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Homemade pepper preparations for the winter. How to make bell peppers a hit on the winter table. Bell pepper for the winter in oil

About how juicy and delicious vegetable We most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. How much delicious dishes You can cook with it, but there are no less ways to prepare bell peppers for the winter. Best Recipes You can collect for a long time from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.

bell pepper Today we can preserve it for the winter in several proven and very tasty ways.

Pickled bell peppers for the winter - step-by-step preparation recipe

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often marinate bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.

For pickled bell peppers you will need:

sweet bell pepper - 3 kg,
vinegar 9% - 1 glass,
sugar - 0.5 cups,
salt - 2 tablespoons,
garlic - 1 head,
bay leaf - 8-10 leaves,
fresh parsley - a large bunch,
peppercorns - 1 teaspoon,
cloves - 6-8 pcs.

Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.

Preparation:

1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Place pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.

5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.

To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.

7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bell pepper for the winter in honey sauce - recipe with photo

Bell pepper for the winter with honey is very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will impart its own unique taste. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and open jar with pepper you will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.

Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

To prepare you will need:

bell pepper - 1 kg,
honey - 4 tablespoons,
vinegar 9% - 4 tablespoons,
vegetable oil- 3 teaspoons,
salt - 2 teaspoons,
black peppercorns - 1 teaspoon,
coriander seeds - 1 teaspoon.

Preparation:

1. Wash Bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade.

7. Bring the marinade to a boil and pour it back over the peppers in the jars.

8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.

This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.

Marinated bell peppers in oil, Caucasian style

And here's another one original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.

The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.

Bell pepper in tomato sauce

If we are looking for all kinds delicious options When preparing bell peppers for the winter, it’s simply a shame not to remember how wonderfully the flavors of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.

We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

bell pepper - 5 kg,
unsalted tomato juice - 3 liters,
vegetable oil - 1 cup,
salt - 2 tablespoons,
sugar - 0.5 cups,
vinegar 9% - 6 tablespoons,
spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

1. Wash the bell peppers cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.

4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.

After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.

It will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.

You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.

My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.

You will need:

sweet bell pepper of any color (preferably not large) - 2.5 kg,
garlic - 1 head,
hot pepper - 1 small pod,
vinegar 9% - 0.3 cups,
sugar - 1 glass,
salt - 1 heaped tablespoon,
vegetable oil for frying.

Preparation:

1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.

5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.

Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.

6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.

Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.

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

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

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

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

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

Sweet pepper: 780 g
Honey: 2.5 tbsp. l.
Vinegar 9%: 2 tbsp. l.
Salt: 1 tsp.
Vegetable oil: 1 tsp.
Water: 500 ml
Ground paprika: 0.5 tsp
Black peppercorns: 8 pcs.
Garlic: 4 cloves
bay leaf: 2 pcs.

Cooking instructions

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

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

sweet pepper (without seeds and stalks) – 6 kg;
water – 2 l;
sugar – 600 g;
vegetable oil – 400 ml;
table vinegar – 250 ml;
salt – 5-6 dess. l;
bay leaf – 5-6 pcs.;
allspice peas – 15-20 pcs.

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

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

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

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

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

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

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

This snack option is good both cold and hot.

Bell pepper for the winter in oil

medium-sized strong fruits – 2 kg;
water – 2 l;
oil – 1 tbsp.;
granulated sugar – 0.5 tbsp;
salt – 3 tbsp. l.;
vinegar essence - 1 tbsp. l.;
garlic – 4 cloves;
chili pepper – 1 pc.;
peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

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

Sweet peppers for the winter with tomatoes

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

For the recipe you need:

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

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

Preparation takes place in stages:

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

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

With eggplants

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

To prepare it you need to take:

bell peppers – 1.4 kg;
eggplants – 1.4 kg;
tomatoes – 1.4 kg;
carrots – 0.7 kg;
garlic – 4 cloves;
salt – 40 g;
sugar 40 g;
sunflower oil – 0.5 tbsp.;
bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

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

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

With zucchini

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

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

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

Preparation consists of the following steps:

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

With cucumbers

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

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

For brine per liter of water:

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

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

The preparation procedure is simple:

Place all of the indicated spicy ingredients at the bottom of a glass container.
Place whole cucumbers and chopped peppers.
Pour boiling water into the jars and leave for 20 minutes.
At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
Add essence and roll up.
Cool upside down under a blanket.

