The champion in the content of vitamin C and a powerful antioxidant is sweet pepper. And, if the first quality in preparations for the winter is somewhat reduced, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - a photo recipe for harvesting in a sweet filling step by step

Let's prepare pickled peppers in honey filling for the winter. Yes, yes, do not be surprised, it is in the honey! And it's delicious, trust me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Your mark:

Time for preparing: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp
• Vegetable oil: 1 tsp
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

We take out, weigh and lay out on the table all the required products for cooking.



From the initial amount of ingredients, 2 cans of 0.5 liters are obtained. Wash dishes well and sterilize in any way: in the oven, over steam, in the microwave. Use the usual way!



Wash sweet pepper well. We remove the leg, internal seeds and partitions. We cut each peppercorn into 2 parts. Then each half for another 3-4. You should get a kind of long triangles.



We proceed to the triple filling. Pepper slices are placed in jars, placing them vertically up. To fill the container evenly, alternate: upwards, the next downwards. Place peeled and sliced ​​garlic cloves on top.



We boil water in a kettle. Fill the jars with boiling water up to the shoulders. We leave for 6-8 minutes. At the end of time, drain the liquid into the sink (it is not needed). Then we repeat the whole procedure again. It turns out that the double filling is done. For the third and last time, we will pour honey marinade.



Why pour 500 milliliters of water into the ladle and add the components for the marinade. We put the dishes on the stove and bring to a boil, stirring occasionally to dissolve the honey.



As soon as the composition boils, pour in the vinegar and immediately turn off the heat. Pour boiling liquid into jars to the very top. Cover with lids and roll up.



Honey "Fragrant" pepper is ready! We cool the preservation and put it in a cold place. The main ingredient is well marinated and saturated with aromas after a month.



A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer turns out not only tasty, but also beautiful.

The product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) - 6 kg;
• water - 2 l;
• sugar - 600 g;
• vegetable oil - 400 ml;
• table vinegar - 250 ml;
• salt - 5-6 dess. l;
• bay leaf - 5-6 pieces;
• allspice peas - 15-20 pcs.

In the finished workpiece, the energy value will be 60 kcal per 100 g. So:

1. First, sterilize the jars. You can do this in both the oven and the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container first with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the remaining water, and turn the containers upside down on a clean towel. Boil metal lids separately and dry well.
2. We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
3. Now, in a large saucepan, mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
4. Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper in jars, filling them 3/4, trying not to waste the marinade if not all the raw materials are cooked.
6. In the filled containers, add the remaining brine to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, as well as an independent snack.

Tomato blank variation

Such an appetizer will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow pepper - 1.4 kg;
• sweet peas - 6-7 pcs.;
• unsalted tomato juice - 700 ml;
• sugar - 40-45 g;
• table vinegar - 2 dess. l.;
• salt - 2 dess. l.

The fruits should be prepared, as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and put it in jars.
3. We sterilize: half-liter 10 minutes, liter - 15.
4. Roll up boiled lids.

This snack option is good both cold and hot.

Bulgarian pepper for the winter in oil

• strong fruits of medium size - 2 kg;
• water - 2 l;
• oil - 1 tbsp.;
• granulated sugar - 0.5 tbsp.;
• salt - 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2-liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container with the top, because the contents will settle soon.
3. In the liquid remaining after pasteurization, add oil, spices and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. We cool under the covers in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright harvest, you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to save on the quality of fruits.

For the recipe you need:

• tomatoes - 2 kg;
• sweet pepper - 4 kg;
• garlic - 6 cloves;
• vegetable oil - 200 ml;
• table vinegar - ¾ tbsp.;
• salt - 3 dess. l.;
• sugar - 5 dess. l.

The weight of the fruit is implied in a purified form.

Cooking takes place in stages:

1. We clean the tomatoes from the skin and cut into fairly large slices.
2. We free the pepper from the stalks and testes, cut into strips 1 cm wide.
3. We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into plates, simmer the same amount.
5. Pour in the vinegar, boil for 2 minutes and arrange in jars. Sterilization is not required.

The appetizer is thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

with eggplant

How nice it is to open a jar of assorted vegetables in winter! This light dish is appropriate not only in the daily menu, but also on the festive table.

To prepare it, you need to take:

• bell peppers - 1.4 kg;
• eggplant - 1.4 kg;
• tomatoes - 1.4 kg;
• carrots - 0.7 kg;
• garlic - 4 cloves;
• salt - 40 g;
• sugar 40 g;
• sunflower oil - 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue should be taken no longer than 15 cm.

The cooking process is as follows:

1. Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 pieces.
3. Three carrots on a coarse grater.
4. Peel the skin off the tomatoes and make a puree in any way.
5. In a deep saucepan or basin, heat the oil and first lay the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
6. After 10 minutes, pour the tomato puree, add spices and simmer for a quarter of an hour.
7. We dip finely chopped hot pepper and garlic cloves into the mixture, reduce the heat.
8. Remove from stove after 5 minutes.
9. We lay out the hot billet in a sterilized container, roll it up, turn it over and leave it to cool completely.

This version of the workpiece is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of zucchini salad, only young ones are suitable. They should not be cut very finely, otherwise they will turn into porridge. To get started, take:

• zucchini - 1.8 kg;
• peppers - 1.8 kg;
• onion - 750 g;
• carrots - 750 g;
• sugar - 180 g;
• salt - 150 g;
• dill - 50 g;
• sunflower oil - 150 ml;
• table vinegar - 150 ml.

Dill can be taken at will - greens, seeds or a mixture of them. Zucchini does not need to be peeled, just cut off the ends.

Preparation consists of the following steps:

1. We cut the pepper into strips, zucchini - into a cube of 1 x 1 cm, onion - into half rings. Three carrots on a coarse grater.
2. Dill wash, dry, finely chop.
3. In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We spread the zucchini there and simmer the same amount more.
6. 5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
7. We pack in a container and sterilize for 15-20 minutes.

with cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, in each jar you will need to put:

• garlic - 2-4 cloves;
• dill umbrellas - 3 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.;
• sweet peas - 3 pcs.;
• vinegar essence - 1 tsp each. for every liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (no slide);
• 3 dec. l. Sahara.

