Bell pepper is not only a tasty vegetable, but also a source of vitamins, minerals and nutrients that can not only benefit the body, but even heal it.

To enjoy this delicious vegetable all year round, there are plenty of recipes for preparing peppers for the winter with photos that will make you lick your fingers.

Our ancestors used bell pepper to treat anemia, asthma and dizziness. In addition, this vegetable contains a large amount of ascorbic acid, which has a powerful antioxidant effect on the body.

Vitamins of group P lower blood sugar levels and help make the walls of blood vessels more elastic. Bell pepper helps fight tumors that arise in the body; in addition, the condition of the gums improves, and the risk of blood clots is reduced. Bell peppers also have an effect on metabolism. While eating a vegetable, it accelerates.

Bell peppers can be eaten as an independent dish or combined with other vegetables or meat products. This vegetable is perfectly complemented by tomatoes, cucumbers, eggplants, pumpkin, cabbage, carrots and herbs.

In addition, this vegetable makes an excellent combination with almonds, peas, beans, pineapples, apples, walnuts and honey.

How to choose bell pepper

Whatever color the bell pepper is, you should choose a firm and bright fruit. If the vegetable will not be eaten immediately, then it is worth buying a slightly unripe product. The surface of the vegetable should be smooth. The stalk should be green. The surface should also be dry, without signs of rot and washing of the vegetable.

If a vegetable has black dots on its surface, then it is better to refuse to purchase it. There should be no dry rot either.

If the pepper is already wrinkled, it will not be juicy. If the shine of a vegetable seems unnatural, then it may have been treated with pesticides. It is better to refuse to buy such a vegetable.

The pepper season is short, so many housewives try to prepare it for the winter. The vegetable can be fried, stewed, pickled, fermented, or frozen for the winter.

How to freeze peppers

To enjoy the aroma of fresh vegetables in winter, you can freeze them for the winter. To do this, you need to cut off the tops of the vegetable, clean out the seeds and membranes, and insert the peppers one by one. This design should be placed in plastic bags and frozen. Vegetables prepared according to this recipe can be stuffed, fried, baked in the oven or used for first courses.

In addition, for first and second courses, you can freeze peppers cut into cubes. All you need to do is immediately add the prepared vegetable to the dish you are preparing. This won’t take much time, since the vegetable is already cut into portions.

Peppers for stuffing in jars

Recipe No. 1

The vegetable is cleared of seeds and stalks, washed and placed in salted water for 3 minutes. The pepper should not lose its hardness. After this, the vegetable is split into jars and filled with salted water in which it was boiled. Next, based on a 2-liter jar, you need to add 2 tablespoons of vinegar directly to the jar; if the vegetable is prepared in a 3-liter jar, then 3 tablespoons of vinegar. After this, the banks are rolled up.

Recipe No. 2

The vegetable, cleared of seeds, membranes and washed, should be immersed in boiling water for 2 minutes, then immediately placed in cold water.

Filled jars are filled with prepared marinade, which consists of:

• 1 liter of water;
• 70 grams of sugar;
• 35 grams of salt;
• 8 grams citric acid

The marinade should boil, only after that it is poured into jars. Next, the jars need to be pasteurized. For a liter jar it will take 15 minutes. For a two-liter one you need 20 minutes of time, and for a three-liter one 25 minutes of time. After which the jars are sealed. This vegetable is very tasty. It is great for stuffing.

Hungarian sweet pepper recipe

Cooking such a vegetable does not take much time, and its taste is such that you will want to lick your fingers. This recipe is called lecho. It should contain three components - tomato, onion and bell pepper itself.

The recipe is so loved and popular among the people that each housewife improves it in her own way and has her own little secret of preparation. The dish turns out different for everyone, since the amount of ingredients and marinades is different for everyone. You need to try several recipes to find the one that suits your family's taste. Meat, carrots, and various spices are added to lecho.

