Bell pepper for the winter. The best recipes are to die for. Pepper salad for the winter with tomatoes, apples, carrots and eggplants (without sterilization) How to prepare bell pepper salad for the winter? Bell pepper salad for winter fingers

Bell pepper for the winter. The best recipes are to die for. Pepper salad for the winter with tomatoes, apples, carrots and eggplants (without sterilization) How to prepare bell pepper salad for the winter? Bell pepper salad for winter fingers

31.10.2021 Diagnostics

What juicy and tasty vegetable do 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.

Today we will preserve bell peppers 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 pickle 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 stem 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 add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets it off 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. Add vegetable oil and vinegar.

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

Here's another 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 pepper with 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.

Bell peppers stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.

Bell peppers can now be bought all year round. But can “plastic” winter vegetables from the supermarket compare in taste to fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also prepare bell pepper salad for the winter. The latter option is an excellent snack that will diversify your family's diet during the winter.

To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The preparations 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 red bell peppers, and green ones in the preparation with tomatoes.

The pepper does not require any special preparation; you just need to wash the vegetables well and remove the stem and seeds. You can cut peppers in different ways - rings, half rings, strips, squares.

The remaining salad ingredients are prepared according to the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then the jars with the salad will need to be sterilized in boiling water.

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

Then the jars are turned over, placed on the lid and wrapped in warm things (for example, a blanket) so that they cool slowly. The jars can be put away for storage within a day. Properly prepared salad is perfectly stored in the apartment.

Interesting facts: in its properties, bell peppers are similar to chocolate; when consumed, the body produces “happiness hormones.” But, unlike chocolate, pepper has no calories, so eating it does not harm your figure.

Bell pepper and cabbage salad for the winter

Simple but delicious salad from bell pepper and, it is simple to prepare and eaten quickly.

2 kg of white cabbage;
1 kg of bell pepper (preferably red;
500 gr. carrots;
5 tablespoons of salt;
200 gr. Sahara;
1 liter of boiled chilled water;
1 glass of vegetable oil;
5-6 cloves of garlic;
6 tablespoons vinegar (9%).

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The pepper and cabbage strips should be approximately the same width.

Carrots can be grated for cooking Korean salads, or cut into thin circles. Chop the garlic with a knife or pass it through a press. Place all vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour the hot sauce into the prepared vegetable mixture and place the bowl with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. Place the salad in sterile jars. The jars can be covered with plastic lids and stored in the refrigerator for several months. But you can also close it hermetically; in this case, the jars need to be sterilized in boiling water for 15-20 minutes.

2 kg 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 salt%
200 gr. Sahara;
200 ml vinegar (9%);
200 ml refined oil.

Chop the washed and peeled vegetables. Chop the onion into halves of rings, the pepper into strips. We divide the cabbage into small inflorescences. Place the cabbage inflorescences in boiling water for 2 minutes, then remove them using a slotted spoon and let cool. Mix all the vegetables.

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

Place a bay leaf and a few peppercorns into clean jars. Fill the jars with vegetables, pressing lightly.

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

Pour the boiling marinade into jars and cover with lids. Place the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically and cool them “under a fur coat.”

Bell pepper salad with tomatoes

Pepper and tomato salad is an excellent vegetable preparation. It can be served plain, or before serving, season it with fragrant vegetable oil and finely chopped onion.

3-4 large fleshy bell peppers;
1 kg of tomatoes;
3 tablespoons sugar;
1 tablespoon salt;
1 dessert spoon of vinegar (9%);
5-6 peas of allspice;
2 buds of dry mustard.

Wash the tomatoes, cut out the stalks and cut them into slices 1-1.5 cm wide. Cut the pepper, freed from seeds, into rings about 0.7 cm wide.

1 kg of eggplants;
500 gr. red bell pepper;
200 gr. carrots;
5 cloves of garlic;
60 ml refined vegetable oil;
2 teaspoons salt;
4 tablespoons sugar;
6 teaspoons vinegar (9%);
4 tablespoons of tomato paste;
0.5 teaspoon ground hot pepper.

Cut the washed eggplants into small cubes. Place them in a saucepan. Add grated carrots, sweet peppers cut into noodles, and chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.

Place the pan on low heat. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. Place in sterilized jars (makes 2 jars with a volume of 0.75 liters) and immediately seal tightly. Let cool by turning the top upside down and covering with something warm.

Green tomato salad

Great taste and attractive appearance has bell pepper salad and .

1 kg of green tomatoes;
300 gr. bell pepper (preferably red);
300 gr. carrots;
300 gr. Luke;
1.5 tablespoons salt;
1.5 tablespoons of vinegar essence 70%;
2 tablespoons sugar;
a third of a glass of refined oil;
3 bay leaves;
5-6 peas of allspice.

