TOP 20 delicious recipes for preparing bell peppers for the winter

Bell pepper preserves for the winter are healthy vegetable dishes used for holiday table settings and as an addition to many cold appetizers. To prepare a healthy and vitamin-rich preserve, it's important to carefully select the ingredients, understand all the nuances and features of the process, and prepare a suitable container. The taste of the resulting appetizer depends on the right choice.

What kind of pepper can be preserved for the winter?

Red, white, and yellow peppers are suitable for canning. Chili peppers are used for spicy salads. Before canning, carefully inspect the vegetables:

1. They should not have any damage, dents or diseased areas.
2. Peppers should not be overripe, as this can result in a loss of flavor in the dish.
3. For preparations, it is better to select large and medium-sized fruits.

Before preparing snacks, vegetables need to be washed thoroughly, stems cut off and insides removed.

Recipes for preparing bell peppers for the winter

There are a variety of recipes for preserving peppers. There are numerous ways to preserve vegetables using spices and delicious marinades. Below are the best recipes for winter preserves.

Marinate the pepper

Simple recipes that don't require much preparation or time are more popular:

1. Cut 1 kg of pepper into slices.
2. Add water, a small bay leaf, 3 tablespoons of vinegar, and 2 tablespoons of vegetable oil to the pan. Simmer the marinade for about 15 minutes.
3. Pour the vegetables into jars, cover with the solution and roll up the lids.

Important! To enhance the aroma, add a little pepper and sesame seeds to the jars. After cooling, transfer the jars to a cool place.

In oil, Caucasian style

Caucasian-style pickled peppers are prepared according to the following recipe:

1. Wash the red fruits and cut into small slices.
2. Fry them in a frying pan with the addition of oil and a small amount of sugar.
3. After 10 minutes, add 3 tablespoons of vinegar and chopped herbs to the mixture and cook for another 15 minutes.
4. Distribute into containers and roll up the lids.

For better absorption, turn the jars over and leave covered for 3 hours.

Roasted bell peppers for the winter

The fried preparation is prepared in the following way:

1. Cut 500 g of fruit into pieces.
2. Fry them in a frying pan using oil.
3. Boil water in a separate container, add garlic, 5 tablespoons of vinegar, sugar, and wait until it boils.
4. Add the fried pepper to the liquid and cook for another 15 minutes.

Pour the vegetable mixture into jars and close tightly with lids.

Making a roll from peppers stuffed with cabbage

You can make a pepper and cabbage roll using this recipe:

1. Wash the pepper and remove the seeds.
2. Boil in water for about 5 minutes.
3. Grate 1 carrot, crush the garlic using a garlic press.
4. Chop 1 head of cabbage, mix it with garlic and carrots.
5. Add spices and salt to your taste.
6. Stuff the dried peppers with vegetable stew.
7. In a saucepan, bring water to a boil with apple cider vinegar and olive oil; for a better flavor, you can add a bay leaf.
8. Place the pepper in water and boil for 15 minutes.

Place the mixture into glass containers and cover tightly with a lid.

Sweet peppers with tomatoes for the winter

To prepare a delicious snack you will need:

1. Wash the peppers and tomatoes and cut into medium-sized pieces.
2. Pass the mixture through a meat grinder.
3. Place the resulting solution on the fire, add salt, sugar and spices to your taste.
4. When the paste boils, you need to remove the foam from it.

Divide the dish into jars, roll them up and transfer them to the basement.

With eggplants

You can roll up a vegetable stew with eggplants in the following way:

1. Wash the pepper and cut into slices.
2. Wash several eggplants and cut into cubes.
3. Fry the vegetables in oil.
4. Pour a glass of water, 5 tablespoons of apple cider vinegar, sugar, salt, and spices to taste into the frying pan.
5. Simmer until ingredients are soft.

The mixture can be poured into containers and transferred to the basement.

With garlic

Preserves with added garlic are prepared according to this recipe:

1. Cut 1 kg of vegetables into small pieces.
2. Place in a glass jar and add a sprig of dill.
3. Chop 10 cloves of garlic and scatter them among the containers with pepper.
4. Boil 200 ml of water, add 5 tablespoons of vinegar, a little sugar and salt.
5. Pour the marinade over the preparations and cover them with lids.

Important! The resulting dish can be stored in the refrigerator or basement.

With cucumbers

To prepare the appetizer, you need:

1. Cut the onion into circles and pack it into jars.
2. Finely chop the pepper and place it on the onion.
3. The next layer will be cucumbers. They should be sliced ​​and placed on top of the jar.
4. Add some herbs and garlic.
5. Pour the marinade of water, vinegar and sugar over the preparation.
6. Add spices to your taste.

Close the jars with lids and turn them upside down during storage.

With zucchini

To prepare the dish you will need:

1. Cut prepared vegetables into medium-sized pieces.
2. Pour water into a saucepan, add a few spoons of salt and sugar, tomato paste and a little olive oil.
3. Bring the mixture to a boil and pour into the multicooker.
4. Pour the zucchini into the tomato solution and activate the “Stewing” mode.
5. After 15 minutes, add pepper and garlic and simmer for another 15 minutes.

Distribute the vegetable stew into containers and seal with lids.

Adjika from bell pepper

Canning is done according to the following recipe:

1. 600 g bell pepper and 200 g chili pepper, cut into small pieces.
2. Pass the mixture through a meat grinder.
3. Add 7 crushed garlic cloves to the mixture.
4. Pour adjika into a saucepan and bring to a boil.
5. Add 2 tablespoons of vinegar, 2 tablespoons of sugar, a little salt and spices. Mix all the ingredients.

Adjika can be poured into small jars and stored in the cellar.

