Winter preparations from peppers and herbs. Preserving bell peppers - how to prepare a healthy vegetable? Marinated bell peppers in oil Caucasian style

Pepper preparations for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning to be a relic of the Soviet past, when frozen and fresh products were not available for sale in winter. In this article I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (recipes with photos are finger-licking good), and more.

Real thrifty housewives remain faithful to this method of preparation, and every year, preparing peppers for the winter is at the top of the preservation checklist for most of us. You must admit that during the season, fresh bell peppers cost a penny, and preserving peppers for the winter (simple and tasty recipes) can make life in the kitchen much easier in winter.

It’s so nice on cold winter evenings to open a jar of aromatic bell pepper lecho for the winter (you’ll lick your fingers) with mashed potatoes... Plus, various preparations significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I inherited from my mother and grandmother. Peppers for the winter - the best recipes are collected in one place! Add this page to your bookmark so that during the conservation season, bell pepper preparations for the winter will always be at hand.

Pepper for the winter is not only classic lecho, pepper in honey, pickled pepper and adjika “Ogonyok”. I will introduce you to many interesting and new recipes for preparing bell peppers, and I really hope that you will find a recipe for peppers for the winter that all your loved ones will love, and the jars of preservation will receive a permanent residence on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper preparations, please share in the comments, and also add photos of your jars with preparations!

Roasted peppers for the winter without sterilization

Let's prepare fried peppers in oil and garlic for the winter: an aromatic, piquant, and incredibly tasty appetizer. Looking ahead, I will say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper preparations for the winter, then you simply must prepare pepper according to this recipe! I wrote how to cook fried peppers for the winter.

Bell pepper lecho for the winter with beans

Various pepper preparations for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite recipes for winter lecho made from pepper. I’m sure fans of pepper lecho for the winter will like this recipe. We will prepare not just classic lecho with bell peppers, but lecho with beans. I promise you with all responsibility that this recipe for bell pepper lecho for the winter is finger-licking good! How to prepare lecho from bell peppers and beans, see.

Baked peppers for the winter with garlic and herbs

Baked peppers for the winter in jars turn out to be very tasty and aromatic, and will serve as an excellent winter snack, or you can use canned baked peppers as an ingredient for various vegetable salads. In addition, baked peppers in their own juice are ideal to use in winter as a pizza topping - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Just recently I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it’s quite easy to prepare: there are no complicated aspects in the recipe for lecho with juice, everything is quite simple and quick. The most difficult thing is tomato juice, but a juicer or meat grinder will help you prepare it with great pleasure. Well, have I interested you? Recipe with photo.

Pickled peppers with honey

Bell peppers in oil for the winter: the best recipe!

I won’t tell you how much bell pepper costs in the winter season - you yourself know everything perfectly well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil is a recipe that I got from my mother, and has been tested by more than one housewife.

Lecho with carrots and onions for the winter

My latest experience is a recipe for lecho made from carrots and onions. And the experience was very successful! Like any lecho twist, this one came out bright and appetizing, and the carrots added some enthusiasm and spontaneity to it. As for the taste, everything is very good here: in any case, I have nothing to complain about. I think both my family and friends will appreciate this recipe for carrot, onion and tomato lecho for the winter, when the time comes to try it. Recipe with photo.

Peppers marinated for the winter with garlic

The main thing in the recipe is the marinade. The pepper turns out aromatic, with a subtle taste of garlic. The vinegar is practically not felt, and a moderate amount of salt and sugar allows you to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. ...

Lecho with apples for the winter

In my cookbook there are also several options for lecho. One of the most successful of them is lecho with apple; I definitely close it for the winter. The recipe is very simple, and the result is excellent! ...

Pickled hot peppers for the winter

Pickled hot peppers are an incredible appetizer, and are appropriate both on a holiday table as an addition to a plate of pickles, and on an everyday family menu. The recipe for preparing hot peppers is simple; using the same technology and with the same marinade, you can preserve bell peppers for the winter . ...

Lecho with rice for the winter

You can see how to prepare a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Are you looking for interesting pepper preparations for the winter? Then pay attention to the sweet pepper in adjika. The recipe definitely deserves your attention. How to cook sweet peppers in adjika for the winter, look

Winter lecho from bell pepper (classic recipe)

You can see the recipe for making classic pepper lecho

Lecho with tomato juice without vinegar

I love crunchy pickled bell peppers! I always strive to add interesting recipes to my culinary collection. And today I offer you the best recipes with photos of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

1 kg of processed pepper;
50 g salt;
1 liter of water;
150 ml vinegar (9%);
200 ml vegetable oil.

How to prepare:

We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
In the meantime, sterilize the jars and scald the plastic lids with boiling water.
Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

Whole pepper marinated with garlic and herbs

I really love and appreciate recipes with oil and garlic for pickled bell peppers for the winter. First, I’ll tell you how to cook whole peppers in liter jars.

Ingredients for one jar:

10-12 pcs. bell pepper;
4-5 pcs. garlic cloves;
50 ml vegetable oil;
1 PC. bay leaf;
4-5 pcs. allspice peas;
1 clove bud;
Parsley, thyme - to taste;
0.5 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
5 tbsp. spoons of vinegar (9%).

How to prepare:

Cut off the tops of the peppers, remove the seeds, and wash them. Divide the garlic into cloves and cut into slices. Wash the greens and chop them.
Pour oil into a frying pan and fry the whole pepper, covering with a lid, until it becomes soft.
Place peppers, chopped garlic and herbs, cloves, allspice, and bay leaves in sterilized jars in layers. Add sugar, salt and vinegar.
Boil water in a kettle and pour it over the vegetables in the jar. Immediately roll up the lids.
Shake the jars and roll them on the table so that the salt and sugar dissolve. Let's turn it over and wrap it up. After cooling, transfer to a cool place.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

1.5 kg of sweet pepper;
80 ml tomato sauce (any you like);
250 ml water;
60 ml vegetable oil;
50 ml vinegar (9%);
15 g salt;
50 g sugar;
Bay leaf, black peppercorns - to taste.

How to prepare:

Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
Now add the sweet pepper. Heat to a boil, simmer covered for 10 minutes.
When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

3 kg of bell pepper;
1/2 cup sugar:
50 g salt;
1/2 head of garlic;
250 ml vegetable oil;
250 ml vinegar (6%);
Parsley, dill - to taste.

How to prepare:

We sterilize jars and lids. Let's discuss them.
Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Bell pepper for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety “bell” - it’s not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

10-12 pcs. bell peppers;
1 liter of water;
2-3 cloves of garlic;
1 tbsp. spoon of honey;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
2 tbsp. spoons of vinegar (9%);
Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How to prepare:

Bell peppers look beautiful whole. Therefore, we will simply cut out the stalk with the seeds and wash it inside and out. We will not cut into pieces.
Place greens, currant leaves, and other spices to taste on the bottom of sterilized jars. Then fill the container with peppers up to their shoulders.
Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars and cover with clean lids for 5 minutes.
Pour the water back into the pan, boil again and pour the pepper into the jars. Leave for 10 minutes.
Pour the liquid into the pan again and add vinegar. And pour chopped garlic into the jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Let's turn it over and wrap it in a warm blanket. Let's wait until it cools down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: this version uses vinegar, but you can replace the vinegar with lemon juice in the same amount. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

500 g peeled bell pepper;
4 cloves of garlic;
3 tbsp. spoons of vegetable oil;
1 tbsp. spoon of salt;
4 tbsp. spoons of granulated sugar;
1 liter of water;
4 tbsp. spoons of vinegar (9%);
Parsley, dill - to taste;
1 PC. bay leaf;
5-6 pcs. black peppercorns.

How to prepare:

Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Place the instant peppers in a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

1 kg Dungan pepper (long green pods);
8 cloves of garlic;
1 liter of water;
250 ml vegetable oil;
4 tbsp. spoons of sugar;
1 tbsp. spoon of salt;
250 ml vinegar (9%);
10-15 pcs. black peppercorns;
1-2 pcs. bay leaf.

How to prepare:

Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
We sterilize containers for preservation in any convenient way.
Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
Reduce heat and add Dungan pepper. Simmer for five minutes.
Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

20 pcs. jalapeno pepper;
300 ml of clean water;
280 ml of vinegar (6%) – can be wine or apple;
5 tbsp. spoons of granulated sugar;
3 tbsp. spoons of salt;
3-4 cloves of garlic.

How to prepare:

Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
Peel the garlic and cut the cloves in half lengthwise.
Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian “Eat your mind”

And I dedicate this super recipe to exotic lovers. The name fully justifies itself: until you eat everything, you won’t calm down. Unrealistically delicious!