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

With onion

For such preservation you will need:

sweet peppers – 1 kg;
onions – 2-3 pcs.;
granulated sugar - 3 tbsp. l.;
tomato juice – 250 g;
vegetable oil – 50 ml;
peppercorns – 2 pcs.;
salt – 1 tbsp. l.;
bay leaf – 2 pcs.

The harvest of bell pepper is ripe; you can use this wonderful vegetable in all respects to prepare many preparations for the winter. Including pickled peppers stuffed with cabbage with garlic recipe, which we will consider in more detail in this article. Be sure to keep at least a couple of jars of this pepper for the winter. After all, it turns out very tasty - just a miracle!

Bulgarian pepper- 1-2 kg.

Cabbage white cabbage (late varieties) - 1 medium fork

Carrot- 2 pieces of medium size

Garlic- 2 heads

for marinade (filling), for about 4 liter jars:

Water- 2 liters

Sugar- 1 glass

Salt- 3 tbsp (heaped)

Vegetable oil- 1 glass

Vinegar essence 70%- 2 tbsp

How to cook peppers and cabbage for the winter

1 . Remove all damaged leaves from the cabbage. Chop finely.

2 . Peel the carrots and grate them on a coarse grater.

3 . Peel the pepper from the stalk and seeds, carefully cutting off only the top cap. Rinse.

4 . Boil water in a large saucepan and place the peppers in it for 2-3 minutes until they become elastic. Then immediately dip the pepper in cold water so that it retains the juices inside.

5 . Sterilize the jars. I do this using the microwave. Quickly and efficiently. Details on how to sterilize jars in microwave oven look .

6. Mix cabbage with carrots. Stuff the peppers. Place half a clove of garlic approximately in the middle.

7 . Place the cabbage-stuffed peppers into clean, sterile jars. As tight as possible! Leave about 2 cm of free space up to the neck. So that the marinade covers the peppers completely.

Pepper marinade

Prepare the filling (marinade) for the pepper. Pour water into a saucepan, add salt, sugar and vegetable oil. Boil. Add vinegar essence.

Pour marinade stuffed peppers. Roll up the cans. Place under the cover, bottom to top, until completely cooled.

Delicious peppers are ready for the winter

Bon appetit!

Pepper for the winter - the most delicious recipes for preparations

It's time to get out of the bins, take out the jars and buy stacks of lids, let's stock up on delicious canned vegetables for the winter. The aroma will spread throughout the kitchen, gathering neighbors near your door, curiously looking out for the hostess to beg for the recipe. It’s these kinds of tasty and fragrant twists that we’ll be doing today; on the agenda is pickled peppers for the winter. Trips to the market or store should already be completed, since we will devote all the time to spinning, preparing containers and products, and studying the most interesting recipes.

You can make so many delicious dishes from peppers, including vegetables in own juice, and pickled, and sour, and sweet bell peppers, and lecho, and salads with additional vegetables, fruits, seasonings and spices. The pepper can be twisted into caviar to make canned preparations, and also spin up the stew.

Bulgarian sweet pepper – 10 kilograms. It’s better to take red and yellow, it looks very nice in a jar.

Ingredients:

Sugar – 900 grams.
Salt – 0.5 kilograms.
Vinegar – 1 liter bottle.
Sunflower oil – 1 liter bottle.
Black peppercorns, bay leaf.

Preparation:

Let's prepare the marinade for the peppers: pour oil into a saucepan or, better yet, a cauldron and place on low heat. Then you need to add sugar, stir, and turn up the heat a little more. Now pour in the vinegar and bring the whole mixture to a boil, stirring occasionally so that the sugar is completely melted.

Vegetables should be washed well, cut into four parts and cleared of seeds and stems. Now add the peppers to the marinade; cook the vegetables for about 10 minutes. Rinse the jars and pour boiling water over them. Place spices inside (bay leaves and peppers), place peppers on top. You need to compact it well, let it settle, wait a few minutes so that the vegetable settles down more comfortably, so more pepper will fit into the jar. When the container is full, pour the marinade on top and screw on the lids. Place the jars upside down for several days, then hide them in the basement or pantry, and in the winter start tasting.

Ingredients:

Bulgarian sweet pepper – 4 kilograms, this amount goes for 10 jars, 0.5 liters in size.
Sunflower oil - 1 cup.
Vinegar – 1 glass.
Boiled water – 1 liter.
Sugar – 1 glass.
Salt – 2 tablespoons.
Spices and seasonings: bay leaves, peppercorns, cloves.

