Pepper salad for the winter with tomatoes, apples, carrots and eggplants (without sterilization) How to make a bell pepper salad for the winter? Red hot pepper seasoning. Sweet peppers with carrots in honey marinade

Fragrant, delicious, sweet bell pepper! How can you not love him? Bright, as if filled with energy, it perfectly complements many dishes with its special taste and the color for which it is valued.

Pepper is considered dietary product and is recommended for all weight-conscious people. That is why many housewives make preparations from this vegetable so that even in winter you can enjoy useful product... And in combination with other vegetables, it reveals all its taste.

One of the most famous blanks can rightfully be called lecho. This dish spread all over the world from Hungary, being considered traditional and classic there. Everyone has their own recipes and cooking subtleties. But only cooked at home, it will differ from the store lecho in its richness and usefulness.

Ingredients:

Harvesting pepper for the winter:

The pepper is cut from the end, the seeds are removed, and cut into strips of 5-8 millimeters wide. Cut the tomatoes into small pieces of 3-4 millimeters. Peel the onion and chop finely.
All vegetables are mixed by adding salt, black pepper and sugar in a pre-prepared saucepan.
Three tablespoons of water are poured into the prepared mixture, and then stewed, covered with a lid, for 10 minutes. You don't need more water, as the tomatoes are very juicy by themselves.
Pre-prepared jars are filled with vegetables, always tightly, without unnecessary voids. Top lecho must be covered with juice.
The cans are sterilized in boiling water - liter cans for 25 minutes, and two-liter cans stand for 45 minutes, and then ready-made cans with delicious lecho you can roll it up.

Bulgarian pepper preparations for the winter - adjika

Adjika, which came to us from Abkhazia, can be called an equally popular snack. Its main ingredients are pepper and garlic, thanks to which such a unique aroma and color is obtained. Adjika very well stimulates appetite: tasty, moderately spicy - it will always be an excellent addition to any meat.

These products are required:

3 kilograms of tomatoes;
0.5 kilograms of large peppers;
0.5 kilograms of hot pepper;
200 grams of cilantro;
0.5 kilograms of garlic;
3 tablespoons of salt;
300 milliliters of vegetable oil;

Adjika is prepared in the following way:

Pepper is cleaned of stalks, seeds, and passed in a meat grinder. Also do with peeled garlic.
Scroll the tomatoes in a meat grinder, and boil them in a saucepan for 20 minutes, stirring constantly, from the moment the adjika boils.
Now you can add all the pepper, salt, and garlic, bring to a boil again and cook for 10 minutes.
Then pour into the mixture vegetable oil... It remains to pour in finely chopped cilantro, and cook for another five minutes after boiling.
The prepared adjika is laid out in pre-sterilized jars and rolled up with lids.

Sweet peppers for the winter

A very simple salad is made from peppers and apples. And there are quite a few such recipes. But they can be diversified, and with just one product. The main highlight of the recipe, which makes it unique, is honey!

The following ingredients are required:

2 kilograms of Bulgarian (choose larger fruits) pepper;
1 kilogram of sweet apples;
1 kilogram of onions;
3 tablespoons of honey;
100 grams of vegetable oil;
1 tablespoon salt

Prepare this awesome salad like this:

Pepper is cut into small pieces, previously cleaned of seeds.
Apples are also crushed into slices.
Cut the onion into small pieces.
Stir all food in a saucepan. Butter with honey, and salt are also sent to the pan.
Leave the mixture for an hour so that it is soaked in honey and infused.
Then put on fire, and cook until tender - another 15 minutes after the start of the boil.
The prepared salad does not need sterilization; you can immediately roll it into jars.

Bell pepper for the winter

Recipe delicious puree from sweet peppers, in which there is nothing superfluous! It goes well with side dishes. And of course you can add it to other dishes for flavor. This amount of vegetables is enough for one liter jar.

What is needed for this workpiece:

1.5 kilograms of sweet pepper.
No spices, salt or sugar are needed in this recipe. The whole point is in the naturalness of the peppers, and their own, unique taste.

The puree is prepared as follows:

Red pepper (it is better to take large and fleshy, it will turn out tastier) washed, cleaned of seeds and stalks.
Then the vegetables must be steamed. You can do this in a double boiler, or in ordinary saucepan... To do this, pour a little water into it (no more than 5 centimeters) until they soften.
This was done in order to now pass the pepper through a meat grinder, and then through a fine sieve.
After rubbing the vegetables, the mashed potatoes must be heated in a saucepan to a boil, and then quickly put into prepared jars - always warmed up and dry.
Fill the jars to the brim. Next, they need to be sterilized in a saucepan of boiling water. For a liter can, the time will be 90 minutes.
After sterilization, the jars of mashed potatoes are closed and hidden in a cool place, not forgetting to turn them upside down with the lid.

