Canning sweet pepper for the winter from ganichkina. How to preserve sweet pepper

Bulgarian pepper in oil with garlic for the winter: the best recipe

Pepper in the winter will be a great addition to the side dish. Also such canned sweet pepper can be eaten as a snack. Bulgarian sweet pepper is preserved at the end of summer, when it is the height of the season and it is cheap. This recipe is used only without other types of vegetables. If you have pepper of different colors - it will look very impressive in a jar. When you open a can of pepper in the winter, the fragrance released from the can takes you back to summer.

Ingredients for 6 pieces per liter cans:

bulgarian pepper - 3 kilograms,

water is 1.5 liters,

vegetable oil-1 cup,

sugar-1 cup,

garlic-1.5 heads,

vinegar 180,

salt-1.5 st. spoons with a slide

How to preserve Bulgarian pepper in garlic oil for the winter:

Prepare pepper for canning: wash and remove seeds.

Cut the pepper lengthwise into 1 cm pieces.

Garlic peel and chop finely. Crush through the crush faster, but it needs just small pieces of garlic. Conveniently start to pinch the clove of garlic with a knife, so that it seemed to split, and then chop.

Now prepare the marinade. In a container that will cook the pepper to cook the marinade.

Sugar, salt and garlic put in a container.

Pour with vegetable oil.

Now add the entire volume of water and put on fire. Bring the marinade to a boil and put the sweet pepper.

Boil for 4-5 minutes, no more. It is necessary that canned sweet pepper became a little soft, but not boiled soft.

Pepper put in prepared banks, it is convenient to use a fork, pour the marinade to the throat banks and roll up.

In such a recipe for canned Bulgarian pepper suitable fruits of any size, even spoiled. Just cut off the damaged parts, and the whole can be preserved.

Banks are pre-washed with baking soda and posterized. There are many variants of sterilization of cans and each hostess uses her own.

Sweet pepper is a wonderful vegetable in every way, because you can cook so much with it. delicious snacks, salads, dishes and, of course, preparations for the winter. It is on the latter that we will focus our attention: let's talk about the best and tasty pieces of sweet pepper!

Stuffed peppers, salads, snacks - you can cook a lot of tasty dishes from sweet pepper, which, with all their excellent taste properties, will also be very useful with a minimum of calories. In general, it is not difficult to find why to love sweet pepper, which is probably why many people love it so much. Equally, many are trying to extend the “pepper pleasure” for the whole year and harvest pepper for the future. We will talk about how you can prepare peppers for the winter, which blanks are best made for those who cannot imagine their diet without sweet peppers.

Recipes blanks for the winter of sweet pepper

For everyone who feels weakened in the fall, winter and spring, digestion and appetite deterioration, as well as for those suffering from anemia, hypovitaminosis and avitaminosis, various preparations of sweet pepper are the key to good health.

Of course, the most famous sweet pepper harvesting is lecho - a favorite dish of so many connoisseurs of vegetable dishes. However, in the list of delicious pieces of pepper, lecho is by no means the only dish. Canned stuffed peppers stuffed with vegetables, vegetable caviar from this vegetable and many other preparations are very tasty. In general, let's get from the words to the matter: let's see what other pepper blanks can be made for the joy of homemade.

Sweet Pepper Vegetable Caviar Recipe

It will take: 1.5 kg of eggplants, 1 kg of green pepper, 125 ml of sunflower oil, 2 cloves of garlic, 4 tbsp. lemon juice, 1 tbsp. lb. black pepper, 2 tsp. salt.

How to cook vegetable caviar from pepper. Put the eggplants and peppers on a wire rack, bake until soft, at a temperature of 250 degrees, then take the pepper out of the oven after 25 minutes and leave the eggplants for another 15-20 minutes. Wrap the vegetables in a wet cloth, peel off after 10 minutes. Cut the peppers into quarters, remove the seeds, then cut the dice together with the eggplants into small ones. Finely chop the garlic, mix with lemon juice, pepper and salt, mix, put the vegetables, pour in half the oil, mix, try the caviar and spread on the banks, not reaching the neck about 2 cm, pour the rest of the oil on top, close the jars, put cold water, heat over medium heat and pasteurize for half an hour at 98 degrees.

You can store such a snack for up to a year at a temperature of from 1 to 20 degrees Celsius, before eating it is desirable to add garlic to the snack, serve with freshly ground pepper and parsley.

Recipe for peppers stuffed with vegetables

It will take: 1 kg of water for 5 kg of Bulgarian pepper, 500 ml of sunflower oil, 1 cup of sugar and table vinegar 9%, 1 pod of bitter pepper, ½ cup of salt, and onion, carrot and sweet pepper for stuffing in equal proportions.

How to prepare stuffed peppers. For the filling separately, fry grated carrots, chopped onion, sweet pepper in butter, then put everything together, put chopped parsley, dill, celery and other greens to taste, mix. Peppers, which will be stuffed, prepare: gently cut the stalk and get the seeds, rinse from the inside, in boiling marinade until ready to boil - the peppers should be soft and easily pierced with a toothpick. Stuffed boiled peppers, spread on banks, pour the remaining marinade from cooking peppers into each jar. Sterilize 1l cans for half an hour.

If you do not want to stuff the pepper beforehand, but there is a desire to prepare peppers, which you will then stuff, you can make such a wonderful preparation.

Recipe stuffing peppers for stuffing

It will take: sweet pepper, parsley, dill, bay leaf, pepper-peas, marinade - 1 l of water, 1 cup of vinegar 6% and sugar, 4 tbsp. Sunflower oil, 2 tbsp. salt.

How to prepare pepper for stuffing. Combine all marinade ingredients in a saucepan, bring to a boil, put whole washed peppers, boil for 7 minutes. Take banks, at the bottom of each lay sprig of dill and parsley, 2 bay leaves, pepper and peas. Tightly lay pepper in jars, pour in hot marinade and roll jars.

This pepper can be used not only for stuffing, but also for appetizers, salads, and for almost any other purpose.

Sweet pepper can be safely pickled and pickled; pickles have many recipes, and we give the most simple, but interesting ones.

Recipe for Sweet Peppers Marinated with Apples

You will need: for 10 cans with a capacity of 0.5 liters - 4kg sweet yellow and red peppers, 1 kg of uncolored apples, 2 tsp. cinnamon, for marinade - for 1 liter of water 300g of vinegar 6%, 40g of sugar, 30g of salt, 1 tsp. ground cinnamon.

