Pickled bell peppers with onions for the winter. Pepper preparations for the winter: the most delicious recipes with photos! Quick pickled bell pepper recipe

Step-by-step preparation:

Pre-process the vegetables, peel, wash and dry. Cut the tails from the pepper and remove the seeds, and remove the husk from the onion and cut into slices.
Place the peppers in a large saucepan, add water and boil.
Pour 1 liter of water in which the peppers were blanched and boil. Add salt, sugar, marinade and bring to a boil again.
Place peppercorns, onion and cloves in sterilized jars. Place the peppercorns in dense rows to the very top of the container.
Pour boiling marinade over vegetables and add vinegar.
Roll up the containers with sterilized lids, turn them over, wrap them in a warm blanket and leave until completely cool.
Store cooled jars in a cool place.

Adviсe:

If you are stuffing peppers, first soak them from the marinade in chilled boiled water.
If you use triple filling for this recipe, you can store the workpiece at room temperature in winter. However, then the peppers will be softer and not particularly crunchy.

Marinade for sweet bell peppers

Along with pickled eggplants, cabbage, tomatoes, cucumbers, bell peppers occupy one of their worthy places. This is a very tasty snack that few people will refuse to eat. There are many varieties of marinades for this vegetable, but we are sharing the most famous and popular among housewives.

Ingredients:

Bell pepper - 2 kg
Sugar - 100 g
Salt - 1.5 tbsp.
Vegetable oil - 100 g
Table vinegar 9% - 100 g
Water - 1 l
Hot pepper (optional) - 2 pcs.

Step-by-step preparation:

Wash the pepper, remove the stems and seeds and cut into 4-6 pieces.
Pour water into a saucepan and boil. Add sugar, salt, vinegar and vegetable oil.
Immediately add half of the prepared pepper. If you wish, you can add 1-2 pods of hot pepper. Boil and cook for 3-5 minutes.
From the marinade, transfer the pepper into a 3-liter jar, and add the remaining pepper to the marinade and also boil for 3-5 minutes. Then add it to the same jar.
Pour the remaining marinade over the vegetables, roll up the lids and cool slowly, wrapped in a warm towel. Place the preparation in the refrigerator and in a couple of days the peppers will be ready and can be served.

Marinated sweet bell peppers with garlic

This recipe is good because the peppers can be peeled and cut in advance, for example, a day in advance, and stored in the refrigerator. Also, when preparing this recipe, be prepared for a strong and pungent smell, especially in the first 2 hours of boiling salamur. But when you complete all the stages of cooking, an amazing result will await you.

Ingredients:

Red bell pepper - 10 kg
Table vinegar - 0.5 l
Vegetable oil - 0.5 l
Garlic - 250 g
Sugar - 400 g
Salt - 2 tbsp.

Step-by-step preparation:

Place peeled garlic, passed through a press, into a cauldron or thick-bottomed dish, pour in vinegar and oil, add sugar and salt. It is this mass that is called salamur.
Peel the bell pepper from seeds and stalks, cut into 4-6 pieces and throw into the salamur. Boil the ingredients for 5 minutes.
Then, place the peppers tightly to the very top in clean, sterilized, dry and warm jars and fill with boiling brine.
Seal the jar with lids and leave to cool, covered with a blanket.

How to pickle bell peppers for the winter?

This recipe for preparing pepper requires minimal costs and affordable products. At the same time, by consuming the preparation in winter, you can get the vitamins your body lacks. For this recipe, it is advisable to use bell peppers of different colors. Because by combining layers of vegetables when placing them in jars, the snack will look very original.

Ingredients:

Bell pepper - 5 kg
Hot pepper - 5-7 pcs.
Water - 0.5 l
Vegetable oil - 200 g
Acetic acid 9% - 200 g
Garlic - 3 heads
Parsley - bunch
Sugar - 200 g
Salt - 3 tbsp.

Step-by-step preparation:

Pour water into a saucepan, add oil, vinegar, sugar, salt and bring everything to a boil.
Peel the peppers (bitter and sweet) from seeds and stalks, wash and dry.
Dip the prepared peppers into the boiling marinade and soak them for 7-8 minutes. If desired, vegetables can be cut into pieces.
Place the boiled peppers in sterilized jars, layering them with finely chopped garlic and chopped parsley. Roll up the workpiece with lids and leave under a warm blanket until it cools completely.

