What can be closed from pepper. Pickled sweet peppers for the winter recipes. Bell peppers with eggplants in oil

I love crunchy pickled bell peppers! I always strive to add interesting recipes to my culinary collection. And today I offer you the best recipes with photos of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. We preserve the peppers in oil - preferably homemade, unrefined.

Ingredients:

1 kg of processed pepper;
50 g salt;
1 liter of water;
150 ml vinegar (9%);
200 ml vegetable oil.

How to prepare:

We clean the sweet peppers from tails and seeds, wash them, and cut them into pieces.
Place the peppers in a saucepan, add water to cover (more than a liter). Add 2 tbsp. spoons of butter. Simmer covered for 5 minutes.
Remove the peppers with a slotted spoon and place in a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. Add the remaining oil, salt, and vinegar to this liter. Stirring, bring to a boil and turn off the heat.
Dip the pepper into the marinade, cover with a lid, and let it brew for 12 hours.
In the meantime, sterilize the jars and scald the plastic lids with boiling water.
Transfer the cooled and ready-made peppers into jars and close the lids. Store in the refrigerator.
Here is a simple recipe for sweet peppers, marinated for the winter, prepared without sterilization. You can also make rolls using it in a cold way - just dip the pepper in the almost cooled marinade and leave for a day.

Note: chopped peppers of different colors look very beautiful in a jar.

Whole pepper marinated with garlic and herbs

I really love and appreciate recipes with oil and garlic for pickled bell peppers for the winter. First, I’ll tell you how to cook whole peppers in liter jars.

Ingredients for one jar:

10-12 pcs. bell pepper;
4-5 pcs. garlic cloves;
50 ml vegetable oil;
1 PC. bay leaf;
4-5 pcs. allspice peas;
1 clove bud;
Parsley, thyme - to taste;
0.5 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
5 tbsp. spoons of vinegar (9%).

How to prepare:

Cut off the tops of the peppers, remove the seeds, and wash them. Divide the garlic into cloves and cut into slices. Wash the greens and chop them.
Pour oil into a frying pan and fry the whole pepper, covering with a lid, until it becomes soft.
Place peppers, chopped garlic and herbs, cloves, allspice, and bay leaves in sterilized jars in layers. Add sugar, salt and vinegar.
Boil water in a kettle and pour it over the vegetables in the jar. Immediately roll up the lids.
Shake the jars and roll them on the table so that the salt and sugar dissolve. Let's turn it over and wrap it up. After cooling, transfer to a cool place.

Pepper in tomato sauce

And now I’ll share a recipe on how to make aromatic peppers in tomato sauce.

Ingredients (for 4 0.5 l jars):

1.5 kg of sweet pepper;
80 ml tomato sauce (any you like);
250 ml water;
60 ml vegetable oil;
50 ml vinegar (9%);
15 g salt;
50 g sugar;
Bay leaf, black peppercorns - to taste.

How to prepare:

Wash the jars with soda and sterilize them over steam. Cook the lids in boiling water for 5 minutes.
We clean the peppers, remove the stems and seeds, wash them, and cut them into pieces.
Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Add tomato sauce and stir.
Now add the sweet pepper. Heat to a boil, simmer covered for 10 minutes.
When hot, place the mixture into jars and screw on the lids. After steeping under a blanket, we transfer it to the cellar for storage.

Bell peppers marinated in oil

Consider a recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

3 kg of bell pepper;
1/2 cup sugar:
50 g salt;
1/2 head of garlic;
250 ml vegetable oil;
250 ml vinegar (6%);
Parsley, dill - to taste.

How to prepare:

We sterilize jars and lids. Let's discuss them.
Process the pepper and cut it into slices. Peel the garlic, wash it and chop it into small cubes. Wash the greens, dry them, cut them.
Place the peppers in a saucepan and add oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
Five minutes before readiness, add garlic and herbs.

Place the peppers in jars and cover with metal lids. The workpiece is perfectly stored indoors.

