Peppers for stuffing for the winter

Tuesday, September 4, 2018

I suggest preparing pickled bell peppers for the winter, which can later be used for stuffing. This recipe is without sterilization; we will use three-liter jars - very simple, quick and comfortable. Canned pepper tastes pleasant, without being too harsh, it holds its shape unsurpassedly, and at the same time retains its elasticity.

In winter, when vegetables, and especially juicy bell peppers, cost a lot of money, such preparation will become your lifesaver. You open the jar, drain the marinade and, without any hassle, fill the already prepared hollow peppercorns with your beloved’s entrails. By the way, find a recipe for savory sweet peppers stuffed with meat and rice on this page.

Ingredients:

Making a dish step by step:

To make canned sweet peppers for stuffing for the winter, we will need the following ingredients: bell pepper, drinking water, 9% table vinegar, sweet sand, table salt (not iodized), also, if desired, bay leaf and aromatic peppercorns.

Take approximately 1 kilogram of sweet pepper (this is 12-15 medium-sized fruits) and carefully wash it in cool water. The color of the fruit can be anything at all (in my case, reddish), but choose a cone-shaped shape, without squiggles - these are excellent for storage and the next stuffing. The pepper must be of good quality, flexible, dense, not flaccid, without rotten places.

We cut off the cap of each pepper together with the stalk, take out the light part with the seeds and the snow-white veins. Only the hollow caps should remain.

Now it is imperative to blanch the pepper, in other words, boil the fruits in boiling water for several minutes. To do this, pour a couple of liters into a huge saucepan in advance (to save time). water and bring it to a boil. In batches (several pieces), put the peppers in boiling water, wait for it to boil again and cook over very moderate heat for about 3-4 minutes.

Carefully remove the blanched pepper from the water (the spoon you use to remove it must also be clean) and let it cool slightly. With clean hands, we stack several peppercorns on top of each other so that they take up less space in the jar. Blanch the rest of the sweet peppers in the same way.

It is necessary to prepare dishes in advance for canning sweet peppers for the winter. It is most convenient to use 3-liter glass jars - just enough to create stuffed peppers for the whole family. Jars must be sterilized using any convenient method, not forgetting to sterilize the lids. We transfer the still quite hot pepper into a jar and immediately close the lid to keep warm.

Let's prepare the marinade in a saucepan - by the way, you can put it on the stove while preparing the pepper. Pour about 2.2 liters into the dishes. cool drinking water, add 1.5 tablespoons of sweet sand and table salt. For a pleasant smell, add 5 peas of aromatic pepper and 1-2 bay leaves. Bring the filling to a boil and cook for 1-2 minutes.

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PEPPER FOR WINTER FOR STUFFING – 12 RECIPES

Wednesday, March 11, 2015 16:08 + to quote book

Stuffing peppers for the winter - 12 recipes

Ingredients
For a 3-liter jar:
Bell pepper (medium size) - 1.5 kg (maybe a little more or less)
Bay leaf - 3-4 pcs.
Dark peppercorns - 5-6 pcs.
Allspice - 5-6 pcs.
A sprig of celery (or other greens)
Salt.

For the marinade: 1.5 liters of water.
Vinegar 9% - 2 tbsp.
Sugar-1 teaspoon.
Salt - 1 tbsp. no slide.

STAGE 1
Cut off the stalk of the pepper and remove the seeds. Then wash the pepper well.

STAGE 2
Salt the water in the pan to taste and bring to a boil. Without turning off the heat, place a few peppers in the pan and blanch for 1 minute.

STAGE 3
Then remove one pepper from the pan using a fork. Drain the water from the pepper.

STAGE 4
Place a napkin on the bottom of a pan of water and a jar on top.
Sterilize the jar for 15 minutes. Then turn off the fire. Transfer the peppers to a sterilized hot jar. (It’s very convenient when a saucepan with peppers for blanching and a saucepan for sterilizing jars are located next to each other.)

STAGE 5
Prepare the marinade: Boil 1.5 liters of water and add salt, sugar, dark peppercorns, allspice and a sprig of celery or other herbs.
Boil the marinade for 3-5 minutes. Add vinegar to the jars of peppers, then pour in the hot marinade.
If the marinade is not enough, add boiling water from the kettle. I usually keep the kettle on low heat so that the water is “ready”.

STAGE 6
Roll up the jars with sterilized lids. Turn the jars over onto their lids and wrap them in a warm blanket. Leave the jars until they cool completely. The peppers are ready for stuffing for the winter.

RECIPE 2:
Painstakingly wash sweet bell peppers that are not very large

Cut out the stalk and insides with seeds

Boil the pepper in salted water for 3-5 minutes (the pepper should not lose its elasticity. Do not overcook it!)

