When summer approaches its climax, it’s time to prepare for the winter, and canning peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper preparations. And not only from Bulgarian. Pickled hot peppers and canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. This is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, marinated peppers. There are many people who like to taste pickled peppers in winter; the recipe for pickled peppers allows you to prepare this spicy appetizer. Canning sweet peppers is especially popular. Few people today know how to pickle peppers deliciously, and it’s a shame, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell peppers are canned; hot peppers are less often canned, because this spicy snack, as they say, is not for everyone. Preserving sweet or bell peppers can again be done in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and rolling of peppers follow the usual rules. This is how sweet peppers are prepared for the winter.

But you can prepare not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet; hot pepper preparations will be spicy. An equally interesting process with a very tasty result is pickling hot peppers. Pickling hot peppers is a simple matter, but it requires certain knowledge, so during the pepper season, an army of housewives begins to wonder how to pickle peppers, how to pickle hot peppers, how to pickle peppers. Salting peppers or pickling peppers is the simplest way to prepare bell peppers for the winter or to prepare hot peppers.

At the same time, as they say, not just pepper, because pepper preparations for the winter are quite diverse and these are not only exclusively pepper preparations. For the winter you can prepare pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, a winter salad made from bell peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, recipes for bell peppers for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - search on our website, you are sure to find it.

It would seem, what other pepper preparations can you come up with? Well, some kind of lecho, or a salad... But no, it turns out that you can make such finger-licking snacks from sweet peppers! What if the pepper is also hot? Then colds will simply have nothing to do in your home! In this article we decided to collect the most unusual pepper preparations. Choose!

Bell peppers, canned in tomato sauce

Ingredients for 8-10 liter jars:
2 10-liter buckets of multi-colored peppers,
1 bucket of tomatoes,
2 tbsp. salt,
1.5 cups sugar,
½ cup 9% vinegar,
1 tsp ground black pepper,
1 cup unrefined vegetable oil.

Preparation:
Wash the pepper and cut into strips. Wash the tomatoes, pass through a meat grinder, squeeze out the juice (you can not squeeze out the juice, but cook directly in the thick tomato mass). Place the tomato mass on the fire and bring to a boil. Then add all the spices to it, except vinegar, boil for 10-15 minutes, pour in the vinegar and add the pepper. Cook everything together for 20 minutes, stirring and making sure that the pepper does not boil. Place in sterilized jars, roll up, and wrap.

Ingredients:
1 kg pepper,
800 g gooseberries.
For the marinade:
1 liter of water,
50 g salt,
50 ml apple cider vinegar,
100 g sugar.

Preparation:
Wash the peppers, sort the gooseberries, cut off the inflorescences and stalks. Place the peppers in a jar, sprinkle with gooseberries, shaking the jar so that the gooseberries evenly fill the voids between the peppers. Prepare the marinade: boil water, add sugar, salt and vinegar, bring to a boil and remove from heat. Immediately pour the marinade over the peppers and roll up.
Canned pepper “3 cups”.

The name of this canning method comes from the composition of the marinade: 1 glass of water, 1 glass of sugar, 1 glass of 9% vinegar, 1 tbsp. salt, 1 tbsp. honey, 10-15 black peppercorns, garlic to taste.

Mix all ingredients and boil. Chop sweet bell peppers into the boiling marinade (you can have multi-colored ones, it will look more elegant), add a few cloves of garlic and cook, stirring. Pour into sterilized jars and seal.

Ingredients for marinade:
1 liter of water,
2 tbsp. Sahara,
1 tbsp. salt,
300 ml 6% vinegar,
1 tsp cinnamon.

Preparation:
Select bright yellow and red peppers and pale colored apples. Wash the pepper, remove the core, cut into halves and blanch in boiling water for 2-3 minutes. Cut the apples into quarters, remove the seed capsule and also blanch for 1-2 minutes. Place peppers and apples in jars, alternating layers, then pour marinade and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes.

Ingredients:
2.1 kg sweet pepper,
6-10 g horseradish leaves,
10-12 g dill,
2-3 pods of hot pepper,
5-6 bay leaves,
5-7 cloves,
30 g sugar,
30 g salt,
120-140 g 9% vinegar,
1.3-1.5 liters of water.

