Pepper salad for the winter with tomatoes, apples, carrots and eggplants (without sterilization) How to prepare bell pepper salad for the winter? Like a ready-made semi-finished product. Classic bell pepper lecho - a recipe for the winter

One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, one should also note the unique aroma of this vegetable, which it imparts to dishes and preparations made with its use. On cold, dark winter evenings, when the summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory; canned peppers, prudently prepared for future use, will come in handy. Pepper will not only become great addition to dishes, but will also increase the content of vitamin C in the body, which is so necessary to prevent diseases during the cold and flu season.

Pickled peppers are perfect for preparing salads and will serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but there is so much joy at the table when the next jar of this delicious miracle is opened!

Pickled peppers for the winter

Ingredients:
8 large sweet peppers,
1 medium onion
8 cloves of garlic,
4 teaspoons vegetable oil,
2.5 glasses of water,
2.5 cups 9% vinegar,
1.25 cups sugar,
2 teaspoons salt.

Preparation:
Slice Bell pepper rings, removing the seeds. Place the peppers in sterilized jars almost to the very edge. Distribute finely chopped onion, garlic and oil between jars.
In a large saucepan, bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the jars of peppers, leaving about 1cm of head space. Seal the jars with sterilized lids.

Next the recipe will work for those who need to cook quickly a large number of pepper, for example, for a holiday. Small peppers, which will look very nice in jars, are perfect for this recipe. These peppers should be stored in the refrigerator and eaten within 1-2 weeks.

Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar,
3/4 glass of water,
2 tablespoons sugar,
2 teaspoons salt,
4 cloves of garlic.

Preparation:
Place the sliced peppers in a jar. In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt dissolve. Remove from heat and add chopped garlic.
Pour the resulting liquid over the pepper in the jar. Add additional water if necessary until the liquid covers the peppers.
Close the jar and place in the refrigerator. The pepper is ready to eat after 1 hour.

Pre-prepared peppers for the winter will allow you to include this healthy vegetable into your diet all year round, and the best way to preserve pepper in winter time Lecho, beloved by many, is suitable. Lecho is considered traditional dish Hungarian cuisine, and almost every housewife has her own own recipe this dish. Classic recipe lecho has been modified more than once, and at the moment this dish is better known as delicious salad, which is prepared at winter period. Today, lecho usually serves as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.

Lecho is a dietary food with a minimum of calories, containing many useful vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country there is a wide variety of lecho recipes with the addition various vegetables, garlic and spices. Original recipe Hungarian lecho consists only of pepper, tomatoes, salt and sugar - this is what we suggest you prepare.

Ingredients:
1 kg bell pepper yellow or red,
1 kg of tomatoes,
1 tablespoon salt,
2 tablespoons of sugar.

Preparation:
Chop the pepper into small squares or strips. Grind the tomatoes using a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute lecho among jars, roll up and leave to cool. Banks must be well sterilized - this is extremely important point in cooking for long-term storage, especially if no additional preservative is used, as in this recipe. This lecho can be served immediately. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.

Preparing lecho is a process that does not require special costs or effort. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth, blemish-free skin. Using unripe or overripe fruits can harm the taste of the final dish. The degree to which vegetables are chopped also affects the taste of the final product. For example, some recipes contain pepper, crushed to the consistency of puree, and lecho prepared in this way has a look and taste different from lecho, in which the ingredients are chopped in large pieces, thanks to which you can feel the taste of each vegetable. One of the main secrets of delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the heat before the skin begins to separate from the pepper. Very delicious lecho with the addition of onions and vinegar, you can prepare it according to the following recipe.

Ingredients:
5 kg bell pepper,
4 kg tomatoes,
2 onions,
1.5 tablespoons salt,
3 tablespoons sugar,
5 cloves of garlic,
1/2 teaspoon ground red pepper,
6 bay leaves,
3 tablespoons sunflower oil.

Preparation:
Tomatoes, cut into quarters, pass through a meat grinder or grind in a blender. Place the resulting tomato mixture on the fire, bring to a boil and cook for 20 minutes.
Thinly slice the onion into rings. Cut the bell pepper into strips or cubes. IN tomato puree add salt, sugar, sweet pepper, Bay leaf and onions. Stir everything together and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer over low heat for 5 minutes. Roll the lecho into sterilized jars and store in cool place.

