Homemade preparations from Bulgarian pepper. Marinated pepper for the winter. Pickled peppers with honey

Peredmova

If you are a lover of bell pepper, then it’s better to stock up on it in all possible species. You'll have an appetizer ready before you're done, and a fresh ingredient for the freezer, and a dry seasoning.

Ways to prepare fresh pepper

Stock up on fresh Bulgarian pepper for the winter, it's hard to finish it. However, there are some techniques that allow you to save your vegetables from 10 days to a month. With any approach, favorable results can only be achieved once the correct preparation of fruits is achieved. For this fresh harvest of bell pepper, it is necessary to sort out, ask and air out in a darkened and cold place for a tyzhneviy term. Rіzati is not possible, it is only taken as a whole. Then it will be necessary to choose healthy fruits without traces of ears and to mitigate them at the roses of blue vitriol. Let's dry it again, so that the possible rotting can disappear. At what preparatory stage is completed. Now let's take a closer look at the clear ways of picking up pepper from a fresh look.

In the refrigerator. Healthy vegetables should be washed, dried and placed in polythene bags with holes for later access. After many packages, peppers are placed near small wooden boxes, and they are placed near the refrigerator cabinet. So vegetables can be trimmed for 10-14 days.

At lyohu. For picking up from the foothills, bell peppers are harvested from the ground and hung on special cables in such a way that the rhizomes grow up in the mountains. You can also take vegetables from wooden boxes with newspaper-lined bottoms. It is recommended to wrap the peppercorn in front of the skin in a papyrus paprika, and when packing, sip it with a sip. With this, the temperature regime can become close to 10 degrees of heat, and the indicators of moisture content are 91-95%. This technique allows trimming fresh vegetables for 1.5 months. Knowing people say that by lowering the temperature to 0 degrees, you can save an hour of saving up to 3 months.

On the balcony. Bulgarian pepper is well saved on a warmed loggia. For this vegetable, they also move to the roots uphill, or to sit with the great mountaineers with seeping soil. In this way, fresh pepper can be saved all winter.

Freeze or dry - which is better?

Recipes for preparing salads

Bulgarian pepper can be the basis and an indispensable ingredient for preparing fresh salads, stews and other sheep herbs. Let's take a look at the preparation of some of them.

Personal. To prepare a classic version of a snack, you need 1 kg of Bulgarian pepper, as well as an equal amount of tomatoes. To make the puree on the cob, suffocating the tomato through a meat grinder or a blender. Then, in advance, prepare the peppers with males or with the shape of squares. Mix the ingredients and boil them in the proper fire so that the vegetable mass is changed by 2 times. After that add salad 1 tbsp. l. grub salt and 2 tbsp. l. zucru and boil it all at once from pivgodini. Lecho ready!

Vegetable stew with Bulgarian pepper. For the purpose of harvesting, you will know the recipes from the majestic kilkost. We take the most popular. Harvest 1 kg of pepper, 2 kg of eggplant and zucchini, 1.5 kg of tomatoes, carrots and cibules. Cut the eggplants and zucchini into small cubes beforehand. Cut the cibula, carrots and peppers cut at the looking thin straws. Tomatoes are mashed to the consistency of puree. Now put all the ingredients in a saucepan, fill the sum with 0.5 liters. olії, 200 g of zucru and 50 g of salt, put everything on fire. Help, check out the boiling sum, after which simmer 30 quills on the minimum fire. Then pour 100 ml of oatmeal into the vegetables, mix everything carefully and put out about 10 quills. Put the boiling stew in front of the preparation of dishes and roll up.

Caviar. Add 1 kg of cibula, per kilogram of tomatoes and bell peppers cut into small pieces. They gave all the ingredients to mix and extinguish on a weak fire under the lid with a stretch of water. Let's add | add | to vegetables 1 tbsp. l. zucru, salt and ground pepper, as well as a couple of bay leaves. Add fire and cook caviar for 15 strands until the sumish is thickened. Spread the sum on sterile jars, cover with lids and roll up.

Stravi s vikoristannyam licorice bell peppers come out savory and savory, but vzimku vartist tsgogo ovochu at the temple supermarkets. For frequent victoria, it is good to prepare homemade preparations with pepper. It would be tastier, shatter around the kіlka vidіv preparations: for the salads, or as an additive for the preparation of hot herbs.

A selection of golden recipes to help you choose the best and best for your home restaurant.

Prepared salads and salads can be cooked and immediately served on a table, only a few drops from a jar on a plate. The stinks are ideal additions to meat, hot herbs, they live like vegetarian snacks.

The recipes presented below will take a lot of time and strength, but still relish the aroma of that variety.

Have tomato juice

For this recipe, take small fruits, baganas of all possible colors. As such, there are not many, you need great flesh, they are cut in small pieces (for 4-6 parts). Peppers are served to the table, and tomato juice is used to cook borscht and other herbs.

Pepper in tomato juice

To prepare 2 kg of unpeeled pepper, you need:

Homemade tomato juice - 1.5 liters.
Salt - 1.5 tbsp. l.
Tsukru - 3 tbsp. l.
Otstu canteen - 2 tbsp. l.
Refined olives - 250 ml.
Chasnik - 1 middle head.
Winter peas 5-6 pcs., Bay leaf - 3 pcs.

