Bell pepper in hot sauce for the winter. Pepper preparations

Ecology of consumption: To set the table for a holiday or family dinner, we are preparing 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 pepper, dry it, grate it vegetable oil and bake, turning over, in an oven heated to 180 ° C until browned.
Place the pepper in a plastic bag, cool, remove the skin, and remove the stalks and seeds. Place the peppers in small jars, add salt and vinegar. Pour in the remaining hot vegetable oil.
Sterilize jars for 20 minutes, roll up, turn over until cool.

2. Spicy pepper

You will need:

Serves 4

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

For marinade per 1 liter of water:

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

Preparation:

Wash and peel onions, carrots, beets. Grate carrots and beets onto coarse grater, finely chop the onion. Combine vegetables and mix well. Wash the peppers, remove the seeds. Stuff the peppers with vegetables.
Prepare the brine. Place salt, sugar, citric acid in water and bring to a 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 pepper

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 peas allspice
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. Bring to a boil.
Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour in the remaining hot marinade and roll up. Turn over and leave room temperature until completely cooled.

7. Sweet pepper lecho

You will need:

1.5 kg green bell peppers
600 g tomatoes

150 g onions
80 g ghee
5 g ground paprika
salt

Preparation:

Wash the sweet pepper, remove the core and seeds and cut into strips. Wash the tomatoes, put them in boiling water for 30 seconds, cut them into 4 parts and remove the skins.
Heat in a frying pan melted butter and fry the onion. Sprinkle with paprika, add pepper and tomatoes, salt and simmer for 10 minutes. high fire, then cover with a lid and simmer for another 15 minutes over low heat.
Ready-made lecho You can put them in jars, seal them tightly, put the jars upside down on a towel and let them 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 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 tomato juice into large saucepan, add sugar, salt, vegetable oil, 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

Bell peppers for the winter - pickled, salted, fried, baked, own juice, stuffed and with other vegetables, sweet bell pepper- 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 in both appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to store 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 more long-term storage Place the salted peppers tightly in 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 stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars tightly nylon covers. Store the 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, wrap them in a blanket, leave until completely cool and store in the dark. cool 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. spicy 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 the 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

This delicious preparation from sweet peppers in a simple way and quick recipe It will definitely appeal to lovers of savory cold appetizers. Pieces of juicy multi-colored bell pepper in spicy and aromatic marinade They turn out a little crispy, perfectly retaining their shape and richness of color. This dish is quite self-sufficient (for example, with bread), although it is also great as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not require subsequent sterilization, and the jars are perfectly stored even in a city apartment (in a closet or dark place). From specified quantity the ingredients used make exactly 3 liters vegetable preparation- I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons) (10 pieces) (3 pieces)

Cooking the dish step by step with photos:

The first step is to prepare the dishes for the preparations - jars and lids. I sterilize jars in microwave oven, and I boil the new lids on the stove (5 minutes after boiling is enough). IN in this case glass jars with a volume of 500 milliliters are used: wash them in soda solution, rinse and pour approximately 100 milliliters into each cold water. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's take care of the vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the peppers, dry them and chop them into small pieces large pieces free form. We cut out the stalks, seeds and light stalks. In this way we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have less vegetables, use as much as you have.

It's time to make a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of suitable volume (I have a four-liter one). Next add 300 grams of regular granulated sugar, 2 tablespoons with a small heap table salt(not iodized!), add 3 bay leaves and about 10 peas of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Place some of the sweet pepper pieces into the boiling marinade. 3 kilograms does not fit at once, so for convenience I cooked the pepper in 3 batches.

Keep the dishes over medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, turn the heat to below medium and cook the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time may vary significantly. For example, after 4 minutes of gentle simmering, the pieces will be only slightly soft and most of the crunch will be retained. If you cook the pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. 1 kilogram chopped fresh pepper after cooking, place in two half liter jars. We send the second and subsequent batch of vegetables into the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all the bell peppers are in the jars, bring the marinade to a vigorous boil and pour it over the preparations. It is important to pour to the very edge, so that later the excess air that hides between the slices of pepper will take this place on top.

Bell pepper is not only a tasty vegetable, but also a source of vitamins, minerals and useful substances, which can not only benefit the body, but even treat it.

