Peppers marinated for the winter in tomato sauce: 10 best cooking recipes

Reviews (3)

Prepared by: Marina Sofyanchuk

09.19.2016 Cooking time: 1 hour 0 minutes

Save

I cooked)

Estimate

Pepper in tomato juice is a familiar and familiar lecho to us all, which probably every housewife prepares. It only takes an hour to prepare the snack, but it pleases us all winter. Be sure to try it

Whole marinated peppers in tomatoes for the winter

A simple recipe for preserving whole bell peppers in tomato juice.
It’s not difficult to prepare; in winter you can eat it as an independent dish on the table, or as part of other dishes. For example, cook stuffed peppers. Recipe Ingredients:

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.

Yield of the finished product is one 1.5 liter jar

Recipe for sweet bell peppers in tomato juice, canned whole in jars for the winter:

For cooking, you can use store-bought tomato or make homemade tomato juice. To prepare it, just grind the tomatoes in a meat grinder or use a food processor for this purpose. Strain the resulting puree through a sieve to remove the seeds and skins.

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

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.

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

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.

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

Fried peppers in tomato sauce

Tomato sauce is prepared by pouring boiled water over the fruit. Peel the tomato, wipe it with a sieve, chop the fruit. Onions, minced meat, fried in oil until brown. Mix tomatoes and onions, add salt and sugar. You can add chopped garlic. When the dish comes to a boil, remove it from the heat.

The chopped pieces are fried on both sides, placed in jars and poured with tomato sauce.

Lettuce requires proper sterilization. You can add a little vinegar to the jars to help the product last longer.

How to cook peppers for the winter in tomatoes without vinegar for the winter

Bell peppers canned without vinegar keep well all winter.

We will describe the rules and sequence of preparing Bulgarian in jars for the winter.

Strong, juicy and fresh specimens are suitable for spinning.
Ripe red tomatoes are best; they will produce thick juice.
Boil the juice and rub through a sieve to remove the seeds.
Chop the peppers if required by the recipe.
Cook the Bulgarian tomato until tender.
Pour into sterile jars.

Author's note

Agapov Vladislav

Without sterilization, preserve vegetables in sterile containers.

If you are allergic to tomatoes, delicious peppers in oil for the winter without vinegar are just what you need. Try this simple recipe and write it down for later.

How to prepare peppers

Preparing vegetables for winter twists does not take much time.

Instructions.

Rinse the fruits under running water.
Clean.
Rinse again.
Dry on a towel.
Cut as described in the recipe.
Prick the fruit with a fork if you are preparing it whole.

We twisted the tomatoes, cut the peppers, and began to stew the vegetables.

What is the best way to store peppers in tomatoes in winter?

The ideal container for storing Bulgarian in tomato is glass jars with a volume of 500 to 1000 ml. The workpiece is perfectly stored in the room.

How to properly prepare jars

Author's note

Agapov Vladislav

The main condition for the preservation of preservation is sterile containers.

We'll tell you how to prepare jars for twisting.

Check the container for defects to ensure there are no chips or damage.
Check the container for compatibility with the lids.
Rinse the lids and containers with baking soda.
Prepare a towel for placing the container after sterilization.

We washed the jars, we proceed to sterilization. There are several ways:

steam treatment;
in the oven;
in a microwave oven.

Let's describe how to treat with steam:

Pour water into ¼ of the pan.
Place seaming lids on the bottom.
Place a mesh or colander on top.
When the water boils, place the jar upside down.
Hold for 7 minutes. container with a volume of 750 ml; 10 min. – 1 liter.
Wear gloves.
Place on a towel to prevent cracking.
Remove the lids with kitchen tongs.
Immediately cover the jars with lids.
The container is ready for canning.

Watch the video and choose a convenient sterilization option:

Whole bell peppers, canned for the winter without sterilization

The peppers according to this recipe are crispy, incredibly aromatic and have a piquant taste.

Ingredients:

2.5 kg of Bulgarian thick-walled vegetable;
5 garlic cloves;
3.5 liters of cold boiled water;
7 tbsp. a spoonful of rock salt;
allspice peas and dill umbrellas for flavor.