We wash the green tomatoes, remove the stems and cut the fruits into slices. Add half a tablespoon of salt to the tomato slices and mix. Leave for a couple of hours to infuse.

Prepare other vegetables. We peel them, cut the onion into thin halves of rings, and the pepper into strips. Grate the carrots into long strips, preferably on a grater for Korean salads.

Place all vegetables in a large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves and allspice peas. Add vegetable oil and mix. Place the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.

Place the salad in clean, sterilized jars and fill with the juice that is released during the process of stewing the vegetables. Then sterilize the jars in boiling water for 10 minutes. Then seal it hermetically. Cool in air, turning the top upside down.

You can prepare pepper salad for the winter by following proven simple recipes. Any of the versions is approved by an impressive audience of consumers and has its own individual positive aspects, which can be appreciated by opening a jar of snacks for a winter meal.

How to make pepper salad for the winter?

Even the most delicious salads with pepper for the winter do not take much time and are easy and simple to prepare. Knowing the basic subtleties that accompany almost every recipe will make the task even easier.

For the salad, choose high-quality, ripe, juicy peppers without damage or spoiled areas. Avoid using limp, wrinkled fruits.
Wash the peppers and dry them.
The seed boxes are removed by pressing the stalk inward at the base around the circumference until it breaks, and then pulling it out along with the seeds.
The shape of fruit cutting and the size of the slices can be determined individually. As a rule, peppers are chopped into strips or cut into thin slices.

Pepper salad for the winter without sterilization

To prepare the simplest pepper salad for the winter, you can supplement the base vegetable with chopped onion in half rings or slices. Tomato juice or fresh tomatoes twisted in a meat grinder are used as a liquid base for stewing. The amount of salt can be reduced to taste, and sugar and vinegar are preferred according to the recipe.

Ingredients:

pepper – 1 kg;
tomato juice – 400 ml;
onion – 150 g;
garlic – 1 clove;
sugar – 2 tbsp. spoons;
oil – 2.5 tbsp. spoons;
salt – 1 tbsp. spoon;
vinegar - 1 tbsp. spoon.

Preparation

Chop the peppers and onions, mix in a saucepan with juice, salt and sugar.
Boil the mixture for 20 minutes.
Add oil, vinegar, garlic and heat for another 5 minutes.
Seal the pepper and onion salad for the winter in sterile jars, wrap it warmly until it cools.

Sweet pepper salad for the winter

As an option, you can prepare a salad for the winter - pepper lecho. In the authentic version, such a homemade snack, in addition to the basic vegetable, cut into large slices, includes grated tomatoes or juice, which during the cooking process is seasoned to taste with salt, sugar and spices. Often the composition is supplemented with onions and carrots.

Ingredients:

peppers and tomatoes – 1 kg each;
sugar – ¼ cup;
oil - ¼ cup;
salt – 2/3 tbsp. spoons;
vinegar - 1.5 tbsp. spoons.

Preparation

Boil the grated tomatoes with salt and sugar for 10 minutes.
Add oil, chopped peppers, cook the mixture for 20 minutes.
Place the workpiece in sterile jars.
Seal the pepper salad for the winter and insulate it until it cools.

Pepper and carrot salad for the winter

The pepper salad prepared according to the following recipe for the winter is so delicious – you’ll lick your fingers. The composition of the snack in this case is supplemented with carrots, which gives it a special richness. Tomatoes can be traditionally passed through a meat grinder or grater, or cut into small slices with a knife.

Ingredients:

peppers and tomatoes – 1 kg each;
carrots and onions – 0.5 kg each;
sugar – 2 tbsp. spoons;
butter – ½ cup;
salt – 1 tbsp. spoon;
vinegar – 50 ml;
herbs, seasonings.

Preparation

Chop the vegetables, combine them in a common bowl, add some salt, add sugar and butter.
Place the container on the fire and boil the contents after boiling for 30 minutes.
Season the mixture to taste, add vinegar and simmer for another 5 minutes.
Seal the pepper and carrot salad for the winter in sterile jars and wrap until it cools.

Cucumber and pepper salad for the winter

Based on the following recommendations, you can prepare a delicious winter salad from green, red or yellow bell peppers with the addition of fresh cucumbers. Ideally, it is preferable to immediately use specimens of different colors - this way the snack will turn out bright, colorful and impressive in appearance.

Ingredients:

pepper – 300 g;
cucumbers – 2 kg;
onion – 0.5 kg;
garlic – 2 cloves;
sugar – 0.5 cups;
oil – 0.25 cups;
salt – 2 tbsp. spoons;
vinegar - 0.25 cups;
laurel – 3 pcs.;
paprika – 0.5 teaspoon.

