The most delicious and unusual pepper preparations for the winter: guests will ask you for these recipes

How good are the preparations for the winter from pepper on the table! Fragrant and beautiful, they not only retain the original taste of vegetables, but also delight the eye.

In this article you will find the simplest and most delicious recipes for canning bell peppers: classic lecho, with beans, in honey, in Kazakh and many others.

15 best pickled bell peppers recipes

We present to you recipes for classic blanks and options for new dishes that even a novice housewife can handle.

1. Bulgarian lecho

It will take 30 minutes to cook. Exit - 15 cans of lecho, 0.5 liters each.

Ingredients:

• tomato - 7 kg;
• pepper - 4 kg;
• onions - 2 kg;
• hot pepper - 2 pods;
• salt to taste;
• parsley - 1 bunch.

Preparation:

1. Grind the tomatoes in a meat grinder, place in a saucepan and bring to a boil.
2. Cut sweet and hot peppers into slices, add to the tomatoes, cook for 5 minutes.
3. Cut the onion into half rings, put it in a saucepan, cook for 5 minutes.
4. Chop the parsley, add to the lecho and salt. After 10 minutes, roll up in jars.

Important! Lecho should be placed in jars without removing the pan from the heat.

2. Lecho with beans

It can be eaten as a separate dish or added to meat, potatoes and cereals.

Ingredients:

• tomatoes - 2.5 kg;
• pepper - 1 kg;
• beans - 0.5 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• garlic - 2 cloves;
• refined oil - 150 ml;
• sugar - 3 tbsp. l .;
• salt - 2 tbsp. l .;
• vinegar 9% - 100 ml.

Preparation:

1. Soak beans in cold water for 2 hours, then boil until tender.
2. Cut the pepper into strips, dice the onion, grate the carrots. Pass the tomatoes with garlic through a meat grinder.
3. Fry onions with carrots until half cooked.
4. Add the rest of the vegetables. Continuing to simmer, add salt and sugar.
5. After 10 minutes, add the boiled beans, bring to full readiness.
6. 3 minutes before the end of cooking, pour in vinegar, roll up.

3. Sweet canned peppers in Kazakh style with vinegar

This preservation is perfectly stored even in warm conditions and is not afraid of heat.

Ingredients:

• sweet pepper - 1.5 kg;
• tomatoes - 1 kg;
• sugar - 100 g;
• garlic - 5 g;
• vinegar 9% - 50 ml;
• salt to taste;
• refined oil - 100 ml.

Preparation:

1. Chop the tomatoes, make juice out of them.
2. Prepare the dressing: combine oil, vinegar, sugar, garlic, leave for 15 minutes.
3. Cut the pepper into slices, place with dressing in a saucepan, simmer for 30-40 minutes and immediately roll up.

4. Bell pepper in tomato juice

The dish is mild, useful even for small children and people on a diet. The recipe is designed for six cans of 1 liter.

Ingredients:

• pepper - 3 kg;
• tomatoes - 8 kg;
• salt to taste.

Preparation:

1. Rub the tomatoes for juice, salt, put on fire.
2. Cut the pepper into two parts, put in jars, pour boiling water over.
3. After 5 minutes, drain the water, pour over boiling juice and roll up immediately.
4. Cover with a blanket, leave to cool.

5. Lecho with zucchini without sterilization "Lick your fingers"

Store in a refrigerator or cellar, as it can be rolled without sterilization.

Ingredients:

• zucchini - 2 kg;
• tomatoes - 1 kg;
• pepper - 0.5 kg;
• onions - 0.5 kg;
• garlic - 20 g;
• chili pepper - 20 g;
• vinegar - 40 ml;
• sugar - 6 g;
• vegetable oil - 70 ml;
• salt - 4 g;
• tomato paste - 400 g;
• allspice peas to taste.

Preparation:

1. Cut the courgettes and onions into half rings, the chili pod into slices, chop the garlic.
2. Chop sweet peppers and tomatoes in mashed potatoes, pour into a saucepan, put on fire.
3. When the puree comes to a boil, add oil, add tomato paste, sugar, salt, zucchini and onion. Cook the puree for 15 minutes, stirring constantly.
4. At the end of cooking, add seasonings, garlic, boil for 5 minutes, add vinegar, put in sterile jars.

6. Sweet canned peppers in herbal oil

During the cooking process, vegetables retain nutrients, and herbs add interesting taste and aroma to them.

Ingredients:

• pepper - 3 kg;
• water - 1 l;
• vinegar 9% - 200 ml;
• refined oil - 250 ml;
• sugar - 4 tbsp. l .;
• salt - 1 tbsp. l .;
• sweet peas - 12 pcs.;
• garlic - 13 cloves;
• bay leaf - 6 pcs.;
• celery - 6 branches.

