What can be cooked from pepper for the winter. How to make bell peppers a hit of the winter table

There are few people who are indifferent to pepper preparations. As soon as the hostesses prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed pepper - the preparations from the pepper are varied and tasty.

Peppers for the winter are primarily sweet pickled peppers, but not only them. Many people also love canned bitter peppers, so pepper blanks are prepared for an amateur.

Many people like stuffed peppers. The vegetable is stuffed with eggplants and tomatoes, cabbage, carrots and onions.

About lecho it is just right to compose legends. Indeed, in Europe it is just a side dish, and in Russia it has already become a traditional snack-preparation for the whole winter with the addition of carrots, zucchini, onions.

Pepper canning

When preparing pepper preparations, one cannot fail to mention the canning of peppers. Modern housewives willingly preserve pepper - especially Bulgarian. This is an excellent addition to meat dishes, with potatoes and bread, canned peppers also go with a bang.

Pepper canning is carried out as follows. Pepper is washed, peeled, cut into four parts. The water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. The pepper is placed in jars, alternating with bay leaves, parsley, chopped with garlic, poured and rolled up. Very often, housewives are not puzzled by cutting pepper, but canning it whole.

It should be noted that not only mono snacks are delicious with pepper. Tomatoes and cucumbers are canned together with pepper. In addition, the preparation of pepper includes cooking.

What kind of snacks have not been invented by the hostesses, for whom canning pepper is one of the priorities in storing supplies for the winter. There are recipes for gooseberry jam with pepper, pickled peppers with apples and cinnamon, pickled peppers with honey. For starters, of course, we advise you to try the proven step-by-step recipes for making canned peppers. Well, then feel free to experiment.

Pepper blanks 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 on sale in winter. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare pepper for the winter (you will lick your finger recipes with photos), and more.

Real thrifty housewives remain faithful to this method of harvesting, and every year, harvesting peppers for the winter is at the top of the conservation checklist for most of us. You must admit that in the season, fresh bell peppers cost a penny, and preservation of peppers for the winter (simple and delicious recipes) can greatly facilitate life in the kitchen in winter.

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

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

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

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for the divider in the comments, and also add photos of your jars with blanks!

Roasted peppers for the winter without sterilization

Let's cook fried peppers in oil with garlic for the winter: a fragrant, spicy, and incredibly tasty snack. 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 blanks of pepper for the winter, then you simply have to cook pepper according to this recipe! How to cook fried peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite lecho recipes for the winter from pepper. I am sure this recipe will appeal to fans of pepper lecho for the winter. We will cook not just a classic lecho with bell pepper, but lecho with beans. I promise you with all responsibility that you will lick your fingers with this recipe for lecho from bell pepper for the winter! How to cook lecho from bell pepper with beans, we look.

Baked peppers for the winter with garlic and herbs

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

Bell pepper lecho with tomato juice

More 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 is quite easy to prepare it: there are no difficult moments 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 with its preparation with great pleasure. Well, did I interest you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

I will not tell you about how much bell pepper costs in the winter season - you yourself know everything very 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 we are watching more than one housewife.

Lecho with carrots and onions for the winter

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

Pepper marinated with garlic for the winter

The main thing in the recipe is the marinade. The pepper is aromatic, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar makes it possible to include this appetizer 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 lecho options. One of the most successful of them is a lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is great! ...

Pickled hot peppers for the winter

Pickled bitter peppers are an incredible appetizer, and are appropriate both on a festive table as an addition to a plate of pickles and in an everyday family menu. ... ...

Lecho with rice for the winter

You can see how to cook a delicious lecho with rice for the winter

Sweet pepper in adjika for the winter

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

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

How to cook pepper lecho in tomato, you can see

The golden summer time is fleeting, so a real housewife should work hard to have time to prepare vegetables for the winter. Delicious, varied and very healthy salads can be made from tomatoes and peppers, adding aromatic spices and herbs.

And then, when the snow falls outside the window, summer will settle on our kitchen table.

Tomato and bell pepper salad for the winter - general principles of preparation

Probably, the main law of cooking salads for the winter from tomatoes and bell peppers is the observance of the correct proportions and the use of fresh vegetables. Since we are preparing a salad, it is enough to remove that part of the product that has begun to spoil with a knife.

The salads are stored in glass jars. Before filling, they must be thoroughly washed and sterilized, and before washing, carefully inspect from all sides so as not to miss cracks or cracks.

It is imperative to check the suitability of the seaming key.

