Dungans begin harvesting vegetables for the winter with the appearance of the very first vegetables, that is, from spring to late autumn. One of the most common harvesting methods is salting. Salt is usually pepper, celery, wild garlic. Peppers for salting are selected large, ripe, both red and green. The selected vegetables are washed, the testicles are removed, then they are placed in layers in a barrel or enamel pan. Salt is used large, not iodized. It is sprinkled in layers of 80-100 g, then the pepper is pressed down with oppression. After a few days, the juice comes out, in which the pepper remains all winter.

Wild garlic is salted in September after flowering. Carefully sorted, washed well in several waters, then immediately placed in a dish for salting. Salt is also poured in layers and pressed down with oppression. After 2-3 days, the wild garlic is taken out in bunches and, slightly crushed so that the juice stands out, they are laid again. Load is placed on top.

Celery is also carefully sorted out, yellowed leaves are removed, washed in several waters and salted in the same way as wild garlic. Often all these three vegetables are salted in one dish or barrel, stacking them in layers, alternating with each other.

Well-salted vegetables retain their taste and color. Salted vegetables should be soaked in hot water before use.

Another widely used method of preserving vegetables for the winter is pickling in vinegar. Previously, the Dungans used for this homemade vinegar, which we mentioned in the section "Some Features of the Dungan Cuisine". Currently, Dungan cooks use a different vinegar. So, the following vegetables are pickled for the winter: garlic, head lettuce, long cucumbers, green bean pods, soybeans, garlic arrows, turnips.

Lettuce is pickled in July at the time of flowering. For pickling, choose large specimens, remove their rough skin, rinse in cold water, sprinkle with coarse, non-iodized salt and leave for 1-2 days. After that, they take it out, let the juice drain, lay it out in the shade and dry it for 4-5 days. Then they are washed in cold water several times to remove the resulting mucus, placed in a glass dish and poured with vinegar. The jar is covered with a gauze napkin and placed in the sun. Garlic is peeled, washed in water, sprinkled with salt and left for 2-3 days to be salted, and then dipped in vinegar. Cucumbers for pickling are selected young, green, before the formation of seeds in them. First, they are also salted, and then dried for 2-3 days in the shade, and only after that they are dipped in vinegar.

Green pods of beans and soybeans are sorted, the veins connecting the valves are removed, put in a saline solution for 2-3 days, then dried for 1 day and poured with vinegar.

Turnips are pickled in autumn. To do this, the rough skin is removed from it, washed in cold water, cut into small pieces, salted, and after 2 days it is removed from the saline solution and washed in cold water and immediately placed in vinegar.

So, all pickled vegetables go through four stages of preparation - this is processing, salting, drying and aging in vinegar. Pickled vegetables after laying in vinegar are exposed to the sun. They acquire a brown color, pungent taste. Such vegetables are used in salads, as well as for preparing various sauces for dough and rice dishes.

"Dungan cuisine", H.Yu. Yusurov, Z.G. Yusurov

I love crispy pickled bell peppers! Always looking to add to my culinary collection. interesting recipes its preparation. And today I offer you best recipes with a photo of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. Pepper canned in oil - preferably homemade, unrefined.

Ingredients:

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

How we cook:

1. We clean the sweet pepper from tails and seeds, wash, cut into pieces.
2. We put the pepper in a saucepan, pour in water to cover (more than a liter). Let's add 2 tbsp. tablespoons of oil. Simmer covered for 5 minutes.
3. We take out the pepper with a slotted spoon, throw it into a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. In this liter add the remaining oil, salt, vinegar. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper in the marinade, cover with a lid, let it brew for 12 hours.
5. In the meantime, sterilize the jars, scald the plastic lids with boiling water.
6. We shift the cooled and already prepared peppers into jars, close the lids. We store in the refrigerator.
7. Here is such a simple recipe for sweet peppers pickled for the winter, prepared without sterilization. On it, you can also make seamings in a cold way - just dip the pepper in an almost cooled marinade and soak for a day.

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

Peppers marinated whole with garlic and herbs

I really love and appreciate recipes with oil and garlic pickled bell pepper for the winter. I'll tell you first how to cook a whole pepper in liter jars.

Ingredients for one jar:

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

How we cook:

1. Cut off the tops of the peppers, remove the seeds and wash. We divide the garlic into slices, cut into plates. We wash the greens, cut.
2. Pour oil into the pan, fry the pepper whole, covering with a lid, until it becomes soft.
3. In sterilized jars, we put pepper, chopped garlic and herbs, cloves, allspice, bay leaf in layers. Pour sugar, salt, pour in vinegar.
4. Boil water in a kettle and pour it over vegetables in a jar. Immediately roll up the lids.
5. We shake the jars, roll them on the table so that the salt and sugar dissolve. Let's wrap it up. Transfer after cooling to a cool place.