Preparation:

Let's make the marinade: pour sunflower oil into a saucepan, add seasonings and spices, salt and sugar, bring to a boil over low heat, stirring constantly, since the sugar should melt and not burn. When the marinade is already boiling, pour in the vinegar and mix well.

Let's prepare the food: wash the peppers, peel them and cut them into 6 parts, and then in half (if the fruit is long). Let's put a large pan of water on the fire, boil it, put our already prepared pepper in there, and boil for about 5 minutes. We take out the vegetables with a slotted spoon and immediately place them in the marinade, which is still simmering on the stove. Leave for 5 minutes.

Let's sterilize the jars and prepare the lids. Remove the peppers from the marinade and place them in half-liter jars until there is room. No need to compact. Pour the marinade into the peppers and screw the lids on tightly. We place the jars upside down for 1-2 days, then hide them in a dark place.

Ingredients:

Bulgarian sweet pepper – 2 kilograms.
Plum tomatoes - 2 kilograms.
Onion – 1 kilogram.
Sugar – 4 large spoons.
Salt – 2 large spoons.
Vinegar – 4 large spoons.
Seasonings and spices: allspice, bay leaf.

Preparation:

Preparing vegetables for lecho: sort through the tomatoes and peppers, discard any spoiled, wrinkled and rotten ones. Peel and wash the onion. Grind the tomatoes through a meat grinder or use a blender/combine, you should get a homogeneous thick mass. Peppers need to be cut into “straws”. Onion - in half rings.

Put tomatoes, onions and peppers in a saucepan, simmer for 10 minutes over low heat, then add salt and sugar, seasonings, pour sunflower oil over everything, put on low heat and leave our lecho on the stove for about 1 hour. 10 minutes before it’s ready, add vinegar and simmer a little more.

We wash and sterilize the jars, prepare the lids. Place lecho in jars and screw tightly. We leave the twists until winter evenings in the basement or pantry, peace and quiet.

Ingredients:

Bulgarian sweet pepper – 3 kilograms. At the end we will get 5 jars of pepper, with a volume of 0.5 liters. It is better to take red pepper, it will turn out even sweeter and more aromatic.
Honey – 5 heaped tablespoons.
Sunflower oil – 1 cup.
Sugar – 2 tablespoons.
Salt – 2 tablespoons.
Water - half a liter.
Vinegar – 150 milligrams.
Cloves, bay leaf, allspice.

Preparation:

Let's prepare the peppers: wash and sort the vegetables, cut them into four parts, discard the seeds and stems. Now in a large saucepan we will blanch the peppers. To do this, put the vegetables in a container, add the following mixture: honey, salt, sugar and sunflower oil, as well as water. Mix with marinade.

A small digression: spices can be put into the marinade, mixed with the rest of the ingredients, or you can, so that they do not interfere with eating later, tie it in cheesecloth, and put this knot in the pan with the vegetables and marinade. This way you won’t need to catch either cloves or peppers.

Set the heat to low, stir occasionally so that not only the lower, but also the upper layers are extinguished well. Look at the consistency of the pepper, it should completely soften and be immersed in the marinade, then pour in the vinegar and boil for about 10 minutes.

Now we will wash the jars, sterilize them, and prepare the lids. We put the peppers in jars and immediately twist them, leave them upside down in a blanket for 1 day, then put them in the pantry and try the aromatic sweet peppers in winter.

Pepper marinated with chili and squash

Ingredients:

Bulgarian sweet pepper – 30 pieces (the quantity of products is provided for 10 cans, 3 liters in volume).
Squash - 20 pieces.
Chili pepper – 5 pieces.
Bay leaf, peppercorns.
Dill greens - half a bunch.
Salt – 1 glass.
Sugar – one and a half glasses.
Vinegar – 400 milliliters.
Water – 3 liters

Preparation:

Wash the squash and peppers, cut the vegetables in half and place them in jars in layers. Place a large saucepan on the fire and boil water. Cut the chili into thin half rings, mix it with seasonings and dill, add to water and simmer for about half an hour. The result is a marinade, which you need to pour over the vegetables in the jars. Now start sterilizing the jars (3 liter jars should be sterilized for about 35 minutes), roll up the lids and send them to a dark and cool place until the winter feast.

