For pickling, choose meaty, juicy vegetables: this will make the preparations tastier. And to make them beautiful, use peppers of different colors.

After seaming, the jars need to be turned over, wrapped in some thick warm thing and left to cool completely.

The pepper turns out incredibly fragrant, moderately sweet and very tasty.

Ingredients

• 1½ kg bell pepper(weight of peeled vegetables);
• 500 ml water;
• 100 ml vegetable oil;
• 65 ml vinegar 9%;
• 150 g sugar;
• 1 tablespoon salt;
• 5 peas of allspice;
• 1–2 bay leaves.

Preparation

These peppers are marinated specifically for stuffing. Simply remove the vegetables from the jar, arrange among them, and prepare the dish as usual.

Ingredients

• 1½–2 kg bell peppers (about 12–15 medium vegetables);
• about 2 liters of water;
• 2 tablespoons salt;
• 1 tablespoon sugar;
• 3 tablespoons vinegar 9%.

The ingredients are for a 3 liter jar.

Preparation

Remove seeds and stems from the peppers. Cut off the tops so that it is convenient to stuff the vegetables later.

Place the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid and leave for half an hour.

Pour the infused water into a saucepan and add salt and sugar. Bring to a boil and cook for another 2 minutes.

Pour vinegar and boiling brine into the peppers and roll up the jar.

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

• 700 ml water;
• 120 g;
• 80 ml vegetable oil;
• 50 ml vinegar 9%;
• 1 tablespoon salt;
• 9 black peppercorns;
• 3 buds of dried cloves.

The ingredients are for 3 ½ liter jars.

Preparation

Remove seeds and stems from the peppers and cut lengthwise into long strips.

Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. Stirring, bring the marinade to a boil over high heat.

Place the peppers in the pan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. The peppers will remain slightly crunchy. But if you cook for a couple more minutes, they will become softer.

Place vegetables in sterilized jars. If any marinade gets inside, return it to the pan. Bring the liquid to a boil, pour it over the peppers and cover with lids.

Place a cloth on the bottom of a clean pan and place the peppers there. Pour into the pan warm water so that it covers the cans up to their hangers. Bring water to a boil over low heat, sterilize the jars for 15 minutes and seal.

To prepare this delicious snacks you don’t have to spend a lot of time and effort. It will do the main work for you.

Ingredients

• 1 kg of bell pepper (weight of peeled vegetables);
• 100 ml vegetable oil;
• 6 black peppercorns;
• 4 cloves of garlic;
• 2 teaspoons salt;
• 4 tablespoons sugar;
• 4 tablespoons vinegar 9%;
• approximately ½ liter of water.

The ingredients are for 2 ½ liter jars.

Preparation

Remove stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.

Place the peppers on a baking sheet and place in an oven preheated to 220°C for 30–35 minutes. If the vegetables start to burn, stir them gently. Remove the roasted peppers from the oven and let them cool slightly for a couple of minutes.

Place 3 black peppercorns, 2 sliced ​​garlic cloves, 1 teaspoon salt and 2 tablespoons each of sugar and vinegar on the bottom of each sterilized jar.

Place the peppers in jars and fill with boiling water to the brim. Seal the jars and shake lightly to dissolve the seasonings.

The highlight of this already original snack is that vegetables are pickled in tomato juice.

Ingredients

• 1½ kg bell pepper;
• 1½ kg cabbage;
• 1 large carrot;
• 2½ tablespoons salt;
• 1 l tomato juice;
• 75 ml vinegar 9%;
• 200 ml vegetable oil;
• 100 g sugar.

The ingredients are for 4 1 liter jars.

Preparation

Cut off the tops of the peppers and remove the seeds. Finely chop the cabbage and grate the carrots on a coarse grater.

Mix cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour tomato juice, vinegar and oil into the pan and add salt and sugar. Bring to a boil over high heat. Place stuffed peppers in another pan and pour boiling marinade over them.

Bring to a boil, reduce heat and simmer for about 20 minutes. Place the peppers in sterilized jars, cover with marinade and roll up.

