Bulgarian pepper is a world-famous vegetable that is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell pepper is used for making salads, while exclusively fresh. “Processed” bell pepper is used quite rarely and, as a rule, in order to prepare a bell pepper salad for the winter. Such salads, of course, are significantly inferior to fresh vegetable salads in value, however, they still have a certain amount of vitamins and minerals. nutrients which our body needs so much in the cold season.

For maximum conservation useful properties vegetables, modern chefs recommend abandoning boiled salads for the winter and paying more attention to salads that are simply poured with marinade or brine.

In modern cooking, there are a fairly large number of recipes with which you can preserve Bell pepper for the winter. Most recipes suggest the presence of several important components in such preservation at once. Most often, bell peppers are combined with tomatoes and carrots.

How to cook a bell pepper salad for the winter - 15 varieties

This very tasty, spicy salad will be a great addition to any holiday table, especially if you plan to drink alcohol. It is worth noting that many housewives slightly deviate from the classic recipe and add a little more pepper to this salad than expected.

Ingredients:

Bulgarian pepper - 600 gr.
Carrots - 400 gr.
Onion - 4 pcs.
Green tomato - 5 pcs.
Vegetable oil - 100 gr.
Vinegar - 100 ml.
Sugar - 2 tsp
Salt - 1.5 tsp.
Ground black pepper - 2 pinches

Cooking:

My tomatoes and peppers. Remove the stem and seeds from the pepper. Clean and wash onions and carrots.

Cut the pepper into thin strips, cut the tomatoes into small cubes, cut the onion into half rings, rub the carrots on a coarse grater.

Put the vegetables in a saucepan, salt, sugar and mix thoroughly. Now we put the pot with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

Such a salad can be called exotic. The reason for this is its ingredients. Bulgarian pepper in this dish is combined with apples and honey. At first glance, it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

Bulgarian pepper - 2 kg.
Apples - 1 kg.
Onion - 1 kg.
Honey - 3 tbsp. l.
Salt - 1 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 65 ml.

Cooking:

My peppers and apples. We clean the pepper from the stalks, seeds and cut into strips. We cut the core of the apples, peel them and cut them into thin slices. Peel the onion, wash and cut into half rings.

Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad starts up the juice, put it on the fire, bring to a boil and simmer under the lid for 15 minutes. A few minutes before cooking, add vinegar to the salad and mix thoroughly again.

We put the finished salad tightly in clean, pasteurized jars and roll it up. Now these jars should be wrapped in a warm blanket and left to cool for a day.

Salad "Vegetable" - one of the options for preparing preservation for the winter. Its peculiarity lies in the fact that for its preparation you can use a wide variety of vegetables and put them in a jar in layers.

Ingredients:

Cucumber (large) - 3 pcs.
Tomatoes (medium) - 6 pcs.
Onion - 1.5 pcs.
Bulgarian pepper - 3 pcs.
Black peppercorns - 24 pcs.
Water - 1 l.
Sugar - 1.5 tbsp. l.
Salt - 1 tbsp. l.
Acetic acid - 1 tbsp. l.

Cooking:

My cucumbers, tomatoes, bell peppers. We clean and wash the onion. We clean the Bulgarian pepper from the stalk and seeds. Now you should cut the vegetables. We cut the cucumber into circles, the tomatoes into medium-sized slices, the onion into half rings, and the pepper into strips.

The first layer is cucumbers;
Second layer - Black peppercorns;
The third layer is tomatoes;
The fourth layer is an onion;
The fifth layer is bell pepper.

Pour the prepared jar of vegetables with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade boils, add vinegar to it. Now the brine is ready. They can fill jars with vegetables and send them for sterilization. Sterilize for 15 minutes, after which, roll up the jars, turn over and leave to cool.

This salad got its name for its unusual taste. Thanks to the special technology of onion pickling, it is perfect as an appetizer.

Ingredients:

Bulgarian pepper - 5 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - 350 gr.
Black peppercorns - 1 tsp
Bay leaf - 5 pcs.
Sunflower oil - 1 cup
Acetic essence - 300 ml. (essence should be diluted to a ratio of 1:20)

Cooking:

We clean the onion, wash it, cut it into rings, put it in a bowl, sprinkle with salt and leave it for 12 hours. After this time, we pull the onion out of the dishes, and drain the released juice.

We wash the tomatoes, cut into large slices and pass through a juicer to get natural juice.

Wash, clean and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad boils, it should be cooked for about 10 more minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished appetizer is still hot, laid out in pasteurized jars and rolled up. Salad for the winter is ready.

Pepper and carrot salad for the winter looks very much like lecho. Such a salad can be used both as an appetizer and as a frying when preparing first courses.

Ingredients:

Tomatoes - 1 kg.
Bulgarian pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - 0.5 tbsp.
Salt - 5 tsp
Vegetable oil - 1 tbsp.
Vinegar 30% - 1 tbsp. l.

Cooking:

Peel and wash carrots and onions. My tomatoes. We wash the pepper and clean it from the stem and seeds. Peppers, onions and carrots should be cut into large strips. Pass the tomatoes through a meat grinder, or chop in a blender.

