How to cook Ratunda pepper with honey for the winter: preservation recipes in tomato sauce, oil and marinades

Bell peppers have gained a well-deserved popularity in cooking. A huge number of delicious dishes are prepared from it. Peppers are baked, pickled, stuffed, salted, added to fillings, salads and soups.

Fruits of the Ratunda variety with thick pulp and breathtaking aroma are a storehouse of vitamins and minerals. In this article, we will tell you about the features of the variety, useful properties, methods of preparing blanks for the winter.

Characteristics and features of Ratunda pepper

Ratunda is a sweet bell pepper variety native to South America. The most favorable climate for its cultivation is in Moldova, Ukraine and the countries of North Asia. In common people they are called gogoshars or koloboks. In the international classification, the variety is called tomato pepper. The fruits resemble small pumpkins.

The skin is dense, even and smooth, red, yellow or green. The peppers have a delicate honey flavor with a slight speck, firm and fleshy flesh. Its pronounced aroma allows it to be recognized among many other varieties. It is worth looking at gogoshars in a photo or in kind, and you will not confuse them with anything.

Features of the variety:

• the average ripening period is 120-130 days;
• seeds germinate at an air temperature of at least 25 ° C;
• needs fertile soil;
• unripe fruits have dark green blotches, and as they ripen, they acquire a rich, uniform shade;
• the average weight of fruits reaches 180 g;
• the thickness of the pulp ranges from 6 to 8 cm;
• peppers have a honey flavor;
• ideal for freezing and drying;
• stored for a long period and do not deteriorate during transportation.

Ratunda pepper is prone to over-pollination with bitter peppers. Therefore, there are gogoshars with a spicy taste on sale. When grown, the first two crops are harvested unripe with a brown tint and sent to ripen in a warm place.

Useful properties, use in cooking

From the point of view of nutritional value, raw fruits are considered the most useful, in which micro- and macroelements, vitamins are preserved. Heat treatment kills about 50% of the components.

The calorie content of pepper is only 26 kcal per 100 g, so it is often included in therapeutic diets for weight loss, and adherents of proper nutrition also like it. It contains:

• vitamins: A, B1, B2, B6, B9, C and E;
• minerals: calcium, magnesium, potassium, sodium, iron, phosphorus;
• saturated fatty acids: myristic, palmitic, stearic;
• amino acids: glycine, serine, proline, tyrosine, aspartic acid, alanine.

Ratund is advised to eat when:

1. Lowered immunity. The vegetable compensates for the lack of vitamin C, accelerates the absorption of iron, and increases hemoglobin.
2. Digestive disorders. The fruits contain the alkaloid substance capsaicin, which stimulates the digestive tract, normalizes stool, relieves heartburn, and stabilizes the outflow of bile.
3. High blood pressure... Antioxidants oxygenate cells, thin the blood, and lower cholesterol levels and the risk of thrombosis.
4. Stress... The acids contained in the fruits calm the nervous system and normalize sleep.
5. Increased fatigue... Vitamins and trace elements help to relax and improve memory.
6. Weak vessel walls. Magnesium and potassium, vitamins C and B strengthen them, increase elasticity, and reduce permeability.
7. Joint diseases... Calcium in the composition of the fruit improves the condition of patients with arthritis, bursitis, osteochondrosis and osteoporosis.
8. Body intoxication... Pepper helps to cleanse the blood of toxins and carcinogens, which accumulate over the years, and reduces the risk of developing cancer.
9. Myopia... Fresh fruits improve the condition of the retina, stop the progression of myopia.

Due to its wonderful taste, pepper is widely used in cooking. The fruits are used for conservation, preparation of savory snacks, stews, warm and cold salads, stuffing.

During heat treatment, the thick pulp does not fall apart and retains its shape, and hardly anyone can resist the pepper baked on a fire. Pickled Ratunda goes well with meat dishes, and pulp puree is considered an excellent addition to pasta.

Read also:

Why is Winnie the Pooh pepper good: getting to know the variety.

How to grow chili peppers at home on a windowsill.

Pickled jalapeno peppers - recipes at home.

Winter recipes

Blanks for the winter from Ratunda are not much different from those in which bell peppers are used. The most popular recipes are those requiring conservation. Thus, it is possible to preserve the product for a long time.

To preserve useful trace elements, peppers are frozen. At the same time, it does not lose its taste, does not creep after thawing. The fruits are cut into any shape, dried and packed into freezer bags. They also prepare Ratunda for stuffing. To do this, remove the stalk with seeds and put the peppers in bags.

Fleshy fruits are suitable for cooking lecho, adjika, salads with the addition of carrots, eggplants, tomatoes, onions and garlic. Unusual sweet pickles with spice and spice highlight the rich flavor of the pepper.

Pepper in tomato juice

To prepare the workpiece, you will need the following ingredients:

• pepper - 6 kg;
• tomato juice - 4 l;
• sugar - 2 tbsp.;
• refined sunflower oil - 1 tbsp.;
• vinegar 9% - 1 tbsp.;
• salt - 4 tbsp. l .;
• peppercorns and bay leaves to taste.

Cut the peppers into halves, peel the seeds. Mix the ingredients for making the syrup in an enamel bowl and bring to a boil. Dip the pepper in the liquid and cook for five minutes. Transfer the fruits to pre-sterilized jars, fill with syrup and roll up with a key. Turn the cans upside down and wrap them up.

Sweet pepper in honey-oil marinade

Marinade with the addition of honey will add spice to the pepper. The appetizer is eaten immediately after preparation or rolled up in jars for the winter.