Step-by-step recipe with photos and videos

Both snack options are easy to prepare and have a very bright and memorable taste. Peppers marinated “Italian style” are prepared from roasted peppers and partly marinated in own juice. The taste of this snack option is based on a combination of “smoky” notes of baked pepper, herbs, garlic and olive oil. This appetizer can be served within a few hours. The pepper turns out aromatic, juicy, tender and incredibly tasty.

The second snack option - crispy pickled peppers - has a similar, at first glance, set of components. There are some spices and garlic and herbs that give the dish aroma and piquancy, but the cooking process is significantly different and gives a completely different result. The peppers remain slightly crunchy and have a spicy, peppery flavor.

Each option is good in its own way. Try and choose which one you like best!

Prepare the ingredients according to the list.

Let's start with preparation Italian quick pickled peppers. Wash the peppers thoroughly and place them on a baking sheet in a single layer.

Prick the pepper in several places with a fork, place in an oven preheated to 180-190 degrees and bake for 30 minutes, until black marks appear. After 15 minutes, turn the peppers over to ensure even cooking.

Place the baked pepper in a bag, seal it tightly and leave for another 15 minutes - this will make it easy to peel the pepper.

Peel the peppers and cut into strips, drain off any juice that has accumulated and save for the marinade.

Finely chop the basil and fresh herbs to taste, cut the garlic into slices. Add the garlic and herbs to the pepper pieces.

For the marinade: add 1-2 tbsp to the collected juice of the baked pepper. wine vinegar and 3-4 tbsp. olive oil.

Pour the prepared marinade over the peppers. Add ground black pepper and salt to taste.

Mix everything thoroughly and cool completely. And then cover it tightly and place it in the refrigerator for 5-6 hours, or even better, overnight.

Pickled peppers instant cooking ready in Italian!

I admit, this option is my favorite. It contains both the pickled pepper itself and the fragrant marinade, which is delicious even just soaked with a piece of bread. In my family, this appetizer is rarely allowed to steep. Seasoned with basil, lemon juice instead of vinegar, complemented with pieces of feta cheese or feta cheese - this “under-pickled” pepper already tastes incredibly good. And if you still let it brew, it’s simply impossible to tear yourself away from it!

Now let's prepare the second version of the appetizer - Instant Crispy Pickled Peppers. This method of preparing the snack takes a little longer, because the pepper needs to be marinated for a day.

To prepare the appetizer, remove seeds from the pepper and cut into quarters or strips. Small strips of pepper will marinate a little faster.

Cut the onion into half rings. And garlic - in slices. Also finely chop the fresh herbs. And optionally add 1/3 or half of chopped hot pepper.

To prepare the marinade: measure water into a saucepan, add lava leaf, cloves, sugar, salt and pour sunflower oil.

Bring the marinade to a boil, taste and add more salt and sugar to taste if necessary. Turn off the heat and pour in the vinegar.

Combine the prepared components. Pour the hot marinade over the peppers and vegetables and mix everything thoroughly.

Cover the container and apply light pressure. Let the marinade cool completely and then place in the refrigerator. In a day, the appetizer will be ready for tasting.

Instant pickled peppers are ready! Enjoy your meal!

Pickled bell peppers are loved by many families for their beneficial features, pleasant aroma and great taste. Not everyone knows, but canned vegetables contain more vitamin C than the notorious citrus fruits, currants, sauerkraut. Marinating allows you to preserve all the minerals and enjoy delicious bell peppers. all year round. In most cases, the fruits are filled with vinegar-based brine, citric acid, vegetable oil.

