Preparations for the winter from pepper. Canned roasted peppers

Good afternoon friends! Another article from the “Winter Preparations” series.

Lecho from bell pepper with tomatoes - a bright example of Hungarian cuisine. According to the classic recipe, this dish is prepared without vinegar, from just two ingredients: tomatoes and red or orange sweet peppers.

IN Soviet time Hungary supplied Globus jars with prepared vegetables, including lecho. Today, this beloved and popular dish in our country can be prepared at home and saved for the winter.

The absence of an exact recipe gives flight culinary fantasy and every housewife can use any available and budget-friendly vegetables: onions, carrots, zucchini, tomatoes, eggplants and beans. Tomatoes can be replaced tomato paste, juice or sauce. Lecho can be prepared as a dietary lecho with onions and carrots, or for those who like it spicy with garlic.

The most delicious bell pepper lecho for the winter - you'll lick your fingers

A wonderful recipe for lecho for the winter! Bright, beautiful dish, unusually tasty.

For preparation, we take fresh, intact, thick-walled sweet bell peppers and fleshy, ripe tomatoes.

The opinion that you can use not quite “good” vegetables for salads is unacceptable; do not skimp on quality.

Ingredients:

sweet pepper - 3 kg
tomatoes - 1.5 kg
tomato sauce- 0.5 l.
salt - 1.5 tbsp. l.
sugar - 10 tbsp. l.
vinegar 9% - 1/2 tbsp.
ground paprika - 1 tbsp. l.

Preparation:

Be sure to peel the tomatoes. We make notches on them, blanch in boiling water for 5-10 seconds, then in cold water. The skin will come off easily. Tomatoes can be replaced with tomato paste or homemade ketchup.

Let's put them through a meat grinder.

Bell pepper remove seeds and cut into large slices.

Place the prepared ingredients in a bowl and boil for 15 minutes. Add 10 tablespoons of sugar (less possible) and salt. Boil for another 10 minutes.

Let's try! The combination of flavors is amazing, but one more little touch - add a good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will add sourness and preserve the product. Boil for 5 minutes.

We put the hot lecho into pre-sterilized jars, roll up the lids, and turn them over. Cover with a blanket and leave until completely cool. Store in a cool, dark place.

This snack can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.

Just look how delicious it looks. The combination of flavors makes it so finger licking delicious. Bon appetit!

Recipe for lecho with tomatoes, onions and bell peppers for the winter

Ingredients:

sweet pepper - 1 kg
tomatoes - 1/2 kg
onions - 2 pcs.
garlic - 5 cloves
salt - to taste
sugar - 100 gr.
sunflower oil - 100 ml
vinegar 9% - 50 ml
ground black pepper - 1/2 tsp.
ground dill seeds - 1/2 tsp.
parsley - 1 bunch

Bulgarian lecho with tomatoes, carrots and onions for the winter

This is very unusual recipe preparations. If the ratios of all ingredients and spices are observed, the appetizer turns out thick, beautiful and extremely tasty. “Like grandma’s” - ours family recipe, which my mother inherited and passed on to me.

It is important to choose the right vegetables. They should be ripe, fleshy, bright in color. Grind the ingredients into pieces of the same size, not too finely.

Ingredients:

sweet pepper - 1 kg
tomatoes - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 3-4 cloves
salt - to taste
sugar - to taste
allspice and black pepper - 10 peas
bay leaf - 5-6 pcs.
Sunflower oil - 150 gr.
vinegar 9% - 1/2 tbsp.

Preparation:

Cooking necessary vegetables. Cut the following: sweet pepper into classic medium strips, onion into half rings, garlic into quarters, carrot into thin strips, tomato into medium slices.

Place the chopped vegetable mixture, except garlic, in a large bowl.

Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.

Mix well. Cover the bowl cling film and keep at room temperature 4 hours. We stir periodically. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.

While the vegetables are brewing, prepare 0.650 gram jars. Sterilize in the oven at 160 degrees for 15 minutes.

Place the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, place in hot sterilized jars, seal, and cover with lids.

