At the end of summer, many housewives begin to preserve, because what can be tastier than blanks made by hand. This article will focus on delicious salads for the winter from bell pepper. This vegetable is not only healthy, but also very tasty, and there are countless options for its preparation.

With apples

For one kilogram of pepper, you will need the following products:

• half a kilo of apples and the same amount of onions;
• 45 milligrams of honey;
• 60 ml oil (vegetable);
• 0.5 tbsp. l. salt;
• 30 milligrams percent vinegar (that's two tablespoons).

A step-by-step recipe for the winter of pepper with onions and apples.

1. All ingredients must first be thoroughly washed.
2. Pepper is removed from seeds and stalks, chopped into large cubes.
3. The apples are peeled, and the seeds are also removed, they are cut into slices, and the onions are cut into half rings.
4. The chopped products are placed in a prepared pan, the bee product and salt are sent to them, they are allowed to brew for an hour.
5. After this time, at a high temperature, heat to a boil, then stew for twenty minutes for small fire.
6. Five minutes before full readiness carefully pour in vinegar and mix thoroughly.
7. The salad is placed in a prepared glass container.

Unusual pear salad

To prepare this unusual salad we need:

• 500 grams of pear;
• 350 g bell pepper;
• 50 g onions;
• 100 grams of white cabbage;
• clove of garlic;
• some cinnamon;
• a couple of allspice peas and the same bay leaf;
• 35 ml vinegar.
• 15 grams of salt and sugar.

Subject to the necessary proportions of products, it can be taken into account that one tablespoon contains 25-20 g of salt, and a little less sugar - 20-25.

Cooking.

1. All vegetables and pears are chopped into large strips.
2. For the marinade, combine: water (350 ml), ½ cup vegetable oil, 20 ml vinegar, chopped garlic, sugar, salt and all spices. Boil over low heat for ten minutes.
3. Then pepper is dipped into the bubbling liquid. Cook it for five minutes, then put it in a deep bowl.
4. The same is done with pears, but they are placed in a separate container.
5. A similar procedure is carried out with onions and also spread it separately.
6. Cabbage is also dipped in the marinade, like the previous components.
7. The products are stacked in layers (as you like) in jars.
8. The remaining vinegar is poured into the marinade, brought to a boil and the ingredients are poured into it.
9. Filled half-liter jars are sterilized for fifteen minutes, after which they can be sealed with lids.

Pepper salad for the winter "lick your fingers"

Pepper with tomatoes is a classic combination that many people like the taste of. Grocery list:

• 1.5 kg of pepper;
• 800 grams of fresh, twisted tomatoes;
• ¼ liters of vegetable oil;
• 100 grams of granulated sugar;
• 35 g salt;
• a tablespoon of vinegar.

The sequence of cooking a delicious salad from bell pepper for the winter:

1. All liquid components are poured into a saucepan, salt and sugar are added. After boiling, cook for ten minutes.
2. Prepared vegetables are cut into strips and laid out in a boiling marinade.
3. Stew for a quarter of an hour, stirring occasionally.
4. The contents of the pan are laid out in jars.
5. The filled container must be sterilized for about twenty minutes, after which it can be sealed.

In winter, this snack can be used as an independent dish or added to sauces. In fact, this is a variety of the well-known lecho.

For 1.2 kg of the main ingredient, products are taken in the following amount:

• 5-7 pieces of peppercorns;
• a tablespoon (no slide) of sugar;
• 25 ml of oil (vegetable);
• 15 grams of salt;
• 15 milligrams of vinegar;
• 0.5 tbsp. l. seasonings of Italian herbs.

A step-by-step recipe for a salad for the winter from green bell peppers:

1. Place the washed whole vegetables on a baking sheet lined with parchment.
2. At a temperature of 200 degrees, cook for a quarter of an hour. To prevent the pepper from bursting, pierce it with a fork.
3. After heat treatment, the seeds and peel are removed.
4. For the marinade, mix salt, sugar, oil, vinegar and herbs.
5. Vegetables are laid out in glass containers, peppercorns are distributed, poured with cooked marinade.
6. V a large pot put jars and pour water, keep on fire for a quarter of an hour, and then roll up the lids.

The recipe, which will be discussed below, is suitable for too busy housewives. Moreover, it is also very tasty.

Quick recipe

What it consists of:

• 2.5 kg of pepper (it is better to take red);
• half a liter of water;
• 180 grams of oil (vegetable) and the same amount of sugar;
• 15 milligrams of vinegar;
• 60 g salt;
• garlic and parsley at your discretion.

Five minutes - pepper salad for the winter, which is easy to prepare. Step by step recipe:

1. To prepare the marinade, you must mix all the products (except for the pepper, herbs and garlic) and bring to a boil.
2. Chopped vegetables, as well as chopped herbs and garlic are lowered for five minutes.
3. They are laid out in prepared jars, poured over with hot marinades and corked.

With onion

Prepare for 600 grams of pepper:

• 0.5 kilograms of onions;
• 600 g ripe tomatoes;
• 150 milligrams of oil (vegetable);
• ½ glasses of sugar;
• 10 grams of garlic;
• 20 ml vinegar;
• to taste - salt, laurel leaf and peppercorns.

