Red bell pepper preparations. Bell pepper for the winter
The champion in vitamin C content and a powerful antioxidant is bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. The calorie content of this healthy product is 28 kcal, so it can be considered dietary.
The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step
Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!
Red, orange or yellow fruits are best for canning. You must choose very fragrant honey, then there will be a unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.
Cooking time: 1 hour 20 minutes
Quantity: 2 servings
Ingredients
- Sweet pepper: 780 g
- Honey: 2.5 tbsp. l.
- Vinegar 9%: 2 tbsp. l.
- Salt: 1 tsp.
- Vegetable oil: 1 tsp.
- Water: 500 ml
- Ground paprika: 0.5 tsp
- Black peppercorns: 8 pcs.
- Garlic: 4 cloves
- bay leaf: 2 pcs.
Cooking instructions
![](https://i2.wp.com/ladyelena.ru/wp-content/uploads/2018/08/sladkiy-perec-na-zimu-01.jpg)
Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.
A simple recipe for pickled sweet peppers for the winter
This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.
It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.
Product layout is designed for 6 liters:
- sweet pepper (without seeds and stalks) – 6 kg;
- water – 2 l;
- sugar – 600 g;
- vegetable oil – 400 ml;
- table vinegar – 250 ml;
- salt – 5-6 dess. l;
- bay leaf – 5-6 pcs.;
- allspice peas – 15-20 pcs.
The energy value of the finished product will be 60 kcal per 100 g. So:
- First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down onto a clean towel. We boil the metal lids separately and dry them well.
- We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
- Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
- Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
- We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
- Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.
Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.
Variation of preparation in tomato
This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:
- red and yellow peppers – 1.4 kg;
- sweet peas – 6-7 pcs.;
- unsalted tomato juice – 700 ml;
- sugar – 40-45 g;
- table vinegar – 2 tsp. l.;
- salt – 2 dec. l.
The fruits should be prepared as in the previous version. Then:
- Add all the ingredients except the main one to the tomato and bring to a boil.
- Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
- Sterilize: half-liter for 10 minutes, liter for 15.
- Roll up the boiled lids.
This snack option is good both cold and hot.
Bell pepper for the winter in oil
- medium-sized strong fruits – 2 kg;
- water – 2 l;
- oil – 1 tbsp.;
- granulated sugar – 0.5 tbsp;
- salt – 3 tbsp. l.;
- vinegar essence - 1 tbsp. l.;
- garlic – 4 cloves;
- chili pepper – 1 pc.;
- peppercorns.
For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:
- Pour cold water over the fruits in a deep saucepan, wait until it boils, and immediately remove from the stove.
- Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
- Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
- Cool under the blanket in an inverted position.
Sweet peppers for the winter with tomatoes
For a beautiful, bright preparation you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.
For the recipe you need:
- tomatoes – 2 kg;
- sweet pepper – 4 kg;
- garlic – 6 cloves;
- lean oil – 200 ml;
- table vinegar - ¾ tbsp.;
- salt – 3 dec. l.;
- sugar – 5 dec. l.
The weight of the fruit is assumed to be in peeled form.
Preparation takes place in stages:
- We peel the tomatoes and cut them into fairly large slices.
- We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
- Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
- Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
- Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.
The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.
With eggplants
How nice it is to open a jar of assorted vegetables in winter! This light dish is appropriate not only on the everyday menu, but also on the holiday table.
To prepare it you need to take:
- bell peppers – 1.4 kg;
- eggplants – 1.4 kg;
- tomatoes – 1.4 kg;
- carrots – 0.7 kg;
- garlic – 4 cloves;
- salt – 40 g;
- sugar 40 g;
- sunflower oil – 0.5 tbsp.;
- bitter chili - 1/3 pod.
Blue ones should be no more than 15 cm long.
The cooking process is as follows:
- Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
- Prepared as described above, cut the pepper into 4-8 parts.
- Three carrots on a coarse grater.
- Remove the skins from the tomatoes and puree them using any method.
- Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
- After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
- Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
- After 5 minutes, remove from the stove.
- Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.
This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.
With zucchini
For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:
- zucchini – 1.8 kg;
- peppers – 1.8 kg;
- onion – 750 g;
- carrots – 750 g;
- sugar – 180 g;
- salt – 150 g;
- dill – 50 g;
- sunflower oil – 150 ml;
- table vinegar – 150 ml.