Bell pepper for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the semi-sharp variety “bell” - it’s not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

10-12 pcs. bell peppers;
1 liter of water;
2-3 cloves of garlic;
1 tbsp. spoon of honey;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
2 tbsp. spoons of vinegar (9%);
Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How to prepare:

Bell peppers look beautiful whole. Therefore, we will simply cut out the stalk with the seeds and wash it inside and out. We will not cut into pieces.
Place greens, currant leaves, and other spices to taste on the bottom of sterilized jars. Then fill the container with peppers up to their shoulders.
Boil water in a saucepan, add sugar, salt, honey. Pour the marinade over the vegetables in the jars and cover with clean lids for 5 minutes.
Pour the water back into the pan, boil again and pour the pepper into the jars. Leave for 10 minutes.
Pour the liquid into the pan again and add vinegar. And pour chopped garlic into the jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Let's turn it over and wrap it in a warm blanket. Let's wait until it cools down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: this version uses vinegar, but you can replace the vinegar with lemon juice in the same amount. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many finger-licking options for pickled peppers for the winter. Recipes with photos will also help you make a snack very quickly - literally in 15 minutes.

Ingredients:

500 g peeled bell pepper;
4 cloves of garlic;
3 tbsp. spoons of vegetable oil;
1 tbsp. spoon of salt;
4 tbsp. spoons of granulated sugar;
1 liter of water;
4 tbsp. spoons of vinegar (9%);
Parsley, dill - to taste;
1 PC. bay leaf;
5-6 pcs. black peppercorns.

How to prepare:

Fill jars and plastic lids with boiling water and leave to sterilize for a few minutes.
Place a bowl of water on the stove, pour sugar, salt, seasonings into it, and pour in vinegar.
In the meantime, cut the pepper: clean it from the insides, rinse it, cut it into several pieces lengthwise.
After the marinade boils, add pepper and simmer over low heat for 5 minutes. Turn off the heat and leave to brew for another five minutes.
During this time, chop the garlic and herbs. Throw them into a pan with pepper, add vegetable oil. Mix.

Place the instant peppers in a jar and cover with a plastic lid. After cooling, put it in the refrigerator.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately hot, spicy, and perfectly complements various dishes.

Ingredients (for two 1 liter jars):

1 kg Dungan pepper (long green pods);
8 cloves of garlic;
1 liter of water;
250 ml vegetable oil;
4 tbsp. spoons of sugar;
1 tbsp. spoon of salt;
250 ml vinegar (9%);
10-15 pcs. black peppercorns;
1-2 pcs. bay leaf.

How to prepare:

Cut off the tops of the peppers, remove the seeds, and wash. Next, cut them in half lengthwise or leave them whole.
Peel the garlic, wash it, cut it into slices. Wash the bay leaf and let it dry.
We sterilize containers for preservation in any convenient way.
Bring the water in the pan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half the total amount of garlic.
Reduce heat and add Dungan pepper. Simmer for five minutes.
Place the remaining garlic and spices (peppercorns, bay leaves) removed from the marinade using a slotted spoon at the bottom of the jars. Then fill the jar tightly with hot pepper. Pour in the hot marinade.

Seal with lids, turn over, wrap. After cooling, the fiery snack can be served or hidden for storage.

Jalapeño

Also a suitable option for spicy lovers. Be careful with the spices so that the jalapeño pepper retains its nutrients to the maximum.

Ingredients:

20 pcs. jalapeno pepper;
300 ml of clean water;
280 ml of vinegar (6%) – can be wine or apple;
5 tbsp. spoons of granulated sugar;
3 tbsp. spoons of salt;
3-4 cloves of garlic.

How to prepare:

Sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
Cut off the tails of the peppers and remove the seeds. We wash the peppercorns and cut them into rings.
Peel the garlic and cut the cloves in half lengthwise.
Pour filtered water into the pan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
Dip the pepper rings into the marinade and cover with a lid. Let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns into jars, pour in the marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian “Eat your mind”

And I dedicate this super recipe to exotic lovers. The name fully justifies itself: until you eat everything, you won’t calm down. Unrealistically delicious!

