What does a Scorpio look like from the outside? Love compatibility: he is Scorpio, she is Scorpio

The harvest of bell pepper is ripe; you can use this wonderful vegetable in all respects to prepare many preparations for the winter. Including a pickled pepper stuffed with cabbage and garlic recipe, which we will look at in more detail in this article. Be sure to keep at least a couple of jars of this pepper for the winter. After all, it turns out very tasty - just a miracle!

for marinade (filling), for about 4 liter jars:

How to cook peppers and cabbage for the winter

1 . Remove all damaged leaves from the cabbage. Chop finely.

2 . Peel the carrots and grate them on a coarse grater.

3 . Peel the pepper from the stalk and seeds, carefully cutting off only the top cap. Rinse.

4 . Boil water in a large saucepan and place the peppers in it for 2-3 minutes until they become elastic. Then immediately plunge the pepper into cold water to retain the juices inside.

5 . Sterilize the jars. I do this using the microwave. Quickly and efficiently. For details on how to sterilize jars in the microwave, see.

6. Mix cabbage with carrots. Stuff the peppers. Place half a clove of garlic approximately in the middle.

7 . Place the cabbage-stuffed peppers into clean, sterile jars. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.

Pepper marinade

Prepare the filling (marinade) for the pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour marinade over stuffed peppers. Roll up the cans. Place under the cover, bottom to top, until completely cooled.

Delicious peppers are ready for the winter

Bon appetit!

Pepper for the winter - the most delicious recipes for preparations

It's time to get out of the bins, take out the jars and buy stacks of lids, let's stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors near your door, curiously looking out for the hostess to beg for the recipe. It’s these kinds of tasty and fragrant twists that we’ll be doing today; on the agenda is pickled peppers for the winter. Trips to the market or store should already be completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.

You can make so many delicious dishes from pepper, including vegetables in their own juice, pickled, sour, and sweet bell peppers, lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar, made into canned preparations, and also into a stew.

Bulgarian sweet pepper – 10 kilograms. It’s better to take red and yellow, it looks very nice in a jar.

Ingredients:

• Sugar – 900 grams.
• Salt – 0.5 kilograms.
• Vinegar – 1 liter bottle.
• Sunflower oil – 1 liter bottle.
• Black peppercorns, bay leaf.

Preparation:

Let's prepare the marinade for the peppers: pour oil into a saucepan or, better yet, a cauldron and place on low heat. Then you need to add sugar, stir, and turn up the heat a little more. Now pour in the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleared of seeds and stems. Now add the peppers to the marinade; cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Place spices inside (bay leaves and peppers), place peppers on top. You need to compact it well, let it settle, wait a few minutes so that the vegetable settles down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top and screw on the lids. Place the jars upside down for several days, then hide them in the basement or pantry, and in the winter start tasting.

Ingredients:

• Bulgarian sweet pepper – 4 kilograms, this amount goes for 10 jars, 0.5 liters in size.
• Sunflower oil - 1 cup.
• Vinegar – 1 glass.
• Boiled water – 1 liter.
• Sugar – 1 glass.
• Salt – 2 tablespoons.
• Spices and seasonings: bay leaves, peppercorns, cloves.

Preparation:

Let's make the marinade: pour sunflower oil into a saucepan, add seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour in the vinegar and mix well.

Let's prepare the food: wash the peppers, peel them and cut them into 6 parts, and then in half (if the fruit is long). Let's put a large pan of water on the fire, boil it, put our already prepared pepper in there, and boil for about 5 minutes. We take out the vegetables with a slotted spoon and immediately place them in the marinade, which is still simmering on the stove. Leave for 5 minutes.

Let's sterilize the jars and prepare the lids. Remove the peppers from the marinade and place them in half-liter jars until there is room. No need to compact. Pour the marinade into the peppers and screw the lids on tightly. We place the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

• Bulgarian sweet pepper – 2 kilograms.
• Plum tomatoes - 2 kilograms.
• Onion – 1 kilogram.
• Sugar – 4 large spoons.
• Salt – 2 large spoons.
• Vinegar – 4 large spoons.
• Seasonings and spices: allspice, bay leaf.

Preparation:

Preparing vegetables for lecho: sort through the tomatoes and peppers, discard any spoiled, wrinkled and rotten ones. Peel and wash the onion. Grind the tomatoes through a meat grinder or use a blender/combine, you should get a homogeneous thick mass. Peppers need to be cut into “straws”. Onion - in half rings.

Put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then add salt and sugar, seasonings, pour sunflower oil over everything, put on low heat and leave our lecho on the stove for about 1 hour. 10 minutes before it’s ready, add vinegar and simmer a little more.

We wash and sterilize the jars, prepare the lids. Place lecho in jars and screw tightly. We leave the twists until winter evenings in the basement or pantry, peace and quiet.

Ingredients:

• Bulgarian sweet pepper – 3 kilograms. At the end we will get 5 jars of pepper, with a volume of 0.5 liters. It is better to take red pepper, it will turn out even sweeter and more aromatic.
• Honey – 5 heaped tablespoons.
• Sunflower oil – 1 cup.
• Sugar – 2 tablespoons.
• Salt – 2 tablespoons.
• Water - half a liter.
• Vinegar – 150 milligrams.
• Cloves, bay leaf, allspice.

