Preparations for the winter from sweet bell pepper. Pickled sweet peppers for the winter

Peppers are rolled up in jars for the winter, taking them out of the pantry as needed. Since the dish can be stored for a long time at room temperature, you can afford to enjoy your favorite vegetables even in the most severe cold. You can prepare pepper in its pure form, using it later as one of the ingredients of any dish. Also, housewives often add other vegetables to it, thereby immediately getting a delicious full-fledged salad, which is all you need to transfer from a jar to a plate.

For pepper blanks, use a marinade based on vinegar and boiling water or ordinary vegetable oil, depending on the composition of the dish. Also, jars are often filled with tomato or vegetable juice.

You can safely pickle both sweet and bitter peppers, practically without changing the recipe. Together with the main ingredient, tomatoes, cucumbers, eggplants, onions, carrots, garlic, etc. are put in a jar. Peppers are seasoned with any known spices, herbs, salt and sugar. All these products are cut into portioned pieces or used as a filling for bell peppers.

Pickled peppers can be used to make salads, soups and interesting snacks. Store it in a dark, cool place until the jar is opened, and then the contents should be transferred to a plate and, if necessary, left in the refrigerator.

For lovers of spicy dishes, a preparation of hot peppers will be a great way to preserve all the vitamins and taste of this product for the winter. It is best to use light green fruits for preservation. If desired, dill sprigs can be placed between them in a jar.

Ingredients:

500 ml of water;
500 ml of vinegar;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
Hot pepper (per liter jar).

Cooking method:

Boil water in a saucepan, add salt and sugar.
When the sugar and salt dissolve, pour in the vinegar, mix well and bring to a boil again.
Pepper put in a clean jar and pour hot marinade.
Roll up the lids, let the jars cool, then put them in a cool place.

Interesting from the network

During frying, the bell pepper becomes even softer and absorbs the marinade better. That is why many housewives prefer this particular method of preservation. The marinade is the simplest, so cooking does not take much time. The number of peppers will depend on their size.

Ingredients:

3 cloves of garlic;
3 art. l. vinegar;
3 art. l. Sahara;
1 tsp salt;
Bulgarian pepper (per liter jar).

Cooking method:

Wash the pepper, heat the vegetable oil in a frying pan.
Put the pepper in the pan, without removing the seeds and stalks.
When the peppers are soft, remove them from the heat.
Put sugar and salt in a jar, pour 2 tablespoons of vinegar.
Add pepper and finely chopped garlic, pour over everything with the remaining vinegar.
Pour boiling water over the jars to the top, roll up the lids and wrap the jars in a warm blanket until they cool completely.

Lecho can be served as a separate appetizer or salad, or used to prepare more complex dishes. For the recipe, you need to choose large ripe peppers. It is better to make tomato juice yourself from fresh tomatoes, chopping them in a blender or using a meat grinder, but ready-made dressing is also suitable if desired.

Ingredients:

35 bell peppers;
2 liters of tomato juice;
200 ml of vegetable oil;
200 ml of vinegar;
2 tbsp. l. salt;
180 g of sugar;
2 tbsp. l. liquid honey.

Cooking method:

Rinse the peppers, remove the seeds, cut the vegetables into medium-sized squares.
Pour the juice into a large saucepan, add salt, honey, vegetable oil and sugar to it.
Bring the juice to a boil, boil for 5 minutes, put the pepper.
Boil everything again, cook for 10 minutes.
Add vinegar, boil again.
Pour the finished lecho into sterilized jars and roll them up with lids.

For many, stuffed peppers are associated with the use of minced meat, but such a dish, of course, cannot be stored for a long time. That is why vegetable filling was invented for preservation. A variety of ingredients will allow you to make a really interesting and unusual dish that will decorate any, even a festive table.

Ingredients:

4.5 kg of bell pepper;
2.5 kg of tomatoes;
4 kg of carrots;
600 g of onion;
150 g of celery root;
150 g of parsley root;
50 g celery (greens);
50 g parsley (greens);
50 g dill;
100 g of sugar;
100 g of salt;
1 tsp red ground pepper;
1 tsp ground black pepper.