Pepper in oil for the winter

If you do not like to add salt and sugar to the workpieces, then next recipe will suit you perfectly. Without any seasonings and spices, the peppers are beautiful and tasty. Cooking costs will be minimal, and your time will not take much.

Ingredients:

1.5 kilograms of sweet red pepper per 1 liter jar.
5 tablespoons of vegetable oil.

Sweet peppers in oil are prepared like this:

The pepper is washed, dried and sent to the oven, baked at a temperature of 200 o, no more than 15 minutes, until soft. To avoid staining the oven and baking sheet, place foil under the peppers.
After that ready-made peppers peel and remove seeds.
Prepared peppers are put in jars and poured with pre-fried vegetable oil.
Now the jars of peppers need to be closed, and sterilized for 90 minutes in boiling water.
After that, all that remains is to turn our jars over and hide them in a dark, cold place until winter.

Canning sweet peppers for the winter

One more interesting way canning, which will delight you with a fresh, unusual look and aroma, and will definitely become a favorite product for the whole family. After all, this recipe contains fruits for any, the most demanding taste. For the preparation of cans with a capacity of 3 liters, you will need.

Ingredients:

1 kilogram of sweet pepper;
0.5 kilograms of zucchini;
0.5 kilograms of apples;
1.5 cups honey;
2 cups apple juice
2 glasses of water.

The appetizer is prepared like this:

First, the bell peppers are prepared. It is washed, dried, cleaned of seeds, stalks and partitions, and cut into small rings, no more than a centimeter wide.
Apples also need to be washed, cored, and cut into small slices.
Prepare the courgettes - after washing, cut them into the same small circles. As a result, all ingredients should be relatively the same size.
Now you need to make a filling - from water, juice and honey. In it, our prepared vegetables and fruits are further blanched, but keep track of the time - no more than five minutes.
After that we take them out of the fill. Don't pour it out, it will come in handy now. We put the products in pre-sterilized 3- liter cans without reaching the edges by a few centimeters. At this time, the filling is brought to a boil, and the jars are filled with it.
A delicious appetizer is ready, it remains only to roll up the cans with lids, and leave in the dark and cool place, not forgetting to turn the jars upside down before that.

Preparations for the winter from bell pepper

For lovers squash caviar the following recipe is sure to be to your taste. This unusual caviar from peppers with other vegetables can be eaten just like that, and with bread, and of course, with any side dishes, be it potatoes, pasta or rice. Unusual blank bell pepper for the winter, recipes in detail.

To prepare delicious caviar you will need:

2.5 kilograms of red pepper;
200 grams of tomatoes;
250 grams of onions;
150 grams of carrots;
1 celery root;
1 parsley root;
1 teaspoon ground black pepper
1 teaspoon allspice ground pepper.

The recipe is as follows:

The pepper must be cooked in the oven. To do this, it is first washed, then sent to the oven. Peppers are cooked for no more than 20 minutes at 200 degrees. It is necessary to monitor them so that they do not overcook and get them on time.
The finished peppers are chilled so that they can be peeled and removed without scalding.
After that, mince the bell peppers, or use a blender to chop vegetables.
Finely chop the onion and fry until golden brown.
Also finely chop the parsley roots with celery, and fry them.
Now we need to deal with tomatoes. They are cleaned, crushed, and boiled in a suitable container until boiling, then left on fire for another five minutes.
Add everything else - vegetables, onions and celery and parsley roots to the tomatoes and simmer over moderate heat for no more than 10 minutes.
Divide the mixture into jars. They must be sterilized: 30 minutes for a one and a half liter can, and 40 minutes for a can with a capacity of one liter. Be sure to withstand the jars this time - caviar is demanding in preparation and storage.

But if you do everything right, then it will delight you and your family for a long time with its unique taste.

The preparation time is very short, and any housewife wants to be in time as much as possible. So everyone is trying to cook a lot of delicious and healthy salads, canned food and pickles. Save the pieces of summer in jars, and then the whole long, cold winter remember that warm and pleasant time with joy. Summer ends very quickly, but it gives us a lot. And the main thing is to have time to use it to the maximum. And with such recipes it is very easy, simple, and most importantly - extremely tasty!

Bright, aromatic and sun-filled vegetables delight us throughout the summer and fall. Really in winter period have to be content with the rather gaudy products filling the supermarkets? Not at all. There are several ways by which you can save bell peppers for the winter. And each of them has its own merits. Taking advantage of simple tips, you can surprise guests with a bright vitamin salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of colorful frozen peppers.

How to choose peppers for long-term storage

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

There are two stages of ripeness of bell pepper. It:

Botanical (biological) ripeness - the fruits are uniformly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, canning. Such fruits are well stored in the refrigerator. They are able to maintain their properties for 1.5 months.
Fruits at the stage of technical ripeness cannot boast of their size or bright color. Recognize suitable for long-term storage in fresh pepper by lightly pressing on it. A light crunch indicates that the vegetable is immature and will easily survive for several months, gradually reaching the required condition. Do not freeze, do not dry, do not preserve such vegetables.

