Bell peppers stuffed with cabbage for the winter: recipes for preparing preparations

Peppers stuffed with cabbage and carrots in tomato

Lovers of cabbage in its various forms will be pleased with this spicy preparation for the winter.
A plus is the lack of sterilization in this recipe. You need to take:

in equal parts ordinary cabbage and pepper - 3 kilograms each;
2 large carrots;
4.5 tbsp. without a heap of salt (of which 3 are for pouring, and 1.5 for cabbage);
about 2 liters of juice (tomato);
vinegar 9% 150 ml;
vegetable (sunflower) oil about 400 ml;
0.2 kg sugar;

Mix cabbage and carrots and add salt to your taste; To make the cabbage a little softer, you need to crush it and leave it to brew for a while. You may want to add other seasonings (cilantro, dill, or parsley) for extra flavor.

Fill the prepared pepper tightly with the prepared filling (cabbage and carrots).

Separately make the tomato filling. Pour juice into a container, season with vegetable oil and vinegar, add sugar and salt at the same time. All this must be boiled on the stove.

Place the stuffed peppers in a separate bowl, then carefully add the boiling, pre-prepared tomato sauce. Bring the contents of the dish to a boil, then reduce the temperature and cook for half an hour.

Prepare 8 liter canning jars by steaming or using any other method.

After 30 minutes, turn off the heat and begin placing the stuffed peppers into a glass container. One jar takes about nine medium-sized peppers. You should not compact it tightly; fill the empty space with filling.

Recommended order of work: first distribute all the pepper into the jars, and then fill all the voids with hot pouring.

After sealing the jars, wrap them in a blanket and leave to cool for a day.

For those who love the video format:

Cabbage and carrot filling for peppers

Carrots are a healthy vegetable that goes well with many other foods, adding a special delicacy. Its “union” with sweet peppers and cabbage turns out to be especially appetizing. A good recipe will create the highest quality dish.

Ingredients required for making pickled peppers stuffed with carrots and cabbage:

Vinegar (nine percent) – 400 g;
Sunflower oil – 400 g;
Sweet pepper – 48 pieces;
Carrots - 2 kg;
Garlic – 300 g;
Salt – 125 g;
Sugar - 600 g;
Cabbage (white head) – 5 kg;
Water – 3 l;
Peppercorns (allspice) – 7 g.

Step-by-step cooking recipe:

Vegetables need to be washed and the center removed from each pepper;
Cabbage should be chopped as finely as possible;
Grate carrots;
Carrots and cabbage are combined and salted, then crushed and allowed to stand (the vegetables will release juice);
Dip the pepper into a pan of boiling water and let it sit for about 60 seconds;
The peppercorns are taken out of the water and placed on a dry, clean dish;
In each of them you need to put a mixture of cabbage and carrots;
Allspice and garlic are placed in a glass container that has been prepared and sterilized in advance;
The next step is to carefully place stuffed peppers into jars;
A brine is prepared (oil is combined with vinegar, salt and sugar), which must be brought to a boiling point;
The marinade is poured over peppercorns in glass containers;
The jars are sealed for winter and stored in a cool, shaded place.

The recipe can be used both for an urgent dish or as a side dish, or for the purpose of making preparations for the winter.

Stuffed peppers "Globus", a recipe from Soviet times

Who doesn’t remember the taste of store-bought, imported, canned bell peppers from distant Soviet times. It seemed that there was nothing tastier than this preservation for the winter.

For this nostalgic recipe you will need:

bell pepper;
8 parts carrots;
1 part onion and parsnip
For 1 kilogram of this mixture, add a handful of finely chopped herbs and about 2 teaspoons of salt;

Blanch the peppers in boiling water for 3-4 minutes.

Sauté chopped carrots and onions cut into half rings separately in vegetable oil, then cool, mix them together and add herbs and salt. Carefully fill the pepper with this minced meat.

Prepare the sauce in a separate bowl. For 1 liter of this sauce you need tomato sauce, dissolve 50 grams of sugar and 30 grams of salt in it, season with ground pepper (or red, allspice), the mixture works great.

Place the filled peppers in jars and fill with the prepared sauce, bring to a boil for a volume of 0.5 liters - 70 minutes, for a volume of 1 liter - 1 hour 20 minutes.

Peppers stuffed with vegetables for the winter in Bulgarian style - the most accurate recipe from Soviet times

If you want to repeat the “taste from childhood”, prepare peppers stuffed with vegetables for the winter in Bulgarian style from Soviet times, strictly following the technology. Simple steps will help you quickly stock up on delicious jarred ingredients.

