Close the pepper for the winter

Bulgarian pepper in tomato

You can close the Bulgarian pepper for the winter in a tomato paste, it turns out very tasty. It is best to take a multicolored pepper for canning.

Ingredients for this billet:

• 
  Bulgarian pepper - 2 buckets of 10 liters


• 
  soft ripe tomatoes - 1 bucket


• 
  sugar - 1,5 tbsp.


• 
  unrefined vegetable oil - 1 tbsp.


• 
  9% vinegar - 0.5 tbsp.


• 
  salt - 2 tbsp. l.


• 
  Ground black pepper - 1 tsp.

Pepper, we cleanse the seeds and cut into strips. Tomatoes and let's go through the meat grinder. If you want a liquid fill, squeeze out the tomato mass juice, if thick - you can do nothing with twisted tomatoes do not.

We put the tomato mass / juice on the fire and bring it up toboiling. Add sugar, salt, pepper and vegetable oil, mix and cook for 10-15 minutes. Pour in the vinegar and put the chopped pepper. Cook for about 20 minutes, stirring. It is important to ensure that the pepper does not boil.

Then we spread the pepper along with the filling in sterile jars, rolled up and wrapped until completely cooled.

See also how to roll lecho from tomato and pepper.

Stuffed pepper for the winter

Stuffed pepper with different fillings (likemeat, and vegetable) - a favorite dish. Do you know that you can close a pepper to enjoy it in the winter? We offer a recipe for pepper stuffed with cabbage.

Take for him such products:

• 
  3 kg of sweet pepper


• 
  3 kg of white cabbage


• 
  2 l of tomato juice


• 
  400 ml of vegetable oil


• 
  200 g of sugar


• 
  150 ml 9% vinegar


• 
  2 large carrots


• 
  4,5 tbsp. l. salt

My pepper, remove the stalk, cleanse the seedsand rinse again. Cabbage thinly shinkuem, carrots clean and rub on a large grater. Mix cabbage with carrots, add about 1.5 tbsp. l. salt and squeeze slightly to make the cabbage softer. Leave for a while, so that the cabbage is infused. If desired, you can add spices and herbs to it, but this is not necessary.

Prepared pepper densely stuffed cabbage withcarrots. We prepare the tomato filling: tomato juice poured into a pan (it is better, of course, to take a homemade, but if there is no home, the store will also come down). Add the vegetable oil, vinegar, sugar and the remaining salt. If the juice is initially salty, naturally, you need to salt it less. We put it on the fire and bring it to a boil.

Stuffed pepper we put in a separatesaucepan and pour a boiling pot. We put it on the fire and bring it to a boil, then reduce the heat and cook for 25 minutes. We sterilize liter jars (they will need 7-8 pieces), put pepper on cans and pour tomato. After we rolled the jars, wrap them with a blanket until it cooled down completely.

Salted pepper for the winter

Someone likes pickled peppers, someone - vegetable salads with pepper, and some like salt pepper.

Ingredients for salt pepper:

• 
  Bell pepper


• 
  water


• 
  salt (at the rate of 40 g per 1 liter of water)


• 
  garlic


• 
  allspice


• 
  Dill seeds


• 
  leaves of grapes and black currants

My pepper, cut the stem, remove the seeds andagain mine. We paste the peppers one into the other with a "pyramid" (3-5 pieces each). We take the dishes for pickles, we spread on the bottom a layer of greens and spices. From above put pepper in dense layers, shifting each layer of spices and herbs. Salt is dissolved in water, cooled and pour brine with pepper.

On top put a clean cloth or canvasnapkin, cover with a wooden mug, on which we put the load. The week we hold pepper at a temperature of 18-20 degrees, then we transfer it to a cool place (for example, to a cellar). Such salted pepper can be put in salads or stuffed. If it seems too salty, before use you can wash it in cold water or even soak it.