Peppercorn recipes for the winter. Canning sweet peppers for the winter in jars

You can prepare bell peppers for the winter in an incredibly tasty and aromatic way. Cooking recipes will help diversify the daily diet not only during the harvest season, but also during the cold season, and will also decorate festive table. Such homemade preparations can be very diverse. The vegetable can be served as a separate dish or in salads, sauces, and lecho. For cooking, take peppercorns of the most varied colors, the main thing is that they are ripe, strong, fleshy, not overripe, and not damaged.

What are the benefits of bell pepper?

Bell pepper is amazingly beneficial for human body. It contains many powerful antioxidants, such as beta-carotene and vitamin C. Few people know that the vegetable increases the production of endorphins, the so-called happiness hormones. To receive good mood, it should definitely be included in the diet.

There is an opinion that in winter preparations few vitamins are retained; all of them supposedly die when heat treatment. These rumors are exaggerated. Modern methods canning and the right conditions storage, allow you to preserve 70 percent of all useful biologically active substances. Salt must be used everywhere; it must be added in an amount of 2-3 percent either to the vegetables themselves or in the form of brine. This amount allows you to suppress the development of foreign microorganisms and bacteria.

By the way, in Bulgaria sweet peppers are considered a national vegetable, but few people know that they came to this Balkan country from Mexico. The first mention of him can be found from the notes of a doctor who traveled with Columbus. He wrote that pepper grows in the wild, which Indian tribes love to eat; he used it to replace salt.

I suggest you cook wonderful preparations for the winter from bell pepper, which retain their taste and aroma even in winter. These are spicy original recipes, with an interesting combination of tastes, bright color. You can easily feel the subtlest taste palette for every ingredient in any proposed recipe!

Sweet pepper for the winter: recipe

I have been making this favorite recipe for many years, it turns out very tasty, and it is very easy to prepare, you only need a small amount of ingredients.

• bell peppers and tomatoes - 1 kg each;
• sugar - 2 tbsp;
• salt - 1 tbsp.

1. Cut the seeded pepper into 4 pieces.
2. Grind the tomatoes in a meat grinder, combine with peppers, place in a saucepan, boil for 15 minutes, add salt and sugar.
3. Place the hot mixture into sterilized jars, twist, turn over, wrap, and keep until completely cooled in this form.

By the way, I’ve been sterilizing jars in water for many years, and recently I tried new way, sterilization with vodka. I tried it too, not a single jar exploded, although I keep the rolls in the apartment. The method is simple, remember:

• You will need 50-100 ml. vodka, pour it into a clean jar with a screw cap, close it, shake for 10 seconds, open it, pour the contents into the next container. Cover the clean jar with a tightly sterilized lid. At the same time, the lids are also rejected (if they leak, they won’t close tightly during canning). I also process regular banks for rolling, but I cover it with a plastic lid, only before rolling I change it to a metal one. It is advisable to rinse the lids again with vodka before sealing. If you are interested in this method, try it!

Bell peppers for the winter: recipes for cooking without rolling them

Such snacks can be prepared for the winter; they do not need to be rolled up, but stored in the refrigerator. They would be appropriate if served, for example, with a delicious piece of meat. Spicy lovers will appreciate these twists. I have two proven recipes for you.

Recipe "Hot"

Grind in a meat grinder: 500 grams of bell pepper, 300 grams of garlic, 100-200 gr. cores walnut, 200 gr. hot pepper, add 150 gr. salt, 50 gr. vegetable oil and the same amount of hops-suneli. Mix all the ingredients, place in jars, cover with lids, and keep in the refrigerator.

Snack "Spicy"

• hot pepper- 400 gr;
• bell pepper - 100 gr;
• garlic - 300 gr;
• salt - 40 gr.

Grind the seeded peppers (bitter and sweet) in a blender until smooth, add the garlic cloves and chop again, add salt, mix, place in sterilized jars, cover with lids, and store in a cool place.

My advice:

Before you start working with hot peppers, try lubricating your hands with vegetable oil, this will prevent the hot pepper oil from corroding your skin.

Roasted bell peppers for the winter

You will need:

• sweet pepper - 1 kg;
• vegetable oil - 150 ml;
• salt.

1. Remove the stalks of the washed peppers, remove the seeds, and bake the pods in the oven.
2. Peel the skin, add salt, fry all sides in vegetable oil until golden.
3. Transfer to prepared jars, sprinkle lightly with the oil in which the vegetable was fried, sterilize for 90 minutes, and roll up.

Whole marinated bell peppers for the winter

These peppers are useful as a snack in winter; they are good to add to salads, and I also like to stuff them.

Product consumption per 3-liter jar:

• sweet red peppers, 3 garlic cloves.