Salads prepared in summer and opened in winter are always the most awaited delicious treat reminiscent of summer. We invite you to treat yourself to a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.

Ingredients:
400 g bell pepper,
300 g carrots,
1 tablespoon salt,
1 tablespoon sugar,
2 tablespoons 9% vinegar,
1 tablespoon of vegetable oil.

Preparation:
Grate the carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Immediately pour into jars, roll up and let cool. Store in a dark and cool place.

As you have already seen, preparing peppers for the winter is as easy as shelling pears. Subject to simple rules choosing quality vegetables and thoroughly sterilizing jars you will undoubtedly succeed delicious preserves, with which you can please your family and surprise your guests.

Happy preparations!

Choose your favorite recipe

Any appetizer made from peppers and carrots for the winter is good, especially if you make it yourself.

I have already accumulated quite a few different options.

Perhaps some of them are familiar to the housewives, but some are not.

During the vegetable season, I suggest rolling up at least one to try new salad for the winter from bell peppers, carrots and other vegetables.

Sweetish, juicy carrots and peppers, after heat treatment and preservation, acquire new taste and aroma, and many prefer these vegetables to fresh ones.

Both fruits are valuable because during heat treatment and storage they are able to retain vitamins within 50-80%.

Salad “Gifts of Autumn” from sweet peppers and carrots for the winter

Sometimes you don’t know what to eat with the same potatoes or spaghetti. And opening a jar of canned vegetable salad nothing is needed anymore. All the aromas and tastes of autumn are collected in one place.

Once you hear the smell of such a salad, a brutal appetite awakens. Sometimes I even put this salad either in borscht or in soup while cooking. Like this canned vegetables may come in handy if you are busy and need to cook dinner. Any borscht or soup will become richer if you add a spoonful of this salad to it.

At the very beginning of autumn, sweet bell peppers and fresh carrots are so cheap that you won’t spend much money if you buy more of them and prepare the “Gifts of Autumn” salad for the winter.

Recipe information

Cuisine:Russian
Type of dish: preparations
Cooking method: stewing
Servings:2
60 min

Ingredients:

sweet bell pepper – 400 g
fresh sweet carrot– 300 g
refined sunflower oil– 100 g
granulated sugar – ½ tsp.
large salt– 1.5 tbsp. l.
9% table vinegar – 30 g.

Cooking method:

I take bright bell peppers. Red and yellow shades They are in great harmony with carrots, so the salad turns out not only tasty, but also beautiful. I clean the peppers, take out all the seeds and cut off the tails.

Peel the carrots and chop them into small squares. Since I chopped it finely, it will quickly cook in the salad and will be soft.

I mix the chopped vegetables and place them in a deep bowl.

Season with salt and sugar. I let the vegetables salt a little and soak. After 20 minutes, juice will appear in the salad. This is good because all the flavor is in the juice.

I pour sunflower oil into the salad and let it simmer over low heat.

I simmer the salad for 35 minutes, and then pour in table vinegar. With it, the workpiece will remain in storage for the whole winter.

I cook the salad with vinegar for another 10 minutes, and then transfer it hot into clean jars prepared in advance. I fill them to the top.

I seal it with lids and let it cool completely under a blanket.

This is how you can easily prepare a wonderful “Gifts of Autumn” salad for the winter.

Cabbage with peppers and carrots for the winter

Simple recipes for the winter from cabbage, peppers, carrots and onions are loved by everyone who is involved in canning.

It turns out tasty and inexpensive, and if vegetables also grew in the garden, then this great way save the harvest.

Prepare:

2 kg bell pepper
2 kg cabbage
500-700 g carrots
2-3 onions
125 g salt
100 g sugar
a dozen black peas and allspice
a pinch of cumin or dill seeds
100 ml vegetable oil
2 tbsp. l. vinegar (9%).

How to do:

The cabbage should be chopped, carrots and peppers should be chopped into elegant rings.
Combine the vegetables in a large heat-resistant bowl, season with salt and spices, mix well, cover tightly. Let it sit for a couple of hours.
Pour in vegetable mixture put the oil on low heat, gradually increase it, bringing the mixture to a boil. Stir.
Add sugar and simmer the vegetable mixture (40 minutes). Let the lid fit loosely.
A couple of minutes before the end, add vinegar.
Lay out hot snack in jars, seal.