To preserve the beneficial properties, it is recommended to cover the preserves with a warm towel until they cool down.

Lecho

To prepare lecho, you need:

1. Grind 300 g of tomatoes using a meat grinder.
2. Cut the pepper into thin slices.
3. Chop the onion and garlic.
4. Place the tomato paste on the stove, add a little oil and sugar, and cook for about 15 minutes.
5. Add pepper and simmer the mixture for another 10 minutes.
6. Pour in 3 tablespoons of vinegar and mix everything.

Pour the lecho into jars and seal with lids.

Pepper salsa sauce

Delicious preparations are prepared according to the following recipe:

1. 350 g tomatoes cut into cubes.
2. Chop the onion.
3. Finely chop the bell pepper.
4. Crush a few cloves of garlic.
5. Chop the cilantro.
6. Combine all ingredients and mix thoroughly, add a little lime juice.
7. Place the mixture in a bowl, cover with film and put in the refrigerator.

After 3 hours, you can taste the dish.

Bell pepper salad for the winter

To roll the salad you need:

1. Pass 500 g of tomatoes through a blender.
2. Cut 2 large eggplants into medium-sized slices.
3. Chop the bell pepper.
4. Pour the vegetables into a saucepan, add water, sugar and salt, and cook until boiling.
5. Pour chopped herbs and 5 tablespoons of vinegar into a container and leave to simmer for 10 minutes.

The salad should be placed in glass containers, add sweet peas for aroma and roll up the lids.

Pepper jelly in jars

To prepare jelly you need:

1. Wash 1 kg of fruit and cut into small pieces.
2. Grind the resulting mixture in a blender.
3. In a separate container, boil water with sugar, 5 tablespoons of vinegar and spices.
4. Pour the pepper into the boiling liquid and stir the mixture.
5. Before boiling, the heat must be reduced.
6. Pour liquid pectin into a saucepan and mix the ingredients.
7. After 3 minutes, remove the jelly from the stove.

The resulting vegetable soufflé must be poured into small jars and sealed with lids.

Important! It is recommended to transfer the jelly to the basement after it has cooled. The optimal storage temperature is no higher than 5 degrees Celsius.

Preparing peppers for stuffing

Stuffed peppers are prepared as follows:

1. Rinse 200 g of rice and cook in a saucepan, add salt.
2. Wash the pepper and remove the insides.
3. Chop the carrots and a few onions.
4. Mix 500 g of minced meat with the vegetable mixture and stir.
5. Fill the peppers with the resulting mixture.
6. Prepare a marinade from water, sugar and a few spoons of vinegar.
7. Place the peppers into containers and fill them with the solution.

Refrigerate the dish for 3 hours. Then it can be transferred to the cellar for storage.

Peppers in oil for the winter "Harmony"

The dish is prepared according to a simple recipe:

1. Prepare jars for canning, put some herbs and chopped garlic on their bottom.
2. Pour water into a saucepan, add 100 ml of oil, a little salt, and sugar. Add a bay leaf for flavor. Bring the marinade to a boil.
3. Cut 1 kg of pepper into slices, place in marinade, and cook for about 20 minutes.
4. Check the pepper for doneness with a fork. If it's firm, you can marinate it for another 10 minutes.

The resulting vegetable mixture can be packed into jars and preserved for the winter.

Finger-licking good recipe

Winter salad is prepared according to a simple recipe:

1. Put 400 g of tomatoes through a meat grinder.
2. Cut the pepper into thin slices.
3. Place the tomato mixture on the fire, add sugar and spices.
4. Pour in 70 ml of vinegar. Boil for 15 minutes.
5. Pour the pepper into the pan and simmer for about 30 minutes.

When the mixture begins to thicken slightly, it needs to be removed from the stove and packaged into jars.

Canned bell peppers

To make a pepper preparation, you need:

1. Prepare 500 g of fresh fruit, wash them and remove the seeds.
2. Place the mixture into jars, add some herbs, garlic, and allspice.
3. Prepare the marinade. Bring 200 ml of water to a boil over medium heat, then add 5 tablespoons of sugar and a little salt.
4. Boil the solution for 20 minutes, then pour in 50 ml of apple cider vinegar and a few tablespoons of oil.

Remove the marinade from the stove and pour into jars, roll up the lids.

Fermenting peppers and green tomatoes

To prepare you will need:

1. 500 g green tomatoes, cut into cubes.
2. Grate the carrots.
3. Finely chop the bell pepper.
4. Chop the herbs and combine all the vegetables in a saucepan.
5. Pour a glass of water over them, add 70 ml of oil, 3 tablespoons of sugar, salt, and a few spices. Boil the mixture for 20 minutes.
6. For aroma, add bay leaf and horseradish.

Place the resulting mixture in the refrigerator to ferment. After 5 days, the mixture can be distributed among jars.

Pepper pieces with honey

To prepare you will need:

1. Cut the pepper into slices.
2. Grate the carrots and combine with the pepper.
3. Add chopped onion to the resulting mixture.
4. Prepare the marinade. Mix water with 4 tablespoons of vinegar, 4 tablespoons of sugar, and a small amount of spices and salt. Bring the mixture to a boil.
5. Add 4 tablespoons of liquid honey and cook for another 10 minutes.
6. Distribute the peppers into jars, pour the marinade over them and leave them to marinate in the refrigerator.

The honey preparation can be stored in the refrigerator during the winter and consumed during periods of vitamin deficiency.

How and how long to store the preparations

The best way to store canned peppers is to place them in a basement or cellar, covered with a warm towel. This way, they will keep for up to 1-2 years. If stored at room temperature, the shelf life is reduced to just a few months.