Classic Hungarian dish recipe

• 2 kg bell pepper;
• 2 kg of tomatoes;
• 1 kg of onions;
• 150 grams of vegetable oil;
• 3 tablespoons vinegar;
• 2 teaspoons salt;
• 3 tablespoons sugar;
• 3 pieces bay leaves;
• 6 peas of allspice;
• 1 teaspoon ground black pepper

And tomatoes need to be made tomato. This can be done using a juicer, grater or meat grinder. The onion is cut into half rings, and the pepper into large cubes. All vegetables are combined and poured in oil, salt, sugar and spices in a deep bowl. The resulting mixture must be mixed and put on fire to cook. The dish takes at least one hour to prepare. At the end of cooking, you need to add vinegar and pour the mixture into clean and sterilized jars. Next, the jars are rolled up, turned over and cooled.

The winter recipe is ready. This dish goes well with porridge, potatoes, and meat.

Lecho aromatic

• 5 kg of tomatoes;
• 4 kg of sweet pepper;
• 250 grams of sugar;
• 2 tablespoons salt to the edges;
• 50 mg vinegar.

All vegetables are washed and peeled. The pepper needs to be cut into 6 parts. Prepare tomato juice from tomatoes. You can do this in any convenient way.

Tomato juice is salted and put on fire. After it boils, you need to pour in vegetable oil and sugar.

Add the pepper to the tomato juice and continue to simmer over low heat. This will take 30 minutes. The vegetable will also give up its juice, so it will be completely covered with juice, in addition, the whole mass will be extinguished. At the end of cooking, you need to add vinegar, pour the dish into jars and roll up.

Yield: 6 liter jars

Homemade lecho recipe

For five liter jars you will need:

• 5 kg tomato;
• 2 kg carrots;
• 3 kg of sweet pepper;
• 200 grams of vegetable oil;
• 100 grams of salt;
• 100 grams of sugar

Vegetables are washed and peeled. Carrots need to be peeled and grated or minced. Juice is made from tomatoes.

Place the tomatoes and carrots in a saucepan and put them on the fire to cook. In time, this mixture should be cooked for 20 minutes, after which the bell pepper, cut into pieces, is added to it. The tomato with pepper and carrots should be boiled for another 15 minutes. The chela should boil for another 10 minutes, after which you need to add salt, sugar, oil and vinegar. Lecho is poured into jars and sealed. After which the jars are wrapped and cooled upside down.

Pepper adjika recipes

Adjika can complement the taste of any dish; now adjika recipes are so diverse that it contains those products that were not added to it just a few years ago. Adjika made from pepper is now popular. Its taste is very rich and rich, and its aroma is simply excellent.

• 5 kg tomato;
• 1.5 kg pepper;
• 1 kg carrots;
• 350 grams of garlic;
• 300 grams of sugar;
• 100 grams of salt;
• 250 grams of table vinegar;
• 250 grams of vegetable oil.

Vegetables need to be chopped using a meat grinder or blender and sent to the fire. These vegetables need to be simmered for one hour. After the allotted time for this operation has passed, you need to add butter with salt and sugar and continue stewing for another half hour. After half an hour, vinegar is added, and after another 10 minutes you need to add the garlic twisted through a meat grinder or blender.

When the adjika boils for another 5-10 minutes with all the ingredients, it should be placed in clean sterilized jars and sealed with sterilized lids.

Adjika from sweet pepper

• Bell pepper – 3 kg;
• Hot pepper – 3 pcs.;
• Garlic – 4 pieces;
• 250 grams of sugar;
• 250 grams of vinegar;
• 1 tablespoon salt

Vegetables are passed through a meat grinder or chopped with a blender and sent to the fire until boiling. After the dish has boiled, you need to boil the mixture for 5 minutes.

Garlic is also passed through a press or meat grinder or crushed with a blender.

Vinegar, salt and sugar are added to the peppers. Boil for another 3 minutes. After 3 minutes, add garlic. Boil for another 3 minutes.

The resulting mass is poured into clean and sterilized jars and sealed with lids.

Adjika for men, with a spark

For 2 kg of sweet bell pepper, according to the recipe, you need to put 6 pods of hot pepper, 150 grams of garlic, 2 tablespoons of salt and sugar to taste.

