Pepper preparations for the winter take pride of place in my culinary notebook, but many housewives mistakenly consider canning to be a relic of the Soviet past, when frozen and fresh products were not available for sale in winter. In this article I want to dispel the myths of our Soviet heritage, and show you how you can prepare peppers for the winter (recipes with photos are finger-licking good), and more.

Real thrifty housewives remain faithful to this method of preparation, and every year, preparing peppers for the winter is at the top of the preservation checklist for most of us. You must admit that during the season, fresh bell peppers cost a penny, and preserving peppers for the winter (simple and tasty recipes) can make life in the kitchen much easier in winter.

It’s so nice on cold winter evenings to open a jar of aromatic bell pepper lecho for the winter (you’ll lick your fingers) with mashed potatoes... Plus, various preparations significantly save our precious time.

Today we will talk about bell pepper preparations for the winter, where I will write about my favorite recipes that I inherited from my mother and grandmother. Peppers for the winter - the best recipes are collected in one place! Add this page to your bookmark so that during the conservation season, bell pepper preparations for the winter will always be at hand.

Pepper for the winter is not only classic lecho, pepper in honey, pickled pepper and adjika “Ogonyok”. I will introduce you to many interesting and new recipes for preparing bell peppers, and I really hope that you will find a recipe for peppers for the winter that all your loved ones will love, and the jars of preservation will receive a permanent residence on the pantry shelves.

Dear friends, if you have your favorite and proven recipes for pepper preparations, please share in the comments, and also add photos of your jars with preparations!

Roasted peppers for the winter without sterilization

Let's prepare fried peppers in oil and garlic for the winter: an aromatic, piquant, and incredibly tasty appetizer. Looking ahead, I will say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. If you are looking for original pepper preparations for the winter, then you simply must prepare pepper according to this recipe! I wrote how to cook fried peppers for the winter.

Bell pepper lecho for the winter with beans

Various pepper preparations for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite recipes for winter lecho made from pepper. I’m sure fans of pepper lecho for the winter will like this recipe. We will prepare not just classic lecho with bell peppers, but lecho with beans. I promise you with all responsibility that this recipe for bell pepper lecho for the winter is finger-licking good! How to prepare lecho from bell peppers and beans, see.

Baked peppers for the winter with garlic and herbs

Baked peppers for the winter in jars turn out to be very tasty and aromatic, and will serve as an excellent winter snack, or you can use canned baked peppers as an ingredient for various vegetable salads. In addition, baked peppers in their own juice are ideal to use in winter as a pizza topping - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Just recently I prepared a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to prepare: there are no complicated aspects in the recipe for lecho with juice, everything is quite simple and quick. The most difficult thing is tomato juice, but a juicer or meat grinder will help you prepare it with great pleasure. Well, have I interested you? Recipe with photo.

Pickled peppers with honey

Bell peppers in oil for the winter: the best recipe!

I won’t tell you how much bell pepper costs in the winter season - you yourself know everything perfectly well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. So, peppers in oil is a recipe that I got from my mother, and has been tested by more than one housewife.

Lecho with carrots and onions for the winter

My latest experience is a recipe for lecho made from carrots and onions. And the experience was very successful! Like any lecho twist, this one came out bright and appetizing, and the carrots added some zest and spontaneity to it. As for the taste, everything is very good here: in any case, I have nothing to complain about. I think both my family and friends will appreciate this recipe for carrot, onion and tomato lecho for the winter, when the time comes to try it. Recipe with photo.

Peppers marinated for the winter with garlic

The main thing in the recipe is the marinade. The pepper turns out aromatic, with a subtle taste of garlic. The vinegar is practically not felt, and a moderate amount of salt and sugar allows you to include this snack in the daily menu as an addition to boiled hot potatoes, various cereals, meat or fish. ...

Lecho with apples for the winter

In my cookbook there are also several options for lecho. One of the most successful of them is lecho with apple; I definitely close it for the winter. The recipe is very simple, and the result is excellent! ...

Pickled hot peppers for the winter

Pickled hot peppers are an incredible appetizer, and are appropriate both on a holiday table as an addition to a plate of pickles, and on an everyday family menu. The recipe for preparing hot peppers is simple; using the same technology and with the same marinade, you can preserve bell peppers for the winter . ...

Lecho with rice for the winter


You can see how to prepare a very tasty lecho with rice for the winter

Sweet pepper in adjika for the winter

Are you looking for interesting pepper preparations for the winter? Then pay attention to the sweet pepper in adjika. The recipe definitely deserves your attention. How to cook sweet peppers in adjika for the winter, look

Winter lecho from bell pepper (classic recipe)

You can see the recipe for making classic pepper lecho

Lecho with tomato juice without vinegar

You can prepare pepper salad for the winter by following proven simple recipes in practice. Any of the versions is approved by an impressive audience of consumers and has its own individual positive aspects, which can be appreciated by opening a jar of snacks for a winter meal.