Ingredients:

• small and even peppers – 1 kg• hot peppers – 1 piece• tomato juice – 1.5 l• celery root – 160 g• onions – 500 g• carrots – 500 g• whole tomatoes – 300 g• garlic – 5 cloves• black peppercorns – 5 pcs• dried cloves – 2 pcs• allspice – 5 pcs• coriander in powder form – 1/3 tsp• salt – 60 g• granulated sugar – 50 g• acetic acid 70% – 1 tbsp. l.• vegetable oil – 150 ml

Cooking procedure

1. Remove the internal seeds from the peppers by cutting off the tops. Blanch with boiling water for 3-4 minutes and dry.

2. Finely chop the onion. Grind the carrots and celery roots on a coarse grater.

3. Cut the tomatoes into small cubes, finely chop the hot pepper.

4. Pass the garlic through a press.

5. Add onion to a frying pan with oil. After 5 minutes of frying and stirring, add the carrots. Fry for another 8 minutes.

6. Add tomatoes, celery. Simmer for about 5 more minutes

7. Add salt (if it is not salted) and sugar to the tomato juice. Add spices. Boil for 2 minutes from the moment of boiling. Pour in acetic acid.

8. Stuff the vegetables tightly.

9. Place the stuffed vegetables in jars and fill with tomato sauce. Sterilize at low boil for 1 hour, roll up. Thanks to canned supplies in jars, even in winter, enjoy bell peppers stuffed with vegetables using Soviet-era technology.

Peppers marinated with cabbage for the winter

To prepare a delicious winter preparation, you will need products that will give the dish some piquancy, especially seasonings. A simple recipe will allow you to get a whole palette of indescribable taste sensations.

Ingredients you will need to prepare pickled peppers and cabbage for winter:

Olive oil – 20 pieces;
Sweet pepper pods – 100 g;
Basil leaves – 20 pieces;
Ground cumin – 20 g;
White wine – 200 g;
Cabbage – 0.5 kg;
Chili pepper (ground) - to taste;
Green onions – 2 bunches;
Garlic - 5 cloves;
Wine vinegar – 1 glass;
Granulated sugar – 1 cup;
Curry – 20 g;
Salt – 60 g.

These products and spices are necessary both for the actual preparation of peppers and for marinades. Seasonings can be replaced with other, proven ones. But in this case it is better to use everything listed in the list.

Stages of preparing the dish (peppers with cabbage, marinated for the winter):

Green onions, cabbage and sweet peppers are washed, the garlic is peeled, and everything is washed;
The core of the sweet pepper is removed;
Finely chop the cabbage (you can use a cabbage cutter);
Chop the onion and basil;
Wine and vinegar are poured into the pan, chopped garlic, sugar, cumin, chili pepper, salt, curry are added and everything is thoroughly mixed - these ingredients will be used to create a brine;
Place the resulting mixture on the stove and wait for it to boil;
Place the pepper (whole, no need to cut it) into the brine, which has begun to boil; it should boil for about 4 minutes;
The prepared pepper pods are placed on a dish;
Boil cabbage leaves in boiling water for approximately 60 seconds;
It should stand in boiling water for about 4 minutes;
When the cabbage has cooled, finely chop it and combine it with onions, basil and sprinkle with oil (olive);
Sweet ready-made peppers need to be stuffed with cabbage mixture;
Prepare glass jars and sterilize them;
Stuffed peppers are placed in a container, filled with marinade and the jars are rolled up to store them in a dark, cold place for the winter.

If the goal is not preservation, then peppers marinated with cabbage for the winter can simply be stored in the marinade in the refrigerator. They are used for preparing various dishes and as a side dish for ready-made dishes (potatoes, porridge, etc.).

Specifics of preparing bell peppers stuffed with cabbage

For the winter, you can pickle bell peppers by first stuffing the pods with finely shredded cabbage. This dish will have an amazing aroma and unique taste.

To prepare a pickled snack, it is better to take multi-colored peppers of the same size. They are washed, cored, and thoroughly cleaned of seeds. The pods are filled with finely shredded cabbage. It is first mixed with grated carrots, salted, peppered, and crushed.

Selection and preparation of ingredients

To prepare the appetizer you will need multi-colored peppers. The pods are selected to be the same size, not rotten, not deformed, without damage or mold. Cabbage can be of any autumn-winter variety. The remaining vegetables included in the recipe must be fresh, without rot or damage. Before preparing winter snacks, wash all ingredients with warm water and remove dirt.

Sterilization of containers

It is better to place peppers stuffed with cabbage in a large glass jar; a small one will only hold a few pieces. For preparing preserves, it is better to use 2- or 3-liter containers. Glass jars are thoroughly washed with water and soda, rinsed with boiling water, and sterilized over steam or in the oven. They are closed with metal or twist-off lids, which are first dipped in boiling water for a couple of minutes.

