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Harvesting whole bell peppers for the winter recipes. Pepper blanks for the winter: the most delicious recipes with photos! Video - Dressing for borscht for the winter

There are few people who are indifferent to pepper preparations. As soon as the housewives 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 pepper... 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, and onions.

Pepper canning

When preparing for preparations from peppers, one cannot fail to mention the canning of peppers. Modern housewives willingly canned peppers - especially Bulgarian. This is a great 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. Peppers are 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 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. To begin with, of course, we advise you to try the proven step by step recipes cooking canned pepper... Well, then feel free to experiment.

In winter, preparations served at the table give extraordinary pleasure. For example, pepper and eggplant caviar will be appropriate for dinner with any main course as an appetizer. So let's not wait and start making caviar from bell pepper according to a simple and quick recipe.

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

Pepper and Eggplant Caviar Recipe

Ingredients:

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

Preparation:

We start cooking pepper caviar with eggplant. They must be washed well, the stalk must be removed from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet, grease it with oil. Put the eggplants on it (it is also recommended to lubricate them with oil). Vegetables should be baked in the oven at 230 - 250 ° C. Cooking time 25 minutes.

Eggplants do not need to be removed from the oven until the skin is dark brown. Then the baked vegetables are removed from oven and cooled down to a temperature of 40-50 ° C. After that, the peel is removed from them, and the eggplants themselves are finely cut with a knife. Now let's start preparing the rest of the ingredients.

Onion chop finely and brown until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now in the same frying pan, put the washed, seeded and chopped bell pepper into small cubes. Continue frying for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount into the pan vegetable oil and all, stirring occasionally, simmer for 8 minutes. In the process of cooking pepper and eggplant caviar, prepare herbs and spices. The garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Put the resulting caviar in pre-sterilized jars and cover them with sterilized lids. Place the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars of caviar with lids.

Each jar must be wrapped up and left in this form until it cools completely. Store the workpiece in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize cans with conservation. If you nevertheless decide to add garlic to the caviar, then for greater confidence that the workpiece will not explode, add 2 tablespoons of vinegar to it.

Bell pepper recipe delicious marinade

Very good recipe preservation of pepper. Getting ready is not at all difficult. The proportions are good. We have already prepared several recipes for preservation of bell peppers for the winter. Here's another option.

Canning ingredients sweet pepper:

5 kg sweet pepper (green, yellow, red)

For the marinade:

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

Method of preparing canned bell pepper:
Rinse the pepper, core it, cut into strips.

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

put chopped peppers in it.

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

Put everything in sterilized jars, tamping tightly

roll up and wrap.

Fragrant bell pepper lecho

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will certainly become a worthy treat. festive table and will diversify any everyday dinner.

So, necessary ingredients for lecho from bell pepper: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onions - 0, 5 kg, vegetable oil - 200 ml.

The tomatoes should be washed, cut in half, the stalk removed, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil to it and boil for 15 minutes.

Peel the carrots, grate them on a coarse grater and add to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all vegetables together for another 30 minutes until cooked through.

Especially brightly and beautifully, such a lecho is obtained from green bell peppers.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black pepper - to taste

Seasonings to taste

Dry beans - five hundred grams

Lecho recipe with beans

First we take the tomatoes, wash them well, cut each into several parts and pass everything through a meat grinder to form tomato juice.

Further received tomato juice let's set it to boil, not forgetting to stir it periodically, and start cooking other ingredients. Wash the bell peppers, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped peppers to the boiling tomato juice. Add sugar, pepper, salt, spices there, carefully mix everything and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water, and then boil until cooked. Next, put the hot ready-made beans on a sieve, rinse with cold water, drain and cool completely. Also, for this workpiece, you can use a store or home canned white beans- this will significantly save your time for preparing this lecho.

At the end of cooking lecho, carefully add the prepared boiled beans to it and squeeze one tablespoon of lemon juice. Boil together for five to seven minutes and remove the workpiece from the heat.

Then we carefully put the finished hot lecho with beans on the heated, pre-washed with baking soda glass jars, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

After the cans with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the sealing and, covering it in several layers with a warm blanket or blanket, let it cool slowly for 2-3 days.

