Pepper preparations Perfect as a side dish for fish or meat. They can also be served as an appetizer for your next feast.
Pepper preparations for the winter
Peppers baked in marinade.Wash the bell peppers and wipe with a napkin. Place them on a wire rack and place them in the oven to bake. It is advisable to place a baking tray under the grill so that the juice drips onto it. Typically this process takes about 20 minutes. The temperature must be set to 200 degrees. Readiness is also easily determined by the golden brown crust. It's okay if it burns in some places. Carefully place the baked fruits in a plastic bag, tie it and put it in the cold. During this time, the peel will be well soaked and will be easy to remove. After half an hour, bring the bag into the kitchen and peel the vegetables. Chop the dill and basil, chop the garlic. Prepare the marinade: mix a fifth of a tablespoon of wine vinegar, pepper juice, 5 tbsp. l. olive oil, ? tsp coriander seeds, 1 tsp. sugar and 0.5 tsp salt. Sterilize clean jars in the oven, layer the fruits in them, sprinkle with herbs and garlic, and add marinade as they are filled. Place the workpiece in the cold.
What do you think?
Pepper preparations - photo:
Salad "Snack".Wash 1 kg of multi-colored peppers. Mix the ingredients for the marinade: ? liter of water, tablespoon of salt, ? Art. acetic acid and vegetable oil, boil for 5 minutes. Chop the vegetables into strips, add to the marinade, leave for ten minutes, place in sterilized containers, and seal.
Pepper preparations for the winter: recipes
Recipe with adjika.Prepare adjika: mince 200 g of red hot fruit and 500 g of sweet pepper. If you don't like too spicy dishes, add some apples or carrots. Wash 3.5 kg of green tomatoes, cut into halves, mix with adjika, simmer over medium heat while stirring. Prepare containers for preservation - they must be clean and sterilized. Simmer the mixture until it boils over low heat. Be sure to stir it. Add chopped herbs - parsley and dill, simmer for another minute. Place the salad among containers and wrap.
It turns out quite tasty. Be sure to prepare it this year.
Hot pepper preparations
Stuffed peppers.You will need:
Garlic
- basil
- white wine vinegar - one liter
- olives or capers
- canned tuna – 455 g
- round hot pepper – 30 pcs.
- olive oil
Cooking steps:
Pour the vinegar into a saucepan, boil, throw in the peppers, blanch them for 4 minutes, remove, and let dry. Mix capers with tuna. Add minced meat to each fruit. Fill tightly enough. Place in containers, add a little garlic, basil, and pour in olive oil. Store in a cool and dry place for no more than six months.
Consider the original blanks described
Pepper preparation recipe
Ingredients:Carrot – 20 g
- sweet pepper – 3 pcs.
- parsley root – 10 pcs.
- parsley - a few sprigs
- parsnip – 10 g
- vegetable oil - tablespoon
For the marinade:
Water – 200 ml
- sunflower oil – 10 ml
- acetic acid – 200 ml
- salt - teaspoon
- laurel
- carrot, onion - by? PC.
- spices to taste
Preparation:
Wash the fleshy fruits, cut off the stalks, and prick the pods in several places. Cook a mixture of equal parts water and vinegar, add bay leaf, seasonings, and vegetable oil. Add onion and carrots to the filling. Place the fruits in boiling water, hold for five minutes, remove. Peel the remaining vegetables. Chop parsnip and parsley root and carrot into slices. Cut the celery root into strips.
Place vegetables in a sterilized jar, sprinkle each row evenly with salt. Pour in the marinade dressing, pour 1 cm of vegetable oil. Cover the container tightly with parchment paper, tie and screw on the lids. Store the workpiece in a room with low temperature.
Winter preparations from bell pepper.
Lecho.
You will need:
Onion – 120 g
- water – 2 tbsp. spoons
- salt - teaspoon
- tomatoes – 320 g
- sweet red pepper – 520 g
- seasonings to taste
Cooking steps:
Wash the tomatoes, chop into thin slices. Wash the peppers, remove the seeds, cut into thin strips. Peel the onion and chop finely. Combine everything, stir, add a little water, cook the lecho for 20 minutes. Place in clean jars and seal.
Recipe with cabbage.
Chop 1 kg of cabbage, sprinkle it with salt, pour 0.25 tbsp. vinegar, let sit for 24 hours. Peel the peppers from the stalk, blanch them, stuff them with cabbage, put them in jars, add spices, bay leaves, and pour hot sauce over them. Tighten after sterilization.
Winter preparations from tomatoes and peppers.
Recipe No. 1.
Remove the seeds from 10 kg of peppercorns, put half of the chopped garlic inside, add 7 kg of chopped tomatoes, put in jars, fill with brine, roll up after the sterilization process. For the brine you will need the following components:
Vinegar – 1.35 liters
- water – 10.5 l
- salt – 8 tbsp. spoon
- granulated sugar – 6.5 tbsp.
Recipe No. 2. Vegetable stew.
Wash the canning containers thoroughly with the addition of soda and sterilize them. Boil the caps for 5 minutes. Wash 2 kg of eggplants, peel, cut into pieces measuring 2 by 2 cm. Salt with coarse salt, stir, leave for 20 minutes. Wash thoroughly. Rinse 2 kg of young zucchini, wash them, trim the tails, cut into cubes. Cut 1 kg of peeled peppers into strips. Peel and wash 1 kg of onions and carrots. Wash 1 kg of tomatoes, cut them into slices. Place all the vegetables in a saucepan, add salt, add 200 g of granulated sugar, stir. Place the saucepan with the salad over low heat and bring to a boil, stirring occasionally. Simmer over low heat for 30 minutes. If your stew is too thick, add more? liter of water, add 100 ml of vinegar, stir, simmer for 5 minutes.
Recipes for preparing bell peppers for the winter.
Honey treatment.
You will need:
Salt – 120 g
- granulated sugar – 1 cup
- vinegar – 120 ml
- peppercorns – 5 kg
- tomato juice – 2 liters
- onions – 6 pcs.