Salads must be wrapped for at least a day - this is additional sterilization. That is, the jars will last a long time even if not in a cool place.

Salad with tomatoes

This is the recipe unusual snack- with gelatin. Effective, tasty and quite easy to prepare.

Ingredients:

2 kg medium firm tomatoes
1 kg pepper
0.5 kg carrots
1 liter of water
70 g sugar
40 g salt
30 g gelatin
2 tbsp. l. vinegar (9%)
5 black peppercorns
2 laurel leaves.

Cooking process:

Let's prepare peppers, tomatoes, carrots. For the winter, especially for a feast, such an appetizer is simply irreplaceable. Divide the tomatoes into quarters.
Free the pepper from seeds and stalks, chop into any shape (not finely), simmer in oil at minimum temperature for 10 minutes.
Firmly, but carefully, tamp the peppers and tomatoes into jars (0.5 l).
Finely chop the carrots.
Soak gelatin in cool water. Let it blossom.
Create a preserving liquid by adding salt, sugar, vinegar, black eyed peas and bay leaves to boiled water.
Add gelatin and carrots to the hot mixture. Boil for 5 minutes, pour over tomatoes and peppers.
Sterilize the jars for 5-7 minutes.

Onion salad recipe

This recipe contains only peppers, carrots, and onions from vegetables.

For the winter, this is the type of salad I use the most.

It seems simple, but in my opinion it tastes perfect.

Required Products:

5 kg of fleshy bright red and bright yellow peppers
2 kg carrots
1 kg onion
a root of parsley, celery
bunch of parsley
garlic head
olive oil – 150 ml
100 ml vinegar (9%)
2 tbsp. l. salt
200 g sugar.

Preparation step by step:

Wash the pepper, cut off the base and stem, remove the seeds.
Cut the fruit crosswise into rings about a centimeter wide. Blanch them (15 minutes).
Chop the carrots into strips and the onion into graceful half rings.
Finely chop the peeled garlic cloves.
In a third of the oil, lightly brown the onion, then the carrots.
Chop the roots of parsley and celery, add them to the onion-carrot mix, and stir.
Place the pepper, add the remaining butter, sugar, add salt, and mix.
Place on low heat. Simmer for 10 minutes. Stir and finally add vinegar.
After a couple of minutes, spread out vegetable snack into the jars, roll up the lids.

Assorted vegetable salad

Vegetables should be medium in size. The taste of the salad should be dominated by sweet notes, so the amount of sugar in the recipe exceeds the amount of salt.

Components:

5 ripened tomatoes
5 onions
5 fleshy bell peppers
head of young cauliflower
4 carrots
3 tbsp. l. salt
5 tbsp. l. Sahara
150 ml vegetable oil
3 black peppercorns
laurel leaf
dessert spoon of vinegar essence.

Cooking method:

Separate the cabbage into inflorescences. Boil in salted water until half cooked.
Cut the tomatoes and onions into quarters, carrots into voluminous rings.
Remove the seeds from the peppers and cut into 6-8 slices.
Heat the oil in a large saucepan and place the tomatoes in it.
After 10 minutes, add the carrots, after 20 minutes – the onion.
Add salt to the vegetable mix, stir and simmer for a quarter of an hour, loosely covering with a lid.
Add pepper slices and cabbage florets at the same time, add peppercorns. Simmer the combined dish for another 10-15 minutes.
Finally, enter vinegar essence, stir and keep on low heat for a couple more minutes.
Place the assorted salad in jars, turn them over, and wrap them in a thick towel. Let them cool down in this “garb.”

Lecho with beans and tomato juice

Lecho in classic version Almost everyone loves it.

But the option with beans and tomato juice absolutely incomparable!

Products:

1.5 kg ripe juicy sweet peppers
1.5 kg tomatoes
250 g onion
200 g young beans
1-2 tbsp. l. salt
1-2 tbsp. l. Sahara
a pinch of ground black pepper.

How to do:

Divide the peppers in half, remove the seeds and cut the fruit into strips.
Scald the tomatoes with boiling water and quickly remove the skin.
Divide half of the fruit into slices with a sharp knife.
Squeeze the juice from the second part of the tomatoes.
The beans should be boiled until soft but elastic (the flesh in the grains should not be loose) in lightly salted water.
Chop the carrots thinly.
Connect vegetable mix and juice in a large bowl, add a third of salt, sugar, pepper.
Simmer for about 10 minutes. Taste it. If necessary, add salt and sugar.
Seal the jars with lids.