Cooking method:

1. Wash the pods well, changing the water 2-3 times. Then, with a sharp knife or scissors, we cut off the tail of the stalk, and prick the pulp with a fork in several places.

2. At the bottom of a large saucepan or enamel bucket we throw several sprigs of dill, allspice peas and a clove of garlic cut into several pieces. Place chopped vegetables on top.

3. Having laid about half of the pods, place sprigs of dill and slices of garlic on them again. Then we continue laying the vegetables, putting the remaining dill and garlic on top.

4. To make the brine, add salt to chilled boiled water and mix thoroughly. When all the salt crystals have dissolved, pour the liquid over the vegetables. Be sure to make sure that the brine completely covers the pods. After this, we put pressure on top, cover with a clean towel and place it in a dark corner of the house for 3 days.

5. After 72 hours, we will see that the pepper has released a lot of juice and has significantly decreased in volume. Now our task is to place the semi-finished product in a dry, sterile glass container as tightly as possible, not forgetting to add dill and garlic to the container, with which the vegetables were salted.

6. Fill the container filled with vegetables with brine from the pan to the very top, close with boiled plastic lids and put in a cool place for storage. In a week it will be possible to take a sample.

Delicious baked peppers in tomato sauce without vinegar

Oven-baked peppers in tomato sauce are a side dish for main courses. Prepare according to the suggested recipe, add chili for a spicy twist.

Ingredients:

1 kg each of Bulgarian and red tomatoes;
bunch of basil;
spices to taste;
2-3 tbsp. l. sunflower oils;
4 garlic cloves.

Instructions:

Wash the vegetables and herbs and place them on a towel.
Coat the peppers with sunflower oil.
Place in a frying pan.
Bake in the oven at 200 degrees.
In 20 minutes. Place the fruits in a saucepan under the lid.
After 15 min. peel off the skin.
Cut in half, remove seeds.
Scald the tomatoes and remove the skin.
Grind with a blender.
Simmer in a saucepan with 2 tbsp. l. oils 15 min.
Pour the peppers into the tomato and simmer for 10 minutes.
Salt and pepper.
Peel the garlic and put it under a press.
Chop the greens.
Add to the pan, stir.
Serve hot with meat.
Bon appetit!

Calorie content: per 100 g of finished product 78 Kcal.

For lovers of spicy dishes, recipes for hot peppers for the winter without vinegar will be of interest. Peppers prepared in this way are a delicious appetizer on the holiday table, which is perfectly stored in the pantry or cellar.

Barley with pepper and vegetables

A quick lunch for all occasions is prepared from simple ingredients that can be found in any kitchen:

sweet bell pepper;
carrot;
white onion;
ripe large tomatoes;
pearl barley;
vegetable oil;
salt;
spices to taste;
table vinegar;
water.

First of all, prepare the vegetables. Onions are traditionally cut into cubes. Grate carrots. The pepper is crushed into miniature squares. Pearl barley is washed and filled with water. Leave for about 2 hours.

Remove the skin from the tomato. Place in a blender bowl. Grind to a puree consistency. Pour oil and water into a saucepan and bring to a boil. Pour the onion into the liquid first, then grated carrots. Simmer for 10 minutes on low heat.

Lay out the swollen pearl barley, sweet peppers, and pour in the tomato puree. Sprinkle with salt and your favorite seasonings. Simmer for about 25 minutes. Pour in vinegar. Mix and place in jars. As usual, wrap it in cloth until it cools completely. Stored in the basement.

Having become acquainted with some recipes for preparing peppers for the winter, we understand that they are made quite simply. First, the ingredients are collected. Then the vegetables are peeled. Sterilize dishes. Mix the ingredients in a saucepan, cook and season with spices. Packaged in jars. The main thing is to stick to the guidelines outlined in the recipes in the cookbook.

Bell peppers for the winter in honey filling - recipe with photos

Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.

Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

To prepare you will need:

bell pepper - 1 kg,
honey - 4 tablespoons,
vinegar 9% - 4 tablespoons,
vegetable oil - 3 teaspoons,
salt - 2 teaspoons,
black peppercorns - 1 teaspoon,
coriander seeds - 1 teaspoon.

Preparation:

1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds.