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

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

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

Peppers stuffed with carrots and onions

paprika-24pcs.
tomatoes-2kg.
onion-0.5kg.
carrots-1.5kg.
garlic-4-5 cloves
vinegar 70% tsp
salt-1 tsp
sugar-1 tsp
greens to taste

Pepper - remove stalk, seeds
Carrots, strips, onions, half rings, tomatoes through a meat grinder.
Fry carrots, onions on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze out) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, opening up, pour over the remaining sauce, cook for 15-20 minutes. Put the pepper one by one in the sterilized jars with the hole up, pour the sauce, pour the vinegar into the jars, roll up.

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

For 1 liter of water:

700 gr. pepper
2 table. tablespoons of vinegar
2 table. tablespoons of salt
10 peppercorns

Delicious and healthy vegetable used to prepare a variety of dishes. There are several ways to prepare bell peppers for the winter fresh or after heat treatment. Depending on the method chosen, you can store it at home for 2-24 months. Many types of blanks greatly simplify the cooking process, since they are almost ready-made semi-finished products or complete meals.

How to keep bell peppers for the winter

Depending on the type of fruit processing, the vegetable can be harvested in several ways. You need to choose the right one, taking into account the dishes that you plan to cook in winter. The most common ways are:

fresh in the cellar;
freezing;
drying;
fermentation;
canning.

Fresh bell pepper blanks are used for cooking in the usual way. If the fruits were previously frozen, then for salads from fresh vegetables they need to be defrosted, and for cooking hot dishes in 15 minutes. until the rest of the ingredients are ready, add to a saucepan or pan. A dried vegetable is used as a spice.

The storage of canned sweet peppers is 6-24 months, depending on the recipe (salted or pickled) and conditions.

Freezing

Most often, this method is used to keep the product fresh. Wash the fruits, remove the core with seeds, cut into cubes, strips, slices, half rings, rings. Freezing of cleaned heads is common; they can be pre-blanched for 30 seconds. in boiling water to make it less brittle. You can cook a stuffed semi-finished product, which will only be stewed.

Baked bell peppers are frozen for the winter, used for cooking salads and hot dishes. For the vegetable, it is advisable to use special containers with lids or zip-bags for freezing. Storage conditions from -8 to -20 ° C.

Salting

Salted peppers for the winter are prepared using cold and hot methods. In the first case, a fermented product with a short shelf life is obtained, in the second, after sterilization, the cans can be stored longer in winter (up to 6 months). After some time, fermentation occurs as a result of the formation of lactic acid. Optimum storage conditions -1 ... + 4 ° C, relative humidity 85-95%. You can salt pepper for the winter with the addition of spices, herbs and other vegetables.

Pickling

Preservation for the winter by the conservation method is the longest, the product is suitable for 24 months. A pickled vegetable differs from a salted one in that the recipe contains acetic acid... The rest of the set of ingredients may be identical. Refined vegetable oil is used, coarse rock salt. The container is a sterilized can, closed by the seaming method.

With the help of pickling, you can make vegetable salads completely ready to eat. Recommended storage temperature + 0… -25 ° C, humidity up to 75%. Rolled up cans should be placed upside down on the lids, wrapped with a blanket. You can transfer it to storage after cooling down, after waiting 2-3 days.

How to salt bell pepper

It is important to properly prepare the product before preserving. Rinse the fruits thoroughly, cut off the stalk, peel off seeds and partitions. When using the whole pepper, it is required to pierce it several times with a toothpick. To speed up the process of salting bell pepper, it is allowed to cut it into pieces.

From spices and spices, the addition of lavrushka, black pepper and sweet peas, green sprigs of parsley, celery, dill umbrellas is practiced.

Dissolve 80 g of coarse rock salt in 1 liter of boiled water, fine, iodized salt cannot be used for conservation. Transfer the fruits to a pre-prepared container, sprinkle with spices, pour chilled saline solution. Cover with gauze on top, put oppression. Salt 10-12 days at room temperature, the finished product should be stored at + 3… -8 ° C.

For the winter, it is recommended to cook salted bell peppers in rolled jars. Pre-blanch the fruits for 2 minutes. Spices can be anything you like. Saline solution is prepared in a proportion of 2 tbsp. l. salt per 1 liter of water. Put spices on the bottom of the sterilized container, tamp the vegetable mass tightly. Pour with brine, wrap the neck with gauze, leave warm for 2-3 weeks. Store salted bell peppers in the refrigerator.

Spicy

Ingredients:

spicy pepper - 1-2 kg;
dill - 4 umbrellas;
garlic - 2 cloves;
salt - 1 tbsp.;
water - 5 l.

