Bell peppers in tomato juice for the winter: the best recipes with photos

Hello dear readers. Today I want to share with you a wonderful recipe for stuffing peppers in tomatoes for the winter. The recipe is simple, couldn't be simpler. The peppers turn out great. I fill them with tomato juice, which I prepare from fresh tomatoes. In winter, open a jar of peppers, remove the peppers, and drain the tomatoes. We stuff the peppers, and use the tomato for the gravy in which we will stew the peppers. Our friend Lyudmila Ivanovna shared this recipe with us; she has been canning peppers for stuffing this way for many years. She makes a lot of jars because their family loves stuffed peppers.

Both the peppers and tomato juice are delicious in this recipe. Tomato juice tastes like pepper. There are no spices in the recipe (peppercorns, bay leaves), which can then be added to the tomato sauce in which the peppers will be stewed. We already made peppers for the winter, but they didn’t have tomatoes.

Stuffing peppers for the winter without sterilization

How to cook peppers for the winter in tomatoes without vinegar for the winter

Bell peppers canned without vinegar keep well all winter.
We will describe the rules and sequence of preparing Bulgarian in jars for the winter.

Strong, juicy and fresh specimens are suitable for spinning.
Ripe red tomatoes are best; they will produce thick juice.
Boil the juice and rub through a sieve to remove the seeds.
Chop the peppers if required by the recipe.
Cook the Bulgarian tomato until tender.
Pour into sterile jars.

Author's note Agapov Vladislav

Without sterilization, preserve vegetables in sterile containers.

If you are allergic to tomatoes, delicious peppers in oil for the winter without vinegar are just what you need. Try this simple recipe and write it down for later.

How to prepare peppers

Preparing vegetables for winter twists does not take much time.

Instructions.

Rinse the fruits under running water.
Clean.
Rinse again.
Dry on a towel.
Cut as described in the recipe.
Prick the fruit with a fork if you are preparing it whole.

We twisted the tomatoes, cut the peppers, and began to stew the vegetables.

What is the best way to store peppers in tomatoes in winter?

The ideal container for storing Bulgarian in tomato is glass jars with a volume of 500 to 1000 ml. The workpiece is perfectly stored in the room.

How to properly prepare jars

Author's note Agapov Vladislav

The main condition for the preservation of preservation is sterile containers.

We'll tell you how to prepare jars for twisting.

Check the container for defects to ensure there are no chips or damage.
Check the container for compatibility with the lids.
Rinse the lids and containers with baking soda.
Prepare a towel for placing the container after sterilization.

We washed the jars, we proceed to sterilization. There are several ways:

steam treatment;
in the oven;
in a microwave oven.

Let's describe how to treat with steam:

Pour water into ¼ of the pan.
Place seaming lids on the bottom.
Place a mesh or colander on top.
When the water boils, place the jar upside down.
Hold for 7 minutes. container with a volume of 750 ml; 10 min. – 1 liter.
Wear gloves.
Place on a towel to prevent cracking.
Remove the lids with kitchen tongs.
Immediately cover the jars with lids.
The container is ready for canning.

Watch the video and choose a convenient sterilization option:

Peppers for the winter for stuffing in tomatoes. A simple recipe without sterilization

The recipe does not require sterilization, but if you are afraid, you can sterilize the jars for 7-10 minutes. I don't sterilize. This recipe is without sterilization, the jar needs to be turned over, wrapped, and that’s it.

Ingredients:

1 kg. pepper (I have 14 pieces)
1 liter of tomato juice
2 teaspoons salt
1 teaspoon sugar
1 tbsp. spoon 9% vinegar

Important! The recipe is for one and a half liter jar.

Cooking process:

I buy pepper at the market, if you have your own homemade pepper, then you are very lucky. We live in an apartment and buy all our vegetables at the market.

I have a Belozerka pepper variety, the walls of the pepper are thin, the pepper inside is hollow, not fleshy, great for stuffing.

You can take peppers of different colors (red, yellow, green). I took the yellow one. I didn’t choose large peppers, just small ones.

Pepper stuffed with minced chicken and rice

1. I washed the peppers, cut off the caps along with the stalk, removed the seeds inside and washed them with water. This activity is neither difficult nor troublesome.

2. Since we will be filling the vegetables with tomato, we will need a homemade tomato. If not, it’s better not to take it from the packs. Take red tomatoes, chop them, boil them, and you will have ready-made tomato juice.

I took the tomatoes, cut them, and crushed them using a blender with skins and seeds. The place of attachment of the stalk was cut off. I crushed it very finely in a blender, the juice turned out thick.

I add salt and sugar to the tomato.

You don’t have to add sugar at all, then add sugar to the gravy in which you stew the peppers, but I followed the recipe, so I added it.

2 teaspoons of salt is enough, it is better to add salt to taste later when you prepare the stuffed peppers.

3. Pour water into a saucepan, put it on the fire, and bring it to a boil. I place half the peppers and boil for 3-5 minutes. You can cook at least 2 peppers, at least 7, depending on the container in which the vegetables will be cooked.

I boil all the vegetables this way.

4. I take out the vegetables and stack them one by one while they are hot.

5. I sterilize the jar over the kettle. I boil the lid for 5 minutes (pour water into the saucepan, lower the lid, and boil for 5 minutes from the moment of boiling). Today I have a jar with a screw top.

6. Place the peppers in a sterile jar, filling the jar to the top. I packed it tightly, so all the peppers fit in. I calculated how much we need for the family, so that there is no pepper left over, but we use it all at once.

7. I put the tomato with sugar and salt on the fire and boil for about 5 minutes. I need the tomato to boil well.

8. Pour 1 tbsp into a jar of pepper. spoon of 9% vinegar. I added vinegar according to the recipe.

9. I fill the peppers for winter stuffing with tomatoes and screw on the lid. Do this carefully as the jar is hot. Recipe without sterilization, no need to sterilize.

Important! When you fill the peppers with tomato, gently shake the jar, excess air will come out and free up space, you need to add juice.

There is enough juice, about 30 grams left, you may not have any left at all. I shook the jar several times and added juice.

Making homemade tomato juice for the winter using an improved conventional juicer

If you have an iron lid, boil the lid in the same way and tighten it with a key.

10. I turn the jar upside down and wrap it in a blanket. That's the whole process, I cooked it in the evening and left it under the blanket until the morning.

After cooling, put the jar in a dark and cool place.