Before cooking, soak cucumbers in cold water for several hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

1. We throw all these spicy components to the bottom of the glass container.
2. We put whole cucumbers and chopped peppers.
3. Pour boiling water into jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green "traffic lights" can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers - 1 kg;
• onion - 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice - 250 g;
• vegetable oil - 50 ml;
• peppercorns - 2 pcs.;
• salt - 1 tbsp. l.;
• bay leaf - 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, onion into half rings.
2. Mix the rest of the ingredients in a metal bowl.
3. We spread the vegetables there and cook for 15 minutes.
4. In a hot state, lay out in a glass container and roll up.
5. We store strictly in a cool place.

with garlic

This recipe is somewhat similar to the previous one. For him we take:

• bell pepper - 2 kg;
• garlic - 2 heads;
• salt - 50 g;
• sugar - 25 g;
• vegetable oil - 150 g;
• table vinegar - 50 g;
• dill - 1 bunch;
• water - 1 l.

How do we preserve:

1. Cut the prepared pepper into wide strips, three garlic cloves on a fine grater, finely chop the dill.
2. Mix the rest of the ingredients in a suitable bowl and bring to a boil.
3. Dip the pepper in the marinade and cook for 5 minutes.
4. We lay out in sterilized jars, layering with garlic chips and dill.
5. Pour the remaining brine, roll up and cool.
6. We store in a cool place.

Peppers according to various recipes are always successful even for novice housewives. But still it is worth listening to the recommendations of experienced chefs:

1. The fruits should not be digested, otherwise they will give all their taste to the marinade.
2. To quickly peel the tomatoes, they need to be poured over with boiling water and immediately lowered into cold water.
3. Cilantro, coriander and other herbs and seeds go well with bell pepper.
4. Dry spices allow canned food to be stored better.

We are waiting for your comments and ratings - this is very important for us!

Canning Bulgarian pepper for the winter: delicious recipes with photos, tips and tricks. Dry and freeze bell peppers.

Bulgarian sweet peppers are a delicious summer treat that can be prepared for the winter to stretch this sunny mood for the whole year. Since pepper can be green, and yellow, and red, and with overflows, this is an ideal product for festive tables, as well as for gourmets who love not only tasty, but also beautiful. In this article we will tell you how to prepare delicious bell peppers for the winter in a variety of variations.

For those who have already bought an electric dryer, they no longer have to pay fabulous money and receive seasonings of unknown origin. We suggest drying peppers on your own and then using them in soups, stews, cooking fish and meat, but especially pepper opens in marinades.

In order to dry the pepper, we need 10 kg of pepper (well, or as much as you want), the color is preferably red or, on the contrary, multi-colored, but not plain yellow or green, since the color scheme in dishes is also important.

• We wash the pepper and clean it from the stalk and core. We wash it again, because our health depends on it (do they do it when seasonings are prepared in the factory?). As a result, we got 2.5 kg of waste, the rest is finished raw materials.
• The next step is to grind. We recommend cubes of 0.5 * 0.5 cm. Then the pepper will not diverge in stews and soups and will be clearly visible. And if necessary, you can always grind to a powder in a mill.
• We put the pepper on the dryer and turn on the temperature of 50 ° C for 12 hours, check, add more time if necessary (drying from 12 to 24 hours, depending on the juiciness of the pepper).

With the advent of freezers with dry freezing, the possibilities of hostesses have expanded to new horizons. Now you can cook summer dishes in the middle of winter, but not from fresh vegetables, but from frozen ones. We offer three ways to freeze so you can enjoy more food in winter.

How to freeze bell pepper for the winter?

Method number 1 —for stuffing: cut off the cap and take out the core. Rinse under running water and dry on a paper towel until completely dry, but not wilting. We put one in one in rows (the length of the box) and put it in bags for one pan. We freeze. In winter, you need to let it melt so that the peppercorns begin to detach without breaking, and you can immediately stuff it, since it will be difficult to stuff it completely melted.

Method number 2 - for lecho, stew, pizza and vegetable pies. We clean the pepper from the stalk, wash and chop the straw with a knife or vegetable cutter. We put it on a paper napkin, let it dry slightly and send it to the portioned bags in the freezer.

Method number 3 - for soups, dressings and other dishes. We clean the pepper from the stalk, wash it and chop it into small cubes of 0.5 * 0.5 cm. Immediately put it in bags, since small pieces will release moisture until they wither, and hide in the freezer.

How to pickle bell pepper for the winter for stuffing?

For cooking, we need a small pepper of the correct form and three-liter jars. Please note that peppers can be sorted by size and shape (elongated or plump) and decomposed beforehand, so that later in the jars they fit as closely as possible and take up a minimum of space.

We remove the cap from the pepper and take out the inside, send it to salted (for 3 liters of water 1 teaspoon of salt) boiling water for 3 minutes, take it out and lay it on a clean surface. As soon as you can take it, we add it in columns one to one. Usually three to five columns are placed in a bottle.

Pickled bell pepper for stuffing

We put it in jars, pour the broth in which the pepper was boiled, add 3 liters to the jar - 3 tablespoons of 9% vinegar and immediately roll it up.

The second recipe for those who love spicy pepper. We put two pans: for pouring and boiling peppers.

Filling pot:

• 1 liter of water;
• 35 gr. salt;
• 70 gr. Sahara;
• 8 gr. citric acid.

The second pot is 2/3 filled with water. As soon as it boils, we send pepper to it and cook for 2 minutes. Take it out and transfer it to a bowl of cold water. From the basin we form columns from pepper and ram into jars, which we immediately fill with brine and roll up.

How to cook bell pepper lecho for the winter?