• liter of water;
• salt and sugar - 1 tbsp each;
• citric acid - 0.5 tsp;
• 3 blackcurrant leaves, dill umbrella, horseradish leaf.

1. Remove seeds from peppers and blanch in hot water.
2. Peeled garlic cloves, currant and horseradish leaves, dill umbrellas, put on the bottom of a sterilized jar, pepper pods on them, pour hot marinade, cover with a lid, a towel, hold for 3 minutes, drain.
3. Bring to a boil again, hold for 3 minutes.
4. Pour in the marinade for the third time so that it slightly overflows the edges of the jar and twist. Stores well even at room temperature.

• By the way, in this recipe I recommend blanching before canning. Do you know why this is needed? The purpose of blanching is to quickly process food with boiling water or steam; it allows you to preserve natural color vegetables and fruits, they do not darken and become more permeable to the marinade. When blanching, air disappears from the products, and this saves vitamin C and carotene from destruction, which prevents rusting tin lids. The fruits soften during blanching; they can be packed lighter and more tightly into jars.

Bell peppers for the winter: video recipes

Recipe for lecho from sweet peppers for the winter

Products:

• bell pepper - 2 kg;
• tomatoes -1.5 kg;
• onions - 5 pcs;
• garlic - head;
• chili pepper - pod;
• greens - a bunch;
• black and allspice- 6 peas each;
• salt - 4 tbsp;
• sugar 5 tbsp;
• vegetable oil - half a glass.

1. Cut the peeled pods into strips 2 cm thick.
2. Puree the tomatoes, chili peppers, and garlic in a blender (you can grind them in a meat grinder).
3. Pour the puree-like mass into a saucepan, season with chopped herbs (I take dill umbrellas, parsley, lovage, add peppercorns, salt, sugar, pour in oil, stir, put on fire, bring to a boil.
4. Then, in batches, place strips of peppers into the pan and simmer at low boil until semi-soft for 7 minutes. Use a slotted spoon to place the peppers into jars, pour in the sauce, and sterilize liter jars 20 minutes, twist, keep upside down until cool.

How to freeze bell peppers for the winter as a snack

From such a preparation I make caviar or a spread on bread.

You will need:

• 3 red bell peppers and 3 eggplants.

1. Place the washed eggplants and peppers on a wire rack, bake in the oven for 30-40 minutes, and turn them over during cooking.
2. As soon as the skin is puffed up, I put the vegetables on a plate, put it in a plastic bag, keep it for 5-10 minutes, then peel it, put it in bags, and freeze it in the freezer. In winter, I make an amazing snack from these vegetables.
3. I defrost the workpiece, chop the eggplants coarsely, and fry them in a frying pan with vegetable oil. The mass should become homogeneous, then add chopped pepper and simmer for about five minutes. I transfer it to a plate, cool it, add chopped onions, herbs, crushed garlic, pepper, salt, and mix with mayonnaise.

Adjika from bell pepper for the winter

• bell peppers and tomatoes - 500 grams each;
• bitter pepper - 2 pods;
• garlic - 100 grams;
• vegetable oil - 100 ml;
• vinegar 9 percent - 50 ml;
• salt - 30 grams.

1. Grind peppers, tomatoes, garlic, add oil, salt, stir, put on fire, bring to a boil, cook over medium heat for about an hour.
2. Transfer to sterilized jars and roll up.

Bulgarian Lyutenitsa: a recipe for the winter

I always prepare the recipe for Bulgarian lyutenitsa for the winter. This name simply fascinates and attracts me! It turns out very tasty, but the main character here, of course, is the bell pepper! He also has a little helper - hot pepper, named after him Bulgarian appetizer, which means "spicy".

It is necessary to love spicy food, but always in moderation! I tried a bunch of recipes, modified them a little according to my own discretion and taste, I offer two of my own that are not very good acute variants. So, let's get ready!

You will need:

• peeled bell pepper - 2 kg;
• red ripe tomatoes— 1.5 kg;
• garlic cloves— 4 pcs;
• hot pepper - 4 pods;
• vegetable oil - 16 tbsp;
• salt, sugar - to taste.