Please note that sugar is not added, it is replaced by honey

6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade. Add vegetable oil and vinegar.

7. Bring the marinade to a boil and pour it back over the peppers in the jars.

8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.

This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.

Pickling bell peppers

While the marinade is cooking, let's take on the peppers. I have red bell peppers, but you can also use yellow and orange. Red not only because it is my favorite color (passion, wine, romantic sunset), but also because red peppers in the marinade are the most delicious!

1. Wash the bell pepper, remove the stems and seeds and cut into strips or rings, a centimeter and a half wide. Place each sliced portion immediately into the pan with the marinade.

2. When you’re done fiddling with the peppers, cover the pan with a lid and simmer the peppers in the marinade for 20-25 minutes. Stir occasionally. The pepper will become softer and there will be more liquid.

Sweet pepper in tomato sauce - a recipe for the winter

Ingredients required to prepare this type of preparation:

Multi-colored sweet pepper – 2 kg.
Ripe red tomatoes – 3 kg.
Young eggplants – 1 kg.
Large carrots - 6 pieces.
Garlic heads – 4 pieces.
Rock salt – 2 tablespoons.
Granulated sugar – 1 cup.
Refined vegetable oil – 1 cup.
9% table vinegar – 1 glass.
Hot capsicum, spices, seasonings - as desired and to taste.

Wash the tomatoes well, blanch, dry a little, peel and grind into a puree. Pour the tomato puree into a deep enamel container.

The carrots are also peeled, washed well, cut and crushed to a puree. Add carrot puree to the container with tomato puree. Stir everything well. Place the container on the stove and turn on moderate heat. Wait for the mass to boil.

Wash the eggplants, cut off the stem and cut them into pieces that are convenient for consumption. Rinse the multi-colored pepper, cut out the stem and seeds, and cut into small slices.

When the carrot-tomato mixture boils, place the eggplants in it and simmer for several minutes over low heat. Then add pepper slices to the mixture. Simmer until the peppers become soft. While the mixture is stewing, peel the garlic and squeeze it into a container with the preparation using a garlic press.

Add granulated sugar, vegetable oil, rock salt, ground black pepper and seasonings of your choice to the mixture. Mix everything thoroughly until smooth. Cover the pan with a lid and simmer on low for 45 minutes. Don't forget to stir.

While the mass is in the process of preparation, prepare containers for preservation. The jars should be thoroughly washed with detergent or soda solution, rinsed well and sterilized in the way that is most convenient for you;

Place the prepared salad in sterile jars and seal the lids tightly. Turn the salad jars upside down and cover them until they cool completely. Then take it out for further storage for the winter.

Recipe for canned peppers in tomato sauce

You will need the following components:

fleshy sweet bell pepper – 2.5 kg;
tomato paste or sauce – 250 ml;
cold filtered water – 1 liter;
rock salt – 50 grams;
granulated sugar – 1/2 cup;
sunflower oil – 100 ml;
table vinegar – 100 ml.

Preparation includes the following steps:

Wash the pepper well, cut out the stalks and remove all the seeds. Cut the fruits into slices.
Prepare the filling. To do this, add tomato sauce (if using paste, dilute it slightly with water), granulated sugar, rock salt, vegetable oil and vinegar into cold water. Bring to a boil.
When the filling boils, immerse the prepared pepper slices in it.
Cook for 25 minutes, stirring occasionally.
While the vegetables are cooking, prepare the jars for twisting. Wash and sterilize them.
Place the hot, ready-to-cook vegetables in jars and tighten them with a special key. Turn over and wrap in a warm robe. Wait for the workpiece to cool completely and take it to a cool place for further storage for the winter.

Recipe for twisting bell pepper in tomato sauce

To prepare this type of preparation, take the following products indicated in the recipe:

Multi-colored sweet pepper – 1.5 kg.
Garlic heads – 1 piece.
Tomato juice – 2 liters.
Vegetable oil – 4 tablespoons.
Apple cider vinegar – 2 tablespoons.
Granulated sugar - 1.5 tablespoons.
Rock salt – 1 tablespoon.

Cooking peppers according to this recipe includes the following steps: rinse the pepper under cold water, remove the seeds and stem. Cut into thin strips.