How to make pepper salad for the winter?

Even the most delicious salads with pepper for the winter do not take much time and are easy and simple to prepare. Knowing the basic subtleties that accompany almost every recipe will make the task even easier.

  1. For the salad, choose high-quality, ripe, juicy peppers without damage or spoiled areas. Avoid using limp, wrinkled fruits.
  2. Wash the peppers and dry them.
  3. The seed boxes are removed by pressing the stalk inward at the base around the circumference until it breaks, and then pulling it out along with the seeds.
  4. The shape of fruit cutting and the size of the slices can be determined individually. As a rule, peppers are chopped into strips or cut into thin slices.

Pepper salad for the winter without sterilization


To prepare the simplest pepper salad for the winter, you can supplement the base vegetable with chopped onion in half rings or slices. Tomato juice or fresh tomatoes twisted in a meat grinder are used as a liquid base for stewing. The amount of salt can be reduced to taste, and sugar and vinegar are preferred according to the recipe.

Ingredients:

  • pepper – 1 kg;
  • tomato juice – 400 ml;
  • onion – 150 g;
  • garlic – 1 clove;
  • sugar – 2 tbsp. spoons;
  • oil – 2.5 tbsp. spoons;
  • salt – 1 tbsp. spoon;
  • vinegar - 1 tbsp. spoon.

Preparation

  1. Chop the peppers and onions, mix in a saucepan with juice, salt and sugar.
  2. Boil the mixture for 20 minutes.
  3. Add oil, vinegar, garlic and heat for another 5 minutes.
  4. Seal the pepper and onion salad for the winter in sterile jars, wrap it warmly until it cools.

Sweet pepper salad for the winter


As an option, you can prepare a salad for the winter - pepper lecho. In the authentic version, such a homemade snack, in addition to the basic vegetable, cut into large slices, includes grated tomatoes or juice, which during the cooking process is seasoned to taste with salt, sugar and spices. Often the composition is supplemented with onions and carrots.

Ingredients:

  • peppers and tomatoes – 1 kg each;
  • sugar – ¼ cup;
  • oil - ¼ cup;
  • salt – 2/3 tbsp. spoons;
  • vinegar - 1.5 tbsp. spoons.

Preparation

  1. Boil the grated tomatoes with salt and sugar for 10 minutes.
  2. Add oil, chopped peppers, cook the mixture for 20 minutes.
  3. Place the workpiece in sterile jars.
  4. Seal the pepper salad for the winter and insulate it until it cools.

Pepper and carrot salad for the winter


The winter pepper salad prepared according to the following recipe is so delicious – you’ll lick your fingers. The composition of the snack in this case is supplemented with carrots, which gives it a special richness. Tomatoes can be traditionally passed through a meat grinder or grater, or cut into small slices with a knife.

Ingredients:

  • peppers and tomatoes – 1 kg each;
  • carrots and onions – 0.5 kg each;
  • sugar – 2 tbsp. spoons;
  • butter – ½ cup;
  • salt – 1 tbsp. spoon;
  • vinegar – 50 ml;
  • herbs, seasonings.

Preparation

  1. Chop the vegetables, combine them in a common bowl, add some salt, add sugar and butter.
  2. Place the container on the fire and boil the contents after boiling for 30 minutes.
  3. Season the mixture to taste, add vinegar and simmer for another 5 minutes.
  4. Seal the pepper and carrot salad for the winter in sterile jars and wrap until it cools.

Cucumber and pepper salad for the winter


Based on the following recommendations, you can prepare a delicious winter salad from green, red or yellow bell peppers with the addition of fresh cucumbers. Ideally, it is preferable to immediately use specimens of different colors - this way the snack will turn out bright, colorful and impressive in appearance.

Ingredients:

  • pepper – 300 g;
  • cucumbers – 2 kg;
  • onion – 0.5 kg;
  • garlic – 2 cloves;
  • sugar – 0.5 cups;
  • oil – 0.25 cups;
  • salt – 2 tbsp. spoons;
  • vinegar - 0.25 cups;
  • laurel – 3 pcs.;
  • paprika – 0.5 teaspoon.

Preparation

  1. Chop cucumbers, peppers and onions.
  2. Add garlic, butter, sugar, salt, paprika, pour in vinegar.
  3. Stir the vegetables and leave for an hour.
  4. Divide the mixture into clean jars, placing a bay laurel on the bottom of each.
  5. Sterilize the salad for 15 minutes, seal it, and wrap it warmly until it cools completely.

