It would seem, what else to come up with blanks of pepper to come up with? Well, some lecho, or a salad ... But no, it turns out that you can make such snacks from sweet pepper - you will lick your fingers! And if the pepper is also hot? Then colds will simply have nothing to do in your home! In this article, we decided to collect the most unusual pepper blanks. Take your pick!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter cans:
2 10 liter buckets of colored peppers
1 bucket of tomatoes
2 tbsp salt,
1.5 cups sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup of unrefined vegetable oil

Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, mince, squeeze out the juice (you can not squeeze the juice, but cook directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except for vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring and being careful not to boil the pepper. Arrange in sterilized jars, roll up, wrap up.

Ingredients:
1 kg of pepper
800 g gooseberries.
For the marinade:
1 liter of water
50 g salt
50 ml of apple cider vinegar,
100 g of sugar.

Preparation:
Wash the pepper, sort out the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkling with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the pepper and roll up.
Canned pepper "3 cups".

The name of this canning method comes from the composition of the marinade: 1 glass of water, 1 glass of sugar, 1 glass of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and bring to a boil. Cut sweet bell peppers into the boiling marinade (you can multi-colored, so it will be more elegant), add a few cloves of garlic and cook, stirring occasionally. Pour into sterilized jars, roll up.

Ingredients for the marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Preparation:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Put in jars, alternating layers, pepper and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g of dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices,
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Preparation:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, rinse with ice water and put tightly together with spices in sterilized jars. Boil marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root
150 g celery root,
150 g cauliflower
3-5 cloves of garlic
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Preparation:
Cut the pepper lengthwise into 6-8 pieces. Chop the roots and cabbage. Put half the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkle with salt and black pepper, pour the remaining garlic on top. Tighten everything so that the vegetables let juice, pour hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Stand for 30 minutes, drain the filling again, boil it. Meanwhile, put the pepper in jars, pour over the marinade, sterilize for 15-12 minutes. Roll up.

Ingredients per 1 liter can:
5-6 pcs. tomatoes,
8-10 pods of sweet pepper,
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ a glass of water,
2 cloves of garlic
6-7 hot pepper pods,
2 sprigs of dill,
5-6 peas of black pepper.

Preparation:
Cut the red bell peppers into 4 pieces, and cut the tomatoes into 4 pieces. Sterilize liter cans. At the bottom of each jar, put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers
10 pieces. eggplant,
10 pieces. tomatoes,
10 onions,
100 g 9% vinegar,
200 g of vegetable oil
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Preparation:
Eggplants, peppers, tomatoes, chop the onion. Prepare the marinade: boil the vinegar with oil, sugar and salt, put the vegetables in it and cook for 30 minutes. Add chopped garlic and chopped parsley 5 minutes before the end of cooking. Arrange in sterilized jars, roll up.

Ingredients for 6 liter cans:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp ground cinnamon
7-10 cloves,
5 allspice peas,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Preparation:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of prepared jars (2 in each). Boil a filling of vinegar, honey, oil, salt, bay leaves and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon, put it tightly in the jars. Pour marinade over, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers
500 g zucchini
1 carrot,
1-2 onions
1 liter tomato juice, pepper,
salt,
greens.

Preparation:
Peel the peppers, cut off the lid, remove the seeds, put them in boiling water for 5 minutes. Prepare minced vegetables: grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, put them tightly in jars and pour over boiling tomato juice. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg of sweet pepper
700 g tomatoes
4 onions,
1 carrot,
1 cup vegetable oil
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar
5-6 black peppercorns, parsley root and parsley to taste.

Preparation:
Cut the cap off large peppers, remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley. Boil vegetable oil for several minutes, cool to 70 ° C and pour into cans at the rate of 2 tablespoons. per liter jar. Mix vegetables for minced meat, salt, fill with a mixture of peppers. Place the stuffed peppers in jars, pour over the boiling tomato mass and sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.

