In general, pepper is a versatile vegetable, and bell pepper for the winter can be prepared in a variety of ways, depending on your taste preferences.

I bring to your attention proven recipes for pepper blanks from the notebook of my mother and grandmother. I spied some ways on how to prepare bell peppers for the winter from my friends and former work colleagues.

Lecho from bell pepper for the winter "Lick your fingers"

Ingredients:

• 
  tomatoes - 4 kg


• 
  Bulgarian pepper - 5 kg


• 
  sugar - 1 cup


• 
  salt - 2 tablespoons (heaped)


• 
  vegetable oil- 1 glass


• 
  vinegar 9% - 2 tablespoons

Cooking:

Wash the tomatoes and grind in a meat grinder.

Wash the pepper, cut out the seed box and cut each lengthwise into 4-6 pieces.

Pour the rolled tomato mass into a large saucepan and add sugar, salt.

Put the pan on the fire, and after boiling the mass, put pepper and oil in the pan.

Bring to a boil again and simmer for 30 minutes.

Remove the pot from the heat and pour in the vinegar. Arrange lecho in sterilized jars and roll up.

Ingredients:

• 
  3 kg bell pepper


• 
  2-3 carrots


• 
  4-5 eggplant


• 
  3 kg tomatoes


• 
  garlic to taste


• 
  parsley 1 bunch

Cooking:

Pepper pre-dip for 2-3 minutes in boiling water and remove with a slotted spoon.

Cut the eggplant lengthwise, dip in salt water for 30 minutes, remove, let the water drain and fry in vegetable oil.

Grate carrots for Korean carrot and fry in vegetable oil, add finely chopped garlic, herbs and simmer until the carrots are ready, salt.

Put a little carrot on the eggplant, wrap it in a roll and put it in the pepper.

Lay the pepper vertically liter jars and pour boiling tomato juice.

Salt - 1 tablespoon, 1 tablespoon of sugar and 0.3 teaspoon of lemon (at the tip of a spoon) per 2 liters of juice.

Sterilize 10-15 minutes. Roll up and wrap up.

Peppers marinated for the winter "Sweet"

Ingredients:

• 
  1 kg of pepper


• 
  1 liter of water


• 
  2 tbsp. vegetable oil


• 
  2 tbsp. 9% vinegar


• 
  2.5 st. Sahara


• 
  3 art. l. salt


• 
  1 st. l. black peppercorns


• 
  4 bay leaves.

Cooking:

Wash the pepper thoroughly, de-seed, rinse again and cut into quarters.

Boil all marinade ingredients.

Pour boiling marinade over peppers, cook for 15 minutes.

Meanwhile, sterilize the lids and jars.

Arrange the pepper in hot dry jars and roll up.

Turn over and wrap until completely cool.

Ingredients:

• 
  40 pcs. bell pepper(30 of them should be flat, medium-sized or large),


• 
  1 large pod of hot pepper


• 
  2 heads of garlic


• 
  2 large bunches of parsley


• 
  I st. l. salt


• 
  I st. l. black ground pepper

for the marinade:

• 
  1.5 st. Sahara


• 
  1 st. 9% vinegar


• 
  0.5 st. vegetable oil


• 
  0.5 st. l. salt

Cooking:

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

Wash the parsley, dry well and chop finely.

Pass the garlic through a press.

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

Place the stuffed peppers in a bowl.

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

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

Arrange in hot sterile jars and roll up.

Cool by turning and wrapping.

Stuffed peppers for the winter with vegetables

Ingredients:

• 
  3 kg small sweet pepper


• 
  I kg carrots


• 
  1 kg of onion


• 
  1 kg white cabbage


• 
  vegetable oil


• 
  salt


• 
  ground pepper

for the marinade:

• 
  3 l tomato juice


• 
  I st. Sahara


• 
  1 cup 9% vinegar


• 
  vegetable oil


• 
  salt

Cooking:

Take only ripe peppers for canning: it is not only tastier, it has several times higher content of vitamin C than unripe ones.