Pepper and zucchini salad for the winter


A very tasty pepper salad for the winter can be prepared by adding zucchini to the vegetable. The delicate and at the same time spicy taste of the snack will not leave anyone indifferent. Both young and more mature zucchini are suitable. From the latter, you must first remove the seeds and peel off the hard peel.

Ingredients:

  • peppers, zucchini and tomatoes – 1 kg each;
  • onions and carrots – 0.5 kg each;
  • garlic – 2 cloves;
  • sugar – 0.25 cups;
  • oil – 150 ml;
  • salt – 1 tbsp. spoon;
  • vinegar - 0.25 cups;
  • greenery.

Preparation

  1. Grind the tomatoes and chop the peppers, zucchini, onions and carrots.
  2. Fry onions and carrots in oil for 10 minutes.
  3. Add zucchini and pepper, pour tomato over everything, add the remaining ingredients except vinegar and simmer the mixture for 20 minutes.
  4. Pour in vinegar, add chopped garlic and after 5 minutes pack the salad of zucchini, peppers, and tomatoes into sterile jars for the winter.
  5. Seal and wrap the containers warmly until they cool.

Eggplant and pepper salad for the winter


Peppers and tomatoes will delight you with their excellent taste and nutritional characteristics and simple preparation. It is important to choose a vessel with a thick bottom and walls so that the vegetables do not burn during the stewing process, but warm up evenly, acquiring the desired softness and richness.

Ingredients:

  • peppers, eggplants – 1 kg each;
  • tomatoes – 2 kg;
  • onions and carrots – 0.5 kg each;
  • sugar – 0.25 cups;
  • oil – 200 ml;
  • salt – 1 tbsp. spoon;
  • vinegar – 100 ml;
  • greenery.

Preparation

  1. Place chopped eggplants, onions and carrots, and peppers in a bowl.
  2. Add salt, sugar, butter, mix, place tomato slices on top.
  3. Simmer vegetables for 45 minutes over low heat, covered.
  4. Pour in vinegar, place the pepper and eggplant salad into sterile jars for the winter, roll up the lids, and insulate the vessels until they cool.

Cabbage salad with peppers for the winter


Cooked peppers and carrots can not only be served as a snack. This preparation is effectively used as a dressing for soups, borscht and as a component for stews. Tasty, satisfying, nutritious and piquant - this is an incomplete list of the salad’s laudatory characteristics.

Ingredients:

  • cabbage – 2.5 kg;
  • peppers, onions and carrots – 0.5 kg each;
  • hot pepper – 1 pc.;
  • garlic – 3 cloves;
  • sugar – 150 g;
  • oil – 250 ml;
  • salt – 1.5 tbsp. spoons;
  • vinegar 70% – 1 tbsp. spoon.

Preparation

  1. Shred the cabbage, mix with grated carrots, salt, sugar and vinegar, knead with your hands.
  2. Add chopped peppers and onions.
  3. The oil is heated with chopped hot pepper and garlic.
  4. Place the vegetables in jars along with the juice, pour in aromatic oil, sterilize for 20 minutes, and seal.

Pepper salad with rice for the winter


And bell peppers can be served both as an appetizer or side dish, and as an independent dish. The appetizer combines the aromas and tastes of your favorite lecho and stuffed peppers, which will be especially pleasant to enjoy during the cold season. In this case, the cereal is added raw, without prior boiling.

Ingredients:

  • tomatoes – 3 kg;
  • rice – 1 glass;
  • sugar and vinegar - 100 g each;
  • oil – 400 ml;
  • salt – 2 tbsp. spoons.

Preparation

  1. Chop the tomatoes and boil with butter, salt and sugar for 7 minutes.
  2. Add chopped peppers, carrots, onions, add rice.
  3. Simmer the mixture for 30 minutes or until the cereal is soft.
  4. Pour in vinegar and after 5 minutes place the salad in sterile jars.
  5. Cover the containers with lids and insulate them well until they cool.

Pepper and bean salad for the winter


No less tasty and popular bell pepper can be prepared based on the proportions of the ingredients and the subtleties of the technology outlined in this recipe. The beans should be pre-soaked overnight and then boiled until half cooked or done, depending on the expected softness of the beans in the finished snack.

Ingredients:

  • peppers, onions and carrots – 1 kg each;
  • tomatoes – 3 kg;
  • beans – 900 g;
  • sugar and butter - 1.5 cups each;
  • vinegar – 80 ml;
  • salt – 2 tbsp. heaped spoons.

