Pepper blanks for the winter are golden. How to make bell peppers a hit on the winter table
Pepper fruits have 2-8% sugars, about 1.5% - proteins, fiber, minerals, 125-300 mg of vitamin C and about 14 mg - carotene (per 100 g of fresh weight), vitamins B1, B2. The fruits of spicy varieties contain the alkaloid capsaicin, which gives them a bitter taste. Hot peppers are used as a condiment. Slightly overripe fruits of light green, dark green and yellowish color are best used for stuffing, and a brighter color for pickling. Pepper is very valuable in that during canning and salting, the safety of vitamins in it remains within 50-80 percent over a long period of storage.
Compared with other vegetables, its importance as food product increases in winter period And in early spring when there is a particular lack of vitamins.
(1st METHOD)
Dip the pods of red sweet pepper into the boiling marinade for 1-2 minutes. Place the cooled peppers in tight rows in jars, shifting each row with garlic and coarsely chopped celery and parsley.
Put a load on top and pour the marinade in which the pepper was boiled.
After a while, when the marinade is absorbed into the pepper pods, cork the jars with a seaming machine and put in a cold place.
For the marinade: for 4 liters of water - 2 liters of vinegar, 1/4 liter of sunflower oil, about 500 g of salt, 2-3 bay leaves, 5 grains of black and allspice, a few pieces of cloves.
PEPPERS PICKLED WITH POULS
(2nd METHOD)
Wash pepper, dry. The tails can be cut off and the seeds removed, but you can leave them - whole peppers will be more beautiful. Cook in boiling brine for about 5 minutes until they become soft and change color. Get it with a slotted spoon and immediately put it tightly in prepared jars, preferably liter ones.
It is not required to fill the pepper with brine - the fruits will fit tightly to each other.
Seal jars hot.
For brine: for 3 liters of water - 0.5 liters of 9 percent vinegar (you can take the same amount of tomato juice instead), 0.5 liters of vegetable oil, a glass of coarse salt, an incomplete glass of granulated sugar.
PICKLED PEPPER
Wash red, yellow, green peppers (it is better to take an equal amount of each type), remove seeds, cut into strips 1 cm wide. Prepare marinade with sugar, salt, sunflower oil, bring to a boil, add table vinegar.
Dip the chopped pepper in the marinade, cook over low heat for 5 minutes.
Remove from heat, place in sterilized jars and roll up immediately.
For marinade (for 3 kg of peeled peppers) - 1 liter of water, 2 tbsp. spoons of sugar, 1 tbsp. a spoonful of salt, 1 glass of sunflower oil, 180 g of table vinegar.
PEPPERS PICKLED WITH APPLES
Wash the pepper, remove the seeds, cut into 4 parts. Apples also cut into 4 parts, remove the core. Prepare a brine from water, sugar and vinegar. Blanch peppers and apples alternately in boiling brine and place in sterilized liter jars, pour boiling brine and immediately roll up.
Canned food looks more appetizing if the pepper varying degrees maturity.
For 6 cans of salad - 3 kg of sweet pepper, 3 kg of apples (better than Antonovka), 4 liters of water, 800 g of sugar, 300 g of table vinegar.
SWEET PEPPER STUFFED IN MARINADE
Peel the pods of red or green sweet pepper from the stems and seeds, wash, lightly salt the inside and put on the table with the holes down. So they must stand overnight. Minced meat must also be prepared in advance: chop cabbage, carrots, celery, parsley root, salt everything.
The next day, stuff the pods with this mixture, closing the opening of each pod with a circle of carrots. Wrap each pod in celery leaves and put in a jar with holes up, put blackcurrant or cherry leaves on top and pour marinade.
In the first few days, the filling should be slightly shaken, then the jars should be closed with cellophane soaked in alcohol or vodka. Keep in a cold place.
For the marinade: for 6 liters of water, 2 liters of vinegar, 500 g of salt, a few bay leaves and black peppercorns.
PEPPER SPECIAL
Wash the pepper, cut along three cuts, blanch for 3-5 minutes in a solution with the addition of apple cider vinegar, vegetable oil, salt and honey. The solution should completely cover the pepper.
Transfer the pepper to a three-liter jar, pour over the solution in which it was blanched, and roll up.
1 cup water, 1 cup apple cider vinegar, 1 cup vegetable oil, 1 cup honey, salt to taste.
PEPPERS WITH Zucchini and APPLES
Prepare the pepper by cutting it into rings 1 cm wide. Wash the apples, cut the core, cut into slices. Cut young zucchini or squash into slices. Blanch prepared foods for 3-5 minutes in a solution with the addition of apple cider vinegar or juice, salt and honey.
Put everything in a three-liter jar.
Bring the solution to a boil again and pour it into a jar, immediately roll up.
1 glass of water, 1 glass of apple cider vinegar or juice, 1 glass of honey, 30 g of salt per 1 liter of solution.
PEPPER WITH VEGETABLES
Wash sweet red or green peppers with dense fleshy pulp, young cucumbers, dense, even, small red tomatoes, young zucchini and squash with soft skin. At the bottom of a three-liter jar, put greens - parsley, celery, dill and spices.
Pierce the tomatoes with a match so that they do not burst during sterilization. Blanch zucchini and squash in boiling water for 3-5 minutes, and then cool in cold water. Now put it all in a jar.
Put cucumbers vertically, put tomatoes, squash and pepper on them, placing parsley, celery, dill umbrellas between them.
Pour into a jar boiled for 2-3 minutes and cooled to 60 ° C, filling, without adding 3-4 cm to the very top, cover with a boiled tin lid, put in a saucepan with hot water, heat up to 85 ° C and soak for 22-25 minutes.
Then hermetically seal the jar and cool it in cold water.
If you are using glass lids, you need to immediately cork the jar and pasteurize by immersing the jar with a lid in hot water.
For filling: 1.3 liters of water, 4 tbsp. tablespoons (90 g) granulated sugar, 2 tbsp. tablespoons of salt, 1.5 teaspoons (12 g) of citric acid.
PEPPER IN TOMATO JUICE
Wash pepper, remove seeds and membranes, blanch in boiling water for 3-5 minutes, then keep in cold water for 1-2 minutes. After that, put the fruits in liter jars vertically. You can also cut the peppers.
Pour jars with pre-boiled marinade.
Banks warm in low-boiling water for 8-10 minutes, roll up and cool.
For 1 liter of tomato juice - 1 tbsp. a spoonful of salt, 2 tbsp. spoons of apple cider vinegar (or half a teaspoon of citric acid).
PEPPER PUREE
Puree is best prepared from peppers harvested at the stage of physiological maturity (red or orange). Wash the fruits in cold water, remove the stalks, testicles and rinse well again in water.
Blanch for 5-8 minutes in boiling water, then place the pods on a sieve to drain water and then pass through a meat grinder or rub through a sieve. Heat the resulting puree to a boil, boil for no more than 5 minutes, stirring all the time, and immediately pack into prepared hot glass jars.
