Surely everyone has a grandmother, mother or aunt who is interested in canning. Then you know exactly the difference between the winter harvest purchased in the store and the one that was prepared at home from selected vegetables, with love and care. And why not completely abandon the purchased snacks like pickles and tomatoes in tomato juice, as well as caviar, dough and other things? After all, you can learn to do all this yourself. And we start with pepper, sweet, naturally. An appetizer of bell pepper for the winter will be a great addition to lunch, both everyday and festive. You have three completely different recipes to choose from! Study.
The first option is the most popular and probably favorite. This winter pepper appetizer is known to everyone for the winter and is called "Lecho". For this Hungarian recipe you will need 1.5 kg of selected sweet pepper (best of all red), 1 kg of ripe tomatoes, 6 pieces of onions, salt and sugar - per tablespoon, ground pepper - to taste.
I wash all the vegetables, peel the seeds and cut them into strips one centimeter thick, the tomatoes into thin slices, the onions into half rings. Mix the chopped ingredients, add spices and 2-3 large tablespoons of water. Stew under the lid for about 10 minutes, and then put it in the jars and twist the tin lids. Do not forget about sterilization - for liter jars, it lasts 20 minutes.
And then, according to our plan, we have an unusual spicy appetizer of bell pepper with jalapeno pepper . Namely - jelly. For it you will need finely chopped red (2.5 cups) and green (1.25 cups) bell peppers. Jalapenos - a quarter cup. In addition, 5 glasses of sugar, 60 grams of pectin (powder), a glass of vinegar.
The washed, peeled and chopped peppers are mixed in a saucepan with vinegar and pectin. Bring to a boil over high heat. Then we act quickly - add sugar, mix and cook for another minute. We remove the formed foam and remove the stewpan from the stove. We lay out on sterilized jars, roll up. This is how unusual it is to cook hot bell pepper. For the winter it is an indispensable snack. This sweet, salty, spicy jelly goes well with rye bread toast, as well as with a fresh and warm baguette.
And finally, the most hearty appetizer of bell pepper for the winter. It will be assorted with the addition of various vegetables. For 16 pieces of sweet pepper we take:
- juicy tomatoes - 2.5 kg;
- eggplant - 3 kg;
- small carrots - 6 pieces;
- garlic - 3 heads;
- vegetable oil - 2 glasses;
- a glass of vinegar and sugar;
- salt - 2 tbsp. l
First, cook the tomatoes (crushed in a blender) with grated carrots in oil. We bring the vegetables to a boil and cook for about 15 minutes. Then add the eggplant (cut into 4 cm slices), bell pepper (peeled and cut into 6 parts), squeeze the garlic. Mix all the ingredients and cook for about 25 minutes. Add spices, sugar, vinegar. Cook for 15 minutes, stirring, and turn off the heat. We lay out the hot billet on sterilized jars and twist. This winter pepper appetizer turns out to be unusually tasty. It can be added to the potatoes during stewing (you get something like stew), and served with rice, buckwheat, just chicken or pasta. In general, you definitely will not stay hungry! The main thing is that it’s enough, because you can get carried away and not notice how a whole can is empty.