Ingredients:
10 kg of sweet pepper,
4 kg of carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onions,
1.5 tsp ground cinnamon
20-30 peas of black pepper,
4 tsp Sahara.
Brine:
10 l of water,
700 g salt
1 clove of garlic
15 pcs. bay leaf,
35 carnation buds,
10 allspice peas.

Preparation:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry minced vegetables in vegetable oil. Pepper for stuffing is cut from the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, tightly packed in a container, poured with brine and a load is placed. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers cold.

Winter salad "As if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onions
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar
300 g of vegetable oil
greens - a lot.

Preparation:
Chop everything, grate the carrots for Korean carrots. Mix and put on low heat. After boiling, cook for 10 minutes, put hot in sterilized jars, roll up. Wrap up.

"Vegetable pilaf" for the winter

Ingredients:
2 kg of sweet pepper,
1 kg of onions
1 kg of carrots,
2 kg of tomatoes,
1 glass of rice
500 ml of vegetable oil
4 tablespoons 9% vinegar
2 tbsp salt,
2 tbsp Sahara.

Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Arrange in sterilized jars, roll up.

Ingredients:
1 kg of hot pepper,
40 g dill greens,
30 g of celery greens,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g of salt.

Preparation:
Bake the pepper in the oven. Put cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour chilled brine and put under oppression. Leave at room temperature for 3 weeks. After the end of fermentation, place in the cold.

Hot pepper, salted in a different way

Ingredients:
1 kg of hot green pepper,
10-15 g parsley,
10-15 g cherry leaves
10-15 g celery root,
10-15 g horseradish root.

Fill:
1 liter of water
60 ml. 9% vinegar
60 g of salt.

Preparation:
Chop the pepper at the stalk, put it tightly in a container, alternating with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and strained brine, put a circle and oppression. After 10-12 days, take out into the cold. If necessary, top up the brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 1/2 Liter Tins:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.

Preparation:
Blanch the pepper in boiling water for 3-4 minutes, put it tightly in sterilized jars. Pour boiling fill, roll up.

Hot pepper for the winter

Ingredients for a 700 gram can:

500-600 g of fine colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.

Preparation:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Fold in sterilized jars, add cloves. Prepare the brine: boil the vinegar with sugar and water. Pour pepper in a jar with boiling brine, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap up.

Fry hot peppers in a skillet under a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the peppers together with the seeds in a blender. In a frying pan, fry the onions, carrots and peeled tomatoes until half cooked. Then add chopped pepper and simmer until the tomato juice evaporates. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes, as much and hot peppers, but this amount can be varied - the fewer tomatoes, the sharper the sauce will turn out.

Ingredients:
1 kg of hot pepper,
400 ml 6% vinegar,
120 ml of refined vegetable oil,
2 tbsp salt,
4 tablespoons Sahara,
garlic, carrots, parsley, dill - to taste.

Preparation:
Rinse the pepper and let dry. Meanwhile, mix the vinegar, salt, sugar and vegetable oil, stir to dissolve the sugar and salt. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry skillet, stirring constantly, so that the peppers turn slightly black. Stir the fried peppers with herbs, garlic and carrots. Salt, tamp in sterilized jars. Pour marinade over, sterilize for 10-15 minutes. Roll up, turn over.

Pepper blanks are delicious and beautiful. Bon Appetit!

Larisa Shuftaykina

What juicy and tasty vegetable do we most often think about when we want to make a salad? Are we not starting to think about it, planning preparations for the winter immediately after, but in all kinds of forms? I'm pretty sure most of us will immediately think of bell peppers. How many delicious dishes you can cook with it, but no less ways to prepare bell peppers for the winter. The best recipes can be collected for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The very 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 - a step-by-step recipe for harvesting

People have different tastes, but I'm sure 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 savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a weakness for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't had a chance to taste the pickled peppers yet, you are missing out on a lot. And although other pickled vegetables are much more common on store shelves, no one will bother us to make this amazing dish and appetizer on our own.