The seeds are removed from a sweet vegetable; the seeds should remain in a bitter one. Vegetables are chopped using a blender. Next you need to add salt; if desired, you can add sugar and vinegar. Everything is mixed well, placed in clean jars, closed with nylon lids and sent for storage in the refrigerator or basement.

This mixture is perfect for meat and complements side dishes. In addition, you can simply eat it with bread. In a word, adjika is for real men.

Pickled bell peppers for the winter

Many housewives like to pickle vegetables this way. Such recipes are very common and almost every housewife can find a jar of pickled peppers in her bins.

For 8 kg of bell pepper you will need:

• 400 grams of salt;
• 4 tablespoons sugar;
• 400 grams of vinegar;
• 400 grams of butter;
• 2 liters of water;
• 5 pcs. bay leaves;
• 5 pcs. allspice;
• 15 pcs. peppercorns

The vegetable is washed, peeled and cut into the desired size.

The marinade is prepared from salt, sugar, water and spices and vegetable oil. All this should boil for about 5 minutes, after which vinegar is added to the water.

Peppers need to be blanched in boiling water for 1-2 minutes, then transferred to the marinade. The vegetable should boil in the marinade for about five minutes, after which it is laid out in jars, poured with marinade and rolled up with lids.

This recipe can be improved to taste if you add honey instead of sugar. To make the dish more aromatic and improve its taste, you can add various spices to taste. Rosemary, oregano, basil, coriander, and parsley give an excellent aroma. The recipe will not fail if you add onions or carrots to it. In this case, they will need to be boiled a little longer than the peppers.

Pepper and beans for the winter

• 3 kg of tomatoes;
• 2 kg of bell pepper;
• 500 grams of white beans;
• 250 grams of sugar;
• 2 tablespoons salt;
• 250 grams of vegetable oil;
• 150 grams of vinegar 9%

The beans must first be boiled and brought to full readiness. You can soak the beans overnight to help them cook faster. You can also salt it at the end of cooking to make it softer.

Peppers can be cut in any convenient way. You can also choose the size as you wish.

You need to make juice from the tomatoes.

Tomato juice should be put on fire and brought to a boil. Next, the chopped peppers are placed in boiling tomato juice for 15 minutes. When this period of time has passed, it is worth adding beans to the already boiling ingredients. Boil the beans with vegetables and tomatoes for 5 minutes. After this, salt, sugar and vegetable oil are added to the mass. Boil for another 10 minutes, and then pour in a measured amount of vinegar. The mass boils and simmers for another 5 minutes.

Peppers and carrots for the winter

For 4 kg of pepper you need

• 1.5 kg onions
• 1 kg carrots
• 5 liters of tomato juice;
• 200 grams of vinegar;
• 100 mg vegetable oil;
• 100 grams of salt;
• 200 grams of sugar

Tomato juice is boiled with butter, salt and sugar for 10 minutes after boiling.

Vegetables are cut at your discretion and boiled in juice for half an hour.

The salad is placed in prepared sterilized jars and sealed with sterilized lids.

Pepper in honey sauce

For 1 liter of water;

• 200 grams of honey;
• 100 grams of vinegar;
• 1 tablespoon salt

The filling should come to a boil and simmer for about five minutes. After this, she needs to pour in the chopped and placed peppers in jars. After which it is rolled up with lids. This vegetable is best sealed in liter or half-liter jars.

Peppers baked in the oven with vegetables

• pepper;
• tomato;
• onions;
• carrot;
• green

• 4 tablespoons of tomato juice;
• 1 tablespoon soy sauce;
• 1 teaspoon honey;
• salt and spices to taste.

The peppers need to be washed, stems removed and cut in half. Place a sheet of foil on a baking sheet and grease it with oil. Place the vegetable on a baking sheet and grease the inside with vegetable oil using a brush. You need to pour the prepared filling into each peppercorn.

Place pieces of tomatoes, onions and grated carrots. Spices and herbs can be used to taste. The pepper is baked in the oven, preheated to 180 degrees for 30-40 minutes.

