Bulgarian pepper is a wonderful vegetable in allrelations. It is extremely rich in vitamin C: one medium-sized pepper contains a daily dose of this element, which is the most valuable for our body. Borscht and soups, stews and salads are much tastier and more aromatic if the list of used products includes pepper. In the damp, fried, stewed, it is equally magnificent and is considered to be the decoration of the table. And there is nothing surprising in that the housewives are trying to have plenty of vegetables for the winter.
Baked pepper: preparation, recipe 1
"Preserving pepper in oil" - this is the theme of ourof today's article. From it you will learn a lot of useful and very tasty recipes, thanks to which you perfectly diversify the daily and festive menu of your family. And we begin with the simplest: preserve the pepper in oil, pre-fry it. To do this, vegetables are not over-ripe, but not green, fleshy, sweet. Sluggish, spoiled, podbitye not suitable. Wash the peppers carefully. Each grate with sunflower oil, then bake in the oven or in a frying pan on both sides so that you can peel. Do this carefully so as not to damage the flesh and not tear off the tail-cuttings.
Pepper baked: preservation
Next, we conserve pepper in oil in this way: Cleaned products spread on cans, tightly stuffing them. Put the garlic squeezed through the press between the peppercorns (about 1 medium head per liter jar, pre-sterilize the cans in advance.) In each pour the salt: 10 g per liter, 14 liters, 3 liters-25 g. Pour in the vinegar (one and a half spoons 0.5 liters, 3 tablespoons per liter jar) and the same amount of vegetable oil. Sterilize half a liter of canned food for half an hour, liter - 60 minutes, then roll it up immediately.Thus, we can pepper the butter in order to then serve it with Tomato or sour cream sauce, grated carrots with garlic or tomato slices.
Baked pepper: recipe 2
The next recipe at the preparatory stagereminds the previous one. Vegetables are also sorted, washed, fried or baked until prepared, peeled. Spread the peppers on the cans, pickle (a teaspoon per half-liter jar). Since we are preparing canned Bulgarian pepper in oil, then burn sunflower and cool to about 70 degrees. Pour it into cans: in a capacity of 0.5 liters - 3 tablespoons, in liter - five tablespoons. Then sterilize them - half a liter 45 minutes, liter for an hour, tighten. Let your ready canned Bulgarian pepper in the oil cool down, transfer the banks to the basement and store in a cool place.
Salad from pepper
To prepare canned food according to the proposedprescription, you will need vegetables undamaged, ripe, unremarkable in taste. Each specimen is washed, cut off the stalk and remove the seeds, trying not to damage the peppers themselves. Boil the water in a saucepan and dip the vegetables for blanching for 8-10 minutes. Then pack on the banks. To make the filling, the recipe for canned pepper in oil recommends such proportions: for every 150 g of water (i.e. per liter jar), 3 spoons of the vegetable oil, 15 g of table salt, and 2 tablespoons of vinegar (5%) are consumed. From spices you need fragrant pepper peas and peas of hot pepper. When you fill the marinade, fill approximately 1.5 cm below the neck of the can. The fill should be boiling. The canned food is 35 (half liter) and 40 minutes (liter), then rolled up. Leave for a day - cool down. Such canned sweet pepper in oil will be useful to you to stuff cabbage with carrots or cereal minced meat.
Pepper with cabbage
This appetizer is amazingly tasty, it will suit youfor a grand dinner or dinner. It is wonderful both in itself, and with meat, vegetables. This is pepper stuffed with cabbage. How to cook it? Take cabbage heads, remove the top leaves, remove the stalks, and the remaining finely chop. On a large grater, grate the carrots (2 pieces for each head), fold into a basin, mix, sprinkle with salt and pour in the vinegar. For each kilogram of cabbage, at least 40 grams of salt and 0.5 cup of vinegar are required. Cover the pelvis and let the vegetables brew for 24 hours. Then wring out the juice, and in the cabbage add cumin, pea pepper and pepper, bay leaf, clove inflorescence.
Now is the time to take peppers. You will need fleshy specimens of medium size. Try to pick up vegetables so that each jar receives copies of different colors: orange, red, yellow, green. Then the canned food will look more elegant and appetizing. Wash the peppers, cut off the tops, remove the cuttings and seeds. Then, take about 5 minutes. Fill each pepper with cabbage and put it tightly in jars. Fill with hot fill. To pepper, preserved whole in oil and marinade, turned out delicious, use the following proportions: a liter of water takes a spoonful of salt, 3 tablespoons of vegetable oil, half a cup of vinegar. Blend the mixture, pour into cans and sterilize for 30-40 minutes, then roll up. When the cans cool down, they can be taken to a cellar or a pantry.
Pepper in sweet and sour pour
Pepper whole, canned in oil, you canprepare and in such a simple way. You will need: the main vegetable - 3 kg, water - 1.2 l, sugar and vinegar for one and a half cups, salt - 2.5 tablespoons. And vegetable oil glass. From spices take a handful of peas of hot and fragrant pepper. Peppers wash, cut stems and seeds. Banks sterilize. Put peppers in them, prepare marinade. Put all the necessary ingredients in the water, boil for about 10 minutes, tasting. If, in your opinion, there is not enough acid, salt or sweets, you can add the missing component. Allow the dressing to cool, pour the peppers and sterilize it for 35-40 minutes, then roll it.
"Chetverochka" salad
This salad has many names, but more often than notname for the number of vegetable components. On the party of twists are taken: tomatoes - 3 kg, cucumbers, Bulgarian pepper and onions - 2 kg each. Wash all the vegetables. Peel onions from the husk, pepper - from the seeds and pedicels. Now cut directly into the cans with layers: first the onions (rings), then the rather large tomato slices, the tomato slices and the pepper strips. When the neck remains approximately 2 centimeters, pour into each jar 2 tablespoons of oil, 1,5 - sugar, 1 - salt, 2 - vinegar. Fill with chilled boiled water. Sterilize for 30 minutes, then roll.
Peppers in tomato
This workpiece - a real wand-zashchalochka forhousewives. Canned food can be used directly as a snack, soups and borscht, meat and vegetable sauces are cooked on their basis. Peppers wash, brush, soak for 10 minutes in boiling water to soften. Hot spread on cans and pour boiling tomato or mashed tomatoes. Pouring is done like this: let the tomatoes pass through the meat grinder. For each kilogram of weight, pour 20 grams of salt, pour 2 tablespoons of oil. Boil the tomato so that the foam disappears. Pour over cans, sterilize canned food for 35 minutes and close. Turn upside down, leave to cool, then transfer to a cool place. And enjoy a delicious dish!
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