Preparation:

1. Prepare the filling: put oil, sugar, salt, sweet peas, garlic, bay leaf, celery, vinegar in a saucepan with water and boil for 5 minutes.
2. Cut the pepper into six pieces along the length, place in the filling, cook for 10 minutes, until the skin is pierced.
3. Place in jars, fill with the remaining fill and close.

7.With pickled tomatoes and horseradish

Such preparation for the winter will appeal to lovers of spicy food.

Ingredients:

• pepper - 4 kg;
• tomatoes - 2 kg;
• hot pepper - 3 pods;
• dill - 2 bunches;
• cherry leaves - 15 pcs.;
• horseradish leaves - 5 pcs.;
• black currant leaves - 20 pcs.;
• water - 4 l.

Preparation:

1. Select small tomatoes so that they fit in a jar and start salting.
2. Put the tomatoes in a container, add cherry leaves, horseradish and black currant.
3. Prepare the brine: add salt to the water, bring to a boil and cook until the salt dissolves.
4. Pour the tomatoes with brine, close the lid, let ferment. After 3 days, pour the brine into a saucepan, put on fire, boil for 3 minutes, removing the foam.
5. Cut dill, horseradish leaves, black currant and cherries into slices, hot pepper pod into circles.
6. Divide the pepper into two parts, stuff each with dill, boil for 3 minutes in salted water. Place in a container, alternating with tomatoes.
7. Pour with brine and cover with lids. Store the workpiece only in a cool place.

8. Pepper stuffed with cabbage

It is served with meat or fish, and is also eaten as an independent dish.

Ingredients:

• pepper - 1 kg;
• white cabbage - 1 kg;
• salt - 2 tbsp. l .;
• sugar - 2.5 tbsp. l .;
• vinegar - 100 g;
• water - 1 l;
• bay leaf - 4 pcs.

Preparation:

1. Chop the cabbage, add sugar, salt, vinegar, mash and leave for a day to be salted.
2. Stuff the pepper with cabbage, add bay leaf.
3. Prepare the marinade separately: dissolve salt, sugar and vinegar in water, cook for 3 minutes, pour into jars, sterilize for 45 minutes and roll up.

9. Pickled peppers with honey

Honey is an excellent preservative to help preserve the harvest.

Ingredients:

• pepper - 6 kg;
• water - 2 l;
• salt - 2 tbsp. l .;
• honey - 2 tbsp. l .;
• sugar - 1 tbsp.;
• vinegar 6% - 1 tbsp.;
• vegetable oil - 1.5 tbsp.;
• garlic - 2 heads;
• sweet peas to taste;
• bay leaf - 3 pcs.;
• cloves - 2 pcs.

Preparation:

1. Cut the pepper into quarters.
2. Add the rest of the ingredients to a pot of water. Boil for 3 minutes, constantly skimming off the foam.
3. Add pepper to the marinade, cook for 10 minutes.
4. Put all the products in prepared jars, pour the marinade and roll up.

10. Caviar according to Krasnodar recipe

The products are designed for five 0.5 liter cans.

Ingredients:

• pepper - 2 kg;
• zucchini - 2 kg;
• carrots - 1 kg;
• tomatoes - 1 kg;
• onions - 0.5 kg;
• lean oil - 500 ml;
• garlic - 300 g;
• sugar - 150 g;
• salt - 70 g;
• vinegar 6% - 50 g;
• hot pepper - 1 pod;
• parsley to taste.

Preparation:

1. Grate carrots, chop onion and pepper.
2. Pass the tomatoes, garlic, parsley through a meat grinder, add salt, sugar, vinegar. This will make the tomato sauce.
3. Place tomato sauce and sautéed onions with carrots in a saucepan, simmer for 10 minutes.
4. Add the rest of the vegetables, simmer for 60 minutes, until tender.
5. Put in jars hot, roll up, wrap with a towel until they cool completely.

Reference. Lovers of spicy dishes are advised to add 1 tbsp. l. seasoning hops-suneli and 1 tsp. sweet peas.

11. "Pepper feathers"

For the blank to be multi-colored, choose green, yellow and red vegetables.

Ingredients:

• pepper - 8 pcs.;
• sweet peas - 5 pcs.;
• garlic - 2 cloves;
• cloves - 5 pcs.;
• bay leaf - 3 pcs.;
• vinegar 9% - 1 tbsp. l .;
• sunflower oil - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• salt - 1 tsp;
• water - 700 ml.