How to pickle peppers with apples. Peel and cut the peppers in half, lower for 2-3 minutes into boiling water, cool. Cut the apples into quarters, remove the seeds, put into boiling water for 1-2 minutes, cool. All ingredients for marinade combine and bring to a boil. Put the peppers and apples in jars in layers, pour the marinade, then sterilized at a temperature of 90 degrees for 20 minutes (0.5 l) or 25 minutes (1 l).

This amazing snack will find many admirers, the combination of spicy peppers and apples turns out to be very appetizing.

You can pickle peppers in vegetable oil.

The recipe for marinated sweet pepper oil

It will take: for brine to 3 liters of water vinegar and bay leaf to taste, black pepper, peas, dill, 200 g of vegetable oil, 3 tsp. sugar, salt, and sweet pepper.

How to pickle peppers in oil. Take a tomato or other chilli pepper, rinse it thoroughly with running water. For brine, combine water with all ingredients, bring to a boil, put peppers into boiling brine, cook until air bubbles appear, immediately expand into sterile jars, pour in hot brine, and close jars.

Salty peppers will always be a popular snack on any holiday and everyday table.

Polish pepper pickle recipe

It will take: for pouring 10 liters of water - 400 g of salt, 20 g of citric acid, vegetable oil.

How to pickle pepper. Take peppers of any degree of maturity - yellow, red and green, cut off at both tips, remove seeds. Paste the peppers one into the other for 3 pieces, put them tightly in jars. All ingredients for brine combine, bring to a boil and immediately pour the brine peppers, quite a bit before reaching the neck of the jar. Top with vegetable oil, tightly close the lids. First, leave the pepper for a day at room temperature, then store for storage in the cold.

Preparations of sweet pepper can be very diverse, up to sauces and seasonings.

Sweet Pepper Seasoning Recipe

It will take: 1.2 kg of sweet pepper, 200 g of salt.

How to make seasoning from pepper. Take the fleshy red peppers, cut, remove the seeds, wash and dry, twist in a meat grinder, cover with salt and mix. Tightly spread the mixture into banks.

This seasoning can be used to improve the color and taste of any dishes - from soups to snacks.

Various, but always fragrant and very appetizing preparations of sweet pepper will help year round to enjoy truly delicious dishes with health benefits. Try to do any of the most liked ones, and do not be disappointed!

Marinated pepper is known not only for its taste, but also for its subsequent use in the winter, not only as a cold snack. This vegetable is marinated whole, cut into strips or halves. The inside and the seeds can be removed, but you can leave. A tasty and special snack diversifies the winter table and brings a pleasant touch of variety to the everyday menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in the winter.

There are recipes that allow you to cook pickled peppers quickly, without unnecessary trouble and time-consuming.

For quick preparation of pickled sweet vegetables you will need:

• half a kilo of the main ingredient;
• small spoon of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with undisturbed integrity.

How to cook:

1. Vegetables are washed, remove the stem and seeds inside. The safety of the fruit is preserved carefully, so the seeds are removed carefully.
2. Neatly peppers are placed into a container that is pre-washed and warmed over steam, and filled to the top.
3. Pour the vegetable in the bank with boiling water, cover with a lid and leave for a quarter of an hour.
4. Drain the liquid and boil again.
5. Fill the contents of the containers, injected with citric acid and immediately rolled.

Canned simple pepper in winter is used to fill with minced meat or mushroom, as well as simply cut into thin strips into a salad.

Pickled Peppers: Grandma Emma's Recipe (video)

Instant Pickled Pepper Recipe

Quick marinating Bulgarian vegetable can be done by cutting it into halves or quarters.

For quick marinating for the winter of juicy pepper, you will need recipe ingredients:

• 4 kilograms of the main ingredient;
• 200 grams of vinegar;
• 200 grams of sugar;
• 40 grams of salt;
• spices by preference.

The safety of such pepper in the marinade can not worry

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

1. Vegetable wash, rid the entrails and cut the area of ​​the stem, crushed in halves or quarters, depending on the size of the vegetable.
2. The marinade components are introduced into a liter of liquid, a liter of oil is introduced there and sent to the fire. Cook 5 minutes, at the end add vinegar.
3. Immediately after that, lay the prepared halves and boil for 7 minutes after boiling.
4. In clean and carefully steamed containers shift the slices, trying to lay the vegetable is not tight. Pour boiling brine and immediately close.

One can not worry about the safety of such pepper in the marinade: it is well going through the winter in any conditions.

Bulgarian pepper marinated with butter

Preserving sweet fragrant pepper with garlic and butter does not seem difficult even for young and novice hostesses.

The main products for this snack are:

• one and a half kilograms of vegetables;
• chile;
• 6 garlic cloves;
• 20 grams of rock salt;
• 75 grams of sugar;
• 75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a bit spicy flavor.

Preservation of fragrant pepper begins with the preparation of containers: they are thoroughly washed and steamed for several minutes.

How to cook:

1. The main ingredient is cleaned, the seeds and the stem are removed and crushed into cubes. Peeled garlic is crushed, and chili is cut into ringlets.
2. In 350 grams of liquid, add salt, sugar, butter and the remaining ingredients. Stir and send to the fire, bring to a boil and cook for 3 minutes.
3. Vegetable cubes and vinegar are introduced into boiling brine, boiled for 10 minutes.
4. Shift the vegetable into sterile containers, pour hot pickle and immediately rolled.

The finished dish has a special pleasant aftertaste and a bit spicy flavor. It is served at the table as a cold snack, as an ingredient in salad dishes or as an additive to hot dishes.

Roasted Pickled Peppers

A delicious snack is considered to be Bulgarian pepper, pickled with whole fruits. Everyone will like its unforgettable taste, besides, this dish is nourishing.

Preparing salting of the following products:

• kilogram of the main ingredient;
• half a cup of vinegar;
• 30 grams of salt;
• 10 garlic teeth;
• 70 grams of purified oil.

This snack can be closed without sterilization.

Preparing an appetizer with a phased observance of action:

1. Peppers are thoroughly washed, dried together with the stem with a paper towel.
2. Whole fruits are fried on both sides in oil until soft.
3. Salt is mixed with vinegar, dipped each pepper in this mixture and immediately put in sterile containers, sprinkled with chopped garlic.
4. A pair of spoons of refined oil is added to each container and immediately rolled up.

