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One of the oldest ways of storing vegetables, fruits and mushrooms for future use is pickling. Natural lactic acid is a natural preservative, which contributes to the long-term storage of products and their excellent taste. How to ferment eggplants, garlic or peppers correctly see and read on.

Preparations for the winter: fermentation

Recipe Sauerkraut for the winter

Ingredients:

• bell pepper different colors
• 1 liter of water
• 80 gr. salt

Cooking method:

1. Sort the peppers and wash. You can remove the seeds and stem, but it is better to leave it intact.
2. Rinse the peppers with cold water, then scald with boiling water and place tightly in sterile jars.
3. Boil water for pouring, add sugar and cool brine.
4. Pour the peppers with cold brine.
5. Close the jars with parchment or cloth and tie with a thread so that they do not fall off.
6. Leave the jars at room temperature for a week, then transfer to the cellar for storage.
7. Sauerkraut is stored for no more than 5 months.
8. Rinse the pepper in running water before use.

Pickled Garlic Recipe

Ingredients:

• 10 kg of garlic

For brine:

• 6 l of water
• 300 gr. salt
• 300 ml vinegar 9%

Cooking method:

1. Peel the garlic from the roots and upper husk, wash and soak in cold water for 3-4 hours.
2. Then rinse and put in jars.
3. To cook cold brine and pour garlic over them.
4. Cover the jars with a cloth and leave to ferment for 2 weeks at room temperature.
5. Place the garlic in a cool place for storage.
6. Garlic will be tastier and more aromatic if you add dill umbrellas, currant or cherry leaves, pieces of horseradish or red beets to the jar.

Pickled eggplant recipe

For the recipe you will need:

• 10 kg eggplant
• 2 kg of carrots
• 3 parsley roots
• 5 stalks of celery
• 10 pieces. green bell pepper
• 20 tooth. garlic
• 1 kg onions
• 5 l of water
• 1.5 tbsp. salt
• 0.5 tbsp. vegetable oil (ignite)

Cooking method:

1. Wash the eggplants, cut off the stalk and make a cut lengthwise in the fruit, like a pocket.
2. Scald the eggplants with boiling water.
3. Grate carrots.
4. Cut the onion into strips.
5. Wash the pepper, remove the seeds and cut into small cubes.
6. Grate or finely chop parsley root and celery stalks.
7. Peel the garlic and divide into cloves.
8. Mix carrots, onions, peppers, parsley and celery.
9. Fill eggplant pockets with vegetable filling. Insert 1 tooth into each. garlic.
10. In a large enamelled saucepan, pour the calcined vegetable oil and lay out the eggplants in dense layers, trying to spread them with the filling in the side of the pan.
11. Prepare a brine from boiled cold water and salt.
12. Pour brine over the eggplants, place a wooden circle on top and put oppression.
13. Leave the eggplants under oppression in the room for a day to start fermentation.
14. Then remove the bend, add the brine and cover the pan with a cloth and store it in a cool place. Sample pickled eggplant can be done in a month.

Recipe Sauerkraut

Ingredients:

• 3 kg of beets

To fill:

• 1 liter of water
• 100 g salt
• 100 ml vinegar 9%

Cooking method:

1. Wash and boil the beets.
2. Then cool, peel and cut into cubes. Sterilize jars and fill with beets.
3. Prepare cold brine.
4. Pour the beets with brine, and cover the jars with paper or cloth.
5. Leave for 10-12 days at room temperature.
6. Take the beets to a cool place for storage. You can taste beets in 2-3 weeks.

Recipe Pickled carrots

Ingredients:

• 1 kg of carrots
• 1 tbsp. l. salt
• 1 tbsp. l. Sahara
• a pinch of cumin seeds
• vegetable oil

Cooking method:

1. Wash the carrots, peel off the tops and tail. Brush well and rinse with cold water.
2. Grate the carrots for Korean salads.
3. Grind carrots with olives, sugar and caraway seeds.
4. Sterilize and dry jars for fermentation.
5. Place the carrots very tightly in jars and pour in 1 tsp. calcined vegetable oil.
6. Close the jars with plastic lids and put them in the cellar for storage.
7. After three weeks, the carrots can be tasted. Great for making salads, pie fillings and dressings for soups and borscht.