Wash the pepper, carefully remove the stalks and seeds so that each fruit remains whole, without cracks.

Wash, pour over boiling water and let the water drain.

Chop carrots, onions, cabbage and stew in vegetable oil until soft.

Season to taste with salt and pepper.

Stuff the Peppers vegetable mixture, tightly put in jars (1-1.5 l).

Boil all the marinade ingredients and pour over the pepper.

Sterilize 30 minutes and roll up.

Let cool upside down.

Ingredients:

• 
  5 kg of sweet pepper,


• 
  4 liters of tomato juice (ideally homemade freshly squeezed),


• 
  2 tbsp. sugar and vegetable oil


• 
  I st. 9% vinegar,


• 
  4 tbsp. l. salt.

Cooking:

Peel the peppers from seeds and stalks, wash, cut into strips.

Boil the rest of the ingredients, throw pepper into the boiling marinade and cook for 10 minutes from the moment of boiling.

Arrange in hot sterile jars, roll up and let cool upside down “under a fur coat”.

Ingredients:

• 
  4 kg red sweet pepper,


• 
  I kg of carrots,


• 
  1.5 kg of onion;

for filling:

• 
  5 liters of tomato juice


• 
  200 g of 9% vinegar,


• 
  200 g sugar


• 
  10 peas of allspice.


• 
  10 bay leaves,


• 
  0.75 ml vegetable oil, salt.

Cooking:

Prepare the vegetables: wash, dry, cut the pepper and onion into half rings, grate the carrots on a coarse grater.

Combine tomato juice, spices for pouring and vegetable oil, let it boil, boil for 10 minutes, salt to taste.

Throw the vegetables into the tomato and cook over low heat for 30 minutes from the moment of boiling.

Meanwhile, sterilize jars and lids.

Arrange the boiling salad in jars and immediately roll up.

Turn over, wrap and let cool.

Ingredients:

• 
  Ripe juicy fleshy peppers of different colors

for filling:

• 
  I l of water,


• 
  200 g honey


• 
  100 ml apple cider vinegar


• 
  I st. l. salt.

Cooking:

Pepper cut into longitudinal strips.

Boil all filling ingredients. Sterilize jars and lids.

Put the pepper tightly in the jars, pour the filling to the top, cover with a lid. Sterilize for 30 minutes (liter jars).

Roll up immediately and cool upside down under a fur coat.

Ingredients:

• 
  2 kg of fleshy pepper,


• 
  3 kg of tomatoes,


• 
  I st. sugar, 1.5 tbsp. l. salt,


• 
  I head of garlic


• 
  1 tsp ground black pepper.

Cooking:

Wash the pepper, remove seeds and tails, cut lengthwise into eighths.

Chop the tomatoes in a blender or pass through a meat grinder (remove or not peel - according to your taste), pour the puree into a saucepan and put on fire.

Add salt, sugar and pepper, let it boil.

Send the pepper to the boiling sauce and cook for 30 minutes from the moment of boiling.

A minute before readiness, add the garlic passed through the press, mix.

Pour the boiling lecho into sterile jars and roll up.

Turn over, wrap and leave to cool completely.

Ingredients:

• 
  cauliflower - 2 kg


• 
  tomatoes - 1 kg


• 
  bell pepper - 500 g


• 
  parsley


• 
  vegetable oil - 1 cup


• 
  sugar - 5 tbsp. l (without top)


• 
  salt - 4 tbsp. l (without top)


• 
  vinegar 9% - 100 ml

Cooking:

Disassemble the cauliflower into small inflorescences and rinse (I disassemble into medium inflorescences).

Blanch cabbage in boiling water for 3 minutes, then immediately pour over cold water.

Wash the tomatoes and cut into slices (to all this, I pour boiling water over the tomatoes and remove the skin).