Cooking technology:

This variety is something intermediate between a spicy and sweet appearance, it gives piquancy to dishes. Wash the pods, pierce several times with a fork.
Put the spices at the bottom of the sterilized container, then pour the main vegetable with a salt solution.
Install oppression, put in the room until yellowing.
For seaming for the winter, remove the piquant pepper from the brine, distribute in sterilized jars. You can prepare fresh saline solution, pour it over the pods, or leave it as it is.
Sterilize additionally for 10 minutes, cover with lids, put in the refrigerator.

The best pickling recipes

The most delicious and long-lasting product is considered to be canned with 9% vinegar (table, apple, wine). There are many recipes for cooking, the fruits are used raw, blanched, fried, baked. Rolls are stored for a long time, so it is important to follow all the rules of preparation so that the product remains safe for health. Can only be prepared for the winter Green pepper or colored. A vegetable that has reached biological maturity is softer and fleshy, which should be taken into account when choosing a recipe.

You can preserve it whole, stuffed or cut into strips, rings, half rings, slices. Banks should be sterilized, tightly rolled up, storage conditions should be as recommended. If the lid is damaged, use the product immediately, since an unsealed canned vegetable cannot be stored.

Salads of tomato and sweet pepper, lecho, adjika, eggplant, vegetable mixtures are often prepared by marinating.

In armenian

Main components:

reddish peppers - 5 kg;
garlic - 250 g;
celery sprigs - 1 bunch;
parsley (optional) - 1 bunch;
water - 1 l;
vinegar - 0.5 l;
oil - 0.5 l;
salt - 4 tbsp. l .;
sugar - 9 tbsp. l .;
lavrushka - 8 leaves;
allspice and black peppers - 20 peas each.

Manufacturing technology:

For the Armenian-style pepper for the winter, stuff the fruits with herbs and garlic. It is not necessary to do this, it is enough to cut into halves, lay with layers of spices. Pre-peel the garlic, disassemble into cloves, cut large ones. Chop the greens with a knife 3-5 cm.
Pour vinegar and refined oil into a container with a diameter sufficient for 8 fruits, add spices, salt, sugar, water. Boil quickly, then reduce the heat, put the prepared vegetable in one layer, blanch in the solution for 2-3 minutes. It is impossible to digest, it should only become more flexible, not soft. Remove from the solution, place in a bowl, cover with a lid.
Sterilize the jars in a wide saucepan with water, while hot, spread the herbs with garlic and a vegetable over them. In this case, the lower and upper layers are spices. If the main ingredient was not cut, but stuffed with filling, then simply fold.

Try to leave fewer voids so that there is enough fill. If necessary, you can add a small amount of boiling water to each jar. Put the filled containers back to sterilize.

Remove the spice peas from the marinade with a spoon, distribute in jars. Catch the bay leaves and discard. Boil the marinade, pour the peppers over to the brim. Lay out the prepared caps. Sterilize for 12-14 minutes, starting with boiling water in a large container. Get the cans, roll up the traditional way... In this case, it is not necessary to wrap it up, it is enough to put it upside down until it cools.

Fried

Products:

pepper - 10 pcs.;
oil - grease the pan;
vinegar - 2 tbsp. l .;
sugar - 1 tbsp. l .;
salt - 0.5 tsp;
garlic - 2 cloves.

Manufacturing technology:

For fried bell peppers for the winter, wash the fruits, dry them, fry them in oil with the stalks.
Combine chopped garlic, vinegar, sugar and salt.
Transfer the vegetable into a sterilized jar with a fork, tamp.
Drizzle with garlic dressing, roll up with prepared lid.

Baked peppers

Components:

pepper - 1 kg;
oil - 50 ml;
vinegar - 1 tbsp. l .;
garlic - 2 cloves;
parsley - 2 branches;
salt - 0.5 tsp;
a mixture of peppers - 0.5 tsp.

Manufacturing technology:

For baking, take washed specimens with stalks. Line a baking sheet with foil, put fruits in 1 layer, put in the oven at +200 ° C for 30 minutes, turn over to the other side about halfway through the process. After baking, wrap in foil, cover with a bowl for 10 minutes to steamed.
Mix finely chopped garlic and parsley, oil, vinegar, salt. Expand the vegetables, allow to cool slightly, peel, cores and seeds. Pour the escaping juice into a bowl for the garlic dressing. Cut the pulp into strips.
To prepare baked peppers for the winter, you need to put a hot spice on the bottom of sterilized jars, then the prepared pulp, add the filling. Sterilize, cover, roll up. If you plan to serve it to the table in the near future, then the last manipulation is not needed, it is enough to cover it with a soft lid, put it in the refrigerator for a day.