Sequential recipe for pepper and onions for the winter:

1. Tomatoes are passed through a meat grinder.
2. Chop the onion into rings, cut the pepper into 4 parts.
3. All food is placed in a saucepan and brought to a boil.
4. They make less fire, put out a quarter of an hour.
5. Five minutes before complete readiness, pour in vinegar and add chopped garlic.
6. The salad is distributed in pre-prepared glass containers and rolled up with lids.

With cauliflower and zucchini

To prepare a salad of pepper "lick your fingers" for the winter, you will need the following products:

• 600 grams of cabbage (cauliflower);
• one zucchini and a tomato;
• two peppers;
• ½ bunch of parsley;
• a couple of cloves of garlic;
• 30 grams of salt;
• 50 g of sugar and the same amount of vinegar;
• ½ cup oil (vegetable).

This recipe takes more time to cook, but it's worth it. It turns out to be very interesting such a salad for the winter from green bell peppers. The technology for its preparation is as follows:

1. Cabbage inflorescences are boiled for five minutes, the water should be slightly salted.
2. Peel off the zucchini and tomato and chop them into cubes, cut the pepper in the same way, pass the garlic through a press.
3. All vegetables and chopped herbs are combined in a saucepan (with the exception of cabbage). Add butter, sugar, salt and send it to the fire.
4. After boiling, place the cabbage, stew for 25 minutes.
5. Vinegar is poured in five minutes before readiness.
6. The prepared salad is distributed among the jars.

With green tomatoes

What products you need:

• a couple of kilograms of green tomatoes;
• 600 grams of peppers, onions and carrots;
• 3 tbsp. l. salt and vinegar;
• 100 grams of sugar;
• ½ cup vegetable oil;
• 5 pieces of bay leaf and peppercorns.

Cooking a salad for the winter with peppers and carrots with the addition of green tomatoes:

1. Cut the tomatoes into slices, add 30 grams of salt and leave for two hours.
2. Peppers and carrots are chopped into strips, onions are chopped in half rings.
3. Vegetables are put in a saucepan, tomatoes are sent to them (pre-drain the released juice) and spices.
4. Stew for fifteen minutes on low heat, the tomatoes should change their color.
5. Pour in vinegar and continue the cooking process for another five minutes.
6. The salad is laid out and the filled jars are sterilized for ten minutes, after which they can be rolled up.

With pearl barley

For 800 grams of pepper you will need:

• ½ kg of onions and carrots;
• Cup sunflower oil;
• 50 g of salt and vinegar;
• 150 grams of granulated sugar;
• 200 grams of pearl barley.

Preparation:

1. Vegetables are chopped into strips.
2. All products except ready-made porridge and vinegar are mixed in a saucepan and boiled for fifteen minutes.
3. After this time, the remaining ingredients are added. They stew for another ten minutes.
4. Packaged in jars and sealed.

With rice

For 100 grams of rice you will need:

• a kilogram of tomato and pepper;
• ½ kilogram of carrots and onions;
• a glass of sunflower oil (odorless);
• 15 milligrams of vinegar;
• 30 grams of salt and sugar.

A step-by-step recipe for a snack salad for the winter with pepper and rice:

1. The vegetables are pre-washed.
2. All are chopped into small cubes.
3. The products are mixed in a prepared saucepan and stewed for one hour.
4. Stir occasionally to avoid burning.
5. Spread evenly over the jars and cork.

Spicy salad

To prepare spicy salad from bell pepper for the winter, you need to prepare following products:

• 1.5 kilograms of eggplant;
• 50 grams of garlic (peeled);
• four peppers;
• ½ glass of sunflower oil;
• 0.5 hot pepper pod;
• 70 g sugar;
• 60 ml vinegar;
• one bunch of greens.

Cooking steps:

1. Eggplants are washed, cut into slices, salted a little and left for an hour. After this time, start frying the vegetable on both sides.
2. Two types of peppers and garlic are passed through a meat grinder.
3. Oil, vinegar, chopped herbs, sugar and salt are added to the resulting gruel.
4. All products are mixed and stewed for a quarter of an hour.
5. They are laid out in jars and sterilized for fifteen minutes, after which they are rolled up.

With cucumbers

For simple salad prepare the following products from pepper for the winter:

• one kilogram each fresh vegetables(tomatoes, peppers, cucumbers);
• laurel leaf;
• cloves and peppercorns;
• 0.5 kilograms of onions;
• 50 ml vinegar;
• 0.5 tbsp. l. gelatin;
• 30 grams of salt and sugar.

Preparation:

1. Cucumbers, peppers and tomatoes are chopped in slices, onions - in half rings.
2. Bay leaves, cloves, peppercorns are placed at the bottom of the jar.
3. The salad is laid in layers (onions are laid out between each layer of vegetables): tomatoes, peppers, cucumbers.
4. A liter of water is heated to a boil. Add salt, sugar, vinegar and stand for five minutes.
5. Separately dilute the gelatin and pour it into the marinade (for 125 ml of water, 1.5 tbsp. L of the finished gelatin).
6. Marinade is poured into each jar and rolled up with lids.