- vegetable oil – 200 g
- bitter pepper
- honey – 5 tbsp. spoons
Preparation:
Prepare a marinade from honey, hot pepper, vegetable oil, salt, acetic acid and tomato. Place onion and bell pepper, cut into several pieces, into the boiling sauce. Add the onion, cut into rings, cook without turning for 10 minutes. Pack into sterile jars. Pour hot marinade, roll up honey lecho.
Pickled vegetables with apples.
Wash 3 kg of apples and bell peppers, cut into quarters, and remove seeds. Prepare a brine from 4 liters of water, 800 g of sugar and 320 ml of vinegar. In boiling brine, blanch the apples and peppers one by one, place in sterilized jars, fill with boiling sauce, and seal. If you take fruits of different ripeness, the preparation will look more beautiful.
Pickled onions with hot pepper.
Select 1 kg of small onions, peel them, wash them, and let the water drain. Place onions in prepared jars, add salt, spices, and fill with a mixture made from 100 ml of vinegar and the same amount of water. Close the jars with plastic lids and store in a cool place.
We have offered you a huge number of different blanks. It may be difficult for you to immediately decide which ones to cook this summer. Try making a few of them, just a few jars at a time. Next year, you can consider the next batch of interesting preparations, etc.
Sweet peppers can be rolled into jars for the winter, or they can be prepared in small portions and served immediately as an appetizer. The recipe contains just the right amount for several servings. Increase the proportion for the blanks.
Description of preparation:
Sweet peppers for the winter should be prepared from ripe, juicy fruits. Tomato paste can be replaced with ripe juicy pureed tomatoes. Half-liter jars are sterilized in boiling water for 10 minutes, liter jars for 25 minutes. Sweet peppers for the winter can be made spicy by adding chili peppers or hot peppers. Sweet peppers for the winter go well with meat and can be included in a complex side dish. Happy cooking!
Ingredients:
- Sweet pepper - 1 kilogram
- Red onion – 3 pieces
- Vinegar 9% - 1 tbsp. spoon
- Vegetable oil - 4 tbsp. spoons
- Tomato paste - 2 tbsp. spoons
- Salt, pepper - 1 To taste
Number of servings: 8
- Cut the onion into half rings.
- Wash the peppers, remove seeds.
- Cut the pepper into equal pieces.
- Add onion to heated oil, fry for 2 minutes, add pepper and fry for another 5 minutes, stirring constantly. Add water, tomato paste, spices and simmer the vegetables for 20 minutes. Add vinegar at the end.
Serve the finished peppers cold with herbs or roll them into sterilized jars while hot and boil the jars.
Pepper preparations for the winter - the best recipes
Pepper preparations for the winter, recipes for which are passed down from generation to generation in every family, are considered the simplest and “budget” type of preservation. Therefore, with the onset of September, when the price of this tasty and healthy vegetable becomes “penny”, housewives try to prepare as much pepper as possible for future use, so that in winter they don’t have to think about what to serve.
Winter preparations from bell peppers: recipes with photos
You can make a lot of interesting and tasty twists from sweet peppers for the winter, since this vegetable is considered one of the most versatile among its “garden brothers.” Lecho doused with original assorted marinades is not a complete list of recipes for delicious pepper preparations for the winter, which can be prepared in a matter of minutes.
“Spicy” pickled peppers
This recipe for preparing sweet peppers for the winter will be an excellent alternative. A vegetable prepared in this way can be served not only as a salad, but also as an addition to main vegetable dishes, sauces and original sandwiches.
Recipe for pickled peppers for the winter
For 2.5 kg of pepper you will need:
- 250 ml each of vinegar 6% and vegetable matter. oils
- 150 g liquid honey
- black pepper, bay leaf, cloves
- 1 head of garlic
- cinnamon (1 tsp) and salt
Preparation: Wash the pepper and cut it lengthwise into 4 pieces (smaller if possible). Cook the marinade from the plant. oil, vinegar, honey, seasonings and a tablespoon of salt. Place chopped peppers into the boiling mixture and simmer over low heat for 5 minutes. Transfer the peppers to jars and pour boiling marinade over them. For long-term storage, it is recommended to sterilize jars for 15 minutes.
Vegetable pilaf “Tourist’s Breakfast”
This recipe for preparing peppers for the winter will become a “lifesaver” in the arsenal of every housewife. Such a hearty twist is not only a tasty and healthy side dish for a meat dish, but also a real salvation for a “hungry” family when there is sorely not enough time to cook.
For 2 kg of pepper:
- tomatoes (1.5−2 kg)
- carrots and onions (0.5 kg each)
- 2 cups rast. oil (less possible)
- 2 tbsp. rice
- glass of sugar
- 4 tbsp. salt
Preparation: Boil the rice in salted water until half cooked. Cut the vegetables into cubes and put them in one pan, add vegetable oil and add spices. Meanwhile, fry the onion and add to the vegetables, simmer the mixture for 10 minutes, add rice and simmer for another 10 minutes over low heat. Place sweet pepper pilaf from the jar and sterilize for 15 minutes.
Adjika "You'll lick your fingers"
This recipe for preparing sweet peppers for the winter is the simplest version of twisting this vegetable. Adjika made from pepper is moderately spicy, but incredibly juicy and aromatic, so it will please even the most demanding gourmets.
Pepper adjika recipe
For 1 kg of sweet pepper:
- 250 g chili pepper
- 1 head of garlic (more is possible)
- 4 tbsp. Sahara
- 1 tbsp. salt
- 50 ml 9 percent vinegar
Preparation: Grind all the ingredients for pepper adjika through a meat grinder or chop in a blender. Bring the vegetable mixture to a boil and simmer for 3 minutes. Then add salt and sugar to the adjika and cook for another 3 minutes. At the last stage, add vinegar to the vegetable mixture, boil for 3 minutes, pour into jars and roll up.
Hot pickled pepper “Male Joy”
Hot pepper preparations for the winter, the recipes for which are especially loved by men, are practically no different from sweet pepper twists. This spicy vegetable can also be pickled, salted and rolled into adjika.