To make the salad more tender, the tomatoes can be peeled. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to remove the peel from them.

Place chopped vegetables in a bowl. Pour in the tomato puree.

We put the pan with vegetables on the fire, add sugar, salt, vegetable oil there and mix everything thoroughly. When the salad boils, the fire should be slightly reduced and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

We put the finished salad in pre-washed and sterilized jars and roll it up.

By and large, such preservation can hardly even be called a salad. The main ingredient of such preservation is Bulgarian pepper. Everything else is spices. Peppers prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or used as a decoration.

Ingredients:

Bulgarian pepper - 3 kg.
Water - 500 ml.
Vegetable oil - 200 gr.
Honey - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaf - 8 pcs.
Cloves - 5 buds

Cooking:

Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. Put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it up and put it in the pan in the same way.

Now the salad should be put on fire and bring to a boil. After boiling, it should be cooked for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and draw out gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Roasted pepper salad for the winter is very unusual and little known. Many housewives simply have no idea how to preserve a fried vegetable, and this is a completely feasible task!

Ingredients:

Bulgarian pepper - 18 pcs.
Hot pepper - 3 pcs.
Garlic - 2 heads
Vinegar - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vegetable oil - for frying

Cooking:

We clean the garlic and bitter pepper, wash it, pass it through a meat grinder, add salt, sugar, vinegar to them and mix thoroughly. The gas station is ready. We pierce the Bulgarian pepper in several places with a fork and fry on all sides in a pan. When the pepper is fried and cooled, put it in washed and sterilized jars and fill it with dressing. We cover the jars with a lid and sterilize for about 10 minutes. Then the banks should be rolled up, turned upside down and wrapped in a blanket. In this position, they should stand until they cool down.

Patissons are quite similar in taste to such a vegetable as zucchini, however, for some reason they are not so popular. Bulgarian pepper is a vegetable that goes well with zucchini, it is quite natural that a salad with patissons and sweet peppers will also be very tasty.

Ingredients:

Squash (large) - 1 pc.
Bulgarian pepper - 3 pcs.
Allspice peas - 5 pcs.
Black peppercorns - 10 pcs.
Hot pepper - 1 pc.
Bay leaf - 3 pcs.
Dill - to taste
Water - 3 liters.
Salt - 200 gr.
Sugar - 250 gr.
Vinegar 9% - 2 cups

Cooking:

Wash patissons and peppers. Cut the stalk off the pepper, remove the seeds and cut it into large slices. Cut the patissons into medium-sized cubes.

We put patissons in well-washed and dry jars, put a layer on top of them bell pepper. Next, pour black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.

Pour water into a saucepan. Add salt, sugar, vinegar there and bring to a boil. Boiled marinade should be cooled and only then it can be used.

We cover the jars with salad with lids and set to sterilize for 25 minutes. Ready salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and create an unsurpassed flavor palette in tandem. In addition, saturated juicy colors bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

Eggplant - 800 gr.
Large carrot - 1 pc.
Bulgarian pepper - 500 gr.
Onion - 350 gr.
Garlic - 4 cloves
Tomatoes - 800 gr.
Hot pepper - 1 pc.
Salt - 25 gr.
Sugar - 25 gr.
Vegetable oil - 60 mg.
Vinegar - 40 mg.
Ground black pepper - 1 pinch

Cooking:

We also wash tomatoes, peppers and eggplants. Clean and wash carrots, onions and garlic. Remove the stalk from the eggplants and cut them into rings.

Onion and pepper cut into strips.

We pass the tomato, carrot, garlic and hot pepper through a meat grinder. Stir the resulting puree into the multicooker bowl and set the stew mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, sweet pepper and eggplant to the slow cooker.

It is very important that before placing the eggplants in the slow cooker, they should be washed in running water and drained of all excess liquid.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately laid out in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn is truly a golden time. It was during this period in the markets and shops that you can observe the abundance of plant products at very reasonable prices. It is quite natural that most thrifty housewives begin to preserve a variety of dishes. One of such tasty and healthy dishes is a salad of bell peppers and zucchini.

Ingredients:

Bulgarian pepper - 150 gr.
Zucchini - 600 gr.
Garlic - 8 cloves
Black peppercorns - 6 peas
Allspice peas - 6 peas
Dill - 20 gr.
Water - 400 gr.
Salt - 1.5 tbsp. l.
Vinegar - 2 tbsp. l.

Cooking:

To start cooking this salad is to boil the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar there and after 1 minute remove from heat. The marinade should now cool down. While it cools down, start preparing the vegetables.

We wash and clean the squash and bell pepper from the stalks. Remove the seeds from the pepper. Now let's start cutting vegetables. Zucchini cut into rings, or half rings. Cut the pepper lengthwise into four pieces. Wash and coarsely chop the dill.

At the bottom of the washed and sterilized jar we lay out: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and, finally, bell pepper. Next, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Salad "Beetroot" for the winter from bell pepper is a real salvation for people with digestive problems. Due to the fact that it contains beets, such a salad helps to improve metabolic processes, pepper nourishes the body with essential vitamins, and beans give strength and boost immunity.