Ingredients:

1 kg of pepper (preferably long green);
3-4 cloves of garlic;
400 ml water;
100 ml vinegar (9%);
200 ml vegetable oil;
1 tbsp. spoon of salt;
2 tbsp. spoons of granulated sugar;
3-4 peas of allspice;
1 PC. bay leaf;
Dill greens - to taste.

How to prepare:

We sterilize jars. Scald the lids with boiling water.
Wash the peppers and cut them in half lengthwise. We wash the dill, bay leaf, and peeled garlic.
Heat water in a wide bowl. After boiling, add butter, sugar, peppercorns, salt, vinegar, bay leaf.
Reduce the heat and add some of the peppers to the pan so that they just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, and drain in a colander. Repeat the procedure until all the peppers are ready.
Place peppers, chopped garlic and dill in layers in jars.

Pour in marinade and close with lids. Store in the refrigerator after cooling. The Armenian pepper needs to sit for about a day - it will be even tastier!

Watch this video on how to cook pickled peppers.

As you can see, the recipes with photos of pickled peppers for the winter are very simple and easy to understand – you’ll lick your fingers. Cook and enjoy. Bon appetit!

What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t that what we start thinking about when planning preparations for the winter immediately after the cucumbers are pickled and pickled, and the tomatoes take their place in jars in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Velvet lecho without vinegar and oil

If you like simple and hassle-free preparations for the winter, then my recipe for lecho without vinegar will certainly please you. We will prepare lecho without vinegar and oil, which makes this preservation simply irreplaceable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all storage recommendations given in the recipe are followed.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should 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.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
Wash the dill, dry it, finely chop it.
In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We put the zucchini there and simmer for the same amount.
5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
Pack in containers and sterilize for 15-20 minutes.

Pepper adjika with tomato juice and Krasnodar sauce

I would like to introduce you to my discovery last year - a very tasty adjika with the addition of Krasnodar sauce. The result is a universal thick adjika sauce, which is suitable for pasta, buckwheat, meat, I also used it as a sauce for pizza and a sauce for lasagna. And if you add barbecue spices, you get a delicious grill sauce that you don’t need to prepare specially, just open the jar and that’s it. Recipe with photo HERE.

Pepper in tomato juice is the best recipe!

A simple recipe that even a beginner in cooking can handle. The peppers are literally soaked in juice and certainly don’t linger on the shelves. Ideal served both as a side dish and as a separate dish.

Ingredients:

sweet pepper - 3 kg;
tomato juice - 1 l;
vegetable oil - 125 ml;
granulated sugar - a glass;
salt - 2 tbsp. spoons;
acetic acid 9% - 1 teaspoon.

Preparation:

1. Prepare and process the peppers, chop them into wide strips.

2. Pour juice and sunflower oil into a saucepan, add sugar and salt. Bring the liquid to a boil, then add the chopped peppers and cook for half an hour.

Add vinegar a couple of minutes before turning off.

3. Distribute the vegetable among the jars and fill everything with tomato marinade. After this you can seal and put away.

Baked peppers for the winter “for gourmets”

Today I want to tell you how to prepare baked peppers in your own juice for the winter for further use in salads and appetizers. Baked peppers for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only the juice from the peppers), and all this with the addition of olive oil. In terms of salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo HERE.

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 to preserve:

Cut the prepared pepper into wide strips, three garlic cloves on a fine grater, finely chop the dill.
Mix the remaining ingredients in a suitable container and bring to a boil.
Dip the pepper into the marinade and cook for 5 minutes.
Place in sterilized jars, layering with garlic chips and dill.
Pour in the remaining brine, roll up and cool.
Store in a cool place.

Bell pepper for the winter in Armenian style

A friend shared this recipe with me: she knows that I love delicious preserves, and if it’s also easy to make, even more so. The Armenian recipe for bell peppers for the winter is just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent winter snack: moderately spicy, appetizing, aromatic and tasty. See the recipe with photos HERE.

How to cook bell peppers stuffed with cabbage

You can stuff it with anything - vegetables, cereals, meat. It feels great with any product. In this recipe you will learn how to simply and deliciously cook peppers and cabbage.

Ingredients:

sweet pepper - 1.5 kg;
cabbage - 1 kg;
carrots - 2-3 pieces;
garlic - head;
hot pepper (optional) - 2 pcs;
water - 1l;
granulated sugar - 270 gr;
vinegar - 200 ml;
salt - 100 g;
refined oil - 250 ml.

Serbian sauce Ajvar

Ajvar is a sauce made from baked peppers and eggplants, with the addition of garlic, hot peppers and spices. You can cook it just like that, or you can preserve it. This is what I want to tell you about making this sauce today. As a rule, peppers and eggplants are made into lecho, sauté and the like for the winter. But the sauce made from these vegetables also deserves your attention. Recipe with photo HERE.

Pickled peppers with horseradish “Barbel Snack”

A Bulgarian pepper appetizer with the addition of horseradish gives a sharp and spicy taste.

Required Products:

peppers – 6 kg;
horseradish (root) – 300 g;
bay leaf – 8 pcs.;
parsley and dill – 300 g.

Preparing the marinade:

9% vinegar – ½ cup;
liter of water;
salt – 1 tbsp. l. with a mound;
sugar – ½ cup;
honey - 1 tbsp. l.;
a couple of heads of garlic;
clarified butter – 1 cup.

Preservation with horseradish is done as follows:

I wash the peppers and remove films and seeds.
I cut the vegetables into quarters, dip them in hot water, and drain them in a colander.
I clean the horseradish, wash it, and cut it into small cubes.
On the bottom of the jar I put greens, bay leaves, and, if necessary, horseradish leaves.
On the first layer I place pepper and horseradish in layers, and the last layer should be pepper.
I put the rest of the greens on top and fill the container with boiling marinade, which does not reach 2 cm to the whisk.
I cover the neck with a lid and sterilize for 10 to 35 minutes, depending on the volume of the container.

Bell pepper caviar

Caviar from bell peppers, pre-baked in the oven, turns out incredibly tasty and aromatic. I make this preserve every year, it always runs out faster than the rest. The specified amount of products makes 3 half-liter jars, so feel free to increase the portion several times. See the recipe with photos HERE.

Variation of preparation in tomato

This snack 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 peppers – 1.4 kg;
sweet peas – 6-7 pcs.;
unsalted tomato juice – 700 ml;
sugar – 40-45 g;
table vinegar – 2 tsp. l.;
salt – 2 dec. l.

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

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

This snack option is good both cold and hot.

Bell pepper salad for the winter with carrots

I really love simple canning - when the ingredients are available, and the cooking process itself is quite easy, and the end result is tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just like that. It’s truly a pleasure to prepare – without sterilization, simply and quickly. See the recipe with photos HERE.

With eggplants

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

To prepare it you need to take:

bell peppers – 1.4 kg;
eggplants – 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 ones should be no more than 15 cm long.

The cooking process is as follows:

Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 parts.
Three carrots on a coarse grater.
Remove the skins from the tomatoes and puree them using any method.
Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
After 5 minutes, remove from the stove.
Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

Appetizer of bell pepper for the winter with pear

In this appetizer, peppers are closed for the winter... with a pear. Yes, yes, that’s right, with a pear. There are other ingredients - onions and cabbage: as you understand, they also play an important role when it comes to the flavor composition. But what struck me most was the marinade. Into the usual orderly row of its components (garlic, vinegar, vegetable oil, salt, sugar) burst...Who did you think? Cinnamon! Interesting? Recipe with photo HERE.

Delicious appetizer of peppers, eggplant, zucchini, carrots and onions

This assortment wins hearts from the first bite! A whole garden is hidden in one such jar. The colorful variety will delight the eye, and the preparation itself does not cause much trouble.

Ingredients:

bell pepper - 1 kg;
eggplants - 0.5 kg;
zucchini - 0.5 kg;
carrots - half a kilo;
onion - 2 large heads;
tomatoes - 400 gr;
sunflower oil - 130-150 ml;
salt - 3 tbsp. spoons;
granulated sugar - 3 tbsp. spoons;
acetic acid 9% - 6 teaspoons;
spices: bay leaf, cloves, peppercorns.

Preparation:

1. Wash the vegetables well, remove excess. If the zucchini is old, then cut off the peel and cut the pulp itself into cubes. Eggplants should also be cut into cubes. Grate the carrots, chop the pepper into strips, cut the onions and tomatoes into rings.

2. Add oil to the cauldron and pour out the vegetables, placing on a small flame to simmer for an hour. Immediately add salt, sugar and spices to the vegetable mixture.

Stir no more than twice, preferably using a wooden spatula.

