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 preparing caviar from bell pepper with 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 preservation. 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 definitely become a worthy treat. holiday table and diversify any weekday 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 fire.

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 blank are sterilized, quickly roll them up tin lids, carefully turn each upside down, check the tightness of the seaming and, covering in several layers with a warm blanket or blanket, leave 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

The vegetable season provides zealous housewives with huge scope for harvesting for the coming cold months. The same Green pepper at this time, it costs mere pennies, and you can make a lot of different goodies out of it that will delight the family during the winter gloom. Many are limited only to adding to salads or canned tomatoes. On its own, it closes only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.

stuffed pepper

We will not describe how to cook the most primitive, for example, The process does not differ in any special secrets from marinating something else. We are interested in an unusual green pepper. Recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilo of peppers is washed and cleaned so that they remain intact, with a hole in the top. A quarter kilo of onion crumbles into rings and browned. A little more carrot and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a frequent colander or sieve, the mashed potatoes are boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and a little peas are introduced into it. Cooking continues for another ten minutes; during this time, vegetables are combined, chopped parsley is added to them, and the minced meat is packed in peppers. They are laid out according to liter jars, are filled with hot mashed potatoes and sterilized for an hour, after which they are corked.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a somewhat unusual company for us. Green pepper in the amount of one kilogram is cut into thick strips along the pod. Root celery with parsley and cauliflower(about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, on the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed down to give juice. Vessels are filled with hot marinade: per liter of water - half the amount of vinegar, lavrushka and two tablespoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.

Italian appetizer

For her, green pepper is cut into longitudinal strips of arbitrary size (but not too narrow), dried, laid out on a baking sheet, salted and sprinkled with olive oil. The workpiece is baked for about 20 minutes (if you like with tan marks, then longer). Greens are washed - parsley, basil (based on a couple of branches per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot peppers are cut into strips. Half of the spices are placed on the bottom, baked green peppers are rammed on top (without kneading), the rest of herbs and spices go to the very top. A quarter of a spoonful of sea salt is poured into each jar and half of the same apple cider vinegar is poured. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The blank is sterilized for about seven minutes, rolled up, turned over and wrapped up. After cooling, the jars are cleaned in the cool.

Pepper in Korean

Vegetables according to the recipes of this country have long become popular among our people. Surely you will like Korean green pepper for the winter. The first step is to prepare the seasoning: salt, sugar and chopped / crushed garlic are mixed well (take a glass in total). Ground pepper, cilantro and cumin, taken in a teaspoon, are also added here. The mass is enough for you for six kilos of pepper. Gutted pods are generously lubricated with it from the inside and left for 10 hours (if it's hot in the kitchen, put it in the refrigerator). The juice that stands out during this time is carefully drained, and the peppers are tightly stuffed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They are filled with containers, closed (you can just use tight plastic lids) and removed to the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.

One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable should be noted, which it conveys to dishes and preparations made using it. On cold, dark winter evenings, when summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Peppers for the winter will not only be a great addition to dishes, but also increase the content of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.

Pickled peppers are perfect for salads and serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but what joy at the table when another jar of this delicious miracle is opened!

Pickled peppers for the winter

Ingredients:
8 large sweet peppers
1 medium onion
8 garlic cloves,
4 teaspoons of vegetable oil,
2.5 glasses of water
2.5 cups of 9% vinegar,
1.25 cups sugar
2 teaspoons of salt.

Cooking:
Cut sweet pepper into rings, removing seeds. Put the pepper in sterilized jars almost to the very edge. Divide finely chopped onion, garlic and oil between jars.
In a large saucepan bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the pepper jars, leaving about 1 cm of free space. Roll up jars with sterilized lids.

The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, small-sized peppers are the best fit, which will look very nice in jars. These peppers should be refrigerated and eaten within 1-2 weeks.

Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.

Cooking:
Place the sliced peppers in a jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add minced garlic.
Pour the pepper in the jar with the resulting liquid. Add more water, if needed, to coat the peppers.
Close the jar and put in the refrigerator. Peppers are ready to eat in 1 hour.

Pre-harvested peppers for the winter will allow you to include this healthy vegetable in your diet all year round, and is the best way to keep peppers in winter time the beloved by many lecho suits. Lecho is considered traditional dish Hungarian cuisine, and almost every housewife has her own recipe for this dish. Classic recipe lecho has been modified more than once, and at the moment this dish is better known as an appetizing salad that is prepared for the winter. Today, lecho usually acts as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.

Lecho is a diet food with a minimum of calories, containing a lot of beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. original recipe Hungarian lecho consists only of peppers, tomatoes, salt and sugar - we suggest you cook it.

Ingredients:
1 kg yellow or red bell pepper
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.

Cooking:
Chop the pepper into small squares or strips. Grind the tomatoes with a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho into jars, roll up and leave to cool. Banks must be well sterilized - this is extremely important point in cooking for long shelf life, especially if no additional preservative is used, as in this recipe. Such a lecho can be served immediately to the table. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.

Cooking lecho is a process that does not require special costs and efforts. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can harm the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain peppers mashed to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of a delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the fire before the skin begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.

Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 bulbs
1.5 tablespoons of salt
3 tablespoons of sugar
5 garlic cloves,
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.