Preparation:

Let's prepare the peppers: wash and sort the vegetables, cut them into four parts, discard the seeds and stems. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: spices can be put into the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie it in cheesecloth, and put this knot in the pan with the vegetables and marinade. This way you won’t need to catch either cloves or peppers.

Set the heat to low, stir occasionally so that not only the lower, but also the upper layers are extinguished well. Look at the consistency of the pepper, it should completely soften and be immersed in the marinade, then pour in the vinegar and boil for about 10 minutes.

Now we will wash the jars, sterilize them, and prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the aromatic sweet peppers in winter.

Pepper marinated with chili and squash

Ingredients:

• Bulgarian sweet pepper – 30 pieces (the quantity of products is provided for 10 cans, 3 liters in volume).
• Squash - 20 pieces.
• Chili pepper – 5 pieces.
• Bay leaf, peppercorns.
• Dill greens - half a bunch.
• Salt – 1 glass.
• Sugar – one and a half glasses.
• Vinegar – 400 milliliters.
• Water – 3 liters

Preparation:

Wash the squash and peppers, cut the vegetables in half and place them in jars in layers. Place a large saucepan on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and simmer for about half an hour. The result is a marinade, which you need to pour over the vegetables in the jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

• Tomatoes – 2 kilograms.
• Hot pepper – 3 pods.
• Dill greens – 1-2 bunches.
• Cherry leaves – 20 pieces.
• Horseradish leaves – 5 pieces.
• Black currant, leaves – 20 pieces.
• Salt – 80 grams.
• Water – 4 liters.

Preparation:

Bell peppers and tomatoes need to be washed well; it is better to select ripe, elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves of black currant, cherry and horseradish, you can even just tear them, as long as you like them general form dishes. Place the tomatoes in containers, add spices, seasonings, leaves and hot peppers to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour in the tomatoes, close the lids, and leave to ferment for several days until the tomatoes are pickled.

After 2-3 days, the brine needs to be drained from the tomato and put it back on the fire to boil again. Boil the peppers in boiling water for about 5 minutes, add them to the tomatoes after a few days, fill them with brine again, close them tightly with lids and hide them in the basement until winter.

Ingredients:

• Bulgarian sweet pepper – 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are meatier.
• White cabbage – 1 kilogram.
• Salt – 2 tablespoons.
• Vinegar - half a glass.
• Water – 1 liter.
• Bay leaf.

Preparation:

Wash and chop the cabbage. In a large bowl, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.

Select the peppers, wash them well, remove the middle, as if for stuffing. Place the sauerkraut in the peppers, compacting well. Place peppers in jars, add bay leaves and peppers.

The marinade needs to be prepared with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, screw the jars tightly.

Ingredients:

• Bulgarian sweet pepper – 1.5 kilograms.
• Cauliflower – 200 grams.
• Garlic – 1 head.
• Celery, root – 200 grams.
• Parsley, root – 200 grams.
• Vinegar – 1 liter.
• Water – 1 liter.
• Salt and sugar - 2 tablespoons each.
• Bay leaf - 2 pieces per jar.

Preparation:

The bell pepper needs to be washed, cut in half, remove the seeds and remove the stem. Now we cut it into halves; the cauliflower should be cut into small pieces. Chop the celery and parsley root. Simply peel the garlic, but do not cut it.

Take a large saucepan and lay out vegetables in layers, put garlic cloves on the bottom, and peppers and cauliflower on top. Each layer should be thoroughly sprinkled with sugar and salt and any seasonings of your choice, this could be just ground black pepper.

Let's prepare the marinade: boil water and pour vinegar into it, add bay leaves, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour in the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave it overnight (on average 12 hours).

Now drain the marinade, put it on the fire again and boil for another half hour, adding water if it boils away. Now we put the vegetables in jars, fill them with marinade, screw on the lids and put them in the basement.

Ingredients:

• Bulgarian sweet pepper – 4 kilograms.
• Vinegar - one and a half glasses.
• Apples – 1 kilogram. Fruits need to be taken green.
• Salt – 4 tablespoons.
• Sugar – 6 tablespoons.
• Cinnamon (powder) – 3 teaspoons (1 for marinade, 2 for pepper).

Preparation:

Prepare the ingredients: wash and select the peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle that we don’t need. Pour water into two pans and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. Let it cool, and in the meantime, rinse the jars and prepare the lids.

Make the marinade: combine vinegar with salt, sugar and 1 spoon of cinnamon. Now in jars (it’s better to take liter jars so that the contents are not so small, since apples take up a lot of space), put apples and peppers one by one, sprinkle with cinnamon. Pour the marinade into jars and place in a pan of boiling water for sterilization for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

• Carrots – 300 grams.
• Tomatoes – 2.5 kilograms.
• Garlic – 2 heads.
• Greens: dill and parsley, basil - half a bunch each.
• Vinegar – 3 tablespoons.
• Salt – 2 tablespoons.
• Sugar – 2 tablespoons.
• Sunflower oil – 1 cup.

Preparation:

Let's prepare the ingredients for the twists: peel the peppers, carrots, tomatoes and garlic, wash and sort the vegetables. Now make tomato paste: pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and place over medium heat for half an hour, stirring occasionally.

Now we grate the carrots on a coarse grater, chop the greens, and cut the peppers into strips. We put the prepared ingredients into tomato paste, fill it with sunflower oil, add sugar and salt, vinegar, and whole cloves of garlic. Cook everything for about 15-20 minutes over low heat.