The preparation of aromatic and savory herbs can be divided into several stages:

1. Even if the fruits are small, they only bleed, they clean the large stalks that are born, cut into small pieces, bleed. Let's give them stacks.
2. Take home-cooked tomato juice, the best option for cooking is juice juice, and a meat grinder is the best option. 1 liter of juice will come out of about 3 kg of tomatoes, like juice tomatoes, but you might need more.
3. Potim sіk pomіschayut near the pan, add a lot of salt and tsukra, bring to a boil.
4. Peppers are added to boiling water. Change the fire to weak. Boil for a quarter of the year, then add a bowl, estimate and cook 5 more quills.
5. Ready peppers are carefully placed in sterile jars, the trochs are stuck with a spoon. Pour sik on top, put a sprat of peas and a bay leaf.
6. Otriman sumish needs to be sterilized. To roam at the great pan with hot water. On the bottom put a thin cloth and put cans. Let's boil 15 quills (drink flasks) and roam.

Important! Water for sterilization and jars of peppers must be at the same temperature, otherwise it can easily crack.

With cabbage

Harvesting is savory with baked potatoes, cereals, meatballs. Cooking is easy.

For a total of 3.5 kg Bulgarian unpeeled pepper, you need:

White cabbage - 1 kg.
Green parsley - 100 g.

The main ingredients are given for the butt, the amount of cabbage to fall in the thickness of the stuffing.

For the marinade, you need per skin liter of water:

Tsukru - 5 tbsp. l.
Salt - 1 tbsp. l.
Table otstu - 100 ml.
Refined olives - 100 ml.

Steps of preparation:

1. Cook the peppers: clean the stalks and wring them out, rinse with cold water, so that everything is gone.
2. Let's put it down at the okrip and boil 5 khvilin on a small fire. Wiymayut blanks from the driver for additional noise, give them stacks.
3. At this hour, the cabbage staggers, salt the troch and rub it with your hands to make it soft. Parsley is trimmed and mixed with grated cabbage.
4. If the peppers are cold, carefully, and even more, stuff the sum of cabbage and parsley. Pepper skins are stored in pre-prepared sterile jars, covered with lids.
5. Let's cook the marinade at the pot: let it boil water and pour in the oil, boil the salt, zucru, give it a break and pour the ocet. Potіm hot marinade pour blanks in jars.

Preparing jars (0.5 l) sterilize a quarter on a small fire, and then close hermetically. Preservation is taken from the refrigerator.

Peppers stuffed with cabbage

Peppers with honey

You can eat fragrant marinated shmatochki as a salad or add as an ingredient to other herbs. Always be delicious, preparing to prepare without sterilization.

To prepare 1 kg of peeled peppers, you need:

Olive oil - 100 ml.
Otstu table - 60 ml.
Vodi - 1500 ml.
Honey - 50 ml.
Salt - 8 p.
Bay leaf - 2 pcs.
Winter peas - 4 pcs.

Step by step preparation:

1. Peel the peppers from the stalks, rinse with cold water and blanch to softness in the sprinklings (nearly a quarter of the year).
2. Potim vyymayut and lay out on prepared, sterile jars, put peas and a bay leaf at the bottom of the skin. Banks are covered with caps.
3. Okremo at the casserole prepare the marinade. Bring the water to a boil, put oil, strength and zukor, let it boil, then take it out of the fire and add honey. Usі rozmіshuyut ta refill peppers in jars.
4. Let's clog the banks tightly, put them on the lid, screw them in with a carpet. Leave for 12-14 years and wine at the lioh.

Pepper with honey

Cooking canned snacks takes no more than one year.

Lecho with vegetables

So it’s easy to be lower, or we’re warm, to lay everything in a savory way like that, if you look at it, it’s more savory and fragrant. It is necessary to call the vegetables from the already cleaned and wounded looking.

Lecho with vegetables

To prepare lecho from 2 kg of tomatoes and such a quantity of pepper you need:

Carrots and cibuli ripchastoi - 0.8 kg each.
Tsukru ta olії 200 g each
Otstu - 80
Zapashni peas, bay leaf, cloves and hot black chalking pepper (for hot option).

Pokrokov ceramics:

1. All vegetables are washed with cold water, the cibula and carrots are cleaned from the skin. Peppers and tomatoes are due to be measisty, so it’s easier to see more savory.
2. Tomatoes are passed through a meat grinder or are processed in a blender.
3. Peppers are cut in small pieces, carrots - in thin husks, cibula - in cubes.
4. Oakremo on a frying pan, smear the cibula until ready, then add carrots there. Cook the vegetables until soft.
5. In the preparation of tomatoes, add spices and cook on the right fire for at least 20 hvilin. As an appetizer, you can put a gostroy, put bagato (for relish) of ground black pepper.
6. Let's add some fresh pepper and buttered vegetables. Bring to a boil and cook on a light fire until ready (20-25 quills). Personally stir periodically.
7. Then, for example, brewing add an estimate and trim 5 quills on the fire. This recipe can be prepared without otstu;
8. The finished product is laid out in sterile jars;

Eggplant with pepper

Delicious and in the world gostra appetizer is suitable as a garnish for meat herbs.