Ingredients:

1 kg of pepper (preferably long green);
3-4 cloves of garlic;
400 ml water;
100 ml vinegar (9%);
200 ml vegetable oil;
1 tbsp. spoon of salt;
2 tbsp. spoons of granulated sugar;
3-4 peas of allspice;
1 PC. bay leaf;
Dill greens - to taste.

How to prepare:

We sterilize jars. Scald the lids with boiling water.
Wash the peppers and cut them in half lengthwise. We wash the dill, bay leaf, and peeled garlic.
Heat water in a wide bowl. After boiling, add butter, sugar, peppercorns, salt, vinegar, bay leaf.
Reduce the heat and add some of the peppers to the pan so that they just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, and drain in a colander. Repeat the procedure until all the peppers are ready.
Place peppers, chopped garlic and dill in layers in jars.

Pour in marinade and close with lids. Store in the refrigerator after cooling. The Armenian pepper needs to sit for about a day - it will be even tastier!

Watch this video on how to cook pickled peppers.

As you can see, the recipes with photos of pickled peppers for the winter are very simple and easy to understand – you’ll lick your fingers. Cook and enjoy. Bon appetit!

According to this easy-to-prepare recipe, pickled peppers for the winter turn out juicy and quite spicy. So it’s best to open a jar of this preparation for the winter as an appetizer for some strong drink or for a heavily meaty and fatty dish (for example , shashlik). For this purpose, it is better to pickle peppers for the winter in small portions: for example, in 0.5 liter or 0.4 liter jars.

For a delicious spicy appetizer, pickled pepper slices will require:

For one kilogram of sweet bell pepper (it is better to take juicy and fleshy fruits)
vinegar - one tablespoon per liter of marinade
200 milliliters vegetable oil
sugar - half a tablespoon / per liter of marinade
garlic - one clove per jar
salt - one tablespoon / per liter of marinade
Spices: parsley, bay leaf, cloves, black and allspice peas,
bitter hot pepper or ground red pepper

Pickled bell peppers for the winter – preparation:

1. Wash the pepper thoroughly, remove the stalk, remove the seeds and cut each pepper into four parts; if the pepper is large, then into six to eight parts.
2. Boil water and bring it to a boil. Then pour boiling water over the chopped peppers. Keep the bell pepper in hot water for no more than one minute, then the pickled pepper will turn out crispy in winter.

3. Fill clean, sterile, dry jars three-quarters full with the prepared pepper and fill them with hot water to the very top.
4.Next, carefully pour the water from the jars of pepper into a separate bowl and cook the marinade for the pickled peppers

5. How to prepare a marinade for pickled peppers for the winter.
Place the pan with the water drained from the jars on the stove (over medium heat) and let it boil. Add salt, sugar and your favorite spices. Next, boil the marinade for a couple of minutes and pour it into jars with pepper.
Boil vegetable oil and also pour it into jars. Add vinegar to each jar of pickled peppers for the winter.

Cover with lids and sterilize jars of pepper appetizer for about five to seven minutes.
Roll up, turn the top upside down and leave to cool in a warm place. After the pepper has cooled completely, transfer the jars to some cool place.
P.S. Pickled peppers for the winter turn out crispy and spicy. A great winter snack for your table!

Pickled peppers for the winter can be compared in popularity only with pickled cucumbers and tomatoes. The secret of this preparation is not only in its amazing aroma and unsurpassed taste, but also in its beneficial properties, which are preserved even in pickled peppers. We are talking about vitamin C - there is so much of it in this vegetable that neither blackcurrant nor lemon can compare with it.

Agree, multi-colored juicy peppers grown in your own garden are much better than store-bought ones. Don't have your own garden? Don’t despair, choose fresh, dense, preferably the same size fruits at the market, carefully examining each one so that there are no unappetizing spots that spoil not only the appearance, but also the subsequent harvest.