Cooking method:

Gently remove seeds from peppers, rinse inside and out.
Dip the peppers in boiling water for 2-3 minutes, then immediately transfer to cold water until completely cooled.
Cut the onion into rings and fry until golden brown.
Cut the roots into small cubes and, separately from each other, fry until tender.
In one bowl, mix onions and roots, add chopped herbs and 50 g of salt.
Fill the peppers with the resulting filling and place them in sterilized jars.
Finely chop the tomatoes, put in a saucepan and boil the resulting juice.
Add the remaining salt, both types of ground pepper and sugar to the tomatoes, cook for another 5 minutes.
Pour the tomato mass into jars with pepper.
Sterilize jars in boiling water for 1 hour.

Vegetable salads for the winter are very popular with housewives. You can spend a couple of hours in the kitchen once, and then enjoy delicious vitamin snacks all winter. This recipe will allow you to quickly and easily make such blanks.

Ingredients:

600 g of bell pepper;
400 g carrots;
4 bulbs;
5 tomatoes;
100 ml of vegetable oil;
100 ml of vinegar;
2 tsp Sahara;
1 ½ st. l. salt;
2 pinches of ground black pepper.

Cooking method:

Cut the pepper into thin strips, tomatoes into cubes, onion into half rings.
Grate carrots on a coarse grater.
Mix all chopped vegetables in one saucepan, add salt, pepper and sugar.
Mix everything thoroughly and simmer for 10 minutes.
Pour vegetable oil into vegetables, continue stewing for another 7 minutes.
Pour everything with vinegar, mix and transfer to jars.
Cover jars with lids, sterilize in hot water for 15 minutes.
Roll up jars, cool at room temperature.

Another version of the vitamin salad for the winter, which has collected the most useful and favorite vegetables. In this case, the jars do not even have to be additionally sterilized! Lettuce can be stored at room temperature. From the specified amount of vegetables, 1 liter of the workpiece will come out.

Ingredients:

3 bell peppers;
3 eggplants;
3 onions;
3 tomatoes;
1 st. l. Sahara;
1 tsp salt;
1 st. l. vinegar;
70 ml vegetable oil.

Cooking method:

Rinse all vegetables thoroughly, remove seeds and stalks.
Cut the eggplant into slices of 1 cm in thickness, the onion into half rings.
Cut the tomatoes into 4 parts, cut the pepper into strips.
Pour vegetable oil and vinegar into a deep saucepan, add salt and sugar.
Put vegetables in layers, put everything on low heat.
Cook under a closed lid for 40 minutes.
Put the salad hot in jars, roll up the lids.

Now you know how to cook pickled peppers for the winter according to the recipe with a photo. Enjoy your meal!

Pepper for the winter is another great option for conservation. Its beauty lies in the fact that this vegetable is combined with almost any ingredient, allowing you to create very tasty winter salads for every taste. Before you cook peppers for the winter, you can be inspired by some notes from experienced chefs:
For cooking lecho, it is better to constantly use the same saucepan, because after the first time it will acquire a clear red tint;

When using a hot marinade, jars with ready-made peppers must be turned upside down and wrapped in a warm blanket until completely cooled;

If you can preserve whole peppers, then lay the larger fruits on the bottom;

To make the pepper softer, before marinating, fry it a little in a pan or boil it in boiling water.

Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and Eggplant Caviar Recipe

Ingredients:

4 kg of eggplant;
500 g of bell pepper;
400 g of onion;
200 g carrots;
400 g tomato;
14 cloves of garlic;
120 ml sunflower oil;
Parsley, dill, pepper and salt to taste.

Cooking:

We start cooking pepper caviar with eggplant. They must be washed well, remove the stalk from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet, grease it with oil. Put eggplants on it (their slices are also recommended to be lubricated with oil). Vegetables should be baked in the oven at 230 - 250°C. Cooking time 25 minutes.

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Put the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Put the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars with caviar with lids.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with preservation. If you still decide to add garlic to the caviar, then to be more sure that the workpiece does not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

A very good pepper recipe. Preparing is not difficult at all. The proportions are good. We have already prepared several recipes for preserving bell peppers for the winter. We present another option.

Sweet Pepper Ingredients:

5 kg sweet pepper (green, yellow, red)

For marinade:

1 liter of water
1 tbsp sugar
1 tbsp vinegar
2 tbsp. l. salt
4 tbsp. l vegetable oil

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on fire when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, put a finely chopped bunch of parsley, crushed garlic 200 g

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will surely become a worthy treat of the festive table and diversify any everyday dinner.