I have crushed seeds in my tomato, the skin is very very fine. This doesn’t bother me, if you don’t like it, then rub the resulting mass through a sieve, or use tomato juice. It is very important to use homemade juice.

This is what a jar of peppers for stuffing in tomatoes looks like.

Good luck with your preparations! Cook with pleasure!

Well, if you just like pepper in tomato, then look at the recipe for lecho. The pepper turns out simply divine.

Food preparation recipes

There are many ways to prepare peppers in tomato sauce for the winter. Canned food is made with chopped pods or whole fruits.

Sweet pepper in tomato juice with garlic

To prepare the snack, you should:

peel and chop a kilogram of sweet pepper;
prepare 250 ml juice;
peel 3-4 cloves of garlic.

Place peppercorns, bay leaves, and garlic into clean jars. Large pieces of peppercorns are placed tightly in half the container and a teaspoon of vinegar is poured into 9%. Next, fill the jar with vegetable pieces. Dissolve a teaspoon of salt and a tablespoon of sugar in tomato juice. Boil everything and fill the jars with pepper. It is necessary to sterilize the product. You can do this in the oven or in a pan of boiling water.

Pieces without sterilization

A simple recipe that cooks quickly. You need to cut the pepper pods into slices. They are laid out tightly in jars. Boil the tomato sauce, adding 2 liters:

a glass of vegetable oil;
the same amount of sugar;
1.5 tablespoons of salt;
200 ml vinegar.

Option without vinegar and oil

Cooking vegetables this way is easy. Cook the tomatoes in slices along with pieces of pepper for a long time until the tomatoes turn into puree. Then put chopped basil leaves and parsley into the pan. Add salt and sugar to the container. Boil for another 5-10 minutes. Hot salad - into jars and seal airtight. Sterilization will be needed here.

In Serbian

In Serbia, paprika is baked. To do this, choose fresh fruits with smooth skin. They are placed in a hot oven on a wire rack and baked until soft. After cooling a little, divide the pods into 4 parts and put them in jars, sprinkle with chopped basil and chopped garlic.

Balsamic vinegar, salt, sugar, black peppercorns are added to tomato juice and boiled. This gravy is poured over the baked pieces. The canned product is served with meat dishes, potatoes, and spaghetti.

With sugar

This roll is prepared like this:

Cut into pieces of seeded and washed pods.
Pour a liter of juice made from tomatoes into the pan and put it on the fire.
Add salt (1 tablespoon) to the sauce and 2 times more sugar.
Pour in vegetable oil - half a glass and vinegar - 60 ml.
Pour in pieces of the main vegetable when the mixture boils, then add chopped garlic.
The simmering takes about 20-30 minutes.

For the salad, half-liter jars are suitable, which are pasteurized together with the lecho.

With onion

The sequence of preparing the snack is:

chopping a kilogram of onions and frying them in a saucepan in oil;
adding half a glass of soy sauce to the onion, simmering under the lid;
dividing sweet pods weighing a kilogram into cubes, pouring into a saucepan;
pouring tomato puree onto vegetables.

In total, the vegetable mixture boils for 30-40 minutes. Under the lid it will turn out thick. You need to seal the jars of pepper in the tomato with metal lids.

With olive oil

To prepare the tomato sauce, the tomatoes are put through a juicer. Typically, a liter of juice is obtained from 2 kilograms of fruit. It is placed in a container on the fire and heated. Add 2 tablespoons of salt, 80 grams of sugar, a glass of olive oil, and season everything with black pepper. As soon as the juice boils a little, add chopped bell pepper pods into it. Boil for 20-30 minutes, stirring constantly.

Pasteurization of the workpiece must be carried out.

Whole marinated peppers in tomato

Peppers prepared in this way are used whole for garnish or stuffing.

The filling obtained from tomatoes is placed in a saucepan. Bring the sauce to a boil over the fire. Now you need salt, sugar, vegetable oil. After washing, the vegetable pods are pierced with a fork. They are dipped into a boiling marinade. Cook whole fruits for 20-25 minutes. Then they put the peppers in a container and pour tomatoes on top.

Fried peppers in tomato sauce

Tomato sauce is prepared by first pouring boiling water over the fruits. Remove the skin from the tomatoes, rub through a sieve, and stew the fruits. Finely chopped onion, fry in oil until golden brown. After combining the tomatoes and onions, add salt and sugar. You can add chopped garlic. When the mixture boils well, remove from heat.

The pods cut into pieces are fried on both sides, placed in jars and poured with tomato sauce.

Lettuce requires proper sterilization. You can add a little vinegar to the jars to help the product last longer.

The best pepper recipes for the winter in tomato sauce

Among the many different variations on the theme of preparation, there will certainly be those that correspond to the hostess’s ideas about the dish. Or just liked it. All that remains is to choose the most popular ones and move from words to action.

Sweet pepper in tomato with garlic

To implement this recipe you will need:

bell pepper – 3 kilograms;
ready tomato juice – 2 liters;
vegetable oil – 250 milliliters;
vinegar essence 9% – 125 milliliters;
granulated sugar – 250 grams;
salt – 40 grams;
garlic - 3 medium heads.

The pepper is cut into strips, the garlic is crushed in a meat grinder or crusher. First, sugar, salt and vinegar, and garlic mass are added to the juice. Then vegetables are dipped into the boiling mixture. The dish is also used as a pizza topping.

Cooking peppers stuffed with carrots and onions in tomato marinade

If you stuff peppers, then such an appetizer is extremely tasty and healthy. For the preparation you need:

Pepper – 7 pieces.
Carrots – 4 pieces.
Ripe tomato – 1 piece.
Medium onion – 1 piece.
Rice cereal – 80 grams.

You will also need ingredients for the marinade - salt, sugar, water and vinegar. This is an almost ready-made dish that can be served immediately.

Quick recipe: whole pepper in tomato juice

To preserve the whole vegetable, for example, as a semi-finished product for stuffing, you can use the following recipe.

2 kilograms of salad peppers are cleaned, the core and grains are removed. To 2 liters of tomato juice add: cloves (3 pieces), salt to taste, vinegar and allspice. Then the vegetables are immersed in the sauce.

Preparation for stuffing for the winter

To provide a supply of peppers for stuffing with meat or a vegetable mixture, not many ingredients are needed. These include:

Salad bell pepper – 1 kilogram.
Water – 2.2 liters.
Granulated sugar, salt - 30 grams each.
Allspice peas – 5 pieces.
Bay leaf – 1 piece.
Vinegar – 40 milliliters.