Recipe for making bell peppers stuffed with cabbage for the winter

We will need:

15-20 pieces of sweet bell pepper;
1.5-2 kg of white or red cabbage;
300 grams of carrots;
2 liters of tomato juice (preferably homemade);
greens - a bunch of parsley and a bunch of dill;
100 ml of vinegar (you can take 6% or 9%, or you can take apple cider vinegar);
3-4 tablespoons of sugar;
4 tablespoons salt.

Cooking method.

Take the bell pepper, wash it thoroughly, cut out the core and rinse again under warm water. We need to boil the peppers a little in boiling water to make them a little softer. Therefore, we lower the peppers into boiling water for 4-5 minutes. Then place the prepared peppers on a plate and let them cool slightly.

Now finely chop the cabbage, grate the carrots on a medium or fine grater, and finely chop the greens. In addition to dill and parsley, you can also add basil or other herbs at your discretion and taste preference.

Next, take a deep plate, put the cabbage and salt it. Mix well and squeeze it out. Add grated carrots and herbs to the cabbage.

We stuff our peppers with cabbage and carrot mixture and place them in jars.

Let's start preparing the marinade. Take a saucepan, pour in tomato juice, add salt, sugar, vinegar and vegetable oil to it. Boil everything over low heat for about 30-35 minutes.

Pour the prepared marinade into the jars of bell peppers, screw on the lids and place them on the floor in an inverted position, covering everything with a warm blanket or blanket.

That's it! Fast, tasty and very simple!

Peppers stuffed with cabbage - classic recipe

This pickled pepper goes well with hot dishes of meat and fish, has an interesting and pleasant taste, and only fresh vegetables and an old, classic pickling recipe are used for preparation.

The ingredients you will need are the following:

bell pepper, fresh - 2 kg;
white cabbage - 1 pc.;
onions - 1 kg;
juicy carrots - 3-4 pcs.;
table salt and vegetable oil.

First of all, thoroughly wash the peppers and celery. Pour them into a deep bowl and allow to dry naturally. After this, carefully cut out the tails and peel the vegetables from seeds and cores.

The onion is peeled and cut into small slices with a sharp knife, which are then sent to fry in a preheated frying pan with vegetable or olive oil.

While it is fried over low heat (about 5-7 minutes), start shredding the cabbage on a medium grater. The same is done with carrots.

Chopped carrots, cabbage and salt are mixed in a suitable deep container, crushing with your hands so that the vegetables release their juice.

Add lightly fried onions to the bowl, mix everything again and leave to salt for several hours.

At this time, the peppers are being prepared. Place a pan of water on the stove and bring to a boil. Place the prepared fruits in boiling water, after a minute take them out and remove the skins.

As soon as the pepper has cooled, it is stuffed with pickled cabbage as tightly as possible. Place washed celery leaves at the bottom of a bucket or barrel, and place stuffed fruits on top so that they touch each other. Layers repeat. Each row of peppers is covered with fresh celery leaves.

The buckets are placed under not too heavy pressure. For this purpose, 1.5-liter jars filled with water to the base are suitable.

Leave in this form for 3-5 days on the balcony or at room temperature. As soon as there is enough juice, sort the peppers into pre-sterilized glass jars along with fresh celery stalks.

To fill the container, use the resulting marinade from a barrel or bucket, which should completely cover the stuffed vegetables. The jars are sealed with lids and sent for winter storage. A juicy and healthy snack is ready.

Peppers stuffed in Bulgarian style, canned

During the Nativity Fast, I often open these cans for the main course because the peppers are so filling. I use tomato sauce for other Lenten dishes: dressing borscht or stewed beans, which makes the taste more aromatic.

Ingredients for 2 1 liter jars:

Sweet pepper – 1.5 kg;
Carrots – 640 gr.;
Parsley and celery root – 60 g;
Onion – 120 gr.;
Dill greens – 15 gr.;
Allspice – 2 pcs.;
Hot capsicum – 3 rings;
Refined vegetable oil – 100 gr.
Tomato filling:
Red tomatoes – 500 gr.;
Salt – 15 g;
Sugar – 20 gr.

Cooking method:

Select yellow, sweet, thick-walled small peppers, wash and cut out the stalk with the inner pulp and seeds. Place the fruits in boiling water and keep them there for 2-3 minutes.
Wash the vegetables for minced meat, peel and finely chop the roots and herbs, cut the onion into half rings, and grate the carrots on a fine grater.
Fry chopped carrots, white roots, and onions until tender and mix with salt and herbs.
Let's prepare the tomato sauce: wash the tomatoes and cut them into pieces, put them in a saucepan and put them on the fire. Cook until soft and rub the hot mixture through a sieve, add hot and allspice pepper, sugar and salt to the resulting mass and, stirring, bring to a boil.
Meanwhile, fill the peppers with minced meat and put them in jars.
And then pour hot tomato sauce on top and sterilize for 80 minutes. Cover each jar with a lid.
Using oven mitts, we take out the pieces, roll them up and place them under the table to cool.

