Peppers with apples for the winter

Ingredients

Bell pepper – 1 kg

Sour apples – 1 kg

Vinegar 9% – 100 ml

44 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

If you like pickled peppers and pickled apples, then you will definitely like the peppers and apples prepared for the winter!

The apples taste like they came from a barrel, and the peppers remain crisp and juicy.

The yield of the finished product is 2 liters (I have 1 liter jar and 2 0.5 liter jars).

To make bell peppers with apples for the winter, sour apples are ideal, and peppers can be taken in various colors; in winter, such pieces of pepper are very pleasing to the eye.

Before this, we will sterilize the jars. I sterilize the jars in an oven preheated to 160 degrees C for 10-15 minutes. Beforehand, I wash the cans of soda in hot water.

Now let's do the vegetables. Before all this, let's prepare the marinade. Pour vinegar into the water and add sugar. Place the pan with the marinade on the fire and let it boil.

Cut the pepper into small slices, removing the stem and seeds first. We cut the apples into quarters, remove the seed box. I left the apples in their skins.

Now we are blanching our fruits and vegetables.

First, blanch the bell pepper in portions, for almost 1-2 minutes, it is important that the pepper does not become too soft.

Place some of the pepper in jars.

Now it's time for the apples. We also blanch them in batches, for 2-3 minutes each.

Place the apples in the jars in a second layer.

And again lay out the bell pepper in the third layer.

Pour the marinade over the peppers and apples in which we blanched them.

Now all we have to do is roll up the lids on the jars, let the workpiece cool and send the containers to the cellar for storage.

Peppers and apples marinated for the winter are a good preparation that is good both as a side dish for the main dish and as just a snack that you can crunch on.

Pickled sweet peppers with apples for the winter

In my own kitchen, I continue to prepare delicious and unusual preserves. Now I’ve decided to make pickled peppers with apples for the winter. A recipe with a photo will help any housewife prepare a tasty vegetable preparation.

There are quite a lot of bell pepper recipes. Sweet peppers marinated according to this recipe have a delicate fruity smell. Due to the presence of apples in this preparation, bell peppers come out with a new flavor.

Preparation time: 30 minutes.
Production time: 1 hour.
Yield: 5-6 jars of 500 ml.

Ingredients:

bell pepper - 1.2 kg,
sweet and sour apples - 250 g,
garlic - 30 g,
hot pepper - to taste,
allspice - a handful,
water - 250-300 ml,
sugar - 130 g,
salt - 30 g,
vegetable oil - 50 ml,
apple cider vinegar - 125 ml.

How to cook pickled sweet peppers with apples for the winter

My advice is to use bell peppers with thick skin.

To make the peppers in jars look nice, you can use peppers of different colors. Wash and peel the peppers and cut into long slices. Cut firm or even slightly unripe apples into slices, removing the seeds.

When using very sweet and overripe apples, the slices will fall apart during the manufacturing process and turn into puree. In a wide, heat-resistant container, pour boiling water over the peppers and apples and leave covered for 10 minutes.

You can also simmer the ingredients over low heat in water for 2-3 minutes, and then let them sit covered for 2 minutes. Now the pepper and apple slices have become flexible and soft, transfer them to a separate bowl.

Use some of the water from the pepper to make a marinade.

The calculation for the marinade is as follows: for any kilogram of pepper you will need 200 ml of water. So, pour ordinary rock salt, sugar into water, pour in vegetable oil. Add aromatic pepper and chopped garlic, boil the marinade. Add peppers and apples, simmer for approximately 6-7 minutes.

A minute before it's ready, pour in the apple cider vinegar and stir all the ingredients. In principle, the pepper should not be boiled in this recipe, but only brought to a plastic state. Place the finished peppers with apple slices in sterilized jars (prepare them in advance) and fill to the top with the bubbling marinade.

Roll up the peppers with lids and wrap them in a blanket until they cool completely.

I usually store all the preserves for the winter in a cold pantry, and you can also send these containers with pickled peppers and apples there. With respect, Elbi.

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Winter salad of bell peppers, apples and onions

Mon, September 03, 2018 15:32 + to quote book

Let's prepare a salad of bell peppers, onions and apples for a delicious winter. Sweetish, with a pleasant tangy and piquant apple note.

Bell pepper (thick-walled) – 2kg

Onions – 1kg

Vegetable oil – 120ml

Honey (or sugar) – 5 tbsp.

Ground chili pepper – 1 tsp.

ATTENTION! The ingredients list the weight of cooked peeled vegetables.

