Close pepper for winter recipes. Pickled peppers for the winter
A couple of years ago I tried pickled bell peppers. This was preparation for the winter. Surprisingly, I have never tried sweet peppers as an independent dish before. I ate it in the form of stuffed and frozen peppers for the winter, in the form of lecho, in winter salads with butter and in tomato.
But I haven’t tried peppers marinated separately without oil. Somehow it never even occurred to me that you could marinate it separately. And completely in vain! Because pickled sweet peppers for the winter are a very tasty dish. Served in addition to any dish, the pickle will decorate and diversify any table: festive or everyday.
Now I often bake savory pies in the winter, using strips of pickled peppers in the filling. A very tasty pie made from shortcrust pastry stuffed with cheese and pickled peppers.
Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelettes. Thus, there are a huge number of options for using canned sweet peppers.
So, the only thing left to do is to make a few jars of delicious preparations for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.
Pickled bell peppers for the winter: a simple recipe without sterilization
I am pleased to share with you a classic recipe for preparing sweet peppers for the winter. The amount of ingredients is calculated for 2 jars of 0.5 liters. If you place slices of multi-colored peppers, it will turn out very appetizing and beautiful.
Ingredients:
- sweet pepper – 750 g;
- salt – 30 g;
- sugar – 30 g;
- black peppercorns – 10 pcs.;
- bay leaf – 2 pcs.;
- cloves – 4 pcs.;
- vinegar 9% - 30 ml;
- onion – 50 g;
- mustard seeds – 2 tsp;
- water – 500 ml.
How to pickle bell peppers for the winter - step-by-step recipe with photos:
To prepare the preparation you will need green, red, yellow and orange sweet peppers. I will make the marinade from water, salt, sugar, onion slices, cloves, black peppercorns, bay leaves, mustard seeds and vinegar.
Wash the pepper thoroughly, remove the stalk, seeds and partitions inside. I cut the pepper into strips (about 1-1.5 cm wide).
I sterilize jars and lids for the preparation in advance. This can be done in any convenient way.
I place the chopped strips of sweet pepper tightly in a jar in a vertical position.
I boil water separately (this is not the water intended for marinade). Pour boiling water over the sweet peppers in a jar and leave to stand for 7 minutes.
I pour the water using a special nozzle onto the jar. And pour boiling water over it again. I leave it for 7 minutes again.
I also drain this water. I pour mustard seeds into jars.
I'm making a marinade. Pour 0.5 liters of water into the ladle, add onions, cut into rings or slices. I throw in the spices and mix.
I put a ladle on the fire and wait for the marinade to boil. I pour in vinegar, stir and turn off.
I pour the boiling marinade into the jars with pepper to the brim (I do not add the bay leaf from the marinade).
You can place onion pieces from the marinade on top if you can fit them. I cover with lids and roll up immediately.
Sweet pickled peppers for the winter with onions and mustard seeds will be ready in a month.
I cool the jars and store them in a dark, cool place.
Pickled bell peppers with butter - a recipe for the winter
Greek cuisine is considered one of the healthiest in the world. And all because the methods of preparing dishes in it are selected in such a way as to preserve the benefits of the products as much as possible.
Even the preservation of vegetables is thought out in this regard. Thus, the Greeks have a popular recipe for preparing sweet peppers baked on the grill.
It is placed in oil, more basil and garlic are added. They are rolled into jars for the winter. It turns out incredibly tasty and healthy! This is a very simple recipe.
What you will need for 2 liter jars:
- sweet pepper – 2 kg;
- garlic – 2 small heads;
- hot pepper in pods - a couple of pieces;
- basil – 1 bunch more;
- vinegar 6% - 1/3 cup;
- vegetable oil (olive or sunflower) – 1 cup;
- regular or sea salt - 1 tbsp. spoon.
How to prepare pickled bell peppers for the winter with butter slices:
Wash the peppers, do not peel them. Dry, grease generously with oil and bake on the grill or simply in the oven on a baking sheet.
Remove the peppers to a wire rack, let cool, remove the wrinkled skin and scrape out the seeds.
