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How to roll bell peppers. Sweet peppers for the winter - recipes for the most delicious canned snacks. To prepare the marinade you need

There are few people who are indifferent to pepper preparations. No matter how housewives prepare it: canned, salted, pickled peppers, various salads and snacks like lecho and caviar, stuffed peppers - pepper preparations are varied and tasty.

Peppers for the winter are primarily pickled sweet peppers, but they are not the only ones. Many people also love canned hot peppers, so pepper preparations are not prepared by everyone.

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

It’s time to create legends about lecho. After all, in Europe it’s just a side dish, but in Russia it’s already become a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Canning peppers

When preparing pepper preparations, one cannot fail to mention canning peppers. Modern housewives readily preserve peppers, especially bell peppers. This is a great addition to meat dishes, with potatoes and bread, canned pepper also goes great.

Canning peppers is done like this. The peppers are washed, peeled, and cut into four parts. Bring the water to a boil, add vinegar, sugar and salt, add pepper and cook for 3 minutes. The peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured in and rolled up. Very often, housewives do not bother cutting peppers, but can them whole.

It should be noted that not only single appetizers turn out delicious with pepper. Tomatoes and cucumbers are canned together with peppers. In addition, preparing peppers also includes cooking.

Housewives have come up with a variety of snacks for whom canning pepper is one of their priorities in stockpiling supplies for the winter. There are recipes for gooseberry jam with peppers, pickled peppers with apples and cinnamon, pickled peppers with honey. To begin with, of course, we advise you to try proven step by step recipes preparing canned peppers. Well, then you can safely experiment.

Preserving bell pepper for the winter: delicious recipes with photos, tips and recommendations. Dry and freeze bell peppers.

Bell peppers are a delicious summer delicacy that can be prepared for the winter to extend this sunny mood throughout the year. Since peppers come in green, yellow, red, and iridescent, this is an ideal product for holiday tables, as well as for gourmets who love things that are not only tasty, but also beautiful. In this article we will tell you how to prepare delicious bell peppers for the winter in a variety of variations.

For those who have already bought an electric dryer, you no longer have to pay exorbitant amounts of money and receive seasonings of unknown origin. We suggest drying the pepper yourself and then using it in soups, stews, and when cooking fish and meat, but the pepper especially opens up in marinades.

In order to dry the pepper, we need 10 kg of pepper (or as much as you want), the color is preferably red or, on the contrary, multi-colored, but not plain yellow or green, since the color scheme in dishes is also important.

We wash the pepper and remove the stem and core. We rinse again, because our health depends on it (is this done when seasonings are prepared in a factory?). As a result, we ended up with 2.5 kg of waste, the rest was finished raw materials.
The next step is to chop it. We recommend cubes measuring 0.5*0.5 cm. Then the pepper will not disperse in stews and soups and will be clearly visible. And if necessary, you can always grind it into a powder in a mill.
Place the peppers on the dryer and turn on the temperature at 50 °C for 12 hours, check, add more time if necessary (drying from 12 to 24 hours, depending on the juiciness of the pepper).

With the advent freezers With dry freezing, the possibilities of housewives have expanded to new horizons. Now you can cook in the middle of winter summer dishes, just not with fresh vegetables, and from frozen. We offer three freezing methods so you can enjoy more food this winter.

How to freeze bell peppers for the winter?

Method No. 1 —for stuffing: cut off the cap and take out the core. Wash under running water and dry on a paper towel until completely dry, but not wilted. We fold them one by one in rows (the length of the box) and put them in bags for one pan. Freeze it. In winter, you need to let it melt so that the peppercorns begin to separate without breaking, and you can stuff them immediately, since it will be difficult to stuff completely melted ones.

Method No. 2 - for lecho, stew, pizza and vegetable pies. We peel the pepper from the stalk, wash it and chop it into strips using a knife or vegetable cutter. Place on a paper napkin, let dry slightly and place in portioned bags in the freezer.