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 will not taste as good. Fruits can be taken in any size, since it is still most convenient to cut them for placing in jars. This will maximize the capacity of each jar of pickled peppers.

Preparation:

1. Wash the pepper. Remove the stalk and cut the seeds into the core. 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 3 pieces, 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. Put pieces of pepper in the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell peppers should soften a little, but not be completely boiled. Pickled peppers are very good when they crunch a little.

5. Prepare canning jars. Jars 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 pot of water, hold them over steam, or put them in the microwave with water and let them boil.

To make the Bulgarian pepper for the winter fragrant and slightly piquant, we put our "spices" on the bottom of sterilized jars. Place 3-4 garlic cloves in each, cutting into halves, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put hot, just boiled, pepper in jars. Do this as tightly as possible and don't be afraid to crease or fold the peppercorns. When all the peppers are spread out, pour the marinade from the pan to the very edge of the jar. The pepper will continue to marinate in it.

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

In a few months such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.

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

Bulgarian pepper for the winter in honey filling - a recipe with a photo

Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers are sweetish, crispy with sourness. Very unusual because honey will give its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. Any spices that are bright in taste are not put into such a marinade, which leaves honey the opportunity to reveal its taste and the taste of pepper. For the winter variety of blanks, the recipe is very suitable.

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 stand in the refrigerator for a long time. Why risk your health once again, and it's a pity for food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small amounts for the experiment. After all, what one likes may not suit the taste of another.

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

For cooking 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 peppers and cut them in half. Remove the core with the stalk. Rinse off remaining seeds.

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

3. Place the pepper chunks tightly in clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not be stored for a long time due to the large amount of air. It's better to cook the leftover peppers differently, such as making a fresh salad with them.

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

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey on the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not added, honey is substituted for it.

6. Pour hot water from jars of peppers directly into this saucepan, from this broth we will prepare a marinade.

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

8. Then screw the caps back on as tightly as possible. Check if they are leaking. Then turn the cans over and wrap them in a warm blanket or towel. As such, the jars must cool before they can be put away for storage.

This very tender and spicy pickled appetizer will surely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your family.

Caucasian pickled bell pepper in oil

And here is another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one such case. The pepper turns out to be so fragrant and tasty that you can't drag it by the ears.

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

Bulgarian pepper in tomato sauce

If we are looking for all sorts of tasty options for preparing bell peppers for the winter, then it's simply a sin not to remember how wonderful the tastes of pepper and tomatoes are combined. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables is 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,
• not salted tomato juice - 3 liters,
• vegetable oil - 1 glass,
• 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 with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

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

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

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

4. Hot, freshly boiled peppers in tomato juice, put very tightly in previously sterilized jars. Fill with juice to the very edge and tighten the lids. The lids must also be sterile.

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

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

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper in order 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 just need to close at least one jar for a delicious variety.

You know that when frying, 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 pickling.

My mom once said that this is a recipe for the lazy. But for us it will mean that you won't have to put in extra efforts, and the quality of the tasty preparation will not deteriorate from this.

You will need:

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

Preparation:

1. Wash the young fine peppers. You do not need to clean it, because we would fry and preserve it whole. They say this is the secret of his unique taste.

2. Pour oil into a skillet and fry the peppers until golden brown. Do not forget to turn them over so that 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 oil splash screen.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in a finished jar in layers, alternating 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 canning in several jars, then divide the amount of salt and sugar (and also later vinegar) by the number of jars that you have filled with pepper.

5. Now bring the kettle or pot of water to a boil. Pour two-thirds of the boiling water over the jar, pour the vinegar into the water, and then add to the very top.

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

6. Now the jar needs to be turned over and wrapped in a warm one in a standard way so that it slowly cools down.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy the cold winter.

Preservation of bell peppers is not difficult, but rewarding. You will see, the home people will also say thank you when you serve sweet and fleshy bell peppers.

There are many healthy and tasty recipes for preserving peppers for the winter. We offer 5 of the simplest, but extremely tasty ways.