So, let's begin. Rinse vegetables and apples and soak for half an hour in cool water to remove invisible dirt. Wash it again.

I left the preparation of goods behind the scenes. I will only note that the seeds and partitions of peppers must be removed, and the seed nests and skins of apples must be removed. To avoid darkening, peeled apples should be stored in slightly acidified water before starting work.

Cut all the products arbitrarily to your own taste, guided only by the fact that when eating they are comfortable to pick up with a fork.

You will need a large container with a volume of 7 - 7.5 liters. Add vinegar, vegetable oil, salt and honey (or sugar) to the pan with vegetables and apples. Stir and leave for one hour so that the vegetables and apples release juice.

An hour has passed. The products released juice and settled. Place the pan on the fire and bring the contents to a boil. Stir. Give it a try. Adjust the taste. I added a little sugar (because the apples weren't sweet enough) and about a teaspoon of chilli powder for a moderate heat.

Stir again, cover the pan with a lid and simmer over low heat for 30 minutes from the moment it boils. During this period of time, stir a few more times.

Place the finished hot salad in dry, sterile jars. By the way, I’m not calling for anything, I’ll just tell you that I don’t strive to ensure that the jars are necessarily hot. If they have had time to cool down, I pack the salad with care so that the glass does not crack.

Please note that the marinade does not completely cover the vegetables and apples. This is normal and will not harm the workpiece.

Close the jars with dry, sterile lids and tighten tightly. Turn it upside down. Let cool at room temperature. There is no need to wrap yourself in a blanket: all the food is ready, but there is no need to digest it.

You see, the skins of the peppers did not peel off, the apples retained their integrity. I have hard apples. If you have soft summer ones, they will inevitably boil and become part of the tasty marinade. You can skip chopping these apples and chop them directly with the skin using a blender and add them to the vegetables before cooking.

This is the output of salad that comes out of the designated norm of goods. This workpiece does not require cold storage conditions: it behaves perfectly in a closet at room temperature.

Pepper salad for the winter “To the bull’s eye!”

This is a very tasty and unique salad - bell peppers are accompanied by onions and apples, which are very good “friends” with each other. This salad can be prepared not only as a preparation for the winter, but also simply as a good snack or a delicious side dish for meat dishes.

Ingredients:

Yield: 3 liters

2 kg bell pepper;
1 kg of apples (preferably sweet and sour types);
1 kg of onions;
3 tbsp. honey;
1 tbsp. l. salt;
100 ml (4-5 tbsp) vegetable oil;
65 ml vinegar 9%.

Manufacturing:

Wash the pepper, cut it in half and remove the seeds. Cut the pepper into cubes or strips.

Peel the onion and cut into half rings. Peel the apples, remove the core and cut into small slices.

Place onions, apples and peppers in a saucepan and stir.

Add vegetable oil, honey and salt. Mix and leave the future salad in the pan for an hour.

During this period of time, the onions, peppers, and apples will not actually change, only a little juice will appear on the bottom of the pan.

Place the saucepan with the salad on the fire, cover with a lid and bring to a boil. Then reduce the heat and cook for 15 minutes, stirring occasionally.

Two minutes before finishing the salad, add vinegar to the pan and stir.

Place the salad in jars that have previously been sterilized in the oven or over steam, trying to fill them as tightly as possible.

We also roll up the jars with sterilized lids (or screw them on) and wrap them well in a thick blanket or blanket (we make a “fur coat”). Leave the jars like this for 24 hours.

From this amount of ingredients you will get 6 jars of salad with a volume of 0.5 liters.

Tips and advice:

Don't be fooled by the presence of honey in the ingredients. In this case, it is very appropriate: honey not only balances the salt with its own sweetness, but also gives the salad a very pleasant note (but the taste of honey is not at all dominant, on the contrary, it is virtually impossible to distinguish it, but honey creates such a velvety color very well).

If you don’t want to hide the jars under a “fur coat” for some reason, you can sterilize the salad instead. It’s very simple to create this: cover the jars with salad with lids and place them in a huge saucepan with warm water (you should place a stand or napkin on the bottom of the saucepan to avoid the jars touching the bottom). Then we put the pan on the fire and wait for the water in it to boil. After this, reduce the heat to medium level (the water should boil slightly) and sterilize the jars of salad for 15 minutes. After this, close the jars with hermetically sealed lids, turn them upside down and leave them in this form until they cool completely.

In a salad intended not for preservation, but for an ordinary lunch or dinner, the bite does not need to be added.