As soon as the season of Bulgarian pepper comes, with its cheap price, we are all rushing to prepare it, using various recipes. But no matter how we can preserve pepper for the winter, it's the most delicious in tomato sauce.
Marinated Bulgarian pepper, in tomato sauce for the winter
Ingredients:
- Bulgarian pepper - 3,5 kg;
- hot pepper - 1 piece;
- garlic - 3 teeth;
- tomato juice - 850 ml;
- table vinegar - 120 ml; -
- granulated sugar - 100 g;
- coarse salt 1 tbsp. a spoon;
- Sunflower oil - 120 ml.
Preparation
Thoroughly wash and free from all insides fresh Bulgarian pepper. Each prepared vegetable is cut into 3-4 longitudinal parts.
Sterilize each washed jar over the steam and in addition in this water we weld the lids.
In a pre-prepared tomato juice, pour in the table vinegar, then sunflower oil, add the kitchen salt, fine granulated sugar and mix thoroughly all the ingredients. We put the sauce on the included plate and as soon as it gives signs of boiling, we enter garlic, cut into thin slices, and then we introduce Bulgarian pepper. When everything boils a little and the pepper settles, we take a pod of hot pepper cut off the end of it and dip into the sauce. Let's leave it for a couple of minutes, and then take out the peppercorn and throw it away. After that, cook the pepper for another 8 minutes and, removing it from the fire, distribute it on glass jars, which are then rolled up before the stop by previously prepared lids. For reliability, we wrap everything with a blanket until the morning.
Stuffed peppers marinated for the winter in tomato sauce
Ingredients:
- Bulgarian pepper (red) - 4 kg;
- white cabbage - 2.3 kg;
- carrots - 3 pieces;
- cooking salt - 3 tbsp. spoons (1.5 for sauce, 1.5 for cabbage);
- vinegar - 170 ml;
- granulated sugar - 180 g;
- sunflower oil - 1,5 items;
- tomato juice - 2.2 liters.
Preparation
Finely shredded cabbage with a large grated carrot in a deep bowl, sprinkle the whole surface with salt and mix, while squeezing it well with his hands. Prepared (peeled from internal seeds and unnecessary pedicels) pepper very densely filled with fresh, chopped vegetables.
Juice is poured into a saucepan and put on the burner plate. When it boils, carefully add vinegar and refined sunflower oil, add the sugar and add salt for contrast. Sauce boil for about 7-8 minutes, and after pouring into another large saucepan, which is pre-packed with stuffed peppers.
We cook a vegetable snack for at least half an hour, with a smoldering flame of fire. In oven-fried liter containers, we put peppers filled with vegetables, and the rest space is supplemented with tomato sauce. Also with roasted lids tightly seal the jars and wrap the stuffed peppers in tomato sauce for 14-15 hours.
Pepper fried in tomato sauce for the winter
Ingredients:
- pepper (different colors) - 3 kg;
- tomato paste - 4 tbsp. spoons;
- sugar, salt - 1 tbsp. spoon;
- water - 1,8 l;
- onion - 4 pcs .;
- sunflower oil - 180 ml.
Preparation
A whole, but washed the pepper fry until the appearance of frying in hot oil. Further, in this frying pan add oil and softly fry fairly large cubes of onions. In boiled water we breed a good (dark red) paste and pour everything into the pan. In equal proportions, add sugar and kitchen salt and simmer the sauce over medium heat for 18-20 minutes.
Roasted peppers are placed in scalded jars of hot boiling water, top up the prepared tomato-onion sauce and put the containers for sterilization in water on the stove. After 15 minutes of sterilization, we seal the jars for the winter.