Sterilize half-liter jars in boiling water for 1 hour.
Puree serves to fortify food in winter time. It is added to the first and second courses.
CAVIAR FROM SWEET PEPPER
Peppers wash, dry, grate with vegetable oil and bake in the oven until softened. Hot peel it from the skin and cut out the seeds. If the fruits are burnt, rinse them first with hot water, then peel.
Pass the peeled pepper through a meat grinder with large holes. Peel carrots and parsley, cut into strips and stew in vegetable oil until half cooked. Peel and cut the onion into rings, fry in vegetable oil until golden color. Finely chop the greens. Pass the tomatoes through a meat grinder and boil to half the original volume.
Put pre-prepared vegetables into the tomato mass, add salt, ground pepper, vinegar and cook over low heat with stirring for another 10 minutes.
Transfer the hot mass into jars and sterilize half-liter jars in boiling water for 70 minutes, liter jars for 80.
5 kg of sweet pepper, 300 g of carrots, 400 g of onions, 200 g of tomatoes, 30 g of parsley roots, 2 cups of vegetable oil, 50 g of salt, 2 tbsp. tablespoons of vinegar, 5 g of black and allspice.
LUTENITSA
Thoroughly wash the fleshy pods of sweet red pepper and a few pods of small-fruited bitter pepper, remove the stalks and seeds, pour in a little water, add a few ripe tomatoes and cook until fully cooked. Rub the prepared pepper through a sieve, put the resulting gruel on fire, cook until it thickens. At the end of cooking, add sunflower oil, salt and sugar to taste, garlic and herbs, cut into small pieces.
Transfer hot lutenitsa to liter jars, sterilize for 45-50 minutes and cork, store in a cool place. When serving, add crushed onions or garlic and kernels to these canned vegetables walnuts mixed with a little sunflower oil and vinegar.
If the lutenitsa turns out to be too spicy, it can be mixed with boiled mashed potatoes when serving.
For 5 kg of pepper - 2-3 pods of small-fruited hot peppers, 7-8 ripe tomatoes, 10-15 g of garlic, 20 g of celery, sugar, salt to taste, 200 g of sunflower oil.
PEPPER SALAD
Wash the pepper, cut out the seeds, wash again, dip in boiling water for 2-3 minutes and immediately cool in cold water. Cut the pepper into strips no more than 5 mm wide and place tightly in jars up to the shoulders.
Pour boiling filling and sterilize half-liter jars in boiling water - 12-15 minutes, two- and three-liter jars - 30-35 minutes.
For pouring: for 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid.
PAPRIKASH
Wash the pepper, cut out the seeds, wash again and cut into pieces of three 3-4 cm in size. Dip in boiling water for 3-4 minutes and immediately cool in cold water. Wash small-fruited tomatoes and put them in layers together with pepper in jars. Put chopped greens on the bottom.
If there are no small tomatoes, you can take large ones and cut them into slices, put them on the bottom and on top of the pepper, pour boiling tomato juice with salt and sterilize liter jars in boiling water for about an hour.
4.5 kg of sweet pepper, 1.5 kg of tomatoes, 25-30 g of parsley; for pouring - for 1 liter of tomato juice 20 g of salt.
TRICOLOR PICKLE WITH PEPPER
This original and very beautiful pickle is prepared with green and red sweet peppers and cauliflower in equal quantities. Divide the cabbage into inflorescences, and peel the peppers from the seeds and cut into thin strips. At the bottom of a jar or pan, put first red and then green pepper, then cauliflower and so alternate until the dishes are filled to the top.
For flavor, you can put parsley between the strips of green pepper.
Vegetables need to be crushed and pour the cooled brine. Store in a cool place.
For brine: 0.5 liters of water, 0.5 liters of vinegar (preferably wine or apple) and 80 g of salt.
Stuffed PEPPER
Wash the large fruits of sweet pepper, cut out the seeds, wash again. Cut the minced onion into rings and fry in vegetable oil until golden brown. Peel and cut the roots into strips, stew in vegetable oil until half cooked. Rub the tomatoes through a large sieve or colander (remove the skin). Bring the tomato mass to a boil, cook for 15 minutes, add salt, sugar, vinegar, allspice and cook for another 10 minutes. Chop the parsley. Boil vegetable oil for several minutes, cool to 70 ° C and pour into prepared jars at the rate of two tablespoons per liter jar.
Mix the vegetables prepared for minced meat, sprinkle with salt and fill the prepared pepper with this mass. Put stuffed peppers in jars with oil and pour hot tomato mass with seasonings.
Sterilize in boiling water half-liter jars - 55 minutes, liter - 65 minutes.
1 kg of pepper, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley roots, 10 g of parsley, 1 glass of vegetable oil, 20-25 g of salt, 40-50 g of sugar, 1-2 tbsp. tablespoons of vinegar, 5-6 peas of allspice.
PEPPERS STuffed with CABBAGE
Sweet pepper of any variety and color, but be sure to wash the mature, remove the stalks and seeds. Blanch in hot water 2-3 minutes, cool in cold, dry. Mature tight white cabbage autumn or winter varieties chop. Peel the carrots, wash and cut with a knife in the form of noodles or grate on a coarse grater. Place shredded cabbage and carrots in an enamel bowl, grind with salt and leave for 3-5 hours.
Fill peppers with vegetable mixture and place in jars. Add vinegar to the juice that stands out and pour pepper over it. Cover the jars with lids and put in a saucepan with a water temperature of at least 40 ° C.
Sterilize half-liter jars in boiling water for 35-40 minutes, liter jars for 45-50 minutes, seal immediately.
For minced meat - 900 g of cabbage, 100 g of carrots, 1-1.5 teaspoons of salt;
for 1 half-liter jar - 175 g of pepper, 175 g of minced meat, 150 g of filling, 1.5 teaspoons of 6% vinegar.
PEPPERS STuffed with RICE AND MEAT
The composition of canned food includes: sweet pepper, onion, rice, meat, butter, parsley, tomatoes, salt, sugar, ground hot pepper and bay leaf.
Rinse fresh young small green peppers, drain, cut off the stalks and testicles, blanch in boiling water for 2 minutes and cool in air. Wash the rice, let the water drain, pour into a saucepan, add 2 cups of water and cook over low heat until half cooked. Rinse rice after cooking cold water. Remove the outer leaves from the onion, cut into slices and fry in butter until golden brown. Wash parsley in running water, dry and cut into pieces of 0.5 cm. Wash the medium-fat pork, let it drain, cut into pieces, pass through a meat grinder.
Fried onions, rice, parsley, meat mix, add salt, ground pepper and mix thoroughly. Stuff the prepared peppers with the resulting mass and place 2-4 pieces, depending on the size, in jars with a capacity of 0.5 liters.