Peel the Bulgarian pepper from seeds and cut into rings or half rings.

Wash the parsley and chop with kitchen scissors.

Prepare the marinade: add vegetable oil, salt, sugar and vinegar to 1.5 liters of water, bring to a boil and cook for 2 minutes.

Put the prepared vegetables and herbs into the boiling marinade and cook for 10 minutes over medium heat.

Arrange the boiling salad in prepared jars and roll up.

Turn the jars upside down and leave at room temperature until completely cooled.

Bon Appetit!

Ingredients:

• 
  5 kg of fleshy pepper


• 
  I tsp salt,


• 
  2 tbsp. l. vinegar,


• 
  2 tbsp. l. 'vegetable oil.

Cooking:

Wash and dry the pepper. Whole peppers together with the stalk with vegetable oil and bake in the oven until soft (at a temperature of 160 ° C - about 40 minutes).

Remove and clean the hot peppers from the skin, seeds and stalks.

Rinse with warm boiled water, put in a colander and leave for 5-7 minutes to make the water glass. Wash the jars thoroughly, place the pulp of pepper tightly in them, sprinkle with salt, pour in the vinegar. Sterilize 40 minutes (liter) or half an hour

(half liter). During the sterilization process, the pepper will secrete juice, in which it will be stored.

Roll up the jars, turn upside down, wrap and leave overnight.

Ingredients:

• 
  2 kg red sweet pepper


• 
  3 medium sized onions,


• 
  3 tomatoes (350-400 grams),


• 
  2 large bunches of dill


• 
  2 carrots


• 
  I parsley root,


• 
  1.5 tsp salt,


• 
  0.5 st. vegetable oil for preservation + 0.5 tbsp. for frying,


• 
  3 peas of allspice,


• 
  I tsp black peppercorns,


• 
  2 tbsp. l. vinegar.

Cooking:

Wash the peppers, rub with vegetable oil and bake in the oven until soft (this will take about half an hour at a temperature of 180 ° C).

Then clean the hot pepper from the skin, seeds and stalks, pass the resulting pulp through a meat grinder.

Scald the tomatoes, remove the skin and seeds and also pass through a meat grinder.

Grate the carrots and parsley root on a coarse grater and fry in half the vegetable oil until soft (make sure they do not burn - stir often).

Cut the onion into half rings and fry in the rest of the oil until transparent.

Mix all the vegetables, add black and allspice, salt (be sure to try and, if necessary, add salt to taste).

Boil 30 minutes.

Ignite 0.5 tbsp. oil, let cool a little and add to the vegetables (do not pour boiling oil - there is a risk of burning), mix, turn off the heat, pour in the vinegar and mix again.

Arrange in sterile jars and immediately roll up.

Ingredients:

• 
  1 kg tomato,


• 
  1 kg sweet bell pepper (preferably red),


• 
  0.5 kg of garlic,


• 
  1 pack of chili peppers (20 g)


• 
  3 tbsp salt,


• 
  100 g dried parsley root.

Cooking:

Twist the garlic, tomatoes, Bulgarian pepper in a meat grinder (fine grate).

Add chili pepper, salt and chopped parsley root, mix and leave for a day, stirring constantly.

Arrange in dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

In winter, when there are very few shops on the shelves fresh vegetables, it's so nice to open a jar of homemade preserves and enjoy great taste summer vegetables. Without fail, housewives usually harvest tomatoes and cucumbers, but we also want to tell you about cooking peppers in tomato sauce for the winter. It will turn out amazingly tasty, bright, fragrant and will perfectly act as an addition to everyday dishes.

Hot peppers in tomato sauce for the winter

Ingredients:

• hot red pepper - 510 g;
• tomatoes - 990 g;
• sugar - 30 g;
• salt - 10 g;
• ground coriander - 5 g;
• cloves - 4 pcs.;
• dry bay leaf - 1 pc.;
• - 20 ml.