Lecho is a dish that everyone loves, but not everyone gets it. And the problem is actually only one thing - the presence of citric acid or vegetable oil in the recipe, which is rapidly “aging” and in winter already with a not very pleasant taste.

So, so that they don’t tell you, the main components of a real Hungarian lecho (it is this country that is the birthplace of lecho) are sweet peppers, onions (necessarily onions) and red ground tomatoes.

Classic Hungarian Lecho Ingredients:

• Sweet pepper 4 kg;
• Tomatoes 4 kg;
• Onion 2 kg (easy to remember the formula lecho 2/2/1);
• 9% vinegar 6 tbsp. spoons;
• Salt 4 teaspoons;
• Sugar 8 tbsp. spoons;
• A mixture of peppers 1 teaspoon with a slide;
• 2 pcs. bay leaves.

Cutting at will, but we offer the classic version: tomatoes - through a meat grinder, peppers and onions in strips. We put everything in a saucepan, add spices except for vinegar and set to stew for 60 minutes on a minimum fire. At the end, add vinegar, pour into jars and immediately roll up.

How to cook adjika from bell pepper for the winter?

Adjika is a delicious Georgian sauce that is no less popular than ketchup and mayonnaise. We propose to prepare two types of adjika, spicy for adults, and soft for children and the elderly, who cannot cope with savory dishes as before.

Adjika with bell pepper for the winter

For mild adjika you will need:

• 3 kg of pepper with thick walls;
• 10 kg of juicy red tomatoes;
• 2 kg of carrots;
• 700 gr. garlic;
• 600 gr. Sahara;
• 200 gr. salt;
• 500 gr. vinegar 9%;
• 500 gr. refined (transparent purified) oil, as the other will give a taste in winter.

We chop all the vegetables and send them to a meat grinder, pour into a saucepan and put on a slow fire. After boiling (should not boil), simmer for an hour. Add everything except vinegar and cook for another 30 minutes. Add vinegar, cook for another 10 minutes, and turn off. We lay out the banks and roll up. We keep it in the cellar.

For spicy adjika you will need:

• 5 kg of sweet red pepper;
• 250 gr. hot pepper;
• 250 gr. tomato paste;
• 750 gr. red ground tomato;
• 500 gr. carrots;
• 250 kg of peeled onions;
• 6 heads of garlic;
• Cilantro: a bunch of fresh and a bunch of dry;
• Parsley - a bunch;
• Salt at your discretion.

Pass all the ingredients through a meat grinder and put to boil. After boiling, continue to cook over low heat for 10 minutes. Pour hot into jars and roll up. Store in refrigerator or cold cellar.

How to cook pickled bell peppers for the winter?

Pickled bell peppers for the winter are the best appetizer on the festive table, an excellent addition to mashed potatoes with a cutlet, an excellent ingredient for pizzas and lasagnas. You can list the advantages of such a seaming for hours, but we think you already know how to eat deliciously, and we will tell you how to cook deliciously.

Pickled peppers for the winter

Ingredients:

• Sweet thick-walled pepper 16 kg;
• Beet sugar - 800 gr.;
• Salt, without additives 8 tablespoons;
• 800 gr. vinegar 9%;
• Purified vegetable oil 800 gr.;
• 10 bay leaves;
• 10 pieces. cloves;
• 10 fragrant peas;
• 4 liters of water for the marinade.

Choose a multi-colored pepper. The more colors, the more interesting the seaming. We cut at will, from slices, strips or cubes, to openwork leaves (if the hands ask and there is a lot of time). We put two pans - for marinade and for blanching. Add all the spices to the marinade and let it boil for 5 minutes. Meanwhile, add pepper to boiling water and cook for 2 minutes. We take it out and immediately put it in a sterile jar. Pour the vinegar into the marinade, mix and fill the jar. Roll up.

Tips from experienced housewives:

• If there is no allergy or aversion to honey, try replacing sugar with honey in the same proportions, roll up the jar and open it after a week. If you like, you can cook with honey;
• Play with spices: coriander, basil, rosemary and tarragon. Put a separate spice in each jar and sign it so you know what you like and what you don't.

Bulgarian pepper for the winter in tomato-garlic filling: recipe

Those who love garlic will appreciate this delicacy, but believe me, they will not only appreciate it, they will ask for this salad again and again!

Bulgarian pepper in tomato-garlic sauce

Ingredients:

• Tomatoes 350 gr.;
• Bulgarian pepper 500 gr.;
• Young garlic - 2 cloves;
• Sugar 1.5 tablespoons;
• Salt 1 tablespoon;
• Vinegar 9% 15 gr.;
• Purified vegetable oil 15 gr.

We clean the pepper, wash it, chop it into strips. We twist the tomatoes in a meat grinder with garlic and cook for 5 minutes after boiling. Add spices except vinegar and cook for another 5 minutes. Add pepper and cook over low heat for 15 minutes, add vinegar and hold for another 10 minutes. Pour into jars and order. The calculation of products for 0.5 liters of the finished product is given.

How to cook fried bell peppers for the winter?

Those who have tried pepper at least once know that it is impossible to roll it up a lot. After all, he flies faster than hot pies.

Roasted bell peppers for the winter

For 3 liters we need:

• Small sweet pepper without bumps and decay - 2.5 kg;
• Juicy garlic - one head;
• Hot pepper - 1 pc.;
• Vinegar 9% - 70 ml;
• Sugar - 200 gr.;
• Salt - 1 tbsp. a spoon;
• Refined refined vegetable oil (transparent white in color) so that an unpleasant aftertaste does not appear.

So, we wash all the pepper thoroughly, especially we devote time to the stalks, since they remain in preservation. Dry on a paper towel and send to a deep fryer or in a frying pan half filled with oil. Fry each pepper until golden brown and take out in jars. We tamp down layer by layer and sprinkle with chopped garlic. We also fry the hot pepper and lay the jars so that the taste spreads throughout the jar.

When 3 cm is left to the top of the jar, add salt, sugar, vinegar and pour boiling water over it. Roll up and wrap until completely cool.