Preparation

Chop cucumbers, peppers and onions.
Add garlic, butter, sugar, salt, paprika, pour in vinegar.
Stir the vegetables and leave for an hour.
Divide the mixture into clean jars, placing a bay laurel on the bottom of each.
Sterilize the salad for 15 minutes, seal it, and wrap it warmly until it cools completely.

Pepper and zucchini salad for the winter

A very tasty pepper salad for the winter can be prepared by adding zucchini to the vegetable. The delicate and at the same time spicy taste of the snack will not leave anyone indifferent. Both young and more mature zucchini are suitable. From the latter, you must first remove the seeds and peel off the hard peel.

Ingredients:

peppers, zucchini and tomatoes – 1 kg each;
onions and carrots – 0.5 kg each;
garlic – 2 cloves;
sugar – 0.25 cups;
oil – 150 ml;
salt – 1 tbsp. spoon;
vinegar - 0.25 cups;
greenery.

Preparation

Grind the tomatoes and chop the peppers, zucchini, onions and carrots.
Fry onions and carrots in oil for 10 minutes.
Add zucchini and pepper, pour tomato over everything, add the remaining ingredients except vinegar and simmer the mixture for 20 minutes.
Pour in vinegar, add chopped garlic and after 5 minutes pack the salad of zucchini, peppers, and tomatoes into sterile jars for the winter.
Seal and wrap the containers warmly until they cool.

Eggplant and pepper salad for the winter

Peppers and tomatoes will delight you with their excellent taste and nutritional characteristics and simple preparation. It is important to choose a vessel with a thick bottom and walls so that the vegetables do not burn during the stewing process, but warm up evenly, acquiring the desired softness and richness.

Ingredients:

peppers, eggplants – 1 kg each;
tomatoes – 2 kg;
onions and carrots – 0.5 kg each;
sugar – 0.25 cups;
oil – 200 ml;
salt – 1 tbsp. spoon;
vinegar – 100 ml;
greenery.

Preparation

Place chopped eggplants, onions and carrots, and peppers in a bowl.
Add salt, sugar, butter, mix, place tomato slices on top.
Simmer vegetables for 45 minutes over low heat, covered.
Pour in vinegar, place the pepper and eggplant salad into sterile jars for the winter, roll up the lids, and insulate the vessels until they cool.

Cabbage salad with peppers for the winter

Cooked peppers and carrots can not only be served as a snack. This preparation is effectively used as a dressing for soups, borscht and as a component for stews. Tasty, satisfying, nutritious and piquant - this is an incomplete list of the salad’s laudatory characteristics.

Ingredients:

cabbage – 2.5 kg;
peppers, onions and carrots – 0.5 kg each;
hot pepper – 1 pc.;
garlic – 3 cloves;
sugar – 150 g;
oil – 250 ml;
salt – 1.5 tbsp. spoons;
vinegar 70% – 1 tbsp. spoon.

Preparation

Shred the cabbage, mix with grated carrots, salt, sugar and vinegar, knead with your hands.
Add chopped peppers and onions.
The oil is heated with chopped hot pepper and garlic.
Place the vegetables in jars along with the juice, pour in aromatic oil, sterilize for 20 minutes, and seal.

Pepper salad with rice for the winter

And bell peppers can be served both as an appetizer or side dish, and as an independent dish. The appetizer combines the aromas and tastes of your favorite lecho and stuffed peppers, which will be especially pleasant to enjoy during the cold season. In this case, the cereal is added raw, without prior boiling.

Ingredients:

tomatoes – 3 kg;
rice – 1 glass;
sugar and vinegar - 100 g each;
oil – 400 ml;
salt – 2 tbsp. spoons.

Preparation

Chop the tomatoes and boil with butter, salt and sugar for 7 minutes.
Add chopped peppers, carrots, onions, add rice.
Simmer the mixture for 30 minutes or until the cereal is soft.
Pour in vinegar and after 5 minutes place the salad in sterile jars.
Cover the containers with lids and insulate them well until they cool.

Pepper and bean salad for the winter

No less tasty and popular bell pepper can be prepared based on the proportions of the ingredients and the subtleties of the technology outlined in this recipe. The beans should be pre-soaked overnight and then boiled until half cooked or done, depending on the expected softness of the beans in the finished snack.

Ingredients:

peppers, onions and carrots – 1 kg each;
tomatoes – 3 kg;
beans – 900 g;
sugar and butter - 1.5 cups each;
vinegar – 80 ml;
salt – 2 tbsp. heaped spoons.

Preparation

Grind the tomatoes in a meat grinder.
Add chopped peppers, carrots, onions and previously prepared and boiled beans.
Add sugar, salt, oil, cook vegetables for 1 hour.
Pour in vinegar and boil for 5 minutes.
Like all winter bell pepper salads, the appetizer is sealed hot in sterile jars, which are wrapped until it cools.

