How to cover bell peppers for the winter. Pickled bell peppers for the winter: recipes that are quick, simple and tasty. Let's start cooking

According to this easy-to-prepare recipe, pickled peppers for the winter turn out juicy and quite spicy. So it’s best to open a jar of this preparation for the winter as an appetizer for some kind of strong drink or for a strong meat and fatty dish(for example, shish kebab). For this purpose, it is better to pickle peppers for the winter in small portions: for example, in 0.5 liter or 0.4 liter jars.

For a delicious spicy appetizer, pickled pepper slices will require:

For one kilogram of sweets bell pepper(it is better to take juicy and fleshy fruits)
vinegar - one tablespoon per liter of marinade
200 milliliters vegetable oil
sugar - half a tablespoon / per liter of marinade
garlic - one clove per jar
salt - one tablespoon / per liter of marinade
Spices: parsley, bay leaf, cloves, black and allspice peas,
bitter hot peppers or ground red

Pickled bell peppers for the winter – preparation:

1. Wash the pepper thoroughly, remove the stalk, remove the seeds and cut each pepper into four parts; if the pepper is large, then into six to eight parts.
2. Boil water and bring it to a boil. Then pour boiling water over the chopped peppers. Keep bell pepper in hot water no more than one minute, then the pickled peppers in winter will turn out crispy.

3. Fill clean, sterile, dry jars three-quarters full with the prepared pepper and fill them with hot water to the very top.
4.Next, carefully pour the water from the jars of pepper into a separate bowl and cook the marinade for the pickled peppers

5. How to prepare a marinade for pickled peppers for the winter.
Place the pan with the water drained from the jars on the stove (over medium heat) and let it boil. Add salt, sugar and your favorite spices. Next, boil the marinade for a couple of minutes and pour into jars with pepper.
Boil vegetable oil and also pour it into jars. Add vinegar to each jar of pickled peppers for the winter.

Cover with lids and sterilize jars of pepper appetizer for about five to seven minutes.
Roll up, turn the top upside down and leave to cool in a warm place. After the pepper has cooled completely, transfer the jars to some cool place.
P.S. Pickled peppers for the winter turn out crispy and spicy. A great winter snack for your table!

When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers and canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, Bell pepper canned, peppers in marinade. There are many who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this savory snack. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, not for everyone. Preserving sweet or bell peppers can again be done in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. No less interesting process with very tasty result, this is pickling hot pepper. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Pickling peppers or pickling peppers is the most simple blank for the winter bell peppers or storing hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - search on our website, you are sure to find it.

There are few people who are indifferent to pepper preparations. No matter how housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper preparations are varied and tasty.

Peppers for the winter are primarily pickled sweet peppers, but they are not the only ones. Many people also love canned hot peppers, so pepper preparations are not prepared by everyone.

Many people like it stuffed pepper. The vegetable is stuffed with eggplants and tomatoes, cabbage, carrots and onions.

It’s time to create legends about lecho. After all, in Europe it’s just a side dish, but in Russia it’s already become a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Canning peppers

When preparing pepper preparations, one cannot fail to mention canning peppers. Modern housewives readily preserve peppers, especially bell peppers. This is a great addition to meat dishes, with potatoes and bread, canned pepper also goes great.

Canning peppers is done like this. The peppers are washed, peeled, and cut into four parts. Bring the water to a boil, add vinegar, sugar and salt, add pepper and cook for 3 minutes. The peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured in and rolled up. Very often, housewives do not bother cutting peppers, but can them whole.

It should be noted that not only single appetizers turn out delicious with pepper. Tomatoes and cucumbers are canned together with peppers. In addition, preparing peppers also includes cooking.

Housewives have come up with a variety of snacks for whom canning pepper is one of their priorities in stockpiling supplies for the winter. There are recipes for gooseberry jam with peppers, pickled peppers with apples and cinnamon, pickled peppers with honey. To begin with, of course, we advise you to try proven step by step recipes preparations canned pepper. Well, then you can safely experiment.

Ecology of consumption: To set the table for a holiday or family dinner, we prepare various dishes from meat and fish, bake pies and make salads. And for decoration, for example, a simple pickled pepper will be enough

To set the table for a holiday or family dinner, we prepare various meat and fish dishes, bake pies and make salads. And for decoration, for example, a simple pickled pepper will be enough. Bright, colorful, juicy and appetizing.

Where can you get it in winter? - From my own cellar! If, of course, you made the preparations in a timely manner.

1. Baked pepper

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade per 1 liter jar:

60 ml apple cider vinegar
1 tsp. salt

Preparation:

Wash the peppers, dry them, rub them with vegetable oil and bake, turning them over, in an oven heated to 180°C until browned.
Place the pepper in a plastic bag, cool, remove the skin, and remove the stalks and seeds. Place the peppers in small jars, add salt and vinegar. Pour in the remaining hot vegetable oil.
Sterilize jars for 20 minutes, roll up, turn over until cool.