Eggplant with pepper

For її preparation for 750 g of young eggplants of small sizes, you need:

Pepper - 250 g.
Chili pepper - ½ pod.
Chasnik - 6 cloves.
Tsukru - 20 rubles.
Salt - 15 g.
Otstu - 10 years
Sonyashnikova olії - 25 g.

How to cook:

1. For twisting, young eggplants are needed, so that they did not have a chance to clean. We cut them on a ring of 2 cm, and then on quarters and soak them in salty water for a year.
2. It's time to start preparing the sauce. Peppers (for color it is more beautiful than red ones) are cleaned from the nose, hot peppers are also cleaned from the nose. Chasnik - kind of lushpinnya. Use all the ingredients in the blender and refine. Abo shy away for the help of a meat grinder.
3. Potim sumish wag around the pan, add strength, zucor and cook the sauce on a weak fire for at least 20 quills.
4. Eggplants are taken out of water and simmered with sprinkling until soft (about 7 strands). Potim put it without rind into the sauce and boil it all at once for 5-7 minutes.
5. Then lay out in sterile containers and close hermetically.
6. It is necessary to wrap the jars in a carpet and so spend 12 years, only then we will wine at the light of day.

Preparations for the preparation of herbs

For the winter, use the nameless sauces and home-made pastes, dressings for borscht with licorice peppers.

Most of them - tse napіvfabrikati, yakі dodayat pіd hour pogotuvannya, їх not їdjat as independent grass.

Tomato

The seasoning comes out savory and unimpressive. For her, you can vicorate the fruit of any color, including green. She will replace the tomato paste.

Cooking method:

Tsukru - 100 r.
Lemon juice - 100 g.
Salt - 30 g.
Drive - 1 liter.
Olive oil - 100 g.

Liver peppers

Cooking:

1. For the cob of pepper, bake 40 quills in the oven at a temperature of 220 ° C.
2. Let's cool them down, remove the skin, stalks, nasinnya.
3. Take off the workpieces, cut large pieces, put them in sterilized jars, press down the troch with a spoon.
4. Top the jars with a lid.
5. Let's cook the marinade at the pot. Give water to boil and add strength and zucor, spread it, put olive oil and lemon juice.
6. Remove the marinade from the blanks, sterilize them in jars (drink the containers for a quarter of a year), and then seal them hermetically.

Adjika

Adjika is a hot seasoning, which has no name of recipes, so pepper comes in.

Here are two seasoning options:

canning - boil and simmer with lids;
syria - take it from the refrigerator, for її preparation of vicorist, use syrі ovochі, and save it for the sake of a hospitable relish, season it with aspirin.

Warehouse adjikas

To prepare 1 kg of tomatoes, take:

licorice pepper - 100 g;
red hot chili pepper - 3 pcs.;
chasnik - 1 head;
salt - 0.5 tsp;
chron - 30 g.

Recipe:

1. Wash all vegetables with cold water, clean them with meat grinders or in a blender.
2. Potim put half a teaspoon of salt.
3. Let's boil 20 chills at the pot. Let the adjika cook for an hour, so that it doesn’t burn, cook after boiling on a light fire.
4. Potim hermetically roll up the lids.
5. Adjika can be sterilized in jars, 20 quills in drinking water.

Adjika can not be boiled, but can be preserved with syrup for the help of aspirin (acetylsalicylic acid). Then after adding all the ingredients to the warehouse, add 1 tablet to the powder. The strength and aspirin are separated, and then they are placed in sterile containers.

Preparing peppers for the winter takes up more space in my culinary notebook, but richly, Mr. pardon, conserves a relic of the Radiant past, if there was no collection from the sale of frozen and fresh products. In this article, I want to develop the myth of our radyansk recession and show you how you can harvest pepper for the winter (you can lick your fingers at the recipes from the photo), and not only.

Spravzhnі thrifty gentlemen are overwhelmed by the best method of harvesting, and harvesting pepper for the winter in the top of the conservation checklist with most of us. Wait a minute, the season has fresh bell peppers costing a penny, and preserving pepper for the winter (simple and savory recipes) will significantly make life easier in the kitchen.

So, on cold winter evenings, drink a jar of fragrant lecho with bell pepper for the winter (you will lick your fingers) to mashed potatoes ... Plus, different preparations save our precious hour.

Today's mova is about harvesting bell peppers for the winter, so I'll write about my favorite recipes, as I got away from my mother and grandmother. Pepper for the winter - the best recipes in one place! Add a side to the bookmark, so that during the season of conservation, preparations for the winter from bell pepper will be handy.

Pepper for the winter - not only classic lecho, pepper in copper, pickled pepper and adjika "Vognik". I will introduce you to the bagatma tsikavimi and new recipes for bulgarian pepper blanks, and I hope that you will know for yourself a recipe for pepper for the winter, which will fall in love with all your loved ones, and jars with conservation will take away the permanent residence permit on the Komori police.

Dear friends, as you have your favorites and twisted recipes for pepper blanks, I ask for a dilnik in the comments, and also add a photo of your jars of blanks!

Lubrication pepper for the winter without sterilization

Let's prepare a pepper of lubrication at the ol's shop for the winter: a fragrant, piquant, and incredibly savory snack. Looking ahead, I’ll say that the recipe for lubricated peppers with a teapot for the winter without sterilization, which will significantly simplify the whole process of conservation as a whole. If you are looking for original preparations of pepper for the winter, then just goiter and cook pepper for this recipe! How to prepare grease for the winter, I wrote.