Wash the jars, sterilize and dry. Prepare the lids in the same way. Now we put the salad in jars, screw on the lids and hide them upside down in a dark place for several days. The twists can then be moved to a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

• Pepper, sweet bell pepper – 2 kilograms.
• Hot pepper - 2 pods.
• Eggplants – 2 kilograms.
• Plum tomatoes - 3 kilograms.
• Carrots – 400 grams.
• Onions – 1.2 kilograms.
• Salt – 120 grams.
• Sugar – 150 grams.
• Garlic – 1-2 heads.
• Vinegar - half a glass.
• Sunflower oil – 1 cup.
• Pepper "peas".

Preparation:

Preparing food for salad: peel and select vegetables, wash. Cut the bell pepper into thin strips and pass the tomatoes through a meat grinder/blender or food processor. In the same way we will deal with carrots, hot peppers and garlic. Cut the eggplants into thin slices and the onions into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally, so that all the vegetables are evenly stewed.

We prepare jars and lids, sterilize and wash them, wipe them dry. Place the salad in 0.5 liter jars to the top. Immediately roll up the lids and leave in dark place until winter.

Ingredients:

• Plum tomatoes - 2 kilograms.
• Garlic – 2 heads.
• Onion – 300 grams.
• Salt – 2 tablespoons.
• Sugar – 2 tablespoons.
• Sunflower oil - 100 grams, or half a glass.

Preparation:

We sort and wash the vegetables, clean the peppers from seeds and stems. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be crushed in a press, or you can simply cut the cloves in half.

Place the pan on the stove, put all the vegetables there, add salt and sugar, pour in the sunflower oil, and put on low heat. Stir and watch when the vegetables release juice; from this moment they should simmer for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Place the salad in jars, screw the lids on tightly, place them upside down for several days, then hide them in the basement or pantry until cold weather sets in. This salad goes great with meat.

Rice pepper salad

Ingredients:

• Bulgarian sweet pepper – 1 kilogram.
• Tomatoes – 1 kilogram.
• Carrots – 1 kilogram.
• Onion – 1 kilogram.
• Rice – half a kilo.
• Salt - to taste.
• Peppercorns - to taste.
• Vinegar – 2 tablespoons.

Preparation:

Vegetables need to be washed and cut into small cubes: peppers and carrots, onions and tomatoes. Boil the rice until done. Now fry the vegetables in a large saucepan or frying pan until they have a beautiful golden color. Let's add salt and seasonings, pour vinegar, now you can add rice and mix well. Meanwhile, do not remove the pan from the heat, just reduce the heat to low. So skip the vegetables for another half hour.

Let's prepare the jars: wash and sterilize them together with the lids, and dry them. Now add the salad to the top. Roll up the jars and place them upside down for a day, after which we hide the twists in a cool and dark place.

Bell pepper appetizers

Bell pepper caviar “according to the Krasnodar recipe”

Ingredients:

• Bulgarian sweet pepper – 1 kilogram.
• Zucchini or zucchini - 2 kilograms.
• Ripe tomatoes – 1 kilogram.
• Onions - half a kilogram.
• Carrots – 1 kilogram.
• Garlic – 3 heads, large.
• Parsley - 2 bunches.
• Vinegar – 50 grams.
• Sunflower oil - half a liter.
• Salt - 100 grams.
• Sugar – 170 grams.
• Hot capsicum – 2 pods.

Preparation:

Wash and peel the vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. Grate the carrots and zucchini on a coarse grater, squeeze out the latter if they release a lot of juice. The peppers need to be cut into strips, but cut so that they are short and not too thick. Chop the onion and cut the tomatoes in half; we will grind them in a meat grinder or blender along with garlic, parsley, and hot pepper.

Now take a saucepan or cauldron, pour oil into it and heat it, then put the carrots and onions in it, fry the ingredients until golden brown over low heat, stirring occasionally.

Add salt to a mixture of tomatoes, parsley, garlic and pepper, pour onion and add sugar - mix everything and add to the fried carrots and onions, stir again, bring to a boil.

Mix bell peppers with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stirring so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and place the caviar in containers, immediately screwing them on with the lids. The jars can stand upside down for about 1 hour, then we’ll hide the yummy food in the basement so as not to eat all the winter twists ahead of time.

Ingredients:

• Bulgarian sweet pepper (red) – 2 kilograms.
• Apple cider vinegar – half a glass.
• Ground red pepper – 2 teaspoons.
• Garlic – 6 heads.
• Hot red pepper – 5 pieces.
• Sugar – 7 tablespoons.
• Salt – 2 tablespoons.

Preparation:

We will select the bell pepper, wash it and clean the inside of the seeds and stems. We will do the same procedures with red hot pepper. The garlic also needs to be peeled. We will grind all this in a meat grinder or blender. Now pour in the apple cider vinegar, add salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it in half liter jars to the top and close with lids. Upside down for a few hours, and then you can hide it in the pantry or basement, be sure to try it with hot meat dishes, in the heat of the day.

Snack pepper

Ingredients:

• Bulgarian sweet pepper (red is better) - half a kilogram.
• Tomatoes - half a kilogram.
• Walnut – 200 grams.
• Sunflower oil - half a glass.
• Salt - you need to try it.
• Ground black pepper, dry garlic and dried herbs.