Tomatoes are ripe, red, peeled from the stalks, washed, drained, grated on a coarse grater with the skin removed. Drain the mashed tomatoes into enamel pan, put on fire and boil for 15 minutes, then add salt, sugar and boil for another 10 minutes.
received tomato sauce fill jars filled with stuffed peppers, 2 cm below the top of the neck. Cover the jars with prepared lids, place in a pan with water heated to 70 ° C and sterilize at a temperature of 105-106 ° C. For this purpose, add 350 g of salt per 1 liter of water to the sterilization pan. During sterilization, the pan must be covered with a lid. After warming up the jars for 30 minutes with a slight boil of water, immediately seal them, check the quality of the closure and sterilize using clamps in the same salted water.
On the first day, sterilization lasts 90 minutes. After it, the jars remain in a pot of hot water and gradually cool. After 24 hours, this operation must be repeated (in the same salted water), after another 24 hours, carry out a third time. Leave the sterilized jars in a saucepan for cooling, then remove the clamps from them and check the quality of the closure.
Before storing the jars, keep them at room temperature within 15 days, and after checking the condition of the lids, take it to the basement or to a cold cellar.
For minced meat - 100 g of onion (2 medium heads), 180 g of rice, 300 g of meat, 100 g of butter, parsley, 1 tbsp. a spoonful of salt, 0.5 teaspoon of ground hot pepper, bay leaf;
for tomato filling - 800 g of tomatoes, 2 teaspoons of salt, 1.5-2 tbsp. spoons of sugar.
LECHHO
Wash ripe fleshy peppers, cut off the ends, remove the seeds. Pepper cut into strips 5-8 mm wide, can be cut into pieces. Cut the tomatoes into slices 3-4 mm thick. Peel and chop the onion. Mix prepared vegetables, add salt and black pepper to taste and transfer to an enamel pan, add 2-3 tablespoons of water and simmer covered for 10 minutes.
Tightly, without air voids, fill the jars with the vegetable mass so that the vegetables are covered with juice on top.
Sterilize liter jars in boiling water for 45 minutes, three-liter jars for 60 minutes.
2.6 kg of sweet pepper, 2 kg of tomatoes, 500 g of onion, 30-40 g of salt, a pinch of ground black pepper, 5-6 tbsp. spoons of water.
VEGETABLE SALAD WITH PEPPER
Fresh round peppers (cambi) - green or red - washed, de-seeded and chopped into strips up to 1.5 cm wide, add finely chopped tomatoes picked unripe, carrots finely chopped into strips 2-3 mm wide and 1 cm long, and onion, cut into thin half rings. Stir the mixture, salt to taste, add parsley, vinegar and vegetable oil.
The vegetable mixture will produce juice that can be used to pour the mixture into jars.
Put allspice and bay leaf at the bottom of the jar. Sterilize and roll up jars.
Combi peppers - 2 kg, tomatoes - 4 kg, carrots - 1 kg, onions - 1 kg.
BAKED PEPPER WITH BRYNZA
Bake a good fleshy red pepper, then remove the seeds and skin, chop. To the resulting puree, add chopped cow cheese and vegetable oil.
Mix the mixture well, you can use a mixer, decompose into small jars (350 ml), sterilize for 20 minutes, roll up.
5 kg of pepper, 500 g of cheese, 300 ml of vegetable oil.
PEPPER SAUCE
Rinse green capsicum, chop with a knife, put in a saucepan, pour in whey and cook on low heat for about an hour, then put in jars and cork tightly. Peppers prepared in this way can be stored for 6 months.
Pepper sauce is served with sour cream as a spicy seasoning for meat dishes.
For 1 kg of pepper - 2 liters of whey.
SPICE FROM PEPPER
Wash the fruits of sweet pepper in cold water, remove the seeds and, together with the onion, garlic, root and parsley, pass through a meat grinder. Add sugar and salt to taste.
You can add a little apple cider vinegar or tomato juice, as well as bitter ground pepper put in jars, close with lids and store in a cool place.
Banks can be sterilized.
For 2 kg of peeled pepper - 150 g of onion, 100 g of garlic, some roots and parsley.
SPICE OF SWEET PEPPERS WITH TOMATOES
Wash the peppers, remove the stem and seeds, finely chop. Cut the tomatoes slightly crosswise, scald, remove the skin, chop coarsely. Put chopped peppers, tomatoes and onions in a large saucepan, add vinegar and simmer over low heat without a lid until almost no liquid remains. Put sugar and spices and cook for another 10 minutes over high heat, stirring all the time until the sugar dissolves.
Put hot seasoning in jars and roll up.
This seasoning is good for second courses.
2 red sweet peppers, 2-3 tomatoes, 3 onions, 0.5 cup wine vinegar, 1 cup sugar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dry mustard, 1/4 teaspoon ground red pepper, ground cloves - at the tip of a knife.
PEPPERS WITH TOMATO SAUCE AND VEGETABLES FOR SPICE
From well-ripened tomatoes, prepare tomato juice, which is boiled in a large saucepan for 30 minutes. At this time, wash and peel the peppers from the stalks and seeds, chop into strips 1 cm wide, dip in boiling tomato juice along with grated carrots, celery roots, peeled garlic cloves, finely chopped dill and parsley, sugar, vegetable oil, vinegar and salt . Vegetables for seasoning should boil with tomato juice for 10 minutes. Then pour them boiling into well-washed and dried jars, which are filled to the top. Immediately seal the jars hermetically and keep upside down until completely cool.
You can cover the jars with a napkin or towel.
Serve as a side dish for baked or fried meat, as well as an independent dish or as an addition to other dishes.
3 kg of chopped pepper, 6 l of tomato juice, 600 g of grated carrots, 100 g of grated celery roots, two dozen cloves of garlic, a bunch of dill and parsley, 400 ml of vegetable oil, 100 g of sugar, 100 g of salt (to taste), 100 ml vinegar.
HOT PEPPER SPICE
Rinse Bell pepper, peel it and, stuffed with peeled garlic cloves, pass through a meat grinder. This is done so that the inner walls of the pepper absorb essential oils garlic.
Red bitter pepper without a stalk and ripe tomatoes also pass through a meat grinder, salt, mix thoroughly, add vegetable oil, crushed walnuts if desired; store in glass jars with tightly closed lid.
For 500 g of sweet pepper - 200 g of red bitter, 300 g of garlic, 500 g of tomatoes, 50 g of suneli hops, 150 g of salt, 50 g of vegetable oil.
APPETITE WITH HOT PEPPER
Wash the pods of sweet-fruited hot peppers, cut off the “tails” (1 cm from the base) and lightly bake over high heat, not to the stage of softness. Prepare juice from well-ripened, peeled tomatoes, bring it to a boil, let it boil for 20 minutes, add salt, sugar, vegetable oil. Dip the baked pepper into this marinade and let it boil for 5-6 minutes.
Pour the finished mixture into jars with a capacity of 800 ml or liter, pre-wrapped with paper, fill to the top, quickly seal hermetically, turn the lids upside down and keep it until it cools completely.