1. First, I’ll tell you how to remove the skin from bell peppers. I place the sweet pepper halves on a greased baking sheet or a baking sheet lined with a silicone mat, cut side up, and bake in the oven for half an hour. Dark spots will appear on the vegetable, then I cool it and easily remove the skin. Sometimes it is not possible to use the oven. Then you can fry the peppers in a frying pan, skin side down, in vegetable oil; after frying, it is also easy to remove.
2. While the pepper is cooking in the oven, I take care of the tomatoes, grind them in a blender along with the hot peppercorns, transfer them to a heated frying pan with vegetable oil, and cook over medium heat. The contents should evaporate and decrease in volume by about three times; rub through a sieve.
3. I chop the pepper finely, you can use a blender or grind it in a meat grinder, combine it with the tomato mass, boil, stirring for another 30 minutes. During cooking, I add some salt, if the seasoning seems too salty, then when it cools down, it will be just right, add sugar.
4. The Bulgarian appetizer is ready when you run a spatula or spoon across it on top, a groove is formed, it does not close.
5. You can eat it right away, but it will be much tastier if you keep it in the refrigerator a little, or you can prepare it for the winter, put it in 1-liter jars, sterilize it for 20 minutes, and roll it up.

Bulgarian Lyutenitsa, recipe with carrots

You will need:

• sweet red bell pepper - 5 kg;
• eggplants - 3 kg;
• carrots - 1 kg;
• thick tomato juice - 0.8 liters;
• garlic - one large head;
• spicy dried pepper- 3 pinches;
• sugar - 160 grams;
• salt - 4 tbsp;
• bay leaf - 4 pieces;
• apple cider vinegar - 150 ml.

1. Boil the carrots until tender, peel.
2. Bake the peppers and eggplants separately in the oven until the skins turn black, transfer to bags, remove the skins, and remove the seeds from the peppers.
3. Pass the prepared vegetables, as well as garlic, through a meat grinder separately or chop with a blender.
4. Heat oil and vinegar, add spices, salt, sugar, cook for 10 minutes.
5. Add carrots, after 10 minutes - peppers and eggplants, after another 10 minutes - tomato juice, after 5 minutes - garlic. Stir the mixture constantly so that it does not burn.
6. 5 minutes after the end of cooking, pour the lyutenitsa into jars and roll up.

My saving secrets

1. I really love making preparations from bell peppers, but there is always a lot of waste left over, these are partitions, seeds, trimmings. I never throw them away; I put the trimmings and partitions through a meat grinder, pack them in small plastic molds, freeze them, and in winter add them to borscht or vegetable stew.
2. I dry the seeds, keep them in a glass jar, and add them to soups and main courses in winter; they add flavor to any dish. I also use the seeds to prepare marinades for canning vegetables.

Preparations for the winter cannot be done without preserved bell peppers. You can make delicious salads, lecho, dressings, pickled peppers, and stuffing peppers from bell peppers.

Bell pepper is very healthy and delicious snack in winter.

We present to you recipes for preserving bell peppers for the winter With various vegetables and spices.

Proven recipes for preparing peppers will be useful to any housewife.

Pickled bell peppers for the winter

You always want to cook something original - for example, pickled peppers for the winter. A simple recipe for preparing bell peppers at home. This amount of ingredients will make 5 liter jars of delicious pepper.

Ingredients: bell pepper – 4 kg.

Marinade: water – 1 l., vinegar 9% – 200 g., sunflower oil– 200 g, sugar – 200 g, salt – 2 tbsp. l., bay leaf - 2 pcs., black peppercorns - 5-6 pcs., allspice - 2 peas, cloves - 2 buds.

Cooking recipe

Wash the pepper and remove the seeds. Cut each peppercorn into 4 parts.

Prepare the marinade: pour everything into a saucepan with 1 liter of water, except vinegar. Boil for 5 minutes, add vinegar at the end.

Place the pepper in boiling water and blanch for 2 minutes.

Remove the peppers with a slotted spoon and lower them into the marinade boiling over low heat for 5 minutes.

Sterilize jars and lids. Spread the pepper over sterile jars, pour hot marinade and roll up the lids. Peppers in jars should be marinated, so don’t pack them too tightly

Bon appetit in winter!

Bell pepper lecho with tomatoes

An incredibly tasty preparation of tomatoes and bell peppers for the winter.

Ingredients: bell pepper – 5 kg, tomatoes – 5 kg, sunflower oil – 0.5 l, sugar – 0.5 kg, salt – 5 tbsp. l., vinegar 9% - 150 ml.

Cooking recipe

Wash bell peppers, remove seeds. Cut the pepper into strips.

Wash the tomatoes, remove the stems. Cut into pieces and grind with a blender or meat grinder.

Place the peppers and tomatoes in a saucepan, add oil, sugar, salt, and vinegar.

Bring to a boil, cook for 20 minutes over medium heat.

Place the finished lecho in sterile jars and roll up the lids.

Bon appetit in winter!

Canned bell peppers for stuffing

Small and dense peppers are suitable for preservation. In winter, such peppers can be used for stuffing or in salads. Ingredients: bell pepper – 1.5 kg, water – 3 liters, sugar – 150 g, salt – 100 g, black peppercorns – 10 pcs., allspice – 10 peas, vinegar 9% – 60 ml.