Peppers marinated with salted tomatoes and horseradish

Ingredients:

Tomatoes – 2 kilograms.
Hot pepper – 3 pods.
Dill greens – 1-2 bunches.
Cherry leaves – 20 pieces.
Horseradish leaves – 5 pieces.
Black currant, leaves – 20 pieces.
Salt – 80 grams.
Water – 4 liters.

Preparation:

Bell peppers and tomatoes need to be washed well; it is better to select ripe, elastic tomatoes, preferably about the same size. Choose small tomatoes so that they fit well in the container in which you will pickle them.

Cut the peppers in half, chop the dill, cut the hot capsicum into thin slices. Now you can cut the leaves black currant, cherries and horseradish, you can even just tear them up, as long as you like the overall appearance of the dish. Place the tomatoes in containers, add spices, seasonings, leaves and hot peppers to the tomatoes.

Prepare a brine, which consists of water and salt - boil water, pour salt into it, boil for 10 minutes. Now pour in the tomatoes, close the lids, and leave to ferment for several days until the tomatoes are pickled.

After 2-3 days, the brine needs to be drained from the tomato and put it back on the fire to boil again. Boil the peppers in boiling water for about 5 minutes, add them to the tomatoes after a few days, fill them with brine again, close them tightly with lids and hide them in the basement until winter.

Ingredients:

Bulgarian sweet pepper – 1 kilogram. You need ripe and large vegetables, preferably red ones, since red peppers are meatier.
White cabbage – 1 kilogram.
Salt – 2 tablespoons.
Vinegar - half a glass.
Water – 1 liter.
Bay leaf.

Preparation:

Wash and chop the cabbage. In a large bowl, mix it well with 1 tablespoon of salt and sugar, add 0.25 vinegar and mash well. Now cover with a lid and leave the cabbage for a day.

Select the peppers, wash them well, remove the middle, as if for stuffing. Place the sauerkraut in the peppers, compacting well. Place peppers in jars, add bay leaves and peppers.

The marinade needs to be prepared with boiled water, vinegar, salt and sugar, boil everything together over medium heat for about half an hour. Pour the stuffed fruits, sterilize for about 45 minutes, screw the jars tightly.

Ingredients:

Bulgarian sweet pepper – 1.5 kilograms.
Cauliflower – 200 grams.
Garlic – 1 head.
Celery, root – 200 grams.
Parsley, root – 200 grams.
Vinegar – 1 liter.
Water – 1 liter.
Salt and sugar - 2 tablespoons each.
Bay leaf - 2 pieces per jar.

Preparation:

The bell pepper needs to be washed, cut in half, remove the seeds and remove the stem. Now let's cut it in half, cauliflower you need to cut it into small pieces. Chop the celery and parsley root. Simply peel the garlic, but do not cut it.

Take a large saucepan and lay out vegetables in layers, put garlic cloves on the bottom, and peppers and cauliflower on top. Each layer should be thoroughly sprinkled with sugar and salt and any seasonings of your choice, this could be just ground black pepper.

Let's prepare the marinade: boil water and pour vinegar into it, add bay leaves, sugar and salt. Boil the marinade for about half an hour, then, without waiting for it to cool, pour in the vegetables, put a lid on top with a smaller diameter than the pan, and put a press on top (a regular jar filled with water). Leave it overnight (on average 12 hours).

Now drain the marinade, put it on the fire again and boil for another half hour, adding water if it boils away. Now we put the vegetables in jars, fill them with marinade, screw on the lids and put them in the basement.

Ingredients:

Bulgarian sweet pepper – 4 kilograms.
Vinegar - one and a half glasses.
Apples – 1 kilogram. Fruits need to be taken green.
Salt – 4 tablespoons.
Sugar – 6 tablespoons.
Cinnamon (powder) – 3 teaspoons (1 for marinade, 2 for pepper).

Preparation:

Prepare the ingredients: wash and select the peppers and apples. We cut the peppers in half, divide the apples into 4 parts, at the same time it will be easier to remove the middle that we don’t need. Pour water into two pans and bring to a boil, put peppers in one, and put apples in the other - 3 minutes for vegetables and fruits in boiling water will be enough. Let it cool, and in the meantime, rinse the jars and prepare the lids.

Make the marinade: combine vinegar with salt, sugar and 1 spoon of cinnamon. Now in jars (it’s better to take liter jars so that the contents are not so small, since apples take up a lot of space), put apples and peppers one by one, sprinkle with cinnamon. Pour the marinade into jars and place in a pan of boiling water for sterilization for 25 minutes.