Sterilize in a saucepan with boiling water for 15 minutes, roll up. We wrap ourselves in a blanket. The sterilization process will continue until it cools completely.

A simple recipe for lecho with tomatoes, garlic and bell peppers

This is a wonderful and proven recipe that I have been preparing for many years. The lecho turns out thick, with exquisite taste and noticeably outperforms other snacks. Try it, I'm sure you'll like it.

Ingredients:

sweet pepper - 3 kg
tomatoes - 1.5 kg
garlic - 3-4 cloves
salt - 1.5 tbsp. l.
sugar - 10 tbsp. l.
sunflower oil - 150-170 ml
vinegar 9% - 1/2 tbsp.

The weight of the products is taken in their pure, purified form.

Preparation:

Select ripe, fleshy tomatoes. Peel and cut into medium slices. Tomatoes can also be minced, but I prefer them in pieces.
Cut off the stalk of the pepper, remove the core with the seeds, and chop into medium strips.
Cut the garlic into thin slices.
Place tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
Add sugar, salt, garlic, sunflower oil.
Boil for another 15 minutes.
Add vinegar, boil for 2 minutes. The lecho is ready.
Place hot into sterilized jars and cover with lids.

This appetizer goes great with boiled potatoes, pasta, rice, meat or just with a piece soft bread. Bon appetit!

How to prepare lecho from bell pepper

We associate lecho with preparations for the winter. I want to offer you an amazing recipe delicious lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.

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

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

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

1. Baked pepper

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade per 1 liter jar:

60 ml apple cider vinegar
1 tsp. salt

Preparation:

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

2. Spicy pepper

You will need:

Serves 4

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

For marinade per 1 liter of water:

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

Preparation:

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

3. Canned sweet peppers in oil with herbs

You will need:

Serves 4

1 kg sweet peppers of different colors

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

Preparation:

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

4. Sweet pepper

You will need:

1 kg sweet pepper
0.5 kg onions

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

Preparation:

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

5. Canned sweet peppers

You will need:

3 kg sweet pepper

For marinade per 1 liter of water:

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

Preparation:

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

6. Pickled peppers

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade per 1 liter of water:

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

Preparation:

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

7. Sweet pepper lecho

You will need:

1.5 kg green bell peppers
600 g tomatoes

150 g onions
80 g ghee
5 g ground paprika
salt

Preparation:

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

8. Pepper and tomato lecho

You will need:

1.5 kg sweet pepper
2 kg tomatoes

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

Preparation:

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

9. Pepper in tomato juice

You will need:

3 kg sweet bell pepper
2 liters of tomato juice

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

Preparation:

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

10. Pepper with apples

You will need:

4 kg sweet pepper
1 kg apples

For marinade per 1 liter of water:

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

Preparation:

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

Pepper is one of nature's most beautiful gifts to humanity, because such a seasoning is almost always present in homes around the world, regardless of nationality. It can be different: both spicy, sometimes even hot, and sweet. Once upon a time, pepper was equal in value to gold; it is good that in our time, any housewife can use pepper.

A product immediately picked from the garden is perfect for decorating a summer or autumn table. Start furling for the winter better in summer or in the fall to pamper yourself and your loved ones later delicious salads or a snack.

The answer to the question of what kind of peppers you know is: bell pepper, red, black, ground, green. But few people know that there are up to 1000 species of it. And the pepper keeps many more secrets!

A well-prepared pepper for the winter with the acquisition of taste qualities will become an indispensable attribute of the winter table, because when we prepare dishes from meat or fish, simply pickled pepper is suitable for decoration, it will make your table bright and appetizing. I think everyone will agree that your own peppers are much tastier than store-bought ones, and even more so from your own garden, but if you don’t have the latter, you shouldn’t lose heart. Just opt for dense and fresh fruits so that there are no stains that spoil the appearance.

Preparing peppers for the winter

Cooking pepper is not so difficult; this procedure includes three main steps:

Pepper sorting;
Removing seeds and stalks;
Putting the product in jars, perhaps even cutting it into rings or strips.

After everything is filled with marinade, you can create your own culinary masterpieces, mixing pepper with other ingredients. Let's look at popular and delicious preparations bell pepper for winter time.

