The vegetable season provides thrifty housewives with enormous scope for preparations for the coming cold months. The same green pepper costs mere pennies at this time, and you can make many different goodies from it that will delight your family during the winter gloom. Many limit themselves to adding it to salads or canned tomatoes. It closes on its own only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.

stuffed pepper

We will not describe how to prepare the most primitive one, for example. The process does not differ in any special secrets from marinating something else. We are interested in unusual green peppers. The recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilogram of peppers is washed and peeled so that they remain whole, with a hole on top. A quarter kilo of onion is crumbled into rings and browned. A little more carrots and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a fine colander or sieve, the puree is boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and some peas are added. Cooking continues for another ten minutes; During this time, the vegetables are combined, chopped parsley is added to them, and the minced meat is packed into peppers. They are laid out in liter jars, filled with hot puree and sterilized for an hour, after which they are sealed.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a company that is somewhat unusual for us. One kilogram of green pepper is cut into thick strips along the pod. Celery root with parsley and cauliflower (about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, at the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed to release juice. The vessels are filled with hot marinade: per liter of water - half the amount of vinegar, bay leaf and two tablespoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.

Italian appetizer

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

Korean pepper

Vegetables according to the recipes of this country have long become popular among our people. Surely you will also like Korean green peppers for the winter. First of all, prepare the seasoning: mix salt with sugar and chopped/crushed garlic well (take a glass of everything). Ground pepper, cilantro and cumin, taken one teaspoon at a time, are also added here. You will have enough mass for six kilos of pepper. The gutted pods are generously lubricated from the inside and left for 10 hours (if the kitchen is hot, put them in the refrigerator). The juice that is released during this time is carefully drained, and the peppers are tightly packed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They fill the containers with it, close them (you can just use thick plastic lids) and put them away in the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.

Well, the warm and sunny summer has come to its climax, but the time for preparations is in full swing. And now is the season for harvesting eggplants, zucchini and bell peppers. Our family really loves pickled peppers, and we pickle them whole, without cutting out the seeds or removing the stalk, although many will now say that by cutting the pepper, more of it will fit into the jar. And you will be right, but there is one big BUT, whole peppers turn out much juicier. When you bite it, a very tasty juice or marinade pours out of it and this is the highlight of our recipe today.

Whole pickled peppers for the winter

Pickled peppers will look great on any table next to salads; even a festive New Year's table with such an appetizer will become even brighter and more beautiful. Spicy chili peppers and garlic will add piquancy to the pickled bell pepper, which should not be spared for this preparation. If you have succumbed to my persuasion, then let’s start preparing whole pickled bell peppers for the winter without sterilization.

To prepare pickled peppers in oil you will need

Ingredients:

• Bell pepper – 1 kg,
• Water 2 - 3 liters,
• Granulated sugar - 0.5 cups,
• Salt (coarse) – 2 tbsp. spoons,
• Vegetable oil (refined) – 0.5 cups,
• Garlic 8 – 10 cloves,
• Hot chili pepper - 1 piece,
• Vinegar (essence 70%) – 1 tbsp. spoon,
• Allspice peas 10 - 15 pieces,
• Black peppercorns 10 - 20 pieces,
• Ground black pepper to taste and desire.

Cooking process:

Before you start preparing the peppers, take care of the container in which you will place the vegetables. Ideally, these are two-liter jars, but maybe those who have one and a half liter jars, the pepper will also look beautiful in them. Rinse jars thoroughly with baking soda or dish detergent. Then sterilize the jars in any way convenient for you: in the oven, slow cooker, or using a special ring over the pan.

Bell peppers should be washed and whole, strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it juicier.

Peel the garlic and cut it into thin slices. Wash the chili pepper and cut into thin slices. Place a few peas of black and allspice in each jar. Add a few slices of garlic and 2-3 slices of hot pepper there.

Place the prepared bell pepper in a deep saucepan and fill it with cold water until it completely covers it. Place on the fire and bring to a boil. Once the water boils, remove the pan from the heat. Using a fork, carefully remove the pepper from the water and place it in the jars; do not use much force, otherwise the pepper will burst. Fill the jar to the top, wait a little, after a while the pepper will all be compacted and then you can add a few more peppercorns to the jar.

Add salt, granulated sugar, butter to the water in which the pepper was boiled and bring to a boil. If desired, you can add ground black pepper for flavor. As soon as the marinade begins to boil, add a tablespoon of vinegar essence and wait until it boils completely.