In tomato

Products:

pepper - 4 kg;
tomato juice - 3 l;
acetic acid - 9 tbsp. l .;
garlic - 2 pcs.;
oil - 0.5 tbsp.;
sugar - 6 tbsp. l .;
salt - 3 tbsp. l.

Sequence of actions:

For rolling peppers for the winter in tomato filling Wash fruits, cut out the middle with seeds, cut into large slices.
Boil the juice, add salt, sugar, acid, mix thoroughly.
Boil, add crushed garlic, vegetable pieces.
Pour into jars, roll up in a standard way.

In Georgian

Components:

pepper - 1 kg;
garlic - 1 pc.;
parsley - 1 bunch;
vinegar - 2 tbsp. l .;
oil - 5 tbsp. l .;
salt - 1 tbsp. l .;
sugar - 2 tbsp. l .;
hops-suneli, ground pepper - to taste.

Manufacturing technology:

For the winter, Georgian pepper is prepared from fruits cut into 4-6 parts.
Mix them with chopped garlic and parsley, salt, sugar, butter, spices. Set aside for 1 hour.
Put on fire, boil, cover with a lid, boil for 15 minutes, stirring occasionally.
Pour in vinegar, turn off the stove. Arrange in jars, roll up as usual.

In oil

Components:

pepper - 0.9 kg;
vinegar - 165 ml;
sugar - 150 g;
salt - 1.5 tsp;
the oil grows. - 165 ml;
water - 350 ml.

Cooking technology:

Peel the fruits, cut into 2-4 pieces.
Boil water, sugar, salt and oil together. Add vinegar and slices, cover with a lid.
When it starts to boil, reduce the heating intensity, cook for 7-10 minutes, stirring sometimes.
To cook pepper in oil for the winter, carefully fold the vegetable into a jar (1 l), pour in a hot solution, roll up.

With honey

Products:

pepper - 1 kg;
natural honey - 1.5 tbsp. l .;
garlic - 5 cloves;
vinegar - 80 ml;
oil - 80 ml;
sugar - 80 g;
salt - 0.5 tbsp. l .;
bay leaf - 2-3 pcs.;
allspice and black peppercorns - 5 pcs.;
water - 200 ml.

Cooking technology:

To roll pepper with honey for the winter, peel the main product, cut into strips.
Chop the garlic cloves.
Stir everything except the main ingredient, boil.
Add fruits, cook until half cooked.
Divide into two 0.5 l sterilized jars, roll up.

At the end of summer and at the beginning of autumn, each housewife is going to make preparations from pepper for the winter. After all, canned bell peppers are incredibly tasty and incredibly healthy!

Pepper blanks for the winter can be very diverse, this is a popular lecho, pepper caviar, a variety of salads, peppers with honey, peppers stuffed with vegetables.

In general, pepper is a versatile vegetable, and Bulgarian pepper for the winter can be prepared in a wide variety of ways, depending on your taste preferences.

I bring to your attention the proven recipes for pepper blanks from the notebook of my mother and grandmother. I spied some of the ways how to prepare Bulgarian pepper for the winter from my friends and former work colleagues. If you have your favorite and proven blanks of pepper for the winter - write in the comments, or in the Home Restaurant group at social network vKontakte and Odnoklassniki!

Velvet lecho without vinegar and oil

If you like simple and not troublesome, then my recipe for lecho without vinegar will certainly delight you. We will cook 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. See recipe with photo

Adjika pepper with tomato juice and Krasnodar sauce

I want to introduce you to my last year's discovery - very delicious adjika with the addition of Krasnodar sauce. The output is a versatile thick adjika sauce that goes well with pasta, buckwheat, meat, I also used it as a pizza sauce and lasagna sauce. And if you add spices for the kebab, we get delicious sauce for a grill, which does not need to be specially cooked, but just open the can and that's it. Recipe with photo.