How to stuff bell peppers for the winter with vegetables?

Do you like to surprise your family and guests? We offer delicious stuffing of peppers with vegetables and subsequent pickling.

Ingredients:

• 10 ripe multi-colored sweet peppers of the same size;
• 2 medium zucchini (500 gr. Approximately);
• 1 medium carrot;
• 4 onions;
• Tomato - 1 liter;
• A mixture of peppers, herbs and salt.

We clean and wash the pepper for stuffing. We send to boiling water for 5 minutes. In the meantime, we rub or twist all the vegetables in a meat grinder. Roast and salt to taste. We stuff the pepper, put it in jars, then carefully pour it with boiling tomato. We set to sterilize for 20 minutes and roll up.

How to cook bell pepper caviar for the winter?

For lovers of caviar and sandwich solutions, we offer delicious caviar. Cook it, try it, and if you like it, you can roll it up for quick snacks in winter.

Bulgarian pepper caviar for the winter

Ingredients:

• 5 kg sweet pepper;
• 300 gr. carrots;
• 500 gr. onion;
• 400 gr. tomato;
• 1 parsley root;
• 1 celery root;
• An incomplete teaspoon of ground pepper;
• An incomplete teaspoon of allspice;
• Salt to taste.

Wash the peppers and send to a hot oven for baking. Remove the skin and remove the stalk with the core. Peel the carrots and roots, chop them into strips and fry until the spools with chopped onions.

Twist the tomato and boil for 5 minutes, add pepper and fried vegetables, cook for 10 minutes. Arrange in jars and sterilize:

• Liter bank 40 minutes;
• Half liter jar 30 minutes.

Take out, roll up and wrap upside down until cool (up to a day). Store in cellar or refrigerator.

We hope you enjoyed our article on how to prepare Bulgarian pepper for the winter. And in conclusion, let's add a video with other ideas for winter preparations with bell peppers.

Video: How to keep bell pepper fresh for the winter, without boiling and freezing? Secrets of the Don Cuisine

Sweet bell pepper is great for harvesting for the winter. Peppers can be preserved both on their own and combined with other vegetables - zucchini, cucumbers, tomatoes, and also pickled. Peppers can be stuffed before pickling or baked and made lecho. Preserving peppers is a fairly simple process that will keep the family happy all winter long. In winter, pepper acts as a side dish for fish, meat dishes or is served as an independent snack. So, canning peppers are the best recipes.

Preserving bell peppers for stuffing

Components:

• 3000 gr red sweet bell pepper;
• 1000 ml of water;
• 2 tbsp salt;
• 2 tbsp Sahara;
• 2 tbsp vinegar;
• 5 black peppercorns.

How to cook: Wash peppers, remove seeds. Throw 5 pods of pepper alternately into salted boiling water, leave for 5-6 minutes. Prepare the marinade separately. To do this, mix black pepper, vinegar, sugar, salt and water and boil. Put the pepper in sterile jars, pour hot marinade. Sterilize jars of pepper for 15 minutes in a water bath. Roll up. Once completely cooled, store in a cool place. In winter, stuff pepper blanks with minced meat or vegetables. Enjoy your meal!

Pickled peppers, canned for the winter

Components:

4000 gr of bell pepper;

for the marinade:

1000 ml of water; 200 g of 9% vinegar; 200 g of sugar; 200 g of sunflower oil; 2 tbsp. salt; 2 bay leaves; 6 black peppercorns; 2 cloves; 2 allspice peas.

How to cook pickled canned peppers: Wash the pepper and remove the seeds. Cut into quarters. Boil all ingredients for the marinade, except vinegar, for five minutes. Add vinegar at the end. Dip the pepper in boiling water and blanch for two minutes. Remove the pieces of pepper with a slotted spoon and lower them into the marinade, boiling over low heat, for five minutes. Arrange the finished pepper in sterile jars, pour over the hot marinade and roll up. Try not to put too much pepper in the jars, there should be room for the marinade. Turn the jars over, wrap them in a warm towel and wait for them to cool completely, then store them in a cool place.

Peppers preserved in oil and honey

Components:

3000 g of sweet red pepper; 500 ml of water; 200 g of sunflower oil; 4 tbsp. honey; 2 tbsp. sugar; 2 tbsp. salt; 110-120 ml of 9% vinegar; 5-8 bay leaves; 5 peas of allspice; 10 peas of black pepper; 5 cloves.

How to cook: Wash peppers, cut and remove seeds. Cut it into large pieces and place in a large saucepan. Mix pepper with honey, oil, sugar, salt and water. Spices can be tied in a piece of gauze. Place the saucepan over medium heat and stir in the peppers with a wooden spatula, as the bottom layers will heat up much faster than the top. After some time, all the peppers will warm up thoroughly, settle and end up in the marinade. Boil peppers with honey and oil for about 6 minutes, no more. Add vinegar at the end. Place hot peppers with marinade in pre-sterilized jars and roll up. Turn over, wrap with a warm towel. Once all jars have cooled down, store them in a cool place.

Canned Green Tomatoes with Peppers

Components:

5000 g of bell pepper; 5000 g of green tomatoes; 300 g of garlic; 1000 g of onion;

for the marinade:

2 stack vinegar; 2 stack. vegetable oil; 2 stack. sugar; 2 tbsp. salt.

How to cook: Wash vegetables. Cut the tomatoes into slices and mix with chopped garlic. Stuff the peeled bell pepper with tomato mass with garlic. Put the peppers in a saucepan, sprinkle with chopped onions. Add parsley to taste. Boil the marinade from the indicated ingredients. Pour the marinade over the peppers and boil for 15 minutes. Arrange the prepared hot peppers stuffed with tomatoes in pre-sterilized jars, pour over the marinade and roll up. After complete cooling, put the jars in a cool place.

