched in colander, lowering 120 seconds in boiling water and choking in cold water. Later, vegetables are cut into two parts, rub the salt and put in the dishes. Then put a press for fourteen hours, so as the juice stood out.

Later, peppers together with juice are shifted into a different tank (banks), poured with cold brine, the pure circle of the polyethylene lid is placed on top and put under the press. Banks are covered with gauze and put in a cold place for 15 days. After time, the container is closed with by kapron covers.

Pepper salting: Method number 2

Ingredients: Sweet Pepper, Salt. For brine: one liter of water two spoons of salt.

Cooking

The cold pepper salting begins with the fact that the fruits are perfectly washed, they remove the fruit and the core, so that the pods remained integer. After that, each perch is rubbed salt, put one in one four pieces and fill in a pan. Then put the neuts on some days.

During this time, juice must appear. After that, the contents of the pan are decompressed by banks, pour cold fillClose up by kapron covers and endure in a cold place.

Soldering stuffed pepper

Ingredients: Two and a half kilograms of pepper. For minced meat: one carrot kilogram, one kilogram of parsley root, Polona Celery root, one bundle of celery greenery, one hundred grams of onions, twelve peas peppers, chopping cinnamon, one sugar spoon.

Cooking

Pepper salting for the winter on this recipe is very simple. To do this, it is necessary to defile carrots and roots of 180 seconds. After that, they are clean and cut into strips either rubbed on the grater. Onions are bold, all these components are mixed and soles.

The resulting minced is frying little on the oil. Celery stalks for 120 seconds lowered boiling water to softening.

Preparation of brine

The saucepan is poured five liters of water and bring it to a boil. After that, one glass of salt is dat, one garlic teeth, fourteen cloves, six peas of dark pepper and five laurel pages. They boil the fill of 120 seconds, they are later cooled and filtered through gauze or sieve.

The contents are poured with cold brine, put the neuts and remove in a cold place for 30 days.

Pepper salting, stuffed cabbage

Ingredients: Two kilograms of sweet pepper, three kilograms of cabbage, three hundred mill grams, two hundred grams of onions, one bundle of parsley or celery, three spoons of vegetable oil, two and a half spoons of salt, one spoon pepper peas, and seven laurel pages and one spoon of cumin.

Cooking

The pepper salting with the cold method begins with the fact that it is cut off with a fruit and remove seeds, without damaging the pulp. Onions and carrots are cut in finely, the greens are cut, the cabbage is finely bold, give salt and knead the hands to allow it to enter juice. Carrots and onions roasted 180 seconds until soft, dat in the cabbage and stirred. Peppers need to rejoice four 60 seconds and cool.

Then the fruits stuffed with a mixture of cabbage, put into a huge pan, put the neurop and a circle on top and leave for four days. Then the contents of the container together with the juice are shifted into banks, poured brine, to prepare which is possible by the recipe shown above. Capacity put in a cold place. In the same way, the salting of the podpid pepper passes.

Source: FB.ru.

Salted tomatoes for winter with a cold way! Very tasty!

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The frosty time of the year for the preparation of various sauces and seasonings may need sharp pepper. Of course, you can buy a ground option in the store, but it is better if there is a cherished bank in a cellar, harvested in advance. The article will discuss how to properly preserve, marinate and squeeze the podpick. Proven recipes step by step guide And the photo will help you easily and quickly close a few cans of acute product for winter.

Spicy pepper causes joy

Gorky acute pepper is able to give "meaning" with any dish, bring the highlight and unique piquancy. Why do many love the burning sharpness of acute vegetable? Scientists found out that the use of pepper stimulates the production of happiness hormones, endorphins.

Thousands of dishes are preparing with pepper, and the recipes of the harvesting of acute vegetable for the winter - no less. It is salted, frozen, marinate, quasse, dried, soaked or frozen. Close with vinegar, lemon juice or olive oil.

According to experts, pepper from an open bank can be used not only for the preparation of other dishes, but also as an independent acutely acidic crispy snack.