So, the necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onion onion - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree should be poured into an enamel bowl, add salt, sugar and vegetable oil to it and boil for 15 minutes.

Carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

Such a lecho from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several pieces and pass everything through a meat grinder to form tomato juice.

Next, put the resulting tomato juice to boil, not forgetting to stir it periodically, and start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water, and then boiled until tender. Next, put the hot cooked beans on a sieve, rinse with cold water, drain and cool completely. Also, for this preparation, you can use store-bought or home-made canned white beans - this will significantly save your time in preparing this lecho.

At the end of cooking lecho, carefully add prepared boiled beans to it and squeeze out one tablespoon of lemon juice. Boil together for five to seven minutes and remove the workpiece from the fire.

Then carefully lay out the finished hot lecho with beans in glass jars that have been pre-washed with baking soda, cover each jar with a lid and put it in a large container with boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the seaming and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

Ingredients:
2 kg eggplant,
2 kg sweet pepper
1 kg carrots
500 g dry beans,
3 liters of tomato juice
500 ml vegetable oil,
½ stack Sahara,
½ stack 9% vinegar,
2 tbsp salt,
4 heads of garlic,
2-3 pods of hot pepper.

Cooking:
Boil the beans until tender. Cut the eggplant into cubes, salt and leave for 20-30 minutes, after which they should be washed and squeezed lightly. Grate the carrots, cut the pepper into strips. Pour vegetable oil into tomato juice, mix, add all vegetables and put on fire. Boil the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Grind the garlic and hot pepper and add to the salad, mix and cook for 10 minutes. Immediately place in sterilized jars and roll up.

Peppers stuffed with carrots and onions

sl.pepper-24pcs.
tomatoes - 2 kg.
onion-0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% tsp
salt-1 tsp
sugar-1 tsp
greens - to taste

Pepper - remove the stalk, seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

In boiling water, add salt and vinegar to taste, peppercorns, bay leaf. Throw pepper into the brine at the rate of 1 jar (I have 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, pour brine, roll up ...

For 1 liter of water:

700 gr. pepper
2 table. tablespoons of vinegar
2 table. spoons of salt
10 peppercorns

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 of 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 to infuse under a thick cloth for twenty-four hours, then put them 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.

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 to 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.

What you need to do to prepare this dish:

Rinse the 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)

The bright green color of the pepper will remind you of a warm summer and warm your soul, and by preparing the preserves according to the recipes described above, you will provide yourself with the nutrients that are so necessary for the human body that 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. Sour cream sauce is best, 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.

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 get a really 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 the finished product into jars, fill everything with marinade and roll up.

"Potato"

Fans of potato products will appreciate the 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 would be a recipe for cooking in the microwave.

The necessary ingredients were:

2 pcs. Bulgarian canned pepper;
400 g minced meat;
¼ st. chopped onion;
¼ tsp salt;
¼ tsp ground pepper;
240 g of rice;
1 st. tomato sauce;
1 st. mozzarella cheese;
greens - to taste.

Cooking process:

Rinse canned peppers, then pat dry with a towel.
Cut in half to make slices, remove all seeds.
The halves should be placed in the microwave and heated for 5 minutes (so they soften).
Fry minced meat with onions in a pan.
Add rice and tomato sauce to the pan (many housewives replace it with ketchup).
Add flavor to the resulting product with herbs and other spices, leaving the pepper filling on low heat for a couple more minutes.
Stuff the pepper slices, sprinkle with grated cheese on top and put in the microwave for 2 minutes.

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 a 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 an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains many trace elements and vitamins, besides, it is quite low in calories.

One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable should 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 a great 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 of 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. For this recipe, small-sized peppers are the best fit, which will look very nice in jars. 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 pepper for the winter will allow you to include this healthy vegetable in your diet all year round, and the beloved lecho is the best way to preserve pepper in the winter. Lecho is considered a traditional dish of Hungarian cuisine, and almost every housewife has her own recipe for this dish. The classic lecho recipe 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 many useful 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. Jars must be well sterilized - this is extremely important in preparing food for long-term storage, 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 efforts. To make the lecho tasty, 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 the summer and open in the winter are always the most awaited tasty treat, reminiscent of the 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. If you follow the simple rules for choosing high-quality vegetables and carefully sterilizing the jars, you will undoubtedly get delicious preserves that can please the family and surprise guests.

