Pepper in its own juice for the winter recipe

Pepper in its own juice for the winter recipe

Ingredients

Step-by-step recipe for making Pepper in its own juice for the winter with photos

This is how the delicacy is prepared:

Let's start with the marinade right away. Place bay leaf, aromatic pepper, salt and sugar into a container.

Cut the chili pepper into rings. Peel the garlic, chop, and transfer these two ingredients into a container.

Pour in vinegar, water, and vegetable oil. Place the saucepan on the fire, boil the marinade, it should boil for 15 minutes.

Wash the bell peppers, remove the middle and seeds, and cut into strips.

Place the pepper halves into the boiling marinade liquid and cook the vegetable for 20 minutes.

Video recipe Pepper in its own juice for the winter

Pepper in Odessa

You can also pamper your own household with indescribably tasty and appetizing Odessa-style pepper!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
tomatoes-2 kg;
bell pepper - 50 pcs.;
sugar-2 tbsp.;
vinegar 9% -2 tbsp;
vegetable oil - 2 tbsp.;
salt-2 tbsp.

And the food is prepared like this:

Wash the sweet pepper, dry it, cut it into four parts, remove the middle with the seeds.

Wash the tomatoes, cut into three parts, remove the greenish part.

Pass the tomato pieces through a meat grinder, 1.5 liters of juice will be useful for you.

Pour the juice into a container, add salt and sugar, add vinegar, vegetable oil, stir, put on fire, boil the contents.

Later, place the pepper pieces into the bubbling marinade and cook for 10 minutes.

Peppers pickled for the winter, regular recipe with garlic (without sterilization)

Pickled sweet bell peppers for the winter in jars

Before the arrival of winter, one of the most important actions 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 few new juicy vegetables in the winter, and those that exist do not inspire confidence, in the autumn almost the entire female population fiddles with different 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 tasty your vegetables are. One of the most unique 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 necessary, but also pleasing to the eye, because in one jar you can put three different colored types, which create a harmony of colors that is pleasing to the eye. This recipe has one main highlight - it does not use water, in other words, 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 yellowish and reddish ones, because these particular types are the most juicy and sweet. Crooked and fragrant peppers grown in black soil under a bright and very hot sun are better suited than their large and beautiful counterparts from a greenhouse. The ingredients for the marinade are very ordinary and available 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 washed under running water. No dirt has to get into the jars so that the seals don’t swell and the work isn’t in vain.

Yield: 2 cans with a capacity of 0.5 liters.

Ingredients:

• Bell pepper - 1.5 kg;
• Sweet sand - glasses;
• Vinegar - glasses;
• Rock salt, large - 1 tbsp;
• Sunflower oil - cups;
• Garlic - 1 head;
• Bay leaf - 3 pcs.;
• Flavored peppercorns - 4-6 peas.

How to cook pepper in its own juice for the winter, a regular recipe with photos

Preliminary step: wash the jars and lids with soda and a brush. Then we sterilize using a comfortable method: steamed, in the oven, in the microwave, in a slow cooker, in a convection oven. See more about sterilization methods here. We boil suitable, even lids for 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 carefully rinse them again under running water.

2. Cut the pepper into 3 - 4 parts.

3. Let's start making 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 aromatic peppercorns to the hot marinade.

6. Bring the marinade to a boil.

7. Add sweet bell pepper in portions to the bubbling 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 the day. Leave to cool completely in a warm, draft-free place.

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

Cooking bell peppers for the winter in their own juice without cooking

Bell peppers marinated in your own - this is the most common recipe for preparing sweet peppers for the winter without unnecessary hassle, with a minimum of ingredients, complicated steps and with a simply fabulously fragrant marinade, herbs, garlic, and even in your own pepper juice! The pepper turns out to be just a bomb. Due to the fact that it is not boiled, but marinated (infused) in its own juice for a certain time, the sweet pepper remains almost as fresh, does not lose its own parameters and vitamins at all, and acquires an additional special taste and smell. Well, putting the cool ingredients into jars is much nicer and easier than putting them hot after cooking.

We will need 6 kg of sweet bell peppers, juicy, fragrant, ripe, of any shape and color. We process the fruits under running water, remove the stalks and seeds and make random cuts into 4-6 pieces of each peppercorn. Place the sliced ​​sweet peppers in a deep, comfortable bowl so that everything fits (this could be a large saucepan, a kitchen basin, or an enamel kitchen bucket) and leave to wait for the marinade. adjika with nuts

Prepare a mixture for pickling bell peppers by mixing the prepared amount of vegetable oil with sweet sand + table salt + vinegar

Finely chop the peeled garlic cloves (do not crush the garlic cloves, this smells a lot and gives off extreme bitterness... not quite what is needed) and place in a bowl with pepper. Next, pour the prepared marinade mixture over the chopped peppers, mix everything thoroughly, pressing the ingredients to cover all parts of the sweet pepper, helping with your hands or a wooden spatula. stuffed peppers with meat and vegetables

