Easy recipes for preparing green peppers for the winter. Bell pepper for the winter in oil

Preparation:

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

Video recipe for making pepper lecho for the winter

Peppers in oil with herbs

Ingredients:

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

Preparation:

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

Pickled hot pepper “tsitsak” in Armenian

Ingredients:

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

Preparation:

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

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

In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and eggplant caviar recipe

Ingredients:

• 4 kg eggplants;
• 500 g bell pepper;
• 400 g onions;
• 200 g carrots;
• 400 g tomato;
• 14 cloves of garlic;
• 120 ml sunflower oil;
• Parsley, dill, pepper and salt to taste.

Preparation:

We start preparing pepper caviar with eggplants. They must be washed well, the stalk removed from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet and grease it with oil. Place the eggplants on it (their cuts are also recommended to be greased with oil). Vegetables should be baked in the oven at a temperature of 230 - 250°C. Cooking time 25 minutes.

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from oven and cool to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's start preparing the remaining ingredients.

Onions finely chop and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into small cubes bell pepper in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Do not pour into the pan large number vegetable oil and everything, stirring occasionally, simmer for 8 minutes. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Place the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15 -20 minutes. Roll up the finished jars of caviar with lids.

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you still decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

Very good recipe pepper preservation. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for canning bell peppers for the winter. We present another option.

Ingredients for canning sweet peppers:

• 5 kg sweet peppers (green, yellow, red)

For the marinade:

• 1 liter of water
• 1 tbsp sugar
• 1 tbsp vinegar
• 2 tbsp. l. salt
• 4 tbsp. l vegetable oil

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on the fire, when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, add a finely chopped bunch of parsley, crushed garlic 200 g

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Fragrant lecho from bell pepper

We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat on the holiday table and will diversify any weekday dinner.

So, necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tbsp, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil- 200 ml.

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil and boil for 15 minutes.

The carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, remove the stem and seeds from the bell pepper and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until full readiness.

This lecho made from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar- one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper- to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several parts and pass everything through a meat grinder to form tomato juice.

Next, let the resulting tomato juice boil, not forgetting to stir it periodically, and begin preparing the other ingredients. bell pepper Wash, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water and then boiled until fully cooked. Next, place the hot, finished beans on a sieve, rinse with cold water, let drain and cool completely. You can also use store-bought or home-canned food for this preparation. white beans- this will significantly save your time preparing this lecho.

At the end of cooking lecho, carefully add the prepared lecho to it. boiled beans and squeeze out one tablespoon lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.

Then carefully place the finished hot lecho with beans on warmed ones, pre-washed with baking soda glass jars, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

After the jars with the preparation are sterilized, quickly roll them up tin lids, carefully turn each one upside down, check the tightness of the seal and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.

Ingredients:
2 kg eggplants,
2 kg sweet pepper,
1 kg carrots,
500 g dry beans,
3 liters of tomato juice,
500 ml vegetable oil,
½ cup Sahara,
½ cup 9% vinegar,
2 tbsp. salt,
4 heads of garlic,
2-3 pods of hot pepper.

Preparation:
Boil the beans until tender. Cut the eggplants into cubes, add salt and leave for 20-30 minutes, after which they should be rinsed and lightly squeezed. Grate the carrots and cut the pepper into strips. Pour vegetable oil into tomato juice, stir, add all the vegetables and put on fire. Cook the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Chop the garlic and hot pepper and add to the salad, stir and cook for 10 minutes. Immediately place in sterilized jars and seal.

Peppers stuffed with carrots and onions

sweet pepper - 24 pcs.
tomatoes-2kg.
onion - 0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% - tsp.
salt-1 tsp.
sugar-1 tsp.
greens to taste

Pepper - remove stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

Add salt and vinegar to taste, peppercorns to boiling water, bay leaf. Throw peppers into the brine per 1 jar (I can fit 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, fill with brine, roll up...

For 1 liter of water:

• 700 gr. pepper
• 2 table. spoons of vinegar
• 2 table. spoons of salt
• 10 peppercorns

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

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 cans 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

Incredible delicious preparation from 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 and grate them on a 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

Among all the summer fruit and vegetable variety, sweet bell pepper takes its rightful place. This place, frankly speaking, is an honorable one. Many vegetable snacks and salads for the winter cannot do without this bright, beautiful, tasty and very healthy vegetable. Bell peppers are good, both as part of numerous dishes and in splendid isolation. So, many housewives like to pickle sweet peppers for the winter. There are many recipes for pickled bell peppers; they are marinated in tomato juice, with honey, with hot pepper, along with cucumbers and zucchini. We offer a very simple and quick recipe sweet and sour pickled sweet peppers in a vinegar marinade.

Taste Info Other blanks

Ingredients for seaming

• sweet bell pepper – 1.5 kg,
• water – 300 ml,
• vegetable oil – 1 cup,
• sugar – 0.5 cups,
• garlic – 5 cloves,
• vinegar – 200 ml,
• bay leaf – 3 pcs.,
• salt – 1 tbsp;
• peppercorns – 8-10 pcs.

How to prepare pickled sweet peppers for the winter

You can marinate both bell peppers of one type and different varieties in one bank. The same can be said about color: you can preserve a vegetable in one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers.


Remove the core with seeds from the vegetable and cut the fruit into small stripes.
As for the size of the strips, we focus on making the pepper convenient to eat.


For the marinade we will need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but it is not a required ingredient.


Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients.

Let's put the pepper there too. Place on the fire and blanch the pepper for 5-6 minutes in boiling water.


The pepper will wilt and take a more compact position in the bowl.


Steam the jars and boil the lids.


Place the bell peppers in jars and pour in the marinade that remains in the bowl.


Cover the jars with lids and set them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin.


Sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Turn the jars over and leave them like this for 2-3 hours.


This is the kind of pickled pepper we got, this dish is easy and simple to prepare, the peppers taste sweet and sour, pleasant.

Teaser network

Recipe No. 2. Pickled sweet peppers for the winter “Traffic Light”

This funny name has a simple explanation: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. You, of course, can just take plain fruits... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (and if you also use your imagination, and don’t just throw pieces of the vegetable into jars, but arrange them in colored layers) you will get a preservation that you won’t be ashamed to display at the most luxurious festive table. And besides, this winter salad is very tasty. Try it!

For 2 half liter jars:

• 500-700 g sweet peppers (about 20 pieces if the vegetables are small),
• 60 g sugar (a quarter cup or 6 level tablespoons),
• 60 g vinegar (9%)
• half a teaspoon of salt,
• 5 tablespoons vegetable oil,
• 150 ml cold water,
• 1 large bay leaf,
• 4 peas allspice.

Recipe for pickled bell pepper step by step

So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can do 6). You need to remove the seeds from each quarter.


In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. In two approaches, add pepper to it and let it cook for no more than
4-5 minutes (so that it does not have time to soften too much and become porridge).


Carefully transfer the pepper pieces into prepared sterile jars (place half a bay leaf and two allspice peas on the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight.


That's it! Personally, I got exactly 2 jars from this recipe.