The easiest recipe for pepper

This recipe saves time to thousands of owners. Peppers are used entirely, without long cooking. As a result, it turns out to be burning and crispy.

To start preservation, you need:

• 1 kg. acute peppers;
• various seasonings depending on your preferences: black pepper, bay leaf, dry umbrellas of dill, twigs and currant leaves, tarhoon or basil, garlic, cinnamon;
• 1 l. water;
• 4 tbsp. l. salts;
• 2 tbsp. l. Sahara;
• 1 tsp. Vinegar on the jar.

Phased actions:

1. Wash the burning vegetable. Crop dry tips of pods without opening pepper.
2. Scratch pepper with boiling water.
3. Prepare banks, tightly lay out pepper on their shoulders.
4. Water in a saucepan boil, add salt and sugar;
5. Boiling marinade pour banks and their contents under the "Holders" of the cylinder.
6. Drain the marinade, bring it to a boil and pour pepper again. So do 3 times. At the same time, pepper will not be raw, but also not boiled, which will save useful compounds as much as possible.
7. Before blocking into each bank, pour the specified amount of vinegar. Such a product is stored - along with other billets in a cool place.

Council. In order to put the maximum amount of pods in the bank, they are vertically. The best way - Lower the knife into the bank, and put the pepper on it.

How to solit sharp red and green pepper

The burning saline pods are remarkably "will enjoy" with meat, vegetables, kebab. This recipe is interesting for its ease. If you can spoil the dish when marinating, adding more or less vinegar, then everything is much easier. The composition of the workpiece:

• 1 kg. green pepper;
• 1 l. water;
• 8 tbsp. l. Salt.

Hot pickled pepper - good supplement in meat and vegetables

Step-by-step instruction:

1. Pepper to overdo it, wash and crop green tail. Clean - no need.
2. Along the base you need to make a slice of 2 cm.
3. Green pods put in the pelvis.
4. In a separate container, mix the salt and water and boil the brine.
5. Pods pour boiling brine and press some cargo.
6. You have to get a pelvis with pods drowning in brine. From above you need to cover it with a towel.
7. Now you should forget about pepper for 3 days. Then drain the water, prepare a new brine in the same way, cover the oven and towel. This time, vegetables are 5 days.
8. After the expiration of the specified period, the liquid should be pulled out. Prepare a new brine, boil it and pour pepper laid in banks. Now it can be closed.

Simple saline of bitter pepper with greens

Express recipe without pre-soaping and insistence can be useful when the pepper bottle is very little time.

Ingredients:

• gorky pepper - 1kg;
• half a small beam of parsley and as much - dill.
• several garlic teeth to taste;
• 50 gr. Salt.

How to salute burning pods:

1. Washing vegetable should be carefully cleaned from seeds.
2. Prepare and sterilize several cans.
3. On the bottom of each container to lay garlic and greens. Then to fit tightly.
4. Bring water to boil, prevent salt in it (for 1 l - 50 g).
5. Pour burning pepper with boiling brine and roll with covers. Bon Appetit!

Billets for the winter of acute pod pepper are indispensable for cooking vegetable salads, meat dishes, various sauces, seasonings and adzhik. In addition to the famous benefit, burning pepper has a number of healing properties, and just makes a person happier!

When summer pleases with large harres, it is always nice. But the question arises, how to recycle everything grown per season. Preservation and salting comes to the rescue. Everyone knows that fresh Bulgarian peppers is very useful, in addition, he has excellent taste. And by the amount of vitamin C, contained in pepper, exceeds even citrus. And in order to commerce with this wonderful vegetable, not only in the season of its ripening, but in winter, it will be very useful to know how to salt the Bulgarian pepper.

For some reason, the billets of salt peppers are not so popular, such as the same tomatoes or cucumbers. And in vain. After all, the pepper preserves almost all the vitamins that are contained in it, even after conservation. This is especially important in the autumn-spring period, when the lack of vitamins is felt especially strong. That is why it will be very useful to know how to salt pepper for the winter.