Pickled peppers for the winter are a fairly simple and quick dish to prepare. The process can be divided into several stages: first, the peppers are sorted, the stalks and seeds are removed, then they are cut into strips, rings, or even simply put whole in jars raw or blanched and filled with marinade, the recipes of which differ from each other in the presence of one or two new ingredients.

Pickled sweet peppers for the winter

Ingredients:
sweet bell pepper,
Bay leaf,
allspice,
vegetable oil.
For the marinade:
850 ml water,
25 g salt,
125 ml 9% vinegar.

Preparation:
To prepare this preparation, do not take fruits with hard walls, but choose green and red peppers that have tender, fleshy walls. Cut off the stalk of the selected peppers, remove the seeds and wash them well again. Then blanch in boiling water for 5 minutes, and then immerse for 12 minutes in cold water, in which you can add ice cubes. Place bay leaves and allspice at the bottom of the prepared jars (amount to taste), then pack the pepper as tightly as possible and pour in the boiling marinade. Pour a little calcined and cooled to 70ºC vegetable oil on top of everything. Cover the jars with lids and sterilize: 0.5 liter jars - 30 minutes, 1 liter jars - 40 minutes, then roll up.

Pickled peppers “One, two - and you’re done!”

Ingredients:
5 kg bell pepper.
For the marinade (per 1 liter of water):
1.5 tbsp. vegetable oil,
1.5 tbsp. Sahara,
½ tbsp. salt,
2 tbsp. l. 70% vinegar,
parsley, garlic - to taste.

Preparation:
Prepare the marinade by combining water and vegetable oil, add sugar, salt, vinegar and let it boil. Place the pepper, cut in half and peeled from seeds and stalks, into the boiling marinade and cook for 2-3 minutes. Then add coarsely chopped parsley, pressed garlic (amount to taste) and bring to a boil. Then carefully remove the pepper with a slotted spoon, place it in sterilized jars, let the marinade boil again and then pour it over the pepper in the jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket, and let them cool.

When filling the jars, be careful to ensure that there is no space left unfilled with marinade between the peppers, otherwise the jar may explode.

Use peppers of different colors for pickling, your dish will turn out incredibly appetizing and bright, because it is the presence of bright and juicy flowers that we miss so much in winter.

Pickled bell pepper for the winter “Jolly Traffic Light”

Ingredients:
3 kg of multi-colored bell peppers,
garlic,
dried dill.
For the marinade (per 1 liter of water):
½ tbsp. Sahara,
2 tbsp. l. salt,
½ tbsp. vegetable oil,
¾ tbsp. 9% vinegar.

Preparation:
Wash the pepper, remove seeds and stems and cut into neat strips. Boil water in a saucepan, add sugar, salt, vegetable oil, vinegar, let it boil again, and then put the pepper in it and cook for 15-20 minutes. Then remove the pepper with a slotted spoon into a separate container, and when it has cooled, place it in sterilized 0.5-liter jars, sprinkling the pepper with garlic passed through a press and dried dill. Pour the filled jars with the marinade in which the peppers were cooked, cover the jars with lids and sterilize them for 10-15 minutes. Roll it up, turn it upside down, wrap it warmly - and let it stand like that until it cools completely.

Peppers marinated for the winter with fresh herbs

Ingredients:
1 kg sweet pepper,
½ tbsp. vegetable oil,
1 bunch of parsley,
1 bunch of dill,
1 bunch of cilantro,
1 bunch of marjoram,
1 head of garlic.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. 9% vinegar.

Preparation:
Fry thoroughly washed and seeded peppers on both sides in vegetable oil until golden brown and place tightly in sterilized half-liter or liter jars, alternating with layers of chopped herbs. Use only green leaves for harvesting, without stems. Pour hot marinade over everything, cover the jars with boiled metal lids and sterilize: 0.5 liter jars - 5 minutes, 1 liter - 10 minutes. Then roll up, turn over, wrap, let cool and store.