Preservation of sweet peppers: Bulgarian pepper in tomato with vegetables

Components:

1000 gr sweet pepper; 2500 gr red tomatoes; 250 gr carrots; 5-6 teeth. garlic; 10 sprigs of dill and parsley; 2 tbsp. 9% vinegar; 2 tbsp. sugar; 2 tbsp. salt; 150 gr of vegetable oil.

How to cook: Wash greens and vegetables, clean them. Prepare a tomato from ripe red tomatoes. To do this, grind them with a meat grinder and cook for 40 minutes over low heat. Cut the pepper into narrow strips. Chop or grate carrots. Cut greens. Dip all vegetables in a boiling tomato. Send whole cloves of garlic, vegetable oil, sugar, salt, vinegar there and cook for ten minutes. Arrange hot pepper in tomato in sterile jars and roll up. Turn over, wrap in a warm towel and leave to cool completely. Put the jars in a cold place.

How to cook pickled bell peppers for the winter: video

How to make a delicious bell pepper roll at home? We offer you a simple recipe that every housewife can make at home.

A simple recipe for pickled bell peppers for the winter

Preparations for the winter are not complete without canned bell pepper. From bell pepper you can prepare delicious salads, lecho, dressings, pickled peppers, peppers for stuffing.

Bulgarian pepper is a very healthy and tasty snack in winter.

We present to you recipes for preserving bell peppers for the winter with various vegetables and spices.

Proven recipes for pepper blanks will be useful to any housewife.

Pickled bell peppers for the winter

You always want to cook something original - for example, pickled peppers for the winter. A simple homemade bell pepper recipe. From this amount of ingredients you get 5 liter jars of delicious pepper.

Ingredients: Bulgarian pepper - 4 kg.

Marinade: water - 1 l., vinegar 9% - 200 g., sunflower oil - 200 g., sugar - 200 g., salt - 2 tbsp. l., bay leaf - 2 pcs., black peppercorns - 5-6 pcs., allspice - 2 peas, cloves - 2 buds.

Recipe

Wash the pepper and free from seeds. Cut each peppercorn into 4 pieces.

Prepare the marinade: pour everything into a saucepan with 1 liter of water, except for vinegar. Boil for 5 minutes, add vinegar at the end.

Dip the pepper in boiling water and blanch for 2 minutes.

We take out the pepper with a slotted spoon and lower it for 5 minutes in the marinade boiling over low heat.

Sterilize jars and lids. Arrange the pepper in sterile jars, pour hot marinade over and roll up the lids. Peppers in jars should be in the marinade, so do not stuff too much

Bon appetit in winter!

Bell pepper lecho with tomatoes

Incredibly tasty preparation of tomatoes and bell peppers for the winter.

Ingredients: Bulgarian pepper - 5 kg., Tomatoes - 5 kg., Sunflower oil - 0.5 l., Sugar - 0.5 kg., Salt - 5 tbsp. l., vinegar 9% - 150 ml.

Recipe

Wash bell pepper, remove seeds. Cut the pepper into strips.

Wash the tomatoes, remove the stalks. Cut into pieces and grind with a blender or in a meat grinder.

We put the pepper and tomatoes in a saucepan, add oil, sugar, salt, vinegar.

Bring to a boil, cook for 20 minutes over medium heat.

We lay out the finished lecho in sterile jars and roll up the lids.

Bon appetit in winter!

Canned bell peppers for stuffing

For preservation, small and dense peppers are suitable. In winter, such peppers can be used for stuffing or in salads. Ingredients: bell pepper - 1.5 kg., water - 3 l., sugar - 150 g, salt - 100 g, black peppercorns - 10 pcs., allspice - 10 peas, vinegar 9% - 60 ml.

Recipe

Wash the pepper, remove the stalk and take out the seeds.

Boil water in a large saucepan and dip the bell pepper in boiling water for 3 minutes. Immediately after that, dip the peppers in cold water.

We take the pepper out of the water, let it drain, put it tightly in sterile jars.

Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.

Pour jars of peppers with boiling marinade, cover with lids and leave to sterilize for 30 minutes.

Remove jars of pepper, roll up lids, turn upside down and leave to cool completely.

Pepper for stuffing is ready. Bon appetit in winter!

Salad of bell peppers and carrots for the winter

Very tasty and bright salad of peppers and carrots for the winter.

Ingredients: Bulgarian pepper - 600 g, onion - 4 pcs., carrots - 400 g, green tomatoes - 5 pcs., vegetable oil - 100 ml., salt - 1-1.5 tbsp. l., sugar - 2 tsp, ground black pepper - 1-2 pinches, vinegar 6% - 100 ml.

Recipe

Wash the peppers, take out the seeds and cut into strips.

Finely chop the tomatoes. Peel the onion, cut into half rings. Peel the carrots, grate on a coarse grater.

Put peppers, tomatoes, carrots and onions in a saucepan, salt, pepper, add sugar.

Put on fire, simmer for 10 minutes, add vegetable oil and simmer for another 7 minutes, pour in vinegar. Mix and arrange in sterile jars.

Cover with lids and set to sterilize for 10 minutes, remove and immediately roll up the lids.

Salad with bell pepper and carrots is ready. Bon appetit in winter!

Dressing for borscht for the winter with bell pepper

A great option for dressing for borscht for the winter with bell pepper. With this preparation, borsch is cooked for 15 minutes.

Ingredients: bell pepper - 0.5 kg., beets - 1 kg., carrots - 1 kg., onions - 1 kg, tomatoes - 1 kg., vegetable oil - 200 ml., sugar - 75 g., salt - 70 g. ., water - 60 ml., vinegar 9% - 50 ml., bay leaf - 3 pcs., allspice - 10 peas.

Recipe

Peel beets, onions, carrots and chop in a food processor or grate on a coarse grater.

Pour water into a saucepan, add carrots, beets, onions, half the oil, a third of the vinegar, a little salt.

Stir and put to cook on a small fire. As the liquid increases (vegetables will release juice), the fire can be increased and brought to a boil. Cover the pot with a lid and simmer for 15 minutes over medium heat.

