A lot of sweet pepper what to do for the winter. Pepper blanks

There are few people who are indifferent to pepper preparations. As soon as the housewives prepare it: canned pepper, salted, pickled, variety of salads and snacks like lecho and caviar, stuffed peppers - pepper blanks are varied and tasty.

Pepper for the winter is primarily a sweet pickled pepper, but not only it. Many people also love canned bitter peppers, so pepper preparations are prepared for an amateur.

Many people like stuffed pepper. The vegetable is stuffed with eggplant and tomatoes, cabbage, carrots and onions.

Oh lecho and it’s just right to compose legends. After all, in Europe it is just a side dish, and in Russia it is a traditional snack for the whole winter with the addition of carrots, zucchini, and onions.

Pepper canning

When cooking about pepper preparations, it is impossible not to mention the canning of pepper. Modern housewives willingly preserve peppers - especially bell peppers. This is an excellent addition to meat dishes; with potatoes and bread, canned peppers also go with a bang.

Pepper canning is done like this. Peppers are washed, peeled, cut into four parts. Water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped garlic, poured and rolled up. Very often, housewives are not puzzled by slicing peppers, but preserve them whole.

It should be noted that not only monosnacks are delicious with pepper. Together with pepper, tomatoes and cucumbers are preserved. In addition, the preparation of pepper includes cooking.

What kind of snacks were not invented by the housewives, for whom canning pepper is one of the priorities in stocking up for the winter. There are recipes for gooseberry jam with pepper, pickled peppers with apples and cinnamon, pickled peppers with honey. For starters, of course, we advise you to try proven step by step recipes cooking canned peppers. Well, then feel free to experiment.

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, sauerkraut and other pickled peppers. bell pepper. And not only from Bulgarian. Pickled hot peppers, canned hot peppers - excellent independent snack and also the ingredient various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers may be pickled peppers, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, Bell pepper canned, marinated peppers. There are many lovers to taste pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, canning of bell peppers occurs, less often, canning of hot peppers occurs, because this spicy snack, as they say, for an amateur. Preservation of sweet or bell peppers can again be carried out different ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. So the recipes canned peppers similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. No less interesting process with a very tasty result, this is salting of bitter pepper. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the most simple blank for the winter of bell pepper or harvesting hot pepper.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, pepper preservation recipes, sweet pepper preservation, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.

Sweet pepper is undoubtedly one of the best gifts of Nature to mankind. Saturated with the living energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table.

While the garden beds are still delighting summer residents with a harvest, it's time to think about preparing peppers for the winter.

With the right approach, it is pepper that has the greatest chance of becoming a hit on winter holiday tables.
Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruit!

Top 7 most profitable pepper blanks

It is no secret that we will always strive to prepare a masterpiece and spend time and money at a minimum. And this is true in our fast-paced, stressful life.

Therefore, out of thousands different ways and recipes in today's selection are just such ... well, so that both quickly and "masterpiece".

1. Pepper in the freeze

Very convenient form of preparation for the winter. Fresh frozen pepper retains its aroma, which is just a godsend for winter dishes: on a February day, the smell of fresh pepper will be akin to a holiday). Peppers are frozen for different purposes, on which the method of preparation depends. What are the options?

For winter stuffing

For this purpose:

1. They choose fruits that are more or less the same in size and shape, cut off the “caps” with the stalk, remove the seeds, immerse them in boiling water for 20-30 seconds (no longer!).
2. Then the peppers are put like nesting dolls, one inside the other in a kind of “train”, packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.

Blanched peppers are not as brittle and do not break when they are nested one inside the other. And the lids, if you like to close the peppers when stuffing, put them together with the blanks in the freezer.

As a dressing for dishes (soups, mashed potatoes, stews)

It’s generally simple here: peel the seeds from the peppers and cut them as soon as you think of them - into rings, straws, cubes, slices ... put them in portions or all together, put them in a bag and send them to the freezer.

Freeze Peppers as a Seasoning

As a finished semi-finished product

For this type of workpiece you need:

1. Bake peppers on a baking sheet in the oven at a temperature of + 180 ° C for half an hour.
2. Remove the skin from the cooled fruits and remove the seeds, and fold the peeled roasted peppers in batches into a bag or containers and send to freeze.

In winter, after defrosting such semi-finished products, it is enough to add pepper, garlic, oil or lemon juice- and you get an incredibly tasty and beautiful salad.