Ingredients:

Bulgarian pepper - 1 kg.
Onion - 500 gr.
Beets - 4 kg.
Boiled beans - 1 liter jar
Vegetable oil - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vinegar - 1 cup
Water - 1 glass

Cooking:

We clean and wash beetroot and onions. We wash and clean the pepper from the stalk and seeds. Onion and pepper cut into strips. Three beetroot on a coarse grater.

Now we mix beetroot, beans, onions and peppers in a deep saucepan. There we add water, salt, sugar and vegetable oil. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

We put the salad in the prepared jar, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the banks, cool and hide in storage places.

"Ragout with bell pepper" will be a real find in winter time of the year. Almost all vegetables common in our latitudes are used in this dish. Such a dish will not leave anyone indifferent and will remind you of a warm summer.

Ingredients:

Bulgarian pepper - 1 kg.
Eggplant - 2 kg.
Zucchini - 2 kg.
Tomatoes - 1 kg.
Onion - 1 kg.
Carrots - 1 kg.
Salt - 50 gr.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Vegetable oil - 500 gr.

Cooking:

We wash and clean peppers, eggplant and zucchini from the stalks. Clean and wash onions and carrots. My tomatoes. Cut eggplant and zucchini into medium-sized cubes. Pepper, onion and carrot cut into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil there and put on fire. As soon as the stew boils, make the fire quieter and simmer under a closed lid for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour the boiling salad into sterile jars and roll up.

For this salad, it is best to use champignon mushrooms. Then the preservation will turn out to be guaranteed tasty and, with strict adherence to the recipe, can be stored even for more than a year.

Ingredients:

Bulgarian pepper - 1.5 kg.
Mushrooms - 700 gr.
Onion - 750 gr.
Sugar - 1 cup
Vinegar - 1 cup
Vegetable oil - 1 cup
Salt - 1 tbsp. l.
Water - 1 tbsp. l.

Cooking:

Wash bell pepper, peel and cut into strips. Wash mushrooms and cut into slices. Peel the onion, wash and cut into half rings. When the main ingredients are ready, you can do the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade boils, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add mushrooms to the pan and cook for 5 minutes. Stir the salad while cooking. When everything is cooked, pour the finished salad into jars and set to sterilize for 15 minutes, after which, the jars should be rolled up.

Oto salad for the winter is truly exclusive. There are three reasons for this. Firstly, it combines products such as walnuts and bell peppers. Secondly, all products in it undergo significant grinding, as a result of which it has a porridge-like consistency. Thirdly, such a salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

Bulgarian pepper - 500 gr.
Walnut - 150 gr.
Tomatoes - 500 gr.
Vegetable oil - 100 gr.
Salt and spices - to taste

Cooking:

Wash peppers and tomatoes. Remove the stem and seeds from the pepper. We twist the nuts, peppers and tomatoes through a meat grinder, salt, add spices and mix well. Salad ready! Now it should be put in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. Such a salad can stand in the refrigerator without changing its taste for about 5 months.

This salad is quite legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. It is not very difficult to prepare such a salad, but the result will meet any expectations.

Ingredients:

Tomatoes - 2 kg.
Cucumbers - 1 kg.
White cabbage - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Bulgarian pepper - 1 kg.
Garlic - 2 heads
Parsley - 1 bunch
Sugar - 1 cup
Salt - 4 tbsp. l.
Vegetable oil - 2 cups
Vinegar - 2 tbsp. l.

Cooking:

My cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. We chop the cabbage. Three carrots on a large grater. Cucumbers cut into large strips. Cut the onion into half rings, and the pepper into strips. Finely chop the parsley. Finely chop the garlic.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil there and mix everything.

We put the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is ready. At the very end of cooking the salad, pour vinegar into the pan and mix.

We lay out the finished salad in prepared jars, cover with a lid and set to sterilize for 10-15 minutes. Salad "Danube" is ready!

Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to 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 of eggplant;
500 g of bell pepper;
400 g of onion;
200 g carrots;
400 g tomato;
14 cloves of garlic;
120 ml sunflower oil;
Parsley, dill, pepper and salt to taste.

Cooking:

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

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this 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. Put the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Put 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 with caviar with lids.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with conservation. If you still decide to add garlic to the caviar, then to be more sure that the workpiece does not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

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

Sweet Pepper Ingredients:

5 kg sweet pepper (green, yellow, red)

For marinade:

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

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

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

put chopped pepper in it.

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

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will surely become a worthy treat of the festive table and diversify any everyday dinner.

So, the 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 tablespoons, vinegar - 100 ml, onion onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree should be poured into an enamel bowl, add salt, sugar and vegetable oil to it and boil for 15 minutes.

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, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

Such a lecho 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:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

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 pieces and pass everything through a meat grinder to form tomato juice.