Pickled peppers may well act not only as a snack, but also as an ingredient for preparing salads, side dishes and even soups.

Pickled peppers “New of the season”

Ingredients:
1.5 kg of sweet bell pepper.
For the marinade (per 0.5 liters of water):
500 ml apple cider vinegar,
3 tbsp. l. kebab ketchup,
¼ tbsp. vegetable oil (preferably olive oil),
1 tbsp. l. salt.

Preparation:
Bake the prepared peppers directly with the branches in the oven, peel them and place them in sterilized 1-liter jars; you should have whole peppers on the branches. To prepare the marinade, add ketchup, salt, vegetable oil to boiling water, boil everything for 7 minutes from the moment it boils, carefully pour in the vinegar, let the marinade boil again and remove from heat. Pour boiling marinade into the filled jars, cover with lids and sterilize for 15 minutes. Then roll it up.

Pickled Red Sunset Peppers

Ingredients:
5 kg sweet pepper,
50 g horseradish root,
100 g garlic,
1 bunch of dill.
For the marinade:
1 tomato juice
1.5 tbsp. l. salt.

Preparation:
Wash the red sweet bell pepper, remove the seeds and place in boiling water for 2-5 minutes, then immediately cool in cold water. Peel the horseradish root, cut into small pieces, peel the garlic cloves, and chop the herbs. Place some of the seasoning on the bottom of the prepared jars, then place the peppers tightly, placing one fruit inside the other, and place the greens on top of the peppers again. Pour the contents of the jars with boiling tomato marinade, cover the jars with lids that have been boiled in advance, and sterilize: 0.5 liter jars - 30 minutes, 1 liter - 40 minutes, 2 liters - 50 minutes. After this procedure, roll up the jars with lids.

In the cold winter, you really want stuffed peppers, so here are some great recipes that will help satisfy your desire 100%.

Pickled peppers for stuffing

Ingredients (for 3 liter jar):
1.5 kg sweet bell pepper,
3-4 bay leaves,
6 peas of allspice,
6 peas of allspice,
celery sprig,
salt - to taste.
For the marinade (per 1.5 liters of water):
1 tbsp. l. (without a slide) salt,
1 dessert spoon of sugar,
2 tbsp. l. 9% vinegar.

Preparation:
Wash medium-sized peppers thoroughly, cut off the stem and remove the seeds. Pour water into the pan, add salt to taste and bring to a boil. With the heat still on, drop a few peppers at a time into the pan and blanch for 3 minutes. Then take out one pepper at a time, pour out the water from it and put it in a sterilized jar. To prepare the marinade, boil water, add salt, sugar, black and allspice peas, a sprig of celery and let simmer for 3-5 minutes. Add vinegar to the jars of peppers, followed by the hot marinade. Roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and leave until completely cool.
In a 3-liter jar, if packed tightly, about 20 medium-sized peppers can be placed, this amount will be enough for a family of three people.

Pickled peppers “Straight from the garden”

Ingredients (per 1 liter jar):
sweet pepper (as much as will be included).
1 clove bud,
2 peas of allspice,
3 black peppercorns,
celery leaves and stalks.
For the marinade (per 1 liter of water):
1 tbsp. l. salt,
1 tsp. Sahara,
⅓ tsp. citric acid.

Preparation:
Peel the sweet peppers from stalks and seeds, rinse, place in a colander and place in hot water for 1 minute. Then take it out and let the water drain. Place clove buds, black and allspice, celery leaves and stalks in prepared sterilized jars, place the pepper tightly on top and pour boiling brine of water, salt, sugar and citric acid over everything. Immediately seal the filled jars with sterilized lids. The jars themselves do not need to be sterilized.