Roasted peppers

One floor liter jar salad from fried pepper for the winter you will need:

• two cloves of garlic;
• 15 ml vinegar;
• 30 grams of sugar;
• three grams of salt.

1. To make the salad look beautiful, take peppers of different colors.
2. They are cleaned of seeds and cut into four parts.
3. Vegetable oil is poured into a frying pan and heated. Vegetables are carefully laid out and fried over low heat until tender.
4. Spices are placed on the bottom of the jar, pepper and chopped garlic are placed on top.
5. The contents are poured with boiling water and corked.

With cabbage

Cooking necessary products:

• 20 pieces of the main ingredient;
• 1.3 kilograms of cabbage (white cabbage);
• ½ pod of pepper (hot);
• 60 ml of oil (vegetable) and vinegar;
• six cloves of garlic;
• half a liter of water;
• greens;
• one carrot;
• 30 g granulated sugar;
• a tablespoon of salt.

Cooking salad "lick your fingers" from pepper for the winter:

1. The main ingredient is cleaned from the stalks, poured with boiling water for five minutes.
2. Chop the cabbage into a thin strip, add grated carrots, salt, garlic, herbs, hot pepper.
3. Prepared "cups" of vegetables are stuffed with cabbage mixture and placed in jars.
4. For the marinade, mix: vinegar, salt, sugar, oil. Put on fire and boil for five minutes, after which you can pour into jars.
5. Liter containers with stuffed peppers are sterilized for about 30 minutes.

With nuts

For ¼ kilogram of the main ingredient, you must:

• 75 g of nuts (walnuts);
• 250 grams of ripe tomatoes;
• 50 ml vegetable oil (odorless);
• spices and salt to your liking.

Cooking steps:

1. All products are passed through a meat grinder.
2. Salt and spices are added.
3. Cook over low heat for about 30 minutes and put in containers.

With beans

We take the following ingredients:

• 0.5 kilograms of carrots, onions and peppers;
• 1.5 kg of tomatoes;
• 450 grams of beans;
• 350 grams of vegetable oil and sugar;
• 40 milligrams of vinegar;
• 30 grams of salt.

Cooking sequence:

1. First, the beans must be soaked for six hours, then boiled until fully cooked.
2. Tomatoes are chopped using a meat grinder.
3. Peppers, onions and carrots cut into strips are placed in a saucepan. Beans and the rest of the ingredients are also poured there.
4. Stew for one hour, pour in vinegar five minutes before complete cooking.
5. Lay out in glass containers.

Beet and Pepper Salad

List of foods to prepare:

• 0.5 kg of each vegetable (onions, peppers and carrots);
• 750 grams of beets;
• 100 milligrams of tomato juice;
• 125 grams of oil (vegetable) and sugar;
• 50 milligrams of vinegar;
• 30 g of salt.

Preparation:

1. All vegetables are cut into strips, combined in a saucepan and sugar, oil and salt are added. The salad is prepared over low heat, the process will take half an hour in time.
2. Pour in the juice, after twenty minutes vinegar, and after another two minutes distribute to the jars and seal.

With cherry plum

The following ingredients are required:

• three sweet peppers;
• 0.4 kg of zucchini;
• carrot;
• two cloves of garlic;
• 50 grams of ginger;
• ½ glass of cherry plum, sugar, water;
• 60 milligrams oil (vegetable);
• a tablespoon of mustard beans;
• 1 tsp salt.

Step by step recipe:

1. Cherry plum must be boiled until soft.
2. Peppers, carrots and zucchini are chopped into cubes.
3. Vegetables are put in a saucepan, cherry plum (crushed to puree), oil, mustard, sugar and salt are added there.
4. Stew on low heat for 30 minutes.
5. Add chopped ginger root and garlic, after 10 minutes you can lay out in jars.

With mushrooms

You can prepare a pepper salad for the winter with any mushrooms, in our case it will be champignons. What the workpiece consists of:

• 750 grams of pepper;
• 350 grams of onions and fresh mushrooms(champignons);
• ½ cup each sugar, oil (vegetable) and vinegar;
• 15 grams of salt and water.

Cooking steps:

1. Onions are chopped in half rings, peppers - in strips, mushrooms - in slices.
2. Cooking the marinade. To do this, mix oil, water, salt, sugar, vinegar, onions and boil for ten minutes.
3. After this time, pepper is added, after fifteen minutes the mushrooms, after five - they are laid out in jars.
4. The filled container should be sterilized for fifteen minutes. Then you can cork.

With the addition of quince

You need to take the following products:

• 0.5 kg each eggplant, quince, pepper and tomatoes;
• 100 grams of garlic;
• 200 milligrams of vegetable oil;
• 50 ml vinegar;
• 75 grams of sugar;
• 30 g salt;
• greens.

Cooking sequence:

1. Tomatoes and garlic are minced using a meat grinder.
2. Quince is peeled from seeds (the skin is left) and chopped into cubes. Eggplants are chopped in the same way, but the pepper is cut into strips.
3. For the marinade, combine oil, sugar, vinegar, salt and bring to a boil.
4. Put vegetables in a saucepan with liquid and stew for an hour over low heat, pour greens at the very end.
5. They are laid out in a prepared container and corked.

Lecho

We offer several options delicious snacks... Each of them has its own special flavor.