Lecho from Bulgarian pepper for the winter with kvass

Different preparations of pepper for the winter occupy a special place in my culinary notebook. Today I want to introduce you to one of my favorite recipes for winter treatment with pepper. Surprised, this recipe is suitable for chanuvalniks lecho with pepper for the winter. Gotuvatimemo is not just classic lecho with Bulgarian pepper, but lecho with kvass. With all my heart, I promise you that this recipe is cured with bell pepper for the winter - you will lick your fingers! How to cook lecho with bell pepper and kvass, marveling.

Pepper cookies for the winter with a watchmaker and greenery

Baking peppers for the winter in jars come out more savory and fragrant, and serve as a miraculous snack, or you can vicorate canned pepper cookies as an ingredient for various vegetable salads. In addition, biscuit peppers in wet juice for the winter are ideal to whip up as a filling for pizza - come out richly savory, lower fresh or Bulgarian frozen pepper. Recipe to marvel.

Lecho from Bulgarian pepper with tomato juice

Not long ago, I prepared another variant of cicavia - a recipe for a treat with tomato juice for the winter. Wiishlo is even more wicked: bright, savory, and indescribably. Others were worthy of those who made it easy to cook yoga: at the recipe, it’s easy to drink from juice, there are no daily folding moments, everything is just that quick. The storehouse is tomato juice, but I’ll prepare it for you with great satisfaction to help you turn into a juicer or a meat grinder. Well, what did I get you? Recipe with photo.

Pickled peppers with honey

Bulgarian pepper at olії for the winter: the best recipe!

I won’t tell you about those skilki koshtuє Bulgarian pepper at the winter time of rock, I won’t tell you - you yourself know everything miraculously. Rather, I will share with you a wonderful recipe for savory peppers in olive oil for the winter - we will make it even browner. Otzhe, peppers in oil - a recipe, which I found in the eyes of my mother, and I marveled not only at the mister.

Lecho with carrots and tsibuleya for the winter

Rest my dosvid - a recipe for curing carrots and cibules. I dosvіd far away! As if it were a spin, it turned out to be bright and appetizing, and the carrot added some kind of fervor to that bezposrednosti. As far as relish, then everything is much better here: me, accept, there’s nothing to get excited about. I think that my relatives and friends will appreciate this recipe with carrots and tomatoes for the winter, if it’s time to try yoga. Recipe with photo.

Pickling peppers for the winter with a watchmaker

The smut in the recipe is tse marinade. Pepper comes out fragrant, from the ice we catch the gusto with a taste. The assessment is practically unrecognisable, and the amount of salt and zucru that has died down allow you to include this appetizer in the menu as an addition to boiled hot potatoes, rice cereals, to meat chi ribi. …

Personality with apples for the winter

My culinary book also has a few options for treatment. One of the most distant of them - lecho with an apple, I obov'yazkovo yogo for the winter. The recipe is so simple and the result is amazing! …

Marinated hot pepper for the winter

Pickled hot pepper is a neymovirna appetizer, and prerechna like on the Christmas table, like adding to a plate with salts, so in the everyday family menu. . …

Lecho with rice for the winter

You can marvel at how to cook delicious lecho with rice for the winter

Licorice in adjika for the winter

Shukayte tsіkavі preparations from pepper for the winter? To give respect to licorice pepper in adjika. The recipe is undoubtedly meritorious for your respect. How to prepare licorice pepper in adjika for the winter, marveling

Lecho for the winter from Bulgarian pepper (classic recipe)

The recipe for the classic lecho with pepper

Lecho with tomato juice without otstu

Preserved bell pepper for the winter: delicious recipes from photos, please make recommendations. Dry and freeze Bulgarian pepper.

Bulgarian licorice peppers are the most delicious summer sweets, which can be prepared for the winter, to stretch the sleepy mood for the whole river. So, like pepper, it’s green, it’s yellow, it’s red, it’s overflowing - it’s an ideal product for Christmas tables, and also for gourmets, it’s not only delicious to love, but it’s beautiful. In this article, we can tell you how to cook tasty bell pepper for the winter in various variations.

For those who have already bought an electric dryer, they don’t need to pay more for nothing and take away the spices of an unreasonable adventure. We suggest to dry the pepper on your own and then use it in soups, in stews, when preparing ribeye and meat, and especially pepper in marinades.

In order to dry the pepper, we need 10 kg of pepper (well, if you don’t need more), the color of the black bazhan or the other is different in color, but not the plain yellow or the green, the shards of color are also important in the grasses.

We wash the peppers and clean them from the stalks and the core. Once again we promise, even if our health is to be deposited (but why should you be afraid if you cook seasonings in factory minds?). As a result, we had 2.5 kg of output, a net of ready-made cheese.
The advancing rock - podribnyuemo. We recommend cubes with a size of 0.5 * 0.5 cm. Todi pepper will not disperse in stews and soups and it is good to see. And for the consumption of you, you can grind on the milk to a powder-like state.
We put the pepper on a dryer and let the temperature rise to 50 ° C for 12 years, we check it, if necessary, we add an hour (drying from 12 to 24 years, fallow due to the juiceness of the pepper).