Quick recipe for pickled sweet bell peppers

Along with quick recipes for pickling cabbage, cucumbers, tomatoes and other joys of summer, bell peppers will deservedly take their place of honor. A quick spicy pepper, pickled in just a day, with a garlic aroma, is no different from one prepared for the winter. It's not too soft, but has a slight crunch.

Ingredients:

Sweet bell pepper - 2 kg
Vegetable oil - 100 ml
Salt - 100 g
Hot pepper - 1 pod
Sugar - 1.5 tbsp.
Water - 1 l
Table vinegar 9% - 100 ml

Step-by-step preparation:

Clean the peppers from stems, seeds and excess items. Cut into several not very small pieces, depending on the original size of the fruit.
To prepare the marinade, boil water. Add sugar and salt, add oil and vinegar. Put hot pepper there too.
Next, add the prepared sweet pepper and bring the ingredients to a boil. Cook for no more than 5 minutes.
Choose a convenient container for marinating and place the boiled peppers in it. Pour marinade over them, let cool and put in the refrigerator.
After a day, the pepper will be marinated and you can taste it, and after two days it will be absolutely ready.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is pickled whole, cut into strips or halves. The insides and seeds can be removed, but you can also leave them in. A tasty and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter

There are recipes that allow you to prepare pickled peppers quickly, without unnecessary hassle and time.

To quickly prepare pickled sweet vegetables you will need:

half a kilogram of the main ingredient;
a small spoon of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

Wash the vegetables, remove the stem and seeds inside. The safety of the fruit is carefully preserved, so the seeds are removed carefully.
Carefully place the peppers into a container that has been pre-washed and heated over steam, filling it to the top.
Pour boiling water over the vegetable in the jar, cover with a lid and leave for a quarter of an hour.
Drain the liquid and bring to a boil again.
Fill the contents of the containers, add citric acid and immediately roll up.

In winter, canned simple peppers are used to stuff with minced meat or mushrooms, or simply cut into thin strips for salad.

Pickled peppers: Emma's grandmother's recipe (video)

Quick pickled pepper recipe

Quick pickling of Bulgarian vegetables can be done by cutting it into halves or quarters.

To quickly marinate juicy peppers for the winter, you will need the following ingredients:

4 kilograms of the main ingredient;
200 grams of vinegar;
200 grams of sugar;
40 grams of salt;
spices according to preference.

You don’t have to worry about the safety of such peppers in the marinade.

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

The vegetable is washed, the insides are removed, the stalk area is cut off, and chopped into halves or quarters, depending on the size of the vegetable.
The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
Immediately after this, add the prepared halves and cook for 7 minutes after boiling.
Place the slices into clean and thoroughly steamed containers, trying to pack the vegetable loosely. Fill with boiling brine and close immediately.

You don’t have to worry about the safety of such peppers in the marinade: they survive the winter well in any conditions.

Bell pepper marinated with oil

Preserving sweet aromatic peppers with garlic and oil will not seem difficult even to young and novice housewives.

The main products for such a snack are:

one and a half kilograms of vegetables;
Chile;
6 garlic cloves;
20 grams of rock salt;
75 grams of granulated sugar;
75 grams of vinegar.

The finished dish has a special pleasant taste and a slightly spicy aroma.

Preserving aromatic peppers begins with preparing the containers: they are thoroughly washed and steamed for several minutes.

How to cook:

The main ingredient is cleaned, the seeds and stalk are removed and chopped into cubes. The peeled garlic is crushed and the chili is cut into rings.
Add salt, sugar, butter and remaining ingredients to 350 grams of liquid. Stir and put on fire, bring to a boil and cook for 3 minutes.
Add vegetable cubes and vinegar to the boiling brine and boil for 10 minutes.
Transfer the vegetable into sterile containers, fill it with hot brine and immediately roll it up.

