Pepper for the winter recipes without oil. Canning sweet peppers. Recipes for the winter. Peppers fried in oil for the winter

Pepper has long been known as a particularly valuable vegetable crop, thanks to the huge number of useful elements included in its composition, as well as its delicious nutritional properties. Its fruits are generous with vitamin C; peppers contain 15 times more than tomatoes and 6 times more than lemons. It is important to remember that the amount of vitamins increases as the fruit ripens. It is also valued for the fact that vitamin C is preserved during canning, pickling and storage; this is facilitated by the low activity of enzymes that oxidize vitamin C. It is the presence of these vitamins in large quantities that strengthens blood vessels, exhibits an anti-sclerotic effect, and removes cholesterol from the body. The daily requirement for vitamins P and C will be satisfied by consuming only 1-2 peppers per day. In addition, its fruits contain many vitamins B and E, as well as minerals. It acts not only as a source of vitamins, but also as a means to renew strength, improve appetite and strengthen hair and nails.

At home, in order to destroy bacteria and prevent spoilage of vegetables, it is necessary to significantly increase their acidity. Let's look at the important rules on how to pickle bell peppers for the winter.

A standard marinade filling necessarily consists of acetic or malic acid, salt and sugar.
Vinegar is a key preservative.
Salt and sugar also have preservative properties; they are also added for a rich taste.
The water for the marinade should be fresh, clean, without any taste or smell.
It should be remembered that increased iron content in water sometimes leads to a deterioration in the color and taste of the canned product.
It is also not recommended to use water with a high salt content; hard water is not suitable for canning.
Salt and sugar intended for marinade should be as pure as possible; it is recommended to use finer salt due to its rapid dissolution.
Salt and sugar, in the amount according to the recipe, are diluted in heated water, stirring. After they are completely dissolved, the solution is boiled for another 15 minutes.
The filling is cooked in a container made of non-oxidizing material, for example, stainless steel or enameled with intact enamel.
For pickling, it is better to take thick-walled sweet peppers.
Vegetables with hard, thin walls should not be canned.
There are many recipes for pickling peppers for the winter, but each housewife chooses her favorite one for her family.

In addition to the recipes described in this article, you can also familiarize yourself with other, no less interesting ways of preparing twists, such as -, and.

How to pickle sweet peppers for the winter

Products:

650 g peeled pepper,
4 sweet peas,
2 bay leaves,
350 ml filling,
45 g butter.

How to pickle bell peppers for the winter:

The tail is removed from the pepper, the seeds are removed, and washed again.
Blanch in boiling water for 5 minutes, then cool for 10 minutes with cold water.
Place laurel and pepper on the bottom of the jars, then compact the pepper pods well, pour in hot, almost boiling water, filling, which is prepared from 2 liters of water, salt - 150 g, 9% vinegar - 300 ml.
Fried oil cooled to 70 C is poured on top of the marinade pouring.
Sterilize filled jars: half-liter jars - half an hour, liter jars - 45 minutes.

Marinating sweet peppers for the winter with apples - rules:

Blanch the seeded vegetables for 5 minutes, place in jars, and add spices.
If you add chopped peppers, you don't have to blanch them.
Steam, to do this, pour boiling water into the jars with the product, leave it until it cools, and then pour it a second time, bringing it to a boil: at the rate of a little less than a hundred gram glass of salt, a glass of sugar, a glass of vinegar per three-liter jar, and roll up.
Sometimes apple cider vinegar is used instead of table vinegar and Antonovka apples are added to the jars.

How to pickle bell peppers

This preparation for the winter has an incomparable taste thanks to the spices that are included in its composition. Garlic makes this recipe special. Take 5 kg of seeded vegetables.

Products for marinade:

80 g salt,
120 ml apple cider vinegar,
230 g sugar,
230 ml sunflower oil,
greens - to taste,
350 ml water.

Marinating bell peppers for the winter:

The peppers are blanched and placed in a saucepan in layers, often alternating with chopped garlic.
A press is placed on top and left for a day at room temperature; then it can be stored on the balcony, in the cellar in the winter or in the refrigerator in warm weather.

Pickled sweet peppers for the winter without sterilization

Make a fill from:

2 liters of water,
420 ml 6% vinegar,
half a kilo of sugar
270 ml sunflower oil,
100 g salt,
2 g black pepper,
4 laurel leaves.

