Sweet peppers for the winter - 10 of the most delicious recipes

Among the vegetables that can be prepared for the winter, special attention should be paid to bell peppers. After all, he is the leader among vegetables in terms of vitamin C. At the same time, the vegetable contains a rare vitamin P, which is necessary for the absorption of ascorbic acid and the health of the cardiovascular system. You can provide the body's daily need for vitamin C by consuming one bell pepper per day. By including a vegetable in the diet, the risk of heart attacks will be reduced by 46%.

In addition, the vegetable contains B vitamins and potassium, which improve the condition of hair, skin, iron, silicon, iodine, normalize digestion, ensure physical activity and high performance.

And you can prepare a vegetable in various ways, spending a minimum of time and effort on cooking. The best recipes for harvesting bell peppers for the winter are presented in the article.

The most delicious sweet peppers for the winter - a photo recipe for a blank in a sweet filling step by step

Let's prepare pickled peppers in honey for the winter. Yes, do not be surprised, it is in the honey! And it's very tasty, believe me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. And the triple pouring method will help to store the workpiece all winter without additional sterilization.

Your mark: (1 estimates, average: 5,00 out of 5)
Cooking time: 1 hour 20 minutes

Quantity: 2 servings

A simple recipe for pickled sweet peppers for the winter

This blank is good because it is prepared quickly and without 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 is not only tasty, but also beautiful.

The food distribution 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 leaves - 5-6 pcs.;
allspice peas - 15-20 pcs.

In the finished product, the energy value will be 60 kcal per 100 g. So:

First, we sterilize the jars. You can do this both in the oven and in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Pre-wash the container with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the rest of the water, and turn the containers upside down on a clean towel. We boil metal lids separately and dry well.
We chop the Bulgarian fruits arbitrarily, but rather coarsely, removing the stalks with seeds and white veins.
Now in a large saucepan, mix all the other ingredients (you can add coriander or cloves). Stirring, let it boil.
Dip chopped peppers into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount at once is unlikely to fit.
We pack the finished peppers into cans, filling them 3/4, trying not to consume the marinade if not all the raw materials are cooked.
Add the remaining brine to the filled containers to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

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

General cooking rules

To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The blanks will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, in a salad with white cabbage, it is better to put a red bell pepper, and in a blank with tomatoes - green.

Pepper does not require special preparation, it is only necessary to wash the vegetables well and remove the stalk with seeds. You can cut peppers in different ways - rings, half rings, strips, squares.

The rest of the ingredients of the salad are prepared in accordance with the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without boiling, then it will be necessary to sterilize the jars of salad in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packed in jars sterilized in advance in any convenient way and immediately sealed with lids.

Then the cans are turned over, put on the lid and wrapped in warm clothes (for example, a blanket) so that they cool slowly. Banks can be put away for storage in a day. A properly prepared salad is perfectly stored in the apartment.

Interesting facts: in terms of its properties, bell peppers are similar to chocolate, when consumed in the body, "hormones of happiness" are produced. But, unlike chocolate, pepper is not nutritious, so its use does not harm the figure.

Variation of the harvest in tomato

This appetizer will serve as an excellent addition to both winter and summer rations. The sauce can be made from tomato paste, juice, or fresh tomatoes. For the preparation 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 dess. 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 chopped peppers into the resulting sauce, boil for 1-2 minutes and put in jars.
Sterilize: half-liter 10 minutes, liter - 15.
We roll up the boiled lids.

This appetizer option is good both cold and hot.

How to cook

Wash the vegetables, peel the seeds from the pepper, peel the carrots.
Chop the cabbage into strips, grate the carrots on a "Korean" grater.

Mix carrots and cabbage, add 1.5 tablespoons of salt, mix, grind and leave alone for 1 hour.

Stuff the pepper with cabbage, squeezing out the juice.

Pour tomato juice into a wide saucepan, bring to a boil, add oil, cabbage juice, sugar and last of all vinegar.

Put the pepper in the marinade and cook from the moment of boiling for 25 minutes.

