Bulgarian pepper is a delicious fragrant vegetable, one of the favorites of Bulgarian, Hungarian, Georgian and Ukrainian cuisine. Great popularity sweet juicy vegetable conquered in Russian cuisine. Most often it is used in home preparations for the future. Peppers are stuffed, salted, pickled, used as main or additional ingredients in different dishes. We offer you several interesting recipes delicious blanks: Bulgarian pepper salad for the winter "Manjo" with a photo, "Lick your fingers", in Hungarian, with apples, without tomatoes and with tomatoes, as well as blanks without sterilization.

Bulgarian salad of peppers, eggplant and carrots for the winter "Manjo" - recipe with photo

Bulgaria is the motherland sweet pepper, in this country many dishes are prepared from it. It is fried, baked, marinated, salted, etc. Bulgarian pepper salad "Manjo" is one of the most famous. The abundance of ingredients makes it extremely tasty and healthy. We suggest you prepare a salad of sweet bell pepper"Manjo" for the winter according to our recipe with a photo.

Ingredients for Manjo Salad with Bell Peppers

Bulgarian pepper - 2 kg
Plum tomatoes - 3 kg
Eggplant - 2 kg
Hot peppers in pods - 2 pcs
Carrot -0.4 kg
Onion - 1.2 kg
Sugar - 150 g
Garlic - 1 large or 2 small heads
Salt - 120 g
Sunflower oil - 1 tbsp
Vinegar - 0.5 stk
Peppercorns.

Preparation of Bulgarian salad "Manjo" from pepper for the winter

They move and clean, then all the vegetables are washed.

The pepper is cut into strips.

Tomatoes are passed through a meat grinder, in a blender or in a food processor.

Carrots, hot peppers and garlic are crushed in the same way.

The onion is cut into half rings.

Eggplants are cut into thin circles.

All vegetables are put in a saucepan and sent to the fire, stewed for 20 minutes.
Vinegar, sugar, oil and salt are added, cooked for another 40 minutes. Stir the salad from time to time.

Jars and lids are prepared, washed, sterilized.

Vegetables are laid out in jars and rolled up. Stored in a dark place.

Bell pepper salad for the winter “Lick your fingers”, recipe with photo

The recipe for a delicious pepper salad for the winter - "Lick your fingers" - one of the most popular recipes winter preparations. A few jars with such a salad, harvested during the ripening period of vegetables, will diversify your table and will be a great vitamin help. How to cook a pepper and tomato salad for the winter with the appetizing name "You'll lick your fingers", you will learn from this recipe.

Ingredients for the Pepper Salad Recipe for the Winter "Lick Your Fingers"

vegetable oil

The sequence of preparation of Bulgarian pepper salad for the winter "Lick your fingers"

Washed in running water, scroll the tomatoes in a meat grinder.
We wash the pepper and take out the seed box from it, cut it into 4-6 parts.
Add salt and sugar to the scrolled tomatoes, put on the stove.
After boiling, pour oil into the pan and spread the pepper.
Keep on fire for another 30 minutes, stirring occasionally.
Turn off the fire, pour in the vinegar, roll up the jars with lids.

Pepper salad for the winter without tomatoes and apples, a step-by-step recipe with a photo (3-liter jar)

This delicious salad from pepper for the winter without a tomato with apples will be a highlight among your blanks. For its preparation, it is recommended to use sweet and sour varieties of apples, which go well with peppers and onions. Honey will give the salad a pleasant velvety note, but its taste will not be dominant. Pepper salad for the winter - without tomatoes, but with apples and honey, will be a tasty and healthy treat on your table.

Ingredients for 3 liters of pepper salad for the winter without tomatoes and apples

2 kg sweet pepper
1 kg apples
1 kg of onion
3 tbsp honey
4-5 tbsp grows. oils
1 tbsp salt
65 ml vinegar 9%.

The sequence of cooking salad with pepper for the winter without tomatoes and apples

We prepare all the components for cutting, clean and wash.
Cut out the seed box from the pepper, cut it into cubes or strips.
Remove the skin from apples, cut out the core, cut the fruit into slices.
Onion cut into half rings.
We put the chopped components in a saucepan, add salt and honey, mix and let it brew for 1 hour.
We put the pan on the stove, bring to a boil, cook over low heat for 15 minutes, stirring occasionally.
Before the end of cooking, pour vinegar, mix again and lay out in sterilized jars.
Roll up and cover with a blanket for a day.

Pepper salad for the winter without Hungarian sterilization, recipe with photo

Sweet peppers are a popular vegetable in Hungarian cuisine. Pepper salad for the winter without Hungarian sterilization will be an excellent appetizer for main courses or a light side dish for meat. Even the most sophisticated gourmets will appreciate its taste. Lettuce does not require sterilization, but must be stored in a cool place.

Pepper Salad Ingredients Without Sterilization

To prepare original salad from Hungarian pepper without sterilization you will need:

1 liter of water;
1 kg of sweet pepper;
350 g of celery root and parsley;
150 g cauliflower;
4 cloves of garlic;
80-100 ml of vinegar 6%;
30-40 g of salt;
bay leaves;
30 g sugar.

The sequence of cooking salad for the winter from Hungarian pepper without sterilization

Rinse the pepper, remove the seeds and cut it into pieces.
Divide the cauliflower into florets and wash in salted water.
Finely chop the peeled celery and parsley roots.
Prepare the marinade according to the usual recipe.
Put the vegetables in layers in a saucepan, pour cold marinade over and put oppression.
The preparation should be infused for 10-12 days. Then it is put in the refrigerator or taken out to the cold.

Bulgarian Manjo pepper salad with cauliflower, carrots, onions and eggplant, delicious Lick Your Fingers salad, fragrant preparation with apples and honey without tomatoes, Hungarian salad without sterilization and vinegar - will replenish the piggy bank of your homemade preparations. Recipes with photos will be a visual instruction for you, simplifying the preparation of delicious and healthy homemade salads.