3 kg of hot peppers, 5 kg of tomatoes, 200 g of salt, 250 g of sugar, 500 ml of vegetable oil.
ROUND PEPPER (KAMBI) WITH VINEGAR AND HONEY
Wash the round red cambi pepper, cut off the stalks 1 cm from the base and pierce in several places near the seed, put in a jar, alternating with cauliflower rosettes, sprinkle with black peppercorns, pieces of horseradish, put currant and grape leaves, pour vinegar in which pre-dissolve salt and honey.
Do not boil this mixture, but you need to take enough vinegar to cover the fruits.
Press the cambi on top with a wooden circle, close the jar tightly and put it in a cool place.
3 kg of cambi pepper, 250 g of salt, 250 g of honey.
SALT PEPPER
Salt should be fresh, without damage, the fruits of green and red fleshy varieties of sweet pepper. First, remove the stalks and seeds, wash the pods, dip for 1-2 minutes in boiling water and immediately cool in cold water. Put in a barrel or tub. Every two or three rows lay a little dill, sprinkle each row with salt.
After 10-12 hours, the pepper will soften and give juice. Then you need to cover it with a wooden circle and put a load.
When salting in small containers - 1 kg of cargo per 10 kg of pepper, when salting in large containers - 0.5 kg of cargo per 10 kg of pepper.
Store in a cold room.
Salt consumption - 2-3 percent of the weight of pepper.
SALT PEPPER
(BULGARIAN WAY)
For salting, select medium-sized pods, wash, dry. Cut off the stalks along with the testicles, remove individual seeds that may remain inside the fruit. After cleaning, sprinkle each pod thickly with salt and put several pieces one into the other.
Put in a small barrel, cover with a wooden circle with oppression and stand for one day at room temperature, then take it out to a cold place. Brine can be added if necessary.
Peppers should be soaked in water before eating.
DRIED HOT PEPPER
Red peppers can be dried whole. To do this, decompose it for several days for drying.
Then tie up the stalks so that the fruits do not touch each other, hang the "garlands" to dry in a well-ventilated sunny place.
One of the brightest vegetables summer season is undoubtedly bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable should also be noted, which it conveys to dishes and preparations made using it. On cold, dark winter evenings, when summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Peppers for the winter will not only be an excellent addition to dishes, but also increase the content of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.
Pickled peppers are perfect for salads and serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but what joy at the table when another jar of this delicious miracle is opened!
Pickled peppers for the winter
Ingredients:
8 large sweet peppers
1 medium onion
8 garlic cloves,
4 teaspoons of vegetable oil,
2.5 glasses of water
2.5 cups of 9% vinegar,
1.25 cups sugar
2 teaspoons of salt.
Cooking:
Cut sweet pepper into rings, removing seeds. Put the pepper in sterilized jars almost to the very edge. Divide finely chopped onion, garlic and oil between jars.
In a large saucepan bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the pepper jars, leaving about 1 cm free space. Roll up jars with sterilized lids.
The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. Peppers are perfect for this recipe. small size, which will look very nice in banks. These peppers should be refrigerated and eaten within 1-2 weeks.
Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.
Cooking:
Place the sliced peppers in a jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add minced garlic.
Pour the pepper in the jar with the resulting liquid. Add more water, if needed, to coat the peppers.
Close the jar and put in the refrigerator. Peppers are ready to eat in 1 hour.
Pre-harvested peppers for the winter will allow you to include this healthy vegetable in your diet all year round, and the lecho loved by many is the best way to preserve pepper in winter. Lecho is considered a traditional dish of Hungarian cuisine, and almost every housewife has her own recipe for this dish. Classic recipe lecho has been modified more than once, and at the moment this dish is better known as an appetizing salad that is prepared for the winter. Today, lecho usually acts as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.
Lecho is a diet food with a minimum of calories, containing a lot of beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. The original Hungarian lecho recipe consists only of peppers, tomatoes, salt and sugar - we suggest you cook it.
Ingredients:
1 kg yellow or red bell pepper
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.
Cooking:
Chop the pepper into small squares or strips. Grind the tomatoes with a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho into jars, roll up and leave to cool. Banks must be well sterilized - this is extremely important point in cooking for long shelf life, especially if no additional preservative is used, as in this recipe. Such a lecho can be served immediately to the table. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.
Cooking lecho is a process that does not require special costs and effort. To make the lecho delicious, you need to choose ripe fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can harm the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain peppers mashed to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of a delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the fire before the skin begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.
Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 bulbs
1.5 tablespoons of salt
3 tablespoons of sugar
5 garlic cloves,
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.
Cooking:
Tomatoes, cut into quarters, pass through a meat grinder or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Onion thinly cut into rings. Bulgarian pepper cut into strips or cubes. Add salt, sugar, sweet pepper, bay leaf and onion to the tomato puree. Stir everything and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.
Salads prepared in summer and open in winter, always become the most long-awaited delicious treat, reminiscent of summer. We invite you to please yourself with a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.
Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons of 9% vinegar,
1 tablespoon vegetable oil.
Cooking:
Grate carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Pour into jars immediately, roll up and let cool. Store in a dark and cool place.
As you have already seen, preparing pepper for the winter is as easy as shelling pears. Subject to simple rules choosing quality vegetables and carefully sterilizing jars, you will undoubtedly get delicious preserves that can please the family and surprise guests.
Good luck preparing!
Incredibly tasty and fragrant, you can prepare bell peppers for the winter. Cooking recipes will help diversify the daily diet not only in the harvest season, but also in the cold season, and also decorate festive table. Such homemade preparations can be very diverse. Vegetable can be rolled up as a separate dish, and in salads, sauces, lecho. For cooking, they take peppercorns of a wide variety of colors, the main thing is that they are ripe, strong, fleshy, not overripe, and not damaged.
What is useful bell pepper?
Bulgarian pepper is amazingly useful for the human body. It contains many powerful antioxidants, such as beta-carotene and vitamin C. Few people know that the vegetable increases the production of endorphins, the so-called happiness hormones. For getting good mood, it should be included in the diet.
There is an opinion that few vitamins are stored in winter preparations, all of them supposedly die during heat treatment. These rumors are exaggerated. Modern methods canning and right conditions storage, allow you to save 70 percent of all useful biologically active substances. Salt must be used everywhere, it must be added in an amount of 2-3 percent either to the vegetables themselves, or in the form of brine. This amount allows you to suppress the development of foreign microorganisms, bacteria.
By the way, in Bulgaria, sweet pepper is considered a national vegetable, but few people know that in this Balkan country he came from Mexico. The first mention of him can be found from the records of a doctor who traveled with Columbus. He wrote that in wild nature pepper grows, which the Indian tribes like to eat, he replaced salt with it.