Bulgarian delicacy “You'll lick your fingers”

If you mix peppers, onions, tomatoes and garlic together, season the dish with spices, add sugar, salt and vinegar, you get a delicious snack. It is traditionally prepared in Bulgaria, and it has also taken root in Russia.

Without sterilization

The secret of this method is that the peppers are packed very tightly into pre-sterilized jars and then filled with marinade. Vinegar ensures the preservation of vegetables.

Classic lecho “Hungarian style”

Lecho is a classic version of a spicy snack. It uses:

salad pepper – 4 pieces;
zucchini - 3 pieces;
onions – 2 pieces;
ground paprika – 20 milligrams;
mustard powder – 80 milligrams;
salt, oil, pepper - to your taste.

Baking vegetables in tomato sauce

To prepare delicious baked peppers, you should first wash them thoroughly, then bake them in the oven for 25 minutes at 200 degrees. And only then the soft fruits languish in the tomato.

Pepper in tomato puree without vinegar and oil

This recipe is suitable for those who cannot consume preserves with vinegar, as well as for children. The taste of lecho will not be affected by this. Will need:

Ripe tomatoes – 3 kilograms.
Salad pepper – 2 kilograms.
Garlic – 1 medium head.
Ground allspice – 15 grams.
Sugar – 250 grams.
Salt – 30 grams.

In Serbian

The recipe is very similar to the classic one, only it uses olive oil (cold pressed), balsamic vinegar and basil. Taste enjoyment is guaranteed.

Features of preparing rice with tomatoes for the winter

Before preparing any dish for the winter, you should perform a number of actions that will help you avoid mistakes and extend shelf life.

Product selection and preparation

The first steps are preparatory, but they are the most important.

In addition to tomatoes, other vegetables will be used in the recipes. But the requirements for them are the same:

they should be selected according to the season;
do not take spoiled or unripe ones;
start the process immediately after collection or purchase.

It is better to soak the vegetables a little in water to get rid of nitrates, rinse thoroughly and remove the stalks, tails and seeds, if necessary.

All salad recipes are designed for white rice and you should not experiment with brown or other exotic rice. Whether you choose long or short cereal depends on personal preference, but the former is more common in preparations. To ensure that it does not fall apart and is well saturated with vegetable flavor, it must be washed in plenty of water and pre-soaked for a couple of hours.

How to properly prepare containers for the start of the process

To store salad with rice and tomatoes, it is better to use glass containers without chips. The container must be washed with a soda solution, which will not leave a soap residue. Sterilization of jars is the only way to avoid the development of bacteria in the preparations, which lead to poisoning and spoilage of the product.

Each housewife can choose the appropriate method:

in the oven at 100°;
over steam;
on high power in the microwave.

The holding time depends on the volume of the dishes.

How to cook peppers in tomato sauce for the winter according to a step-by-step recipe with photos

Summer is one of the most wonderful times of the year. On the one hand, summer is associated with warmth, vacation, and the sea, and on the other hand, with responsible work. After all, in the summer you and I must stock up on all possible vitamins and goodies. In the summer we have to freeze berries and fruits, make jam, prepare vegetable salads for the winter so that the taste of summer will accompany us all year.

I'll tell you honestly - I never liked conservation. When I saw how my mother and grandmother suffered for hours in the kitchen, digesting tons of food several times, for several hours, I thought I would never do this. But over time, I found the optimal recipe for wrapping vegetables for the winter, so now I cover everything that comes to hand. Today I want to share with you a recipe for rolling peppers in tomato sauce. It is thanks to this recipe that I can provide myself and my family with bell peppers marinated in tomato sauce for the entire winter in just a few hours.

Kitchen appliances and utensils:

kitchen stove or hob;
5 or 6 liter saucepan;
knife;
kitchen board;
ladle;

large spoon for stirring;
key for rolling up cans;
6 half-liter jars and 1 liter jar;
7 lids for rolling.

List of ingredients

Sweet bell pepper	3 kg
Tomato paste	500 g
Water	0.5 l
Vinegar 9%	120 ml
Refined sunflower oil	120 ml
Sugar	120 g
Salt	1 tbsp. l. no slide

Let's start the cooking process

Wash the pepper, remove seeds and cut into small strips.
Mix water, tomato paste, refined sunflower oil, salt, sugar in a large saucepan.
Mix everything well.
Place the pan on the fire and bring everything to a boil. After the marinade has boiled, add the pepper.
Mix everything and cook over low heat for 30 minutes, stirring occasionally.
After the time has passed, place the peppers in clean, sterilized jars.
After the pepper is placed in the jar, fill it with marinade.
Cover the jars with a lid and screw them on.
Turn the jars over and wrap them until they cool completely.

How and where to preserve

The ideal option for storing preserved food is a cellar. Another option for storing cans, more common, is right in the apartment, in the pantry.

But if you, like me, do not have the opportunity to store jars either in the cellar or in the pantry, what should we do then? There is an option to hide the jars in a free space in the kitchen cabinet, or use all your knowledge in design skills, decorate the jars with decorative paper, tie beautiful bows and display them on shelves, thereby decorating our “workshop”.

place jars in “unpopular” places in the kitchen so that our household members do not accidentally touch them;
away from the stove and heaters;
in places where direct sunlight does not reach.

What is the dish served with?

Pepper in tomato sauce will be an excellent addition to meat dishes, cereals, and pasta. You can simply serve the pepper with bread for a great snack.

Tomato paste can be used when cooking borscht, as a marinade for frying meat or poultry. And also, you can simply use it as a seasoning, instead of ketchup.

Video recipe for preparing peppers in tomato sauce

I invite you to watch a video recipe for preparing sweet peppers in tomato sauce for the winter, which shows all the stages of preparation. You can compare them with your own to make sure they are cooked correctly.

Now you know how quickly and easily you can stock up on winter supplies. But, in addition to pepper, you need to have time to close so many other tasty things for the winter, for example, eggplant lecho. Cucumber lecho will be an exquisite and unusual decoration for both festive and ordinary dinners. And for a more varied taste, you can prepare lecho with peppers and tomatoes; it will have a softer, sweetish taste.

And for housewives who own my favorite assistant - a multicooker, there is a special recipe for lecho in a multicooker. All these salads will pleasantly surprise you and your household on cold winter evenings.