The finished dish has a special pleasant taste and a slightly spicy aroma. It is served as a cold appetizer, as an ingredient in salad dishes, or as an addition to hot dishes.

Fried pickled peppers

Bell peppers pickled with whole fruits are considered a tasty snack. Everyone will like its unforgettable taste, and besides, this dish turns out to be satisfying.

Salting is prepared from the following products:

kilogram of the main ingredient;
half a glass of vinegar;
30 grams of salt;
10 garlic cloves;
70 grams of clarified butter.

This snack can be sealed without sterilization.

The appetizer is prepared following the step-by-step steps:

The peppers are thoroughly washed and dried with a paper towel along with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
Add a couple of tablespoons of refined oil to each container and immediately roll it up.

This snack can be sealed without sterilization; it will keep well throughout the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Canning sweet peppers without sterilization

You can make peppers without sterilization in pot using a different recipe. In this case, the vegetable is pickled in small long “boats”; it is especially tasty as a cold appetizer.

For the preparation you will need:

kilogram of pepper;
100 grams of refined oil;
100 grams of vinegar;
90 grams of sugar.

The dish is prepared quickly

Sequence of preparation of marinated snacks:

Vegetables are thoroughly washed, stems and seeds removed. Cut into quarters.
Pour oil, vinegar and sugar into a clean container, mix well and bring to a boil.
Add quarters and slices to the marinade, bring to a boil and cook for 10 minutes.
Place the quarters in pre-sterilized containers, lightly pricking each with a fork.
Filled jars are filled with boiling brine and immediately covered with lids.

Such “boats” will become an indispensable addition to the New Year’s table. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

The salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, since its taste is unusual and refined.

In order to make a winter snack, stock up on the following ingredients:

3 kilograms of pepper;
a glass of apple cider vinegar;
a glass of granulated sugar;
40 grams of salt.

Prepare a delicious appetizer following the following sequence of actions:

Vegetables are thoroughly washed and dried with a paper towel, without disturbing the integrity of the fruit and preserving the stalks.
Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
Place the fruits in sterile containers.
Add salt, sugar, butter to the liquid in which the peppers were cooked, mix and bring to a boil. Add vinegar.
Vegetables in jars are poured with hot brine, covered with lids and sent to sterilize in a water bath for a quarter of an hour.
Roll up and allow to cool naturally.

You can also prepare a sweet marinade with honey; it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid spoilage of the finished product.

Pickled hot peppers (video)

Hello, dear VideoCooking! I want to once again express my gratitude to you! Pickled peppers are my favorite pickle. We always have bell peppers on sale and inexpensively, so I’m happy to roll up pickled peppers for the winter. I tried many different recipes, but yours turned out to be the most successful, as well as many of your other recipes. Thanks again! Continue to delight us with all sorts of goodies. Your fan, Natasha.

Dear Grandma Emma! I have already prepared pickled cucumbers and tomatoes according to your recipes, but, unfortunately, I couldn’t roll up the tomatoes and cucumbers for the winter. The pickled bell peppers prepared according to this recipe turned out just great. First I cooked a little to try, I liked it. It is very important to me that in this way you can prepare pickled peppers for the winter. I really want to pamper myself and my loved ones in winter with delicious pickled bell peppers! Please prepare more recipes for canning vegetables and fruits. Have a good day.

Good afternoon This pepper recipe for the winter is very successful, thank you! The pickled bell pepper turned out crispy and moderately spicy - everyone really liked it. Now I will always prepare bell peppers for the winter this way. And also, it’s very convenient that you send new and slightly forgotten old recipes directly to the mail, send them more often, I’m always looking forward to something new from you. Be healthy!

Hello, Grandma Emma. The bell pepper according to your recipe turned out delicious, but in my opinion, a little bland; I prefer pickled hot peppers. So, next time I’ll still add three hot peppers to make it more spicy! But in general, all your recipes are good, and you can always adjust anything to suit your taste. Be healthy, live long and share all sorts of things with us. Best regards, Katya.

