It would seem, what other pepper preparations can you come up with? Well, some kind of lecho, or a salad... But no, it turns out that you can make such finger-licking snacks from sweet peppers! What if the pepper is also hot? Then colds will simply have nothing to do in your home! In this article we decided to collect the most unusual pepper preparations. Choose!
bell pepper, canned in tomato sauce
Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes,
2 tbsp. salt,
1.5 cups sugar,
½ cup 9% vinegar,
1 tsp ground black pepper,
1 cup unrefined vegetable oil.
Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze the juice, but cook directly in the thick tomato mass). Place the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and add the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Place in sterilized jars, roll up, and wrap.
Ingredients:
1 kg pepper,
800 g gooseberries.
For the marinade:
1 liter of water,
50 g salt,
50 ml apple cider vinegar,
100 g sugar.
Preparation:
Wash the peppers, sort the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the peppers and roll up.
Canned pepper “3 cups”.
The name of this canning method comes from the composition of the marinade: 1 glass of water, 1 glass of sugar, 1 glass of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.
Mix all ingredients and boil. Chop sweet bell peppers into the boiling marinade (you can have multi-colored ones, it will look more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars and seal.
Ingredients for marinade:
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
300 ml 6% vinegar,
1 tsp cinnamon.
Preparation:
Select bright yellow and red peppers and pale colored apples. Wash the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Place peppers and apples in jars, alternating layers, then pour marinade and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes.
Ingredients:
2.1 kg sweet pepper,
6-10 g horseradish leaves,
10-12 g dill,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 cloves,
30 g sugar,
30 g salt,
120-140 g 9% vinegar,
1.3-1.5 liters of water.
Preparation:
Remove seeds from large, fleshy sweet pepper pods, blanch in boiling water for 2-3 minutes, rinse with ice water and place tightly together with the spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half- liter jars- 20 minutes, liter - 25 minutes, three-liter - 35 minutes. Roll up, turn over.
Ingredients:
1 kg pepper,
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 cloves of garlic,
salt,
ground black pepper.
Fill:
1 liter of water,
0.8-1 l 9% vinegar,
1-2 tbsp. Sahara,
1-2 tbsp salt,
1-2 pcs. bay leaf.
Preparation:
Cut the pepper lengthwise into 6-8 pieces. Grind the roots and cabbage. Place half the garlic on the bottom, place the prepared vegetables on it, alternating them and sprinkling them with salt and ground black pepper, sprinkle the remaining garlic on top. Compact everything so that the vegetables release their juice, pour in the hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Let stand for 30 minutes, drain the filling again, and boil it. Meanwhile, put the peppers in jars, pour in the marinade, and sterilize for 15-12 minutes. Roll up.
Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 pods of sweet pepper,
1 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar,
¾ glass of water,
2 cloves of garlic,
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.
Preparation:
Cut the red sweet peppers into 4 parts, and also cut the tomatoes into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Place prepared peppers and tomatoes on the spices, then spices again, then tomatoes and peppers. Pour marinade over vegetables and spices: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot pepper, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover with a lid and sterilize for 15 minutes. Roll up.
Ingredients:
10 pcs. sweet peppers,
10 pcs. eggplant,
10 pcs. tomatoes,
10 onions,
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp. Sahara,
1.5 tbsp. salt,
1 head of garlic,
parsley.
Preparation:
Chop eggplants, peppers, tomatoes, onions. Prepare the marinade: boil vinegar with oil, sugar and salt, add vegetables to it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Place in sterilized jars and seal.
Ingredients for 6 liter jars:
5 kg sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil,
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp. ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.
Preparation:
Cut the pepper into 4 parts, peel the garlic and place in the bottom of the prepared jars (2 in each). Cook the filling from vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon and place tightly in the jars. Pour in the marinade, cover with lids and sterilize for 15 minutes. Roll up.
Ingredients:
10 pcs. peppers,
500 g zucchini,
1 carrot,
1-2 onions,
1 liter of tomato juice, pepper,
salt,
green.