Peppers marinated in tomato sauce

Ingredients:

Carrots – 300 grams.
Tomatoes – 2.5 kilograms.
Garlic – 2 heads.
Greens: dill and parsley, basil - half a bunch each.
Vinegar – 3 tablespoons.
Salt – 2 tablespoons.
Sugar – 2 tablespoons.
Sunflower oil – 1 cup.

Preparation:

Let's prepare the ingredients for the twists: peel the peppers, carrots, tomatoes and garlic, wash and sort the vegetables. Let's do it now tomato paste: Pass the tomatoes through a meat grinder or blender. Place the pasta in a saucepan and place over medium heat for half an hour, stirring occasionally.

Now three carrots coarse grater, chop the greens, and cut the peppers into strips. We put the prepared ingredients into tomato paste, fill it with sunflower oil, add sugar and salt, vinegar, and whole cloves of garlic. Cook everything for about 15-20 minutes over low heat.

Wash the jars, sterilize and dry. Prepare the lids in the same way. Now we put the salad in jars, screw on the lids and hide them upside down in a dark place for several days. The twists can then be moved to a safe place for storage for the winter.

Pepper salads for the winter

Ingredients:

Pepper, sweet bell pepper – 2 kilograms.
Hot pepper - 2 pods.
Eggplants – 2 kilograms.
Plum tomatoes - 3 kilograms.
Carrots – 400 grams.
Onions – 1.2 kilograms.
Salt – 120 grams.
Sugar – 150 grams.
Garlic – 1-2 heads.
Vinegar - half a glass.
Sunflower oil – 1 cup.
Pepper "peas".

Preparation:

Preparing food for salad: peel and select vegetables, wash. Cut the bell pepper into thin strips and pass the tomatoes through a meat grinder/blender or food processor. In the same way we will deal with carrots, hot peppers and garlic. Cut the eggplants into thin slices and the onions into half rings. Now in a large saucepan over low heat, we will simmer all the already prepared, chopped and chopped vegetables. Cook for about 20 minutes.

Now we will add sunflower oil with vinegar, salt and sugar to the vegetables. Leave on low heat for another 40 minutes, stirring occasionally, so that all the vegetables are evenly stewed.

We prepare jars and lids, sterilize and wash them, wipe them dry. Place the salad in 0.5 liter jars to the top. Immediately roll up the lids and leave in a dark place until winter.

Ingredients:

Plum tomatoes - 2 kilograms.
Garlic – 2 heads.
Onion – 300 grams.
Salt – 2 tablespoons.
Sugar – 2 tablespoons.
Sunflower oil - 100 grams, or half a glass.

Preparation:

We sort and wash the vegetables, clean the peppers from seeds and stems. Now let's cut the tomatoes, onions and bell peppers into slices. Garlic can be crushed in a press, or you can simply cut the cloves in half.

Place the pan on the stove, put all the vegetables there, add salt and sugar, pour in the sunflower oil, and put on low heat. Stir and watch when the vegetables release juice; from this moment they should simmer for about 20 minutes.

Prepare jars and lids, rinse, sterilize and wipe dry. Place the salad in jars, screw the lids on tightly, place them upside down for several days, then hide them in the basement or pantry until cold weather sets in. This salad goes great with meat.

Rice pepper salad

Ingredients:

Bulgarian sweet pepper – 1 kilogram.
Tomatoes – 1 kilogram.
Carrots – 1 kilogram.
Onion – 1 kilogram.
Rice – half a kilogram.
Salt - to taste.
Peppercorns - to taste.
Vinegar – 2 tablespoons.

Preparation:

Vegetables need to be washed and cut into small cubes: peppers and carrots, onions and tomatoes. Boil the rice until done. Now fry the vegetables in a large saucepan or frying pan until they have a beautiful golden color. Let's add salt and seasonings, pour vinegar, now you can add rice and mix well. Meanwhile, do not remove the pan from the heat, just reduce the heat to low. So skip the vegetables for another half hour.

Let's prepare the jars: wash and sterilize them together with the lids, and dry them. Now add the salad to the top. Roll up the jars and place them upside down for a day, after which we hide the twists in a cool and dark place.