Next, put the resulting tomato juice to boil, not forgetting to stir it periodically, and start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we 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 boil until fully cooked. Next, put the hot cooked beans on a sieve, rinse cold water, let drain and cool completely. Also, for this preparation, you can use store-bought or home-made canned white beans - this will significantly save your time in preparing this lecho.

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

Then carefully lay out the finished hot lecho with beans in glass jars that have been pre-washed with baking soda, cover each jar with a lid and put it in a large container with boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the seaming 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 completely cooled down, we will transfer it to storage in a cool, dark and dry place,

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

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

Peppers stuffed with carrots and onions

sl.pepper-24pcs.
tomatoes - 2 kg.
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 the stalk, seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

In boiling water, add salt and vinegar to taste, peppercorns, bay leaf. Throw pepper into the brine at the rate of 1 jar (I have 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, pour brine, roll up ...

For 1 liter of water:

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

MY RECIPES - STUFFED PEPPERS

Today I twisted the eggplants new recipe, and I'll be honest - I have a lot of recipes, but this one is just the BOMB!

First of all, it looks nice

Second, it's helpful.

Thirdly - a very delicate taste

And so the recipe itself is for housewives who like to tinker, but believe me, the result is worth it!

I don't have a photo, unfortunately, but I

I will describe step by step.

We will need:

5 kg of pepper - you need to choose a small one on the market, for stuffing, then it fits beautifully on a plate and into a jar,

3 kg eggplant.

Peel the pepper carefully from the seeds, and cook in portions in boiling water for a few minutes 2-3 to become soft,

We peel the eggplants, cut them into squares of about 1.5.2 cm and also blanch in boiling water for 2-3 minutes from bitterness,

Stuff peppers with eggplant, mix in 1 liter jars.

Now we prepare the marinade:

2 glasses of water

1 cup of sugar

1 glass of vinegar

1 cup sunflower oil

1 tbsp salt

Pour the jars with boiling marinade and sterilize for 20 minutes, if we don’t have enough marinade, cook another half portion and a whole, depending on how tightly you put the pepper in the jars.

Now we roll up as usual!!! Everything, bon appetit!!

Peppers for the winter stuffed with eggplant

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to note preparations from bell peppers and eggplants, or, as they are affectionately called, “blue ones”. Today we present you a recipe for eggplant stuffed peppers for the winter. We hope that our recipe will help you prepare this original and delicious appetizer.

For canning, choose eggplants with a smooth and shiny skin, without dents or brown spots that will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplant indicate overripeness, and a brown stalk indicates that the product is stale.

In order to prepare the eggplants for canning, it is only necessary to cut off the stem and the tip, it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, salt, and after 15-20 minutes, rinse them with running water.

Ingredients for preparing stuffed peppers for the winter:

bell pepper - 2 kg

eggplant - 1.5 kg

tomatoes - 2 kg

garlic - 2 heads

sugar - 2 cups

vinegar - 1 glass

vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Eggplant cut into plates 1 cm thick, salt, leave for 20 minutes.

When the bitterness from the fruits goes away, rinse the eggplant again, dry it and fry the layers in a pan or grill. (For those who want to make winter harvesting less nutritious, our advice: eggplants are known to “like” vegetable oil very much and can absorb it in large quantities when frying. You can reduce the amount of absorbed oil as follows: pre-soak chopped eggplants in water for 15 minutes, then drain in a colander and let dry a little).

When the fried eggplants cool down and become soft, grease the layers with chopped garlic and roll them into rolls.

Stuff the pepper with the resulting eggplant blanks, depending on its size.

Place the eggplant-stuffed peppers in sterile and dry jars.

Prepare the marinade: chop the tomatoes in a blender or meat grinder, add sugar, vinegar and vegetable oil.

Boil the marinade for 10 minutes and pour over the stuffed peppers.

Cover jars with lids and sterilize over low heat. Liter jars must be sterilized for 40 minutes. Now the pepper can be rolled up. This product keeps well at room temperature. Winter pepper stuffed with eggplant is ready!

Bon appetit and "tasty" winter!

Pepper recipe with vegetables and honey

You will need: bell peppers, carrots, garlic, white cabbage, honey, marinade - for 1 liter of water, 200 g of sugar and vegetable oil, 150 g of vinegar 9%, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare peppers for stuffing, dip in boiling water for 5 minutes, dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, put the peppers in jars, pour the marinade brought to a boil, then sterilize the jars for 25 minutes (1l) and roll up.

The preparation of pepper stuffed with mushrooms and rice turns out to be very appetizing; such a pepper will be a wonderful lunch or dinner - you just need to get it out of the jar and warm it up.

Bulgarian pepper stuffed with eggplant

The original version of the preparation of pepper for the winter - stuffed with eggplant and marinated from tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

Marinade for blanching vegetables:

1.5 liters of water, 200 g of sugar, 100 g of salt, 2 tsp. vinegar 70%.

Marinade for pouring:

1.5 tomato juice (can be purchased), 2-3 bay leaves, 5 peas of black and allspice, salt and sugar to taste, 1.5 tsp. vinegar 70%.