Chop the garlic very finely and the basil coarser, wash before doing this.
The jars should be sterilized: put in water and boil for 7 minutes. Boil the lids too - for the same amount of time.
Distribute the baked peppers, basil and garlic among the jars. Compact in dense layers.
Pour the oil and vinegar into one saucepan, add salt, and heat slowly until bubbles appear. Pour the marinade into jars and roll up.
Leave it upside down and wrapped for 12 hours. Next, store the grilled peppers in oil in a cool place.
Pickled bell peppers for the winter without oil for stuffing
There are a huge number of lovers of bell pepper, a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can delight them not only when fresh in season or stewed with other vegetables.
Bell peppers can also be pickled for the winter. And we will offer you a simple recipe for whole winter pickled bell peppers for stuffing right now.
On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take much effort. The dish turns out crispy, incredibly aromatic, salty-sweet taste.
Products:
- bell pepper with thick skin, sweet (take the quantity for one three-liter jar, this is about 6 pieces).
- liter of distilled or boiled water.
- salt to taste - 1-2 teaspoons.
How to pickle whole bell peppers for the winter so that they are crispy:
Sterilize the jar prepared for pickling. It's better to do it over steam. It takes 10-15 minutes to sterilize one jar.
Boil water and throw the lid in there for 2 minutes. You can use screw or sealed jars. Regardless of what jars and lids you use, you must first sterilize them.
Take bell pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, and beautiful.
Wash the vegetables and peel them, cutting out the stem from all the insides, including the partitions. After cleaning, wash the product thoroughly again, both outside and inside.
On a note! Peppers for pickling should remain whole after cleaning; there is no need to cut them into halves or several parts. Cut only the stalk and remove the seeds and membranes through the existing hole.
Place peeled whole peppers into a sterilized jar, pressing them down as close (tightly) to each other as possible. If they lose their shape a little, don't worry.
Add salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.
Fill with cold distilled or boiled water, roll up or tightly close with a screw cap. Shake the container several times. Leave it in the room for two to three days, but no more than three.
During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.
On a note! There is no need to boil and pour hot water over the vegetables, otherwise the pickled peppers will lose their consistency and will not be crispy.
When ready, to stop the fermentation process, put the pickled bell peppers in the refrigerator after three days. You can eat the product after 3 days of salting; you just need to cool the pepper a little before serving in the refrigerator.
If you pickle bell peppers for the winter, then the jars should only be stored in the refrigerator for no more than 1 year. Store open for about 36 hours in a cool place and 10 hours in a room.
Video: Pickled bell peppers with honey
Sweet bell peppers are great for storing for the winter. Peppers can be preserved either on their own or combined with other vegetables - zucchini, cucumbers, tomatoes, and also pickled. The pepper can be stuffed before marinating, or you can bake it and make lecho. Preserving peppers is a fairly simple process that will keep your family happy all winter long. In winter, pepper acts as a side dish for fish and meat dishes or is served as an independent snack. So, canning peppers - best recipes.
Canning bell peppers for stuffing
Components:- 3000 grams of red sweet bell pepper;
- 1000 ml water;
- 2 tbsp. salt;
- 2 tbsp. Sahara;
- 2 tbsp. vinegar;
- 5 black peppercorns.
Pickled peppers, canned for the winter
Components:- 4000 g bell pepper;
- 1000 ml water; 200 g 9% vinegar; 200 g sugar; 200 g sunflower oil; 2 tbsp. salt; 2 bay leaves; 6 black peppercorns; 2 cloves; 2 allspice peas.
Peppers canned in oil and honey
Components:- 3000 g sweet red pepper; 500 ml water; 200 g sunflower oil; 4 tbsp. honey; 2 tbsp. sugar; 2 tbsp. salt; 110-120 ml 9% vinegar; 5-8 pcs bay leaves; 5 allspice peas; 10 black pepper peas; 5 cloves.
Canned green tomatoes and peppers
Components:- 5000 g bell pepper; 5000 g green tomatoes; 300 g garlic; 1000 g onion;
- 2 stacks vinegar; 2 cups. vegetable oil; 2 cups. sugar; 2 tbsp. salt.