3. A couple of minutes before the end, pour in the vinegar and stir. Place it in jars and seal well.

Bell pepper lecho for the winter “You’ll lick your fingers”

Pepper lecho “You'll lick your fingers” - a delicious and very aromatic preserved product, like sunshine in a jar. In our family, we simply adore lecho and eat it with tomato sauce, it’s very tasty. Therefore, we usually make lecho for the winter using this recipe in large batches so that it lasts for the whole winter. See the recipe with photos HERE.

With cucumbers

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

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

For brine per liter of water:

3 dec. l. salt (without a slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

Place all of the indicated spicy ingredients at the bottom of a glass container.
Place whole cucumbers and chopped peppers.
Pour boiling water into the jars and leave for 20 minutes.
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.
Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
Add essence and roll up.
Cool upside down under a blanket.

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

Pepper in oil for the winter “Harmony”

Do you like classic pepper preparations for the winter? Then this recipe will definitely please you! A very tasty recipe for peppers in oil for the winter. Canning bell peppers for the winter will not take you much time; it is done quickly and not troublesome. I recommend it with all my heart! Recipe HERE.

Recipe 4: pickled sweet peppers with oil and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any winter dinner. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so at the market in the summer I immediately buy a couple of extra kilos so that when I get home I can roll them into jars.

1 kg sweet bell pepper,
1 bunch of dill,
2 heads of garlic,
150 grams of vegetable oil,
50 grams of granulated sugar,
150 grams of vinegar,
1 tables. l. salt.

I clean and wash the bell peppers so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh herbs go perfectly with peppers.

Place some of the pepper in a jar so that all the colors alternate.

Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.

Immediately roll up and let the jars cool under a warm blanket.

Pepper pickled for the winter “Light”

In terms of the proportions of the marinade, everything is perfect for my taste: the pepper turns out “Light”, the vinegar is almost not noticeable, the salt and sugar are also excellent. With fried potatoes or roast meat, this pickled pepper goes out with a bang in winter. You can view the recipe HERE.

Popular option

For our basic recipe we will need:

3 kg of bell pepper (for variety, you can take different colors);
allspice peas;
1 cup of sugar;
2 tablespoons salt;
1 glass of 6% vinegar;
1 glass of refined vegetable oil;
3-5 pieces of bay leaf;
1 liter of water.

Now let's move on to step-by-step instructions for twisting pickled peppers for the winter.

First, wash all the peppers thoroughly. Next, cut them into halves and cut out the core with seeds. And we wash them thoroughly again to remove the seeds we don’t need.
Now let's cut our peppers. You can cut them into thin or wide strips - at your discretion.
Our next step is blanching. Pour water into a saucepan and bring to a boil. Then put the pepper pieces in boiling water for 5 minutes. No longer necessary, as they may soften and will not be as crispy after preservation. For blanching, you can use a colander, slotted spoon or cheesecloth - choose any method yourself. Now we take out our peppers, cool them for 7-10 minutes under cold water and leave them on a plate.
Let's move on to the marinade for bell peppers for the winter.

Before we start preparing the marinade, we should draw our attention to a number of rules that must be followed for better preservation:

The basis of any marinade filling is necessarily vinegar, sugar and salt. You can use regular or apple cider vinegar.

The water for the marinade must be purified. The water needs to be properly filtered so that there is no foreign taste or smell. Also pay attention to the iron content in the water; a large amount of it can affect the color and taste of the product.

Salt and sugar should also be clean, without foreign stones. It is advisable that the salt and sugar be very fine so that they dissolve better.

The marinade for bell peppers must be brought to a boil, and then it needs to simmer for another 15-20 minutes.

To prepare the filling, it is better to choose dishes made of non-oxidizing material.

So, take a pan, pour water, vinegar, vegetable oil into it - all in the indicated proportions - and add salt, sugar, bay leaf and allspice. Bring to a boil and then simmer for another 20 minutes.

While the marinade is being prepared, let's sterilize the jars. To preserve our snack, we recommend taking small jars of 0.5 liters and 1 liter. To sterilize 0.5 liter jars, we pour water into them and leave them in the oven for 30 minutes, and liter jars for 45 minutes.

As soon as our marinade boils and cooks for another 20 minutes, we add our first portion of peppers - about 1/3 of the total. Cook for 4-6 minutes and put into jars. You should not fill the jars to the very top; you need to leave room for the marinade.

Having placed the peppers in jars, fill them with the rest of the marinade.

Next, screw the lids on the jars, place them on the floor upside down and cover the jars tightly with a blanket. Let it sit like this until it cools completely.

Thus, we prepared pickled peppers for the winter. There is another more convenient and faster way to prepare this product without sterilization, and we will consider it below.

Bell peppers with honey for the winter

The recipe for bell peppers with honey for the winter is very simple in terms of preparation, but very interesting and bright when it comes to the taste of the finished preserve. Sweet, aromatic honey in the company of spices makes bell pepper simply magical! How to cook, see HERE.

Spicy pepper

You will need:

Serves 4

1 kg multi-colored bell peppers
300 g carrots
1 beet
1 onion

For marinade per 1 liter of water:

1 tbsp. l. salt
0.5 tbsp. l. Sahara
2/3 tsp. citric acid

Preparation:

Wash and peel onions, carrots, beets. Grate the carrots and beets on a coarse grater, finely chop the onion. Combine vegetables and mix well. Wash the peppers, remove the seeds. Stuff the peppers with vegetables.
Prepare the brine. Place salt, sugar, citric acid in water and bring to a boil.
Place the stuffed peppers in sterilized jars, fill with brine, sterilize for 30 minutes, and roll up.

Quick marinated bell pepper recipe

The marinade is designed for 6 liter jars:

50 g salt,
220 g sugar,
10 bay leaves,
35 pcs. peas,
25 pcs. carnations,
head of garlic (optional)
5 g cinnamon.

Whole pickled bell pepper:

Place all ingredients for pouring in a deep bowl, add 2 liters. boiling water, boil for a few minutes, cool.
Add 350 ml of 9% vinegar.
Pour 5 ml of odorless oil, 2 bay leaves, 6 peppercorns into each sterile jar.
Wash colorful vegetables and place in jars.
Place a tomato cut into pieces on top, then onion rings.
Fill the jars with marinade, boil for 10 minutes, roll up and wrap until cool.

This salad can be opened in winter when you need a quick and satisfying snack. It is also suitable as a dressing for soup.

Ingredients:

fresh tomatoes - 2.5 kg.,
bell pepper, carrots and onions - 1 kg each,
sugar and vinegar - 3 tbsp each,
sunflower oil - 0.5 l.
rock salt - 2 tbsp,
black pepper to taste,
any rice - 1.5 cups.

Preparation:

Fry the onion in sunflower oil until golden brown. Five minutes before the end, add grated carrots.

Chop the pepper into cubes and add to the fried vegetables. Pass the tomatoes through a meat grinder, turning them into puree. Add to the total mass and simmer for 40 minutes.

To speed up cooking, all vegetables except onions can be minced through a meat grinder, and then follow the recipe.

Steam the rice in boiling water for half an hour. Add to vegetables and sprinkle with spices. Simmer for another 15 minutes.

Roll into jars and wrap.

How to close workpieces without sterilization

Sterilization is a process that, due to its complexity, scares away many chefs from preparing tasty preparations. But there is a way out. The main thing is to follow a few rules:

There should be more vinegar than in recipes with sterilization.
Jars should be washed not with detergents, but with soda.
For longer storage, you can add a crushed aspirin tablet at the rate of 1 tablet per 1 liter.
If the vegetables are to be pickled, you will need a triple pour. Bulk ingredients are usually added to the final filling.
An alternative to vinegar is citric acid. It is better to pour it directly into the jar rather than into the marinade.

Features of preparing pickled peppers

So that when cooking a vegetable does not lose its appearance, aroma and taste, you need to follow simple rules:

Tasty and healthy pickled peppers will decorate your winter table. Combination with apples, quince and garlic will reveal the versatility of the taste and aroma of this unique vegetable.

Mix of vegetables and fruits for the cold season

You cannot call such a preparation ordinary. There are sweet bell peppers, plums (namely cherry plums), and apples. It turns out to be a kind of salad for the winter.

How long is it – 1 hour and 15 minutes + 5 hours.

What is the calorie content - 61 calories.

How to cook:

Rinse the pepper, cut into halves and remove cores, seeds and membranes.
Cut the remaining pulp into long strips.
Remove the skin from the onion and cut it into half rings.
Wash the apples, peel them, chop them into slices of equal thickness.
Wash the cherry plum, remove the seeds, leave the fruit in halves.
Mix pepper, cherry plum, onion and apples, add sugar, butter, salt and cloves.
Mix thoroughly, but carefully so as not to damage the plums.
Let it brew for five hours.
Rinse the greens and add to the vegetables after time.
Place on the stove and bring to a boil, cook for five minutes.
Place the salad among the jars, then pour the juice from the bottom on top.
Sterilize with lids on for about half an hour.
Then roll up the jars and put them upside down in a warm place for proper cooling.