To enjoy it delicious vegetable all year round There are tons of recipes for preparing peppers for the winter with photos that will make you lick your fingers.

Our ancestors used bell pepper to treat anemia, asthma and dizziness. Besides this this vegetable contains large number ascorbic acid, which has a powerful antioxidant effect on the body.

Vitamins of group P lower blood sugar levels and help make the walls of blood vessels more elastic. Bell pepper helps fight tumors that arise in the body; in addition, the condition of the gums improves, and the risk of blood clots is reduced. Bell peppers also have an effect on metabolism. While eating a vegetable, it accelerates.

Bell peppers can be eaten as independent dish, and combine with other vegetables or meat products. This vegetable is perfectly complemented by tomatoes, cucumbers, eggplants, pumpkin, cabbage, carrots and herbs.

In addition, this vegetable makes an excellent combination with almonds, peas, beans, pineapples, apples, walnut and honey.

How to choose bell pepper

Whatever color the bell pepper is, you should choose a firm and bright fruit. If the vegetable will not be eaten immediately, then it is worth buying a slightly unripe product. The surface of the vegetable should be smooth. The stalk must have green. The surface should also be dry, without signs of rot and washing of the vegetable.

If a vegetable has black dots on its surface, then it is better to refuse to purchase it. There should be no dry rot either.

If the pepper is already wrinkled, it will not be juicy. If the shine of a vegetable seems unnatural, then it may have been treated with pesticides. It is better to refuse to buy such a vegetable.

The pepper season is short, so many housewives try to prepare it for the winter. The vegetable can be fried, stewed, pickled, fermented, or frozen for the winter.

How to freeze peppers

To enjoy the aroma in winter fresh vegetable, it can be frozen for the winter. To do this, you need to cut off the tops of the vegetable, clean out the seeds and membranes, and insert the peppers one by one. This design should be placed in plastic bags and frozen. Vegetables prepared according to this recipe can be stuffed, fried, baked in the oven or used for first courses.

In addition, for first and second courses, you can freeze peppers cut into cubes. All you need to do is immediately add it to the dish you are preparing. ready-made vegetable. This won’t take much time, since the vegetable is already cut into portions.

Peppers for stuffing in jars

Recipe No. 1

The vegetable is cleared of seeds and stalks, washed and placed in salted water for 3 minutes. The pepper should not lose its hardness. After this, the vegetable is split into jars and filled with salted water in which it was boiled. Next, based on a 2-liter jar, you need to add 2 tablespoons of vinegar directly to the jar; if the vegetable is prepared in a 3-liter jar, then 3 tablespoons of vinegar. After this, the banks are rolled up.

Recipe No. 2

The vegetable, cleared of seeds, membranes and washed, should be immersed in boiling water for 2 minutes, then immediately placed in cold water.

Filled jars are filled with prepared marinade, which consists of:

1 liter of water;
70 grams of sugar;
35 grams of salt;
8 grams citric acid

The marinade should boil, only after that it is poured into jars. Next, the jars need to be pasteurized. For a liter jar it will take 15 minutes. For a two-liter one you need 20 minutes of time, and for a three-liter one 25 minutes of time. After which the jars are sealed. This vegetable is very tasty. It is great for stuffing.

Hungarian sweet pepper recipe

Cooking such a vegetable does not take much time, and its taste is such that you will want to lick your fingers. This recipe is called lecho. It must contain three components: tomato, onions and the bell pepper itself.

The recipe is so beloved and popular among the people that every housewife improves it in her own way and has her own little secret preparations. The dish turns out different for everyone, since the amount of ingredients and marinades is different for everyone. You need to try several recipes to find the one that suits your family's taste. Meat, carrots, and various spices are added to lecho.

Classic Hungarian dish recipe

2 kg bell pepper;
2 kg of tomatoes;
1 kg of onions;
150 grams of vegetable oil;
3 tablespoons vinegar;
2 teaspoons salt;
3 tablespoons sugar;
3 pieces bay leaves;
6 peas of allspice;
1 teaspoon ground black pepper

And tomatoes need to be made tomato. This can be done using a juicer, grater or meat grinder. The onion is cut into half rings, and the pepper into large cubes. All vegetables are combined and poured in oil, salt, sugar and spices in a deep bowl. The resulting mixture must be mixed and put on fire to cook. The dish takes at least one hour to prepare. At the end of cooking, you need to add vinegar and pour the mixture into clean and sterilized jars. Next, the jars are rolled up, turned over and cooled.