A very popular and profitable preparation. Stuffed peppers have become a favorite dish for many, so these recipes are always relevant. We present two of the simplest options.

Recipe 1:

1. Rinse not very large fruits, remove the stalks and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.
2. Arrange in 2- or 3-liter jars, pour the brine in which the pepper was boiled to the top, add 9% table vinegar (2 tablespoons for a 2-liter jar, 3 tablespoons for a 3-liter jar) and roll up.

Recipe 2:

1 . cook pouring from the calculation:

• water - 1 l;
• sugar - 70 g;
• salt - 35 g;
• citric acid - 8 g.

2. Dip the peppers, peeled from the stalks and seeds, for 2 minutes in boiling water and immediately cool
in cold water. Put them one into the other and put them in a jar or, flattening, put the peppers
side by side one on the other.

3 . Pour boiling brine, sterilize: jars with a capacity of:

• 1 l - 10-15 min.:
• 2 l - 20 min.;
• 3 l - 25 min.

4 . Roll up right away.

In winter, it is enough to open such a jar - and you can immediately stuff the peppers! Convenient, fast and delicious!

Extremely interesting dish that came to us from Hungary. Classically, these are stewed vegetable mixtures flavored with spices. Feature traditional lecho - obligatory the presence of 3 components: sweet pepper, tomatoes and onions.

But, as often happens with dishes that people love, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and ... even everything that you think of adding there)

Almost Classic Lecho Recipe

• Bulgarian pepper - 2 kg;
• tomatoes - 2 kg;
• onion - 1 kg;
• vegetable oil - 150 ml;
• vinegar 9% - 3 tbsp. spoons;
• sugar - 4 tbsp. spoons;
• salt - 2 teaspoons;
• black peppercorns - 1 teaspoon;
• allspice - 4 pcs.;
• bay leaf - 2 pcs.

Recipe:

1. Rinse the tomatoes, chop in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
2. Put everything in a basin or saucepan, add sugar, salt, pepper, bay leaf, oil and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into jars and roll up.
3. Invert onto lids and leave to cool in a warm place.

In the next video - another lecho recipe: from bell peppers, carrots and onions.

Lecho can be used both as a separate dish and as a side dish, and both will be a joy in winter.

Hot spices have always been in honor of the people, and adjika is one of them.
AT classic version adjika is red hot pepper, garlic and garlic, carefully grated with salt. spices. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples.

Agree, today almost any spicy sauce containing hot pepper and garlic is called adjika. We will not deviate from the established tradition and consider 2 recipes for wonderful sauces under this traditional name.

Original mild adjika

For cooking you will need:

• bell pepper - 1.5 kg;
• tomatoes - 5 kg;
• carrots - 1 kg;
• garlic - 350 g;
• sugar - 300 g;
• salt - 100 g;
• vinegar 9% - 250 ml;
• vegetable oil - 250 ml.

Recipe:

1. Grind pepper, tomatoes and carrots in a meat grinder or blender, put on fire, after boiling, simmer over low heat for 45-60 minutes.
2. Then add salt, sugar and butter and continue to simmer for another 30 minutes. After this time, pour in the vinegar, after another 10 minutes, add the chopped garlic.
3. After another 15 minutes, spread the finished adjika into prepared jars and roll up.

For cooking you will need:

• bell pepper - 5 kg;
• hot pepper - 500 g;
• tomato paste - 500 g;
• tomatoes - 1.5 kg;
• carrots - 1 kg;
• onion - 2.5 kg;
• garlic - 5-6 pcs.;
• parsley - 1 bunch;
• fresh and dry cilantro - 1 + 1 bunch;
• salt - to taste.

Recipe:
1. Grind all the ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Arrange in heated jars and roll up.

As you can see, both recipes are simple in execution, but different in taste, although both are "adjiki".

Pickled peppers become a decoration of any table. Red, yellow and green spicy-sweet slices look great among snacks and conquer with a spicy smell and excellent taste. Properly cooked pickled peppers are always a win-win option: they are incomparable both in taste and in appearance!

pickled pepper recipe

For cooking you will need:

• Bulgarian pepper - 8 kg;
• sugar - 400 g;
• salt - 4 tbsp. spoons;
• vinegar 9% - 400 ml;
• sunflower oil - 400 g;
• bay leaf - 4-5 pieces;
• cloves - 4-5 pcs.;
• black peppercorns - 12 pcs.;
• allspice - 4-5 pcs.;
• water - 2 l.