Pickled sweet bell peppers for the winter in jars

Before the onset of winter, one of the most important processes of the year takes place in the kitchens of thrifty housewives: pickling and preserving the gifts of summer for the winter. Taking into account the fact that there are not so many fresh juicy vegetables in winter, and those that are available do not inspire confidence, in the fall almost the entire female population fiddles with various marinades, jars and lids. And not in vain, because in winter the time will come for compliments from family members and friends during the feast on how delicious your vegetables turned out. One of the most original recipes that really needs to be rolled up in jars is bell peppers marinated with garlic for the winter. Sweet peppers in jars are not only tasty and healthy, but also pleasing to the eye, since you can put three different colored types in one jar, which create a harmony of colors that is pleasing to the eye. This recipe has one main feature - it does not use water, that is, the pepper is marinated not only in spices, but also in its own juice. Of the varieties of bell peppers, it is best to choose yellow and red, since these are the types that are more juicy and sweet. Crooked and aromatic peppers grown in black soil under the scorching sun are better suited than their huge and beautiful counterparts from a greenhouse. The ingredients for the marinade are very simple and accessible to any housewife: sugar, vinegar, vegetable oil, garlic, bay leaf, peppercorns, cloves. Before putting peppers into jars, they must be sterilized. It should also be noted that before pickling, the pepper must be cleaned of seeds and stalks and be sure to rinse under running water. No dirt should get into the jars so that the seals do not swell and the work is not in vain.

Glass 200 g.

Yield: 2 cans with a capacity of 0.5 liters.

Ingredients:

Bell pepper - 1.5 kg;
Granulated sugar - glasses;
Vinegar - glasses;
Rock salt, coarse - 1 tbsp;
Sunflower oil - cups;
Garlic - 1 head;
Bay leaf - 3 pcs.;
Allspice peas - 4-6 peas.

How to cook peppers in their own juice for the winter, a simple recipe with photos

Preparatory stage: wash the jars and lids with soda and a brush. Then we sterilize it in a convenient way: steamed, in the oven, in the microwave, in a slow cooker, in a convection oven. See more about sterilization methods here. Boil suitable, even lids for the jars. It is better to take small jars, for example, 0.3-0.5 liters.

1. Wash the pepper and cut it in half. We take out the seeds and rinse thoroughly again under running water.

2. Cut the pepper into 3 - 4 parts.

3. Let's start preparing the marinade. Pour vinegar, vegetable oil, salt and sugar into a stainless steel saucepan or unenamelled pan with a thick bottom. Add bay leaf.

4. Place the marinade on the fire. Peel the garlic and cut into not very thin slices.

5. Add garlic and allspice to the hot marinade.

6. Bring the marinade to a boil.

7. Add sweet bell pepper in portions to the boiling marinade. If it all doesn’t fit, the portion can be divided in half. Cook in batches for 15 minutes over medium heat. The sweet pepper should be soft, but not overcooked.

8. Place the boiled pepper in a hot sterilized jar and cover with a lid.

Boil the second batch of peppers for 15 minutes as well. Pour the remaining marinade over the peppers and garlic in jars for the winter and roll them up.

9. Turn the jars upside down and wrap them in a blanket for a day. Leave to cool completely in a warm, draft-free place.

Cooled jars can be put away in the cupboard until the cold weather. Pickled peppers are ready for the winter. Agree, the recipe is very simple and quick. Bon appetit! And here is a recipe for another irreplaceable snack in jars: bell pepper lecho and tomato for the winter. Try it, you won't regret it!

Recipe 9: Tomato sauce with pepper and garlic

The simplest version of tomato sauce with pepper and garlic that you can think of. An electric meat grinder or food processor will make the cooking process easier.

Required Ingredients

• 1.5 kg of tomatoes;

• 1.2 kg pepper;

• 0.1 kg of garlic;

• 0.1 liters of oil.

Salt, sugar, spices can be used absolutely to taste. For spiciness, you can add capsicum or use ground red pepper.

Cooking method

1. Vegetables need to be washed and dried. Prepare for chopping, cut into pieces, remove seeds from pepper.

2. Scroll everything together through a meat grinder, pour into a saucepan and cook on the stove. As soon as the mixture boils, you need to remove the foam. Cook over low heat for 20 minutes.

3. Add spices to taste, salt, add sugar and butter. There is no need to neglect sugar, it will help the vegetables develop their flavor and make the sauce better. Boil everything together for another 5 minutes.

4. Place in sterile jars, roll up and store.

Peppers stuffed with carrots and onions in tomato sauce

Full of vitamins, paprika in combination with carrots and onions acquires a rich and rich taste. In addition, such a great appetizer will diversify your home-cooked lunch during Lent.

For 3 liters of deliciousness you will need:

15-18 medium-sized Bulgarian pods;
800 grams of carrots;
400 grams of onions;
150 ml vegetable oil;
1 teaspoon rock salt;
a quarter teaspoon of ground pepper.

For 1.5 liters of natural tomato juice:

80 grams of sand;
2 tbsp. level spoons of rock salt;
3 tbsp. spoons 9% acid;
6 peas of allspice.

Cooking method:

1. Wash the peeled onions and cut them into small cubes.

2. Grate the root vegetables on a coarse grater.

3. Heat the frying pan well, pour in vegetable oil, in which we will fry the onion until transparent. Then put the carrots in the roast, season everything with salt and ground pepper. Mix the vegetables well, cover and simmer until tender, remembering to stir them periodically.

4. We wash the paprika pods under running water, cut off the upper part to which the stalk is attached, and carefully remove the inner part along with the seeds.

5. Stuff each pod with fried and slightly cooled filling. Layer the vegetables as tightly as possible, crushing them lightly with a spoon.

6. Place the prepared semi-finished vegetable products in pre-steamed containers.

7. Pour natural tomato juice into a thick-bottomed pan, add sugar and salt, and add allspice. Mix the filling, put it on the stove, wait for it to boil and cook over moderate heat for three minutes.

Video on how to cover bell peppers in tomato sauce without vinegar

In addition to the step-by-step recipes, I suggest you familiarize yourself with an incredibly simple, but truly unique recipe on how you can practically close a bell pepper without using vinegar. The author not only tells in detail how to prepare this wonderful preparation, but also gives excellent advice that reveals many nuances to novice housewives.

Now you know the best ways to deliciously cook bell peppers in tomato sauce. Choose the recipe you like and get ready for winter with an excellent vitamin-rich dish with a spicy, slightly pungent taste.

Fried peppers in oil sauce

Composition (per 3 l):

sweet pepper (small) - 2 kg;
salt - 30 g;
table vinegar (9 percent) - 60 ml;
sugar - 60 g;
vegetable oil, water - how much will be needed.