Recipe number 1. Classical.

For one kilogram of the main ingredient you will need:

• 1.5 kg of tomatoes;
• 75 grams of sugar;
• a tablespoon of salt.

Cooking process:

1. The pepper is cut into large strips.
2. Tomatoes are passed through a meat grinder, the resulting juice is brought to a boil.
3. The remaining ingredients are added and pepper is gently immersed in it for half an hour.
4. Placed in a prepared container.

Recipe number 2. In a slow cooker.

For 750 grams of the main ingredient, the following is taken:

• a glass of tomato juice;
• 50 grams of sugar;
• a teaspoon of salt;
• 20 milligrams of vinegar;
• three cloves of garlic;
• hot pepper to taste.

Cooking technology:

1. The main ingredient is chopped into strips, garlic and hot peppers are chopped into slices.
2. Juice is poured into a special bowl and chopped vegetables, sugar and salt are added. Set the stewing mode and cook for forty minutes.
3. Shortly before complete cooking pour in vinegar.
4. They are laid out in banks.

Recipe number 3. With tomato paste.

Ingredients:

• one kilogram of sweet pepper;
• 100 grams of paste (tomato);
• one liter of water;
• 50 milligrams of vegetable oil;
• 125 grams of sugar;
• 25 ml vinegar;
• 30 grams of salt.

Cooking method:

1. The pepper is cut into large slices.
2. Pour water into a saucepan, add all the products, bay leaf and lay out vegetables.
3. Stew for fifteen minutes on low heat and distribute to the jars.

Can sterilization methods

1.In microwave oven.

• Lids and glass containers are thoroughly washed.
• A third of the jars are filled with water and placed in the microwave for five minutes, the power should be 800 watts.
• Boil the lids separately over medium heat for about five minutes.

2. In the oven.

• The oven is heated to 180 degrees.
• Place cans (liter for ten minutes, three-liter for fifteen).

3. For a couple.

• Kettle. The container is put on the spout, the water boils, the jar is bathed in steam (1 liter - 10 minutes, 3 liters - 15).
• A very convenient way is to use special covers. Water is drawn into the pan, a device with a hole for the neck is placed on top, and containers are inserted into it (the procedure time is the same as in the previous method).
• The steamer can also be used for this purpose. Turn on the cooking mode and place the container for fifteen minutes.

4. Sterilization of containers with blanks.

• Take a large pan with a wide bottom.
• Warm water is poured into it so that it does not reach the necks of the cans.
• The procedure takes 15 to 30 minutes.

A number of recipes that were discussed above can be freely included in the group of "lick your fingers" salads. From pepper for the winter, many housewives come up with their own options. They also share some helpful tips:

1. Before placing salads in jars, they must be thoroughly washed, it is best to use baking soda for these purposes, and be sure to sterilize (how this process is performed is presented in this article). The same goes for the lids.
2. It is best to use a wooden spoon to stir the salads.
3. When harvesting vegetables, vegetable oil is used, which does not contain odor.
4. Fruits should be well washed, free of seeds and stalks. If there is a damaged place, it must be cut out.
5. Any defect on the lid will damage the workpiece.
6. When sterilizing, it is not recommended to put the jars on the bottom of the pan, it is necessary to lay a clean cloth. And you also need to make sure that the containers do not touch each other, otherwise they may crack.
7. After the cans are filled and rolled up with a lid, they must be turned upside down and wrapped with something warm for a day.

This article presents many options for rolling with pepper. Bulgarian pepper - versatile vegetable, which is in perfect harmony with many products.

Bell peppers can now be bought all year round... But do the "plastic" winter vegetables from the supermarket compare in taste to fresh bell peppers? Therefore, many housewives make harvesting during the season - they make lecho, and also close the bell pepper salad for the winter. The last option is great snack, which will diversify the family's diet in winter.

To prepare salads for the winter, you should choose impeccably fresh, meaty bell pepper... The blanks will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, in a salad with white cabbage it is better to put red bell pepper, and green in the blank with tomatoes.

Pepper does not require special preparation, it is only necessary to wash the vegetables well and remove the stalk with seeds. You can cut the pepper different ways- rings, half rings, straws, squares.

The rest of the ingredients of the salad are prepared in accordance with the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without boiling, then it will be necessary to sterilize the jars of salad in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packed in jars sterilized in advance in any convenient way and immediately sealed with lids.

Then the cans are turned over, put on the lid and wrapped in warm clothes (for example, a blanket) so that they cool slowly. Banks can be put away for storage in a day. A properly prepared salad is perfectly stored in the apartment.

Interesting facts: in terms of its properties, bell peppers are similar to chocolate, when consumed in the body, "hormones of happiness" are produced. But, unlike chocolate, pepper is not nutritious, so its use does not harm the figure.

Bell pepper and cabbage salad for the winter

Simple but delicious salad from bell pepper and, it is prepared simply, but eaten quickly.

• 2 kg of white cabbage;
• 1 kg of bell pepper (better than red;
• 500 gr. carrots;
• 5 tablespoons of salt;
• 200 gr. Sahara;
• 1 liter of boiled chilled water;
• 1 glass of vegetable oil;
• 5-6 cloves of garlic;
• 6 tablespoons of vinegar (9%).