Grind the tomatoes with a blender, cut the sweet pepper into strips.

After 15 minutes, add bell pepper, sugar, salt, the second half of the oil, allspice, bay leaf to the vegetables.

Pour in the chopped tomatoes, bring the contents of the pan to a boil. Cover and simmer vegetables for 30 minutes, stirring occasionally.

Spread the finished dressing for borscht into sterile jars with a large spoon, roll up the lids, turn over, leave to cool completely.

Borsch dressing with bell pepper is ready, it turns out 4.5 liters.

Bon appetit in winter!

Video - Refueling for borscht for the winter

​Related Articles​

Baked peppers: preparation, recipe 1

In this recipe, it is best to use tomato or other capsicum. Prepare the brine as follows: add vinegar, a few peas of black pepper, bay leaf, dill, sugar, salt and vegetable oil to the water to taste. Boil the brine. As soon as it begins to boil, put 2 kg of pepper, previously sorted and thoroughly washed in running water, and cook until air bubbles appear. After that, transfer the pepper to glass jars, pour hot brine and roll up (do not peel or cut the pepper from the seeds).

Baked pepper: conservation

For marinade in 1 liter of water:

Baked peppers: recipe 2

Wash, peel and cut the pepper into strips, put in a saucepan and pour over the oil with sugar, vinegar, salt. Cook for 20 minutes, stirring occasionally. Before the end of cooking, put the head of garlic, dill, parsley and boil for another 5 minutes. Then put the pepper in clean jars and close the lids. Filling with brine is not required. Cork hot.

pepper salad

2 kg of carrots, 1 kg of peeled onions, 0.5 kg of fresh cabbage.

Pepper with cabbage

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Peel 10 peppercorns, cut off the lids, cut out the seeds, dip in boiling water for 5 minutes. Make minced vegetables: grate 500 g of young zucchini on a grater with large holes, grate 1 carrot, finely chop the onion. Fry the mixture in sunflower oil, salt. Stuff the pods, put them tightly in containers, pour a liter of boiling tomato juice. Sterilize it for 20 minutes, roll it up.​

Sweet and sour pepper

Salad "All for 10"

Salad "Four"

5 kg of fleshy sweet pepper, wash thoroughly, leave the “tails” along with the seeds. The fruits must remain intact. 5 pieces of bitter pepper, 1.5 garlic heads, twist one bunch of parsley and dill in a meat grinder. Pour prepared spices into a large bowl - 1 tbsp. l. salt and a couple of tablespoons of sugar, add a liter of water, ½ liter of vinegar, ½ liter of sunflower oil. Put the Bulgarian fruits into the prepared mixture, boil until a white color appears. Put the vegetables in jars, pour the marinade evenly there, cork with lids. ​

Peppers in tomato

"Lute".

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pepper canning: popular recipes with photos

Whole peppers, canned in oil, can be prepared in such a fairly simple way. You will need: the main vegetable - 3 kg, water - 1.2 liters, sugar and vinegar, one and a half glasses each, salt - 2.5 tablespoons. And a glass of vegetable oil. From spices, take a handful of peas of hot and allspice. Wash the peppers, cut out the stems and seeds. Sterilize jars. Lay peppers in them, prepare the marinade. Put all the necessary components in water, boil for about 10 minutes, tasting. If, in your opinion, acid, salt or sweetness is not enough, you can add the missing component. Let the dressing cool, pour it over the peppers and sterilize for 35-40 minutes, then roll up.​

Bulgarian pepper is a wonderful vegetable in every way. It is extremely rich in vitamin C: one medium-sized peppercorn contains a daily dose of this most valuable element for our body. Borscht and soups, stews and salads are much tastier and more aromatic if pepper is included in the list of products used. Raw, fried, stewed, it is equally magnificent and is rightfully considered a table decoration. And there is nothing surprising in the fact that housewives try to stock up on plenty of vegetables for the winter. ​

40 g sugar, 30 g salt, 300 g 6% vinegar, 1 teaspoon ground cinnamon.

Preserving peppers for the winter

Products for 3 kg of tomatoes

For tomato filling: ​Especially for you, our website has prepared a training course on 2 disks "1000 best photo recipes".​

"Vegetable pilaf."

Cut 10 eggplants, peppers, tomatoes and onions. Make a marinade: boil 120 g of vinegar and 200 g of vegetable oil, 3 tbsp. spoons of sugar and 1.5 tbsp. tablespoons of salt, dip vegetables in it for half an hour. Five minutes before the end of cooking, put the chopped garlic head, chopped parsley and greens, arrange in sterilized jars, cork. How do you like canning beets for the winter? How do you like canned zucchini?

Wash 10 g of peppers, wash them, cut out the seed boxes, chop finely, pour over boiling water. Let it boil until cooked, grind through a sieve. Wash 3 kg of washed tomatoes, cut into slices, let cook until softened, wipe with a sieve. 50 g celery and one head of garlic, cut. Stir the resulting mass, cook until thick. Pour into prepared jars. Add 20 g of sugar, 20 g of salt, herbs, ground pepper, garlic, one glass of sunflower oil. pour into clean containers, sterilize for 40 minutes, roll up. You will also like canned peas.​

Preserving Hot Peppers

This salad has many names, but most often it is named after the number of vegetable components. For a batch of spins are taken: tomatoes - 3 kg, cucumbers, bell peppers and onions - 2 kg each. Wash all vegetables. Peel the onion from the husk, pepper - from the seeds and stalks. Now cut directly into jars in layers: first onions (rings), then rather large slices of tomatoes, slices of tomatoes and straws of peppers. When about 2 centimeters remain to the neck, pour 2 tablespoons of oil into each jar, 1.5 - sugar, 1 - salt, 2 - vinegar. Fill with chilled boiled water. Sterilize for 30 minutes, then roll up.​

“We can preserve peppers in oil” - this is the topic of our today's article. From it you will learn a lot of useful and very tasty recipes, thanks to which you will perfectly diversify the daily and festive menu of your family. And we start with the simplest: we preserve the pepper in oil, after frying it. For this, vegetables that are not overripe, but also not green, fleshy, sweet, are suitable. Sluggish, spoiled, lined are not good. Wash the peppers thoroughly. Grate each with sunflower oil, then bake in the oven or fry in a pan on both sides so that the peel can be removed. Do this carefully so as not to damage the pulp and tear off the cuttings. To prepare zucchini caviar, we need: 3 kg of zucchini, sunflower oil (refined deodorized), onion, fried carrots, 1 can of tomato paste, dill and parsley ( a little), wheat flour, pepper to taste, 1 tbsp. salt. For pickling, it is best to use yellow and red peppers and unpainted varieties of apples.