Hot pepper recipe for the winter
Marinade for 1.5 kg of hot pepper:
- water 1000 ml
- ½ cup rast. oils
- 1.5 tbsp each salt and sugar
- 30 ml vinegar (a tablespoon per 0.5 liter jar)
- cloves and a few sprigs of mint
Preparation: Place peppers in whole pods in jars, add cloves and mint, pour boiling water. After 10 minutes, drain the water and cook the marinade from it, adding butter, sugar and salt. Add vinegar to jars with peppers, pour in the resulting marinade and roll up.
Note: recipes for pepper preparations for the winter do not always involve marinating and cooking. Sweet peppers can also be frozen and in winter this vegetable will always be on hand fresh for preparing any dishes. Freezing peppers is easy and simple - cut the vegetables into strips, put them in airtight bags and put them in the freezer with dry freezing.
Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is pickled whole, cut into strips or halves. The insides and seeds can be removed, but you can also leave them in. A tasty and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.
Pickled peppers are known not only for their taste, but also for their subsequent use in winter
Pickled peppers: a simple recipe for the winter
There are recipes that allow you to prepare pickled peppers quickly, without unnecessary hassle and time.
To quickly prepare pickled sweet vegetables you will need:
- half a kilogram of the main ingredient;
- a small spoon of citric acid.
Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.
How to cook:
- Wash the vegetables, remove the stem and seeds inside. The safety of the fruit is carefully preserved, so the seeds are removed carefully.
- Carefully place the peppers into a container that has been pre-washed and heated over steam, filling it to the top.
- Pour boiling water over the vegetable in the jar, cover with a lid and leave for a quarter of an hour.
- Drain the liquid and bring to a boil again.
- Fill the contents of the containers, add citric acid and immediately roll up.
Canned simple peppers are used in winter to be stuffed with minced meat or mushrooms, or simply cut into thin strips for salad.
Pickled peppers: Grandma Emma's recipe (video)
Quick pickled pepper recipe
Quick pickling of Bulgarian vegetables can be done by cutting it into halves or quarters.
Also read: How to pickle cauliflower: TOP 5 simple recipes
To quickly marinate juicy peppers for the winter, you will need the following ingredients:
- 4 kilograms of the main ingredient;
- 200 grams of vinegar;
- 200 grams of sugar;
- 40 grams of salt;
- spices according to preference.
You don’t have to worry about the safety of such peppers in the marinade.
In order to quickly pickle a vegetable for a winter snack, follow the sequence:
- The vegetable is washed, the insides are removed, the stalk area is cut off, and chopped into halves or quarters, depending on the size of the vegetable.
- The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
- Immediately after this, add the prepared halves and cook for 7 minutes after boiling.
- Place the slices into clean and thoroughly steamed containers, trying not to pack the vegetable tightly. Fill with boiling brine and close immediately.
You don’t have to worry about the safety of such peppers in the marinade: they survive the winter well in any conditions.
Bell pepper marinated with oil
Preserving sweet aromatic peppers with garlic and oil will not seem difficult even to young and novice housewives.
The main products for such a snack are:
- one and a half kilograms of vegetables;
- Chile;
- 6 garlic cloves;
- 20 grams of rock salt;
- 75 grams of granulated sugar;
- 75 grams of vinegar.
The finished dish has a special pleasant taste and a slightly spicy aroma.
Preserving aromatic peppers begins with preparing the containers: they are thoroughly washed and steamed for several minutes.
How to cook:
- The main ingredient is cleaned, the seeds and stalk are removed and chopped into cubes. The peeled garlic is crushed and the chili is cut into rings.
- Salt, sugar, butter and the remaining ingredients are added to 350 grams of liquid. Stir and place on the fire, bring to a boil and cook for 3 minutes.
- Add vegetable cubes and vinegar to the boiling brine and boil for 10 minutes.
- Transfer the vegetable into sterile containers, fill it with hot brine and immediately roll it up.
The finished dish has a special pleasant taste and a slightly spicy aroma. It is served as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.
Roasted pickled peppers
Bell peppers pickled with whole fruits are considered a tasty snack. Everyone will like its unforgettable taste, and besides, this dish turns out to be satisfying.
Also read: The most delicious salads for the winter: TOP 5 recipes
Salting is prepared from the following products:
- kilogram of the main ingredient;
- half a glass of vinegar;
- 30 grams of salt;
- 10 garlic cloves;
- 70 grams of clarified butter.
This snack can be sealed without sterilization.
The appetizer is prepared following the step-by-step steps:
- The peppers are thoroughly washed and dried with a paper towel along with the stalk.
- Fry whole fruits on both sides in oil until soft.
- Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
- Add a couple of tablespoons of refined oil to each container and immediately roll it up.
This snack can be sealed without sterilization; it will keep well throughout the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.
Canning sweet peppers without sterilization
You can make peppers without sterilization in pot using a different recipe. In this case, the vegetable is pickled in small long “boats”; it is especially tasty as a cold appetizer.
For the preparation you will need:
- kilogram of pepper;
- 100 grams of refined oil;
- 100 grams of vinegar;
- 90 grams of sugar.
The dish is prepared quickly
Sequence of preparation of marinated snacks:
- Vegetables are thoroughly washed, stems and seeds removed. Cut into quarters.
- Pour oil, vinegar and sugar into a clean container, mix well and bring to a boil.
- Add quarters and slices to the marinade, bring to a boil and cook for 10 minutes.
- Place the quarters in pre-sterilized containers, lightly pricking each with a fork.
- Filled jars are filled with boiling brine and immediately covered with lids.
Such “boats” will become an indispensable addition to the New Year’s table. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.
Sweet snack vegetable
The salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, since its taste is unusual and refined.
Also read: Bell peppers for the winter: simple and tasty recipes
In order to make a winter snack, stock up on the following ingredients:
- 3 kilograms of pepper;
- a glass of apple cider vinegar;
- a glass of granulated sugar;
- 40 grams of salt.
Prepare a delicious appetizer following the following sequence of actions:
- Vegetables are thoroughly washed and dried with a paper towel, without disturbing the integrity of the fruit and preserving the stalks.
- Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
- Place the fruits in sterile containers.
- Add salt, sugar, butter to the liquid in which the peppers were cooked, mix and bring to a boil. Add vinegar.
- Vegetables in jars are poured with hot brine, covered with lids and sent to sterilize in a water bath for a quarter of an hour.
- Roll up and allow to cool naturally.
You can also prepare a sweet marinade with honey; it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid spoilage of the finished product.
Pickled hot peppers (video)
You can pickle peppers for the winter in different ways: some people prefer salted vegetables, others like sweet and sour ones. The available variations allow you to satisfy the taste preferences of even the most sophisticated gourmets, and the finished dish will diversify the winter table, add vitamins and remind you of the warm summer.
Colorful, flavorful and sun-filled vegetables delight us throughout the summer and fall. Will we really have to settle for the rather tasteless products that fill supermarkets during the winter? Not at all. There are several ways to preserve bell peppers for the winter. And each of them has its own merits. Using simple tips, you can surprise your guests with a bright, vitamin-rich salad with fresh vegetables in February, or diversify your usual soups and main courses with a cocktail of colorful frozen pepper pieces.
How to choose peppers for long-term storage
Before you go to the market or your own garden to buy vegetables, you need to decide on the harvesting method.
There are two stages of ripeness for bell peppers. This:
- Botanical (biological) ripeness - the fruits are uniformly colored in a characteristic color, the size of the fruit corresponds to the variety. Such raw materials must be used for freezing, drying, and canning. These fruits also store well in the refrigerator. They are able to retain their properties for 1.5 months.
- Fruits that are at the stage of technical ripeness cannot boast of size or bright color. You can recognize peppers that are suitable for long-term fresh storage by lightly pressing them. A slight crunch indicates that the vegetable is unripe and will easily survive several months, gradually reaching the required condition. Such vegetables cannot be frozen, dried, or canned.
Fruits at the stage of biological maturity
If any varieties of bell pepper are suitable for drying and freezing, then the following are best suited for fresh storage:
- Martin
- Beglitium
- Black cardinal
- Novogoshary
- Aristotle ex 3 p F1
- Red Baron F1
Vitamin harvest
Vegetables without the slightest defects (cracks, rot, dents) are cut from the bush very carefully and always with the stem. The fragile fruit is easily damaged and will not be suitable for long-term fresh storage.
Storing fresh peppers
Before harvesting fresh vitamin fruits for future use, it is worth deciding on a room for long-term storage of vegetables. A cellar, basement or glazed balcony is suitable for these purposes. The main thing is that the humidity is within 80-90%, and the air temperature does not fall below 0 C.
Storage containers, such as wooden boxes, must be dry and free of mold. Before adding vegetables, it is enough to keep the boxes in the sun for several days. The shelf life of fresh pepper depends on maintaining the optimal temperature and humidity in the room, as well as the careful selection of vegetables for the winter (only fruits that are at the stage of technological ripeness).
If all conditions are met, fresh bell peppers will be able to appear on your table throughout the winter.
Read also: Popular methods of preparing fresh fruits for the winter
It is advisable that the fruits do not touch each other. This will prevent vegetables from spoiling for as long as possible. And if one pepper starts to rot, you can simply remove it.
Individual polyethylene packaging with holes for air ventilation is suitable for this.. The method is convenient in that it simplifies the process of regularly inspecting vegetables for integrity and the absence of signs of spoilage.
Preparing vegetables for the winter
Paper bags have proven themselves to be good for storing bell peppers. They allow the fruits to “breathe” and significantly increase the freshness of the fruits. The bags can be replaced with plain paper, in which the peppers are very carefully wrapped.
You can add a bright accent to both the interior and the diet of your household by placing flowerpots with sweet peppers on the windowsills. To do this, you should dig up bushes with unripe fruits (along with the root system) before the onset of frost, plant them in pots, treat them against pests and bring them into the house. As the vegetables ripen, you can pick them and enjoy their rich flavor.
Read also: The best ways to freeze sweet peppers
Increasingly, housewives are giving preference to frozen vegetables, which, unlike canned vegetables, retain all the vitamins and bright taste properties. Pepper is no exception. It can be frozen whole, prepared after cutting it into small cubes or strips.
For owners of large freezers, the method of preparing stuffed peppers is suitable, and fans of vegetable salads and sauces will appreciate freezing baked vegetables, which have a rich aroma and original taste.
Read also: Preparing raw materials for freezing
Preparing Peppers for Freezing
For preparations that will help diversify the menu until the next season, peppers of biological ripeness without damage or signs of rotting are selected. If the vegetables are chopped, you can use not the most beautiful specimens by simply cutting out the unaesthetic parts.
- vegetables are thoroughly washed under running water;
- the core is cut out with a sharp knife;
- veins and seeds are removed (if this is not done, the dish that includes the preparation may taste bitter);
- the peppers are washed again with running water and dried with a paper towel (the better the moisture is removed from the surface of the vegetables, the more crumbly the freezing will be).
For preparations, it is worth taking peppers of different colors - red, yellow, green. This is true for freezing whole and chopped vegetables. The vegetable dressing will become brighter, and the taste of the main dishes will be richer.
Read also: Whole frozen peppers
Lovers of stuffed peppers are often faced with the fact that they can enjoy the taste of their favorite dish only during the season. You can correct the situation by freezing the whole fruit, cleared of seeds and veins.. There are several ways to do this:
Frozen products
- The peppers are placed one on top of the other, like glasses. The resulting columns are placed in the freezer. Before preparing the dish, they are stuffed without prior defrosting and cooked as usual.
- You can minimize the space occupied in the freezer by first plunging the peeled fruits into boiling water for 1 minute. This will soften the peppers and prevent them from cracking during the freezing process.
- Some housewives freeze peppers already filled with minced meat. The preparations are laid out on a flat surface, trying to ensure that the peppers do not come into contact with each other, and put into the freezer. After a day, they fill plastic bags with them. This method allows you to prepare a delicious dinner in a matter of minutes. The frozen semi-finished product is poured with sauce and cooked on the stove or in the oven for about 15-20 minutes.
