Pickled sweet peppers without oil for the winter. Step-by-step recipe with photos

Pickled peppers for the winter, recipe with carrots

I really like pickled peppers for the winter; the recipe with carrots is one of my favorites in home canning.
Here, not only the pepper itself turns out amazingly tasty and crispy, but also the brine is so tasty that we drink it. This is such a recipe, where all the ingredients are used, both products and marinade, nothing goes to waste. I've been sealing peppers this way for about 5 years, especially after we started getting huge harvests of peppers planted in the dacha and the freezer simply couldn't hold so much.

By the way, I always prepare red peppers in tomatoes for the winter.

The recipe is simple and at the same time the pepper does not taste simple, it comes out special, with a touch of summer due to the addition of greens.

I add cilantro, parsley, and dill; this is exactly the bouquet of greens we love and use in canning. If you don’t like cilantro, then you don’t have to add it. Ingredients: - bell pepper - 2 kilograms; — carrots – 200 grams; - garlic - 3 cloves; - greens (cilantro, parsley, dill, basil) - 1 small bunch; - bay leaf - 2 pieces. Marinade: - vinegar - 3/4 cup; - sugar - 3/4 cup; - water - 1 liter; — vegetable oil -3/4 cup; - salt - 3 tablespoons; — allspice — 3 pieces.

Grate the carrots into strips, cut the pepper into strips, cut the garlic into layers.

Prepare the marinade: pour water into a large saucepan, add sugar, vegetable oil, salt and bring to a boil. Then reduce the heat by half and put the pepper there, close the lid for a couple of minutes so that the pepper does not have time to become soft, add carrots, garlic and vinegar half a minute before the end of cooking.

At the time of preparing the marinade, I have time to sterilize the jars in the microwave at maximum power for 3 minutes. Then at the bottom of the jars I put greens, a bay leaf, black peppercorns and put the pepper, pour the marinade over it. Pickled peppers and carrots should be immediately covered with sterilized lids for the winter. Bon appetit!

Try also pickled peppers with apples for the winter.

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How to cook “Pepper in its own juice for the winter”

Prepare all ingredients.

Wash the sweet pepper and brush it with oil on all sides. It is convenient to pour the oil onto clean hands and coat the pepper with your hands.

Place the peppers on a baking sheet or wire rack and bake in the oven until golden brown and soft. It will take approximately 25-30 minutes.

Place spices at the bottom of a 0.5 liter jar: peppercorns, bay leaves and pieces of peeled garlic.

Without peeling the roasted peppers, place them tightly in a jar.

Sprinkle salt on top.

Add sugar.

Pour in vinegar. If there is space left in the jar, pour in a couple of tablespoons of boiling water.

Roll up the lid of the jar, shake and turn upside down so that the salt and sugar dissolve. Cover the jar with a warm blanket and let it cool completely.

Store the workpiece in a dark pantry or cellar. Yield: one 0.5 liter jar. Bon appetit!

Bashkir pepper torn in oil for the winter. Peppers marinated in oil

This delicious sweet pepper preparation is a simple and quick recipe that will definitely appeal to lovers of spicy cold appetizers. Pieces of juicy multi-colored bell pepper in a spicy and aromatic marinade turn out a little crispy, perfectly retaining their shape and richness of color. This dish is quite self-sufficient (for example, with bread), although it is also great as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not require subsequent sterilization, and the jars are perfectly stored even in a city apartment (in a closet or dark place). From the specified amount of ingredients used, exactly 3 liters of vegetable preparation are obtained - I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons) (10 pieces) (3 pieces)

Cooking the dish step by step with photos:

The first step is to prepare the dishes for the preparations - jars and lids. I sterilize the jars in the microwave, and boil the new lids on the stove (5 minutes after boiling is enough). In this case, glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's take care of the vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the pepper, dry it and cut it into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light stalks. In this way we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as many as you have.

It's time to make a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of suitable volume (I have a four-liter one). Next we add 300 grams of regular granulated sugar, 2 tablespoons with a small pile of table salt (not iodized!), add 3 bay leaves and about 10 peas of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Place some of the sweet pepper pieces into the boiling marinade. 3 kilograms does not fit at once, so for convenience I cooked the pepper in 3 batches.

Chopped peppers and carrots recipe for the winter. Carrots with bell peppers for the winter

Sweet pepper is undoubtedly one of Nature's best gifts to humanity. Filled with the living energy of the sun and summer, it always becomes a decoration for any summer and autumn table.

While garden beds are still delighting summer residents with their harvest, it’s time to think about storing peppers for the winter.

With the right approach, peppers have the greatest chance of becoming a hit on winter holiday tables. Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruits!

Top 7 most profitable pepper preparations

It’s no secret that we will always strive to prepare a masterpiece and spend as little time and money as possible.
And this is true in our fast-paced, stress-filled life. Therefore, out of thousands of different methods and recipes, today’s selection includes just such... well, both quickly and “masterpiece”.