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The strips of pepper and cabbage should be about the same width.

Carrots can be grated for cooking Korean salads, or cut into thin circles. Chop the garlic with a knife or pass through a press. We put all the vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour the hot filling into the prepared vegetable mix, put the dishes with salad on the fire. Bring to a boil, pour in vinegar, turn off the heat. We lay out the salad in sterile jars. The jars can be covered with plastic lids and kept in the refrigerator for several months. But you can also close it tightly, in this case, the cans need to be sterilized for 15-20 minutes in boiling water.

• 2 kg of cauliflower;
• 750 gr. bell pepper;
• 500 gr. onions;
• 15 peas of a mixture of black and allspice.

Marinade:

• 1.3 liters of water;
• 2 tablespoons of salt%
• 200 gr. Sahara;
• 200 ml vinegar (9%);
• 200 ml of refined oil.

Cut the washed and peeled vegetables. Chop the onion in half rings, pepper - in strips. We divide the cabbage into small inflorescences. Immerse the cabbage inflorescences in boiling water for 2 minutes, then take them out with a slotted spoon and let cool. We mix all the vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.

Put a bay leaf and a few peppercorns in clean jars. We fill the jars with vegetables, tamping slightly.

Cooking the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately pour out the heat.

Pour boiling marinade into jars, cover with lids. We put the jars in a wide saucepan with warm water and sterilize for 10-15 minutes (jars with a volume of 0.5-1 liters). We close the cans hermetically, cool them “under a fur coat”.

Bell pepper salad with tomatoes

Pepper salad with tomatoes is an excellent vegetable preparation. It can be served just like that, or before serving, season with fragrant vegetable oil and finely chopped onions.

• 3-4 large fleshy bell peppers;
• 1 kg of tomatoes;
• 3 tablespoons of sugar;
• 1 tablespoon salt
• 1 dessert spoon of vinegar (9%);
• 5-6 peas of allspice;
• 2 dry mustard buds.

My tomatoes, cut out the stalks and cut into slices 1-1.5 cm wide.Cut pepper, freed from seeds, into rings about 0.7 cm wide.

• 1 kg eggplant;
• 500 gr. red bell pepper;
• 200 gr. carrots;
• 5 cloves of garlic;
• 60 ml of refined vegetable oil;
• 2 teaspoons of salt
• 4 tablespoons of sugar;
• 6 teaspoons of vinegar (9%);
• 4 tablespoons tomato paste;
• 0.5 teaspoon ground hot pepper.

Cut the washed eggplants into small cubes. We put them in a saucepan. Add grated carrots, cut into noodles Bell pepper, chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.

We put the pan on a low heat. Bring slowly to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. We put it in sterilized jars (2 jars with a volume of 0.75 liters come out) and immediately seal it tightly. Cool it by turning it upside down and covering it with something warm.

Green tomato salad

Salad from bell pepper and has excellent taste and attractive appearance.

• 1 kg of green tomatoes;
• 300 gr. bell pepper (preferably red);
• 300 gr. carrots;
• 300 gr. Luke;
• 1.5 tablespoons of salt;
• 1.5 tablespoons vinegar essence 70%;
• 2 tablespoons of sugar;
• a third of a glass of refined oil;
• 3 bay leaves;
• 5-6 peas of allspice.

We wash the green tomatoes, remove the stalks and cut the fruits into slices. Fold the tomato slices with half a tablespoon of salt, mix. We leave for a couple of hours to infuse.

Preparing other vegetables. We peel them, cut the onion into thin halves of the rings, and the pepper into strips. Rub the carrots with long straws, best of all, on a grater for Korean salads.

Place all vegetables in a large pot. Drain the juice from the green tomatoes, and put the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves, allspice and peas. Add vegetable oil, mix. We put a saucepan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. Simmer until the tomatoes change color, becoming lighter. Then pour in the vinegar, stir and remove from heat.

We lay out the salad in clean sterilized jars, fill it with juice, which is released during the stewing of vegetables. Then we sterilize the jars in boiling water for 10 minutes. Then we seal it tightly. Cool in air, turning the top upside down.

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

Peppers for the winter are primarily sweet pickled peppers, but not only them. Many people also love canned bitter peppers, so pepper blanks are prepared for an amateur.

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

About lecho it is just right to make up legends. Indeed, in Europe it is just a side dish, and in Russia it has already become a traditional snack-preparation for the whole winter with the addition of carrots, zucchini, and onions.

Pepper canning

When preparing for preparations from peppers, one cannot fail to mention the canning of peppers. Modern housewives willingly preserve pepper - especially Bulgarian. This is a great addition to meat dishes, with potatoes and bread, canned peppers also go with a bang.

Pepper canning is carried out as follows. Pepper is washed, peeled, cut into four parts. The water is brought to a boil, vinegar, sugar and salt are added, pepper is added and boiled for 3 minutes. Peppers are placed in jars, alternating with bay leaves, parsley, chopped with garlic, poured and rolled up. Very often, housewives are not puzzled by cutting pepper, but canning it whole.

It should be noted that not only mono snacks are delicious with pepper. Tomatoes and cucumbers are canned with pepper. In addition, the preparation of pepper includes cooking.