Canning sweet peppers: Bell peppers in tomato with vegetables
Components:- 1000 g sweet pepper; 2500 g red tomatoes; 250 g carrots; 5-6 teeth. garlic; 10 sprigs of dill and parsley; 2 tbsp. 9% vinegar; 2 tbsp. sugar; 2 tbsp. salt; 150 g vegetable oil.
How to cook pickled bell peppers for the winter: video
How to make a delicious bell pepper roll at home? We offer you a simple recipe that every housewife can make at home.
A simple recipe for making pickled bell peppers for the winter
Peppers are rolled up in jars for the winter, taken out of the pantry as needed. Since the dish can be stored for a long time at room temperature, you can afford to enjoy your favorite vegetables even in the most severe cold. You can prepare pepper in its pure form, using it later as one of the ingredients of any dish. Housewives also often add other vegetables to it, thereby immediately getting a tasty, complete salad, which all you need to do is transfer it from a jar to a plate.
For pepper preparations, use a marinade based on vinegar and boiling water or regular vegetable oil, depending on the composition of the dish. Jars are also often filled with tomato or vegetable juice.
You can safely marinate both sweet and bitter peppers without changing the recipe. Along with the main ingredient, tomatoes, cucumbers, eggplants, onions, carrots, garlic, etc. are placed in the jar. Peppers are seasoned with any known spices, herbs, salt and sugar. All these products are cut into portions or used as a filling for bell peppers.
Pickled peppers can be used to make salads, soups and interesting appetizers. Store it in a cool, dark place until the jar is opened, and then transfer the contents to a plate and, if necessary, leave in the refrigerator.
For lovers of spicy dishes, preparing hot peppers will be an excellent way to preserve all the vitamins and taste of this product for the winter. It is best to use light green fruits for preservation. If desired, you can place sprigs of dill in a jar between them.
Ingredients:
- 500 ml water;
- 500 ml vinegar;
- 2 tbsp. l. salt;
- 2 tbsp. l. Sahara;
- Hot pepper (per liter jar).
Cooking method:
- Boil water in a saucepan, add salt and sugar.
- When the sugar and salt dissolve, pour in the vinegar, mix well and bring to a boil again.
- Place the peppers in a clean jar and pour over the hot marinade.
- Roll up the lids, let the jars cool, then put them in a cool place.
Interesting from the network
During frying, the bell pepper becomes even softer and absorbs the marinade better. That is why many housewives prefer this method of preservation. The marinade used is the simplest, so preparation will not take much time. The number of peppers will depend on their size.
Ingredients:
- 3 cloves of garlic;
- 3 tbsp. l. vinegar;
- 3 tbsp. l. Sahara;
- 1 tsp. salt;
- Bell pepper (per liter jar).
Cooking method:
- Wash the peppers and heat the vegetable oil in a frying pan.
- Place the peppers in the pan without removing the seeds and stems.
- When the peppers are soft, remove them from the heat.
- Put sugar and salt in a jar, pour in 2 tablespoons of vinegar.
- Add pepper and finely chopped garlic, pour the remaining vinegar over everything.
- Fill the jars to the top with boiling water, roll up the lids and wrap the jars in a warm blanket until they cool completely.
Lecho can be served as a separate appetizer or salad, or used to prepare more complex dishes. For the recipe you need to choose large ripe peppers. It is better to make tomato juice yourself from fresh tomatoes, grinding them in a blender or using a meat grinder, but if desired, a ready-made dressing will do.
Ingredients:
- 35 bell peppers;
- 2 liters of tomato juice;
- 200 ml vegetable oil;
- 200 ml vinegar;
- 2 tbsp. l. salt;
- 180 g sugar;
- 2 tbsp. l. liquid honey.
Cooking method:
- Wash the peppers, remove the seeds, cut the vegetables into medium-sized squares.
- Pour the juice into a large saucepan, add salt, honey, vegetable oil and sugar.
- Bring the juice to a boil, simmer for 5 minutes, add pepper.
- Boil everything again and cook for 10 minutes.
- Add vinegar and boil again.