2. Spicy pepper

You will need:

Serves 4

1 kg multi-colored bell peppers
300 g carrots
1 beet
1 onion

For marinade per 1 liter of water:

1 tbsp. l. salt
0.5 tbsp. l. Sahara
2/3 tsp. citric acid

Preparation:

Wash and peel onions, carrots, beets. Grate the carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash the peppers, remove the seeds. Stuff the peppers with vegetables.
Prepare the brine. Put salt, sugar in water, citric acid, boil.
Place the stuffed peppers in sterilized jars, fill with brine, sterilize for 30 minutes, and roll up.

3. Canned sweet peppers in oil with herbs

You will need:

Serves 4

1 kg sweet peppers of different colors

1 small chili pepper
6 cloves garlic
200 ml vegetable oil
70 ml apple cider vinegar
2 bunches of parsley and dill, salt

Preparation:

Bake the sweet pepper on the grill or in the oven, then peel and coarsely chop the pulp. Chop the chili pepper.
Peel and chop the garlic. Wash the greens, dry well and chop finely. Stir in oil, chili pepper, garlic, vinegar. Add salt.
Place multi-colored pieces of pepper in sterilized jars, pour in the oil mixture, close with a screw cap and put in the refrigerator for 48 hours.

4. Sweet pepper

You will need:

1 kg sweet pepper
0.5 kg onions

1 kg tomatoes
2 tbsp. l. vegetable oil
0.5 tbsp. l. Sahara; 0.5 tbsp. l salt

Preparation:

Peel the onion and pepper, chop and fry in 1 tbsp. l. vegetable oil.
Wash the tomatoes, pour boiling water for 30 seconds, remove the skin, put the tomatoes in a saucepan and boil to half the volume. Add onion and pepper.
Pour in the oil, add salt, sugar, bring to a boil and place in sterilized jars. Sterilize jars in boiling water for 40 minutes.
Roll up, turn over and leave until cool. Store in a cool place.

5. Canned sweet peppers

You will need:

3 kg sweet pepper

For marinade per 1 liter of water:

150 g granulated sugar
2 tbsp. l. salt
200 ml vegetable oil
3 cloves garlic
200 ml apple cider vinegar
5 allspice peas
4 bay leaves

Preparation:

Cut the pepper pods into halves, remove the core and seeds, and cut the pulp into long slices. Place in a saucepan.
For the marinade, bring water to a boil, add sugar, salt, oil, chopped garlic, vinegar, peppercorns and bay leaf. Bring to a boil again and pour over the peppers in the pan. Place on fire and cook for 5 minutes.
Strain and place the peppers in sterilized jars. Bring the marinade to a boil again, pour the pepper into the jars and roll up.

6. Pickled peppers

You will need:

3 kg sweet pepper
250 ml vegetable oil

For marinade per 1 liter of water:

60 ml apple cider vinegar
1 tsp. salt
1 tsp. Sahara

Preparation:

Wash the pepper, dry it, remove the seeds and stalks, cut the pulp into strips.
Prepare the marinade. Boil water in a wide saucepan, add salt, butter, sugar, vinegar. Boil.
Blanch the pepper strips in the marinade for 2 minutes and immediately place in sterilized jars. Pour in the remaining hot marinade and roll up. Turn over and leave at room temperature until completely cool.

7. Sweet pepper lecho

You will need:

1.5 kg green bell peppers
600 g tomatoes

150 g onions
80 g ghee
5 g ground paprika
salt

Preparation:

Wash the sweet pepper, remove the core and seeds and cut into strips. Wash the tomatoes, put them in boiling water for 30 seconds, cut them into 4 parts and remove the skins.
Heat in a frying pan melted butter and fry the onion. Sprinkle with paprika, add pepper and tomatoes, add salt and simmer for 10 minutes over high heat, then cover with a lid and simmer for another 15 minutes over low heat.
The finished lecho can be divided into jars, sealed tightly, place the jars upside down on a towel and let cool.

8. Pepper and tomato lecho

You will need:

1.5 kg sweet pepper
2 kg tomatoes

1 kg carrots
1 cup vegetable oil
1 cup of sugar
2 tbsp. l. table vinegar
salt to taste

Preparation:

Wash the pepper, remove stems and seeds, cut the pulp into slices. Pour boiling water over the tomatoes for 30 seconds, remove the skin, and pass the pulp through a meat grinder.
Wash, peel and mince the carrots. Combine peppers, carrots, tomatoes, vegetable oil, sugar, vinegar, salt and simmer for 30 minutes.
Place the lecho in sterilized jars, roll up, turn over, cover and leave until cool.

