Bell peppers in tomato juice for the winter

Bell peppers in tomato juice for the winter

For real gourmets and lovers of preparations, I suggest preparing bell peppers in tomato juice for the winter. The twists on offer end up in my pantry every year, although they don’t last long; they come out very tasty and unusual. So it's worth the effort. These are the best dishes, ordinary, appetizing, their peppers are practically soaked in tomato juice. They go perfectly with barbecue, fried meat, and can be served separately as a separate dish. In my opinion, these recipes are easy, I would like to recommend them even to those who are just starting out and learning how to preserve. I think that you will like it and be satisfied.

Bell peppers in tomato juice for the winter, the best recipe

• sweet pepper - 3 kilograms;
• tomato juice - 1 liter;
• vegetable oil - half a glass;
• sugar - one glass;
• salt - 2 tablespoons;
• 9% vinegar - 1 teaspoon.

1. Remove seeds from peppers and cut into longitudinal strips.
2. Mix the juice and vegetable oil together, add salt, sugar, salt, bring to a boil, add strips of pepper, cook for half an hour.
3. Pour in the vinegar at the end of cooking.
4. Place the peppers in sterilized jars, pour juice on top, and roll up.

Lecho in tomato juice for the winter without sterilization recipe:

This is a tried and true recipe for preparing sweet peppers. I quite often use it as a cool snack; it comes out with a unique, inimitable taste.

• bell pepper - 2.7 kilograms;
• tomato juice - 2 liters;
• sugar and 9% vinegar - a glass of each;
• vegetable oil - 1.3 cups;
• salt - 2 heaped tablespoons;
• bitter pepper - half a pod;
• garlic - 4 heads.

1. Wash the sweet pepper, remove the greens around the stems, and prick with a toothpick.
2. Pour the juice into a saucepan, add oil, vinegar, salt, sugar, and bring to a boil.
3. Place the peppers in a saucepan, cover with a lid, cook for 20 minutes, stir occasionally, the fruits should be cooked through moderately.
4. Add bitter pepper to the contents 5 minutes before the end of the cooking process.
5. Place the hot stock into sterilized jars, layer with garlic passed through a garlic press, pour in the marinade filling, cover with a lid, and let sit for a little while. This is necessary so that the liquid spills between the peppers, add the bubbling marinade, roll up the lids, and wrap until cool.

The suggested amount of ingredients will make 5 liter jars.

The suggested recipes can be prepared even by a novice housewife who is not very familiar with the intricacies of cooking. Success in our cooking depends almost entirely on the mood, and if you don’t have it, then you shouldn’t even pick up a knife. By the way, now is the best time to prepare for winter; make sure that the winter diet becomes tastier, more varied, and healthier, and this can happen if you create supplies yourself. This, of course, will require some time and effort, but all this will pay off and serve as a help during the long winter months.

Pepper in tomato juice for the winter - 4 very tasty recipes

Pepper in tomato for the winter is a delicious homemade preparation that is quick and easy to prepare. After tomatoes and cucumbers, bell peppers are most often used for making winter preserves. So, it is served together with other vegetables, as part of various salads, or separately in a light or reddish marinade.

1. The usual recipe for bell peppers in tomatoes for the winter
2. Pepper in tomato puree without vinegar and oil
3. Full marinated peppers in tomatoes for the winter
4. Video: bell peppers for the winter in tomato sauce

Now we will prepare pickled sweet peppers, which we will create in tomato juice. We offer a choice of several of the best options for this delicious homemade preparation for the winter: with garlic, without vinegar and vegetable oil.

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The result will only be delicious preparations that will perfectly complement any dish prepared in the winter. You can find any use for such preservation - even put it on a ceremonial table. Write down the most delicious recipes for peppers in tomatoes for the winter, sweet and crunchy. In slices, pieces and completely canned.

Cuisine: Russian Type of dish: pepper for the winter Cooking method: on the stove Servings: 4 4 hours

The usual recipe for bell peppers in tomatoes for the winter

Ingredients for pickled peppers in tomato juice:

• reddish sweet pepper - 1.2 kg;
• tomato juice (without salt) - 2.5 cups;
• non-iodized salt - 11 g;
• fresh garlic cloves - 3 pcs.;
• sugar - 31 g;
• aromatic pepper - 30 peas;
• vinegar - 16 ml.

How to cook peppers in tomato juice - step-by-step recipe with photos:

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We wash all reddish sweet peppers in filtered water, for which we recommend using a soft sponge. Then lightly dry the fruits with paper towels.

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Now we cut off the top with a knife and carefully take out the pulp with partitions and seeds. By the way, make sure that the outermost ones do not remain inside.

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In the next step, cut the cooked fruits into medium rectangular pieces.

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Next, sterilize the glass jars and immediately place aromatic peppercorns (10 pieces each) and chopped garlic cloves (1 piece each) on the bottom.

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Pack the pieces of pepper tightly into half the jar and pour 5-6 ml of table vinegar into each jar.

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Fill the container with pepper to the very top, pressing it down lightly so that there is no empty space left.