We put the peppers in 2 or 3 liter bottles, fill them to the top with the brine in which the peppers were boiled, pour in 2-3 tablespoons of table vinegar and roll them up.

Bell peppers for stuffing in winter.

Remove the center of the pepper and wash it.
I do everything by eye. We put water in a saucepan, add salt (there is no amount of salt, but add a little salt), and when it boils, add the pepper. After boiling, cook for 5 minutes.
We put the peppers in sterilized jars, fill them with the same water we used to cook the peppers in, and roll them up. I put the pepper directly with some water into jars with tongs. I put it in three or four jars at once, while I put it in one, then the pepper will sit a little in another.

Note:
3 liters of pepper takes up to 30 pieces.
That’s why this year I closed it in 1.5 liter and liter jars. The 3-liter one has been around since last year, because it makes a large saucepan (more than 5 liters). That's it, the pepper is ready for stuffing in the winter

A 3-liter jar requires approximately 2 kg of pepper.
We clear the peppers of seeds and pour boiling water for 20-30 minutes (During this period of time, it becomes softest and is simply stuffed into jars.) Fill the jar with pepper tightly, you can stuff the smallest pepper into the largest one. Then I pour boiling water over it, cover with a lid and let it stand, then drain the water and fill it with boiling water again. After this, add 1 tbsp to the jar. a spoonful of salt, 1 tablespoon of sugar and approximately 70 gr. vinegar, a couple of dark peppercorns (my grandmother always adds 2 more aspirin pills) and twist.

Cut out the seeds from ripe, fleshy sweet peppers, wash, place in boiling water for 1-2 minutes and immediately cool in cool water.
Place the fruits in the prepared jars vertically, with the wide part down. Fill jars with pepper with hot filling
(for 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid) and sterilize in bubbling water: liter jars - 12 - 15 minutes, 2 - and three-liter jars - 20 -25 minutes.

for 6 kg bell pepper

Water – 1.5 liters
0.5 liters of vegetable oil
1/2 cup salt
50 gr.
Sugar Bay leaves – 3 pieces
Dark pepper – 10 peas
1/2 cup 9% vinegar

Remove the seeds from the peppers, but do not cut them. Combine all the ingredients for the brine, place in a saucepan on the fire, and boil. Place pepper in brine. Boil for 3 minutes, then remove with a slotted spoon and place tightly in sterilized jars. Pour the hot brine in which you boiled the pepper and roll it up.

Bell pepper
Acetylsalicylic acid (aspirin)

Pour water into a saucepan, add salt to taste, and boil. In another saucepan, boil water without any additives. Remove the seeds from the pepper; do not cut the pepper. Boil the pepper in boiling water for three to five minutes. Place peppers in sterilized jars, add 1 aspirin tablet (per liter jar) and fill with bubbling water without spices. Close the lid of the jar and wrap it until it cools.

For 700 grams of pepper
Water – 150 ml.
Salt – 15 grams
Vinegar 9% – 2 tablespoons

Choose a good pepper, without any damage. Wash it and remove the seeds. Boil water in a saucepan and boil the peppers in it for 5 minutes. Place peppers in a dense layer in sterilized jars. Fill with prepared brine and place for sterilization: liter jars - for 20-30 minutes

For a liter jar:

Peppercorns – 5 pieces
Bay leaf – 2 pieces
Garlic – 1 clove
Dill seeds (optional)

Water - one liter
2 tablespoons of sugar (with a very small slide)
Salt - 1 tablespoon
Vinegar essence

Cut the tail off the pepper, remove the core, and blanch in boiling water for 4-7 minutes. Sterilize the jars, put peppercorns, garlic and bay leaves on the bottom (if you like, you can add dill seeds). Cool the peppers slightly, put one into another (three pieces at a time) and place them in a jar on top of the spices. Prepare the brine without adding vinegar essence. Fill the jar with pepper once with brine, let stand for 10 minutes, drain the brine, boil and pour it into the jar again. Place 4-5 drops of vinegar essence into a jar and cover with a lid.

Using the same brine, prepare canned peppers just for food. Take peppers of various colors, cut into 8 pieces or smaller (to make it easier to prick with a fork), blanch, and then cook as described above.

RECIPE 10:
Canned whole peppers with vegetable oil

Brine:
8 l.
water 4 cups sugar
2 cups salt
Vegetable oil – 1 cup
1 bottle (0.5 liter) 6% vinegar

Pierce the pepper with a fork near the stalk. Place in hot brine and cook for 10 minutes. Place the peppers in sterilized jars, fill them with the same brine and roll them up.

