The message about Dr. Pirogov is brief. Nikolai Ivanovich Pirogov. The memory of the great doctor and scientist

One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, the unique aroma of this vegetable should be noted, which it conveys to dishes and preparations made using it. In cold dark winter evenings, when summer heat and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Peppers for the winter will not only be a great addition to dishes, but also increase the content of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.

Pickled peppers are perfect for salads and serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but what joy at the table when another jar of this delicious miracle is opened!

Pickled peppers for the winter

Ingredients:
8 large sweet peppers
1 medium onion
8 garlic cloves,
4 teaspoons of vegetable oil,
2.5 cups of water
2.5 cups of 9% vinegar,
1.25 cups sugar
2 teaspoons of salt.

Cooking:
Cut sweet pepper into rings, removing seeds. Put the pepper in sterilized jars almost to the very edge. Divide finely chopped onion, garlic and oil between jars.
In a large saucepan bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the pepper jars, leaving about 1 cm of free space. Roll up jars with sterilized lids.

The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. For this recipe, small-sized peppers are the best fit, which will look very nice in jars. These peppers should be refrigerated and eaten within 1-2 weeks.

Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar
3/4 cup water
2 tablespoons of sugar
2 teaspoons of salt
4 cloves of garlic.

Cooking:
Place the sliced peppers in a jar. Heat vinegar, water, sugar and salt in a small saucepan. Stir until sugar and salt dissolve. Remove from heat and add minced garlic.
Pour the pepper in the jar with the resulting liquid. Add more water, if needed, to coat the peppers.
Close the jar and put in the refrigerator. Peppers are ready to eat in 1 hour.

Pre-harvested pepper for the winter will allow you to include this healthy vegetable in your diet all year round, and the beloved lecho is the best way to preserve pepper in the winter. Lecho is considered a traditional dish of Hungarian cuisine, and almost every housewife has her own recipe for this dish. The classic lecho recipe has been modified more than once, and at the moment this dish is better known as an appetizing salad that is prepared for the winter. Today, lecho usually acts as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.

Lecho is a diet food with a minimum of calories, containing many useful vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country, there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. The original Hungarian lecho recipe consists only of peppers, tomatoes, salt and sugar - we suggest you cook it.

Ingredients:
1 kg yellow or red bell pepper
1 kg of tomatoes,
1 tablespoon salt
2 tablespoons of sugar.

Cooking:
Chop the pepper into small squares or strips. Grind the tomatoes with a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute the lecho into jars, roll up and leave to cool. Banks must be well sterilized - this is extremely important point in cooking for long shelf life, especially if no additional preservative is used, as in this recipe. Such a lecho can be served immediately to the table. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.

Cooking lecho is a process that does not require special costs and efforts. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth skin without spots. Using unripe or overripe fruits can harm the taste of the final dish. The degree of chopping of vegetables also affects the taste of the final product. So, for example, some recipes contain peppers mashed to a puree consistency, and lecho prepared in this way has a different look and taste than lecho, in which the ingredients are cut into large pieces, so you can feel the taste of each vegetable. One of the main secrets of a delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the fire before the skin begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.

Ingredients:
5 kg of bell pepper,
4 kg of tomatoes,
2 bulbs
1.5 tablespoons of salt
3 tablespoons of sugar
5 garlic cloves,
1/2 teaspoon ground red pepper
6 bay leaves,
3 tablespoons of sunflower oil.

Cooking:
Tomatoes, cut into quarters, pass through a meat grinder or chop in a blender. Put the resulting tomato mixture on fire, bring to a boil and cook for 20 minutes.
Onion thinly cut into rings. Bulgarian pepper cut into strips or cubes. Add salt, sugar, sweet pepper, bay leaf and onion to the tomato puree. Stir everything and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer for 5 minutes. Roll lecho into sterilized jars and store in a cool place.

Salads prepared in the summer and open in the winter are always the most awaited tasty treat, reminiscent of the summer. We invite you to please yourself with a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.