You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.
Preparation consists of the following steps:
- Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
- Wash the dill, dry it, finely chop it.
- In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
- Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
- We put the zucchini there and simmer for the same amount.
- 5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
- Pack in containers and sterilize for 15-20 minutes.
With cucumbers
According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:
- garlic – 2-4 cloves;
- dill umbrellas – 3 pcs.;
- bay leaf – 3 pcs.;
- black peppercorns – 3 pcs.;
- sweet peas – 3 pcs.;
- vinegar essence - 1 tsp. for each liter of container volume.
For brine per liter of water:
- 3 dec. l. salt (without a slide);
- 3 dec. l. Sahara.
Before cooking, soak the cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.
The preparation procedure is simple:
- Place all of the indicated spicy ingredients at the bottom of a glass container.
- Place whole cucumbers and chopped peppers.
- Pour boiling water into the jars and leave for 20 minutes.
- At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
- Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
- Add essence and roll up.
- Cool upside down under a blanket.
Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.
With onion
For such preservation you will need:
- sweet peppers – 1 kg;
- onions – 2-3 pcs.;
- granulated sugar - 3 tbsp. l.;
- tomato juice – 250 g;
- vegetable oil – 50 ml;
- peppercorns – 2 pcs.;
- salt – 1 tbsp. l.;
- bay leaf – 2 pcs.
What we do:
- Cut the prepared pepper into wide or thin strips, and the onion into half rings.
- Mix the remaining ingredients in a metal bowl.
- Add vegetables there and cook for 15 minutes.
- When hot, place in a glass container and roll up.
- Store strictly in a cool place.
With garlic
Vegetables
Description
Pickled green peppers for the winter will allow you to enjoy the bright and refreshing taste of healthy preserves at any time. Most often, sweet bell peppers are closed for the winter, but for lovers of more savory dishes, our step-by-step photo recipe is much more suitable. Despite the fact that green capsicum is the main ingredient of this preservation, the marinade will still play a key role. Not every housewife will be able to immediately prepare the correct and suitable marinade for certain vegetables. This recipe for preparing delicious and crispy green peppers with herbs for the winter will be even more useful for you.
To create the filling, we will use equal parts of water and odorless vegetable oil, which will allow us to balance the taste of the brine as much as possible. This will also ensure the pepper has a long shelf life and a natural taste after opening. As for additional spices and ingredients, there really won’t be many of them: a handful of aromatic peppercorns, a bunch of fresh herbs, young cloves of garlic and a bay leaf. Our preparation cannot do without salt and sugar, but these ingredients are standard and are included in the product lists of almost all winter preserves.
Ingredients
Let's start pickling green capsicums for the winter at home.
Steps
On the kitchen work surface we collect all the ingredients that we will need today to prepare healthy, natural and very tasty winter preserves. Rinse the pepper pods along with the bunches of greenery under running cold water, and then allow time to dry completely..
At the same time, vegetables and herbs can be laid out on the countertop so that they dry faster Peel the garlic cloves from their thick husks and chop them. This can be done in two ways: press through a press or chop very finely with a knife. We leave a couple of cloves for the marinade.
Separate the dill from the dense stems and chop it very finely. It is best to do this with a knife and not use various equipment such as a blender or food processor.
Pour the chopped herbs into a deep enamel bowl. We also send the prepared and similarly chopped garlic there. Mix the ingredients thoroughly until smooth.
Pour all the prepared sugar and salt into a large enamel pan, add allspice peas, bay leaves and several peeled green pepper pods.
Pour clean filtered water and odorless vegetable oil into the marinade ingredients in the volume indicated in the ingredients. Place the pan on the stove.
Bring the liquid in the pan to a boil, cook the marinade until all the salt and sugar crystals are completely dissolved, which will take about 4-5 minutes.
After the specified time, pour the prepared marinade over the dill and garlic in a bowl, while passing the liquid through a sieve so that other ingredients do not get into the preparation.
At this stage, return the original marinade ingredients back to the pan and add several coarsely chopped garlic cloves.