Recipe:

1. Remove the seeds from the pepper and cut into quarters. For blanks, it is better to choose short, more or less the same fruits, then the slices will be the same. But, if the peppers are different, it doesn’t matter, then you can cut the long ones into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
2. Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in the vinegar.
3. Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) to the boiling marinade.
4. On a small fire, keep the pepper in the marinade for 4-5 minutes (more for the sake of prevention is not worth it)) and quickly transfer to prepared jars. Once the jar is full, roll it up.

Tips in passing:

• If you are not allergic to honey, then it can be included in the recipe instead of sugar, the taste of the finished pepper will even benefit. You can find one of these recipes in the article.
• If you “play around” a little longer and cut the pepper into strips, the dish will definitely become a hit winter period: It looks very nice on the table!
• If you want to add a unique touch to classic recipe, put a different set of spices in each jar at the bottom - tarragon, coriander, rosemary, you can add thinly sliced ​​\u200b\u200bcircles of parsley root or celery ... or even carrots. Then you will definitely please everyone, no matter how different tastes of home or guests may be!

Peppers in tomato-garlic sauce

Delicious and fragrant preparation for the winter. It is prepared easily and quickly, and it will find a lot of fans).

For cooking you will need:

• sweet pepper - 1 kg;
• tomatoes - 700 g;
• garlic - 3-4 cloves;
• sugar - 2.5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• vinegar (apple, wine) - 30 ml;
• vegetable oil - 30 ml.

Recipe:

1. Grind tomatoes with a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil continue to boil for another 5 minutes.
2. Peel the pepper from the seeds and cut into quarters, put in the tomato-garlic mass, mix and simmer over low heat for 15 minutes. After adding vinegar, hold on fire for another 10 minutes, arrange in prepared jars and roll up.

From the specified amount of pepper, 2 jars of 0.5 liters of the finished product are obtained.

Another way to prepare Bulgarian pepper in a tomato will be shown by the permanent author of our Youtube channel - Tatyana:

Marinated fried peppers

Original preparation: peppers in this version are not freed not only from seeds, but even from the stalk. In this form, they are fried and only then poured with marinade. In winter, such peppers go with a bang. Moreover, by putting peppers of different colors in different jars, you miraculously simultaneously make blanks that are different even to taste - here you have a bright winter variety!

In the following video - one of the options for harvesting fried peppers in marinade:

And the pepper marinade itself

Just as cucumber pickle has its “purpose”, so the pepper marinade, which remains after the pepper has migrated to the table, can have a “second life”. Remember how much delicious marinade from canned food did you have to throw it out? But our summer residents have found the possibility of "waste-free production" here too!

Dressing Sauce (by SLAIER L)

• pepper marinade - 4 parts;
• mayonnaise - 3 parts;
• soy sauce - 1 part;
• chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - for an amateur, to taste.

This sauce can be served with anyone. meat dish, they can be smeared on pizza dough (for toppings) or used as a salad dressing. Another great idea is to use a "pepper" marinade when stewing meat. Try it and you will get an original flavor with a summer fresh note...

In summer, housewives most often stuff peppers with minced meat and rice or vegetable mixtures. The same peppers can come to our winter tables. Here are two recipes that, if not useful in this particular variant, will certainly serve as a starting point for a new idea, how you can stuff peppers to send them for long-term storage.

For cooking you will need:

• bell pepper - 10 pcs.;

• zucchini - 500 g;

• carrots - 1 pc.;
• onion - 2 pcs.;
• tomato juice - 1 l;
• peppercorns, salt, herbs.

Recipe:

1. Peel the peppers, remove the stem and seeds. Blanch in boiling water for 4-5 minutes.
2. For minced meat: grate young zucchini and carrots on a coarse grater, chop the onion, fry everything in vegetable oil and salt.
3. Stuff the peppers, place tightly in jars and pour boiling tomato juice. Sterilize for 15-20 minutes and roll up.

And in the next video - advice on how to cook stuffed peppers for freezing for the winter:

7. Vegetable caviar from pepper

That's what everyone will like in winter, it's pepper caviar with vegetables. It can be used as a side dish, spread on bread, and simply eaten with spoons, thanks to summer for such a wonderful tasty opportunity!

What needs to be done for this? And quite a bit!