Ingredients:
400 g bell pepper,
300 g carrots
1 tablespoon salt
1 tablespoon sugar
2 tablespoons of 9% vinegar,
1 tablespoon vegetable oil.

Cooking:
Grate carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Pour into jars immediately, roll up and let cool. Store in a dark and cool place.

As you have already seen, preparing pepper for the winter is as easy as shelling pears. Subject to simple rules choosing quality vegetables and carefully sterilizing jars, you will undoubtedly get delicious preserves that can please the family and surprise guests.

Good luck preparing!

The champion in the content of vitamin C and a powerful antioxidant is sweet pepper. And, if the first quality in preparations for the winter is somewhat reduced, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - a photo recipe for harvesting in a sweet filling step by step

Let's prepare pickled peppers in honey filling for the winter. Yes, yes, do not be surprised, it is in the honey! And it's delicious, trust me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. A triple filling method will help to store the workpiece all winter without additional sterilization.

Your mark:

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

Sweet pepper: 780 g
Honey: 2.5 tbsp. l.
Vinegar 9%: 2 tbsp. l.
Salt: 1 tsp
Vegetable oil: 1 tsp
Water: 500 ml
Ground paprika: 0.5 tsp
Black peppercorns: 8 pcs.
Garlic: 4 cloves
bay leaf: 2 pcs.

Cooking instructions

We take out, weigh and lay out on the table all the required products for cooking.

From the initial amount of ingredients, 2 cans of 0.5 liters are obtained. Wash dishes well and sterilize in any way: in the oven, over steam, in the microwave. Use the usual way!

Wash sweet pepper well. We remove the leg, internal seeds and partitions. We cut each peppercorn into 2 parts. Then each half for another 3-4. You should get a kind of long triangles.

We proceed to the triple filling. Pepper slices are placed in jars, placing them vertically up. To fill the container evenly, alternate: upwards, the next downwards. Place peeled and sliced garlic cloves on top.

We boil water in a kettle. Fill the jars with boiling water up to the shoulders. We leave for 6-8 minutes. At the end of time, drain the liquid into the sink (it is not needed). Then we repeat the whole procedure again. It turns out that the double filling is done. For the third and last time, we will pour honey marinade.

Why pour 500 milliliters of water into the ladle and add the components for the marinade. We put the dishes on the stove and bring to a boil, stirring occasionally to dissolve the honey.

As soon as the composition boils, pour in the vinegar and immediately turn off the heat. Pour boiling liquid into jars to the very top. Cover with lids and roll up.

Honey "Fragrant" pepper is ready! We cool the preservation and put it in a cold place. The main ingredient is well marinated and saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer turns out not only tasty, but also beautiful.

The product layout is designed for 6 liters:

sweet pepper (without seeds and stalks) - 6 kg;
water - 2 l;
sugar - 600 g;
vegetable oil - 400 ml;
table vinegar - 250 ml;
salt - 5-6 dess. l;
bay leaf - 5-6 pieces;
allspice peas - 15-20 pcs.

In the finished workpiece, the energy value will be 60 kcal per 100 g. So:

First, sterilize the jars. You can do this in both the oven and the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container first with soda, rinse and pour 1-2 cm of water. Keep in the microwave until 2 minutes have passed after boiling. We drain the remaining water, and turn the containers upside down on a clean towel. Boil metal lids separately and dry well.
We cut the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
Now, in a large saucepan, mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount is unlikely to fit at once.
We pack the finished pepper in jars, filling them 3/4, trying not to waste the marinade if not all the raw materials are cooked.
In the filled containers, add the remaining brine to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, as well as an independent snack.

Tomato blank variation

Such an appetizer will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

red and yellow pepper - 1.4 kg;
sweet peas - 6-7 pcs.;
unsalted tomato juice - 700 ml;
sugar - 40-45 g;
table vinegar - 2 dess. l.;
salt - 2 dess. l.