After a couple of minutes of infusing the greens with garlic in the marinade, now filter the liquid back into the pan through a sieve or colander. Bring the liquid in the pan to a boil again, now carefully add all the prepared green pepper pods to the marinade.
Blanch the pepper for a little less than a minute, and then use a slotted spoon to transfer it to a deep saucepan.
We fill prepared sterilized small jars with ingredients, alternating peppers and herbs with garlic. We fill the jars to the very top.
Strain the still hot marinade from the pan into each jar. Be careful, because a sudden change in temperature can cause the glass to burst.
Place the filled jars in a separate large saucepan, cover the bottom with a towel, add hot water and bring it to a boil. Sterilize the preserves over the next 20-25 minutes over low heat.
Immediately after this, we seal the jars hermetically using a special key and tin lids, wipe them dry and leave them upside down under a blanket in the kitchen until they cool completely. Then we put the jars in a dark and cool place for storage. Now you know how to pickle green peppers with herbs for the winter according to the most delicious and simple recipe.
Bon appetit!
Canning green peppers We are in the middle of the summer season. The preparations made from it are very tasty and original.
Canned green bell pepper.
Ingredients:
Sweet pepper – 5 kg
- acetic acid – 420 g
- vegetable oil – 220 ml
- water – 3 liters
- bay leaf – 3 pcs.
- honey - one glass
- garlic head – 2 pcs.
- spices
- bay leaf – 3 pieces
Preparation:
Wash and peel the vegetables. Cut the pulp into several pieces. Combine salt and honey, add water, stir until smooth. Cut the peeled garlic into slices, add spices, acid, and oil. Place the marinade on the stove and boil. Place some of the fruits in the boiling marinade, cover with a lid, and simmer for ten minutes. Be sure to keep the heat low. Place the workpiece in a sterile preparation container and fill with boiling pouring mixture. Quickly roll up the containers, unfold them, wrap them, and leave until completely cooled.
Consider others too. Every housewife will be interested in the secrets of preparing winter preparations, so we decided to put together a real culinary collection for you.
Recipe with nuts and garlic.
Rinse 5 kg of peppers and peel. Chop the pulp into several parts. Mix 3 liters of water, a glass of natural honey, two tablespoons of salt. Peel two garlic cloves, chop into slices, add spices, 400 g of acetic acid, 200 ml of vegetable oil. Put the marinade on the fire, add some vegetables, cover. Along with the garlic, also add nuts and some carrots. Boil the fruits for ten minutes over low heat. Place into sterile jars and place them on the floor covered with a blanket to cool.
Try it too. The tomatoes turn out so tasty that the roll will simply melt before your eyes.
Canned Hot Green Peppers.
You will need:
Hot pepper pods
- tarragon
- garlic
- horseradish, cherry and currant leaves
- basil
- carnation
For filling:
Granulated sugar – 2 tbsp. spoons
- water - one liter
- salt – 4 teaspoons
- vinegar - teaspoon
Preparation:
Prepare the pods for preservation: wash them, cut off the dry ends. There is no need to open them. It is also worth leaving a small tail, because it will be convenient to hold on to when you remove the finished workpiece. Fill containers with spices and vegetables. The latter should reach up to the shoulders. This is necessary so that they do not float after adding liquid. Fill the preparations 3 times and cover with a clean lid. Let the workpiece stand until it can be handled with bare hands. Pour the brine again into a separate container, boil it, and pour it a second time. Leave for five minutes, drain, and boil the brine. After the third pour, add vinegar and seal with boiled lids. After sealing, let cool.
Consider and how to cook
Bell pepper is a vegetable known throughout the world, which is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.
Most often, bell peppers are used for preparing salads, and only in fresh form. “Processed” bell peppers are used quite rarely and, as a rule, to prepare bell pepper salad for the winter. Such salads, naturally, are significantly inferior to salads made from fresh vegetables in their value, however, they still contain a certain amount of vitamins and beneficial nutrients that our body needs so much during the cold season.
To maximize the preservation of the beneficial properties of vegetables, modern chefs recommend abandoning boiled salads for the winter and paying more attention to salads that are simply filled with marinade or brine.
In modern cooking, there are quite a large number of recipes with which you can preserve sweet peppers for the winter. Most recipes assume the presence of several important components in such preservation. Most often, bell peppers are combined with tomatoes and carrots.