Pepper in tomato sauce

And now I will share a recipe on how to make fragrant pepper in tomato sauce.

Ingredients (for 4 jars of 0.5 l):

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

How we cook:

1. Wash jars with soda, sterilize over steam. Boil the lids in boiling water for 5 minutes.
2. We clean the pepper, remove the stalks with seeds, wash, cut into pieces.
3. Pour clean water into a saucepan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Pour in the tomato sauce, stir.
4. Now we pour Bell pepper. Heat to a boil, simmer covered for 10 minutes.
5. While hot, lay the workpiece in jars, twist the lids. After insisting under the covers, we transfer to the cellar for storage.

Bulgarian pepper marinated in oil

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

Ingredients:

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

How we cook:

1. Sterilize jars and lids. Let's discuss them.
2. We process the pepper, cut it into slices. Peel the garlic, wash and cut into small cubes. We wash the greens, dry, cut.
3. Put the pepper in a saucepan, pour oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before cooking, add garlic and herbs.

We spread the peppers in jars, roll them up with metal lids. The workpiece is perfectly stored in room conditions.

Pepper "Bell" for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the peninsular variety "bell" - it is 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 garlic cloves;
• 1 st. a spoonful of honey;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt;
• 2 tbsp. tablespoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How we cook:

1. Pepper "Bell" looks beautiful whole. Therefore, we simply cut out the stalk with seeds from him, rinse inside and out. We will not cut into pieces.
2. In sterilized jars, put greens, currant leaves, and other spices to taste on the bottom. Then fill the container with peppers up to the shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour vegetables in jars with marinade, cover with clean lids for 5 minutes.
4. Drain the water back into the pan, boil again and pour the pepper in jars. We leave for 10 minutes.
5. Pour the liquid back into the pan, add vinegar. And pour chopped garlic into jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Turn over, wrap in a warm blanket. Let's wait until they cool down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: This version is with vinegar, but you can substitute vinegar lemon juice in the same quantity. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many options for pickled peppers for the winter - you will lick your fingers. Recipes with photos will also help you make an appetizer very quickly - in just 15 minutes.

Ingredients:

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

How we cook:

1. Pour boiling water over jars and plastic lids, leave to sterilize for a few minutes.
2. We put dishes with water on the stove, pour sugar, salt, seasonings into it, pour vinegar.
3. In the meantime, cut the pepper: clean from the insides, rinse, cut into several pieces along.
4. After the marinade boils, we throw pepper into it, simmer over low heat for 5 minutes. Turn off the fire, leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. We throw them into a saucepan with pepper, add vegetable oil. We mix.

Let's put the pepper fast food in a jar, close with a plastic lid. After cooling, put in the refrigerator.

Recipe "Dungan"

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

Ingredients (for two 1 liter jars):

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

How we cook:

1. Cut off the tops of the peppers, remove the seeds and rinse. Then cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash, cut into slices. My bay leaf, let dry.
3. We sterilize containers for conservation in any convenient way.
4. Bring water in a saucepan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half of the total amount of garlic.
5. Reduce heat, add Dungan pepper. We simmer for five minutes.
6. At the bottom of the jars we put the remaining garlic and spices caught from the marinade with a slotted spoon (peppercorns, bay leaf). Then tightly fill the jar with hot pepper. Add hot marinade.

We cork with lids, turn over, wrap up. After cooling, a burning snack can be served on the table or hidden for storage.

jalapeno

Also a good option for spicy lovers. Don't be careful with spices jalapeno pepper retained its useful substances to the maximum.

Ingredients:

• 20 pcs. jalapeno peppers;
• 300 ml of pure water;
• 280 ml of vinegar (6%) - you can wine or apple;
• 5 st. spoons of granulated sugar;
• 3 art. spoons of salt;
• 3-4 garlic cloves.

How we cook:

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

Using a slotted spoon, transfer the peppercorns to jars, fill with marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian "Um eat"

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

Ingredients:

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

How we cook:

1. We sterilize jars. Cover the lids with boiling water.
2. Wash peppers, cut in half lengthwise. We wash the dill, bay leaf, peeled garlic.
3. Heat water in a wide bowl. After boiling, add oil, sugar, peppercorns, salt, vinegar, bay leaf.
4. Reduce the heat and send 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, recline in a colander. Repeat the process until all the peppers are ready.
5. We put peppers, chopped garlic and dill in layers in jars.