Cooking method:

Prepare the jars: wash and sterilize. Boil the lids.
Wash the peppers and dry the fruits with a napkin. Prick them with a fork or toothpick in at least three places.
Pour oil into the pan, about two centimeters deep.
Heat the oil, put a few peppers in it. They should lie in one layer.
When the peppers darken on one side, turn them over and fry the other side.
Place the pepper, softened during frying, into one of the prepared jars, trying to fit as many pods as possible.
Fry the rest of the peppers in the same way and place them in jars.
Pour a tablespoon of hot oil into each jar, regardless of its volume.
Pour salt (10 g per 1 l), sugar (20 g per 1 l) into jars. Distribute vinegar among jars.
Boil the water. Pour boiling water into the jars, filling them to the brim. Wait 5 minutes for the air to escape from the hollow fruits, add a little more boiling water if necessary.
Roll up the jars, place them bottoms up, cover with a blanket and leave in this state until the morning.

This delicious appetizer does not require special storage conditions, although it was prepared without sterilization. The dish can be served at the festive table, and guests will almost certainly not be disappointed.

Pepper in oil sauce not only looks appetizing, but also has a pleasant taste. Closing such canned food for the winter will not be difficult even for a novice housewife.

Many housewives prepare bell peppers in oil for the winter. This vegetable not only has an original taste, but also holds the record for vitamin C content. It contains more ascorbic acid than lemon, currants and blueberries. When preserved, it practically does not lose its nutritional properties, and vegetable oil somewhat smoothes out its tart taste. Pepper preparations in oil go well with meat, fish dishes, hot potatoes and serve as an excellent appetizer on the holiday table.

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The best recipes

A selection of tomato salad options with rice will help you prepare the dish correctly. It’s better to start getting acquainted with the classic method, from which analogues with different tastes appeared.

Simple recipe

The salad will require products that can be found in any refrigerator at the end of summer. If they are in abundance, then you should stock up on vitamins for the winter and prepare a salad with rice and tomato.

Composition that will remain virtually unchanged in other versions:

tomatoes – 1.5 kg;
vegetable oil – 1 cup;
garlic – 4 cloves;
sweet pepper – 0.5 kg;
vinegar – 50 ml;
rice – 1 glass;
granulated sugar – 100 g;
salt – 1 tbsp. l.;
onion – 0.5 kg;
vegetable oil – 250 ml.

Cooking process :

Pour pre-soaked rice with water in a ratio of 1:2, boil until half cooked. After boiling it will take 10 minutes.
Cut the prepared vegetables into arbitrary shapes and mix in a large enamel bowl.
Place over medium heat, bring to a boil, remembering to stir, and simmer for about 20 minutes.
Reduce the flame to low, add rice and cook for another 10 minutes.

Place the hot salad in glass jars and roll up. Cool under the blanket upside down.

With mushrooms

In the composition you will need to increase the amount of bell pepper to 1 kg and add 0.5 kg of wild mushrooms.

Step by step guide:

Grind the tomatoes in a meat grinder and simmer over low heat until the consistency thickens a little. At the end, add salt and your favorite spices.
Boil the rice until fully cooked, fry along with washed and chopped mushrooms and chopped onions.
Stew a little with half the tomato paste. Chop the peppers with this mixture and immediately place them in jars.
Pour in the rest of the tomato mixture and sterilize for 1 hour.

Seal and cool.

With beans

You will need 2 times less rice due to the addition of white beans. Take the products in equal quantities, boil in different dishes until almost ready. And only then add it to the prepared vegetable mass. In this recipe, it is appropriate to add more garlic and a little grated carrots.

With eggplants

Eggplants have long been loved by housewives and are often used in preparations. In this case, you will need 0.7 kg. You will also need to add 0.5 kg of carrots, which must be chopped on a coarse grater.

The heat treatment time for tomato sauce with vegetables will increase by 10 minutes. For the rest, repeat all the steps described in the classic recipe with rice step by step.

With cabbage

To the main composition you need to add 500 g of white cabbage and carrots, as well as ¼ pod of hot pepper. Increase the quantity of tomatoes to 2.5 kg.

With zucchini

In this case, you can suggest using a multicooker.

Cooking steps:

Place chopped tomatoes, zucchini, carrots and onions in the multicooker in equal proportions, 650 g each.
Simmer in “Paste” mode for half an hour.
Add a glass of boiled rice.
After 25 minutes, 50 ml of vegetable oil, 2 tbsp. l. sugar and vinegar, spices to taste.

Leave to simmer for a few minutes and immediately pour into jars.

"Burning"

To get a spicy salad of tomatoes and rice, just add chili pepper, red and black ground pepper to any proposed recipe, and increase the amount of garlic.

For such appetizers, the sauce must be made with sourness - add more vinegar at the end of cooking. There are no clear standards, it’s better to rely on your own taste.

With paprika and celery

In such a salad with rice and tomatoes you will need to add 3 bunches of cilantro and parsley, take 2 times more bell pepper.

Cooking steps:

Fry peppers with onions.
Pour crushed tomatoes over the vegetables and simmer for a quarter of an hour.
Add celery - 3 stalks, paprika - 20 g, herbs and other ingredients.

With carrots

The rice salad will resemble an Asian appetizer, which will require 1.5 kg of carrots, chopped on a special grater and more than 1 kg of tomatoes. You should buy hot Korean seasoning. Cook in the usual way.

Salted peppers for the winter - 5 recipes for pickling bell peppers

Salted peppers for the winter are the easiest way to preserve them. This method is based on the conversion of sugar contained in vegetables into lactic acid. This process is carried out by lactic acid bacteria. Lactic acid miraculously prevents the development of putrefactive microbes. Thus, it protects the peppers from spoilage.

However, you need to remember that salted vegetables are stored in a cold room, or better yet, in a cellar. At home, salting peppers for the winter is done in jars, buckets, large enamel pans and barrels.

Ripe peppers are always used for pickling so that they are healthy and without damage.

Cold salted peppers for the winter whole in a bucket

Peppers must be ripe because the more sugar they contain, the more lactic acid they produce during fermentation.

Products:

Bell pepper – 1 kg
Salt - 35-40 g
Filling composition: 50 g of salt per 1 liter of water

Preparation

Wash the sweet pepper, remove all seeds, wash again.
Then sprinkle with salt and place one inside the other.
Then place the fruits tightly in the bucket.
Prepare a cold filling and pour the peppers into containers. Place a circle and a bend on top.
Leave it like this for a few days at room temperature, and then move the bucket to a cool place.
Before use, this salted pepper is soaked in cold water.