Features of pickling bell peppers

1. Vinegar is considered the main preservative; the preservation of pepper depends on it. Traditional filling is prepared on the basis of granulated sugar, table salt, vinegar (apple, table).
2. Salt and granulated sugar are added to give a rich taste; they emphasize sweetness or bitterness (depending on the variety). Bulk products also act as a preservative.
3. The marinade is prepared from water. The liquid must be softened in advance. For these purposes, it is passed through a filter, boiled or frozen and thawed. Water should not have a musty smell or taste.
4. If the water contains a lot of iron, the bell pepper may eventually lose its rich hue. The taste will also be slightly distorted, but the product will not lose its properties.
5. You cannot pickle bell peppers in water that contains a lot of salts. This liquid is too hard; it must be softened using the above methods.
6. Rock salt works well for making snacks, but it takes too long to dissolve in water. If possible, pre-grind the composition or use a ready-made one (just not iodized).
7. To make the marinade, you need to heat the water, then pour granulated sugar and salt into it according to the recipe. After the crystals have completely dissolved, the pouring must be boiled for a quarter of an hour.
8. Choose the “right” pan for cooking the marinade. Containers with oxidizing coating are not suitable. Give preference to enamel dishes with a thick bottom.
9. Bell peppers with thick walls are most suitable for pickling. You should not choose fruits whose peel is too hard and thin.
10. If desired, you can preserve fruits with other vegetables. Tomatoes, cucumbers, and garlic go well with pepper. Add herbs and seasonings as desired.

Pickled bell peppers: a classic of the genre

• garlic - 6 cloves
• sweet bell pepper - 1.7 kg.
• table or apple vinegar (concentration 6%) - 230 ml.
• peppercorns - 12 pcs.
• granulated sugar - 145 gr.
• laurel - 5 pcs.
• purified water - 340 gr.
• sunflower oil - 260 ml.

1. Peppers of one or more varieties can be marinated. For beauty, choose vegetables of different colors and sizes. Prepare the pepper; to do this, you need to wash it, cut out the core and chop it into strips lengthwise.
2. Choose the length and width of the slices based on your personal preferences. It is important that the pepper fits comfortably on a fork and fits into your mouth. The filling is prepared with salt, laurel, butter, sugar, peppercorns, vinegar, and garlic.
3. Place the listed components in an enamel pan, add water, stir. Bring to the first bubbles, place the chopped pepper in a container, cook at maximum power for 5 minutes.
4. During blanching, the pepper will wilt a little and become compact. Steam the container for twisting or sterilize it in another way. Boil the lids.
5. After the specified period, place the pepper slices in jars, add the filling remaining in the pan. Move the garlic cloves here, Bay leaf, peppercorns.
6. Prepare a water bath. To do this, take a pan with a wide diagonal and line the bottom with a towel. Place the jars and cover them, leaving gaps. Fill in hot water to the shoulders.
7. Simmer at medium power for about a quarter of an hour, then tighten with a special wrench. Turn the containers over, wrap them in a sweatshirt, wait for them to cool (4-6 hours).

• carrots - 2 pcs.
• sweet bell pepper - 650 gr.
• red pepper (bitter) - 350 gr.
• sunflower oil - in fact
• garlic - 1 head
• purified water - 550 ml.
• salt - 120 gr.
• granulated sugar - 330 gr.
• vinegar solution (concentration 9%) - 525 ml.

1. Bell peppers can be of any color. If we talk about red beans, whole fruits without damage are suitable. To make the composition appetizing, lay out the components, alternating.
2. Peel the hot peppers and cut off the edge at the stem with a knife. Pour oil into a frying pan and fry the fruits on all sides. Cool the pepper and mix with salt.
3. Prepare sweet vegetables. They need to be washed, cored and chopped into strips. Rinse the carrots and pass them through the middle area of ​​the grater. Squeeze the garlic through a press.
4. Take screw-on containers and boil the lids. Place the hot fruits first, then the bell peppers. Toss the ingredients with a mixture of garlic and carrots.
5. Start cooking the marinade. Pour water into the pan, add vinegar, salt and granulated sugar. Bring the liquid until bubbles appear, then simmer for another 15 minutes.
6. Pour the marinade into jars with pepper and roll up the lids. Turn the container over and keep it in this position for 6-8 hours. After 3 days of infusion in the cold, the pepper can be tasted.