To prepare pepper in oil, you will need the following products:

• pepper - 1 kg;
• honey - 5 tbsp. l .;
• water - 100 ml;
• vinegar 9% - 100 ml;
• vegetable oil - 100 ml;
• sugar - 1 tbsp., l.;
• salt - 1 tsp;
• black or allspice peas.

In a saucepan, combine the marinade ingredients and simmer for five minutes. Cut the peppers into quarters and cook until dark, about 7-9 minutes.

Arrange the fruits in jars and close with screw caps. A seaming key and special caps can be used. Turn the cans upside down, wrap them with a blanket.

Advice... Use peppercorns of different colors. This will add flavor to your snack.

Honey Ratunda in a spicy marinade

The marinade with the addition of chili and spices will appeal to spicy lovers.

For the preparation you will need the following ingredients:

• pepper - 1 kg;
• sugar - 1 tbsp. l .;
• salt - 2 dec. l .;
• water - 1.5 tbsp.;
• tomato paste - 3 dec. l .;
• refined oil - 1.5 dec. l .;
• vinegar 9% - 2 dec. l.

Spices for the marinade:

• bay leaf - 3-4 leaves;
• garlic - 2 cloves;
• black peppercorns - 12-15 pcs.;
• coriander seeds - 1 tsp;
• cumin - 1 tsp;
• mustard beans - 4 tsp;
• half a chilli pod;
• dried horseradish root of small size.

Peel the stalk and seeds from the gogoshars, cut into quarters, and pat dry with a paper towel. Combine water, oil, salt, tomato paste, sugar and vinegar for the marinade.Cook over low heat, stirring occasionally, and bring to a boil. Dip pepper in liquid and simmer for 15 minutes.

Pour some spices into jars, transfer to Ratunda and cover with marinade. Close the jars with lids, turn upside down and wrap.

Ratunda pepper with honey for the winter

The pleasant sweetness of the marinade and the pronounced taste of Ratunda in this recipe will not leave anyone indifferent.

To prepare a blank for the winter you will need:

• pepper - 1 kg;
• water - 200 ml;
• refined sunflower oil - 80 ml;
• vinegar 9% - 80 ml;
• sugar - 80 g;
• honey - 1 tbsp. l;
• salt - ½ tbsp. l .;
• garlic - 5 cloves;
• allspice peas - 5 pcs.;
• laurel - 2-3 leaves.

Pepper the seeds and cut into strips. Mix the ingredients for the marinade in a deep saucepan and bring to a boil, at the end add the garlic passed through a press.

Put the peppers in the marinade and cook for 10 minutes. At first it will seem that there is little liquid, but during cooking, the fruits will let juice. Arrange in sterile jars, close the lids in a way convenient for you, turn the neck down and wrap.

How to roll up for the winter

In addition to savory marinades, a proven classic recipe is used for twisting Ratunda. The peculiarity of this blank is that it takes a minimum of time to prepare it.

Prepare the following foods in advance:

• pepper - 5 kg;
• salt - 5 tbsp. l .;
• sugar - 1 kg;
• laurel - 2-3 pcs.;
• refined vegetable oil - 100 ml;
• vinegar 9% - 2 tbsp.;
• sweet peas - 8-10 pcs.

According to this recipe, gogoshars are closed entirely. It is enough to clean them of the stalk and seeds. You will need a large saucepan to make the marinade. Pour 5 liters of clean water into it, add salt, sugar and stir until completely dissolved. Pour in vegetable oil, bring to a boil, then add spices. Add vinegar at the end.

Stick each peppercorn with a toothpick or fork and immerse it in the bubbling liquid. Cook over low heat for up to five minutes. Take out the pepper, put in jars, fill with liquid. Roll up the lids in a way convenient for you.

For those for whom snacks with the addition of vinegar are contraindicated, an alternative way is fermentation... The products undergo a fermentation process, thanks to which they retain their valuable properties. To pamper yourself with the goodies in winter, try the following recipe for salting gogoshars.

Prepare these components:

• pepper - 3 kg;
• salt - 30 g;
• allspice peas - 4 pcs.;
• garlic - 3-4 teeth;
• dill seeds - 1 tbsp. l .;
• cherry, blackcurrant or grape leaves.

Wash the peppers, peel them of seeds. Add spices to the water, you do not need to boil. Place the peppers in jars or barrel. Tamp down firmly and fill with fill. Put the oppression on top and leave it warm for 10 days. Then transfer to a cool place.

Tips from experienced housewives

So that the pepper does not lose its excellent taste, experienced housewives advise to cut it just before serving. Otherwise, the fruits will quickly "run out" and lose their beneficial properties.

To soften rough skins, which not everyone likes, the peppers are soaked in warm water with the addition of baking soda for two hours.

If you come across bitter fruits - it doesn't matter! They can be used to prepare spicy adjika or other sauces for meat. Ratunda is more suitable for stuffing and spinning more than other varieties of pepper, because it cooks faster without losing its shape.

If you want to roll the peppers whole, prick them in several places with a fork. So the skin does not crack during heat treatment.

Conclusion

The Ratunda pepper variety is endowed with characteristics that make it popular with gardeners and chefs. Fleshy, juicy peppers with a bright taste will appeal to vegetable lovers.

Due to the fact that during the heat treatment the fruits do not lose their shape, various snacks are prepared from them and stuffed. The rich mineral and vitamin composition will compensate for the lack of useful elements in the winter and give a little summer.