Billets for the winter can not do without pepper preservation. From the Bulgarian pepper, you can prepare delicious salads, lecho, dressings, pickled peppers, and pepper for stuffing.
Bulgarian pepper is a very healthy and tasty snack in winter.
We present to you recipes for pepper conservation for the winter with various vegetables and spices.
Proven recipes blanks of pepper will be useful to any hostess.
Marinated Bulgarian pepper for the winter
You always want to cook something original - for example, pickled peppers for the winter. A simple recipe for harvesting Bulgarian pepper at home. From this amount of ingredients you get 5 liter cans of tasty 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 pepper peas - 5-6 pcs., allspice - 2 peas, cloves - 2 buds.
Wash peppers and free from seeds. Cut into 4 parts each peppercorn.
Prepare the marinade: pour everything into the saucepan with 1 liter of water except vinegar. Boil for 5 minutes, pour vinegar at the end.
Pepper dipped in boiling water and blanch for 2 minutes.
We take out the pepper with a slotted spoon and lower it for 5 minutes into the marinade boiling on a small fire.
Sterilize jars and lids. Arrange the pepper in sterile jars, pour hot marinade and roll up the lids. Pepper in the banks should be marinated, so do not fill very
Enjoy your meal in winter!
Bell pepper lecho with tomatoes
Incredibly delicious harvest of tomatoes and 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.
Wash Bulgarian pepper, remove seeds. Cut the pepper into strips.
Wash tomatoes, remove the stalk. Cut into pieces and grind blender or in a meat grinder.
Fold the peppers and tomatoes in a saucepan, add butter, sugar, salt, vinegar.
Bring to a boil, cook for 20 minutes over medium heat.
Ready lecho laid out in sterile jars and roll covers.
Enjoy your meal in winter!
Canned Bulgarian pepper for stuffing
For the preservation of suitable small and dense peppers. In winter, this pepper can be used for stuffing or salads. Ingredients: Bulgarian pepper - 1.5 kg., water - 3 l., sugar - 150 g., salt - 100 g., black pepper peas - 10 pcs., allspice - 10 peas, vinegar 9% - 60 ml.
Wash the peppers, remove the stalk and remove the seeds.
Boil the water in a large saucepan and put the Bulgarian 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 drip, put it in sterile jars tightly.
Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.
Pour the jars of peppers with boiling marinade, cover with the lids and leave to be sterilized for 30 minutes.
Remove the jars of pepper, roll up the lids, turn them upside down and leave to cool completely.
Stuffed pepper ready. Enjoy your meal in winter!
Salad of bell peppers and carrots for the winter
Delicious and bright salad of peppers and carrots for the winter.
Ingredients: Bulgarian pepper - 600 g, onions - 4 pcs., carrots - 400 g., green tomatoes - 5 pcs., vegetable oil - 100 ml., salt - 1-1.5 st. l., sugar - 2 tsp., ground black pepper - 1-2 pinches, vinegar 6% - 100 ml.
Wash the peppers, take out the seeds and cut into strips.
Finely chop the tomatoes. Onions to clear, cut into half rings. Peel carrots, grate on a coarse grater.
Add peppers, tomatoes, carrots and onions to the pan, salt and pepper, add sugar.
Put on fire, simmer for 10 minutes, add vegetable oil and simmer another 7 minutes, pour in vinegar. Stir and decompose into sterile jars.
Cover with lids and set to sterilize for 10 minutes, remove and immediately roll up the lids.
Salad with peppers and carrots ready. Enjoy your meal in winter!
Gas station for borsch for the winter with bell pepper
A great option for refueling borscht for the winter with Bulgarian pepper. With this preparation borsch prepared 15 minutes.
Ingredients: Bulgarian pepper - 0.5 kg., beets - 1 kg., carrots - 1 kg., onion - 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.
Peel beets, onions, carrots and chop in a combine or grate on a coarse grater.
Pour water into a saucepan, add carrots, beets, onions, half of the oil, a third of vinegar, a little salt.
Stir and simmer on a small fire. As the liquid increases (vegetables will make juice), the fire can be increased and brought to a boil. Cover the pan with a lid, stewing for 15 minutes over medium heat.
Crush tomatoes with a blender, chop the sweet peppers into strips.
After 15 minutes, add to the vegetables Bulgarian pepper, sugar, salt, the second half of the oil, allspice, bay leaf.