1. Sweet peppers for the winter

Ingredients for cooking: bell pepper, black pepper, bay leaf, plant. oil.

Filling: water 850 ml, salt 25 g, 9% vinegar 125 ml.

When choosing peppers, choose fruits with soft walls for cooking, then remove the stalks, then the seeds, and wash them several times. Boil in boiling water for about five minutes, then plunge into cool water for 10-12 minutes.

Place the bay leaf and allspice on the bottom of the prepared jars, then place the vegetables there evenly and tightly, then pour in pre-calcined and cooled oil to 70 degrees. Cover the jars with lids and then sterilize:

0.5 liter jars - half an hour;
1 liter jars - 40 minutes.

2. Carrots with bell peppers

Ingredients for cooking: bell pepper - 500 grams, carrots 300 g, onions 3 pcs., green tomatoes 4 pcs., vegetable oil. oil 100 ml. You will also need:

6% vinegar - 100 ml, sugar 2 tsp, salt 1 tbsp, black pepper to taste.

We prepare the pepper for twisting, remove the stalks and seeds, and then cut it into strips. Wash and chop the tomatoes small pieces. Take the onion, peel it, then cut it into rings, grate the carrots coarse grater. We put all the prepared products in a pan, now add salt and pepper to taste, add sugar.

It is necessary to simmer all the vegetables for 10-15 minutes, add vegetable oil, leave on the fire for another 7 minutes, then add vinegar.

Mix the prepared sauce well, transfer it to the prepared jars, close the salad with lids and set to sterilize for ten minutes. Roll up the lids and wait for them to cool. Now everything is ready, bon appetit!

3. Pickled bell peppers for the winter

Ingredients for preparation: for one 1 liter jar you will need 1 kg of sweet pepper, vegetable matter. oil 2 tbsp. directly into the jar, 9% vinegar, salt to taste, 10 cloves garlic.

We rinse the prepared peppers, then place them on a paper towel to drain the water, after which we fry everything in a frying pan with hot oil. Dilute the salt in vinegar and dip the pepper in it.

After the peppers have been dipped in vinegar, carefully place them in jars and place garlic cloves between the peppers. You need to add 2 tbsp. spoons of vegetable oil into each jar. After this, the jars can be rolled up. The peppers are ready to last until winter!

4. Sweet bell pepper

These peppers, prepared for the winter, have a unique piquant taste; this dish will not leave anyone indifferent. I think this recipe will please everyone.

Ingredients for cooking: bell pepper 6 kg, garlic to taste.

For the marinade you will need: vegetable oil, 6% vinegar and of course honey - required amount for 6 kg of pepper 1 cup. Clean water - 2 glasses, salt to taste.

We prepare the bell peppers, peel and wash them. Cut into 4 parts, then mix all the ingredients for the filling together and pour in the peppers, boil in a saucepan for about 20 minutes. Place 2 cloves of garlic in the prepared jars for twisting, carefully place the peppers, pour in the honey filling. After which the jars can be safely closed.

If you only have 9% vinegar in your house, you can use that, but you only need to add half a glass to the marinade.

5. Snack pepper

An indispensable dish on the winter table, it decorates any holiday and gives spicy taste meat and potato dishes.

Necessary products for preparation: ingredients are taken per liter jar. For cooking you will need 1 kg peppers.

To fill you will need: pure water 0.5 l, vegetable oil - half a glass, 9% vinegar - 0.5 cups, salt to taste.

6. Stuffed bell peppers

Represents a snack dish that will become a great addition to meat. Just imagine the taste of soft peppers and crispy cabbage.

Ingredients for cooking: bell pepper - 40 pieces, chili pepper - 1 piece, sunflower oil - half a glass, cabbage - 2.5 kg, garlic - 15 cloves, herbs, water, 9% vinegar - half a glass, salt and sugar according to to taste, carrots - 2 pcs.

First of all, we clean the pepper, pour boiling water over it, and then wait for it to cool. At this time, cut the cabbage into strips and the carrots on a coarse grater, add salt, then mix everything well. It is necessary to finely chop the prepared parsley and dill, and mix with the cabbage along with the garlic. Next, add the filling to each pepper and carefully compact it into jars.