Tips for Soldering Bulgarian Pepper for Winter

1. Solit should be fresh fruits of Bulgarian pepper so that there are no damage to them. Better to take pepper different colorsSo it will not only be delicious, but also beautifully. In order to salt you need sweet Bulgarian pepper. And for brine to Bulgarian peppers: water and salt. Harvesting vegetables in this way, not only their appearance, but most of the most useful substances. In addition, the pepper remains crispy.
2. First you need to wash peppers, remove seeds and frozen. If you want to leave the fruit whole, then you can not delete the core.

How to Solish Bulgarian Pepper for Winter - Recipe With Dill

1. To salt the Bulgarian pepper, you need to take a saucepan, pour water there and bring to a boil. In boiling water put the Bulgarian pepper, let him lie there for about two minutes. After such processing pepper pods become soft. Now they will be easier to lay.
2. In order to salt the Bulgarian pepper for the winter, it needs to be put in a tub. After every two or three layers, pour salt. You can add a little dill, it will give the characteristic fragrance of your workpiece. With this method of salting of the Bulgarian pepper, the amount of salt should be approximately 2-3% of the total weight of pepper.
3. After 10-12 hours, the Bulgarian pepper will become soft and let juice. Now you need to put a wooden circle on the Bulgarian pepper, and from above - the cargo. Such Bulgarian pepper should be stored in a cool place.

How to Solish Bulgarian Pepper for Winter - Cold Solving Recipe

1. For this, the Bulgarian pepper is prepared in the same way as in the previous version: cleared and cooked in boiling water for two minutes.
2. Now you should prepare banks in which the Bulgarian pepper will be quas. They must be sterilized in the oven, and then dry. These banks are tightly folded.
3. You need to cook brines to salt the Bulgarian pepper. For this you need to dissolve salt in cold water. This brine is poured pepper. Banks need to cover gauze and remove in a warm place.
4. As soon as your Bulgarian pepper breaks, it should be rearranged in a cool room. In order for the pepper to get out, it will take two or three weeks.

How to Solish Bulgarian Pepper for Winter - Recipe With Garlic

We need:

• sweet pepper Bulgarian;
• water;
• salt;
• garlic, fragrant pepper;
• leaves of black currant, dill seeds.

Step-by-step cooking:

1. First of all, in order to pick up peppers for the winter, you need to wash the pepper and get rid of the fruits. Do not forget to remove seeds from pepper. After that, the fruit should be thoroughly rinsed under flowing water. Now the peppers need to insert one in another to form a "pyramid".
2. Now in the container to pick up peppers for the winter, you need to put on the bottom of the spices that are prepared earlier. On the "mat" from the leaf of black currant, fragrant pepper and dill seeds lay pepper, quite tight. Each layer needs to be spilled.
3. When the dishes are completely filled, you need to pour the brine there to squeeze the pepper for the winter. It is prepared as follows: salt dissolves in water, cools, and then poured into a container with peppers.
4. Top cover with clean cloth or gauze. On top of the wooden circle and cargo. This pepper is to salt for the winter, you need to keep a week in a room with a temperature not higher than 20 degrees, and after the expiration - transfer to a cool place. Such pepper can be stuffing or served as a snack. If as a result it will seem too salty to you, then you can soak it before use or rinse under running water.

How to salt Bulgarian pepper for the winter - a recipe with tomatoes

There is one more interesting way how to salt pepper for the winter. Let's get acquainted with him. Its essence is that Bulgarian peppers close in tomato fill. If you take the pepper to salt for winter, different colors, then as a result it will turn out not only very tasty, but also beautiful.

To do this, you need to take such products:

• bulgarian pepper - 20 kg;
• tomatoes - 10 kg;
• sugar sand - 1.5 tbsp.;
• vegetable oil - 1 tbsp.;
• vinegar - 0.5 tbsp. (better to take 9%);
• salt - 2 tbsp. l.;
• ground black pepper - 1 tsp.