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

It would seem, what else to come up with blanks of pepper to come up with? Well, some lecho, or a salad ... But no, it turns out that you can make such snacks from sweet pepper - you will lick your fingers! And if the pepper is also hot? Then colds will simply have nothing to do in your home! In this article, we decided to collect the most unusual blanks from pepper. Take your pick!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter cans:
2 10 liter buckets of colored peppers
1 bucket of tomatoes
2 tbsp salt,
1.5 cups sugar
½ cup 9% vinegar
1 tsp ground black pepper,
1 cup of unrefined vegetable oil

Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, mince, squeeze out the juice (you can not squeeze the juice, but cook directly in a thick tomato mass). Put the tomato mass on the fire and bring to a boil. Then add all the spices to it, except for vinegar, boil for 10-15 minutes, pour in the vinegar and put the pepper. Cook everything together for 20 minutes, stirring occasionally, making sure that the pepper does not boil. Arrange in sterilized jars, roll up, wrap up.

Ingredients:
1 kg of pepper
800 g gooseberries.
For the marinade:
1 liter of water
50 g salt
50 ml of apple cider vinegar,
100 g of sugar.

Preparation:
Wash the pepper, sort out the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkling with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the pepper and roll up.
Canned pepper "3 cups".

The name of this canning method comes from the composition of the marinade: 1 glass of water, 1 glass of sugar, 1 glass of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and bring to a boil. Cut sweet bell peppers into the boiling marinade (you can multi-colored, so it will be more elegant), add a few cloves of garlic and cook, stirring occasionally. Pour into sterilized jars, roll up.

Ingredients for the marinade:
1 liter of water
2 tbsp Sahara,
1 tbsp salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Preparation:
Select bright yellow and red peppers and pale colored apples. Rinse the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Put in jars, alternating layers, pepper and apples, then pour marinade and sterilize: half-liter - 20 minutes, liter - 25 minutes.

Ingredients:
2.1 kg of sweet pepper,
6-10 g horseradish leaves,
10-12 g of dill greens,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 slices,
30 g sugar
30 g salt
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Preparation:
Peel large fleshy pods of sweet pepper from seeds, blanch in boiling water for 2-3 minutes, rinse with ice water and put tightly together with spices in sterilized jars. Boil marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids, sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg of pepper
150 g parsley root
150 g celery root,
150 g cauliflower
3-5 cloves of garlic
salt,
ground black pepper.

Fill:
1 liter of water
0.8-1 l of 9% vinegar,
1-2 tbsp Sahara,
1-2 tbsp salt
1-2 pcs. bay leaf.

Preparation:
Cut the pepper lengthwise into 6-8 pieces. Grind roots and cabbage. Put half the garlic on the bottom, put the prepared vegetables on it, alternating them and sprinkle with salt and black pepper, pour the remaining garlic on top. Tighten everything so that the vegetables let juice, pour hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Stand for 30 minutes, drain the filling again, boil it. In the meantime, put the pepper in jars, pour the marinade, put it to sterilize for 15-12 minutes. Roll up.

Ingredients per 1 liter can:
5-6 pcs. tomatoes,
8-10 pods of sweet pepper,
1 tbsp Sahara,
1 tbsp salt,
½ cup 9% vinegar
¾ a glass of water,
2 cloves of garlic
6-7 hot pepper pods,
2 sprigs of dill,
5-6 peas of black pepper.

Preparation:
Cut the red bell peppers into 4 pieces, and cut the tomatoes into 4 pieces. Sterilize liter cans. At the bottom of each jar, put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Put prepared peppers and tomatoes on spices, spices again, then tomatoes and peppers. Pour vegetables and spices with marinade: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot peppers, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers
10 pieces. eggplant,
10 pieces. tomatoes,
10 onions,
100 g 9% vinegar,
200 g of vegetable oil
3 tbsp Sahara,
1.5 tbsp salt,
1 head of garlic
parsley.

Preparation:
Eggplants, peppers, tomatoes, chop the onion. Prepare the marinade: boil the vinegar with oil, sugar and salt, put the vegetables in it and cook for 30 minutes. Add chopped garlic and chopped parsley 5 minutes before the end of cooking. Arrange in sterilized jars, roll up.

Ingredients for 6 liter jars:
5 kg of sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp ground cinnamon
7-10 cloves,
5 allspice peas,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Preparation:
Cut the pepper into 4 parts, peel the garlic and put on the bottom of prepared jars (2 in each). Boil a filling of vinegar, honey, oil, salt, bay leaves and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon, put it tightly in the jars. Pour marinade over, cover and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers
500 g zucchini
1 carrot,
1-2 onions
1 liter tomato juice, pepper,
salt,
greens.

Preparation:
Peel the peppers, cut off the lid, remove the seeds, put them in boiling water for 5 minutes. Prepare vegetable mince: Grate young zucchini on a coarse grater, grate carrots, finely chop the onion. Fry the mixture in vegetable oil, salt. Stuff the peppers, put them tightly in jars and pour over boiling tomato juice... Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg of sweet pepper
700 g tomatoes
4 onions,
1 carrot,
1 cup vegetable oil
1-1.5 tbsp salt,
2 tbsp Sahara,
1-2 tbsp 70% vinegar
5-6 black peppercorns, parsley root and parsley to taste.

