Cleverly cooked sweet pepper for the winter will be the best snack among the numerous home-made products. This will contribute to the excellent taste characteristics of the base component and its diverse color palette, which allows you to get not only a tasty but also spectacular snack.
How to cook Bulgarian pepper for the winter?
If you have easy-to-use and affordable recipes, anyone can make delicious preparations from Bulgarian pepper for the winter. The variety of versions of the application of a favorite by many vegetables will allow everyone to find the most suitable option for themselves.
- Peppers perfectly reveal their taste with traditional canning in all sorts of marinades whole or in a sliced form.
- The favorite among the whole list of snacks is lecho.
- The ideal addition to the side dishes or dishes from meat will be ajika or caviar, cooked from pepper.
- Whole fruits can be stuffed with vegetables and saved for the winter.
Bulgarian pepper marinated for the winter in oil
Picking options on which you can prepare a delicious sweet pepper for the winter, recipes with minimal effort attract attention first. Using the following recommendations, it will be possible to conserve the vegetable in a matter of minutes, resulting in an ideal snack in all respects.
Ingredients:
- pepper - 1,5 kg;
- water - 0,5 l;
- sugar - 150 g;
- vinegar - 60 ml;
- salt - 1 tbsp. a spoon;
- oil - 100 ml;
- peas of sweet pepper - 3 pcs .;
- laurel - 2 pcs.
Preparation
- Peppers are cleaned and cut into slices.
- From water, salt, sugar, oil and vinegar, cook the marinade, adding laurel and pea pepper.
- Portions pawn in boiling pickle pepper, boil for 5-7 minutes, put in sterile jars, pour marinade.
- Sweet marinated sweet pepper for the winter, warmed to cooling.
Adjika from pepper Bulgarian for the winter
The limits of the recipe for classical Adjika gradually expanded to unprecedented scales. Hot sauce of hot pepper and garlic was supplemented with other vegetables: carrots, apples, onions and sweet peppers, which so perfectly blended into the overall palette of taste, which in many versions has become one of the dominant components.
Ingredients:
- pepper - 1,5 kg;
- tomatoes - 3 kg;
- carrots - 1 kg;
- garlic - 2 heads;
- sugar - 200 g;
- vinegar - 150 ml;
- salt - 2 tbsp. spoons;
- oil - 150 ml;
- Hot pepper - 1 pc.
Preparation
- Peppers, tomatoes and carrots are ground with a meat grinder and boiled on a quiet fire for 1 hour.
- Season the mass with salt, sugar and oil, simmer for another 30 minutes.
- Pour in the vinegar, lay garlic and warm for 10 minutes.
- Seal the resulting sauce from Bulgarian pepper for the winter, wrap it until it cools.
Bulgarian pepper in tomato for the winter
The correct way to effectively process the sweet pepper - harvesting for the winter from the vegetable in tomato. The following basic version can be supplemented with onions, carrots or other additives and spices to your choice and taste. Without the oil, you can do at all, and instead of table vinegar use apple.
Ingredients:
- pepper - 2,5 kg;
- tomato juice - 1,5 l;
- vegetable oil - 150 ml;
- sugar - 2/3 cup;
- table vinegar - 0,5 glasses;
- salt - 3 tbsp. spoons.
Preparation
- Mix tomato juice with butter, vinegar, salt and sugar, boil for 5 minutes.
- Lay prepared large-chopped peppers, boil for 10-15 minutes.
- Pack the mass in sterile jars.
- Seal the Bulgarian pepper in tomato juice for the winter, warm it to cool.
Recipe for lecho of sweet pepper for the winter
Prepared sweet pepper for the winter in the form of lecho - the perfect snack for serving to everyday dishes or complementing the festive menu. The classical form of cutting the base component in this case is the large longitudinal segments, which will make the appearance of the workpiece more appetizing and attractive.
Ingredients:
- pepper - 2 kg;
- tomatoes - 2 kg;
- onions and carrots - 800 g;
- oil - 200 ml;
- sugar - 200 g;
- table vinegar - 4 tbsp. spoons;
- salt - 2 tbsp. spoons;
- laurel - 4 pieces;
- hot pepper - 0,5-1 pcs .;
- sweet pepper - 10 pcs.
Preparation
- Grind tomatoes and boil with the addition of salt, sugar and spices 15 minutes.
- Fry onion and carrots, put in tomato.
- There also send chopped sweet peppers, hot pepper, cook for 20 minutes, pour vinegar.
- After 2 minutes, the Lecho is sealed with hot pepper for winter, warmed to cool.
Salad of sweet pepper for the winter
Prepared by the following recipe snack from Bulgarian pepper for the winter, similar in composition to the previous lecho, but has its own individual characteristics, different proportions of components and, as a consequence, new taste qualities. The form of slicing products in this case is characteristic for a salad, which, in fact, is a billet.
Ingredients:
- pepper - 2 kg;
- onion 750 g;
- carrots - 500 g;
- tomato juice - 2 liters;
- oil - 170 ml;
- sugar - 0.5 cup;
- vinegar - 100 ml;
- salt - 1 tbsp. spoon with slide;
- laurel - 5 pieces;
- sweet pepper - 5 pcs.
Preparation
- Boil the juice with salt, sugar, butter and spices.
- Shirkuyut strips of chopped peppers, carrots and onions, put in tomato.
- Boil a mass of 10 minutes under the lid and another 20 without it.