Pickled peppers with herbs

• garlic - 15 cloves
• bell pepper - 1.3 kg.
• cilantro - 30 gr.
• parsley - 40 gr.
• marjoram - 30 gr.
• dill - 45 gr.
• vegetable oil - 140 ml.
• drinking water - 1.1 l.
• vinegar solution - 30 ml.
• salt - 40 gr.

1. Prepare Bell pepper to further actions. To do this, it must be washed, cleared of seeds and stalks. Now chop the fruit into thin strips and place in a frying pan.
2. Pour in the oil, fry for 5 minutes, stirring constantly. Turn off the burner when the peppers have a crust on them. Wash the greens, dry them on a towel, and chop them finely.
3. Send the containers for sterilization, do the same with the lids. Start laying out the pepper slices in the jar. Alternate with chopped greens.
4. Prepare the marinade. To do this, pour water into a saucepan, add salt and pour in a solution of 9% vinegar. Cook for about 10 minutes, then immediately transfer the filling to the jars.
5. Take a wide-bottomed pan and line it with a cotton towel. Place the containers inside, fill them with boiling water up to the hangers, and cover the neck with a lid.
6. If you roll peppers into 0.5 liter jars, sterilization is carried out within 10 minutes. For liter containers the duration increases to a quarter of an hour.
7. When the allotted time comes to an end, remove the container with oven mitts. Tighten using a preservation wrench. Turn over and keep in this position for 8 hours.

• table vinegar - 245 ml.
• pepper - 4.75 kg.
• garlic - 3 heads
• onions (purple, yellow) - 130-160 gr.
• granulated sugar - 260 gr.
• hot capsicum - 2 pcs.
• salt - 25-35 gr.
• sunflower oil - 500 gr.

1. Peel the garlic heads and chop each clove into slices. Take Bell pepper, remove seeds, cut into rings. You can use dry pepper; it needs to be crushed into flakes.
2. Remove the skins from the bulbs. If the fruits are large, chop them into half rings. Chop small specimens into circles. Start preparing the filling.
3. Mix vegetable oil with vinegar, salt and granulated sugar. Pour the mixture into a saucepan and bring to the first bubbles. Pour the boiling marinade over the capsicums with garlic and onions, leave for 10 minutes.
4. Now move the entire mixture into a saucepan, add the peeled and prepared bell pepper. Cover with a lid and cook for half an hour. During this time, you need to sterilize the lids and containers.
5. When the deadline comes to an end, pack the two types of peppers and the remaining ingredients into containers. Roll up the lids and turn the neck to the floor. Leave until cool.

Bell pepper in apple cider vinegar

• sweet pepper - 1.8 kg.
• olive oil (sunflower oil is also suitable) - 80 ml.
• drinking water - 650 ml.
• apple cider vinegar with a concentration of 6% - 550 ml.
• ketchup for barbecue - 110 gr.
• crushed salt - 35 gr.

1. Rinse the bell pepper and dry it with napkins. Cut out the tail and seeds. Place whole fruits on a baking sheet and bake in the oven at 150 degrees. Prepare a liter container and place the baked fruits inside.
2. Start cooking the marinade. Take a pan with enamel, add water to it, pour in oil. Stir the mixture for 3 minutes, then add kebab ketchup and salt here. Simmer the mixture for 8 minutes, time is measured from the moment it boils.
3. When it starts gurgling, pour in the apple cider vinegar in a thin stream and stir for another 5 minutes. Turn off the heat, fill the pepper with the filling. Place the lids on top and begin sterilization.
4. Build a water bath. To do this, line the bottom of a wide pan with a towel. Place the jars inside and add hot water so that it reaches the hangers.
5. Set the stove to medium and simmer for a quarter of an hour. During this time, the pickled peppers will be ready. All you have to do is seal the container and let it cool.

• horseradish root - 65 gr.
• pepper - 4.5 kg.
• dill (greens) - 40 gr.
• garlic - 3 heads
• tomato juice - 1.2 l.
• salt - 50 gr.