For cooking you will need:

• pepper - 2.5 kg (best meaty varieties);
• carrots - 150 g;
• onion - 250 g;
• tomatoes - 200 g;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• ground black pepper - 0.5-1 teaspoon;
• ground allspice - 0.5-1 teaspoon.

Recipe:

1. Pepper bake in the oven, peel and seeds, pass through a meat grinder (blender).
2. Cut the carrots and parsley and celery roots into strips, fry until half cooked, and fry the onion until a beautiful golden color.
3. Peel and chop the tomatoes, bring to a boil and boil for 3-5 minutes, then add all the prepared vegetables and simmer the mixture for 10 minutes.
4. Arrange the finished caviar in jars and be sure to sterilize: jars 0.5 l - 30 minutes, jars 1 l - 40 minutes

Caviar in storage is capricious, so you should not reduce the sterilization time, this will guarantee long-term storage. After sterilization, roll up the jars and leave them upside down on the lids under the covers for a long cooling.

It's funny that in their homeland, in America, pepper is a perennial shrub, and even grows just like that, without care and care ... Our pepper (and us along with it) is not so lucky, and soon the first frosts will deprive us of the opportunity to bring dachas, these wonderful fruits full of juicy summer warmth.

While there is time and pepper in the beds, it is necessary to “re-prescribe” it in cozy glass jars so that on a frosty December day they begin their triumphal parade along our winter tables where they will become the most welcome guests and favorites)

Peppers are rolled up in jars for the winter, taking them out of the pantry as needed. Since the dish can be stored for a long time and room temperature, you can afford to enjoy your favorite vegetables even in the most severe cold. You can prepare pepper in its pure form, using it later as one of the ingredients of any dish. Also, housewives often add other vegetables to it, thereby immediately getting a delicious full-fledged salad, which is all you need to transfer from a jar to a plate.

For pepper blanks, use a marinade based on vinegar and boiling water or ordinary vegetable oil, depending on the composition of the dish. Also, jars are often filled with tomato or vegetable juice.

You can safely pickle both sweet and bitter peppers, practically without changing the recipe. Together with the main ingredient, tomatoes, cucumbers, eggplants, onions, carrots, garlic, etc. are put in a jar. Peppers are seasoned with any known spices, herbs, salt and sugar. All these products are cut into portioned pieces or used as a filling for bell peppers.

Pickled peppers can be used to make salads, soups and interesting snacks. Store it in a dark, cool place until the jar is opened, and then the contents should be transferred to a plate and, if necessary, left in the refrigerator.

For lovers of spicy dishes, a preparation of hot peppers will be a great way to preserve all the vitamins and minerals for the winter. taste qualities this product. It is best to use light green fruits for preservation. If desired, dill sprigs can be placed between them in a jar.

Ingredients:

• 500 ml of water;
• 500 ml of vinegar;
• 2 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Hot peppers(per liter jar).

Cooking method:

1. Boil water in a saucepan, add salt and sugar.
2. When the sugar and salt dissolve, pour in the vinegar, mix well and bring to a boil again.
3. Pepper put in a clean jar and pour hot marinade.
4. Roll up the lids, let the jars cool, then put them in a cool place.

Interesting from the network

During frying, the bell pepper becomes even softer and absorbs the marinade better. That is why many housewives prefer this particular method of preservation. The marinade is the simplest, so cooking does not take much time. The number of peppers will depend on their size.

Ingredients:

• 3 cloves of garlic;
• 3 art. l. vinegar;
• 3 art. l. Sahara;
• 1 tsp salt;
• Bulgarian pepper (per liter jar).

Cooking method:

1. Wash the pepper, heat the vegetable oil in a frying pan.
2. Put the pepper in the pan, without removing the seeds and stalks.
3. When the peppers are soft, remove them from the heat.
4. Put sugar and salt in a jar, pour 2 tablespoons of vinegar.
5. Add pepper and finely chopped garlic, pour over everything with the remaining vinegar.
6. Pour boiling water over the jars to the top, roll up the lids and wrap the jars in a warm blanket until they cool completely.

Lecho can be served at the table as a separate appetizer or salad, or used to prepare more complex dishes. For the recipe, you need to choose large ripe peppers. Tomato juice is better to make your own from fresh tomatoes, grinding them in a blender or using a meat grinder, but if desired, ready-made dressing is also suitable.