Tip: you need to grind hot food with a wooden spoon, as it does not heat up.

The result was a tasty and unusual appetizer made from Bulgarian peppers.

"Hot stuffed peppers with herbs"

Ingredients:

sweet pepper - 40 pieces;
bitter - 1 pc.;
cabbage - 3 kg;
large carrots - 2 pcs.;
12 cloves of garlic;
parsley, dill to taste;
a tablespoon of thick honey;
table vinegar - 100 ml;
water - 1 l;
sunflower oil - 5 tbsp. spoon;
salt 1 tbsp. spoon.

Preparation

Peeled and blanched vegetables are cooled in water.
Cabbage and carrots are chopped, chopping garlic and herbs along the way, everything is salted and mixed, squeezing.
Peppers stuffed with the mixture are poured with marinade prepared according to the method indicated below.
Add vinegar, salt and honey to boiling water. Add spices as desired.
After the contents of the jars are filled with brine, the containers are sent for sterilization. One liter jar is sterilized in about 15 minutes.

This canned food tastes very good. Greens add a special piquancy, as does garlic. Depending on your wishes, you can add more herbs, less garlic, or vice versa. We recommend cooling the product before use.

Pepper stuffed with eggplant

A lot of people like this recipe. The combination of eggplant and pepper makes a great appetizer. Garlic gives the dish a special piquancy. Roasting vegetables enhances the taste. Tomato juice, combined with garlic and eggplant, is reminiscent of eggplant in adjika. To prepare you need to buy:

2 kg of sweet bell pepper;
1 kg of eggplants;
1-2 heads of garlic;
1 liter of fresh tomato juice,

For the marinade you will need:

sugar 200 g;
vinegar 100 g;
1 tablespoon salt;
vegetable oil 50 g.

Pour boiling water over the washed and processed peppers and leave them in the water until they cool completely.

Cut the eggplants into thin slices lengthwise. The thickness of the plate should not exceed 1 cm. Place them in a container, add salt and let them stand for 20 minutes. After this, wash the plates, dry them and fry in a frying pan on both sides until cooked. Place the fried eggplants on a paper towel to remove excess oil.

Spread the chopped garlic over the plates.

Remove vegetables from water. Roll the eggplant slices into a tube and place them in the fruit. Peppers are stuffed into one or more tubes, depending on the size of the peppers and eggplants.

The jars are washed and sterilized. Stuffed vegetables are placed in them.

Fresh tomato juice is placed on the fire. When it boils, sugar, vegetable oil and salt are added to it. The tomato juice with the ingredients is left to boil for about 5 minutes, after which vinegar is poured into it. After mixing the marinade, pour it into jars with pepper.

The jars are sterilized for about 35 minutes. After this, they are wrapped and left “under a fur coat” until they cool completely.

"Peppers stuffed with cabbage and honey"

Ingredients:

bell pepper - 3 kg;
white cabbage - 1.5 kg;
carrots - 600 grams;
honey (based on 1 teaspoon for each peppercorn);
a tablespoon of salt;
two tbsp. spoons of sugar;
60 grams of vinegar.

Preparation

Wash the fruits, carefully separating the seeds so as not to damage the peel.
Blanch in a saucepan until slightly softened.
Cool by immersing in cold water and then dry on a towel.
Finely chop the cabbage and carrots, add salt and mash to release the juice.
Fill each piece, gently pressing down the filling with a spoon.
Before the last layer of cabbage, add a spoonful of honey.
Place the finished product in clean, washed jars.
Prepare a marinade from salt, vinegar, water and sugar. This amount of spices is calculated for one liter of marinade.
After filling the stuffed peppers, the containers are covered with lids and sterilized in a saucepan with high walls. A liter jar takes 10 minutes.

The preparation is perfectly stored and retains its taste and aroma for a long time. It is good not only for the first winter, but also for the next year. This product can be used not only as a raw appetizer, but also lightly stewed with meat dishes. When hot, the taste will be completely different.

Peppers stuffed with cabbage and carrots for the winter

In this version of the preparation, the peppers are stuffed with cabbage and carrots; the filling is prepared with the addition of honey.

1.5 kg bell pepper;
800 gr. cabbage;
2-3 carrots;
3 onions;
3 cloves of garlic;
50 gr. greens (dill, parsley);

Marinade:

1 liter of water;
200 ml vegetable oil;
200 gr. Sahara;
1 tablespoon salt;
2-3 tablespoons of honey;
200 ml vinegar (6%).

We prepare the peppers - wash them, remove the seeds, blanch them in boiling water for five minutes. Finely chop the kaput, grate the carrots, finely chop the greens and onions. Pass the garlic through a press. Mix all the ingredients for the filling, add a little salt and lightly rub with your hands. Stuff pepper pods with vegetables.