Regular beans can be replaced with green or yellow green beans, it turns out unusual.

Salad of cucumbers, carrots, peppers for the winter

The version in the jar is not at all similar - more rich, piquant and certainly not dietary.

What to prepare:

1.5 kg bell pepper
0.5 kg cucumbers
2 large carrots
200 ml sunflower oil
2 tbsp. spoons of vinegar (9%)
3-4 garlic cloves
1-2 tbsp. l. salt
1-2 tbsp. l. Sahara
a pinch of black pepper.

How to preserve:

Finely chop the seeded pepper.
Cut the onion into half rings.
Grind the carrots on a grater with large holes.
Place the vegetables in a deep container, add salt, sugar and butter. They should be simmered for 25 minutes at moderate heat, remembering to stir.
Chop the cucumbers into circles and add to the vegetable mix.
Continue simmering for another quarter of an hour, finally add chopped garlic, black pepper and vinegar. Taste, add salt or sweeten.
After a couple of minutes, you can put the snack into jars and roll it up.

Eggplant preparation recipe

The little blue ones are preserved for the winter in different ways; the famous one, for example, can be made in a cauldron.

A salad made from this vegetable, carrots and peppers is piquant and has a bright taste.

What you need:

5-6 medium eggplants
7 bell peppers
3 carrots
hot pepper
2 garlic heads
150 ml vegetable oil (unrefined is better)
1 tbsp. spoon of vinegar (9%)
salt (to taste).

For the marinade:

2 liters of water;
3 tbsp. spoons of vinegar (9%);
25 g salt.

Cooking method:

Prepare a preservative by combining water, salt, and vinegar.
Keep the eggplants in cold water under load for 10 minutes, then dry and cut into circles. Boil them in portions for 5 minutes in a preservative marinade.
Peel the garlic and separate into slices.
Remove the seeds from the hot pepper and chop it into rings.
Grind sweet peppers, carrots, and garlic using a meat grinder.
Add hot pepper, salt, stir.
Heat the oil in a large stewing container and add the chopped vegetables. Over moderate heat, stirring, bring them until softened (15-20 minutes).
Place eggplant rings into jars in layers, filling each layer with thick vegetable mix. Sterilize for 15-20 minutes.
Roll up the jars and “insulate” them with a thick towel.

Appetizer with beets

This preparation is good not only as appetizer salad, it can be used as a borscht dressing.

Prepare:

4 kg beets
2 kg sweet pepper
1 kg onion
1 kg carrots
1 kg red tomatoes
50 g hot pepper
100 ml vegetable oil
salt, sugar (to taste).

Cooking steps:

Thinly chop the onion and bell pepper. Place the slices in a large container with heated oil and cook until half cooked.
Remove vegetables from container. Use a slotted spoon (the oil should remain in the bowl).
Remove the skins from the tomatoes after pouring boiling water over them. Mash the pulp with a stool to make a puree.
Grate the beets using a large-blade grater.
Peel the hot pepper from even more hot seeds and finely chop.
Place the tomato-beet mixture in the container where the onions and sweet peppers were stewed, and cook for about 40 minutes at moderate heat.
Add sweet and hot pepper, onion, sugar, salt.
Simmer for another 10 minutes, place hot in jars and seal.

Then just add a few spoons to the broth with potatoes and cabbage and in half an hour the simple and tasty red borscht is ready.

Salad with zucchini and cauliflower

I love this recipe, because for it I usually use “substandard” harvests - cracked, damaged fruits that cannot be stored for a long time.

What you can take:

1.2 kg cauliflower
2 medium sized zucchini
2 tomatoes
4 fleshy bell peppers (choose fruits of different colors)
bunch of parsley
4 garlic cloves
2 tbsp. l. salt
100 g sugar
250 ml vegetable oil
100 ml vinegar (9%).

How to cook:

Disassemble the cabbage into inflorescences and boil for 5 minutes in salted water. Let it cool and dry.
Remove the skin from the zucchini and cut the pulp into cubes.
Chop the seeded peppers into any shape you like.
Grind the garlic in a press.
Remove the skin from scalded tomatoes and chop the pulp with a sharp knife.
Chop the parsley.
Combine all vegetables, excluding cabbage, in a large container. Add salt, sugar, butter. Stir, put on fire and let it boil.
Add the cabbage inflorescences and simmer for a quarter of an hour (reduce the heat as much as possible), finally add vinegar.
Place the hot assortment into jars and seal.