I propose to prepare wonderful preparations for the winter from bell pepper, which retain their taste and aroma even in winter. It's spicy original recipes, With interesting combination taste, bright color. You can easily feel the subtlest flavor palette of each ingredient in any proposed recipe!
Pepper in a sweet filling for the winter: a recipe
For many years I have been making this my favorite recipe, it turns out very tasty, and it is very simple to cook, you only need a small amount of ingredients.
- bell peppers and tomatoes - each 1 kg;
- sugar - 2 tbsp;
- salt - 1 tbsp.
- Peeled pepper cut into 4 parts.
- Grind tomatoes in a meat grinder, combine with peppers, place in a saucepan, boil for 15 minutes, salt, add sugar.
- Spread hot mass in sterilized jars, twist, turn over, wrap, keep cool in this form until completely cooled.
By the way, I have been sterilizing jars for many years, and recently I tried new way, sterilization with vodka. I also tested it, not a single jar exploded, although I keep seamings in the apartment. The method is simple, remember:
- It will take 50-100 ml. vodka, pour it into a clean jar with a screw cap, close it, shake it for 10 seconds, open it, pour the contents into the next container. I cover a clean jar with a tightly sterilized lid. Along the way, the lids are also rejected (if it gives smudges, then it will not close tightly during canning). I also process ordinary cans for seaming, but I cover with a plastic lid, only before rolling I change it to a metal one. It is advisable to rinse the caps and rinse again with vodka before rolling. If you are interested in this method, give it a try!
Bulgarian pepper for the winter: cooking recipes without rolling
Such snacks can be prepared for the winter, they can not be rolled up, but stored in the refrigerator. They will be appropriate if served, for example, with a delicious piece of meat. Spicy lovers will appreciate these twists. I have two proven recipes for you.
Recipe "Hot"
Twist in a meat grinder: 500 grams of bell pepper, 300 grams of garlic, 100-200 gr. nuclei walnut, 200 gr. hot pepper, add 150 gr. salt, 50 gr. vegetable oil and the same amount of suneli hops. Mix all the ingredients, arrange in jars, cover with lids, keep in the refrigerator.
Snack "Spicy"
- hot pepper - 400 gr;
- bell pepper - 100 gr;
- garlic - 300 gr;
- salt - 40 gr.
Peeled peppers (bitter and sweet) grind with a blender until smooth, add garlic cloves and chop again, add salt, mix, arrange in sterilized jars, cover with lids, store in a cool place.
My advice:
Before you start working with hot pepper, try lubricating your hands with vegetable oil, this will prevent the spicy pepper oil from corroding the skin.
Roasted bell peppers for the winter
Required:
- sweet pepper - 1 kg;
- vegetable oil - 150 ml;
- salt.
- Remove the stalks from the washed peppers, remove the seeds, bake the pods in the oven.
- Peel off the skin, salt, fry all sides in vegetable oil until golden.
- Transfer to prepared jars, sprinkle lightly with oil in which the vegetable was fried, sterilize for 90 minutes, roll up.
Whole pickled bell peppers for the winter
Such peppers come in handy in winter as a snack, it’s good to add them to salads, and I also like to stuff them.
Consumption of products for a 3-liter jar:
- sweet red peppers, 3 garlic cloves.
- liter of water;
- salt and sugar - 1 tbsp each;
- citric acid - 0.5 tsp;
- 3 blackcurrant leaves, dill umbrella, horseradish leaf.
- Remove seeds from peppers and blanch in hot water.
- Peeled garlic cloves, currant and horseradish leaves, dill umbrellas, put on the bottom of a sterilized jar, pepper pods on them, pour hot marinade, cover with a lid, towel, hold for 3 minutes, drain.
- Bring to a boil again, hold for 3 minutes.
- For the third time, pour in the marinade so that it overflows a little over the edges of the jar, twist. Keeps well even at room temperature.
- By the way, in this recipe, I recommend blanching before canning. And do you know what it is for? The purpose of blanching is the rapid processing of products with boiling water or steam, it allows you to preserve the natural color of vegetables and fruits, they do not darken, they become more permeable to the marinade. When blanching, air disappears from the products, and this saves vitamin C and carotene from destruction, which prevents tin lids from rusting. The fruits soften when blanching, they can be placed more easily and more densely in jars.
Bulgarian pepper for the winter: recipes for cooking video
Sweet pepper lecho recipe for the winter
Products:
- bell pepper - 2 kg;
- tomatoes -1.5 kg;
- onions - 5 pcs;
- garlic - head;
- chili pepper - a pod;
- greens - a bunch;
- black and allspice - 6 peas each;
- salt - 4 tbsp;
- sugar 5 tbsp;
- vegetable oil - half a glass.
- Cut the peeled pods into strips 2 cm thick.
- Turn tomatoes, chili peppers, garlic into puree with a blender (you can grind in a meat grinder).
- Pour the puree-shaped mass into a saucepan, season with chopped herbs (I take dill umbrellas, parsley, lovage, add peppercorns, salt, sugar, pour in oil, mix, put on fire, bring to a boil.
- Then in batches send strips of peppers to the pan, boil at a low boil until semi-soft for 7 minutes. Spread the pepper into jars with a slotted spoon, pour over the sauce, sterilize liter jars for 20 minutes, twist, keep upside down until cool.
How to freeze bell peppers for the winter for a snack
From such a blank I make caviar or spread on bread.
Required:
- 3 red bell peppers and 3 eggplants.
- I put the washed eggplants and peppers on a wire rack, bake in the oven for 30-40 minutes, turn over during cooking.
- As soon as the skin puffs up, I put the vegetables on a plate, put it in plastic bag, I keep it for 5-10 minutes, then I peel it, put it in bags, freeze it in the freezer. In winter, I cook an amazing snack from such vegetables.
- I defrost the workpiece, coarsely chop the eggplants, fry them in a frying pan with vegetable oil. The mass should turn into a homogeneous one, then I add chopped pepper, carcass for about five minutes. I put it on a plate, cool it, add chopped onion, herbs, crushed garlic, pepper, salt, mix with mayonnaise.
Adjika from bell pepper for the winter
- bell peppers and tomatoes - 500 grams each;
- bitter pepper - 2 pods;
- garlic - 100 grams;
- vegetable oil - 100 ml;
- vinegar 9 percent - 50 ml;
- salt - 30 grams.
- Skip peppers, tomatoes, garlic in a meat grinder, pour in oil, salt, mix, put on fire, bring to a boil, cook over medium heat for about an hour.
- Transfer to sterilized jars, roll up.
Bulgarian Lutenitsa: a recipe for the winter
I always cook the Bulgarian lute recipe for the winter. This name just fascinates and attracts me! It's very tasty, huh main character here, of course, bell pepper! He also has a little helper - hot pepper, after which the Bulgarian snack is named, which means "spicy".
Love spicy is necessary, but always in moderation! I tried a bunch of recipes, modified them a little at my discretion and taste, I offer two of my not very spicy options. So let's get ready!