Bulgarian pepper marinated with garlic

Ingredients: pepper - 3 kg, garlic - 2 cloves per jar

For the marinade: water - 1 liter, sugar - 1.5 tablespoons, vinegar - 0.5 tablespoons, vegetable oil - 2 tablespoons.

Preparation:

First, cook the marinade. Now get to the pepper. Wash it thoroughly and cut it into 4 parts. Gently remove the seeds and simmer in the boiling marinade for 5 minutes. If you close in half-liter jars, in each bag there are 2 cloves of garlic passed through a garlic maker. Accordingly, the larger the jar, the more garlic.

Bulgarian pepper in tomato juice

Ingredients: 2 kg bell pepper, 1 kg carrots, 0.75 tbsp. sugar, 2 tbsp. salt, 0.5 tbsp. vinegar, 1.5 liters of tomato juice.

Preparation:

Pour the juice into a bowl, add salt, sugar and carrots. Boil for 20 minutes. Now cut the peppers into strips lengthwise and add to a bowl. Boil for another 30 minutes. Add vinegar, pour into jars and roll up.

Bulgarian pepper pickled in German

Ingredients: 1 kg of bell pepper, 1 l of water, 0.5-0.7 l of table vinegar, 1 kg of honey, 5-6 tbsp. vegetable oil, 30-40 g of salt.

Preparation: Choose ripe, pulpy peppers for preservation. Wash it, put it in boiling water for 3-4 minutes, now cool it and remove the skin. Cut out the seeds and cut into strips 5-8 mm wide. Store them tightly in jars. Dissolve honey in boiling water, add vinegar. Pour the marinade over the peppers in jars. You can add a little oil on top. It should be pasteurized at a temperature of 90 C: liter cans - about 15-20 minutes, two-liter - about 30.

Bulgarian pepper marinated with butter

Ingredients: 1 kg of sweet pepper, 60 g of vegetable oil.

For the marinade: 1 liter of water, 0.1-0, 2 liters of vinegar, 50-60 g of salt, 60-70 g of sugar, 1 g of black and allspice, 2-3 bay leaves (to taste), vegetable oil.

Preparation:

Boil vegetable oil for 5-6 minutes, then pour into hot jars. Wash the pepper, cut out the seeds, rinse again and put in jars. Pour in boiling marinade and pasteurize at 90C: half-liter cans - 15 minutes, liter and two-liter cans - 20-30 minutes.

Bell pepper in honey marinade

Ingredients: sweet bell pepper - 3 kg, water - 0.7 l, salt - 0.5 tablespoons, sugar - 1 glass, vinegar - 150 g, honey - 150 g, sunflower oil - 1 glass, allspice - 4 pcs., bay leaves - 3 pcs.

Preparation:

Wash the pepper, cut it in two and remove the seeds. Rinse again. Now turn to the marinade: pour water into a large bowl and bring to a boil. Already in boiling water sugar and salt, then - honey, sunflower oil, allspice and vinegar (in this order). Bring the mixture to a boil and pour the pepper into it. Boil the pepper under a closed lid for 5-10 minutes. Remember to stir constantly. Now pour the pepper and marinade into hot jars. Roll up.

Pepper blanks perfect as a side dish for fish or meat. They can also be served as a snack for your next meal.

Pepper blanks for the winter

Peppers baked in marinade.

Wash Bulgarian peppercorns and wipe with a napkin. Place them on a wire rack and place them in the oven to bake. It is advisable to put a baking sheet under the wire rack so that the juice drips onto it. Typically, this process takes about 20 minutes. The temperature must be set at 200 degrees. Readiness is also easily determined by the golden brown crust. It's okay if it burns in some places. Gently fold the baked fruits into a plastic bag, tie it up and put in the cold. During this time, the peel will get wet well and will be easy to peel off. After half an hour, bring the bag into the kitchen and peel the vegetables. Chop the dill with basil, chop the garlic. Prepare the marinade: Combine a fifth of a tablespoon of wine vinegar, pepper juice, 5 tbsp. l. olive oil,? tsp coriander seeds, 1. tsp. sugar and 0.5 tsp salt. Sterilize clean jars in the oven, fold the fruits in layers, sprinkle with herbs and garlic, add marinade as you fill. Remove the workpiece in the cold.