Pour the boiling marinade into the jars of peppers. Immediately cover with lids and roll with a canning key. Wrap the jars of pickled bell peppers in a warm blanket and leave them upside down until they cool completely. Then move it to a cool place, and in winter enjoy a delicious and savory snack!
In my opinion, this is one of the simplest recipes for preparing bell peppers for the winter. By the way, you can try pickling hot pepper pods this way. I will be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!

Thanks to Slavyana for the recipe and step-by-step photos.

You might like this pickled hot pepper recipe:

Best regards, Anyuta.

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

Winter preparations from bell peppers: recipes with photos

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

“Spicy” pickled peppers

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

Recipe for pickled peppers for the winter | pojrem.ru

For 2.5 kg of pepper you will need:

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

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

Vegetable pilaf “Tourist’s Breakfast”

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

For 2 kg of pepper:

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

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

Adjika "You'll lick your fingers"

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

For 1 kg of sweet pepper:

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

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

Hot pickled pepper “Male Joy”

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

Marinade for 1.5 kg of hot pepper:

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

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

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

Tasty and aromatic pickled sweet bell peppers are an excellent choice for preparing for the winter. Try it with butter, garlic, spices.

Today I propose to make delicious marinated bell peppers in quick-cooking pieces.

the preparation is good in itself as a cold marinated appetizer, but its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.

Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about sterilizing the jars.

If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.

The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.

Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.

Recipe 2: pickled sweet peppers for the winter

Very good recipe! In winter, delicious pickled sweet peppers will become an appetizer, a component of vegetable or meat stew, and a side dish for meat or fish. In a word, if only there was pepper, there would be a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. spoons of salt
• 1 cup quality vegetable oil
• 1 glass of 3% table vinegar (or a third of a glass of 9%)
• 1-1.2 liters of water
• 3-4 peas of allspice
• 4-5 black peppercorns
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. Place water for the marinade on the burner and add all its ingredients.

We thoroughly wash the sweet peppers - it is better to use red and orange or yellow ones for pickling - divide each one in half, remove the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just into strips.

We arm ourselves with a slotted spoon, drop the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay in - tightly! - straight to the banks. Cover the jar with a lid after each serving and, of course, when it is full.

Taste the marinade to see if you need to add salt. Don't forget to remove the bay leaf, cloves and peppercorns. Pour the boiling marinade over the peppers in the jars and immediately roll them up. Turn it over and let it cool. Sweet peppers prepared in this way can be stored for a long time. 3 kg of sweet pepper is approximately 3 liter jars or 4 jars of 750-800 ml each.

Recipe 3: how to pickle sweet peppers for the winter (with photo)

Pickled sweet peppers for the winter are a very light and tasty vegetable appetizer that can easily complement any menu. Those people who have to diligently watch their figure will be especially happy with this pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy; in addition to this pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can easily be served even at the holiday table.

To make the appetizer we offer brighter and more colorful, we recommend pickling bell peppers of several colors at once. Even if you use only red and green peppers, the preparation will still come out very beautiful and attractive in appearance. However, for contrast, it doesn’t hurt to use yellow pepper too!

Using this simple recipe with step-by-step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

• sweet bell pepper – 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% - 80 ml
• sugar - 80 gr
• honey - 1 tbsp. with a slide
• salt - ½ tbsp.
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Note! In this case, it is advisable to use only bee honey, since it is this kind of honey that has truly beneficial medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can make a delicious marinade from them. Don’t forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

There is no need to boil the pepper until softened; even after cooking, it should remain dense and elastic. Place the semi-finished pepper in sterile jars, then pour the hot marinade over it. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Don't forget to cover the preserves with a warm blanket.

Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: pickled sweet peppers with oil and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any winter dinner. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so at the market in the summer I immediately buy a couple of extra kilos so that when I get home I can roll them into jars.

• 1 kg sweet bell pepper,
• 1 bunch of dill,
• 2 heads of garlic,
• 150 grams of vegetable oil,
• 50 grams of granulated sugar,
• 150 grams of vinegar,
• 1 tables. l. salt.

I clean and wash the bell peppers so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh herbs go perfectly with peppers.

Place some of the pepper in a jar so that all the colors alternate.

Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to a simple recipe, will become the best appetizer on your family menu. Rolled into slices, it retains its shape and is quite soft. The spicy twist looks very appetizing, thanks to the fact that the colors remain bright and saturated. This preservation is not only a complete snack, but can also be used as an additive to borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.