Preparation:
Peel the peppers, cut off the cap, remove the seeds, and place in boiling water for 5 minutes. Prepare minced vegetables: Grate the young zucchini on a coarse grater, grate the carrots, finely chop the onion. Fry the mixture in vegetable oil and add salt. Stuff the peppers, place them tightly in jars and pour boiling tomato juice over them. Sterilize for 15-20 minutes, roll up.
Stuffed peppers for the winter
Ingredients:
1 kg sweet pepper,
700 g tomatoes,
4 onions,
1 carrot,
1 glass of vegetable oil,
1-1.5 tbsp. salt,
2 tbsp. Sahara,
1-2 tbsp. 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.
Preparation:
Cut the cap off large peppers and remove the seeds. Chop the onion and fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve and remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, cook for another 10 minutes. Chop the parsley. Boil the vegetable oil for several minutes, cool to 70ºC and pour into jars at the rate of 2 tbsp. per liter jar. Mix the vegetables for minced meat, add salt and fill the peppers with the mixture. Lay down stuffed peppers into jars, pour boiling tomato mixture and set to sterilize: half-liter jars - 55 minutes, liter jars - 65 minutes. Roll up.
Ingredients:
10 kg sweet pepper,
4 kg carrots,
2.5 kg parsley root,
1.3 kg celery root,
400 g onions,
1.5 tsp. ground cinnamon,
20-30 black peppercorns,
4 tsp Sahara.
Brine:
10 liters of water,
700 g salt,
1 clove of garlic,
15 pcs. bay leaf,
35 clove buds,
10 peas of allspice.
Preparation:
Blanch the roots for 2-3 minutes, peel and cut into cubes. Finely chop the onion, mix with the roots, and add salt. Fry the vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, placed tightly in a container, filled with brine and a load is placed. The brine is prepared as follows: bring all ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.
Salad for the winter “As if fresh”
Ingredients:
1.5 kg sweet pepper,
2.5 kg tomatoes,
500 g onions,
100 g carrots,
3 tbsp. salt,
200 g sugar,
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.
Preparation:
Chop everything, grate carrots for Korean carrots. Mix and place on low heat. After boiling, cook for 10 minutes, place hot in sterilized jars, and roll up. Wrap up.
“Vegetable pilaf” for the winter
Ingredients:
2 kg sweet pepper,
1 kg of onion,
1 kg carrots,
2 kg tomatoes,
1 glass of rice,
500 ml vegetable oil,
4 tbsp. 9% vinegar,
2 tbsp. salt,
2 tbsp. Sahara.
Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Place in sterilized jars and seal.
Ingredients:
1 kg hot pepper,
40 g dill,
30 g celery greens,
30 g garlic.
For the brine:
1 liter of water,
80-100 ml 6% vinegar,
60 g salt.
Preparation:
Bake the pepper in the oven. Place the cooled fruits tightly in sterilized jars, top with herbs and garlic, pour in cooled brine and place under pressure. Leave at room temperature for 3 weeks. After fermentation is complete, refrigerate.
Hot pepper, salted in another way
Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g horseradish root.
Fill:
1 liter of water,
60 ml. 9% vinegar,
60 g salt.
Preparation:
Prick the pepper at the stalk, place tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, tamp down. Pour boiled, cooled and strained brine, put in a circle and squeeze. After 10-12 days, put it in the cold. If necessary, add brine: per 1 liter of water - 30 g of salt, 25 ml of vinegar.
Ingredients for 4 half-liter jars:
1.5 kg hot pepper,
3 tbsp. salt,
3 tbsp. vegetable oil,
250 g sugar,
250 ml 9% vinegar.
Preparation:
Blanch the peppers in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling sauce over it and roll up.
Hot pepper for the winter
Ingredients for a 700 gram jar:
500-600 g small colored peppers,
1.5 glasses of water,
½ cup 9% vinegar,
1.5 tbsp. Sahara,
2 cloves.