Peel the garlic and chop it into thin slices. Prepare the filling. To do this, grind the tomatoes into a puree. Place on the fire and cook for 7 minutes. After this, pass the mixture through a sieve.

Pour the juice into a container and add granulated sugar, rock salt, apple cider vinegar and vegetable oil. Bring the filling to a boil and cook for another 3 minutes. After 3 minutes, pour the pepper slices and garlic slices into the container with the filling.

Cook over moderate heat for 15 minutes. The finished product is poured into jars prepared in advance and rolled up. Then it is turned over and wrapped until it cools completely. Then it is taken out for storage for the winter.

The best ways to marinate

Even a novice housewife can prepare this delicacy. If desired, you can modify the recipe, the number of components, and the cooking technology. Most peppers are preserved in large pieces or whole for stuffing.

You can make the twist bright and attractive by using different shades of the vegetable and additional ingredients - this will not only improve the taste, but also increase the amount of nutrients. It is recommended to eat the appetizer in tomato sauce with pasta, potatoes, fish, meat, and porridge.

A simple recipe for bell pepper in tomato

For a simple cooking option you will need:

4 kg of sweet peppers;
1.5 liters of tomato juice;
1 glass of sunflower oil;
100 ml vinegar essence;
100 g sugar;
1-1.5 tbsp. l. salt.

Recipes for pickled cucumbers and celery for the winterRead

How to cook:

the fruits are washed, the core with seeds is removed, and chopped into large pieces;
add tomato to the pan, mix it with oil, salt, sugar, boil;
Next comes the turn of peppers and vinegar. Reduce heat by simmering the sauce for 20-25 minutes.

The hot liquid is poured into a sterilized container and sealed.

Option without vinegar and oil

This version of the salad is considered dietary; it can be consumed by people who are losing weight and children.

To prepare you will need:

tomatoes 3 kg;
sweet pepper 1 kg;
1-1.5 tbsp. l. salt;
1 bunch of dill, parsley;
a pinch of black, allspice, cloves, coriander;
5-6 garlic cloves.

Cooking technology:

wash the tomatoes, cut half the specified amount, cut into small pieces;
put the food in a container, boil and boil for another 15-20 minutes over low heat;
then chop another 1.5 kg of tomatoes, add to the vegetable mixture, and boil for 15-20 minutes;
Add spices and pressed garlic to the contents of the pan and boil for 5 minutes.

The hot liquid is poured into a container and rolled up. Store the preparations at room temperature.

With vegetable oil

For cooking you need to stock up:

bell pepper (3.5 kg) and hot pepper (1 pod);
3-4 cloves garlic;
tomato juice 800 ml;
vinegar 120 ml;
sugar 100 g;
salt 1-1.5 tbsp. l.;
sunflower oil 120 ml.

How to do:

All components are washed, the entrails are removed, and cut into several parts. Washed containers are sterilized along with lids.
Tomato juice is salted, sugared, vinegar essence and oil are added and stirred.
Place the pan on the fire, boil, add pressed garlic and pieces of pepper. After boiling, add spices to the mixture, boil for 5-10 minutes and remove from the pan.

In Serbian

Serbian sauce with bell pepper is called “Ajvar”; it goes well with cutlets, kebabs, meat dishes, and casseroles. Preparing the sauce is impossible without:

sweet peppers 1 kg;
tomatoes 0.5 kg;
vegetable oil 4 tbsp. l.;
garlic 3-4 cloves;
salt 1.5-2 tbsp. l.;
acetic acid 2 tbsp. l.;
dried chili powder 1 tsp.

TOP 10 delicious recipes for preparing pickled oyster mushrooms for the winter at homeRead

Step-by-step preparation:

The products are washed, placed in a baking bag, tied, and baked for half an hour at 190 °C.
The baked fruits are left to cool, after which they are transferred to a saucepan. The pepper is cut, removing the liquid and entrails, and the skin is removed.
The tomatoes are also peeled and chopped together with garlic using a blender or meat grinder.
Add salt, sugar, oil, vinegar to the mixture, bring to a boil, and simmer for 5-10 minutes over low heat.

The sauce is poured into a bottle and rolled up. It is recommended to store the twist for no more than 1 year in a dark, cool place.