Salted Bulgarian pepper in jars for the winter

See how to pickle sweet peppers with vinegar.

Required:

Sweet pepper – 10 kg
Parsley, celery, cherry leaf - 100 g
Horseradish root, parsley, celery - 50 g
Coriander seeds - 3-5 g
Ingredients for pouring 9 liters of water: 700 g salt, 0.7 liters table vinegar

Harvesting method

Take the sweet green pepper and wash it. Then prick with a fork in several places at the base.
Pack the peppers tightly into wide-mouth jars.
But put the prepared seasonings on the bottom and then on top.
Place a circle and a bend in each jar. And fill the peppers in jars with cold filling.
Leave it in the room for 10-12 days, and then move it to a cool place.
Add filling as needed: for 1 liter of water - 30 g of salt, 2 tbsp. spoons of vinegar. Or add vegetable oil so that the pepper is always covered with the filling.

How to pickle sweet peppers with vinegar in Hungarian style

In this recipe, the fruits are cut into strips, and cauliflower is added to the jars.

Required Products:

Sweet pepper – 1 kg
Parsley and celery roots - 150 g each
Cauliflower - 150 g
Garlic - 3-4 cloves
Ingredients for pouring per 1 liter of water: 0.8-1 liter of table vinegar, 30-40 g each of salt and sugar, 2 bay leaves.

Cooking method

Wash the fleshy sweet peppers, remove the seeds and cut the fruits lengthwise into 4-5 pieces.
Wash the roots, peel and cut into slices or strips.
Wash the cauliflower in salted water and separate into small florets.
First place the vegetables in a large container in layers. For example, a layer of peppers, a layer of roots, a layer of cauliflower. But put the garlic on the bottom.
Sprinkle each layer of vegetables with salt and black pepper.
Then compact the stacked vegetables. To do this, place a circle and pressure on them.
The next day, when the vegetables release their juice, pour hot marinade over them and leave again for 12-15 hours.
Then drain the filling, then bring it to a boil and pour it hot into a bowl with vegetables. Do this 2 more times.
For the last time, place the vegetables in glass jars up to their shoulders. Then pour hot marinade and pasteurize: liter jars - 15-20 minutes.
Then put the salted peppers in jars in a cold cellar.

Pepper for the winter in Polish - a recipe that will lick your fingers

This is the simplest preparation of peppers without vinegar and without sterilization.

Composition of filling for 10 liters of water:

Salt - 400 g
Citric acid - 20 g
Vegetable oil

Course of action

Prepare bell peppers of varying degrees of ripeness: green, yellow, red.
Cut the prepared peppers on both sides, remove the seeds, insert the fruits one into the other, 2-3 pieces at a time.
Then place the fruits tightly in jars, pour boiling brine (filling) almost to the edge of the neck.
Pour vegetable oil on top. Close the lids and leave for a day at room temperature.
Store jars in a cool place.

on how to pickle whole peppers in a jar for stuffing in winter

Check out this very useful recipe for preparing whole peppers.

Salt sweet peppers correctly and eat them with pleasure in winter.

Whole marinated peppers in tomatoes for the winter

A simple recipe for preserving whole bell peppers in tomato juice. It’s not difficult to prepare; in winter you can eat it as an independent dish on the table, or as part of other dishes. For example, cook stuffed peppers.

Recipe Ingredients:

tomato juice - 1 liter;
sweet pepper - 5-6 pcs.;
sugar - 3 tbsp. l. without top;
salt - 1 tbsp. without slide:
vinegar 9% - 1 tbsp;
vegetable oil - 2 tbsp.

Yield of the finished product is one 1.5 liter jar

Recipe for sweet bell peppers in tomato juice, canned whole in jars for the winter:

For cooking, you can use store-bought tomato or make homemade tomato juice. To prepare it, just grind the tomatoes in a meat grinder or use a food processor for this purpose. Strain the resulting puree through a sieve to remove the seeds and skins.

Bring tomato juice to a boil over low heat. Add granulated sugar, salt and pour in butter. Wash the sweet peppers, pierce them in several places with a fork and place them in boiling tomatoes. There is no need to remove tails and seeds.

Cook the pepper in the tomato for 10-15 minutes. When the bell peppers become a little soft, place them in sterilized jars. Pour tomato on top up to the neck.

During storage, the pepper should absorb tomato juice, so make sure that the proportions of juice and vegetables are approximately 1:1.

Add vinegar to each jar and roll up the lids. Wrap it up and leave it to cool. Add a spoonful of vinegar. Let's roll up. And under the blanket until it cools down. Store in a cool, dark place.

If there is no tomato, you can use plain water. In this case, the following proportions of vinegar should be observed: a glass of vinegar to 3 liters of water. Sugar and salt are taken in the same quantities as indicated in the recipe.

How to store canned food correctly and for how long

Spicy peppers in tomato sauce can be stored in the refrigerator in glass jars under plastic lids. The workpiece does not disappear for 1-3 months. Canned foods are stored in a dark, cool room for 1-1.5 years.

The classic process of preparing vegetables for the winter has always seemed labor-intensive to me, so first I want to offer you several simple options for preparing sweet peppers in tomato sauce. You've probably heard another name for this dish - lecho, which is also prepared from other vegetables. The beauty of my recipes is that you will need a minimum of time to prepare them, and sterilization is not required at all.

Pepper in tomatoes for the winter: 9 best step-by-step cooking recipes, shelf life

Surely every adult has tried delicious recipes for bell pepper in tomato. This dish has been prepared for a long time and has many recipes. Some people like the spicy taste, while others prefer it sweet. Undoubtedly, each recipe is individual in its own way, and therefore the cooking process is different from each other.

Homemade preparations are always delicious, especially in winter, when there is snow all around and summer is still far away. Preservation then comes in very handy, because not only does it have a variety of dishes, but it can also easily resemble the taste of summer vegetables.

Pepper in tomato sauce for the winter is one of the favorite dishes of many people. Almost every second person will not refuse to enjoy such a treat. That is why many housewives try so hard in the summer to devote as much time as possible to preparing this culinary delight.

You can serve pepper in tomato sauce with almost any side dish, as well as meat and fish. The simple bell pepper, sealed in its own juice, is no exception.