The fruits should be prepared, as in the previous version. Then:

Add all the ingredients except the main one to the tomato and bring to a boil.
Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and put it in jars.
We sterilize: half-liter 10 minutes, liter - 15.
Roll up boiled lids.

This snack option is good both cold and hot.

Bulgarian pepper for the winter in oil

strong fruits of medium size - 2 kg;
water - 2 l;
oil - 1 tbsp.;
granulated sugar - 0.5 tbsp.;
salt - 3 tbsp. l.;
vinegar essence - 1 tbsp. l.;
garlic - 4 cloves;
chili pepper - 1 pc.;
peppercorns.

For whole fruits, it is better to take 1.5-2-liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container with the top, because the contents will settle soon.
In the liquid remaining after pasteurization, add oil, spices and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
We cool under the covers in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright harvest, you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to save on the quality of fruits.

For the recipe you need:

tomatoes - 2 kg;
sweet pepper - 4 kg;
garlic - 6 cloves;
vegetable oil - 200 ml;
table vinegar - ¾ tbsp.;
salt - 3 dess. l.;
sugar - 5 dess. l.

The weight of the fruit is implied in a purified form.

Cooking takes place in stages:

We clean the tomatoes from the skin and cut into fairly large slices.
We free the pepper from the stalks and testicles, cut into strips 1 cm wide.
We put the vegetables in a basin, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
Add vegetable oil, spices and garlic, cut into plates, simmer the same amount.
Pour in the vinegar, boil for 2 minutes and arrange in jars. Sterilization is not required.

The appetizer is thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

with eggplant

How nice it is to open a jar of assorted vegetables in winter! This light dish is appropriate not only in the daily menu, but also on the festive table.

To prepare it, you need to take:

bell peppers - 1.4 kg;
eggplant - 1.4 kg;
tomatoes - 1.4 kg;
carrots - 0.7 kg;
garlic - 4 cloves;
salt - 40 g;
sugar 40 g;
sunflower oil - 0.5 tbsp.;
bitter chili - 1/3 pod.

Blue should be taken no longer than 15 cm.

The cooking process is as follows:

Cut the eggplant lengthwise into 4 parts and across into pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 parts.
Three carrots on a coarse grater.
Peel the skin off the tomatoes and make a puree in any way.
In a deep saucepan or basin, heat the oil and first lay the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
After 10 minutes, pour the tomato puree, add spices and simmer for a quarter of an hour.
We dip finely chopped hot pepper and garlic cloves into the mixture, reduce the heat.
Remove from stove after 5 minutes.
We lay out the hot billet in a sterilized container, roll it up, turn it over and leave it to cool completely.

This version of the workpiece is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of zucchini salad, only young ones are suitable. They should not be cut very finely, otherwise they will turn into porridge. To get started, take:

zucchini - 1.8 kg;
peppers - 1.8 kg;
onion - 750 g;
carrots - 750 g;
sugar - 180 g;
salt - 150 g;
dill - 50 g;
sunflower oil - 150 ml;
table vinegar - 150 ml.

Dill can be taken at will - greens, seeds or a mixture of them. Zucchini does not need to be peeled, just cut off the ends.

Preparation consists of the following steps:

We cut the pepper into strips, zucchini - into a cube of 1 x 1 cm, onion - into half rings. Three carrots on a coarse grater.
Dill wash, dry, finely chop.
In a large bowl, mix all vegetables except zucchini. Salt and let it brew for 1 hour so that juice appears.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We spread the zucchini there and simmer the same amount more.
5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
We pack in a container and sterilize for 15-20 minutes.

with cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, in each jar you will need to put:

garlic - 2-4 cloves;
dill umbrellas - 3 pcs.;
bay leaf - 3 pcs.;
black peppercorns - 3 pcs.;
sweet peas - 3 pcs.;
vinegar essence - 1 tsp each. for every liter of container volume.