Now we prepare the filling, for this we add salt and sugar to the water, slowly adding sunflower oil, and boil everything for 7 minutes. Then add vinegar. The marinade is ready, add it to the jars with the peppers and cover with lids. We sterilize the jars and roll up the lids. After twisting, place the jars in blankets or rugs until they cool.

First of all, we prepare the ingredients for cooking pepper; first, we need to mix water, salt and vinegar, everything that we have prepared for pouring. Boil in a saucepan for 10 minutes. For twisting, it is worth purchasing peppers of different colors: red, green, orange and yellow. They must be prepared for placement in jars in the form of straws. Peppers should be washed and then transferred to hot marinade, after which they need to stand for 15 minutes.

We sterilize the jars in advance, then put the prepared salad down and roll up the lids. The dish is ready, we are waiting for winter to pamper ourselves with a summer mood.

Very sweet bell pepper useful product, besides useful substances, he has another one important point: it produces the happiness hormone, you probably haven’t heard about it. Therefore, eating peppers in winter is not only tasty, but also healthy. It helps strengthen the immune system and is a preventive measure against the occurrence of cardiovascular diseases and oncology.

Peel the peppers from seeds, cut them into slices (you can cut them into halves, ribbons, circles; it will be especially beautiful if the peppers are of different colors - red, yellow, green), place in heated clean jars, fill with chopped garlic or large cloves, cut in half (300 d), add scalded twigs young dill, parsley, cilantro, pour boiling marinade, pasteurize for 15 minutes. Marinade: 2 cups 6% vinegar, 1 cup vegetable oil, 15 allspice peas, 10 bay leaves, salt to taste. 5 kg of pepper makes 5 800 gram jars.

Recipe for pickled peppers in sweet sauce

5 kg pepper,
2 glasses of water,
2 cups apple or table vinegar,
1 cup of sugar
1 glass of vegetable oil,
15 bay leaves,
a little cinnamon, 2-3 cloves,
2 tablespoons salt (without top),
300 g garlic.

Peel and blanch the peppers for four minutes. Place tightly in jars and fill chopped garlic, young dill, leaves or seeds of young cilantro. Pour hot marinade, pasteurize for 5-7 minutes, roll up. Makes five 800g cans.

Canned roasted peppers

Fry the seeded peppers, fill them with fried carrots, parsley, celery (you can put mushrooms and garlic), put them in jars, sterilize them in a water bath, and screw them on.

Stuffed Peppers Recipe

Preparation of the filling: 2 kg of peeled carrots, 1 kg of onions, 0.5 kg of fresh cabbage, finely chopped, fry separately in vegetable oil, mix, salt and pepper, leave overnight in an enamel dish, tilting it slightly to drain excess oil.

Peel the peppers, blanch for 1 minute in salted boiling water, remove, cool, and stuff with filling. Place a few peas of black allspice at the bottom of a liter jar, then place stuffed pepper. Pour boiled and cooled salted tomato juice, sterilize the jars for 15 minutes and tighten.

A simple adjika recipe

30-40 pcs. red hot pepper,
4-5 bell peppers,
500 g garlic,
0.5 cups coriander seeds,
1 kg shelled walnuts,
100 g parsley,
1/3 cup khmeli-suneli,
salt to taste.

Pass everything through a meat grinder, mix, put into jars. Perfectly stored.

Spicy seasoning made from peppers and tomatoes

800 g sweet pepper,
200 g tomato,
200 g hot pepper,
100 g sunflower oil,
1 teaspoon sugar,
0.5 teaspoon of salt.

Peel the peppers and cut into slices. Add red tomatoes and hot pepper minced and boiled until thick, add sunflower oil, sugar, salt, chopped garlic, parsley. Cook on low. fire with the lid open until done. Pour into jars and pasteurize for 10 minutes. Yield: two half-liter jars.

Pepper (hot seasoning)

sweet pepper (3 pcs.),
hot pepper (2 pcs.),
onions (3 heads),
garlic (1 head),
parsley root (3 pcs.)