The winter recipe is ready. This dish goes well with porridge, potatoes, and meat.

Lecho aromatic

5 kg of tomatoes;
4 kg of sweet pepper;
250 grams of sugar;
2 tablespoons of salt to the edges;
50 mg vinegar.

All vegetables are washed and peeled. The pepper needs to be cut into 6 parts. Cook from tomatoes tomato juice. You can do this in any convenient way.

Tomato juice is salted and put on fire. After it boils, you need to pour in vegetable oil and sugar.

Add the pepper to the tomato juice and continue to simmer over low heat. This will take 30 minutes. The vegetable will also give up its juice, so it will be completely covered with juice, in addition, the whole mass will be extinguished. At the end of cooking, you need to add vinegar, pour the dish into jars and roll up.

Exit – 6 liter cans

Homemade lecho recipe

For five liter jars you will need:

5 kg tomato;
2 kg carrots;
3 kg of sweet pepper;
200 grams of vegetable oil;
100 grams of salt;
100 grams of sugar

Vegetables are washed and peeled. Carrots need to be peeled and grated or minced. Juice is made from tomatoes.

Place the tomatoes and carrots in a saucepan and put them on the fire to cook. In time, this mixture should be cooked for 20 minutes, after which the bell pepper, cut into pieces, is added to it. The tomato with pepper and carrots should be boiled for another 15 minutes. The chela should boil for another 10 minutes, after which you need to add salt, sugar, oil and vinegar. Lecho is poured into jars and sealed. After which the jars are wrapped and cooled upside down.

Pepper adjika recipes

Adjika can complement the taste of any dish; now adjika recipes are so diverse that it contains those products that were not added to it just a few years ago. Adjika made from pepper is now popular. Its taste is very rich and rich, and its aroma is simply excellent.

5 kg tomato;
1.5 kg pepper;
1 kg carrots;
350 grams of garlic;
300 grams of sugar;
100 grams of salt;
250 grams of table vinegar;
250 grams of vegetable oil.

Vegetables need to be chopped using a meat grinder or blender and sent to the fire. These vegetables need to be simmered for one hour. After the allotted time for this operation has passed, you need to add butter with salt and sugar and continue stewing for another half hour. After half an hour, vinegar is added, and after another 10 minutes you need to add the garlic twisted through a meat grinder or blender.

When the adjika boils for another 5-10 minutes with all the ingredients, it should be placed in clean sterilized jars and sealed with sterilized lids.

Adjika from sweet pepper

Bell pepper – 3 kg;
Hot pepper – 3 pcs.;
Garlic – 4 pieces;
250 grams of sugar;
250 grams of vinegar;
1 tablespoon salt

Vegetables are passed through a meat grinder or chopped with a blender and sent to the fire until boiling. After the dish has boiled, you need to boil the mixture for 5 minutes.

Garlic is also passed through a press or meat grinder or crushed with a blender.

Vinegar, salt and sugar are added to the peppers. Boil for another 3 minutes. After 3 minutes, add garlic. Boil for another 3 minutes.

The resulting mass is poured into clean and sterilized jars and sealed with lids.

Adjika for men, with a spark

For 2 kg of sweet bell pepper, according to the recipe, you need to put 6 pods of hot pepper, 150 grams of garlic, 2 tablespoons of salt and sugar to taste.

The seeds are removed from a sweet vegetable; the seeds should remain in a bitter one. Vegetables are chopped using a blender. Next you need to add salt; if desired, you can add sugar and vinegar. Everything mixes well, spreads out clean banks, closed with nylon lids and sent for storage in the refrigerator or basement.

This mixture is perfect for meat and complements side dishes. In addition, you can simply eat it with bread. In a word, adjika is for real men.

