Sweet and juicy bell peppers are an excellent base for homemade preparations. Garlic is often added to canned food, it makes the dish more interesting and spicy. You can also include other vegetables in the set: tomatoes, chili peppers, zucchini, eggplants, onions.
Pepper blanks for the winter: cooking features
Sweet pepper is distinguished by its juiciness, delicate, but quite expressive taste, which goes well with other vegetables, herbs and spices. There are few calories in the product, but the nutritional value of bell peppers is very high. In addition, a ripe vegetable is rich in valuable fiber, vitamins A and C, amino acids, potassium and magnesium. Pepper stimulates digestion, improves the functioning of the gastrointestinal tract, saturates well, without giving a feeling of heaviness.
Sweet and healthy canned food for the winter is obtained from bell peppers. During the harvest season, vegetables are inexpensive, this allows you to experiment with blanks, coming up with new interesting recipes. At home, you can make peppers stuffed with vegetables, assorted salads, sauces and seasonings. Peppers are fermented, salted and pickled, adding a variety of seasonings: ground or grain black and allspice, fresh or ground chili, cloves, caraway seeds, honey, herbs.
Winter blanks do not need to be sterilized, they are stored in any dark and cool place. Salt and vinegar are preservatives, the proportions depend on the specific recipe. The finished product is served as a cold appetizer, used as a garnish for meat and fish. Some options for preparations can be added to soups, vegetable stews, pasta sauces. Fresh garlic will give the necessary pungency and piquancy. To make the dish tasty and healthy, you need to choose juicy, not dry cloves with a bright taste and aroma. This garlic is rich in essential oils and significantly increases the nutritional value of winter preparations.
Spicy adjika: step by step instructions
A simple and easy recipe for home use. The pungent taste of adjika is softened by sweet and sour apples, the proportions can be adjusted according to your own taste. Adjika is served with grilled meat, fried sausages, baked potatoes and pasta. It is also suitable for making original sandwiches with smoked meats and vegetables. The calorie content of the sauce is only 54 kcal per 100 g, the product is rich in vitamins and stimulates appetite well.
Ingredients:
- 20 medium bell peppers;
- 5 kg of ripe meaty tomatoes;
- 300 g of garlic;
- 300 g of aromatic apples of late varieties;
- 4 hot chili peppers;
- 200 ml of refined vegetable oil;
- 2 tbsp. l. table vinegar 9%;
- 4 tbsp. l. Sahara;
- 2 tbsp. l. salt;
- ground black pepper.
Wash and dry the vegetables. Peppers to clear of seeds, cut off the stalks. Free the garlic from the husk. Grind prepared foods in a kitchen processor or turn twice through a meat grinder. Pour vegetable oil into a saucepan, heat, add vegetable puree. Mix everything, bring to a boil and cook for 15 minutes over moderate heat, without closing the lid.
Pour sugar and salt into a saucepan, add ground black pepper. If the adjika turns out to be fresh, the amount of pepper can be increased. Cook the mixture for another half hour, stirring from time to time. The mass should thicken slightly and become completely homogeneous. Pour vinegar into it, stir and remove the pan from heat.
Divide the finished hot product into pre-sterilized and dried jars. Fill containers along the "shoulders", immediately tighten the lids. Turn the cans over on a towel, wrap them with a blanket and cool. Canned food should be infused for 2 days, then you can try them. Closed containers can be stored in a kitchen cupboard or pantry; open containers are best placed in the refrigerator.
Pickled peppers with honey: easy and interesting
An original appetizer with subtle honey notes that perfectly contrast with scalding garlic. Peppers are served as a cold snack, they are also suitable as an accompaniment to fried meat.
Ingredients:
- 7 kg of juicy sweet peppers of different colors;
- 100 garlic;
- parsley;
- 2 liters of filtered water;
- 2 tbsp. l. salt;
- 1 cup granulated sugar;
- 100 g of liquid natural honey;
- 1 cup refined sunflower oil
- 1 cup table vinegar
- a few peas of allspice.
Wash the pepper, dry it, remove the seed pods together with the stalks. Peel the garlic, dividing it into wedges.
Prepare the marinade. Pour water into a saucepan, heat it, add sugar, salt, honey, allspice, stir until the crystals are completely dissolved. Pour in odorless vegetable oil and vinegar. Bring the liquid to a boil, put peeled peppers in a saucepan. Bring the marinade to a boil again and let the vegetables cook for 5 minutes, stirring occasionally to soak.
Sweet pepper with garlic and eggplant
Bell peppers with garlic will perfectly complement lightly fried eggplants. This salad can be served as a cold snack, added to stews and soups, used for garnishing with meat, sausages, fried poultry or potatoes. Thanks to the spicy garlic sauce, pickled vegetables acquire a bright spicy taste and pleasant aroma. If desired, the amount of garlic and hot pepper can be reduced, the dish will still turn out delicious. You need to be careful with vinegar - its excess will make the canned food too sour.