Baked peppers for the winter "for gourmets"

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

Bulgarian pepper for the winter in Armenian

A friend shared this recipe with me: she knows what I love delicious canning, and if it is also just done - even more so. The recipe for bell peppers for the winter in Armenian is just this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent snack for the winter: moderately spicy, appetizing, aromatic and tasty. See recipe with photo

Serbian sauce Aivar

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

Bell pepper caviar

The caviar from bell pepper, previously baked in the oven, turns out to be incredibly tasty and aromatic. I prepare this conservation every year, it always ends faster than the rest. From the specified number of products, 3 half-liter jars are obtained, so feel free to increase the portion several times. We look at the recipe with a photo.

Bell pepper salad for the winter with carrots

I really love simple conservation- when both the ingredients are available, and the cooking process itself is quite easy, but in the end it turns out delicious and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. See recipe with photo

Pepper stuffed with cabbage for the winter

How to cook pepper stuffed with cabbage for the winter, I wrote.

Bell pepper appetizer for the winter with pear

In this appetizer, the pepper is closed for the winter ... with a pear. 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 flavor composition... But what struck me the most was the marinade. I burst into the usual slender row of its components (garlic, vinegar, vegetable oil, salt, sugar) ... Who do you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: the classic of conservation!

How to cook the present Bulgarian lecho, you can see.

Pepper salad for the winter "In the apple!"

Do you like unusual and tasty preparations pepper for the winter? Pay attention to this salad! The recipe for pepper salad for the winter "In the apple!", You can see.

Bell pepper lecho for the winter "You will lick your fingers"

Pepper lecho "You will lick your fingers" - a delicious and very aromatic preservation, just the sun in a jar. In our family, lecho is simply adored and eaten with tomato sauce, it is very tasty. Therefore, we usually close the lecho for the winter according to this recipe in large batches, so that it will last for the whole winter. See the recipe with a photo.

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 pepper preparations. 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.

Show all

Blanks for serving on the table

Prepared in the summer, these salads can be opened and served immediately, only by placing them on a plate from the jar. They are perfect complement 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 pepper, you will need:

Tomato juice home production- 1.5 l.
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.

Cooking this flavorful and delicious food can be divided into several stages:

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. Tomato juice is taken homemade, the best option for its manufacture 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. Then the juice is placed in a saucepan, add the prescribed amount of salt and sugar, bring to a boil.
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. 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. 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 workpiece is tasty with baked potatoes, cereals, 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. First, prepare the peppers: peel the stalks and take out the seeds, rinse with cold water so that all the seeds are removed.
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. At this time, the cabbage is chopped, slightly salted and rubbed with hands for softness. Parsley is chopped and mixed with grated cabbage.
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. 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. Peppers are peeled from the stalks, rinsed with cold water and blanched until soft in boiling water (about a quarter of an hour).
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. 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. 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. 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. Tomatoes are passed through a meat grinder or chopped in a blender.
3. Peppers are cut into pieces, carrots - into thin strips, onions - into cubes.
4. Separately in a skillet, fry the onion until half cooked, and then add the carrots there. Cook vegetables until soft.
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. 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. 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. The finished product is laid out in sterile jars, it remains only to close hermetically with lids.

Eggplant with pepper

Delicious and in moderation spicy snack 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. 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. 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. Then the mixture is poured into a saucepan, salt, sugar are added and the sauce is boiled over low heat for at least 20 minutes.
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. Then they are laid out in sterile containers and hermetically closed.
6. Banks need to be wrapped in a blanket and so held for 12 hours, only then taken out into the cellar or basement.

Blanks for cooking

For the winter, they make many 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 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: To prepare 5 kg of bell pepper you will need:

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

Baked peppers

Preparation:

1. To begin with, the peppers are washed and baked whole in the oven for 40 minutes at a temperature of 220 C.
2. Then they are cooled, the peel, stalks, seeds are removed.
3. The resulting blanks are cut into large pieces, placed in sterilized jars, slightly pressing down with a spoon.
4. Cover the jars with a lid on top.
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. 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 hot seasoning, which has many recipes, which include pepper.

Here are two options for seasoning:

canned - boiled and rolled up with lids;
raw - stored in the refrigerator, used for its preparation raw vegetables, 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 pepper chili - 3 pcs.;
garlic - 1 head;
salt - 0.5 tsp;
horseradish - 30 g.

Recipe:

1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or blender.
2. Then put in half a teaspoon of salt.
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. Then it is rolled up tightly with lids.
5. Adjika can be sterilized right in jars, keep half-liter containers 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.

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