Bell pepper
tomato juice

Prepare tomato juice, salt it and add peppercorns (you can cook tomato juice with spices or completely without them, just with the addition of salt, it depends on your taste preferences). Remove the seeds from the pepper. Boil the pepper in the bubbling tomato for 5-7 minutes, stirring. Sterilize the jars, place them in pepper and fill them with bubbling tomatoes. Make sure that there are no air bubbles left between the peppers in the jars. Then add dry acetylsalicylic acid at the tip of a knife and close with a lid.

Water – 1 liter
Sugar – 70 grams
Salt – 35 grams
Citric acid – 8 grams

Remove the seeds from the pepper, wash, dip in boiling water for a few minutes and then immediately cool in cool water. Sterilize the jars. Place the peppers one inside another or flatten them and place them vertically in jars, with the wide part down. Prepare the filling and let it boil. Fill the packed peppers with the filling and set to sterilize: liter jars for 10-15 minutes, two-liter jars for 20 minutes, three-liter jars for 20-5 minutes. Then immediately close the lid.

Peppers, canned for the winter, for stuffing

I suggest you prepare canned peppers for stuffing . This pepper can be preserved very simply, without sterilizing the jars. Unsurpassedly stored in urban conditions. In winter, simply drain the marinade and stuff the peppers with any meat or vegetable entrails. The calculation of goods is given for one 3-liter jar.

Ingredients

Manufacturing stages

Sterilize the jar and lid. Wash the pepper and remove the seeds and stem, cutting it in a circle.

Fill the jar with peppers. If possible, put the smallest pepper into the larger one so that more can fit.

Pour boiling water over the pepper (about 2 liters per jar), cover with a lid and leave for 25-30 minutes.

After this, pour the water from the jar into the pan. Pour vinegar into the jar with peppers.

Add salt and sugar to the drained water, stir and put the pan on the fire. Bring the marinade to a boil, let simmer for 2 minutes.

Immediately pour the bubbling marinade over the pepper, cover the jar with a lid and roll up. Turn the jar over and be sure to wrap it in a warm blanket for at least 2 days (until it cools completely). This is necessary to self-sterilize the pepper. That's all! A good preparation for the winter - canned peppers for stuffing - is ready! Send a jar of pepper for storage. Stored at room temperature.

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Comments

I make it much simpler. To the bottom

I make it much simpler. At the bottom of a 3-liter jar I put 3 aspirin pills. I add the cooked peppers (remove the seeds and wash). I just pour boiling water over it. Here you can also roll it up under a fur coat. Do it, you won't regret it.

answer

Never anything with aspirin

I never preserve anything with aspirin and don’t recommend it to anyone! This is a pharmaceutical product and is not intended for canning!

answer

Yes, this is a healing remedy, it

Yes, this is a healing remedy; anyone over 40 years old (or even earlier) should definitely take it. It is known as a product that thins the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) . And take 1 tablet every day. How is that. And we use it as a preservative. Vinegar and essence are also not completely harmless, but we use it too. Everything must be appropriate.

answer

Nina, what information do you have?

Nina, what information are you guided by when you say that aspirin must be taken to thin the blood (internal environment of the human and animal body) , and besides, 1 tablet per day? Are you watching the advertisement? Aspirin is a pharmaceutical product with a lot of contraindications, and even for preventive purposes, only a doctor should prescribe its dose! To thin the blood (the internal environment of the human and animal body), a dose corresponding to 1/4 tablet is quite sufficient, and not many people can take aspirin. And it is absolutely prohibited to use it in canning under any circumstances. When dissolved in brine, a phenolic compound appears, which kills bacteria but becomes poisonous to the human body. Aspirin in brine is a threat to the kidneys, liver and stomach! According to the conclusion of the Global Health Organization, aspirin is prohibited for addition to food products and preservation! Doesn't that stop you? You can write a lot, a person decides for himself whether or not to poison himself and his own loved ones with aspirin, but there is no need to assert something and recommend it to other people! You write that you put 3 aspirin pills on a jar of pepper, just imagine this dose, and you eat it later. Yes, I agree that ordinary vinegar is not the most necessary preservative, but at least it is not a healing agent, and anyone can exchange it for any other natural vinegar - apple, wine, etc. You can preserve it completely without any vinegar if you have a cellar. You can find a candidate, but the medicine in jars is just a nightmare!

answer

What kind of notation is this?

What kind of notations and moral teachings are these? I don’t want to argue with you and waste time. Watch not advertising, but research from our and foreign scientific cardiovascular centers. I pour ordinary hot water into the jar without salt and sugar - this is not brine. I just shared the recipe. You don’t have to answer, I’m not curious.

answer

- take care of your health!

answer

And I fold the prepared

And I put the cooked peppers in a huge saucepan and pour boiling water over them for a couple of minutes. Pepper becomes most elastic and does not break when you put it in jars. The rest is all according to your recipe.