Prepared according to this recipe, the vegetable is an excellent summer dish. It can be served with side dishes, with meat or as a separate dish.

Peppers stuffed with cheese

This vegetable turns out to be very tender. It makes an excellent snack.

• 10 bell peppers;
• 2 cloves of garlic;
• 200 grams of hard cheese;
• Green;
• salt to taste.

The pepper needs to be cut in half and prepared for stuffing.

The cheese is grated and mixed with garlic passed through a press. Next, you need to add the desired herbs to the resulting mass and add salt to taste, taking into account that the cheese is salty.

The vegetable is stuffed with the resulting mixture and sent to the oven for baking. The oven temperature should be 170 degrees.

The peppers are baked covered with foil for the first 10 minutes.

For the second 10 minutes the vegetable is baked without foil.

Bell peppers for the winter - pickled, salted, fried, baked, in their own juice, stuffed and with the addition of other vegetables, sweet bell peppers are a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, almost all housewives grow bell peppers in their garden plots or dachas. How can you do without aromatic and healthy pepper?

But if you don’t have your own garden, don’t worry; you can choose a good, high-quality bell pepper suitable for preparing preparations for the winter both at the market and in the store. First of all, pay attention to its appearance. Each fruit should be dense, shiny and with thick or, as they also say, fleshy walls, without wrinkles and unappetizing dents, with green, and not dried, hard tails. Red peppers are considered the sweetest. Choose them for making lecho, adjika, and simply for marinating in slices, for example, in an oil sauce with garlic or herbs. For the salad, feel free to use multi-colored peppers: orange, red, yellow, then your preparation will turn out bright and very appetizing both in appearance and taste, but for stuffing it is best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember that it is recommended to store fresh peppers in the refrigerator for no more than a week, this is in case you are not going to store bell peppers for the winter immediately after purchase. And even more so, do not pack peppers in plastic bags under any circumstances. Peppers need to “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet peppers is so good that there is no time to preserve them, you can freeze the bell peppers for the winter. To do this, you need to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case, whole or cut into slices, circles or pieces, it’s your choice.

Our website offers to prepare bell peppers for the winter in the form of the preparations listed below that deserve your attention.

Roasted bell peppers, salted for the winter

Ingredients:
5 kg pepper,
100-150 g salt,
spices, garlic - to taste,
vegetable oil.

Preparation:
Select red, yellow or green peppers with thick walls. Peel the fruits, remove the stems and seeds and fry in vegetable oil until light brown. Remove the skin from hot peppers. Before placing the pepper in the selected container, rub its walls with garlic. Place any spices you like on the bottom of the pan or barrel, then a layer of pepper, salt, and again a layer of pepper. And so on to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and a bend. Soak the peppers for 10-15 days at room temperature. You can store salted peppers in the same container in a cool place at a temperature of 5-10ºC. For longer storage, tightly pack the salted peppers into sterilized dry jars and pour in the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 liter jars - 50 minutes, 1 liter jars - 70 minutes, then roll up.

Bell pepper salad with tomatoes and beans

Ingredients:
2.5 kg sweet pepper,
1.5 kg tomatoes,
1 kg of onion,
1 tbsp. beans,
150 g sugar,
50 g salt,
100 ml 9% vinegar,
250 ml vegetable oil.

Preparation:
Cut the seeded pepper into strips, onion into half rings, and tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Stir everything and cook from the moment of boiling for 1 hour. Place the finished hot salad in sterilized jars and roll up.

Bell pepper “Picant-fix” for the winter

Ingredients:
5 kg red bell pepper,
2.5 kg tomatoes,
300 g garlic,
500 ml 6% vinegar,
300 ml vegetable oil,
200 g sugar,
100 g salt,
hot pepper and parsley - to taste.