Cooking method:

1. Bulgarian pepper to sore for the winter, you need to wash, get rid of seeds and cut into straws. Tomatoes should also be washed, and then skip through the meat grinder.
2. The resulting tomato mass must be placed on fire and bring to a boil. After that, add sugar sand, salt and vegetable oil (better for this recipe is not suitable).
3. Cook tomatoes about 15 minutes, constantly stirring. Next, we pour vinegar and chopped pepper with straw. Now you need to cook for another 20 minutes. It is very important to ensure that the pepper does not boil.
4. When the Bulgarian pepper is ready for the winter, it needs to be decomposed on sterilized banks, roll and leave cool.

Video with recipe salting of Bulgarian pepper

What kind of juicy and tasty vegetable are we most often thinking when we wish to cook salad? And not about him, we begin to think about it, planning the blanks for the winter immediately after, and in all sorts of species? I am almost sure that most of us will immediately think about the Bulgarian pepper. How much delicious dishes You can cook with him, but not at all less methods Prepare Bulgarian pepper for the winter. The best recipes can be collected for a long time for relatives, friends, familiar and expanses of the Internet, but I will make your small collection of recipes for you. The most that the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will presserving several proven and delicious ways.

Marinated Bulgarian Pepper For Winter - Step-by-Step Recipe Preparation

Tastes have different people, but I am sure that many of you will be able to agree with me that Marinization is one of the most delicious types of vegetables conservation. Marinada is usually such fragrant and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I feed weakness to them. For this reason, the Bulgarian pepper for the winter I most often marina.

If you have not had time to try pickled peppers, you have missed a lot. And even on the shelves of stores, other marinated vegetables are most often found, no one will prevent a stunning dish and snack for us.

For pickled Bulgarian pepper, you will need:

• sweet Bulgarian pepper - 3 kg,
• vinegar 9% - 1 cup,
• sugar - 0.5 glasses,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - big beam,
• pepper peas - 1 teaspoon,
• carnation - 6-8 pcs.

For marination, fleshy red and yellow pepper fit. Too thin-walled peppers will not be so tasty. Fruits can be taken any size, as they are still more convenient for laying them in banks. So the capacity of each jar with pickled pepper will be the maximum.

Cooking:

1. Wash pepper. Remove the fruit and cut the core with seeds. It will be easier to do if you cut a pen along half.

2. Cut peppers on wide stripes. Each half can be cut into 2 or three parts, depending on how big the pen is.

3. Pour 600 ml of water into a large saucepan. There, also pour a glass of vinegar and vegetable oil, add all sugar and salt immediately. Turn on the stove and give the future marinada boil.

4. Put pieces of pepper into the boiling marinade, wait until the liquid boils back and extinguish the vegetables for 10 minutes under the lid, constantly stirring.

Bulgarian pepper must soften a little, but not to become completely boiled. Marinated pepper is very good when a little crunches.

5. Prepare canning banks. Cars of 1 or 0.5 liters are suitable.

Sterilize them better in advance. To do this, you can heat them in the oven, boil in a saucepan with water, hold over the steam or put into the microwave with water and let boil.

In order for the Bulgarian pepper for the winter to be fragrant and slightly spicy, we put our "Spices" on the bottom of sterilized cans. Put in each 3-4 clove of garlic, cutting each on half, 1-2 parsley twigs, 2 laurel sheets, 5 peas of pepper and 1-2 carnation.

6. Now hot, just boiled, lay the pepper into banks. Do it most tightly and do not be afraid to flicker or fold pieces of pepper. When spread all the peppers, fill it with marinade from the pan to the edge of the cans. In it, pepper will continue to pickle.

7. Tighten the caps of the cans or roll them in the machine. Turn the jars on the lid and cover the thick towel to the complete cooling.

This pepper will become amazingly tasty in a few months and will complement your winter ration with vegetables. It will get an excellent garnish or even a snack to a festive table.

Store it best in a cool place, such as a cellar, or a refrigerator.