How to prepare bell pepper salad for the winter - 15 varieties
This very tasty, spicy salad will be a great addition to any holiday table, especially if you plan to drink alcohol. It is worth noting that many housewives deviate slightly from the classic recipe and add a little more pepper to this salad than required.
Ingredients:
- Bell pepper - 600 gr.
- Carrots - 400 gr.
- Onions - 4 pcs.
- Green tomato – 5 pcs.
- Vegetable oil - 100 gr.
- Vinegar - 100 ml.
- Sugar - 2 tsp.
- Salt - 1.5 tsp.
- Ground black pepper - 2 pinches
Preparation:
Wash the tomatoes and peppers. Remove the stem and seeds from the pepper. We clean and wash the onions and carrots.
Cut the pepper into thin strips, cut the tomatoes into small cubes, onion into half rings, grate the carrots on a coarse grater.
Place the vegetables in a saucepan, add salt, sugar and mix thoroughly. Now put the pan with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.
Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.
This salad can be called exotic. The reason for this is its ingredients. Bell peppers in this dish are combined with apples and honey. At first glance it may seem that such a neighborhood is unacceptable, but this is far from the case.
Ingredients:
- Bell pepper - 2 kg.
- Apples - 1 kg.
- Onions - 1 kg.
- Honey - 3 tbsp. l.
- Salt - 1 tbsp. l.
- Vegetable oil - 100 ml.
- Vinegar 9% - 65 ml.
Preparation:
Wash the peppers and apples. Peel the pepper from stalks, seeds and cut into strips. We cut out the core of the apples, peel them and cut them into thin slices. Peel the onion, wash it and cut it into half rings.
Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.
When the salad releases its juice, put it on the fire, bring to a boil and simmer covered for 15 minutes. A few minutes before it’s ready, add vinegar to the salad and mix thoroughly again.
Place the finished salad tightly in clean, pasteurized jars and roll up. Now these jars should be wrapped in a warm blanket and left to cool for a day.
“Vegetable” salad is one of the options for preparing canned food for the winter. Its peculiarity is that you can use a wide variety of vegetables to prepare it and place them in a jar in layers.
Ingredients:
- Cucumber (large) - 3 pcs.
- Tomatoes (medium) - 6 pcs.
- Onions - 1.5 pcs.
- Bell pepper - 3 pcs.
- Black peppercorns - 24 pcs.
- Water - 1 l.
- Sugar - 1.5 tbsp. l.
- Salt - 1 tbsp. l.
- Acetic acid - 1 tbsp. l.
Preparation:
Wash cucumbers, tomatoes, bell peppers. We clean and wash the onions. We clean the bell pepper from the stalk and seeds. Now you should cut the vegetables. Cut the cucumber into slices, tomatoes into medium-sized slices, onion into half rings, and pepper into strips.
- The first layer is cucumbers;
- Second layer - Black peppercorns;
- Third layer - tomatoes;
- The fourth layer is onion;
- The fifth layer is bell pepper.
The prepared jar of vegetables should be filled with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade has boiled, add vinegar to it. Now the brine is ready. You can use it to fill jars of vegetables and send them for sterilization. Sterilize for 15 minutes, after which we roll up the jars, turn them over and leave to cool.
This salad received this name for its unusual taste. Thanks to the special technology of pickling onions, it is perfect as a snack.
Ingredients:
- Bell pepper - 5 kg.
- Tomatoes - 2 kg.
- Salt - 2 tbsp. l.
- Sugar - 350 gr.
- Black peppercorns - 1 tsp.
- Bay leaf - 5 pcs.
- Sunflower oil - 1 cup
- Vinegar essence – 300ml. (essence should be diluted to a ratio of 1:20)
Preparation:
Peel the onion, wash it, cut it into rings, put it in a bowl, add salt and leave for 12 hours. After this time, remove the onion from the dish and drain the released juice.
We wash the tomatoes, cut them into large slices and put them through a juicer to get natural juice.
Wash, peel and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.
After the salad boils, it should be cooked for about 10 minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.
The finished snack, while still hot, is placed in pasteurized jars and rolled up. The salad is ready for the winter.