Bell pepper appetizers

Bell pepper caviar “according to the Krasnodar recipe”

Ingredients:

Bulgarian sweet pepper – 1 kilogram.
Zucchini or zucchini - 2 kilograms.
Ripe tomatoes – 1 kilogram.
Onions - half a kilogram.
Carrots – 1 kilogram.
Garlic – 3 heads, large.
Parsley - 2 bunches.
Vinegar – 50 grams.
Sunflower oil - half a liter.
Salt - 100 grams.
Sugar – 170 grams.
Hot capsicum – 2 pods.

Preparation:

Wash and peel the vegetables, select only fresh and young ones. There should be a separate plate for each ingredient. Grate the carrots and zucchini on a coarse grater, squeeze out the latter if they release a lot of juice. The peppers need to be cut into strips, but cut so that they are short and not too thick. Chop the onion and cut the tomatoes in half; we will grind them in a meat grinder or blender along with garlic, parsley, and hot pepper.

Now take a saucepan or cauldron, pour oil into it and heat it, then put the carrots and onions in it, fry the ingredients until golden brown over low heat, stirring occasionally.

Add salt to a mixture of tomatoes, parsley, garlic and pepper, pour onion and add sugar - mix everything and add to the fried carrots and onions, stir again, bring to a boil.

Mix bell peppers with zucchini, put it all in spicy tomato paste, boiling on the stove. Boil again over medium heat for about 1 hour, stirring so that the vegetables do not burn.

We sterilize the jars, prepare the lids, dry them and place the caviar in containers, immediately screwing them on with the lids. The jars can stand upside down for about 1 hour, then we’ll hide the yummy food in the basement so as not to eat all the winter twists ahead of time.

Ingredients:

Bulgarian sweet pepper (red) – 2 kilograms.
Apple cider vinegar – half a glass.
Ground red pepper – 2 teaspoons.
Garlic – 6 heads.
Hot red pepper – 5 pieces.
Sugar – 7 tablespoons.
Salt – 2 tablespoons.

Preparation:

We will select the bell pepper, wash it and clean the inside of the seeds and stems. We will do the same procedures with red hot pepper. The garlic also needs to be peeled. We will grind all this in a meat grinder or blender. Now pour in Apple vinegar, add salt and sugar, mix everything and taste to add the missing seasonings. Boil adjika in a saucepan for half an hour. Now put it in half liter jars to the top and close with lids. Upside down for a few hours, and then you can hide it in the pantry or basement, be sure to try it with hot meat dishes, in the heat of the day.

Snack pepper

Ingredients:

Bulgarian sweet pepper (red is better) - half a kilogram.
Tomatoes - half a kilogram.
Walnut – 200 grams.
Sunflower oil - half a glass.
Salt - you need to try it.
Ground black pepper, dry garlic and dried herbs.

Preparation:

Sort the peppers and tomatoes, wash and cut them so that it is convenient for you to twist the vegetables through a meat grinder or put them through a blender. Add nuts, seasonings, salt to the already chopped vegetables, now pour oil over everything, leave the mixture to settle overnight under gauze.

We sterilize the jars, prepare the lids, pour the snack into the container, twist it and leave it upside down for several hours, after which the twists should be put away in a cold and dark place.

Freezing bell peppers for the winter

The easiest and least labor-intensive way to prepare peppers is freezing. It is also good because frozen peppers are stored for a long time, lose a minimum of nutrients and retain their natural aroma.

You can freeze peppers in different ways. It all depends on what you plan to cook from it later. However, in any case, the process itself begins with washing the fruits and removing the stalks and seeds. Further actions depend on future goals.

For stuffing

In this case, the already peeled peppers are blanched in boiling water for about half a minute, and then placed one inside the other, according to the “train” principle. There is no need to make long “compositions”. A chain of 3-5 peppers is enough. Pack the prepared “ingredients” into bags and store them in the freezer.

For salads

In this case, the peppers should be baked in the oven for half an hour at a temperature of about 180°C, cooled, peeled, placed in bags and frozen. Moreover, peppers can be baked without even peeling the seeds. They will be easy to remove from the cooled fruits.

For refueling

And here you don’t have to bother at all. You just need to cut the peppers in any convenient way and immediately pack them into bags. Ready!

Conservation

This method is convenient for preparing peppers for the upcoming stuffing. To do this, boil the peppers in salted water for 3 minutes, put them in jars and pour hot broth over them. Add vinegar to each jar at the rate of 1 tablespoon per 1 liter of jar volume. Roll up the jars and store them after cooling.