Bulgarian pepper for winter in honey pouring - recipe with photos

Bulgarian pepper for winter with honey is very simple, but at the same time delicious recipe. Pacifics are obtained by sweetish, crispy with sourness. Very unusual, because honey will give their own unique taste. In my opinion, the opinion of the honey is very cool with the Bulgarian pepper, he simultaneously complements his sweetness and shaves it great. Some bright spices in such a marinade does not hold on, which leaves honey the opportunity to reveal his taste and taste of pepper. For the winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking not too large in terms of banks, especially if you have a family not too big and an open bank with pepper will have to stand for a long time in the refrigerator. Why once again risk your health, and the products are sorry. Agree, if you want more, you can always open two small jars. But it is impossible to be allowed back more.

In addition, when you prepare something for the first time, for the experiment, make small volumes. After all, what is like one, may not come to taste to another.

I checked this recipe on myself, I try to make a couple of three pepper jars and honey.

For cooking you will need:

• bulgarian pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peas - 1 teaspoon,
• coriander grains - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core together with the fruit. Rinse from the remaining seeds.

2. Cut peppers into smaller parts. Each half cut along 2 or 3 parts. If the pepper is very thick, as in my case, you can even 4. The main thing is to make such pieces that will be comfortable then.

3. Place the pieces of pepper tightly into pure sterilized banks. Fill in pepper them completely. Try not to close the banks that are not complete, they will not be kept for a long time because large number air. It is better to prepare the remaining peppers otherwise, for example, make of them a fresh salad.

4. Now boil the kettle and fill the peppers into steep boiling water banks. Fill the jars to the very edges, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to cook marinade. Take a small saucepan or bucket. Pour the bottom of the honey, put in it salt, pepper peas and coriander grains. Please note that sugar does not put it, it replaces honey.

6. Sale hot water From cans with peppers directly to this saucepan, from this broth we will prepare marinade.

7. Bring the marinade to boil and boil the peppers in banks again.

8. After that, tighten the covers as close as possible. Check if they do not flow. Then turn the banks and wrap in a warm blanket or towel. In this form, the cans must cool before they can be stored.

This very gentle and piquant marinated snack will surely please you with a long winter evening, your summer taste. Enjoy yourself and treat relatives.

Marinated Bulgarian Pepper in Caucasus Oil

And here's another original recipe. You know that sometimes spices and method of cooking can completely change the taste of dishes. This is one of these cases. Pepper is obtained so fragrant and tasty, which ears do not pull out.

The recipe is not completely complicated, and the addition of a large number of greenery and garlic makes the Bulgarian pepper for the winter only tastier.

Bulgarian pepper in tomato sauce

If we are looking for all sorts of delicious options for the winter of Bulgarian pepper, it's just a sin not to remember how the tastes of peppers and tomatoes are combined. All beloved leaks are just from this category. But if you want to cook not ledge, which often adds a wide variety and other vegetables, and just sweet pepper in tomato juice, then this recipe is just suitable.

IN tomato sauce We will close large pieces of peppers, which will be a spicy winter snack.

For the preparation of Bulgarian pepper in tomato, you will need:

• bulgarian pepper - 5 kg,
• tomato juice is not salty - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 glasses,
• vinegar 9% - 6 tablespoons,
• spices to taste (pepper pepper and fragrant, bay leaf, carnation, garlic).

Cooking:

1. Wash the Bulgarian pepper with cold water and remove the seeds and the tail. Then, cut into large pieces. After half or quarter of pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose such a dishes in which the entire Bulgarian pepper will fit.

Add sugar, salt, spices and vinegar to tomato juice. It will be our tomato marinade. Juice can be trained, and you can cook it yourself from fresh tomatoes.

3. When tomato juice boils, add vegetable oil into it, and then put all the Bulgarian pepper. Pretty stirred and cook, stirring, 15 minutes.

4. Hot, just boiled pepper in tomato juice, shift very tight into the duded banks. Fill with juice to the edge and tighten with covers. The covers should also be sterile.

After that, turn the banks and make sure the covers do not proceed. In such an inverted form, put banks on the table and wrap the terry towel. Give them cool, after which you can clean the Bulgarian pepper on the winter are stored in a cool place.

Ready will be in a few weeks. Bon Appetit!