For brine per liter of water:

3 dec. l. salt (no slide);
3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. Peppers choose contrasting shades with cucumbers.

The cooking procedure is simple:

We throw all these spicy components to the bottom of the glass container.
We put whole cucumbers and chopped peppers.
Pour boiling water into jars and leave for 20 minutes.
At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it for the last time.
Add essence and roll up.
Cool upside down under a blanket.

Pickled red-yellow-green "traffic lights" can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

sweet peppers - 1 kg;
onion - 2-3 pcs.;
granulated sugar - 3 tbsp. l.;
tomato juice - 250 g;
vegetable oil - 50 ml;
peppercorns - 2 pcs.;
salt - 1 tbsp. l.;
bay leaf - 2 pcs.

What we do:

Cut the prepared pepper into wide or thin strips, onion into half rings.
Mix the rest of the ingredients in a metal bowl.
We spread the vegetables there and cook for 15 minutes.
In a hot state, lay out in a glass container and roll up.
We store strictly in a cool place.

with garlic

This recipe is somewhat similar to the previous one. For him we take:

bell pepper - 2 kg;
garlic - 2 heads;
salt - 50 g;
sugar - 25 g;
vegetable oil - 150 g;
table vinegar - 50 g;
dill - 1 bunch;
water - 1 l.

How do we preserve:

Cut the prepared pepper into wide strips, three garlic cloves on a fine grater, finely chop the dill.
Mix the rest of the ingredients in a suitable bowl and bring to a boil.
Dip the pepper in the marinade and cook for 5 minutes.
We lay out in sterilized jars, layering with garlic chips and dill.
Pour the remaining brine, roll up and cool.
We store in a cool place.

Peppers according to various recipes are always successful even for novice housewives. But still it is worth listening to the recommendations of experienced chefs:

The fruits should not be digested, otherwise they will give all their taste to the marinade.
To quickly peel the tomatoes, they need to be poured over with boiling water and immediately lowered into cold water.
Cilantro, coriander and other herbs and seeds go well with bell pepper.
Dry spices allow canned food to be stored better.

We are waiting for your comments and ratings - this is very important for us!

By canning green peppers, you will add to your diet not only tasty and fragrant snacks, but also substances that are very useful for a person and his general condition. The composition of the pepper includes phytosterol, which helps to remove cholesterol from the body and protects cells from cancer, and vitamin K, which is responsible for blood clotting, calcium absorption and protein synthesis.

Canned Green Peppers: A Step by Step Recipe

By canning peppers for the winter according to this recipe, you will provide yourself with a tasty and crispy dish that can be consumed as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

3 kilograms of green pepper;
870 milliliters of disinfected water;
17 grams of sugar;
260 milliliters of refined sunflower oil;
9 grams of salt;
190 milliliters of 6% balsamic vinegar.

How to cook this dish:

Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and base from the pepper, cut into strips two centimeters thick.
Place them in a deep bowl and pour boiling water for twelve minutes.
Put pepper slices vertically in sterile jars, sprinkle with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
Close the containers with plastic lids and shake the workpiece in order to evenly distribute the vegetable oil over the jar.
Put a deep container of water on the stove, covering the bottom with a white towel in front of this.
Carefully arrange the workpieces and boil for twenty-three minutes on minimum heat.
Remove the sterilized jars and carefully tighten the lids.
Wipe them dry and place them upside down under a heat-retaining sheet of fabric.

After fifteen hours, fold the spins in a place to store them (dry, with low temperatures, without bright light).

Pickled green peppers in tomato juice

It is probably unusual for most hostesses to cook canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Ingredients needed to make this appetizer:

Two kilograms three hundred grams of pepper;
Three cloves;
One sheet of horseradish;
Thirty grams of dill;
Twenty-six grams of basil.

For marinade:

Nine hundred and seventy milliliters of tomato juice;
Eight grams of salt;
Forty-seven milliliters of 9% fruit acid.