Cooking recipe

Wash the pepper, remove the stem and remove the seeds.

Bring water to a boil in a large saucepan and place bell peppers in boiling water for 3 minutes. Immediately after this, immerse the peppers in cold water.

We take the peppers out of the water, let them drain, and place them tightly in sterile jars.

Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.

Pour the boiling marinade into the jars of peppers, cover with lids and leave to sterilize for 30 minutes.

Take out the jars of pepper, roll up the lids, turn them upside down and leave until completely cool.

The peppers are ready for stuffing. Bon appetit in winter!

Salad of bell peppers and carrots for the winter

Very tasty and bright salad from peppers and carrots for the winter.

Ingredients: bell pepper – 600 g, onion – 4 pcs., carrots – 400 g, green tomatoes – 5 pcs., vegetable oil – 100 ml., salt – 1-1.5 tbsp. l., sugar - 2 tsp, ground black pepper - 1-2 pinches, vinegar 6% - 100 ml.

Cooking recipe

Wash the pepper, remove the seeds and cut into strips.

Finely chop the tomatoes. Peel the onion and cut into half rings. Peel the carrots, grate coarse grater.

Place peppers, tomatoes, carrots and onions in a saucepan, salt and pepper, add sugar.

Put on the fire, when it boils, simmer for 10 minutes, add vegetable oil and simmer for another 7 minutes, pour in vinegar. Mix and place in sterile jars.

Cover with lids and set to sterilize for 10 minutes, remove and immediately roll up the lids.

Salad with bell peppers and carrots is ready. Bon appetit in winter!

Dressing for borscht for the winter with bell pepper

An excellent option for dressing borscht for the winter with bell pepper. With this preparation, borscht is prepared in 15 minutes.

Ingredients: bell pepper – 0.5 kg, beets – 1 kg, carrots – 1 kg, onions – 1 kg, tomatoes – 1 kg, vegetable oil – 200 ml, sugar – 75 g, salt – 70 g ., water - 60 ml., vinegar 9% - 50 ml., bay leaf - 3 pcs., allspice - 10 peas.

Cooking recipe

Peel beets, onions, carrots and chop in a food processor or grate on a coarse grater.

Pour water into a saucepan, add carrots, beets, onions, half the oil, a third of vinegar, a little salt.

Stir and cook over low heat. As the liquid increases (the vegetables release juice), the heat can be increased and brought to a boil. Cover the pan with a lid and simmer for 15 minutes over medium heat.

Grind the tomatoes in a blender, cut the sweet pepper into strips.

After 15 minutes, add bell pepper, sugar, salt, the second half of the butter, allspice, and bay leaf to the vegetables.

Pour in the chopped tomatoes and bring the contents of the pan to a boil. Cover with a lid and simmer the vegetables for 30 minutes, stirring occasionally.

Place the prepared borscht dressing into sterile jars using a large spoon, roll up the lids, turn over, and leave to cool completely.

Borscht dressing with bell pepper is ready, you get 4.5 liters.

Bon appetit in winter!

Video - Dressing for borscht for the winter

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

Winter preparations from bell peppers: recipes with photos

You can make a lot of sweet peppers for the winter, since this vegetable is considered one of the most versatile among its “garden counterparts.” Lecho, adjika, doused with original assorted marinades - this is far from full list recipes delicious preparations from pepper for the winter, which can be prepared in a matter of minutes.

“Spicy” pickled peppers

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

Recipe for pickled peppers for the winter | pojrem.ru

For 2.5 kg of pepper you will need:

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

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

Vegetable pilaf “Tourist’s Breakfast”

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

For 2 kg of pepper:

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

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

Adjika "You'll lick your fingers"

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

For 1 kg of sweet pepper:

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

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

Hot pickled pepper “Male Joy”

Hot pepper preparations for the winter, the recipes for which are especially loved by men, are practically no different from sweet pepper twists. This spicy vegetable You can also marinate, pickle and twist into adjika.

Marinade for 1.5 kg of hot pepper:

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

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

Note: recipes for preparing peppers for the winter do not always involve marinating and heat treatment. Sweet pepper You can also freeze this vegetable and always have it on hand in winter. fresh for preparing any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and send them to freezer with dry freezing.

Sweet peppers are surprisingly beneficial for the body. It contains such strong antioxidants as beta-carotene and vitamin C. But not many people know that it is capable of producing the hormone of happiness. Here I come to receive good mood, I’m definitely preparing it. I put off canning sweet peppers for the winter until late autumn.