Video recipe "Georgian sauerkraut"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

In sauerkraut, during the cooking process, beneficial bacteria are produced that have a positive effect on the human body. The use of the product normalizes the intestinal microflora and stabilizes the general immunity. In addition, it is simply delicious - such an appetizer will be an excellent addition to the table and is combined with side dishes, soups and meat.

Consider the popular recipes for sauerkraut bell pepper and learn the secrets of their preparation.

Fermented dishes require a minimum of time and effort. The ingredients for most recipes are available from your local supermarket. Processing sweet peppers in this way allows you to maintain the value and taste of the product for a long time. Preparations are especially good in winter, when the body lacks vitamins.

Classic recipe

Many housewives know the traditional way of making chili peppers. For the dish, it is recommended to select yellow vegetables. The appetizer looks appetizing, so it will decorate any table.

• 1 kg of pepper;
• 3 cloves of garlic;
• 1 bunch of dill;
• 1.5 liters of water;
• 40 g of coarse salt.

Cooking method:

1. Rinse the bell pepper under running water, dry thoroughly. Pierce each vegetable in 2-3 places.
2. Place in a large container, add coarsely chopped garlic and dill, mix everything.
3. Mix salt and water, pour the brine into a container.
4. Cover vegetables with a lid and leave at room temperature for 3-5 days.
5. Wash the cans with hot water and baking soda.
6. Put the pepper in a colander to drain all the brine.
7. Arrange the vegetable tightly in the jars. If brine forms at the bottom, drain it.
8. Sterilize the cans for 10 minutes and roll up.
9. Store workpieces in the refrigerator, cellar or basement.

Spicy

Spicy fermented dishes go well with boiled potatoes or baked chicken. Whole fermented will always complement any meal. Black, red, and allspice are used to taste.

For cooking you will need:

• 1 kg of sweet pepper;
• 1 bunch of cilantro;
• 1 bunch of parsley;
• 7 peas of black pepper;
• 15 g red pepper;
• 1 head of garlic;
• 1 liter of water;
• 40 g of salt.

Cooking method:

1. Wash vegetables and herbs, peel garlic. Make one puncture through each pepper.
2. Layer cilantro and parsley on the bottom of a clean jar. Add currant leaves if desired. Put a sweet vegetable on a pillow of herbs.
3. Add whole garlic cloves and peppercorns to the jar.
4. Mix water with salt. Pour the brine into a jar.
5. For three days, store the workpiece at a temperature of 20 degrees. Then send to the cellar.
6. The product is ready for use in 2 months.

Interesting! Fermented preparations are famous for their high content of vitamin C. They also include carotene and rutin, which have a positive effect on the condition of the capillary walls. Vitamin A is good for the skin and hair. Regular consumption of sauerkraut snacks is recognized as the prevention of insomnia and depression.

Stuffed with cabbage

Great recipe for festive table... Culinary experts advise using young cabbage with crispy leaves.

Cooking requires:

• 10 even peppers;
• 1/2 cabbage;
• 3 small onions;
• 20 ml of vegetable oil;
• 2 carrots;
• 3 cloves of garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 liter of water;
• 30 g salt;
• 3 black peppercorns.

Cooking method:

1. Wash the peppers, remove the core. Blanch in boiling water for 2 minutes. Blanching is the treatment of food with boiling water or steam.
2. Transfer vegetables to cold water.
3. Chop the cabbage, salt and mash with your hands.
4. Finely chop the onions, fry over low heat.
5. Chop the carrots on a fine grater, cut the garlic cloves into slices. Mix onion, garlic and carrots, mix thoroughly in a frying pan.
6. Crumble the greens into the cabbage, add vegetables from the pan. Mix thoroughly and salt to taste. Leave the mixture on for 15 minutes.
7. Fill the peppers with cabbage as tightly as possible.
8. Prepare the brine: add salt and spices to the water to taste.
9. Place the stuffed peppers in the jars vertically. Fill with chilled brine.
10. The product is ready to use in 2 weeks. Keep refrigerated.

Stuffed with vegetables

Late-ripening and multi-colored varieties are selected for cooking. An excellent dietary snack is relevant at any time of the year.