Fried Bulgarian Pepper for Winter

You might think that we have not tried to do with pepper to make it tasty. Well, for example, we have not yet fried it. And you need to say, this is a great omission, because the fried Bulgarian pepper for the winter is simply necessary to close at least one jar for tasty diversity.

You know that with frying the taste of pepper changes a little, and we will try to keep it for the winter. And believe me, we will succeed, because the recipe is extremely simple for cooking. Even probably easier than standard pickling.

My mother somehow said that this is a recipe for the lazy. But for us it will mean that extra effort do not have to apply, and quality delicious billet From this will not worsen.

You will need:

• sweet Bulgarian pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• gorky pepper - 1 small pod,
• vinegar 9% - 0.3 glasses,
• sugar - 1 cup,
• salt - 1 tablespoon with a slide,
• vegetable oil for frying.

Cooking:

1. Wash out a young small pen. It is not necessary to clean it, because we would fry and preserve it entirely. They say this secret of his unique taste.

2. Pour oil into a frying pan and fry the peppers to a ruddy crust. Do not forget to turn them up to get roasted from all sides. By the way, the oil will be very splashing and shoot, so cover with a lid or a special screen from oil splashes.

3. Sterilize the bank (or banks) with covers. Roasted pepper to put in finished bank layers moving with finely chopped garlic.

Pepper layer, garlic layer, pepper layer and so on.

4. Pour straight to the jar salt and sugar. I have one big three-liter bank. If you are preserved in several banks, divide the amount of salt and sugar (as well as later vinegar) on the number of cans that you have filled with peppers.

5. Now boil the teapot or a saucepan with water. Pour the jar with boiling water for two thirds, pour vinegar into the water, and then throw to the top.

Salt, sugar and vinegar mixed themselves right in the bank and will be evenly distributed over all peppers. Especially after time, while the bank is stored until winter. Do not worry about this, this is a proven method.

6. Now the bank must be flipped over and in the standard way to wrap in warm so that it slowly cooled.

That's ready our simple way to cook fried Bulgarian peppers for the winter. Try and enjoy the cold winter.

Bulgarian pepper for winter stuffed cabbage - video recipe

For this recipe you will need to prepare a classic marinade, and the peppers leave it integer in order to put the filling from fine cabbage and carrots inside each. Here you just have to count well, because taking large Bulgarian peppers and the container will have to look for the appropriate.

But I believe that you, like me, everything will work out. See a detailed recipe and experiment in your kitchen.

Pepper sharp salty for the winter: a simple recipe without sterilization

This recipe for acute salty peppers will like the horses who love to cook sharp dishes. The recipe is very simple and will not require you a lot of time, and the result is really good.

For picking pickles, I will need:

• Acute pepper - 2 kg;
• Garlic - head;
• Salt - 3 tbsp. l.;
• Khren - root and leaves;
• Dill - umbrella;
• Laurel;
• Pepper peas - 5 pcs.

To the notes of the hostess: so that the dish it turns out is sharp, but acceptable to taste, it is better to marinate a pen of slightly ground varieties. Himself showed the varieties of "Barbuses of Horn" or "Vorki". Vegetables must be freshly collected. If the pods have been stored for several days in the refrigerator or on the balcony, the snack will not be crisp.

1. So, proceed. Pods pepper I wash thoroughly under running water, and then piercing the fork each of them in three places. It is necessary to do this. If the container does not hit the packaging, he will spoil all the snack.
2. Khreno root and garlic cleaner.
3. At the bottom of the three-liter bank, I post spices: horseradish, dill and pea pepper.
4. At the spices tightly posting pepper pods, but you need to do it carefully, so as not to crush the vegetables. On top it is possible to lay a leaf of shit, which will not give to pass to our billets.
5. Then I pour three spoons of salt.
6. I add water from the crane to the jar and thoroughly shake it to completely dissolve the salt (pre-closing the container under the drop-down lid).
7. Leave banks for five days to roam at room temperature, not forgetting to turn the package up - down. If the brine is thrown, you should not worry. So it should be.
8. After the allotted time, I close the banks with iron lids and remove for storage in a cool place.