Method No. 3 - for soups, dressings and other dishes. We peel the pepper from the stalk, wash it and chop it into small cubes 0.5 * 0.5 cm. Immediately put it in bags, since small pieces will release moisture until they wither, and put it in the freezer.

How to pickle bell peppers for stuffing for the winter?

To prepare, we will need small peppers of the correct shape and three-liter jars. Please note that the peppers can be sorted by size and shape (elongated or plump) and arranged in advance so that later in the jars they fit as closely as possible and take up minimal space.

Remove the cap from the pepper and take out the inside, place in salted (1 teaspoon of salt per 3 liters of water) boiling water for 3 minutes, remove and place on a clean surface. As soon as you can take it, fold it in columns one on one. Usually three to five columns fit into the bottle.

Pickled bell peppers for stuffing

We put it in jars, fill it with the broth in which the pepper was cooked, add 3 liters - 3 tablespoons of 9% vinegar to the jar and immediately roll it up.

Second recipe for the preparation for those who love spicy pepper. We put two pans: for pouring and boiling pepper.

Filling pan:

1 liter of water;
35 gr. salt;
70 gr. Sahara;
8 gr. citric acid.

The second pan is 2/3 filled with water. As soon as it boils, add the pepper and cook for 2 minutes. Taking it out, throw it into a basin with cold water. From the basin we form columns of pepper and tamp them into jars, which we immediately fill with brine and roll up.

How to prepare bell pepper lecho for the winter?

Lecho is a dish that everyone loves, but not everyone can make it. And the problem is actually only one thing - the presence of citric acid or vegetable oil, which rapidly “ages” and in winter already has a not very pleasant taste.

So, no matter what they tell you, the main components of real Hungarian lecho (this is the country where lecho is born) are sweet peppers, onions (necessarily onions) and red ground tomatoes.

Ingredients of classic Hungarian lecho:

Bell pepper 4 kg;
Tomatoes 4 kg;
Onions 2 kg (easy to remember lecho formula 2/2/1);
9% vinegar 6 tbsp. spoons;
Salt 4 teaspoons;
Sugar 8 tbsp. spoon;
Pepper mixture 1 heaped teaspoon;
2 pcs. bay leaves.

Slicing is optional, but we offer classic version: tomatoes - through a meat grinder, peppers and onions into strips. Place everything in a saucepan, add spices except vinegar and simmer for 60 minutes on low heat. At the end, add vinegar, pour into jars and immediately seal.

How to prepare adjika from bell pepper for the winter?

Adjika - delicious Georgian sauce, which is no less popular than ketchup and mayonnaise. We offer to prepare two types of adjika, spicy for adults, and soft for children and the elderly who cannot cope with savory dishes as before.

Adjika with bell pepper for the winter

For not spicy adjika required:

3 kg of pepper with thick walls;
10 kg of juicy red tomatoes;
2 kg carrots;
700 gr. garlic;
600 gr. Sahara;
200 gr. salt;
500 gr. vinegar 9%;
500 gr. refined (transparent, purified) oil, as other will give off an aftertaste in winter.

We chop all the vegetables and put them in a meat grinder, pour them into a saucepan and put them on low heat. After boiling (should not boil), simmer for an hour. Add everything except vinegar and cook for another 30 minutes. Add vinegar, cook for another 10 minutes, and turn off. Place in jars and seal. We store it in the cellar.

For spicy adjika you will need:

5 kg of sweet red pepper;
250 gr. hot pepper;
250 gr. tomato paste;
750 gr. red ground tomato;
500 gr. carrots;
250 kg of peeled onions;
6 heads of garlic;
Cilantro: a bunch of fresh and a bunch of dry;
Parsley - a bunch;
Salt is optional.

Pass all the ingredients through a meat grinder and cook. After boiling, continue to cook over low heat for 10 minutes. Pour hot into jars and roll up. Store in the refrigerator or cold cellar.

How to prepare pickled bell peppers for the winter?

Pickled bell peppers for the winter - best snack on festive table, an excellent addition to mashed potatoes with cutlets, an excellent ingredient for pizzas and lasagnas. You could spend hours listing the benefits of such a wrap, but we think you already know how to eat deliciously, and we will tell you how to cook deliciously.