Other preparation and filling options

I have offered you recipes in which lecho is prepared in the classic way in a pan on the stove. But I assure you that it is even easier to prepare lecho in a slow cooker, and this does not affect the taste in any way

You also noticed that for this dish I used tomato sauce, but you can prepare lecho with tomato paste. And if you prepare an incredibly tasty lecho from pepper and tomato, you will get another interesting variation of this dish

In fact, in order to prepare lecho, you can use various vegetables. For example, I really love eggplant lecho, and recently I tried an unusual version - carrot lecho.

Tips and tricks

Be sure to wash the container well and sterilize it over steam or in the oven - this is one of the guarantees that the jar will not swell and the contents will not deteriorate.
Use only ripe peppers - this will make the preparation tastier. If you decide to dispose of harvest residues in this way and want to pickle green, unripe fruits, this can be done, and the preservation will work great. But this will affect the taste, as it is known that unripe fruits are a little bitter. It is ideal to make an assortment: put some of the fruits in a jar, ripe, and 1/3 green. Experiment, you might like it. I like ripe and juicy peppers.
I only use freshly squeezed tomato juice, because the garden is full of its own tomatoes. But you can buy it in the store or take your own, homemade before canning. In such cases, you should add a little less salt (35-40 grams).
I don’t recommend cooking over high heat: firstly, splashes of juice will fly all over the kitchen, secondly, you can burn your hands, and thirdly, the pepper pieces simply won’t cook evenly and will fall apart. It is better to cook over moderate heat.
Keep away from sunlight and heat sources (battery, stove, heater, fireplace).

Pepper in tomato sauce for the winter

As soon as the season of bell pepper comes, with its cheap market price, we all quickly rush to prepare it, using a wide variety of recipes. But no matter how we preserve peppers for the winter, they turn out the most delicious in tomato sauce.

Pickled bell peppers in tomato sauce for the winter

bell pepper – 3.5 kg;
hot pepper – 1 pc.;
garlic – 3 cloves;
tomato juice – 850 ml;
table vinegar – 120 ml; –
granulated sugar – 100 g;
coarse salt 1 tbsp. spoon;
sunflower oil – 120 ml.

We thoroughly wash and remove all the insides of the fresh bell pepper. Cut each prepared vegetable into 3-4 longitudinal parts.

We sterilize each washed jar over steam and additionally boil the lids in this water.

Pour table vinegar into the previously prepared tomato juice, then sunflower oil, add kitchen salt, fine granulated sugar and mix all the ingredients thoroughly. We put the sauce on the stove and as soon as it shows signs of boiling, add the garlic, cut into thin slices, followed by the bell pepper. When everything has boiled a little and the pepper has settled, we take a hot pepper pod, cut off the end of it and dip it in the sauce. Let it simmer for a couple of minutes, and then take out the peppercorn and throw it away. After this, cook the pepper for another 8 minutes and, after removing it from the heat, distribute it into glass jars, which we then roll up with the previously prepared lids until they stop. To be safe, we wrap everything in a blanket until the morning.

Stuffed peppers marinated for the winter in tomato sauce

bell pepper (red) – 4 kg;
white cabbage – 2.3 kg;
carrots – 3 pcs.;
kitchen salt - 3 tbsp. spoons (1.5 for sauce, 1.5 for cabbage);
vinegar – 170 ml;
granulated sugar – 180 g;
sunflower oil – 1.5 tbsp;
tomato juice – 2.2 l.

Combine finely shredded cabbage with coarsely grated carrots in a deep bowl, sprinkle the entire surface with salt and mix, while pressing it down well with your hands. Fill the prepared pepper (cleansed of the inner seeds and unnecessary stalks) very tightly with fresh, chopped vegetables.

Pour the juice into a saucepan and place it on the stove burner. When it boils, carefully add vinegar and refined sunflower oil, add granulated sugar and add salt for contrast. Boil the sauce for about 7-8 minutes, and then pour it into another large pan, into which we first place the stuffed peppers.

Cook the vegetable appetizer for at least half an hour, with a barely smoldering flame of fire. Place peppers filled with vegetables into oven-roasted liter containers, and fill the rest of the space with tomato sauce. We also seal the jars hermetically with fried lids and wrap the stuffed peppers in tomato sauce for 14-15 hours.

Peppers fried in tomato sauce for the winter

pepper (different colors) – 3 kg;
tomato paste – 4 tbsp. spoons;
sugar, salt - 1 tbsp. spoon;
water – 1.8 l;
onions – 4 pcs.;
sunflower oil – 180 ml.

Fry whole but washed peppers in hot oil until crispy. Next, add oil to this frying pan and fry fairly large onion cubes until soft. We dilute a good (dark red) paste in boiled water and pour everything into the frying pan. Add granulated sugar and kitchen salt in equal proportions and simmer the sauce over medium heat for 18-20 minutes.

Place the fried peppers in jars scalded with boiling water, add the prepared tomato and onion sauce to the neck and place the containers for sterilization in water on the stove. After 15 minutes of sterilization, seal the jars for the winter.

4 simple recipes for winter salads from bell peppers in tomato

Hello, dear friends!

An undoubted champion in terms of usefulness, with excellent taste and appearance, sweet bell peppers are grown by almost every gardener. Large farms also necessarily have fields with this vegetable and in the market, in stores from mid-summer to late autumn you can buy juicy fruits of different colors.

It is also present on the shelves in winter - imported from Spain and North Africa, or from greenhouses. But such pepper is expensive and not suitable for preservation.

But our housewives try to cover the bell pepper grown in the beds in different types. One of the most delicious vitamin preparations for the winter is sweet pepper in tomato. By the way, this preparation is the basis of the famous Bulgarian and Hungarian dish lecho - see the recipe for its preparation at the end of the article, and here we tell you how to cook lecho with eggplants.

Pepper pieces in tomato juice without sterilization

Pepper cut into slices – yellow or red – 4 kg;
Ready tomato juice – 3 liters (3.5-4 kg of fresh tomatoes);
Salt – 3 tablespoons;
Vinegar 9% – 9 tablespoons;
Sunflower oil – 100 ml (half a glass);
2 medium sized heads of garlic, peeled.

Yield: 10 half-liter jars

Prepare jars - wash and sterilize. Chop the tomatoes and make juice. Bring it to a boil with all the ingredients added. Vinegar and chopped garlic - add along with pepper. Boil everything for 12-15 minutes, put it hot into jars and seal. Cool under a blanket.