How do you like it?

Pepper blanks - photo:

Snack salad.

Wash with 1 kg of colored peppers. Mix the ingredients for the marinade:? liters of water, a tablespoon of salt,? Art. acetic acid and vegetable oil, boil for 5 minutes. Chop the vegetables into strips, put them in the marinade, leave for ten minutes, put them in sterilized containers, seal them.

Pepper blanks for the winter: recipes

Adjika recipe.

Prepare adjika: mince 200 g of red hot fruits and 500 g of sweet pepper through a meat grinder. If you don't like too spicy dishes, add some apples or carrots. Wash 3.5 kg of green tomatoes, cut into halves, mix with adjika, simmer over medium heat while stirring. Prepare containers for preservation - they must be clean and sterilized. Simmer the mixture until boiling over low heat. Be sure to stir it. Add chopped herbs - parsley and dill, simmer for another minute. Arrange the salad in containers, twist.

It turns out tasty enough. Be sure to stock it up this year.

Bitter pepper blanks

Stuffed peppers.

You will need:

Garlic
- basil
- white wine vinegar - one liter
- olives or capers
- canned tuna - 455 g
- hot peppers - 30 pcs.
- olive oil

Cooking steps:

Pour the vinegar into a saucepan, boil, drop the peppers, blanch them for 4 minutes, remove, let dry. Mix the capers with the tuna. Add minced meat to each fruit. Fill tightly enough. Arrange in containers, add a little garlic, basil, cover with olive oil. Store in a cool and dry place for no more than six months.

Consider the original blanks described

Pepper blanks recipe

Ingredients:

Carrots - 20 g
- sweet pepper - 3 pcs.
- parsley root - 10 pcs.
- parsley greens - a few twigs
- parsnip - 10 g
- vegetable oil - a tablespoon

For the marinade:

Water - 200 ml
- sunflower oil - 10 ml
- acetic acid - 200 ml
- salt - a teaspoon
- lavrushka
- carrot, onion - by? PC.
- spices to taste

Preparation:

Wash the fleshy fruits, cut the stalks, pin the pods in several places. Boil a mixture of equal parts water and vinegar, add bay leaves, seasonings, vegetable oil. Add onion and carrots to the filling. Dip the fruits in boiling water, hold for five minutes, remove. Peel the rest of the vegetables. Parsnip and parsley root, chop the carrots in circles. Cut the celery root into strips.

Lay vegetables in a sterilized jar, sprinkle each row with salt evenly. Pour in the marinade dressing, pour in 1 cm of vegetable oil. Close the container tightly with parchment paper, tie and screw the lids on. Store the workpiece in a low temperature room.

Preparations for the winter from bell peppers.

Lecho.

You will need:

Bulb onion - 120 g
- water - 2 tbsp. spoons
- salt - a teaspoon
- tomatoes - 320 g
- sweet red pepper - 520 g
- seasonings to taste

Cooking steps:

Wash the tomatoes, chop them into thin slices. Wash the peppercorns, remove the seeds, cut into thin strips. Peel the onion, chop finely. Combine everything, stir, add some water, cook lecho for 20 minutes. Lay out on clean jars, roll up.

Cabbage recipe.

Chop 1 kg of cabbage, sprinkle with salt, pour 0.25 tbsp. vinegar, soak 24 hours. Peel the peppers from the stalk, blanch, fill with cabbage, arrange in jars, add spices, bay leaf, fill with hot filling. Tighten after sterilization.

Tomato and pepper preparations for the winter.

Recipe number 1.