Why at this time of year? I know that for many summer residents it takes pride of place in their garden beds. For many people, growing peppers is a great pleasure. I tried it too, but gave up. Still, in our northern conditions, it is better for me to buy it than to grow it. Warm summers do not always happen, but this healthy vegetable grows for a long time and loves warmth. Now we have many chain stores; it is in October that you can buy the cheapest fruits for the winter. Best Recipes I have collected them for a long time and have tested them more than once, so I am sharing them with my readers. Yes, the price of pepper now ranges from 35 to 40 rubles.

Preparing sweet peppers for the winter - recipes

I have been preparing this salad for the winter for many years, every last jar is eaten. The preserved taste is somewhat reminiscent of hodgepodge, it is called “hunting salad for the winter with cabbage.”

You will need for canning:

• Cabbage - 2 kg;
• Carrots, tomatoes, sweet peppers - each 1 kg;
• Sugar, vegetable oil, 9 percent vinegar - 200 ml each;
• Salt - by preference.

1. Take a little vegetable oil, fry the carrots, first grate them on a coarse grater.
2. I shred the cabbage, cut the onion into half rings, tomatoes into half rings, and pepper into strips.
3. I put all the vegetables in a spacious bowl, pour in oil and vinegar, add salt, sugar, mix, cook for 35-40 minutes. On low heat the mixture will boil.
4. I put the hunting salad in sterilized jars, seal it, turn it over, and wrap it. Makes approximately 8-9 jars of 700 grams each.

And now about how you can prepare peppers for the winter without sterilization.

Appetizer “Autumn for winter from peppers”

You will need:

• Tomatoes and eggplants - 1 kg each;
• Common quince - 1 kg;
• Sweet pepper - 1 kg;
• Garlic - 200 gr;
• Parsley, dill - a bunch;
• Vegetable oil- 400 ml;
• Vinegar 6 percent - 100 ml;
• Sugar - 150 gr;
• Salt - 60 gr.

1. Pass the tomatoes and garlic through a meat grinder.
2. Cut quince with peel, but without seeds, and eggplants into cubes, peppercorns into strips.
3. Mix: oil with vinegar, salt, sugar, bring to a boil, add vegetables, simmer over low heat for 60 minutes. At the end of cooking, add chopped herbs.
4. Transfer the hot appetizer into sterilized containers and seal.

Salad "You'll lick your fingers for the winter made from peppers"

Needed for canning:

• Sweet pepper - 1.3 kg;
• Tomatoes - 1 kg;
• Carrots - 0.5 kg;
• Onion - 250 gr;
• Young zucchini - 1 piece;
• Vinegar essence - 1 tbsp;
• Salt - 1 tbsp.
• Pepper, parsley or dill - to taste.

1. Pass the tomatoes through a meat grinder, cut the carrots into strips or grate them on a coarse grater, chop the onion, peppercorns into strips, zucchini into circles or half circles, mix all the vegetables. Pour in a couple of tablespoons of water, add salt and pepper, and cook for 40 minutes.
2. Before the end of cooking, 5 minutes, add chopped herbs, at the very end - vinegar. When hot, transfer the preserves into sterilized jars and roll up.

Sweet peppers in honey filling for the winter

This canning of peppers for the winter allows you to get original taste, the preparation leaves no one indifferent. I hope you will like it too!

Consumption for canning peppers:

• Sweet pepper - 6 kg;
• Garlic - to taste.

For filling:

• Honey, vegetable oil, vinegar 6% - a glass of each,
• Water - 2 glasses;
• Salt - 1 tbsp.

1. Cut the peeled peppers into 3-4 parts.
2. Combine all the ingredients for the marinade, pour them over the fruits, and cook for 15 to 20 minutes.
3. Put 2 cloves of garlic into jars, add pepper, pour honey marinade, roll up.

My advice:

1 glass of 6% vinegar can be replaced with 9% vinegar, then you will need half a glass.

Pickled sweet peppers for the winter without sterilization

Pickling peppers for the winter according to this recipe will require multi-colored fleshy fruits.

You will need:

• Sweet pepper - 3 kg;
• Water - 1 liter;
• Vegetable oil - 250 ml;
• Vinegar 9% - 230 ml;
• Sugar - 1 glass;
• Salt - 1 tbsp. with a mound;
• Horseradish root - a piece;
• Black peppercorns - 5 pcs;
• Bay leaf - 3 pcs;
• Garlic and parsley - to taste.

1. Cut small pepper pods into 4 parts, large ones into 6 parts. The slices should be about 3.5 cm wide.
2. Add vegetable oil, vinegar, salt, sugar to a liter of water.
3. Horseradish, bay leaves, put the peppercorns on a piece of gauze, tie them in a knot, put them in the marinade, bring to a boil, add the prepared peppers.
4. If you like the pepper softer, boil it for 2-3 minutes; for a harder one, reduce the cooking time. As soon as the vegetable changes color, turn it off and take out the bag of spices.
5. Place 2 sprigs of parsley and a clove of garlic, passed through a press, into sterilized jars. Place the pepper along with the liquid; it should cover the workpiece to the top. Roll up, turn over, wrap until it cools, put away for the winter.