Cooking

For harvesting, take a good quality hot red pepper. We put it in a container with cold drinking water and rinse well from contamination. Next, cut off the green tail with scissors. Rinse the tomatoes, dry and twist several times through a meat grinder. Pour the resulting puree into a saucepan and put the dishes on medium heat. Boil the contents and throw in salt, sugar, ground dry coriander, bay leaf, a few cloves and pour in sunflower oil. Mix the mass, taste it and boil for 10 minutes. Then put hot peppers in the resulting sauce, boil for 10 minutes, and simmer over low heat for 10 minutes. We sterilize jars with lids in advance and spread hot pepper tightly. We fill everything with tomato filling, roll up the preservation with lids, turn it upside down and wrap it well with something warm. After cooling, we rearrange the jars in the cellar.

Pepper recipe in tomato sauce for the winter

Ingredients:

• multi-colored Bulgarian pepper - 5 kg;
• tomato natural juice- 3 l;
• vegetable oil - 215 ml;
• white sugar - 110 g;
• fine salt - 30 g;
• vinegar essence - 20 ml;
• spices.

Cooking

Rinse the peppers, carefully remove the stalk and take out all the seeds. Then cut the vegetables into wide strips. pour into a saucepan, add sugar, salt, spices to taste and add vinegar essence. Bring the liquid to a boil over medium heat, put the prepared pepper and add a glass of vegetable oil. Boil the contents for 15 minutes, and then spread the bell pepper with tomato filling in clean, dry jars and close the lids. We put the preservation upside down, wrap it in a warm blanket and leave it like that until it cools completely.

Fried peppers in tomato sauce for the winter

Ingredients:

• Bulgarian multi-colored pepper - 610 g;
• garlic - 10 g;
• ripe tomatoes - 480 g;
• vegetable oil - 30 ml;
• white sugar - 20 g;
• iodized salt - 15 g;
• table vinegar 9% - 30 ml.

Cooking

To prepare this wonderful preparation in tomato sauce for the winter, thoroughly rinse the pepper, cut off the caps, carefully remove all the seeds and cut each vegetable into 4 parts. Rinse ripe tomatoes under running water and chop small pieces, and we process the garlic and finely chop with a knife. Next, put the prepared ingredients, except for pepper, in a blender bowl and grind until a homogeneous mass is obtained. Now let's pour tomato sauce in a deep saucepan, put the dishes on the fire and boil the contents over medium heat for 5 minutes. Then salt, throw sugar, add butter and boil the mass for another 5 minutes. After that, lay out the pepper and continue cooking for 20 minutes. At the very end, we introduce table vinegar and, stirring occasionally, simmer for 15 minutes. Ready Pepper put into jars and fill with tomato-garlic filling. We roll up the preservation with lids and, turning the jars over, leave them in this position until they cool.

It is better to take red peppers, then the appetizer will not only be tasty, but will also look very appetizing.

First you need to squeeze the juice from the tomatoes. We do this with a juicer, and if this is not possible, then in a blender. But in this case, we must grind the resulting juice through a sieve so that there is not a single seed in the freshly squeezed juice.

You can also take purchased juice, just keep in mind that the finished juice is already a little salty, so then adjust the amount of salt to your taste.

We wash the bell peppers, clean them from the insides. Cut it into big pieces. Remove the husk from the garlic and press it in the garlic press.

Pour freshly squeezed juice into a saucepan and bring to a boil, removing the foam that forms. Then pour refined oil, vinegar into it, add salt, sugar.

Mix well and send slices of sweet pepper to this tomato. Add minced garlic.

Boil no more than 10 minutes.

When the pepper in the tomato has completely cooled, you can store it in the basement or pantry for the winter.

The classic process of harvesting vegetables for the winter has always seemed laborious to me, so first I want to offer you a few simple options cooking sweet peppers in tomato sauce. You have probably heard another name for this dish - lecho, which is also prepared from other vegetables. The beauty of my recipes is that you will need a minimum of time to prepare them, and sterilization is not required at all.