Preparation

  1. Grind the tomatoes in a meat grinder.
  2. Add chopped peppers, carrots, onions and previously prepared and boiled beans.
  3. Add sugar, salt, oil, cook vegetables for 1 hour.
  4. Pour in vinegar and boil for 5 minutes.
  5. Like all winter bell pepper salads, the appetizer is sealed hot in sterile jars, which are wrapped until it cools.

Winter salad from beets and peppers


Choosing a pepper salad to prepare for the winter, the recipes for which are all interesting and entertaining, is not an easy task. Another attractive version, captivating with its composition and the possibility of versatile use of the workpiece, presented below, will help you make a choice in your favor. The result of canning is an excellent appetizer and dressing for borscht.

Ingredients:

  • peppers, onions and carrots – 1 kg each;
  • beets – 1.5 kg;
  • tomato sauce – 200 g;
  • sugar and butter - 1 glass each;
  • vinegar – 100 ml;
  • salt – 2 tbsp. spoons.

Preparation

  1. Chop peppers, carrots and beets into strips, and chop onions into half rings or slices.
  2. Combine the ingredients in one container, add butter, salt, sugar and simmer for 30 minutes.
  3. Add the tomato and cook the salad for another 20 minutes.
  4. Mix in vinegar, heat the workpiece for 2 minutes, and seal in sterile containers.
  5. The finished twist is insulated by turning it over onto the lids until it cools.

Korean pepper salad for the winter


Spicy sweet bell pepper, made with the addition of Korean seasoning, will satisfy the final taste of fans of dishes with spice and oriental flavor. The appetizer will be especially impressive if you prepare it from multi-colored fruits and add fresh, finely chopped herbs.

Ingredients:

  • pepper – 3 kg;
  • onion – 300 g;
  • chopped garlic - 0.5 cups;
  • Korean seasoning – 1.5 tbsp. spoons
  • sugar and salt - 0.5 cups each;
  • vinegar – 200 ml;
  • water – 0.5 l.

Preparation

  1. Cut the pepper into strips, mix with garlic, salt, sugar and seasoning, leave for 10 hours.
  2. Transfer the mixture with juice into sterile jars, add a mixture of vinegar and water, sterilize the containers for 15 minutes, and seal.

Hot pepper salad for the winter


As a rule, they prepare a salad from, the recipes of which contain, in addition to the hot pods, an impressive portion of other vegetables. In this case, the product gives an unprecedented spiciness to eggplants, pre-fried in vegetable oil, which can be replaced with zucchini if ​​desired.

What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Pickled bell peppers for the winter - step-by-step preparation recipe

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.

For pickled bell peppers you will need:

  • sweet bell pepper - 3 kg,
  • vinegar 9% - 1 glass,
  • sugar - 0.5 cups,
  • salt - 2 tablespoons,
  • garlic - 1 head,
  • bay leaf - 8-10 leaves,
  • fresh parsley - a large bunch,
  • peppercorns - 1 teaspoon,
  • cloves - 6-8 pcs.

Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.

Preparation:

1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Place pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.

5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.

To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.

7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bell pepper for the winter in honey sauce - recipe with photo

Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets it off nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.

Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

To prepare you will need:

  • bell pepper - 1 kg,
  • honey - 4 tablespoons,
  • vinegar 9% - 4 tablespoons,
  • vegetable oil - 3 teaspoons,
  • salt - 2 teaspoons,
  • black peppercorns - 1 teaspoon,
  • coriander seeds - 1 teaspoon.

Preparation:

1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.

3. Place the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade. Add vegetable oil and vinegar.

7. Bring the marinade to a boil and pour it back over the peppers in the jars.

8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.

This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.

Marinated bell peppers in oil, Caucasian style

Here's another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.

The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.

Bell pepper in tomato sauce

If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.

We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

  • bell pepper - 5 kg,
  • unsalted tomato juice - 3 liters,
  • vegetable oil - 1 cup,
  • salt - 2 tablespoons,
  • sugar - 0.5 cups,
  • vinegar 9% - 6 tablespoons,
  • spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

1. Wash the bell pepper with cold water and remove the seeds and tail. Then cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.

4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.

After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.

It will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.

You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. It’s probably even easier than standard marinating.

My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.

You will need:

  • sweet bell pepper of any color (preferably not large) - 2.5 kg,
  • garlic - 1 head,
  • hot pepper - 1 small pod,
  • vinegar 9% - 0.3 cups,
  • sugar - 1 glass,
  • salt - 1 heaped tablespoon,
  • vegetable oil for frying.

Preparation:

1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.

5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.

Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.

6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.

Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.