Preparation:
As usual, remove stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, mix mashed tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mixture to a boil and place the bell pepper in it. Stir until all the peppers are covered with marinade. Let the mixture boil, cook for 10-15 minutes, stirring from time to time. Then place in prepared sterilized jars and seal.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg sweet pepper,
500 g carrots,
2 onions.
For the marinade:
1 tbsp. vegetable oil,
1 tbsp. l. salt,
50 g honey,
100 ml 9% vinegar.

Preparation:
Wash the bell peppers, remove seeds, and cut into strips. Cut the peeled carrots into slices and the onion into rings. Blanch the prepared vegetables in boiling water for 5-7 minutes and place in prepared sterilized jars. Prepare a marinade from the above ingredients, let it simmer for at least 10 minutes and pour it over the vegetables. Sterilize jars: 0.5 l - 5 minutes,
1 liter - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper,
200 g horseradish root,
100 g garlic,
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice,
1 tsp. salt,
2-4 tbsp. l. vegetable oil.

Preparation:
Grind the prepared vegetables using a blender: seeded and chopped peppers, horseradish root and peeled garlic cloves. Combine all the vegetables together, add salt, sugar, lemon juice and mix. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon lids. Store seasoning in a cool place.

If you ask the first housewife you come across what she plans to cook from bell peppers for the winter, I think that 90% of 100 will immediately, without hesitation, answer: “Of course, lecho.” And it’s not surprising, since lecho has gained incredible popularity in Russia since distant Soviet times. Each family has its own recipe, and we are sharing with you an interesting version of this beloved dish.

Lecho of multi-colored peppers with vegetables

Ingredients:
3 kg of multi-colored sweet bell peppers (green, yellow, red),
2 kg of young thin carrots,
3 liters of tomatoes minced through a meat grinder,
1 tbsp. vegetable oil,
1.5 tbsp. Sahara.
2 tbsp. l. salt,
greens and garlic - to taste.

Preparation:
Cut the well-washed and seeded pepper into 6 pieces, chop the carrots into thin slices. Mix the tomato mass, vegetable oil, add sugar, salt, stir and cook for 15 minutes. Then place the carrots in the gently boiling mixture and cook for 40 minutes; the carrots will be followed by the peppers, which are cooked along with the rest of the mixture for another 15 minutes. Lastly, add chopped herbs and pressed garlic to taste to the lecho, let the mixture simmer for a few more minutes, and then put the hot lecho into sterilized jars and roll up with boiled and pre-dried lids.

Baked peppers in marinade

Ingredients:
5 kg sweet pepper,
1 tsp. salt,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil.

Preparation:
Select whole peppers, preferably the same size, without damage, wash and, together with the stem, without peeling, place on a baking sheet with vegetable oil and bake in the oven until soft, then peel and remove seeds. Rinse with warm water, place in a colander and leave for 5-7 minutes to drain. Place the peppers in sterilized jars, sprinkle with salt, pour in vinegar, cover with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes and roll up. Turn the jars upside down, cover with a blanket, leave until completely cool and store in a cool, dark place.

Almost all vegetables are happy to make friends with pepper, because it has the amazing property of imparting its aroma to them, giving its surroundings a touch of its own piquant taste, while emphasizing the originality of each vegetable. Well, what can I say - simply the soul of a vegetable company!

Bell pepper for the winter “Company”

Ingredients:
3 kg sweet bell pepper,
1 kg cauliflower,
600 g carrots,
4 tbsp. l. salt,
1.5 tbsp. Sahara,
300 g parsley,
1 liter 6% vinegar.

Preparation:
Remove seeds from the pepper, rinse it with cold water and cut into 4 pieces. Cut the carrots into slices, disassemble the cauliflower into inflorescences. Place the prepared vegetables in a large enamel pan, cover with sugar and salt and leave overnight at room temperature. In the morning, place the vegetables in sterilized jars, sprinkle them with coarsely chopped parsley, and pour in the marinade, which you prepare as follows: pour vinegar into the juice released from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour in the vegetables. Roll up the jars with sterilized lids, turn them upside down, let cool completely and store in a cool, dark place.

And finally, a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you in winter just as well as a bathhouse and felt boots!