You can prepare a pepper salad for the winter by performing proven simple recipes. Each version 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 pepper salads for the winter do not take much time, they are easy and elementary to prepare. Knowledge of the basic subtleties that accompany almost every recipe will further simplify the task.

For salad, choose high-quality ripe juicy peppers no damage or damaged areas. Avoid using wilted, shriveled fruits.
Peppers are washed and dried.
The seed boxes are removed by pressing the peduncle at the base along the circumference until broken, and then pulling it out along with the seeds.
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 half rings or onion slices. Used as a liquid base for extinguishing tomato juice or twisted in a meat grinder fresh tomatoes. The amount of salt can be reduced to taste, and sugar and vinegar are preferably used per 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. a spoon;
vinegar - 1 tbsp. a spoon.

Cooking

Cut peppers and onions, mix in a saucepan with juice, salt and sugar.
Boil the mass for 20 minutes.
Add oil, vinegar, garlic, heat for another 5 minutes.
Cork pepper and onion salad for the winter in sterile jars, wrap it warmly until it cools.

Sweet pepper salad for the winter

Alternatively, you can prepare a salad for the winter - pepper lecho. In the authentic version, similar homemade snack in addition to the basic vegetable, cut into large slices, it includes grated tomatoes or juice, which is seasoned to taste with salt, sugar and spices during the cooking process. 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.

Cooking

Grated tomatoes are boiled with salt and sugar for 10 minutes.
Add oil, chopped peppers, cook the mass for 20 minutes.
Lay out the workpiece in sterile jars.
Cork pepper salad for the winter, insulate until cool.

Pepper and carrot salad for the winter

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

Ingredients:

peppers and tomatoes - 1 kg each;
carrots and onions - 0.5 kg each;
sugar - 2 tbsp. spoons;
oil - ½ cup;
salt - 1 tbsp. a spoon;
vinegar - 50 ml;
herbs, spices.

Cooking

Chop vegetables, combine in a common bowl, add salt, add sugar and butter.
Place the container on fire and boil the contents after boiling for 30 minutes.
Season the mass to taste, pour in the vinegar and simmer for another 5 minutes.
Cork a salad of peppers and carrots for the winter in sterile jars, wrap until cool.

Salad of cucumbers and peppers for the winter

Based on the following recommendations, you can prepare a delicious salad for the winter from green bell pepper, red or yellow with the addition of fresh cucumbers. Ideally, it is preferable to immediately use copies of different colors - this way the appetizer will turn out to be bright, colorful and spectacular 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 tsp.

Cooking

Cut cucumbers, peppers and onions.
Garlic, oil, sugar, salt, paprika are added, vinegar is poured in.
Mix vegetables, leave for an hour.
The mass is laid out in clean jars, putting laurel at the bottom of each.
The salad is sterilized for 15 minutes, corked, wrapped warmly until complete cooling.

Pepper and zucchini salad for the winter

A delicious pepper salad for the winter can be prepared by adding zucchini to the vegetable. Delicate and at the same time spicy taste of the appetizer will not leave anyone indifferent. Zucchini will suit both young and more mature ones. 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. a spoon;
vinegar - 0.25 cups;
greens.

Cooking

Grind tomatoes and cut peppers, zucchini, onions and carrots.
Fry onions and carrots in oil for 10 minutes.
Zucchini and pepper are added, everything is poured with tomato, the rest of the ingredients are added except for vinegar and the mass is stewed for 20 minutes.
Vinegar is poured in, chopped garlic is added, and after 5 minutes a salad of zucchini, pepper, tomato is packaged for the winter in sterile jars.
Cork and wrap the containers warmly until cool.

Eggplant and pepper salad for the winter

Pepper and tomato will delight you with excellent taste and nutritional characteristics and unpretentious preparation. It is important to choose a dish 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:

pepper, eggplant - 1 kg each;
tomatoes - 2 kg;
onions and carrots - 0.5 kg each;
sugar - 0.25 cups;
oil - 200 ml;
salt - 1 tbsp. a spoon;
vinegar - 100 ml;
greens.

Cooking

Sliced eggplants, onions with carrots, peppers are placed in a bowl.
Add salt, sugar, butter, mix, spread tomato slices on top.
Stew vegetables for 45 minutes on a quiet fire under the lid.
Vinegar is poured in, pepper and eggplant salad is laid out for the winter in sterile jars, the lids are rolled up, the vessels are insulated until they cool.

Cabbage salad with pepper for the winter

Cooked, peppers, carrots can not only be served as a snack. Such a blank is effectively used as a dressing for soups, borscht and as a component for stews. Delicious, satisfying, nutritious and savory - an incomplete list of the laudatory characteristics of the salad.

Ingredients:

cabbage - 2.5 kg;
pepper, onion and carrot - 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. a spoon.

Cooking

Cabbage is shredded, mixed with grated carrots, salt, sugar and vinegar, kneaded with hands.
Add chopped pepper, onion.
Butter is calcined with chopped hot pepper and garlic.
The vegetables are laid out in jars along with the juice, poured with fragrant oil, sterilized for 20 minutes, corked.

Pepper salad with rice for the winter

And bell pepper can be served both as an appetizer or side dish, and as an independent dish. In the appetizer, the aromas and tastes of the beloved lecho and stuffed peppers which will be especially pleasant to enjoy in the cold season. Groats are added in this case raw, without preliminary boiling.

Ingredients:

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

Cooking

Chop the tomatoes and boil with butter, salt and sugar for 7 minutes.
Add chopped peppers, carrots, onions, add rice.
Stew the mass for 30 minutes or until the cereal is soft.
Vinegar is poured in and after 5 minutes the salad is laid out in sterile jars.
Roll up the containers with lids, insulate well until cool.