Read also: Chopped frozen peppers
Bell pepper, frozen in pieces, will perfectly complement soups, main courses and salads. To prepare, cut the fruits into small cubes or strips and freeze in bags or plastic containers.
Ready to freeze
A few hours after placing the workpiece in the freezer, shake the container or bag so that the cubes or slices do not stick together.
Such peppers are not defrosted before heat treatment.
Shredded for freezing
Bell peppers frozen after grinding in a meat grinder or blender will enrich the taste of sauces and seasonings. You can freeze vitamin raw materials in small plastic cups or ice trays. Red peppers are best suited for this method of preparation.
Its taste, color and aroma go well with tomatoes, green basil, other vegetables and herbs. This allows you to freeze the sauce almost ready for use. This preparation will be able to preserve all the vitamin and taste qualities until the new harvest.
Read also: Prepared baked vegetables
This preparation will delight you with new tastes and gastronomic emotions. Ripe and undamaged peppers (preferably thick-skinned) are selected for cooking.. The fruits are thoroughly washed under running water without removing the stalk, dried with a napkin and placed on a baking sheet greased with vegetable oil.
Place the pepper in an oven preheated to 200 0C for 35-40 minutes.
The vegetables should be browned and covered with a brittle and almost black crust. Having taken them out of the oven, you must immediately place them in any thick-walled pan and cover the dish with a lid. After 15 minutes, peel the peppers by holding them by the stalk, after which all the insides can be easily removed.
It is advisable to save the juice that accumulates inside the baked vegetables by draining it into a suitable container.. The prepared peppers are placed tightly in a container, filled with the resulting juice and stored in the freezer. This preparation is perfect for winter vegetable salads and will add new flavors to the soup dressing.
If you choose to store bell peppers by freezing, you should make sure that the freezer maintains the required temperature for this - from -18 0C to -32 0C. Only in this case will vegetables retain their nutritional and taste properties until the next harvest.
Read also:
Drying vegetables for the winter
Dried bell peppers are summer-like and full of vitamins. There are several ways to prepare original seasoning for various dishes. For example, in an oven, electric dryer or outdoors.
Whatever drying method you choose, the peppers must be properly prepared by thoroughly washing, coreing and wiping dry. It is best to use fleshy, ripe and brightly colored fruits for drying.
Read also: Peppers dried in the oven
When preparing aromatic seasoning from vegetables that are bright and filled with vitamins and microelements necessary for health, you should adhere to the following scheme:
- Divide each pepper into four parts and cut into thin strips;
- preheat the oven to 400 C-500 C;
- line a baking sheet with parchment paper;
- place the pepper on the sheet, trying to leave a small distance between the strips;
- place the sheet in the oven and leave the cabinet door slightly open;
- the vegetable mass should be stirred periodically with a spatula;
- after 2 hours, turn off the oven without closing the door;
- the next day, you should resume the drying process (heat the oven, stir the pepper mass periodically for several hours).
You can check the readiness of the product for long-term storage by breaking a slice of the vegetable in your hand. If it bends and returns to its original position when pressed, then it is necessary to dry the product in the oven.
After drying
Plain water will help restore the dried preparation to the state of a fresh vegetable. The proportions are as follows: take half a glass of water for a glass of dry pepper. By pouring liquid over the vegetable mixture for several hours, you will get delicious bell peppers that can be used for food, just like fresh ones.
Read also: Drying in an electric dryer
Peppers, previously washed under running water and cored, are cut either into cubes - 2x2 cm, or into thin rings 0.5 cm thick. It is advisable to blanch the vegetables in a saline solution (1%) for 2 minutes, cool in cold water and allow moisture drain. After which the raw materials are laid out on drying trays.
The main advantage of this method is the ability to forget about preparing the workpiece for a long 8-12 hours. During this time, the vegetables will acquire their characteristic crunchiness, without losing either their taste properties or their inherent delicate aroma. Some devices dry vegetables in 8 hours, others may take longer to achieve the effect necessary for long-term storage.
Vegetables dried using an electric dryer can be stored in pieces, or they can be chopped in a blender to a seasoning state. The finished product is heated in the oven and placed in glass jars, the lids of which are pieces of linen. Vegetable seasoning retains its taste for about 2 years and can be used to enrich soups, main courses and sauces.
Read also: The sun and air are helpers in preparing peppers for the winter
Some housewives prefer not to use ovens and electric dryers for drying vegetables, opting for natural drying processes. To do this, it is necessary to prepare a well-ventilated room that can reliably protect bell peppers from excess moisture and direct sunlight. This could be a covered veranda in a country house, a canopy on a personal plot, or even a balcony in an apartment building.
Preparatory process
Peppers cut into small strips are laid out in a thin layer on wire racks and covered with a layer of regular gauze. The workpiece is exposed to the air, and the temperature does not play a special role. It’s just that on sunny and fine days, vegetables will acquire the crispy consistency necessary for long-term storage in 3-4 days, and cloudy weather will force you to keep the trays in the air for about a week.
If it rains, the pepper must be brought indoors to avoid spoilage of the product. Periodically stir the vegetable pieces and check for readiness. Naturally dried vegetables retain maximum nutrients and have a bright aroma, which is indispensable when preparing first and main courses.
Oven-dried bell pepper
An original appetizer can be prepared from bell peppers dried in the oven. The preparation will decorate any holiday table and will be an excellent addition to the usual menu. To prepare a dish that is bright in every sense, you will need the following simple and affordable ingredients:
- meaty, ripe and aromatic Bulgarian
- pepper - 3 kg
- garlic - 15 cloves
- a mixture of your favorite spices (basil and coriander go best with pepper) - 7-8 tsp.
- garlic powder - 2 tsp.
- salt - 2 tsp.
- sugar - 4 tbsp
- vegetable oil
Peppers should be cleared of seeds and membranes, blanched in boiling water for 1-2 minutes and placed in a container filled with cold water. This will allow you to easily remove the skin from the vegetables. The peeling process is not necessary. If the presence of skin in the dish does not cause discomfort, this stage (blanching and subsequent peeling) can be omitted.