Pickled sweet peppers without sterilization:

Cut 4 kg of pepper lengthwise into pieces and dip in portions into boiling brine until the color changes.
Then quickly place in jars, fill with brine and roll up.

How to pickle bell peppers quickly

Prepare marinade for 3 kg of vegetables:

600 ml water,
300 g sugar,
90 g salt,
160 ml 6% vinegar or 1 tbsp. 70% essence,
120 g honey.

Quick pickled bell pepper recipe:

Peel the pepper, cut it into several pieces lengthwise, and pour boiling water over it.
Prepare the filling: pour in water, add salt, sugar and let it boil in an enamel bowl, when finished add honey and vinegar.
Place 1 chopped garlic clove and 5 ml of boiled vegetable oil on the bottom of half-liter jars.
Place 1/3 of the prepared fruits into the boiling marinade so that they are completely covered with the marinade.
After boiling, continue cooking for another 3 minutes.
Transfer the peppers into jars and seal.
Boil the marinade again and repeat the procedure with the remaining pepper.
As soon as it is all placed, put a sprig of parsley in each jar, add marinade to the top and sterilize for 25 minutes, wrap. Makes 6-7 half-liter jars.

Bell pepper marinated with oil for the winter

Components:

2.5 kg of brightly colored peppers,
1.5 liters of water,
200 ml oil,
garlic to taste,
220 g sugar,
60 g salt,
170 ml 9% vinegar.

Marinated bell peppers in oil for the winter:

Cut the pepper into large pieces.
Cook the marinade filling using all the ingredients.
Dip the peppers into the marinade in small portions and simmer, covered, for about 10 minutes.
Remove with a slotted spoon, place in clean half-liter jars, and top with filling.
Sterilize for 5 minutes. Yield: 9-10 half-liter jars.

Quick marinated bell pepper recipe

The marinade is designed for 6 liter jars:

50 g salt,
220 g sugar,
10 bay leaves,
35 pcs. peas,
25 pcs. carnations,
head of garlic (optional)
5 g cinnamon.

Whole pickled bell pepper:

Place all ingredients for pouring in a deep bowl, add 2 liters. boiling water, boil for a few minutes, cool.
Add 350 ml of 9% vinegar.
Pour 5 ml of odorless oil, 2 bay leaves, 6 peppercorns into each sterile jar.
Wash colorful vegetables and place in jars.
Place a tomato cut into pieces on top, then onion rings.
Fill the jars with marinade, boil for 10 minutes, roll up and wrap until cool.

Marinated bell peppers with garlic

For those who lack the spiciness of traditional preparations, this method of marinating is perfect. This pickled pepper recipe is especially delicious. It’s quite simple to prepare: remove the seeds from the washed vegetable and cut into several pieces.

Components:

sweet pepper - 5 kg;
bulbs - 5 pcs.;
hot pepper - 4 pcs.;
garlic - half a glass;
sugar – 250 g;
vinegar – 220 ml;
vegetable oil - 200 ml;
salt – 30 g.

Bell pepper marinated in oil with garlic:

Cut the garlic into pieces.
If you have fresh hot pepper, it must be peeled and cut into rings. You can take it in dried form, just crumble it into flakes.
Cut the peeled onions into small pieces.
Prepare a marinade from sugar, salt, vinegar and oil.
Pour the marinade over the pepper and cook over high heat until it boils.
Then simmer over low heat with the lid closed for another 40 minutes.
While the pepper is cooking, prepare jars with lids and when the time is up, place the product in the jars.
Salt, heat and spiciness can be reduced a little to your taste, since this recipe is intended for lovers of very spicy things.

Marinated bell peppers with honey

This is a delicious recipe for preparing peppers, its main advantage is that it cooks very quickly and turns out very tasty; such peppers will suit any table.

Components:

bell pepper - 3 kg;
sugar – 100 g;
honey-100 g;
salt – 60g;
sunflower oil - 220 ml.;
vinegar - 220 ml;
laurel - 3 pcs.;
sweet peas – 10 pcs.;
water - 1 liter.