Fruits at the stage of biological maturity

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

Martin
Beglice
Black cardinal
Novogogoshary
Aristotle ex 3 p F1
Red Baron F1

Vitamin harvest

Vegetables without the slightest defects (cracks, rot, dents) are cut from the bush very carefully and always together with the stalk. The fragile fruit is easily damaged, and it will be unsuitable for long-term fresh storage.

Keeping peppers fresh

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

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

If all conditions are met, fresh bell peppers can appear on your table throughout the winter.

Popular ways of harvesting fresh fruit for the winter

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

For this, an individual polyethylene package with holes for air ventilation is suitable.... The method is convenient in that it simplifies the process of regular inspection of vegetables for integrity and the absence of traces of spoilage.

Harvesting vegetables for the winter

They have proven themselves well when storing bell peppers paper bags... They allow the fruit to "breathe" and significantly increase the freshness of the fruit. The bags can be replaced with plain paper in which the peppers are very carefully wrapped.

You can make a bright accent both in the interior and in the diet of households by placing vases with sweet peppers on the windowsills. To do this, you should dig out bushes with immature fruits (along with the root system) before the frost begins, plant them in pots, treat them from pests and bring them into the house. As vegetables ripen, you can pick them and enjoy their rich flavor.

The best ways to freeze bell peppers

Increasingly, housewives prefer frozen vegetables, which, unlike preservation, retain all the vitamins and bright taste. Pepper is no exception. It can be frozen whole, prepared, pre-cut, small cubes or straws.

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

Preparation of raw materials for freezing

Preparing peppers for freezing

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

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

For blanks, it is worth taking peppers of different colors - red, yellow, green. This is true both for freezing whole and chopped vegetables. Vegetable dressing will become brighter, and the taste of second courses - richer.

Whole frozen peppers

Lovers stuffed pepper quite often they are faced with the fact that they can enjoy the taste of their favorite dish only in season. The situation can be corrected by freezing the whole fruit cleared of seeds and veins.... There are several ways to do this:

Frozen blanks

Peppers are put one in one, like glasses. The resulting columns are placed in the freezer. Before cooking, they are stuffed without defrosting and cooked as usual.
You can minimize the space occupied in the freezer by first lowering the peeled fruits in boiling water for 1 minute. This will soften the peppers and prevent them from cracking when frozen.
Some housewives freeze pepper already filled with minced meat. The workpieces are laid out on a flat surface, trying to prevent the peppers from touching each other, and put into the freezer. A day later, they are filled with plastic bags. This method allows you to cook delicious dinner in a matter of minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen peppers

Bell peppers, frozen in pieces, perfectly complement soups, main courses and salads. For harvesting, cut the fruit into small cubes or strips and freeze in bags or plastic containers.

Ready to freeze

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

Front heat treatment such peppers are not thawed.

Shredded for freezing

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

Its taste, color and aroma go well with tomatoes, green basil, other vegetables and herbs. This allows the almost ready-to-eat sauce to be frozen. Such a preparation will be able to preserve all vitamin and taste qualities before the new harvest.

Harvesting baked vegetables

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

The pepper is placed in an oven preheated to 200 ° C for 35-40 minutes.

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

It is advisable to save the juice that accumulates inside the baked vegetables by draining it into a suitable container.... Prepared peppers are tightly packed with a container, filled with the resulting juice and sent to storage in the freezer. Such a preparation is perfect for winter vegetable salads, and will saturate the soup dressing with new tastes.

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

Drying vegetables for the winter

Dried bell peppers are summerly fragrant and full of vitamins. To cook original seasoning for various dishes can be done in several ways. For example, in an oven, electric dryer or outdoors.

Whichever method of drying you choose, the peppers must be properly prepared by rinsing thoroughly, peeling from the core and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Oven-dried peppers

When cooking fragrant seasoning from bright and full of vitamins and microelements necessary for health, the following scheme should be adhered to:

each peppercorn is divided into four parts and cut into thin strips;
preheat the oven to 400 С-500 С;
cover the baking sheet with parchment paper;
spread the pepper on a sheet, trying to leave a small distance between the strips;
place the sheet in the oven and leave the cabinet door slightly ajar;
vegetable mass stir periodically with a spatula;
after 2 hours turn off the oven without closing the door;
the next day, the drying process should be resumed (heat up the oven, periodically stir the pepper mass for several hours).

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

After drying

Restore dried billet to the state fresh vegetable regular water will help. The proportions are as follows: half a glass of water is taken in a glass of dry pepper. By filling the vegetable mass with liquid for several hours, you will get a delicious bell pepper that can be used in food, just like fresh.

Drying in an electric dryer

Pepper, previously washed under running water and peeled from the core, is cut either into 2x2 cm cubes, or into thin rings 0.5 cm thick.It is advisable to blanch the vegetables in saline solution(1%) for 2 minutes, cool in cold water and drain off. Then the raw materials are laid out on the pallets of the dryer.