Pepper and bean salad for the winter

No less tasty and in demand, bell peppers can be prepared based on the proportions of the ingredients and the subtleties of the technology described in this recipe. Legumes should be pre-soaked overnight and then boiled until tender or tender, depending on how soft the beans are expected to be 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.

Cooking

Twist tomatoes in a meat grinder.
Add chopped peppers, carrots, onions and pre-prepared and boiled beans.
Pour sugar, salt, pour in oil, cook vegetables for 1 hour.
Pour in vinegar, boil for 5 minutes.
Like all winter salads from bell pepper, seal the appetizer hot in sterile jars, which are wrapped until cool.

Salad for the winter of beets and peppers

Choosing a pepper salad for the winter for cooking, the recipes of 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 a great 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.

Cooking

Peppers, carrots and beets are chopped into strips, and onions in half rings or slices.
Combine the components in one container, add oil, salt, sugar and simmer the mass for 30 minutes.
Add the tomato, cook the salad for another 20 minutes.
Vinegar is mixed in, the workpiece is heated for 2 minutes, sealed in sterile containers.
The finished twist is insulated by turning it over on the lids until it cools.

Pepper salad in Korean for the winter

Spicy sweet bell pepper, made with Korean seasoning, will satisfy the final taste of fans of dishes with spicy and oriental flavor. A particularly spectacular appetizer will be if you cook it from multi-colored fruits and supplement it with fresh, finely chopped greens.

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.

Cooking

Peppers are cut into strips, mixed with garlic, salt, sugar and seasoning, left for 10 hours.
The mass with juice is transferred to sterile jars, a mixture of vinegar and water is added, the containers are sterilized for 15 minutes, and sealed.

Hot pepper salad for the winter

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

Unusual pleasure is delivered in winter by preparations served at the table. For example, pepper and eggplant caviar would be appropriate for dinner with any main course as an appetizer. So let's not wait and start cooking bell pepper caviar according to a simple and quick recipe.

By the way, this preparation can be used in winter not only as an additional snack or thick hearty sauce, but also as a chic, and most importantly, healthy hot dish.

Pepper and Eggplant Caviar Recipe

Ingredients:

4 kg of eggplant;
500 g of bell pepper;
400 g of onion;
200 g carrots;
400 g tomato;
14 cloves of garlic;
120 ml sunflower oil;
Parsley, dill, pepper and salt to taste.

Cooking:

We start cooking pepper caviar with eggplant. They must be washed well, remove the stalk from each vegetable and cut lengthwise into two parts. Be sure to prepare a baking sheet, grease it with oil. Put eggplants on it (their slices are also recommended to be lubricated with oil). Vegetables should be baked in the oven at 230 - 250°C. Cooking time 25 minutes.

Eggplants do not need to be taken out of the oven until their skin is dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After that, the peel will be removed from them, and the eggplants themselves are finely cut with a knife. Now let's prepare the rest of the ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now put the washed, de-seeded and diced bell pepper in the same pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mass and chopped baked eggplant there.

Pour a small amount of vegetable oil into the pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from pepper and eggplant, prepare herbs and spices. Garlic is peeled and passed through a garlic press. Greens are well washed, dried and also crushed. All this preparation is added to the bulk of the dish along with sugar and salt.

Mix everything well and simmer for 7 minutes over low heat. Put the resulting caviar into pre-sterilized jars and cover them with sterilized lids. Put the jars in a large saucepan with warm water, bring to a boil and sterilize the workpiece for 15-20 minutes. Roll up the finished jars with caviar with lids.

Each jar must be wrapped and left in this form until completely cooled. The workpiece is stored in a cool place. Pepper caviar for the winter can be cooked without garlic. In this case, it is not necessary to sterilize the cans with preservation. If you still decide to add garlic to the caviar, then to be more sure that the workpiece does not explode, add 2 tablespoons of vinegar to it.

bell pepper recipe delicious marinade

Highly good recipe pepper preservation. Preparing is not difficult at all. The proportions are good. We have already prepared several recipes for preserving bell peppers for the winter. We present another option.

Sweet Pepper Ingredients:

5 kg sweet pepper (green, yellow, red)

For marinade:

1 liter of water
1 tbsp sugar
1 tbsp vinegar
2 tbsp. l. salt
4 tbsp. l vegetable oil

How to prepare canned bell peppers:
Rinse the pepper, remove the core, cut into strips.

Mix all the ingredients for the marinade, put on fire when the marinade boils,

put chopped pepper in it.

Cook for 7-10 minutes.
5 minutes before readiness, put a finely chopped bunch of parsley, crushed garlic 200 g

Put everything in sterilized jars, tamping tightly

roll up and wrap up.

Aromatic lecho from bell pepper

We present to your attention a recipe for lecho from bell pepper, which will not leave anyone indifferent. Such an appetizer will definitely become a worthy treat. holiday table and diversify any weekday dinner.

So, necessary ingredients for bell pepper lecho: sweet bell pepper - 1.5 kg, tomatoes - 3 kg, carrots - 0.5 kg, sugar - 0.2 kg, salt - 2 tablespoons, vinegar - 100 ml, onion - 0, 5 kg, vegetable oil - 200 ml.

Tomatoes should be washed, cut in half, remove the stalk, and, as in the case of cooking, chop them with a meat grinder. Then the resulting tomato puree, must be poured into enamelware, add salt, sugar and vegetable oil to it and boil for 15 minutes.

Carrots must be peeled, grated on a coarse grater and added to the pan with chopped tomatoes. Add vinegar there and boil everything together for another 15 minutes.

Then peel and chop the onion into cubes, free the bell pepper from the stalk and seeds and cut into strips and add all this to the pan. Boil all the vegetables together for another 30 minutes until fully cooked.