Hello. I always bought pickled peppers in the store and everything was wonderful, but here, my husband and I were visiting and he tried home-made pickled bell peppers and became sick with them. I started looking for how to cook bell peppers, something you can’t do for your loved one :), and I came across your site. I was attracted by the presence of a video recipe and a detailed step-by-step recipe - you watch and cook, it’s much easier. I made it, my husband really, really liked it, now I’ll cook bell peppers for the winter according to your recipe. Thank you for helping us, young housewives, feed our husbands delicious food and maintain peace in the house.

Hello, Emma Isakovna! I don’t know if you remember me, I was your student, my name is Nigora Ramsulova. As a girl, when we came to your house with the whole class and all together made manti or dumplings or fried potatoes, we often ate pickled bell peppers like this and they were very tasty. Years have passed and now, I saw on your website a recipe for that very nostalgic pepper and prepared it for my family. It turned out very tasty, just as it remains in my memories. Thank you Emma Isakovna! You were the best teacher, and now you are a wonderful cook. Long and happy years to you! Best regards, Nigora.

Colorful, flavorful and sun-filled vegetables delight us throughout the summer and fall. Will we really have to settle for the rather tasteless products that fill supermarkets during the winter? Not at all. There are several ways to preserve bell peppers for the winter. And each of them has its own merits. Using simple tips, you can surprise your guests with a bright, vitamin-rich salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of colorful frozen pepper pieces.

How to choose peppers for long-term storage

Before you go to the market or your own garden to buy vegetables, you need to decide on the harvesting method.

There are two stages of ripeness for bell peppers. This:

Botanical (biological) ripeness - the fruits are uniformly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, and canning. These fruits also store well in the refrigerator. They are able to retain their properties for 1.5 months.
Fruits that are at the stage of technical ripeness cannot boast of size or bright color. You can recognize peppers that are suitable for long-term fresh storage by lightly pressing them. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. These vegetables cannot be frozen, dried or canned.

Fruits at the stage of biological maturity

If any varieties of bell pepper are suitable for drying and freezing, then the following are best suited for fresh storage:

Martin
Beglitium
Black cardinal
Novogoshary
Aristotle ex 3 p F1
Red Baron F1

Vitamin harvest

Vegetables without the slightest defects (cracks, rot, dents) are cut from the bush very carefully and always with the stem. The fragile fruit is easily damaged and will not be suitable for long-term fresh storage.

Storing fresh peppers

Before harvesting fresh vitamin fruits for future use, it is worth deciding on a room for long-term storage of vegetables. A cellar, basement or glazed balcony is suitable for these purposes. The main thing is that the humidity is within 80-90%, and the air temperature does not fall below 0 C.

Storage containers, such as wooden boxes, must be dry and free of mold. Before adding vegetables, it is enough to keep the boxes in the sun for several days. The shelf life of fresh pepper depends on maintaining the optimal temperature and humidity in the room, as well as the careful selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).

If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.

Popular methods of preparing fresh fruits for the winter

It is advisable that the fruits do not touch each other. This will prevent vegetables from spoiling for as long as possible. And if one pepper starts to rot, you can simply remove it.

Individual polyethylene packaging with holes for air ventilation is suitable for this.. The method is convenient in that it simplifies the process of regularly inspecting vegetables for integrity and absence of signs of spoilage.

Preparing vegetables for the winter

Paper bags have proven themselves to be good for storing bell peppers. They allow the fruits to “breathe” and significantly increase the freshness of the fruits. The bags can be replaced with plain paper, in which the peppers are wrapped very carefully.

You can add a bright accent to both the interior and the diet of your household by placing flowerpots with sweet peppers on the windowsills. To do this, you should dig up bushes with unripe fruits (along with the root system) before the onset of frost, plant them in pots, treat them against pests and bring them into the house. As the vegetables ripen, you can pick them and enjoy their rich flavor.

The best ways to freeze sweet peppers

Increasingly, housewives are giving preference to frozen vegetables, which, unlike canned vegetables, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared after cutting into small cubes or strips.

For owners of large freezers, the method of preparing stuffed peppers is suitable, and fans of vegetable salads and sauces will appreciate freezing baked vegetables, which have a rich aroma and original taste.