Pickled peppers “For thrill seekers”

Ingredients:
500 g green hot pepper,
500 g red hot pepper,
1 head of garlic,
2 carrots,
vegetable oil.
For the marinade:
500 ml water,
0.5 l 9% vinegar,
1.5 tbsp. Sahara,
½ tbsp. salt.

Preparation:
You can pickle both red and green hot peppers. The main thing is to choose small pods, they are simply ideal for pickling, dense and without damage. You can put both red and green peppers in the jar, mixed together - this way the preservation will be even more appetizing. Peel the pepper, cut 1 cm from the base and lightly fry on both sides in vegetable oil. Let the pepper cool, add salt to taste and place in sterilized jars (try to mix red and green peppers, this will make your preparation look even more appetizing), do not forget to arrange the layers of pepper with garlic passed through a press and finely grated carrots. Pour the contents of the jars with hot marinade prepared from water, vinegar, sugar, salt and brought to a boil, and seal with sterilized metal lids.

Pickled hot peppers for the winter

Ingredients (per 0.5 liter jar):
200-300 g red hot pepper pods,
7 allspice peas,
4 buds of cloves,
2 cm horseradish root,
2 cherry leaves,
1 pinch of dill seeds,
2 cloves of garlic.
For the marinade:
1 liter of water,
4 tbsp. l. salt (without top),
2 tbsp. l. Sahara.
1 tsp. 9% vinegar per 0.5 liter jar.

Preparation:
Wash the red hot pepper pods thoroughly, cut off the tail a little, but do not open the pods themselves, let the pepper be whole, this way your preparation will be even spicier, since there is much more capsaicin in the seeds than in the walls of the pepper. Prepare spices for marinating. Wash the cherry leaves, peel and wash the horseradish root, inspect it carefully to notice all the spots and damage that need to be cut out immediately. Cut the peeled horseradish root into small pieces. Peel the garlic cloves. Place spices at the bottom of each sterilized and dried jar: cloves, peppercorns, horseradish root, cherry leaves and dill seeds. Place the peppers vertically from above to the shoulders of the jar, not higher. What is this for, you ask? It’s just that the marinade, when it cools, decreases in volume, which is why if you set the peppers to the very top, they will protrude from the marinade during storage, and such preservation will not last long. For the marinade, boil the required amount of water (pre-calculate how much you will need, taking into account the number of jars, and add 1 glass, because some water will evaporate during boiling). Dissolve sugar and salt in water, skim off the foam, pour boiling marinade into jars of pepper, cover with lids and leave for 15 minutes. Then pour the marinade back into the pan, bring it to a boil again and, having poured it over the peppers, leave the jars covered with lids for about 5 minutes. Carefully pour the marinade into the pan again, boil it, pour vinegar directly into the jars with peppers and, finally, completely pour boiling marinade. Roll up the jars with lids, wrap them up and leave until completely cooled for 10-12 hours, and then store in a dark, cool place.

Close the next type of preservation in half-liter jars, because the pepper turns out to be spicy, and you can’t eat a lot of it.

Hot peppers in oil marinade

Ingredients:
hot pepper (quantity is at your discretion),
spices and herbs, garlic, horseradish root, peppercorns, bay leaf - to taste.
For the marinade (for each 1 liter jar):
0.5 l apple cider vinegar,
0.5 liters of vegetable oil (preferably olive oil),
1 tbsp. l. honey.

Preparation:
Sort through the peppers, inspecting them carefully. Wash the peppers selected for pickling thoroughly and dry slightly. Be sure to leave part of the tail on the pepper to make it easier to hold while eating. Place the hot peppers tightly in prepared sterilized jars, topping with herbs and garlic, add bay leaves, black peppercorns, and horseradish root cut into small pieces. To prepare the marinade, combine vinegar and oil, add honey, mix everything thoroughly. Fill the jars with the prepared marinade and close with nylon lids. Place the pepper in a warm place for 3 weeks. When the time is up, the pepper will be ready to eat.

If you are an ardent opponent of adding vinegar to preserves, replace it with lemon juice, only then be sure to add horseradish to the jars.