Ingredients:

• 35 bell peppers;
• 2 liters of tomato juice;
• 200 ml of vegetable oil;
• 200 ml of vinegar;
• 2 tbsp. l. salt;
• 180 g of sugar;
• 2 tbsp. l. liquid honey.

Cooking method:

1. Rinse the peppers, remove the seeds, cut the vegetables into medium-sized squares.
2. Pour the juice into a large saucepan, add salt, honey, vegetable oil and sugar to it.
3. Bring the juice to a boil, boil for 5 minutes, put the pepper.
4. Boil everything again, cook for 10 minutes.
5. Add vinegar, boil again.
6. Pour the finished lecho into sterilized jars and roll them up with lids.

For many, stuffed peppers are associated with the use of minced meat, but such a dish, of course, cannot be stored for a long time. That is why it was invented for conservation vegetable stuffing. A variety of ingredients will make it really interesting and unusual dish, which will decorate any, even a festive table.

Ingredients:

• 4.5 kg of bell pepper;
• 2.5 kg of tomatoes;
• 4 kg of carrots;
• 600 g of onion;
• 150 g of celery root;
• 150 g of parsley root;
• 50 g celery (greens);
• 50 g parsley (greens);
• 50 g dill;
• 100 g of sugar;
• 100 g of salt;
• 1 tsp red ground pepper;
• 1 tsp ground black pepper.

Cooking method:

1. Gently remove seeds from peppers, rinse inside and out.
2. Dip the peppers in boiling water for 2-3 minutes, then immediately transfer to cold water until completely cool.
3. Cut the onion into rings and fry until golden brown.
4. Cut the roots into small cubes and, separately from each other, fry until tender.
5. In one bowl, mix onions and roots, add chopped herbs and 50 g of salt.
6. Fill the peppers with the resulting filling and place them in sterilized jars.
7. Finely chop the tomatoes, put in a saucepan and boil the resulting juice.
8. Add the remaining salt, both types of ground pepper and sugar to the tomatoes, cook for another 5 minutes.
9. Pour the tomato mass into jars with pepper.
10. Sterilize jars in boiling water for 1 hour.

Vegetable salads for the winter are very popular with housewives. You can spend a couple of hours in the kitchen once, and then enjoy delicious vitamin snacks all winter. This recipe will allow you to quickly and easily make such blanks.

Ingredients:

• 600 g of bell pepper;
• 400 g carrots;
• 4 bulbs;
• 5 tomatoes;
• 100 ml of vegetable oil;
• 100 ml of vinegar;
• 2 tsp Sahara;
• 1 ½ st. l. salt;
• 2 pinches of ground black pepper.

Cooking method:

1. Cut the pepper into thin strips, tomatoes into cubes, onion into half rings.
2. Grate carrots on a coarse grater.
3. Mix all chopped vegetables in one saucepan, add salt, pepper and sugar.
4. Mix everything thoroughly and simmer for 10 minutes.
5. Pour vegetable oil into vegetables, continue stewing for another 7 minutes.
6. Pour everything with vinegar, mix and transfer to jars.
7. Cover jars with lids, sterilize in hot water for 15 minutes.
8. Roll up jars, cool at room temperature.

Another option vitamin salad for the winter, which has collected the most useful and favorite vegetables. In this case, the jars do not even have to be additionally sterilized! Lettuce can be stored at room temperature. From the specified amount of vegetables, 1 liter of the workpiece will come out.

Ingredients:

• 3 bell peppers;
• 3 eggplants;
• 3 onions;
• 3 tomatoes;
• 1 st. l. Sahara;
• 1 tsp salt;
• 1 st. l. vinegar;
• 70 ml vegetable oil.

Cooking method:

1. Rinse all vegetables thoroughly, remove seeds and stalks.
2. Cut the eggplant into slices of 1 cm in thickness, the onion into half rings.
3. Cut the tomatoes into 4 parts, cut the pepper into strips.
4. Pour vegetable oil and vinegar into a deep saucepan, add salt and sugar.
5. Put vegetables in layers, put everything on low heat.
6. Cook under a closed lid for 40 minutes.
7. Put the salad hot in jars, roll up the lids.

Now you know how to cook pickled peppers for the winter according to the recipe with a photo. Enjoy your meal!