Preparation:

Sort the peppers and tomatoes, wash and cut them so that it is convenient for you to twist the vegetables through a meat grinder or put them through a blender. Add nuts, seasonings, salt to the already chopped vegetables, now pour oil over everything, leave the mixture to settle overnight under gauze.

We sterilize the jars, prepare the lids, pour the snack into the container, twist it and leave it upside down for several hours, after which the twists should be put away in a cold and dark place.

Freezing bell peppers for the winter

The easiest and least labor-intensive way to prepare peppers is freezing. It is also good because frozen peppers are stored for a long time, lose a minimum of nutrients and retain their natural aroma.

You can freeze peppers in different ways. It all depends on what you plan to cook from it later. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Further actions depend on future goals.

For stuffing

In this case, the already peeled peppers are blanched in boiling water for about half a minute, and then placed one inside the other, according to the “train” principle. There is no need to make long “compositions”. A chain of 3-5 peppers is enough. Pack the prepared “ingredients” into bags and store them in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180°C, cooled, peeled, placed in bags and frozen. Moreover, peppers can be baked without even peeling the seeds. They will be easy to remove from the cooled fruits.

For refueling

And here you don’t have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them into bags. Ready!

Conservation

This method is convenient for preparing peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put them in jars and pour hot broth over them. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Roll up the jars and store them after cooling.

Stuffing

If you have a basement or a large refrigerator, you can prepare stuffed peppers right away. The filling in this case can be absolutely anything. In this matter, everything depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillings also go well with peppers.

So, blanch the peeled peppers in boiling water for about 5 minutes, then remove them with a slotted spoon and fill the inside with the selected minced meat. Place the stuffed fruits in jars and pour hot tomato juice over them. The jars must be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and stored.

Pickling

For those who like to taste just peppers, a preparation option such as pickling is suitable. This appetizer is good both in taste and in taste. appearance. There is no shame in serving it on the festive table, and unexpected guests, and just for lunch/dinner for your household. And you can prepare pickled peppers in different ways.

Simple marinade

Place salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. At the same time, you can prepare the pepper. To do this, simply cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate they will then look very bright and beautiful. Blanch the prepared pepper pieces in boiling water for a couple of minutes and then transfer them to the boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.

As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - taste.

Tomato-garlic marinade

Chop fresh tomatoes in any convenient way, put them in a saucepan with oil poured into it, add crushed garlic, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mixture. Cook the same amount more. Now you need to add the pepper cut into quarters into the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. All that remains is to pour in the vinegar, simmer for another 10 minutes and you can put the mixture into jars.

For the marinade, for each kilogram of pepper you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe

0 1384220

Photo gallery: Pepper salad for the winter Finger lickin' good, Bull's-eye, no sterilization, no tomatoes. The best step-by-step pepper salad recipes for winter

Sweet bell pepper is rightfully considered a “favorite” for home preparations for the winter. So, at the height of the generous autumn season, you can always stock up on red, yellow, green and orange bright fruits at the market - not only tasty, but also extremely healthy. Thus, sweet peppers are rich in vitamins B, C, P, PP, carotene and other microelements. Eating sweet peppers has a beneficial effect on the cardiovascular system, increases immunity, improves the functioning of the gastrointestinal tract and nervous system. You can preserve peppers in the form of lecho, vegetable caviar, salads stuffed with various vegetables. Let's focus on one option and prepare a pepper salad for the winter. With the help of our step-by-step recipes with photos, we can easily master the culinary “wisdom” of preparing pepper salad: with tomatoes, with carrots, with cabbage, without sterilization and with it. So, open your notebooks and write down the recipes - you'll lick your fingers!

Delicious salad of peppers and carrots for the winter You will lick your fingers - step by step recipe with photos

Bell pepper salad for the winter

Such a delicious salad of peppers and carrots for the winter will be an excellent solution to the “food” problem - if guests are already on the doorstep, and there is a minimum of food in the refrigerator. It is enough to open the jar with the preparation, put it beautifully on a dish and you can serve it on the table. Peppers and carrots harmonize perfectly in taste and appearance, and preparing a salad for the winter will take a minimum of time. Follow our step-by-step recipe with photos and you will succeed.

Ingredients for preparing a salad of peppers and carrots for the winter. You will lick your fingers.

• sweet pepper – 0.6 kg
• carrots – 0.4 kg
• onions – 4 pcs.
• green tomatoes – 5 pcs.
• vegetable oil – 100 ml
• vinegar 6% - 100 ml
• sugar – 2 tsp.
• salt – 1 – 1.5 tsp.
• ground black pepper - to taste

Step-by-step description of the recipe for pepper and carrot salad for the winter. You'll lick your fingers.

Pepper and cabbage salad for the winter (without tomatoes) - a simple and affordable recipe

Winter salad: cabbage, pepper

In autumn, nature gives us generous harvests of vegetables and fruits - tasty, aromatic, simply filled with sunshine. Of course, fresh salads are considered the healthiest, so they must be included in the daily menu. But for the long winter months, marinades, pickles, jams and compotes will be an excellent solution. Pay attention to pepper and cabbage salad for the winter with spices - our recipe is extremely simple and affordable. And you will find all the ingredients in abundance at the nearest market. Let's shop and cook!