You will need:
- peeled bell pepper - 2 kg;
- red ripe tomatoes - 1.5 kg;
- garlic cloves - 4 pcs;
- bitter pepper - 4 pods;
- vegetable oil - 16 tablespoons;
- salt, sugar - to taste.
- First, I'll tell you how to remove the skin from bell pepper. I lay out the halves of sweet pepper on greased butter or a silicone mat laid on a baking sheet cut up, bake for half an hour in the oven. Dark spots will appear on the vegetable, then I cool and easily remove the skin. Sometimes it is not possible to use the oven. Then you can fry the pepper in a pan with the skin down, in vegetable oil, after frying it is also easy to remove.
- While the pepper is cooking in the oven, I’m working on tomatoes, I grind them with a blender along with hot peppercorns, transfer them to a heated frying pan with vegetable oil, and cook over medium heat. The contents should evaporate, and will decrease in volume by about three times, rub through a sieve.
- Finely chop the pepper, you can work with a blender or grind in a meat grinder, combine with the tomato mass, boil, stirring for another 30 minutes.
- The Bulgarian appetizer will be ready when you run a spatula or spoon over it from above, a groove forms, it does not close.
- You can eat right away, but it will be much tastier if you hold it in the refrigerator a little, or you can prepare it for the winter, put it in 1-liter jars, sterilize for 20 minutes, roll it up.
Bulgarian lutenitsa, recipe with carrots
You will need:
- sweet red bell pepper - 5 kg;
- eggplant - 3 kg;
- carrot - 1 kg;
- thick tomato juice - 0.8 liters;
- garlic - one large head;
- hot dried pepper - 3 pinches;
- sugar - 160 grams;
- salt - 4 tbsp;
- bay leaf - 4 pieces;
- apple cider vinegar - 150 ml.
- Boil carrots until cooked, peel.
- Bake peppers and eggplants separately in the oven until the skin turns black, transfer to bags, remove the skin, remove the seeds from the pepper.
- Prepared vegetables, as well as garlic, separately pass through a meat grinder or chop with a blender.
- Heat oil and vinegar, add spices, salt, sugar, cook for 10 minutes.
- Add carrots, after 10 minutes - pepper and eggplant, after another 10 minutes - tomato juice, after 5 minutes - garlic. Stir the mixture constantly so that it does not burn.
- 5 minutes after the end of cooking, pour the lute into jars, roll up.
My Savings Secrets
- I really love to make blanks from bell pepper, but there is always a lot of waste, these are partitions, seeds, trimmings. I never throw them away, I skip the trimmings and partitions in a meat grinder, I pack them in small plastic molds, I freeze, and in winter I add it to borscht or vegetable stew.
- I dry the seeds, keep them in a glass jar, add them to soups and main courses in winter, they add flavor to any dish. I also use the seeds for making marinades when canning vegetables.
A lot of sweet pepper has been born and you do not know what to do with it? Let's roll up the bell pepper for the winter. Our recipes with photos will help you roll up such delicious peppers, you will lick your fingers right!
We will consider several options for preparing blanks, but, in turn, you yourself decide on the recipe and then share your taste sensations.
Roasted bell pepper
If you love home-made soft sweet peppers, then this preservation recipe is just for you. Roasting makes the peppers softer and juicier. 
Ingredients per liter jar
- garlic - 3 cloves;
- vinegar - 2 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- salt - 1 teaspoon;
- vegetable oil - for frying;
- medium bell pepper - 1.6 kg.
Cooking
1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, rinse, cut in half, and then in half again.
2. Put the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.
3. While the pepper is cooking, prepare boiling water.
4. Pour into a sterilized jar granulated sugar and salt, pour a spoonful of vinegar, shift the soft pepper and sprinkle with finely chopped garlic on top. Pour out the remaining vinegar.
5. Pour boiling water to the edges of the jar and cork with lids.
6. Cover the seam with a blanket and leave it alone for a few hours to cool.
Quick Pickled Pepper Recipe
This method is suitable for those who do not want to stand at the stove for several hours, rolling up Bulgarian pepper, on summer days. 
Ingredients for 4 liter jars
- Bulgarian pepper - 3.7 kg;
- water - 800 ml;
- vinegar 9% - 160 ml;
- sunflower oil - 160 ml;
- granulated sugar - 150 g;
- salt - 1.5 tbsp. spoons;
- cloves - 3 buds;
- black pepper - 5 peas;
- bay leaf - 3 pcs.;
- allspice - 3 peas.
Cooking
1. We free the pepper from seeds and wash it well.
2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.
3. Dip the prepared pepper in boiling water and blanch for a couple of minutes.
4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, lavrushka and oil. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.
5. Cook the marinade for 5 minutes, then pour the vinegar.
6. We shift the sweet pepper into a colander and dip it into the marinade for 6-8 minutes.
7. We lay out the pepper in sterilized jars, pour hot marinade. Close with lids.
Attention
You don’t need to clog jars with bell pepper, that’s how much it will go in the first time, so roll it up.
8. Now we wait until the rolls cool down and put them away for storage.
Roasted peppers in their own juice
We offer you a very delicious recipe roasted peppers in their own juice without the addition of vinegar and water. This taste and aroma beckons so much that it is impossible to resist ... 
Ingredients for 2 liter jars
- bell pepper -1.6 kg;
- olive oil - 70 ml;
- freshly squeezed lemon juice - 50 ml;
- salt - 1 teaspoon with a slide;
- black pepper - 7 peas;
- ground black pepper - to taste;
- granulated sugar - 1 teaspoon with a slide.
Cooking
1. We wash the pepper, put it on a baking sheet previously covered with baking paper, send it to the oven for 45 minutes. We bake at a temperature of 210 degrees.
2. Put the hot pepper in a container, leave to cool.
3. We sterilize jars of the required volume and corresponding lids.
4. Remove the skin from the baked peppers, carefully get rid of the stalks and seeds.
5. Drain the released juice into a separate container.
6. Cut the pepper as we want and transfer it to prepared jars without tamping. Add a few peas of black pepper (you can add allspice peas).
7. Now pour the lemon juice into the juice of the peppers, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.
8. Pour the finished marinade into jars of pepper, without adding 1 cm to the brim.
9. We take a deep pan, cover the bottom with a cloth and set the jars. Pour cool tap water into a container up to the shoulders of the jars. We cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, boil for about 20 minutes.
10. The sterilization stage has passed, now we tightly twist the lids and cool.
Peppers stuffed with cabbage
A vegetable snack in winter is always useful. Bulgarian pepper can be stuffed with different vegetables, but the most suitable option- cabbage. Just imagine, soft sweet pepper, which hides crispy pickled cabbage. Mmm, yummy! 