Tip: it is better to choose sour apples for a harmonious taste.

Fried without sterilization

This option will appeal to lovers of spicy and hearty snacks. This taste is obtained due to the large amount of garlic and acetic acid. Its pungency is similar to adjika. But this dish is definitely worth trying. You can even change the proportions of water and vinegar. This will make the taste softer, not so spicy and not so sour.

You will need:

50 sweet peppers;
500 ml vegetable oils;
3 tbsp (750 g) vinegar 9%;
1 stack water;
2-3 heads of garlic;
150 g dill;
3 table. l. salt;
6 table. l. Sahara.

A large amount of vinegar is indicated here, the proportion with water is 3:1. But you can change and take half vinegar and half water or 1 part acid and 3 water. It will be less acute this way. We wash the pepper, cut out the stalk, and remove the seeds. Place the peppercorns in a large cup.
Before frying, you should prepare jars and lids and sterilize them. Then heat a frying pan or two with vegetable oil. For frying, use only half of the oil, the rest goes into the filling. Place the peppers, cover with a lid, and fry on one side over medium heat. While the fruits are roasting, we prepare the filling.
Remove the peel from the garlic and chop it coarsely. Finely chop the dill. Garlic and dill go well with pepper and are eaten just as quickly. Pour water and vinegar into a saucepan, add some salt and sugar. Pour in the remaining oil and stir until the sugar and salt crystals dissolve. Set to heat over low heat.
After the mixture has warmed up, add garlic and herbs. Let it all boil and cook for 20 minutes. In the meantime, the vegetables will brown on one side, we turn them over and fry again until cooked. Place the limp and browned peppers on both sides into the prepared jars and cover with a lid. By the way, for 0.5 jar it takes about 7-8 fruits.
Fill the compacted vegetables with boiling pouring to the very top. Top with dill and garlic from brine. Twist tightly. Turn it upside down and leave it to cool. We put it in the cellar or pantry. It will be difficult to resist the smell.

Pepper in Georgian marinade

Georgian appetizers are distinguished by their sharpness, spice and incredible aroma.

Required food set:

peppers of different colors – ½ kg;
chili – ½ pod;
green basil – 2 tbsp. l.;
ground pepper to taste;
4 tbsp. l. vegetable oil and granulated sugar;
hops-suneli - 1 tbsp. l.;
head of garlic;
vinegar 9% – 3-4 tbsp. l.;
finely ground salt – 2 tbsp. l.

Step by step cooking process:

I wash and peel all the vegetable ingredients.
I remove the seeds from the peppers, cut them into 7-8 long strips, and put them in a deep container. I squeeze out the garlic cloves there.
I add salt, sugar and spices to the total mass.
I water all the components with vegetable oil.
After a few minutes, I move the whole substance into a saucepan and put it on low heat. I simmer the mixture under the lid, and then another 10 with the lid open.
I distribute the finished snack into jars.
I put the remaining juice in the pan back on the fire, pour in the vinegar, and bring to a boil.
Pour the boiling marinade over the peppers to the top.

I roll up the jars, wrap them in a blanket, and leave them to cool.

Salad "Fried peppers"

This salad recipe is quite original and not all housewives know about its existence.

Ingredients:

Bulgarian pepper - 20 pcs.,
hot pepper - 4 pcs.,
vinegar and sugar - a glass,
garlic - 2 heads,
sunflower oil for frying.

Preparation:

Pass the garlic and hot pepper through a meat grinder and add all the spices. Fry the whole pepper.

Place in jars and top with garlic and spice dressing. Sterilize, roll and wrap until cool.

Recipe with vinegar

Vinegar helps neutralize the bitterness of fruits and also adds a pleasant sourness. The preparation can not only be consumed as a snack, but also used in cooking, for example, add pickled fruits when frying other vegetables for borscht, and then the broth will be rich in color and more interesting in taste.

500 g hot pepper;
2 small onions;
garlic;
tbsp salt;
tbsp Sahara;
a glass of vinegar 9%;
a pair of bay leaves;
½ tsp. oregano;
10 black peppercorns.

How to cook:

Dry the prepared pods from moisture, then put on gloves and cut them into circles or oblong slices. You can remove the seeds if you don’t want the snack to be overly spicy.

Peel the onion and cut into thin half rings. Divide the garlic into cloves, remove the husks and cut into small slices. Mix hot mugs with onion half rings and garlic in one cup.

Pour 200 ml of water into a saucepan and put on fire. After boiling, put granulated sugar, salt, pepper with oregano and bay leaves into the pan. Cook for 3-4 minutes, then add vinegar, stir quickly, keep on fire for another 1-2 minutes and turn off the heat.

Place the vegetable mixture in sterilized jars, but not to the very top, but about 2/3 of the total volume, pour in hot marinade and screw on the lids.

The appetizer is almost ready, you can take a sample already on the third day after cooling. You can store it in the refrigerator or cellar, but if you leave the jars at home in room conditions, their contents will also not deteriorate for a long time.

This delicacy has a bright color and juicy taste. Opening a jar of this salad in winter will certainly bring to mind the hot summer.

Ingredients:

sweet pepper - 2 kg.,
tomatoes - 2 kg.,
onions and carrots - 2 kg each,
sugar - 1 glass,
salt - 5 tbsp,
sunflower oil - 400 ml.,
vinegar - 2 tbsp.

Preparation:

Cut the peppers, carrots and onions into large strips. Turn the tomato into puree.

Place all ingredients in a saucepan and cook over low heat for 20 minutes. Finally add vinegar. Place in sterilized jars and seal.

Do you want the preparation process to be enjoyable, and the result to please your family and guests? It's easy: we've put together for you Advice from experienced housewives that will certainly come in handy:

It is better to combine yellow ground peppers with green ones, and prepare red ones separately;
The seeds may not be removed, but the dish will turn out bitter;
if you use whole peppers for winter preparations, do not forget to make a puncture in the area of the stalk about 1 cm deep;
young peppers are most susceptible to marinade, which means their taste will be more intense;
Add mustard seeds to “boring” recipes.

Simple and quick recipes for preparations that do not require sterilization

Bell pepper is not a capricious vegetable at all, which can be prepared for the winter without resorting to the process of sterilization of the finished dish, without loss of quality and taste.

We present to your attention the 10 best step-by-step recipes for preparing bell peppers. We are sure that everyone will find a recipe to their liking. Spicy, sweet, with garlic, stuffed, in honey marinade, whole or quartered - this is not a complete list of variations that we will introduce you to.

Super fast version with onions

Ingredients:

4-5 pcs. pepper;
2 medium sized onions;
4-5 cloves of garlic;
2 tbsp. l. vegetable oil;
0.5 tsp. Sahara;
1 tbsp. l. salt;
1.5 tbsp. l. vinegar;
herbs to taste, dill and parsley are preferred.

Cooking method:

Wash and dry the peppers.
Remove the stem, membranes and seeds.
Gently brush the peppers inside and out with oil.
Simmer for 5–7 minutes in a regular frying pan or bake in the oven for the same time.
Cut the onion into half rings and the garlic into thin slices.
Salt the chopped onion and add sugar. Stir. Add 0.5 tbsp. l. vinegar and leave for an hour.
Finely chop the greens.
Mix the herbs with chopped garlic. Stir.
Drain excess juice from onions.
Mix onions, garlic and herbs.
Separately mix 1 tbsp. l. vinegar and vegetable oil.
Stuff the peppers with a mixture of garlic, onion and herbs. You can also add some greens to a vinegar and oil dressing.
Place vegetables in a container.
Pour the oil and vinegar mixture on top.
Place in the refrigerator for 2-3 hours.

This marinating recipe is especially convenient if you are planning a feast. It prepares quickly, and the result is always predictable. We recommend serving this pepper to a table with meat and potato dishes. The taste will improve if you add crackers to the vegetables just before serving (coat the pieces of bread in butter, salt and pepper in advance, bake in the oven for 7 minutes). You will get a real salad.

Marinated bell peppers in oil Caucasian style

Ingredients:

1 kg bell pepper;
1 small pod of hot pepper;
120 ml vegetable oil;
1 liter of water;
2.5 tbsp. l. salt;
4 tbsp. l. Sahara;
1 tbsp. l. vinegar (70%);
5 cloves of garlic;
peppercorns to taste.