Sterilize the jar, put pepper, pour the marinade and roll up the lids.

Cool covered with a blanket for about a day.

Bulgarian pepper for the winter in oil

To preserve the whole pepper for a long time, it can be rolled up in jars of vegetable oil. This will require:

strong fruits of medium size - 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 a 1.5-2 liter jar and prepare it as described above, and chop the peppers with a toothpick in several places. After:

In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
Very carefully so that the skin does not burst, we take out the vegetables from the pan and put them in a jar with peas, 2-3 chili pieces and garlic slices. You need to fill the container with the top, because soon the contents will settle.
Add oil, spices to the liquid remaining after pasteurization and boil again.Pour in the essence, immediately fill in the contents of the cans and roll up.
Cool it upside down under the covers.

Cauliflower recipe

The salad of bell pepper and cauliflower is delicious.

2 kg of cauliflower;
750 gr. bell pepper;
500 gr. onions;
15 peas of a mixture of black and allspice.

Marinade:

1.3 liters of water;
2 tablespoons of salt%
200 gr. Sahara;
200 ml vinegar (9%);
200 ml of refined oil.

Cut the washed and peeled vegetables. Chop the onion in half rings, pepper - in strips. We divide the cabbage into small inflorescences. Immerse the cabbage inflorescences in boiling water for 2 minutes, then take them out with a slotted spoon and let cool. We mix all the vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.

Put a bay leaf and a few peppercorns in clean jars. We fill the jars with vegetables, tamping slightly.

Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately pour out the heat.

Pour boiling marinade into jars, cover with lids. We put the jars in a wide saucepan with warm water and sterilize for 10-15 minutes (jars with a volume of 0.5-1 liters). We close the cans hermetically, cool them “under a fur coat”.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation, you will need ripe fleshy tomatoes and yellow bell peppers. It is impractical to save 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 st.;
salt - 3 dec. l .;
sugar - 5 dess. l.

The weight of the fruit is assumed to be peeled.

Cooking takes place in stages:

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

The appetizer turns out to be thick with a velvety taste. It goes well with meat, fish, rice, boiled crumbly potatoes, pasta, or even simply with white bread.

Exclusive salad with bell pepper and nuts

The salad combines foods that seem incompatible at first glance. It has a mushy structure and is stored in the refrigerator under a tight lid. Try to cook!

Ingredients:

Pepper - 1 kg
Nuts - 300 gr,
Tomatoes - 1 kg
Rust oil - 200 ml.
Salt and spices to taste.

Preparation:

We twist all the components through a meat grinder. Add spices to taste, put in a sterilized jar and close tightly with a lid. We put it in the refrigerator until winter.

With eggplant

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

To prepare it you need to take:

bell peppers - 1.4 kg;
eggplant - 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 taken no more than 15 cm long.

The cooking process is as follows:

Cut the eggplants lengthwise into 4 parts and across in pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 pieces.
Three carrots on a coarse grater.
Remove the skin from the tomatoes and make mashed potatoes in any way.
In a deep saucepan or basin, heat the oil and first put the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
After 10 minutes, pour out the tomato puree, add spices and simmer for a quarter of an hour.
Dip finely chopped hot peppers and garlic cloves into the mixture, reduce the heat.
After 5 minutes, remove from the stove.
We lay out the hot workpiece in a sterilized container, roll it up, turn it over and leave it until it cools completely.

This version of the preparation is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of salad, zucchini are only suitable for young ones. They should not be cut very finely, otherwise they will turn into porridge. First you should take:

zucchini - 1.8 kg;
peppers - 1.8 kg;
onions - 750 g;
carrots - 750 g;
sugar - 180 g;
salt - 150 g;
dill - 50 g;
sunflower oil - 150 ml;
table vinegar - 150 ml.

Dill can be taken at will - greens, seeds, or a mixture of them. You do not need to peel the zucchini, just cut off the ends.