Step by step recipe:

To begin with, cut the washed pepper into pieces convenient for you, you can use cubes, rings or tongues.
Next, pour water into the pan, add salt, sugar, honey, butter, bay and peas.
As soon as the brine boils, add vinegar to it and dip the peppers in the marinade.
Wait for the mixture to boil, cover with a lid and let simmer for 8 minutes.
As soon as the product changes color, it is ready.
Place the peppers in sterilized jars, cover them completely with marinade, roll them up, turn them over and wrap them.

Pickled peppers are delicious for the winter

Another regular recipe that I have been using for years. My family eats this pepper first. Only the fruit itself should be red and thick-walled.

Ingredients:

3 kg pepper,
2 kg onions,
3 liters of crushed tomatoes,
230 g sugar,
120 ml vinegar,
45 g salt.

Cooking steps:

Peel the vegetables, rinse and cut each into four parts.
Chop the onion into large rings.
Combine crushed tomatoes with sugar, vinegar and salt according to the recipe.
Pour in the peppers and onions and boil for half an hour from the start of the mixture boiling.
Add chopped parsley and bring to a boil again.
Place the peppers with the filling into the prepared jars and roll up.

Undoubtedly, pickled peppers prepared for the winter with your own hands will become the main decoration not only of the everyday table, but also of the festive one. Multi-colored, bright pieces, saturated with the aroma of all kinds of spices, in a sweet and sour marinade, will delight any household member and guest who drops by to see you, will diversify long winter evenings and let a piece of summer into your home.

Pepper in oil for the winter is a simple recipe for a tasty preparation, which enterprising housewives have been using for many years to qualitatively preserve their favorite vegetable for future use. There are many versions of this type of canning of peppers, the best of which are presented in the selection below.

How to seal peppers in oil for the winter?

You can prepare sweet peppers for the winter in oil without any hassle, and following simple established rules will help you execute the chosen recipe correctly and efficiently.

Choose peppers that are ripe, fleshy, without any damage or spoiled areas.
Depending on the recipe technique, the peppers are peeled and cut into slices, large chunks or left whole.
The oil used is ideally refined vegetable oil without a pronounced taste and aroma.
Hot canned peppers in oil do not require additional sterilization when using sterile containers and are perfectly stored even at room conditions.

Instant pickled peppers with butter

Pepper marinated in slices in oil, even without additional spicy and piquant ingredients, has a self-sufficient rich taste and appetizing aroma, and with the addition of herbs and garlic it will be beyond praise. The most impressive-looking appetizer will be achieved if you use vegetables of different colors.

Ingredients:

pepper – 1 kg;
onion – 1 pc.;
hot pepper – 1 pc.;
garlic – 1-2 heads;
greens - 1 large bunch;
laurel, cloves - 5 pcs.;
water – 1.5 l;
sugar – 5 tbsp. spoon;
oil – 100 ml;
salt – 2.5 tbsp. spoons;
vinegar 70% – 3 teaspoons.

Preparation

Peel the peppers and cut them in half or into slices.
Add onion, herbs, chili, garlic and mix.
Boil water with salt, sugar, oil, vinegar and spices and pour it over the vegetables.
Press the mass with a load.
After a day, the peppers can be tasted or transferred to sterile jars and refrigerated for storage.

Bell pepper marinated in oil for the winter

Bell peppers prepared in oil for the winter according to the following recipe will also be delicious. If desired, you can add a few bay leaves, peppercorns, chopped garlic or other additives to your taste in the marinade. In addition, the composition of the preparation can be supplemented with a chili pod, which will give the appetizer some spice.

Ingredients:

pepper – 1.5 kg;
water – 0.5 l;
sugar – 150 g;
oil – 0.5 cups;
salt – 1 tbsp. spoon;
vinegar – 180 ml.

Preparation

Peeled peppers are cut into slices.
Combine the ingredients for the marinade and bring to a boil, stirring.
Place the peppers into the boiling mixture, boil for 7 minutes, and place in jars along with the liquid base.
Sealed peppers marinated in oil for the winter.

Hot pepper pickled for the winter with oil

Pepper in oil for the winter, a simple recipe for which you will learn below, will delight the taste buds of fans of fiery snacks. In this case, spicy varieties of vegetables are used as the base component, the fruits of which, in combination with garlic cloves and celery stalks, acquire a special taste and aroma.