List of ingredients for preparing pepper and cabbage salad for the winter (without tomatoes)

• sweet pepper – 1 kg
• white cabbage (late) – 5 kg
• carrots – 1 kg
• onions – 1 kg
• vegetable oil – 0.5 l
• salt – 4 tbsp.
• sugar – 350 gr.
• vinegar 9% - 0.5 l

Preparing pepper salad without tomatoes for the winter

1. Shred the cabbage using a grater or a knife.
2. Peel the carrots and grate them on a coarse grater, and cut the onion into half rings.
3. We clean the sweet pepper from seeds and membranes, cut out the stalk, wash and cut into strips.
4. In a large bowl, mix the chopped vegetables - better with your hands. We make sure that the cabbage does not release juice.
5. For the marinade, you need to dissolve sugar and salt in the oil, and also add vinegar.
6. Add the marinade to the vegetables, pouring it in portions. Mix everything thoroughly.
7. We sterilize the jars for twists, and then put in the finished salad. Roll up the lids and put them in the pantry.

Pepper salad for the winter “Apple’s apple” - recipe without sterilization

Pepper salad for the winter

According to this recipe, pepper salad for the winter without sterilization is obtained with an unusual piquant flavor - thanks to the presence of onions and apples. And honey will give the snack a soft, velvety note. Prepare several jars of Apple's pepper salad for the winter and you will always have a ready-made snack, as well as an original side dish for meat or fish.

Ingredients for making “Apple’s Apple” pepper salad for the winter

• bell pepper – 2 kg
• apples (sweet and sour varieties) – 1 kg
• onions – 1 kg
• honey – 3 tbsp.
• salt – 1 tbsp.
• vegetable oil – 4 – 5 tbsp.
• vinegar 9% - 65 ml

Preparing “Apple’s Apple” pepper salad for the winter - step-by-step instructions

1. The onions need to be peeled and cut into half rings. We cut off the peel of the apples and cut out the core with seeds, and then cut into slices.
2. Place onions, apples and peppers in a large saucepan. Mix all the ingredients.
3. Add butter, honey and salt to the vegetables. The contents must be mixed again and left for 1 hour.
4. During this time, the vegetables will release juice, which will collect at the bottom of the pan.
5. Now put the pan with vegetables on the fire and close the lid. After boiling, you can reduce the heat and simmer for another 15 minutes, remembering to stir.
6. Finally, add vinegar and mix again.
7. Place hot salad in pre-sterilized jars and roll up with clean lids. We wrap the finished twists in a warm blanket and wait for them to cool. After a day, you can take it to the pantry - before the onset of winter. At the end you should get 6 jars of salad with a capacity of 0.5 liters.

Recipe for pepper and eggplant salad for the winter, video

Pepper and eggplant salad for the winter is an excellent appetizer, as well as an addition to hot and cold main courses. Using our video recipe, you can quickly prepare this tasty and healthy preparation.

Pepper salad for the winter is easy to prepare and does not require any special expenses. So, according to our step-by-step recipes with photos, you can make pepper salad preparations with and without tomatoes, with carrots, with cabbage, without sterilization and with it. Cook with your soul – and in winter all that’s left to do is open jars of goodies and taste them. Bon appetit and happy cooking!

What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Pickled bell peppers for the winter - step-by-step preparation recipe

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often marinate bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.

For pickled bell peppers you will need:

• sweet bell pepper - 3 kg,
• vinegar 9% - 1 glass,
• sugar - 0.5 cups,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - a large bunch,
• peppercorns - 1 teaspoon,
• cloves - 6-8 pcs.

Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.

Preparation:

1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Place pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.

5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.

To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.

7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bell pepper for the winter in honey sauce - recipe with photo

Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.

Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

To prepare you will need:

• bell pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peppercorns - 1 teaspoon,
• coriander seeds - 1 teaspoon.

Preparation:

1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for long due to large quantity air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade.

7. Bring the marinade to a boil and pour it back over the peppers in the jars.

8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.

This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.

Marinated bell peppers in oil, Caucasian style

Here's another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.

The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.

Bell pepper in tomato sauce

If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.

IN tomato sauce we will cover large pieces of pepper, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

• bell pepper - 5 kg,
• unsalted tomato juice - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 cups,
• vinegar 9% - 6 tablespoons,
• spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

1. Wash the bell peppers cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.

4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.

After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.

It will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.

You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.

My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.

You will need:

• sweet bell pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• hot pepper - 1 small pod,
• vinegar 9% - 0.3 cups,
• sugar - 1 glass,
• salt - 1 heaped tablespoon,
• vegetable oil for frying.

Preparation:

1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.

5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.

Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.

6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.

Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.

Bell peppers stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See the detailed recipe and experiment in your kitchen.

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

Recipe for pickled peppers in sweet sauce

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

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

Canned roasted peppers

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

Stuffed Peppers Recipe

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

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

A simple adjika recipe

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

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

Spicy seasoning made from peppers and tomatoes

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

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

Pepper (hot seasoning)

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

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

Pickled pepper

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

Hot red pepper

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

Roasted bell pepper

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

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

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

Stuffed peppers (recipe 1)

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

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

Stuffed peppers (recipe 2)

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

For the marinade:

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

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

Baked pepper

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

Pepper caviar

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

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

Canned peppers (recipe 1)

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

For filling:

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

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

Canned peppers (recipe 2)

For 5 kg of pepper.