6 bell peppers, 6-7 garlic cloves, 1 cup sugar, 1 tablespoon salt

For 1 liter of tomato juice - 30 g of salt, 100 g of 5% vinegar or 5 g of citric acid. In this course, we have collected for you 1000 detailed photos of recipes from our website on various culinary topics. Cut 2 kg of tomatoes, 1 kg of carrots and onions, 2 kg of sweet peppers, cook over low heat for an hour, with regular stirring. Add to the jars along with a glass of boiled rice, 520 ml of vegetable oil, 4 tbsp. l. vinegar, 2 tbsp. l. salt and granulated sugar.

Recipe in honey filling. Recipes for canning bell peppers

Caviar. This blank is a real lifesaver for housewives. Canned food can be used directly as a snack; soups and borscht, meat and vegetable sauces are cooked on their basis. Wash the peppers, peel, soak for 10 minutes in boiling water to become soft. Arrange hot in jars and pour boiling tomato or mashed tomatoes. Filling is done like this: pass the tomatoes through a meat grinder. Pour 20 g of salt for each kilogram of mass, pour in 2 tablespoons of oil. Boil the tomato so that the foam disappears. Pour into jars, sterilize canned food for 35 minutes and close. Turn upside down, leave to cool, then transfer to a cool place. And enjoy a delicious dish! Next, we preserve the pepper in oil in this way: arrange the cleaned products in jars, stuffing them tightly. Put the garlic squeezed through the press between the peppers (about 1 medium head per liter jar. Be sure to sterilize the jars in advance. Pour salt into each: half a liter - 10 g, a liter - 14, 3 liter - 25 g. Pour vinegar (one and a half tablespoons 0.5 liters, 3 tablespoons per liter jar) and the same amount of vegetable oil. Sterilize half-liter canned food for half an hour, liter - 60 minutes, then roll it up immediately. Thus, we can preserve the pepper in oil in order to then serve it with tomato or sour cream sauce, grated carrots with garlic or tomato slices. ​ ​

Peel the peppers, cut into halves and blanch for 2-3 minutes, then cool. Cut half of the tomatoes into strips and put in a saucepan. Put chopped bell pepper and garlic there. Cook everything for 10 minutes, then put the rest of the tomatoes, salt and sugar there. Cook for another 30 minutes. Put the finished vegetables in a 3-liter jar and roll up.

Finely chop the carrots, onions and cabbage and fry in vegetable oil separately. Then mix, salt, pepper and leave in a dish to glass the oil, which is then drained. For more information about the course content, please follow this link. Other related news:​ Canning hot peppers Cut 5 kg of pepper into four parts, peel, put prepared jars on the bottom. From 500 ml of vinegar, a glass of natural honey, two glasses of unrefined oil, 2 tsp. salt, 10 bay leaves, 1.5 tsp. ground cinnamon, 7 cloves boil the marinade. After the honey dissolves, boil the filling for 3 minutes, add chopped pepper, let it boil for 5 minutes. Remove the pods with a slotted spoon, place them tightly in jars, pour in the filling, cover with lids, sterilize for 15 minutes, roll up. ​

. Cut the sweet pepper in half, clean the seeds, wash, dry, crumble into long strips. Line a baking sheet with baking paper, lay the cooked pods, lightly salt, sprinkle with oil, set to bake at a temperature of 200 g, cook until soft, about 20 minutes. Wash greens and dry. Cut 2 garlic heads into slices. Wash hot peppers, dry, cut out the seeds with the stalk, crumble into pieces. At the bottom of the sterilized jar, lay mint and parsley, hot pepper, a few garlic cloves. Add sea salt, pour in olive oil and ½ tsp. apple cider vinegar. Tighten the container with lids, put it in a bowl with poured hot water, boil, reduce the heat so that the water boils only slightly. Sterilize containers 8 min. Take out the container, roll up tightly, turn over, cool, wrap in a blanket. Store in a cool room. ​

Wash 2.5 kg of peppers, remove the peel and seeds, bake in the oven, pass through a meat grinder. Peel the parsley root, chop, fry until golden. Cut 200 g of tomatoes into small cubes, boil to half of the original volume in an enamel saucepan. Rinse the dill, chop it. Mix all products, add a tablespoon of salt, bitter and allspice, 2 tbsp. l. vinegar, simmer for ten minutes. Pack hot caviar in a container, roll up. ​

Salty billet.

The next recipe at the preparatory stage resembles the previous one. Vegetables are also sorted, washed, fried or baked until cooked, peeled. Arrange the peppers in jars, salt (a teaspoon per half-liter jar). Since we are preparing canned bell peppers in oil, then calcine the sunflower and cool to about 70 degrees. Pour it into jars: in a 0.5 liter container - 3 tablespoons, in a liter container - five tablespoons each. Then sterilize them - half a liter for 45 minutes, a liter for an hour, twist. Let your finished canned bell peppers in oil cool, transfer the jars to the basement and store in a cool place.