With the advent of freezers and dry freezing, the possibilities of state gifts have expanded to new horizons. Now you can cook summer seasons in the middle of winter, only not from fresh vegetables, but from frozen ones. We suggest three ways of freezing, so that the winter could be filled with a great number of herbs.

How to freeze Bulgarian pepper for the winter?

Method #1 —for stuffing: see the hat and see the heart. We wash it under running water and dry it on a paper server until it hangs completely, but not wilted. We put it one by one in rows (per box length) and put it in bags for one pan. Freeze. It’s necessary to give the bribe so that the peppercorns start to come out, not lame, and you can stuff it, so that it will be easy to stuff it again.

Method No. 2 - for lecho, stew, pizza and vegetable pies. We clean the peppers from the stalks, wash and shaky straws for the help of a knife or a vegetable. We put it on a paper servlet, let the trochs dry out and put them in portion bags in the freezer.

Method No. 3 - for soups, dressings and other herbs. We clean the peppers from the stems, wash them and shaky with small cubes 0.5 * 0.5 cm.

How to pickle Bulgarian pepper for stuffing?

For preparation, we need a small pepper of the correct form and three-liter jars. To turn respect, which peppers can be sorted by size and shape (worn out or tovst) and laid out in front, so that we can sweat the stench as much as possible at the jars and take up a minimum of space.

We add a drop of pepper and we make the filling, add salting (for 3 liters of water 1 teaspoon of salt) crepe for 3 fineness, we make and spread it on a clean surface. How can only be taken - stacked with stovpchiks one by one. Call the suliya to avenge three to five hundred.

Marinated Bulgarian pepper for stuffing

We put it in jars, fill it with water, boil pepper in it, add 3 liters to a jar - 3 tablespoons of 9% octa and immediately zakochuemo.

Another recipe for those who love spicy pepper. We put two pans: for pouring and boiling pepper.

Saucepan for pouring:

1 liter of water;
35 gr. salt;
70 gr. tsukru;
8 gr. citric acid.

The other pan is 2/3 filled with water. How to boil just a little - we add pepper to it and cook 2 hvilin. Viymayuchi, thrown at the pelvis with cold water. From the pelvis we form stovptsі z pepper and rambuyemo into jars, yakі vіdrazu it is filled with rose salt and zakochuemo.

How to cook lecho from Bulgarian pepper for the winter?

Lecho is a strain, how to love a mustache, but how not to go out to everyone. The first problem is really only one thing - the presence of citric acid in the recipe, or oliї, like a stream of "old" and vzimku vzhe with no more than a receptive savory taste.

Later, they didn’t tell you, the main components of the spravzhny Ugrian lecho (the same kraina batkivshchina lecho) are licorice pepper, ripchasta (obov’yazkovo ripchasta) cibula and red gnats tomatoes.

Ingredients of the classic Ugric lecho:

Licorice 4kg;
Tomati 4 kg;
Tsibulya 2 kg (easy to remember the formula lecho 2/2/1);
9% estimate 6 tbsp. spoons;
Strength 4 teaspoons;
Zukor 8 st. spoons;
Sumish peppers 1 tsp.
2 pcs. bay leaf.

Narіzka for bazhannyam, ale mi proponuєmo classic variant: tomato - through a meat grinder, pepper and cibula with straws. We put everything in a saucepan, add spices to the cream and put out 60 fires for a minimum fire. For example, we add an estimate, pour it into cans and immediately finish it.

How to cook adjika with Bulgarian pepper for the winter?

Adjika - the most delicious Georgian sauce, which is not less popular, lower than ketchup and mayonnaise. We suggest preparing two types of adjika, gostra for grown-ups, that m'yaku for children and summer people, as they cannot, as before, cope with piquant strains.

Adjika with Bulgarian pepper for the winter

For non-stroy adjika you need:

3 kg of pepper with thick walls;
10 kg of juice red tomatoes;
2 kg of carrots;
700 gr. watchmaker;
600 gr. tsukru;
200 gr. salt;
500 gr. otsu 9%;
500 gr. refined (clearly cleared) olії, so otherwise we give a charge of prismak.

All the vegetables are subdivided and put into a meat grinder, poured into a saucepan and put on a full fire. After boiling (not guilty of viruvati) extinguish the year. We add everything around otstu and varimo more 30 quills. Add an estimate, varimo 10 more quills and wimming. Distributed by banks and finished. Take away from lyohu.

For gostroy adjika you need:

5 kg red licorice pepper;
250 gr. hot pepper;
250 gr. tomato paste;
750 gr. red tomato;
500 gr. carrots;
250 kg of freshly cleaned cibul;
6 heads for a watchmaker;
Cilantro: fresh bunch and dry bunch;
Parsley - a bunch;
Force for judgment.

Pass all the ingredients through a meat grinder and put it to boil. After boiling continue to cook on a quiet fire 10 quills. Pozliti hot at the can and roll it up. Take some cold ice from the refrigerator.

How to cook Bulgarian pepper for the winter?

Pickled Bulgarian pepper for the winter is the best appetizer on the Christmas table, a miracle addition to mashed potatoes with a cutlet, a miracle ingredient for pizza and lazin. It can take years to overcome such a sunset, but we think you know how delicious it is to eat, but the world is how tasty it is to cook.