Preparing raw materials for freezing

Preparing Peppers for Freezing

For preparations that will help diversify the menu until the next season, peppers of biological ripeness without damage or signs of rotting are selected. If the vegetables are chopped, you can use not the most beautiful specimens by simply cutting out the unaesthetic parts.

vegetables are thoroughly washed under running water;
the core is cut out with a sharp knife;
veins and seeds are removed (if this is not done, the dish that will include the preparation may taste bitter);
the peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will be).

For preparations, it is worth taking peppers of different colors - red, yellow, green. This is true for both freezing whole and chopped vegetables. The vegetable dressing will become brighter, and the taste of the main courses will be richer.

Whole frozen peppers

Lovers of stuffed peppers are often faced with the fact that they can enjoy the taste of their favorite dish only during the season. You can correct the situation by freezing the whole fruit, cleared of seeds and veins.. There are several ways to do this:

Frozen products

The peppers are placed one on top of the other, like glasses. The resulting columns are placed in the freezer. Before preparing the dish, they are stuffed without prior defrosting and cooked as usual.
You can minimize the space occupied in the freezer by first plunging the peeled fruits into boiling water for 1 minute. This will soften the peppers and prevent them from cracking during the freezing process.
Some housewives freeze peppers already filled with minced meat. The preparations are laid out on a flat surface, trying to ensure that the peppers do not come into contact with each other, and put into the freezer. After a day, they fill plastic bags with them. This method allows you to prepare a delicious dinner in a matter of minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.

Chopped frozen peppers

Bell peppers, frozen in pieces, will perfectly complement soups, main courses and salads. To prepare, cut the fruits into small cubes or strips and freeze in bags or plastic containers.

Ready to freeze

A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.

Such peppers are not defrosted before heat treatment.

Shredded for freezing

Bell peppers frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice trays. Red peppers are best suited for this method of preparation.

Its taste, color and aroma go well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze the sauce almost ready for use. This preparation will be able to preserve all the vitamin and taste qualities until the new harvest.

Prepared baked vegetables

This preparation will delight you with new tastes and gastronomic emotions. Ripe and intact peppers (preferably thick-skinned) are selected for cooking.. The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and placed on a baking sheet greased with vegetable oil.

Place the pepper in an oven preheated to 200 0C for 35-40 minutes.

The vegetables should be browned and covered with a brittle and almost black crust. Having taken them out of the oven, you must immediately place them in any thick-walled pan and cover the dish with a lid. After 15 minutes, peel the peppers by holding them by the stalk, after which all the insides can be easily removed.

It is advisable to save the juice that accumulates inside the baked vegetables by draining it into a suitable container.. The prepared peppers are placed tightly in a container, filled with the resulting juice and stored in the freezer. This preparation is perfect for winter vegetable salads and will add new flavors to the soup dressing.

If freezing is chosen for storing bell peppers, you should make sure that the freezer maintains the required temperature for this - from -18 0C to -32 0C. Only in this case will vegetables retain their nutritional and taste properties until the next harvest.

Drying vegetables for the winter

Dried bell peppers are summer-like and full of vitamins. There are several ways to prepare original seasoning for various dishes. For example, in an oven, electric dryer or outdoors.

Whatever drying method you choose, the peppers must be properly prepared by thoroughly washing, coreing and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.

Peppers dried in the oven

When preparing aromatic seasoning from vegetables that are bright and filled with vitamins and microelements necessary for health, you should adhere to the following scheme:

Divide each pepper into four parts and cut into thin strips;
preheat the oven to 400 C-500 C;
line a baking sheet with parchment paper;
place the pepper on the sheet, trying to leave a small distance between the strips;
place the sheet in the oven and leave the cabinet door slightly open;
the vegetable mass should be stirred periodically with a spatula;
after 2 hours, turn off the oven without closing the door;
the next day, you should resume the drying process (heat the oven, stir the pepper mass periodically for several hours).

You can check the readiness of the product for long-term storage by breaking a slice of the vegetable in your hand. If it bends and returns to its original position when pressed, then it is necessary to dry the product in the oven.

After drying

Plain water will help restore the dried preparation to the state of a fresh vegetable. The proportions are as follows: take half a glass of water for a glass of dry pepper. By pouring liquid over the vegetable mixture for several hours, you will get delicious bell peppers that can be used for food, just like fresh ones.