Cooking:
Remove the stem from the peppers. For 1 min, dip in boiling marinade No. 1, remove, cool. In the same marinade, lower the peeled and chopped eggplants, boil until soft (5-7 minutes), put in a colander.

Chop garlic and parsley and mix with eggplant. Stuff the peppers with the eggplant mixture. Place in sterile jars, pour boiling tomato juice marinade, cover with lids, sterilize 1.5 l jars for 20 minutes. Roll up. .

PEPPERS STuffed with CABBAGE

Ingredients:
35-40 pcs. sweet pepper,
3-3.5 kg. cabbage,
1 PC. hot pepper,
2 pcs. carrots,
13 garlic cloves,
Greens (dill, parsley).

Marinade:
1 l. water,
2 tbsp salt,
1 st. Sahara,
0.5 st. sunflower oil,
0.5 st. 9% vinegar.

Cooking:

Peel sweet peppers from seeds and blanch in boiling water for 5 - 7 minutes in small portions, then cool.
Chop the cabbage, add chopped greens, grated carrots, garlic and 1 hot pepper to it (more can be to taste)

Mix everything, add a little salt. Stuff the peppers with stuffing and put them in a jar.

Then pour them with a prepared brine from water, salt, sugar, vegetable oil and vinegar.

Cover and sterilize: 2 liter jars - 30 minutes, 1 liter - 20 minutes.

Then seal and turn upside down. Leave until completely cool.

Stuffed hot peppers

Stuffed peppers are a beautiful and tasty snack.

Step by Step Photo Recipe - Stuffed Hot Peppers

Remove seeds from peppers.

Pour the vinegar into a saucepan, bring to a boil, throw in the peppers and blanch for 4 minutes. Pull out and let dry.

Mix tuna with capers or chopped olives (to taste).

Add minced meat to each pepper (fill quite tightly).

Place in jars, add a little garlic, basil leaves and pour olive oil.

Store in a dry, cool place for no more than 6 months.

Ingredients:

40 pcs. bell pepper (30 of them should be even, medium-sized or large),
1 large pod of hot pepper
2 heads of garlic
2 large bunches of parsley
I st. l. salt
I st. l. ground black pepper

for the marinade:

1.5 st. Sahara
1 st. 9% vinegar
0.5 st. vegetable oil
0.5 st. l. salt

Cooking:

Wash 10 sweet and hot peppers, remove seeds, cut into small strips.

Wash the parsley, dry well and chop finely.

Pass the garlic through a press.

Combine peppers, garlic and herbs, season with salt and pepper, mix. 30 sweet peppers wash, dry, make a neat incision on the side of each and stuff with pepper filling.

Place the stuffed peppers in a bowl.

Prepare the marinade: combine all the ingredients, pour 1 liter of water, boil for 5 minutes.

Pour the boiling marinade over the peppers and cook for 15 minutes from the moment of boiling.

Arrange in hot sterile jars and roll up.

Cool by turning and wrapping.

PEPPERS STuffed with ROASTED VEGETABLES

The taste of canned food largely determines

marinade.

For 1 liter of water, I add 300 ml of 6% vinegar, vegetable oil - 250 ml, salt - 2 tbsp. spoons, sugar - 300 g, black pepper and bay leaf.

Last year I tried a new recipe for canning peppers. It turned out delicious, and my household ordered me to cook more this year. Of course, I do not refuse: I will do it, I will fulfill the order. And the recipe is quite simple, try it, maybe yours will like it too

I store peppers - 2 kg (medium in size so that they can fit into a jar), eggplants -1 kg, carrots - 2 pieces (large), onions - 2 pieces, garlic - a head. I bring the marinade to a boil and blanch the peppers in it for 2-3 minutes. I peel the eggplants, cut into strips, salt and leave for 2 hours. Then I wring it out and spread it in a pan, fry in vegetable oil. I cut the carrots into strips, onions into half rings, add them to the eggplants and the carcass all together with finely chopped garlic. I stuff the peppers with a vegetable mixture, put them in liter jars and pour boiling marinade over them. I roll it up and leave it to cool under a fur coat, turning the jars over onto the lids. Bon appetit!

STUFFED PEPPERS WITH Roasted VEGETABLES IN TOMATO FILLING

Ingredients

1. Bulgarian sweet pepper - 3 kg
2. Carrot - 2 kg
3. Onion - 2 kg
4. Tomatoes - 1 kg
5. Tomato paste - 2-3 tbsp.
6. Salt to taste
7. Granulated sugar to taste (approximately 1 tbsp. on top)
8. Sunflower oil - 1 cup

Or maybe with vinegar

Ingredients:

How to cook

1. Select healthy peppers without barrels and bruises, wash them thoroughly in running water. Cut the circles with the stalks, remove the white membranes and seeds.

2. Boil water, blanch peppers in boiling water for 2-3 minutes. Take out the peppers and refrigerate.

3. Peel the carrots and onions, grate the carrots on a coarse grater, cut the onion into cubes or half rings.

4. Heat up 2 tablespoons in a pan. vegetable oil, fry the onion until half cooked.

5. Separately fry the carrots in 2 tablespoons of oil until half cooked.

6. Cut the tomatoes into cubes, fry separately with the addition of 1 tablespoon of oil. Add to tomatoes tomato paste, simmer for 2-3 minutes.