Steps to prepare this appetizer:

Cut, pre-washed and cleaned of seeds and tail, pepper into rings one centimeter thick.
Place them evenly in sanitized jars with the rest of the ingredients from the list above.
Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on fire.
Pour the boiling juice into the pepper jars.
Sterilize the twists in the manner described in the recipe above and roll up the lids.
Put them to infuse under a thick cloth for twenty-four hours, then put them in a cold place.

Preserved Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preservation with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

What you need for this blank:

Eight hundred and sixty grams of pepper;
Four cloves of garlic.

To prepare the filling:

Ninety milliliters of 9% wine vinegar;
Three hundred and seventy milliliters of pure water;
Thirty-seven grams of sugar;
Six grams of salt;
Thirty-six grams of basil;
Twelve grams of curry seasoning;
Eleven grams of rosemary.

How to make this spin:

Chop the green pepper (clean, without the tail and seeds) into rings one centimeter wide, and cut the garlic, peeled from the husk, into six parts.
Arrange these ingredients, alternating, in sterile jars.
Fold the products from the marinade list into a deep bowl and simmer for nineteen minutes over low heat.
Pour the prepared brine into containers with pepper.
Disinfect the workpieces, as in the first recipe and carefully twist.
Wrap upside down jars in towels and for seventeen hours, let them cool, then store.

Canned green peppers with apples

The sweet taste of pepper and apples are wonderfully combined.

It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank, you will need:

Two kilograms of one hundred grams of pepper;
Eight hundred and fifty grams of apples;
nine hundred milliliters drinking water;
One hundred and seventy grams of sugar;
Seventy-three milliliters of 9% wine vinegar;
Seven grams of basil;
Three sheets of horseradish;
Eleven grams of allspice.

We preserve the workpiece:

Wash all vegetables and fruits, and sterilize the containers in the usual way for you.
Peel the pepper from the seeds, the substrate and cut it vertically into slices, get rid of the core and beaten places from the apples, chop into strips one and a half centimeters thick.
Pack them vertically and alternately in jars.
Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the blanks.
Sterilize and screw them on.
Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for Canning Green Peppers with Cucumbers

Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only starts to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify food intake and will appeal to taste buds.

What you need to prepare this appetizer:

Four hundred and fifty grams of cucumbers;
Seven hundred and fifty grams of green pepper;
Thirty-six grams of fresh dill;
Four cherry leaves;
Eleven grams of hot pepper;
Five sheets of black currant;
Three sheets of horseradish;
Thirty-seven grams of garlic;
Twelve grams of black pepper;
Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

Four hundred and seventy milliliters of disinfected water;
Thirty-seven grams of sea salt;
Seventeen grams of sugar.

What you need to do to prepare this dish:

Rinse the necessary products and disinfect containers and utensils.
Remove the seeds, tails and cut into rings, and chop the cucumbers in circles half a centimeter thick.
Arrange them and the rest of the ingredients in layers in jars.
Pour the brine products into any container and boil for eleven minutes.
Pour this composition into containers with blanks.
As in the first recipe, sterilize the twists and carefully cork with lids.
Let the jars cool under a warm cloth, then fold them in a cool and dry place.

Fermenting peppers and green tomatoes (video)

Bright green color pepper will remind you of a warm summer and warm your soul, and by preparing preserves according to the recipes described above, you will provide yourself with the nutrients that are so necessary for the human body that will not allow you to get beriberi (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and lightness, while the finished dish pleases the eye both from the aesthetic and from the taste side.

Ingredients:

whole canned pepper;
filling to taste.

Meal preparation:

Rinse the fruits well, cut off their tails along with the top (future hats) and remove all the seeds (otherwise they will be bitter).
Start all the peppers, choosing the filling that you like best.
Cover with hats and place in a high rimmed container.
Pour in the sauce. Sour cream sauce is best, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Wedges"

The recipe is suitable for lovers of large sweet peppers.