How to marinate:

Wash the peppers.
Make a hole in each vegetable with a toothpick in the area of the stalk.
Also rinse the hot pepper pod well.
Jars must be clean and dry. Carefully inspect the neck; there should be no signs of cracks.
Fill the pan with water and add vegetables.
Boil it.
Cut the hot pepper into thin slices and place it at the very bottom of the container.
Chop the garlic and add to the hot pepper at the bottom.
7 minutes after the vegetables boil, transfer them to a jar.
Boil water with salt, sugar and butter.
Mix the marinade thoroughly.
As soon as the water boils, pour in the vinegar and stir again.
Cook for 1 minute and remove from heat.
Pour boiling marinade over vegetables.
Tighten the jars.
Place it on the floor upside down.
Wrap yourself in a blanket or old warm jackets.
The first two days the workpieces should cool slowly naturally.

The most delicious pickled peppers with honey

Ingredients:

1 kg of sweet bell pepper (can be multi-colored);
200 ml water;
0.5 tbsp. l. salt;
3 tbsp. l. Sahara;
4 cloves of garlic;
80 ml vinegar (9%);
1.5 tbsp. l. honey
80 ml vegetable oil;
2 bay leaves;
peppercorns and allspice to taste.

How to marinate:

Wash the pepper.
Cut it into strips, removing membranes and seeds.
Cut the garlic into thin slices or grate it on a fine grater.
Fill a saucepan with water.
Pour in oil and honey.
Add salt, sugar, peppercorns and allspice.
Add garlic and bay leaf. Stir and turn on the heat.
As soon as the marinade boils, pour in the vinegar and add the peppers.
Cook until half cooked. The pepper should remain tough.
As soon as you turn off the heat, place the vegetables in the jars along with the marinade. Close.
Wrap it up and store it upside down for the first day.

Note! A cloudy marinade is not an indicator of a spoiled product. It gets this color from honey.

Canned peppers quartered in marinade

Ingredients:

2 kg of vegetables;
1 medium carrot;
3 cloves of garlic;
2 bay leaves;
allspice to taste;
peppercorns to taste;
2 tbsp. l. vegetable oil;
4 tbsp. l. salt;
4.5 tbsp. l. Sahara;
250 ml vinegar (9%);
2.5 liters of water.

Preservation method:

Wash and dry the pepper.
Cut the vegetables into quarters, removing any partitions or seeds.
Grate the carrots on a medium grater.
Finely chop the garlic or grate it.
Place bay leaf, allspice, and garlic on the bottom of a clean and dry jar.
Fill the jar with vegetables. Alternate carrots with peppers.
Pour in vegetable oil.
Put water on the fire.
Add salt, sugar and peppercorns to boiling water. Stir and boil.
As soon as the marinade boils, pour in the vinegar. Stir. Cook for 3 minutes.
Remove from heat and fill jars with marinade. It is better to pour in the liquid gradually.
Roll up the jars. No sterilization is required.
Turn over and wrap with something warm. An old blanket or outerwear will do.
Remove to long-term storage after 48 hours.

Advice. If you feel like the recipe lacks flavor, add a teaspoon of mustard seeds to the marinade.

Peppers in Armenian “Eat your mind”

Ingredients:

1 kg of vegetables;
0.5 l of water;
100 ml vinegar (9%);
150 ml vegetable oil;
1 tbsp. l. salt (without a slide);
3.5 tbsp. l. Sahara;
5 cloves of garlic;
3 bay leaves;
herbs to taste: dill or parsley;
1 hot pepper;
black peppercorns and allspice.

How to cook:

Rinse the peppers and dry on a towel.
Cut the vegetables into strips. Remove seeds and membranes.
In a saucepan, combine water, oil, vinegar, salt, bay leaf, peppercorns and allspice.
Put it on fire.
Cut the hot pepper into thin slices.
Chop the greens.
Grate the garlic on a fine grater.
Place the peppers in the boiling marinade. If there is too much, add in batches. As soon as some vegetables have become soft, drain them in a colander and fill the pan with other fruits.
Place the peppers in clean, dry jars; place chopped garlic, hot peppers and herbs between the fruits.
Seal tightly. After half an hour you can put it in the refrigerator.

The Armenian appetizer is good with barbecue and potato dishes.

Pickled peppers stuffed with tomatoes and garlic

Ingredients per 6 liters:

3 kg of bell peppers;
1.3–1.5 kg of tomatoes with thick skin;
2 heads of garlic;
peppercorns to taste;
4 bay leaves;
4 tbsp. l. salt;
8 tbsp. l. Sahara;
300 ml vinegar (7%);
2.5 liters of water:
dill or parsley to taste.

Cooking method:

Rinse all vegetables well.
Using a sharp knife, carefully cut out the membranes and seeds from the peppers. If necessary, rinse the fruit under running water to remove any remaining seeds.
Cut the tomatoes into small slices. Consider the size of the peppers so that filling them with tomatoes will be easy.
Chop the garlic.
Mix garlic and tomatoes in a bowl. Add 0.5 tbsp. l. salt, stir.
Place allspice, bay leaf, and peppercorns at the bottom of clean and dry jars.
Fill the empty peppers with the tomato and garlic filling.
Place vegetables in a jar.
Place greens on top.
Put the water on fire.
Add salt and sugar to boiling water. Stir.
As soon as the marinade boils again, pour in the vinegar.
Remove from heat.
Fill the jars with marinade.
Seal tightly. Turn over and wrap for 30 hours.

Bell pepper lecho with tomato juice

Ingredients:

4.5-5 kg of bell pepper;
liter of tomato juice;
250 ml vegetable oil;
1.5 tbsp. l. salt;
250 g sugar;
125 ml vinegar (9%);
3 cloves of garlic;
peppercorns to taste.

Cooking method:

Rinse and dry the vegetables.
Cut the pepper into strips, removing seeds and membranes.
Pour the juice into a large saucepan.
Add salt, sugar, peppercorns.
Turn on the fire.
Pour oil and vinegar into the boiling marinade. Stir. Bring to a boil again.
Chop the garlic finely.
Place the chopped peppers into the boiling marinade again.
Cook for 12 minutes.
2 minutes before cooking, add garlic to the dish.
Mix well, turn off the heat.
Place the hot lecho into clean and dry jars, closing them immediately.
Turn over and wrap for 38 hours.

Advice. Sterilization of the finished dish is not necessary here, but it would not be superfluous to initially sterilize the jars.

How to pickle bell peppers

We present to your attention the simplest recipe without sterilization.

Ingredients:

1.5 kg pepper;
3 cloves of garlic;
dill;
parsley;
120 ml vinegar (7%);
before fragrant;
Bay leaf;
peppercorns;
1 tbsp. l. salt;
2 tbsp. l. Sahara;
liter of water.

Cooking method:

Rinse and dry the jars. If time allows, you can sterilize them. The finished dish does not need sterilization.
Wash the peppers, remove the membranes and seeds.
Cut in any way: cubes, strips. You can even leave it whole if the pepper is small. In this case, do not forget to poke a hole in each vegetable with a toothpick.
Place a clove of garlic, a bay leaf, and some herbs at the bottom of the jar.
Next, lay out the peppers, placing the remaining garlic and herbs between the vegetables.
Boil the water.
Pour boiling water over the jars. Leave for 25 minutes.
Drain the water into the pan and bring to a boil again.
Fill the jars with boiling water. Leave for 10 minutes.
Drain again, adding salt, sugar, peppercorns and allspice.
After bringing to a boil, pour in the vinegar. Stir. Remove from heat.
Pour the hot marinade over the vegetables to the very top.
Seal the jars tightly. Turn over and wrap. Store it this way for the first day.

note! You can omit the bay leaf from the recipe if you don't like the smell. If you want to leave a completely unobtrusive taste, then do not put a laurel leaf on the bottom of the jar. Add it to the third filling along with the pepper. When pouring the marinade over the vegetables, remove the bay leaf.

Bell pepper in tomato sauce

Ingredients:

2.8 kg of peppers;
0.5 liters of tomato sauce;
1 tbsp. l. salt;
4.5 tbsp. l. Sahara;
250 ml water;
250 ml vinegar (9%).

Cooking method:

Wash the jars with soda, rinse thoroughly and dry.
Cut the vegetables into large strips. Don't forget to remove the seeds, stalk and membranes.
Place the peppers in a saucepan and pour tomato sauce on top.
Turn on the fire.
Add water and vinegar immediately.
Stir.
Add sugar and mole. Stir again.
Cover with a lid.
After boiling, cook for 20 minutes, stirring occasionally.
Place the hot peppers into the jars, closing them immediately.