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At the last step, pour the vegetables with bubbling tomato juice, in which it is important to dissolve snow-white sugar and non-iodized coarse salt in advance.

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One by one, we move the jars of pickled peppers into a pan of bubbling water and sterilize them for 25 minutes. All that remains is to roll up the canned food and, when it cools down, move it to the pantry. That's all, bon appetit!

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Pepper in tomato puree without vinegar and oil

The most common, but very tasty recipe for peppers in tomatoes. Suitable for making in families where they don’t like vinegar in homemade preparations. Cook quickly, just twist the tomatoes and pour the prepared tomato sauce over the peppers.

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Composition of goods for preservation:

• freshest sweet bell pepper - 2 kg;
• tomatoes - 2.5 kg;
• sweet sand - 150 g;
• small salt - 25 g.

How to cook peppers in tomatoes for the winter without vinegar and oil - step-by-step {instructions}:

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Wash the bell pepper, peel the seeds and cut off the stalks. Cut into slices. Wash the tomatoes. Remove the core if it is hard. Grind the tomatoes into a puree in a meat grinder.

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In a wide container, mix the bell pepper with the tomato; it is convenient to do this in a basin or in a large saucepan. Add salt and sugar, mix. Place on the stove and bring to a boil over low heat. Boil after boiling for 10 minutes.

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During this period of time, prepare jars for canning peppers in tomato juice. Wash them with soda and dry.

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Place the roasted sweet pepper slices and tomato puree into jars. Cover with metal lids and sterilize. To do this, pour water into a wide saucepan and bring to a boil. Place jars of pepper in boiling water for 30 minutes.

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Containers with a capacity of 1 liter are sterilized for 40 minutes.

Roll up tightly with a key. Savory sweet peppers for the winter, sliced ​​in tomato juice, are ready. Leave it in the room until it cools completely, then transfer it to a cold space for storage until the cold weather arrives.

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Full marinated peppers in tomatoes for the winter

The usual recipe for preserving whole bell peppers in tomato juice. It’s easy to prepare; in winter, you can eat it as a stand-alone dish on the table, or as part of other dishes. For example, cook stuffed peppers.

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• tomato juice - 1 liter;
• sweet pepper - 5-6 pcs.;
• sugar - 3 tbsp. l. without top;
• salt - 1 tbsp. without slide:
• vinegar 9% - 1 tbsp;
• vegetable oil - 2 tbsp.

Recipe for sweet bell peppers in tomato juice, completely preserved in jars for the winter:

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For production, you can use store-bought tomato or prepare homemade tomato juice. To make it, simply grind the tomatoes in a meat grinder or use a food processor for these purposes. Strain the purchased puree through a sieve to remove the seeds and skins.

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Bring tomato juice to a boil over low heat.
Add granulated sugar, salt and pour in butter. Wash the sweet pepper, pierce it in several places with a fork and place it in the bubbling tomato. There is no need to remove tails and seeds.

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But if you want to prepare pickled bell peppers for the upcoming stuffing, then carefully cut out the seeds. Try not to destroy the peppercorns.

Cook the pepper in the tomato for 10-15 minutes. When the bell peppers become a little soft, place them in sterilized jars. Pour tomato on top up to the neck.

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During storage, the pepper should absorb tomato juice, so make sure that the proportions of juice and vegetables are approximately 1:1.

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Add vinegar to each jar and roll up the lids. Wrap it up and leave it to cool. Add a spoonful of vinegar. Let's roll up. And under the blanket until it cools down. Store in a cool, dark place.

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If there is no tomato, you can use plain water. In this case, the following proportions of vinegar must be observed: a glass of vinegar per 3 liters of water. Sugar and salt are taken in the same quantities as indicated in the recipe.

Video: bell peppers for the winter in tomato sauce

Another option for making vegetable preparations in small jars. This version of salad for the winter bears little resemblance to Hungarian lecho in composition.

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That's all! Now you know how to cook delicious sweet peppers in tomato sauce for the winter. Prepare and treat your family and friends on long, cool evenings with a tasty, healthy dish of vegetables prepared at home.

Pickled peppers in tomato juice for the winter

I would like to tell you a recipe on how to cook sweet, pickled peppers in tomato juice for the winter without sterilization. The preparation is incredibly tasty and will please virtually everyone who has tried it. There are not enough people who will say: “This is not tasty!”

My family simply loves peppers in tomato juice, and I am able to roll up a large number of jars per season. During the winter everything is eaten, nothing remains.

Recipe for pickled peppers in tomatoes for the winter

It’s worth cooking once, and you will love sweet and sour preserves forever.

Ingredients

• Bell pepper – 3 kg;
• Garlic – 1 goal;
• Vinegar – 1 tbsp;
• Sugar – 1 tbsp;
• Vegetable oil – 1 tbsp.;
• Salt – 50 g;
• Tomato juice – 1 liter.

How to preserve

Everything is done very simply and simply, it’s hard to believe that such a tasty recipe for preparing food for the winter, which does not contain meat, can be incredibly tasty, and it’s easier to prepare than usual. In order to make it comfortable for you, I offer you a step-by-step recipe with photos, it will help you understand and understand the manufacturing process.