Remove the seeds from 10 kg of peppercorns, put half of the chopped garlic inside, add 7 kg of chopped tomatoes, arrange in jars, cover with brine, roll up after the sterilization process. For the brine, you will need the following components:

Vinegar - 1.35 liters
- water - 10.5 l
- salt - 8 tbsp. spoons
- granulated sugar - 6.5 tbsp.

Recipe number 2. Vegetable stew.

Wash containers for canning thoroughly with the addition of soda, sterilize. Boil the caps for 5 minutes. Wash 2 kg of eggplants, peel, cut into 2 by 2 cm pieces. Salt with coarse salt, stir and leave for 20 minutes. Wash thoroughly. Rinse 2 kg of young zucchini, wash them, trim the tails, cut into cubes. Cut 1 kg of peeled peppers into strips. Peel, wash 1 kg each onion and carrot. Wash 1 kg of tomatoes, cut them into wedges. Put all the vegetables in a saucepan, salt, add 200 g of granulated sugar, stir. Place the saucepan with salad on a low heat, bring to a boil, stirring occasionally. Simmer over low heat for 30 minutes. If your stew is too thick, add? liters of water, add 100 ml of vinegar, stir, simmer for 5 minutes.

Bell pepper blanks for the winter recipes.

Honey lecho.

You will need:

Salt - 120 g
- granulated sugar - 1 glass
- vinegar - 120 ml
- peppercorns - 5 kg
- tomato juice - 2 liters
- onions - 6 pcs.
- vegetable oil - 200 g
- bitter pepper
- honey - 5 tbsp. spoons

Preparation:

Cook the marinade from honey, bitter pepper, vegetable oil, salt, acetic acid and tomato. Put onion and Bulgarian peppercorns, cut into several pieces, into the boiling filling. Add the onion, cut into rings, cook without turning for 10 minutes. Dispense in sterile jars. Pour in hot marinade, roll up honey lecho.

Pickled vegetables with apples.

Rinse 3 kg of apples and bell peppers, cut into quarters, peel off seeds. Prepare a brine from 4 liters of water, 800 g of sugar and 320 ml of vinegar. In boiling brine, blanch apples and peppers in turn, put in sterilized jars, fill with boiling fill, seal. If you take fruits of different ripeness, then the workpiece will look more beautiful.

Pickled onions with bitter peppers.

Take 1 kg of small onions, peel them, wash them, let the water drain. Put the onion in the prepared jars, add salt, spices, fill with a filling made from 100 ml of vinegar and the same amount of water. Close the jars with plastic lids, store in a cool place.

We have offered you a huge number of different blanks. You may find it difficult to immediately decide which ones to cook this summer. Try to prepare a few of them, just a few jars. Next year, you can consider the next batch of interesting blanks, etc.

Whole peppers for the winter are a simple and delicious preparation. Most often, people make blanks from, but as a whole, it is even tastier.

It is known that canning of uncut fruits has a greater preservation of vitamins and nutrients than cut into pieces and slices.

Today we will harvest fruits in jars for the winter to please our family members.

Whole pickled peppers with seeds in tomato juice

Delight your loved ones with delicious fruits in tomato juice, which can also be used for soup and main courses.

Ingredients:

• bell pepper - 2.5 kg
• tomato juice - 2 liters
• vegetable oil - 250 ml
• sugar - 200 g
• salt - 50 g
• vinegar 9% - 150 ml

Procedure:

1. We prick whole bell peppers with a fork over the entire surface in 10-12 places.

2. Put a few fruits in a colander and blanch in boiling water for 2 minutes.

3. Thus, 2.5 kg by weight are prepared for further stages of canning.

4. Pour tomato juice without seeds into a saucepan, put on fire and add sugar, salt and vegetable oil. Mix everything and let the tomato juice boil so that the salt and sugar dissolve well.

5. And after that add the vinegar. We mix.

6. Dip whole peppers into the prepared tomato juice and after boiling, cook them for 10 minutes.

7. We lay out the fruits in sterile jars and immediately cover with boiled lids.

8. Then add tomato juice to each jar and roll up the lids with a key. We turn the cans over and wrap them until they cool.