For cooking you will need:

8 pcs. canned pepper;
3 pcs. tomatoes;
100 g of cheese (preferably hard varieties);
greens (to taste);
300 g of pork meat;
150 g of boiled smoked sausage;
150 g of pork liver;
1 onion;
2 pcs. garlic cloves;
100 g of rice;
30 g of oil;
1 PC. eggs.

The cooking process consists of several stages:

First, boil the rice for 15 minutes, then rinse it in cold water.
Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
Chop the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
Pour the minced meat into the pan to the fried onion, keep it on fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to salt and pepper.
Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
Cut a pre-canned pepper into two equal halves, remove all seeds.
Stuff the resulting slices with the filling, put them on a baking sheet.
Cover the filling layer with thin tomato rings, then sprinkle it all with grated cheese.
Fill the bottom of the container with water (approximately 1 cm).
Send the dish to stew for 30-40 minutes.

Decorate the prepared slices with herbs before serving.

"Kapustyanka"

Here is a unique recipe for you.

You need to take:

10 peppers;
300 g cabbage;
50 ml of oil;
a bunch of green onions;
10 basil leaves.

To prepare the marinade, you need:

200 ml of wine (it is better to take white);
100 ml of wine vinegar;
100 g sugar
1 garlic clove;
2 tsp curry;
2 tsp ground cumin;
1.5 st. l. salt
ground chili pepper - to taste.

To get a really tasty dish, strictly adhere to the recipe:

Shred the cabbage, finely chop the onion and basil leaves.
Combine all the ingredients for the marinade, boil the resulting mixture.
Put the pepper into the boiling substance and simmer it on the fire for 3 minutes, cool.
Put the chopped cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it is better infused, then cool.
Add the required amount of oil and herbs, mix everything.
Stuff the peppers with cabbage.
Fold the finished product into jars, fill everything with marinade and roll up.

"Potato"

Fans of potato products will appreciate the original combination. In this case, sweet pepper is used as a casserole dish.

This requires the following products:

4 things. sweet peppers (canned);
1 st. chopped potatoes;
200 g fried loaf;
3 eggs;
hard cheese for sprinkling;
¾ st. milk;
half a cup of dry baking mix (flour);
¼ st. sour cream;
2 tbsp chopped green onion.

Action algorithm:

Cut the pepper just above the middle, removing all the seeds, put in special shapes for baking in the oven.
Stuff the potatoes and bacon tightly.
Mix the eggs with milk, add the dry baking mix here, a little sour cream, onion, salt and pepper, add it all to the potatoes.
Place grated cheese on top.
Bake for about an hour (check when ready).

"Bistro"

It really doesn't take long to cook. The ideal option would be a recipe for cooking in the microwave.

The necessary ingredients were:

2 pcs. Bulgarian canned pepper;
400 g minced meat;
¼ st. chopped onion;
¼ tsp salt;
¼ tsp ground pepper;
240 g of rice;
1 st. tomato sauce;
1 st. mozzarella cheese;
greens - to taste.

Cooking process:

Rinse canned peppers, then pat dry with a towel.
Cut in half to make slices, remove all seeds.
The halves should be placed in the microwave and heated for 5 minutes (so they soften).
Fry minced meat with onions in a pan.
Add rice and tomato sauce to the pan (many housewives replace it with ketchup).
Add flavor to the resulting product with herbs and other spices, leaving the pepper filling on low heat for a couple more minutes.
Stuff the pepper slices, sprinkle with grated cheese on top and put in the microwave for 2 minutes.

Canning Recipe with Butter and Garlic

It is pleasant to eat such a pepper with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result will give a pleasant taste to all loved ones.

Required components:

red pepper (Bulgarian) - 900-1000 g;
black pepper allspice - 4-7 pcs.;
hot pepper - 1-3 pcs.;
water - 950-1000 g;
ground pepper (red or black) - 3-7 g;
vegetable oil (preferably refined) - 120-135 g;
vinegar - 27-35 g;
peeled garlic - 3-6 teeth;
bay leaves - 3-5 pieces;
sugar - 120-155 g.
non-iodized salt - 18-23 g.