Such a snack can be closed without sterilization, it will survive well for a long winter. She is sent to storage in the pantry or cellar, this preservation will withstand the winter and at room temperature.

Canning sweet pepper without sterilization

Make without sterilization in pouring pepper can be a different recipe. In this case, the vegetable is pickled with small long “boats”, it is especially tasty as a cold appetizer.

For the preparation will need:

• a pound of pepper;
• 100 grams of refined oil;
• 100 grams of vinegar;
• 90 grams of sugar.

The dish is quickly prepared

The sequence of cooking marinated snacks:

1. Vegetables are carefully washed, cleaned from the stem and seeds. Cut into quarters.
2. Pour oil, vinegar and sugar into a clean container, mix well, bring to a boil.
3. Lay in a marinade quarters and slices, bring to a boil and cook for 10 minutes.
4. In advance sterilized containers are placed quarters, lightly pinning each fork.
5. Filled cans are poured with boiling brine and immediately covered with lids.

For the New Year's table such "boats" will become an indispensable addition. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

Salty and at the same time sweet pickled vegetable is surprising and puzzling for the guests, as its taste is unusual and refined.

In order to make a snack for the winter are stocked with ingredients:

• 3 kilograms of pepper;
• a glass of apple cider vinegar;
• a glass of sugar;
• 40 grams of salt.

Prepare a delicious snack with the following sequence of actions:

1. Vegetables are thoroughly washed, dried with a paper towel, without disturbing the integrity of the fruit and preserving the stem.
2. Whole fruits are blanched in boiling water for three minutes, then removed using a skimmer and allowed to drain excess liquid.
3. Put the fruit in sterile containers.
4. Salt, sugar, butter are added to the liquid in which the peppers were boiled, stirred, and brought to a boil. Vinegar is added.
5. Vegetable in cans is poured with hot pickle, covered with lids and sent to be sterilized in a water bath for a quarter of an hour.
6. Rolled and allowed to cool in natural conditions.

You can also cook a sweet marinade with honey, it will add a special aroma and taste to the finished dish. After opening the jar should be stored in the cold to avoid damage to the finished product.

Marinated Hot Peppers (video)

To marinate pepper for the winter can be in different ways: someone prefers salted vegetables, someone like sweet and sour. Available variations allow to satisfy the taste preferences of even the most sophisticated gourmets, and the ready dish diversifies the winter table, adds vitamins and reminds of a warm summer.

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PEPPER DINER
Is an ornament of a table, especially winter. Peppers for this is better to take red and yellow, they will be tastier and more beautiful. They should be washed, remove the tails and seeds, and cut into 4-6 pieces along. Then you should make a marinade: for 1.5 liters of water, take one glass of sunflower oil, better than real, fragrant, one glass of sugar, one glass of 3% vinegar, 3 tablespoons of salt, a few leaves of laurel, 5-6 fragrant things and a dozen bitter pepper, and also pieces of 5 cloves. Try the marinade to taste, if you don’t have enough salt, add more as you like. This amount of marinade is designed for 5 kg of pepper. If you want to do less for the first time, then do the simplest mathematical calculation.
  And so, it is necessary to boil the marinade and partly throw pepper in it. You need to boil it for only a couple of minutes, then with a fork to take it out of the boiling marinade and put it into a sterile jar, immediately covering it with a boiled lid. Then a new batch of pepper and a new bank. When you boil the whole pepper and fill the whole container, pour the jars with the same boiling marinade. If you want, then you can immediately roll up these banks and then they are stored anywhere, even in a bookcase, and for as long as you want. And you can close the capron lids, and then the pepper must be stored in the refrigerator.

"Hot pepper at home"

On 5 kg of pepper: 0.5 liters of vinegar 9%, 0.5 liters of water, 0.5 liters of sunflower oil, 2 tbsp. l salt and 1 tbsp. l Sahara.

Marinade bring to a boil and put the pepper, peeled from the stem and seeds. Bring to half-ready, then put the pepper on a plate and put softened garlic in each pod (1-2 cloves). Lay the pepper tightly in jars, pour the marinade and sterilize 7-10 minutes.

Sweet pepper 4 kg
  Apples 1 kg
  Cinnamon 2 tsp
  Marinade:
  Water 1 l
  Sugar 40g
  Salt 30 g
  Vinegar 6% 300 g
  Ground cinnamon 1 tsp
  For pickling, use yellow and red pepper and unpainted varieties of apples. Peel the peppers, cut them in half, blanch for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool. Put apples and peppers in layers in a jar. Pour marinade and pasteurize at 90 ° C: half-liter - 20 minutes,
  liter - 25 minutes

Peppers with mushrooms and vegetables.

Marinade:
  Water 1 l
  Sugar 50 g
  Salt 50 g
  Vinegar 6% 0.25 L
  Spices:
  Dill, basil, bitter pepper pod, thyme
Peel large pods of red pepper from stalks and seeds. Prepare minced meat: chopped sauerkraut with chopped and boiled mushrooms, sliced ​​cucumbers and onions. Fill the pods with minced meat, put in jars and pour marinade with spices. After a week, drain it, boil it, pour the vegetables again with hot marinade and spin.

Canned pepper a la David.

Salt 6 tbsp. l
  Water 4 l
  White wine vinegar 2 glasses
  Red sweet pepper 4-4.5 kg
  25 grains of black pepper
  Garlic 15 cloves, peeled and cut in half
  Fresh dill 5 branches
  Bay leaf 5 pcs
  Salt dissolve in a large saucepan of boiling water. Remove from heat and add vinegar. Pepper cut lengthwise, remove the stem and seeds and cut into 1.5 cm thick strips. Take 5 sterilized one-liter cans, put 5 pepper seeds, 6 halves of garlic, a dill branch and one bay leaf in them. Banks filled with pepper and pour the prepared brine, 1.5 cm without pouring to the edge. Banks are sealed according to the instructions and sterilized in a boiling bath. Chill. Store in a cool place. It will be possible to consume at least 2 weeks. Canned red bell pepper is good as a snack or side dish to some dish. Serve cold.

Peppers stuffed with vegetables.