Preparation:
Wash the peppers, remove the stems, blanch in boiling water for 3-4 minutes. Place in sterilized jars and add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over the peppers in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.
In a frying pan with a closed lid, fry the hot peppers with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. In a frying pan, fry onions, carrots and tomatoes without skin until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Add a little salt. Place in sterilized jars and seal. A small note: you can use the same amount of tomatoes as hot peppers, but this quantity can be varied - the fewer tomatoes, the spicier the sauce.
Ingredients:
1 kg hot pepper,
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp. salt,
4 tbsp. Sahara,
garlic, carrots, parsley, dill - to taste.
Preparation:
Wash the peppers and let dry. Meanwhile, mix vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry frying pan, stirring constantly, so that the peppers lightly blacken. Mix fried peppers with herbs, garlic and carrots. Add salt and compact into sterilized jars. Pour marinade over it and sterilize for 10-15 minutes. Roll up, turn over.
Pepper preparations are tasty and beautiful. Bon appetit!
Larisa Shuftaykina
Among the vegetables that can be prepared for the winter, special attention should be paid to bell pepper. After all, it is the leader among vegetables in terms of vitamin C content. At the same time, the vegetable contains rare vitamin P, which is necessary for the absorption of ascorbic acid and the health of the cardiovascular system. You can meet your body's daily requirement for vitamin C by consuming one bell pepper per day. Including vegetables in your diet will reduce the risk of heart attacks by 46%.
In addition, the vegetable contains B vitamins and potassium, which improve the condition of hair, skin, iron, silicon, iodine, normalize digestion, ensure physical activity and high performance.
You can also prepare vegetables in various ways, spending a minimum of effort and time on cooking. The best recipes for preparing bell peppers for the winter are presented in the article.
Among the ways to prepare bell peppers for the winter, the simplest and most convenient is freezing. The pepper will retain not only its aroma, but also its vitamin and mineral complex. At the same time, you can prepare the vegetable for the winter either whole or in slices or cubes.
The whole vegetable can be used in winter for stuffing or adding to salads and first courses.
Attention! Place in the bag the amount of vegetables needed to prepare one dish.
To use pepper in salads, stews, cream soups or borscht, prepare the vegetable for the winter in the form of small cubes, rings, slices or vegetable strips, following the recipe given. Before harvesting, be sure to wash it, remove the stalk and seeds, dry it and only then chop it. Pack the sliced vegetables in plastic bags and put them in the freezer.
Freeze for winter sweet pepper can be prepared, and in winter you can immediately make a fortified salad by adding it to vegetables olive oil, garlic and lemon juice.
Vegetable preparation process:
Stuffed semi-finished product
One of the unusual vegetable preparations for the winter is bell pepper juice. Vegetable juice can be used both for medicinal purposes and for making sauces, adjika or lecho. In addition, no preservatives are used during preparation and the product is absolutely safe for children.
Ingredients:
Algorithm for preparing vegetable juice:
Attention! You can extract juice from peppers using a juicer. All that remains is to bring the drink to a boil, pour it into sterile jars, pasteurize the preparation and roll it up.
Store canned food in a cool pantry, cellar or refrigerator on the bottom shelf.
Classic recipe canning bell peppers for the winter is a combination of vegetable taste and the healthfulness of peppers in one jar. At the same time, the snack turns out to be light and dietary. It can be used in salads, soups or for stuffing.
Canning
Ingredients:
Procedure for preparing the snack:
After the time has passed, move the seaming to a cool, dark place.
Pickling is one of the most delicious ways to preserve vegetables for the winter. Fragrant, piquant, with a slight sourness, spices, garlic and herbs, the marinade will allow you to prepare an unrivaled bell pepper appetizer for the winter.
Products:
Pickled product
Attention! Fleshy yellow or red peppers are best suited for preparation.
Process for preparing pickled snacks:
Bell peppers poured with honey is a simple and tasty recipe for preparing vegetables for the winter. The resulting product will be sweetish and crispy, and honey will add unique taste and aroma.
Components:
Attention! No sugar is used in the preparation, since honey is the sweetener.