The main advantage of this method is the ability to forget about preparing the workpiece for long 8-12 hours. During this time, vegetables will acquire a characteristic crispness, without losing any taste properties, nor the subtle aroma inherent in them. Some devices dry vegetables in 8 hours, while others may take longer to achieve the desired effect for long-term storage.

Electrically dried vegetables can be stored in chunks or chopped in a blender to a seasoning state. Finished product heated in the oven and placed in glass jars the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years, can be used to enrich soups, main courses and sauces.

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

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

Preparatory process

The peppers, cut into small strips, are laid out in a thin layer on the grates and covered with a layer of ordinary cheesecloth. The workpiece is taken out into the air, and the temperature regime does not play a special role. It's just that on sunny and fine days, vegetables will acquire a crispy consistency necessary for long-term storage in 3-4 days, and cloudy weather will force the pallets to be kept in the air for about a week.

If it rains, the pepper must be brought into the room to avoid damage to the product. Periodically vegetable slices stir and check for readiness. Dried naturally vegetables retain maximum nutrients and possess bright aroma, irreplaceable in the preparation of the first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from oven-dried bell peppers. This blank will decorate any festive table, will be a great addition the usual menu. To prepare a dish that is bright in every sense, you will need the following simple and affordable ingredients:

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

Peppers should be cleaned of seeds and partitions, blanched for 1-2 minutes in boiling water and immersed in a container filled with cold water... This will make it easy to peel the vegetables. The peeling process is optional. If the presence of the skin in the dish does not cause discomfort, this stage (blanching and subsequent cleansing) can be omitted.

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

Appetizing even in appearance

While the main product is being prepared, small jars need to be sterilized. Hot pepper fits in a container, interspersed with chopped garlic (on half-liter jar about 4 teeth leave). A fully filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such preservation can be stored at any temperature conditions, including in a regular closet in a standard city apartment.

Salads with bell peppers for the winter

Whatever useful properties did not possess frozen or fresh pepper, without saturated bright flavors preservation, which includes a popular vegetable, is indispensable. Bright salads will decorate the festive table, will be an excellent garnish for meat. When choosing peppers for conservation, it is worth giving preference to thick-skinned varieties that have reached biological maturity.

Winter blank

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements, which our body so badly needs in the cold season. The Bulgarian pepper added to the preparation will help to make the appetizer even more interesting and healthier. You will need the following ingredients:

white cabbage - 2 heads of cabbage (large)
bell peppers (preferably red) - 10 pcs.
carrots - 10 pcs.
horseradish - 2 leaves
dill - a few branches
Bay leaf- 6 pcs.
salt - 6 tablespoons
black pepper - 8 peas

Another mouth-watering dish

Wash the vegetables, finely chop the cabbage, cut the pepper into strips, grate the carrots. Put in a jar in layers: cabbage mixed with salt, pepper, bay leaves and horseradish, carrots, peppers. Each layer should be tamped, oppressed and left warm for 5 days, piercing the cabbage daily to remove accumulated gases.

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

Bell pepper lecho for the winter

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

sweet pepper peeled from seeds and partitions - 4 kg;
tomatoes - 4 kg;
vegetable oil - 200 ml;
sugar - 1 glass;
table vinegar (9%) - 6 tablespoons;
salt - 2 tablespoons

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

Put the bell pepper in the boiled sauce and boil for half an hour, stirring occasionally. At the end of cooking, pour in the vinegar, stir again and remove from heat.

Put it out in pre-sterilized jars, roll up with sterile lids. The preservation should be turned upside down and wrapped until it cools completely. Snack prepared according to this recipe, can be stored in a cool place without loss of taste for 2 years.

Bell pepper is a delicious all-scented vegetable, one of the favorites of the Bulgarian, Hungarian, Georgian and Ukrainian cuisine... Great popularity sweet juicy vegetable also won in Russian cuisine. Most often it is used in homemade preparations for future use. Pepper is stuffed, salted, pickled, used as the main or additional ingredients v different dishes... We offer you several interesting recipes tasty preparations: Bulgarian pepper salad for the winter "Manjo" with a photo, "You will lick your fingers", in Hungarian, with apples, without tomatoes and with tomatoes, as well as preparations without sterilization.

Bulgarian salad of pepper, eggplant and carrots for the winter "Manjo" - a recipe with a photo

Bulgaria is the birthplace of sweet pepper; in this country, many dishes are prepared from it. It is fried, baked, pickled, salted, etc. Bulgarian salad "Manjo" from pepper is one of the most famous. The abundance of components makes it extremely tasty and healthy. We suggest you prepare a salad of sweet bell peppers "Manzho" for the winter according to our recipe with a photo.