Pepper seeds and boil in marinade until cooked (easily pierced with a wooden stick). Dip in boiling marinade. Prepare the filling: fry grated carrots, finely chopped onions and Bulgarian pepper in vegetable oil. Then mix everything in a deep dish, add chopped parsley, dill, celery, parsnip - mix. Pepper stuffed with minced meat and put in jars, pour the marinade left over from boiling the pepper. Pasteurize: liter jars - 30 min. Put garlic before use in a hot marinade and then add it to each pepper. For 5 kg of sweet pepper - 1 liter of water, 0.5 liter of sunflower oil, 1 cup of table vinegar 9%, 1 cup of sugar, 0.5 cup of salt, 1 pod of hot pepper; carrots, onions, sweet peppers in equal parts - for the filling.

Bulgarian pepper with spicy seasoning.

Roast peppers in vegetable oil until brown (do not remove the core). Oil should cover the pod to half or slightly more. Prepare seasoning: scroll through pepper and garlic through a meat grinder and pour vinegar. Dipping roasted peppers in seasoning, put it in jars in layers, pouring with greens. The remains of seasoning poured over the banks, close the lids. Seasoning: 3 pods of sweet pepper, 1 pod of bitter pepper, a head of garlic, 100 g of table vinegar 9%.

  Steamed pepper.

Pepper to clear the seeds, you can cut it. Put in the pickle and cook for 5-10 minutes, do not digest much. In sterilized jars to the bottom
  put chopped 1 clove of garlic and put pepper (without water), suppressing it with a little spoon, so that juice appears. Banks roll up. Brine: for 1 liter of water - 1 cup of vegetable oil (pour into boiling water), 1 cup of vinegar, 1 cup of sugar, salt, pepper to taste, bay leaf.

Pepper sweet stuffed with vegetables in a pot.

To make minced meat, fry carrots, white roots and onions in vegetable oil separately. All mix, add crushed garlic, herbs. Pepper peel, blend and stuff with minced meat. Then put in jars (for a half-liter jar - 350 g of stuffed peppers and 200-250 g of filling). Pour the prepared brine and pasteurize: half-liter jars - about an hour, liter -70 minutes. Prepare the pouring as follows: dissolve sugar and salt in water when heated, bring to a boil, boil for 5 minutes, add vinegar and boil for 5 minutes. On 10 half-liter cans - 1.5 kg of roasted carrots, 150 g of roasted white roots, 200 g of roasted onions, 40 g of greens, 40 g of salt. Filling (on 10 half-liter cans); 1.5 liters of water - 40 g of salt, 120 g of sugar, 350 g of 6% vinegar.

Marinated peppers stuffed with white cabbage.

Prepare from red tomato pepper, cleared of seeds and stem, and stuff with finely chopped white cabbage. Wash cabbage, finely chop and blanch in boiling water for 3-5 minutes, let it drain. Stuffed cabbage with stuffed cabbage, put in jars, pour in brine and pasteurized. Brine (for 10 half-liter cans of canned food): for 1.5 l of water - 400 g of 10% vinegar, 60 g of salt. Stuffed pepper can be stored in the cold without pasteurization for 1 month, but the brine is prepared according to the following recipe: for 1,350 g of water - 500 g of 10% vinegar, 20 g of salt, 140 g of sugar.

Pepper in vegetable oil.

To use it, use tomato or other chilli peppers. Prepare the brine as follows: add vinegar, a few black peppercorns, bay leaf, dill, sugar, salt and vegetable oil to taste. Boil the brine. As soon as it begins to boil, put 2 kg of pre-sorted pepper thoroughly washed in running water and cook until air bubbles appear. After that, put the pepper in glass jars, pour hot pickle and roll up. Brine: 3 liters of water - vinegar to taste, a few black peppercorns, a little dill, 3 tsp of sugar, a little salt and 200 g of vegetable oil.

Sweet pepper with apples marinade.

For pickling, use the yellow and red fruits of the pepper and
  unpainted varieties of apples. Pepper peeled, cut into halves, blanch for 2-3 minutes and cool. Cut the apples into 4 slices, remove the seeds, blanch for 1-2 minutes and cool. Put apples and peppers in layers in a jar. Pour marinade and pasteurize at 90: half-liter - 20 minutes, liter - 25 minutes. On 10 half-liter cans - 4 kg of sweet pepper, 1 kg of apples, 2 tsp of cinnamon. Marinade: on 1 liter of water - 40 g of sugar, 30 g of salt, 300 g of 6% vinegar, 1 tsp of ground cinnamon.

  Lecho

Cut half of the tomatoes into straws and fold them into the pan. Put the sliced ​​bell pepper and garlic. All boil for 10 minutes, then put the rest of the tomatoes, salt and sugar. Cook for 30 minutes. Ready vegetables folded in a 3-liter jar and roll up. 6 kg of tomatoes - 6 pcs. Bulgarian pepper, 6-7 cloves of garlic, 1 cup of sugar, 1 tbsp. spoon of salt. 2. Pepper sweet peppers, cut into slices. Then take tomato puree and dilute with water 1: 1. For every kilogram of tomato puree, pour 7 kg of sliced ​​sweet pepper in a saucepan, 2 tbsp. spoons of sugar and 1 tbsp. spoon of salt and boil for 10 minutes. Pour the hot mass into banks and pasteurize in boiling water: half-liter - 25 minutes, liter - 35 minutes.

Canning sweet pepper in oil fill.

Cut the pepper into pieces, put in a saucepan and pour butter over sugar, vinegar, and salt. Boil for 20 minutes, stirring occasionally. Before the end of cooking, put the garlic, dill, parsley and boil for another 5 minutes. Then lay in clean jars and close the lids. Pour brine is not required. Cork up hot. 6 kg of pepper - 1 cup of sugar, 0.5 cups of salt, 0.5 liters of vegetable oil, 0.5 liters of 6% vinegar.

Pepper stuffed with vegetables in tomato juice.

Finely chop the carrots, onions and cabbage and fry them in vegetable oil separately. Then mix, salt, pepper and leave in a dish to make a glass of butter, which is then drained. Peppers to clean, place for 1 min in cool salted boiling water, cool and fill with minced meat. In a jar, throw a few peas allspice, put the peppers and pour boiled tomato juice. Banks pasteurized. Then roll up. Stuffing: 2 kg of carrots, 1 kg of peeled onions, 0.5 kg of fresh cabbage. Tomato filling: on 1 liter of juice - 30 g of salt, 100 g of 5% vinegar or 5 g of citric acid.

Caviar from sweet pepper.