For the marinade:

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

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

Canned peppers (recipe 3)

For filling:

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

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

Canned peppers (recipe 4)

For the marinade:

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

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

Hot pepper

For 5 kg of pepper.

For the brine:

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

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

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

Pepper Salad (Recipe 1)

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

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

Pepper Salad (Recipe 2)

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

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

Pepper Salad (Recipe 3)

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

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

Pickled pepper

For filling:

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

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

Lecho (recipe 1)

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

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

Lecho (recipe 2)

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

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

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

Lecho (recipe 3)

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

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

Lecho (recipe 4)

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

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

Lecho (recipe 5)

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

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

Bulgarian pepper recipe in tomato juice

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

For filling:

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

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

Hot salted pepper

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

For the brine:

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

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

Red hot pepper seasoning

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

In contact with

Original and savory snacks prepared in advance by a prudent housewife will certainly become a worthy decoration for any holiday table in winter. Recipes for salads made from pepper appetizers are incredibly varied, which is why choosing a suitable winter preparation according to your taste and level of complexity of its preparation is not a problem.

Pepper snack for the winter

It will look original and festive on the winter table pickled pepper appetizer, from which, without a doubt, all guests will be delighted!

To prepare it you will need the following ingredients:
5 kg of sweet bell pepper;
2 kg of ripe tomatoes;
1-2 tbsp. spoons of salt;
350 g sugar;
1 teaspoon of aromatic black peppercorns;
5-7 bay leaves;
1 glass of sunflower oil;
300 ml of vinegar essence, diluted with water in a ratio of 1:20.

Spicy pepper appetizer recipe which is described here, is easy to prepare and even novice housewives can do it.

The onion is cut into rings, salt is added, left to brew for one night, and the resulting juice is drained in the morning.

The tomatoes are crushed or minced through a meat grinder, after which the juice is squeezed out of the resulting tomato mass.

Then sweet peppers cut into slices are poured into tomato juice, vinegar, onion rings, bay leaves, salt, sugar and black peppercorns are added.

Mix everything well and send it to the fire.

The future appetizer is first cooked for about 10 minutes, stirring constantly, then oil is added to it and cooked, also continuing to stir, for about another 5-10 minutes.

After the snack is ready, it is still hot, placed in pre-sterilized jars, covered with lids and sent for storage.

Pepper for the winter in Hungarian style

A rather unusual and spicy dish is salty Hungarian pepper, the taste of which will certainly conquer even sophisticated gourmets.

To prepare this original winter harvesting you will need (per 1 liter of water):

1 kg of sweet juicy pepper;
350 g celery root;
350 g parsley root;
150 g cauliflower;
4 cloves of garlic;
Fragrant bay leaves;
80-100 ml table vinegar (6%);
30-40 grams of salt;
30 grams of sugar.

The pepper is washed, the seeds are removed and each fruit is divided into parts.

The cauliflower, in turn, is divided into individual inflorescences and washed in salted water, then the parsley and celery roots are finely chopped.

After the vegetables are prepared, prepare the usual marinade according to the traditional recipe.

The future workpiece is kept at room temperature for about 10-12 days, after which it is transferred for storage to a cooler place.

Pepper lecho

Every experienced housewife always has her own signature bell pepper lecho recipe. Perhaps this is one of the most popular winter preparations. And it is difficult to find a person who would not be delighted and delighted after tasting the amazing pepper lecho, the recipe for which is given below.

To prepare it you will need:

3 kg of selected bell pepper;
- 2 liters of tomato juice (not store-bought, but homemade, homemade);
- 1 kg of small onions;
- 2/3 cup granulated sugar;
-1 teaspoon of ground coriander;
- 2 tbsp. spoons of salt;
- 0.5 cups sunflower oil;
- 0.5 cups 9% vinegar;
- 10 peas of allspice black pepper;
- Bay leaf.

Large saucepan fill with tomato juice, add sunflower oil, sugar and spices, salt.

The mixture is brought to a boil over a fire, whole small onion heads are added to it and the whole thing is boiled for five minutes.

After this, put the bell pepper, cut into half rings, into the pan, and, stirring the future lecho, keep it on the fire for about 15 minutes.

At the end of cooking, add the prepared vinegar to the preparation and mix everything well.

The finished lecho, while still hot, is carefully distributed into warm sterile jars, rolled up with lids and placed under a warm blanket until it cools completely.

When preparing tomato juice, you can add cloves, allspice and, if desired, garlic.

The pepper can be divided into quarters, and instead of small onions, you can use onions cut into large cubes.

The amount of vinegar can also be reduced, but the cooking time in this case increases to half an hour.

Bell pepper lecho must be prepared exclusively in enamel dishes.

Perez for the winter. Freezing

Such homemade preparations for the winter as “raw” pepper turn out to be original and incredibly tasty. According to experienced housewives, this snack doesn’t last long – the household eats it up so quickly. Once you prepare this amazing dish, there is no doubt that it will forever be included in the list of the most favorite snacks in the family.

To prepare, the housewife will need:

A bucket of washed multi-colored bell peppers;
- 1 glass of vegetable oil;
- ? glasses of salt;
- 1 glass of granulated sugar;
-1 glass of juicy carrots, grated on a fine grater;
- 1 glass of 9% vinegar;
- 1 cup finely chopped garlic;
- greens: dill and parsley.
The pepper is washed, cut into 4-6 parts and placed in an enamel bowl.

Then finely chop the parsley and fragrant dill.