Winter salad from beets and peppers

Choosing a pepper salad to prepare for the winter, the recipes for which are all interesting and entertaining, is not an easy task. Another attractive version, captivating with its composition and the possibility of versatile use of the workpiece, presented below, will help you make a choice in your favor. The result of canning is an excellent appetizer and dressing for borscht.

Ingredients:

peppers, onions and carrots – 1 kg each;
beets – 1.5 kg;
tomato sauce – 200 g;
sugar and butter - 1 glass each;
vinegar – 100 ml;
salt – 2 tbsp. spoons.

Preparation

Chop peppers, carrots and beets into strips, and chop onions into half rings or slices.
Combine the ingredients in one container, add butter, salt, sugar and simmer for 30 minutes.
Add the tomato and cook the salad for another 20 minutes.
Mix in vinegar, heat the workpiece for 2 minutes, and seal in sterile containers.
The finished twist is insulated by turning it over onto the lids until it cools.

Korean pepper salad for the winter

Spicy sweet bell pepper, made with the addition of Korean seasoning, will satisfy the final taste of fans of dishes with spice and oriental flavor. The appetizer will be especially impressive if you prepare it from multi-colored fruits and add fresh, finely chopped herbs.

Ingredients:

pepper – 3 kg;
onion – 300 g;
chopped garlic - 0.5 cups;
Korean seasoning – 1.5 tbsp. spoons
sugar and salt - 0.5 cups each;
vinegar – 200 ml;
water – 0.5 l.

Preparation

Cut the pepper into strips, mix with garlic, salt, sugar and seasoning, leave for 10 hours.
Transfer the mixture with juice into sterile jars, add a mixture of vinegar and water, sterilize the containers for 15 minutes, and seal.

Hot pepper salad for the winter

As a rule, they prepare a salad from, the recipes of which contain, in addition to the hot pods, an impressive portion of other vegetables. In this case, the product gives an unprecedented spiciness to eggplants, pre-fried in vegetable oil, which, if desired, can be replaced with zucchini.

Bell pepper is a vegetable known throughout the world, which is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell peppers are used for preparing salads, and only in fresh form. “Processed” bell peppers are used quite rarely and, as a rule, to prepare bell pepper salad for the winter. Such salads, naturally, are significantly inferior to salads made from fresh vegetables in their value, however, they still contain a certain amount of vitamins and beneficial nutrients that our body needs so much during the cold season.

For maximum conservation useful properties vegetables, modern chefs recommend giving up boiled salads for the winter and pay more attention to salads, which are simply filled with marinade or brine.

In modern cooking, there are quite a large number of recipes with which you can preserve sweet peppers for the winter. Most recipes assume the presence of several important components in such preservation. Most often, bell peppers are combined with tomatoes and carrots.

How to prepare bell pepper salad for the winter - 15 varieties

This very tasty, spicy salad will be a great addition to any holiday table, especially if you plan to drink alcohol. It is worth noting that many housewives deviate slightly from the classic recipe and add a little more pepper to this salad than required.

Ingredients:

Bell pepper - 600 gr.
Carrots - 400 gr.
Onions - 4 pcs.
Green tomato – 5 pcs.
Vegetable oil - 100 gr.
Vinegar - 100 ml.
Sugar - 2 tsp.
Salt - 1.5 tsp.
Ground black pepper - 2 pinches

Preparation:

Wash the tomatoes and peppers. Remove the stem and seeds from the pepper. We clean and wash the onions and carrots.

Cut the pepper into thin strips, cut the tomatoes into small cubes, onion into half rings, grate the carrots on a coarse grater.

Place the vegetables in a saucepan, add salt, sugar and mix thoroughly. Now put the pan with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

This salad can be called exotic. The reason for this is its ingredients. Bell peppers in this dish are combined with apples and honey. At first glance it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

Bell pepper - 2 kg.
Apples - 1 kg.
Onions - 1 kg.
Honey - 3 tbsp. l.
Salt - 1 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 65 ml.

Preparation:

Wash the peppers and apples. Peel the pepper from stalks, seeds and cut into strips. Core the apples, peel them and cut them into thin slices. Peel the onion, wash it and cut it into half rings.

Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad releases its juice, put it on the fire, bring to a boil and simmer covered for 15 minutes. A few minutes before it’s ready, add vinegar to the salad and mix thoroughly again.

Place the finished salad tightly in clean, pasteurized jars and roll up. Now these jars should be wrapped in a warm blanket and left to cool for a day.

“Vegetable” salad is one of the options for preparing canned food for the winter. Its peculiarity is that you can use a wide variety of vegetables to prepare it and place them in a jar in layers.