Ingredients for making "Manjo" salad from bell pepper

Bulgarian pepper - 2 kg
Plum tomatoes - 3 kg
Eggplant - 2 kg
Hot peppers in pods - 2 pieces
Carrots -0.4 kg
Onions - 1.2 kg
Sugar - 150 g
Garlic - 1 large or 2 small heads
Salt - 120 g
Sunflower oil - 1 tbsp
Vinegar - 0.5 tbsp
Peppercorns.

Cooking Bulgarian salad "Manjo" from pepper for the winter

They go over and cleaned, then all the vegetables are washed.

The pepper is cut into strips.

Tomatoes are passed through a meat grinder, blender or food processor.

Carrots, hot peppers and garlic are minced in the same way.

The onion is cut into half rings.

Cut the eggplants into thin slices.

All vegetables are put in a saucepan and sent to the fire, stewed for 20 minutes.
Vinegar, sugar, oil and salt are added, cook for another 40 minutes. Stir the salad periodically.

Jars and lids are prepared, washed, sterilized.

Vegetables are laid out in banks and rolled up. Stored in a dark place.

Bell pepper salad for the winter "You will lick your fingers", a recipe with a photo

The recipe for a delicious pepper salad for the winter - "Lick your fingers" - one of the most popular among the recipes winter preparations... Several jars with such a salad, prepared during the ripening period of vegetables, will diversify your table and will be a wonderful vitamin aid. How to cook pepper and tomato salad for the winter with mouth-watering name"Lick your fingers", you will learn from this recipe.

Ingredients for the recipe for pepper salad for the winter "You will lick your fingers"

sweet pepper - 5 kg tomatoes - 4 kg vegetable oil and sugar - 1 tbsp each and 9% vinegar - 2 tbsp each

The sequence of cooking Bulgarian pepper salad for the winter "You will lick your fingers"

Scroll the tomatoes washed in running water in a meat grinder.
We wash the pepper and take out the seed box from it, cut it into 4-6 parts.
Add salt and sugar to the scrolled tomatoes, put them on the stove.
After boiling, pour the oil into the pan and put the pepper.
We keep on fire for another 30 minutes, stir occasionally.
Turn off the fire, pour in vinegar, roll up the jars with lids.

Pepper salad for the winter without tomato and apples, a step-by-step recipe with a photo (3-liter jar)

This delicious pepper salad for the winter without tomatoes and apples will be a highlight among your preparations. For its preparation, it is recommended to use sweet and sour varieties of apples, which go well with peppers and onions. The honey will give the salad a pleasant velvety touch, but the taste will not be dominant. Pepper salad for the winter - without tomatoes, but with apples and honey, will be a tasty and healthy treat on your table.

Ingredients for 3 liters of pepper salad for the winter without tomato and apples

2 kg sweet pepper
1 kg of apples
1 kg of onion
3 tbsp honey
4-5 tbsp grows up. oils
1 tbsp salt
65 ml vinegar 9%.

The sequence of cooking salad with pepper for the winter without tomato and apples

We prepare all the components for cutting, clean and wash.
Cut out the seed box from the pepper, cut it into cubes or strips.
Remove the skin from the apples, cut out the core, cut the fruit into slices.
Cut the onion into half rings.
We put the chopped ingredients in a saucepan, add salt and honey, mix and let it brew for 1 hour.
We put the saucepan on the hot plate, bring to a boil, cook over low heat for 15 minutes, stirring occasionally.
Before the end of cooking, pour the vinegar, mix again and lay out in sterilized jars.
We roll up and cover with a blanket for a day.

Pepper salad for the winter without sterilization in Hungarian, recipe with photo

Bell pepper Is a popular vegetable in Hungarian cuisine. Pepper salad for the winter without sterilization in Hungarian will great snack to main courses or light side dish for meat. Its taste will be appreciated even by the most sophisticated gourmets. The salad does not require sterilization, but should be kept cool.

Ingredients for Pepper Salad without Sterilization

To prepare original salad from pepper in Hungarian without sterilization you will need:

1 liter of water;
1 kg of sweet pepper;
350 g of celery root and parsley;
150 g cauliflower;
4 cloves of garlic;
80-100 ml of 6% vinegar;
30-40 g of salt;
bay leaves;
30 g sugar.

The sequence of preparing a salad for the winter from pepper in Hungarian without sterilization

Rinse the pepper, remove the seeds and divide it into pieces.
Divide the cauliflower into inflorescences and rinse in salted water.
Finely chop the peeled celery and parsley roots.
Prepare the marinade according to your usual recipe.
Put vegetables in layers in a saucepan, pour cold marinade and put oppression.
The workpiece should be infused for 10-12 days. Then they put it in the refrigerator or put it out in the cold.

Bulgarian pepper salad "Manjo" with cauliflower, carrots, onions and eggplants, delicious salad"Real jam", fragrant preparation with apples and honey without tomatoes, Hungarian salad without sterilization and vinegar - will replenish the piggy bank of your homemade preparations. Recipes with photos will be visual instructions for you, making it easy to prepare delicious and healthy homemade salads.

