Choosing the best recipes for preparing peppers for the winter for a home menu
When there is an abundance of vegetables in the garden, it's time to start preserving. Consider the popular recipes for preparing peppers for the winter and how to prepare them at home. The sweet, sun-soaked fruit can be a wonderful decoration of the dinner table all year round. Its unsurpassed taste and unique range of colors make pepper a truly original product. Each culinary proposal has its own nuances and approach to creating a dish. In addition, you do not have to spend a lot of money, effort and time. Let us arm ourselves with patience, and boldly get down to business.
The easiest recipes for preparing peppers for the winter without hassle
Frozen peppers for stuffing
For business, fruits of the same size and even shape are suitable. First, they are washed thoroughly. Dried naturally or wiped off with napkins. Next, the stalks are cut off, the seeds are removed.
Boil water in a small saucepan, then dipped peeled peppers into it for about 30 minutes. They are taken out and put on a cutting board according to the "matryoshka" method. When they are cool, they are wrapped in plastic wrap. They are sent to the freezer, where the temperature is -18 ° C all year round.
Leave the slightly steamed pepper on the work surface before cooking. When it is completely melted, it is used for stuffing with meat or vegetables.
It is better to freeze the product in small batches in order to use the right amount of fruit each time.
Recipes for preparing peppers for the winter for first and second courses
For this freezing, the stem and seeds are removed from the washed fruits.
Cut in half first, and then:
- straws;
- cubes;
- half rings;
- rings.
The resulting product is piled in small portions in trays or cellophane bags. In winter, at any moment, the workpiece is defrosted and aromatic dishes are prepared.
Whip up semi-finished product
To rationally spend your time in winter, freeze ready-made vegetable breakfasts in summer. Peppers, peeled from seeds and stalks, are put on a baking sheet. They are sent to the oven and baked for 30 minutes at 180 ° C. When the vegetables have cooled down, carefully peel off the skins and pack them into containers of several pieces. Store in the freezer. In winter, the product is taken out of the cold, heated, seasoned with garlic, and poured with lemon juice. The vegetable breakfast is ready. Fast, tasty and effortless.
Canned peppers in brine
If it is not possible to freeze the product, it is poured with marinade and canned. Consider a classic recipe for harvesting peppers for the winter as a whole.
Ingredients needed:
- medium sized bell pepper;
- water;
- spice;
- salt;
- granulated sugar;
- citric acid or vinegar.
The vegetables are washed under the tap. Remove the stalk, insides. Dip in boiling salted water. Cook for about 3-4 minutes, observing that the fruits remain firm. The finished peppers are put in jars.
The brine is obtained from the water in which the fruits were boiled. Sugar, spices, citric acid are added to it. Boil for 5 minutes. Poured into jars.Sterilized in a large pot of water. Roll up. In winter, peppers are stuffed for special events.
Banks with a capacity of 1 liter are boiled for 15 minutes. 2 liter - 20 minutes, 3 liters about 35 minutes.
Classic Hungarian lecho
An amazingly tasty preparation for the winter has been in trend for several decades.
For the dish you will need:
- sweet bell pepper;
- juicy tomato;
- vegetable oil;
- granulated sugar;
- salt;
- vinegar;
- peppercorns.
Washed tomatoes are poured over with hot water. Peel off. Grind with a meat grinder. Poured into a saucepan. Bring to a boil. Vegetable oil, salt, pepper, sugar are added.
Bell peppers are thoroughly washed out. Cut into 4 pieces. Sent into boiling tomato juice. Cook over low heat for about 30 minutes, stirring occasionally. Then the pan is removed from heat. Add table vinegar, mix well. The finished lecho is placed in steamed jars. Cover with metal lids, cork, wrap with a terry towel. After cooling, they are taken to the basement for storage.
In winter, the product is served to any porridge or mashed potatoes.
Video recipe for making sweet peppers in tomato juice
Spicy vegetable salad
Traditional recipes for preparing peppers for the winter are used by busy people when they need to prepare a dish in a short time.
An excellent salad is obtained from the following set of vegetables:
- red bell pepper;
- fleshy tomatoes;
- red onion;
- garlic (winter);
- aromaless vegetable oil;
- granulated sugar;
- salt;
- table vinegar.