Pickled peppers for the winter

Ingredients:

Sweet thick-walled pepper 16 kg;
Beet sugar - 800 gr.;
Table salt, without additives 8 tablespoons;
800 gr. vinegar 9%;
Purified vegetable oil 800 gr.;
10 bay leaves;
10 pieces. carnations;
10 sweet peas;
4 liters of water for marinade.

Choose multi-colored peppers. The more colors, the more interesting the sunset. We cut as desired, from slices, strips or cubes, to openwork leaves (if your hands ask and you have a lot of time). We put two pans - for the marinade and for blanching. Add all the spices to the marinade and let it boil for 5 minutes. Meanwhile, add pepper to boiling water and cook for 2 minutes. Take it out and immediately put it in a sterile jar. Pour vinegar into the marinade, mix and fill the jar. Let's roll up.

Advice from experienced housewives:

If there is no allergy or aversion to honey, try replacing sugar with honey in the same proportions, sealing the jar and opening it after a week. If you like it, you can cook it with honey;
Play with spices: coriander, basil, rosemary and tarragon. Place a separate spice in each jar and label it so you know what you liked and what you didn’t.

Bell peppers for the winter in tomato-garlic sauce: recipe

This delicacy will be appreciated by those who love garlic, but believe me, they will not only appreciate it, they will ask for this salad again and again!

Bell pepper in tomato-garlic sauce

Ingredients:

Tomatoes 350 gr.;
Bell pepper 500 gr.;
Young garlic - 2 cloves;
Sugar 1.5 tablespoons;
Salt 1 tablespoon;
Vinegar 9% 15 g;
Refined vegetable oil 15 gr.

We clean the pepper, wash it, and chop it into strips. Grind the tomatoes in a meat grinder with garlic and cook for 5 minutes after boiling. Add spices except vinegar and cook for another 5 minutes. Add pepper and cook over low heat for 15 minutes, add vinegar and keep for another 10 minutes. Pour into jars and order. The calculation of products per 0.5 liters of finished product is given.

How to cook roasted bell peppers for the winter?

Those who have ever tried pepper know that it is impossible to roll it up too much. After all, he flies away faster than hot cakes.

Roasted bell peppers for the winter

For 3 liters we need:

Small sweet peppers without impacts and rotting - 2.5 kg;
Juicy garlic - one head;
Hot pepper - 1 pc.;
Vinegar 9% - 70 ml;
Sugar - 200 gr.;
Salt - 1 tbsp. spoon;
Refined, purified vegetable oil (white transparent in color) so that no unpleasant aftertaste appears.

So, we wash all the peppers thoroughly, especially paying attention to the stalks, since they remain preserved. Dry on a paper towel and place in a deep fryer or frying pan half filled with oil. Fry each pepper until golden brown and remove to jars. Layer by layer compact and sprinkle with chopped garlic. We also fry the hot pepper and put it in the jars so that the taste spreads throughout the jar.

When there is 3 cm left to the top of the jar, add salt, sugar, vinegar and pour boiling water over it. Roll up and wrap until completely cool.

How to stuff bell peppers with vegetables for the winter?

Do you like to surprise your family and guests? We offer delicious stuffing of peppers with vegetables and subsequent marinating.

Ingredients:

10 ripe multi-colored sweet peppers of the same size;
2 medium zucchini (approximately 500 g);
1 medium carrot;
4 onions;
Tomato - 1 liter;
A mixture of peppers, herbs and salt.

Peel and wash the peppers for stuffing. Place in boiling water for 5 minutes. Meanwhile, grate all the vegetables or grind them in a meat grinder. Fry and salt to taste. Stuff the peppers, put them in jars, and then carefully pour boiling tomatoes over them. Let it sterilize for 20 minutes and roll it up.

How to prepare bell pepper caviar for the winter?

For lovers of caviar and sandwich solutions, we offer delicious caviar. Prepare it, try it and if you like it, you can roll it up for quick snacks in winter.