Such a lecho from green bell pepper is especially bright and beautiful.

To prepare lecho with beans for the winter, you need to take the following set of products:

Bulgarian pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Black ground pepper- taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

First, take the tomatoes, wash them well, cut each into several pieces and pass everything through a meat grinder to form tomato juice.

Next, put the resulting tomato juice to boil, not forgetting to stir it periodically, and start preparing other ingredients. Wash the bell pepper, remove the seeds and core, and then carefully cut into large cubes. Then add the chopped pepper to the boiling tomato juice. There we add sugar, pepper, salt, spices, mix everything carefully and boil for 30-35 minutes.

Dry beans should be pre-soaked for six to eight hours in cold water, and then boiled until tender. Next, put the hot cooked beans on a sieve, rinse with cold water, drain and cool completely. Also for this workpiece, you can use store or home canned white beans- this will significantly save your time for the preparation of this lecho.

At the end of cooking lecho, carefully add prepared boiled beans to it and squeeze out one tablespoon lemon juice. Boil together for five to seven minutes and remove the workpiece from the fire.

Then carefully lay out the finished hot lecho with beans on heated, pre-washed with baking soda glass jars, cover each jar with a lid and put in a large container of boiling water to pasteurize the salad.

After the jars with the workpiece are sterilized, quickly roll them up with tin lids, carefully turn each one upside down, check the tightness of the seaming and, covering it in several layers with a warm blanket or blanket, leave it to cool slowly for 2-3 days.

When the lecho in the jars has completely cooled down, we will transfer it to storage in a cool, dark and dry place,

Ingredients:
2 kg eggplant,
2 kg sweet pepper
1 kg carrots
500 g dry beans,
3 liters of tomato juice
500 ml vegetable oil,
½ stack Sahara,
½ stack 9% vinegar,
2 tbsp salt,
4 heads of garlic,
2-3 pods of hot pepper.

Cooking:
Boil the beans until tender. Cut the eggplant into cubes, salt and leave for 20-30 minutes, after which they should be washed and squeezed lightly. Grate the carrots, cut the pepper into strips. Pour vegetable oil into tomato juice, mix, add all vegetables and put on fire. Boil the salad, stirring, for 30 minutes. Add beans, vinegar, sugar, salt and cook for another 15 minutes. Grind the garlic and hot pepper and add to the salad, mix and cook for 10 minutes. Immediately place in sterilized jars and roll up.

Peppers stuffed with carrots and bow

sl.pepper-24pcs.
tomatoes - 2 kg.
onion-0.5 kg.
carrots-1.5 kg.
garlic-4-5 cloves
vinegar 70% tsp
salt-1 tsp
sugar-1 tsp
greens - to taste

Pepper - remove the stalk, seeds
Carrot-straws, onion-half rings, tomatoes through a meat grinder.
Carrots, onions fry on rast. oil.
(Sauce) - carrots, onions, tomato puree (twisted tomatoes) put in a saucepan, add salt, sugar, pepper, garlic (squeeze) cook for 10 minutes.
Stuff the peppers with carrots and onions, put in a saucepan, hole up, pour the remaining sauce, cook for 15-20 minutes. Peppers one by one put in sterilized jars with the hole up, pour sauce, pour vinegar into jars, roll up.

In boiling water, add salt and vinegar to taste, peppercorns, bay leaf. Throw pepper into the brine at the rate of 1 jar (I have 12-14 pieces in a 2-liter jar), boil a little (no more than 5 minutes), put in a jar, pour brine, roll up ...

For 1 liter of water:

700 gr. pepper
2 table. tablespoons of vinegar
2 table. spoons of salt
10 peppercorns

Bell pepper is a world-famous vegetable that is distinguished by its large size, bright colors and pleasant taste. It is grown in most countries of the world. In the wild, it is found exclusively in the tropical regions of America.

Most often, bell pepper is used for making salads, while exclusively fresh. “Processed” bell pepper is used quite rarely and, as a rule, in order to prepare a bell pepper salad for the winter. Such salads, of course, are significantly inferior to salads from fresh vegetables in their value, however, they still have a certain amount of vitamins and useful nutrients that our body needs so much in the cold season.

For maximum conservation useful properties vegetables, modern chefs recommend giving up boiled salads for the winter and pay more attention to salads that are simply poured with marinade or brine.

In modern cooking, there are a fairly large number of recipes with which you can preserve sweet peppers for the winter. Most recipes suggest the presence of several important components in such preservation at once. Most often, bell peppers are combined with tomatoes and carrots.

How to cook a bell pepper salad for the winter - 15 varieties

This very tasty, spicy salad will be a great addition to any holiday table, especially if you plan to drink alcohol. It is worth noting that many housewives slightly deviate from classic recipe and add a little more pepper to this salad than it should be.

Ingredients:

Bulgarian pepper - 600 gr.
Carrots - 400 gr.
Onion - 4 pcs.
Green tomato - 5 pcs.
Vegetable oil - 100 gr.
Vinegar - 100 ml.
Sugar - 2 tsp
Salt - 1.5 tsp.
Ground black pepper - 2 pinches

Cooking:

My tomatoes and peppers. Remove the stem and seeds from the pepper. Clean and wash onions and carrots.

Cut the pepper into thin strips, cut the tomatoes into small cubes, cut the onion into half rings, rub the carrots on coarse grater.

Put the vegetables in a saucepan, salt, sugar and mix thoroughly. Now we put the pot with vegetables on the fire, bring to a boil and simmer over low heat. About 10 minutes after boiling, add vegetable oil to the vegetables and simmer for another 7 minutes. After this time, pour vinegar into the salad.

Pour the finished salad into sterilized jars, cover with lids and sterilize for 10 minutes, after which the jars can be rolled up.