Cooking:
Tomatoes, cut into quarters, pass through a meat grinder or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Onion thinly cut into rings. Bulgarian pepper cut into strips or cubes. Add salt, sugar, sweet pepper, bay leaf and onion to the tomato puree. Stir everything and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.

Salads prepared in the summer and open in the winter are always the most awaited tasty treat, reminiscent of the summer. We invite you to please yourself with a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.

Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons of 9% vinegar,
1 tablespoon vegetable oil.

Cooking:
Grate carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Pour into jars immediately, roll up and let cool. Store in a dark and cool place.

As you have already seen, preparing pepper for the winter is as easy as shelling pears. If you follow the simple rules for choosing high-quality vegetables and carefully sterilizing the jars, you will undoubtedly get delicious preserves that can please the family and surprise guests.

Good luck preparing!

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

Preparations for the winter from bell pepper: recipes with photos

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

"Spicy" Pickled Peppers

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

Recipe for pickled peppers for the winter | pojrem.ru

For 2.5 kg of pepper you will need:

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

Cooking: wash the pepper and cut lengthwise into 4 parts (can be smaller). Boil marinade from rast. oil, vinegar, honey, spices and a tablespoon of salt. Put the chopped pepper into the boiling mixture and boil for 5 minutes over low heat. Transfer the peppers to jars and pour over the boiling marinade. For long-term storage, jars are recommended to be sterilized for 15 minutes.

Vegetable pilaf "Breakfast of a tourist"

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

hsmedia.ru

For 2 kg of pepper:

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

Cooking: Boil rice in salted water until tender. Cut vegetables into cubes and put in one pan, pour vegetable oil and add spices. In the meantime, fry the onion and put it to the vegetables, simmer the mixture for 10 minutes, add the rice and boil for another 10 minutes over low heat. Arrange pilaf from sweet pepper from a jar, sterilize for 15 minutes.

Adjika "Lick your fingers"

This recipe for harvesting sweet peppers for the winter is the simplest version of a twist from this vegetable. Adjika from pepper turns out to be moderately spicy, but incredibly juicy and fragrant, so even the most demanding gourmets will like it.

Pepper adjika recipe | gastronomy.ru

For 1 kg of sweet pepper:

250 g chili pepper
1 head of garlic (or more)
4 tbsp Sahara
1 tbsp salt
50 ml 9% vinegar

Cooking: grind all the ingredients for adjika from pepper through a meat grinder or chop with a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to adjika, boil for another 3 minutes. At the last stage, add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.

Hot pickled pepper "Men's joy"

Hot pepper blanks for the winter, whose recipes are especially loved by men, practically do not differ from sweet pepper spins. This spicy vegetable can also be pickled, salted and twisted into adjika.

Recipe for hot peppers for the winter | gastronomy.ru

Marinade for 1.5 kg of hot pepper:

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

Cooking: Pepper whole pods put in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and boil the marinade from it, adding oil, sugar and salt. Add vinegar to jars with peppers, pour over the resulting marinade and roll up.

Note: Pepper recipes for the winter do not always involve pickling and heat treatment. Sweet pepper can also be frozen and in winter this vegetable will always be at hand fresh for cooking any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and send to freezer with dry freeze.

Consumption ecology: To set the table for a holiday or a family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration it will be quite enough, for example, a simple pickled pepper

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

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

1. Baked pepper

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade for 1 liter jar:

60 ml apple cider vinegar
1 tsp salt

Cooking:

Wash the peppers, dry them, rub with vegetable oil and bake, turning over, in an oven heated to 180 ° C until browned.
Pepper put in a plastic bag, cool, remove the skin, remove the stalks with seeds. Pepper put in small jars, salt, pour 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:

For 4 servings

1 kg multi-colored bell pepper
300 g carrots
1 beetroot
1 bulb

For marinade in 1 liter of water:

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

Cooking:

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

3. Canned Sweet Peppers in Herb Oil

You will need:

For 4 servings

1 kg of sweet peppers of different colors

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

Cooking:

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

4. Sweet pepper

You will need:

1 kg sweet pepper
0.5 kg of onion

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

Cooking:

Onion and pepper peeled, chopped and fried 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 arrange in sterilized jars. Sterilize jars in boiling water for 40 minutes.
Roll up, turn over and leave to cool. Store in a cool place.

5. Canned Sweet Peppers

You will need:

3 kg sweet pepper

For marinade in 1 liter of water:

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

Cooking:

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

6. Pickled Peppers

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade in 1 liter of water:

60 ml apple cider vinegar
1 tsp salt
1 tsp Sahara

Cooking:

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

7. Sweet pepper lecho

You will need:

1.5 kg green sweet peppers
600 g tomatoes

150 g onion
80 g melted butter
5 g ground paprika
salt

Cooking:

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

8. Pepper and tomato lecho

You will need:

1.5 kg sweet pepper
2 kg tomatoes

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

Cooking:

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

9. Pepper in tomato juice

You will need:

3 kg sweet bell pepper
2 liters of tomato juice

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

Cooking:

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

10. Pepper with apples

You will need:

4 kg sweet pepper
1 kg apples

For marinade in 1 liter of water:

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

Cooking:

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 marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
In sterilized jars, alternating, lay peppers with apples. Pour hot marinade over. Sterilize peppers with apples in the marinade at 90 ° C: for jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes.
Twist the banks, turn over, leave to cool completely. Store in a cool place. published