Frozen peppers

A very convenient form of preparation for the winter. Fresh frozen peppers retain their aroma, which is a godsend for winter dishes: on a February day, the smell of fresh peppers will be akin to a holiday). Peppers are frozen for different purposes, which determine the method of preparation. What are the possible options?

For winter stuffing

For this purpose:

Select fruits that are more or less the same in size and shape, cut off the “lids” with the stalk, remove the seeds, and lower them into boiling water for 20-30 seconds (no longer!).
Then the peppers are placed like nesting dolls, one inside the other in a kind of “train”, packed in a plastic bag, the plastic is wrapped in the last pepper cavity - and the batch of peppers is ready for freezing.

Blanched peppers become less brittle and do not break when they are nested one inside the other. And if you like to close the peppers when stuffing, put the lids together with the preparations in the freezer.

As a dressing for dishes (soups, purees, stews)

It’s generally simple here: you peel the peppers from the seeds and cut them as soon as you think of them - into rings, strips, cubes, slices... put them in portions or all together, put them in a bag and put them in the freezer.
Freeze peppers as a dressing for dishes

As a ready-made semi-finished product

For this type of workpiece you need:

Bake the peppers on a baking sheet in the oven at +180°C for half an hour.
Peel the cooled fruits and remove the seeds, and place the peeled baked peppers in batches in a bag or containers and freeze them.

In winter, after defrosting such semi-finished products, just add pepper, garlic, oil or lemon juice to taste - and you get an incredibly tasty and beautiful salad. A very popular and profitable preparation. Stuffed peppers have become a favorite dish for many, so such recipes are always relevant. We present the two simplest options.

Recipe 1:

Wash not very large fruits, remove stems and seeds, boil in salted water for 3 minutes, making sure that the pepper does not lose its elasticity.
Place in 2- or 3-liter jars, fill to the top with the brine in which the peppers were boiled, add 9% table vinegar (2 tablespoons per 2-liter jar, 3 tablespoons per 3-liter jar) and roll up.

Recipe 2:

1
.
Prepare the filling
according to the following calculation:

water - 1 l;
sugar - 70 g;
salt - 35 g;
citric acid - 8 g.

2.
Place the peppers, peeled from stems and seeds, in boiling water for 2 minutes and immediately cool in cold water. Place them one inside the other and place them in a jar or, flattening them, place the peppers sideways on top of each other.

. Pour boiling brine over and sterilize: jars with a capacity of:

1 l - 10-15 min.:
2 l - 20 min.;
3 l - 25 min.

4
. Roll up immediately.

In winter, just open a jar like this and you can immediately stuff the peppers! Convenient, fast and tasty!

An extremely interesting dish that came to us from Hungary.
Classically, these are stewed vegetable mixtures flavored with spices. A characteristic feature of traditional lecho is the mandatory presence of 3 components: sweet peppers, tomatoes and onions.
But, as often happens with popular dishes, each housewife began to interpret it in her own way, as a result of which today lecho is a variety of combinations of bell peppers, tomatoes, carrots, fried onions, smoked meat and smoked pork sausage and... even everything that you think of adding there)

Recipe for almost classic Lecho

bell pepper - 2 kg;
tomatoes - 2 kg;
onions - 1 kg;
vegetable oil - 150 ml;
vinegar 9% - 3 tbsp. spoons;
sugar - 4 tbsp. spoons;
salt - 2 teaspoons;
black peppercorns - 1 teaspoon;
allspice - 4 pcs.;
bay leaf - 2 pcs.

Recipe:

Rinse the tomatoes, chop in a meat grinder (blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
Place everything in a basin or pan, add sugar, salt, pepper, bay leaf, butter and simmer over low heat for an hour. At the end, add vinegar, pour the finished lecho into jars and roll up.
Turn over onto lids and leave to cool in a warm place.

In the next video there is another recipe for lecho: from bell peppers, carrots and onions.
Lecho can be used both as a separate dish and as a side dish, and in winter you will enjoy both.

Spicy seasonings have always been honored by the people, and adjika is one of them. In the classic version, adjika is red hot pepper, garlic and herbs carefully ground with salt. But it just so happened that the boundaries of the recipe began to gradually expand, including what, by definition, should not be there - tomatoes, carrots and even apples.

Agree, today almost any hot sauce containing hot pepper and garlic is called adjika. We will not deviate from the established tradition and will consider 2 recipes for wonderful sauces under this traditional name.

Original mild adjika

To prepare you will need:

bell pepper - 1.5 kg;
tomatoes - 5 kg;
carrots - 1 kg;
garlic - 350 g;
sugar - 300 g;
salt - 100 g;
vinegar 9% - 250 ml;
vegetable oil - 250 ml.

Recipe:

Grind the peppers, tomatoes and carrots in a meat grinder or blender, put on the fire, and after boiling, simmer over low heat for 45-60 minutes.
Then add salt, sugar and butter and continue to simmer for another 30 minutes. After this time, pour in vinegar, after another 10 minutes add chopped garlic.
After another 15 minutes, place the finished adjika into prepared jars and roll up.

