For you, recipes incredibly delicious blanks for the winter from the Bulgarian pepper in tomato. In winter it will be especially pleasant to enjoy the summer flavor and fresh aroma of such vegetable snacks.
Bulgarian pepper in tomato for the winter without sterilization
Ingredients:
- sweet pepper - 2 kg;
- tomato juice (freshly squeezed) - 750 ml;
- granulated sugar - 50 g;
- salt stone not iodized - 2/3 tablespoons;
- sunflower oil refined - 100 ml;
- vinegar 9% - 50 ml.
Preparation
To make such a preparation is not easy, but very simple. Initially, we mix freshly squeezed tomato juice in a suitable enameled container, sunflower oil without aroma, salt and granulated sugar and put on moderate fire on the stove. Warm the sauce with periodic stirring until boiling. Simultaneously we prepare pepper Bulgarian. My pods, get rid of the pedicels and seed boxes and cut the flesh into oblong lobules or into arbitrary large slices. After boiling the tomato base, pour vinegar into it, pepper and after repeated boiling, cook for fifteen minutes, stirring occasionally.
We pour out the blank according to sterile and dry jars, seal it tightly and put it under a warm coat or blanket to cool.
Bitter pepper in tomato for the winter with garlic
Ingredients:
- pods of red or green hot pepper - 0,5 kg;
- tomato juice (freshly squeezed) - 1 l;
- cloves garlic - 2 pcs .;
- granulated sugar - 30 g;
- salt stone not iodized - 15 g;
- black pepper (ground) - 2 pinch;
- laurel leaves of medium size - 2 pcs .;
- vegetable oil without flavor - 35 ml;
- vinegar 70% - 1 teaspoon.
Preparation
We prepare the tomato juice, pour it into a pan and put it on the stove. After boiling, cook the contents for fifteen minutes, after which add the sugar, salt, bay leaves and ground pepper to the container. Now we leave to boil tomato basis with periodic stirring of minutes on thirty.
During this time we are preparing pods of hot pepper. They must be rinsed with water and allowed to drain. We put peppers in boiling tomato and cook, sometimes stirring, for about fifteen minutes. Now lay the peeled and squeezed garlic cloves, pour in vegetable oil without flavor, and remove the laurel leaves. After repeated boiling, pour in the acetic acid or vinegar in proportion and remove the workpiece from the fire. We spread the peppers on sterile jars, pour hot tomato from the pan, seal sealed and wrap the coat or blanket until completely cooled.
How to close the winter pepper stuffed with vegetables in tomato?
Ingredients:
- pepper sweet Bulgarian (small) - 2 kg;
- carrots - 2.3 kg;
- onion bulbs - 620 g;
- parsley and dill (herbs) - 65 g;
- vegetable oil refined - 360 ml;
- salt stone not iodized - 35 g;
For tomato filling:
- tomato paste - 820 g;
- purified water - 3 liters;
- salt of stone not iodized - 75 g;
- sand sugar - 125 g;
- black pepper (peas) - 7 pcs .;
- sweet pepper (peas) - 4 pcs .;
- laurel leaves of medium size - 2 pcs .;
- buds of a carnation - 2-3 pieces;
- vegetable oil without flavor - 40 ml;
- vinegar 9% - 35 ml.
Preparation
For the filling, peeled carrots and bulbs are cut into strips and semirings, respectively. Fry the vegetable mass portionwise several times or in one large container immediately to softness, after which we add salt, add freshly cut fresh fresh herbs and mix.
While the filling cools, rinse and remove the peppers from the fruit stalks and seed boxes, we blanch them for three minutes in boiling water, and then roll them with cold water. We stuff the fruit with prepared stuffing.
For tomato filling, mix water and quality tomato paste, allow the mixture to boil over moderate heat, then add salt, sugar, laurel leaves, peppercorns and carnation buds, give the mass another five minutes to boil, pour in vegetable oil, vinegar and remove from the plate .
In glass jars we pour a little sauce and fill the containers with peppers stuffed. Fill the contents of the vessels with tomato filling, cover with lids and set for fifty minutes to be sterilized in boiling water. Now we cover the lids, turn the jars upside down and let it cool down.