Mince everything, add tomato puree (1 tablespoon), sunflower oil (1 tablespoon), salt to taste, mix everything. Let's get a very tasty one spicy seasoning for main courses and sandwiches.

Pickled pepper

Blanch the seeded peppers for 3-4 minutes in boiling water, place tightly in jars, add garlic, dill leaves and cilantro seeds. For 5 kg of pepper we prepare a marinade: 2 tablespoons of table vinegar, 1 glass of sugar, 2 glasses of water, 1 glass of sunflower oil, 15 pcs. bay leaf, cinnamon, cloves, salt - 2 tablespoons (without a slide). Pour the hot marinade over the peppers, pasteurize for 7-10 minutes, roll up the lids, and wrap until completely cool. Store refrigerated.

Hot red pepper

Take the same amount of garlic and the same amount of strong garlic per kilogram of pods ripe tomatoes, pass through a meat grinder with a fine grid (pepper last), stir, add salt, pour in half a glass of apple cider vinegar and let it brew for 12 hours. Then put the ground mass into jars, and the resulting garlic-pepper-tomato sauce into bottles. Seal both well; there is no need to sterilize. Store in a cool place.

Roasted bell pepper

Bell pepper, parsley, garlic, hot pepper, sunflower oil.

For the marinade: 1 cup water, 1/2 cup vinegar, 1/2 cup sugar, salt to taste.

Prick the pepper in several places with a fork and fry on sunflower oil. Finely chop parsley, garlic, hot pepper. Place the peppers in jars, sprinkle with spices and pour over the marinade. After the pepper has absorbed the marinade, add more marinade and roll up the jars.

Stuffed peppers (recipe 1)

3 kg sweet peppers,
2 kg tomatoes,
750 g onions,
1 kg carrots,
3 tbsp. spoons of vegetable oil,
60-100 g salt,
100-150 g sugar,
2-3 tbsp. spoons of 9% vinegar,
allspice, dill, parsley.

Remove seeds from peppers and wash. Cut the onion into rings and fry in vegetable oil. Cut the carrots into strips and simmer in oil. Scald the tomatoes with boiling water, cool, peel and cut into slices, then put them in a saucepan and cook for 15 minutes, add salt, sugar, vinegar, allspice, chopped herbs, and vegetable oil. Mix onions and carrots, stuff the peppers and put them in jars. Pour hot tomato mixture with seasonings. Sterilize from 40 minutes (0.5 l jars) to 60 minutes (1 l jars).

Stuffed peppers (recipe 2)

3 kg sweet pepper,
1 kg white cabbage,
cumin seeds, black pepper.

For the marinade:

1 liter of water,
400 ml 9% vinegar,
50 g salt.

Remove seeds from peppers and rinse. Finely chop the cabbage and blanch in boiling water for 5 minutes. Stuff the peppers with cabbage and place tightly in jars. Place cumin and black pepper on the bottom. Pour hot marinade and sterilize from 15 minutes (0.5 l jars) to 20 minutes (1 l jars).

Baked pepper

Bake the fleshy bell pepper pods in the oven or on the stove, place in a pan and leave overnight. The next day, peel the peppers and remove the seeds and stems. Place the peppers tightly in jars, sprinkle with salt, and pour in the juice formed in the pan. Roll up and sterilize jars for 35 minutes.

Pepper caviar

2.5 kg sweet pepper,
150 g carrots,
250 g onions,
200 g tomatoes,
100 g each of parsley root, parsnip and celery,
15 g dill and parsley,
250 ml vegetable oil,
2 tbsp. spoons of 9% vinegar,
salt, black and fragrant ground pepper.

Pour vegetable oil over the peppers and bake in the oven until softened. Hot pepper remove seeds and skin (if the pepper is burnt, it must be washed before peeling hot water) and pass through a meat grinder. Peel the carrots and roots, cut into strips and simmer in vegetable oil until half cooked. Peel the onion, cut into rings and fry until golden brown. Finely chop the greens. Pass the tomatoes through a meat grinder and boil by half. Add prepared vegetables, salt, ground pepper and vinegar to them and cook for 10 minutes, stirring, over low heat. Transfer hot caviar into jars and sterilize half liter jars 40 min, liter 60 min.