Ingredient List:

• 3 kg of colorful sweet peppers;
• 3 carrots;
• 2 heads of garlic;
• 2 large onions;
• 2 bay leaves;
• 8 horseradish leaves;
• 3 dill umbrellas;
• 1 bunch of parsley;
• 30 ml of vegetable oil;
• cloves to taste.

Cooking method:

1. Wash the pepper and remove the entrails. Put the vegetable on a baking sheet and put it in the oven for 5 minutes at a temperature of 180 degrees. During this time, the product will become softer.
2. Peel the garlic and chop finely. Peel the carrots and grate on a fine grater.
3. Fry the garlic and carrots for 5 minutes, transfer to a cup. Add chopped onions and a pinch of salt to them.
4. Mix the ingredients thoroughly and fill the peppers with the resulting filling.
5. Fold at the bottom of the can or bucket Bay leaf, dill umbrellas, parsley and horseradish. Add one layer of pepper and sprinkle with chopped garlic.
6. Pour vegetable oil into a jar and press down on the dish with a press. Leave for a day.
7. Store the product at a temperature of no more than 4 degrees for three weeks. After the dish can be served.

With carrots

Carrots not only add brightness to the dish, but also add beneficial features... It is rich in carotene, which has a positive effect on the skin and nails.

For cooking you will need:

• 3 kg of bell pepper;
• 0.3 kg of carrots;
• 50 g salt;
• 40 ml of vegetable oil;
• 10 cloves of garlic;
• 30 g dry dill.

Manufacturing technology:

1. Wash the pepper, scrub the insides and rinse again.
2. Chop the carrots into strips.
3. Fry the carrots with vegetable oil for five minutes.
4. Add garlic and salt, mix thoroughly. Stuff the peppers with carrots.
5. Place the peppers in a jar in layers. Add a clove of garlic and dill. Drizzle with vegetable oil.
6. Keep refrigerated.
7. Sauerkraut is ready to eat in a month.

Tsitsak

A traditional dish Armenian cuisine... The appetizer is served with barbecue, cabbage, grilled vegetables.

To prepare the dish you will need:

• 300 g sweet pepper;
• 700 g hot pepper (it is better to use green and long fruits);
• 3 cloves of garlic;
• 1 pinch of dill;
• 1.5 liters of water;
• 60 g of salt.

Cooking method:

1. Spread hot and sweet peppers on the window for 1-2 days. During this time, it will become softer.
2. Wash the vegetables thoroughly and make several punctures in each with a fork.
3. Transfer to a large container and stir in chopped garlic and dill.
4. Prepare brine from water and salt.
5. Pour the brine over the vegetables, cover tightly. Store at room temperature for 2-3 days.
6. As soon as the pepper turns yellow, drain the brine and transfer the vegetables to a clean, sterile jar. Roll up the containers with a lid.
7. Store the dish in the refrigerator.

To make pickled snacks tasty and not spoil for a long time, we suggest that you familiarize yourself with the secrets of cooking from experienced housewives:

1. Use vegetables from your own garden or purchase them from trusted growers. Self-grown crops are many times tastier and healthier than store products.
2. Use varieties of peppers designed for blanks. For example, the variety Chocolate handsome, Adept, Amber, Bogdan.
3. The pepper should have fleshy walls at least 4 mm thick.
4. Choose vegetables of different colors: red, yellow, green. Such blanks look appetizing and attract attention.
5. Purchase coarse rock salt for starter culture.
6. For fermentation, even fruits are suitable, without damage and scratches.
7. Wash vegetables, herbs, dishes and cutlery thoroughly.
8. When preparing dishes with the addition of cabbage, use dense and white varieties. The cabbage should be juicy and crispy.
9. For brine, use clean water from the filter.
10. Bitter and hot peppers add as you see fit. Do not be afraid to add spices and herbs to the jars: bay leaves, cloves, coriander, cumin. They give the dish an unusual taste.
11. Observe the storage periods.

Winter storage

The optimum storage temperature is from -1 to +4. At higher temperatures, a strong fermentation process takes place and the pepper oxidizes. The ideal storage place is the cellar. It has everything that the workpieces need: lighting, temperature, microclimate.

In the apartment, snacks are stored in the refrigerator or on the balcony. To keep the food fresh, the jar must be closed with a lid.