Ingredients:

Cucumber (large) - 3 pcs.
Tomatoes (medium) - 6 pcs.
Onions - 1.5 pcs.
Bell pepper - 3 pcs.
Black peppercorns - 24 pcs.
Water - 1 l.
Sugar - 1.5 tbsp. l.
Salt - 1 tbsp. l.
Acetic acid - 1 tbsp. l.

Preparation:

Wash cucumbers, tomatoes, bell peppers. We clean and wash the onions. We clean the bell pepper from the stalk and seeds. Now you should cut the vegetables. Cut the cucumber into slices, tomatoes into medium-sized slices, onion into half rings, and pepper into strips.

The first layer is cucumbers;
Second layer - Black peppercorns;
Third layer - tomatoes;
The fourth layer is onion;
The fifth layer is bell pepper.

The prepared jar of vegetables should be filled with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade has boiled, add vinegar to it. Now the brine is ready. You can use it to fill jars of vegetables and send them for sterilization. Sterilize for 15 minutes, after which we roll up the jars, turn them over and leave to cool.

This salad received this name for its unusual taste. Thanks to the special technology of pickling onions, it is perfect as a snack.

Ingredients:

Bell pepper - 5 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - 350 gr.
Black peppercorns - 1 tsp.
Bay leaf - 5 pcs.
Sunflower oil - 1 cup
Vinegar essence – 300ml. (essence should be diluted to a ratio of 1:20)

Preparation:

Peel the onion, wash it, cut it into rings, put it in a bowl, add salt and leave for 12 hours. After this time, remove the onion from the dish and drain the released juice.

We wash the tomatoes, cut them into large slices and put them through a juicer to get natural juice.

Wash, peel and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad boils, it should be cooked for about 10 minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished snack, while still hot, is placed in pasteurized jars and rolled up. The salad is ready for the winter.

Pepper and carrot salad for the winter looks very similar to lecho. This salad can be used both as an appetizer and as a stir-fry when preparing first courses.

Ingredients:

Tomatoes - 1 kg.
Bell pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - 0.5 tbsp.
Salt - 5 tsp.
Vegetable oil - 1 tbsp.
Vinegar 30% - 1 tbsp. l.

Preparation:

We clean and wash the carrots and onions. Wash the tomatoes. Wash the pepper and remove the stem and seeds. Peppers, onions and carrots should be cut into large strips. We pass the tomatoes through a meat grinder, or grind them in a blender.

To make the salad more tender, you can peel the tomatoes. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to peel them.

Place the chopped vegetables in a saucepan. Pour the tomato puree in there.

Place the pan with vegetables on the fire, add sugar, salt, vegetable oil and mix everything thoroughly. When the salad boils, reduce the heat slightly and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

Place the finished salad in pre-washed and sterilized jars and roll up.

By and large, such preservation can hardly even be called a salad. The main ingredient of this preservation is bell pepper. Everything else is spices. Pepper prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or be used as a decoration.

Ingredients:

Bell pepper - 3 kg.
Water - 500 ml.
Vegetable oil - 200 gr.
Honey - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaf - 8 pcs.
Cloves - 5 buds

Preparation:

Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. We put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it and place it in the same way in the pan.

Now the salad should be put on the fire and brought to a boil. After boiling, it should cook for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and pull out the gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Winter salad made from fried peppers is very unusual and little known. Many housewives simply have no idea how to preserve fried vegetables, but this is a completely feasible task!

Ingredients:

Bell pepper - 18 pcs.
Hot pepper - 3 pcs.
Garlic - 2 heads
Vinegar - 1 glass
Sugar - 1 glass
Salt - 1 tbsp. l.
Vegetable oil - for frying

Preparation:

Peel the garlic and hot peppers, wash them, pass them through a meat grinder, add salt, sugar, vinegar and mix thoroughly. The gas station is ready. Pierce the bell pepper in several places with a fork and fry on all sides in a frying pan. When the peppers are fried and cooled, put them in washed and sterilized jars and fill them with dressing. Cover the jars with a lid and sterilize for about 10 minutes. Then the cans should be rolled up, turned upside down and wrapped in a blanket. They should stand in this position until they cool down.

In terms of their taste, squash is quite similar to vegetables such as zucchini, however, for some reason they are not so popular. Bell pepper is a vegetable that goes well with zucchini; it is quite natural that a salad with squash and sweet pepper will also be very tasty.

Ingredients:

Patisson (large) - 1 pc.
Bell pepper - 3 pcs.
Allspice peas - 5 pcs.
Black peppercorns - 10 pcs.
Hot pepper - 1 pc.
Bay leaf - 3 pcs.
Dill - to taste
Water - 3 l.
Salt - 200 gr.
Sugar - 250 gr.
Vinegar 9% - 2 cups

Preparation:

Wash the squash and peppers. Cut out the stalk of the pepper, remove the seeds and cut it into large slices. Cut the squash into medium-sized cubes.