Bell peppers and tomatoes are the basis of a simple winter lecho recipe.
Ingredients:
The algorithm for preparing lecho is as follows:
For the winter, you just need to close at least one jar of fried sweet peppers. After all, when fried, the vegetable is imbued with aromas herbs, spices and garlic and turns into a real culinary masterpiece. And in winter you can uncork a jar and serve a snack for festive table.
Toasting process
Components:
Preparation order:
Attention! There is no need to peel vegetables from the seed box and stalk, as they are preserved whole.
Now let's prepare another one unusual treat for meat or fish – adjika or hot sauce. However, the recipe does not use tomatoes at all. And the recipe itself does not provide for heat treatment of the main ingredients or pasteurization.
Components:
Cooking process:
Store adjika in a cool place.
According to this recipe you can prepare a salty snack for the winter from green peppers, stuffed with vegetables. The delicacy is suitable as an addition to potatoes, pasta or porridge.
Products:
Preparation:
Well, the warm and sunny summer has come to its climax, but the time for preparations is in full swing. And now is the season for harvesting eggplants, zucchini and bell peppers. Our family really loves pickled peppers, and we pickle them whole, without cutting out the seeds or removing the stalk, although many will now say that by cutting the pepper, more of it will fit into the jar. And you will be right, but there is one big BUT, whole peppers turn out much juicier. When you bite into it, it pours out very delicious juice or marinade and this is the highlight of our recipe today.
Pickled peppers will look great on any table next to salads, even on a holiday New Year's table with such a snack it will become even brighter and more beautiful. Spicy chili peppers and garlic will add piquancy to the pickled bell pepper, which should not be spared for this preparation. If you have succumbed to my persuasion, then let’s start preparing whole pickled bell peppers for the winter without sterilization.
To prepare pickled peppers in oil you will need
Before you start preparing the peppers, take care of the container in which you will place the vegetables. Ideally, these are two-liter jars, but maybe those who have one and a half liter jars, the pepper will also look beautiful in them. Rinse jars thoroughly with baking soda or dish detergent. Then sterilize the jars in any way convenient for you: in the oven, slow cooker, or using a special ring over the pan.
Bell peppers should be washed and whole, strong fruits should be selected. Now arm yourself with a fork and prick each fruit in several places so that the marinade gets inside the pepper and makes it juicier.
Peel the garlic and cut it into thin slices. Wash the chili pepper and cut into thin slices. Place a few peas of black and allspice in each jar. Add a few slices of garlic and 2-3 slices of hot pepper there.
Place the prepared bell pepper in a deep saucepan and fill it with cold water until it completely covers it. Place on the fire and bring to a boil. Once the water boils, remove the pan from the heat. Using a fork, carefully remove the pepper from the water and place it in the jars; do not use much force, otherwise the pepper will burst. Fill the jar to the top, wait a little, after a while the pepper will all be compacted and then you can add a few more peppercorns to the jar.
Add salt to the water in which the pepper was boiled, granulated sugar, oil and bring to a boil. If desired, you can add ground black pepper for flavor. As soon as the marinade begins to boil, add a tablespoon of vinegar essence and wait until it boils completely.
Pour the boiling marinade into the jars of peppers. Immediately cover with lids and roll with a canning key. Wrap the jars of pickled bell peppers in a warm blanket and leave them upside down until they cool completely. Then move it to a cool place, and in winter enjoy delicious and savory snack!
In my opinion, this is one of the most simple recipes preparing bell peppers for the winter. By the way, you can try pickling hot pepper pods this way. I will be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!
For the recipe and step by step photos We thank Slavyana.
You might like this pickled hot pepper recipe:
Best regards, Anyuta.
Dishes using sweet bell peppers turn out bright and tasty, but in winter the cost of this vegetable in supermarkets is high. For frequent use, it is very good to prepare homemade pepper preparations. To make it tastier, several types of preparations are made separately: for use as salads or as an addition to preparing hot dishes.