Canned peppers (recipe 1)

1 kg sweet pepper,
2-3 cloves of garlic,
2-3 bay leaves,
8-10 peas of black and allspice,
celery leaves and stalks.

For filling:

1 liter of water,
40 g salt,
10 g citric acid.

Dip the seeded and washed peppers into boiling water for 1 minute, cool quickly and place in jars. Add finely chopped garlic, spices, salt, citric acid to the water remaining after blanching the peppers, bring to a boil and pour into jars with peppers. Add 1 tbsp to each jar. spoon of vegetable oil. Sterilize liter jars for 10-15 minutes, three-liter jars for 20-25 minutes.

Canned peppers (recipe 2)

For 5 kg of pepper.

For the marinade:

1.5 liters of water,
1/2 cup sugar
250 g vinegar,
0.5 l sunflower oil,
1.5 tbsp. spoons of salt.

Remove seeds from pepper. Drop 1 kg into the boiling marinade and boil for 5 minutes. Then remove with a slotted spoon and place in prepared jars (preferably liter jars). Pour hot marinade and roll up.

Canned peppers (recipe 3)

For filling:

1 cup sunflower oil,
1 glass of water,
1 tbsp. spoon of salt,
1 tbsp. spoon of sugar,
1 tbsp. spoon of vinegar.

Peel the peppers, put them in jars, pour in the boiled filling, sterilize for 30 minutes, and roll up.

Canned peppers (recipe 4)

For the marinade:

1 liter of water,
200 g sugar,
200 g sunflower oil,
200 g vinegar,
2 tbsp. spoons of salt.

Wash, peel, cut the pepper into slices, place in a colander or towel and let dry. Place the prepared peppers in jars, add marinade and sterilize for 10 minutes. Roll up.

Hot pepper

For 5 kg of pepper.

For the brine:

100 g garlic,
100 g sugar,
100 g salt,
0.5 l vinegar,
0.5 l sunflower oil,
bunch of parsley, dill,
1 hot pepper.

Pass parsley, dill, garlic and hot pepper through a meat grinder, add salt, sugar, vinegar, oil, mix and bring to a boil.

Place bell peppers in a large bowl, add brine and cook until tender. Then put into prepared jars and roll up.

Pepper Salad (Recipe 1)

2 kg sweet pepper,
1 kg of onion,
1 kg of tomatoes,
3-5 tbsp. spoons of vegetable oil,
salt, black and red ground pepper.

Remove seeds from pepper and cut into strips. Place the tomatoes in boiling water for 2-3 minutes, cool quickly, remove the skin and cut into slices. Peel the onion, cut into rings, fry in vegetable oil, add pepper, tomatoes and simmer. Add salt, black and red pepper to taste. Transfer the hot mass into jars and sterilize for 20 minutes (1 liter jars).

Pepper Salad (Recipe 2)

1 kg sweet pepper,
2 tbsp. spoons of 9% vinegar,
2 tbsp. spoons of vegetable oil,
1 glass of water,
25 g sugar,
10 g salt.

Chop the seeded pepper into rings. Place in a saucepan, add water and other ingredients and, stirring, simmer for 30 minutes. Place in prepared jars and sterilize for 15 minutes (0.5 liter jars) to 30 minutes (2 liter jars).

Pepper Salad (Recipe 3)

5 kg pepper,
1 glass of 9% vinegar,
1 glass of vegetable oil,
1 glass of water,
1 cup of sugar,
1 tbsp. spoon of salt.

Pour water, oil, vinegar, sugar, salt into a large saucepan and bring everything to a boil. Peel green and red peppers, rinse well, cut into rings, pour into a saucepan with hot pouring and cook for 30 minutes, covering with a lid, stirring occasionally. Then quickly pack into dry sterile jars, cover with boiled lids and roll up. Once cooled, place in the refrigerator.

Pickled pepper

For filling:

1 liter of water,
0.5 l vinegar,
300 g honey,
100 g salt,
black and allspice peas, cloves.