When everything is mixed, let the pepper marinate overnight (that is, in the dark) , preferably in a cold place. Because bell peppers are an autumn harvest, the dishes with peppers can simply be taken out into the freshest air (usually, the night temperature drops to 6 - 10 degrees, and this is enough to preserve goods in the marinade; a balcony is completely suitable). It will be great if you can shake the pepper at least once during the marinating period (but this is not necessary if you leave the product overnight (that is, in the dark) . In general, it takes about 6 hours, at least, to infuse bell peppers in the marinade. The pepper releases juice abundantly and there is enough of it to fill all the jars. At the end of the marinating process, add fresh dill, parsley and basil or cilantro according to your preference. Imagine, putting cool, fragrant peppers into jars is much more pleasant than pepper that is bubbling and boiling... horseradish

Next we move on to sterilization. Unfortunately, there is no other method of heat treatment for pickled peppers according to this recipe, and without sterilization the pepper will not be able to be stored for a long time. I say this because I understand how some housewives try to avoid the process of sterilizing jars of products, because they consider this task troublesome, dangerous and slightly awkward. But, as they say, “the eyes are afraid, the hands are doing,” and this means that not even 10 - 15 minutes of boiling time will pass, and you will receive a magical, aromatic appetizer of pickled peppers, and this will cover all the hassle associated with sterilizing the jars. And the pepper appetizer is truly authoritative! Let's continue! jellied pie with berries quickly

To prepare pickled peppers, prepare comfortable 0.5 liter containers and steam them in advance. We fill the containers with the pickled sweet pepper slices almost to the top, optionally using spices at the bottom of the container (lava leaf, allspice, cloves). Then pour the remaining spicy pepper marinade juice into a full container. We cover the jars with beautiful metal sealing lids. We put a piece of fabric (the structure of tissues of living organisms is studied by the science of histology) (towel) on the bottom of the dish in which the containers are sterilized (towel), put the prepared jars, fill with warm water and put on fire. cool chicken or jellied meat

After boiling, sterilize for 15 minutes. We roll it up, turn the jars upside down and wrap them in warm things (blanket, towel, rug) for a day until they cool completely. Makes 10 0.5 liter jars and a large bowl of pickled pepper to try for lunch! Bon appetit and good preparation for the winter.

Ingredients for pickling peppers:

• Vegetable oil 2 cups
• Vinegar 9% - 1 glass
• Sugar 2 cups
• Salt 2 tbsp. with a slide
• Garlic 5-6 heads
• Bell pepper 6 kg.
• Spices/herbs to taste.

Preparing bell peppers for the winter: golden recipes

Housewives think about what preparations to make for the winter from bell peppers long before the start of the season.

Manufacturing methods for the winter

The most delicious, successful and popular preparations are naturally a priority. And we shouldn’t forget about the news. The winter diet can always be varied if there is a lot of preserved food in the bins for every taste.

There are a huge number of ways to make a healthy, vitamin-rich and tasty product. You can give preference to the following:

1. Freezing in the freezer. Peppers can be frozen whole or in pieces, raw or blanched.
2. Marinating in jars, both whole fruits and chopped ones.
3. Production of salads with heat treatment and hermetically sealed.
4. Assorted preserved food with tomatoes, cucumbers and other vegetables.

The choice depends on how it will be consumed in the winter. For immediate consumption after uncorking the jar, the vegetable can be prepared by cutting it as desired. When preserving a Bulgarian vegetable for stuffing, it is only completely marinated.

Bell pepper in oil for the winter

A dish prepared according to this recipe will not leave anyone indifferent. The appetizer will be good at a formal table or just for lunch. For the preparation you will need:

• thick-walled bell pepper – 2.3–2.5 kg;
• water – 0.8–1 l, salt – 60–65 g, sugar – 280–320 g;
• vegetable oil 200 ml, vinegar 9% – 125–135 ml;
• laurel leaf – 3–5 pcs., fragrant peas – up to 10 pcs.

The manufacturing method is as follows:

1. Wash the fruits thoroughly. Cut into similar slices, clean out the seeds and remove the stalks with partitions.
2. Pour water into the pan and add all the above ingredients. Bring to a boil and taste. The marinade should be sweet and sour.
3. Throw the chopped vegetable into the bubbling marinade. Boil for 5-6 minutes. Prepare sterile containers and lids.
4. Place the fruits in jars along with the marinade. It should not be compacted. Seal with lids.

The unique thing about the recipe is that you don’t need to cook everything at once. Having corked one portion, add another to the remaining marinade.

Marinating completely without sterilization

This preparation for the winter is done very quickly. It is more normal to carry it out in large containers with a capacity of three or more liters. The vegetable can be used as a snack and for stuffing. We will need the following for a 3-liter jar:

• bell pepper – 1 kg;
• sugar – 4 tbsp. l., salt - 2 tbsp. l;
• table vinegar – 60 ml, bay leaf – 2–4 pcs.;
• fragrant peas – 3–4 pcs.

