Bell peppers have a pleasant taste not only fresh, but also canned. The twists with it turn out to be bright and very appetizing. In addition, it goes well with other vegetables, which allows you to prepare a variety of salads and snacks with it for the winter.
Bulgarian pepper in tomato sauce
To prepare such a snack you will need:
- 5 kg of bell pepper;
- 3 kg of juicy tomatoes;
- 6 tbsp. tablespoons of sugar;
- 1 tbsp. a spoonful of salt;
- 50 ml of vinegar;
- black pepper to taste;
- 6 tbsp. tablespoons of vegetable oil.
Wash the pepper, peel and cut into large cubes. Pour boiling water over clean tomatoes, peel and mince. Pour the tomato juice into a saucepan, bring to a boil, add sugar, black pepper salt and vegetable oil to it. After 15 minutes, pour in the vinegar and add the bell pepper. Simmer everything over low heat for 20 minutes, making sure that the pepper does not boil. Then pour everything into pre-sterilized jars and roll up. Turn the cans over, wrap them in a warm cloth and leave to cool completely. Then store in a cool, dark place.
Bell pepper with garlic
Ingredients:
- 2 kg of bell pepper;
- 3 pods of hot pepper;
- ½ bunch of parsley;
- 10 young leaves of horseradish;
- 7 cloves of garlic;
- 2 bay leaves;
- 1.5 liters of water;
- 150 ml of vinegar 6%;
- 30 g of salt and sugar.
Wash the bell peppers, peel and cut into 4 pieces. Dip in boiling water and cook for 3 minutes. After that, pour over cold water and place tightly in jars, alternating with hot pepper pods, horseradish leaves, parsley, bay leaves and cloves of garlic. Boil 1.5 liters of water, add sugar, salt and vinegar. After a couple of minutes, pour the marinade over the pepper and roll up.
Bell pepper and onion appetizer
Ingredients:
- 15 pieces of bell pepper of different colors;
- 2-3 large heads of onions;
- 6 tbsp. tablespoons of vegetable oil;
- 2 liters of water;
- 150 g of sugar;
- 50 g of salt;
- 150 ml of vinegar;
- 2 teaspoons of mustard seeds;
- 5 pieces of bay leaves;
- 1 teaspoon allspice.
Wash the bell pepper thoroughly, peel off the stalk and seeds. Slice it lengthwise into 2 halves, and then slice each across. Peel the onion and cut into large half rings. Boil water in a saucepan, add sugar, salt, vinegar, allspice and mustard seeds. After a couple of minutes, add the onion and bring to a boil again. Place the onion and allspice on the bottom of the sterilized jars, place the bay leaf on top and tamp the bell pepper. Add an equal amount of vegetable oil to each jar, fill everything with marinade so that it reaches the neck of the jar, and roll up.