Whole marinated sweet peppers in tomato juice

Whole fruits are suitable for preparing various dishes, primarily for stuffing. The filling can be minced meat or vegetables.

Components:

sweet pepper 3 kg;
tomatoes 2 kg;
salt 1.5-2 tsp;
sugar 1-2 tsp;
acetic acid ½ tsp.

How to do:

Wash the vegetables, grind the tomatoes in a meat grinder or blender, and boil for 10-15 minutes.
The mass is salted, peeled and chopped peppers are added. The mixture is boiled for 20-25 minutes.
After removing the pan from the heat, add acetic acid, transfer the peppers to jars, and fill with brine.

The finished dish is rolled up, turned over, and wrapped in a blanket for several days.

Recipe with oil

Peppers for the winter, recipes for which include vegetable oil, are also very popular due to their balanced sweet and sour taste and thick, golden marinade.

Pepper for the winter. Recipe for cooking with butter.

With this method of filling, the structure of the pulp becomes more tender and the taste softens.

Composition of ingredients

It is better to choose fleshy, orange or red sweet peppers for the recipe. Traditionally, sunflower oil is used for marinade, but other vegetable oils can be used. The use of olive oil gives the preparation a piquant flavor and makes the marinade even thicker after infusion. Choosing corn makes the taste more neutral and the consistency fluid.

Ingredients for 1 liter jar:

sweet pepper – 1 kg;
vegetable oil – 50 ml;
citric acid – 1/3 tsp;
water – 100 ml;
garlic – 6 cloves;
salt – 1 tsp;
sugar – 2 tsp.

For each jar take 5-6 black peppercorns and several buds of cloves. Bay leaf can be used as desired. Not everyone likes it in this marinade.

Step-by-step cooking process

After standard preparation of bell peppers, the pieces are scalded with boiling water to soften them.

Garlic cloves are peeled and cut lengthwise:

The glass jar is sterilized in the oven or scalded with hot steam. Pepper mixed with garlic is placed in the prepared bowl. They compact the installation a little, but do not compact it.
In a separate pan, heat water, add spices, then add salt, sugar, and citric acid. Boil the workpiece for about 3 minutes.
Pour boiling brine over the peppers in a jar, let sit for 5–7 minutes, then pour the marinade back into the pan.
Heat the liquid to a boil, add oil and cook for another 2 minutes. The resulting marinade is re-poured into the pieces of vegetables in the jar and immediately sealed.

When preparing a large amount of pepper, it is more convenient to do it differently. In a large saucepan, cook the marinade from the ingredients, measured in proportion to the mass of the pepper. Pieces of peppers are dipped in portions into boiling brine, allowed to boil for 2 minutes, and then placed into jars with a slotted spoon. The next batch is processed similarly.

Pepper in marinade

Pickled peppers become a decoration for any table. Red, yellow and green spicy-sweet slices look great among snacks and captivate with their spicy smell and excellent taste. Properly prepared pickled peppers are always a win-win: they taste and look incomparable!

Pepper in marinade

Pickled pepper recipe

To prepare you will need:

bell pepper - 8 kg;
sugar - 400 g;
salt - 4 tbsp. spoons;
vinegar 9% - 400 ml;
sunflower oil - 400 g;
bay leaf - 4-5 pieces;
cloves - 4-5 pcs.;
black peppercorns - 12 pcs.;
allspice - 4-5 pcs.;
water - 2 l.

Recipe:

Remove the seeds from the pepper and cut into quarters. For preparations, it is better to choose short, more or less identical fruits, then the slices will be the same. But if the peppers are different, it doesn’t matter, then you can cut the long ones into more slices. It will be beautiful if the pepper fruits themselves are different in color - green, red, yellow.
Prepare the marinade: add sugar, salt, oil and spices to the water, boil for 4-5 minutes, then pour in vinegar.
Blanch the prepared slices in boiling water for 1.5-2 minutes and immediately transfer (with a slotted spoon or colander) into the boiling marinade.
Keep the peppers in the marinade over low heat for 4-5 minutes (more is not worth it for the sake of prevention)) and quickly transfer them to prepared jars. As soon as the jar is full, roll it up.