Bell peppers stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See the detailed recipe and experiment in your kitchen.

Pepper salad for the winter is a bright and very tasty preparation that is simply ideal for lunch or dinner. You can prepare an incredible number of different preparations from bell peppers by adding or changing ingredients. But a salad made only from peppers in a marinade is also very good.
If you open a jar of such a delicious salad in winter, your body will receive a real vitamin dope. After all, a lot can be said about the benefits of pepper.

To prepare snacks, it is better to use only ripe vegetables, meaty and juicy. Unripe fruits can radically ruin the dish. Unnecessary bitterness will appear, and after processing the pepper itself will become thin and tasteless.
To ensure that the preparation was not only tasty, but also attractive in appearance, choose peppers of different colors.
If this or a similar salad is being prepared for the first time, then it is better to use small jars for storage in order to understand whether this preparation is suitable for you or not.

Try this bell pepper salad recipe and it will become one of your favorites in your house.

bell pepper salad for the winter recipe

Ingredients:

  • multi-colored bell pepper – 3.5 kg;
  • vegetable oil – 1 cup;
  • vinegar 9% - 1 glass;
  • granulated sugar – 1 cup;
  • salt – 3 tablespoons;
  • purified water – 1 l;
  • garlic – 12 cloves;
  • cloves - 6 pieces.

Cooking process:

Wash the bell pepper and dry with a paper towel. Cut into pieces, removing the core. The salad will have a brighter and richer color if you choose multi-colored peppers for its preparation.


Cut the pepper halves into thin strips.


Pour purified water into the pan. Add granulated sugar, salt, sunflower oil and vinegar to the pan.


Place the pan on the fire and bring the marinade to a boil.


Gently place chopped bell pepper in small portions into the boiling marinade. Bring to a boil again and cook for 7 minutes.


At the bottom of pre-sterilized half-liter jars we place 2 cloves of garlic and 1 bud of cloves (cloves are strictly for amateurs).


Carefully place portions of peppers boiled in the marinade into strips into prepared jars through a wide-necked funnel. Important! Banks can be sterilized in advance. But just before filling they need to be warmed up. Place pepper only in hot containers!


We seal the jars with metal lids using a sealing wrench. Turn them upside down, wrap them in a blanket and leave them to cool completely for at least two days. Next, the preservation can be transferred to a cool place for longer storage.


Pepper salad is ready for the winter. In winter, such a preparation will be an excellent addition to any side dish. Bon appetit!


Sweet bell peppers are undoubtedly a favorite among winter vegetables. And for good reason, because its fruits are not only extremely tasty, but also healthy - they contain vitamins B, C, P and PP, carotene, as well as many other microelements necessary for the body. Its introduction into the daily diet has a beneficial effect on the human immune system, gastrointestinal tract, nervous and cardiovascular systems.

There are countless recipes for preserving bell peppers for the winter - lecho, caviar, peppers stuffed with various vegetables, and salads. Today we want to take a closer look at the last option and tell you how to prepare delicious salads with sweet peppers for the winter. To do this, we have selected some of the most successful and simple recipes with photos and videos - be sure to bookmark them and cook them for your family and friends!

Salad with bell peppers for the winter with carrots and green tomatoes

Ingredients

Servings: – + 36

  • Sweet bell pepper 1.2 kg
  • Carrot 800 g
  • Bulb onions 600 g
  • Green tomatoes 1 kg
  • Sunflower oil 200 ml
  • Apple cider vinegar (6%) 200 ml
  • Granulated sugar 30 g
  • Salt 25 g
  • Ground black pepper taste

Per serving

Calories: 75 kcal

Proteins: 1.1 g

Fats: 4.9 g

Carbohydrates: 6.5 g

1 hour. 5 minutes. Video recipe Print

    Let's start with processing the vegetables - they should be cleaned, rinsed thoroughly under a tap with cold running water and dried with paper towels. After this, we remove the top of the bell peppers, remove the seed box and partitions and cut them into neat cubes, grate the carrots on a coarse grater (as for a “Korean appetizer”), chop the onions into thin half rings, and remove the green tomatoes from where the stalk attaches. , cut into medium cubes.

    At the next stage, take a deep container, pour all the chopped vegetables into it, add 25 g of table salt, 30 g of granulated sugar and pepper to your own taste. Mix the mixture thoroughly with a wooden spatula and, putting it on low heat, simmer for about 10 minutes. Make sure nothing burns.

    After 10 minutes, pour in 200 ml of sunflower oil and simmer for about another 5-7 minutes after the vegetable mixture boils again. At the end of cooking, pour 200 ml of apple cider vinegar into the pan, mix thoroughly and remove from heat.