- Pour in the vinegar and after a couple of minutes lay the salad on sterile jars.
- Seal the sweet Bulgarian pepper for the winter, wrap.
Fried Bulgarian pepper for the winter
Prepared for the next recipe, sweet pepper for the winter will surprise a non-trivial approach to the implementation of non-standard technology and a great overall taste of the snack received. Vegetable in this case does not require pre-cleaning - it is thoroughly rinsed and necessarily well dried.
Ingredients:
- pepper - 2 kg;
- garlic - 1 head;
- dill - 1 bunch;
- sugar - 12 teaspoons;
- vinegar - 6 teaspoons;
- salt - 6 teaspoons;
- vegetable oil.
Preparation
- Peppers are fried in portions in hot oil from all sides, stacked in sterile jars, sprinkling the layers with chopped garlic and dill.
- In each half-liter container add a teaspoon of salt and vinegar and 2 teaspoons of sugar.
- Add the remains of hot oil from the frying pan, seal the fried Bulgarian pepper with garlic for the winter, wrap it.
Pepper in sweet pour for the winter
The prepared Bulgarian pepper with honey for the winter has a sweetish and unusually piquant taste. The balancing component and natural preservative in this case is apple cider vinegar, and garlic strengthens the fragrance and gives a slight sharpness. Initially, a cloudy marinade acquires transparency a week after corking.
Ingredients:
- pepper - 2,5 kg;
- garlic - 2 heads;
- honey - 120 g;
- water - 1.5 liters;
- apple vinegar - 120 g;
- salt - 25 g;
- oil - 0.5 cup;
- laurel - 2 pieces;
- sweet pepper - 3 pcs.
Preparation
- Boil water with the addition of honey, vinegar, salt, butter and spices.
- Finely chop the garlic and throw in the marinade.
- There also send the pepper cut into slices.
- Boil the vegetable mass from the boiling point of 5 minutes, lay out on sterile jars.
- Seal the sweet pepper with the filling for the winter, wrap.
Bulgarian pepper in Korean for the winter
Preservation of sweet pepper for the winter with the addition of the Korean seasoning will give the preparation a special taste, characteristic for the oriental cuisine and an unusual piquancy. Classic mix can be replaced with a mixture of ground coriander, cloves, hot and black pepper, adding ingredients to taste.
Ingredients:
- pepper - 1,5 kg;
- garlic - 1 head;
- Korean seasoning - 2 teaspoons;
- apple vinegar and oil - 100 ml each;
- salt - 2 teaspoons;
- sugar - 4 tbsp. spoons;
- parsley and coriander - 1 bunch.
Preparation
- Bulgarian peppers shred straw.
- Add crushed garlic, greens and other ingredients from the list.
- Stir the mass and leave for 30 minutes.
- Transfer the snack to the marinade in cans, sterilize for 15 minutes, cork, wrap.
Bulgarian pepper in Armenian for the winter
In the authentic version of the Armenian recipe, the Bulgarian pepper is preserved for the whole winter, filling it with a mixture of greens and garlic. The task can be simplified by preparing a snack on the recommendations below, without losing taste, but on the contrary saving time and components for pouring, which in this performance will need less than usual.
Ingredients:
- red sweet pepper - 5 kg;
- garlic - 1,5 heads;
- water - 1 l;
- apple vinegar - 500 ml;
- oil - 500 ml;
- salt - 4 tbsp. spoons;
- sugar - 10 tbsp. spoons with a slide;
- laurel - 6 pieces;
- pea pepper black and fragrant - 20 pcs .;
- leaves of celery and parsley - 2 bunches.
Preparation
- In a wide bowl, combine the oil, vinegar, salt, sugar, laurel and pepper, bring the mixture to a boil, stirring.
- Lay one layer in the marinade cut into 2 longitudinal halves of the peppers and blanch each lot for 4 minutes, then shifting to a container with a lid.
- Fill the mellow peppers with sterile jars, pouring generously the layers of chopped herbs and garlic.
- Pour the contents of marinade from a bowl, cork.
Bulgarian pepper stuffed with cabbage for the winter - recipe
An original snack for filing on any occasion and without becomes a stuffed Bulgarian pepper for the winter, prepared according to the following recipe. As a filling in this case, cabbage is used, the juice of which becomes an ideal basis for the brine. The workpiece can be stored in the cold or can be sterilized in cans for 30 minutes and sealed tightly.
Ingredients:
- pepper - 2,5 kg;
- cabbage - 1,5 kg;
- carrots and onions - 0.5 kg each;
- oil - 150 ml;
- salt - 90 g.
Preparation
- Purified from seed boxes, peppers blanch for 3 minutes.
- Fry the onions with chopped onions and grated carrots, mixed with shredded cabbage and salt.
- Stuff the peppers with the mixture, put it tightly in a saucepan, press it with a load, leave it for 3 days under room conditions, and then move it to the cold.
How to freeze pepper bulgarian for the winter?
Freezing of Bulgarian pepper for the winter will ensure the availability of preparations for stuffing, additives to ragout, soup or other dish, which can be used at the right time.
- Peppers can be frozen whole. To do this, cut off the tops with pedicels, extracting them with seeds, freezing, spreading in a chamber with one layer, then stacked with a pyramid and placed in a bag.
- Diced with cubes or straws, the vegetables are frozen, spread on a shelf between two layers of fabric, and then poured into bags for storage.