Content
- 1 How to roll up peppers in your own juice
- 2 The classic recipe for bell pepper in its own juice
- 3 Baked peppers for the winter in their own juice
- 4 Whole peppers marinated in their own juice
- 5 Roasted bell peppers in their own juice for the winter
- 6 Pepper in its own juice without sterilization
- 7 Storage rules
- 8 Conclusion
Proven recipes for peppers in their own juice for the winter will help to process the autumn harvest and feast on incredibly tasty preparations in the cold season. Traditionally, it is boiled before clogging - this allows you to preserve more vegetables faster. But this cooking method significantly reduces the concentration of vitamins and minerals. Therefore, for those who are not afraid of difficulties, below are methods for preparing bell peppers with pre-frying or baking - the result will exceed all expectations.
Vegetables in their own juice contain many vitamins and minerals
How to roll up peppers in your own juice
Not everyone knows how to choose the right vegetables for preservation. And the taste of the finished product depends on this, as well as its benefits for the body.
When choosing bell peppers for winter preparations, it is important to pay attention to its appearance:
- Vegetables should be fully ripe with thick, fleshy walls.
- Smooth, even skin should be free of spots, rot and signs of disease.
- Bell peppers should be purchased only in season, otherwise they will contain a lot of pesticides.
In addition, to make the appetizer more colorful and brighter, it is better to buy sweet peppers of different colors: yellow, orange, red and green.
The classic recipe for bell pepper in its own juice
The classic recipe for pickling bell peppers for the winter in its own juice is distinguished by its incredible gastronomic qualities. Due to the fact that vegetables are pickled without adding water, the taste is very rich, aromatic, moderately sweet and slightly tangy.
You will need:
- 1500 g of the main vegetable;
- half a glass of sugar;
- 100 ml of table vinegar;
- 100 ml of vegetable oil;
- 35-40 g of coarse salt;
- 5 cloves of garlic, the same amount of bay leaf;
- 3 carnation buds (optional).
If you do not add water, then the taste of the peppers will turn out to be very rich, moderately sweet and spicy.
Cooking method:
- Wash the pepper and cut it in half, then remove the seeds and stalks.
- Cut each half into two or three pieces, depending on the size.
- Next, you need to prepare the marinade. To do this, in an enamel bowl with a wide bottom, mix oil, vinegar, salt and sugar. Put a saucepan over low heat and, without stopping stirring, melt the salt and sugar. This will take about 2-3 minutes.
- Then add prepared vegetables, garlic and spices. Without increasing the heat, simmer for 15 minutes in its own juice. During this time, the amount of liquid will be sufficient to completely cover the contents of the container.
- Lay out on pre-prepared banks, roll up.
The preparation of sweet peppers, marinated in their own juice, can be tasted after the jars have completely cooled down, or they can be removed to the cellar or closet.
Baked peppers for the winter in their own juice
You can close the pepper in your own juice without boiling, however, so that it is soft and well marinated, you cannot do without heat treatment. One way is to pre-bake the bell peppers in the oven.
You will need (for a container of 0.7 l):
- 6-7 pcs. bell pepper;
- 40 g sugar;
- 20 g salt;
- 2 tbsp. l. table vinegar, the same amount of vegetable oil.
Baked peppers can be used in appetizers, salads, and sandwiches
Cooking method:
- Wash and dry the vegetables with a paper towel. Turn on the oven at 200 ° C.
- While the oven is preheating, grease a baking sheet and add the bell peppers. It is not necessary to cut and clean it, it is enough to cut the stalk as short as possible.
- Place the baking sheet in a preheated oven. After about 15 minutes, when golden brown appears, turn over and leave to bake for another quarter of an hour.
- Gently put the bell pepper in a jar, add the rest of the ingredients, pour boiling water over and cover hermetically.
Harvesting such sweet peppers marinated in their own juice for the winter is not troublesome and not difficult, and the taste of the finished dish turns out to be simply divine.
Whole peppers marinated in their own juice
Sweet bell peppers marinated whole in three-liter jars is a godsend for those who have a lot of the original product and have absolutely no time. This recipe will allow you to prepare vegetables for further stuffing in winter or for preparing various salads.
You will need (for 3 liters of water):
- 500 g sugar;
- 400 ml of table vinegar;
- 500 ml of vegetable oil;
- 3 tbsp. l. salt.
Preservation should not be placed in the sun, near a battery and heating appliances
Cooking method:
- Wash vegetables, remove stalk and seeds.
- Put in a saucepan and pour over with purified water, bring to a boil.
- Without boiling, remove from the water and spread over prepared jars.
- In the same water in which the main ingredient of the future preparation was blanched, add the rest of the marinade components, except for table vinegar.
- After the salt and sugar dissolve, and the liquid in the pan boils, add vinegar and pour into containers.
- Sterilize the jars for 25-30 minutes in hot water, then seal the blanks.
Roasted bell peppers in their own juice for the winter
Sweet bell peppers, fried and pickled in their own juice, are a delicious winter preparation with a spicy sweet and sour taste. The recipe does not require sterilization and is very simple to use.
You will need (for a container of 0.5 l):
- 8 pcs. bell pepper;
- 2 cloves of garlic;
- 2.5 tbsp. l. table vinegar;
- 1 tbsp. l. Sahara;
- frying oil;
- 0.5 tsp salt.
The billet is obtained with a spicy sweet and sour taste.
Cooking method:
- Clean the washed, dried main component from the core, seeds, remove the stalk and cut each vegetable into 2-4 parts.
- Heat oil in a preheated pan and fry on all sides, under a closed lid, until soft.
- Prepare the marinade by mixing all the other ingredients in a separate bowl.
- Transfer the bell peppers from the pan to the jars and pour over the marinade.
In order to have enough liquid to fill the jar, it is recommended to take fleshy, juicy vegetables.
Pepper in its own juice without sterilization
The recipe for canning pepper in its own juice without sterilization will take a minimum of time. However, so that the blanks do not disappear, it is necessary to adhere exactly to the proportions and cooking technology.
You will need:
- 3 kg of sweet bell pepper;
- 1 cup of sugar;
- 1.5 tbsp. l. coarse salt;
- 200 ml vinegar;
- 200 ml of vegetable oil;
- 3 pcs. bay leaf;
- 1 liter of purified water.
Fleshy red and yellow peppers are best for pickling.
Cooking method:
- Cut the peeled sweet peppers into strips or into wide pieces (by the height of the fruit).
- Boil the marinade by adding salt, sugar, spices, oil and vinegar to the water.
- Bake half-liter jars in the oven, boil for 10 minutes. cover.
- Dip the main ingredient into the boiling marinade for 3-5 minutes, then remove and tamp tightly in containers to the very top. Top up the marinade as needed and roll up.
The wrapped jars should cool at room temperature, after which they must be removed to a cool place.
Storage rules
To store sweet bell peppers canned in their own juice should be kept at a temperature not higher than 15-18 degrees. Depending on the recipe, the preparation is edible from 2 to 24 months.
It is important to seal the sliced vegetables in small jars and eat right away. It is better to roll up whole fruits in three-liter jars, and when opened, store in the refrigerator for no more than 3-4 days.
Conclusion
All pepper recipes in their own juice for the winter are a full-fledged dish that can act as an independent snack or play a leading role in various salads. With a little work in the autumn, when there is a lot of sweet bell pepper and it is inexpensive, you can pamper your loved ones and friends with savory and bright snacks all winter.
