Harvesting vegetables. A step-by-step photo recipe for making pickled hot pepper in tomato for the winter in Georgian style Bulgarian pepper pickled in slices in oil

Description

Bitter pepper in tomato for the winter can be closed for this step by step recipe with a photo annually. This is due to the fact that it is not necessary to allocate a lot of time for its preparation by our method and the result after canning is always pleasantly surprising.
In the event that you are still convinced that the preparations made from bitter capsicum in Georgian style at home are necessarily hot and unsuitable for ordinary everyday use, you are wrong. This is because in our case, we propose to prepare for the winter is not easy canned vegetables but also pickled. It is after pickling that the bitterness possessed by hot peppers ceases to be displayed so brightly in it. Based on this, such a preparation can be considered a full-fledged independent snack. Moreover, it can even be served on a festive table as a worthy separate dish.
To properly pickle hot peppers for the winter at home, you must first study the technological instructions below. From it you will learn information on how to cook such a vegetable in tomato sauce and how to roll it up in cans after that without sterilization.
So, let's get down to cooking!

Ingredients

Bitter pepper in tomato for the winter - a recipe

The first thing to do is prepare the hot peppers. It must be thoroughly rinsed; there is no need to separate the vegetable from the seeds and tails. After that, use a fork to make several punctures at the base of the prepared vegetables. Be sure to pay attention to the fact that you need to work with such a hot pepper strictly with gloves. and always be careful not to accidentally come into contact with your face or other exposed areas.

Next, it is worth rinsing and twisting the tomatoes through a meat grinder. The resulting tomato mixture must be boiled, and after fifteen minutes of boiling, salt, granulated sugar and chopped paprika must be added to it.

Vegetables in tomato should be boiled and boiled for fifteen minutes. After that, you need to add chopped garlic and parsley to them. It is also recommended to use a meat grinder to grind these components. Now you need to boil the peppercorn for another five minutes.

When the vegetables in the tomato are ready, add vinegar to them, and then put the workpiece in jars. Roll up the container immediately, turn the lids down and wrap it with a blanket. Delicious bitter pepper in a tomato is ready for the winter.

You can't buy everything in a store! Surely there are lovers among us sharp workpieces... In this case, I want to bring to your attention a recipe for hot pepper in tomato sauce for the winter. Prepared in this way, hot peppers are a hot appetizer for first courses, for barbecue and not only. It can be used to make sauces, salad dressings, and add to first courses.



Ingredients:
- bitter pepper 500 g,
- tomatoes 1 kg,
- sugar 3 tablespoons,
- salt 2 tsp,
- ground coriander 0.5 tsp,
- bay leaf 1 pc.,
- carnation 4 buds,
- sunflower oil 2 tablespoons
Exit - 2 jars of 500 g




So, start by preparing the most important ingredient - hot pepper. You can use green or red peppers as long as they taste hot. For harvesting, take a good quality pepper, not wrinkled. Place in a container with cold water and rinse well from dust and dirt. Now, with a sharp knife or kitchen scissors, cut off the green tail.




Take ripe tomatoes, both firm and slightly soft. The skin does not need to be removed. Rinse well.




Chop the tomatoes in a meat grinder or food processor. Place in a convenient saucepan in which we will cook the peppers. Send over medium heat. Boil the tomato mass. Stir occasionally to warm up all the tomatoes evenly.




Add sugar, salt to the boiled tomato mass, ground coriander, bay leaf, carnation, sunflower oil... Stir and taste. In principle, add salt and sugar at your discretion, possibly other spices. The main thing is that the sauce is tasty. Boil for 10 minutes over low heat.




Add the prepared hot pepper to the saucepan. Dip it in tomato sauce. Bring to a boil. Cook for 10 minutes over low heat. Cooked peppers will become a little softer, and it will be convenient to fold them into half-liter jars.




In parallel, sterilize the cans with lids. Put hot peppers in hot jars. Fill with the remaining tomato filling... Make sure there is no air in the jar. If necessary, use a spoon to help the fill fill the jars well. If the tomato paste remains, it can be used to make borscht.




Sterilize jars of pepper for 20 minutes after the water in the pan boils.




Now seal tightly, turn it upside down and wrap it up well. Delicious blanks for you!




with respect. Svetlaya.

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

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. Canned pepper in oil - preferably homemade, unrefined.