Happy preparations!

Larisa Shuftaykina

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

Preparations for serving

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.

In tomato juice

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 at the table, and tomato juice is used to prepare borscht and other dishes.

Pepper in tomato juice

To prepare 2 kg of unpeeled pepper you will need:

Homemade tomato juice – 1.5 l.
Salt – 1.5 tbsp. l.
Sugar – 3 tbsp. l.
Table vinegar - 2 tbsp. l.
Refined vegetable oil – 250 ml.
Garlic – 1 medium head.
Sweet peas 5-6 pcs., bay leaves - 3 pcs.

The preparation of this aromatic and tasty dish can be divided into several stages:

1. If the fruits are small, they are only washed; large ones are cleared of the stalk and seeds, cut into slices, and washed. Then they are allowed to drain.
2. Tomato juice is homemade; the best option for making it is a juicer, but a meat grinder is suitable. 1 liter of juice is obtained from approximately 3 kg of tomatoes, if the tomatoes are juicy, but more may be needed.
3. Then the juice is placed in a saucepan, the required amount of salt and sugar is added, and brought to a boil.
4. Place peppers into boiling juice. Reduce heat to low. Boil for a quarter of an hour, then add garlic, vinegar and cook for another 5 minutes.
5. Place the finished pepper tightly in sterile jars, pressing down a little with a spoon. Pour juice on top, add a few peas and a bay leaf.
6. The resulting mixture must also be sterilized. Do this in a large saucepan with hot water. Thick fabric is placed on its bottom and jars are placed. Then boil for 15 minutes (half-liter containers) and roll up.

Important! The water for sterilization and the jars of peppers must be at the same temperature, otherwise the glass may crack.

With cabbage

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:

White cabbage – 1 kg.
Parsley – 100 grams.

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:

Sugar – 5 tbsp. l.
Salt – 1 tbsp. l.
Table vinegar – 100 ml.
Refined vegetable oil – 100 ml.

Cooking steps:

1. First, prepare the peppers: peel the stems and remove the seeds, rinse with cold water to remove all the seeds.
2. Then put it in boiling water and cook for 5 minutes over low heat. Remove the workpieces from the water using a slotted spoon and allow them to drain.
3. At this time, chop the cabbage, add a little salt and rub it with your hands to make it soft. Parsley is chopped and mixed with grated cabbage.
4. When the peppers have cooled, they are carefully but tightly stuffed with a mixture of cabbage and parsley. Each pepper is placed in prepared sterile jars and covered with lids.
5. Then cook the marinade in a saucepan: let the water boil and pour in the oil, add the required amount of salt and sugar, let them dissolve and pour in the vinegar. Then the hot marinade is poured into the jars.

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

Pepper slices with honey

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:

Vegetable oil – 100 ml.
Table vinegar – 60 ml.
Water – 1500 ml.
Honey – 50 ml.
Salt – 8 g.
Bay leaf – 2 pcs.
Sweet peas – 4 pcs.

Step-by-step preparation:

1. Peel the peppers, rinse with cold water and blanch until soft in boiling water (about a quarter of an hour).
2. Then take it out and place it in prepared, sterile jars, placing peas and a bay leaf on the bottom of each. The jars are covered with lids.
3. Separately, prepare the marinade in a saucepan. Bring the water to a boil, add butter, salt and sugar, let it boil, then remove from the heat and add vinegar and honey. Stir everything and season the peppers in the jars.
4. Then the jars are tightly sealed, placed on the lid, and covered with a blanket. Leave for 12-14 hours and take out to the cellar.

Pepper with honey

This canned snack takes no more than 1 hour to prepare.

Lecho with vegetables

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:

Carrots and onions – 0.8 kg each.
Sugar and vegetable oil 200 g each.
Vinegar – 80 g.
Sweet peas, bay leaves, cloves and ground black pepper (for a spicy option).