Preparation:

1. Add to the water peppercorns, cloves, bay leaves, sugar, salt, garlic and bring to a boil.
2. Cut the bell peppers into thin strips, put them vertically in the jars, pour with brine so as to cover the slices up to the "shoulders" of the jar.
3. Cover with oil, add vinegar. Cover, sterilize for 20 minutes.

Important! The jars should be filled with ingredients so that the contents do not reach the neck by 1 cm.

12. Preparation for borscht with bell pepper and tomatoes

The workpiece does not require a lot of time and effort, it can be stored at home.

Ingredients:

• sweet pepper - 1 kg;
• tomatoes - 300 g;
• salt to taste.

Preparation:

1. Pass the vegetables through a meat grinder, cook until tender, until the foam leaves.
2. At the end, add salt, boil for another 5 minutes and roll up. Wrap up until it cools completely.

13. Roll with pear

Preservation, in which the most delicious pepper is obtained!

Ingredients:

• pear - 1 kg;
• sweet pepper - 700 g;
• onions - 100 g;
• cabbage - 200 g;
• water - 700 ml;
• vegetable oil - 50 g;
• garlic - 3 cloves;
• vinegar - 75 ml;
• cinnamon - 1 pinch;
• sweet peas - 5 pcs.;
• salt to taste;
• sugar - 1 tbsp. l .;
• bay leaf - 3 pcs.

Important!After washing, vegetables must be dried with a towel.

Preparation:

1. Prepare the filling: mix oil, vinegar, garlic, spices with water. Add sugar and salt, simmer for 5 minutes, add vinegar at the end.
2. Cut the pepper and pears into strips, the onion into half rings, the cabbage into 4 cm slices. Blanch for 3 minutes, drain and set aside.
3. Put the cooked vegetables in jars, add the filling, cover and sterilize for 10 minutes.

14. Asian-style pickled peppers

Due to the specificity of cooking, the peppers retain their color and taste

Ingredients:

• sweet pepper - 3 kg;
• water - 1.5 l;
• garlic - 3 cloves;
• fresh grated ginger - 1 tbsp. l .;
• curry seasoning - 2 tsp;
• cloves - 20 pcs.;
• sweet peas - 1 tbsp l .;
• spicy pepper - half a pod;
• parsley - a bunch.

For the marinade:

• salt - 3 tbsp. l .;
• sugar - 1 tbsp.;
• vinegar 9% - 1 tbsp.;
• refined sunflower oil - 1 tbsp.

Preparation:

1. Wash the pepper and clean it from seeds and membranes.
2. Finely chop parsley into a saucepan with marinade, garlic cloves into petals, add ginger, curry, cloves and sweet peas, grind half of hot pepper together with seeds.
3. Blanch the pepper in boiling water for 3 minutes and let it rest in a lidded saucepan after draining the water.
4. Simultaneously bring the marinade to a boil and keep it over low heat.
5. Arrange pepper in jars.
6. Pour boiling marinade over and seal the jars with lids. Hermetically sealed jars are stored both in the refrigerator and at room temperature.

15. Pepper marinated in tomato and zucchini

This product is distinguished by its exquisite taste; children eat it with pleasure. The recipe is for four 1 liter cans.

Ingredients:

• peeled zucchini - 3 kg;
• sweet pepper - 10 pcs.;
• hot pepper - optional;
• garlic - 100 g;
• vinegar 9% - 1 tbsp. l.

Fill:

• tomato juice - 2.5 l;
• sugar - 1 tbsp.;
• salt - 3 tbsp. l.

Preparation:

1. Boil tomato juice, add sugar and salt.
2. Add chopped vegetables.
3. Cook for 20 minutes.
4. Pour in vinegar, boil, pour into jars and roll up immediately.

Tips & Tricks

In order for the conservation to be of high quality, you must adhere to the following rules:

1. For workpieces, choose only fresh and firm vegetables without damage.
2. Take a fleshy pepper, with thick walls - it is more tender when preserved.
3. Preference should be given to red and yellow vegetables - they are tastier.
4. Wrap the finished preservation with a towel until it cools completely.
5. Float containers over a saucepan or sterilize in the oven.
6. When sterilizing, place a cloth under the cans so that the cans do not burst.
7. Do not turn off the heat while placing the workpiece in the jars.

Conclusion

Sweet pepper blanks are good both on the festive and on the everyday table. They are original, tasty, healthy, very effective and appetizing in appearance. Subject to the indicated dosages and recommendations, even a novice hostess can easily cope with the preparation of preservation and will pleasantly surprise households and guests.