A selection of golden recipes will help you choose the most delicious and most suitable for your home restaurant.
Show all
Prepared in the summer, these salads can be opened and served immediately, just by putting them out of the jar and onto a plate. They are an ideal complement to meat and hot dishes and are eaten as vegetarian snacks.
The recipes presented below require time and effort, but their taste and aroma are worth it.
For this recipe, take small fruits, preferably of all possible colors. If there are none, you need large, fleshy ones; they are cut into slices (4–6 parts). Peppers are served to the table, and tomato juice used to prepare borscht and other dishes.
Pepper in tomato juice
To prepare 2 kg of unpeeled pepper you will need:
Preparation of this aromatic and delicious dish can be divided into several stages:
Important! The water for sterilization and the jars of peppers must be at the same temperature, otherwise the glass may crack.
The preparation is delicious with baked potatoes, porridge, and cutlets. It's easy to prepare.
To do this, for 3.5 kg of unpeeled bell pepper you need:
The main ingredients are given as an example; the amount of cabbage depends on the density of the stuffing.
For the marinade you need for each liter of water:
Cooking steps:
Prepared jars (0.5 l) are sterilized for a quarter of an hour over low heat, and then sealed hermetically. Preservation is stored in a cellar or refrigerator.
Peppers stuffed with cabbage
These flavorful pickled pieces can be eaten as a salad or added as an ingredient to other dishes. It will always turn out delicious, the preparation is prepared without sterilization.
To prepare 1 kg of peeled peppers you will need:
Step-by-step preparation:
Pepper with honey
This canned snack takes no more than 1 hour to prepare.
This lecho can be tender or spicy, it all depends on tastes and preferences, in any form it is tasty and aromatic. You will need to weigh the vegetables already peeled and cut.
Lecho with vegetables
To prepare lecho from 2 kg of tomatoes and the same amount of pepper you need:
Step by step guide:
A tasty and moderately spicy snack suitable as a side dish for meat dishes.
Eggplant with pepper
To prepare it for 750 g of small young eggplants you need:
How to cook:
For the winter, they make a lot of homemade sauces and pastes, borscht dressings using sweet peppers.
Most of them are semi-finished products that are added during cooking; they are not eaten as an independent dish.
The seasoning turns out tasty and unusual. For it, you can use fruits of any color, including green. It will replace tomato paste.
Cooking method:
Baked peppers
Preparation:
Adjika is a spicy seasoning that has many recipes that include pepper.
There are two seasoning options here:
Components of adjika
To prepare 1 kg of tomato take:
Recipe:
Adjika does not need to be boiled, but canned raw with aspirin (acetylsalicylic acid). Then, after grinding all the ingredients, add 1 powdered tablet to the composition. Salt and aspirin are dissolved and then placed in sterile containers.
Bell pepper is a priceless gift of our nature. Over the summer it seems to be filled with the sun's warmth and light, while becoming incredibly tasty and juicy in taste. The end of summer is the time to prepare various salads and snacks with this delicious vegetable.
And the fact that it also has various bright colors makes any table colorful and appetizing as soon as the dish appears on it. So let's not put off the preparation process, but let's do it right now. Fortunately, the price for it has become quite small.
In this article I will tell you a couple of secrets from the notebook of my grandmother, then my mother, and today it is my assistant. And I either tried the rest at a party, or my friend brought me a treat, and then I begged them for a method of preparation. In general, here are the most delicious recipes cooking sweet vegetable.
Sweet peppers for the winter in refined oil turn out juicy, sweet with a slight sourness. My husband really likes it in winter with potatoes, fried or just mashed potatoes and with delicious cutlet. And such a snack can be stored quietly for several years in an ordinary apartment.
We wash the fruits of the sweet vegetable in running water, cut off the tails and clean out the seeds. Cut into arbitrary pieces.
mustache, sunflower oil, granulated sugar and table salt.
How to make 6% from 9% vinegar: take exactly 333 milliliters of nine percent vinegar and add 167 milliliters of water to it.
Bring to a boil and boil for a quarter of an hour.