• 5 kg sweet peppers,
• 3 heads of garlic,
• 1 tbsp. vinegar,
• 2 tbsp. vegetable oil,
• 1 tbsp. granulated sugar,
• 1 tbsp. water,
• 3 tbsp. salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and right away with the core. But to completely clean out the stuck seeds, cut them in half and rinse them under the tap. Then we divide the halves into several more parts to make slices.

Peel the garlic. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then take out the vegetables and leave to cool on a plate.

In an enamel bowl, mix all the other ingredients except the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with vegetable slices, making sure that peppers of different colors get into one jar.

Pour in the still hot marinade, turning the jar slightly so that the liquid gets into all the gaps. We roll up sweet peppers in oil with garlic for the winter with a key or screw them with special lids.

To increase the cooling time, wrap the preserved food in a blanket or wrap it in a towel.

Tips: Hot marinade may crack the glass. To prevent this from happening, insert a knife blade between the table and the bottom of the jar.

Bon appetit.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell peppers, I can't resist them. I eat it fresh and canned. Preserving this vegetable is a rewarding task; in preparations it reveals its aroma even more. Sweet peppers marinated with honey for the winter are one of my favorite recipes.

If not everyone can buy fresh pepper in winter due to the high price, then everyone can afford to stock up on canned pepper for the season. True, you will have to make some effort, but such a colorful, bright preparation is so tasty!

I always take sweet peppers in different shades: from yellow to red. This way the workpiece will look bright and attract attention.

• sweet bell pepper – 500 g
• honey (forbs) – 100 g
• sunflower oil – 100 g
• table vinegar 9% - 50 g
• coarse table salt – 20 g
• granulated sugar – 10 g
• water – 700 g.

I cut the peppers into halves and quarters to make it convenient to put in jars.

I cook the marinade from water with the addition of salt and granulated sugar. After boiling, keep it on low heat for no more than 3-4 minutes.

Then I pour sunflower oil into the marinade.

I add pepper slices and start blanching. This lasts 5-7 minutes. The peppers become softer on top, but the inside is still crispy and juicy.

I take the vegetable pieces out of the marinade and carefully transfer them into sterilized glass jars.

I use the remaining liquid to pour over the pepper. I also add vinegar to the jar.

I don’t forget about the place for honey, which I pour into the jar last.

I set the workpiece to sterilize for 15 minutes. Initially, the water in the dish should be warm so that the glass jar does not react to the temperature difference and burst.

I seal the finished product tightly with lids.

I put the cooled jars in the pantry, where they will remain all winter. At any appropriate moment I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell peppers make an excellent appetizer or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. This is why instant marinated bell peppers with honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp. salt
• 2 tsp. honey
• 1 tsp. 9% vinegar
• 1 -1.5 tbsp. l. vegetable oil
• greens to taste

We clean the bell pepper by cutting off the cap and tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and place them in a bowl. By the way, for pickling, be sure to choose meaty varieties of this vegetable - they are more fragrant.

Place the chopped peppers in a saucepan or saucepan and add hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

At this time, prepare the honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Grind thoroughly so that the honey is completely dissolved in the dressing.

Using a slotted spoon, remove the boiled pepper ribbons from the pan and transfer them to a container. Add the prepared dressing there too. Gently mix everything together and let cool for 5 minutes. This time is enough for the sliced ​​peppers to absorb the honey aroma and be enveloped in the dressing.

Serve marinated bell peppers with instant honey immediately while they are still warm. But even when cold, this snack is extremely tasty; it can be prepared in advance and stored in the cold for about a day.

Recipe 8: pickled sweet bell peppers

• Bell pepper – 2 kilograms
• Sugar – 100 grams
• Salt – 1.5 tablespoons
• Vegetable oil – 100 grams
• Vinegar 9% – 100 grams
• Water – 1 liter
• Hot pepper (optional) – 2 pieces

Wash two kilograms of bell peppers, remove the stems and seeds and cut each pepper into 4-6 pieces.

Pour 1 liter of water into a saucepan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Add half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

Transfer the peppers from the marinade into a 3-liter jar. Add the remaining pepper to the marinade, cook for 3-5 minutes, and add to the jar.

Pour in the remaining marinade, let cool and put in the refrigerator. After 2-3 days, ready-made pickled peppers can be served with fresh bread, as an appetizer for meat or fish.

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

Bell peppers, canned in tomato sauce

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

Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze out the juice, but cook directly in the thick tomato mass). Place the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and add the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Place in sterilized jars, roll up, and wrap.

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

Preparation:
Wash the peppers, sort the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the peppers and roll up.
Canned pepper “3 cups”.

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

Mix all ingredients and boil. Chop sweet bell peppers into the boiling marinade (you can have multi-colored ones, it will look more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars and seal.