Wash fruits, bake in the oven or fry in oil, remove the seeds and preferably the peel, mince or pick with a knife. Peel carrots and parsley, parsnip roots, chop and fry in oil until golden brown. Chop the tomatoes and cook in an enamel saucepan to half of the volume. Wash the dill, finely chop. Everything
  mix, add vinegar, bitter and allspice, salt and simmer for 10 minutes.
  Hot mix to pack up in the scalded banks, to pasteurise and roll up. Then cool. 2.5 kg of pepper - 200 g of tomatoes, 150 g of carrots, 1 parsley root, parsnip, 250 g of onion, 200 g of vegetable oil, 2 tbsp. Spoons of vinegar, 1 tsp black bitter and allspice, 1 tbsp. spoon of salt.

Canned and pickled sweet peppers.

Pepper wash, cut out the seeds with a knife, wash again. Blanch in boiling water for 3-5 minutes, then immerse for 1-2 minutes in cold water. Prepared pepper cut into pieces and put in jars. You can stack the whole fruit, but with trimmed tips. The whole fruits flatten a little and put in jars, positioning vertically: one with a blunt end to the bottom of the jar, others sharp. Add vinegar, garlic, bay leaf. Separately prepare the pot. Pour the hot boiled pot pouring into pepper jars and pasteurize them: half-liter jars - 8-10 minutes, liter -13 minutes. Cork, cool. On a half-liter jar of peppers - 3-4 hours spoon 5%. Of vinegar. 1 clove garlic, 1 bay leaf. Filling: on 1 liter of water - 4 hours spoon of sugar. 3-4 tsp of salt.

Marinated sweet pepper.

Prepared pods are dipped in boiling marinade for 2 minutes (500 g of vinegar, 60-70 g of sunflower oil, 100 g of salt, bitter and allspice, bay leaf and cloves to taste) are added to 1 liter of water, cool, put into jars, alternating each row with chopped garlic and coarsely chopped parsley and celery. Filled cans are poured with chilled marinade, immersed and kept for several days in the room so that the pepper is soaked in the pot, then rolled up and put in a cold place.

Marinated sweet pepper.

Prepared pods blanch 3-4 minutes, cool, put in jars, slightly priminaya so that there are fewer voids, pour first with sunflower oil (20 g per 1 kg of pepper), and then with a cooled solution of salt boiled in a mixture of water and a bite (respectively 60 - 65 g, 700 g and 70 g per 1 kg of pepper). After 10-12 days of fermentation, the jars are hermetically sealed and cleaned in a cold place.

  Salty pepper.

Prepared, as for marinating, pods of red pepper stuffed with a mixture of salt and sugar (70 g and 100 g per 1 kg of pepper), spread in a saucepan, pouring with salt-sugar mixture and leave for a day. After that, the pepper shift in sterilized jars, pour formed in the brine, compacted and covered with vegetable oil. Banks are sealed and put in the fridge. The pepper canned this way is used for stuffing and preparation of salads.

Salad pepper in tomato juice.

Peppers must be ripe, sweet to the taste, without damage, dense. Sorted peppers are washed, cut out the stalk and seed plants, blanched in boiling water for 5-9 minutes, allowed to drain, spread out hot in banks and poured with boiling tomato juice or mashed tomatoes. For its preparation it is necessary: ​​cut the tomatoes into 4 pieces through a meat grinder. To remove the seeds, rub them in a thick colander set above the saucepan. Salt is added to the resulting mass at the rate of 10-20 g per 1 kg of tomato and boil for 15 minutes until the foam completely disappears.
  The ratio of styling: peeled peppers - 50%, tomato juice - 50%. Pepper cans poured with tomato juice are covered with prepared lids and sterilized: 0.5 liter jars - 30-35 minutes and 1 liter jars - 35-40 minutes. After sterilization, they are immediately sealed. Cooling - air.
  What is good about this semi-finished product is the fact that in the long winter months we will be able to pamper ourselves stuffed peppers with rice and meat.

Canned pepper

Composition:
1 - 2 heads of garlic, 1 teaspoon sugar, 1/3 teaspoon lemon
  acids
  Cooking method:

  Sweet peppers

Rub the ripe tomatoes on a grater so that the juice turned out 2 liters. Add a glass of sunflower oil to the juice, salt to taste, a few black peppercorns, one tablespoon of 6% vinegar, 5 sliced ​​onions and 1 crushed medium-sized carrot.
  Fruits of sweet pepper are cleared of seeds, cut in half, dipped in boiling water for 5 minutes. Then laid out in
  liter cans. Sterilize 15-20 minutes, roll up.

Pickled pepper

For 1 liter of water, take 1 cup (200 g) of sunflower oil, 100 g of vinegar, 1 cup (200 g) of sugar, 15 peas of pepper, 5 leaves of bay cake, salt to taste.
  All boil for 1 minute. 3 kg of peeled Bulgarian (sweet) pepper pour marinade, sterilized for 10-15 minutes and roll up.

MARINATED PEPPER

1 kg of pepper (sweet, color),
  add to marinade and cook for 5 minutes.
  Then decompose into banks (0.5 l.) And slightly sterilize.
  MARINAD: 1 liter of water (0.5 l.),
   1 cup of vinegar,
   1 cup of vegetable oil,
   1 cup of sand,
   clove, allspice.

Canned Sweet Pepper

Pepper cut into rings and put 1 l. cans, pouring peeled garlic cloves (for 1 jar, 1-2 heads), add 1 teaspoonful of sugar and 1/3 teaspoonful of citric acid.
  Pour hot brine (1 tbsp. Salt in 1 liter of water), pour 1-2 tbsp on top. spoons of vegetable oil, close the jars with sterile covers, roll up and sterilize for 7-10 minutes.

Pickled pepper

Bulgarian pepper-3 kg., Granulated sugar-1 cup, salt (large) -2.5 st. spoons, vegetable oil, 3/4 cup, vinegar, 1 cup.
  Pepper cut into strips, put in a saucepan, add the remaining ingredients, except for vinegar, bring to a boil, stirring occasionally, simmer for 10 minutes. Then add vinegar, mix, remove from heat and spread on banks. It is great to open these blanks in the winter and use them as a side dish for grilled meat.

Pickled pepper

Bulgarian pepper 4kg, sugar 200g, salt two tablespoons, vegetable oil 200g, vinegar 9% 200g, water 2liter
  Pepper, wash and cut lengthwise into 4 parts. Add sugar, salt, oil, vinegar and boil to water. Boil pepper in marinade for 7 minutes. Put the pepper into the sterilized jars, pour the marinade and roll up. Great winter snack!