Ingredients:

hot pepper – 1.5 kg;
garlic – 1 head;
celery stalks – 250 g;
water – 0.5 l;
sugar – 0.5 cups;
oil – 0.5 cups;
salt – 1 tbsp. spoon;
ground black pepper – 1.5 teaspoons;
vinegar – 90 ml.

Preparation

Washed and dried peppers are pricked with a toothpick or fork, the garlic is peeled, and the celery stalks are cut into fragments.
Boil water with salt, sugar, vinegar, oil and pepper.
Dip prepared vegetables into the marinade in portions and boil for 5 minutes.
Transfer the mixture into jars and pour boiling marinade over it.
Sealed for the winter.

Peppers canned in oil with garlic

You can prepare sweet peppers in oil for the winter with the addition of garlic and finely chopped herbs, which can traditionally include dill and parsley or add basil leaves, celery, and cilantro. The Armenian variation of the recipe involves pre-stuffing the peeled fruits with a garlic-green mixture.

Ingredients:

pepper – 1.5 kg;
garlic – 1.5-2 heads;
greens – 1 bunch;
water – 1 l;
sugar – 0.5 cups;
oil – 0.5 cups;
salt – 1 tbsp. spoon;
vinegar – 150 ml.

Preparation

Peppers are cut into halves or slices.
Boil water with salt, sugar, oil, vinegar, add vegetable slices in portions to the marinade and boil for 4 minutes.
Transfer the peppers into jars, sprinkling the layers with garlic and herbs.
Fill the contents of the vessels with boiling marinade and seal.

Peppers fried in oil for the winter

An incredibly tasty winter snack is made from sweet peppers fried in oil. In this case, it is preferable to finely chop the garlic with a knife, abandoning the press. The recipe involves pouring boiling water over the contents of the jars, but in some cases housewives advise using hot oil from a frying pan.

Ingredients:

pepper – 1 kg;
garlic – 3-4 cloves;
greens – 1 bunch;
salt and vinegar - 3 teaspoons each;
sugar – 6 teaspoons;
oil, water.

Preparation

In hot oil, brown the peppers on all sides, covering the pan with a lid in the process.
Place the peppers, fried in oil, in jars, sprinkle with chopped garlic and herbs.
Pour a teaspoon of salt and vinegar and two tablespoons of sugar into each half-liter jar.
Pour boiling water over the components and seal.

Baked peppers for the winter in oil

Peppers prepared in oil for the winter, a simple recipe for which is easy and simple to follow, will be an excellent appetizer to serve at any feast. An aromatic spicy oil can be used for cooking pizza or other dishes where the spiciness of the ingredients used is important.

Ingredients:

pepper – 1 kg;
garlic – 1 head;
oil – 0.5 l;
rosemary (optional) – 1 sprig;
salt - to taste.

Preparation

Place the peppers on a baking sheet with foil and bake for 1 hour at 200 degrees or until an appetizing blush.
Raise the edges of the foil, wrap the rosy peppers, and let them steam.
Peel the fruits from the skins, cut them into halves or slices, removing the stem with seeds, and place them in sterile jars, adding salt to taste.
Without peeling, pierce the garlic cloves with a needle, put them in oil, heat them to a boil, and pour them into the pepper.
After cooling, baked peppers in aromatic oil are stored in the cold.

Pepper for the winter with oil and vinegar

The following recipe for pickled peppers with oil and vinegar is another affordable version of the tasty preparation, which is made piquant by adding celery and spices. The snack will look most impressive when using red and yellow fruits, but it is better to avoid green ones or use them together with other types.

Ingredients:

pepper – 1.5 kg;
garlic – 1.5 heads;
water – 0.5 l;
oil – 150 ml;
laurel – 3 pcs.;
celery sprigs – 3-4 pcs.;
black and allspice peppercorns - to taste;
vinegar – 100 ml;
sugar – 2 tbsp. spoons;
salt – 0.5 tbsp. spoons.

Preparation

Boil water with the addition of salt, sugar, oil, vinegar and spices.
Add pepper slices in portions and boil for 7 minutes.
Garlic, herbs and boiled peppers are added to the jars.
Pour marinade over everything, seal and wrap.

Peppers dried in oil for the winter

Dried peppers in oil are an original stand-alone snack or a component for adding to gourmet salads, toppings for baked goods, and pizza. To obtain an ideal result, you must first remove the skins from the peppers, and only then begin long-term drying of the vegetable slices.