Ingredients:

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

How we cook:

1. Peel the bell peppers from the tails and seeds, wash them, cut them into pieces.
2. We put the pepper in a saucepan, pour in water to cover (more than a liter). Add 2 tbsp. tablespoons of oil. Simmer under the lid for 5 minutes.
3. We take out the pepper with a slotted spoon, put it in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, vinegar to this liter. While stirring, bring to a boil and turn off the heat.
4. Dip the pepper in the marinade, cover with a lid, let it brew for 12 hours.
5. In the meantime, we will sterilize the cans, scald the plastic lids with boiling water.
6. We shift the cooled and ready-made peppers into jars, close with lids. Store in the refrigerator.
7. Here is such a simple recipe for sweet peppers, pickled for the winter, cooked without sterilization. You can also use it for seaming in a cold way - just dip the pepper into an almost cooled marinade and let it stand for a day.

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

Whole pepper marinated with garlic and herbs

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

Ingredients for one can:

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

How we cook:

1. We cut off the tops of the peppers, remove the seeds, wash them. Divide the garlic into slices, cut into plates. We wash the greens, cut them.
2. Pour oil into the pan, fry the whole pepper, covering with a lid, until it becomes soft.
3. Put pepper, chopped garlic and herbs, cloves, allspice, bay leaf in sterilized jars. Pour in sugar, salt, pour in vinegar.
4. We boil water in a kettle and pour vegetables in a jar with it. We immediately roll up the lids.
5. Shake the cans, roll them on the table so that the salt and sugar dissolve. Turn it over, wrap it up. Transfer after cooling to a cool place.

Pepper in tomato sauce

And now I will share a recipe for making aromatic peppers in tomato sauce.

Ingredients (for 4 jars of 0.5 l):

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

How we cook:

1. Wash cans with soda, sterilize over steam. Cook the lids in boiling water for 5 minutes.
2. We clean the pepper, remove the stalks with seeds, rinse, cut into pieces.
3. Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Pour in the tomato sauce, mix.
4. Now add Bell pepper... Heat to a boil, simmer under a lid for 10 minutes.
5. While hot, we lay out the workpiece in jars, tighten with lids. After insisting under a blanket, we transfer it to the cellar for storage.

Bulgarian pepper marinated with wedges in oil

Consider a recipe for sliced ​​pickled peppers, cooked with butter and garlic.

Ingredients:

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

How we cook:

1. We sterilize jars, lids. Let's dry them.
2. We process the pepper, cut it into slices. Peel, wash and chop the garlic into small cubes. We wash the greens, dry them, cut them.
3. Put the pepper in a saucepan, fill it with oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after boiling.
4. Add the garlic and herbs five minutes before cooking.

We put the peppers in jars, roll them up with metal lids. The workpiece is perfectly stored in room conditions.

Bell pepper for the winter

Canned peppers can be not only awesomely tasty, but also beautiful! Pay attention to the semi-sharp variety "bell" - it is festive table submit is not ashamed. I offer a spicy version of the preparation with honey.

Ingredients for 1 L can:

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

How we cook:

1. Bell pepper looks beautiful as a whole. Therefore, we will simply cut out the stalk with the seeds from him, rinse it inside and out. We will not cut into pieces.
2. Put greens, currant leaves, and other spices to taste in sterilized jars. Then fill the container with peppers up to the shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars, cover with clean lids for 5 minutes.
4. We pour the water back into the pan, boil again and pour the pepper in the jars. We leave for 10 minutes.
5. Pour the liquid into the pan again, add the 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.

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

Note: This option is with vinegar, but you can substitute vinegar lemon juice in the same amount. It will turn out to be even tastier and much healthier.

Pickled bell peppers in 15 minutes

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

Ingredients:

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

How we cook:

1. Fill the jars and plastic lids with boiling water, leave to sterilize for a few minutes.
2. We put dishes with water on the stove, pour sugar, salt, seasonings into it, pour in vinegar.
3. In the meantime, we will cut the pepper: clean it from the entrails, rinse it, cut it into several pieces along.
4. After boiling the marinade, throw pepper into it, simmer over low heat for 5 minutes. Turn off the heat, leave it to brew for another five minutes.
5. During this time, grind the garlic and herbs. Throw them into a saucepan with pepper, add vegetable oil. We mix.

Put the pepper fast food into the jar, close it with a plastic lid. After cooling down, put in the refrigerator.

Dungan recipe

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

Ingredients (for two 1 liter cans):

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

How we cook:

1. Cut off the tops of the peppers, remove the seeds, rinse. Next, we cut them in half lengthwise or leave them intact.
2. Peel the garlic, wash it, cut it into slices. My bay leaf, let it dry.
3. We sterilize the container for conservation in any convenient way.
4. Bring the water to a boil in a saucepan. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half of the total amount of garlic.
5. Reduce heat and add Dungan pepper. Simmer for five minutes.
6. At the bottom of the jars, put the remaining garlic and spices caught from the marinade using a slotted spoon (peppercorns, bay leaf). Then fill the jar tightly hot pepper... Pour in hot marinade.