Important! An excellent container for storing sauerkraut is a wooden barrel. Vegetables are stored in a barrel for 6-7 months, while their useful qualities only getting better. When stored in glass jars or an enamel saucepan, the containers are pre-washed and sterilized. There should be no chips on the dishes, otherwise the pepper will oxidize from touching the metal. Shelf life is up to 1 month. In plastic containers or buckets, blanks are stored for a maximum of 6 days.

Sugar will help preserve pepper throughout the winter. This natural preservative is always at hand. A little granulated sugar is poured onto the blanks, and their shelf life is increased. Sometimes housewives add vinegar. However, you need to be careful with this product: even a small amount affects the taste of the pepper.

Useful advice... Grated horseradish will help to avoid the appearance of mold. It is added to the finished product so that it does not greatly affect the taste of the dish.

What dishes are added

Sauerkraut perfectly complements the first courses: borsch, hodgepodge, pea soup, pickle, ear. As an appetizer, the vegetable is used at an everyday dinner or a festive table. They take the blanks with them to the countryside.

Pepper is in harmony with baked potatoes, dill, shish kebab or field soup. Great for a picnic fit stuffed peppers- they do not need to be heated, and they take up a minimum of space.

Spicy food lovers prefer to use pepper along with toasted black bread. Such a simple combination has a bright and unusual taste.

Conclusion

Pickled bell pepper itself is very tasty and nutritious product... Housewives love to make blanks in a cold way - it takes a minimum of time and effort. Cooks advise using multi-colored peppers of the same size. Vegetables are stuffed with herbs, onions, cabbage.

The result is low-calorie and mouth-watering dishes. Winter blanks stored for up to 6 months in a basement or refrigerator.

Pickled bell pepper is a recipe for a wonderful snack, which, in addition to being very tasty, is also stored throughout the winter. The pepper turns out to be elastic, moderately salty and very aromatic due to its original qualities. For this recipe, you will not need any spices, herbs or spices. But despite this, sauerkraut has such a bright rich taste that your loved ones and guests will definitely like it.

Ingredient List

• sweet green bell pepper- taste
• water - 10 l
• salt - 700 g

Cooking method

Sort sweet green peppers and wash with cold water. Using a metal conical tube, remove the stalks with seeds and rinse the pepper again under cold water. Heat water in a saucepan, put pepper in it and blanch it for about 1-2 minutes. Transfer to a convenient container.

Heat the water to a boil. Add salt, stir and let the salt dissolve completely. Cool the brine to a cold state and pour it into a container with pepper so that the brine is 5 cm above the level of vegetables. Fold the cheesecloth in several layers and put on the pepper. Put oppression on top and leave the pepper at room temperature for 3-4 days. Then remove the peppers to a cool place and store there until all the peppers are eaten.

Pickled bell peppers are ready!

A very tasty and healthy snack - sauerkraut stuffed with cabbage... The pepper is soaked in cabbage brine, the cabbage absorbs the taste of peppers and vegetables, so delicious! In order for the pickled pepper to remain dense and not lose its shape, this recipe will need an unripe one Green pepper medium size with dense walls. Red pepper is not good, soft and coarse too.

I don’t keep pickled bell peppers for a long time, I make this appetizer for one to two weeks, so the portion is small. If you decide to do in a large number, the cooking principle is the same, but double or triple all proportions. I do not give the exact amount of vegetables, because peppers are different in size, cabbage of different juiciness, but you can get your bearings approximately. There is nothing complicated in the preparation of sauerkraut bell pepper. The most important thing is to choose the “right” pepper for pickling: small, equal in size, dense, fleshy, always green. While I was going to make pickled Bell pepper, several peppers began to turn yellow and red, they taste worse than green peppers when fermented.

I will separately say about the choice of cabbage. To prepare sauerkraut bell peppers, you need winter cabbage, white, dense, the same as goes for ... When choosing a head, hold it in your hands, it should be heavier than it seems, and, of course, juicy. Dry or soft cabbage will not give the right amount juice, the pepper may go bad or you have to add water so that it is covered with brine. When the cabbage is juicy, the fermentation process will proceed naturally, the pepper will be fermented in brine without adding water.

It is more convenient to cook sauerkraut stuffed with cabbage in a not very deep dish, but wide. For this purpose, a large bowl, bucket, enamel or glass pan is suitable. The pepper must be pressed down with a load so that it is covered with brine.