Pepper in tomato with sugar

Pepper cut into long pieces, preferably red – 3 kg;
Salt – 2 tablespoons;
Sugar - a glass;
Vinegar - glass;
Refined oil - a glass;
Ready tomato juice – 1 liter.
Bitter and allspice peas – 10 pieces each.

Yield: 8 half-liter jars.

The same recipe can be prepared without vinegar. Then the filling will consist of 1 liter of juice, 2.5 tablespoons of salt, 1.2 cups of sugar and butter.

Bell pepper in tomato for stuffing

If you like cabbage rolls with peppers or simply bake them with minced meat, then you will like this preservation. You will need:

Pepper - medium-sized, of the same size, yellow or red, you can take a rotunda - 3 kg, remove the seeds;
Tomato juice 1.5 liters. It can be replaced with tomato paste - 0.5 liters + 1 liter of water.
Salt 1.5 teaspoon;
Vinegar essence (70%) – 1 teaspoon;
Sugar – 1 teaspoon.

Yield: 4 liter jars.

Boil the juice or paste with water with salt and sugar, add vinegar and pepper. Cook for 10 minutes, place in hot jars, place in a water bath (preheated) to sterilize for 10 minutes. Roll up and cool under a blanket.

Recipe for delicious lecho made from canned peppers

For two servings, take 2 large onions, cut them into rings and fry until soft in vegetable oil.
Place the contents of a half-liter jar into a frying pan - pepper and tomato, prepared according to the second recipe (you can take ready-made pickled one from the store). Add 2-3 chopped sausages or sausages there, or take homemade sausages. Simmer everything for 5-7 minutes and then make the filling. You can use heavy cream or homemade sour cream - about 250 grams.

The second option is to beat the eggs. Bring the lecho to readiness - it will be very tasty. While preparing the onions, you can add zucchini and eggplant cut into squares (during the season of these vegetables).

Recipe for peppers in tomato sauce

I always cook bell peppers in tomato sauce for the winter according to this recipe, because I spend no more than 20 minutes on cooking, and its low calorie content allows me not to worry about my figure.

When choosing peppers, give preference to fleshy, sweet varieties, but peppers collected from your own garden are also perfect. The main thing is that they are juicy and aromatic. And if possible, choose multi-colored fruits that will look beautiful both in the jar and when served. You can replace tomato sauce with paste.

Step-by-step preparation

Wash 3 kg of pepper, remove the cores and cut lengthwise into 4 pieces.
Place it in a saucepan and pour in tomato sauce (500 ml).
Add 1/2 cup sugar, 1 cup water, 1/2 cup vinegar and 1 tbsp. spoon of salt without top.
Place the pan on the fire and cook under the lid from the moment of boiling for another 20 minutes, stirring regularly.
Place the pepper in sterile jars (500 ml) and roll them up immediately.

Recipe video

If you want to learn more about preparing pickled peppers in tomato sauce for the winter, I recommend watching this short video.

12 delicious recipes for canned bell peppers in tomatoes for the winter

Almost every housewife prepares peppers in tomatoes for the winter every fall. Bell peppers are used in various dishes, including not only simple twists for the winter, but also lecho, fried and even stuffed peppers. Despite the fact that even in season this product is not cheap, it is still very popular due to its benefits for the human body and the amount of vitamins.

What's good about a snack?

Pepper in tomato sauce will become an indispensable appetizer at any holiday feast. It can be used not only by those who want to try something new, but also by those who are afraid of gaining extra pounds. This dish is also often used in Lenten menus, since it has absolutely no calories.

When preparing, you must follow certain rules:

To prevent peppers in jars from falling apart and softening, they do not need to be insulated; it is better to place the twist in a cool place.
If the preparation is planned for a long time, you should use 9% table vinegar, and if the preparation is to be used soon, it is better to replace it with an apple analogue. This will also have a positive effect on taste.
Recipes that call for baby or blue carrots should not be peeled. Under the condition of heat treatment and long-term storage, it is enough just to thoroughly wash their surface.
To add piquancy to lecho, you can add some non-standard seasoning or herbs, for example, parsley, dill or cilantro.
If you don't have a meat grinder for grinding, a large sieve and steel spoon may work. By squeezing, you can make a finer paste from tomatoes than using a meat grinder.
The color of the pepper does not matter, but classic lecho is prepared from red specimens.
All fruits should be thick and fleshy, otherwise the dish will not be as rich.
If the recipe does not specify spices, you can add them at your own discretion and preference.
During cooking, it is better to use a pan with a thick bottom, otherwise the product can easily burn and spoil the aroma of the leftovers.

Selection and preparation of ingredients

When purchasing, it is better to choose a red, juicy bell pepper; it should not contain:

visible damage;
darkening;
plaque;
mold;
traces of impact;
rotting;
traces of parasites.

Tomatoes should also be chosen of high quality, small in size and, preferably, young. Just like peppers, there should be no blemishes on the surface of the tomato.

Hot peppers in tomato sauce for the winter

So, for 2.5 liters of workpiece you will need:

2.5 liters of freshly squeezed juice from absolutely ripe tomatoes;
1 kilogram of hot, “thermonuclear” pepper;
30 grams of salt, this is a tablespoon with the “top”;
90 grams of sugar;
a quarter teaspoon of ground black pepper;
a tablespoon with the top of garlic squeezed through a press;
50 grams of vinegar 70%, which is equal to a standard tablespoon of 9% vinegar;
1.5 cups of any odorless vegetable oil;
5 bay leaves.

How to prepare this spicy tomato bomb:

Wear gloves and remove stems from hot peppers.
Place all the ingredients in fresh tomato juice with pulp, except vinegar and garlic, and simmer for 20 minutes.
During this time, prepare the jars and lids.
Add garlic and vinegar to the tomato sauce and simmer for a few minutes.
Using the same gloves, carefully place the peeled peppers into a container and pour boiling dressing over them.
Roll up, turn over, wrap the twist.

Bell peppers in tomato juice for the winter, the best recipe

Content

You will need:

sweet pepper - 3 kilograms;
tomato juice - 1 liter;
vegetable oil - half a glass;
sugar - one glass;
salt - 2 tablespoons;
9% vinegar - 1 teaspoon.

Remove seeds from peppers and cut into longitudinal strips.
Mix the juice and vegetable oil together, add salt, sugar, salt, bring to a boil, add strips of pepper, cook for half an hour.
Pour in the vinegar one minute before the end of cooking.
Place the peppers in sterilized jars, pour juice on top, and roll up.

By the way, read more on this topic: Bell peppers for the winter: recipes