For successful storage in winter, jars of salads are sterilized or poured several times with boiling water and brine.

Spices and herbs are widely used: sweet and bitter peppers, ground and peas, bay leaves, horseradish, garlic, parsley, dill and others.

So that the work does not end with physical injuries or burns, vegetables must be rolled up in an apron that does not allow water to pass through.

Compliance with these elementary rules will save you from failures, and the availability of tasty preserves in winter will be ensured.

"Favorite" tomato and bell pepper salad for the winter

Ingredients:

For 4 kg of tomatoes and Bulgarian pepper 4 kg:

80 g of rock salt.

360 g sugar.

360 g of refined vegetable oil.

120 g vinegar.

4 cloves of garlic, 3 sprigs of parsley - in a half-liter jar.

Cooking method.

Cut the peeled pepper into two parts.

Pour one and a half liters of water at the bottom of a large container, add the amount of salt and sugar prescribed by the recipe. After waiting for the water to boil, we throw a laurel leaf.

Pour pepper and tomatoes into the boiling marinade, mix carefully so as not to crush the tomatoes. The mixture boils slightly for 8-10 minutes.

Pour vinegar and oil into the salad. Add the garlic. Cook with a low boil for another 3 minutes. A few seconds before the end, throw the parsley sprigs.

Pour the salad very carefully into liter or half-liter jars and finish the work with a seaming key.

Salad for the winter from tomatoes and bell peppers "Azov etude"

Ingredients:

1 kg of tomatoes and peppers.

5 medium onions.

3 tooth. garlic.

Flour, sugar and salt - full art. l.

Cooking method

We send vegetables under running water, shake.

Fry the pepper with entrails and tails in a skillet under the lid until brownish skin appears. We put it in a deep container, cool it a little and remove the skin.

Cut the tomatoes into medium slices.

Cut the peeled onion into half rings.

Pour the oil into the bottom of the saucepan, and fry the onion and garlic until soft. Pour in flour and salt.

Add tomatoes to vegetables, fry until abundant tomato juice appears. Pour in a spoonful of sugar and turn it off after half a minute.

Pour the tomatoes into a container with pepper and bring to a boil.

Carefully move it into a glass container, cover it with lids and complete the process using a seaming key.

Winter salad of tomatoes and bell pepper "Two with a plus"

Ingredients:

Sweet peppers, tomatoes - 2500 gr.

Carrots, onions - 2200 gr.

Bite - 30 gr.

Sugar - 40 gr.

Refined sunflower oil - ½ cup.

Black pepper - 4 peas.

Salt, hot paprika.

Laurel leaf.

Garlic cloves - 2-3.

Fresh parsley.

Cooking method

We wash and dry the vegetables well.

Tomatoes - 4 pieces.

Sweet pepper - in stripes.

Hot pepper - in as small pieces as possible

Onions - in rings or half rings.

Carrots - in large strips.

Place in a large saucepan in layers in any order, provided that the tomatoes are in the bottom layer and the onions are on top. Separate one layer from another with several pieces of red hot pepper.

Add lavrushka and black peppercorns to the vegetable mixture.

At the next stage, pour sugar, paprika and 2 tablespoons of table salt without a slide, pour in oil.

A minute before the end of the cooking process, add vinegar, parsley sprigs and garlic to the container.

Using a large spoon, carefully pour the salad into a glass container, cover with boiled lids and complete the work with a seaming wrench.

"Green" tomato and bell pepper salad for the winter

Ingredients:

Green peppers and green tomatoes - 2½ kg each.

Carrot - 3 roots.

Rucola - 30 g.

Onions - half a kilogram.

For the marinade (based on 1000 ml of water):

50 gr. rock salt;

half a glass of sugar;

4 small garlic cloves;

75 grams of vinegar (9%);

a mixture of peppers (peas);

leaves of lavrushka.

Cooking method

Cut the peeled peppers into 4 pieces.

Cut the carrots into strips, and cut the onions into thin rings or half rings.

Crush the garlic with a garlic or chop it very finely. Chop arugula, mix with garlic.

Cut the tomatoes into quarters, but not completely. Insert a little mixture of herbs and garlic into the cut.

We mix all the ingredients of the salad in a deep container and fill it with the marinade prepared in advance. When preparing the marinade, add vinegar and garlic at the very end.

The mixture should simmer for a few minutes. We leave our semi-finished product for ten hours. It is better to distribute the work so that these ten hours pass at night. Then in the morning we bring the mixture to a boil and immediately pour it into the prepared container.