Bell pepper caviar for the winter

Ingredients:

5 kg of sweet pepper;
300 gr. carrots;
500 gr. onions;
400 gr. tomato;
1 parsley root;
1 celery root;
Half a teaspoon of ground pepper;
Half a teaspoon of allspice;
Salt to taste.

Wash the peppers and place in a hot oven for baking. Remove the skin and remove the stem and core. Peel the carrots and roots, chop into strips and fry until golden brown with chopped onion.

Twist the tomato and boil for 5 minutes, add peppers and fried vegetables, cook for 10 minutes. Place into jars and sterilize:

Liter jar 40 minutes;
Half-liter jar 30 minutes.

Take out, roll up and wrap upside down until cool (up to 24 hours). Store in a cellar or refrigerator.

We hope you liked our article on how to prepare bell peppers for the winter. Finally, let's add a video with other ideas. winter preparations with bell pepper.

Video: How to keep bell peppers fresh for the winter, without cooking or freezing? Secrets of Don Kitchen

Have a lot of sweet peppers and you don't know what to do with them? Let's roll up the bell peppers for the winter. Our recipes with photos will help you roll up such delicious peppers that you will lick your fingers!

We will consider several options for preparing preparations, but you, in turn, decide on the recipe yourself and then share your taste sensations.

If you love homemade soft sweet peppers, then this canning recipe is just for you. Roasting makes the peppers even softer and juicier.

Ingredients for a liter jar

garlic – 3 cloves;
vinegar - 2 tbsp. spoons;
sugar – 3 tbsp. spoons;
salt – 1 teaspoon;
vegetable oil - for frying;
medium bell pepper – 1.6 kg.

Preparation

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, wash them, cut them in half, and then in half again.

2. Place the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour granulated sugar and salt into a sterilized jar, pour in a spoonful of vinegar, add soft pepper and sprinkle finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and seal with lids.

6. Cover the seam with a blanket and leave it alone to cool for several hours.

Quick recipe for pickled sweet peppers

This method is suitable for those who do not want to stand at the stove for several hours rolling up bell peppers on summer days.

Ingredients for 4 liter jars

bell pepper – 3.7 kg;
water – 800 ml;
vinegar 9% - 160 ml;
sunflower oil – 160 ml;
granulated sugar – 150 g;
salt – 1.5 tbsp. spoons;
cloves – 3 buds;
black pepper – 5 peas;
bay leaf – 3 pcs.;
allspice – 3 peas.

Preparation

1. Remove the seeds from the pepper and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Place the prepared peppers in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, bay leaf and butter. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour in the vinegar.

6. Place the sweet pepper in a colander and lower it into the marinade for 6-8 minutes.

7. Place the peppers in sterilized jars and fill them with hot marinade. Close with lids.

Attention

There is no need to fill the jars with bell pepper, that's how much will go in the first time, and roll that much.

8. Now we wait until the seams have cooled down and put them away for storage.

Baked peppers in their own juice

We offer you very delicious recipe baked peppers own juice without adding vinegar and water. This taste and aroma are so enticing that it is impossible to resist...

Ingredients for 2 liter jars

bell pepper -1.6 kg;
olive oil – 70 ml;
freshly squeezed lemon juice – 50 ml;
salt – 1 heaped teaspoon;
black pepper – 7 peas;
ground black pepper - to taste;
granulated sugar - 1 heaped teaspoon.

Preparation

1. Wash the peppers, place them on a baking sheet pre-lined with baking paper, and place them in the oven for 45 minutes. Bake at 210 degrees.

2. Place the hot pepper in a container and leave to cool.

3. Sterilize jars of the required volume and corresponding lids.

4. C baked peppers remove the skin and carefully remove the stems and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper the way you want and transfer it to the prepared jars without compacting it. Add a few black peppercorns (you can also add allspice).

7. Now pour the lemon juice into the pepper juice, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars with pepper, without adding 1 cm to the brim.