- Pour the finished lecho into sterilized jars and seal them with lids.
For many, stuffed peppers are associated with the use of minced meat, but such a dish, of course, cannot be stored for a long time. That is why vegetable filling was invented for preservation. A variety of ingredients will allow you to make a truly interesting and unusual dish that will decorate anyone, even a festive table.
Ingredients:
- 4.5 kg bell pepper;
- 2.5 kg of tomatoes;
- 4 kg carrots;
- 600 g onions;
- 150 g celery root;
- 150 g parsley root;
- 50 g celery (greens);
- 50 g parsley (greens);
- 50 g dill;
- 100 g sugar;
- 100 g salt;
- 1 tsp. ground red pepper;
- 1 tsp. ground black pepper.
Cooking method:
- Carefully remove seeds from the peppers and wash them inside and out.
- Place the peppers in boiling water for 2-3 minutes, then immediately transfer to cold water until completely cool.
- Cut the onion into rings and fry until golden brown.
- Cut the roots into small cubes and, separately from each other, fry until tender.
- In one bowl, mix onions and roots, add chopped herbs and 50 g of salt.
- Fill the peppers with the resulting filling and place them in sterilized jars.
- Finely chop the tomatoes, place in a saucepan and boil the resulting juice.
- Add the remaining salt, both types of ground pepper and sugar to the tomatoes, cook for another 5 minutes.
- Pour the tomato mixture into jars with pepper.
- Sterilize jars in boiling water for 1 hour.
Vegetable salads for the winter are very popular among housewives. You can spend a couple of hours in the kitchen one time and then enjoy delicious vitamin-rich snacks all winter long. This recipe will allow you to quickly and easily make such preparations.
Ingredients:
- 600 g bell pepper;
- 400 g carrots;
- 4 onions;
- 5 tomatoes;
- 100 ml vegetable oil;
- 100 ml vinegar;
- 2 tsp. Sahara;
- 1 ½ tbsp. l. salt;
- 2 pinches of ground black pepper.
Cooking method:
- Cut the pepper into thin strips, tomatoes into cubes, and onions into half rings.
- Grate the carrots on a coarse grater.
- Mix all the chopped vegetables in one pan, add salt, pepper and sugar.
- Mix everything thoroughly and simmer for 10 minutes.
- Pour vegetable oil into the vegetables and continue simmering for another 7 minutes.
- Pour vinegar over everything, mix and transfer to jars.
- Cover the jars with lids and sterilize in hot water for 15 minutes.
- Roll up the jars and cool at room temperature.
Another option for a vitamin salad for the winter, which contains the healthiest and most favorite vegetables. In this case, the jars do not even have to be sterilized additionally! The salad can be stored at room temperature. The specified amount of vegetables will yield 1 liter of preparation.
Ingredients:
- 3 bell peppers;
- 3 eggplants;
- 3 onions;
- 3 tomatoes;
- 1 tbsp. l. Sahara;
- 1 tsp. salt;
- 1 tbsp. l. vinegar;
- 70 ml vegetable oil.
Cooking method:
- Wash all vegetables thoroughly, remove seeds and stalks.
- Cut the eggplants into slices 1 cm thick, and the onions into half rings.
- Cut the tomatoes into 4 parts, cut the pepper into strips.
- Pour vegetable oil and vinegar into a deep saucepan, add salt and sugar.
- Lay out the vegetables in layers and put everything on low heat.
- Cook with the lid closed for 40 minutes.
- Place the hot salad into jars and roll up the lids.
Now you know how to cook pickled peppers for the winter according to a recipe with a photo. Bon appetit!
Peppers for the winter are another great option for preservation. Its beauty lies in the fact that this vegetable can be combined with almost any ingredients, allowing you to create very tasty winter salads for every taste. Before you prepare peppers for the winter, you can be inspired by some notes from experienced chefs:
- To prepare lecho, it is better to constantly use the same saucepan, since after the first time it will acquire a distinct red tint;
- When using a hot marinade, jars with ready-made peppers should be turned upside down and wrapped in a warm blanket until they cool completely;
- If you are canning whole peppers, place the larger fruits on the bottom;
- To make the pepper softer, fry it a little in a frying pan or boil it in boiling water before marinating.