Pickled peppers for the winter

Ingredients:

Licorice pepper 16 kg;
Buryakovy zukor - 800 gr.;
Sil kitchen, without additives 8 tablespoons;
800 gr. otsu 9%;
Oliya cleared roslinna 800 gr.;
10 bay leaves;
10 pieces. cloves;
10 peas;
4 liters of water for the marinade.

We choose different colors of pepper. What more farb - Tim tsikavishe zakochennya. Narіzaєmo for bazhannyam, vіd chastochok, muzhok or kubikov, up to openwork sheets (like asking for hands and a lot of time). We put two pans on the marinade and for blanching. At the marinade, we store all the spices and let’s boil 5 chills. Tim for an hour zasipaymo in okrip pepper and cook 2 hvilin. Viymaєmo and once stored in a sterile jar. Pour in the marinade, mix it up and pour it into the jar. Let's finish.

For the sake of the informed, sir:

If you don’t have any allergies, or if you’re afraid of honey, try replacing tsukor with honey in the same proportions, roll up the jar and drink it in a day. If it is worthy, you can cook with honey;
Grab with spices: coriander, basil, rosemary and tarragon. Store the spices at the skin jar and write, so that you know what was worthy and what was not.

Bulgarian pepper for the winter in a tomato-chasnikov bay: recipe

Tsі lasoshchi evaluate those who love the chasnik, but turn it over, don’t just evaluate the stink, ask the stink for this salad now and then!

Bulgarian pepper at the tomato-chasnikovy bay

Ingredients:

Tomatoes 350 gr.;
Bulgarian pepper 500 gr.;
Youth watchmaker - 2 cloves;
Zukor 1.5 tablespoons;
Strength 1 tablespoon;
Ocet 9% 15 gr.;
Oliya cleared 15 gr.

Pepper is clean, washed, shaky straws. Tomati is twisted on a meat grinder with a bowl and cooked for 5 minutes after boiling. We add spices krіm otstu and varimo sche 5 whilin. Add pepper and cook on a quiet fire 15 strands, add an estimate and trim 10 more strands. Pour into banks and zamoviti. Calculation of products for 0.5 liters of the finished product has been introduced.

How to cook Bulgarian pepper for the winter?

Tі, hto hto once kushtuvav pepper, to know - it's impossible to roll up yoga. Aja wine serves hot pies for hot cakes.

Lubrication Bulgarian pepper for the winter

We need 3 liters:

Dry licorice pepper without hitting and rotting - 2.5 kg;
Sokovitiy chasnik - one head;
Hot pepper - 1 pc.;
Ocet 9% - 70 ml;
Zukor - 200 gr.;
Strength - 1 tbsp. spoon;
Roslinna oliya refined cleared (on the color was clear), so that no unacceptable taste appeared.

Otzhe, all the pepper is thoroughly washed, especially giving time to the stalks, shards of stink are left in conservation. Dry on a paper towel and add to the deep fryer, or in a frying pan one half filled with olive oil. Covered with leather pepper to a golden color and viimaemo at the jar. The ball, after the ball, is rammed and sippaed by a watchmaker. The hot pepper is also lubricated and put in jars, so that the taste will rise in all the jars.

If up to the top of the jar 3 cm is lost, soaked in strength, zucor, ocet and poured with okrop. Zakochuєmo and kutaєmo until the full achievement.

How to stuff bell peppers for the winter with vegetables?

Do you like to divuvati your homeland and guests? It is better to suggest the most delicious stuffing of peppers with vegetables and marinating away.

Ingredients:

10 stigli of different colors of the same licorice peppers;
2 medium zucchini (500 gr. Orientovno);
1 medium carrot;
4 cibules;
Tomato - 1 liter;
Sumish peppers, greens that strength.

We clean and wash the pepper for stuffing. Corrected in okrip for 5 khvilin. Tim hour mustache vegetables are rubbed or twisted on meat grinders. Obsmazhuєmo that salty for relish. Stuffed peppers, placed in jars, after which carefully poured with boiled tomato. We put sterilization for 20 minutes and finish.

How to cook caviar from Bulgarian pepper for the winter?

For lovers of caviar and sandwich solutions, we suggest savory caviar. Cook it, try it, and if it suits you - you can roll up a bribe for a snack.

Caviar from Bulgarian pepper for the winter

Ingredients:

5 kg of licorice pepper;
300 gr. carrots;
500 gr. cybuli rіpchastoy;
400 gr. tomato;
1 parsley root;
1 celery root;
Nepovna teaspoon of ground pepper;
Nepovna teaspoon of pepper;
Strength for taste.

Pepper and put into the oven for boiling. Take off the skin and pick up the fruit from the core. Peel the carrots and peel them, shake them into straws and brush them to the spool with a wobbly cibula.

Liter bank 40 khvilin;
Pivlitrova jar 30 quilin.

Distance, roll up and wrap up in an inverted look until reaching (up to doby). Take away from the refrigerator.

Come on, you were honored with our article about those, how to cook Bulgarian pepper for the winter. І nasamkinets dodamo video with other ideas of winter preparations with Bulgarian pepper.

Video: How to save bell pepper for the winter fresh, without freezing it? Secrets of the Don cuisine

Bulgarian pepper for the winter - marinating, salting, lubrication, cookies, with wet juice, stuffing and adding other vegetables, licorice Bulgarian pepper - a bag for everyday life, and for saints. And like wine garni in salads, lecho and seasonings! This year the Bulgarian pepper grows on its home garden and dachas mayzhe all the masters. How can one manage without the fragrant coris pepper?