All prepared ingredients are mixed and left to marinate for one day.

Then the mixture is put into jars and stored only in a cold place: a cellar or refrigerator.

Pepper seasoning for the winter

For those women who like to prepare unusual twists for the winter, you should definitely prepare an amazing one in tomato sauce. This preparation can be used both as an independent dish, and as a seasoning for other dishes, and as an addition to sandwiches.

To prepare this unusual dish you will need:

3 liters of tomato juice;
- 1.5 kg of chopped bell pepper;
- 300 grams of grated juicy carrots;
- 1 glass of sunflower oil;
- 50 grams of salt;
- 50 grams of celery root (cooking without it is allowed);
- 10 cloves of garlic;
- 1 bunch each of fresh parsley and fragrant dill;
- 50 grams of granulated sugar;
- 1 tbsp. spoon of 70% vinegar essence.

Juicy, ripe tomatoes are minced through a meat grinder, and the resulting mass is boiled over fire for half an hour.

Vegetables are dipped in juice and cooked for about 10 minutes.

Then the still boiling mass is distributed into sterile jars, screwed on with lids and wrapped in a warm flannelette or woolen blanket.

Pepper salad for the winter

A delicious and original bell pepper salad, the recipe of which has already been adopted by many housewives, will truly amaze all the guests gathered at the festive table.

Based on 4 kg of red peeled bell pepper, the following components are required:

0.5 kg of onion;
-2 cups vegetable oil;
- 150 grams of garlic;
- 0.5 cups 6% vinegar;
- black allspice peas;
- ? glasses of granulated sugar;
- to taste – 1 hot pepper.

Onions, peppers and garlic are chopped, spices are added to the vegetables and placed in jars.

Jars of seasoning are sterilized for about half an hour, after which they are rolled up.

Pepper in tomato for the winter

Even the most sophisticated gourmets will undoubtedly be truly delighted after tasting such an unusual winter preparation as slices of pepper in tomato.

In order to cook pepper slices in a tomato, the recipe of which should be adopted by all housewives without exception, you will need:

For 3 kilograms of chopped sweet peppers you will need the following ingredients:

1 cup of sugar;
- 1 glass of oil;
- 1 liter of tomato juice
- garlic - to taste;
- vinegar (6%) - but it is allowed to cook without it;
- salt.

The washed bell peppers are carefully cut into halves or quarters.

In a separate pan, boil the tomato juice, adding all the other ingredients to it, then pour the pepper slices into the pan and boil the future preparation for about 15 minutes.

After this, the finished dish is laid out in sterile jars and sealed with sterile lids.

Adjika from pepper for the winter

Undoubtedly, any experienced housewife knows how to cook such an extraordinary seasoning as adjika. Preparing adjika from pepper is quite simple, but the result exceeds all imaginable expectations - lovers of spicy dishes will definitely be indescribably delighted!

To prepare original adjika from pepper you will need:

2 kg of selected juicy pepper;
- 150 grams of hot pepper;
- a couple of tablespoons of salt;
- 200 grams of garlic;
- 8 tablespoons of sugar;
- fresh fragrant cilantro;
- 80 ml of 9% vinegar.

Grind sweet and bitter peppers together with garlic in a meat grinder, then add salt and sugar to the resulting mixture, mix everything well.

Finely chopped cilantro is added to adjika and mixed again, after which the finished seasoning is distributed into sterile jars and sent to a cold place for storage.

Pepper salad “Paramonikha”

Even true gourmets gathered at the festive table will not be able to resist admiring compliments to the hostess, who treated them to an amazing salad with the funny name “Paramonikha”. This pepper appetizer salad for the winter does not require any special culinary skills to prepare, which is why even a novice housewife can prepare it.

You will need for it:

1 kg of selected sweet pepper;
- 2 kg of ripe tomatoes;
- 1 kg of onions;
- 1 kg of juicy carrots;
- 300 ml sunflower oil;
- 300 grams of granulated sugar;
- 100 ml vinegar (table vinegar, 9%);
- a couple of tablespoons of salt.

Carrots and sweet peppers are carefully cut into strips, onions are cut into rings, tomatoes into slices.

The vegetables are mixed, the remaining ingredients are added to them and everything is put in a saucepan on the fire.

After the future salad boils, you should keep it on the fire for another 10-15 minutes.

After this, the finished winter preparation is laid out in sterilized, clean jars and rolled up with lids.

Pepper seasoning for the winter. Recipe

Peppers can be used to prepare not only delicious salads and snacks, but also unusual spicy seasonings for a festive feast. The simplest pepper seasoning for the winter, the recipe for which is given below, turns out amazingly tasty. Having tried to cook it once, undoubtedly, many housewives will take note of the recipe for this seasoning.

To prepare pepper seasoning you will need:

2 kg of selected bell pepper;
150 grams of onion;
100 g garlic;
root and fresh aromatic parsley.

Sweet peppers are washed with running water, visible dirt is removed, and the stalks and seeds are removed.

Then the onion, garlic, parsley root and greens along with pepper are minced in a meat grinder, sugar and salt are added to the resulting mixture.

If desired, you can add a little apple cider vinegar or tomato juice, a little ground hot pepper.

The resulting seasoning is distributed into clean, sterilized jars, closed with clean lids and stored in a cool place.

Pepper caviar

Will surprise and delight all guests gathered at the table pepper caviar for the winter, recipe which has already been tested by many housewives.