We do it this way:

1. Pour water into a saucepan and bring to a boil. We clean the bell pepper from the seeds. Rinse under running water, removing the insides.
2. Place the fruits into boiling water and boil for 4–5 minutes. Immediately set the water to heat at the rate of 1.5 liters per 3-liter jar.
3. Add salt, sugar and vinegar there. Bring to a boil. Place the blanched fruits in a sterile container and pour in the bubbling marinade.
4. Roll up with metal lids. To cool and control the density, the jars should be turned upside down.

The purchased preparation for the winter can be stored for a long time even at room temperature. The vegetable comes out dense, elastic and very tasty.

For the winter in its own juice with garlic

Naturally, juice from a dense vegetable is not enough. But having rolled it in the marinade in which blanching was carried out, we get a fragrant and savory product. The following products will be useful for preparation:

• thick-walled Bulgarian vegetable – 1.4–1.5 kg;
• hot pepper pods – 1–2 pcs., water – 400–450 ml;
• vinegar 9% – 70–75 ml, salt – 30–35 g, sugar – 50–55 g;
• vegetable oil – 100–120 g;
• garlic – 7–8 cloves, bay leaf – 1 pc.

Recipes for winter preparations are varied, but by serving this way you can be sure that the dish will not remain on the plate. To make it you should:

1. We wash the fruits of the vegetable and remove the seeds. We cut it randomly, but in similar, even pieces.
2. Peel the garlic and cut into similar, even layers. Place all the ingredients in a saucepan, not counting the vegetables and garlic, and set to heat.
3. Bring to a boil. Add cooked vegetable tenderloin. Boil for 4–5 minutes. Taste for salt, acid and sugar.
4. Add spices as needed. Place together with the marinade in prepared jars and seal.

The recipe for preparing it for the winter is simple. Preservation is stored at room temperature. To contrast the preparations, housewives resort to various tricks. By adding various spices and seasonings you can achieve different flavors and tastes.

To prepare the honey marinade, you need to replace the sugar in the previous recipe with 4 tablespoons of honey. It is unique that honey must be added to the marinade at the very end of production. Boil and seal with lids.

According to calculations, pepper with honey is more expensive than with sugar. But once you try to prepare such a snack, it becomes clear that it is very tasty and festive. Usually, a few jars for a holiday make it unforgettable.

Preparation in the freezer

Typically, this is how Bulgarian vegetables are prepared for the winter for stuffing. You can create this using 2 methods:

• blanched;
• raw.

When blanching, the cones can be packed most tightly by inserting them into each other. This saves space in the freezer. The technique is ordinary and it is done like this:

1. Pour water into the pan, add salt, 1 teaspoon per liter and set to heat. We clean the fruits from seeds, removing the stalk and rinsing them.
2. Place the fruits in boiling water and let sit for 1-2 minutes. remove and place in cool water with ice for 1-2 minutes.
3. Take it out and let the water drain. We pack the cooled fruits into a container or bag and put them in the freezer.

Boiled semi-finished products are defrosted at room temperature and stuffed.
Raw fruits from the freezer are sent into boiling water. After this, you can start {filling} with minced meat.

Roasted bell peppers for the winter

The dish is not only delicious, but will also decorate the festive table. In terms of production time, it requires more time. But creating a batch of several jars of fried exotics would be quite useful. The ingredients we will need are:

• bell pepper (preferably Ratunda or Gogoshary varieties) – 2 kg;
• vegetable oil – 500 ml, salt – 40 g, sugar – 100 g;
• table vinegar - 4 tbsp. spoons, water –200 ml.

The step-by-step annotations are as follows:

1. Place washed and dried bell peppers in a hot frying pan with vegetable oil.
2. Fry it on both sides. We prepare jars, lids, and marinade.
3. We put the semi-finished products into jars, sealing them with a spoon.
4. When the container is filled, pour in the bubbling marinade and seal.

Bell pepper for the winter in Armenian style

Such preservation involves the use of a huge amount of garlic and parsley or dill. The preparation comes out very fragrant. You can also combine herbs. For production you will need:

• Bulgarian vegetable, meaty and thick-walled – 1 kg;
• garlic – 200–220 g, parsley or dill – 100–120 g;
• water – 300 ml, bay leaf – 2–3 pcs., hot pepper – 2 pcs.;
• vegetable oil – 100 ml, vinegar 9% – 100 ml, sugar – 50 g, salt – 40 g.

Manufacturing stages:

1. We clean the fruits from the seeds, wash them and cut them into random slices. We do the same with bitter pepper. The garlic should be peeled and cut into slices. Cut the parsley and dill into small pieces.
2. Prepare the marinade from water, vinegar, salt and sugar. Pour 10–12 g of chopped herbs and garlic into the bottom of unstained jars. Next we add the main ingredient, again spicy herbs and again Bulgarian vegetables. Add a few slices of the spicy version and a bay leaf.
3. Pour in the bubbling marinade and cover with a lid. Place the jars in a pan with water for sterilization. After the water boils, it should continue for 15 minutes for a liter jar and 10 minutes for a 0.5 liter container. Roll up the lid and turn over to air cool.

Spicy greens, during heat treatment, lose their rich, original appearance, become dark greenish in color, and the fruit acquires a smell and spicy taste. This preparation for the winter has a pleasant, special taste.