Prepare the marinade: boil water with the addition of sugar, honey, salt, and vegetable oil. As soon as the sugar and honey dissolve, pour in the vinegar and turn off the heat. Pour the boiling marinade into the jars and cover with boiled lids. Sterilize canned food in boiling water for 15 minutes (1 liter jars), then roll it up. Place the jars on the lids and cover them with blankets so that they cool slowly.

The most delicious recipes

For the winter, separately canned peppers are prepared and then stuffed. You can prepare stuffed vegetables with various ingredients: mushrooms, cabbage, apples, rice, carrots .

Classic recipe

The cabbage is finely chopped, combined with parsley, dill, lightly salted, and pressed with your hands.

The pepper is freed from stalks and seeds and thrown into boiling water. As soon as the skin becomes soft, remove the vegetables. The cooled fruit is filled with filling, placed in jars, and 2 cloves of garlic are added.

Prepare 1 liter of brine. Throw a glass of sugar, half a cut glass of butter, and 2 tablespoons of vinegar into boiling water. Pour the marinade into jars and send them to sterilize. A liter jar is kept for 15 minutes. The containers are pulled out and sealed with metal lids. Canned peppers are covered with a blanket.

With honey

Pepper marinated with honey acquires a slight sourness, with an aromatic sweet aftertaste. It is washed, cleaned, and filled with boiling water. Place in a colander and cut into slices. Three cloves of garlic are poured with boiling water.

Prepare the marinade. All ingredients are for 1 liter of water. Add 50 milliliters of oil, 2 tablespoons of honey, 100 grams of salt, 3 tablespoons of vinegar. Dip vegetables into the boiling marinade and boil for 5 minutes. Garlic is placed at the bottom of the jars. Place vegetables on top and pour marinade over them. They set to sterilize. They take out the jars and seal them.

With tomato juice without sterilization

You can load whole fruits into jars for further stuffing in the winter, or cut them into pieces and use them as a salad.

Tomatoes are put into a juicer to extract juice, which will act as a marinade. Bring the juice to a boil. Add 6 tablespoons of sugar, 3 salt, 6 tablespoons of vinegar, half a cut glass of butter.

The fruits are cut into pieces or thrown whole into a boiling marinade.

Boil for 15 minutes. 3 minutes before turning off, add chopped garlic and pepper. The vegetables are put into jars, rolled up and covered with a blanket.

With apples

Once opened, the apples will look like they have been soaked in a barrel. The pepper turns out crispy with a pleasant aroma. Vegetables are washed and cut into pieces. Select sour apples and leave the skins on.

Add 250 grams of sugar to boiling water (1.5 liters) and pour in 100 milliliters of vinegar. One by one, throw in a portion of apples, boil for 2 minutes, and put in a jar. Then blanch the vegetables for 1-2 minutes and place them in a container. Fill the container to the top in layers. The same marinade is poured over the food. The preserves are sealed with metal lids and covered with a blanket.

Spicy recipe

Pickled vegetables will have a spicy note if you add chili pepper to the recipe.

Under pressure

Blanch the peppers for 1-2 minutes so that when placing them in jars the fruits do not burst. Fold using the nesting doll method and fill with chilled brine: 30 grams of salt per 1 liter of water. Place dill, allspice, garlic, grape, cherry, oak, and currant leaves at the bottom of the jars. Pour in brine and place pressure on top. Leave to ferment for 10-12 days. Remove the oppression and seal with nylon lids.

In Romanian

Whole fruits are washed and dried. Place in a frying pan with oil. Fry on both sides, remove the skin, put each portion in jars. Bring the tomato juice to a boil, add chopped garlic, peppercorns, and salt to taste. Boil the marinade until it becomes sour cream and pour it into jars. Sterilize half-liter jars for 10 minutes.

With rice

The classic recipe will take on a new taste if you replace the cabbage with rice and mushrooms.

With apple cider vinegar and carrots

In the classic recipe, instead of table vinegar, you can add apple cider vinegar. Add sautéed carrots and onions to the filling.

Stuffed with sauerkraut

The basic recipe will take on a completely different taste if you use sauerkraut.

Recipe for peppers stuffed with cabbage with tomato juice

The main advantage of this recipe is its simple preparation, unusual taste and the absence of the need to sterilize the jars. You will need the following ingredients:

white cabbage – 3 kg;
sweet bell pepper – 3 kg;
tomato juice – 2 l;
vegetable oil – 400 ml;
vinegar 9% – 150 ml;
carrots – 2 pcs.;
salt – 4, 5 tbsp. l.;
sugar – 200 g.