Strong salted pepper

On 10 kg of sweet pepper - 350-400 g of salt. For brine: 50 g of salt per 1 liter of water.
Sprinkle the prepared sweet pepper with salt and put one in the other for compactness, cutting it along the fruit if necessary. Tightly lay in a deep enamel bowl, put a circle and oppression on top. After 12-15 hours, when juice appears, pour cold brine, put a cloth, a circle (or a large flat plate), and oppression. Keep at room temperature for several days and transfer to a cold place. After 12-15 hours of exposure, you can shift the pepper into large jars with a wide neck, pour in brine, put a circle and oppression, and maintain the above time at room temperature. After the time the load is removed. The pickle should cover the peppers. If the brine is not enough, then cook the brine according to the recipe and add as much as necessary. Store in a cool place. Soak peppers in cold water before use. Salted peppers to use for salads and stuffing.

Pepper sweet pickled 1 way

For the marinade: on 1 liter of water - 60-80 g of 7% vinegar, 40-70 g of salt, 50-80 g of sugar, 2-3 bay leaves, 8 peas each, of black and allspice.
  Blanch the prepared pepper in boiling water for 5 minutes, fold on a sieve and immediately fill with cold water. Insert the pods into one another and put them tightly in jars, pour hot marinade and pasteurize jars at 90 ° C: half-liter - 15 minutes, liter and two-liter - 20-30 minutes, three-liter - 40-45 minutes. Cork.

Pepper sweet pickled 2-way

Per 1 kg of sweet pepper - 2 cm. spoons of grated horseradish root, 3-4 bay leaves, 1 large onion, vinegar, vegetable oil, salt.
  Prepare large fruits of sweet pepper and bake in a weakly heated oven at 100-150 ° C, making sure not to burn. Removing peppers from the oven, salt and place in a bowl, tightly close the lid. Leave overnight to give the pepper juice. Put the peppers in rows in an enamel saucepan, sprinkling each row with grated horseradish and adding pieces of bay leaf around. Pour the juice formed overnight, add vinegar to taste, close the lid and leave for 7-10 days. After maturation, you can add a little salt, chopped onions and pour vegetable oil. Serve as a snack. Peppers cooked according to this recipe can be stored no more than a week. Therefore, it is advisable to preserve the salad on the previous recipe.

Pepper sweet pickled 3 way

To 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid.
Prepared and blanched for 5 min. Pepper to cool, put vertically in jars, after cutting the fruit along or across, into pieces with a width of not more than 10 mm. Banks filled with hot pouring and sterilized in boiling water: liter jars - 10-15 minutes., Two-and three-liter - 20-30 minutes. Cork, check for leaks and cool, turning the jars upside down.

  Pepper salad

Bulgarian pepper salad

3.5 kg of sweet pepper, 4 kg of green tomatoes. 2.5 kg of onions, 300 g of parsley or celery, 150 g of sugar and salt, 0.1 - 0.12 l of table vinegar, 30 g of black pepper.
  Wash peppers, blanch for 1 - 2 minutes in boiling water, cool in cold and cut out seeds. Cut the peppers into strips 5 - 8 mm wide. Wash tomatoes and cut into rings 3 - 4 mm thick. Grind greens. Vegetables mix in the pelvis, season with salt, sugar, black pepper and vinegar. Mix the mixture tightly in jars and sterilize in boiling water (liter jars - 20 minutes).

Canned sweet peppers 1

Canned sweet peppers 2

  Cleaned fleshy pepper from the stalk, remove membranes, grains, wash, chop rings, put in one-liter jars, pour in peeled garlic cloves, pour hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that from above you can pour 1 - 2 tablespoons of vegetable oil, close with a sterile lid, roll up, put in a pan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

Stuffed Peppers in Tomato Juice

3 kg of pepper, 1 kg of carrots, 3 large beets, 3 onions, tomatoes, salt.
  Wash the tomatoes and make tomato juice from them. Cook juice on low heat for 30 minutes. Peppers, carrots, onions and beets, wash and peel. Remove the seeds from the peppers. Grate carrots and beets on a coarse grater. Shred onions. Stuff the pepper with vegetables, put in jars, pour hot tomato juice and spin. Cooled banks put in a cool place.

  Pepper in sauce

Bulgarian pepper in syrup: 2 liters of water, 0.5 liters of sunflower oil, 0.5 liters of tomato sauce, 2 cups of sugar, 2 tablespoons of salt.
  Boil. Throw pepper, cook for 20 minutes. Then pack in jars.

MARINATED SWEET PEPPER WITH GARLIC

10 kg of sweet red pepper: in the cauldron - 1 bottle (0.5 l) of vinegar, 0.5 l. sunflower oil, 200-300 grams of garlic (skip through garlic pudding), 400 gr. sugar, 2 table. spoons of salt. It should boil gently (expect a pleasant garlic smell to the whole floor). Pepper clean and cut into 4-6-8 parts. Throw zhmeny in boiling salamur in a cauldron. Boil for 5 minutes and put in 1-liter jars (add a little brine to the full jar). Roll up, turn around and wrap up with a blanket (specific taste, everyone likes).

  TREATMENT

3 kg of sweet pepper (if possible in different colors), 1.5 kg of onions. All cut into strips. 2 tbsp. tablespoons of salt, 1 cup (200g) sugar, 1 cup (200g) grows. butter, 2 liters of tomato juice (I squeeze fresh tomatoes into the juicer). Mix and boil for 15-20 minutes. When filling in cans add 1-2 tsp of vinegar (extremely tasty!).

SWEET PEPPER (without garlic)

On 1 liter of water: 1 glass of sunflower oil, 1-1,5 glasses of sugar, 1 glass of vinegar, 1 table. spoon (with top) salt. It should boil (in the cauldron). Peel and cut red sweet fleshy peppers, cut them into pieces, boil for a few minutes and fold them into the jars. It takes about 6-7 kg of red pepper.

  Baked peppers

Peppers must be ripe, fleshy, dense, green, red or yellow in color, sweet to the taste, free from damage. Sluggish, broken and damaged fruits should not be canned. Selected and sorted peppers are washed in cold water, rubbed with sunflower oil, then baked in the oven or on an iron sheet from all sides, cleaned in a hot state from the skin, fruit stalks and seed plants (to remove the burnt peel skin, rinse them in a small amount of boiled and cooled to 45 degrees of water) and immediately placed in prepared jars, add salt (in a jar with a capacity of 1.0 l - 15 g), pour in 5% vinegar (in jars with a capacity of 0.5 l - 1.5 tablespoons and a capacity of 1, 0 l - 3 tablespoons). Covering the jars with lids, they are placed in a pan with water warmed to 50 degrees and sterilized: 0.5 liter jars - 30 minutes, 1.0 liter jars - 35 minutes. After sterilization, the jars are immediately sealed, checked for leaks and air-cooled. Baked peppers are used to make salads. They are spread on a plate or dish, scattered onions are scattered around, poured with refined sunflower oil and seasoned with black pepper.