9. As a result, we got 5 liter jars of whole fruits with a stalk and seeds for the winter. Nice to eat!

Spin the peppers baked in the oven for the winter

Learn the recipe for oven-roasted peeled peppers that are delicious and everyone loves.

Required products:

• peppers
• garlic
• black peppercorns
• coriander peas
• 125 ml vegetable oil
• 1 liter of juice will require: 40 g of salt, 300 g of sugar, vinegar 6% - 200 ml (vinegar 5% - 250 ml, vinegar 9% - 140 ml)

Cooking method:

1. Coat the washed whole pepper with vegetable oil with your hands and put on a baking sheet covered with foil. We bake them at 200 degrees C in the oven for 20-25 minutes. In a large oven, 2-3 baking sheets can enter and the baking process will go faster. Replace the baking sheet with the fried fruits.

2. We take out the baking sheet from the oven and put the fruits in a bag until they cool, so that they sweat there and then easily give off the skin. You can do otherwise - close the baking sheet on top with foil.

3. We tie the bag with the collected fruits. We are waiting for cooling. We got 3 tied bags.

4. In all the jars, cut into pieces of 2 garlic cloves to the bottom, add 5 peas of black pepper and coriander. Then we begin to peel the peppers from the stalk and seeds, simultaneously removing the entire skin.

Preparing the filling (marinade)

5. During cleaning, the whole pepper gives off its juice and we need this juice for further pouring. Therefore, we put a large sieve on the cup and carry out all the cleaning work in the depth of the sieve. Naturally, the juice will collect in the cup.

6. The skin of the fruit is easy to peel, which is to be expected. Put the peeled peppers in jars with spices and garlic, press down a little and cover with a lid.

7. Now open the lids and cut another garlic clove into each jar.

8. We got 1.5 liters of juice. For now, we will take 1 liter and will make the marinade, if it is not enough, then add, there is juice. As a tip: If your fruit does not produce juice, then use boiled water.

9. Add salt, sugar, vinegar and vegetable oil to the juice. We put the marinade on the stove and, as it boils, boil for exactly 2 minutes and immediately pour it into jars.

10. Cover the jars with lids and put them in a cold oven to heat for 15 minutes at 180 degrees C.

11. After the time has elapsed, take out the cans and tighten the lids with the key.

12. We turn the banks over and wrap them up, wait for them to cool down to put them in.

Bon Appetit!

Video on how to cook whole peppers fried for the winter with garlic

Check out an interesting recipe for fried peppers in jars without sterilization.

If you have not yet made such a recipe, then be sure to try it, because, delicious!

Whole peppers for stuffing - preparation for the winter

Meet the simplest recipe for preparing peppers for subsequent stuffing.

It will be required for a 3 liter jar:

• bell pepper - 1.5 kg
• sugar - 100 g
• salt - 50 g
• vinegar 9% - 80 ml
• spices: 2 bay leaves, allspice and black peppercorns

Action plan:

1. Remove the stalk, seeds and internal partitions from the fruit.

2. Put bay leaves and peas in a clean jar, then fill with carefully prepared fruits.

3. Gradually pour boiling water over the jar with the peppers stacked in it, so that the jar does not burst.

4. Cover the tank with a lid, cover with a towel and leave for 15-20 minutes.

5. Then pour the water into a saucepan and immediately pour sugar and salt into it. Put the pan on the fire and bring the contents to a boil.

6. Let the marinade boil for 2 minutes and gradually, little by little, pour the vinegar so that it does not run away. Bring the marinade to a boil and turn off the heat.

7. Pour the hot marinade into the jar, where the whole peppers have already settled from the boiling water. We cover the jar with a lid and roll it up with a key.

8. Preparation for the winter in a 3 liter jar is ready.

Video on how to prepare peppers for stuffing without vinegar

Check out this amazing recipe for harvesting peppers to keep them fresh.

Choose recipes, cook and eat to your health.