The vegetables are washed well and cut into small pieces. Fold into a large saucepan. Sprinkle with salt, granulated sugar. Add spices, vegetable oil. Stir and place on the stove. Bring to a boil. When the juice appears, cook for 20 minutes on low heat.
At this time, the banks are being prepared. Wash thoroughly. Sterilized over steam or in an oven. The prepared salad is laid out in containers. Stopped and left upside down. After cooling, they are taken to the cellar or pantry.
In winter, the dish is served as a cold snack for alcoholic drinks.
Vitamin platter with spices
In the midst of harvesting, it would be nice to stock up on food for the winter. This is what they do when there is an abundance of vegetables in the garden.
For the salad you will need:
- sweet bell pepper;
- eggplant;
- carrot;
- onion;
- garlic;
- coriander;
- a mixture of spicy peppers;
- bay leaf;
- cloves (spice);
- granulated sugar;
- salt;
- juicy and fleshy tomatoes;
- vinegar;
- parsley.
Cut the eggplants into slices. Place in a bowl. Sprinkle with salt. Leave for 10 minutes.
Bell peppers and carrots are cut into strips or half rings. The tomatoes are scalded with hot water to remove the skin. Then cut into pieces. Onions are chopped in half rings. Garlic is pressed with a hand press.
The ingredients are placed in a spacious container. Stir. Sprinkle with salt, sugar, spices. Leave to marinate for 2 hours, covered with a towel. Then the mixture is transferred to a saucepan, brought to a boil, vegetable oil is poured in. Stir. Simmer in juice over low heat for about 40 minutes. At the end add coriander and vinegar. The ready-made vitamin platter is laid out in steamed glass jars. Cork up, cover with a blanket for a day. Store in a closet or cellar.
The dish can be served after 30 days.
Moldovan Gyuvech with bell pepper and eggplant
The abundance of vegetables encourages culinary experts to create excellent snacks for the winter.
For a national Moldovan dish, ingredients are required:
- sweet peppers of any color;
- medium sized eggplants;
- juicy carrots without a core;
- large fleshy tomatoes;
- onions (white);
- garlic;
- vegetable oil;
- several branches of fresh parsley;
- salt;
- granulated sugar;
- spices to taste;
- vinegar.
All vegetables are washed under the tap. Dry or wipe with napkins. Onions, carrots and garlic are peeled.The stalks are cut off the eggplant, and then cut into small cubes. Place in a bowl. Sprinkle with salt and leave for 15-20 minutes.
Sweet peppers are freed from seeds and partitions. Cut into large slices. The onion is chopped in half rings. Chop the carrots using a regular grater.
In a deep frying pan, fry the onion rings in vegetable fat. When a golden crust is formed, spread the carrots. Stir and stew in oil until the color of the orange fruit changes. Salted, sprinkled with spices. Transfer to a bowl. Next, the bell pepper is fried until half cooked. Send to onions and carrots.
Eggplants are washed under the tap. Squeeze by hand to remove excess liquid. Spread in a hot pan with vegetable oil. Stew until brown. Then combine all the fried vegetables together. Stir.
Washed tomatoes are cut into 2 pieces. Gently rub on the finest grater. The crusts are thrown into the trash. The resulting juice is boiled over low heat for about 15 minutes. Add chopped parsley, chopped garlic, vinegar, salt, sugar. Poured over fried vegetables. Stir and simmer over the fire for about 20 minutes, covered with a lid. Gyuvech is poured into steamed jars. Sealed with metal lids. Cover with a blanket until it cools completely.
Gyuvech is usually made without sterilization, since the dish is wonderfully stored in pantries and cellars.
Stuffed peppers in jars for the winter
If unexpected guests appear on the doorstep, vegetable preparations relieve the situation. It is enough to go to the pantry and there is a ready-made dinner on the table. But for this you need to work hard in the summer.
The dish consists of the following products:
- cabbage white varieties;
- green bell pepper;
- large juicy carrots;
- tomato juice;
- salt;
- vegetable oil;
- granulated sugar;
- table vinegar (9%).
Bell peppers are washed, the "tail" and seeds are removed. White cabbage is finely chopped. Carrots are grated. Sprinkle with salt and granulated sugar. Mix well, crumple with your hands, leave for 15 minutes. Then the resulting mass is stuffed with pepper.