To prepare such extraordinary caviar you will need:

2.5 kg bell pepper;
- 250 grams of onions;
- 150 grams of carrots;
- 50 grams of parsnips;
- 200 grams of vegetable oil;
- 2 tablespoons of vinegar (9%);
- 15 grams of parsley root;
- 1 tbsp salt;
- 1 teaspoon of allspice ground black pepper;
- 1 teaspoon peppercorns;
- greens: parsley, dill.

Before cooking, the peppers are thoroughly washed, coated with oil and baked in the oven until the vegetables are soft.

Then the baked fruits are cleared of seeds (preferably also of the skin), after which they are processed in a meat grinder. (If you don’t want to use the oven, you can simply boil the pepper in a saucepan in slightly salted water and, after removing the skin, grind it through a meat grinder.)

Carrots and parsley root should be peeled, cut into strips and fried in oil until half cooked.

The tomatoes are twisted through a meat grinder and the resulting tomato mass is boiled for about 30 minutes.

The onion is cut into even rings and fried in a separate frying pan until golden brown.

Fresh dill and aromatic parsley are finely chopped.
All prepared, chopped vegetables are sent to the tomato mass, all the spices specified in the recipe are added.

Cook the pepper caviar for about 10 minutes, stirring constantly.

Then the finished dish, while still hot, is carefully distributed into jars and sent to a large container with water for sterilization.

Liter jars are kept in hot water for 50 minutes, half-liter jars for about half an hour.

Winter pepper salad

It turns out amazingly tasty and tender winter pepper salad, recipe which requires a minimum of costs for ingredients and a minimum of preparation time.

For it you will need:

5 kg of juicy bell pepper.

To prepare the filling you will need:

1 glass of 9% vinegar;
- 1 glass of water;
- 1.5 tbsp. spoons of salt;
- 1.5 tbsp. spoons of sugar.

All ingredients for preparing the filling are placed in a saucepan, mixed thoroughly and brought to a boil over heat.

Meanwhile, remove all seeds from the peppers and cut them into rings.

The chopped peppers are carefully placed in the pot and boiled for half an hour, stirring regularly.

The finished salad is laid out in clean, pre-sterilized jars with hot steam and the filled containers are screwed on with lids.

Hot peppers for the winter

If on festive table If you plan to have at least a few piquant winter preparations, then the housewife should definitely prepare such an original preparation for the winter as hot pepper seasoning.

To prepare it you will need:

0.5 kg of sweet bell pepper;
- 200 grams of red hot pepper;
- 300 grams of garlic;
- 200 grams of hot red pepper;
- 0.5 kg of ripe juicy tomatoes;
- 50 grams of aromatic seasoning hops-suneli;
- 50 ml sunflower oil;
- 150 grams of salt.

The seeds are removed from the pepper fruit and minced using a meat grinder along with peeled garlic.

Then the hot peppers and tomatoes are ground in a meat grinder.

Mix everything, add salt and vegetable oil, add a little fragrant seasoning hops-suneli. Add peeled to taste walnuts, which will make the seasoning more tender and original.

Store this seasoning in tightly closed jars in a cool place.

Pepper and apple salad for the winter

Sweet bell pepper goes amazingly well with ripe apples. This fact has long been verified in practice by many housewives. Such winter preparation as pepper with apples, recipe which is passed on in confidence in friendly female companies.

To prepare such a preparation you will need:

3 kg of multi-colored bell peppers;
- 3 kg of apples (Antonovka variety).

To prepare the brine you will need:

4 liters of water;
- 800 grams of sugar;
- 300 ml table vinegar.

This preparation for the winter, like peppers with apples, turns out to be quite tender, which is why it can be used both as a snack and as an addition to other dishes.

The pepper is washed with running water, the top is cut off, and the seeds and stalks are removed.

Blanch vegetables in hot water for 3-5 minutes.

Apples are cut into 4-6 parts, peeled from seeds.

Then all the prepared ingredients are sent to the jar in layers, alternating - a layer of pepper, a layer of apples.

The jars are filled with boiling water, covered with lids and after 10 minutes the water is drained, after which they proceed to preparing the brine.

Hot brine is poured into the jars and sterilized.

You should not tightly fill the containers with sliced ​​apples and peppers - otherwise, the vegetables will not be able to be thoroughly soaked in the brine.

Pepper preparations for the winter. Snack

Fans of spicy and unusual dishes will be pleasantly surprised by this unusual pepper appetizer, which is distinguished from other winter preparations by its delicious nutty taste. This spicy pepper appetizer, the recipe for which does not require much effort or time, will undoubtedly be loved by every gourmet from the first moment.

To prepare it you will need:

5-6 pieces of bell pepper;
- 2-3 pieces of hot pepper;
- 100 grams of sunflower oil;
- 5-6 pieces of tomatoes;
- 2 heads of garlic;
- 1 cup chopped walnuts;
- salt.

Bell and hot peppers are cleared of seeds and washed with water.

Then wash the tomatoes and peel the garlic.

All prepared vegetables are minced in a meat grinder and mixed well. Oil, salt and chopped nuts are added to the resulting mixture.

Everything is sent into clean jars and stored in a cool place.

It should be remembered that such a dish cannot be stored for long.

This snack can be used as an addition to sandwiches and as a seasoning for dishes baked in the oven.