Preparation for borscht for the winter with bell peppers and tomatoes

Ingredients:

1 kg pepper;
1.5 kg beets;
1 kg tomato;
1 kg carrots;
1.5 kg cabbage;
1 kg of onion;
2.5 tbsp. l. salt;
6 tbsp. l. Sahara;
5 bay leaves;
0.5 tsp. ground black pepper;
200 ml water;
200 ml vegetable oil;
100 ml vinegar (9%).

How to cook:

Rinse all ingredients well.
Remove seeds and membranes from peppers.
Cut the peppers into cubes.
Chop the tomatoes in the same way.
Shred the cabbage.
Grate the carrots on a coarse grater or finely chop them (as you prefer).
Grate the beets on a coarse grater.
Finely chop the onion.
In a frying pan, fry the onions and carrots until golden brown.
Mix in a saucepan: water, pepper, tomatoes, cabbage, beets.
Add salt and sugar.
Add ground pepper and bay leaf.
Mix thoroughly and turn on the heat.
Once the mixture has boiled, remove the bay leaf and reduce the heat.
Cover with a lid and cook for 40 minutes.
As soon as you turn off the heat, pour in the vinegar.
Mix thoroughly.
Divide the dressing into jars, closing immediately.
Turn the jars over. Wrapping is not necessary, but it is advisable.

Important! Do not forget to stir the dish periodically during the cooking process.

Pickled whole pepper with seeds and stalk “Samtub”

You can very quickly prepare delicious whole peppers with seeds and stalk for the winter.

Required components:

kilogram of pepper
3 liters of filtered water
half a faceted glass of sugar
2 tablespoons coarse salt
half a glass of oil
7 cloves garlic
1 hot pepper
tablespoon 70% vinegar essence
10 peppercorns

How to prepare preservation:

First, let's prepare a glass container. Wash the jars thoroughly with detergent and rinse thoroughly. Sterilize the containers in the oven for fifteen minutes, boil the lids for several minutes.

In the prepared container we place garlic cut into large circles, several pieces of hot pepper with seeds and peas.

Wash the sweet pepper well, pierce it on both sides with a skewer, and place it in a bowl. Fill the fruits with water and place them on the stove. After boiling, place the vegetables into jars.

Pour salt, sugar and butter into the liquid in which the pepper was. Boil, then pour in vinegar essence. Pour boiling pour over the fruits. Let's roll up.

Be sure to take note of this simple recipe. Such vegetables are suitable for preparing first courses, and not only.

With tomatoes

To prepare a preparation with bell peppers and tomatoes, you will need the following set of products:

peppercorns – 6 pcs.;
tomatoes – 2 pcs.;
sugar – 3 tbsp. l.;
vinegar 6% - 3.5 tbsp. l.;
parsley – 1 bunch;
water – 1000 ml;
salt – 20 g.

How to marinate:

Cut the prepared peppers into 4 equal parts.
Boil water in a saucepan, add sugar, salt, vinegar and mix. Place the chopped peppers into the boiling brine.
Then add oil and mix. Cook for 6 minutes.
Place herbs and chopped garlic in sterilized jars.
Place the boiled vegetables in jars and fill with brine.
We screw the lids on and leave them upside down in a dark place.

After cooling, the preservation can be stored in the cellar.

Pepper and cucumber salad

The method of preparing peppers and cucumbers does not take much time and does not require complex ingredients. At the same time, such a winter snack will boost your immunity.

Ingredients:

Cucumbers – 1 kg
Bell pepper – 0.6 kg
Carrots – 0.5 kg
Onion – 0.2 kg
Laurel leaves – 3 pcs.
Hot pepper – 2 pcs.
Dill – 1 bunch
Garlic cloves – 5 pcs.
Vinegar – 20 ml
Olive oil – 35 ml
Salt – 15 g

Algorithm for preparing vegetable salad for the winter:

Soak the cucumbers in cold water for 30 minutes. Trim the “tails” of the cucumbers on both sides and cut into slices 4-5 mm thick.
Peel the fleshy red pepper from the seeds and remove the stalks. Cut the vegetable into 1x1 cm cubes.
Mix pepper with cucumbers and finely chopped onions.
Rinse and chop the dill. Add dill to remaining ingredients.
Peel the garlic cloves, rinse, cut into thin slices. Remove the seeds from the chili pepper and chop into thin rings.
Add garlic and chili pepper to the vegetable salad. Stir the mixture and sprinkle with salt. Mash the vegetable mixture with salt to release the juices. Pour vinegar and olive oil into the mixture and stir.

Attention! To prepare the olive oil, it is better to preheat it to 120 degrees and then cool it.

Pack the assorted vegetables into jars so that 1-1.5 cm is left free to the level of the neck.
Place jars of vegetables for pasteurization.

Attention! Sterilize the workpieces in a water bath at a temperature of 80-85 degrees. Pasteurization time for a 0.5 liter jar is 15 minutes.

Close the jars with lids, cool, turning the lid down, under a blanket.

Store the salad in a cool place at a temperature of +1+6 degrees.

For those who have never prepared vegetables for the winter, the following recommendations will help:

There are several ways to sterilize canning jars, but the easiest way is to use a microwave oven. The washed dishes are filled with water to a height of 2–3 cm and placed in the microwave for 2–3 minutes. Optimal power is 700–800 W. The water will boil during the heating process, and the resulting steam will perfectly disinfect the glass. You can prepare a 3-liter bottle in the same way, you just need to place it horizontally in the oven, a small amount of water will not allow it to spill.
Extra salt should not be used for canning.. But iodized salt, contrary to persistent misconception, will not harm homemade preparations in any way, but will solve the problem of iodine deficiency, which is often present in people who live far from the sea. In addition, iodine can kill pathogenic microflora, which is very useful in the case of canning.
No need to add aspirin to the jar, as some housewives do. Acetylsalicylic acid is far from a safe substance, while the purpose of homemade preparations is primarily to preserve the beneficial properties of seasonal vegetables and fruits.
Avoid boiling the vinegar used to make the marinade.. If you add it directly to the jar after pouring brine into it, the preservation effect will be the same, and the release of harmful substances that the housewife breathes during work will be significantly reduced.
The honey present in the recipe can be easily replaced with sugar. if someone in the family is allergic to a beekeeping product.
Do not use hard water to prepare brines and marinades., such dishes usually have an unpleasant metallic taste.
The best guarantee of the “durability” of homemade twists is cleanliness during their preparation.. Thoroughly wash all utensils and tools that will be used with soda or citric acid, sterilize the jars and boil the lids, and first douse fresh herbs, which are the most common source of bacteria development inside the jar, with boiling water.
Another important condition for success is speed.. The jar must be closed immediately after removing it from boiling water or filling it with a product, if the process does not involve sterilization, and the lid must be removed from boiling water immediately before use. If you drop the lid, put it back into boiling water, and do the same with the filled jar.
Fresh and high-quality raw materials are a mandatory requirement when procuring vegetables.. With rare exceptions, fruits that have even the slightest blemish cannot be used for this purpose.

Sweet peppers can be prepared for the winter in a huge number of ways. This vegetable is equally good in pickling and pickling, freezing and drying, whole or in pieces, alone or in combination with other seasonal vegetables. It is not at all necessary to choose between the proposed recipes: the technology for their implementation is so simple that you can use all types of preparations and even diversify them, supplementing them with interesting ingredients to suit your taste.

With onion

A bright winter preparation that goes well with any meat dish. To prepare, take the following ingredients:

sweet pepper – 3 pcs.;
allspice and peas – 3 pcs.
onion – 1 pc.;
granulated sugar – 20 g;
salt – 8 g;
vinegar – 18 g;
water – 1.5 tbsp.;
chili – 2 rings;
parsley – 2 bunches;
butter – 18 g;
garlic – 1 clove;

What we do:

Peel the onion, wash it, and cut it into half rings.
Cut cleanly washed Bulgarian fruits into strips.
Place garlic, cut into slices, chili rings, and parsley at the bottom of the glass container.
Fill the jar tightly with chopped vegetables.
Place a pan of water on the fire. Add all the necessary components. After boiling, add vinegar.
Fill the contents of the jars with hot brine and let it brew. After half an hour, pour the liquid into the pan and boil again.
Roll up the glass containers with lids, turn them upside down and let cool. Afterwards we put it away for storage.

Bell pepper in tomato - simple and tasty

Bell peppers go well with many of your favorite tomatoes. Experienced housewives are familiar with the lecho recipe, but we recommend that you try a slightly different combination of tomatoes and peppers, which many find very successful. The idea is to marinate the peppers in a tomato marinade.

To prepare tomato marinade, the following ingredients are needed for 3 kilograms of fresh pepper:

5 liters of tomato juice (it’s better to make it at home; if you buy it, it’s not salted);
a glass of vegetable oil;
40 gr. Sahara;
30 gr. vinegar;
30 g salt
spices - peppercorns, allspice, bay leaf, cloves, garlic (the list can be expanded to taste, the quantity can also be adjusted based on taste preferences).