My advice:

Pickled peppers make delicious salad. You need to drain the excess liquid, cut the vegetable into pieces, add a coarsely grated apple and thin onion rings. Sprinkle generously with chopped parsley, season with vegetable oil, salt and pepper as desired. This is such a delicious pepper treat for the winter!

Recipe for sweet peppers in marinade for the winter

Dissolve a glass of sugar with vegetable oil in 5 glasses of water, add 1 tbsp. salt. As soon as the marinade boils, add 5 kg. chopped pepper, after boiling, cook for 10 minutes, at the end pour in a glass of 9% vinegar. Pack into jars with marinade and roll up. This is a sweet canning of peppers for the winter.

Canning sweet peppers for the winter in jars

Canning peppers for the winter according to this delicious recipe allows you to get aromatic, spicy preparation, which is perfect for a snack. Preserving peppers like this for the winter, even spread on an ordinary piece of bread, will delight you with its taste.

For a 0.5 liter jar you need:

• Sweet pepper - from 0.5 to 0.7 kg;
• Vegetable oil - 200 ml. (preferably olive);
• Garlic - 3-5 cloves;
• Basil greens, hot red pepper, salt - as per preference;
• Apple cider vinegar - 0.5 tsp.

1. Wash the pepper, wipe dry, bake in the oven at t-180-200 degrees. Baking time is no more than 20 minutes. Remove from the oven, cover with a towel, cool slightly, peel off the skin, select the seeds. Do this procedure over a bowl to collect the released juice from the pepper.
2. I put the greens in a clean jar, I take basil, you can take another favorite, pieces of hot red pepper. I fill the jar tightly with baked vegetables, put more herbs and garlic on top, pour 1/4 tsp salt, pour vinegar, pour collected juice, and then pour vegetable (olive) oil up to the very neck of the jar. Pour in the oil a little at a time, press down the contents with a spoon, cover the sweet peppers with a lid, put them on sterilization for 7-9 minutes, immediately roll them up and turn them over until they cool down.

Pickled sweet peppers for the winter

Peppers marinated for the winter prepared in this way are incredibly tasty, aromatic, rich, and look very beautiful in jars. Canning peppers for the winter using this recipe will definitely appeal to lovers of spicy cold appetizers. Goes well with fish, meat, simply with bread and cheese. Suitable for serving as a side dish, as well as a salad or independent dish. You will enjoy harvesting pepper, so prepare more of it for the winter!

You will need:

• Sweet pepper - 2 kg. (be sure to take bright pods!);
• Garlic cloves - 4 large;
• Vegetable oil - 100 ml;
• Salt - 1 tsp;
• Sugar - 1 tbsp. (you can take less);
• Vinegar 9% - 2 tbsp;
• Peppercorns or mixture - to taste.

Place the washed peppers on a baking sheet lined with foil or baking paper and place in a preheated oven at a temperature of 180-200 degrees. for baking. Turn the vegetables periodically and bake for 40 minutes until the peppercorns become soft.

Place the hot pepper pods in a bag, tie them up, and let them “sweat” until they cool.

Let's make the marinade - mix the resulting juice, vinegar, oil, sugar, salt, boil, add pepper.

Pour peppercorns on the bottom of the jars, lay out the peppers with the marinade, cover with lids, and set for sterilization. For half-liter jars, sterilize the pepper for about 20 minutes. Seal the peppers, turn them upside down, and store them in a cool place for the winter. Yield: 1 liter.

Canning sweet peppers for the winter for stuffing

I like to stuff peppers in the winter, but we don’t have any at this time of year, and when we do, it’s expensive. Therefore, for stuffing for the winter, I make supplies in the fall. And I fill it with mushrooms, meat, carrots, millet, and rice. The filling can be any, it all depends on taste preferences. My guests eat with pleasure stuffed peppers, praise and surprise! There is nothing complicated. Just a desire to stock up for the winter.

• In an arbitrary proportion, take pepper, cherry, horseradish, oak leaves, dill umbrellas, bay leaves, garlic cloves, hot peppers. For the marinade: 50 gr. sugar and salt, 50 ml. vinegar 9% - consumption per liter of water.

1. Peel the peppers from seeds, wash, blanch for 2-3 minutes in boiling water, immediately cool quickly in cold water.
2. Place a horseradish leaf, bay leaf, dill, garlic, a piece of hot pepper, oak and cherry leaves at the bottom of a clean jar.
3. In order for more peppers to fit into the jars, they need to be placed inside each other, like cups.
4. I prepare the marinade like this: combine vinegar, salt, sugar in water, boil it, pour in peppers, sterilize liter jars for 5-8 minutes, and seal.