Such a salad can be called exotic. The reason for this is its ingredients. Bulgarian pepper in this dish is combined with apples and honey. At first glance, it may seem that such a neighborhood is unacceptable, but this is far from the case.

Ingredients:

Bulgarian pepper - 2 kg.
Apples - 1 kg.
Onion - 1 kg.
Honey - 3 tbsp. l.
Salt - 1 tbsp. l.
Vegetable oil - 100 ml.
Vinegar 9% - 65 ml.

Cooking:

My peppers and apples. We clean the pepper from the stalks, seeds and cut into strips. We cut the core of the apples, peel them and cut them into thin slices. Peel the onion, wash and cut into half rings.

Now the prepared products should be mixed, add salt, honey, vegetable oil and leave to infuse for about an hour.

When the salad starts up the juice, put it on the fire, bring to a boil and simmer under the lid for 15 minutes. A few minutes before cooking, add vinegar to the salad and mix thoroughly again.

We put the finished salad tightly in clean, pasteurized jars and roll it up. Now these jars should be wrapped in a warm blanket and left to cool for a day.

Salad "Vegetable" - one of the options for preparing preservation for the winter. Its peculiarity lies in the fact that for its preparation you can use the most variety of vegetables and stack them in a jar in layers.

Ingredients:

Cucumber (large) - 3 pcs.
Tomatoes (medium) - 6 pcs.
Onion - 1.5 pcs.
Bulgarian pepper - 3 pcs.
Black peppercorns - 24 pcs.
Water - 1 l.
Sugar - 1.5 tbsp. l.
Salt - 1 tbsp. l.
Acetic acid- 1 tbsp. l.

Cooking:

My cucumbers, tomatoes, bell peppers. We clean and wash the onion. We clean the Bulgarian pepper from the stalk and seeds. Now you should cut the vegetables. We cut the cucumber into circles, the tomatoes into medium-sized slices, the onion into half rings, and the pepper into strips.

The first layer is cucumbers;
Second layer - Black peppercorns;
The third layer is tomatoes;
The fourth layer is an onion;
The fifth layer is bell pepper.

Pour the prepared jar of vegetables with marinade. To prepare it, add sugar and salt to the water. Mix everything and bring to a boil. When the marinade boils, add vinegar to it. Now the brine is ready. They can fill jars with vegetables and send them for sterilization. Sterilize for 15 minutes, after which, roll up the jars, turn over and leave to cool.

This salad got its name for its unusual taste. Thanks to the special technology of onion pickling, it is perfect as an appetizer.

Ingredients:

Bulgarian pepper - 5 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - 350 gr.
Black peppercorns - 1 tsp
Bay leaf - 5 pcs.
Sunflower oil- 1 glass
Acetic essence- 300 ml. (essence should be diluted to a ratio of 1:20)

Cooking:

We clean the onion, wash it, cut it into rings, put it in a bowl, sprinkle with salt and leave it for 12 hours. After this time, we pull the onion out of the dishes, and drain the released juice.

We wash the tomatoes, cut into large slices and pass through a juicer to get natural juice.

Wash, clean and cut the pepper into strips. Now you should mix all the ingredients. To do this, take a deep saucepan and put pepper, onion, tomato juice, bay leaf, black peppercorns, salt, sugar, and vinegar there. Mix everything thoroughly and put on fire.

After the salad boils, it should be cooked for about 10 more minutes. Then vegetable oil is poured into it and boiled again for 10 minutes.

The finished appetizer is still hot, laid out in pasteurized jars and rolled up. Salad for the winter is ready.

Pepper and carrot salad for the winter looks very much like lecho. Such a salad can be used both as an appetizer and as a frying when preparing first courses.

Ingredients:

Tomatoes - 1 kg.
Bulgarian pepper - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Sugar - 0.5 tbsp.
Salt - 5 tsp
Vegetable oil - 1 tbsp.
Vinegar 30% - 1 tbsp. l.

Cooking:

Peel and wash carrots and onions. My tomatoes. We wash the pepper and clean it from the stem and seeds. Peppers, onions and carrots should be cut into large strips. Pass the tomatoes through a meat grinder, or chop in a blender.

To make the salad more tender, the tomatoes can be peeled. To do this, they should be placed in boiling water for a few seconds, and then in cold water. After this procedure, it will be very easy to remove the peel from them.

Place chopped vegetables in a bowl. Pour in the tomato puree.

We put the pan with vegetables on the fire, add sugar, salt, vegetable oil there and mix everything thoroughly. When the salad boils, the fire should be slightly reduced and cook for another 20 minutes. At the very end of cooking, add vinegar. Salad ready.

We put the finished salad in pre-washed and sterilized jars and roll it up.

By and large, such preservation can hardly even be called a salad. The main ingredient of such preservation is Bulgarian pepper. Everything else is spices. Peppers prepared according to this recipe most likely cannot be eaten as an independent dish, however, it can become one of the ingredients for other dishes, or used as a decoration.

Ingredients:

Bulgarian pepper - 3 kg.
Water - 500 ml.
Vegetable oil - 200 gr.
Honey - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 100 ml.
Bay leaf - 8 pcs.
Cloves - 5 buds

Cooking:

Wash the pepper, cut out the stalk, remove the seeds and cut into large slices. Now you should put the pepper in a deep pan and add water, oil, honey, salt and sugar to it. Put the bay leaf, cloves, allspice and black pepper in cheesecloth, tie it up and put it in the pan in the same way.

Now the salad should be put on fire and bring to a boil. After boiling, it should be cooked for 5-7 minutes. At the end of cooking, add vinegar, mix everything again and draw out gauze with spices.

Pour the finished salad into sterilized jars and roll up.

Roasted pepper salad for the winter is very unusual and little known. Many housewives simply have no idea how to preserve a fried vegetable, and this is a completely feasible task!