Snack "Jazz"

Ingredients:
18 sweet bell peppers,
9 eggplants,
1 head of garlic,
1 pod hot pepper,
3 liters of tomato juice,
1 tbsp. Sahara,
2 tbsp. l. salt (heaped)
1 tbsp. vegetable oil,
1 tbsp. l. vinegar essence.

Preparation:
Dice the prepared bell peppers and eggplants. Pass the hot pepper and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Mix the vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then carefully pour in the vinegar essence and stir again. Place the prepared salad in liter jars, which are then sterilized for 15 minutes and rolled up.

Bell pepper salad with vegetables and pearl barley “Pokhodny”

Ingredients:
2.5 kg sweet pepper,
800 g carrots,
600 g onions,
1 tbsp. barley,
2 tbsp. water,
0.5 tbsp. vegetable small,
2 tbsp. l. salt,
0.5 tbsp. Sahara,
1 tsp. 70% vinegar.

Preparation:
Boil the pearl barley until half cooked, drain in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add grated carrots one by one and cook for 10-15 minutes, then cut sweet pepper into strips and cook for 10-15 minutes, diced onion and cook for 5-10 minutes and finally barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Place the finished salad in sterilized jars and cover with pre-boiled lids. Turn the jars of salad upside down, cover and leave until completely cool. When cool, transfer to a cool storage area.

Happy preparations!

Larisa Shuftaykina

In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

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

Pepper and eggplant caviar recipe

Ingredients:

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

Preparation:

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

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's prepare the remaining 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 place the washed, seeded and cut into small cubes bell pepper in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Pour a small amount of vegetable oil into the frying pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire 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. Place the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Place 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 of caviar with lids.

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

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

Ingredients for canning sweet peppers:

• 5 kg sweet peppers (green, yellow, red)

For the marinade:

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

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

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

put chopped pepper in it.

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

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Aromatic lecho made from bell pepper

We present to your attention a recipe for lecho made from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat on the holiday table and will diversify any weekday 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 tbsp, vinegar - 100 ml, onion onions - 0.5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil and boil for 15 minutes.

The 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, remove the stem and seeds from the bell pepper and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

This lecho made 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:

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black 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 parts and pass everything through a meat grinder to form tomato juice.

Next, let the resulting tomato juice boil, not forgetting to stir it periodically, and begin preparing the other ingredients. Wash the bell pepper, remove seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. 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 fully cooked. Next, place the hot, finished beans on a sieve, rinse with cold water, let drain and cool completely. You can also use store-bought or home-canned white beans for this preparation - this will significantly save your time preparing this lecho.

At the end of preparing the lecho, carefully add the 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 heat.

Then carefully place the finished hot lecho with beans into heated glass jars, previously washed with baking soda, cover each jar with a lid and place 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 sealing 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 cooled completely, transfer it to a cool, dark and dry place for storage.

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

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

Peppers stuffed with carrots and onions

sweet pepper - 24 pcs.
tomatoes-2kg.
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 stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

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

For 1 liter of water:

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

July 8, 2017

In order to prepare bell peppers for the winter, you do not need too many ingredients as it is done very easily and simply. Peppers are prepared for various dishes. You can prepare peppers so that in winter you can take out a jar and prepare stuffed peppers. Or prepare bell pepper as a seasoning for other dishes. Or you can prepare already stuffed peppers. Also, many people prepare not only sweet peppers, but also hot ones.

Very often, peppers are sealed in jars along with tomatoes. This way you get two useful products in one jar. Basically, for preparing peppers, a marinade based on vinegar, salt, spices and vegetable oil is used.

Peppers can be rolled either whole or chopped. Can be rolled raw or fried. In general, there are recipes for every taste. And here is a small selection of how you can prepare peppers for the winter in jars and more.

Freezing peppers for the winter as a way to preserve all the beneficial substances in peppers has recently appeared. This method became available with the advent of a new generation of dry freeze refrigerators. In which you can freeze food without harming it.

So how to properly freeze peppers? Before freezing, you need to decide for what dish you want to freeze the pepper. If you want to cook stuffed peppers in winter, then do this.