Wash the pepper, remove seeds.
Grate the carrots on a coarse grater, chop the cabbage into strips.
Mix carrots and cabbage, add herbs and salt to taste. Let it brew (about 30 minutes).
Stuff the peppers with filling.
Next, prepare the tomato sauce. To do this, pour tomato juice, vegetable oil into a saucepan, add salt to taste, sugar and vinegar. Place on fire and bring to a boil. Cook for 25 minutes.
Prepare 8 1 liter jars and sterilize them with steam.
After 25 minutes, put the peppers in jars, pour tomato sauce and roll them up. Then turn it upside down and wrap it in a warm blanket.

Pepper in tomato sauce

Adding a tomato component will add new notes to the familiar taste of pepper. Ingredients:

pepper – 2 kg;
carrots – 500 gr.;
cabbage – 1 kg;
onion – 500 gr.;
greens – 1 bunch;
oil;
salt – 3 tbsp. l.;
sugar - 4 tbsp. l.;
tomato paste “Pomodorka” - 800 gr.;
spices (bay leaf, cloves, black and allspice peas);
vinegar (9%) – 3 tbsp. l.
water - 3 l.

Preparation:

Prepare – wash and peel – the pepper, blanch it for 2-3 minutes, then put it in cold water.
Make minced meat by chopping the ingredients: onion rings, grated carrots (plus fry), tear the greens. The mass can be salted, then mixed thoroughly and used to fill the peppers.
To fill, store-bought tomato paste is diluted in water and boiled with oil, spices and vinegar for 10 minutes. The hot tomato must be poured in a small amount into a heated sterilized jar, then you can lay out the stuffed pepper, place it tightly in the container, and then “drown” it completely in the tomato sauce. After re-sterilization, the jars are sealed and set aside until they cool.
The second recipe involves preparing tomato sauce from natural tomatoes. Fresh tomatoes need to be chopped, brought to a boil over low heat, then, after cooling slightly, wiped, returned to the pan and boiled to a third of the original volume.
You can add salt and sugar to the almost finished mass, pour in vinegar, then remove it from the heat. The composition and quantity of ingredients are similar to the recipe described above.

Salted peppers without sterilization

This version of canned food is prepared without sterilization.

1 kg bell pepper;
800 gr. white cabbage;
100 gr. carrots;
30 gr. parsley;
30 gr. dill greens;
1 tablespoon salt.

Brine:

1 liter of cold boiled water;
1 tablespoon salt.

We prepare the pepper - wash and peel it. It is not necessary to blanch the pods for this preparation. You need to lightly rub the inside of the peppers with salt and let the vegetables stand for three hours.

While the pepper is salting, you need to make the filling. Finely chop the cabbage and grate the carrots. Finely chop the greens. Mix everything, add salt and lightly rub with your hands. Fill the pepper pods with the prepared vegetable filling, place the peppers tightly in the jars, pressing lightly.

Prepare the brine by stirring salt in water. Pour the brine into the jars. Leave the container with pepper at room temperature for 7-10 weeks. After this aging, the canned food should be placed in the refrigerator.

Delicious stuffed peppers for the winter in jars - recipe with cabbage, onions and carrots

Those who love winter salads made from pickled or sauerkraut should definitely roll up stuffed peppers in jars with cabbage for the winter. This is a very tasty snack with the addition of garlic and allspice. Ready-made stuffed pickled peppers can be cut into rings and served very beautifully on a plate to the table. This recipe is also suitable for cold pickling: then there is no need to boil the brine. Simply put the stuffed peppers in the refrigerator for a day, after covering them with a lid.

Ingredients:

• cabbage – 1 head (or part weighing up to 1 kg) • small red bell pepper – 30 pcs. • large carrots – 1 pc. • garlic – 1 head • hot pepper – 1 pc. • rock salt – 3 tsp. . (2 of them will be used for marinade) • ground coriander – ½ tsp • sugar – 200 g • 6% apple cider vinegar – 200 ml (or 9% – 140 ml) • vegetable oil – 100 ml • bay leaf – 3 pcs .• allspice – 15 pcs. • mixture of peppers – 1/3 tsp.

Cooking procedure

1. Cut off the top of each pepper. Remove the seeds from inside the vegetable. Carefully separate the stem and leave the cut top for filling.

2. Place the peeled peppers in boiling unsalted water and blanch for 2-3 minutes. The main thing is not to overcook so that the peppers retain their shape, rich color and remain slightly crunchy. After removing the vegetables from the boiling water, place them on a towel, cut side down, to drain.3. Grate the peeled carrots on a fine grater.4. Chop the tops of the pepper into thin strips. Chop the red hot pepper very finely. Combine this cut with grated carrots. Add garlic (you can grate it, in a blender, or put it through a mechanical garlic press). Chop the cabbage into strips (length - no more than 4 cm). Add it to the rest of the cuttings for the filling.5. Add 1 tsp to the filling. salts and spices (pepper and coriander). Stuff the peppers with the cabbage mixture. Place the stuffed vegetables in a marinating pan (not aluminum).6. Pour 1 liter of water into a separate container. Add sugar, salt, oil, vinegar, bay leaf, and spice peas. Boil the marinade.