The baking sheet is covered with baking paper, on which the peppers cut into quarters are evenly placed. Vegetables are sprinkled with salt, sugar and seasoning and placed in an oven preheated to 100 C. The peppers will take about 2-3 hours to cook (depending on the capabilities of the oven and the meatiness of the peppers). You can check the degree of readiness by piercing the vegetables with a toothpick. If they are soft, then the drying process can be completed.
Appetizing even to look at
While the main product is being prepared, it is necessary to sterilize small jars. Hot pepper is placed in a container, interspersed with chopped garlic (about 4 cloves are needed for a half-liter jar). A completely filled jar is poured with hot, but not boiling, oil, rolled up, turned over and wrapped until it cools completely.
Such preservation can be stored at any temperature conditions, including in an ordinary pantry in a standard city apartment.
Salads with sweet peppers for the winter
No matter what beneficial properties frozen or fresh pepper has, you cannot do without preserved food rich in bright flavors, which includes a popular vegetable. Bright salads will decorate the festive table and will be an excellent side dish for meat. When choosing peppers for preservation, you should give preference to thick-skinned varieties that have reached biological maturity.
Winter preparation
Sauerkraut with bell pepper for the winter
Sauerkraut- a storehouse of vitamins and microelements that our body so urgently needs during the cold season. Adding bell pepper to the preparation will help make the appetizer even more interesting and healthier. You will need the following ingredients:
- white cabbage - 2 heads (large)
- sweet pepper (preferably red) - 10 pcs.
- carrots - 10 pcs.
- horseradish - 2 leaves
- dill - a few sprigs
- bay leaf - 6 pcs.
- salt - 6 tbsp.
- black pepper - 8 peas
Another delicious dish
Wash the vegetables, chop the cabbage thinly, cut the pepper into strips, grate the carrots. Place in a jar in layers: cabbage mixed with salt, pepper, bay leaf and horseradish, carrots, pepper. Each layer should be compacted, pressed down and the jars should be left warm for 5 days, piercing the cabbage daily to remove accumulated gases.
As soon as the ripening process is completed, the jar is tightly closed with a lid and sent for storage in the cellar or refrigerator.
Bell pepper lecho for the winter
There are many recipes for Hungarian bell pepper dishes. Each housewife prepares the appetizer in her own way, adding additional ingredients or, for example, replacing sugar for tomato sauce with honey. But before you start experimenting, you can master one of the simplest and most delicious options for preparing lecho, for which you will need the following products:
- sweet pepper, cleared of seeds and membranes - 4 kg;
- tomatoes - 4 kg;
- vegetable oil - 200 ml;
- sugar - 1 glass;
- table vinegar (9%) - 6 tbsp;
- salt - 2 tbsp.
Cut the main ingredient of the salad into large cubes or strips. Cut the tomatoes into 4 parts and grind them in a meat grinder or puree them in a blender (you can first remove the skin from them by first dipping them in boiling water for a minute and then in cold water). Pour the tomato into an enamel pan, add butter, sugar and salt, and boil.
Place bell peppers into the boiling sauce and simmer for half an hour, stirring occasionally. At the end of cooking, add vinegar, stir again and remove from heat.
Place the lecho in pre-sterilized jars and cover with sterile lids. The canned food should be turned upside down and wrapped until it cools completely. A snack prepared according to this recipe can be stored in a cool place without loss of taste for 2 years.
Finished workpiece
Pepper for lecho should be selected by simply weighing it in your hand. The heavier the fruit, the sweeter and more aromatic the winter snack beloved by many will be. The main part of the pepper should be red. For contrast, you can add a few green fruits.
Salad "Manjo" from bell pepper for the winter
In Bulgaria, they not only grow delicious vegetables, but also prepare excellent winter snacks from them. For example, the Manjo salad, which contains all the colors and aromas of autumn. To create a culinary masterpiece you will need the following ingredients:
- sweet pepper - 1 kg
- tomatoes (preferably cream) - 1.5 kg
- eggplants – 1 kg
- hot pepper - 1 pc.
- onion - 600 g
- carrots - 200 g
- garlic - 1 head
- salt - 60 g
- sugar - 75 g
- vinegar - 1/4 cup
- sunflower oil - 1/2 cup
- black peppercorns - to taste
Wash and peel the vegetables. Cut the pepper into strips, eggplant into slices, onion into half rings, grind the tomatoes in a blender, thoroughly chop the carrots, garlic and hot peppers using a food processor, sharp knife or grater.
Place the vegetable mixture in a saucepan, stir and put on fire. After 20 minutes, add salt and all other ingredients. Bring to a boil again and place in jars (pre-sterilized), roll up, turn over, insulate and leave until cool.
Salting bell peppers for the winter
Owners of cellars and basements will love recipes for pickling bell peppers. The methods are simple and accessible, and the vegetables are not only healthy, but also tasty. For example, you can prepare Bulgarian pepper for the winter.
Good selection of fresh vegetables
For this recipe you need to prepare 10 kg of green sweet pepper, 100 grams of greens (cherry leaves, celery, parsley), 50 g of parsley roots, horseradish and celery, 5 g of coriander (seeds). For filling you will need the following ingredients: 700 g of salt and 700 g of vinegar per 9 liters of water.
The pepper should be thoroughly washed and pricked with a fork in several places in the base area. Place the vegetables as tightly as possible in sterile jars, the bottom of which is covered with some of the seasonings (herbs and chopped roots). The rest of the greens and roots are placed on top of the peppers placed in the container, the cooled filling is added, a small wooden circle is placed and pressure is applied.
After 10 days at room temperature, the pepper will be ready. After which the jars are closed with plastic lids and placed in a cool place. It is worth inspecting the banks periodically. If there is not enough liquid and it no longer covers the vegetables, you need to add vegetable oil or brine (for 1 liter of water - 20 ml of vinegar and 30 g of salt).
Is sweet pepper recommended for everyone?