Preservation order:

Wash peppers thoroughly, remove seeds and core from them.
Cut into lengthwise slices (it's more pleasant to eat, but you can also preserve it whole).
Place in prepared container and fill to the top with water.
Put on the stove and boil.
Sterilize the jars, put the hot red pepper washed and cut into small circles in them.
Put in jars 1-2 cloves of peeled garlic (preferably chopped).
After boiling water, remove the pan from the heat and spread the pepper in prepared sterilized jars.
Add vegetable oil, granulated sugar, salt, pepper to the remaining water.
Bring this liquid to a boil and add vinegar.
Pour jars of pepper to the top with the resulting marinade, then roll them up.
Wrap with a woolen blanket and leave to cool.

When preserving whole fruits, they must first be pierced a couple of times with the tip of a fork.

canning with bay leaf

A simple and delicious recipe.

For cooking you will need:

sweet red pepper - 4.7-5.0 kg;
table vinegar - 475-490 g;
sugar - 190-200 g;
salt- 120-135 g;
water - 740-810 g;
black peppercorns - 7-11 pcs.;
vegetable oil - 350-400 g;
garlic - 450-490 g;
parsley (bunch) - 2-4 pcs.;
bay leaves - 4-7 pcs.

Preservation method:

Cut the cores from the peppers and divide them into 3-4 longitudinal slices.
Pour water into a large container and boil it.
Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently from time to time so as not to crush the peppers.
Wash the jars thoroughly and put the cooked pepper slices into them, making layers of bay leaf, finely chopped garlic and parsley.
Top everything with marinade and sterilize for 25-35 minutes (for 500 ml jars).
Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for the main course or an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains many trace elements and vitamins, besides, it is quite low in calories.

The vegetable season provides zealous housewives with huge scope for harvesting for the coming cold months. The same green pepper at this time costs mere pennies, and you can make a lot of different goodies out of it that will delight the family during the winter gloom. Many are limited only to adding to salads or canned tomatoes. On its own, it closes only in the form of a lecho. Meanwhile, this is not the only way roll up green peppers for the winter. Recipes for delicious and interesting snacks are offered below.

stuffed pepper

We will not describe how to cook the most primitive, for example, The process does not differ in any special secrets from marinating something else. We are interested in an unusual green pepper. Recipes, however, will require attention and effort, but the twist will be original and appetizing. A kilo of peppers is washed and cleaned so that they remain intact, with a hole in the top. A quarter kilo of onion crumbles into rings and browned. A little more carrot and one parsley root are cut into strips and stewed until medium cooked. 700 grams of peeled tomatoes are rubbed through a frequent colander or sieve, the mashed potatoes are boiled, and after a quarter of an hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoonful of sugar and a little peas are introduced into it. Cooking continues for another ten minutes; during this time, vegetables are combined, chopped parsley is added to them, and the minced meat is packed in peppers. They are laid out in liter jars, poured with hot mashed potatoes and sterilized for an hour, after which they are corked.

Green recipes of the Hungarian people

The main vegetable here will be surrounded by a somewhat unusual company for us. Green pepper in the amount of one kilogram is cut into thick strips along the pod. Root celery with parsley and cauliflower (about 150 grams each) crumble into small pieces. All this is laid out, alternating, in jars, on the bottom of which whole garlic cloves are poured. They are placed on top, under the lid. Vegetables are sprinkled with pepper and pressed down to give juice. Vessels are filled with hot marinade: per liter of water - half the amount of vinegar, lavrushka 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 her, green pepper is cut into longitudinal strips of arbitrary size (but 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 with tan marks, then longer). Greens are washed - parsley, basil (based on a couple of branches per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot peppers are cut into strips. Half of the spices are placed on the bottom, baked green peppers are rammed on top (without kneading), the rest of herbs and spices go to the very top. A quarter of a spoonful 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 blank is sterilized for about seven minutes, rolled up, turned over and wrapped up. After cooling, the jars are cleaned in the cool.