Marinated Pepper

Peppers are sorted, washed, allowed to drain, cut out stalks and seed plants, blanched in boiling water for 2-5 minutes to make them soft, allowed to drain, placed hot in prepared jars and filled with boiling marinade. For the preparation of the marinade in 1 liter of water, add from 1/2 to 1 cup of 5% vinegar, one tablespoon of salt and sugar and boil for 1 minute. As seasoning for one 0.5 liter can add 1 bay leaf, 2 allspice of peppers and 1-2 cloves of garlic, peeled from the dry skin. Banks filled with pepper are poured with hot marinade 3 cm below the top of the neck, and one tablespoon of sunflower oil is heated from above and cooled to 70 degrees. Filled cans are covered with prepared lids and sterilized: cans with a capacity of 0.5 liters - 15-20 minutes and with a capacity of 1.0 liters - 20-25 minutes. After sterilization, the jars are immediately sealed and the quality of the capping is checked. Cooling - air. This semi-finished product is used as a side dish for meat dishes.

Pickled Gogoshars

Gogoshary - a red, thick-walled lettuce pepper, having the form of ribbed tomatoes. Ripe fruits of dark red color, without damages are suitable for marinating. Sorted peppers are washed, the stalk is removed with a seed box, washed until the remaining seeds are completely removed, cut in halves or quarters, blanched in boiling water for 2-3 minutes, then placed in prepared jars and filled with hot marinade. Marinade is prepared as follows: two glasses of water are poured into an enamel saucepan, three tablespoons of 5% vinegar, a teaspoon of salt, two tablespoons of sugar, one bay leaf, four peas allspice, three cloves are boiled for 2 minutes (recipe is given for one liter jar). Banks filled with hot marinade, covered with prepared caps and sterilized in low-boiling water: banks with a capacity of 0.5 liters - 15 minutes and a capacity of 1.0 liters - 20 minutes. After sterilization, the jars are immediately sealed and the quality of the capping is checked. Cooling - air. Marinated gogoshars are served cold as a salad or as a side dish for meat dishes.

Peppers stuffed with cabbage

At home, you can cook several kinds of canned food: green lettuce peppers stuffed with white cabbage, red lettuce peppers stuffed with red cabbage, dark red tomato-like Gogoshary peppers stuffed with white cabbage. The method and sequence of preparation. Cabbage is cleaned from the cover leaves, cut into four parts, cut out the stalk, chopped, sprinkled with salt and poured vinegar. Per 1 kg of cabbage requires 40 g of pure table salt and half a cup of 5% vinegar. The mixture is kept for 24 hours, after which the juice is pressed and 2 g of cumin seeds are added. Peppers are sorted, washed, allowed to drain, cut out. peduncles and seed plants, blanched in boiling water for 3-5 minutes, allowed to drain, then stuffed with cabbage, put stuffed peppers into prepared jars, add bay leaf and 2 grains of allspice and pour marinade hot. To prepare the marinade in 1 liter of water, add 1 tablespoon of salt and half a cup of 5% table vinegar and boil for one minute. Banks filled with stuffed peppers are poured with hot marinade 2 cm below the top of the neck, covered with prepared lids and sterilized: cans with a capacity of 0.5 liters - 25-30 minutes and with a capacity of 1.0 liters - 35-40 minutes. After sterilization, they are immediately capped and the quality of the capping checked. Cooling - air. Preparation is used as a side dish to meat dishes.

  Lecho

Pepper green (white) 3 kg, tomato paste 500 g, water 500 g, sugar 0.5 cups, vegetable oil 0.5 cups, salt 1 tbsp. spoon, vinegar 6% (for 0, 5 glasses of water 1 tsp of vinegar).
  Pepper cut in half, clear of seeds, pour over boiling water and leave for 5-10 minutes, then drain the water and add all the ingredients to the pepper, except vinegar. Put on the fire and boil for 20 minutes, then remove from heat and add 6% vinegar. It is advisable to boil the peppers in a 5-liter saucepan. When cooled, you can eat, and you can immediately roll up hot pepper in sterilized jars for the winter.

  Lutenitsa

10 kg of sweet pepper - 3 kg of tomatoes, 20-30 g of garlic, 35 g of celery greens, 15 g of ground hot red pepper, 270 g of vegetable oil, 15-20 g of sugar, 20 g of salt.
Wash ripe, fleshy sweet pepper, remove the stem and seeds, chop, put into hot water, cook until ready and rub through a sieve. Wash tomatoes, chop into slices, heat to full softening and rub through a sieve too. Chop garlic and greens. Puree the tomatoes and sweet peppers, mix and boil until thick, then dissolve the salt, sugar in it, add the hot peppers (very carefully, not exceeding the norm), garlic, greens and vegetable oil. Thoroughly mix and pour the hot mixture into jars and sterilize: liter jars - 45-50 minutes, smaller ones - 30 minutes. Cork. Gather the fruits in dry weather. Tomatoes are sorted by size and placed in one or two rows in small boxes, cardboard boxes, on the shelves of wall cabinets, taking into account ripening, because large fruits ripen faster. Tomatoes last fees are stored much worse than previously collected.

Canned sweet peppers

The first way:
  1 teaspoon of sugar, 1/3 teaspoon of citric acid, 1 bud of cloves, 1 - 2 peas of allspice, a few peas of black pepper, leaves and celery stalks.
  Clean washed fleshy sweet pepper from the stem, remove membranes, grains, rinse well, put in a colander, immerse in hot water for 1 minute, remove, allow water to drain. Then put the pods in one-liter jars, add to each jar all the components indicated in the recipe, pour boiling brine at the rate of 1 tablespoon of salt per 1 liter of water so that a convex meniscus is formed, cover with a sterile lid and roll quickly, not sterilizing.