In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.
By the way, this preparation can be used in winter not only as an additional snack or a thick, hearty sauce, but also as a chic, and most importantly, healthy hot dish.
Pepper and eggplant caviar recipe
Ingredients:
- 4 kg eggplants;
- 500 g bell pepper;
- 400 g onions;
- 200 g carrots;
- 400 g tomato;
- 14 cloves of garlic;
- 120 ml sunflower oil;
- Parsley, dill, pepper and salt to taste.
Preparation:
We start preparing pepper caviar with eggplants. They must be washed well, the stalk removed from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet and grease it with oil. Place the eggplants on it (their cuts are also recommended to be greased with oil). Vegetables should be baked in the oven at a temperature of 230 - 250°C. Cooking time 25 minutes.
Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's start preparing the remaining ingredients.
Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into small cubes bell peppers in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.
Pour a small amount of vegetable oil into the frying pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.
Mix everything well and simmer for 7 minutes over low heat. Place the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars of caviar with lids.
Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.
Recipe for bell peppers in a delicious marinade
A very successful recipe for preserving peppers. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for canning bell peppers for the winter. We present another option.
Ingredients for canning sweet peppers:
- 5 kg sweet peppers (green, yellow, red)
For the marinade:
- 1 liter of water
- 1 tbsp sugar
- 1 tbsp vinegar
- 2 tbsp. l. salt
- 4 tbsp. l vegetable oil
Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.
Mix all the ingredients for the marinade, put on the fire, when the marinade boils,
put chopped pepper in it.
Cook for 7-10 minutes.
5 minutes before readiness, add a finely chopped bunch of parsley, crushed garlic 200 g
Place everything in sterilized jars, compacting tightly
roll up and wrap.
Aromatic lecho made from bell pepper
We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat on the holiday table and will diversify any weekday dinner.
So, the necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tbsp, vinegar - 100 ml, onion onions - 0.5 kg, vegetable oil - 200 ml.
Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil and boil for 15 minutes.
The carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.
Then peel and chop the onion into cubes, remove the stem and seeds from the bell pepper and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.
This lecho made from green bell pepper is especially bright and beautiful.
To prepare lecho with beans for the winter, you need to take the following set of products:
Bell pepper (sweet) - two kilograms
Tomatoes - two kilograms
Coarse salt - one tablespoon
Granulated sugar - one teaspoon
Lemon juice - one tablespoon
Vegetable oil - two to three tablespoons
Ground black pepper - to taste
Seasonings - to taste
Dry beans - five hundred grams
Lecho recipe with beans
First, take the tomatoes, wash them well, cut each into several parts and pass everything through a meat grinder to form tomato juice.
Next, let the resulting tomato juice boil, not forgetting to stir it periodically, and begin preparing the other ingredients. Wash the bell pepper, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.
Dry beans should be pre-soaked for six to eight hours in cold water and then boiled until fully cooked. Next, place the hot, finished beans on a sieve, rinse with cold water, let drain and cool completely. You can also use store-bought or home-canned white beans for this preparation - this will significantly save your time preparing this lecho.
At the end of preparing the lecho, carefully add the prepared boiled beans to it and squeeze out one tablespoon of lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.
Then carefully place the finished hot lecho with beans into heated glass jars, previously washed with baking soda, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.
After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the sealing and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.
When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.
Ingredients:
2 kg eggplants,
2 kg sweet pepper,
1 kg carrots,
500 g dry beans,
3 liters of tomato juice,
500 ml vegetable oil,
½ cup Sahara,
½ cup 9% vinegar,
2 tbsp. salt,
4 heads of garlic,
2-3 pods of hot pepper.
Preparation:
Boil the beans until tender. Cut the eggplants into cubes, add salt and leave for 20-30 minutes, after which they should be rinsed and lightly squeezed. Grate the carrots and cut the pepper into strips. Pour vegetable oil into tomato juice, stir, add all the vegetables and put on fire. Cook the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Chop the garlic and hot pepper and add to the salad, stir and cook for 10 minutes. Immediately place in sterilized jars and seal.