Pepper and carrot salad for the winter looks very similar to lecho. This salad can be used both as an appetizer and as a stir-fry when preparing first courses.
Ingredients:
- Tomatoes - 1 kg.
- Bell pepper - 1 kg.
- Carrots - 1 kg.
- Onion - 1 kg.
- Sugar - 0.5 tbsp.
- Salt - 5 tsp.
- Vegetable oil - 1 tbsp.
- Vinegar 30% - 1 tbsp. l.
Preparation:
We clean and wash the carrots and onions. Wash the tomatoes. Wash the pepper and remove the stem and seeds. Peppers, onions and carrots should be cut into large strips. We pass the tomatoes through a meat grinder, or grind them in a blender.
To make the salad more tender, you can peel the tomatoes. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to peel them.
Place the chopped vegetables in a saucepan. Pour the tomato puree in there.
Place the pan with vegetables on the fire, add sugar, salt, vegetable oil and mix everything thoroughly. When the salad boils, reduce the heat slightly and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.
Place the finished salad in pre-washed and sterilized jars and roll up.
By and large, such preservation can hardly even be called a salad. The main ingredient of this preservation is bell pepper. Everything else is spices. Pepper prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or be used as a decoration.
Ingredients:
- Bell pepper - 3 kg.
- Water - 500 ml.
- Vegetable oil - 200 gr.
- Honey - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar 9% - 100 ml.
- Bay leaf - 8 pcs.
- Cloves - 5 buds
Preparation:
Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. We put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it and place it in the same way in the pan.
Now the salad should be put on the fire and brought to a boil. After boiling, it should cook for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and pull out the gauze with spices.
Pour the finished salad into sterilized jars and roll up.
Winter salad made from fried peppers is very unusual and little known. Many housewives simply have no idea how to preserve fried vegetables, but this is a completely feasible task!
Ingredients:
- Bell pepper - 18 pcs.
- Hot pepper - 3 pcs.
- Garlic - 2 heads
- Vinegar - 1 glass
- Sugar - 1 glass
- Salt - 1 tbsp. l.
- Vegetable oil - for frying
Preparation:
Peel the garlic and hot peppers, wash them, pass them through a meat grinder, add salt, sugar, vinegar and mix thoroughly. The gas station is ready. Pierce the bell pepper in several places with a fork and fry on all sides in a frying pan. When the peppers are fried and cooled, put them in washed and sterilized jars and fill them with dressing. Cover the jars with a lid and sterilize for about 10 minutes. Then the cans should be rolled up, turned upside down and wrapped in a blanket. They should stand in this position until they cool down.
In terms of their taste, squash is quite similar to vegetables such as zucchini, however, for some reason they are not so popular. Bell pepper is a vegetable that goes well with zucchini; it is quite natural that a salad with squash and sweet pepper will also be very tasty.
Ingredients:
- Patisson (large) - 1 pc.
- Bell pepper - 3 pcs.
- Allspice peas - 5 pcs.
- Black peppercorns - 10 pcs.
- Hot pepper - 1 pc.
- Bay leaf - 3 pcs.
- Dill - to taste
- Water - 3 l.
- Salt - 200 gr.
- Sugar - 250 gr.
- Vinegar 9% - 2 cups
Preparation:
Wash the squash and peppers. Cut out the stalk of the pepper, remove the seeds and cut it into large slices. Cut the squash into medium-sized cubes.
Place the squash in well-washed and dry jars and place a layer of bell pepper on top of them. Next, add black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.
Pour water into the pan. Add salt, sugar, vinegar and bring to a boil. The boiled marinade should be cooled and only then can it be used.
Cover the jars with salad with lids and set to sterilize for 25 minutes. The finished salad is best stored in a cool place.
Pepper and eggplant are two vegetables that complement each other wonderfully and in tandem create an unsurpassed flavor palette. In addition, the rich, juicy colors of the bell pepper and dark eggplant give the salad a very appetizing appearance.
Ingredients:
- Eggplants - 800 gr.
- Large carrots - 1 pc.
- Bell pepper - 500 gr.
- Onions - 350 gr.
- Garlic - 4 cloves
- Tomatoes - 800 gr.
- Hot pepper - 1 pc.
- Salt - 25 gr.
- Sugar - 25 gr.
