Canning green peppers: a spicy-sweet preparation for the winter

Canned Green Peppers: Step-by-Step Recipe

By preserving peppers for the winter using this recipe, you will provide yourself with a tasty and crispy dish that can be eaten as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

• 3 kilograms of green pepper;
• 870 milliliters of disinfected water;
• 17 grams of sugar;
• 260 milliliters of refined sunflower oil;
• 9 grams of salt;
• 190 milliliters 6% balsamic vinegar.

How to prepare this dish:

1. Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and substrate from the pepper, cut into strips two centimeters thick.
2. Place them in a deep bowl and pour boiling water over them for twelve minutes.
3. Place pepper slices vertically in sterile jars, add salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
4. Close the containers with plastic lids and shake the preparation in order to evenly distribute the vegetable oil throughout the jar.
5. Place a deep container of water on the stove, covering the bottom with a white towel.
6. Carefully arrange the preparations and boil for twenty-three minutes over low heat.
7. Remove the sterilized jars and carefully screw on the lids.
8. Wipe them down and place them bottom up under a piece of fabric that retains heat.

After fifteen hours, put the twists in a storage place (dry, at low temperatures, without bright light).

Green bell pepper for the winter

A delicious appetizer salad of green bell peppers for the winter! In August-September, during the harvest season, including bell peppers, many housewives make a huge number of different vegetable preparations for the winter. There are many recipes for salads, appetizers and other preserves made from bell peppers. An interesting recipe for a winter salad made from green bell peppers, in which it is combined with tomatoes, carrots, and onions. The salad turns out not only very tasty, but also beautiful due to the color scheme. A jar of such a snack will perfectly complement the second dish or serve as an independent dish for lunch or dinner on winter days.

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Pickled green peppers in tomato juice

Probably, most housewives are unusual in preparing canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Products needed to prepare this snack:

• Two kilograms three hundred grams of pepper;
• Three buds of cloves;
• One horseradish leaf;
• Thirty grams of dill;
• Twenty six grams of basil.

For the marinade:

• Nine hundred seventy milliliters of tomato juice;
• Eight grams of salt;
• Forty-seven milliliters of 9% fruit acid.

Steps to prepare this snack:

1. Cut the pepper, pre-washed and cleared of seeds and tails, into rings one centimeter thick.
2. Place them evenly in sanitized jars with the remaining ingredients from the list above.
3. Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes over heat.
4. Pour boiling juice into the jars of pepper.
5. Sterilize the twists in the manner described in the recipe above and roll up the lids.
6. Let them sit under a thick cloth for twenty-four hours, then put them in a cool place.

Pepper pickled for the winter “Light”

In terms of the proportions of the marinade, everything is perfect for my taste: the pepper turns out “Light”, the vinegar is almost not noticeable, the salt and sugar are also excellent. With fried potatoes or roast meat, this pickled pepper goes out with a bang in winter. You can view the recipe HERE.

Canning Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preserved food with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

What you will need for this workpiece:

• Eight hundred sixty grams of pepper;
• Four cloves of garlic.

To prepare the filling:

• Ninety milliliters of 9% wine vinegar;
• Three hundred seventy milliliters of clean water;
• Thirty-seven grams of sugar;
• Six grams of salt;
• Thirty-six grams of basil;
• Twelve grams of curry seasoning;
• Eleven grams of rosemary.

How to make this twist:

1. Chop the green pepper (clean, without tails and seeds) into rings one centimeter wide, and cut the peeled garlic into six pieces.
2. Place these ingredients, alternating, into sterile jars.
3. Place the products from the list for the marinade in a deep bowl and simmer over low heat for nineteen minutes.
4. Pour the prepared brine into containers with pepper.
5. Disinfect the blanks as in the first recipe and twist thoroughly.
6. Wrap the upside down jars in towels for seventeen hours, allow them to cool, then store.

Canned Green Peppers with Apples

The sweet flavors of peppers and apples go together wonderfully.