Place the squash in well-washed and dry jars and place a layer of bell pepper on top of them. Next, add black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.

Pour water into the pan. Add salt, sugar, vinegar and bring to a boil. The boiled marinade should be cooled and only then can it be used.

Cover the jars with salad with lids and set to sterilize for 25 minutes. The finished salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and in tandem create an unsurpassed flavor palette. In addition, the rich, juicy colors of the bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

Eggplants - 800 gr.
Large carrots - 1 pc.
Bell pepper - 500 gr.
Onions - 350 gr.
Garlic - 4 cloves
Tomatoes - 800 gr.
Hot pepper - 1 pc.
Salt - 25 gr.
Sugar - 25 gr.
Vegetable oil - 60 mg.
Vinegar - 40 mg.
Ground black pepper - 1 pinch

Preparation:

We wash tomatoes, peppers and eggplants. We clean and wash the carrots, onions and garlic. Remove the stem from the eggplants and cut them into rings.

Cut the onion and pepper into strips.

We pass the tomato, carrots, garlic and hot pepper through a meat grinder. Place the resulting puree into the multicooker bowl and set the simmer mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, bell pepper and eggplant to the slow cooker.

It is very important that before placing the eggplants in the slow cooker, they should be rinsed under running water and all excess liquid should be drained.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately placed in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn is truly a golden time. It is during this period that you can see the abundance of products in markets and stores. plant origin at very reasonable prices. It is quite natural that most thrifty housewives start canning a variety of dishes. One of these tasty and healthy dishes is bell pepper and zucchini salad.

Ingredients:

Bell pepper - 150 gr.
Zucchini - 600 gr.
Garlic - 8 cloves
Black peppercorns - 6 peas
Allspice peas - 6 peas
Dill - 20 gr.
Water - 400 gr.
Salt - 1.5 tbsp. l.
Vinegar - 2 tbsp. l.

Preparation:

You should start preparing this salad by cooking the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar and after 1 minute remove from heat. Now the marinade should cool. While it cools, we begin to prepare the vegetables.

Wash and peel the stems of the zucchini and bell peppers. Remove the seeds from the pepper. Now let's start cutting vegetables. Cut the zucchini into rings or half rings. Cut the pepper lengthwise into four parts. Wash and coarsely chop the dill.

At the bottom of a washed and sterilized jar we place: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and finally bell pepper. Next, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Beetroot salad for the winter made from bell peppers is a real salvation for people with digestive problems. Due to the fact that it contains beets, this salad helps improve metabolic processes, pepper nourishes the body with essential vitamins, and beans give strength and improve immunity.

Ingredients:

Bell pepper - 1 kg.
Onions - 500 gr.
Beets - 4 kg.
Boiled beans - 1 liter jar
Vegetable oil - 1 cup
Sugar - 1 glass
Salt - 1 tbsp. l.
Vinegar - 1 glass
Water - 1 glass

Preparation:

We clean and wash beetroot and onions. Wash and remove stems and seeds from the pepper. Cut the onion and pepper into strips. Three beetroot on a coarse grater.

Now mix beetroot, beans, onions and peppers in a deep saucepan. Add water, salt, sugar and vegetable oil there. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

Place the salad in the prepared jars, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the jars, cool them and hide them in storage areas.

“Stew with bell pepper” will be a real find in the winter season. This dish uses almost all vegetables common in our latitudes. This dish will not leave anyone indifferent and will remind you of the warm summer.

Ingredients:

Bell pepper - 1 kg.
Eggplants - 2 kg.
Zucchini - 2 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Salt - 50 gr.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Vegetable oil - 500 gr.

Preparation:

We wash and peel the stalks of peppers, eggplants and zucchini. We clean and wash the onions and carrots. Wash the tomatoes. Cut eggplants and zucchini into medium-sized cubes. Cut peppers, onions and carrots into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil and put on fire. As soon as the stew boils, turn the heat down and simmer with the lid closed for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour the boiling salad into sterile jars and roll up.

For this salad, it is best to use champignon mushrooms. Then the preservation will be guaranteed to be tasty and, if the recipe is strictly followed, it can be stored even for more than a year.

Ingredients:

Bell pepper - 1.5 kg.
Champignons - 700 gr.
Onions - 750 gr.
Sugar - 1 glass
Vinegar - 1 glass
Vegetable oil - 1 cup
Salt - 1 tbsp. l.
Water - 1 tbsp. l.

Preparation:

Wash the bell pepper, peel and cut into strips. Wash the champignons and cut them into slices. Peel the onion, wash it and cut it into half rings. When the main ingredients are ready, you can make the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade has boiled, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add the champignons to the pan and cook for 5 minutes. Stir the salad all the time while cooking. When everything is cooked, pour the prepared salad into jars and set to sterilize for 15 minutes, after which the jars should be rolled up.