Good luck preparing!

Foreword

Canned sweet peppers will be a tasty, healthy and diversifying addition to any table in winter. Harvested whole, it can be used as a separate dish, stuffed or as one of the ingredients of various salads. For the preservation of bell peppers, the most memorable recipes are offered below.

For preservation, always choose fresh, whole, intact and rot-free sweet peppers. Regardless of the recipe, they first wash it, and then cut out the stalk from it and clean the seeds through the resulting hole. All used vegetables are also washed. Jars and lids are pre-sterilized. For canning, use only non-iodized salt.

After filling with the finished product, the jars are sterilized (if indicated in the recipe), rolled up with a lid, turned over, wrapped in something warm and, after cooling, placed in storage in a prepared cool place.

Cabbage must be disassembled into inflorescences, and carrots cut into circles. Then we blanch these vegetables and tomatoes in boiling water, and then cool them. We cook the marinade. We fill each prepared sweet pepper with tomatoes (1–2 pcs), hot pepper (1 pod) and carrots (2–3 cups). From above we cover the stuffed vegetables with 1 inflorescence of cabbage. We put the vegetables in a jar, and then pour the chilled marinade on top. We roll up the container and hide it for storage.

Marinated aromatic. To prepare 1 liter of marinade, we take: 1 liter of water; Art. spoons of granulated sugar 2, and salt 1; 2 peas of allspice and black pepper; 2 cloves; 2 bay leaves. We lay out the prepared pepper in jars, and then pour it with boiling marinade.

Salty in Ukrainian. You will need:

pepper - 1 kg;
salt - 80 g;
water - 300 ml.

Blanch the prepared fruits in boiling water for 2 minutes, and then immediately cool them in cold water. After that, sprinkle each pod with salt. We use half of the salt required for the recipe. Then we put one pepper inside the other and lay it tightly in the prepared enameled container. Then we cover the vegetables with gauze, and put a lid with oppression (load) on top. We leave them like this for 12 hours.

The temperature should be room temperature. After that, we dissolve the rest of the salt in boiled water and pour the pepper that has begun to ferment with the resulting chilled brine. We cover it again with gauze, a lid and press down with oppression. Then we hide the container with vegetables in a cool place. After 6 days, the pepper will be ready. Before use, it is rinsed in running water, and then soaked for 12 hours in boiled water.

Heat finely chopped tomatoes to a boil. Then add sugar, salt and all ground pepper (black and red) to them. Cook the tomato mass at a low boil for 5 minutes and pour into jars with stuffed pods. We sterilize the containers in boiling water (liter - 60 minutes).

Stuffed with eggplant. The number of ingredients for seaming a 3-liter jar:

pepper - 10 pcs;
onions - 2 pcs;
eggplant - 0.5 kg;
carrots - 3 pcs;
salt - 2 tbsp. l.;
tomato juice - 1.5 l;
vegetable oil - 3 tbsp. l.

Blanch prepared pods for 3-5 minutes in boiling water. After scalding with boiling water, eggplants are peeled, cut into strips, and then fried until half cooked in vegetable oil. Finely chopped onions and carrots, previously grated on a grater with large cells, pass together in oil, and then mix with eggplant and salt. We stuff the pods with the resulting filling, which we then immediately put in a jar. First, salt the juice to taste, boil, and then pour the stuffed fruits into it. We sterilize the container for 20 minutes.

Stuffed with cabbage. We take:

pepper - 1 kg;
carrots - 100 g;
cabbage - 0.9 kg;
vinegar 6% - 100 ml;
salt - 20 g.

Blanch the prepared pods for 3 minutes in boiling water, and then cool. Grate the carrots with large cells, or cut into thin strips, and chop the cabbage. Place both vegetables in an enameled bowl, grind with salt. Then we let them stand for 3-5 hours. Then pour the extracted juice into a separate container. We fill the pods with the vegetable mixture, which we then put in jars. Add vinegar to the vegetable juice and pour the stuffed fruits with the resulting marinade.

Then we sterilize the finished product in boiling water. The processing time depends on the size of the containers and is 35-50 minutes.