It is better to choose apples that are dense, not overripe or loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank you will need:

• Two kilograms one hundred grams of pepper;
• Eight hundred and fifty grams of apples;
• Nine hundred milliliters of drinking water;
• One hundred and seventy grams of sugar;
• Seventy-three milliliters of 9% wine vinegar;
• Seven grams of basil;
• Three leaves of horseradish;
• Eleven grams of allspice.

Preserving the workpiece:

1. Wash all vegetables and fruits, and sterilize containers in the usual way.
2. Peel the pepper from seeds, substrate and cut it vertically into slices, remove the core and bruised areas from the apples, chop into strips one and a half centimeters thick.
3. Pack them vertically and alternately into jars.
4. Place the remaining ingredients in an enamel bowl and boil over medium heat, then pour into the preparations.
5. Sterilize and twist them.
6. Wrap the finished pieces in a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for canning green peppers and cucumbers

Probably all housewives have ever prepared canned cucumbers for the winter. Preparing identical preparations not only begins to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers will diversify your meal and will appeal to your taste buds.

What you will need to prepare this snack:

• Four hundred and fifty grams of cucumbers;
• Seven hundred and fifty grams of green pepper;
• Thirty-six grams of fresh dill;
• Four cherry leaves;
• Eleven grams of hot pepper;
• Five leaves of black currant;
• Three leaves of horseradish;
• Thirty-seven grams of garlic;
• Twelve grams of black pepper;
• Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

• Four hundred seventy milliliters of disinfected water;
• Thirty-seven grams of sea salt;
• Seventeen grams of sugar.

What you need to do to prepare this dish:

1. Rinse the necessary products and disinfect containers and utensils.
2. Remove the seeds, tails and cut into rings, and chop the cucumbers into circles half a centimeter thick.
3. Layer them and the rest of the ingredients into jars.
4. Pour the brine products into any container and boil for eleven minutes.
5. Pour this composition into containers with blanks.
6. As in the first recipe, sterilize the twists and carefully seal with lids.
7. Let the jars cool under a warm cloth, then put them in a cool, dry place.

"Fungi"

The recipe pleases with its simplicity and ease, while the finished dish pleases the eye both aesthetically and tastefully.

Ingredients:

• whole canned peppers;
• filling to taste.

Cooking:

1. Rinse the fruits well, cut off their tails along with the top part (future hats) and remove all the seeds (otherwise they will taste bitter).
2. Stuff all the peppers, choosing the filling you like best.
3. Cover with hats and place in a container with high rims.
4. Pour the sauce over the preparation. Sour cream sauce is best; you can also add onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you used minced meat as the filling, the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Slices"

The recipe is suitable for lovers of large sweet peppers.

To prepare you will need:

• 8 pcs. canned pepper;
• 3 pcs. tomatoes;
• 100 g cheese (preferably hard varieties);
• greens (to taste);
• 300 g pork meat;
• 150 g boiled smoked sausage;
• 150 g pork liver;
• 1 onion;
• 2 pcs. garlic cloves;
• 100 g rice;
• 30 g butter;
• 1 PC. eggs.

The cooking process consists of several stages:

1. First, boil the rice for 15 minutes, then rinse it in cold water.
2. Cut the meat and sausage into small pieces so that it is convenient to twist them using a meat grinder.
3. Cut the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
4. Pour the minced meat into the frying pan with the fried onions, keep it on the fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to add salt and pepper.
5. Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
6. Cut the canned peppers into two equal halves and remove all seeds.
7. Stuff the resulting slices with filling and place them on a baking sheet.
8. Cover the layer of filling with thin tomato rings, then sprinkle it all with grated cheese.
9. Fill the bottom of the container with water (approximately 1 cm).
10. Simmer the dish for 30-40 minutes.

Before serving, decorate the prepared slices with herbs.

What to do to make peppers turn red

Accelerating ripening on the vine

Adding heat

When it comes to cold weather, there is only one solution - to insulate the plants in every possible way. Build additional shelter in the greenhouse, place cobblestones or bottles of water on the garden bed to accumulate heat, or turn on the heaters at night - everyone chooses according to their possibilities.