7. Combine vegetables for the filling, add sugar and salt to taste and fry until tender.

8. Stuff the peppers with the stuffing. Place the peppers in clean, sterilized jars, spacing the filling between the peppers. Sugar 100 gr.

How to cook

Wash the vegetables, deseed the peppers, peel the carrots.

Chop the cabbage into strips, grate the carrots on a "Korean" grater.

Mix carrots and cabbage, add 1.5 tablespoons of salt, mix, grind and leave alone for 1 hour.

Stuff the pepper with cabbage, squeezing the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and, last but not least, vinegar.

Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.

Sterilize the jar, put the pepper, pour the marinade and roll up the lids.

Cool covered with a blanket for about a day.

Recipe step by step photos

Additional information about the recipe

All this "wealth" fit in a two-liter jar. I did it for the first time, for a test. I liked the preparation very much, but next time I will adjust the amount of oil, it's a bit too much for my taste. .

Bulgarian pepper stuffed with fried cabbage with vegetables in tomato sauce

Filling for stuffed peppers prepare from tomato juice.

Fill:

Tomato juice (preferably homemade) - 3 l
Salt - 50 gr
Sugar - 100 gr
Apple cider vinegar (well, very useful) - 50 ml

Add salt and sugar to tomato juice and boil for 5 minutes, add apple cider vinegar at the end of boiling. The fill is ready.

For stuffing peppers:

Bulgarian pepper - 3 kg
Carrot - 2 kg
Onion - 1 kg
White cabbage - 0.5 kg
Salt, pepper, vegetable oil for frying
Allspice and black peppercorns, cloves

Peel the carrots and onions and chop finely. Cut the cabbage into strips. Fry all vegetables separately in vegetable oil. Put in a colander and leave for 2 hours to drain excess oil. Salt the fried vegetables to taste, pepper and mix well.

Wash the pepper, remove the stalk and remove the seeds through the bottom hole.

Prepared peppers blanch in boiling water for 2 minutes. Cool and stuff with the finished stuffing.

At the bottom of pasteurized liter jars, put 5 peas of allspice and black pepper and 3 stars of cloves. Lay the stuffed peppers and fill with the finished filling. Put the jars in a wide pan, cover with metal lids, fly into the pan hot water so that she was on the shoulders of the banks. Bring to a boil and sterilize the jars for about 40 minutes. Then roll up the lids and leave to cool.

Cooking bell peppers stuffed with vegetables will certainly require time and effort from you. You just need to tune in to the positive and then not only the solar energy of summer, but also your positive energy will be stored in your canned food.

Bon appetit!

A lot of sweet pepper has been born and you do not know what to do with it? Let's roll up the bell pepper for the winter. Our recipes with photos will help you roll up such delicious peppers, you will lick your fingers right!

We will consider several options for preparing blanks, but, in turn, you yourself decide on the recipe and then share your taste sensations.

Roasted bell pepper

If you love home-made soft sweet peppers, then this preservation recipe is just for you. Roasting makes the peppers softer and juicier.

Ingredients per liter jar

garlic - 3 cloves;
vinegar - 2 tbsp. spoons;
sugar - 3 tbsp. spoons;
salt - 1 teaspoon;
vegetable oil - for frying;
medium bell pepper - 1.6 kg.

Cooking

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, rinse, cut in half, and then in half again.

2. On a hot frying pan with vegetable oil lay out the prepared pepper. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour a spoonful of vinegar, shift the soft pepper and sprinkle with finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and cork with lids.

6. Cover the seam with a blanket and leave it alone for a few hours to cool.

Quick Pickled Pepper Recipe

This method is suitable for those who do not want to stand at the stove for several hours, rolling up Bulgarian pepper, on summer days.

Ingredients for 4 liter jars

Bulgarian pepper - 3.7 kg;
water - 800 ml;
vinegar 9% - 160 ml;
sunflower oil - 160 ml;
granulated sugar - 150 g;
salt - 1.5 tbsp. spoons;
cloves - 3 buds;
black pepper - 5 peas;
bay leaf - 3 pcs.;
allspice - 3 peas.

Cooking

1. We free the pepper from seeds and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Dip the prepared pepper in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, lavrushka and oil. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour the vinegar.

6. We shift the sweet pepper into a colander and dip it into the marinade for 6-8 minutes.

7. We lay out the pepper in sterilized jars, pour hot marinade. Close with lids.

Attention

You don’t need to clog jars with bell pepper, that’s how much it will go in the first time, so roll it up.

8. Now we wait until the rolls cool down and put them away for storage.

Roasted peppers in their own juice

We offer you a very delicious recipe roasted peppers in their own juice without the addition of vinegar and water. This taste and aroma beckons so much that it is impossible to resist ...

Ingredients for 2 liter jars

bell pepper -1.6 kg;
olive oil - 70 ml;
freshly squeezed lemon juice - 50 ml;
salt - 1 teaspoon with a slide;
black pepper - 7 peas;
ground black pepper - to taste;
granulated sugar - 1 teaspoon with a slide.