The second way:
  On 1 can: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.
  Cleaned fleshy pepper from the stalk, remove membranes, grains, wash, chop rings, put in one-liter jars, pour in peeled garlic cloves, pour hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that from above you can pour 1 - 2 tablespoons of vegetable oil, close with a sterile lid, roll up, put in a pan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

  Pepper salad

5 kg. pepper, 1 cup of 9% vinegar, 1 cup of vegetable oil, 1 cup of water, 1 cup of sugar, 1 tablespoon of salt.

All of these components, except pepper, put in a large saucepan, mix, put on fire and bring to a boil. Rinse green and red peppers, remove the stalks, remove membranes, grains, rinse, chop rings, pour into a saucepan, boil for 30 minutes, stirring occasionally. Then quickly decomposed into prepared jars, close with sterile caps, roll up.

Stocked pepper

The fate of the framed peppers is not completely clear: either they will be eaten right away,
  whether it is reserved for winter, therefore the pepper recipe, which is the case, and
  that way - everything is equally tasty.
  1 kg of pepper, 700 g of tomatoes, 250 g of onion, 300 g of carrots, 30 g of potatoe,
  10 g of her own greenery, 1 stack. pasty oils, 20 g of salt, 1-2 tbsp. vinegar,
  5 tons of sweet pepper.
  Pepper wash, remove seeds and tails. Onion cut into rings and saute in butter until golden brown. Peel the peel, chop into straws and stew in oil until half cooked. Tomatoes (removing the skin), rub through a sieve and bring the mass to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Greens finely chop.
  For preservation: Paste. oil several min boil, cool to t = 70 C,
  put in jars (2 tbsp per liter jar).
   Vegetables, prepared for mixing, + salt and peppers filled with them.
  Banks pour hot tomato mass with supplies and sterilize in boiling water (liter jars - 65 min.).

If the pepper is meant to eat right away, then there may be 2 options -
  Farsh meat or vegetable; with the addition of boiled rice; a combination of vegetables - practically any, and with meat, probably, and so clearly.

  Lecho

5 kg. pepper. 1.5 liters of tomato.
  1 cup of sugar. 1 cup of vinegar.
  1 cup of sunflower oil. 2 tablespoons of salt.

  Tomato, sugar, vinegar, oil and salt boil. Add chopped
  pepper and spices. Boil for 2 - 3 minutes, pour into banks and cork.
  It turns out very tasty.

Sweet Pepper Salad

1 kg. sweet pepper, 1.5 kg of onion, 1.5 liters of tomato juice, 1 cup of sugar, 2 tbsp. spoons of salt, 1 cup 3% table vinegar, 1 bunch of parsley and dill, 1 tbsp. vegetable oil.

Pepper, onion cut as a salad, add tomato juice, sunflower oil, salt and sugar.

Stew for 10 minutes. after boiling, then add vinegar, dill, parsley (chopped), simmer another 5 minutes. Immediately decompose into hot jars and cork, well kept all winter.

Pickled pepper

Wash sweet pepper, boil and remove seeds. Vegetables can be put in glass jars whole or cut into pieces. To prepare brine in 1 liter of water, take 1 tbsp. salt, 1 tsp (with top) sugar, 1 tsp. citric acid. Bring to a boil. In each jar add a clove of garlic, a few
  peas ordinary and clove pepper, bay leaf and a piece of horseradish root.
  Pour hot pickle into jars. Add 1 tsp to each of them. soy or sunflower oil. Cover the jars with lids and pasteurize for 30 minutes.

Ukrainian pepper

Required: 1 kg of pepper, 2 tbsp. vinegar, vegetable oil.
  Pepper with vegetable oil to bake in the oven until soft. Peel hot seeds from pepper, put them in jars tightly, sprinkle with salt. Pour vinegar and sterilize in boiling water liter jars - 35 min.

  Pepper salad

Required: 5 kg of pepper, 1 cup of 9% vinegar, 1 cup of vegetable oil, 1
  a glass of water, 1 cup of sugar, 1 tablespoon of salt.
  All of these components, except pepper, put in a large pot,
  stir, put on the fire and bring to a boil. Green and red pepper
  wash, remove stem, remove membranes, grains, wash, chop
  rings, pour into the pan, boil for 30 minutes, stirring occasionally.
  Then quickly decomposed into prepared jars, close with sterile caps,
  roll up

  Pepper Salad-2

Filling: on 1 liter of water - 70 g of sugar, 35 g of salt, 8 g of citric acid.
  Pepper wash, remove seeds, lower for 2-3 minutes. in boiling water immediately
  cool in cold. Cut into strips, put in banks on the hangers. Pour
  fill and sterilize in boiling water 2 and 3-liter - 30-35 minutes.

  Pepper Salad-3

We make brine: 6 liters of water, 5 stacks of sugar, 4 stacks of vinegar, 6 tablespoons
  spoons of salt.
  Cut the pepper in half, clean. Put the pepper in brine boil for 2-3 minutes.
  we put in the sterilized banks, we press not very tightly and we fill
  pickle, clog, wrap and incubate until cool. Turns out
  very tasty and stand throughout the winter in the apartment.

  Lecho

5 kg. pepper.
  1.5 liters of tomato.
  1 cup of sugar.
  1 cup of vinegar.
  1 cup of sunflower oil.
  2 tablespoons of salt.
  Allspice, black pepper, bay leaf.
  Tomato, sugar, vinegar, oil and salt boil. Add chopped peppers and spices. Boil for 2 - 3 minutes, pour into banks and cork. It turns out very tasty.

"Lecho" "from my Mom"

Prepare the vegetables - chop the onion, grate the carrots or chop the straws. Sweet pepper cut into half rings, zucchini - first into circles, 2 fingers thick, then - into trapezium cubes - rather coarsely. In a pressure cooker, heat a glass of butter, pour onions, fry, stirring, then pour carrots in there and continue frying, then pour the sweet pepper, mix everything, reduce heat, cover with a lid and stew for 5 minutes. (Total about 10 minutes from the start of cooking) Then Put prepared zucchini, pour tomato paste and hot water in which to dissolve salt and sugar.
  Mix everything, wait for the moment of boiling, tighten the lid of the pressure cooker and simmer for about 30 minutes.
  Turn off the fire. At this time you can sterilize the jars, boil the lids and ketchup bottles. Open the cap, pour in the vinegar essence and mix gently. Everything. You can lay out the banks and roll up.
  From the specified number of vegetables it turned out: 1 can - 1.5 l, 2 cans - 0.8 l, two bottles of "sauce".