Ingredients:

pepper – 2 kg;
oil, salt, garlic - to taste.

Preparation

Whole peppers are baked at 200 degrees for 20 minutes, after which they are placed in a closed container, steamed and removed from the skins.
The pulp, cut into slices, is laid out on a baking sheet with parchment and dried for 2 hours at 100 degrees.
Add some salt to the slices, sprinkle with oil and leave to simmer for another hour.
Mix the dried slices with chopped garlic, distribute them again on a baking sheet and heat for another 10 minutes.
Transfer to a sterile jar, add oil and place on the refrigerator shelf for storage.

Pepper with honey and oil for the winter

It acquires special flavor notes. It is preferable to use red varieties of vegetables - the appetizer will turn out more impressive in appearance and tastier. Spicy additives before adding to the marinade can be placed in a gauze bag, which is removed after cooking and discarded.

Ingredients:

pepper – 1.5 kg;
honey - 2 tbsp. spoons;
water – 1 glass;
oil and vinegar - 100 ml each;
salt and sugar - 1 tbsp. spoon;
laurel – 3 pcs.;

Preparation

Boil water with salt, sugar, honey, oil, vinegar and spices.
Place pepper slices in portions, boil for 5 minutes, and transfer to jars.
Pour the marinade over the vegetable, seal it, and wrap it.

Peppers boiled in oil for the winter

The ideal solution for fans of spicy and savory snacks is the following recipe for bell peppers in oil for the winter. Its personality lies in the pre-cooking of the slices in a particularly aromatic marinade. In addition to spices, whole garlic cloves and chilies are added to the oily liquid base.

Ingredients:

pepper – 1 kg;
water – 350 ml;
sugar, oil and vinegar - 150 g each;
salt – 1 tbsp. spoon;
garlic – 1 head;
chili peppers – 3 pcs.;
allspice and cloves – 3 pcs.;
black peppercorns – 5 pcs.

Preparation

Boil water with salt, oil, sugar and vinegar, adding spices, whole garlic, piercing the teeth with a toothpick and chili.
Place slices of pepper into the marinade and cook it covered for 10 minutes.
Transfer the vegetable with the marinade into jars, seal, and insulate until cool.

Pepper salad in oil for the winter

If you prepare it by adding tomatoes, you will get a delicious salad that will be an ideal addition to meat or any side dish. It is preferable to cut the onions into thin longitudinal slices, and the peppers into strips. Carrots can be pre-sautéed in oil until half cooked.

Ingredients:

peppers and tomatoes – 1.5 kg each;
carrots, onions – 0.5 kg each;
sugar – 150 g;
salt – 1 tbsp. spoon;
oil – 200 ml;
vinegar - 1.5 tbsp. spoons;
black pepper – 0.5 teaspoon.

Preparation

Chop all the vegetables, add some salt and leave for 12 hours.
Add the remaining ingredients and place the container on the stove.
Boil the salad after boiling for 40 minutes, package it in jars and seal.

Bell peppers with eggplants in oil

Marinated in oil with fried eggplants, garlic and herbs, you can simply put it in the refrigerator to soak for a day, or you can sterilize the containers for 15 minutes in a bowl of boiling water and seal for long-term storage for the winter. It turns out very tasty, spicy and aromatic.

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

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

Roasted bell pepper

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

Ingredients for a liter jar

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

Preparation

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

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

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

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

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

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

Quick recipe for pickled sweet peppers

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

Ingredients for 4 liter jars

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

Preparation

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

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

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

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

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

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

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

Attention

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

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

Baked peppers in their own juice

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

Ingredients for 2 liter jars

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

Preparation

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

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

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

4. Remove the skin from the baked peppers and carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

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

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

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

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

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

Pepper stuffed with cabbage

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

Ingredients

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

Preparation

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

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

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

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

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

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

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

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

Bell pepper in tomato juice

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

Ingredients

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

Preparation

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

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

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

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

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

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

7. Store in a pantry or cellar.

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

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

Preface

If you roll up pickled bell peppers for the winter, you will have a supply of not only tasty preparations, but also vitamins and nutrients. This vegetable has a pronounced characteristic aroma and excellent taste, making dishes especially piquant and sophisticated. Want to know recipes and ways to preserve fresh peppers? Let's get started!