To prepare you will need:

bell pepper - 5 kg;
hot pepper - 500 g;
tomato paste - 500 g;
tomatoes - 1.5 kg;
carrots - 1 kg;
onions - 2.5 kg;
garlic - 5-6 pcs.;
parsley - 1 bunch;
fresh and dry cilantro - 1+1 bunch;
salt - to taste.

Cooking recipe:
1. Grind all ingredients in a meat grinder (blender), put the mixture on fire, cook for 5-10 minutes. Place in heated jars and roll up.

As you can see, both recipes are simple to make, but different in taste, although both are “adzhika”.

Pickled peppers become a decoration for any table. Red, yellow and green spicy-sweet slices look great among snacks and captivate with their spicy smell and excellent taste. Properly prepared pickled peppers are always a win-win: they taste and look incomparable!

Pickled pepper recipe

To prepare you will need:

bell pepper - 8 kg;
sugar - 400 g;
salt - 4 tbsp. spoons;
vinegar 9% - 400 ml;
sunflower oil - 400 g;
bay leaf - 4-5 pieces;
cloves - 4-5 pcs.;
black peppercorns - 12 pcs.;
allspice - 4-5 pcs.;
water - 2 l.

Recipe:

Remove the seeds from the pepper and cut into quarters. For preparations, it is better to choose short, more or less identical fruits, then the slices will be the same. But if the peppers are different, it doesn’t matter, then you can cut the long ones into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in vinegar.
Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) into the boiling marinade.
Keep the peppers in the marinade over low heat for 4-5 minutes (more is not worth it for the sake of prevention)) and quickly transfer them to prepared jars. As soon as the jar is full, roll it up.

Tips in passing:

If you are not allergic to honey, then you can add it to the recipe instead of sugar; the taste of the finished pepper will even benefit. You can find one of these recipes in the article.
If you “play around” a little longer and cut the pepper into strips, the dish will definitely become a hit in the winter: it looks very beautiful on the table!
If you want to add a unique twist to a classic recipe, put a different set of spices at the bottom of each jar - tarragon, coriander, rosemary, you can add thinly sliced parsley or celery root... or even carrots. Then you will definitely please everyone, no matter how different the tastes of your home or guests may be!

Pepper in tomato-garlic sauce

A tasty and aromatic preparation for the winter.
It’s easy and quick to prepare, and will find a lot of fans). To prepare you will need:

sweet pepper - 1 kg;
tomatoes - 700 g;
garlic - 3-4 cloves;
sugar - 2.5 tbsp. spoons;
salt - 1.5 tbsp. spoons;
vinegar (apple)

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Preparation for the winter: peppers and carrots | Simple recipes with photos

We suggest preparing a universal preparation for the winter from peppers and carrots. Why is it universal - because such a preparation can be used in almost any dish. In soup or borscht it is useful as an addition to fried meat or fish; this preparation for the winter is suitable as a side dish or vegetable pillow, and in stewed cabbage or casserole it will simply become one of the ingredients. It’s so simple and convenient to open a jar of ready-made vegetables and use them as needed. So, we are preparing a preparation of peppers and carrots for the winter.

How to make winter preparations from peppers and carrots

Wash, peel, wash and grate 2 kg of carrots on a coarse grater or in a food processor.

1 kg of sweet bell pepper (preferably red, but any will do) cut into strips.

Next, prepare the marinade: 1 glass of vinegar, 1 glass of sunflower oil, 1 glass of sugar, 2 tablespoons of salt, 1 liter of water, plain raw

Mix all the ingredients of the marinade in one pan and put on fire.

When the marinade boils, throw carrots and pepper into it and boil for 8-10 minutes.

While the workpiece is undergoing heat treatment, we prepare the jars. They need to be washed, then sterilized for a couple of minutes by steaming or in a hot oven. Afterwards, scatter the hot mixture of peppers and carrots into jars and roll up with iron lids.

It is better to cover the finished product with a blanket at night, then it can be stored in bins for more than one year.

Eat to your health and use the preparation to quickly prepare various dishes.

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Spicy recipe

To prepare pickled capsicums using this method, you need the following ingredients: - table vinegar - 100 ml; — sugar – 1 teaspoon; — black peppercorns – 6 pcs; – water – 500 ml; – salt – 40 g;

Take the capsicum, sort it and rinse it. Cut off the stem and carefully remove the seeds. Then, using a sharp knife, pierce each vegetable in several places. This will allow it to be better saturated with the marinade. Sterilize jars and lids. Place the capsicums among the prepared containers. Take boiled water, add sugar and salt. Mix the ingredients thoroughly. Then pour the required amount of table vinegar into the brine and add peppercorns. Then mix everything again. Pour the finished marinade into jars and seal them. However, keep in mind that later the green pods will acquire a yellow tint. This is quite normal, so don’t think that the blanks are missing.