Ingredients:

Bulgarian pepper - 18 pcs.
Hot pepper - 3 pcs.
Garlic - 2 heads
Vinegar - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vegetable oil - for frying

Cooking:

We clean the garlic and bitter pepper, wash it, pass it through a meat grinder, add salt, sugar, vinegar to them and mix thoroughly. The gas station is ready. We pierce the Bulgarian pepper in several places with a fork and fry on all sides in a pan. When the pepper is fried and cooled, put it in washed and sterilized jars and fill it with dressing. We cover the jars with a lid and sterilize for about 10 minutes. Then the banks should be rolled up, turned upside down and wrapped in a blanket. In this position, they should stand until they cool down.

Patissons are quite similar in taste to such a vegetable as zucchini, however, for some reason they are not so popular. Bulgarian pepper is a vegetable that goes well with zucchini, it is natural that a salad with patissons and sweet peppers will also be very tasty.

Ingredients:

Squash (large) - 1 pc.
Bulgarian pepper - 3 pcs.
Allspice peas - 5 pcs.
Black peppercorns - 10 pcs.
Hot pepper - 1 pc.
Bay leaf - 3 pcs.
Dill - to taste
Water - 3 liters.
Salt - 200 gr.
Sugar - 250 gr.
Vinegar 9% - 2 cups

Cooking:

Wash patissons and peppers. Cut the stalk off the pepper, remove the seeds and cut it into large slices. Cut the patissons into medium-sized cubes.

We put patissons in well-washed and dry jars, put a layer of bell pepper on top of them. Next, pour black and allspice, washed and chopped hot pepper, bay leaf and dill into the jar. Now all these ingredients should be poured with pre-cooked marinade. The marinade is prepared as follows.

Pour water into a saucepan. Add salt, sugar, vinegar there and bring to a boil. Boiled marinade should be cooled and only then it can be used.

We cover the jars with salad with lids and set to sterilize for 25 minutes. Ready salad is best stored in a cool place.

Pepper and eggplant are two vegetables that complement each other wonderfully and create an unsurpassed flavor palette in tandem. In addition, rich, juicy colors of bell pepper and dark eggplant give the salad a very appetizing appearance.

Ingredients:

Eggplant - 800 gr.
Large carrot - 1 pc.
Bulgarian pepper - 500 gr.
Onion - 350 gr.
Garlic - 4 cloves
Tomatoes - 800 gr.
Hot pepper - 1 pc.
Salt - 25 gr.
Sugar - 25 gr.
Vegetable oil - 60 mg.
Vinegar - 40 mg.
Ground black pepper - 1 pinch

Cooking:

We also wash tomatoes, peppers and eggplants. Clean and wash carrots, onions and garlic. Remove the stalk from the eggplants and cut them into rings.

Onion and pepper cut into strips.

We pass the tomato, carrot, garlic and hot pepper through a meat grinder. Stir the resulting puree into the multicooker bowl and set the stew mode for 1 hour 40 minutes. After 15 minutes, add salt, sugar, vinegar, black pepper, vegetable oil, onion, sweet pepper and eggplant to the slow cooker.

It is very important that before placing the eggplants in the slow cooker, they should be washed in running water and drained of all excess liquid.

After 1 hour 40 minutes, after turning on the multicooker, the salad is ready. Now it should be immediately laid out in clean, dry, sterilized jars and rolled up.

The end of summer and the beginning of autumn is truly a golden time. It was during this period in the markets and shops that you can observe the abundance of plant products at very reasonable prices. It is quite natural that most thrifty housewives begin to preserve a variety of dishes. One of such tasty and healthy dishes is a salad of bell peppers and zucchini.

Ingredients:

Bulgarian pepper - 150 gr.
Zucchini - 600 gr.
Garlic - 8 cloves
Black peppercorns - 6 peas
Allspice peas - 6 peas
Dill - 20 gr.
Water - 400 gr.
Salt - 1.5 tbsp. l.
Vinegar - 2 tbsp. l.

Cooking:

To start cooking this salad is to boil the marinade. To do this, add salt to the water and bring to a boil. As soon as the water boils, add vinegar there and after 1 minute remove from heat. The marinade should now cool down. While it cools down, start preparing the vegetables.

We wash and clean the squash and bell pepper from the stalks. Remove the seeds from the pepper. Now let's start cutting vegetables. Zucchini cut into rings, or half rings. Cut the pepper lengthwise into four pieces. Wash and coarsely chop the dill.

At the bottom of the washed and sterilized jar we lay out: dill, finely chopped garlic, black peppercorns and allspice. The next layer is zucchini and, finally, bell pepper. Next, the contents of the jars should be filled with marinade.

Cover the filled jars with lids and sterilize for 10 minutes, then roll up, cool and hide until winter.

Salad "Beetroot" for the winter from bell pepper is a real salvation for people with digestive problems. Due to the fact that it contains beets, such a salad helps to improve metabolic processes, pepper nourishes the body with essential vitamins, and beans give strength and boost immunity.

Ingredients:

Bulgarian pepper - 1 kg.
Onion - 500 gr.
Beets - 4 kg.
Boiled beans - 1 liter jar
Vegetable oil - 1 cup
Sugar - 1 cup
Salt - 1 tbsp. l.
Vinegar - 1 cup
Water - 1 glass

Cooking:

We clean and wash beetroot and onions. We wash and clean the pepper from the stalk and seeds. Onion and pepper cut into strips. Three beetroot on a coarse grater.

Now we mix beetroot, beans, onions and peppers in a deep saucepan. There we add water, salt, sugar and vegetable oil. Mix everything, put on fire and cover with a lid. After about 35 minutes, add vinegar to the salad and cook for another 5 minutes.

We put the salad in the prepared jar, cover them with a lid and set to sterilize for 20 minutes. Then we roll up the banks, cool and hide in storage places.