Already in a rolled up jar, the salad needs to be shaken a little and put in a cozy place with the lids down.

After a day, put the container with a salad for the winter from tomatoes and bell peppers in its usual position and place it in a room where it will be stored until December.

"Unpretentious" tomato and bell pepper salad for the winter

Ingredients

A pound of ripe tomatoes.

Five pieces of bell pepper.

Two onions.

Half a head of garlic.

Celery greens.

Horseradish leaves.

Marinade (as in the previous recipe).

Cooking method

Peel the garlic and onion, soak the herbs in salted water, free the peppers from the entrails, wash.

Cut vegetables: onions and peppers - into rings, tomatoes - into quarters, garlic - in half.

We put celery and a horseradish leaf on the bottom of the jar, vegetables on top. First place the peppers, then the onions and tomatoes. Sprinkle garlic on top and stir the vegetables again, as much as possible. At the very top you need to put celery and half a leaf of horseradish.

Not forgetting to put on a protective apron, pour boiling water into the jars. Set aside to cool down a little. As soon as you can touch the glass container without gloves, pour the water into the sewer, and fill the salad with the already prepared marinade (it is prepared without vinegar). Add vinegar and close the jars with clean lids. After seaming the cans, cover them with something warm and keep them in this form for a day. 24 hours (minimum) have passed, and the container with the ready-made salad can be moved to the cellar or cool pantry.

Winter salad of tomatoes and bell peppers with cucumbers

Ingredients

Three pieces of fleshy tomatoes.

Two Bulgarian peppers.

Three onions.

One carrot.

Two cucumbers.

A bunch of parsley.

Two cloves of garlic.

For a 500 ml jar:

Two pinches of salt.

Spoon st. vinegar and sugar.

Cooking method

Let's prepare two clean half-liter cans. In each of them we will sprinkle chopped vegetables in layers.

Peel and wash the garlic, onion and carrot.

We free the peppers from the insides, wash them together with tomatoes and cucumbers.

Let's keep the parsley in salt water.

Dry all the vegetables.

We start preparing the salad by slicing the onion into half rings. We divide the received amount in half and immediately send it to banks.

Cut the pepper into strips - and into a jar on a layer of onion.

Finely chop the parsley first, then the garlic and alternately put it in a glass container.

It is advisable to grate the carrots on a Korean grater so that they are thin and long. Pour on top of the garlic.

Do not peel the cucumbers, cut them into small pieces (you can use quarters) and place them on top of the garlic.

Cut the tomatoes in half, remove the stalk and slice them straight into the jar with lettuce slices.

Add salt, sugar, vinegar to each jar. Pouring all this onto the top tomato layer.

Fill the jars with boiling water to the top, cover with lids and set for sterilization in a large container.

We are waiting for the water to boil and sterilize for 8 minutes.

We take out the cans, wipe them, tighten the lids and turn them upside down.

From this amount of vegetables, two half-liter cans of lettuce are made for the winter from tomatoes and bell peppers.

"Autumn" tomato and bell pepper salad for the winter

Ingredients

One and a half kilograms of pepper.

Yellow and red fleshy tomatoes - half a kilogram each.

Eggplant is one.

Fresh tomato juice - two glasses.

Vinegar - 40 ml.

Vegetable oil - half a glass.

Salt - one and a half tbsp. l.

Sugar - two tbsp. l.

Ground sweet paprika - two and a half tablespoons.

Cooking method

Prepare vegetables: peel, wash, dry.

We cut, turning the peppers into strips, tomatoes and eggplant into small pieces.

We cut the onion traditionally - in half rings.

Put tomatoes, eggplants in a container with a thick bottom. Pour tomato juice over vegetables. You need to cook the tomato-eggplant mixture over low heat for no more than half an hour.

Add onion and pepper, mix. Sprinkle with paprika, salt and sugar. Pour in oil. We continue to simmer the future salad for another 15 minutes.

Add vinegar and, without turning off the heat, pour the mixture into the jars.

Glass containers filled with vegetables are sterilized and closed using a seaming key.

The next day, we transfer the cans to the place of their storage.

In winter, garlic can be added to the salad when serving.

Tomato and bell pepper salad for the winter "Feeling of summer"

Ingredients

For a 500 ml jar:

three Bulgarian peppers.

200 g green tomatoes.

50 g carrots and onions.

Boiled parsley root (20 g).

20 g of greens.

Clove.

Allspice.

Lavrushka.

40 ml vinegar.

50 ml of vegetable oil.

Rock salt.