Pepper in Korean

Vegetables according to the recipes of this country have long become popular among our people. Surely you will like Korean green pepper for the winter. The first step is to prepare the seasoning: salt, sugar and chopped / crushed garlic are mixed well (take a glass in total). Ground pepper, cilantro and cumin, taken in a teaspoon, are also added here. The mass is enough for you for six kilos of pepper. Gutted pods are generously lubricated with it from the inside and left for 10 hours (if it's hot in the kitchen, put it in the refrigerator). The juice that stands out during this time is carefully drained, and the peppers are tightly stuffed into sterilized jars. The juice is mixed with a liter of water and half a liter of vinegar and boiled. They are filled with containers, closed (you can just use tight plastic lids) and removed to the basement. If you also strive for beauty, combine green peppers with red and yellow pods - it will turn out bright and catchy.

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 eggplant, zucchini and bell pepper. Our family is very fond of pickled peppers, and we pickle it whole, without cutting out the seeds and without removing the stalk, although many will now say that if you cut the pepper, it will go into the jar more. And you will be right, but there is one big BUT, the whole pepper is much juicier. When biting it, a very tasty juice or marinade pours out of it, and this is the very highlight of our today's recipe.

Whole pickled peppers for the winter

Pickled peppers will look great on any table next to salads, even a festive New Year's table with such an appetizer will become even brighter and more beautiful. Pickled bell peppers will add piquancy to hot chili peppers and garlic, which should not be spared for this preparation. If you succumbed to my persuasion, then let's start harvesting a whole pickled bell pepper for the winter without sterilization.

To prepare pickled peppers in oil, you will need

Ingredients:

Bulgarian pepper - 1 kg,
Water 2 - 3 liters,
Sugar - 0.5 cups,
Salt (coarse) - 2 tbsp. spoons,
Vegetable oil (refined) - 0.5 cups,
Garlic 8 - 10 cloves,
Hot chili pepper - 1 piece,
Vinegar (essence 70%) - 1 tbsp. spoon,
Allspice peas 10 - 15 pieces,
Black peppercorns 10 - 20 pieces,
Black ground pepper to taste and desire.

Cooking process:

Before you start preparing the pepper, take care of the container in which you will lay out the vegetables. Ideally, these are two-liter jars, but maybe someone who has one and a half liter jars will also look beautiful in them. Wash the 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.

Bulgarian pepper 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 more juicy.

Peel the garlic and cut it into thin slices. Rinse the chili pepper and cut into thin circles. In each jar, put a few peas of black and allspice. There also add a few plates of garlic and 2 - 3 circles of hot pepper.

Transfer the prepared bell pepper to a deep saucepan and fill it with cold water so that it completely covers it. Put on fire and bring to a boil. Once the water boils, remove the pot from the heat. Carefully remove the pepper from the water with a fork and arrange it in jars, do not make much effort, otherwise the pepper will burst. Fill the jar to the top, wait a bit, after a while the pepper will be compacted and then you can add a few more peppercorns to the jar.

In the water in which the pepper was boiled, add salt, granulated sugar, oil and bring to a boil. Black pepper can be added for flavor if desired. As soon as the marinade begins to boil, add a tablespoon of vinegar essence, wait until it boils completely.

Pour jars of peppers with boiling marinade. Cover immediately and roll up with a canning wrench. Wrap jars with pickled bell peppers in a warm blanket, leave to cool completely upside down. Then move to a cool place, and enjoy a delicious and savory snack in winter!
In my opinion, this is one of the easiest recipes for preparing bell peppers for the winter. By the way, in this way you can try to pickle hot pepper pods. I would be glad if today's recipe is useful to you! Good luck with your preparations and bon appetit!

Thanks to Slavyana for the recipe and step-by-step photos.

You might like the pickled hot pepper recipe:

Sincerely, Anyuta.