Pickled pepper recipe with photo

• Bulgarian pepper green - 2 kg;
• white cabbage of winter varieties - 1.5 kg;
• carrots - 300-350 g;
• onions - 4 pcs;
• refined sunflower oil - 3-4 tbsp. l;
• coarse table salt (ordinary stone) - 4-5 tsp;
• celery - 1 bunch;
• parsley - 2 bunches;
• dill - 1 bunch.

Bulgarian pepper pickled recipe step by step

For pickling and stuffing with cabbage, choose a small pepper, 6-8 cm high, green. Cut around the stalk with a knife, remove the lid, shake out the seeds. Rinse the peppers inside and out. Boil water, dip a few peppercorns in boiling water for one minute. Remove the pepper with a slotted spoon, cool under cold water. Turn over, leave to drain on a board or in a colander.

For the filling, cut the onion into small cubes.

Grate the carrots on a coarse grater (the same as for sauerkraut).

Take a stewpan or cauldron, a frying pan with high sides. Heat half of the oil, pour the onion, warm it up, steam it in oil. You do not need to fry the onion, you do not even need to fry it slightly, it is, as it were, stewed in oil on a quiet flame.

Then add the rest of the oil and carrots. Do not fry it either, the carrots will become soft, soaked in oil, but will not dry out.

Chop the cabbage finely, sprinkle with table salt (2 tsp), rub with your hands to give juice.

Finely chop all the greens you add to the vegetable filling for the sauerkraut. Add to cabbage, mix.

Put in cabbage with herbs stew carrots, onion and pour out all the oil in which the vegetables were stewed.

Mix everything, add salt, leave for 10-15 minutes to dissolve the salt. Try the filling, it should taste slightly salty.

Take peppers one at a time, stuff tightly with cabbage with vegetables and herbs. Place vertically in a bowl or saucepan, placing it close to each other. Pour the peppers with the cabbage brine remaining from the filling, cover with sprigs of greenery on top. Put an inverted plate or saucer on the peppers, put a jar of water on it (0.5-0.7 liters) closed lid... Cover with a towel, place near the radiator or in the kitchen in a warm place (room temperature).

The next day or every other day, the cabbage will give juice, the pepper will ferment in brine. After three to five days, the characteristic sour smell of fermentation will appear. The pepper will turn darker. Move the dishes with peppers to the cool balcony or take them to the basement. Finally, the pepper will ferment in a week (we count from the day of stuffing with cabbage). You need to store sauerkraut stuffed with cabbage in a cool place in a sealed container so that it does not oxyderate and the brine does not evaporate.

ATTENTION: The process of pickling bell pepper differs from the recipes for making bitter varieties of this vegetable in that hot spices and sugar are used for salting it. In addition, bell peppers can be fermented with other vegetables such as apples, carrots and cabbage.

Hot peppers, unlike sweet Bulgarian ones, are usually fermented by themselves, without any special additives. Besides, you can store workpieces with hot pepper even without brine... With paprika and other sweet varieties of this vegetable, this storage method is not allowed.

Benefit and harm

The amount of calories in pickled bell peppers depends on the ingredients used to make the brine. On average, this figure ranges from 44 to 70 kcal per 100 grams of the finished product. Soaked bell peppers can be served with any hot and cold meat dishes, separately or as part of an assortment of pickles.

Eating pickled bell peppers is of great benefit to the human body... The thing is that during the preparation of this home salting, the vitamin composition of the vegetable remains the same and does not undergo any changes.

Bell pepper is rich in:

• vitamin C;
• biotin;
• iron;
• vitamin B.

How to choose a vegetable?

Thin peppers with a dark green color are not suitable for sourdough. For fermentation, ripe fleshy fruits are taken that have a greenish-yellow, orange or burgundy-red color.

IMPORTANT: Bell pepper should have a sweet taste. For pickling, you should select only undamaged vegetables, without rot and stains.

Step-by-step instructions on how to ferment for the winter

Bell peppers can be fermented whole, that is, without cutting out the core with seeds from it, but you can carefully remove the inside with a knife before salting. In what form to procure this product, the hostess decides for herself.