Cooking

1. We wash the pepper, put it on a baking sheet previously covered with baking paper, send it to the oven for 45 minutes. We bake at a temperature of 210 degrees.

2. Put the hot pepper in a container, leave to cool.

3. We sterilize jars of the required volume and corresponding lids.

4. Remove the skin from the baked peppers, carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper as we want and transfer it to prepared jars without tamping. Add a few peas of black pepper (you can add allspice peas).

7. Now pour the lemon juice into the juice of the peppers, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars of pepper, without adding 1 cm to the brim.

9. We take a deep pan, cover the bottom with a cloth and set the jars. Pour cool tap water into a container up to the shoulders of the jars. We cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, boil for about 20 minutes.

10. The sterilization stage has passed, now we tightly twist the lids and cool.

Peppers stuffed with cabbage

A vegetable snack in winter is always useful. Bulgarian pepper can be stuffed with different vegetables, but the most suitable option- cabbage. Just imagine, soft sweet pepper, which hides crispy pickled cabbage. Mmm, yummy!

Ingredients

sweet pepper of medium size - 45 pcs.;
chili pepper pod - 1 pc.;
sunflower oil - 0.5 cups;
white cabbage - 2.7 kg;
garlic - 13 cloves;
parsley, dill - in a bunch;
filtered water - 1 liter;
vinegar 9% - 0.5 cups;
salt - 2 tbsp. spoons;
granulated sugar - 1 tbsp. spoon;
medium carrot - 2 pcs.

Cooking

1. We clean the sweet pepper from seeds, blanch in boiling water for about 5 minutes, take it out, cool it.

2. Finely chop the cabbage, add grated carrots, salt, zhamkaem a little and mix.

3. Grind greens, garlic and hot pepper, add to cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt, granulated sugar into the water, pour vegetable oil, boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize the stuffed bell pepper in a saucepan with water as follows: 1 liter - 30 minutes, 2 liters - 40 minutes.

8. With a quick movement of the hand, we screw the jars with lids, turn them upside down and wrap them in a blanket or blanket until they cool completely.

Bulgarian pepper in tomato juice

For those who love homemade tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seam, which contains your favorite products.

Ingredients

red bell pepper - 2.7 kg;
homemade tomato juice - 1.7 liters;
olive or vegetable oil - 0.5 cups;
sugar - 200 g;
rock salt - 75 g;
vinegar - 0.6 cups.

Cooking

1. First of all, we sterilize jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, pour sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. We clean the pepper from seeds, cut the stalks and cut into strips, 1.5 cm wide.

4. We shift the pepper into a saucepan with marinade, simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. We shift the finished pepper into jars with a slotted spoon, pour boiling marinade, without adding 1 cm to the brim. Cover with lids, put the jars on a baking sheet and send to the oven preheated to 180 degrees for 20 minutes.

6. We cork the finished jars with lids, turn them upside down and leave to cool on the table.

7. We store in the pantry or cellar.

On any winter day, you can open delicious preparation with bell pepper and enjoy its extraordinary taste.

Do you want to cook Bulgarian pepper with honey? Then watch the step by step video recipe

Incredibly tasty and fragrant, you can prepare bell peppers for the winter. Cooking recipes will help diversify the daily diet not only in the harvest season, but also in the cold season, and also decorate festive table. Such homemade preparations can be very diverse. Vegetable can be rolled up as a separate dish, and in salads, sauces, lecho. For cooking, they take peppercorns of a wide variety of colors, the main thing is that they are ripe, strong, fleshy, not overripe, and not damaged.

What is useful 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 get a great mood, it must be included in the diet.

There is an opinion that few vitamins are stored in winter preparations, all of them supposedly die during heat treatment. These rumors are exaggerated. Modern canning methods and proper storage conditions make it possible 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, bacteria.

By the way, in Bulgaria, sweet pepper is considered a national vegetable, but few people know that it came to this Balkan country from Mexico. The first mention of him can be found from the records of a doctor who traveled with Columbus. He wrote that in wild nature pepper grows, which the Indian tribes like to eat, he replaced salt with it.

I propose to prepare wonderful preparations for the winter from bell pepper, which retain their taste and aroma even in winter. It's spicy original recipes, with an interesting combination of taste, bright color. You can easily feel the subtlest flavor palette of each ingredient in any proposed recipe!

Pepper in a sweet filling for the winter: a recipe

For many years I have been making this my favorite recipe, it turns out very tasty, and it is very simple to cook, you only need a small amount of ingredients.

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

Peeled pepper cut into 4 parts.
Grind tomatoes in a meat grinder, combine with peppers, place in a saucepan, boil for 15 minutes, salt, add sugar.
Spread hot mass in sterilized jars, twist, turn over, wrap, keep cool in this form until completely cooled.