Feed with ash or potash fertilizer

Whoever feeds peppers in the morning is doing wisely! When quite large but still green fruits are already hanging on the bush, it’s time to fertilize with potassium. Here are some options:

All feeding options for peppers and eggplants: from the seedling stage to fruiting! Choose the best option:

We remember that in cold weather, peppers need twenty percent more potassium than under favorable conditions.

"Kapustyanka"

We present to your attention a unique recipe.

You need to take:

• 10 peppers;
• 300 g cabbage;
• 50 ml oil;
• a bunch of green onions;
• 10 basil leaves.

To prepare the marinade you need:

• 200 ml of wine (it’s better to take white);
• 100 ml wine vinegar;
• 100 g sugar
• 1 garlic clove;
• 2 tsp. curry;
• 2 tsp. ground cumin;
• 1.5 tbsp. l. salt
• ground chili pepper - to taste.

To get a truly delicious dish, strictly adhere to the recipe:

1. Shred the cabbage, finely chop the onion and basil leaves.
2. Combine all the ingredients for the marinade and boil the resulting mixture.
3. Place pepper into the boiling mixture and simmer for 3 minutes, then cool.
4. Place shredded cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes so that it infuses better, then cool.
5. Add the required amount of oil and herbs, mix everything.
6. Stuff the peppers with cabbage.
7. Place the finished product in jars, fill everything with marinade and roll up.

What to do with green peppers. GREEN PEPPER - what to do.

Rita Alieva
This is an Italian pepper, I only like it fried. I tried to roll it up, but it turned out crap. But it tolerates freezing very well. I have frozen it both fresh and already fried. If you find a good canning recipe, please share))

"Potato"

Lovers of potato products will appreciate the original combination. In this case, sweet peppers are used as a casserole dish.

For this you need the following products:

• 4 things. sweet peppers (canned);
• 1 tbsp. chopped potatoes;
• 200 g fried loaf;
• 3 eggs;
• hard cheese for sprinkling;
• ¾ tbsp. milk;
• half a cup of dry baking mix (flour);
• ¼ tbsp. sour cream;
• 2 tbsp. chopped green onions.

Algorithm of actions:

1. Cut the pepper just above the middle, remove all the seeds, and place in special baking dishes in the oven.
2. Stuff tightly with potatoes and bacon.
3. Mix the eggs with milk, add the dry baking mixture, a little sour cream, onion, salt and pepper, and add it all to the potatoes.
4. Place grated cheese on top.
5. Bake for about an hour (check for doneness).

"Bistro"

Cooking really doesn't take much time. The ideal option would be a recipe for cooking in the microwave.

The necessary ingredients were:

• 2 pcs. canned bell pepper;
• 400 g minced meat;
• ¼ tbsp. chopped onion;
• ¼ tsp. salt;
• ¼ tsp. ground pepper;
• 240 g rice;
• 1 tbsp. tomato sauce;
• 1 tbsp. mozzarella cheese;
• greens - to taste.

Cooking process:

1. Rinse the canned peppers, then dry with a towel.
2. Cut in half to make wedges, remove all seeds.
3. The halves should be placed in the microwave and heated for 5 minutes (this will soften them).
4. Fry the minced meat with onions in a frying pan.
5. Add rice and tomato sauce to the pan (many housewives replace it with ketchup).
6. Add flavor to the resulting product using herbs and other spices, leaving the filling with the pepper on low heat for a couple more minutes.
7. Stuff the pepper slices, sprinkle grated cheese on top and microwave for 2 minutes.

How to pickle peppers stuffed with tomatoes in jars

It would seem that stuffing one vegetable with another is quite strange, but in practice the result is a dish that tastes amazing. Such an appetizer will look great on the table, both everyday and festive. The pepper turns out incredibly tasty!