Pickled bell peppers for the winter

Many housewives like to pickle vegetables this way. Such recipes are very common and almost every housewife can find a jar of pickled peppers in her bins.

For 8 kg of bell pepper you will need:

400 grams of salt;
4 tablespoons sugar;
400 grams of vinegar;
400 grams of butter;
2 liters of water;
5 pcs. bay leaves;
5 pcs. allspice;
15 pcs. peppercorns

The vegetable is washed, peeled and cut into the desired size.

The marinade is prepared from salt, sugar, water and spices and vegetable oil. All this should boil for about 5 minutes, after which vinegar is added to the water.

Peppers need to be blanched in boiling water for 1-2 minutes, then transferred to the marinade. The vegetable should boil in the marinade for about five minutes, after which it is laid out in jars, poured with marinade and rolled up with lids.

This recipe can be improved to taste if you add honey instead of sugar. To make the dish more aromatic and improve its taste, you can add various spices to taste. Rosemary, oregano, basil, coriander, and parsley give an excellent aroma. The recipe will not fail if you add onions or carrots to it. In this case, they will need to be boiled a little longer than the peppers.

Pepper and beans for the winter

3 kg of tomatoes;
2 kg of bell pepper;
500 grams of white beans;
250 grams of sugar;
2 tablespoons salt;
250 grams of vegetable oil;
150 grams of vinegar 9%

The beans must first be boiled and brought to full readiness. You can soak the beans overnight to help them cook faster. You can also salt it at the end of cooking to make it softer.

Peppers can be cut in any convenient way. You can also choose the size as you wish.

You need to make juice from the tomatoes.

Tomato juice should be put on fire and brought to a boil. Next, the chopped peppers are placed in boiling tomato juice for 15 minutes. When this period of time has passed, it is worth adding beans to the already boiling ingredients. Boil the beans with vegetables and tomatoes for 5 minutes. After this, salt, sugar and vegetable oil are added to the mass. Boil for another 10 minutes, and then pour in a measured amount of vinegar. The mass boils and simmers for another 5 minutes.

Peppers and carrots for the winter

For 4 kg of pepper you need

1.5 kg onions
1 kg carrots
5 liters of tomato juice;
200 grams of vinegar;
100 mg vegetable oil;
100 grams of salt;
200 grams of sugar

Tomato juice is boiled with butter, salt and sugar for 10 minutes after boiling.

Vegetables are cut at your discretion and boiled in juice for half an hour.

The salad is placed in prepared sterilized jars and sealed with sterilized lids.

Pepper in honey sauce

For 1 liter of water;

200 grams of honey;
100 grams of vinegar;
1 tablespoon salt

The filling should come to a boil and simmer for about five minutes. After this, she needs to pour in the chopped and placed peppers in jars. After which it is rolled up with lids. This vegetable is best sealed in liter or half-liter jars.

Peppers baked in the oven with vegetables

pepper;
tomato;
onions;
carrot;
green

4 tablespoons of tomato juice;
1 tablespoon soy sauce;
1 teaspoon honey;
salt and spices to taste.

The peppers need to be washed, stems removed and cut in half. Place a sheet of foil on a baking sheet and grease it with oil. Place the vegetable on a baking sheet and grease the inside with vegetable oil using a brush. You need to pour the prepared filling into each peppercorn.

Place pieces of tomatoes, onions and grated carrots. Spices and herbs can be used to taste. The pepper is baked in the oven, preheated to 180 degrees for 30-40 minutes.

Prepared according to this recipe, the vegetable is excellent summer dish. It can be served with side dishes, with meat or as a separate dish.

Peppers stuffed with cheese

This vegetable turns out to be very tender. It makes a great snack.

10 bell peppers;
2 cloves of garlic;
200 grams of hard cheese;
Green;
salt to taste.

The pepper needs to be cut in half and prepared for stuffing.

The cheese is grated and mixed with garlic passed through a press. Next, you need to add the desired herbs to the resulting mass and add salt to taste, taking into account that the cheese is salty.

The vegetable is stuffed with the resulting mixture and sent to the oven for baking. The oven temperature should be 170 degrees.

The peppers are baked covered with foil for the first 10 minutes.

For the second 10 minutes the vegetable is baked without foil.