Drying in an electric dryer

The pepper, previously washed under running water and cored, is cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in a saline solution (1%) for 2 minutes, cool in cold water and allow to dry drain. After which the raw materials are laid out on drying trays.

The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire their characteristic crunchiness, without losing either their taste properties or their inherent delicate aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.

Vegetables dried using an electric dryer can be stored in pieces, or they can be chopped in a blender to a seasoning state. The finished product is heated in the oven and placed in glass jars, the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years and can be used to enrich soups, main courses and sauces.

The sun and air are helpers in preparing peppers for the winter

Some housewives prefer not to use ovens and electric dryers for drying vegetables, opting for natural drying processes. To do this, it is necessary to prepare a well-ventilated room that can reliably protect bell peppers from excess moisture and direct sunlight. This could be a covered veranda in a country house, a canopy on a personal plot, or even a balcony in an apartment building.

Preparatory process

Peppers cut into small strips are laid out in a thin layer on wire racks and covered with a layer of regular gauze. The workpiece is exposed to the air, and the temperature does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy consistency necessary for long-term storage in 3-4 days, and cloudy weather will force you to keep the trays in the air for about a week.

If it rains, the pepper must be brought indoors to avoid spoilage of the product. Periodically stir the vegetable pieces and check for readiness. Naturally dried vegetables retain maximum nutrients and have a bright aroma, which is indispensable when preparing first and main courses.

Oven-dried bell pepper

An original appetizer can be prepared from bell peppers dried in the oven. The preparation will decorate any holiday table and will be an excellent addition to the usual menu. To prepare a dish that is bright in every sense, you will need the following simple and affordable ingredients:

meaty, ripe and aromatic Bulgarian
pepper - 3 kg
garlic - 15 cloves
a mixture of your favorite spices (basil and coriander go best with pepper) - 7-8 tsp.
garlic powder - 2 tsp.
salt - 2 tsp.
sugar - 4 tbsp
vegetable oil

Peppers should be cleared of seeds and membranes, blanched in boiling water for 1-2 minutes and placed in a container filled with cold water. This will allow you to easily remove the skin from the vegetables. The peeling process is not necessary. If the presence of skin in the dish does not cause discomfort, this stage (blanching and subsequent peeling) can be omitted.

The baking sheet is covered with baking paper, on which the peppers cut into quarters are evenly placed. Vegetables are sprinkled with salt, sugar and seasoning and placed in an oven preheated to 100 C. The peppers will take about 2-3 hours to cook (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.

Appetizing even to look at

While the main product is being prepared, it is necessary to sterilize small jars. Hot pepper is placed in a container, interspersed with chopped garlic (about 4 cloves are needed for a half-liter jar). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.

Such preservation can be stored at any temperature conditions, including in an ordinary pantry in a standard city apartment.

Salads with sweet peppers for the winter

No matter what beneficial properties frozen or fresh pepper has, you cannot do without preserved food rich in bright flavors, which includes a popular vegetable. Bright salads will decorate the festive table and will be an excellent side dish for meat. When choosing peppers for preservation, you should give preference to thick-skinned varieties that have reached biological maturity.

Winter preparation

Sauerkraut with bell pepper for the winter

Sauerkraut- a storehouse of vitamins and microelements that our body so urgently needs during the cold season. Adding bell pepper to the preparation will help make the appetizer even more interesting and healthier. You will need the following ingredients:

white cabbage - 2 heads (large)
sweet pepper (preferably red) - 10 pcs.
carrots - 10 pcs.
horseradish - 2 leaves
dill - a few sprigs
bay leaf - 6 pcs.
salt - 6 tbsp.
black pepper - 8 peas

Another delicious dish

Wash the vegetables, chop the cabbage thinly, cut the pepper into strips, grate the carrots. Place in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, pepper. Each layer should be compacted, pressed down and the jars should be left warm for 5 days, piercing the cabbage daily to remove accumulated gases.

As soon as the ripening process is completed, the jar is tightly closed with a lid and sent for storage in the cellar or refrigerator.