Bell pepper strengthens the immune system, reduces the risk of developing cancer, has a positive effect on the entire cardiovascular system, and thins the blood. A bright vegetable normalizes the gastrointestinal tract, improves appetite, memory and vision. Nutritionists recommend including bell peppers in the menu of people suffering from diabetes and diseases of the skeletal system.
Sweet peppers are among the low-calorie vegetables. 100 g of fresh product contains only 25 kcal. This makes it possible not to limit its use to people who are obese and are actively struggling with extra centimeters at the waist.
Finished product
The preparations are made, but is it worth eating sweet peppers in unlimited quantities? In case of certain disorders in the functioning of internal organs, the vitamin vegetable should be abandoned altogether or its amount in the diet should be minimized. These health problems include the following:
- peptic ulcer
- gastritis
- haemorrhoids
- angina pectoris
- hypotension
- chronic and acute disorders of the liver and urinary tract
Unless you fall into one of the above categories, the unique properties of bell peppers can be enjoyed regardless of the season.
- Quite expensive product out of season
Pickled peppers for the winter can be compared in popularity only with pickled cucumbers and tomatoes. The secret of this preparation is not only in its amazing aroma and unsurpassed taste, but also in its beneficial properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that neither blackcurrant nor lemon can compare with it.
Agree, multi-colored juicy peppers grown in your own garden are much better than store-bought ones. Don't have your own garden? Don’t despair, choose fresh, dense, preferably the same size fruits at the market, carefully examining each one so that there are no unappetizing spots that spoil not only the appearance, but also the subsequent harvest.
Pickled peppers for the winter are a fairly simple and quick dish to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or even simply put whole in jars raw or blanched and filled with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.
Pickled sweet peppers for the winter
Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For the marinade:
850 ml water,
25 g salt,
125 ml 9% vinegar.
Preparation:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut off the stalk of the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can add ice cubes. Place bay leaves and allspice at the bottom of the prepared jars (amount to taste), then pack the pepper as tightly as possible and pour in the boiling marinade. Pour a little calcined and cooled to 70ºC vegetable oil on top of everything. Cover the jars with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes, then roll up.
Pickled peppers “One, two - and you’re done!”
Ingredients:
5 kg bell pepper.
For the marinade (per 1 liter of water):
1.5 tbsp. vegetable oil,
1.5 tbsp. Sahara,
½ tbsp. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.
Preparation:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Place the pepper, cut in half and peeled from seeds and stalks, into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, pressed garlic (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, let the marinade boil again and then pour it over the pepper in the jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.
When filling the jars, be careful to ensure that there is no space left unfilled with marinade between the peppers, otherwise the jar may explode.
Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.
Pickled bell pepper for the winter “Jolly Traffic Light”
Ingredients:
3 kg of multi-colored bell peppers,
garlic,
dried dill.
For the marinade (per 1 liter of water):
½ tbsp. Sahara,
2 tbsp. l. salt,
½ tbsp. vegetable oil,
¾ tbsp. 9% vinegar.
Preparation:
Wash the pepper, remove seeds and stems and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it has cooled, place it in sterilized 0.5-liter jars, sprinkling the pepper with garlic passed through a press and dried dill. Fill the filled jars with the marinade in which the peppers were cooked, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand like that until it cools completely.
Peppers marinated for the winter with fresh herbs
Ingredients:
1 kg sweet pepper,
½ tbsp. vegetable oil,
1 bunch of parsley,
1 bunch of dill,
1 bunch of cilantro,
1 bunch of marjoram,
1 head of garlic.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. 9% vinegar.
Preparation:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped herbs. Use only green leaves for harvesting, without stems. Pour hot marinade over everything, cover the jars with boiled metal lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 10 minutes. Then roll up, turn over, wrap, let cool and store.
Pickled peppers may well act not only as a snack, but also as an ingredient for preparing salads, side dishes and even soups.
Pickled peppers “New of the season”
Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 liters of water):
500 ml apple cider vinegar,
3 tbsp. l. kebab ketchup,
¼ tbsp. vegetable oil (preferably olive oil),
1 tbsp. l. salt.
Preparation:
Bake the prepared peppers directly with the branches in the oven, peel them and place them in sterilized 1-liter jars; you should have whole peppers on the branches. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment it boils, carefully pour in the vinegar, let the marinade boil again and remove from heat. Pour boiling marinade into the filled jars, cover with lids and sterilize for 15 minutes. Then roll it up.
Pickled Red Sunset Peppers
Ingredients:
5 kg sweet pepper,
50 g horseradish root,
100 g garlic,
1 bunch of dill.
For the marinade:
1 tomato juice
1.5 tbsp. l. salt.
Preparation:
Wash the red sweet bell pepper, remove the seeds and place in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves, and chop the herbs. Place some of the seasoning on the bottom of the prepared jars, then place the peppers tightly, placing one fruit inside the other, and place the greens on top of the peppers again. Pour the contents of the jars with boiling tomato marinade, cover the jars with lids that have been boiled in advance, and sterilize: 0.5 liter jars - 30 minutes, 1 liter - 40 minutes, 2 liters - 50 minutes. After this procedure, roll up the jars with lids.
In the cold winter, you really want stuffed peppers, so here are some great recipes that will help satisfy your desire 100%.
Pickled peppers for stuffing
Ingredients (for 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 tbsp. l. (without a slide) salt,
1 dessert spoon of sugar,
2 tbsp. l. 9% vinegar.
Preparation:
Wash medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into the pan, add salt to taste and bring to a boil. With the heat still on, drop a few peppers at a time into the pan and blanch for 3 minutes. Then take out one pepper at a time, pour out the water from it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let simmer for 3-5 minutes. Add vinegar to the jars of peppers, followed by the hot marinade. Roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and leave until completely cool.
In a 3-liter jar, if packed tightly, about 20 medium-sized peppers can be placed, this amount will be enough for a family of three people.
Pickled peppers “Straight from the garden”
Ingredients (per 1 liter jar):
sweet pepper (as much as will be included).
1 clove bud,
2 peas of allspice,
3 black peppercorns,
celery leaves and stalks.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. Sahara,
⅓ tsp. citric acid.