This winter salad is truly exclusive. There are three reasons for this. Firstly, it combines products such as walnuts and bell peppers. Secondly, all the products in it are subjected to significant grinding, as a result of which it has a porridge-like consistency. Thirdly, this salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

Bell pepper - 500 gr.
Walnut - 150 gr.
Tomatoes - 500 gr.
Vegetable oil - 100 gr.
Salt and spices - to taste

Preparation:

Wash the peppers and tomatoes. Remove the stem and seeds from the pepper. Grind the nuts, peppers and tomatoes through a meat grinder, add salt, add spices and mix well. Salad ready! Now it should be placed in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. This salad can stay in the refrigerator without changing its taste for about 5 months.

This salad can be called legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. This salad is not very difficult to prepare, but the result will meet any expectations.

Ingredients:

Tomatoes - 2 kg.
Cucumbers - 1 kg.
White cabbage - 1 kg.
Carrots - 1 kg.
Onions - 1 kg.
Bell pepper - 1 kg.
Garlic - 2 heads
Parsley - 1 bunch
Sugar - 1 glass
Salt - 4 tbsp. l.
Vegetable oil - 2 cups
Vinegar - 2 tbsp. l.

Preparation:

Wash cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. Shred the cabbage. Three carrots on a coarse grater. Cut the cucumbers into large strips. Cut the onion into half rings and the pepper into strips. Finely chop the parsley. Finely chop the garlic.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil and mix everything.

Place the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is completely ready. At the very end of cooking the salad, pour vinegar into the pan and stir.

It would seem, what other pepper preparations can you come up with? Well, some kind of lecho, or salad... But no, it turns out that you can make such finger-licking snacks from sweet peppers! What if the pepper is also hot? Then colds will simply have nothing to do in your home! In this article we decided to collect the most unusual pepper preparations. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes,
2 tbsp. salt,
1.5 cups sugar,
½ cup 9% vinegar,
1 tsp ground black pepper,
1 cup unrefined vegetable oil.

Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but cook directly in the thick tomato mass). Place the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and add the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Place in sterilized jars, roll up, and wrap.

Ingredients:
1 kg pepper,
800 g gooseberries.
For the marinade:
1 liter of water,
50 g salt,
50 ml apple cider vinegar,
100 g sugar.

Preparation:
Wash the peppers, sort the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the peppers and roll up.
Canned pepper “3 cups”.

The name of this canning method comes from the composition of the marinade: 1 glass of water, 1 glass of sugar, 1 glass of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Chop sweet bell peppers into the boiling marinade (you can have multi-colored ones, it will look more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars and seal.

Ingredients for marinade:
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Preparation:
Select bright yellow and red peppers and pale colored apples. Wash the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Place peppers and apples in jars, alternating layers, then pour marinade and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes.

Ingredients:
2.1 kg sweet pepper,
6-10 g horseradish leaves,
10-12 g dill,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 cloves,
30 g sugar,
30 g salt,
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Preparation:
Remove seeds from large, fleshy sweet pepper pods, blanch in boiling water for 2-3 minutes, rinse with ice water and place tightly together with the spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg pepper,
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 cloves of garlic,
salt,
ground black pepper.

Fill:
1 liter of water,
0.8-1 l 9% vinegar,
1-2 tbsp. Sahara,
1-2 tbsp salt,
1-2 pcs. bay leaf.

Preparation:
Cut the pepper lengthwise into 6-8 pieces. Grind the roots and cabbage. Place half the garlic on the bottom, place the prepared vegetables on it, alternating them and sprinkling them with salt and ground black pepper, sprinkle the remaining garlic on top. Compact everything so that the vegetables release their juice, pour in the hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Let stand for 30 minutes, drain the filling again, and boil it. Meanwhile, put the peppers in jars, pour in the marinade, and sterilize for 15-12 minutes. Roll up.

Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 pods of sweet pepper,
1 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar,
¾ glass of water,
2 cloves of garlic,
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Preparation:
Cut the red sweet peppers into 4 parts, and also cut the tomatoes into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Place prepared peppers and tomatoes on the spices, then spices again, then tomatoes and peppers. Pour marinade over vegetables and spices: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot pepper, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover with a lid and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 onions,
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp. Sahara,
1.5 tbsp. salt,
1 head of garlic,
parsley.

Preparation:
Chop eggplants, peppers, tomatoes, onions. Prepare the marinade: boil vinegar with oil, sugar and salt, add vegetables to it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Place in sterilized jars and seal.