1. Prepare sweet bell peppers for preservation. Rinse the fruits under the tap and dry. Cut out the center and remove the tail. Cut the fruit into strips, then plunge into boiling water for 4 minutes.
2. When the time has passed, remove the vegetables with a slotted spoon and send them to ice water. Prepare horseradish root (washing, drying, peeling). Grate the root vegetable on a fine grater or cut into half rings.
3. Remove the husks from the garlic and chop into cloves. Wash the dill, remove the stems and chop the leaves very finely. Prepare jars, place horseradish and dill on the bottom.
4. Place pepper slices inside and layer with seasoning. Fill the jars, retreating 0.5 cm from the neck. Start preparing the filling.
5. Pour tomato juice into an enamel pan, add salt, chopped garlic and sugar on the tip of a knife. Bring the mixture to a boil, turn the burner down to medium. Cook the filling for another 10 minutes.
6. After the specified time has passed, add the marinade to the containers with pepper. Place the lids on top to leave a small gap. Build a water bath and place the jars inside.
7. Sterilizing a half-liter container takes half an hour, a liter container takes 45 minutes, and a two-liter container takes 55 minutes or more. After the specified period has passed, the jars must be removed, sealed and turned over to cool.

Bell peppers for future stuffing

• granulated sugar - 20 gr.
• vinegar with a concentration of 9% - 60 ml.
• fine salt (not iodized!) - 35 gr.
• filtered water - 1.65 l.
• bell pepper - 1.7 gr.
• celery - 15 gr.
• peppercorns - 8 pcs.
• laurel - 5 l.
• salt - 20 gr.

1. Rinse the pepper, remove seeds and tails. Take a heat-resistant cooking vessel, pour in water, add salt. Wait for the composition to boil, then do not turn off the heat.
2. Start putting 3-5 peppers into the bowl and let them sit for about 4 minutes. During this period they will be blanched. Sterilize containers. Start removing the peppers one at a time. Pour the liquid out of the fruit, then put it in a jar.
3. Now make the marinade. To do this, pour water, granulated sugar, salt, allspice, celery into a saucepan. Place the container on the stove and boil for 5 minutes.
4. Pour vinegar into containers with bell peppers. Then add the prepared marinade. Seal the container and turn it upside down. Wrap it in an old sweatshirt and wait until it cools down.

• table vinegar - 240 ml.
• granulated sugar - 120 gr.
• bell pepper - 3.5 gr.
• honey - 130 gr.
• drinking water - 1.3 l.
• laurel - 5 pcs.
• crushed salt - 65 gr.
• sunflower oil - 245 gr.
• peppercorns - 5 gr.

1. First rinse the pepper, then remove the seeds from the core and cut off the tail. Chop the fruits into tongues or cubes, as you wish. The main thing is that the vegetable is convenient to eat.
2. Pour water into the enamel pan. Add granulated sugar, peppercorns, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles and immediately pour in the vinegar solution.
3. Cook the marinade for 3 minutes. When this time has passed, lower the burner to medium. Dip the peppers into the liquid, wait until they boil, then simmer the vegetables for another 10 minutes.
4. When the composition changes shade, the twist is ready. Place the peppers in clean containers and seal with a special key. Leave upside down for about 8 hours.

If you plan to eat bell peppers as a snack, choose the option of preserving them in oil, tomato juice, or apple cider vinegar. For those who want to stuff vegetables in the future, a method marked “for future stuffing” is suitable. Recipes are selected according to taste preferences. Supplement the composition with spices and your favorite types of herbs.

Video: delicious bell pepper with ketchup

Pickled peppers - very delicious preparation for the winter, which will wonderfully decorate your table. Everyone has their own recipe for pickled peppers. Some people prefer their grandmother’s old method, others invent their own. In any case, preparing bell peppers is a wonderful reason to please your family by opening a jar or two of this wonderful preserve. Pickled peppers have their own unique, unique taste. On our website you will find delicious recipes this wonderful snack. Enjoy and delight your loved ones with this wonderful dish in winter, and simple recipes with step-by-step photos will help you in preparation!