Pepper for the winter is another great option for conservation. All its charm lies in the fact that this vegetable is combined with almost any ingredient, allowing you to create very tasty winter salads for every taste. Before you cook peppers for the winter, you can be inspired by some notes from experienced chefs:

• For cooking lecho, it is better to constantly use the same saucepan, because after the first time it will acquire a clear red tint;
• When using a hot marinade, jars with ready-made peppers must be turned upside down and wrapped in a warm blanket until completely cooled;
• If you can preserve whole peppers, then lay the larger fruits on the bottom;
• To make the pepper softer, before marinating, fry it a little in a pan or boil it in boiling water.

Pepper blanks for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning a relic of the Soviet past, when there were no frozen and fresh food. In this article, I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (you can lick your fingers at recipes with photos), and more.

Real thrifty housewives remain true to this method of harvesting, and every year harvesting pepper for the winter is at the top of the conservation checklist for most of us. Agree, in the season fresh bell pepper costs a penny, and pepper preservation for the winter (simple and delicious recipes) can greatly facilitate life in the winter in the kitchen.

So nice on cold winter evenings to open a jar of fragrant lecho from bell pepper for the winter (you will lick your fingers) to mashed potatoes… Plus, various blanks significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I got from my mother and grandmother. Pepper for the winter best recipes collected in one place! Bookmark the page so that during the conservation season, bell pepper blanks for the winter are always at hand.

Pepper for the winter is not only a classic lecho, pepper in honey, pickled pepper and adjika "Spark". I will introduce you to many interesting and new recipes for bell pepper blanks, and I really hope that you will find a recipe for pepper for the winter that all your loved ones will love, and canned jars will be permanently registered on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper blanks, I ask for a divider in the comments, and also add photos of your jars with blanks!

Fried peppers for the winter without sterilization

Let's cook peppers fried in oil with garlic for the winter: fragrant, spicy, and incredibly delicious snack. Looking ahead, I’ll say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original blanks from pepper for the winter, then you simply have to cook pepper according to this recipe! How to cook fried pepper for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various blanks of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite winter pepper recipes. I am sure fans of pepper lecho for the winter will like this recipe. We will cook not just a classic lecho with bell pepper, but a lecho with beans. With all responsibility I promise you that this recipe for bell pepper lecho for the winter - you will lick your fingers! How to cook lecho from bell peppers with beans, look.

Baked pepper for the winter with garlic and herbs

Baked peppers for the winter in jars are very tasty and fragrant, and will serve as an excellent snack in winter, or you can use canned roasted peppers as an ingredient for various vegetable salads. In addition, roasted peppers own juice for the winter it is ideal to use in winter as a pizza topping - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Recently, I have been cooking interesting option- a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to cook it: there are no complicated moments in the recipe for lecho with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but a juicer or a meat grinder will help you with its preparation with great pleasure. Well, am I interested in you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much bell pepper costs in the winter season, I will not tell you - you yourself know everything very well. I'd rather share with you wonderful recipe delicious pepper in oil for the winter - beautiful and very useful. So, peppers in oil - a recipe that I got from my mother, and checked by more than one hostess.

Lecho with carrots and onions for the winter

My last experience is a recipe for lecho from carrots and onions. And a very good experience! Like any lecho twist, this one came out bright and appetizing, and carrots added some kind of enthusiasm and spontaneity to it. As for taste, everything is very good here too: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho from carrots, onions and tomatoes for the winter, when it's time to try it. Recipe with photo.

Winter pickled peppers with garlic

The main thing in the recipe is the marinade. The pepper is fragrant, with a subtle taste of garlic. Vinegar is practically not felt, and a moderate amount of salt and sugar make it possible to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. …

Lecho with apples for the winter

In my cookbook, there are also several options for lecho. One of the most successful of them is lecho with an apple, I will definitely close it for the winter. The recipe is very simple and the result is great! …

Pickled hot peppers for the winter

Pickled hot pepper - incredible appetizer, and appropriate as festive table as an addition to a plate of pickles, and in the everyday family menu. The recipe for harvesting hot peppers is simple, using the same technology and with such a marinade, you can preserve bell peppers for the winter. …

Lecho with rice for the winter

You can see how to cook a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Looking for interesting blanks of pepper for the winter? Then pay attention to sweet pepper in adjika. The recipe certainly deserves your attention. How to cook sweet peppers in adjika for the winter, look

Lecho for the winter from bell pepper (classic recipe)

The recipe for the classic pepper lecho can be viewed

Lecho with tomato juice without vinegar

How to cook lecho from pepper in tomato, you can see