9. Take a deep pan, cover the bottom with a cloth and set out the jars. Pour cool tap water into containers up to the hangers of the jars. Cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, and simmer for about 20 minutes.

10. We have completed the sterilization stage, now screw the lids tightly and cool.

Pepper stuffed with cabbage

A vegetable snack is always useful in winter. Bell peppers can be stuffed different vegetables, but the most suitable option is cabbage. Just imagine, soft sweet peppers hiding crunchy pickled cabbage. Mmm, yummy!

Ingredients

medium-sized sweet peppers – 45 pcs.;
chili pepper pod – 1 pc.;
sunflower oil – 0.5 cups;
white cabbage – 2.7 kg;
garlic – 13 cloves;
parsley, dill - a bunch;
filtered water – 1 liter;
vinegar 9% - 0.5 cups;
salt – 2 tbsp. spoons;
granulated sugar – 1 tbsp. spoon;
medium carrots – 2 pcs.

Preparation

1. Remove seeds from sweet peppers, blanch in boiling water for about 5 minutes, remove and cool.

2. Finely chop the cabbage, add grated carrots, salt, crush a little and mix.

3. Chop the greens, garlic and hot pepper and add to the cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt and granulated sugar into the water, pour in vegetable oil, and boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize stuffed bell peppers in a saucepan with water as follows: 1 liter – 30 minutes, 2 liters – 40 minutes.

8. With a quick movement of the hand, screw the lids on the jars, turn them upside down and wrap them in a blanket or rug until they cool completely.

Bell pepper in tomato juice

For those who love home tomato juice and sweet, crispy peppers, we suggest preparing an interesting roll that contains your favorite products.

Ingredients

red bell pepper – 2.7 kg;
homemade tomato juice – 1.7 l.;
olive or vegetable oil – 0.5 cups;
sugar – 200 g;
rock salt – 75 g;
vinegar - 0.6 cups.

Preparation

1. First of all, we sterilize the jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, add granulated sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. Peel the pepper from seeds, cut out the stalks and cut into strips 1.5 cm wide.

4. Transfer the pepper to a saucepan with the marinade and simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. Transfer the prepared peppers into jars using a slotted spoon, pour in boiling marinade, not adding 1 cm to the edges. Cover with lids, place the jars on a baking sheet and place in an oven preheated to 180 degrees for 20 minutes.

6. Seal the finished jars with lids, turn them upside down and leave to cool on the table.

7. Store in a pantry or cellar.

On any winter day, you can open delicious preparation with bell pepper and enjoy its extraordinary taste.

Want to make bell peppers with honey? Then watch the step-by-step video recipe

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

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

Show all

Preparations for serving

Prepared in the summer, these salads can be opened and served immediately, just by putting them out of the jar and onto a plate. They perfect complement meat, hot dishes, they are consumed as vegetarian snacks.

The recipes presented below require 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 (4–6 parts). Peppers are served at 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.

Preparation of this aromatic and delicious dish can be divided into several stages:

1. If the fruits are small, they are only washed; large ones are cleared of the stalk and seeds, cut into slices, and washed. Then they are allowed to drain.
2. Take tomato juice homemade, the best option for making it is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from approximately 3 kg of tomatoes, if the tomatoes are juicy, but more may be needed.
3. Then the juice is placed in a saucepan, the required amount of salt and sugar is added, and brought to a boil.
4. Place peppers into boiling juice. Reduce heat to low. Boil for a quarter of an hour, then add garlic, vinegar and cook for another 5 minutes.
5. Place the finished pepper tightly in sterile jars, pressing down a little with a spoon. Pour juice on top, add a few peas and a bay leaf.
6. The resulting mixture must also be sterilized. Do this in a large saucepan with hot water. Thick fabric is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

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

With cabbage

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

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

White cabbage – 1 kg.
Parsley – 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 each 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 stems and remove the seeds, rinse with cold water to remove all the seeds.
2. Then put it in boiling water and cook for 5 minutes over low heat. Remove the workpieces from the water using a slotted spoon and allow them to drain.
3. At this time, chop the cabbage, add a little salt and rub it with your hands to make it soft. Parsley is chopped and mixed with grated cabbage.
4. When the peppers have cooled, they are carefully but tightly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars and covered with lids.
5. Then cook the marinade in a saucepan: let the water boil and pour in the oil, add the required amount of salt and sugar, let them dissolve and pour in the vinegar. Then the hot marinade is poured into the jars.