Preparation:
Peel the sweet peppers from stalks and seeds, rinse, place in a colander and place in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place the pepper tightly on top and pour boiling brine of water, salt, sugar and citric acid over everything. Immediately seal the filled jars with sterilized lids. The jars themselves do not need to be sterilized.
Pickled peppers “For thrill seekers”
Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic,
2 carrots,
vegetable oil.
For the marinade:
500 ml water,
0.5 l 9% vinegar,
1.5 tbsp. Sahara,
½ tbsp. salt.
Preparation:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are simply ideal for pickling, dense and without damage. You can put both red and green peppers in the jar, mixed together - this way the preservation will be even more appetizing. Peel the pepper, cut 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, add salt to taste and place in sterilized jars (try to mix red and green peppers, this will make your preparation look even more appetizing), do not forget to arrange the layers of pepper with garlic passed through a press and finely grated carrots. Pour the contents of the jars with hot marinade prepared from water, vinegar, sugar, salt and brought to a boil, and seal with sterilized metal lids.
Pickled hot peppers for the winter
Ingredients (per 0.5 liter jar):
200-300 g red hot pepper pods,
7 allspice peas,
4 buds of cloves,
2 cm horseradish root,
2 cherry leaves,
1 pinch of dill seeds,
2 cloves of garlic.
For the marinade:
1 liter of water,
4 tbsp. l. salt (without top),
2 tbsp. l. Sahara.
1 tsp. 9% vinegar per 0.5 liter jar.
Preparation:
Wash the red hot pepper pods thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, this way your preparation will be even spicier, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare spices for marinating. Wash the cherry leaves, peel and wash the horseradish root, inspect it carefully to notice all the spots and damage that need to be cut out immediately. Cut the peeled horseradish root into small pieces. Peel the garlic cloves. Place spices at the bottom of each sterilized and dried jar: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. Place the peppers vertically from above to the shoulders of the jar, not higher. What is this for, you ask? It’s just that the marinade, when it cools, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you will need, taking into account the number of jars, and add 1 glass, because some water will evaporate during boiling). Dissolve sugar and salt in water, skim off the foam, pour boiling marinade into jars of pepper, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, after pouring it over the peppers, leave the jars covered with lids for about 5 minutes. Carefully pour the marinade into the pan again, boil it, pour vinegar directly into the jars with peppers and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap them up and leave until completely cooled for 10-12 hours, and then store them in a dark, cool place.
Close the next type of preservation in half-liter jars, because the pepper turns out to be spicy, and you won’t eat a lot of it.
Hot peppers in oil marinade
Ingredients:
hot pepper (quantity at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 liters of vegetable oil (preferably olive oil),
1 tbsp. l. honey.
Preparation:
Sort through the peppers, inspecting them carefully. Wash the peppers selected for pickling thoroughly and dry slightly. Be sure to leave part of the tail on the pepper to make it easier to hold while eating. Place the hot peppers tightly in prepared sterilized jars, topping with herbs and garlic, add bay leaves, black peppercorns, and horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Place the pepper in a warm place for 3 weeks. When the time is up, the pepper will be ready to eat.
If you are an ardent opponent of adding vinegar to preserves, replace it with lemon juice, only then be sure to add horseradish to the jars.
Happy preparations!
Larisa Shuftaykina
The vegetable season provides thrifty housewives with enormous scope for preparations for the coming cold months. The same green pepper costs mere pennies at this time, and you can make many different goodies from it that will delight your family during the winter gloom. Many limit themselves to adding it to salads or canned tomatoes. It closes on its own only in the form of a lecho. Meanwhile, this is not the only way to roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.
stuffed pepper
We will not describe how to prepare the most primitive one, for example. The process does not differ in any special secrets from marinating something else. We are interested in unusual green peppers. The recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilogram of peppers is washed and peeled so that they remain whole, with a hole on top. A quarter kilo of onion is crumbled into rings and browned. A little more carrots and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a fine colander or sieve, the puree is boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and some peas are added. Cooking continues for another ten minutes; During this time, the vegetables are combined, chopped parsley is added to them, and the minced meat is packed into peppers. They are laid out in liter jars, filled with hot puree and sterilized for an hour, after which they are sealed.
Green recipes of the Hungarian people
The main vegetable here will be surrounded by a company that is somewhat unusual for us. One kilogram of green pepper is cut into thick strips along the pod. Celery root with parsley and cauliflower (about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, at the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed to release juice. The vessels are filled with hot marinade: per liter of water - half the amount of vinegar, bay leaf and two tablespoons of sugar and salt. After half a day, the marinade is drained, boiled and poured again. The containers are sterilized for a third of an hour and rolled up.
Italian appetizer
For it, green peppers are cut into longitudinal strips of arbitrary size (just not too narrow), dried, laid out on a baking sheet, salted and sprinkled with olive oil. The workpiece is baked for about 20 minutes (if you like it with scorch marks, then longer). Greens are washed - parsley, basil (at the rate of a couple of sprigs per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot pepper is cut into strips. Half of the spices are placed on the bottom, the baked green pepper is tamped (without kneading) on top, the rest of the herbs and spices go to the very top. A quarter spoon of sea salt is poured into each jar and half of the same apple cider vinegar is poured. The vessel is filled with olive oil. It can be replaced with non-deodorized sunflower. The workpiece is sterilized for about seven minutes, rolled up, turned over and wrapped. After cooling, the jars are put away in a cool place.
Korean pepper
Vegetables according to the recipes of this country have long become popular among our people. Surely you will also like Korean green peppers for the winter. First of all, prepare the seasoning: mix salt with sugar and chopped/crushed garlic well (take a glass of everything). Ground pepper, cilantro and cumin, taken one teaspoon at a time, are also added here. You will have enough mass for six kilos of pepper. The gutted pods are generously lubricated from the inside and left for 10 hours (if the kitchen is hot, put them in the refrigerator). The juice that is released during this time is carefully drained, and the peppers are tightly packed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They fill the containers with it, close them (you can just use thick plastic lids) and put them away in the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.