Sweet peppers in tomato juice for the winter

I make this preparation every year for the winter, and this preservation always turns out successful.

• Eggplants and sweet peppers - 2 kg each;
• Carrots - 0.5 kg;
• Garlic - 200 gr;
• Hot pepper pod - 1 piece;
• Parsley (greens).

• Grated tomatoes - 2 liters;
• Vegetable oil - 300 ml;
• Sugar - 150 gr;
• Salt-50 gr;
• Vinegar essence 70% - 1 tsp.

1. Cut the eggplants into large pieces, ring the peppers, grate the carrots on a coarse grater.
2. Marinade: pour salt, sugar into tomato juice from pureed tomatoes, pour in vegetable oil, vinegar, mix.
3. Pour the marinade over the vegetables and simmer for half an hour.
4. Add chopped garlic, hot pepper, parsley 15 minutes before readiness. Spread by clean banks, roll up, wrap warm.

Peppers stuffed with vegetables for the winter in tomato

For 5-6 liters you need:

• - 1 kg of bell pepper;
• - one and a half kilograms of carrots;
• - half a kilogram of onions;
• - a tablespoon of salt;
• - 350 g parsnip root;
• — 200-300 ml vegetable oil(for frying);
• - a bunch of parsley.

For tomato sauce for three liters of water:

• — 800 g of tomato paste;
• - five tablespoons of sugar;
• - three tablespoons of salt;
• - three tablespoons of vegetable oil;
• - three tablespoons of 9% vinegar;
• - five peas each of allspice and black pepper.

Progress of preparation.

1. Remove seeds from vegetables and rinse. Blanch the pepper for two to three minutes; to do this, immerse the fruit in boiling water for a couple of minutes, and then immediately transfer it to cold water.
2. Divide the onion into thin half rings, and cut the carrots and roots into strips or grate. Fry carrots until soft. After this, stir in the greens, add salt and pepper to taste. Fill each pepper with this filling.
3. To prepare the sauce you need to combine tomato paste with three liters warm water, mix and bring to a boil. Next, add the remaining ingredients and boil again.
4. Fill the jar three to four centimeters with sauce, place the peppers tightly with the filling facing up, pour in the sauce so that it covers the fruit. Cover the container with a lid and leave for fifty minutes to sterilize. Twist the pepper.
5. Place the jars on the neck, wrap them up and let them cool for a couple of days. Next, put it in a dark place for the winter.

Sweet peppers for the winter - the best recipe

For one and a half to two liters:

• - one and a half kilograms of bell pepper.

For the marinade (one liter of water):

• - eight tablespoons of 9% vinegar;
• - half a glass of sugar and vegetable oil;
• - ten black peppercorns;
• - a couple of tablespoons of salt;
• - a head of garlic;
• - three tablespoons of dried dill.

Progress of preparation.

1. Peel sweet peppers from seeds, divide each fruit into four parts into strips.
2. Pass the garlic through a press and mix it with dill. Chop the greens.
3. Pour water into a saucepan, add salt and sugar, vinegar and oil. Bring the mixture to a boil, then immerse the pepper in it (it’s better not all at once, but in parts). Boil for fifteen minutes.
4. Remove the pepper with a slotted spoon, place in a deep plate, let cool a little time and mix with garlic. Add garlic according to your taste.
5. Transfer the peppercorns into a jar, compacting it a little. Pour hot marinade on top and roll up.
6. Cool the jars and then store them in cool place.

You can eat this pepper the very next day. To do this, put it in a jar and close it. plastic cover and put in the refrigerator for a day.

Confiture for the winter

For 300-500 ml:

• - 700 g sweet pepper;
• - three hot peppers;
• - six tablespoons brown sugar(you can take a regular one);
• - a small bunch of basil;
• - one and a half tablespoons of lemon juice.

Progress of preparation.

1. Remove seeds from sweet and hot peppers. When cleaning hot peppers, it is advisable to wear gloves to avoid burning your hands.
2. Rinse the basil well. Grind all the peppers and herbs using a blender or twist.
3. Pour sugar into a saucepan and pour lemon juice and three tablespoons of water, stir and heat until the sugar is completely dissolved.
4. Place the pepper mixture into the prepared syrup and bring it to a boil. Next, reduce the heat to low and cook for forty minutes. Stir constantly.
5. Place the jam into jars and seal them for the winter. Store in a dark place.