Ingredients for pickled peppers

Tips in passing:

If you are not allergic to honey, then you can add it to the recipe instead of sugar; the taste of the finished pepper will even benefit. You can find one of these recipes in the article Marinated gogoshars with honey for the winter
If you “play around” a little longer and cut the pepper into strips, the dish will definitely become a hit in the winter: it looks very beautiful on the table!
If you want to add a unique twist to a classic recipe, put a different set of spices at the bottom of each jar - tarragon, coriander, rosemary, you can add thinly sliced parsley or celery root... or even carrots. Then you will definitely please everyone, no matter how different the tastes of your home or guests may be!

Pepper in tomato-garlic sauce

A tasty and aromatic preparation for the winter. It’s easy and quick to prepare, and will find a lot of fans).

To prepare you will need:

sweet pepper - 1 kg;
tomatoes - 700 g;
garlic - 3-4 cloves;
sugar - 2.5 tbsp. spoons;
salt - 1.5 tbsp. spoons;
vinegar (apple, wine) - 30 ml;
vegetable oil - 30 ml.

Recipe:

Grind the tomatoes using a meat grinder (blender, juicer), add chopped garlic to the tomato mass, boil for 4-5 minutes, add salt, sugar and vegetable oil, continue boiling for another 5 minutes.
Peel the pepper from seeds and cut into quarters, put in the tomato-garlic mixture, stir and simmer over low heat for 15 minutes. After adding vinegar, keep on the fire for another 10 minutes, put into prepared jars and roll up.

From the specified amount of pepper you get 2 jars of 0.5 liters of the finished product.

Another way to prepare bell peppers in tomatoes will be shown by the regular author of our Youtube channel, Tatyana:

Fried peppers in marinade

Original preparation: peppers in this version are not freed not only from seeds, but even from the stalk. In this form they are fried and only then filled with marinade. In winter, these peppers go out with a bang. Moreover, by placing peppers of different colors in different jars, you miraculously simultaneously make preparations that are even different in taste - here you have a bright winter variety!

The following video shows one of the options for preparing fried peppers in a marinade:

And the pepper marinade itself

Just as cucumber pickle has “its own purpose,” so the pepper marinade that remains after the pepper has migrated to the table can develop a “second life.” Remember how much delicious marinade from canned food you had to pour out? But our summer residents have found the opportunity for “waste-free production” here too!

Dressing sauce (from SLAIER L)

pepper marinade - 4 parts;
mayonnaise - 3 parts;
soy sauce - 1 part;
chopped greens, mustard, tomato, lemon juice, horseradish, garlic, spices - according to taste.

This sauce can be served with any meat dish, it can be greased with pizza dough (under the filling) or used as a salad dressing. Another great idea is to use a “pepper” marinade when braising meat. Try it and you will get an original taste with a fresh summer note.

Ingredient Selection

The key to a quality snack is not only strict adherence to the recipe

It is important to choose the right products so that in the finished dish they delight with a bouquet of aromas and tastes

If vegetables are bought in a store, then the main attention should be paid to their appearance. Too regular shapes or bright colors, glossy surfaces - all this indicates that peppers and tomatoes were generously “flavored” with nitrates

This is evidenced by the absence of odor.

Pepper

Vegetables must be ripe. Give preference to fleshy specimens, as they will be juicy when cooked. It's okay if they have minor damage. Damaged areas are cut off. If the peppers are prepared whole, then it is better to choose medium-sized fruits with regular shapes. In other recipes, even deformed fruits are used, since they are crushed. You can prepare a winter snack using red, yellow, and green peppers. The more colors, the brighter the preservation will be.

Tomatoes

You should choose only ripe tomatoes without green stuff. Fleshy varieties with a minimum amount of liquid are more suitable for paste, and any fruit is more suitable for making juice. You can even take slightly spoiled, too large tomatoes, since they are still processed. Damage is removed during the preparation process.

Recipe for delicious lecho made from canned peppers

For two servings, take 2 large onions, cut them into rings and fry until soft in vegetable oil.
Place the contents of a half-liter jar into a frying pan - pepper and tomato, prepared according to the second recipe (you can take ready-made pickled one from the store). Add 2-3 chopped sausages or sausages there, or take homemade sausages. Simmer everything for 5-7 minutes and then make the filling. You can use heavy cream or homemade sour cream - about 250 grams.