Preparation:
Cut the cap off large peppers, remove the seeds. Chop the onion, fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve, remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, boil for another 10 minutes. Chop parsley. Boil vegetable oil for several minutes, cool to 70 ° C and pour into cans at the rate of 2 tablespoons. per liter jar. Mix vegetables for minced meat, salt, fill with a mixture of peppers. Put the stuffed peppers in jars, pour over the boiling tomato mass and put to sterilize: half-liter - 55 minutes, liter - 65 minutes. Roll up.

Ingredients:
10 kg of sweet pepper,
4 kg of carrots,
2.5 kg of parsley root,
1.3 kg of celery root,
400 g onions,
1.5 tsp ground cinnamon
20-30 peas of black pepper,
4 tsp Sahara.
Brine:
10 l of water,
700 g salt
1 clove of garlic
15 pcs. bay leaf,
35 carnation buds,
10 allspice peas.

Preparation:
Blanch the roots for 2-3 minutes, peel, cut into cubes. Finely chop the onion, mix with the roots, salt. Fry minced vegetables in vegetable oil. Pepper for stuffing is cut from the side and stuffed, leaving the seeds and stalks. Stuffed peppers tied with celery stalks, tightly packed in a container, poured with brine and put the load. The brine is prepared as follows: bring all the ingredients to a boil, cool, strain. Store stuffed peppers cold.

Winter salad "As if fresh"

Ingredients:
1.5 kg of sweet pepper,
2.5 kg of tomatoes,
500 g onions
100 g carrots
3 tbsp salt,
200 g sugar
1 tsp 70% vinegar
300 g of vegetable oil
greens - a lot.

Preparation:
Chop everything, grate the carrots for Korean carrots... Mix and put on low heat. After boiling, cook for 10 minutes, put hot in sterilized jars, roll up. Wrap up.

"Vegetable pilaf" for the winter

Ingredients:
2 kg of sweet pepper,
1 kg of onions
1 kg of carrots,
2 kg of tomatoes,
1 glass of rice
500 ml of vegetable oil
4 tablespoons 9% vinegar
2 tbsp salt,
2 tbsp Sahara.

Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Arrange in sterilized jars, roll up.

Ingredients:
1 kg of hot pepper,
40 g dill greens,
30 g of celery greens,
30 g of garlic.
For brine:
1 liter of water
80-100 ml 6% vinegar,
60 g of salt.

Preparation:
Bake the pepper in the oven. Put cooled fruits tightly in sterilized jars, shifting with herbs and garlic, pour chilled brine and put under oppression. Leave at room temperature for 3 weeks. After the end of fermentation, place in the cold.

Hot pepper, salted in a different way

Ingredients:
1 kg of hot green pepper,
10-15 g of parsley,
10-15 g cherry leaves
10-15 g celery root,
10-15 g horseradish root.

Fill:
1 liter of water
60 ml. 9% vinegar
60 g of salt.

Preparation:
Chop the pepper at the stalk, put it tightly in a container, alternating with parsley, cherry leaves and pieces of horseradish and celery, tamp. Pour boiled, cooled and strained brine, put a circle and oppression. After 10-12 days, take out into the cold. If necessary, top up the brine: for 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 1/2 Liter Tins:
1.5 kg of hot pepper,
3 tbsp salt,
3 tbsp vegetable oil,
250 g sugar
250 ml 9% vinegar.

Preparation:
Blanch the pepper in boiling water for 3-4 minutes, put tightly in sterilized jars. Pour boiling fill, roll up.

Hot pepper for the winter

Ingredients for a 700 gram can:

500-600 g of fine colored pepper,
1.5 cups of water
½ cup 9% vinegar
1.5 tbsp Sahara,
2 cloves.

Preparation:
Wash the pepper, remove the stalks, blanch in boiling water for 3-4 minutes. Fold in sterilized jars, add cloves. Prepare the brine: boil the vinegar with sugar and water. Pour pepper in a jar with boiling brine, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap up.

Fry hot peppers in a skillet under a closed lid with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the peppers together with the seeds in a blender. In a frying pan, fry the onions, carrots and peeled tomatoes until half cooked. Then add chopped pepper and simmer until the tomato juice evaporates. Salt a little. Arrange in sterilized jars, roll up. A small note: you can take the same amount of tomatoes, as much and hot peppers, but this amount can be varied - the fewer tomatoes, the sharper the sauce will turn out.

Ingredients:
1 kg of hot pepper,
400 ml 6% vinegar,
120 ml of refined vegetable oil,
2 tbsp salt,
4 tablespoons Sahara,
garlic, carrots, parsley, dill - to taste.

Preparation:
Rinse the pepper and let dry. Meanwhile, mix the vinegar, salt, sugar and vegetable oil, stir to dissolve the sugar and salt. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry skillet, stirring constantly, so that the peppers turn slightly black. Stir the fried peppers with herbs, garlic and carrots. Salt, tamp in sterilized jars. Pour marinade over, sterilize for 10-15 minutes. Roll up, turn over.