Bell peppers for the winter - pickled, salted, fried, baked, in own juice stuffed and with the addition of other vegetables, sweet bell pepper is a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, bell peppers are grown on their personal plot or dacha by almost all housewives. How can you do without a fragrant and healthy pepper?

But if you do not have your own garden, do not be discouraged, you can choose a good, high-quality, suitable for preparing blanks of bell peppers for the winter both in the market and in the store. First of all, pay attention to it appearance... Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not dried up hard tails. Red peppers are considered the sweetest. Choose them for cooking lecho, adjika, and just for pickling with slices, for example, in oil filling with garlic or herbs. For the salad, feel free to use multi-colored peppers: orange, red, yellow, then your blank will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to harvest bell peppers for the winter immediately after purchase. And even more so, in no case wrap peppers in plastic bags. Peppers have to "breathe", and in an airless plastic space they will deteriorate very quickly. If the sweet pepper harvest is so happy that there is no time to preserve it, you can freeze the bell pepper for the winter. To do this, you need to remove the stalks with seeds from the selected peppers and put them in a container prepared for this case, whole or cut into slices, circles or pieces, that's your choice.

Our site offers to prepare bell peppers for the winter in the form of blanks that deserve your attention below.

Roasted bell peppers, pickled for the winter

Ingredients:
5 kg of pepper
100-150 g of salt
spices, garlic - to taste,
vegetable oil.

Preparation:
Select red, yellow or green peppers with thick walls. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Peel off hot peppers. Before placing the pepper in the container of your choice, rub its walls with garlic. At the bottom of a saucepan or barrel, place spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer will be a layer of spices, on them - a napkin, a circle and oppression. Soak peppers for 10-15 days at room temperature... Keep salted pepper it is possible in the same container in a cool place at a temperature of 5-10 ° C. For longer storage, place the salted peppers tightly in sterilized dry jars and fill with the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 liter jars - 50 minutes, 1 liter jars - 70 minutes, then roll up.

Bell pepper salad with tomatoes and beans

Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onion
1 tbsp. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml of vegetable oil.

Preparation:
Cut the pepper, peeled from seeds, into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, stir in peppers, onions, tomatoes, beans, and season with sugar, salt, vinegar and oil. Stir everything and cook from the moment of boiling for 1 hour. Ready hot salad spread over sterilized jars and roll up.

Bell pepper "Pikant-fix" for the winter

Ingredients:
5 kg of red bell pepper,
2.5 kg of tomatoes,
300 g garlic
500 ml 6% vinegar,
300 ml of vegetable oil,
200 g sugar
100 g of salt
hot pepper and parsley to taste.

Preparation:
As usual, peel the stalks and seeds from the pepper, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, combine mashed tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mixture to a boil and dip the bell pepper in it. Stir until the marinade is all over the pepper. Let the mixture boil, cook for 10-15 minutes, stirring occasionally. Then spread over prepared sterilized jars and roll up.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 onions.
For the marinade:
1 tbsp. vegetable oil,
1 tbsp. l. salt,
50 g honey
100 ml of 9% vinegar.

Preparation:
Wash bell peppers, remove seeds, cut into strips. Cut the peeled carrots into circles, the onions into rings. Blanch the prepared vegetables in boiling water for 5-7 minutes and place in prepared sterilized jars. Prepare a marinade from the above ingredients, let it boil from the moment of boiling for at least 10 minutes and pour over the vegetables. Sterilize jars: 0.5 L - 5 minutes,
1 liter - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper
200 g horseradish root,
100 g of garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.

Preparation:
Use a blender to grind prepared vegetables: peeled and diced peppers, horseradish root and peeled garlic cloves. Combine all vegetables together, add salt, sugar, lemon juice and stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon caps... Store the seasoning in a cool place.

If you ask the first hostess you come across what she plans to make from bell peppers for the winter, I think that 90% of 100 will immediately, without hesitation, answer: "Of course, lecho." And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Each family has its own recipe, and we share with you an interesting version of this favorite dish.

Lecho from colored pepper with vegetables

Ingredients:
3 kg of multi-colored sweet bell peppers (green, yellow, red),
2 kg of young thin carrots,
3 l minced tomatoes,
1 tbsp. vegetable oil,
1.5 tbsp. Sahara.
2 tbsp. l. salt,
greens and garlic to taste.

Preparation:
Cut well-washed and seeded peppers into 6 parts, chop the carrots into thin slices. Mix the tomato mass, vegetable oil, add sugar, salt, stir and cook for 15 minutes. Then dip the carrots into a quietly boiling mass and cook for 40 minutes, the carrots will be followed by peppers, which boil along with the rest of the mass for another 15 minutes. Finally, add chopped greens and garlic passed through a press to taste to the lecho, let the mass boil for a few more minutes, and only then put the hot lecho in sterilized jars and roll up the boiled and pre-dried lids.