Cooking method

Cut the green tomatoes into 5-6 slices.

Cut the peeled peppers into small strips.

Cut the carrots into small strips, divide the strips in half.

Cut the boiled parsley root (you need to cook it for 15 minutes) in the same way as carrots. Chop the greens finely.

Cut the onion into rings, or half rings, if the head of the onion is larger.

Mix the vegetables in a large bowl and pour in 40 ml of vinegar.

We put the vegetable mix in a clean jar. Salt the salad, add allspice, cloves (all to taste). On top you need to put a bay leaf.

Pour the sunflower oil into a small saucepan, bring to a boil and add hot to a jar with a vegetable mix.

Cover the glass container loosely with a lid, leaving a hole for air.

We put the jar in a container with warm water and begin to sterilize. The salad is simmering on low heat for 55 minutes.

We take out the jar, twist it and turn it over. After a day, we hide the finished salad in the pantry and remember it no earlier than December.

Tomato and bell pepper salad for the winter - tricks and tips

• In order to preserve as much as possible all the nutrients and valuable substances contained in vegetables, it is advisable to process them in the first hours after removal from the beds.
• Tomatoes for salad are also suitable and slightly crushed, but the degree of ripeness must always be the same.
• Before cooking, it is advisable to soak carrots in clean water for a short time. It will be firm, easy to cut, and most importantly, the finished salad will be juicier.
• Before processing, greens should also be kept in salted water in order to protect themselves from various insects and bugs that may hide in it.
• To make all the salad preparations especially tasty, we add only refined vegetable oil made from high quality seeds.
• If, together with herbs, add small pieces of horseradish and tops of young carrots to the salad, then the finished product will be even more appetizing.

Fans of savory cold appetizers will definitely like this delicious preparation of sweet peppers according to a simple and quick recipe. Pieces of juicy multi-colored bell pepper in a spicy and aromatic marinade turn out to be a little crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although as an addition to meat and cereals, it is also excellent.

This recipe for pickled sweet peppers for the winter does not imply subsequent sterilization, while the jars are perfectly stored even in a city apartment (in a closet or a dark place). From the specified amount of ingredients used, exactly 3 liters of vegetable preparation is obtained - I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking a dish step by step:

The first step is to prepare the dishes for the blanks - jars and lids. I sterilize the jars in the microwave, and boil new lids on the stove (5 minutes after boiling is quite enough). In this case, glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power, three pieces for 9-10 minutes each batch. After that, we will deal with vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruits, the tastier and juicier the finished snack will turn out. We wash the pepper, dry it and cut it into rather large pieces of arbitrary shape. Cut out the stalks, seeds and light veins. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in the already cut form. If you have fewer vegetables, use as much as you have.

It's time to start a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of a suitable volume (I have a four-liter one). Next, put 300 grams of ordinary granulated sugar, 2 tablespoons with a small heap of table salt (not iodized!), Add 3 bay leaves and 10 pieces of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Put some pieces of sweet pepper in the boiling marinade. 3 kilograms do not fit right away, so for convenience, I cooked pepper in 3 doses.

We keep the dishes over medium heat and wait for the marinade to boil again. Once you see a vigorous boil, keep the heat low and cook the vegetables for about 3-4 minutes. Cooking times can vary considerably depending on the desired softness of the pepper. For example, after 4 minutes of moderate boiling, the pieces will be only slightly soft, and most of the crunch will remain. If you cook pepper for 5-6 minutes, the finished snack will turn out to be soft, while even longer heat treatment of vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. After boiling, 1 kilogram of chopped fresh pepper is placed in two half-liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, and then put them in jars in the same way and cover them with lids.

When all the bell peppers are in the jars, bring the marinade to an active boil and pour it into the blanks. It is important to pour to the very edge, so that then the excess air that is hiding between the slices of pepper takes this place on top.

Dishes using sweet bell peppers are bright and tasty, but in winter, the cost of this vegetable in supermarkets is high. For frequent use, it is very good to make homemade peppers. To make it tastier, several types of blanks are made separately: for use as salads or as an addition to the preparation of hot dishes.

A selection of golden recipes will help you choose the most delicious and most suitable for your home restaurant.

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Blanks for serving on the table

Cooked in the summer, these salads can be opened and served immediately, only by placing them on a plate from the jar. They are an ideal addition to meat, hot dishes, they are used as vegetarian snacks.

The recipes below take time and effort, but their taste and aroma are worth it.