Preparation:

Prepare the jars. Wash and sterilize them.

Prepare the pepper. Wash it and remove seeds. Cut into 6-8 pieces.

Prepare the marinade. Pour tomato juice into a large saucepan, add salt, sugar, vinegar, spices, bring the mixture to a boil, add oil.

Place the pepper into the boiling marinade, cook for 15 minutes, stirring, then put the pepper in jars, pour over the marinade, roll up, wrap in a towel and wait to cool.

Delicious, urgent pepper in tomato is ready. Tasting can be done in just a few weeks. We are sure your family will be delighted with this dish.

Quick vegetable salad in jars

It happens that there is a lot of work and there is no time or, conversely, the desire to cook, but in winter you want salad. Especially if it is made from fresh vegetables. Without sterilization it turns out much faster, so the recipe can be considered quick. Its base is sweet pepper.

How much time - 40 minutes.

What is the calorie content - 95 calories.

How to cook:

Pour water into a saucepan, add salt, butter and sugar.
Wash the peppers, cut them into halves, and remove the cores with a sharp knife.
In the same way, remove membranes and seeds, cut the pepper into long strips.
Place them in the marinade and cook for seven minutes at low boil.
During this time, wash the parsley and chop it finely with a sharp knife.
Peel the garlic, remove the dry tip, press the cloves through a crusher.
Add both garlic and parsley to the pepper along with the vinegar.
Cook covered for about five minutes, remembering to remove the foam.
Prepare the jars and pour the contents into them, roll up the lids with a key.
Place the jars upside down in a warm place until they cool completely.

Tip: If desired, the peppers can be chopped in a different way.

With added carrots

The following variation of preparation for the winter has a certain similarity with the classic recipe. But a large amount of carrots gives a particularly savory note.

Ingredients:

pepper – 1 kg;
young carrots – 500 g;
water – 1200 l;
garlic – 7 cloves;
vinegar - 1 tbsp. l.;
granulated sugar – 30 g;
oil – 100 ml;
salt – 20 g;
cloves, herbs, peppercorns - according to preference.

Step-by-step instruction:

Remove the top layer of carrots and cut into cubes.
Peel the peppers from seeds and cut into slices.
Pour boiling water over the inside of the glass container until it has cooled down, add chopped vegetables, herbs and garlic.
Pour oil and water into a saucepan, followed by spices. Turn on the heat, wait until it boils and pour in the vinegar.
Lastly, add granulated sugar, turn off the heat after 5 minutes.
Pour marinade into the contents of the jars and cover with lids.
Place the filled container in a basin for sterilization, turn on medium heat and keep it boiling for a quarter of an hour.
Roll up and turn upside down.

Be sure to wrap the workpiece, it should gradually give up its heat, so the taste will be better.

Rainbow salad “Traffic light”

To please yourself with a simple cooking process, and to surprise your friends with a bright colorful preparation of red, green, orange and yellow peppers, you need to prepare the “Traffic Light” salad for the winter according to this recipe.

Components:

Bell pepper – 3 kg
Carrots – 0.5 kg
Onion – 0.5 kg
Tomato paste – 200 g
Salt – 2.5 tbsp.
Water – 500 ml
Oil – 4 tbsp.

The process of preparing vegetables for the winter is as follows:

Wash the multi-colored peppers, remove membranes, seeds and tails. Chop the vegetables into strips 0.5 cm wide.
Separate the onion from the peel, rinse and cut into small cubes.
Peel the carrots, rinse and grate on a grater with large teeth.
Prepare two frying pans or saucepans with a thick bottom, add vegetable oil to each of them. Pour chopped pepper into the first bowl and pour in a glass of water. Simmer the peppers covered over low heat until tender. Pour the onion into the second container and sauté until transparent. Then add carrots to the onions and cook the vegetables until soft.
Stir the tomato with a glass of water and pour into a container with fried onions and carrots. Simmer the vegetable preparation under the lid for another 2-3 minutes and pour into a bowl with pepper. Stir the contents of the vessel and cook for another 10 minutes.
After time, add salt to the vegetable mixture. Steam the salad covered for another 5 minutes.
Divide the boiling mixture into jars and seal. Cool the finished treat and transfer it to the pantry or cellar.

How to quickly and easily pickle whole bell peppers

To get an original appetizer, the peppers must first be fried. The result is a cold dish that tastes unique.

This pepper is prepared quickly, without the use of vinegar or sterilization.

Take:

bell pepper – 1.5 kg;
black peas – 8 pcs.;
sugar – 20 g;
salt – 25 g;
oil – 35 ml;
water - 1 l;
garlic – 5 cloves;
vinegar 9% - ½ tbsp.;
laurel leaf – 2 pcs.

Preparation:

For vegetable fruits, we cut out the place where the stalk is attached, remove the core and seeds, and rinse thoroughly under running water.
Heat the oil quickly, add the vegetables, fry over low heat on both sides until golden brown, cover the pan with a lid.
Pour a liter of water into a pan and send it to boil. After boiling, add salt, vinegar, granulated sugar.
At the bottom of the glass container we put the rest of the seasonings and the garlic passed through a press.
Place the fried vegetable halves rather tightly on top.
Pour the prepared marinade into jars, cover with lids, and leave to steep for 15 minutes.
Pour the marinade into a saucepan, let it boil and pour it back again. We roll up the jars.
Turn it upside down, store it “under a fur coat” until it cools completely, then put it away for storage in the pantry.

To make your salad colorful, use peppers of different colors. Bulgarian fruits can be red, yellow, orange and green. It is important that they are fresh, juicy, dense and elastic.

You can diversify the bright colors with something calmer, add fresh greens. This could be tarragon, mint, dill, nettle, parsley and other types of greens. In addition, garlic, fresh chili pods, cucumber slices, corn and other vegetables that can be canned are sure to add color.

Be sure to prepare all the salads we suggested a little higher. They are all special, different from others. They are bright, spicy and fresh despite being pickled. You can serve it as an appetizer, you can add it to the main dish, or you can chop it in a blender and eat it like squash caviar (that is, spread it on bread).

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

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

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must choose very fragrant honey, then there will be a unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Your mark:

Cooking time: 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 original amount of ingredients you get 2 jars with a volume of 0.5 liters. We wash the dishes well and sterilize them in any way: in the oven, over steam, in the microwave. Use the usual method!

Wash the sweet peppers thoroughly. Remove the stem, internal seeds and membranes. Cut each peppercorn into 2 parts. Then each half for another 3-4. You should get some kind of long triangles.

Let's start filling it three times. Place the pepper pieces in jars, placing them vertically up. To fill the container evenly, alternate: one corner up, the next one down. Place peeled and cut lengthwise garlic cloves on top.

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

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

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

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become 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 any 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.

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 pcs.;
allspice peas – 15-20 pcs.

The energy value of the finished product will be 60 kcal per 100 g. So:

First, we sterilize the jars. You can do this either in the oven or 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 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down onto a clean towel. We boil the metal lids separately and dry them well.
We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

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

Variation of preparation in tomato

This snack 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 peppers – 1.4 kg;
sweet peas – 6-7 pcs.;
unsalted tomato juice – 700 ml;
sugar – 40-45 g;
table vinegar – 2 tsp. l.;
salt – 2 dec. l.

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

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

This snack option is good both cold and hot.

Bell pepper for the winter in oil

medium-sized strong fruits – 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:

Pour cold water over the fruits in a deep saucepan, wait until it boils, and immediately remove from the stove.
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 from the top, as the contents will soon settle.
Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
Cool under the blanket in an inverted position.

Sweet peppers for the winter with tomatoes

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

For the recipe you need:

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

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

We peel the tomatoes and cut them into fairly large slices.
We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

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

With eggplants

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

To prepare it you need to take:

bell peppers – 1.4 kg;
eggplants – 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 ones should be no more than 15 cm long.

The cooking process is as follows:

Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 parts.
Three carrots on a coarse grater.
Remove the skins from the tomatoes and puree them using any method.
Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
After 5 minutes, remove from the stove.
Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should 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.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
Wash the dill, dry it, finely chop it.
In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We put the zucchini there and simmer for the same amount.
5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
Pack in containers and sterilize for 15-20 minutes.