But if you don’t have enough good weather in your city, don’t get embarrassed, choose a good, yellow bell pepper for the winter, which is suitable for preparing blanks, you can go to the market, and in the shops. We are going to give respect to this yogo old look. Leather plaid can be bright, gleaming and with tovstimi or, as it seems, meaty walls, without wrinkle and unappetizing dents, from green, and not withered hard ponytails. Red peppers are the youngest ones. Choose them for cooking lecho, adjika, that one just for marinating in batches, for example, near an oily bay from a teapot or greens. For a salad, boldly beaten with different colors of peppers: orange, red, yellow, just like your preparation is bright and appetizing and looks and tastes, and the axis for stuffing is the best to buy medium rosemary, green, trochy peppers.

Always remember that it is recommended to store fresh pepper at the refrigerator no later than the next day, the price on that day, as you are not going to prepare bell pepper for the winter just after the purchase. At the same time, more than ever, do not pack peppers in plastic bags. Peppers are guilty of "dihati", and in the airless polyethylene expanse, the stench is even hot. If you give birth to licorice pepper, to quiet the flooring, if you don’t have time to preserve it, you can freeze bell pepper for the winter. For which one, it is necessary to see the fruit stalks of the selected peppers and place them in the prepared container for the first time, or cut them into small pieces, circles, or small pieces, or even on your choice.

Our site encourages you to prepare bell pepper for the winter at the sight of the lower values of the blanks, which deserve your respect.

Lubrication Bulgarian pepper, pickling for the winter

Ingredients:
5 kg pepper,
100-150 g salt,
spices, chasnik - for relish,
roslinna oliya.

Cooking:
Take away red, yellow or green peppers from the walls. Peel the fruit, remove the fruit stalks and brush them on olives to a light brown color. Znіmіt rind from hot peppers. Before laying pepper at the selected container, rub the walls with a teaspoon. Put spices on the bottom of the pot or baril, like it’s fresh, to the point of relish, sweat a ball of pepper, salt, and renew a ball of pepper. I so burn out. The rest of the ball you will have a ball of spices, on them - a servlet, the stake will rot. Vitrimay pepper 10-15 days at room temperature. You can save salted pepper in the same container in a cold place at a temperature of 5-10ºС. For greater savings, put salty pepper in sterilized dry jars and pour in the juice that was seen in the salty season, pour over the trochs of the dewy olive. Cover the jars with lids and sterilize: 0.5 l jar - 50 quills, 1 liter jar - 70 quills, then roll up.

Bulgarian pepper salad with tomatoes and kvassole

Ingredients:
2.5 kg of licorice pepper,
1.5 kg of tomatoes,
1 kg cibuli,
1 st. kvassoli,
150 g zucru,
50 g salt,
100 ml 9% otstu,
250 ml olive oil.

Cooking:
Cleansings of fresh peppers with straws, cibula with pivkiltsy, tomatoes in small pieces. Cook kvassola until ready. At the great mist, mix pepper, cibula, tomatoes, kvass, season them with zukr, silla, otst and olive oil. Stir everything and cook from the moment of boiling for 1 year. Put the ready hot salad into sterilized jars and roll it up.

Bulgarian pepper "Pikant-fiks" for the winter

Ingredients:
5 kg red bell pepper,
2.5 kg of tomatoes,
300 g chasnik,
500 ml 6% otstu,
300 ml rosemary oli,
200 g zucru
100 g salt,
hot pepper and parsley - for relish.

Cooking:
How to start, clean the pepper from the fruit and the new one, then cut it into 4 parts. Tomatoes are split navpil, boil for 10-15 chills|minutes| and rub through a sieve. In the enamel pan, mix the pureed tomatoes, zukor, silt, add details of the teaspoon, olive, hot pepper and finely chopped parsley. Bring the masa to a boil and lower the bell pepper from it. Leave until the hour when all the peppers are covered with marinade. Let the mass boil, cook all 10-15 quills, stirring occasionally. After that, lay it out according to the prepared sterilized jars and roll it up.

Licorice with carrots in honey marinade

Ingredients:
1.5 kg of licorice pepper,
500 g carrots
2 cibulini.
For marinade:
1 st. rose oil,
1 st. l. salt,
50 g honey
100 ml 9% ots.

Cooking:
Use licorice pepper, clean it from the nose, call it the husband. Peeled carrots are cut in circles, cybula - in rings. Blanch the prepared vegetables in sprinkling with a stretch of 5-7 strands and place them in the prepared sterilized jars. Prepare the marinade from the vegetable ingredients, let it boil from the moment of boiling for at least 10 hvilin and pour the vegetables. Sterilize jars: 0.5 l - 5 quills,
1 l - 8 quills, after which roll up the front with sterilized lids.

Seasoning "Peppers"

Ingredients:
600 g licorice pepper,
200 g chronu root
100 g teapot,
2 tbsp. l. tsukru,
4 tbsp. l. lemon juice
1 tsp salt,
2-4 st. l. rose oil.