Stuffing

If you have a basement or a large refrigerator, you can prepare stuffed peppers right away. The filling in this case can be absolutely anything. In this matter, everything depends on the preferences of the hostess and her family members. The most common mixture for stuffing peppers is meat with rice. However, a wide variety of vegetable fillings also go well with peppers.

So, blanch the peeled peppers in boiling water for about 5 minutes, then remove them with a slotted spoon and fill the inside with the selected minced meat. Place stuffed fruits in jars and pour hot tomato juice. The jars must be covered with lids and sterilized for 15-20 minutes, then rolled up, allowed to cool and stored.

Pickling

For those who like to taste just peppers, a preparation option such as pickling is suitable. This appetizer is good in both taste and appearance. There is no shame in submitting it to festive table, and unexpected guests, and just for lunch/dinner for your household. And you can prepare pickled peppers in different ways.

Simple marinade

Place salt, sugar, spices in a saucepan with water and pour in vegetable oil. Boil the mixture for 5 minutes, then add vinegar to it. At the same time, you can prepare the pepper. To do this, simply cut the peeled fruits into quarters. By the way, for aesthetics it is better to take multi-colored peppers. On a plate they will then look very bright and beautiful. Blanch the prepared pepper pieces in boiling water for a couple of minutes and then transfer them to the boiling marinade. Boil over low heat for another 5 minutes, then immediately transfer to jars and roll up.

As for the amount of products for the marinade, for each kilogram of pepper you will need: a glass of water (250 ml), 50 g of sugar, 0.5 tablespoon of salt, 50 ml of vinegar, 50 ml of oil, bay leaf, cloves, allspice and black peppercorns - taste.

Tomato-garlic marinade

Chop fresh tomatoes in any convenient way, put them in a saucepan with oil poured into it, add crushed garlic, bring to a boil and cook for 5 minutes. Then add salt, sugar and vegetable oil to the mixture. Cook the same amount more. Now you need to add the pepper cut into quarters into the marinade, mix everything well and simmer on the lowest heat for a quarter of an hour. All that remains is to pour in the vinegar, simmer for another 10 minutes and you can put the mixture into jars.

For the marinade, for each kilogram of pepper you will need 700 g of tomatoes, 3 or 4 cloves of garlic, 2.5 tablespoons of sugar, 1.5 tablespoons of salt, as well as 30 ml of vinegar and vegetable oil.

Video recipe

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

Pepper preparations for the winter can be very varied, such as the popular lecho, pepper caviar, various salads, peppers with honey, peppers stuffed with vegetables.

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

I bring to your attention proven recipes for pepper preparations from the notebook of my mother and grandmother. I learned some ways to prepare bell peppers for the winter from my friends and former work colleagues. If you have your favorite and proven pepper preparations for the winter, write in the comments, or in the Home Restaurant group on the social network VKontakte!

Velvet lecho without vinegar and oil

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

Baked peppers for the winter “for gourmets”

Today I want to tell you how to cook baked pepper in its 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 the juice from the peppers), and all this with the addition olive oil. In terms of salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bell pepper for the winter in Armenian style

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

Serbian sauce Ajvar

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

Bell pepper caviar

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

Bell pepper salad for the winter with carrots

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

Peppers stuffed with cabbage for the winter

I wrote how to cook peppers stuffed with cabbage for the winter.

Appetizer of bell pepper for the winter with pear

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

Bulgarian lecho: a conservation classic!

How to cook the real thing Bulgarian lecho, you can see.

Pepper salad for the winter “To the bull’s eye!”

Do you like unusual and delicious preparations from pepper for the winter? Pay attention to this salad! You can look at the recipe for pepper salad for the winter “To the bull’s eye!”

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

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

Pepper in oil for the winter “Harmony”

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

Bell pepper lecho with beans

You can see how to prepare lecho from bell peppers and beans.

Pepper pickled for the winter “Light”

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

When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers and canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot pepper, hot peppers pickled, pickled chili pepper, canned bell pepper, canned sweet pepper, marinated pepper. There are many people who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this spicy appetizer. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, not for everyone. Canning sweet or bell peppers can again be carried out different ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. An equally interesting process with a very tasty result is pickling hot peppers. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Pickling peppers or pickling peppers is the most simple blank for the winter bell peppers or storing hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - search on our website, you are sure to find it.

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