9. Pepper in tomato juice

You will need:

3 kg sweet bell pepper
2 liters of tomato juice

1 kg onion
2/3 cup sugar
2-3 table. spoons of salt
2-3 bay leaves
1 tsp. ground coriander
10 black peppercorns
0.5 tbsp. 6% vinegar
250 ml vegetable oil

Preparation:

Extract juice from tomatoes using a juicer. Peel the onion and chop finely. Peel the pepper from seeds and stalks, cut into half rings.
Pour the tomato juice into a large saucepan, add sugar, salt, vegetable oil, and bring to a boil. Add onion, cook for 3 minutes. Add pepper, boil for 15 minutes. Add vinegar at the end.
Pour hot lecho into warm sterilized jars and roll up the lids. Turn over and let cool.

10. Pepper with apples

You will need:

4 kg sweet pepper
1 kg apples

For marinade per 1 liter of water:

40 g sugar
30 g salt
1 cup 6% vinegar
1 tsp. cinnamon

Preparation:

Peel the pepper, cut into halves, blanch in boiling water for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool.
Prepare the marinade. Boil water, add sugar, salt, cinnamon. Bring to a boil, remove from heat, add vinegar.
Place peppers and apples in sterilized jars, alternating. Pour over hot marinade. Sterilize peppers with apples in marinade at 90 °C: for 0.5 liter jars - 20 minutes, 1 liter - 25 minutes.
Tighten the jars, turn them over, and leave until completely cool. Store in a cool place. published

Every housewife at the end of summer and beginning of autumn is going to make pepper preparations for the winter. After all, canned bell peppers are incredibly tasty and incredibly healthy!

Pepper preparations for the winter can be very varied, such as the popular lecho, pepper caviar, various salads, peppers with honey, peppers stuffed with vegetables.

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

I bring to your attention proven recipes for pepper preparations from the notebook of my mother and grandmother. I learned some ways to prepare bell peppers for the winter from my friends and former work colleagues. If you have your favorite and proven pepper preparations for the winter, write in the comments, or in the Home Restaurant group in social network VKontakte and Odnoklassniki!

Velvet lecho without vinegar and oil

If you like simple and hassle-free recipes, then my recipe for lecho without vinegar will certainly please you. We will prepare lecho without vinegar and oil, which makes this preservation simply irreplaceable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all storage recommendations given in the recipe are followed. See recipe with photo

Pepper adjika with tomato juice and Krasnodar sauce

I would like to introduce you to my discovery last year - very delicious adjika with the addition of Krasnodar sauce. The result is a universal thick adjika sauce that goes with pasta, buckwheat, meat, and I also used it as a sauce for pizza and a sauce for lasagna. And if we add barbecue spices, we get delicious sauce for grilling, which does not need special preparation, but just open the can and that’s it. Recipe with photo.

Baked peppers for the winter “for gourmets”

Today I want to tell you how to cook baked peppers in own juice for the winter for further use of this preparation in salads and snacks. Baked peppers for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only the juice from the peppers), and all this with the addition olive oil. In terms of salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bell pepper for the winter in Armenian style

A friend shared this recipe with me: she knows that I love delicious preserves, and if it’s also easy to make, even more so. The Armenian recipe for bell peppers for the winter is just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent winter snack: moderately spicy, appetizing, aromatic and tasty. See recipe with photo

Serbian sauce Ajvar

Ajvar is a sauce made from baked peppers and eggplants, with the addition of garlic, hot pepper and spices. You can cook it just like that, or you can preserve it. This is what I want to tell you about making this sauce today. As a rule, peppers and eggplants are made into lecho, sauté and the like for the winter. But the sauce made from these vegetables also deserves your attention. Recipe with photo.

Bell pepper caviar

Caviar from bell peppers, pre-baked in the oven, turns out incredibly tasty and aromatic. I make this preserve every year, it always runs out faster than the rest. The specified amount of products makes 3 half-liter jars, so feel free to increase the portion several times. Look at the recipe with photos.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See recipe with photo

Peppers stuffed with cabbage for the winter

How to cook pepper stuffed with cabbage for the winter, I wrote.

Appetizer of bell pepper for the winter with pear

In this appetizer, peppers are closed for the winter... with a pear. Yes, yes, that’s right, with a pear. There are other ingredients - onions and cabbage: as you understand, they also play an important role when it comes to the flavor composition. But what struck me most was the marinade. Into the usual orderly row of its components (garlic, vinegar, vegetable oil, salt, sugar) burst...Who did you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: a conservation classic!

How to cook the real thing Bulgarian lecho, you can see.

Pepper salad for the winter “To the bull’s eye!”

Do you like unusual and delicious preparations from pepper for the winter? Pay attention to this salad! You can look at the recipe for pepper salad for the winter “To the bull’s eye!”

Bell pepper lecho for the winter “You’ll lick your fingers”

Pepper lecho “You'll lick your fingers” - a delicious and very aromatic preserve, like sunshine in a jar. In our family we simply adore lecho and eat it together with tomato sauce, it's very tasty. Therefore, we usually make lecho for the winter using this recipe in large batches so that it lasts for the whole winter. See recipe with photo.