"Ragout with bell pepper" will be a real find in the winter season. Almost all vegetables common in our latitudes are used in this dish. Such a dish will not leave anyone indifferent and will remind you of a warm summer.

Ingredients:

Bulgarian pepper - 1 kg.
Eggplant - 2 kg.
Zucchini - 2 kg.
Tomatoes - 1 kg.
Onion - 1 kg.
Carrots - 1 kg.
Salt - 50 gr.
Sugar - 200 gr.
Vinegar 9% - 100 ml.
Vegetable oil - 500 gr.

Cooking:

We wash and clean peppers, eggplant and zucchini from the stalks. Clean and wash onions and carrots. My tomatoes. Cut eggplant and zucchini into medium-sized cubes. Pepper, onion and carrot cut into strips. Cut the tomatoes into slices.

Now mix all the vegetables in a large saucepan. Add sugar, salt, vegetable oil there and put on fire. As soon as the stew boils, make the fire quieter and simmer under a closed lid for about 30 minutes. At the very end, add vinegar to the pan and mix thoroughly again.

Pour the boiling salad into sterile jars and roll up.

For this salad, it is best to use champignon mushrooms. Then the preservation will turn out to be guaranteed tasty and, with strict adherence to the recipe, can be stored even for more than a year.

Ingredients:

Bulgarian pepper - 1.5 kg.
Mushrooms - 700 gr.
Onion - 750 gr.
Sugar - 1 cup
Vinegar - 1 cup
Vegetable oil - 1 cup
Salt - 1 tbsp. l.
Water - 1 tbsp. l.

Cooking:

Wash bell pepper, peel and cut into strips. Wash mushrooms and cut into slices. Peel the onion, wash and cut into half rings. When the main ingredients are ready, you can do the marinade.

Pour sugar, vinegar, vegetable oil, salt and water into a saucepan. Mix everything and bring to a boil. When the marinade boils, pour the onion into the pan. After 10 minutes, add pepper to the pan and cook for another 15 minutes. After this time, add mushrooms to the pan and cook for 5 minutes. Stir the salad while cooking. When everything is cooked, pour the finished salad into jars and set to sterilize for 15 minutes, after which, the jars should be rolled up.

Oto salad for the winter is truly exclusive. There are three reasons for this. First, it combines products such as Walnut and bell pepper. Secondly, all products in it undergo significant grinding, as a result of which it has a porridge-like consistency. Thirdly, such a salad should be stored in the refrigerator in a tightly closed jar.

Ingredients:

Bulgarian pepper - 500 gr.
Walnut - 150 gr.
Tomatoes - 500 gr.
Vegetable oil - 100 gr.
Salt and spices - to taste

Cooking:

Wash peppers and tomatoes. Remove the stem and seeds from the pepper. We twist the nuts, peppers and tomatoes through a meat grinder, salt, add spices and mix well. Salad ready! Now it should be put in a clean and dry jar, closed with a tight lid and hidden in the refrigerator. Such a salad can stand in the refrigerator without changing its taste for about 5 months.

This salad is quite legendary. It is known in almost all post-Soviet countries and is famous for its unforgettable taste and aroma. It is not very difficult to prepare such a salad, but the result will meet any expectations.

Ingredients:

Tomatoes - 2 kg.
Cucumbers - 1 kg.
White cabbage - 1 kg.
Carrots - 1 kg.
Onion - 1 kg.
Bulgarian pepper - 1 kg.
Garlic - 2 heads
Parsley - 1 bunch
Sugar - 1 cup
Salt - 4 tbsp. l.
Vegetable oil - 2 cups
Vinegar - 2 tbsp. l.

Cooking:

My cucumbers, tomatoes, parsley, cabbage and peppers. We clean and wash the carrots. Now let's start cutting. Cut the tomatoes into small cubes. We chop the cabbage. Three carrots on a large grater. Cucumbers cut into large strips. Cut the onion into half rings, and the pepper into strips. Finely chop the parsley. Finely chop the garlic.

Now take a large saucepan and mix the chopped vegetables in it. Add salt, sugar, vegetable oil there and mix everything.

We put the pan on the fire, bring to a boil, and then simmer over low heat for about 40 minutes. until the salad is ready. At the very end of cooking the salad, pour vinegar into the pan and mix.

We lay out the finished salad in prepared jars, cover with a lid and set to sterilize for 10-15 minutes. Salad "Danube" is ready!

A lot of sweet pepper has been born and you do not know what to do with it? Let's roll up the bell pepper for the winter. Our recipes with photos will help you roll up such delicious peppers, you will lick your fingers right!

We will consider several options for preparing blanks, but, in turn, you yourself decide on the recipe and then share your taste sensations.

Roasted bell pepper

If you love home-made soft sweet peppers, then this preservation recipe is just for you. Roasting makes the peppers softer and juicier.

Ingredients per liter jar

garlic - 3 cloves;
vinegar - 2 tbsp. spoons;
sugar - 3 tbsp. spoons;
salt - 1 teaspoon;
vegetable oil - for frying;
medium bell pepper - 1.6 kg.

Cooking

1. To make the workpiece multi-colored, we take red, yellow and green peppers. We clear the seeds, remove the stalks, rinse, cut in half, and then in half again.

2. Put the prepared pepper on a hot frying pan with vegetable oil. Fry until soft over low heat.

3. While the pepper is cooking, prepare boiling water.

4. Pour into a sterilized jar granulated sugar and salt, pour a spoonful of vinegar, shift the soft pepper and sprinkle with finely chopped garlic on top. Pour out the remaining vinegar.

5. Pour boiling water to the edges of the jar and cork with lids.

6. Cover the seam with a blanket and leave it alone for a few hours to cool.

Quick Pickled Pepper Recipe

This method is suitable for those who do not want to stand at the stove for several hours, rolling up Bulgarian pepper, on summer days.