We need: white cabbage about 3 kg, 1 medium beetroot, a head of garlic, 1 bell pepper, 1/2 cup sunflower oil, 2 tbsp. l. salt, 3 tbsp. l. sugar, vinegar 1 tbsp. l., water 1 l

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5 recipes for canning peppers

Cut the apples into 4 parts, remove the seeds, blanch for 1-2 minutes and also cool. Place apples and peppers in layers in a jar. Pour marinade and pasteurize at 90 °: half-liter - 20 minutes, liter - 25 minutes.​

Peel sweet pepper, cut into slices. Then dilute the tomato puree with water in a ratio of 1:1. For every kilogram of tomato puree, pour 1 kg of chopped sweet pepper, 2 tablespoons of sugar and 1 tablespoon of salt into the pan and boil for 10 minutes. Pour the hot mass into jars and pasteurize in boiling water: half-liter - 25 minutes, liter - 30 minutes.

Peppers stuffed with vegetables in tomato sauce

Peel the peppers, place for 1 minute in salted boiling water, cool and fill with minced meat. Throw a few peas of allspice into a jar, put peppers and pour boiled tomato juice. Banks pasteurized. Then roll up. Homemade peppers for the winter are very popular, and this is no coincidence. Pepper retains its excellent taste and its beneficial properties even after canning. Canned peppers are a great appetizer or base for other dishes.​

. Bake 1 kg of hot pepper in the oven. Let the fruits cool, put them tightly in sterilized jars, shift with garlic and herbs, pour in the chilled brine, put under oppression, leave for 3 weeks at room temperature. As soon as the fermentation process is completed, take it out to the cold. The brine is prepared from 60 g of salt, 80 ml of vinegar, a liter of water. ​ Recipe for canning hot peppers

Cooking stuffed peppers for the winter

Try canning tomatoes for the winter.

​Learn everything about canning assorted.​

Sweet peppers in oil

Prepare 1 kg of peppercorns, fill them with a mixture of 100 g of sugar and 70 g of salt, put them in a saucepan, sprinkle with a salt-sugar mixture, leave for a day. Transfer the fruits to a sterile container, pour in the brine after aging, compact the fruits, cover with vegetable oil. Cork containers, put in the refrigerator. Prepare Korean-style beets for the winter.​ To prepare canned food according to the proposed recipe, you will need vegetables that are intact, ripe, and not spicy in taste. Wash each specimen, cut off the stalk and remove the seeds, being careful not to damage the peppers themselves. Boil water in a saucepan and dip the vegetables for blanching for 8-10 minutes. Then package in jars. To make the filling, the recipe for canned peppers in oil recommends the following proportions: for every 150 g of water (i.e., per liter jar), 3 tablespoons of the vegetable oil itself, 15 g of salt, two tablespoons of vinegar (5%) are consumed. From spices you need allspice peas and peas of hot pepper. When pouring the marinade, fill about 1.5 cm below the neck of the jar. The filling should be boiling. Canned food is sterilized for 35 (half-liter) and 40 minutes (liter), then rolled up. Leave for a day to cool down. Such canned sweet peppers in oil will come in handy for stuffing cabbage with carrots or minced meat.

Cooking sweet peppers in oil filling for the winter

Two recipes for bell pepper lecho for the winter

Products for pouring into 3 liters of water: Products for 10 half-liter jars:

Cooking lecho: method one

Products for 6 kg of pepper:

Cooking lecho: method two

Preparing peppers for the winter is not difficult, so do not waste time and use the suggested recipes.

Pickled sweet peppers with apples

A variant of stuffed vegetables.. Take 1 kg of intact and dense hot peppercorns, rinse, cut off the dry ends. Leave the big ponytails. Fruits can be chopped into pieces, or left whole. If you plan to cut them, wear gloves. Put the vegetables in a bowl, pour in boiling water, let stand for 5 minutes, drain the water. Prepare the filling: in 1.5 liters of water, add half a glass of vinegar, 3 tbsp. spoons of sugar and salt. Put a little dill, a few garlic cloves in jars. Blanch hot peppers, put in jars, turn upside down, leave overnight.

Sweet Pepper Recipes Recipe with gooseberries.

Preparing pickled peppers with apples

Pickled billet.

This appetizer is amazingly tasty, it will suit you for a gala lunch or dinner. Great on its own or with meat and vegetables. It's a pepper stuffed with cabbage. How to cook it? Take the cabbage heads, remove the top leaves, remove the stalk, and finely chop the remaining ones. Grate carrots on a coarse grater (2 pieces for each head), put in a basin, mix, sprinkle with salt and pour in vinegar. For every kilogram of cabbage, at least 40 grams of salt and 0.5 cups of vinegar are required. Cover the basin and let the vegetables brew for a day. Then squeeze the juice, and add cumin, allspice and hot peppercorns, bay leaf, clove inflorescences to the cabbage.

The classic way to cook sauerkraut for the winter. You will need: for 10 kg of cabbage - 2 kg of carrots and 180-200 g (handful) of salt

Bulgarian pepper in oil

Vinegar to taste, a few black peppercorns, 3 bay leaves, a little dill, 3 teaspoons of sugar, a little salt, 200 g of vegetable oil. 4 kg of sweet pepper, 1 kg of apples, 2 teaspoons of cinnamon.

Cooking peppers in oil filling for the winter

1 cup sugar, 0.5 cups salt, 0.5 l vegetable oil, 0.5 l 6% vinegar.

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Canning vegetables: eggplant, zucchini, peppers, pumpkins, etc. - Step by step photo recipes

Zucchini caviar as in the store

Filling products:

Cut off the caps from 1 kg of large peppers, cut out the seeds. 4 onions cut, fry until golden in oil. Cut the peeled roots into strips, stew in vegetable oil until incompletely cooked. Grind 720 g of tomatoes through a sieve, remove the skin. Boil the tomato mass, cook for 15 minutes, add 2 tbsp. tablespoons of vinegar, a tablespoon of salt, 2 tbsp. l. granulated sugar, let cook for 10 minutes. Chop the parsley. Boil vegetable oil, cool to 70 degrees. Pour into jars, fill with vegetable mixture. Pour stuffed pepper with tomato mass, put on sterilization, roll up. We hope that you will try to cook each of our recipes!​