My recipes for stuffing peppers for the winter: very easy and tasty preparation

My mother really loves stuffed peppers and asks me to cook them all the time. From time to time I don’t feel like messing around in the kitchen for a long time, so I make preparatory preparations. Now I’ll tell you how to freeze, marinate and pickle peppers for stuffing for the winter.

How to freeze peppers for stuffing in the freezer

To make bell peppers in the freezer delicious, you need to properly prepare the fruits. Choose the most beautiful ones, similar in size, without any damage. Carefully wash the vegetables, cut off the tops and remove the cores.

And then use my usual freezing recipe:

Place the cooked peppers in a single layer on a parchment-lined baking sheet. Place in the freezer. Leave for two days.
When the peppers become tough, stack them one inside the other and place them in bags. Release the air first and check the bags for holes.

Note: you can blanch the peppers before freezing, so they will cook faster and the taste will be more delicate. When you stuff it, you don’t need to defrost it - add the filling and put it in the oven. I'll tell you how to freeze blanched peppers:

Pour water into the pan and wait for it to boil.
Place the vegetables in boiling water for half a minute.
Take out the peppers and stack them on top of each other, put them in bags or on trays and put them in the freezer. This product will taste very similar to the freshest one. You see, freezing blanched bell peppers for the winter for the next stuffing in the freezer is not at all difficult.

Peppers, pickled for stuffing for the winter - the usual recipe

It is also convenient to stuff canned peppers. You just take it out of the jar and fill the vegetable with its innards. I’ll give you the usual recipe for pickled bell peppers, prepared for stuffing for the winter. Canning will significantly reduce the time you spend cooking.

For a 3 liter jar you will need:

14 bell peppers;
a couple of tablespoons of salt;
a tablespoon of sugar;
3 tablespoons of nine percent vinegar.

How to close peppers for stuffing without sterilization:

Sterilize the jar and lid. Wash the peppers and trim off any excess.
Fill the container with vegetables. You can put fruits inside each other - there will be more space.
Pour boiling water over the twist and leave for half an hour, covering with a lid.
Drain the seaming water into a saucepan. Pour vinegar into a jar.
Add sugar and salt to the marinade and boil. Boil for a few more minutes.
Fill the jar with pickled peppers with the bubbling filling. Then you need to immediately roll up the product, turn it over and wrap it in a blanket for a couple of days.

Sweet peppers in tomato – prepared for stuffing in jars

Pepper canned in tomato is very tasty. The vegetables turn out tender and juicy, and tomato juice is an excellent sauce for an appetizer. Be sure to try making them using this recipe!

10 peppers;
kilogram of tomatoes;
3 tablespoons salt.

How does canning work:

Cut the tomatoes into small cubes and place over moderate heat. Cook for 15 minutes, skimming off the foam and stirring occasionally.
Let the water in the pan heat up. Wash the peppers, cut off the tops and remove the cores. Blanch them in boiling water for 4 minutes.
Salt the tomatoes and cook for a few more minutes.
Place the peppers inside each other and place in sterile jars.
Pass the tomato mass through a sieve. Pour the purchased juice over the preparation. Pour as much as possible so that the juice gets inside the peppers. Roll up, turn over and wrap.

Salted bell peppers completely for stuffing in winter

I offer you the option of making fragrant pepper preparations for the winter for the upcoming stuffing. I found it in a culinary magazine, tried to cook it, and really liked it. The recipe is for a 3 liter jar. The taste comes out very catchy, especially if you add your favorite spices to the marinade.

one and a half kilograms of pepper;
4 bay leaves;
6 peas each of dark and aromatic pepper;
celery sprig;
salt to taste;
a couple of tablespoons of nine percent vinegar;
a teaspoon of sugar.

Twist making method:

Cut off the top of the pepper and remove the seeds. Wash thoroughly.
Salt the water in a saucepan and boil. Place the peppers in there and blanch for a minute.
Take out one vegetable at a time and drain the water from them. Place the peppers in a sterile jar.
For the marinade, boil one and a half liters of water, add salt, sugar and peppercorns, herbs. Cook for 5 minutes after boiling.
Pour vinegar into the container with peppers, and then pour the hot marinade over the preparation. Close the jars with sterile lids, turn them over and wrap them up. Wait for it to cool completely.

You can save space in your freezer with this recipe. The manufacturing method is very simple; even an inexperienced housewife can handle it. You need to store jars in the pantry or any other cold place (but not in the refrigerator). Preservation will simply last until winter and even longer.

Now you understand how to freeze, marinate and pickle peppers for stuffing for the winter. Such preparations will save a huge amount of your time, since you can simply take out the vegetable and fill it with entrails. In this case, no additional processing is required - the product is ready for use. If you still have any questions about making preserves, check out this very good video. Prepare for your health!

Peppers for stuffing for the winter