Peppers stuffed with carrots and onions
sweet pepper - 24 pcs.
tomatoes-2kg.
onion - 0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% - tsp.
salt-1 tsp.
sugar-1 tsp.
greens to taste
Pepper - remove stem and seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place them in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.
Add salt and vinegar to taste, peppercorns, bay leaf to boiling water. Throw pepper into the brine at the rate of 1 jar (I can fit 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, fill with brine, roll up...
For 1 liter of water:
- 700 gr. pepper
- 2 table. spoons of vinegar
- 2 table. spoons of salt
- 10 peppercorns
Summer will fly by before you know it, and you want to stock up on the gifts of nature for the winter, so that you can later take out pieces of summer from the basement and enjoy the taste. Today we’ll look at how to seal pickled bell peppers for the winter; recipes with photos will help you choose the best option from the proposed options and stock up on delicious preserves for the winter.
Products:
- Pepper thick and juicy 5 kg
- Bay leaves 5 pcs
- Black pepper - 25 peas
- A little chili
- Cloves 5 pieces
- Garlic 5 cloves
For the marinade:
- Granulated sugar 7 spoons
- Mineral water 1.5 liters
- Salt 1.5 spoons
- Vinegar 9% – 50 ml
Clean the clean vegetable from all excess, divide into four long slices, or even six. Fill the cooking container with mineral water and put in all the other products, wait until it boils. Since there is a lot of pepper and it won’t all fit at once, we put it into the pan in parts and cook for 5-6 minutes. The main thing is not to overcook it; crispy it will be much tastier.
Place 4-5 peppercorns, one clove and bay leaf, a small piece of chili and a clove of garlic into sterilized jars. Using a slotted spoon, remove the peppers and place tightly in the jar. This process is a little tricky as the peppers are hot, so be careful. Close with a key or screw on the lids. Be sure to turn it over, and of course wrap it in something warm.
Pepper is a wonderful snack for the winter; it is prepared for the winter with sugar, honey, with vegetables and alone. The following recipe is simple and quick to prepare.
Sweet and sour pepper, simple recipe
Products:
- Sweet pepper, (all colors) 1.5 kg
- Vinegar 200 g – 9%
- Water 300 ml
- Vegetable oil (preferably odorless) one glass
- Fine sugar half a glass
- Garlic 5 cloves
- Pepper pots 8 pcs
- Bay leaf 3 pieces
Peel the peppers and cut into small slices, place all other products in a saucepan or other container for cooking. Immediately lower the vegetable and blanch for five minutes. Place the prepared peppers in clean jars, lay out multi-colored slices (this will look beautiful), and pour in the marinade. Sterilize in a water bath for 15 minutes. Cover and place upside down in a warm place.
Marinated bell peppers with butter
Products:
- 5 kg pepper, ideally red fleshy one
- Marinade:
- 200 g white sugar
- Liter of water
- Glass of vinegar
- 200 ml sunflower oil (unflavored)
- 2 bay leaves
- 2 clove buds
- 2 full spoons of table salt
In an enamel bowl, bring to a boil all the ingredients for the syrup, except vinegar, which you add at the end. Keep the vegetable cut into four parts in boiling water for 2 minutes in another container. Remove with a slotted spoon and place in the dressing, which is kept on low heat, boiling for no more than five minutes. Place soft peppers in clean jars; no need to compact them tightly. Fill the jars with yushka and close with a key.
Pickled peppers without sterilization
- 4 kg of meaty peppers, different colors possible
- Products for marinade
- 450 g vinegar 6%
- 2 liters of water
- 500 g granulated sugar
- 250 g sunflower oil
- 2 g ground pepper
- 4 bay leaves
Mix all the ingredients for the marinade and put on fire. Peel the pepper from all excess and divide into slices, the size you like best. Place in portions into the boiling marinade, blanch until the pepper changes color, but do not overcook. Pack into jars, fill with brine and roll up. Place lids down and wrap.