Ingredients:

• sweet pepper - 1 kg;
• green tomatoes - 1 kg;
• garlic heads - 2 pcs.;
• greenery;
• sunflower oil - 2 tbsp. spoons;
• tomato juice - 1l;
• table salt - 1 tbsp. spoon;
• sugar - glass;
• vinegar 6% - 170 ml.

Preparation:

1. Wash and remove excess from the peppers. Blanch them for 3 minutes.

2. Wash green tomatoes, dry and cut into quarters. Peel the garlic.

3. Place a garlic clove, a sprig of herbs and 1-2 tomato halves in each pepper.

Carefully place in sterilized jars.

4. Slowly add salt, sugar, vinegar and spices to the tomato juice and bring to a boil. Juice can easily be replaced with plain water.

5. Pour a spoonful of oil into jars, add marinade and roll up.

Recipe for canning with butter and garlic

This pepper is pleasant to eat with meat dishes, mashed potatoes, and many other dishes. To prepare it, you need a minimum of ingredients and a little time. The resulting result will give a pleasant taste to all loved ones.

Required components:

• red pepper (Bulgarian) – 900-1000 g;
• allspice black pepper – 4-7 pcs.;
• hot pepper – 1-3 pcs.;
• water – 950-1000 g;
• ground pepper (red or black) – 3-7 g;
• vegetable oil (preferably refined) – 120-135 g;
• vinegar – 27-35 g;
• peeled garlic – 3-6 cloves;
• bay leaves – 3-5 pcs.;
• sugar – 120-155 g.
• non-iodized salt – 18-23 g.

Canning procedure:

1. Wash the peppers thoroughly, remove the seeds and core.
2. Cut into lengthwise slices (it’s more pleasant to eat this way, but you can also preserve it whole).
3. Place in a prepared container and fill to the top with water.
4. Place on the stove and boil.
5. Sterilize the jars, place the hot red pepper, washed and cut into small circles, into them.
6. Place 1-2 cloves of peeled garlic (preferably chopped) into jars.
7. After the water boils, remove the pan from the heat and place the peppers in prepared sterilized jars.
8. Add vegetable oil, granulated sugar, salt and pepper to the remaining water.
9. Bring this liquid to a boil and add vinegar.
10. Fill the jars with pepper to the top with the resulting marinade, then roll them up.
11. Wrap in a woolen blanket and leave to cool.

When canning whole fruits, they must first be pierced a couple of times with the tip of a fork.

Lecho with green peppers and carrots for the winter. Lecho for the winter - the best recipe without sterilization

Well, we’ve almost reached the end of the article and finally I decided to show you another awesome cooking method. Here you don’t need to add a lot of vegetables, lecho will be without carrots and without onions and even without tomatoes, instead there will be tomato paste.

But, believe me, it’s also very, very tasty. And sometimes it saves you in a hurry. Yes, and also, when the year turns out to be a lean one, the recipe will generally come to the rescue.

We will need:

• sweet pepper - 2 kg
• garlic - 4 cloves
• tomato paste - 600 g
• hot pepper - 1 pc.
• cloves optional
• ground pepper - a pinch
• vegetable oil - 4 tbsp

Stages:

1. Choose tomato paste from the market that is of high quality. Usually Azerbaijanis sell this in their tents. Or use your own natural paste.

2. So, immediately throw the tomato paste into the pan, which should be thick in consistency. Add black peppercorns and cloves. Place the container on the stove and bring to a boil.

As this happened, add the bell pepper cut into cubes and stir. It should fall straight into this sauce. As soon as the mixture boils, remove the foam. Pour in sunflower oil, add granulated sugar and salt.

3. Cook over low heat for about 20 minutes. During this time the pepper will become soft. Now add chopped garlic and add hot pepper (put as much as you want, at your discretion).

4. A couple of minutes before it’s ready, pour vinegar essence into the mixture. And then quickly take the jars and place the workpiece in them. They should be clean and without cracks, and the lids too. Seal tightly and hermetically and put on a coat. And after a day, lower it into a hole or store it in the cellar.

This is such a delight, with an unusual note of cloves and a little spice. Have fun!