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

Watch another video on how to cook pickled peppers.

As you can see, recipes with photos of pickled peppers for the winter are very simple and understandable - you will lick your fingers. Cook and enjoy. Bon appetit!

You can't buy everything in the store! Surely, among us, there are lovers of spicy blanks. In this case, I want to bring to your attention a recipe for hot peppers in tomato sauce for the winter. Harvested in this way, hot peppers are a hot appetizer for first courses, barbecue and more. It can be used to prepare sauces, salad dressings, add to first courses.



Ingredients:
- hot pepper 500 g,
- tomatoes 1 kg,
- sugar 3 tablespoons,
- salt 2 tsp,
- ground coriander 0.5 tsp,
- bay leaf 1 pc.,
- carnation 4 buds,
- sunflower oil 2 tbsp.
Yield - 2 jars of 500 g




So, start by preparing the most important ingredient - hot pepper. You can use green or red pepper, the main thing is that it should be spicy in taste. For harvesting, take pepper good quality, not wrinkled. Place in a container of cold water and rinse well to remove dust and dirt. Now, with a sharp knife or kitchen shears, cut off the green tail.




Take ripe tomatoes, both dense and slightly soft. The skin does not need to be removed. Rinse well.




Grind the tomatoes in a meat grinder or in a food processor. Place in a convenient saucepan in which we will cook the pepper. Send to medium fire. Boil the tomato paste. Stir from time to time so that all the tomatoes are heated evenly.




Add sugar, salt, ground coriander, bay leaf, cloves, sunflower oil to the boiled tomato mass. Mix and taste. In principle, salt and sugar, add at your discretion, possibly other spices. The important thing is that the sauce tastes good. Boil for 10 minutes over low heat.




Add prepared hot peppers to the pan. Dip it in the tomato sauce. Bring to a boil. Boil for 10 minutes over low heat. Boiled pepper will become a little softer, and it will be convenient to put it in half-liter jars.




In parallel, sterilize jars with lids. Place hot peppers in hot jars. Pour in the remaining tomato sauce. Make sure there is no air in the jar. If needed, help with a spoon so that the filling fills the jars well. If the tomato mass remains, it can be used to make borscht.




Sterilize jars of pepper for 20 minutes after the water in the pan boils.




Now tightly cork, turn upside down and wrap well. Delicious preparations for you!




respectfully Svetlaya.

Description

Hot pepper in a tomato for the winter can be closed according to this step by step recipe with photo annually. This is due to the fact that it does not take much time to cook it in our way, and the result after canning is always pleasantly surprising.
In the event that you are still convinced that blanks prepared from Georgian hot peppers at home are necessarily hot and unsuitable for ordinary everyday use, you are mistaken. This is because in our case, we propose to prepare for the winter not just canned vegetables but also marinated. It is after pickling that the bitterness that hot peppers have ceases to be displayed so brightly in it. Based on this, such a preparation can be considered a full-fledged independent snack. Moreover, it can be applied even to festive table in the form of a worthy separate dish.
To properly pickle hot peppers for the winter at home, you need to first study the following technological instruction. From it you will learn information on how to cook such a vegetable in tomato sauce and how to roll it up in jars after that without sterilization.
So let's get to cooking!

Ingredients

Hot pepper in tomato for the winter - recipe

The first thing to do is prepare the hot peppers. It must be thoroughly washed, it is not necessary to separate the vegetable from seeds and tails. After that, using a fork, make several punctures at the base of the prepared vegetables. Be sure to pay attention to the fact that you need to work with such a hot pepper strictly with gloves. and at the same time be always careful not to accidentally come into contact with your face or with other open areas.

Next, it is worth rinsing and twisting the tomatoes through a meat grinder. The resulting tomato mixture must be boiled, and after fifteen minutes of boiling, salt must be added to it, granulated sugar and pierced capsicum.

Vegetables in a tomato should be boiled and boiled for fifteen minutes. After that, you need to add chopped garlic and parsley to them. To grind these components, it is also recommended to use a meat grinder. Now you need to boil the pepper snack for another five minutes.

When the vegetables in the tomato are ready, add vinegar to them, and then arrange the workpiece in jars. Immediately roll up the container tightly, turn the lids down and wrap with a blanket. Delicious hot pepper in a tomato for the winter is ready.