7. Place the stuffed peppers in jars and pour the boiling marinade over them. Sterilize the filled containers for 20 minutes and roll up. After cooling, jars of peppers stuffed with cabbage can be stored in a cellar or pantry for the winter.

Cooking step by step:

To prepare canned sweet peppers for stuffing for the winter, we will need the following ingredients: bell pepper, drinking water, 9% table vinegar, granulated sugar, table salt (not iodized), and also, if desired, bay leaf and allspice peas.

Take about 1 kilogram of sweet pepper (this is 12-15 medium-sized fruits) and wash it thoroughly in cold water. The color of the fruit can be absolutely any (in my case, red), but choose a cone-shaped shape, without squiggles - these are perfect for storage and subsequent stuffing. The pepper must be of excellent quality, elastic, dense, not flaccid, without rotten places.

We cut off the cap of each pepper along with the stalk, take out the light part with the seeds and the white veins. Only the hollow caps should remain.

Now you need to blanch the pepper, that is, boil the fruits in boiling water for several minutes. To do this, pour a couple of liters of water into a large saucepan in advance (to save time) and bring it to a boil. In batches (several pieces), put the peppers in boiling water, wait for it to boil again and cook over very moderate heat for about 3-4 minutes.

Carefully remove the blanched peppers from the water (the spoon you use should also be clean) and let cool slightly. With clean hands, place several peppercorns on top of each other so that they take up less space in the jar. Blanch the rest of the sweet peppers in the same way.

You need to prepare dishes in advance for canning sweet peppers for the winter. It is most convenient to use 3-liter glass jars - just enough to make stuffed peppers for the whole family. Jars must be sterilized in any convenient way, not forgetting to process the lids. Transfer the still hot peppers into a jar and immediately close the lid to keep warm.

Let's prepare the marinade in a saucepan - by the way, you can put it on the stove while preparing the pepper. Pour about 2.2 liters of cold drinking water into a bowl, add 1.5 tablespoons of granulated sugar and table salt. For a pleasant aroma, add 5 peas of allspice and 1-2 bay leaves. Bring the filling to a boil and cook for 1-2 minutes.

Pour the boiling marinade over the peppers in a jar.

Immediately pour 2 tablespoons of 9% vinegar into the jar. If there is not enough liquid in the jar, just keep a kettle of boiling water ready - add boiling water to the very edge of the jar. The fact is that there is always air between the peppercorns, which is released during storage and rises up.

That is, the top part of the canned pepper may remain without filling, so it is important to pour in as much water as possible

Close the jar of pepper using a seaming key. If you have three-liter jars with screw tops (oh, lucky ones!), close them like that.

Turn the jar upside down.

Wrap yourself up in something warm. I have a towel only as an example, but in reality, wrap yourself tightly and warmly with a blanket or rug. Leave the canned pepper in this position for about a day, during which it will cool completely. After this, store in a dry and dark place until needed.

In winter, when vegetables, and especially juicy bell peppers, cost a lot of money, such preparation will become your lifesaver. Open the jar, drain the marinade and easily fill the prepared hollow peppercorns with your favorite filling. Cook for your health and bon appetit, friends!

Pepper stuffed with eggplant

2 kg of sweet bell pepper;
1 kg of eggplants;
1-2 heads of garlic;
1 liter of fresh tomato juice,

For the marinade you will need:

sugar 200 g;
vinegar 100 g;
1 tablespoon salt;
vegetable oil 50 g.

Pour boiling water over the washed and processed peppers and leave them in the water until they cool completely.

Spread the chopped garlic over the plates.

Remove vegetables from water. Roll the eggplant slices into a tube and place them in the fruit. Peppers are stuffed into one or more tubes, depending on the size of the peppers and eggplants.

The jars are washed and sterilized. Stuffed vegetables are placed in them.

The jars are sterilized for about 35 minutes. After this, they are wrapped and left “under a fur coat” until they cool completely.

Canning peppers stuffed with eggplants

Peppers stuffed with eggplant are very good. In winter, I often miss just this combination of flavors, so I’ll share with you a simple canning recipe.

Ingredients:

60 pieces of sweet pepper;
five kilograms of eggplants;
ten onions;
three liters of tomato juice;
half a glass of sugar;
half a glass of vegetable oil;
50 grams of salt;
50 grams of nine percent vinegar.

We can preserve peppers stuffed with eggplants for the winter:

We wash the peppers and remove excess. Blanch a little in clean water.
Cut the eggplants into cubes, add salt, and let it brew. Then we wash and fry them.
Separately from the eggplants, fry the onion (cut it smaller), then add it to the eggplants.
Stuff the peppers with a mixture of onions and eggplants.
Add sugar, salt and vinegar to tomato juice. We wait for it to boil and cook for about twenty minutes.
Place the peppers in steamed 1 liter jars, pour in the marinade, cover with steamed lids and sterilize for 20-25 minutes. Let's roll up.