Cooking consists of the following stages:

Cut the pepper into strips, zucchini - 1 x 1 cm cubes, onions - half rings. Three carrots on a coarse grater.
My dill, dry it, chop finely.
In a large bowl, mix all the vegetables, except the zucchini. Salt and let it brew for 1 hour so that the juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We spread the zucchini there and simmer the same amount.
5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
We 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 (no slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose pepper shades contrasting with cucumbers.

The cooking procedure is simple:

All these spicy ingredients are thrown to the bottom of the glass container.
We put whole cucumbers and chopped peppers.
Pour boiling water into jars and leave for 20 minutes.
At this time, we prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the cans into the sink, immediately fill it with brine and leave it for another 20 minutes.
We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it in for the last time.
Add essence and roll up.
Cool it upside down under the covers.

Pickled red-yellow-green "traffic lights" can be used after 2 months, when they are well salted.

Salted tsitsak pepper

Bitter pepper can be salted in Armenian. For this, green tsitsak pepper is used. Ingredients:

3 kg green pepper, 6 garlic cloves;
a bunch of greens - dill or parsley;
rekhan - to taste, 5 liters of water, 0.25 kg of salt.

Salted tsitsak in this way:

Leave the unwashed tsitsak in a warm place for 1 or 2 days to dry out.
Pierce each peppercorn with a knife, closer to the tail, or pierce with a fork.
Dissolve the salt. At the bottom of the dish, where the tsitsak will be marinated, put herbs, then peppercorns and garlic. Pour everything with brine.
Cover the dish with a plate and place the load. Leave for fermentation in a warm place for several days.
If the peppercorns have changed color to yellow, then the salting process is ready.

The higher the temperature in the room, the faster the pepper will be salted. If you leave it to ferment longer, you can spoil the future snack.

In the same way, you can ferment yellow or red peppercorns. They will also turn out delicious and mouth-watering.

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 do we do:

Cut the prepared peppers into wide or thin strips, onions into half rings.
Mix the rest of the ingredients in a metal bowl.
We put vegetables there and cook for 15 minutes.
When hot, we put it in a glass container and roll it up.
We store it strictly in a cool place.

Winter salad with honey apples and bell pepper

At first glance, incompatible products give the salad an exotic taste. Try to cook this dish and you will not regret it!

Ingredients:

pepper - 1 kg.,
apples - 0.5 kg.,
honey - 2 tablespoons,
onions - 0.5 kg.,
salt - 1 tsp,
vegetable oil - 50 ml.,
vinegar - 30 ml.

Preparation:

Cut the pepper into strips, the apples into cubes without the peel. Onions - in half rings.

We mix all the ingredients except vinegar and let it brew for about an hour. Then we simmer the whole thing for 10 minutes and add vinegar essence at the end.

We roll up in sterilized jars and wrap them up.

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 greens.
Mix the rest of the ingredients in a suitable bowl and bring to a boil.
Dip the pepper in the marinade and cook for 5 minutes.
We lay out on sterilized jars, layering with garlic shavings and dill.
Fill with the remaining brine, roll up and cool.
Store in a cool place.

Quick pepper salad

When there is not a lot of time to prepare a salad from bell pepper, this quick recipe will come to the rescue.

Required:

Sugar - 100 g
Salt - 30 g
Water - 300 ml
Vinegar - 150 ml
Black peppercorns - 10 pcs
Sunflower oil - 100 ml
Sweet pepper - 500 g
Garlic cloves - 10 pcs
Parsley - 1 bunch.

Parsley

Peel the pepper, rinse and cut into long strips.
Pour the purified water into a saucepan or saucepan. Add salt, sugar to the container, stir until dissolved. Boil liquid, pour in sunflower oil.
Pour chopped pepper and black peppercorns into boiling liquid. Simmer vegetables for 7 minutes over low heat, tightly closing the lid.
At this time, rinse the parsley and chop finely. Peel the garlic cloves, pass through a press.
Pour herbs and garlic into a bowl with pepper, stir everything. Boil the mass for 5-7 minutes, removing the resulting foam.
Pour the vegetable mass into previously sterilized jars. Roll up the cans with lids, cool, tipping it upside down, and put away for storage.