Preparation:
Remove seeds from large, fleshy sweet pepper pods, blanch in boiling water for 2-3 minutes, rinse with ice water and place tightly together with the spices in sterilized jars. Boil the marinade with salt, sugar and vinegar and pour into jars. Cover the jars with lids and sterilize: half-liter jars - 20 minutes, liter jars - 25 minutes, three-liter jars - 35 minutes. Roll up, turn over.

Ingredients:
1 kg pepper,
150 g parsley root,
150 g celery root,
150 g cauliflower,
3-5 cloves of garlic,
salt,
ground black pepper.

Fill:
1 liter of water,
0.8-1 l 9% vinegar,
1-2 tbsp. Sahara,
1-2 tbsp salt,
1-2 pcs. bay leaf.

Preparation:
Cut the pepper lengthwise into 6-8 pieces. Grind the roots and cabbage. Place half the garlic on the bottom, place the prepared vegetables on it, alternating them and sprinkling them with salt and ground black pepper, sprinkle the remaining garlic on top. Compact everything so that the vegetables release their juice, pour in the hot marinade and leave for 10-12 hours. Then drain the filling, boil, pour in the pepper. Let stand for 30 minutes, drain the filling again, and boil it. Meanwhile, put the peppers in jars, pour in the marinade, and sterilize for 15-12 minutes. Roll up.

Ingredients for a 1 liter jar:
5-6 pcs. tomatoes,
8-10 pods of sweet pepper,
1 tbsp. Sahara,
1 tbsp. salt,
½ cup 9% vinegar,
¾ glass of water,
2 cloves of garlic,
6-7 pods of hot pepper,
2 sprigs of dill,
5-6 black peppercorns.

Preparation:
Cut the red sweet peppers into 4 parts, and also cut the tomatoes into 4 parts. Sterilize liter jars. At the bottom of each jar put 2 sprigs of dill, a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, 1 clove of garlic, a pod of hot pepper. Place prepared peppers and tomatoes on the spices, then spices again, then tomatoes and peppers. Pour marinade over vegetables and spices: dilute vinegar, salt, sugar in 600 ml of water, add spices, hot pepper, garlic, boil for 10 minutes. Strain the marinade, pour over the vegetables, cover with a lid and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. sweet peppers,
10 pieces. eggplant,
10 pieces. tomatoes,
10 onions,
100 g 9% vinegar,
200 g vegetable oil,
3 tbsp. Sahara,
1.5 tbsp. salt,
1 head of garlic,
parsley.

Preparation:
Chop eggplants, peppers, tomatoes, onions. Prepare the marinade: boil vinegar with oil, sugar and salt, add vegetables to it and cook for 30 minutes. 5 minutes before the end of cooking, add chopped garlic and chopped parsley. Place in sterilized jars and seal.

Ingredients for 6 liter jars:
5 kg sweet pepper,
500 ml 6% vinegar,
2 cups unrefined oil,
1 glass of natural honey,
2 tsp salt,
1-1.5 tsp. ground cinnamon,
7-10 cloves,
5 peas of allspice,
10 black peppercorns,
10 bay leaves,
2 heads of garlic.

Preparation:
Cut the pepper into 4 parts, peel the garlic and place in the bottom of the prepared jars (2 in each). Cook the filling from vinegar, honey, oil, salt, bay leaf and spices. After dissolving the honey, boil the marinade for 3-5 minutes, add chopped pepper, boil for 5 minutes. Then, without turning off the heat, remove the pepper with a slotted spoon and place tightly in the jars. Pour in the marinade, cover with lids and sterilize for 15 minutes. Roll up.

Ingredients:
10 pieces. peppers,
500 g zucchini,
1 carrot,
1-2 onions,
1 liter of tomato juice, pepper,
salt,
greenery.

Preparation:
Peel the peppers, cut off the cap, remove the seeds, and place in boiling water for 5 minutes. Prepare the minced vegetables: grate the young zucchini on a coarse grater, grate the carrots, finely chop the onion. Fry the mixture in vegetable oil and add salt. Stuff the peppers, place them tightly in jars and pour boiling tomato juice over them. Sterilize for 15-20 minutes, roll up.