Step by step guide:

1. All vegetables are washed with cold water, onions and carrots are peeled. Peppers and tomatoes should be meaty, so the lecho will turn out tastier.
2. Tomatoes are passed through a meat grinder or crushed in a blender.
3. Cut the peppers into pieces, carrots into thin strips, and onions into cubes.
4. Separately, fry the onion in a frying pan until half cooked, and then add the carrots. Cook vegetables until soft.
5. Add spices to the prepared tomatoes and cook over low heat for at least 20 minutes. If the appetizer should be spicy, add a lot (to taste) of ground black pepper.
6. Then add chopped peppers and fried vegetables. Bring to a boil and cook over low heat until tender (20–25 minutes). The lecho is stirred periodically.
7. Then, at the end of cooking, add vinegar and keep on fire for another 5 minutes. This recipe can be prepared without vinegar; it does not affect the quality of the seaming.
8. The finished product is laid out in sterile jars; all that remains is to seal it tightly with lids.

Eggplant with pepper

A tasty and moderately spicy appetizer suitable as a side dish for meat dishes.

Eggplant with pepper

To prepare it for 750 g of small young eggplants you need:

Pepper – 250 g.
Chili pepper - ½ pod.
Garlic – 6 cloves.
Sugar – 20 g.
Salt – 15 g.
Vinegar – 10 g.
Sunflower oil – 25 g.

How to cook:

1. For twisting, you will need young eggplants so that you don’t have to peel them. They are cut into rings 2 cm thick, and then into quarters and then soaked in ice-cold salted water for ½ hour.
2. At this time, start preparing the sauce. Peppers (red ones are better for color) are cleared of seeds; hot peppers are also cleared of seeds. Garlic - from the husk. All ingredients are placed in a blender and crushed. Or they do it using a meat grinder.
3. Then the mixture is poured into a saucepan, salt and sugar are added and the sauce is simmered over low heat for at least 20 minutes.
4. Remove the eggplants from the water and simmer in boiling water until soft (about 7 minutes). Then put it without liquid into the sauce and boil it all together for 5-7 minutes.
5. Then lay out in sterile containers and seal hermetically.
6. The jars need to be wrapped in a blanket and kept for 12 hours, only then taken out to the cellar or basement.

Preparations for cooking

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.

Tomato

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:

Sugar - 100 g.
Lemon juice – 100 g.
Salt – 30 g.
Water – 1 l.
Olive oil – 100 g.

Baked peppers

Preparation:

1. First, wash the peppers and bake them whole in the oven for 40 minutes at 220 C.
2. Then they are cooled, the peel, stalks, and seeds are removed.
3. The resulting blanks are cut into large pieces, placed in sterilized jars, pressing down slightly with a spoon.
4. Cover the top of the jars with a lid.
5. Then prepare the marinade in a saucepan. Let the water boil and add salt and sugar, dissolve them, add oil and lemon juice.
6. The resulting marinade is poured into the workpieces, sterilized in jars (half-liter containers for a quarter of an hour), and then hermetically sealed.

Adjika

Adjika is a spicy seasoning that has many recipes that include pepper.

There are two seasoning options here:

canned - boil and roll up the lids;
raw - stored in the refrigerator; raw vegetables are used for its preparation, and long-term storage provides it with the spicy taste of seasoning and aspirin.

Components of adjika

To prepare 1 kg of tomato take:

sweet pepper – 100 g;
red hot chili pepper – 3 pcs.;
garlic – 1 head;
salt – 0.5 tsp;
horseradish – 30 g.

Recipe:

1. All vegetables are washed with cold water, peeled and chopped in a meat grinder or blender.
2. Then add half a teaspoon of salt.
3. Then boil in a saucepan for 20 minutes. During cooking, adjika is stirred so that it does not burn, and cooked after boiling over low heat.
4. Then roll up hermetically with lids.
5. Adjika can be sterilized directly in jars; keep half-liter containers in water for 20 minutes.

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.