With cucumbers

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

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

For brine per liter of water:

3 dec. l. salt (without a slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

Place all of the indicated spicy ingredients at the bottom of a glass container.
Place whole cucumbers and chopped peppers.
Pour boiling water into the jars and leave for 20 minutes.
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.
Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
Add essence and roll up.
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;
onions – 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:

Cut the prepared pepper into wide or thin strips, and the onion into half rings.
Mix the remaining ingredients in a metal bowl.
Add vegetables there and cook for 15 minutes.
When hot, place in a glass container and roll up.
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 to preserve:

Cut the prepared pepper into wide strips, three garlic cloves on a fine grater, finely chop the dill.
Mix the remaining ingredients in a suitable container and bring to a boil.
Dip the pepper into the marinade and cook for 5 minutes.
Place in sterilized jars, layering with garlic chips and dill.
Pour in the remaining brine, roll up and cool.
Store in a cool place.

Peppers according to various recipes are always a success even for novice housewives. But it’s still worth listening to the recommendations of experienced chefs:

The fruits should not be overcooked, otherwise they will give all their flavor to the marinade.
To quickly peel tomatoes, you need to pour boiling water over them and immediately immerse them in cold water.
Cilantro, coriander and other spicy herbs and seeds go well with bell pepper.
Dry spices allow canned food to be stored better.

We look forward to your comments and ratings - this is very important to us!

Hello, my dear readers! Before you have time to enjoy the warm summer, winter comes. This means that fall is the time to stock up on delicious preparations. What are they made of? Even a couple of jars. Let's see what happens :) And today I’ll share how to pickle bell peppers. This is a very tasty, juicy and bright appetizer. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position is in carbohydrates - 6.7 grams. This product contains 0.8 g of protein and 0.4 g of fat.

Bell pepper has a high content of . By eating 100 grams, you will fill your daily requirement of ascorbic acid. In addition, there is a small amount of , and . There is also manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, consumption of bell pepper helps reduce cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it for your health :)

Instant Pot Recipe with Garlic and Parsley

This recipe has an advantage - when implementing it, you can even use spoiled fleshy peppers. To do this, you just need to cut off the damaged area of the product and use the rest. The set of products proposed in the recipe will yield 10 700-gram jars. To prepare this appetizer, you will need:

5 kg of bell pepper;
300 g sugar;
2 garlic heads;
1.5 cups refined vegetable oil;
4 glasses of water;
2 tbsp. heaped spoons of coarse salt;
parsley with dill;
5 teaspoons of vinegar essence.

Prepare the marinade by mixing water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped pepper into large pieces into it. Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sourdough.

Place 1-2 cloves of garlic on the bottom of the sterilized jars (cut each of them into two parts). We also place a couple of sprigs of greenery there. Place blanched peppers on top and pour in the hot marinade in which they were cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. Then we seal the jars, turn them over and wrap them up. And after a day you can move the preservation to the closet.

How to pickle whole bell peppers for the winter

This preparation is incredibly easy to prepare. Prepare the following foods in advance:

200 g sugar;
3 liters of tomato juice;
half a glass of vegetable oil;
3 tbsp. spoons of coarse salt;
80 ml table 9% vinegar;
6 kg of sweet pepper.

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. Meanwhile, remove stems and seeds from the pepper. Next, we wash it and prick each fruit in several places with a fork. Then add half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on the appearance of the product. The fruits should not be hard or too soft. Next, move the peppers into sterile jars - try to pack them tightly.

And pour tomato marinade on top of the pepper. Dip the second batch of pepper into the remaining marinade and cook it. While it is cooking, we can the first batch of the product. Next, turn the jars over, wrap them and leave until they cool completely. Then we do the same with the second batch of pepper.

To make the process easier, I recommend. Will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks you will ever eat. Yes, what am I telling you - cook it yourself and taste it. And here is her recipe:

5 kg bell pepper;
200 g garlic;
a bunch of parsley;
a bunch of leaf celery;
6 bay leaves;
0.5 l vegetable oil;
0.5 liters of grape or apple cider vinegar;
9-10 tbsp. spoons (with a good slide) of granulated sugar;
1000 ml water;
4 tbsp. spoons (with a small slide) of salt;
20-25 peas of black + allspice.

We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the pieces and prepare them for stuffing. Afterwards, we separate the garlic heads into cloves, fill the cloves with cold water and leave for half an hour. Thanks to this procedure, garlic is easier and faster to peel. Leave the small peeled slices as is, but cut the larger ones into 2-3 pieces. Coarsely chop the greens with a knife in 4-5 cm increments.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil. We enrich the composition with bay leaf and pepper. Next, add sugar, salt and water. Mix everything and put the container on the fire.

Bring the mixture to a boil, then reduce the heat to medium and submerge the pepper. We spread it in one layer and cover the dish with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After that, put the first batch of peppers in jars and immerse the second batch to cook, etc.

First place garlic cloves, parsley and celery (leaves and stem) in the bottom of each jar. Then add 3-4 blanched peppers, then again the greens with garlic. And so on until you reach the top. The top layer will be garlic and herbs. During the laying process, gently compact the vegetables and herbs, but without fanaticism!

Afterwards, we catch the pepper from the marinade and distribute it among the jars. Throw away the bay leaves and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.

Here is a video recipe for pickling sweet red and yellow peppers. It turns out to be a very colorful piece!

Preparing pickled sweet peppers without sterilization

Believe me, when you prepare stuffed peppers from this preparation in winter, your family will be amazed. They will definitely be sure that you used a fresh product, but not a canned one. This is the best option for preparing peppers for stuffing for the winter.

It’s very quick and easy to prepare: wash the fruits and remove the seeds and stalks. Remember that for a 3-liter bottle you will need to prepare approximately 20 peppercorns. For the same volume you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. Recommended cooking time is 5 minutes.

Afterwards we place the blanks in a clean jar, scalded with boiling water. Pour the boiling water in which the pepper was cooked on top. Next, cover the container with a metal lid and tighten it with a seaming wrench. Then we turn the preserved food upside down, wrap it up and leave it until it cools.

And in order not to miss anything and do everything correctly, I advise you to watch the video recipe. He will definitely inspire you to prepare this preserve.

Peppers cooked in honey-vinegar marinade

True gourmets will appreciate the sourish-sweet taste of this dish. For it you need to take:

3 kg of sweet pepper;
100 ml vegetable oil;
4 tbsp. spoons of honey;
1000 ml water;
2 tbsp. spoons of granulated sugar + salt;
70 ml table 9% vinegar.

Cut the peppers, washed and wiped with a paper kitchen towel, into 2 parts. Remove the core and stalk, and then cut each half into 6 equal parts.

We switch to preparing the marinade. Pour water into a saucepan, add salt, honey and sugar. Mix everything thoroughly, add oil and bring the mixture to a boil. Next, immerse the pepper pieces in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Remember to stir the peppers periodically to ensure even cooking.

At the last stage, add vinegar and mix everything thoroughly again. We transfer the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, cover the jars with metal lids and tighten them with a seaming wrench. Well, after that everything is according to the template - we turn it over, insulate it and wait for the workpiece to cool completely.

Super fast version with onions

Preparing such a snack does not require any special skills. For it you will need:

4 things. sweet peppers;
a small bunch of greens (cilantro + dill + parsley);
2 tbsp. spoons of olive oil;
2 onions;
5 garlic cloves;
salt + crushed black pepper (to taste);
0.5 teaspoons of granulated sugar;
1.5 tbsp. spoon of grape vinegar.

I recommend using long peppers for this appetizer (this is the “kapi” variety). Wash it and dry it with a kitchen paper towel. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

Afterwards, grease the vegetables with oil and bake them in a microwave oven. If you don’t have the opportunity to bake, it doesn’t matter. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the frying pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, make the filling for it. Cut the peeled onion into thin half rings and place in a bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour vinegar (1 tablespoon) on the onion and leave for an hour. And then we squeeze it out to remove any remaining acid. By the way, it’s possible in approximately this way.

We cut the washed greens with a knife into not too small pieces. Cut peeled garlic cloves (4 pcs.) into thin slices. Mix onions with herbs and garlic. Next, we peel the baked pepper from the outer skin and stuff it.

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Season the mixture and add a clove of garlic crushed in a garlic press and a little herbs. Pour this filling over the stuffed peppers and leave them in the cold for a couple of hours. And then we sharpen both cheeks.

Additional Tricks

Try to use meaty varieties of bell peppers for pickling. The color doesn’t matter – different shades look even more beautiful. Yes, and try to use milk-ripe vegetables - they are more tender.

You can marinate either whole fruits or cut into pieces. It is better to preserve such a snack in small jars. However, if you pickle delicious peppers for stuffing for the winter, you can also preserve them in 3-liter bottles.

Sweet peppers go well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, he has his own favorites - oregano, bay leaf, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen :)

Now you know how to marinate peppers in oil with garlic and herbs. And we got acquainted with other delicious options for preparing snacks. Share these recipes with your friends by sending them a link to the article. And don't forget about updates. And that’s all for today – see you again, my dears!