We select peppercorns that are more or less the same size, cut off the stalk and remove the seeds. Place the prepared peppercorns in boiling water for 20 seconds. This will make the pepper softer and it will not crack or break when frozen.

And we put 5-6 pieces into each other like a pyramid.

We put the finished pyramid into a bag and carefully wrap it. The rest of the bag can be wrapped around the empty cavity of the last pepper.

Here's a simple way to prepare peppers for future stuffing.

You can also prepare peppers to add to certain dishes.

Sort bell peppers, wash and dry.

Cut off the tail and discard the seeds. Cut into thin strips.

Place the straws in a bag and put the bag in the freezer.

Pickled bell peppers for the winter

The preparation turns out not only tasty, but also very bright. Because for this recipe it is advisable to use peppers of several colors.

Ingredients:

• 3 kg of prepared pepper.
• 100 grams of garlic.
• 150 vegetable oil.
• 0.5 liters of water.
• 300 sugar.
• 100 salt.
• 300 vinegar 9%.

Cooking process:

1. Cut the pepper into small tongues, put it in a saucepan, pour boiling water, cover with a lid.

2.After 10 minutes, drain the water into a saucepan and use this water to prepare the marinade.

3.Add salt, sugar, vegetable oil. Place on the fire and bring to a boil. Cook for 10-15 minutes.

4.2-3 minutes before readiness, add garlic to the marinade. Boil for a minute and add vinegar, cover with a lid and cook for another 2 minutes.

5. Arrange the pepper in sterilized jars as tightly as possible.

6. Carefully pour the brine into the jars, cover with lids and twist the pepper.

7. Turn the jars over and wrap them up. Leave until completely cool. Then transfer to the pantry.

8. That’s the whole recipe for pickled peppers for the winter. There are several more recipes on the blog on how to prepare pickled peppers for the winter.

Pepper in tomato for the winter

With this preparation, you get two products in one jar: pepper and tomato.

Ingredients:

• Bell pepper 2.5 kg.
• 2.5 fresh tomato juice.
• 1 kg of onion.
• 1 head of garlic.
• 1 glass of sugar.
• 0.5 cups salt.
• Bay leaves.
• 7-8 black peppercorns.
• 0.5 cups vinegar.
• 250 vegetable oil.

Cooking process:

1. Wash the pepper, remove the stems and cut the seeds lengthwise into 3-5 pieces.

2. Cut off the butts of the tomatoes and grind them in a meat grinder.

3.Pass the garlic through a press.

4.Cut the onion into cubes.

5.Pour the tomato juice into a deep saucepan. Place on the stove and cook for 5-10 minutes.

6. Take a larger saucepan so that it can still accommodate peppers and onions.

7. Add onion, pepper, salt, sugar, garlic, spices, oil to the boiling tomato. Cook for 10-15 minutes.

8.Pour in vinegar for 2-3 minutes and continue cooking under a closed lid. Don’t forget to stir periodically so that the whole story doesn’t burn.

9.Pour into sterilized jars and cover with lids.

10.Tighten the lids. Turn the jars over and wrap them up.

11.After complete cooling, turn the jars over to their normal state and watch them for 2-3 days; if the lids are not swollen, you can transfer the pepper to a place for long-term storage.

Spicy pepper recipe for the winter

It turns out to be a very original dish. Thanks to the beets, the color will be unusual.

Ingredients:

• 1 kg sweet pepper.
• 300 carrots.
• 1 onion.
• 1 medium beet.
• 1 tablespoon salt.
• 5-6 peppercorns.
• 0.5 tablespoon of sugar.
• 1 teaspoon citric acid.

Cooking process:

1. Peel the carrots and beets and grate them.

2.Finely chop the onion.

3. Peel the pepper from tails and seeds.

4. Mix carrots, beets, onions, add salt and mix.

5.Stuff each pepper with vegetables. Place beautifully in jars.