Storing canned salads

Jars of canned vegetable treats, sterilized according to all the rules, can be stored at room temperature (but + 28 °C is the maximum).
If you have not sterilized salads in jars, store them in a cool place (+15 ° C) and deal with them quickly.
The optimal storage temperature for all types of canned products is +1+2 °C.
It is better to store supplies in small containers and, after opening the jar, empty it completely. If you haven’t put all the salad out of the jar, put regular mustard plaster under the lid and close the container. The medical component will not allow the snack to become moldy.

Useful video

It’s also very tasty to cover mushrooms with bell peppers and carrots, for example, as in this video recipe:

Ecology of consumption: To set the table for a holiday or family dinner, we cook various dishes from meat and fish, we bake pies and make salads. And for decoration, for example, a simple pickled pepper will be enough

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

Where can you get it in winter? - From my own cellar! If, of course, you made the preparations in a timely manner.

1. Baked pepper

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade per 1 liter jar:

60 ml apple cider vinegar
1 tsp. salt

Preparation:

Wash the peppers, dry them, rub them with vegetable oil and bake, turning them over, in an oven heated to 180°C until browned.
Place the pepper in a plastic bag, cool, remove the skin, and remove the stalks and seeds. Place the peppers in small jars, add salt and vinegar. Pour in the remaining hot vegetable oil.
Sterilize jars for 20 minutes, roll up, turn over until cool.

2. Spicy pepper

You will need:

Serves 4

1 kg multi-colored bell peppers
300 g carrots
1 beet
1 onion

For marinade per 1 liter of water:

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

Preparation:

Wash and peel onions, carrots, beets. Grate carrots and beets onto coarse grater, finely chop the onion. Combine vegetables and mix well. Wash the peppers, remove the seeds. Stuff the peppers with vegetables.
Prepare the brine. Put salt, sugar in water, citric acid, boil.
Place the stuffed peppers in sterilized jars, fill with brine, sterilize for 30 minutes, and roll up.

3. Canned sweet peppers in oil with herbs

You will need:

Serves 4

1 kg sweet peppers of different colors

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

Preparation:

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

4. Sweet pepper

You will need:

1 kg sweet pepper
0.5 kg onions

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

Preparation:

Peel the onion and pepper, chop and fry in 1 tbsp. l. vegetable oil.
Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
Pour in the oil, add salt, sugar, bring to a boil and place in sterilized jars. Sterilize jars in boiling water for 40 minutes.
Roll up, turn over and leave until cool. Store in a cool place.

5. Canned sweet peppers

You will need:

3 kg sweet pepper

For marinade per 1 liter of water:

150 g granulated sugar
2 tbsp. l. salt
200 ml vegetable oil
3 cloves garlic
200 ml apple cider vinegar
5 allspice peas
4 bay leaves

Preparation:

Cut the pepper pods into halves, remove the core and seeds, and cut the pulp into long slices. Place in a saucepan.
For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf. Bring to a boil again and pour over the peppers in the pan. Place on the fire and cook for 5 minutes.
Strain and place the peppers in sterilized jars. Bring the marinade to a boil again, pour the pepper into the jars and roll up.

6. Pickled peppers

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade per 1 liter of water:

60 ml apple cider vinegar
1 tsp. salt
1 tsp. Sahara

Preparation:

Wash the pepper, dry it, remove the seeds and stalks, cut the pulp into strips.
Prepare the marinade. Boil water in a wide saucepan, add salt, butter, sugar, vinegar. Boil.
Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour in the remaining hot marinade and roll up. Turn over and leave room temperature until completely cooled.

7. Sweet pepper lecho

You will need:

1.5 kg green bell peppers
600 g tomatoes

150 g onions
80 g ghee
5 g ground paprika
salt

Preparation:

Wash the sweet pepper, remove the core and seeds and cut into strips. Wash the tomatoes, put them in boiling water for 30 seconds, cut them into 4 parts and remove the skins.
Heat in a frying pan melted butter and fry the onion. Sprinkle with paprika, add pepper and tomatoes, salt and simmer for 10 minutes. high fire, then cover with a lid and simmer for another 15 minutes over low heat.
The finished lecho can be divided into jars, sealed tightly, place the jars upside down on a towel and let cool.