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

Preparation:
Select bright yellow and red peppers and pale colored apples. Wash the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Place peppers and apples in jars, alternating layers, then pour marinade and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes.

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

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

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

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

Preparation:
Cut the pepper lengthwise into 6-8 pieces. Grind the roots and cabbage. Place half the garlic on the bottom, place the prepared vegetables on it, alternating them and sprinkling them with salt and ground black pepper, sprinkle the remaining garlic on top. Compact everything so that the vegetables release their juice, pour in the hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Let stand for 30 minutes, drain the filling again, and boil it. Meanwhile, put the peppers in jars, pour in the marinade, and sterilize for 15-12 minutes. Roll up.

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

Preparation:
Cut the red sweet peppers into 4 parts, and also cut the tomatoes into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Place prepared peppers and tomatoes on the spices, then spices again, then tomatoes and peppers. Pour marinade over vegetables and spices: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot pepper, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover with a lid and sterilize for 15 minutes. Roll up.

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

Preparation:
Chop eggplants, peppers, tomatoes, onions. Prepare the marinade: boil vinegar with oil, sugar and salt, add vegetables to it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Place in sterilized jars and seal.

Ingredients for 6 liter jars:
5 kg sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil,
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp. ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Preparation:
Cut the pepper into 4 parts, peel the garlic and place in the bottom of the prepared jars (2 in each). Cook the filling from vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon and place tightly in the jars. Pour in the marinade, cover with lids and sterilize for 15 minutes. Roll up.

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

Preparation:
Peel the peppers, cut off the cap, remove the seeds, and place in boiling water for 5 minutes. Prepare the minced vegetables: grate the young zucchini on a coarse grater, grate the carrots, finely chop the onion. Fry the mixture in vegetable oil and add salt. Stuff the peppers, place them tightly in jars and pour boiling tomato juice over them. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

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

Preparation:
Cut the cap off large peppers and remove the seeds. Chop the onion and fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve and remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, cook for another 10 minutes. Chop the parsley. Boil the vegetable oil for several minutes, cool to 70ºC and pour into jars at the rate of 2 tbsp. per liter jar. Mix the vegetables for minced meat, add salt and fill the peppers with the mixture. Place the stuffed peppers in jars, pour boiling tomato mixture over them and set to sterilize: half-liter jars - 55 minutes, liter jars - 65 minutes. Roll up.

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

Preparation:
Blanch the roots for 2-3 minutes, peel and cut into cubes. Finely chop the onion, mix with the roots, and add salt. Fry the vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, placed tightly in a container, filled with brine and a load is placed. The brine is prepared as follows: bring all ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter “As if fresh”

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

Preparation:
Chop everything, grate the carrots on a Korean carrot grater. Mix and place on low heat. After boiling, cook for 10 minutes, place hot in sterilized jars, and roll up. Wrap up.

“Vegetable pilaf” for the winter

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

Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Place in sterilized jars and seal.

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

Preparation:
Bake the pepper in the oven. Place the cooled fruits tightly in sterilized jars, top with herbs and garlic, pour in cooled brine and place under pressure. Leave at room temperature for 3 weeks. After fermentation is complete, refrigerate.

Hot pepper, salted in another way

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

Fill:
1 liter of water,
60 ml. 9% vinegar,
60 g salt.

Preparation:
Prick the pepper at the stalk, place tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, compact. Pour boiled, cooled and strained brine, put in a circle and squeeze. After 10-12 days, put it in the cold. If necessary, add brine: per 1 liter of water - 30 g of salt, 25 ml of vinegar.

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

Preparation:
Blanch the peppers in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling sauce over it and roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

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

Preparation:
Wash the peppers, remove the stems, blanch in boiling water for 3-4 minutes. Place in sterilized jars and add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over the peppers in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

In a frying pan with a closed lid, fry the hot peppers with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. In a frying pan, fry onions, carrots and tomatoes without skin until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Add a little salt. Place in sterilized jars and seal. A small note: you can use the same amount of tomatoes as hot peppers, but this quantity can be varied - the fewer tomatoes, the spicier the sauce.

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

Preparation:
Wash the peppers and let dry. Meanwhile, mix vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry frying pan, stirring constantly, so that the peppers lightly blacken. Mix fried peppers with herbs, garlic and carrots. Add salt and compact into sterilized jars. Pour marinade over it and sterilize for 10-15 minutes. Roll up, turn over.

Pepper preparations are tasty and beautiful. Bon appetit!

Larisa Shuftaykina