Methods for preparing fresh peppers

Stocking up on fresh bell peppers for the winter is quite difficult. However, there are several methods that allow you to preserve this vegetable from 10 days to a month. In any of the approaches, favorable results can be achieved only if the fruit is properly prepared. To do this, the fresh harvest of bell peppers must be sorted, washed and left to ventilate in a dark and cool place for a week. You cannot cut the vegetable; the vegetable can only be stored whole. Then you will need to select whole fruits without signs of damage and momentarily immerse them in a solution of copper sulfate. Then dry thoroughly again to avoid possible rotting. This completes the preparatory stage. Now let’s look in more detail at existing methods for long-term storage of fresh pepper.

In a refrigerator. Whole vegetables without damage should be washed, dried and placed in plastic bags with holes for air access. After this, the packaged peppers are placed in small wooden boxes and sent to a refrigerated cabinet. Vegetables can be kept this way for 10–14 days.

In the cellar. For storage in the basement, bell peppers are dug out of the soil and hung on special cables so that the rhizome is located at the top. Vegetables can also be stored in wooden boxes with a newspaper-lined bottom. It is recommended to first wrap each peppercorn in food paper and sprinkle it with sand when packaging. In this case, the temperature should be about 10 degrees Celsius, and air humidity should be 91–95%. This technique allows you to keep fresh vegetables for 1.5 months. Knowledgeable people claim that by lowering the temperature to 0 degrees over time, you can extend the storage time to 3 months.

On the balcony. Bell peppers can be stored well on an insulated loggia. To do this, vegetables are also hung with their roots up or transplanted into large pots with soil soaked in fertilizers. In this way, fresh pepper can be stored all winter.

Freeze or dry – which is more convenient?

Recipes for preparing salads

Bell pepper can serve as the basis and an indispensable ingredient for preparing various salads, stews and other vegetable dishes. Let's look at the preparation of some of them.

Lecho. To prepare the classic version of this aromatic snack, you will need 1 kg of bell pepper, as well as an equal amount of tomatoes. First, make a puree by crushing the tomatoes through a meat grinder or using a blender. Then cut the pre-prepared pepper into strips or in the shape of squares. Mix the ingredients and simmer over low heat until the volume of the vegetable mass is reduced by half. After this, add 1 tbsp to the salad. l. table salt and 2 tbsp. l. sugar and boil everything together for about half an hour. The lecho is ready!

Vegetable stew with bell pepper. You will find a huge number of recipes for this preparation. We'll take the most popular one. Prepare 1 kg of peppers, 2 kg of eggplants and zucchini, 1.5 kg of tomatoes, carrots and onions. Chop the pre-peeled eggplants and zucchini into small cubes. Chop the onions, carrots and peppers into thin strips. Grind the tomatoes to a puree consistency. Now place all the ingredients in a saucepan, season with a mixture of 0.5 liters of vegetable oil. butter, 200 g of sugar and 50 g of salt, put it all on the fire. Stirring, wait until the mixture boils, then simmer over low heat for 30 minutes. Then pour 100 ml of vinegar into the vegetables, mix it all thoroughly and simmer for about 10 minutes. Place the boiling stew in a pre-prepared bowl and roll up.

Caviar. Chop 1 kg of onion, cut 1 kg of tomatoes and bell peppers into small pieces. Next, all the ingredients should be mixed and simmered over low heat under the lid for half an hour. Then add 1 tbsp to the vegetables. l. sugar, salt and ground pepper, as well as a couple of bay leaves. Turn up the heat and simmer the caviar for 15 minutes until the mixture thickens. Distribute the mixture into sterile jars, cover with lids and roll up.

Pickled chopped peppers in jars are a wonderful preparation for the winter. It is prepared easily and simply, using a minimum of ingredients.

When making preparations, try to take fleshy, tender and sweet fruits with a pleasant smell. Pepper is valued because when canned and salted, the preservation of vitamins in it remains within 50-80% over a long period of storage.

Its importance as a food product increases in winter and early spring, when the lack of vitamins is especially felt.

Pickled chopped peppers - a simple recipe without sterilization

Peppers prepared in this way can be used as a side dish or to decorate sandwiches.