Pepper blanks are delicious and beautiful. Bon Appetit!

Larisa Shuftaykina

Sweet bell peppers are rightfully considered the "favorite" of homemade preparations for the winter. So, in the midst of the generous autumn season on the market, you can always stock up on red, yellow, green and orange bright fruits - not only tasty, but also extremely healthy. So, sweet peppers are rich in vitamins B, C, P, PP, carotene and other microelements. The use of sweet pepper in food has a beneficial effect on the cardiovascular system, improves immunity, improves the functioning of the gastrointestinal tract and the nervous system. You can preserve pepper in the form of lecho, vegetable caviar, salads stuffed different vegetables... Let's dwell on one option and prepare a pepper salad for the winter. With the help of our step-by-step recipes with photos, we can easily master the culinary "wisdom" of preparing pepper salad: with tomatoes, with carrots, with cabbage, without sterilization and with it. So, open notebooks and write down recipes - you will just lick your fingers!

Delicious salad of pepper and carrots for the winter you will lick your fingers - a step by step recipe with a photo

Bell pepper salad for the winter

Such a delicious salad of pepper and carrots for the winter will be excellent option solutions to the "food" problem - if the guests are already on the doorstep, and there is a minimum of food in the refrigerator. It is enough to open the jar with the blank, put it beautifully on a dish and you can serve it on the table. Pepper with carrots harmonizes perfectly in taste and appearance, and preparing a salad for the winter will take a minimum of time. Follow our step by step recipe with a photo and you will succeed.

Ingredients for preparing pepper salad with carrots for the winter Lick your fingers

• sweet pepper - 0.6 kg
• carrots - 0.4 kg
• onions - 4 pcs.
• green tomatoes - 5 pcs.
• vegetable oil - 100 ml
• vinegar 6% - 100 ml
• sugar - 2 tsp
• salt - 1 - 1.5 tsp
• ground black pepper - to taste

Step-by-step description of the recipe for pepper salad with carrots for the winter You will lick your fingers

Pepper and cabbage salad for the winter (without tomatoes) - a simple and affordable recipe

Winter salad: cabbage, pepper

In autumn, nature gives us generous harvests of vegetables and fruits - delicious, fragrant, just filled with the sun. Of course, fresh salads are considered the healthiest, so they must be present in daily menu... But for the long winter months, marinades, pickles, preserves and compotes will be an excellent way out. Pay attention to the pepper and cabbage salad for the winter with spices - our recipe is extremely simple and affordable. And you will find all the ingredients in abundance in the nearest market. We purchase and prepare!

List of ingredients for preparing pepper and cabbage salad for the winter (without tomatoes)

• sweet pepper - 1 kg
• white cabbage (late) - 5 kg
• carrots - 1 kg
• onions - 1 kg
• vegetable oil - 0.5 l
• salt - 4 tablespoons
• sugar - 350 gr.
• vinegar 9% - 0.5 l

Cooking tomato-free pepper salad for the winter

1. We chop the cabbage on a grater or with a knife.
2. We clean the carrots and rub them on a coarse grater, and cut the onions in half rings.
3. We clean the sweet pepper from seeds and partitions, cut out the stalk, rinse and cut into strips.
4. Mix chopped vegetables in a large bowl - better hands... We make sure that the cabbage does not let the juice go.
5. For the marinade, you need to dissolve sugar and salt in oil, and pour in vinegar.
6. Add the marinade to the vegetables, pouring it in portions. Mix everything thoroughly.
7. We sterilize the jars for twists and then put them ready salad... We roll up the lids and put them in the pantry.

Pepper salad for the winter "In Yablochko" - a recipe without sterilization

Pepper salad for the winter

According to this recipe, a pepper salad for the winter without sterilization is obtained with an unusual piquant aftertaste - thanks to the presence of onions and apples. And honey will add a soft velvety touch to the snack. Prepare for the winter several jars of pepper salad "In Yablochko" and you will always have a ready-made appetizer, as well as an original side dish for meat or fish.

Ingredients for making apple-pepper salad for the winter

• bell pepper - 2 kg
• apples (sweet and sour varieties) - 1 kg
• onions - 1 kg
• honey - 3 tbsp.
• salt - 1 tablespoon
• vegetable oil - 4 - 5 tbsp.
• vinegar 9% - 65 ml

Preparation for the winter pepper salad "In Yablochko" - step by step instructions

1. The bulbs must be peeled and cut into half rings. Cut off the peel of apples and cut out the core with seeds, and then cut into slices.
2. Put onions, apples and peppers in a large saucepan. We mix all the components.
3. Add oil, honey and salt to vegetables. The contents must be mixed again and left for 1 hour.
4. During this time, the vegetables will release juice, which will collect at the bottom of the pan.
5. Now we put the pot with vegetables on the fire and close the lid. After boiling, the heat can be reduced and boiled for another 15 minutes, not forgetting to stir.
6. Finally, add vinegar and mix again.
7. In pre-sterilized jars, you need to decompose hot salad roll up with clean lids. We wrap the finished twists in a warm blanket and wait for cooling. In a day, you can take it to the pantry - before the onset of winter. At the exit, you should have 6 jars of salad with a capacity of 0.5 liters.