The second option is to beat the eggs. Bring the lecho to readiness - it will be very tasty. While preparing the onions, you can add zucchini and eggplant cut into squares (during the season of these vegetables).

Marianna Pavley

Bell pepper in tomato sauce

If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.

We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

bell pepper - 5 kg,
unsalted tomato juice - 3 liters,
vegetable oil - 1 cup,
salt - 2 tablespoons,
sugar - 0.5 cups,
vinegar 9% - 6 tablespoons,
spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.

4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.

After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.

It will be ready in a few weeks. Bon appetit!

What's good about a snack?

Pepper in tomato sauce will become an indispensable appetizer at any holiday feast. It can be used not only by those who want to try something new, but also by those who are afraid of gaining extra pounds. This dish is also often used in Lenten menus, since it has absolutely no calories.

When preparing, you must follow certain rules:

To prevent peppers in jars from falling apart and softening, they do not need to be insulated; it is better to place the twist in a cool place.
If the preparation is planned for a long time, you should use 9% table vinegar, and if the preparation is to be used soon, it is better to replace it with an apple analogue. This will also have a positive effect on taste.
Recipes that call for baby or blue carrots should not be peeled. Under the condition of heat treatment and long-term storage, it is enough just to thoroughly wash their surface.
To add piquancy to lecho, you can add some non-standard seasoning or herbs, for example, parsley, dill or cilantro.
If you don't have a meat grinder for grinding, a large sieve and steel spoon may work. By squeezing, you can make a finer paste from tomatoes than using a meat grinder.
The color of the pepper does not matter, but classic lecho is prepared from red specimens.
All fruits should be thick and fleshy, otherwise the dish will not be as rich.
If the recipe does not specify spices, you can add them at your own discretion and preference.
During cooking, it is better to use a pan with a thick bottom, otherwise the product can easily burn and spoil the aroma of the leftovers.

The best pepper recipes for the winter in tomato sauce

Among the many different variations on the theme of preparation, there will certainly be those that correspond to the hostess’s ideas about the dish. Or just liked it. All that remains is to choose the most popular ones and move from words to action.

Sweet pepper in tomato with garlic

To implement this recipe you will need:

bell pepper – 3 kilograms;
ready tomato juice – 2 liters;
vegetable oil – 250 milliliters;
vinegar essence 9% – 125 milliliters;
granulated sugar – 250 grams;
salt – 40 grams;
garlic - 3 medium heads.

The pepper is cut into strips, the garlic is crushed in a meat grinder or crusher. First, sugar, salt and vinegar, and garlic mass are added to the juice. Then vegetables are dipped into the boiling mixture. The dish is also used as a pizza topping.

Cooking peppers stuffed with carrots and onions in tomato marinade

If you stuff peppers, then such an appetizer is extremely tasty and healthy. For the preparation you need:

Pepper – 7 pieces.
Carrots – 4 pieces.
Ripe tomato – 1 piece.
Medium onion – 1 piece.
Rice cereal – 80 grams.

You will also need ingredients for the marinade - salt, sugar, water and vinegar. This is an almost ready-made dish that can be served immediately.

Quick recipe: whole pepper in tomato juice

To preserve the whole vegetable, for example, as a semi-finished product for stuffing, you can use the following recipe.

2 kilograms of salad peppers are cleaned, the core and grains are removed. To 2 liters of tomato juice add: cloves (3 pieces), salt to taste, vinegar and allspice. Then the vegetables are immersed in the sauce.

Preparation for stuffing for the winter

To provide a supply of peppers for stuffing with meat or a vegetable mixture, not many ingredients are needed. These include:

Salad bell pepper – 1 kilogram.
Water – 2.2 liters.
Granulated sugar, salt - 30 grams each.
Allspice peas – 5 pieces.
Bay leaf – 1 piece.
Vinegar – 40 milliliters.