- Vegetable oil - 60 mg.
- Vinegar - 40 mg.
- Ground black pepper - 1 pinch
Preparation:
We wash tomatoes, peppers and eggplants. We clean and wash the carrots, onions and garlic. Remove the stem from the eggplants and cut them into rings.
Cut the onion and pepper into strips.
We pass the tomato, carrots, garlic and hot pepper through a meat grinder. Place the resulting puree into the multicooker bowl and set the simmer mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, bell pepper and eggplant to the slow cooker.
It is very important that before placing the eggplants in the slow cooker, they should be rinsed under running water and all excess liquid should be drained.
After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately placed in clean, dry, sterilized jars and rolled up.
The end of summer and the beginning of autumn is truly a golden time. It was during this period that in markets and stores you can see an abundance of plant-based products at very reasonable prices. It is quite natural that most thrifty housewives start canning a variety of dishes. One of these tasty and healthy dishes is bell pepper and zucchini salad.
Ingredients:
- Bell pepper - 150 gr.
- Zucchini - 600 gr.
- Garlic - 8 cloves
- Black peppercorns - 6 peas
- Allspice peas - 6 peas
- Dill - 20 gr.
- Water - 400 gr.
- Salt - 1.5 tbsp. l.
- Vinegar - 2 tbsp. l.
Preparation:
You should start preparing this salad by cooking the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar and after 1 minute remove from heat. Now the marinade should cool. While it cools, we begin to prepare the vegetables.
Wash and peel the stems of the zucchini and bell peppers. Remove the seeds from the pepper. Now let's start cutting vegetables. Cut the zucchini into rings or half rings. Cut the pepper lengthwise into four parts. Wash and coarsely chop the dill.
Place on the bottom of a washed and sterilized jar: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and finally bell pepper. Next, the contents of the jars should be filled with marinade.
Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.
Beetroot salad for the winter made from bell peppers is a real salvation for people with digestive problems. Due to the fact that it contains beets, this salad helps improve metabolic processes, pepper nourishes the body with essential vitamins, and beans give strength and improve immunity.
Ingredients:
- Bell pepper - 1 kg.
- Onions - 500 gr.
- Beets - 4 kg.
- Boiled beans - 1 liter jar
- Vegetable oil - 1 cup
- Sugar - 1 glass
- Salt - 1 tbsp. l.
- Vinegar - 1 glass
- Water - 1 glass
Preparation:
We clean and wash beetroot and onions. Wash and remove stems and seeds from the pepper. Cut the onion and pepper into strips. Three beetroot on a coarse grater.
Now mix beetroot, beans, onions and peppers in a deep saucepan. Add water, salt, sugar and vegetable oil there. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.
Place the salad in the prepared jars, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the jars, cool them and hide them in storage areas.
“Stew with bell pepper” will be a real find in the winter season. This dish uses almost all vegetables common in our latitudes. This dish will not leave anyone indifferent and will remind you of the warm summer.
Ingredients:
- Bell pepper - 1 kg.
- Eggplants - 2 kg.
- Zucchini - 2 kg.
- Tomatoes - 1 kg.
- Onions - 1 kg.
- Carrots - 1 kg.
- Salt - 50 gr.
- Sugar - 200 gr.
- Vinegar 9% - 100 ml.
- Vegetable oil - 500 gr.
Preparation:
We wash and peel the stalks of peppers, eggplants and zucchini. We clean and wash the onions and carrots. Wash the tomatoes. Cut eggplants and zucchini into medium-sized cubes. Cut peppers, onions and carrots into strips. Cut the tomatoes into slices.
Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil and put on fire. As soon as the stew boils, turn the heat down and simmer with the lid closed for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.
Pour the boiling salad into sterile jars and roll up.
For this salad, it is best to use champignon mushrooms. Then the preservation will be guaranteed to be tasty and, if the recipe is strictly followed, it can be stored even for more than a year.
Ingredients:
- Bell pepper - 1.5 kg.
- Champignons - 700 gr.
- Onions - 750 gr.
- Sugar - 1 glass
- Vinegar - 1 glass
- Vegetable oil - 1 cup
- Salt - 1 tbsp. l.
- Water - 1 tbsp. l.