Place the peppers, cleared of seeds and stalks, into jars and fill with cooled filling. Seal the jars hermetically.

Lecho (recipe 1)

3 kg sweet pepper,
2 kg tomatoes,
500 g onions,
30-40 g salt,
ground black pepper.

Peel the pepper from seeds, wash and cut into strips or 2 cm squares. Peel the onion and finely chop. Thinly slice the tomatoes or mince them, place in a saucepan and boil by half. Then add pepper, onion, salt, ground pepper and, stirring, cook for 10 minutes. Then transfer the mass into jars so that the vegetables are covered with juice, and sterilize half-liter jars for 25 minutes, liter jars for 45 minutes.

Lecho (recipe 2)

4 kg bell pepper,
2 pcs. hot pepper,
3 heads of garlic,
1 cup of sugar,
1 cup sunflower oil,
5-6 heads of onions,
5 carrots,
2 tbsp. spoons of salt,
black peppercorns.

Grind hot peppers, garlic, onions, carrots through a meat grinder, add spices and cook for 15 minutes.

Peel the bell pepper, cut it, add peppercorns, pour in the resulting mixture and boil for another 15 minutes, roll into prepared jars.

Lecho (recipe 3)

1.3 kg sweet pepper,
1 kg of tomatoes,
250 g onions,
15-20 g salt,
a pinch of ground black pepper,
2-3 tbsp. spoons of water.

Wash ripe fleshy peppers, remove stems and seeds and cut into strips 5-8 mm wide or into pieces. Cut the tomatoes into slices 3-4 mm thick. Chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel bowl. Add water and simmer covered for 10 minutes. Fill the jars very tightly vegetable mass(vegetables should be covered with juice on top). Sterilize liter jars for 45 minutes, three-liter jars for 60 minutes. Roll up.

Lecho (recipe 4)

5 kg bell pepper,
1 cup of sugar,
1 glass of vegetable oil,
1 liter of tomato sauce,
1/2 cup 9% vinegar,
salt to taste.

Peel the pepper, cut it, add all the ingredients, cook for 30-40 minutes from the moment it boils. Transfer to sterile jars and seal.

Lecho (recipe 5)

1 kg peeled sweet pepper,
1 liter of tomato puree,
2 tbsp. spoons of sugar,
1 tbsp. spoon of salt.

Wash green and red peppers, remove seeds, membranes, stalks, and rinse again. Cut the pepper into squares. Chop the ripe tomatoes, pass through a meat grinder, rub through a sieve and boil until the volume is reduced by 3 times. Add pepper to the resulting puree, add salt, sugar, stir and boil for 10 minutes. Then place the hot mass into prepared dry jars so that the pepper is completely covered tomato puree. Cover the jars with lids and sterilize for 25 minutes (0.5 l jars) or 30 minutes (1 l jars). Then roll up, turn upside down, and cool. Store in a cool place.

Bulgarian pepper recipe in tomato juice

Sweet pepper, garlic, dill, celery, bay leaf.

For filling:

1 liter of tomato juice,
25-30 g salt.

Peel ripe fleshy peppers from seeds, wash, blanch in boiling water for 5 minutes, cool and place in prepared jars. Scald the spices and put them in jars. Tomato juice heat, add salt, boil and pour into jars with pepper. Sterilize half-liter jars for 10 minutes, liter jars for 20 minutes and roll up.

Hot salted pepper

1 kg hot pepper,
40 g dill,
30 g celery greens,
30 g garlic.

For the brine:

1 liter of water,
80-100 ml 6% vinegar,
60 g salt.

Meaty fresh hot peppers bake in the oven. Place the cooled fruits tightly in prepared jars, topping with herbs and garlic, and pour in cooled brine and place under pressure. After three weeks, when the fermentation process is over, transfer the pepper to a cold place.

Red hot pepper seasoning

Wash the fleshy hot pepper and pass through a meat grinder. Add salt and fruit vinegar (you need to add very little vinegar so that the dish does not have the taste of vinegar), mix, put in small jars and seal. The seasoning is served with meat, poultry and fish.

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