Ingredients:

2 kg – peeled bell pepper

For marinade per 1 liter of water:

250 ml - vegetable oil
50 g - salt
300 g - sugar
200 ml - vinegar 9%
Spices - black peppercorns, celery, parsley, hot pepper
Garlic - 1 head

Cooking method

1. Peel the bell pepper from seeds and cut into slices. Finely chop the greens. Cut the peeled garlic cloves into slices.

2. First of all, we will prepare the marinade. To do this, pour 1 liter of water into a saucepan, add vegetable oil, salt, sugar, 10 peppercorns, mix and bring to a boil. After the marinade boils, boil it for another 3 minutes and add vinegar.

3. After the marinade boils again, we begin to lower the bell pepper cut into slices. Spicy lovers can add some chopped hot pepper.

4. After the marinade with pepper boils, cook for 2 minutes. Then add the chopped garlic and herbs and cook for another 2 minutes. In total, cook the pickled chopped peppers for 4 minutes and no more.

5. Fill the sterilized jars with pepper, and bring the remaining marinade in the pan to a boil again and pour into the jars.

6. Close the jars with boiled lids and turn them over.

7. Wrap the marinated chopped peppers in a towel until they cool completely.

Sweet pickled peppers in a 1 liter jar for the winter without oil

If you pickle pepper fruits according to this recipe, you get a very good, tasty and healthy product.

For 1 liter jar you will need:

Red bell pepper – 600 g
Vinegar 9% – 50 ml
Bay leaf - 2 pcs.

For filling:

Water - 1 liter
Salt - 1 tbsp. spoon (without slide)
Sugar - 1 tbsp. spoon (without slide)

Preparation

The pepper needs to be cleared of seeds, the stalk cut out, and washed.
Blanch the peeled peppers in boiling water for 3 minutes and then immerse them in cold water for 2 minutes.
Cut the pepper into slices and place in a clean jar. Add bay leaf and vinegar.
Preparing the filling. To do this, boil water with sugar, salt and immediately pour the pepper in a jar.
Place the jar in a saucepan of gently boiling water, cover with a lid and heat for 9 minutes.
Take out the jar, roll up the lid, turn it over and wrap it until cooled.

Enjoy eating!

Video on how to cook sweet peppers in tomato sauce for the winter

Learn how to prepare sliced bell peppers marinated in tomato slices. A delicious, time-tested recipe.

Try this recipe, you won’t regret it.

The most delicious pickled peppers with honey

This is a very tasty homemade preserve and it is especially good for the New Year's table.

Required:

Pepper - 3-3.5 kg
Water - 1 liter
Vegetable oil - 1 cup
Honey - 1 glass
Salt - 2 tbsp. spoons
Vinegar 9% – 150 g
Allspice peas - 20 pcs.
Cloves - 3-5 pcs.
Bay pepper - 2 pcs.

Cooking method

1. We take bell peppers of different colors so that they look good in jars. We clean it of stalks, seeds and rinse it well.

2. Prepare the marinade. To do this, pour 1 liter of water into a saucepan and add to it: liquid honey, salt, bay leaf, allspice, cloves. Mix everything, put it on high heat and wait for it to boil.

3. After boiling, reduce the heat and boil the marinade for exactly 3 minutes. After this, add vinegar and stir.

4. Then put half of the chopped peppers into the boiling marinade with spices and vinegar. Add heat, bring to a boil, reduce heat and cook for 3 minutes.

4. Then turn off the heat, take a clean jar and begin to place slices of chopped pepper into the jars. There is no need to compact them tightly.

6. Fill all the jars with the remaining hot marinade and cover them with lids. In this recipe, pickled chopped peppers must be sterilized.

7. Take a pan with a wide bottom and put a cloth on the bottom. Carefully place the jars on a cloth and fill them up to the hangers with hot water.

8. Then put the pan on the fire and bring to a boil. When the water boils, reduce the heat so that it simmers slowly and sterilize the chopped pickled peppers for 5-7 minutes.

9. Take one jar at a time from the pan and immediately close it with a seaming key. We do the same procedure with all other jars.

10. Turn the jars over, check for tightness, and wrap them until they cool.

Pickled chopped peppers with tomatoes - video recipe

Watch a video about how you can deliciously preserve bell peppers and tomatoes. The preparation turns out aromatic, the brine is tasty, and the pepper is eaten even earlier than the tomatoes.

Be sure to prepare this recipe and you will love the result!