Pour the chopped tomatoes, bring the contents of the pan to a boil. Cover and simmer the vegetables for 30 minutes, stirring occasionally.
The finished dressing for borsch is spread out on sterile jars with a large spoon, roll up the lids, turn over, leave to cool completely.
The borsch oil station with bell pepper is ready, it turns out 4.5 liters.
Enjoy your meal in winter!
The most delicious sweet pepper for the winter - photo recipe blanks in the sweet fill step by step
Prepare for the winter pickled peppers in honey pouring. Yes, yes, do not be surprised, it is in honey! And it is very tasty, believe me!
Red, orange or yellow fruits are best for preservation. Honey must definitely choose a very fragrant, then there will be a unique taste and smell. A threefold casting method will help to keep the workpiece all winter without additional sterilization.
- Sweet pepper: 780 g
- Honey: 2.5 st. 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.
We take out, weighed and laid out on the table all the required products for cooking.
From the initial amount of ingredients, 2 cans of 0.5 liters are obtained. The dishes are well washed and sterilized in any way: in the oven, over the steam, in the microwave. Use the usual way!
Sweet pepper wash my good. Remove the leg, internal seeds and partitions. Each peppercorn cut into 2 parts. Then each half is still 3-4. It should make a kind of long triangles.
Getting down to triple casting. Slices of pepper stacked in jars, putting them vertically up. To fill the container evenly, alternate: angle up, next - down. Top lay peeled and cut along the garlic cloves.
Boil water in the kettle. Fill boiling water banks to the shoulders. Leave for 6-8 minutes. At the end of time, pour the liquid into the sink (it is not needed). Then we repeat the whole procedure. It turns out that the double fill is done. For the third and last time we will pour honey marinade.
For what in a ladle we pour in 500 milliliters of water and we add components for marinade. 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 vinegar and immediately turn off the fire. Boiling liquid is poured into jars to the very top. Cover with lids and roll up.
Honey "Sweet Pepper" is ready! We cool the preservation and remove in a cold place. The main ingredient is well marinated and filled with aromas in a month.
A simple recipe for pickled sweet peppers for the winter
This preparation is good because it is prepared quickly and easily, and most importantly - without pasteurization. At the same time it can be stored in apartment conditions outside the refrigerator or cellar.
Peppers are better to take with thick walls and different colors, so that the appetizer is not only tasty, but also beautiful.
The layout of products is designed for 6 liters:
- sweet pepper (without seeds and peduncles) - 6 kg,
- water - 2 l,
- sugar - 600 g,
- vegetable oil - 400 ml,
- Table vinegar - 250 ml,
- salts - 5-6 dess. lt
- bay leaf - 5-6 pcs.,
- Allspice peas - 15-20 pcs.
In the finished billet energy value will be 60 kcal per 100 g. So:
- First, sterilize the jars. You can do this both in the oven and in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 with a power of 800 watts. Pre-wash with soda, rinse and pour water for 1-2 cm. Keep in the microwave until 2 minutes after boiling. Drain the remaining water, and turn over the containers upside down on a clean towel. Metal covers boil separately and dry well.
- The Bulgarian fruits are arbitrarily, but rather large enough to be cut, removing the stalk with seeds and white veins.
- Now in a large saucepan, mix all the other ingredients (you can add coriander or cloves). Stirring, give boil.
- Dip chopped peppers in marinade and boil them on medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in a few tricks, since the entire quantity hardly fits right away.
- Ready pepper we pack up on banks, filling them on 3/4, trying not to spend marinade if not all raw materials are cooked.
- We fill the remaining brine into the filled containers to the fullest, immediately roll it up, turn it over and keep it in a blanket until it cools completely.
Beautiful pickled pepper is suitable as a side dish for meat, chicken, fish, as well as an independent snack.
Variation of harvesting in tomato
This snack will serve as an excellent complement to the winter and summer diet. The sauce can be made from tomato paste, juice or fresh tomatoes. For harvesting 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.,
- salts - 2 dess. l
Fruits should be prepared, as in the previous version. Then:
- In the tomato add all the ingredients except the main and bring to a boil.
- Put the chopped pepper in the resulting sauce, boil for 1-2 minutes and put it in the jars.
- Sterilize: half-liter 10 minutes, liter - 15.
- Rolled boiled caps.
Such a snack option is good both in cold and hot.
Bulgarian pepper for the winter in oil