Cooking:
For the help of a blender, prepare vegetables: peelings from the top and spears of pepper, root and cloves of the teapot, peeled from the husk. Collect all the vegetables at once, add | add | salt | salt |, tsukor, lemon juice and mix. Place the seasoning well in the prepared sterilized and dry jars, pour olive oil on the beast and close the jars with slit nylon lids. Take seasoning from a cold place.

If you ask the first government, if you plan to cook bulgarian peppers for the winter, I think that 90% of 100 will immediately, without hesitation, give an answer: “Surely, lecho.” And it’s not surprising, even more so from the distant Radian hours, it has gained name popularity in Russia. The skin homeland has its own recipe, and we share with you the variant of the love of love.

Personality with different color peppers and vegetables

Ingredients:
3 kg of various licorice bell peppers (green, yellow, red),
2 kg young thin carrots,
3 liters of minced tomatoes,
1 st. rose oil,
1.5 st. tsukru.
2 tbsp. l. salt,
greens and a chasnik - for relish.

Cooking:
Cut the goodness and cleansing of the fresh pepper into 6 parts, cut the carrots into thin circles. Mix tomato mass, olive oil, add zukor, strength, mix and cook 15 quills. Then put the carrots into a soft boil and cook 40 khvilin, after the carrots, add pepper, which cook another 15 khvilin at once with a sieve. In the rest of the night, add fresh greens and passes through the freshwater for relish, let the mass of sprats of quills boil, and then spread the hot lecho on sterilized jars and roll them up with boiled and dried lids.

Cookies pepper in marinade

Ingredients:
5 kg of licorice pepper,
1 tsp salt,
2 tbsp. l. 9% otstu,
2 tbsp. l. rose oil.

Cooking:
Take a whole bunch of peppers, an aubergine of one rosemary, without poshkodzhen, mince and at once with a fruit, without peeling, put on a deck with olives and bake in an oven until soft, then peel it off the skin and that’s it. Rinse with warm water, put in a dryer and leave for 5-7 minutes | minutes, so that the water settles. Put the pepper at the sterilized jar, reseed the sill, pour in the ocet, cover with lids and sterilize: 0.5 l of the jar - 30 quills, 1 liter of the can - 40 quills and roll up. Turn the jars upside down, wrap them in a carpet, fill them until they reach full height and take them to the bank in a cold, dark place.

With pepper for the sake of making friends with practically all vegetables, even if you can, with the power of power, give them their aroma, giving your sharpened note of wet spicy relish, adding to the originality of the leather sheep. Well, what can I say - just the soul of a vegetable company!

Bulgarian pepper for the winter "Company"

Ingredients:
3 kg of licorice Bulgarian pepper,
1 kg cauliflower,
600 g carrots
4 tbsp. l. salt,
1.5 st. tsukru,
300 g green parsley,
1 l 6% otstu.

Cooking:
Peel the pepper from the inside, wash it with cold water and cut it into 4 parts. Arrange the carrots in circles, cut the cauliflower into flowers. Prepare the vegetables to lay at the large enameled pan, sip with zukr and sill and leave on the night for the room temperature on the night. Spread the vegetables in sterilized jars, siphoning them with chopped parsley, and pour the marinade, which you prepare with the offensive rank: in the sik, which you saw from the vegetables, pour in the ocet and bring the roses to a boil. Boil yogo 5 chills, then cool it down and you can pour vegetables. Roll up the jars with sterilized lids, turn them upside down, let them cool down and transfer them to the bank in a dark, cold place.

I nasamkinets - a sprinkling of recipes for those who cannot live without hospitable thoughts. The fiery relish of appetizers with bulgarian pepper will win you over for a lazna and felting!

Snack "Jazz"

Ingredients:
18 licorice bell peppers,
9 eggplants,
1 watchmaker's head,
1 pod hot pepper,
3 liters of tomato juice
1 st. tsukru,
2 tbsp. l. salt (with hot water),
1 st. rose oil,
1 st. l. otstovoy essence.

Cooking:
Prepare bell peppers and eggplant in cubes before cooking. Through the meat grinder, skip the hot pepper and the hour. Zі stiglih tomato vіdіzhmіt 3 l of juice. Stir the vegetables with tomato juice, zucr, sill and olive and cook, stirring, 15 chills. After that, pour in the ostova essence carefully and mix it again. Lay out the prepared salad in a liter jar, then sterilize it with a stretch of 15 strands and roll it up.

Bulgarian pepper salad with vegetables and pearl barley "Pokhіdniy"

Ingredients:
2.5 kg of licorice pepper,
800 g carrots
600 g tsibuli,
1 st. barley,
2 tbsp. drive,
0.5 st. dewy mala,
2 tbsp. l. salt,
0.5 st. tsukru,
1 tsp 70% otstu.

Cooking:
Cook the barley until it is ready to drink, put it on the crusher and let it drain. Combine the oil with water, bring to a boil, then add grated carrots and boil 10-15 strands, then cut licorice pepper into strips and boil 10-15 strands, diced cibula and boil 5 -10 hvilin i, nareshti, pearl barley and cook again for 10-15 minutes | minutes |. Add tsukor, otset, stew another 10-15 quills. Spread the finished salad in sterilized jars, roll up the boiled lids at the back. Turn jars of lettuce upside down, wrap and refill until cool. If you get cold, transfer to a cold place for saving.

Away blanks!

Larisa Shuftaykina