6. Prepare brine, add salt, sugar and pepper to 1.5 liters of water. Boil the brine for 10-15 minutes.

7. Pour the finished brine into jars and cover with lids.

8. Place the jars of pepper in a saucepan, pour water up to the hangers of the jars, and boil for half an hour. Then tighten the caps using a special key.

9. Turn the jars over and wrap them up. Leave until completely cooled.

How to prepare hot peppers for the winter

You can and should prepare not only sweet peppers, but also hot ones. And for this reason, here is a recipe for canning hot peppers for the winter.

Ingredients for a half liter jar:

• 300 grams of hot pepper.
• 150 water.
• 150 table vinegar.
• A tablespoon of salt.

Cooking process:

1. When preparing hot peppers, the tails are not cut off and the seeds are not removed, since the main spiciness is concentrated in the seeds. The tails are just trimmed culturally and that’s it.

2. Place hot peppers in a cleanly washed jar.

3.Prepare brine. Boil water, add salt and vinegar, cook the brine for 10 minutes. Then let it cool.

4.Pour cold brine into the jars of pepper. Cover the jar with a lid. Place it in a pan of water to sterilize. Sterilize hot peppers for 5-7 minutes. Then roll up the lid tightly.

5.Hot peppers are now ready for long-term storage.

Preparations for the winter cannot be done without preserved bell peppers. You can make delicious salads, lecho, dressings, pickled peppers, and stuffing peppers from bell peppers.

Bell peppers are a very healthy and tasty winter snack.

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

Proven recipes for preparing peppers 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 recipe for preparing bell peppers at home. This amount of ingredients will make 5 liter jars of delicious pepper.

Ingredients: bell 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.

Cooking recipe

Wash the pepper and remove the seeds. Cut each peppercorn into 4 parts.

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

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

Remove the peppers with a slotted spoon and lower them into the marinade boiling over low heat for 5 minutes.

Sterilize jars and lids. Place the peppers in sterile jars, pour in the hot marinade and roll up the lids. Peppers in jars should be marinated, so don’t pack them too tightly

Bon appetit in winter!

Bell pepper lecho with tomatoes

An incredibly tasty preparation of tomatoes and bell peppers for the winter.

Ingredients: bell pepper – 5 kg, tomatoes – 5 kg, sunflower oil – 0.5 l, sugar – 0.5 kg, salt – 5 tbsp. l., vinegar 9% - 150 ml.

Cooking recipe

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

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

Place the peppers and tomatoes in a saucepan, add oil, sugar, salt, and vinegar.

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

Place the finished lecho in sterile jars and roll up the lids.

Bon appetit in winter!

Canned bell peppers for stuffing

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

Cooking recipe

Wash the pepper, remove the stem and remove the seeds.

Bring water to a boil in a large saucepan and place bell peppers in boiling water for 3 minutes. Immediately after this, immerse the peppers in cold water.

We take the peppers out of the water, let them drain, and place them tightly in sterile jars.

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

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

Take out the jars of pepper, roll up the lids, turn them upside down and leave until completely cool.

The peppers are ready for stuffing. Bon appetit in winter!

Salad of bell peppers and carrots for the winter

A very tasty and bright salad of peppers and carrots for the winter.

Ingredients: bell 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.

Cooking recipe

Wash the pepper, remove the seeds and cut into strips.

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

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

Put on the fire, when it boils, simmer for 10 minutes, add vegetable oil and simmer for another 7 minutes, pour in vinegar. Mix and place in sterile jars.

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

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

Dressing for borscht for the winter with bell pepper

An excellent option for dressing borscht for the winter with bell pepper. With this preparation, borscht is prepared in 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.

Cooking 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 vinegar, a little salt.

Stir and cook over low heat. As the liquid increases (the vegetables release juice), the heat can be increased and brought to a boil. Cover the pan with a lid and simmer for 15 minutes over medium heat.

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

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

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

Place the prepared borscht dressing into sterile jars using a large spoon, roll up the lids, turn over, and leave to cool completely.

Borscht dressing with bell pepper is ready, you get 4.5 liters.

Bon appetit in winter!

Video - Dressing for borscht for the winter