Preparing the container

Jars for storing peppers in tomato juice for the winter should be washed with laundry soap or soda, rinsed with clean water and sterilized using any convenient method. Do the same with metal lids. When the jars are ready, you can begin the upcoming production of preservation.

Preparing vegetables

Bell peppers - use mature ones with thick skin. It should be washed, cut in half, remove the seeds and remove the stem.

Cut lengthwise into pieces.

Cooking tomato marinade

Pour tomato juice into a suitable sized saucepan. We send there salt, vinegar, sugar, vegetable oil, chopped garlic. Bring to a boil - this will be our marinade.

Main step

When the marinade boils, add a small amount of cooked pepper to it. We wait for it to boil, set the timer for 8-10 minutes, the heat is moderate. After the above-mentioned time has passed, carefully pull out the blanched peppers with a slotted spoon, transfer them to jars, add a little tomato juice from the pan, and roll them up. We perform this function until the tomato juice in the pan is complete. Turn the bottom upside down, wrap the containers in something warm, and leave them like that until they cool completely.

Storage

After the jars of pickled peppers in tomato juice have cooled completely, they can be transferred to permanent storage space for the winter. This could be a cellar or basement. If you don’t have this ability, don’t be upset, because this workpiece tolerates room temperature well and can stand in an apartment under a bed or in a pantry.

Tips and advice

• Be sure to thoroughly wash the container and sterilize it over steam or in the oven - this is one of the guarantees that the jar will not swell and the contents will not deteriorate.
• Use only ripe peppers - this will make the preparation tastier. If you decide to utilize this method of harvest residues and want to pickle greenish, unripe fruits, this can be done and the preservation will be excellent. But this affects the taste, as it is clear that unripe fruits are slightly bitter. Create a perfect assortment: put some ripe fruits in a jar, and 13 greenish ones. Experiment, maybe you will like it. I like ripe and juicy peppers.
• I use only freshly squeezed tomato juice, because the garden is full of my own tomatoes. But you can buy it in the store or take your own, homemade before canning. In such cases, you should add a little less salt (35-40 grams).
• I don’t recommend cooking over high heat: firstly, splashes of juice will fly all over the kitchen, secondly, you can burn your hands, and thirdly, the pieces of pepper simply won’t cook well and will fall apart. It is better to cook over moderate heat.
• Keep away from sunlight and heat sources (battery, stove, heater, fireplace).

What to serve with

Both adults and children adore this magical preparation. We took her on a picnic in the cold season (we love to sit by the fire from time to time, even in winter). I went with some bread and baked potatoes to “Hurray.” "

At home – with mashed potatoes or pasta. We don’t even eat meat, we just enjoy a vegetable dinner. Delicious.

You see, preparing sweet, pickled peppers in tomato juice for the winter without sterilization is not at all wrong, the recipe is simple and affordable.

Pepper in tomato juice

I looked through a lot of recipes with bell peppers, but I haven’t come across one. If you do, then I ask you not to throw tomatoes. My coworker shared this recipe. It’s a very tasty pepper, it’s so spicy. I make it for all parties, including anniversaries. They practically sweep it off the table right away and demand more. Another plus: it can be stored in the refrigerator for a long time.

Ingredients for Pepper in Tomato Juice:

• Bell pepper – 4 kg
• Tomato juice - 1 l
• Vegetable oil - 200 g
• Sugar - 200 g
• Salt - 2 tbsp. l.
• Garlic - 3 teeth.
• Chili pepper - 1 pc.
• Vinegar (25%) - 8 tbsp. l.

Production time: 50 minutes

Nutritional and energy value:

Recipe for “Pepper in Tomato Juice”:

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Comments and reviews

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• Prescription questions
• Reviews

June 1, 2015 lamer #

August 12, 2012 meryett #

August 4, 2011 Ulitich #

August 6, 2011 Olga Tarasova # (recipe creator)

It’s very interesting, but there really is a problem with vinegar. Where can I get it? And the recipe was quite intriguing.

August 1, 2011 oks7151 #

August 6, 2011 Olga Tarasova # (recipe creator)

Another question arose: is vinegar literally added right away? For example, when pickling mushrooms, first boil everything, and then add vinegar before putting it into jars.

August 1, 2011 oks7151 #

July 25, 2011 oks7151 #

July 28, 2011 Olga Tarasova # (recipe creator)

An interesting recipe, but I also have a question about 25% vinegar. Do you make it from vinegar essence? I have never seen 25% in stores. Either 9% or 90%

July 25, 2011 lyapa #

July 24, 2011 S_Svetlana #

July 24, 2011 Irina66 #

July 23, 2011 Rapsodiy #

July 23, 2011 irina19796 #

July 24, 2011 Olga Tarasova # (recipe creator)

dewcionkia uksus 25protsentniinemnogowato.esli9postawiti

July 23, 2011 Miss #

July 22, 2011 fl. #

July 22, 2011 Olga Tarasova # (recipe creator)

July 22, 2011 Marinaby #

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