Preparation:
Wash the bell pepper, peel and cut into strips. Wash the champignons and cut them into slices. Peel the onion, wash it and cut it into half rings. When the main ingredients are ready, you can make the marinade.
Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade has boiled, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add the champignons to the pan and cook for 5 minutes. Stir the salad all the time while cooking. When everything is cooked, pour the prepared salad into jars and set to sterilize for 15 minutes, after which the jars should be rolled up.
This winter salad is truly exclusive. There are three reasons for this. Firstly, it combines products such as walnuts and bell peppers. Secondly, all the products in it are subjected to significant grinding, as a result of which it has a porridge-like consistency. Thirdly, this salad should be stored in the refrigerator in a tightly closed jar.
Ingredients:
- Bell pepper - 500 gr.
- Walnut - 150 gr.
- Tomatoes - 500 gr.
- Vegetable oil - 100 gr.
- Salt and spices - to taste
Preparation:
Wash the peppers and tomatoes. Remove the stem and seeds from the pepper. Grind the nuts, peppers and tomatoes through a meat grinder, add salt, add spices and mix well. Salad ready! Now it should be placed in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. This salad can stay in the refrigerator without changing its taste for about 5 months.
This salad can be called legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. This salad is not very difficult to prepare, but the result will meet any expectations.
Ingredients:
- Tomatoes - 2 kg.
- Cucumbers - 1 kg.
- White cabbage - 1 kg.
- Carrots - 1 kg.
- Onions - 1 kg.
- Bell pepper - 1 kg.
- Garlic - 2 heads
- Parsley - 1 bunch
- Sugar - 1 glass
- Salt - 4 tbsp. l.
- Vegetable oil - 2 cups
- Vinegar - 2 tbsp. l.
Preparation:
Wash cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. Shred the cabbage. Three carrots on a coarse grater. Cut the cucumbers into large strips. Cut the onion into half rings and the pepper into strips. Finely chop the parsley. Finely chop the garlic.
Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil and mix everything.
Place the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is completely ready. At the very end of cooking the salad, pour vinegar into the pan and stir.
Place the finished salad in prepared jars, cover with a lid and set to sterilize for 10 - 15 minutes. Danube salad is ready!
July 8, 2017
In order to prepare bell peppers for the winter, you do not need too many ingredients as it is done very easily and simply. Peppers are prepared for various dishes. You can prepare peppers so that in winter you can take out a jar and prepare stuffed peppers. Or prepare bell pepper as a seasoning for other dishes. Or you can prepare already stuffed peppers. Also, many people prepare not only sweet peppers, but also hot ones.
Very often, peppers are sealed in jars along with tomatoes. This way you get two useful products in one jar. Basically, for preparing peppers, a marinade based on vinegar, salt, spices and vegetable oil is used.
Peppers can be rolled either whole or chopped. Can be rolled raw or fried. In general, there are recipes for every taste. And here is a small selection of how you can prepare peppers for the winter in jars and more.
Freezing peppers for the winter as a way to preserve all the beneficial substances in peppers has recently appeared. This method became available with the advent of a new generation of dry freeze refrigerators. In which you can freeze food without harming it.
So how to properly freeze peppers? Before freezing, you need to decide for what dish you want to freeze the pepper. If you want to cook stuffed peppers in winter, then do this.
We select peppercorns that are more or less the same size, cut off the stalk and remove the seeds. Place the prepared peppercorns in boiling water for 20 seconds. This will make the pepper softer and it will not crack or break when frozen.
And we put 5-6 pieces into each other like a pyramid.
We put the finished pyramid into a bag and carefully wrap it. The rest of the bag can be wrapped around the empty cavity of the last pepper.
Here's a simple way to prepare peppers for future stuffing.
You can also prepare peppers to add to certain dishes.
Sort bell peppers, wash and dry.
Cut off the tail and discard the seeds. Cut into thin strips.
Place the straws in a bag and put the bag in the freezer.
Pickled bell peppers for the winter
The preparation turns out not only tasty, but also very bright. Because for this recipe it is advisable to use peppers of several colors.
Ingredients:
- 3 kg of prepared pepper.
- 100 grams of garlic.
- 150 vegetable oil.
- 0.5 liters of water.
- 300 sugar.