Baked peppers in marinade

Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar
2 tbsp. l. vegetable oil.

Preparation:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel from the skin and seeds. Rinse warm water, put in a colander and leave for 5-7 minutes to drain the water. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover and sterilize: 0.5 liter jar - 30 minutes, 1 liter jar - 40 minutes and roll up. Turn the cans upside down, wrap them in a blanket, leave to cool completely and store in a cool, dark place.

Almost all vegetables are happy to make friends with pepper, because it has an amazing property to endow its aroma with them, giving its surroundings a touch of its own spicy taste while emphasizing the originality of each vegetable. Well what can I say - just the soul of a vegetable company!

Bulgarian pepper for the winter "Companion"

Ingredients:
3 kg of sweet bell pepper,
1 kg of cauliflower
600 g carrots
4 tbsp. l. salt,
1.5 tbsp. Sahara,
300 g parsley,
1 liter of 6% vinegar.

Preparation:
Peel the seeds, rinse with cold water and cut into 4 pieces. Cut the carrots into circles cauliflower disassemble into inflorescences. Put the prepared vegetables in a large enamel saucepan, cover with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour the vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then refrigerate it, and you can pour the vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a cool, dark place.

And finally, a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you in winter no worse than a bathhouse and felt boots!

Jazz snack

Ingredients:
18 sweet bell peppers,
9 eggplants,
1 head of garlic
1 pod hot pepper,
3 liters of tomato juice,
1 tbsp. Sahara,
2 tbsp. l. salt (with a slide),
1 tbsp. vegetable oil,
1 tbsp. l. vinegar essence.

Preparation:
Dice the ready-to-cook bell peppers and eggplants. Pass hot peppers and garlic through a meat grinder. From ripe tomatoes squeeze 3 liters of juice. Toss vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring occasionally, for 15 minutes. Then pour in gently vinegar essence and stir again. Place the prepared salad in one-liter jars, which are then sterilized for 15 minutes and rolled up.

Bell pepper salad with vegetables and barley "Pokhodny"

Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
1 tbsp. pearl barley,
2 tbsp. water,
0.5 tbsp. vegetable mala,
2 tbsp. l. salt,
0.5 tbsp. Sahara,
1 tsp 70% vinegar.

Preparation:
Boil the barley until half cooked, discard in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add the grated carrots in turn and cook for 10-15 minutes, then chopped bell peppers and cook for 10-15 minutes, diced onion and cook for 5-10 minutes and finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Ready salad spread out in sterilized jars, roll up with pre-boiled lids. Turn the salad jars upside down, wrap and leave to cool completely. When cool, transfer to a cool storage area.

Successful blanks!

Larisa Shuftaykina

What juicy and delicious vegetable do we most often think about when we want to make a salad? Are we not starting to think about it, planning preparations for the winter immediately after, but in all kinds of forms? I'm pretty sure most of us will immediately think of bell peppers. How many delicious dishes you can cook with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can be collected for a long time by relatives, friends, acquaintances and the vastness of the Internet, but I will make for you my small collection of recipes. The very ones that are the best and most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Pickled bell peppers for the winter - a step-by-step recipe for harvesting

People have different tastes, but I'm sure many of you will be able to agree with me that pickling is one of the most delicious species preservation of vegetables. Marinades are usually so aromatic and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a weakness for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't had time to taste the pickled peppers yet, you are missing out on a lot. And although other pickled vegetables are much more common on store shelves, no one will bother us to make this amazing dish and appetizer on our own.

For pickled bell peppers you will need:

sweet bell pepper - 3 kg,
vinegar 9% - 1 glass,
sugar - 0.5 cups,
salt - 2 tablespoons
garlic - 1 head,
bay leaf - 8-10 leaves,
fresh parsley - a large bunch,
peppercorns - 1 teaspoon,
cloves - 6-8 pcs.

Fleshy red and yellow peppers are best for pickling. Peppers that are too thin will not taste as good. Fruits can be taken in any size, since it is still most convenient to cut them for placing in jars. This will maximize the capacity of each jar of pickled peppers.

Preparation:

1. Wash the pepper. Remove the stem and cut the seeds into the core. It will be easier to do this if you cut the pepper in half lengthwise.

2. Slice the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Put pieces of pepper in the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell peppers should soften a little, but not be completely boiled. Pickled peppers are very good when they crunch a little.

5. Prepare canning jars. Jars with a volume of 1 or 0.5 liters are suitable.

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

To make the bell pepper for the winter fragrant and slightly piquant, we put our "spices" on the bottom of sterilized jars. Place 3-4 garlic cloves in each, cutting each into halves, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put hot, just boiled, pepper in jars. Do this as tightly as possible and don't be afraid to crease or fold the peppercorns. When all the peppers are spread out, pour the marinade from the pan to the very edge of the jar. The pepper will continue to marinate in it.