We will seal with lids, turn over, wrap up. After cooling, the hot snack can be served or hidden for storage.

Jalapeno

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeno peppers keep their useful material to the maximum.

Ingredients:

• 20 pcs. jalapeno peppers;
• 300 ml of pure water;
• 280 ml of vinegar (6%) - you can wine or apple;
• 5 tbsp. tablespoons of granulated sugar;
• 3 tbsp. tablespoons of salt;
• 3-4 cloves of garlic.

How we cook:

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

Using a slotted spoon, transfer the peppercorns to jars, fill with 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 lovers of exotic. The name fully justifies itself: until you eat everything, you will not calm down. Unrealistically delicious!

Ingredients:

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

How we cook:

1. We sterilize the jars. Scald the lids with boiling water.
2. My peppers, cut in half lengthwise. We wash the dill greens, bay leaves, peeled garlic.
3. Heat the water in a wide bowl. After boiling, add butter, sugar, peppercorns, salt, vinegar, bay leaf.
4. Reduce the heat and put some of the peppers into the pan to just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, put in a colander. We repeat the procedure until all the peppers are ready.
5. Put peppers, chopped garlic and dill in layers in jars.

Fill with marinade, cover with lids. Store in the refrigerator after cooling. Armenian pepper should be infused for about a day - it will be even tastier!

Watch another video on how to cook pickled peppers.

As you can see, recipes with a photo of pickled peppers for the winter are very simple and understandable - you will lick your fingers. Cook and enjoy. Bon Appetit!

The Dungans begin harvesting vegetables for the winter with the appearance of the very first vegetables, that is, from spring to late autumn. One of the most common harvesting methods is salting. Peppers, celery, wild garlic are usually salted. Peppers for salting are selected large, ripe, both red and green. Selected vegetables are washed, the seed is removed, then placed in a barrel or enamel pot layers. The salt is used coarse, not iodized. It is sprinkled in layers of 80-100 g, then the pepper is pressed down with oppression. After a few days, the juice comes out, the pepper remains in it all winter.

Ramson is salted in September after flowering. They are carefully sorted out, washed well in several waters, then immediately placed in a bowl for salting. Salt is also poured in layers and pressed down with oppression. After 2-3 days, the wild garlic is taken out in bunches and, slightly crushing, so that the juice stands out, is laid again. A load is placed on top.

Celery is also carefully sorted out, yellowed leaves are removed, washed in several waters and salted in the same way as wild garlic. Often all these three vegetables are salted in one bowl or barrel, stacking them in layers, alternating with each other.

Well-salted vegetables retain their taste qualities and color shades. Salted vegetables should be soaked in hot water before use.

Another widely used method of preserving vegetables for the winter is marinating in vinegar. Previously, the Dungans used for this homemade vinegar, which we mentioned in the section "Some features of Dungan cuisine." Currently, Dungan cooks use a different vinegar. So, for the winter they pickle the following vegetables: garlic, head lettuce, long cucumbers, green bean pods, soybeans, garlic arrows, turnips.

The salad is pickled in July at the time of flowering. For pickling, select large specimens, remove the rough skin from them, wash in cold water, sprinkle with coarse, non-iodized salt and leave for 1-2 days. After that, they are taken out, allowed to drain off the juice, laid out in the shade and dried for 4-5 days. Then washed in cold water several times to remove the resulting mucus, placed in a glass dish and poured with vinegar. The jar is covered with a gauze napkin and placed in the sun. Garlic is peeled, washed in water, sprinkled with salt and left for 2-3 days to be salted, and then dipped in vinegar. Cucumbers for pickling are selected young, green, before the formation of seeds in them. First, they also salted, and then dried for 2-3 days in the shade, and only after that dipped in vinegar.

Green beans and soybeans are sorted out, the veins connecting the valves are removed, put in a saline solution for 2-3 days, then dried for 1 day and poured with vinegar.

Turnips are pickled in the fall. To do this, remove the rough skin from it, wash it in cold water, cut it into small pieces, salt it, and after 2 days remove it from the salt solution and wash it in cold water and immediately place it in vinegar.

So, all pickled vegetables go through four stages of preparation - this is processing, salting, drying and aging in vinegar. Pickled vegetables, after being placed in vinegar, are exposed to the sun. They acquire a brown color and a pungent taste. These vegetables are used in salads, as well as for cooking various sauces to dishes of dough and rice.

"Dungan cuisine", H.Yu. Yusurov, Z.G. Yusurov