Five minutes before readiness, add finely chopped garlic and chopped herbs to the vegetables.
We sterilize small jars and boil the tin lids.
Carefully pour the hot mixture into jars and seal.
The remaining steps are basically the same as in any other recipe: turn the container over, cover and leave until completely cool, then put it away for permanent storage.
This method is suitable for those housewives who cannot devote much time to preparing snacks for the winter. Since its preparation time is no more than forty-five minutes. So grab the recipe for your cookbooks.
Wash the tomatoes from soil and dust and grind them whole into a meat grinder. Then pour the sauce into the cauldron.
We also wash the pepper, remove the seeds and tails and cut into longitudinal strips about a couple of centimeters thick. Place them in the sauce. Cut the hot pepper into rings and add to the rest of the chopped products.
Place the cauldron on medium heat and wait for it to boil. Stir occasionally and when it boils, pour in the refined oil.
Let simmer for about twelve minutes. Now add finely chopped carrots and onions. Mix sugar and salt.
Boil the appetizer for a quarter of an hour, pour in table vinegar and let it simmer for another six minutes.
In advance, we prepare jars of the required volume by sterilization. And pour boiling salad into them. Tighten it with a special seaming wrench and leave it upside down to cool. Our winter snack is ready.
Pickled sweet peppers are in no way inferior in taste to their vegetable counterparts, tomatoes and cucumbers. So hurry up and stock up on this tasty and healthy dish.
First prepare the marinade:
Pour drinking water, sunflower oil, granulated sugar into a saucepan, table salt, table vinegar and bring to a boil.
Wash the juicy peppers, separate the tails and seeds. Cut into two equal halves and add to the boiling marinade. Boil for a couple of minutes.
Next come the greens and garlic. Let them boil too. Then, using a slotted spoon, place the peppers into sterile jars, and bring the marinade to a boil again. Then pour it into jars with vegetables.
Roll up the lids and turn the containers over. And after they acquire room temperature, transfer them to the cellar for further storage.
Tip: for excellent storage, when pouring the marinade, make sure that it completely fills the entire space.
The more pepper colors you use, the brighter this dish will become.
White cabbage is the favorite vegetable of our people; it is salted, fermented, pickled, and prepared in all possible salads and soups. And today I want to use it as a filling for bell peppers for the winter.
Wash the sweet fruits and remove seeds and stems.
We clean the cabbages and carrots and cut them as thin as possible. Mix thoroughly.
If you use a Korean vegetable grater for these purposes, it will be the perfect size.
It’s time to fill the prepared Bulgarian fruits with this filling. Do this as tightly as possible. And put the filled vegetables into the cauldron.
Cook the marinade:
In another bowl, combine the ingredients for the marinade. And put it on high heat. After it starts to boil, pour it into a cauldron with vegetables.
Cover the cauldron with oppression and place in a cool place for a couple of days to marinate.
After two days, prepare a sterile container, fill it with stuffed peppers, fill it with marinade and cover with lids. We are preparing containers for sterilizing jars. Boil the containers for fifteen minutes from the moment of boiling. Then we roll it up and leave it to cool under a warm jacket or blanket. Then transfer them to a cool basement.
This method is good because it can be eaten as a separate dish, or served as an appetizer for meat, pasta, or as a dressing for first courses. You don’t have to cook the vegetables too much, you don’t need to cook or stew anything for a long time. So even an inexperienced cook can cope here.
Vegetables are suitable for absolutely any size and diameter. And the taste of the food is indescribably tasty and aromatic. And the tomato sauce is so tasty that my family drinks it separately.
Sweet pepper dishes are simply magical and are suitable for both a home dinner and a holiday feast. They usually fly away like hotcakes in the cold. And the good thing is that preparing them is practically no difficulty.
Cook with pleasure and then you will definitely succeed. And if you have your own interesting ways of preparing peppers for the winter, then share them in the comments, I will be happy to cook according to your recommendations. And perhaps they will also end up in my old cookbook. Until next time.