7. Screw the lids on the cans or roll them up with a machine. Turn the jars over onto the lid and wrap them with a thick towel until they cool completely.

In a few months such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will turn out great side dish or even an appetizer for the festive table.

It is best to store it in a cool place such as a cellar or refrigerator.

Bulgarian pepper for the winter in honey filling - a recipe with a photo

Bell pepper for the winter with honey is very simple, but at the same time delicious recipe... The peppers are sweetish, crispy with sourness. Very unusual because honey will give its own unique taste... In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and perfectly sets off. Any spices that are bright to taste are not put into such a marinade, which leaves honey the opportunity to reveal its taste and the taste of pepper. For the winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and open bank with pepper will have to stand for a long time in the refrigerator. Why risk your health once again, and it's a pity for food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small amounts for the experiment. After all, what one likes may not suit the taste of another.

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

For cooking you will need:

bell pepper - 1 kg,
honey - 4 tablespoons,
vinegar 9% - 4 tablespoons,
vegetable oil - 3 teaspoons,
salt - 2 teaspoons
black peppercorns - 1 teaspoon,
coriander seeds - 1 teaspoon.

Preparation:

1. Wash the bell peppers and cut them in half. Remove the core with the stalk. Rinse off remaining seeds.

2. Cut the peppers into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that will be convenient to eat later.

3. Place the pepper chunks tightly in clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not be stored for a long time due to a large number air. It is best to cook the leftover peppers differently, such as making a fresh salad with them.

4. Now bring the kettle to a boil and pour boiling water over the peppers in the jars. Fill the jars to the brim, cover them with sterilized lids and leave them as they are for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey on the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not added, honey is substituted for it.

6. Drain hot water from jars of peppers directly into this saucepan, from this broth we will prepare the marinade.

7. Bring the marinade to a boil and pour over the peppers in the jars.

8. Then screw the caps back on as tightly as possible. Check if they are leaking. Then turn the cans over and wrap them in a warm blanket or towel. As such, the jars must cool before they can be put away for storage.

This very tender and spicy pickled appetizer will surely delight you on a long winter evening with its summer taste... Enjoy yourself and treat your family.

Caucasian pickled bell pepper in oil

And here is another one original recipe... You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one such case. The pepper turns out to be so aromatic and tasty that you can't drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the bell peppers only tastier for the winter.

Bulgarian pepper in tomato sauce

If we are looking for all kinds tasty options harvesting bell pepper for the winter, it’s simply a sin not to remember how wonderful the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables is often added, but just sweet peppers in tomato juice then this recipe will do just fine.

V tomato sauce we will close large pieces pepper, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

bell pepper - 5 kg,
not salted tomato juice - 3 liters,
vegetable oil - 1 glass,
salt - 2 tablespoons
sugar - 0.5 cups,
vinegar 9% - 6 tablespoons,
spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

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

2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually hold all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade... You can take the juice from the store, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add the vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring occasionally, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, put very tightly in previously sterilized jars. Fill with juice to the very edge and tighten the lids. The lids must also be sterile.

Then turn the cans over and make sure the lids are not leaking. In this upside down look, place the jars on the table and wrap them up with a terry towel. Let them cool, after which you can remove the bell peppers for the winter and store in a cool place.

It will be ready in a few weeks. Bon Appetit!

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper in order to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

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

My mom once said that this is a recipe for the lazy. But for us it will mean that you won't have to put in extra effort, and the quality tasty preparation it won't make it worse.

You will need:

sweet bell pepper of any color (preferably not large) - 2.5 kg,
garlic - 1 head,
bitter pepper - 1 small pod,
vinegar 9% - 0.3 cups,
sugar - 1 glass
salt - 1 heaped tablespoon,
vegetable oil for frying.

Preparation:

1. Wash the young fine peppers. There is no need to clean it, because we would fry and preserve it whole. They say this is the secret of his unique taste.

2. Pour oil into a skillet and fry the peppers until golden brown... Do not forget to turn them over so that they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special oil splash screen.

3. Sterilize the jar (s) with lids. Place the fried peppers in a finished jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper, and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you canning in several jars, then divide the amount of salt and sugar (and also later vinegar) by the number of jars that you have filled with pepper.

5. Now bring the kettle or pot of water to a boil. Pour two-thirds of the boiling water over the jar, pour the vinegar into the water, and then add to the very top.

Salt, sugar and vinegar will mix by themselves right in the jar and evenly spread over all peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, this is a tried and tested method.

6. Now the jar needs to be turned over and wrapped in a warm one in the standard way so that it slowly cools down.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy cold winter.

Bell peppers stuffed with cabbage for the winter - video recipe

For this recipe you will need to cook classic marinade, and leave the peppers whole, so that inside each one put the filling of thinly shredded cabbage and carrots. Here you will have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.

But I believe that you, like me, will succeed. Look detailed recipe and experiment in your kitchen.