- 100 salt.
- 300 vinegar 9%.
Cooking process:
1. Cut the pepper into small tongues, put it in a saucepan, pour boiling water, cover with a lid.
2.After 10 minutes, drain the water into a saucepan and use this water to prepare the marinade.
3.Add salt, sugar, vegetable oil. Place on the fire and bring to a boil. Cook for 10-15 minutes.
4.2-3 minutes before readiness, add garlic to the marinade. Boil for a minute and add vinegar, cover with a lid and cook for another 2 minutes.
5. Arrange the pepper in sterilized jars as tightly as possible.
6. Carefully pour the brine into the jars, cover with lids and twist the pepper.
7. Turn the jars over and wrap them up. Leave until completely cool. Then transfer to the pantry.
8. That’s the whole recipe for pickled peppers for the winter. There are several more recipes on the blog on how to prepare pickled peppers for the winter.
Pepper in tomato for the winter
With this preparation, you get two products in one jar: pepper and tomato.
Ingredients:
- Bell pepper 2.5 kg.
- 2.5 fresh tomato juice.
- 1 kg of onion.
- 1 head of garlic.
- 1 cup of sugar.
- 0.5 cups salt.
- Bay leaves.
- 7-8 black peppercorns.
- 0.5 cups vinegar.
- 250 vegetable oil.
Cooking process:
1. Wash the pepper, remove the stems and cut the seeds lengthwise into 3-5 pieces.
2. Cut off the butts of the tomatoes and grind them in a meat grinder.
3.Pass the garlic through a press.
4.Cut the onion into cubes.
5.Pour the tomato juice into a deep saucepan. Place on the stove and cook for 5-10 minutes.
6. Take a larger saucepan so that it can still accommodate peppers and onions.
7. Add onion, pepper, salt, sugar, garlic, spices, oil to the boiling tomato. Cook for 10-15 minutes.
8.Pour in vinegar for 2-3 minutes and continue cooking under a closed lid. Don’t forget to stir periodically so that the whole story doesn’t burn.
9.Pour into sterilized jars and cover with lids.
10.Tighten the lids. Turn the jars over and wrap them up.
11.After complete cooling, turn the jars over to their normal state and watch them for 2-3 days; if the lids are not swollen, you can transfer the pepper to a place for long-term storage.
Spicy pepper recipe for the winter
It turns out to be a very original dish. Thanks to the beets, the color will be unusual.
Ingredients:
- 1 kg sweet pepper.
- 300 carrots.
- 1 onion.
- 1 medium beet.
- 1 tablespoon salt.
- 5-6 peppercorns.
- 0.5 tablespoon of sugar.
- 1 teaspoon citric acid.
Cooking process:
1. Peel the carrots and beets and grate them.
2.Finely chop the onion.
3. Peel the pepper from tails and seeds.
4. Mix carrots, beets, onions, add salt and mix.
5.Stuff each pepper with vegetables. Place beautifully in jars.
6. Prepare brine, add salt, sugar and pepper to 1.5 liters of water. Cook the brine for 10-15 minutes.
7. Pour the finished brine into jars and cover with lids.
8. Place the jars of pepper in a saucepan, pour water up to the hangers of the jars, and boil for half an hour. Then tighten the caps using a special key.
9. Turn the jars over and wrap them up. Leave until completely cooled.
How to prepare hot peppers for the winter
You can and should prepare not only sweet peppers, but also hot ones. And for this reason, here is a recipe for canning hot peppers for the winter.
Ingredients for a half liter jar:
- 300 grams of hot pepper.
- 150 water.
- 150 table vinegar.
- A tablespoon of salt.
Cooking process:
1. When preparing hot peppers, the tails are not cut off and the seeds are not removed, since the main spiciness is concentrated in the seeds. The tails are just trimmed culturally and that’s it.
2. Place hot peppers in a clean, washed jar.
3.Prepare brine. Boil water, add salt and vinegar, cook the brine for 10 minutes. Then let it cool.
4.Pour cold brine into the jars of pepper. Cover the jar with a lid. Place it in a pan of water to sterilize. Sterilize hot peppers for 5-7 minutes. Then roll up the lid tightly.
5.Hot peppers are now ready for long-term storage.
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