In tomato juice

For this recipe, take small fruits, preferably of all possible colors. If there are none, you need large fleshy ones, they are cut into slices (into 4-6 parts). Peppers are served to the table, and tomato juice is used to prepare borscht and other dishes.

Pepper in tomato juice

To prepare 2 kg of unpeeled peppers, you will need:

• Home-made tomato juice - 1.5 liters.
• Salt - 1.5 tbsp. l.
• Sugar - 3 tbsp. l.
• Table vinegar - 2 tbsp. l.
• Refined vegetable oil - 250 ml.
• Garlic - 1 medium head.
• Sweet peas 5–6 pcs., Bay leaves - 3 pcs.

The preparation of this aromatic and tasty dish can be divided into several stages:

1. 1. If the fruits are small, they are only washed, large ones are cleaned of the stalk and seeds, cut into slices, washed. Then let them drain.
2. 2. Tomato juice is taken at home, the best option for its production is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from about 3 kg of tomatoes, if the tomatoes are juicy, but you may need more.
3. 3. Then the juice is placed in a saucepan, add the prescribed amount of salt and sugar, bring to a boil.
4. 4. Put the peppers in the boiling juice. Reduce heat to low. Boil for a quarter of an hour, and then add garlic, vinegar and cook for another 5 minutes.
5. 5. Ready peppers are tightly packed in sterile jars, slightly crushing with a spoon. Pour juice on top, put several peas and a bay leaf.
6. 6. The resulting mixture must still be sterilized. Do this in a large saucepan of hot water. A dense fabric is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

Important! Water for sterilization and jars of peppers must be at the same temperature, otherwise the glass may crack.



With cabbage

The preparation is delicious with baked potatoes, porridge, cutlets. It's easy to cook.

To do this, for 3.5 kg of unpeeled Bulgarian pepper you need:

• White cabbage - 1 kg.
• Parsley greens - 100 grams.

The main ingredients are given as an example, the amount of cabbage depends on the density of the stuffing.

For the marinade you need for every liter of water:

• Sugar - 5 tbsp. l.
• Salt - 1 tbsp. l.
• Table vinegar - 100 ml.
• Refined vegetable oil - 100 ml.

Cooking steps:

1. 1. First, prepare the peppers: peel the stalks and take out the seeds, rinse with cold water so that all the seeds are removed.
2. 2. Then it is dipped in boiling water and cooked for 5 minutes over low heat. Take the workpieces out of the water using a slotted spoon, let them drain.
3. 3. At this time, the cabbage is chopped, slightly salted and rubbed with hands for softness. Parsley is chopped and mixed with grated cabbage.
4. 4. When the peppers have cooled, they are gently but firmly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars, covered with lids.
5. 5. Then marinade is boiled in a saucepan: water is allowed to boil and oil is poured in, the prescribed amount of salt, sugar is added, they are allowed to dissolve and vinegar is poured. Then the blanks in cans are poured with hot marinade.

Prepared jars (0.5 l) are sterilized for a quarter of an hour over low heat, and then they are hermetically closed. Preservation is stored in a cellar or refrigerator.

Peppers stuffed with cabbage



Pieces of pepper with honey

These flavorful pickles can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the workpiece is prepared without sterilization.

To prepare 1 kg of peeled peppers you will need:

• Vegetable oil - 100 ml.
• Table vinegar - 60 ml.
• Water - 1500 ml.
• Honey - 50 ml.
• Salt - 8 g.
• Bay leaves - 2 pcs.
• Sweet peas - 4 pcs.

Step-by-step cooking:

1. 1. Peppers are peeled from the stalks, rinsed with cold water and blanched until soft in boiling water (about a quarter of an hour).
2. 2. Then they are taken out and laid out in prepared, sterile jars, peas and a bay leaf are placed in each on the bottom. Banks are covered with lids.
3. 3. Separately prepare the marinade in a saucepan. The water is brought to a boil, oil, salt and sugar are added, allowed to boil, then removed from the heat and vinegar and honey are added. All stir and season the peppers in jars.
4. 4. Then the cans are tightly sealed, put on the lid, and covered with a blanket. Leave for 12-14 hours and take out into the cellar.

Pepper with honey

This canned snack takes less than 1 hour to prepare.

Lecho with vegetables

Such lecho can be tender or spicy, it all depends on tastes and preferences, in any form it is tasty and aromatic. You will need to weigh vegetables in an already peeled and chopped form.

