How to preserve bell peppers for the winter using simple recipes

Delicious marinated preparations

Everyone's tastes vary, but pickling is still the most delicious method of preserving. Peppers are often preserved in a piquant and aromatic marinade, seasoned with spices, garlic, and herbs. Below are some interesting pickled pepper options. Hot and bitter peppers are generally omitted.

Classic pickled peppers

You will need the following ingredients: 3 kg of sweet pepper, 1 cup each of vinegar and vegetable oil, 2 tbsp. salt, half a cup of granulated sugar, 1 head of garlic, 10 bay leaves, 1 tsp. black peppercorns, a bunch of parsley, 8 cloves.

Cooking process:

1. It's recommended to use yellow and red fleshy vegetables. Wash them, remove the stems and seeds.
2. Cut into wide strips.
3. Pour 600 ml of purified water into a container. Add sugar and salt, then add oil and vinegar. Bring to a boil over high heat.
4. Place the pieces into boiling liquid and bring to a boil again.
5. Simmer the mixture for 10 minutes, covered with a lid, stirring occasionally.
6. At this time, prepare the jars: place spices on the bottom - 3-4 garlic cloves, 2 sprigs of parsley, 2 bay leaves, 1 clove and 5 black peppercorns for each jar.
7. Place pieces of sweet pepper on top, without being afraid to fold and crush them.
8. Pour in hot marinade and screw on the lids.
9. Turn the containers upside down and leave them under a blanket until they cool.

"Colors of Summer"

The amount of the main ingredient depends on the cook's preference. Wash the vegetables, remove the seeds and stems, cut into random pieces, blanch in boiling water for 2-4 minutes, and cool. Place the mixture in clean jars, placing 2 cloves of garlic at the bottom.

Prepare the marinade: for 1 liter of water, take 100 g of sugar, 2 tbsp. of oil, 1 tsp. of salt, 10 peas each of allspice and cloves, a pinch of cinnamon, 1 tbsp. of vinegar and 4 bay leaves.

Combine the ingredients, bring the mixture to a boil and simmer for 5 minutes, then pour it over the mixture. To preserve, turn the jars upside down and leave them there until completely cool.

Pepper in honey-oil marinade

Canned peppers are a godsend for lovers of new and unusual preparations. Stock up on 1 kg of multi-colored peppers, 5 tablespoons of honey, ½ cup each of boiled water, oil and vinegar, 1 tablespoon of sugar, 1 teaspoon of salt and a few allspice berries.

Now, regarding cooking:

1. In a deep bowl, mix the ingredients for the marinade and bring to a boil over low heat.
2. Wash the main component, remove the stems and seeds, and cut into slices.
3. After the marinade has boiled for 5 minutes, add the pepper.
4. Cook the vegetable until it begins to lose its bright color.
5. Sterilize jars before canning.
6. Remove the peppers from the oil with a slotted spoon, place them in containers, and pour in the hot marinade.
7. Close the jars with clean lids, wrap them up, and leave the canned product for 24 hours.

Video: Oven-Baked Bell Pepper Recipe

This video will show you how to bake bell peppers in the oven for the winter.

Pepper appetizers

Below are simple recipes for delicious pepper preserves that will also be a great addition to your family's winter diet.

In a tomato-garlic sauce

Prepare 1 kg of fleshy vegetables, 700 g of tomatoes, 4 cloves of garlic, 1.5 tbsp. of salt, 2.5 tbsp. of sugar, 30 ml each of oil and vinegar.

Step by step process:

1. Grind the tomatoes in a blender or meat grinder. Add the pressed garlic to the resulting tomato paste. Boil the mixture for 5 minutes, then add the sugar and salt, pour in the oil, and cook for another 5 minutes.
2. Peel the main component of the dish and cut into quarters.
3. Add it to the tomato-garlic mixture and simmer for 15 minutes over low heat.
4. Pour in vinegar and cook for another 10 minutes.
5. Preserve.

"Bullseye!"

The list of ingredients consists of 660 g pepper, 330 g onions and 300 g sweet and sour apples, 20 ml vinegar, 35 ml oil, 0.5 tbsp salt and 1 tbsp honey.

Cooking steps:

1. Peel the vegetables, remove the seeds, leave the peel on the apples.
2. Place the prepared products in a container, wash and place on a towel to dry.
3. Cut the apples into medium slices, the pepper into strips, and the onion into half rings.
4. Place the chopped ingredients in a bowl, add salt, honey and butter.
5. Mix, leave the vegetables and fruits for 2 hours to release juice.
6. Transfer the mixture into a saucepan, place on the fire, and simmer for 3 minutes.
7. Pour in vinegar and simmer for another 2 minutes.
8. Prepare the containers and ladle the hot salad into them. Turn the jars upside down to cool.

Pepper and carrot salad

To prepare, take 600 g of pepper, 4 onions, 400 g of carrots, 5 green tomatoes, 100 ml of vinegar and vegetable oil, 1.5 tbsp. of salt, 2 tsp. of granulated sugar, a pinch of ground pepper.

Next we do the following:

1. Peel and thinly slice the main ingredient. Finely chop the tomatoes and cut the onion into half rings.
2. Wash the carrots and grate coarsely.
3. Place the vegetables in a saucepan, add salt and pepper, and sprinkle with sugar.
4. Place on heat and simmer for 10 minutes.
5. Add oil and simmer for another 7 minutes.
6. Pour in vinegar and stir.
7. Pour the mixture into jars, cover with lids, and place in a container with hot water. After 8 minutes of sterilization, seal the jars and let them cool.

Golden recipes of the peoples of the world

Below are some golden recipes from world cuisine that are enjoyed by people of many nationalities as homemade preserves.

Aivar

List of ingredients: 1.3 kg pepper, 2 tbsp oil, 1.5 tsp salt, 1 clove garlic, 1 tsp each sugar and wine vinegar.

How to cook:

1. Preheat the oven to 200°C. Line a baking sheet with parchment paper and place the washed peppers on it.
2. Bake the vegetables for half an hour, turning the paprika over in between.
3. Wrap the roasted peppers in parchment paper and place them in a bag. Leave them there for 15 minutes to steam.
4. Take the vegetable out, cool it a little, peel it and remove the seeds.
5. Make a paste by chopping in a food processor. Crush the garlic with a press. Mix the pepper, salt, sugar, and garlic.
6. Place the prepared mixture in a deep saucepan, pour in the oil and vinegar. Boil for 2–3 minutes.
7. Place the pepper mixture into the prepared jars, pour in the marinade, and store the jars until cool.

Lecho "Finger-Lickin' Good"

Take 2 kg of tomatoes and peppers, 1 kg of onions, 3 tbsp. vinegar, 150 ml of vegetable oil, 4 tbsp. sugar, 2 tsp. salt, 4 allspice peas, 1 tsp. black peppercorns, 2 bay leaves.

Step-by-step cooking process:

1. Grind the tomatoes in a blender, cut the pepper into strips, and the onion into half rings.
2. Place the vegetables in a deep bowl, add all the spices and oil, and simmer for 60 minutes over low heat.
3. Pour vinegar into the fried mixture.
4. Pour the pepper mixture into jars and roll them up.
5. Store the canned goods upside down until cool.

Gogoshary in Moldovan style

Take 4 kg of gogoshar, 200 g of honey, 30 g of salt, 500 ml of water, 400 ml of oil, 4 heads of garlic, 400 ml of apple cider vinegar, 4 bay leaves and cloves, 10 allspice peas.

How to cook:

1. Wash, peel, and cut the gogoshar mushrooms into long wedges. Cut each garlic clove into 2–3 pieces.
2. Combine all the spices in a large bowl. Bring to a boil. Add the pepper and bring to a boil again. Add the garlic and simmer for 10 minutes.
3. Place the appetizer in jars, pour in the marinade, and close.

Stuffed peppers

Take 10 peppers, 500 g of zucchini, 2 onions, 1 carrot, 1 liter of tomato juice, herbs, salt and peppercorns.

Next, follow the following algorithm of actions:

1. Peel the main ingredient and simmer in boiling water for 5 minutes.
2. For the stuffing, coarsely grate the carrots and zucchini, chop the onion, fry and add salt.
3. Start the stuffing process by filling with vegetable mixture.
4. Place the stuffed peppers in jars and pour boiling salted tomato juice over them.
5. Sterilize full jars for 20 minutes and roll up.

Choose your favorite bell pepper recipes for the winter, and stock up on colorful preparations for the cold winter.