Ingredients for 6 liter jars:
5 kg sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil,
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp. ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Preparation:
Cut the pepper into 4 parts, peel the garlic and place in the bottom of the prepared jars (2 in each). Cook the filling from vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon and place tightly in the jars. Pour in the marinade, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot,
1-2 onions,
1 liter of tomato juice, pepper,
salt,
greenery.

Preparation:
Peel the peppers, cut off the cap, remove the seeds, and place in boiling water for 5 minutes. Prepare the minced vegetables: grate the young zucchini on a coarse grater, grate the carrots, finely chop the onion. Fry the mixture in vegetable oil and add salt. Stuff the peppers, place them tightly in jars and pour boiling tomato juice over them. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper,
700 g tomatoes,
4 onions,
1 carrot,
1 glass of vegetable oil,
1-1.5 tbsp. salt,
2 tbsp. Sahara,
1-2 tbsp. 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Preparation:
Cut the cap off large peppers and remove the seeds. Chop the onion and fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, cook for another 10 minutes. Chop the parsley. Boil the vegetable oil for several minutes, cool to 70ºC and pour into jars at the rate of 2 tbsp. per liter jar. Mix the vegetables for minced meat, add salt and fill the peppers with the mixture. Place the stuffed peppers in jars, pour boiling tomato mixture over them and set to sterilize: half-liter jars - 55 minutes, liter jars - 65 minutes. Roll up.

Ingredients:
10 kg sweet pepper,
4 kg carrots,
2.5 kg parsley root,
1.3 kg celery root,
400 g onions,
1.5 tsp. ground cinnamon,
20-30 black peppercorns,
4 tsp Sahara.
Brine:
10 liters of water,
700 g salt,
1 clove of garlic,
15 pcs. bay leaf,
35 clove buds,
10 peas of allspice.

Preparation:
Blanch the roots for 2-3 minutes, peel and cut into cubes. Finely chop the onion, mix with the roots, and add salt. Fry the vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, placed tightly in a container, filled with brine and a load is placed. The brine is prepared as follows: bring all ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter “As if fresh”

Ingredients:
1.5 kg sweet pepper,
2.5 kg tomatoes,
500 g onions,
100 g carrots,
3 tbsp. salt,
200 g sugar,
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Preparation:
Chop everything, grate carrots for Korean carrots. Mix and place on low heat. After boiling, cook for 10 minutes, place hot in sterilized jars, and roll up. Wrap up.

“Vegetable pilaf” for the winter

Ingredients:
2 kg sweet pepper,
1 kg of onion,
1 kg carrots,
2 kg tomatoes,
1 glass of rice,
500 ml vegetable oil,
4 tbsp. 9% vinegar,
2 tbsp. salt,
2 tbsp. Sahara.

Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Place in sterilized jars and seal.

Ingredients:
1 kg hot pepper,
40 g dill,
30 g celery greens,
30 g garlic.
For the brine:
1 liter of water,
80-100 ml 6% vinegar,
60 g salt.

Preparation:
Bake the pepper in the oven. Place the cooled fruits tightly in sterilized jars, top with herbs and garlic, pour in cooled brine and place under pressure. Leave at room temperature for 3 weeks. After fermentation is complete, refrigerate.

Hot pepper, salted in another way

Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g horseradish root.

Fill:
1 liter of water,
60 ml. 9% vinegar,
60 g salt.

Preparation:
Prick the pepper at the stalk, place tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, compact. Pour boiled, cooled and strained brine, put in a circle and squeeze. After 10-12 days, put it in the cold. If necessary, add brine: per 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg hot pepper,
3 tbsp. salt,
3 tbsp. vegetable oil,
250 g sugar,
250 ml 9% vinegar.

Preparation:
Blanch the peppers in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling sauce over it and roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g small colored peppers,
1.5 glasses of water,
½ cup 9% vinegar,
1.5 tbsp. Sahara,
2 cloves.

Preparation:
Wash the peppers, remove the stems, blanch in boiling water for 3-4 minutes. Place in sterilized jars and add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over the peppers in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

In a frying pan with a closed lid, fry the hot peppers with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. In a frying pan, fry onions, carrots and tomatoes without skin until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes evaporates. Add a little salt. Place in sterilized jars and seal. A small note: you can use the same amount of tomatoes as hot peppers, but this amount can be varied - the fewer tomatoes, the spicier the sauce.

Ingredients:
1 kg hot pepper,
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp. salt,
4 tbsp. Sahara,
garlic, carrots, parsley, dill - to taste.

Preparation:
Wash the peppers and let dry. Meanwhile, mix vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry frying pan, stirring constantly, so that the peppers lightly blacken. Mix fried peppers with herbs, garlic and carrots. Add salt and compact into sterilized jars. Pour marinade over it and sterilize for 10-15 minutes. Roll up, turn over.

Pepper preparations are tasty and beautiful. Bon appetit!

Larisa Shuftaykina