Pepper in tomato sauce recipe

I always cook bell peppers in tomato sauce for the winter according to this recipe, because I spend no more than 20 minutes on cooking, and it low calorie allows me not to worry about the figure.

Stove, large saucepan with lid, knife, board, large wooden spoon, 5 jars of 500 ml, 5 lids, seaming key.

Ingredients

How to choose ingredients

When choosing peppers, give preference to fleshy sweet varieties, but peppers collected in your garden are perfect. The main thing is that they are juicy and fragrant. And if there is a possibility choose multi-colored fruits that will look beautiful in a jar, and when serving. You can replace tomato sauce with pasta.

Step by step cooking

1. Wash 3 kg of pepper, remove the cores from it and cut lengthwise into 4 pieces.
   
   
2. Put it in a saucepan and pour in tomato sauce (500 ml).
   
   
3. Add 1/2 cup sugar, 1 cup water, 1/2 cup vinegar, and 1 tbsp. a spoonful of salt without top.
   
   
4. Put the pan on the fire and cook under the lid from the moment of boiling for another 20 minutes, stirring regularly.
   
   
5. Arrange the pepper in sterile jars (500 ml) and immediately roll them up.
   
   

Recipe video

If you want to learn more about cooking pickled peppers in tomato sauce for the winter, I recommend watching this short video.

Recipe for peppers in tomato sauce with vegetable oil

And this is another option, how to roll peppers in tomato sauce without sterilization, but already with added vegetable oil.

Cooking time: 35-45 min.
Serving Yield: 4 cans of 1 liter.
Calories: 100 g - 50.2 kcal.
Necessary equipment and utensils: stove, large saucepan with a lid, a knife with a cutting board, a large wooden spoon, 4 cans of 1 liter (or 8 cans of 500 ml), the appropriate number of lids and a seaming key.

Ingredients

How to choose ingredients

For this recipe choose sweet varieties of peppers with thicker and juicier walls. Instead of tomato paste, you can use sauce, and vegetable oil must be refined.

Step by step cooking

1. Wash 3 kg of pepper and remove the cores. Cut it into strips.
2. For the marinade, mix in large saucepan: 500 ml water, 500 g tomato paste, 120 ml vinegar, 120 ml oil, 1 tbsp. a spoonful of salt without top and 120 g of sugar.
   



3. Stir the contents of the pan and cook over low heat for 30 minutes, stirring constantly.
   
4. Then spread the lecho into clean jars and roll them up with lids.
   

Recipe video

How to cook pepper lecho according to this recipe, you can learn from a short video with a demonstration step by step cooking.

Basic common truths

• In cases where you cover vegetables without a sterilization process, I recommend carefully wash jars using a weak soda solution not dishwashing detergent.
• Peppers must not only be cleaned of cores and stalks, but also thoroughly washed with a sponge.
• The vinegar in the marinade acts as a natural preservative. which preserves the quality of the product for a long time.
• To prepare lecho, use large aluminum, copper or enamel pots with lids.

How to serve this dish and with what

Lecho with pepper is both a good snack and a great addition to meat dishes and any side dish. It is served in small bowls with a spoon to use pepper with tomato sauce. By the way, this sauce can be used as a gravy for a side dish y, and use it to make the main dish more juicy and spicy in taste.

Other preparation and filling options

I offered you recipes in which lecho is prepared the classic way in a saucepan on the stove. But I assure you that cooking is even easier, and on palatability it is not reflected in any way. You also noticed that I used tomato sauce for this dish, but you can cook it. And if you cook incredibly tasty, you will get another interesting variation of this dish.

In fact, in order to cook lecho, you can use various vegetables. For example, I love it very much, and recently I tried unusual option – .

Such preparations for the winter require a little practice and experience, but even if you are new to this business, you can easily cope with my recipes. Write about what you have done in the comments.