Wholly

For cooking home preparation you will need entirely:

Well-ripened undamaged fruits are thoroughly washed and the process of making homemade salting begins:

1. The greens are coarsely chopped with a knife, and the garlic is pressed on a garlic press, then both ingredients are mixed in a bowl.
2. Bulgarian pepper is laid in layers on the bottom of the container in which it will be stored, periodically sprinkling it with a mixture of herbs and garlic. The process is repeated until the container is full or the raw material for salting ends.
3. Now you can start preparing the brine. To do this, put spices, sugar and salt in boiling water. After boiling water for 5-10 minutes, the resulting brine should be allowed to cool to 35 degrees. Only after that, the resulting composition is poured into a container with peppers. It is important that all fruits are covered with liquid.
4. After pouring, a container with homemade pickles is kept for several days in a warm room under oppression. After 5-6 days, the workpiece can be sent to the basement for storage. The pepper will be ready for use in one and a half to two months.

This recipe is suitable for fermenting peppers in any suitable container., it could be:

• wooden barrel;
• enameled or plastic bucket;
• three-liter jar.

ADVICE: The choice of a suitable container depends on the amount of the product to be salted and the storage method. In rural areas, where almost every household has a cellar, salting is very convenient to store in barrels.

Cooking recipe with cabbage

Pickled peppers with cabbage can be prepared in plastic buckets... The container must be washed before salting, and it is better to scald it with boiling water. To prepare the recipe, you will need the following ingredients:

1. To do this, you need to cut out the core with seeds from the fruit. And then fill each pepper with finely chopped white cabbage.
2. After that, the stuffed peppers are placed in dense layers in a container, filling the space between the fruits with cabbage.
3. Now you can prepare the fill. To do this, pour sugar, salt and spices (bay leaf, ground pepper, cloves, cinnamon) into a saucepan with boiling water.
4. After the brine has cooled to 35 degrees, you can pour it over the vegetables. It is important that the peppers are completely covered in liquid.
5. After that, the workpiece is covered with clean gauze and placed under oppression in a warm room.
6. After a week, the product must be transferred to a cool place for storage.

You can speed up the process of making salting by adding vinegar to the brine, in an amount of 50 ml per 2 liters of water.

Watch a video about harvesting sauerkraut in bell pepper:

With carrots

You can also salt sweet peppers with carrots., for this you need to grate it on a coarse grater, and then stuff the fruits of bell pepper with it. The whole further cooking process is identical to salting bell pepper with cabbage. For the brine take:

• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• water - 2 liters;
• spices to taste.

There are recipes in which both vegetables are fermented whole or carrots are cut into large pieces. The process of cooking this delicacy is not much different from the classic one.

Together

Delicious bell peppers if salted with carrots and cabbage... Required Ingredients:

The cooking process begins with the following steps:

1. The cabbage is chopped, but not too finely, and the carrots are rubbed on a coarse grater, after which they are mixed in a deep enamel bowl.
2. In the received vegetable mix add salt, sugar and spices. After that, you need to wait for the juice to drain from the vegetables, which must be drained and set aside.
3. Peppers are peeled and filled with a mixture of cabbage and carrots, and then tightly placed on the bottom of a container designed to store homemade products. All the free space between the stuffed fruits is filled with a mixture of carrots and cabbage. Then, in the same way, lay out a new layer.
4. After the container is filled, the peppers are poured with juice drained from the carrot-cabbage mixture. If there is not enough liquid, you can dilute a small amount of salt and sugar in boiled warm water and add brine to the workpiece.
5. Cover the vegetables with a clean piece of gauze and put oppression on top of them. The container with the blank is left warm for 7-10 days, and then taken to the cellar for storage.

What other vegetables can you add?

In pickled peppers, you can also add the following vegetables:

• green tomatoes;
• onion;
• hot peppers;
• pumpkin.

Storage

You need to store sauerkraut in any cool room.... Storage rooms and cellars are well suited for this.

What dishes can you use?

Pickled peppers can be used for cooking various dishes... It can be:

• salads with meat and pickled mushrooms;
• vegetable soups;
• Borsch.

Conclusion

Any housewife can prepare homemade products using forgotten recipes of our grandmothers. Pickled vegetables can be used to diversify the daily menu.... Considering that only natural preservatives are used for home pickling, it is easy to conclude that they are much healthier than manufactured products.

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