Ingredients:
- 4 kg of young eggplants;
- 500 g red sweet pepper;
- 3 pods of hot peppers (red or green);
- 100 ml of 9% table vinegar;
- 700 g of peeled garlic;
- 100 ml of filtered water;
- 100 g of salt;
- 100 greens (parsley and dill);
- granulated sugar to taste;
- refined vegetable oil for frying and pouring.
Wash and dry the eggplants. It is better to peel mature vegetables, you can not remove the skin from young vegetables, it is soft and chews well. Cut the eggplants into slices, removing the stalks. Put the blanks in a bowl, cover with salt and leave for half an hour to remove unnecessary bitterness. Then rinse the salt with running water and discard the vegetables in a colander to dry.
Peel the bell peppers and hot peppers, cut the flesh into strips. Peel the garlic. Grind vegetables or grind them in a kitchen processor. Pour vinegar into the vegetable puree, add salt, add sugar, which will make the taste more delicate.
Dry the eggplant slices with a paper towel, quickly fry in heated vegetable oil until golden brown. In pre-sterilized dry jars, lay the fried eggplant and garlic and pepper dressing in layers. Pour the vegetables with odorless vegetable oil (about 3 tablespoons for each jar), roll up the lids. It is not necessary to sterilize ready-made canned food; vinegar acts as a preservative. Store the workpieces in a cool, dark place; after opening, be sure to place them in the refrigerator.
Dried peppers with garlic: a gourmet winter snack
Peppers prepared according to this recipe can be served as an independent dish, used as an addition to multi-component sandwiches or as a filling for homemade pizza. Dried peppers are good in salads, they go well with grilled meat or skewers. In order for the dish to succeed, it is better to take juicy fleshy peppers with thick walls, the color is not important. A combination of garlic powder and fresh vigorous cloves, which are added to canned food immediately before curling, will give the necessary aroma. From the specified number of products, you will get 2 cans of blanks with a volume of 0.5 liters each.
Ingredients:
- 1, 5 juicy bell peppers;
- 8 large cloves of garlic;
- 1 tsp garlic powder;
- 1 tsp salt;
- 2 tbsp. l. Sahara;
- 4 tsp a mixture of dry basil and coriander;
- refined sunflower oil for filling.
Wash, dry peppers, remove seed pods and stalks. Cut the fruit into halves, blanch in boiling water for several minutes, carefully remove the skin. Some housewives skip this procedure, the thin skin does not spoil the taste of the product.
Cut the pepper halves into 2-3 pieces, it all depends on the size of the vegetables. Line a baking sheet with baking paper, place the pepper pieces, season with salt, and sprinkle with sugar. Mix dry basil and coriander with garlic powder, distribute the spices over the contents of the baking sheet. Place the peppers in an oven preheated to 100 degrees.
Dry for 2-3 hours, the exact timing depends on personal tastes. The more the peppers are simmering in the oven, the softer and softer they become. An important condition is to maintain the correct temperature; vegetables can burn in an oven that is too hot. Until the product reaches the desired condition, sterilize glass jars and lids in boiling water and dry. Peel the garlic and chop very thinly.
Lay hot peppers in layers in clean, dry jars, alternating with pieces of garlic. When the containers are one-third full, pour into each one refined sunflower oil, preheated on the stove or in the microwave. Continue stacking until the cans are full. In the process, vegetables are well crushed with a spoon. Roll up containers with lids, turn over and leave to cool completely.
The recipe can be complicated by adding sun-dried tomatoes to the pepper. They are brought to the desired condition on one baking sheet; the skin of the tomatoes can be left on. When stacked in jars, the layers of tomatoes alternate with pepper, the canned food is not only tasty, but also very beautiful.
Sweet peppers stuffed with carrots: a vegetarian's dream
Canned food is prepared without sterilization, so it is better to store them in the refrigerator or cellar. To make the appetizer a success, you should choose fleshy juicy peppers and brightly colored carrots with a pronounced sweetish taste.
Ingredients:
- 2.4 kg sweet pepper;
- 1.5 kg of carrots;
- 500 g of onions;
- 2 kg of ripe tomatoes;
- 60 ml of refined vegetable oil;
- 5 g sugar;
- 20 g salt;
- 5 ml of vinegar essence;
- 8 cloves of garlic;
- ground black pepper to taste.
Wash and dry the vegetables. Pepper to remove stalks and seeds, leaving the walls intact. Peel the carrots and onions, grate the roots on a coarse grater, chop the onions into thin half rings. Fry in hot vegetable oil until soft.
Pour the tomatoes over with boiling water, remove the skin, chop the pulp into small pieces. Put the tomatoes in a saucepan, put on the stove. Bring to a boil, reduce heat, add carrots with onions, sugar, salt, black pepper and garlic, passed through a press. Stir and cook for 10 minutes.
Stuff the peppers with a mixture of carrots and onions, place in a saucepan with the holes up. Pour the remaining tomato marinade over the vegetables and cook for another 20 minutes. Put hot peppers in clean, dry jars, cut up, pour the sauce, add a couple of drops of vinegar essence to each container. Roll up the lids, put the bottoms up and wrap them in a blanket. After a day, canned food can be stored.