8. Pepper and tomato lecho

You will need:

1.5 kg sweet pepper
2 kg tomatoes

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

Preparation:

Wash the pepper, remove stems and seeds, cut the pulp into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, and pass the pulp through a meat grinder.
Wash, peel and mince the carrots. Peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt, combine and simmer for 30 minutes.
Place the lecho in sterilized jars, roll up, turn over, cover and leave until cool.

9. Pepper in tomato juice

You will need:

3 kg sweet bell pepper
2 liters of tomato juice

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

Preparation:

Extract juice from tomatoes using a juicer. Peel the onion and chop finely. Peel the pepper from seeds and stalks, cut into half rings.
Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, and bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. Add vinegar at the end.
Pour hot lecho into warm sterilized jars and roll up the lids. Turn over and let cool.

10. Pepper with apples

You will need:

4 kg sweet pepper
1 kg apples

For marinade per 1 liter of water:

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

Preparation:

Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
Prepare the marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
Place peppers and apples in sterilized jars, alternating. Pour over hot marinade. Sterilize peppers with apples in marinade at 90 °C: for 0.5 liter jars - 20 minutes, 1 liter - 25 minutes.
Tighten the jars, turn them over, and leave until completely cool. Store in a cool place. published

When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers, canned hot peppers – excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, marinated peppers. There are many who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this savory snack. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, not for everyone. Canning sweet or bell peppers can again be carried out different ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bell peppers are sweet, bitter pepper preparations will be spicy. No less interesting process with very tasty result, this is pickling hot pepper. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Pickling peppers or pickling peppers is the most simple blank for the winter bell peppers or storing hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, peppers sweet canning, pepper recipes for the winter, answers to these and many other questions - search on our website, you will definitely find it.

Preparation:

Peel the carrots and grate them on a coarse grater. Wash the peppers, cut in half, remove the core. Cut the pulp into wide strips.
Wash the tomatoes, put them in boiling water for 1 minute, drain them in a colander cold water. Remove the skin and grind the pulp into a puree.
Place the grated carrots, cauliflower florets and tomato puree in a large saucepan. Boil, add salt, sugar, butter. To stir thoroughly. Cook over medium heat for 30 minutes, stirring.
Add peppers, stir, cook for 20 minutes. Add vinegar, remove from heat. Place the hot lecho into sterilized jars.
Boil water in a large saucepan, place jars of lecho there, and sterilize for 5 minutes. Roll up the jars and wrap until cool. Store in a cool place.

Video recipe for making pepper lecho for the winter

Peppers in oil with herbs

Ingredients:

1 kg. sweet peppers of different colors;
2 bunches of dill;
15 cloves of garlic;
1 tbsp. vegetable oil;
0.5 tbsp. apple cider vinegar;
1 pod hot pepper Chile;
Salt.

Preparation:

Grill the peppers until they are blackened, put them in a bag, close them and leave for 15 minutes.
Remove skin and seeds from peppers and cut into slices lengthwise. Finely chop the garlic and dill. Remove seeds from chili peppers and thinly slice into rings.
Mix pepper, garlic, dill, oil, vinegar, salt in a deep bowl. Pour the oil, garlic and dill mixture into the bottom of sterilized jars.
Place a layer of peppers. Add 2 tbsp. l. oil mixture. So fill the entire jar. The last layer should be oil. Close the banks. Store in a cool place.

Pickled hot pepper “tsitsak” in Armenian

Ingredients:

6 kg. hot pepper;
2 heads of garlic;
1 bunch;
10 l. water;
1 tbsp. coarse salt.

Preparation:

Place the pepper (unwashed) for 1-2 days until it wilts slightly. Wash. Pierce each one through with a fork in 2-3 places.
Place in a bowl, mix with garlic and chopped dill. Stir salt into cold water to make a brine. Pour in the peppers and put pressure on them. Peppers should be completely in brine. To cover with a lid.
Leave the peppers at room temperature for several days until they turn yellow. Place the peppers, dill and garlic in a colander and squeeze out a little.
Place peppers tightly in jars, squeezing. Drain off the remaining brine. Sterilize jars of pepper for 10 minutes and roll up.

Prepare peppers for the winter using our recipes and share your feedback! Bon appetit!!!