Red sweet bell pepper with honey
Products:
- 3 kg fruits
- Garlic
- Vegetable oil
- Marinade:
- 600 ml water
- 120 g honey
- 90 g table salt
- 300 g sugar
- 1 spoon 70% essence
Yield: 6-7 half-liter jars
Peeled pepper, cut into several pieces, pour over boiling water. In an enamel saucepan, boil water with salt, sugar, and finally add honey and essence. Place one chopped garlic and 5 ml of boiled vegetable oil in clean, prepared half-liter jars.
Add enough pepper to the marinade to cover it with liquid. As soon as the marinade boils again, time it for 3 minutes. Place tightly into jars.
Boil the marinade, add the remaining fruits, repeat the process. Place a sprig of parsley into each jar, cover with lids and sterilize for 25 minutes.
Whole roasted peppers for the winter with herbs
- Products for 3 half-liter jars:
- 1.5 kg large pepper
- A few cloves of garlic
- One bunch of dill
- 60 g sugar
- 35 g salt
- 15 ml table vinegar
- A little water and refined oil
Wash each pepper and dry it with a towel, we will fry it, so it must be absolutely dry, otherwise the oil will shoot out. Place in a large frying pan and fry on all sides. Don’t put too much on it to make it easier to turn it over; it’s best to use kitchen tongs for this.
Chop the garlic cloves and dill. Place the vegetable in prepared jars (sterilized in advance), sprinkle with garlic and dill, add a spoonful of salt and vinegar, and 2 teaspoons of sugar. Fill with boiling water to the top and quickly roll up.
Pickled bell pepper
Products:
- Meaty and large peppers 3.5 kg
- Honey 4.5 spoons, with a slide
- Granulated sugar and table salt 2.5 tablespoons each
- Vinegar 9% 150 ml
- Allspice 6 peas
- Black 12
- Bay leaf 9 pcs
- Carnation buds 6
- Mineral water 550 ml
Cut the meaty vegetable, peeled of all excess, into pieces and place in a large saucepan. Sprinkle with salt and sugar, add water and oil, add honey. Mix thoroughly with a wooden spoon, turn on the stove, the heat must be medium, otherwise everything will burn, and continue working with the wooden spoon. Time it for 6 minutes, don’t stop turning, add vinegar. Place the hot pepper in a prepared container (glass jars), trying to capture the skin as well. We quickly close the lids; there is no need to remind them that they were previously sterilized. Turn over, cover warmly, and leave until morning.
Pickled pepper
Products for 4 half-liter jars:
- 2 kg green meaty pepper
- Take half a glass of salt, sugar, refined oil, and 9% table vinegar
- 6 black peppercorns
- 1.5 glasses of water
- 2 lavrushki
Peel the pepper and divide into four parts. Pour water and vinegar into a saucepan, add butter and add salt and sugar, add bay leaves and peppercorns. Place on the stove and bring to a boil. Now pay attention, the vegetable is designed for 4 jars, so you need to divide it into four portions, lay out the first portion and boil for no more than 7 minutes. Place tightly in a jar and fill with a ladle of marinade. Roll up with a key or close with special lids. Continue in the same spirit with the remaining portions.
See also: delicious recipe.
Multi-colored peppers for the winter
- 3 kg yellow, red and green peppers
- 4-5 cloves of garlic
- A little dried dill
- For 1 liter of marinade:
- 0.5 tablespoons each of odorless oil, vinegar and sugar
- 2 tablespoons salt
Divide the multi-colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, add the peppers, which are so bright and pleasing to the eye. You don’t need to cook them for a long time; fifteen minutes is enough. Remove with a slotted spoon and let cool slightly, otherwise you may burn all your fingers. Then put it in jars, sprinkle with crushed garlic and dill. Pour over the marinade and sterilize for 15 minutes, seal, place bottom up and wrap with something.
- For rolling, choose fleshy peppers; it is better not to use those with thin walls.
- Goes great with squash, tomatoes and zucchini.
- You can roll it whole or cut into pieces.
- There is no need to cook for a long time; the pepper should have its natural crunch.
- You can stuff it before rolling it up.
- It is best to use vinegar for the marinade, then the pepper tastes sweet and sour.
- Pepper goes well with honey.