Ingredients
- sweet pepper of medium size - 45 pcs.;
- chili pepper pod - 1 pc.;
- sunflower oil - 0.5 cups;
- white cabbage - 2.7 kg;
- garlic - 13 cloves;
- parsley, dill - in a bunch;
- filtered water - 1 liter;
- vinegar 9% - 0.5 cups;
- salt - 2 tbsp. spoons;
- granulated sugar - 1 tbsp. spoon;
- medium carrot - 2 pcs.
Cooking
1. We clean the sweet pepper from seeds, blanch in boiling water for about 5 minutes, take it out, cool it.
2. Finely chop the cabbage, add grated carrots, salt, zhamkaem a little and mix.
3. Grind greens, garlic and hot pepper, add to cabbage. Mix all ingredients well.
4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.
5. Let's start preparing the marinade. Pour salt, granulated sugar into the water, pour vegetable oil, boil for 5 minutes. Add vinegar.
6. Pour the marinade into glass jars and cover with a lid.
7. Sterilize the stuffed bell pepper in a saucepan with water as follows: 1 liter - 30 minutes, 2 liters - 40 minutes.
8. With a quick movement of the hand, we screw the jars with lids, turn them upside down and wrap them in a blanket or blanket until they cool completely.
Bulgarian pepper in tomato juice
For those who love homemade tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seam, which contains your favorite products. 
Ingredients
- red bell pepper - 2.7 kg;
- homemade tomato juice - 1.7 liters;
- olive or vegetable oil - 0.5 cups;
- sugar - 200 g;
- rock salt - 75 g;
- vinegar - 0.6 cups.
Cooking
1. First of all, we sterilize jars and lids.
2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, pour sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.
3. We clean the pepper from seeds, cut the stalks and cut into strips, 1.5 cm wide.
4. We shift the pepper into a saucepan with marinade, simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.
5. We shift the finished pepper into jars with a slotted spoon, pour boiling marinade, without adding 1 cm to the brim. Cover with lids, put the jars on a baking sheet and send to the oven preheated to 180 degrees for 20 minutes.
6. We cork the finished jars with lids, turn them upside down and leave to cool on the table.
7. We store in the pantry or cellar.
On any winter day, you can open delicious preparation with bell pepper and enjoy its extraordinary taste.
Do you want to cook Bulgarian pepper with honey? Then watch the step by step video recipe
By canning peppers for the winter according to this recipe, you will provide yourself with a tasty and crispy dish that can be consumed as a low-calorie snack or as a side dish for any dish.
Ingredients needed for this recipe:
- 3 kilograms green pepper;
- 870 milliliters of disinfected water;
- 17 grams of sugar;
- 260 milliliters of refined sunflower oil;
- 9 grams of salt;
- 190 milliliters of 6% balsamic vinegar.
How to cook this dish:
- Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and base from the pepper, cut into strips two centimeters thick.
- Place them in a deep bowl and pour boiling water for twelve minutes.
- Put pepper slices vertically in sterile jars, sprinkle with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
- Close the containers with plastic lids and shake the workpiece in order to evenly distribute the vegetable oil over the jar.
- Put a deep container of water on the stove, covering the bottom with a white towel in front of this.
- Carefully arrange the workpieces and boil for twenty-three minutes on minimum heat.
- Remove the sterilized jars and carefully tighten the lids.
- Wipe them dry and place them upside down under a heat-retaining sheet of fabric.
After fifteen hours, fold the spins in a place to store them (dry, with low temperatures, without bright light).
Pickled green peppers in tomato juice
It is probably unusual for most hostesses to cook canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.
Ingredients needed to make this appetizer:
- Two kilograms three hundred grams of pepper;
- Three cloves;
- One sheet of horseradish;
- Thirty grams of dill;
- Twenty-six grams of basil.
For marinade:
- Nine hundred and seventy milliliters of tomato juice;
- Eight grams of salt;
- Forty-seven milliliters of 9% fruit acid.
Steps to prepare this appetizer:
- Cut, pre-washed and cleaned of seeds and tail, pepper into rings one centimeter thick.
- Place them evenly in sanitized jars with the rest of the ingredients from the list above.
- Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on fire.
- Pour the boiling juice into the pepper jars.
- Sterilize the twists in the manner described in the recipe above and roll up the lids.
- Put them insist under dense fabric for twenty-four hours, after which put it in a cold place.
Preserved Green Peppers with Basil and Curry: A Popular Recipe
By preparing this preservation with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.
Original pumpkin blanks for the winter: compote and other recipes
What you need for this blank:
- Eight hundred and sixty grams of pepper;
- Four cloves of garlic.
To prepare the filling:
- Ninety milliliters of 9% wine vinegar;
- Three hundred and seventy milliliters of pure water;
- Thirty-seven grams of sugar;
- Six grams of salt;
- Thirty-six grams of basil;
- Twelve grams of curry seasoning;
- Eleven grams of rosemary.
How to make this twist:
- Chop the green pepper (clean, without the tail and seeds) into rings one centimeter wide, and cut the garlic, peeled from the husk, into six parts.
- Arrange these ingredients, alternating, in sterile jars.
- Fold the products from the marinade list into a deep bowl and simmer for nineteen minutes over low heat.
- Pour the prepared brine into containers with pepper.
- Disinfect the workpieces, as in the first recipe and carefully twist.
- Wrap upside down jars in towels and for seventeen hours, let them cool, then store.
Canned green peppers with apples
The sweet taste of pepper and apples are wonderfully combined.
It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure. high temperatures and water.
To create this blank, you will need:
- Two kilograms of one hundred grams of pepper;
- Eight hundred and fifty grams of apples;
- Nine hundred milliliters of drinking water;
- One hundred and seventy grams of sugar;
- Seventy-three milliliters of 9% wine vinegar;
- Seven grams of basil;
- Three sheets of horseradish;
- Eleven grams of allspice.
We preserve the workpiece:
- Wash all vegetables and fruits, and sterilize the containers in the usual way for you.
- Peel the pepper from the seeds, the substrate and cut it vertically into slices, get rid of the core and beaten places from the apples, chop into strips one and a half centimeters thick.
- Pack them vertically and alternately in jars.
- Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the blanks.
- Sterilize and screw them on.
- Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.
Recipe for Canning Green Peppers with Cucumbers
Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only starts to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify food intake and will appeal to taste buds.
What you need to prepare this appetizer:
- Four hundred and fifty grams of cucumbers;
- Seven hundred and fifty grams of green pepper;
- Thirty-six grams of fresh dill;
- Four cherry leaves;
- Eleven grams of hot pepper;
- Five sheets of black currant;
- Three sheets of horseradish;
- Thirty-seven grams of garlic;
- Twelve grams of black pepper;
- Ninety milliliters of 6% fruit vinegar.
To prepare the filling:
- Four hundred and seventy milliliters of disinfected water;
- Thirty-seven grams of sea salt;
- Seventeen grams of sugar.
Lecho canning: simple classics and unusual options
What you need to do to prepare this dish:
- Rinse necessary products and disinfect containers and utensils.
- Remove the seeds, tails and cut into rings, and chop the cucumbers in circles half a centimeter thick.