Lecho with vegetables

To prepare lecho from 2 kg of tomatoes and the same amount of pepper you need:

• Carrots and onions - 0.8 kg each.
• Sugar and vegetable oil 200 g each.
• Vinegar - 80 g.
• Sweet peas, bay leaves, cloves and hot black pepper (for the hot version).

Step by step guide:

1. 1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be fleshy, so the lecho will be tastier.
2. 2. Tomatoes are passed through a meat grinder or chopped in a blender.
3. 3. Peppers are cut into pieces, carrots - into thin strips, onions - into cubes.
4. 4. Separately in a skillet, fry the onion until half cooked, and then add the carrots there. Cook vegetables until soft.
5. 5. Add spices to prepared tomatoes and simmer for at least 20 minutes. If the appetizer should be spicy, put a lot (to taste) of ground black pepper.
6. 6. Then add chopped peppers and sauteed vegetables. Bring to a boil and cook over low heat until tender (20-25 minutes). Lecho is stirred periodically.
7. 7. Then at the end of cooking add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar, these do not affect the quality of the seaming.
8. 8. The finished product is laid out in sterile jars, it remains only to close hermetically with lids.

Eggplant with pepper

This tasty and moderately spicy appetizer is suitable as a side dish for meat dishes.

Eggplant with pepper

To prepare it for 750 g of young small eggplants, you need:

• Pepper - 250 g.
• Chili peppers - ½ pod.
• Garlic - 6 cloves.
• Sugar - 20 g.
• Salt - 15 g.
• Vinegar - 10 g.
• Sunflower oil - 25 g.

How to cook:

1. 1. For curling, you need young eggplants so that they do not have to be peeled. They are cut into rings 2 cm thick, and then into quarters and soaked in ice-cold salted water for ½ hour.
2. 2. At this time, they begin to prepare the sauce. Peppers (red ones are better for color) are peeled from seeds, hot peppers are also peeled from seeds. Garlic - from the husk. All ingredients are placed in a blender and minced. Or they do it with a meat grinder.
3. 3. Then the mixture is poured into a saucepan, add salt, sugar and simmer the sauce over low heat for at least 20 minutes.
4. 4. The eggplants are removed from the water and simmered in boiling water until soft (about 7 minutes). Then spread without liquid in the sauce and boil all together for 5-7 minutes.
5. 5. Then they are laid out in sterile containers and hermetically closed.
6. 6. Banks need to be wrapped in a blanket and so held for 12 hours, only then taken out to the cellar or basement.

Blanks for cooking

For the winter, they make a lot of homemade sauces and pastes, borscht dressings using sweet peppers.

Most of them are semi-finished products that are added during cooking, they are not eaten as an independent dish.

Tomato

The seasoning is delicious and unusual. For her, you can use fruits of any color, including green. It will replace tomato paste.

Cooking method:

• Sugar - 100 g.
• Lemon juice - 100 g.
• Salt - 30 g.
• Water - 1 liter.
• Olive oil - 100 g.

Baked peppers

Preparation:

1. 1. To begin with, the peppers are washed and baked whole in the oven for 40 minutes at a temperature of 220 C.
2. 2. Then they are cooled, the peel, stalks, seeds are removed.
3. 3. The resulting blanks are cut into large pieces, placed in sterilized jars, slightly pressing down with a spoon.
4. 4. Cover the top with a lid.
5. 5. Then prepare the marinade in a saucepan. Allow the water to boil and add salt and sugar, dissolve them, add oil and lemon juice.
6. 6. The prepared marinade is poured into blanks, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.

Adjika

Adjika is a hot spice that has many recipes, which include pepper.

Here are two options for seasoning:

• canned - boiled and rolled up with lids;
• raw - stored in the refrigerator, raw vegetables are used for its preparation, and long-term storage provides them with a sharp taste of seasoning and aspirin.

Components of adjika

To prepare 1 kg of tomato, take:

• sweet pepper - 100 g;
• red hot chili peppers - 3 pcs.;
• garlic - 1 head;
• salt - 0.5 tsp;
• horseradish - 30 g.

Recipe:

1. 1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or blender.
2. 2. Then put in half a teaspoon of salt.
3. 3. Then cook in a saucepan for 20 minutes. During cooking, adjika is stirred so that it does not burn, cook after boiling over low heat.
4. 4. Then it is rolled up tightly with lids.
5. 5. Adjika can be sterilized directly in jars, half-liter containers can be kept in water for 20 minutes.

Adjika may not be boiled, but preserved raw with aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, 1 tablet crushed into powder is added to the composition. Salt and aspirin are dissolved and then placed in sterile containers.