Fresh tomato juice is poured into a saucepan. Add vegetable oil, vinegar and seasonings. Bring to a boil.
Stuffed peppers are placed in a separate container. Pour it with cooked tomato juice. Put on the stove and cook for 30 minutes after boiling, setting the minimum heat. The finished product is placed in steamed containers of 6-8 pieces. Pour juice and roll up the lids. In winter, pepper is used as a complete meal.
To guarantee, the blanks are wrapped in a blanket for a day. Then they are taken to the basement for storage.
Bell pepper in honey filling
Competent selection of ingredients allows you to create blanks for the winter with a unique taste.
Consider the original recipe for a dish that consists of components:
- bell peppers;
- liquid flower honey;
- vegetable oil;
- salt;
- Bay leaf;
- black peppercorns;
- water.
Peppers are peeled and cut into longitudinal pieces. The marinade is prepared in a separate container. Water is poured first. Warm up and add honey, vegetable oil, spices, vinegar. Bring to a boil. Then the pepper is dropped. Stirring, cook for 5 minutes after boiling. Vegetables are placed in steamed jars. Pour marinade over and seal with lids. Bell pepper with honey is served with meat dishes and jacket potatoes.
Caviar, but not squash
Crushed canned vegetables are a great snack on long walks in the countryside. There are many approaches to preparing caviar. It is made from zucchini, eggplant and even bell pepper.
For delicacies, they take products:
- onion;
- ripe tomatoes;
- Bell pepper;
- salt;
- sugar;
- spice;
- Bay leaf.
Onions are finely chopped. Tomatoes are cut into pieces. Pepper - in miniature cubes. Prepared vegetables are placed in a saucepan. They put it on the stove.Cover and simmer at moderate temperature for 40 minutes, stirring occasionally.
15 minutes before cooking, sprinkle the mixture with salt, spices, granulated sugar. The caviar is brought to the required density. Packaged in cans that are thoroughly steamed. Seal with lids. Cover with a blanket. Store in a basement or closet at a temperature not exceeding 5 ° C.
Roasted bell peppers in fine brine
For this recipe, just wash the main ingredient. He is not freed from seeds and stalks.
For the dish, take products:
- odorless vegetable oil;
- salt;
- garlic;
- green bell pepper;
- water;
- spice;
- vinegar.
Peppers are fried in a pan from different sides. The finished vegetables are placed in steamed jars. Next, prepare the marinade. Water is poured into a saucepan. Pour in salt, spices. Lay a bay leaf, chopped garlic. After boiling, pour in vinegar (9%). Boil over low heat for 15 minutes.
Pour in fried peppers and seal the jars. Wrap with a terry towel until the containers cool. Serve to the table, pouring with aromatic brine to mashed potatoes or porridge.
Pearl barley with pepper and vegetables
A quick lunch for all occasions is prepared from simple ingredients that can be found in any kitchen:
- sweet bell pepper;
- carrot;
- white onion;
- ripe large tomatoes;
- pearl barley;
- vegetable oil;
- salt;
- spices to taste;
- table vinegar;
- water.
The first step is to prepare vegetables. Onions are traditionally diced. Carrots are grated. The pepper is chopped into miniature squares. Pearl barley is washed and poured with water. Leave for about 2 hours.
Peel off the tomato. Send to the blender bowl. Grind to a puree consistency. Pour oil, water into a saucepan and bring to a boil. Pour onions into the liquid first, then grated carrots. Simmer for 10 minutes on low heat.
Spread out the swollen pearl barley, sweet pepper, pour tomato puree. Sprinkle with salt and your favorite spices. Stew for about 25 minutes. Pour in vinegar. Stir and put in jars. As usual, it is wrapped in a cloth until it cools completely. Stored in the basement.
Having got acquainted with some recipes for preparing pepper for the winter, we understand that they are made quite simply. First, the ingredients are collected. Then vegetables are peeled. Sterilize the dishes. Mix products in a saucepan, boil, season with spices. Packaged in jars. The main thing is to follow the guidance provided in the recipes from the cookbook.
I like simple recipes, now I will cook for the offspring, it will take a minimum of time, it seems. Thank!