- Arrange them and the rest of the ingredients in layers in jars.
- Pour the brine products into any container and boil for eleven minutes.
- Pour this composition into containers with blanks.
- As in the first recipe, sterilize the twists and carefully cork with lids.
- Let the jars cool under a warm cloth, then fold them in a cool and dry place.
Fermenting peppers and green tomatoes (video)
Bright green color pepper will remind you of a warm summer and warm your soul, and by preparing preserves according to the recipes described above, you will provide yourself with the necessary for the human body nutrients, which will not allow you to get beriberi (lack of vitamins and minerals).
"Fungi"
The recipe pleases with its simplicity and lightness, while the finished dish pleases the eye both from the aesthetic and from the taste side.
Ingredients:
- whole canned pepper;
- filling to taste.
Meal preparation:
- Rinse the fruits well, cut off their tails along with the top (future hats) and remove all the seeds (otherwise they will be bitter).
- Start all the peppers, choosing the filling that you like best.
- Cover with hats and place in a high rimmed container.
- Pour in the sauce. Best fit sour cream sauce, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).
Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.
"Wedges"
The recipe is suitable for lovers of large sweet peppers.
For cooking you will need:
- 8 pcs. canned pepper;
- 3 pcs. tomatoes;
- 100 g of cheese (preferably hard varieties);
- greens (to taste);
- 300 g of pork meat;
- 150 g of boiled smoked sausage;
- 150 g of pork liver;
- 1 onion;
- 2 pcs. garlic cloves;
- 100 g of rice;
- 30 g of oil;
- 1 PC. eggs.
The cooking process consists of several stages:
- First, boil the rice for 15 minutes, then rinse it in cold water.
- Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
- Chop the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
- Pour the minced meat into the pan to the fried onion, keep it on fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to salt and pepper.
- Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
- Cut a pre-canned pepper into two equal halves, remove all seeds.
- Stuff the resulting slices with the filling, put them on a baking sheet.
- Cover the filling layer with thin tomato rings, then sprinkle it all with grated cheese.
- Fill the bottom of the container with water (approximately 1 cm).
- Send the dish to stew for 30-40 minutes.
Decorate the prepared slices with herbs before serving.
"Kapustyanka"
Here is a unique recipe for you.
Peppers preserved in oil: the most delicious recipes
You need to take:
- 10 peppers;
- 300 g cabbage;
- 50 ml of oil;
- a bunch of green onions;
- 10 basil leaves.
To prepare the marinade, you need:
- 200 ml of wine (it is better to take white);
- 100 ml of wine vinegar;
- 100 g sugar
- 1 garlic clove;
- 2 tsp curry;
- 2 tsp ground cumin;
- 1.5 st. l. salt
- ground chili pepper - to taste.
To really get tasty dish strictly adhere to the recipe:
- Shred the cabbage, finely chop the onion and basil leaves.
- Combine all the ingredients for the marinade, boil the resulting mixture.
- Put the pepper into the boiling substance and simmer it on the fire for 3 minutes, cool.
- Put the chopped cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it is better infused, then cool.
- Add the required amount of oil and herbs, mix everything.
- Stuff the peppers with cabbage.
- Fold up finished product in jars, fill everything with marinade and roll up.
"Potato"
Potato lovers will appreciate original combination. IN this case sweet pepper is used as a casserole dish.
This requires the following products:
- 4 things. sweet peppers (canned);
- 1 st. chopped potatoes;
- 200 g fried loaf;
- 3 eggs;
- hard cheese for sprinkling;
- ¾ st. milk;
- half a cup of dry baking mix (flour);
- ¼ st. sour cream;
- 2 tbsp chopped green onion.
Action algorithm:
- Cut the pepper just above the middle, removing all the seeds, put in special baking dishes in the oven.
- Stuff the potatoes and bacon tightly.
- Mix the eggs with milk, add the dry baking mix here, a little sour cream, onion, salt and pepper, add it all to the potatoes.
- Place grated cheese on top.
- Bake for about an hour (check when ready).
"Bistro"
It really doesn't take long to cook. The ideal option will be a microwave recipe.
The necessary ingredients were:
- 2 pcs. Bulgarian canned pepper;
- 400 g minced meat;
- ¼ st. shredded onion;
- ¼ tsp salt;
- ¼ tsp ground pepper;
- 240 g of rice;
- 1 st. tomato sauce;
- 1 st. mozzarella cheese;
- greens - to taste.
Canning Recipe with Butter and Garlic
It is pleasant to eat such a pepper with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result will give pleasant taste to all loved ones.
Required components:
- red pepper (Bulgarian) - 900-1000 g;
- black pepper allspice - 4-7 pcs.;
- hot pepper - 1-3 pcs.;
- water - 950-1000 g;
- ground pepper (red or black) - 3-7 g;
- vegetable oil (preferably refined) - 120-135 g;
- vinegar - 27-35 g;
- peeled garlic - 3-6 teeth;
- bay leaves - 3-5 pieces;
- sugar - 120-155 g.
- non-iodized salt - 18-23 g.
Preservation order:
- Wash peppers thoroughly, remove seeds and core from them.
- Cut into lengthwise slices (it's more pleasant to eat, but you can also preserve it whole).
- Place in prepared container and fill to the top with water.
- Put on the stove and boil.
- Sterilize the jars, put the hot red pepper washed and cut into small circles in them.
- Put in jars 1-2 cloves of peeled garlic (preferably chopped).
- After boiling water, remove the pan from the heat and spread the pepper in prepared sterilized jars.
- Add vegetable oil, granulated sugar, salt, pepper to the remaining water.
- Bring this liquid to a boil and add vinegar.
- Pour jars of pepper to the top with the resulting marinade, then roll them up.
- Wrap with a woolen blanket and leave to cool.
When preserving whole fruits, they must first be pierced a couple of times with the tip of a fork.
canning with bay leaf
A simple and delicious recipe.
For cooking you will need:
- sweet red pepper - 4.7-5.0 kg;
- table vinegar - 475-490 g;
- sugar - 190-200 g;
- table salt - 120-135 g;
- water - 740-810 g;
- black peppercorns - 7-11 pcs.;
- vegetable oil - 350-400 g;
- garlic - 450-490 g;
- parsley (bunch) - 2-4 pcs.;
- bay leaves - 4-7 pcs.
Preservation method:
- Cut the cores from the peppers and divide them into 3-4 longitudinal slices.
- Pour water into a large container and boil it.
- Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
- Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently from time to time so as not to crush the peppers.
- Wash the jars thoroughly and put the cooked pepper slices into them, making layers of bay leaf, finely chopped garlic and parsley.
- Top everything with marinade and sterilize for 25-35 minutes (for 500 ml jars).
- Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.
In winter, such a preparation can become an appetizer for the main course or integral part salad, which will please relatives.
The vegetable is very useful: it contains many trace elements and vitamins, besides, it is quite low in calories.