Stuffed peppers for the winter

Ingredients:
1 kg sweet pepper,
700 g tomatoes,
4 onions,
1 carrot,
1 glass of vegetable oil,
1-1.5 tbsp. salt,
2 tbsp. Sahara,
1-2 tbsp. 70% vinegar,
5-6 black peppercorns, parsley root and greens - to taste.

Preparation:
Cut the cap off large peppers and remove the seeds. Chop the onion and fry in oil until golden brown. Peel the roots, cut into strips, simmer in vegetable oil until half cooked. Rub the tomatoes through a sieve and remove the skin. Bring the tomato mass to a boil, cook for 15 minutes, add sugar, salt, vinegar, allspice, cook for another 10 minutes. Chop the parsley. Boil the vegetable oil for several minutes, cool to 70ºC and pour into jars at the rate of 2 tbsp. per liter jar. Mix the vegetables for minced meat, add salt and fill the peppers with the mixture. Place the stuffed peppers in jars, pour boiling tomato mixture over them and set to sterilize: half-liter jars - 55 minutes, liter jars - 65 minutes. Roll up.

Ingredients:
10 kg sweet pepper,
4 kg carrots,
2.5 kg parsley root,
1.3 kg celery root,
400 g onions,
1.5 tsp. ground cinnamon,
20-30 black peppercorns,
4 tsp Sahara.
Brine:
10 liters of water,
700 g salt,
1 clove of garlic,
15 pcs. bay leaf,
35 clove buds,
10 peas of allspice.

Preparation:
Blanch the roots for 2-3 minutes, peel and cut into cubes. Finely chop the onion, mix with the roots, and add salt. Fry the vegetables for minced meat in vegetable oil. Peppers for stuffing are cut on the side and stuffed, leaving the seeds and stalks. Stuffed peppers are tied with celery stalks, placed tightly in a container, filled with brine and a load is placed. The brine is prepared as follows: bring all ingredients to a boil, cool, strain. Store stuffed peppers refrigerated.

Salad for the winter “As if fresh”

Ingredients:
1.5 kg sweet pepper,
2.5 kg tomatoes,
500 g onions,
100 g carrots,
3 tbsp. salt,
200 g sugar,
1 tsp 70% vinegar,
300 g vegetable oil,
greens - a lot.

Preparation:
Chop everything, grate the carrots on a Korean carrot grater. Mix and place on low heat. After boiling, cook for 10 minutes, place hot in sterilized jars, and roll up. Wrap up.

“Vegetable pilaf” for the winter

Ingredients:
2 kg sweet pepper,
1 kg of onion,
1 kg carrots,
2 kg tomatoes,
1 glass of rice,
500 ml vegetable oil,
4 tbsp. 9% vinegar,
2 tbsp. salt,
2 tbsp. Sahara.

Preparation:
Chop everything, mix and cook over low heat for 1 hour. Stir constantly, otherwise it will burn! Place in sterilized jars and seal.

Ingredients:
1 kg hot pepper,
40 g dill,
30 g celery greens,
30 g garlic.
For the brine:
1 liter of water,
80-100 ml 6% vinegar,
60 g salt.

Preparation:
Bake the pepper in the oven. Place the cooled fruits tightly in sterilized jars, top with herbs and garlic, pour in cooled brine and place under pressure. Leave at room temperature for 3 weeks. After fermentation is complete, refrigerate.

Hot pepper, salted in another way

Ingredients:
1 kg hot green pepper,
10-15 g parsley,
10-15 g cherry leaves,
10-15 g celery root,
10-15 g horseradish root.

Fill:
1 liter of water,
60 ml. 9% vinegar,
60 g salt.

Preparation:
Prick the pepper at the stalk, place tightly in a container, interspersed with parsley, cherry leaves and pieces of horseradish and celery, compact. Pour boiled, cooled and strained brine, put in a circle and squeeze. After 10-12 days, put it in the cold. If necessary, add brine: per 1 liter of water - 30 g of salt, 25 ml of vinegar.

Ingredients for 4 half-liter jars:
1.5 kg hot pepper,
3 tbsp. salt,
3 tbsp. vegetable oil,
250 g sugar,
250 ml 9% vinegar.

Preparation:
Blanch the peppers in boiling water for 3-4 minutes, place tightly in sterilized jars. Pour boiling sauce over it and roll up.

Hot pepper for the winter

Ingredients for a 700 gram jar:

500-600 g small colored peppers,
1.5 glasses of water,
½ cup 9% vinegar,
1.5 tbsp. Sahara,
2 cloves.

Preparation:
Wash the peppers, remove the stems, blanch in boiling water for 3-4 minutes. Place in sterilized jars and add cloves. Prepare the brine: boil vinegar with sugar and water. Pour boiling brine over the peppers in a jar, cover with lids and sterilize for 12-15 minutes. Roll up, turn over, wrap.

In a frying pan with a closed lid, fry the hot peppers with a little oil. When the pepper is thoroughly fried and a film forms on it, it should be removed. Don't forget to wear gloves! Then grind the pepper along with the seeds in a blender. In a frying pan, fry onions, carrots and tomatoes without skin until half cooked. Then add chopped pepper and simmer until the juice from the tomatoes has evaporated. Add a little salt. Place in sterilized jars and seal. A small note: you can use the same amount of tomatoes as hot peppers, but this quantity can be varied - the fewer tomatoes, the spicier the sauce.

Ingredients:
1 kg hot pepper,
400 ml 6% vinegar,
120 ml refined vegetable oil,
2 tbsp. salt,
4 tbsp. Sahara,
garlic, carrots, parsley, dill - to taste.

Preparation:
Wash the peppers and let dry. Meanwhile, mix vinegar, salt, sugar and vegetable oil, stir until sugar and salt dissolve. Chop the greens, peel the garlic, cut the carrots into slices. Fry the peppers in a dry frying pan, stirring constantly, so that the peppers lightly blacken. Mix fried peppers with herbs, garlic and carrots. Add salt and compact into sterilized jars. Pour marinade over it and sterilize for 10-15 minutes. Roll up, turn over.

Pepper preparations are tasty and beautiful. Bon appetit!

Larisa Shuftaykina

One of the brightest vegetables of the summer season is undoubtedly the bell pepper, presented in the most juicy colorful shades. In addition to color, it is worth noting the unique aroma of this vegetable, which it imparts to dishes and preparations made with its use. On cold, dark winter evenings, when summer warmth and sun are so lacking, and fresh vegetables from the garden are just a memory, canned peppers, prudently prepared for future use, will come in handy. Pepper for the winter will not only be an excellent addition to dishes, but will also increase the level of vitamin C in the body, which is so necessary to prevent illness during the cold and flu season.

Pickled peppers are perfect for making salads and serve as a fragrant addition to meat dishes. Pickling bell peppers is very simple, but there is so much joy at the table when the next jar of this delicious miracle is opened!

Pickled peppers for the winter

Ingredients:
8 large sweet peppers,
1 medium onion
8 cloves of garlic,
4 teaspoons vegetable oil,
2.5 glasses of water,
2.5 cups 9% vinegar,
1.25 cups sugar,
2 teaspoons salt.

Preparation:
Cut the bell pepper into rings, removing the seeds. Place the peppers in sterilized jars almost to the very edge. Distribute finely chopped onion, garlic and oil between jars.
In a large saucepan, bring water, vinegar, sugar and salt to a boil. Pour the hot liquid between the jars of peppers, leaving about 1cm of headspace. Seal the jars with sterilized lids.

The following recipe is suitable for those who need to quickly prepare a small amount of pepper, for example, for a holiday. Small peppers, which will look very nice in jars, are perfect for this recipe. These peppers should be stored in the refrigerator and eaten within 1-2 weeks.

Ingredients:
500 g small sweet peppers,
1/4 cup 9% vinegar,
3/4 glass of water,
2 tablespoons sugar,
2 teaspoons salt,
4 cloves of garlic.

Preparation:
Place the sliced ​​peppers in a jar. In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and salt dissolve. Remove from heat and add chopped garlic.
Pour the resulting liquid over the pepper in the jar. Add additional water if necessary until the liquid covers the peppers.
Close the jar and place in the refrigerator. The pepper is ready to eat after 1 hour.

Preparing peppers for the winter will allow you to include this healthy vegetable in your diet all year round, and lecho, beloved by many, is the best way to preserve peppers in the winter. Lecho is considered a traditional dish of Hungarian cuisine, and almost every housewife has her own recipe for this dish. The classic recipe for lecho has been modified more than once, and at the moment this dish is better known as an appetizing salad that is prepared for the winter. Today, lecho usually serves as an independent snack, a side dish for meat dishes, or as an addition to soups and cabbage rolls.

Lecho is a dietary food with a minimum of calories, containing many beneficial vitamins and minerals. It should be emphasized that, first of all, this applies to lecho, which is prepared without the addition of vinegar, which acts as a preservative. In our country there is a wide variety of lecho recipes with the addition of various vegetables, garlic and spices. The original recipe for Hungarian lecho consists only of pepper, tomatoes, salt and sugar - we invite you to prepare it.

Ingredients:
1 kg yellow or red bell pepper,
1 kg of tomatoes,
1 tablespoon salt,
2 tablespoons sugar.

Preparation:
Chop the pepper into small squares or strips. Grind the tomatoes using a blender or meat grinder and cook until they are reduced in volume by 2 times. Then add sugar, salt, pepper and cook for 20-30 minutes over medium heat, stirring occasionally. Distribute lecho among jars, roll up and leave to cool. The jars must be well sterilized - this is an extremely important point in preparing food for long-term storage, especially if no additional preservative is used, as in this recipe. This lecho can be served immediately. The proposed recipe can be changed by adding other vegetables, spices and vegetable oil.

Preparing lecho is a process that does not require special costs or effort. To make the lecho tasty, you need to choose ripe, fleshy peppers with smooth, blemish-free skin. Using unripe or overripe fruits can harm the taste of the final dish. The degree to which vegetables are chopped also affects the taste of the final product. For example, some recipes contain pepper crushed to a puree consistency, and lecho prepared in this way has a look and taste different from lecho, in which the ingredients are cut into large pieces, so you can taste the taste of each vegetable. One of the main secrets of delicious lecho is not to overdo it with cooking. It is necessary to remove the lecho from the heat before the skin begins to separate from the pepper. A very tasty lecho with the addition of onions and vinegar can be prepared according to the following recipe.

Ingredients:
5 kg bell pepper,
4 kg tomatoes,
2 onions,
1.5 tablespoons salt,
3 tablespoons sugar,
5 cloves of garlic,
1/2 teaspoon ground red pepper,
6 bay leaves,
3 tablespoons sunflower oil.

Preparation:
Tomatoes, cut into quarters, pass through a meat grinder or grind in a blender. Place the resulting tomato mixture on the fire, bring to a boil and cook for 20 minutes.
Thinly slice the onion into rings. Cut the bell pepper into strips or cubes. Add salt, sugar, sweet pepper, bay leaf and onion to the tomato puree. Stir everything together and cook until the peppers soften, about 15 minutes. Squeeze the garlic through a press and add to the lecho. Pour in the oil, bring to a boil and simmer over low heat for 5 minutes. Roll the lecho into sterilized jars and store in a cool place.

Salads, prepared in summer and opened in winter, always become the most awaited delicious treat, reminiscent of summer. We invite you to treat yourself to a salad of peppers and carrots - these two bright vegetables will undoubtedly become a real decoration of the table in the winter.

Ingredients:
400 g bell pepper,
300 g carrots,
1 tablespoon salt,
1 tablespoon sugar,
2 tablespoons 9% vinegar,
1 tablespoon of vegetable oil.

Preparation:
Grate the carrots. Chop the pepper into thin rings. Place vegetables in a deep bowl. Sprinkle with salt and sugar.
Fry vegetables in vegetable oil for 5 minutes. Add vinegar and stir.
Immediately pour into jars, roll up and let cool. Store in a dark and cool place.

As you have already seen, preparing peppers for the winter is as easy as shelling pears. If you follow simple rules for choosing quality vegetables and carefully sterilizing the jars, you will undoubtedly end up with delicious preserves that you can delight your family with and surprise your guests.

Happy preparations!

In winter, preparations served at the table bring extraordinary pleasure. For example, caviar made from peppers and eggplants would be appropriate for dinner with any main course as an appetizer. So let’s not wait and let’s start preparing bell pepper caviar using a simple and quick recipe.

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

Pepper and eggplant caviar recipe

Ingredients:

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

Preparation:

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

Eggplants should not be removed from the oven until their skin turns dark brown. Then the baked vegetables are removed from the oven and cooled to a temperature of 40-50°C. After this, the peel is removed, and the eggplants themselves are finely cut with a knife. Now let's prepare the remaining ingredients.

Finely chop the onion and fry until golden brown. Add finely chopped carrots to the onion and fry the vegetables for another 7 minutes. Now place the washed, seeded and cut into small cubes bell pepper in the same frying pan. Continue frying the workpiece for another 5 minutes. Then add the tomato mixture and chopped baked eggplants.

Pour a small amount of vegetable oil into the frying pan and simmer for 8 minutes, stirring occasionally. In the process of preparing caviar from peppers and eggplants, prepare herbs and spices. The garlic is peeled and passed through a garlic press. The greens are washed well, dried and also chopped. This entire preparation is added to the bulk of the dish along with sugar and salt.

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

Each jar must be wrapped and left in this form until it cools completely. The workpiece is stored in a cool place. You can prepare pepper caviar for the winter without garlic. In this case, it is not necessary to sterilize the preserved jars. If you decide to add garlic to the caviar, then to be more sure that the product will not explode, add 2 tablespoons of vinegar to it.

Recipe for bell peppers in a delicious marinade

A very successful recipe for preserving peppers. Preparing is not at all difficult. The proportions are good. We have already prepared several recipes for canning bell peppers for the winter. We present another option.

Ingredients for canning sweet peppers:

• 5 kg sweet peppers (green, yellow, red)

For the marinade:

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

Method for preparing preserved bell peppers:
Wash the pepper, remove the core, cut into strips.

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

put chopped pepper in it.

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

Place everything in sterilized jars, compacting tightly

roll up and wrap.

Fragrant bell pepper lecho

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

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

Tomatoes should be washed, cut in half, the stem removed, and, as in the case of cooking, grind them using a meat grinder. Then the resulting tomato puree must be poured into an enamel bowl, add salt, sugar and vegetable oil and boil for 15 minutes.

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

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

This lecho made from green bell pepper is especially bright and beautiful.

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

Bell pepper (sweet) - two kilograms

Tomatoes - two kilograms

Coarse salt - one tablespoon

Granulated sugar - one teaspoon

Lemon juice - one tablespoon

Vegetable oil - two to three tablespoons

Ground black pepper - to taste

Seasonings - to taste

Dry beans - five hundred grams

Lecho recipe with beans

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

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

Dry beans should be pre-soaked for six to eight hours in cold water and then boiled until fully cooked. Next, place the hot, finished beans on a sieve, rinse with cold water, let drain and cool completely. You can also use store-bought or home-canned white beans for this preparation - this will significantly save your time preparing this lecho.

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

Then carefully place the finished hot lecho with beans into heated glass jars, previously washed with baking soda, cover each jar with a lid and place in a large container with boiling water to pasteurize the salad.

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

When the lecho in the jars has cooled completely, transfer it to a cool, dark and dry place for storage.

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

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

Peppers stuffed with carrots and onions

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

Pepper - remove stem, seeds
Carrots-straws, onions-half rings, tomatoes through a meat grinder.
Fry carrots and onions. oil
(Sauce) - place carrots, onions, tomato puree (twist tomatoes) in a saucepan, add salt, sugar, pepper, garlic (squeeze) and cook for 10 minutes.
Stuff the peppers with carrots and onions, place in a saucepan, opening up, pour in the remaining sauce, cook for 15-20 minutes. Place the peppers one at a time in sterilized jars with the opening facing up, pour in the sauce, pour vinegar into the jars, and roll up.

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

For 1 liter of water:

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