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

Peppers, stuffed with cabbage

Pepper slices with honey

These flavorful pickled pieces can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the preparation 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 leaf – 2 pcs.
Sweet peas – 4 pcs.

Step-by-step preparation:

1. Peel the peppers, rinse with cold water and blanch until soft in boiling water (about a quarter of an hour).
2. Then take it out and place it in prepared, sterile jars, placing peas and a bay leaf on the bottom of each. The jars are covered with lids.
3. Separately, prepare the marinade in a saucepan. Bring the water to a boil, add butter, salt and sugar, let it boil, then remove from the heat and add vinegar and honey. Stir everything and season the peppers in the jars.
4. Then the jars are tightly sealed, placed on the lid, and covered with a blanket. Leave it for 12-14 hours and take it to the cellar.

Pepper with honey

This canned snack takes no more than 1 hour to prepare.

Lecho with vegetables

This 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 the vegetables already peeled and cut.

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 ground black pepper (for a spicy option).

Step by step guide:

1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be meaty, so the lecho will turn out tastier.
2. Tomatoes are passed through a meat grinder or crushed in a blender.
3. Peppers are cut into pieces, carrots into thin strips, onions into cubes.
4. Separately, fry the onion in a frying pan until half cooked, and then add the carrots. Cook vegetables until soft.
5. Add spices to the prepared tomatoes and cook over low heat for at least 20 minutes. If the appetizer should be spicy, add a lot (to taste) of ground black pepper.
6. Then add chopped peppers and fried vegetables. Bring to a boil and cook over low heat until tender (20–25 minutes). The 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; it does not affect the quality of the seaming.
8. The finished product is laid out in sterile jars; all that remains is to seal it tightly with lids.

Eggplant with pepper

Tasty and in moderation spicy snack Suitable as a side dish for meat dishes.

Eggplant with pepper

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

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

How to cook:

1. For twisting, you will need young eggplants so that you don’t have to peel them. They are cut into rings 2 cm thick, and then into quarters and then soaked in ice-cold salted water for ½ hour.
2. At this time, start preparing the sauce. Peppers (red ones are better for color) are cleared of seeds; hot peppers are also cleared of seeds. Garlic - from the husk. All ingredients are placed in a blender and crushed. Or they do it using a meat grinder.
3. Then the mixture is poured into a saucepan, salt and sugar are added and the sauce is simmered over low heat for at least 20 minutes.
4. Remove the eggplants from the water and simmer in boiling water until soft (about 7 minutes). Then put without liquid into the sauce and boil everything together for 5-7 minutes.
5. Then lay out in sterile containers and seal hermetically.
6. The jars need to be wrapped in a blanket and kept for 12 hours, only then taken out to the cellar or basement.

Preparations for cooking

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

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

Tomato

The seasoning turns out tasty and unusual. For it, you can use fruits of any color, including green. It will replace tomato paste.

Cooking method:

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

Baked peppers

Preparation:

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

Adjika

Adjika is spicy seasoning, which has many recipes that include pepper.

There are two seasoning options here:

canned - boil and roll up the lids;
raw - stored in the refrigerator, used for cooking raw vegetables, and long-term storage provides them with the spicy 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 add half a teaspoon of salt.
3. Then boil in a saucepan for 20 minutes. During cooking, adjika is stirred so that it does not burn, and cooked after boiling over low heat.
4. Then roll up hermetically with lids.
5. Adjika can be sterilized directly in jars; keep half-liter containers in water for 20 minutes.

Adjika does not need to be boiled, but canned raw using aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, add 1 powdered tablet to the composition. Salt and aspirin are dissolved and then placed in sterile containers.

This is interesting: