A couple of years ago I tried pickled bell peppers. It was preparation for the winter. Surprisingly, I've never tried it before. Bell pepper as a standalone dish. I ate it in the form of pepper stuffed and frozen for the winter, in the form of lecho, in winter salads with butter and in tomato.

But I haven’t tried peppers marinated without oil separately. Somehow it never even occurred to me that you can pickle it separately. And absolutely in vain! Because sweet pickled peppers for the winter are very tasty dish. It is served in addition to any dish, pickling will decorate and diversify any table: festive or everyday.

Now I often bake in winter savory pies, using strips of pickled peppers in the filling. Delicious pie based shortcrust pastry stuffed with cheese and pickled peppers.

Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelets. Thus, there are a huge number of options for using sweet canned peppers.

So, the matter remains small - to make a few jars delicious preparation for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.

Pickled bell peppers for the winter: a simple recipe without sterilization

I am happy to share with you classic recipe preparations of sweet pepper for the winter. The amount of ingredients is calculated for 2 jars of 0.5 liters. If you lay slices of multi-colored pepper, it will turn out very appetizing and beautiful.

Ingredients:

• sweet pepper - 750 g;
• salt - 30 g;
• sugar - 30 g;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.;
• cloves - 4 pcs.;
• vinegar 9% - 30 ml;
• onion - 50 g;
• mustard seeds - 2 tsp;
• water - 500 ml.

How to pickle bell peppers for the winter - step by step recipe with photo:

To prepare the blank, you will need sweet peppers of green, red, yellow and orange. Marinade will be made from water, salt, sugar, slices onion, cloves, black peppercorns, parsley, mustard seeds and vinegar.

I carefully wash the pepper, remove the stalk, seeds and partitions inside. I cut the pepper into strips (width is about 1-1.5 cm).

I sterilize jars and lids for blanks in advance. This can be done in any convenient way.

Sliced ​​strips of sweet pepper tightly stacked in a jar in an upright position.

Separately, I boil water (this is not the water that is designed for marinade). I pour sweet peppers in a jar with boiling water, leave to stand for 7 minutes.

I pour out the water using a special nozzle on the jar. And once again I pour boiling water. I leave it again for 7 minutes.

I also drain this water. Pour mustard seeds into jars.

I'm making a marinade. I pour 0.5 liters of water into the ladle, add the onion, cut into rings or slices. I throw spices, mix.

I put the ladle on the fire, I wait until the marinade boils. I pour in the vinegar, stir and turn it off.

I pour the boiling marinade into jars of pepper to the brim (I do not put the bay leaf from the marinade).

On top, you can put pieces of onion from the marinade, if they fit. I cover with lids and immediately roll up.

Sweet pickled peppers for the winter with onions and mustard seeds will be ready in a month.

I cool the jars and put them away for storage in a dark, cool place.

Pickled bell peppers with butter - a recipe for the winter

Greek cuisine is considered one of the healthiest in the world. And all because the methods of cooking in it are chosen so as to maximize the benefits of the products.

Even the preservation of vegetables is thought out in this regard. So, among the Greeks, a recipe for harvesting sweet peppers baked on the grill is popular.

It is placed in oil, add more basil and garlic. Roll up in banks for the winter. It turns out incredibly tasty and healthy! Here is a very simple recipe.

What you need for 2 liter jars:

• sweet pepper - 2 kg;
• garlic - 2 small heads;
• hot peppers in pods - a couple of pieces;
• basil - 1 bunch more;
• vinegar 6% - 1/3 cup;
• vegetable oil (olive or sunflower) - 1 cup;
• salt or sea salt - 1 tbsp. spoon.

How to cook pickled bell peppers for the winter with butter slices:

Wash peppers, do not peel. Dry, brush generously with oil and bake on the grill or just in the oven on a baking sheet.
Remove the grill with pepper, let cool, peel off the wrinkled skin and scrape out the seeds.

Chop the garlic very finely, and the basil - larger, wash before that.

Banks should be sterilized: put in water and boil for 7 minutes. Boil the lids too - the same amount of time.

Distribute the roasted peppers, basil greens and garlic among the jars. Tamp down in dense layers.

Pour oil and vinegar into one saucepan, add salt, heat slowly until bubbles appear. Pour marinade into jars and roll up.

Keep upside down and wrapped for 12 hours. Then store the grilled pepper in oil in a cool place.

Pickled bell peppers for the winter without stuffing oil

lovers bell pepper- useful and delicious vegetable a huge variety, but not all of them know that this product with its taste and aroma can please them not only fresh in season or stewed with other vegetables.

Bulgarian pepper can also be salted for the winter. And we will offer you a simple recipe for pickled bell peppers for the whole winter for stuffing right now.

On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take strength. The dish turns out crispy, incredibly fragrant, salty-sweet taste.

Products:

• bulgarian pepper with thick skin, sweet (by number take one three liter jar, it's about 6 things).
• liter of distilled or boiled water.
• salt to taste - 1-2 teaspoons.

How to pickle bell pepper for the winter whole so that it is crispy:

Sterilize the jar prepared for salting. Better to do it over the ferry. Enough to sterilize one jar 10-15 minutes.

Boil the water and drop the seaming lid in there for 2 minutes. You can use cans screw or seaming. Regardless of which jars and lids you use, be sure to pre-sterilize.

Take sweet pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, beautiful.

Wash the vegetables and peel them, cutting the stem from all the insides, including the partitions. After cleaning, wash the product well again, both outside and inside.

On a note! Salting peppers should remain intact after peeling; you do not need to cut them into halves or several parts. Cut out only the stalk and remove the seeds and partitions through the existing hole.

Place peeled whole peppers in a sterilized jar, tamping them as close (tight) to each other as possible. If they lose their shape a little at the same time, it's not scary.

Salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Fill with cold distilled or boiled water, roll up or close tightly screw cap. Shake the container several times. Leave in the room for two or three days, but no more than three.

A jar of pickled bell peppers during this period should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.

On a note! Boiling and pouring vegetables with hot water is not necessary, in this case, pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, remove the pickled bell pepper after three days in the refrigerator. You can already eat the product after 3 days of salting, you just need to cool the pepper a little before serving in the refrigerator.

If you pickle bell peppers for the winter, then you should store the jars only in the refrigerator for no more than 1 year. Open store about 36 hours in a cold place and 10 hours in a room.

Video: Pickled bell peppers with honey

Among all the summer fruit and vegetable variety, sweet Bulgarian pepper occupies a worthy place. The place is, frankly, honorable. Many vegetable snacks and salads for the winter are not complete without this bright, beautiful, tasty and very healthy vegetable. Bulgarian pepper is good, both as part of numerous dishes, and in splendid isolation. So, many housewives like to pickle sweet peppers for the winter. There are many recipes for pickled bell pepper, it is pickled in tomato juice, with honey, with hot pepper, along with cucumbers, zucchini. We offer a very simple and quick recipe sweet and sour marinated sweet peppers in vinegar marinade.

Seaming Ingredients

• sweet bell pepper - 1.5 kg,
• water - 300 ml,
• vegetable oil- 1 glass,
• sugar - 0.5 cups,
• garlic - 5 cloves,
• vinegar - 200 ml,
• bay leaf - 3 pcs.,
• salt - 1 tbsp;
• peppercorns - 8-10 pcs.

How to cook pickled sweet peppers for the winter

You can pickle both bell peppers of the same variety, and different varieties in one bank. The same can be said about color: you can preserve a vegetable of one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers.


Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we are guided so that the pepper is convenient to eat.


For the marinade we need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but this is not a required ingredient.


Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients.

Let's put the pepper in there too. Put on the fire and blanch the pepper for 5-6 minutes in boiling water.


The pepper will wilt and take a more compact position in the bowl.


We will process the jars with steam, boil the lids.


We put the bell pepper in jars, pour the marinade, which remained in the bowl.


We cover the jars with lids and put them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin.


We sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Banks are turned over and left in this form for 2-3 hours.


Here we have such a pickled pepper, this dish is prepared easily and simply, the peppers taste sweet and sour with a pleasant taste.

teaser network

Recipe number 2. Pickled sweet pepper for the winter "Traffic light"

This funny name is explained simply: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. You, of course, can take just plain fruits ... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (yes, if you also connect your imagination, and not just throw the pieces of vegetable into jars, but shift them in colored layers), you will get conservation, which it will not be a shame to put on the most luxurious festive table. And besides, this salad for the winter is very tasty. Try it!

For 2 half liter jars:

• 500-700 g of sweet pepper (about 20 pieces if the vegetables are small),
• 60 g sugar (a quarter cup or 6 tablespoons without a hill),
• 60 g vinegar (9%)
• an incomplete teaspoon of salt,
• 5 tablespoons of vegetable oil,
• 150 ml cold water
• 1 large bay leaf,
• 4 peas of allspice.

pickled bell pepper recipe step by step

So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can even into 6). Remove the seeds from each quarter.


In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. For two approaches, put pepper in it, let it boil no more
4-5 minutes (so that it does not have time to soften too much and become porridge).


Carefully transfer the pieces of pepper into the prepared sterile jars (at the bottom of each, put half a bay leaf and two peas of allspice at the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight.


That's all! Personally, according to this recipe, I got exactly 2 jars.

Bulgarian pepper for the winter - pickled, salted, fried, baked, in own juice, stuffed and with the addition of other vegetables, sweet bell pepper is a welcome guest both on weekdays and on holidays. And how good it is in salads, lecho and seasonings! Today, almost all housewives grow bell peppers in their backyard or dacha. How can you do without a fragrant and healthy pepper?

But if you don’t have your own garden, don’t be discouraged, you can choose a good, high-quality, suitable for preparing bell peppers for the winter both in the market and in the store. First of all, pay attention to appearance. Each fruit should be dense, shiny and with thick or, as they say, fleshy walls, without wrinkles and unappetizing dents, with green, and not withered hard tails. Red peppers are considered the sweetest. Choose them for cooking lecho, adjika, and just for pickling with slices, for example, in oil filling with garlic or herbs. For a salad, feel free to use multi-colored peppers: orange, red, yellow, then your preparation will turn out to be bright and very appetizing both in appearance and taste, but for stuffing it would be best to buy medium-sized, green, slightly elongated peppers.

Be sure to remember what to store fresh pepper in the refrigerator, no more than a week is recommended, this is in case you are not going to harvest bell pepper for the winter immediately after purchase. And even more so, in no case do not pack peppers in plastic bags. Peppers must “breathe”, and in an airless polyethylene space they will deteriorate very quickly. If the harvest of sweet pepper pleases so much that there is no time for canning it, you can freeze the bell pepper for the winter. To do this, it is necessary to remove the stalks with seeds from the selected peppers and place them in a container prepared for this case as a whole or cut into slices, circles or pieces, it's up to you.

Our site offers to prepare Bulgarian pepper for the winter in the form of the blanks below that deserve your attention.

Roasted bell peppers pickled for the winter

Ingredients:
5 kg of pepper
100-150 g of salt,
spices, garlic - to taste,
vegetable oil.

Cooking:
Choose thick-walled red, yellow, or green peppers. Peel the fruits, remove the stalks and seeds and fry in vegetable oil until light brown. Remove skins from hot peppers. Before laying the pepper in the selected container, rub its walls with garlic. At the bottom of the pot or keg, put spices, whatever you like, to taste, then a layer of pepper, salt, and again a layer of pepper. And so to the top. The last layer you will have is a layer of spices, on them - a napkin, a circle and oppression. Soak the peppers for 10-15 days at room temperature. You can store salted peppers in the same container in a cool place at a temperature of 5-10ºС. For more long-term storage tightly place the salted peppers in sterilized dry jars and pour over the juice released during salting, pour a little vegetable oil on top. Cover the jars with lids and sterilize: 0.5 l jars - 50 minutes, 1 l jars - 70 minutes, then roll up.

Bell Pepper Salad with Tomatoes and Beans

Ingredients:
2.5 kg of sweet pepper,
1.5 kg of tomatoes,
1 kg of onion
1 st. beans,
150 g sugar
50 g salt
100 ml 9% vinegar,
250 ml vegetable oil.

Cooking:
Peeled pepper cut into strips, onion into half rings, tomatoes into slices. Boil the beans until tender. In a large bowl, mix peppers, onions, tomatoes, beans, season them with sugar, salt, vinegar and vegetable oil. Mix everything and cook from the moment of boiling for 1 hour. Ready hot salad Arrange in sterilized jars and roll up.

Bulgarian pepper "Pikant-fix" for the winter

Ingredients:
5 kg red bell pepper,
2.5 kg of tomatoes,
300 g garlic
500 ml 6% vinegar,
300 ml vegetable oil,
200 g sugar
100 g salt
hot pepper and parsley - to taste.

Cooking:
As usual, remove the stems and seeds from the peppers, then cut into 4 pieces. Cut the tomatoes in half, boil for 10-15 minutes and rub through a sieve. In an enamel saucepan, mix the grated tomatoes, sugar, salt, add chopped garlic, vegetable oil, hot pepper and finely chopped parsley. Bring the mass to a boil and dip the bell pepper into it. Stir until all peppers are covered with marinade. Let the mass boil, cook everything for 10-15 minutes, stirring from time to time. Then lay out in prepared sterilized jars and roll up.

Sweet peppers with carrots in honey marinade

Ingredients:
1.5 kg of sweet pepper,
500 g carrots
2 bulbs.
For marinade:
1 st. vegetable oil,
1 st. l. salt,
50 g honey
100 ml 9% vinegar.

Cooking:
Wash sweet pepper, remove seeds, cut into strips. Cut the peeled carrots into slices, onions into rings. Blanch prepared vegetables in boiling water for 5-7 minutes and arrange in prepared sterilized jars. From the above ingredients, prepare the marinade, let it boil from the moment of boiling for at least 10 minutes and pour over the vegetables. Sterilize jars: 0.5 l - 5 minutes,
1 l - 8 minutes, then roll up with pre-sterilized lids.

Seasoning "Pepper"

Ingredients:
600 g sweet pepper,
200 g horseradish root,
100 g garlic
2 tbsp. l. Sahara,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. vegetable oil.

Cooking:
Grind prepared vegetables with a blender: peeled and chopped pepper, horseradish root and garlic cloves, peeled. Combine all vegetables together, add salt, sugar, lemon juice and stir. Place the seasoning tightly in prepared sterilized and dry jars, pour vegetable oil on top and close the jars with tight nylon lids. Store seasoning in a cool place.

If you ask the first hostess she comes across what she plans to cook from bell peppers for the winter, I think that 90% of 100 will immediately answer without hesitation: “Of course, it’s lecho.” And it is not surprising, because lecho has gained incredible popularity in Russia since the distant Soviet times. Every family has their own recipe, and we share with you a curious variation of this beloved dish.

Multi-colored pepper lecho with vegetables

Ingredients:
3 kg of multi-colored sweet bell pepper (green, yellow, red),
2 kg young thin carrots,
3 liters minced tomatoes
1 st. vegetable oil,
1.5 st. Sahara.
2 tbsp. l. salt,
herbs and garlic - to taste.

Cooking:
Cut the well-washed and seeded pepper into 6 parts, chop the carrots into thin circles. Mix the tomato mass, vegetable oil, add sugar, salt, mix and cook for 15 minutes. Then dip the carrots into the gently boiling mass and cook for 40 minutes, the pepper will follow the carrots, which cook together with the rest of the mass for another 15 minutes. Lastly, add chopped greens and garlic passed through a press to taste, let the mass boil for a few more minutes, and only then spread the hot lecho into sterilized jars and roll it up with boiled and pre-dried lids.

Marinated roasted peppers

Ingredients:
5 kg of sweet pepper,
1 tsp salt,
2 tbsp. l. 9% vinegar,
2 tbsp. l. vegetable oil.

Cooking:
Select whole peppers, preferably of the same size, without damage, wash and, together with the stalk, without peeling, spread on a baking sheet with vegetable oil and bake in the oven until soft, then peel and seeds. Rinse with warm water, put in a colander and leave for 5-7 minutes to make the water glass. Put the pepper in sterilized jars, sprinkle with salt, pour in the vinegar, cover with lids and sterilize: 0.5 l jars - 30 minutes, 1 l jars - 40 minutes and roll up. Turn the jars upside down, wrap them in a blanket, leave to cool completely and store in a dark, cool place.

Almost all vegetables are happy to make friends with pepper, because it has an amazing ability to endow them with its aroma, giving its surroundings a touch of its own piquant taste, while emphasizing the originality of each vegetable. Well, what can I say - just the soul of a vegetable company!

Bulgarian pepper for the winter "Company"

Ingredients:
3 kg sweet bell pepper,
1 kg cauliflower,
600 g carrots
4 tbsp. l. salt,
1.5 st. Sahara,
300 g parsley,
1 liter of 6% vinegar.

Cooking:
Remove the seeds from the pepper, rinse it with cold water and cut into 4 pieces. Cut carrots into slices cauliflower disassemble into inflorescences. Put the prepared vegetables in a large enameled pan, sprinkle with sugar and salt and leave overnight at room temperature overnight. In the morning, put the vegetables in sterilized jars, sprinkling them with coarsely chopped parsley, and pour the marinade, which you prepare as follows: pour vinegar into the juice that has separated from the vegetables and bring the solution to a boil. Boil it for 5 minutes, then cool, and you can pour vegetables. Roll up the jars with sterilized lids, turn upside down, let cool completely and store in a dark, cool place.

And finally - a few recipes for those who cannot live without thrills. The fiery taste of bell pepper snacks will warm you up in winter just like a bath and boots!

Snack "Jazz"

Ingredients:
18 sweet bell peppers
9 eggplants,
1 head of garlic
1 pod of hot pepper,
3 liters of tomato juice
1 st. Sahara,
2 tbsp. l. salt (with a slide),
1 st. vegetable oil,
1 st. l. vinegar essence.

Cooking:
Dice prepared bell peppers and eggplant. Pass hot peppers and garlic through a meat grinder. Squeeze 3 liters of juice from ripe tomatoes. Mix vegetables with tomato juice, sugar, salt and vegetable oil and cook, stirring, for 15 minutes. Then carefully pour in the vinegar essence and mix again. Arrange the finished salad in liter jars, which are then sterilized for 15 minutes and roll up.

Bulgarian pepper salad with vegetables and pearl barley "Camping"

Ingredients:
2.5 kg of sweet pepper,
800 g carrots
600 g onions,
1 st. barley,
2 tbsp. water,
0.5 st. vegetable small,
2 tbsp. l. salt,
0.5 st. Sahara,
1 tsp 70% vinegar.

Cooking:
Boil the barley until half cooked, put it in a colander and let the water drain. Combine vegetable oil with water, bring to a boil, then add grated carrots in turn and cook for 10-15 minutes, then chopped sweet pepper and cook for 10-15 minutes, diced onion and cook for 5-10 minutes and, finally, barley and cook again for 10-15 minutes. Add sugar, vinegar, salt and simmer for another 10-15 minutes. Arrange the finished salad in sterilized jars, roll up with pre-boiled lids. Turn the lettuce jars upside down, wrap and leave to cool completely. When cool, transfer to a cool place to store.

Good luck preparing!

Larisa Shuftaykina

Bulgarian pepper is an invaluable gift of our nature. Over the summer, it seems to be filled with solar warmth and light, while becoming incredibly tasty and juicy in taste. The end of summer is the time to prepare various salads and snacks with this delicious vegetable.

And the fact that it also has various bright colors makes any table colorful and appetizing as soon as the dish appears on it. So let's not put off the harvesting process on the back burner, but let's do it right now. Fortunately, the price for it has become quite small.

In this article, I will tell you a couple of secrets from my grandmother's notebook, then my mother, and today this is my assistant. And the rest I either tried at a party, or a friend brought me a treat, and then I asked them for a cooking method. In general, here are collected the most delicious recipes cooking sweet vegetable.

Bulgarian pepper for the winter cooking recipes with sunflower oil

Sweet pepper for the winter in refined oil turns out to be juicy sweet with a slight sourness. My husband loves it very much in winter for potatoes, fried or just for mashed potatoes and with a delicious cutlet. And such an appetizer is stored quietly for several years in an ordinary apartment.

What is required for cooking:

• Bulgarian pepper - 6000 grams;
• Sugar - 250 grams;
• Table salt - 125 grams;
• Sunflower oil - 500 grams;
• Table vinegar 6% - 500 grams;
• Dill - a bunch;
• Parsley - a bunch.

Let's get started:

We wash the fruits of a sweet vegetable in running water, cut off the tails and clean out the seeds. Cut into random pieces.

mustache, sunflower oil, granulated sugar and table salt.

How to make 6% from 9% vinegar: take exactly 333 milliliters of nine percent vinegar and add 167 milliliters of water to it.

Bring to a boil and boil for a quarter of an hour.

Five minutes before the readiness, we put finely chopped garlic and chopped greens to the vegetables.

We sterilize small jars, boil tin lids.

Pour the hot mixture carefully into jars and twist.

The rest of the steps are basically the same as in any other recipe: turn the container over, cover and leave to cool completely, then put it away for permanent storage.

Green bell pepper - lick your fingers

This method is suitable for those housewives who cannot devote much time to preparing snacks for the winter. Since the cooking time is no more than forty-five minutes. So take the recipe to your cookbooks.

Required products:

• Sweet pepper - 2000 grams;
• Red tomatoes - 1000 grams;
• Hot pepper - at the discretion;
• Onion - 4 pieces;
• Edible salt - at the discretion;
• Essence - 1/3 teaspoon;
• Carrot - 0.1 kilograms;
• Sugar - 3 teaspoons.

Let's start cooking:

Wash tomatoes from the ground and dust and twist them into meat grinders as a whole. Then pour the sauce into a bowl.

Wash the pepper as well, remove the seeds and tails and cut into longitudinal strips about a couple of centimeters thick. We put them in the sauce. Cut the hot pepper into rings and put to the rest of the chopped products.

We put the cauldron on medium fire and wait for it to boil. Stir occasionally and when it boils, pour in the refined oil.

Let it boil for about twelve minutes. Now add finely chopped carrots and onions. Mix sugar and salt.

We boil the snack for a quarter of an hour, pour table vinegar and let it boil for another six minutes.

We prepare jars of the required volume in advance by sterilization. And pour into them a boiling salad. We twist with a special key for seaming and leave it upside down to cool. Our snack for the winter is ready.

Pickled bell peppers for the winter

Pickled sweet peppers are in no way inferior in taste to their vegetable counterparts, tomatoes and cucumbers. So hurry up to stock up on this delicious and healthy food.

Composition of ingredients:

• Sweet pepper - 5000 grams;

Marinade:

• Sunflower oil - 375 grams;
• Sugar - 375 grams;
• Edible salt - 125 grams;
• Essence - 4 teaspoons;
• Garlic - head;
• Greens at your discretion.

Let's start cooking:

First, prepare the marinade:

Pour drinking water, sunflower oil, granulated sugar, edible salt, table vinegar into a saucepan and bring to a boil.

My juicy pepper, separate the ponytails and seeds. Cut into two identical halves and fall asleep in a boiling marinade. We boil for a couple of minutes.

Greens and garlic are next. Let them boil too. Then we lay out the pepper with a slotted spoon in sterile jars, and bring the marinade back to a boil. After pour it into jars with vegetables.

Roll up the lids and turn the containers upside down. And after they reach room temperature, transfer them to the cellar for further storage.

Tip: for excellent storage, while pouring the marinade, make sure that it completely fills the entire space.

The more pepper colors you use, the brighter this dish will become.

Peppers stuffed with vegetables

White cabbage is a favorite vegetable of our people, it is salted, sour, pickled, and all possible salads and soups are prepared. And today I want to use it as a filling for bell peppers for the winter.

Products required for this:

• Sweet pepper - 1000 grams;
• Cabbage - 1000 grams;
• Carrots are medium in size.

For marinade:

• Drinking water - 1000 grams;
• Table vinegar - 0.15 liters;
• Sugar - 1 glass;
• Refined oil - 0.1 liters;
• Table salt - 60 grams.

Let's start preparing the appetizer:

Wash sweet fruits and clean from seeds and tails.

We clean the cabbages and carrots and cut them as thin as possible. Mix thoroughly.

If you use a Korean vegetable grater for this purpose, it will be the perfect size.

The turn has come to fill the prepared Bulgarian fruits with this filling. Make it as tight as possible. And put the filled vegetables in a cauldron.

We cook the marinade:

In another bowl, combine the ingredients for the marinade together. And put it on a big fire. After it starts to boil, pour into a cauldron with vegetables.

We cover the cauldron with oppression and put it in a cool place for a couple of days to marinate.

Two days later, we prepare a sterile container, fill it with stuffed peppers, fill it with marinade and cover with lids. We are preparing a container for sterilizing jars. We boil the containers for fifteen minutes from the moment of boiling. Then roll up and leave to cool under a warm jacket or bedspread. Then move them to a cool basement.

Bulgarian pepper in tomato sauce for the winter - video recipe

This method is good because you can eat it as a separate dish, or you can serve it as an appetizer for meat, pasta or as a dressing for first courses. You don’t have to cook vegetables especially, you don’t need to cook or stew something for a long time. So even an inexperienced cook can handle it here.

Vegetables will fit absolutely any size and diameter. And the taste of the food is indescribably tasty and fragrant. And tomato sauce is so tasty that it is drunk separately in my family.

Sweet pepper dishes are simply magical and are suitable for both a homemade dinner and a festive feast. It usually sells like hot cakes in the cold. And the good thing is that it's almost impossible to cook them.

Cook with pleasure and then you will definitely succeed. And if you have your interesting ways cooking pepper for the winter, then share them in the comments, I will be happy to cook according to your recommendations. And maybe they will also fall into my old cookbook. See you again.