The best recipes with photos

The last notes

kerescan - Jul 17th, 2015

You've probably prepared or tried these pickled vegetables. But have you tried pickled peppers with honey? A cauliflower? I like to make a lot of new homemade preparations every harvesting season. A colleague gave me this delicious, unusual and simple honey and vinegar preserve recipe. I suggest you try to make such a preparation.

The champion in vitamin C content and a powerful antioxidant is bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. Calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must choose very fragrant honey, then there will be a unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp.
• Vegetable oil: 1 tsp.
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) – 6 kg;
• water – 2 l;
• sugar – 600 g;
• vegetable oil – 400 ml;
• table vinegar – 250 ml;
• salt – 5-6 dess. l;
• bay leaf – 5-6 pcs.;
• allspice peas – 15-20 pcs.

In the finished product energy value will be 60 kcal per 100 g. So:

1. First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down on a clean towel. We boil the metal lids separately and dry them well.
2. We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
3. Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
4. Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
6. Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow peppers – 1.4 kg;
• sweet peas – 6-7 pcs.;
• unsalted tomato juice – 700 ml;
• sugar – 40-45 g;
• table vinegar – 2 tsp. l.;
• salt – 2 dec. l.

The fruits should be prepared as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
3. Sterilize: half-liter for 10 minutes, liter for 15.
4. Roll up the boiled lids.

This snack option is good both cold and hot.

Bell pepper for the winter in oil

• medium-sized strong fruits – 2 kg;
• water – 2 l;
• oil – 1 tbsp.;
• granulated sugar – 0.5 tbsp;
• salt – 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic – 4 cloves;
• chili pepper – 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. Pour the fruits into a deep saucepan cold water, wait until it boils and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
3. Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. Cool under the blanket in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.

For the recipe you need:

• tomatoes – 2 kg;
• sweet pepper – 4 kg;
• garlic – 6 cloves;
• lean oil – 200 ml;
• table vinegar - ¾ tbsp.;
• salt – 3 dec. l.;
• sugar – 5 dec. l.

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

1. We peel the tomatoes and cut them into fairly large slices.
2. We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
3. Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
5. Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

With eggplants

How good it is to open a jar of... assorted vegetables! This light dish is appropriate not only on the everyday menu, but also on the holiday table.

To prepare it you need to take:

• bell peppers – 1.4 kg;
• eggplants – 1.4 kg;
• tomatoes – 1.4 kg;
• carrots – 0.7 kg;
• garlic – 4 cloves;
• salt – 40 g;
• sugar 40 g;
• sunflower oil – 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

1. Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 parts.
3. Three carrots on a coarse grater.
4. Remove the skins from the tomatoes and puree them using any method.
5. Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
6. After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
7. Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
8. After 5 minutes, remove from the stove.
9. Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:

• zucchini – 1.8 kg;
• peppers – 1.8 kg;
• onion – 750 g;
• carrots – 750 g;
• sugar – 180 g;
• salt – 150 g;
• dill – 50 g;
• sunflower oil – 150 ml;
• table vinegar – 150 ml.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

1. Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
2. Wash the dill, dry it, finely chop it.
3. In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We put the zucchini there and simmer for the same amount.
6. 5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
7. Pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:

• garlic – 2-4 cloves;
• dill umbrellas – 3 pcs.;
• bay leaf – 3 pcs.;
• black peppercorns – 3 pcs.;
• sweet peas – 3 pcs.;
• vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (without a slide);
• 3 dec. l. Sahara.

Before cooking, soak cucumbers in cold water for a few hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

1. Place all of the indicated spicy ingredients at the bottom of a glass container.
2. Place whole cucumbers and chopped peppers.
3. Pour boiling water into the jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers – 1 kg;
• onions – 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice – 250 g;
• vegetable oil – 50 ml;
• peppercorns – 2 pcs.;
• salt – 1 tbsp. l.;
• bay leaf – 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, and the onion into half rings.
2. Mix the remaining ingredients in a metal bowl.
3. Add vegetables there and cook for 15 minutes.
4. When hot, place in a glass container and roll up.
5. Store strictly in a cool place.

With garlic