Note: you can use ratunda instead of regular pepper.

And now we continue the theme of sweet bell peppers stuffed for the winter in jars with cabbage and carrots - recipes that will lick your fingers!

Sweet peppers stuffed with vegetables - recipe for the winter step by step

Seasonal vegetables harmonize perfectly with each other, as well as with all kinds of spices in preserves. Each housewife will make sweet stuffed peppers for the winter according to our recipe step by step - we use eggplants as a filling. You'll lick your fingers, what a delicious treat!

Ingredients for stuffed peppers:

• Bell pepper (Swallow variety) – 5 pods• medium-sized eggplant – 2 pcs.• parsley and dill – 1 bunch each• garlic – 2 heads• black peppercorns – 2 pcs.• bay leaf – 1 pc.• oil vegetable - for frying Ingredients for marinade: • water – 150 ml • sugar – 50 g • salt – ½ tbsp. l.• vinegar 9% - 250 ml

Cooking procedure

1. Wash the sweet peppers, remove the “innards” and stems, and lightly dry them. Then put the fruits in boiling water for a few minutes, take them out and let them cool.

2. Wash the eggplants, cut off the ends, and cut them together into thin longitudinal slices. Fry each piece in oil - on both sides.

3. Wash parsley and dill and chop finely. We divide the heads of garlic into cloves, peel them, and chop them with a knife. Mix garlic and herbs in a bowl, add a little salt. Spread the resulting mixture onto pieces of eggplant, roll them into “rolls,” which are then placed in the cavity of the peppers.

4. We pre-sterilize the jars. Place a bay leaf, peppercorns on the bottom, and stuffed peppers on top. Fill with hot marinade, roll up and send for sterilization. After cooling, the peppers can be stored in the pantry. Delicious, simple and very healthy!

Pepper salted in Bulgarian style: method No. 1

Ingredients: ten kilograms of pepper, eight hundred grams of salt. For brine: nine hundred and fifty grams of water and fifty grams of salt.

Preparation

Salting sweet peppers is carried out as follows: the fruits are sorted and washed in cold water, the testes are removed. Next, the product is immersed in boiling water for two minutes, and then quickly placed in cold water. Blanching makes the vegetables soft and elastic, so they can be packed tightly into the container. Next, each peppercorn is sprinkled with salt, placed in a container prepared in advance and covered with a towel, on which a pressure is placed. So it is necessary to soak the vegetables for twelve hours. During this time they will release juice.

Then the fruits with juice are transferred to another container, poured with cold brine, wrapped in gauze and again placed under pressure. The container is transferred to a cold place. This recipe for pickling bell peppers is very popular in many countries. Before use, the finished fruits are thoroughly washed and soaked for ten hours in cold water.

Peppers with cabbage and honey

The honey ingredient is increasingly used in various marinades. Sweet peppers with cabbage, carrots, garlic and honey will work best if you cook them correctly and let them brew.

Ingredients:

pepper – 5-7 pcs.;
cabbage – 400 gr.;
carrots – 50 gr.;
garlic – 1-2 cloves;
honey - 4 tbsp. l.;
vinegar (9%) – 75 g;
salt and sugar - 2 tbsp. l.;
vegetable oil – 100 ml;
water – 500 ml.

Washed and peeled green and red peppers should be blanched for a few minutes, then cooled. Make the filling - chop the cabbage and carrots, crush the garlic or put it through a press, mix everything and season to taste.

You need to put 1 tsp in each pepper. honey, pour over the salad, then put everything in jars treated with steam or doused with boiling water and pour over the hot marinade. After sterilization, the jars can be sealed and wait for cooling.

Peppers stuffed with cabbage for the winter – a finger-licking recipe

Sometimes the simplest recipe is the most interesting. Such, for example, is the stuffed pepper codenamed “Finger-licking good.”

Ingredients:

pepper – 20 pcs.;
cabbage – 400 gr.;
salt – 1 tsp;
bay leaf – 4 pcs.;
black pepper – 6 peas;
vinegar (9%) – 125 ml;
water – 1 l.

Preparation:

The first point is to prepare the pepper: wash, carefully remove the stalk and seeds, blanch (keep in boiling water for up to 10 minutes, then cool).
Next, you need to finely chop the cabbage and, carefully stuffing the peppers with it, place it tightly vertically in sterile jars. The pepper is poured with hot marinade (water, salt, spices plus vinegar) and sent for re-sterilization: in a large saucepan, at the bottom of which there is a thick cloth or a wooden circle and water is poured up to the “hangers” of the jars.
After 20 minutes of boiling water, the workpieces can be sealed with sterile lids and wrapped until completely cooled.