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

But if you don’t have your own garden, don’t worry; you can choose a good, high-quality bell pepper suitable for preparing preparations for the winter both at 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 also say, fleshy walls, without wrinkles and unappetizing dents, with green, and not dried, hard tails. Red peppers are considered the sweetest. Choose them for preparing lecho, adjika, and simply for marinating in 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 preparation will turn out bright and very appetizing both in appearance and taste, but for stuffing it is best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember what to store fresh pepper It is recommended to keep it in the refrigerator for no more than a week, this is in case you are not going to prepare bell peppers for the winter immediately after purchase. And even more so, do not pack peppers in plastic bags under any circumstances. Peppers need to “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet peppers is so good that there is no time to preserve them, you can freeze the bell peppers for the winter. To do this, you need to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case, whole or cut into slices, circles or pieces, it’s your choice.

Our website offers to prepare bell peppers for the winter in the form of the preparations listed below that deserve your attention.

Roasted bell peppers, salted for the winter

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

Preparation:
Select red, yellow or green peppers with thick walls. Peel the fruits, remove the stems and seeds and fry in vegetable oil until light brown. Remove the skin from hot peppers. Before placing the pepper in the selected container, rub its walls with garlic. Place any spices you like on the bottom of the pan or barrel, then a layer of pepper, salt, and again a layer of pepper. And so on to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and a bend. Soak the peppers for 10-15 days at room temperature. Keep salted pepper You can also in the same container in a cool place at a temperature of 5-10ºС. For longer storage, tightly pack the salted peppers into sterilized dry jars and pour in 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 sweet pepper,
1.5 kg tomatoes,
1 kg of onion,
1 tbsp. beans,
150 g sugar,
50 g salt,
100 ml 9% vinegar,
250 ml vegetable oil.

Preparation:
Cut the seeded pepper into strips, the onion into half rings, and the tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Stir everything and cook from the moment of boiling for 1 hour. Ready hot salad Place in sterilized jars and seal.

Bell pepper “Picant-fix” for the winter

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

Preparation:
As usual, remove stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. Mix in an enamel saucepan mashed tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mixture to a boil and place the bell pepper in it. Stir until all the peppers are covered with marinade. Let the mixture boil, cook for 10-15 minutes, stirring from time to time. Then place in prepared sterilized jars and seal.

Sweet peppers with carrots in honey marinade

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

Preparation:
Wash the bell peppers, remove seeds, and cut into strips. Cut the peeled carrots into slices and the onion 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 simmer for at least 10 minutes and pour it 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 garlic,
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice,
1 tsp. salt,
2-4 tbsp. l. vegetable oil.

Preparation:
Grind the prepared vegetables using a blender: seeded and chopped peppers, horseradish root and peeled garlic cloves. Combine all the vegetables together, add salt, sugar, lemon juice and mix. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars tightly nylon covers. Store seasoning in a cool place.

If you ask the first housewife 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’s not surprising, since lecho has gained incredible popularity in Russia since distant Soviet times. Each family has its own recipe, and we are sharing with you an interesting version of this beloved dish.

Lecho from multi-colored peppers with vegetables

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

Preparation:
Cut the well-washed and seeded pepper into 6 pieces, chop the carrots into thin slices. Mix the tomato mass, vegetable oil, add sugar, salt, stir and cook for 15 minutes. Then place the carrots in the gently boiling mixture and cook for 40 minutes; the carrots will be followed by the peppers, which are cooked along with the rest of the mixture for another 15 minutes. Lastly, add chopped herbs and pressed garlic to taste to the lecho, let the mixture simmer for a few more minutes, and then put the hot lecho into sterilized jars and roll up with boiled and pre-dried lids.

Baked peppers in marinade

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

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

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

Bell pepper for the winter “Company”

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

Preparation:
Remove the seeds from the pepper and rinse it cold water and cut into 4 parts. Cut the carrots into slices cauliflower disassemble into inflorescences. Place the prepared vegetables in a large enamel pan, add sugar and salt and leave overnight at room temperature. In the morning, place the vegetables in sterilized jars, sprinkle them with coarsely chopped parsley, and pour in the marinade, which you prepare as follows: pour vinegar into the juice released from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour in the vegetables. Roll up the jars with sterilized lids, turn them 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 just as well as a bathhouse and felt boots!

Snack "Jazz"

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 (heaped)
1 tbsp. vegetable oil,
1 tbsp. l. vinegar essence.

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

Bell pepper salad with vegetables and pearl barley “Pokhodny”

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

Preparation:
Boil the pearl barley until half cooked, drain in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add grated carrots one by one and cook for 10-15 minutes, then cut sweet pepper into strips 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 Place in sterilized jars and seal with pre-boiled lids. Turn the jars of salad upside down, cover and leave until completely cool. When cool, transfer to a cool storage area.

Happy preparations!

Larisa Shuftaykina