By the way, I have been sterilizing jars for many years, and recently I tried a new method, sterilization with vodka. I also tested it, not a single jar exploded, although I keep seamings in the apartment. The method is simple, remember:

It will take 50-100 ml. vodka, pour it into a clean jar with a screw cap, close it, shake it for 10 seconds, open it, pour the contents into the next container. I cover a clean jar with a tightly sterilized lid. Along the way, the lids are also rejected (if it gives smudges, then it will not close tightly during canning). I also process ordinary cans for seaming, but I cover with a plastic lid, only before rolling I change it to a metal one. It is advisable to rinse the caps and rinse again with vodka before rolling. If you are interested in this method, give it a try!

Bulgarian pepper for the winter: cooking recipes without rolling

Such snacks can be prepared for the winter, they can not be rolled up, but stored in the refrigerator. They will 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"

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

Snack "Spicy"

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

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

My advice:

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

Roasted bell peppers for the winter

Required:

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

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

Whole pickled bell peppers for the winter

Such peppers come in handy in winter as a snack, it’s good to add them to salads, and I also like to stuff them.

Consumption of products for a 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.

Remove seeds from peppers and blanch in hot water.
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, towel, hold for 3 minutes, drain.
Bring to a boil again, hold for 3 minutes.
For the third time, pour in the marinade so that it overflows a little over the edges of the jar, twist. Keeps well even at room temperature.

By the way, in this recipe, I recommend blanching before canning. And do you know what it is for? The purpose of blanching is the rapid processing of products with boiling water or steam, it allows you to preserve the natural color of vegetables and fruits, they do not darken, they 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 when blanching, they can be placed more easily and more densely in jars.

Bulgarian pepper for the winter: recipes for cooking video

Sweet pepper lecho recipe for the winter

Products:

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

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

How to freeze bell peppers for the winter for a snack

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

Required:

3 red bell peppers and 3 eggplants.

I put the washed eggplants and peppers on a wire rack, bake in the oven for 30-40 minutes, turn over during cooking.
As soon as the skin puffs 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, freeze it in the freezer. In winter, I cook an amazing snack from such vegetables.
I defrost the workpiece, coarsely chop the eggplants, fry them in a frying pan with vegetable oil. The mass should turn into a homogeneous one, then I add chopped pepper, carcass for about five minutes. I put it on a plate, cool it, add chopped onion, herbs, crushed garlic, pepper, salt, 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.

Skip peppers, tomatoes, garlic in a meat grinder, pour in oil, salt, mix, put on fire, bring to a boil, cook over medium heat for about an hour.
Transfer to sterilized jars, roll up.

Bulgarian Lutenitsa: a recipe for the winter

I always cook the Bulgarian lute recipe for the winter. This name just fascinates and attracts me! It's very tasty, huh main character here, of course, bell pepper! He also has a little helper - hot pepper, after which the Bulgarian snack is named, which means "spicy".

Love spicy is necessary, but always in moderation! I tried a bunch of recipes, modified them a little at my discretion and taste, I offer two of my not very spicy options. So let's get ready!

You will need:

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

First, I'll tell you how to remove the skin from bell pepper. I lay out the halves of sweet pepper on greased butter or a silicone mat laid on a baking sheet cut up, bake for half an hour in the oven. Dark spots will appear on the vegetable, then I cool and easily remove the skin. Sometimes it is not possible to use the oven. Then you can fry the pepper in a pan with the skin down, in vegetable oil, after frying it is also easy to remove.
While the pepper is cooking in the oven, I’m working on tomatoes, I grind them with a blender along with hot peppercorns, transfer them to a heated frying pan with vegetable oil, and cook over medium heat. The contents should evaporate, and will decrease in volume by about three times, rub through a sieve.
Finely chop the pepper, you can work with a blender or grind in a meat grinder, combine with the tomato mass, boil, stirring for another 30 minutes.
The Bulgarian appetizer will be ready when you run a spatula or spoon over it from above, a groove forms, it does not close.
You can eat right away, but it will be much tastier if you hold it in the refrigerator a little, or you can prepare it for the winter, put it in 1-liter jars, sterilize for 20 minutes, roll it up.

Bulgarian lutenitsa, recipe with carrots

You will need:

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

Boil carrots until cooked, peel.
Bake peppers and eggplants separately in the oven until the skin turns black, transfer to bags, remove the skin, remove the seeds from the pepper.
Prepared vegetables, as well as garlic, separately pass through a meat grinder or chop with a blender.
Heat oil and vinegar, add spices, salt, sugar, cook for 10 minutes.
Add carrots, after 10 minutes - pepper and eggplant, after another 10 minutes - tomato juice, after 5 minutes - garlic. Stir the mixture constantly so that it does not burn.
5 minutes after the end of cooking, pour the lute into jars, roll up.

My Savings Secrets

I really love to make blanks from bell pepper, but there is always a lot of waste, these are partitions, seeds, trimmings. I never throw them away, I skip the trimmings and partitions in a meat grinder, pack them in small plastic molds, freeze them, and add them to borscht or vegetable stew in winter.
I dry the seeds, keep them in a glass jar, add them to soups and main courses in winter, they add flavor to any dish. I also use the seeds for making marinades when canning vegetables.