Ingredients for 4 liter jars

Bulgarian pepper - 3.7 kg;
water - 800 ml;
vinegar 9% - 160 ml;
sunflower oil - 160 ml;
granulated sugar - 150 g;
salt - 1.5 tbsp. spoons;
cloves - 3 buds;
black pepper - 5 peas;
bay leaf - 3 pcs.;
allspice - 3 peas.

Cooking

1. We free the pepper from seeds and wash it well.

2. Cut into 4 parts, if the pepper is large, then cut into 6 parts.

3. Dip the prepared pepper in boiling water and blanch for a couple of minutes.

4. For the marinade, pour 800 ml of filtered water into a separate saucepan, add salt, granulated sugar, cloves, allspice and black pepper, lavrushka and oil. Bring the mixture to a boil, reduce the flame, but only so that the water boils a little.

5. Cook the marinade for 5 minutes, then pour the vinegar.

6. We shift the sweet pepper into a colander and dip it into the marinade for 6-8 minutes.

7. We lay out the pepper in sterilized jars, pour hot marinade. Close with lids.

Attention

You don’t need to clog jars with bell pepper, that’s how much it will go in the first time, so roll it up.

8. Now we wait until the rolls cool down and put them away for storage.

Roasted peppers in their own juice

We offer you a very delicious recipe roasted peppers in own juice without the addition of vinegar and water. This taste and aroma beckons so much that it is impossible to resist ...

Ingredients for 2 liter jars

bell pepper -1.6 kg;
olive oil - 70 ml;
freshly squeezed lemon juice - 50 ml;
salt - 1 teaspoon with a slide;
black pepper - 7 peas;
ground black pepper - to taste;
granulated sugar - 1 teaspoon with a slide.

Cooking

1. We wash the pepper, put it on a baking sheet previously covered with baking paper, send it to the oven for 45 minutes. We bake at a temperature of 210 degrees.

2. Put the hot pepper in a container, leave to cool.

3. We sterilize jars of the required volume and corresponding lids.

4. Remove the skin from the baked peppers, carefully get rid of the stalks and seeds.

5. Drain the released juice into a separate container.

6. Cut the pepper as we want and transfer it to prepared jars without tamping. Add a few peas of black pepper (you can add allspice peas).

7. Now pour the lemon juice into the juice of the peppers, add the remaining ingredients and mix well so that the grains of granulated sugar and salt are completely dissolved.

8. Pour the finished marinade into jars of pepper, without adding 1 cm to the brim.

9. We take a deep pan, cover the bottom with a cloth and set the jars. Pour cool tap water into a container up to the shoulders of the jars. We cover with boiled lids and bring the contents of the pan to a boil, reduce the flame, boil for about 20 minutes.

10. The sterilization stage has passed, now we tightly twist the lids and cool.

Peppers stuffed with cabbage

A vegetable snack in winter is always useful. Bell pepper can be stuffed different vegetables, but the most suitable option is cabbage. Just imagine, soft sweet pepper, which hides crispy pickled cabbage. Mmm, yummy!

Ingredients

sweet pepper of medium size - 45 pcs.;
chili pepper pod - 1 pc.;
sunflower oil - 0.5 cups;
white cabbage - 2.7 kg;
garlic - 13 cloves;
parsley, dill - in a bunch;
filtered water - 1 liter;
vinegar 9% - 0.5 cups;
salt - 2 tbsp. spoons;
granulated sugar - 1 tbsp. a spoon;
medium carrot - 2 pcs.

Cooking

1. We clean the sweet pepper from seeds, blanch in boiling water for about 5 minutes, take it out, cool it.

2. Finely chop the cabbage, add grated carrots, salt, zhamkaem a little and mix.

3. Grind greens, garlic and hot pepper, add to cabbage. Mix all ingredients well.

4. During this time, our peppers have cooled down. We fill them with the resulting filling and put them in jars.

5. Let's start preparing the marinade. Pour salt, granulated sugar into the water, pour vegetable oil, boil for 5 minutes. Add vinegar.

6. Pour the marinade into glass jars and cover with a lid.

7. Sterilize the stuffed bell pepper in a saucepan with water as follows: 1 liter - 30 minutes, 2 liters - 40 minutes.

8. With a quick movement of the hand, we screw the jars with lids, turn them upside down and wrap them in a blanket or blanket until they cool completely.

Bulgarian pepper in tomato juice

For those who love homemade tomato juice and sweet, crunchy peppers, we offer you to prepare an interesting seaming, which contains your favorite products.

Ingredients

red bell pepper - 2.7 kg;
homemade tomato juice - 1.7 liters;
olive or vegetable oil - 0.5 cups;
sugar - 200 g;
rock salt - 75 g;
vinegar - 0.6 cups.

Cooking

1. First of all, we sterilize jars and lids.

2. Pour tomato juice, oil, vinegar into a deep saucepan with a thick bottom, pour sugar and rock salt. Mix everything well, bring to a boil, reduce the flame and cook for 8-10 minutes.

3. We clean the pepper from seeds, cut the stalks and cut into strips, 1.5 cm wide.

4. We shift the pepper into a saucepan with marinade, simmer under a closed lid for 20-25 minutes. Don't forget to stir constantly.

5. We shift the finished pepper into jars with a slotted spoon, pour boiling marinade, without adding 1 cm to the brim. Cover with lids, put the jars on a baking sheet and send to the oven preheated to 180 degrees for 20 minutes.

6. We cork the finished jars with lids, turn them upside down and leave to cool on the table.

7. We store in the pantry or cellar.

On any winter day, you can open delicious preparation with bell pepper and enjoy its extraordinary taste.

Do you want to cook Bulgarian pepper with honey? Then watch the step by step video recipe