Bulgarian delicacy “You'll lick your fingers”

If you mix peppers, onions, tomatoes and garlic together, season the dish with spices, add sugar, salt and vinegar, you get a delicious snack. It is traditionally prepared in Bulgaria, and it has also taken root in Russia.

Without sterilization

The secret of this method is that the peppers are packed very tightly into pre-sterilized jars and then filled with marinade. Vinegar ensures the preservation of vegetables.

Classic lecho “Hungarian style”

Lecho is a classic version of a spicy snack. It uses:

salad pepper – 4 pieces;
zucchini - 3 pieces;
onions – 2 pieces;
ground paprika – 20 milligrams;
mustard powder – 80 milligrams;
salt, oil, pepper - to your taste.

Baking vegetables in tomato sauce

To prepare delicious baked peppers, you should first wash them thoroughly, then bake them in the oven for 25 minutes at 200 degrees. And only then the soft fruits languish in the tomato.

Pepper in tomato puree without vinegar and oil

This recipe is suitable for those who cannot consume preserves with vinegar, as well as for children. The taste of lecho will not be affected by this. Will need:

Ripe tomatoes – 3 kilograms.
Salad pepper – 2 kilograms.
Garlic – 1 medium head.
Ground allspice – 15 grams.
Sugar – 250 grams.
Salt – 30 grams.

Classic lecho in Hungarian

Surprisingly tasty preparations for the winter have remained in trend for several decades now.

For the dish you will need:

sweet bell pepper;
juicy tomatoes;
vegetable oil;
granulated sugar;
salt;
vinegar;
peppercorns.

The washed tomatoes are doused with hot water. Remove the peel. Grind using a meat grinder. Pour into a saucepan. Bring to a boil. Add vegetable oil, salt, pepper, sugar.

Wash the bell pepper thoroughly. Cut into 4 parts. Place in boiling tomato juice. Cook over low heat for about 30 minutes, stirring the product occasionally. Then remove the pan from the heat. Add table vinegar and mix well. The finished lecho is placed in steamed jars. Cover with metal lids, seal, and wrap in a terry towel. After cooling, they are taken to the basement for storage.

In winter, the product is served with any porridge or mashed potatoes.

Video recipe for cooking sweet peppers in tomato juice

Spicy vegetable salad

Traditional recipes for preparing peppers for the winter are used by busy people when they need to prepare a dish in a short time.

An excellent salad is made from the following set of vegetables:

red sweet pepper;
fleshy tomatoes;
red onion;
garlic (winter);
vegetable oil without aroma;
granulated sugar;
salt;
table vinegar.

Vegetables are thoroughly washed and cut into small pieces. Place in a large saucepan. Sprinkle with salt and granulated sugar. Add spices and vegetable oil. Stir and place on the stove. Bring to a boil. When the juice appears, cook for 20 minutes over low heat.

At this time, the jars are prepared. Wash thoroughly. Sterilize over steam or in the oven. The finished salad is placed in containers. Seal and leave upside down. After cooling, take it to the cellar or pantry.

In winter, the dish is served as a cold snack with alcoholic drinks.

Vitamin assortment with spices

With the harvest in full swing, it's a good idea to stock up on food for the winter. This is what they do when there is an abundance of vegetables in the garden.

For the salad you will need:

sweet bell pepper;
eggplant;
carrot;
onion;
garlic;
coriander;
a mixture of spicy peppers;
bay leaf;
clove (spice);
granulated sugar;
salt;
tomatoes are juicy and meaty;
vinegar;
parsley.

Eggplants are cut into slices. Place in a bowl. Sprinkle with salt. Leave for 10 minutes.

Bell peppers and carrots are cut into strips or half rings. Tomatoes are scalded with hot water to remove the skin. Then cut into pieces. Onions are chopped into half rings. Garlic is pressed with a hand press.

The ingredients are placed in a spacious container. Stir. Sprinkle with salt, sugar, spices. Leave to marinate for 2 hours, covered with a towel. Then the mixture is transferred to a saucepan, brought to a boil, and vegetable oil is added. Stir. Simmer in juice over low heat for about 40 minutes. At the end add coriander and vinegar. The prepared vitamin mixture is placed in steamed glass jars. Seal and cover with a blanket for a day. Store in a pantry or cellar.

The dish can be served after 30 days.