You can eat a sharp canned salty salt after a couple of months. Enjoy your meal!

Pepper Salted for winter with a cold way under a kapron lid

The cold planting method is a saline of vegetables entirely in a saucepan, a tub, barrel, etc. The products are poured with brine, and the press is installed on top. Solny is stored without sterilization in a cold place.

I will tell you how salt for the winter sweet bell pepper with a cold way.

For cooking snacks you need to take:

• Bulgarian pepper - 5 kg;
• Laurel;
• Greens (dill, celery, parsley);
• Salt - 400 g;
• Drinking water - 5 liters.

Tip: If you decide to pickle whole fruits, without cutting them, the pepper is necessary in several places to pierce the toothpick.

1. Initially, I take the pecifications of the same size, I wash them thoroughly and dry on a paper towel.
2. Then the Bulgarian pepper I cut into 2 parts, remove seeds and core.
3. Then I lay out vegetables in a pre-prepared container, I spend the chopped greens and spices.
4. Now it's time to do brine. I threw out five liters of water in a saucepan, dissolve salt in it, and then I bring it to a boil. I turn off the brine through the gauze and cool it.
5. With cold liquid, I fill the container with pepper, and I put a plate with a dish from above.
6. Bulgarian pepper salines with a cold way of 12 days at room temperature, and then stored in banks under the caprony lid in a cool place.

It turns out very tasty.

Salted Bulgarian pepper for winter whole in a saucepan

Juicy meaty Bulgarian pepper My households love not only in stuffed form, but also in salty, as in the market. Therefore, I am already preparing salty pepper for the winter entirely in a saucepan and treat them your relatives and friends.

Bulgarian salty pen is an indispensable product in winter timeSince the vegetable can be added to soups, stew, roast, etc. About how easy, but it's tasty to sleep, I'll tell you.

Tip: To quickly clean the Bulgarian pepper from the core, you need to make a gentle incision from the side, and then pull the seeds and the fruit.

1. I take three kilograms of fleshy green pepper and, thoroughly washing the vegetables, cleanse them from seeds.
2. Shooting vegetables in a saucepan.
3. In small quantities drinking water I dissolve 400 grams of salt and pour the brine of vegetables. Then plowing the liquid to such a level so that it completely covers the pepper.
4. I put on top of the oppression, and keep at room temperature for five to six days. This time is enough for him to get completely completely. Perchikov must change the color, a little yellowed.
5. I drag the water and wash the bell pepper under running water.
6. Two heads of garlic cleanse from husk and lightly cut. Also a tire beam of parsley.
7. Shooting the salty in a jar or another saucepan, add garlic and greens, and then pour water.
8. In the packaging, pour a tablespoon of salt and a dessert spoonful of vinegar, close the lid and shake thoroughly.

After a few hours, our spicy pepper can be served to the table. Hold your fingers!

Acute pepper in Armenian

Each people possesses their secrets of cooking dishes with the addition of sharp peppers. But in the Armenian and Georgian cuisine, the burning pen is used as a separate dish. The recipes of a sharp blower in Armenian and in Georgian, my neighbor was shared with me, which comes from Georgia.

Solutions from the bitter pod have an unforgettable, spicy taste, and are preparing very simple. Here is one of the Armenian recipes.

Required products:

• Burning pen - 2 kg;
• Garlic - 150 g;
• Greens;
• Salt - 2 tbsp. l.;
• Vinegar - 1.5 glasses;
• Vegetable oil is a glass.

Initially, I am engaged in the preparation of gridge pepper pods: I wash them carefully and, having made neat cuts along the pods with a sharp knife, remove seeds.

1. Greens (dill, parsley) I am a little tire, and then mix with salt.
2. We shift the prepared pods into the enameled dishes and, sprinkling the mixture, leave to salt one day.
3. Then in a separate container mixing vinegar and oil. Perchinchi, infused in salts and greens, take out fifteen minutes from the pan and fry in a frying pan, pouring a vinegar and oil there.
4. Then roasted vegetables shift in pre-sterilized liter or three-liter banks And roll under the iron covers.

Acute snack for the winter is ready.

On the notes of the hostess: we note that sharp pepper takes off painfulnessBecause stimulates the production of endorphins in the body. Burning pepper acts as analgesics. But people suffering from diseases of the gastrointestinal tract, dishes from it need to eat with caution.

Spicy pepper "Citsak" for the winter

Sharp green pepper "Citsak" is a favorite dish of Georgian residents. Such a snack is suitable for a kebab or for the preparation of borsch, as well as cold snacks.

I suggest another simple recipe for spicy pepper salted for the winter, it turns out very fragrant and tasty. But first things first.

We need:

• Burning pepper - 3 kg;
• Drinking water - 5 l;
• Salt - 250 g;
• Greens;
• Garlic - head.

I wash every pod and pushing a fork or toothpick in several places.

1. I shift the peppercorn to a bucket or a saucepan and sprinkle with garlic cloths and a little mannikovanny dill.
2. In five liters of water, I stir the glass of salt, and then, the bay bay bay, I put a plate with a dish from above. Leave the workpiece in a cool place and keep it about two weeks. Pepper "Citsak" during this time should get yellow.
3. I shift our salted peppers into a colander and, slightly pressing them, I give a stance of an extra liquid.
4. We shift the vegetables in pre-sterilized banks under the neck and pour the brine prepared in the same proportion (50 g of salts per liter of water). This recipe is prepared without vinegar, but banks must be sterilized for 10 minutes, and then roll under the iron covers.

Tip: Making the Solny, it is necessary to remember that even in the salty form of the pods do not lose their initial acute. Therefore, if you do not like too burning snacks, it is better to choose the weaklystone varieties of pepper.

Bon Appetit!

Chile Pepper in Georgian

This is one of my favorite snacks, because it turns out not only very tasty, but also colorful and bright.

Required products:

• Chile Pepper - 2 kg;
• Garlic - to taste;
• Sugar - 2 tbsp. l.;
• Salt - 1 tbsp. l.;
• Water - 2 l;
• Greens;
• Dill;
• Vinegar - 8 tbsp. l.;
• Horseradish - leaves;
• Drinking water - 2 liters.

Tip: I do not remove seeds. But if there is a desire, you can make neat cuts along the peppercin and clean them from seeds.

1. I wash the peppercorn thoroughly, and cut the tails with them.
2. In pre-sterilized banks, I firmly laying umbrellas of dill, the leaf of the shred and purified from the husks of garlic. From above laying pepper pods.
3. In boiling water, dissolve sugar and salt and pour the brine of the jar for fifteen minutes.
4. Then the brine merge into the saucepan and boil for about three minutes, add vinegar and pour into the liquid cans with chili pepper. I roll under the iron covers.

Tasty and fragrant!

Salted stuffed pepper

Lovers of more gentle dishes will like the salted Bulgarian pepper, stuffed with carrots and greens. Here is an interesting recipe.

1. I take a kilogram of Bulgarian pepper (red or green), carefully cut off the fruits, cleanse from seeds and blanch in boiling water for about two minutes.
2. I stitch on peppercorn carrots, parsley and dill.
3. 1.5 kilograms of carrots I boil until half-welded, cleaning from the peel and rub on the middle grater. Then a lonely tire parsley and dill (on the bunch of each), as well as onion (2 heads).
4. Carrots mix with greens and onions, salt and pepper to taste. Stripping vegetables Bulgarian pepper.
5. Pepper fruit holes I close cut off the fruit.
6. In a saucepan or a tub, stretching stuffed pepper. Speaking it with greens and salt. From above I put a plate with a blow.
7. Quasus vegetables in a warm place for several days, and then they need to move them to the cold.

Tip: If you like farthetern, you can add to vegetables lonely sliced \u200b\u200bor sellent through the press garlic.

It turns out not only tasty, but also useful!

Delicious video:

How did you manage to make sure the pepper is sharp salty for the winter simple recipes Production is easy, I successfully apply them for many years. Be sure to try and make sure about it!