The vegetable season provides economical housewives with a huge scope for harvesting for the coming cold months. The same green pepper at this time is worth a penny, and you can make from it many different goodies that will please the family during winter gloom. Many are limited to adding bell pepper to salads or canned tomatoes. On its own, it closes only in the form of a lecho. Meanwhile, this is not the only way to roll green pepper for the winter. Recipes for tasty and interesting snacks are offered below.
Winter harvest: stuffed peppers
We will not describe how to cook the most primitive, for example, pickled, vegetable. The process does not differ in any special secrets from pickling anything else. We are interested in an unusual green pepper. Recipes, however, will require attention and diligence, but the twist will turn out original and mouth-watering. A kilogram of peppers is washed and cleaned so that they remain intact, with a hole on top. A quarter kilo of onion is crumbled into rings and browned. A little more carrots and one parsley root are cut into strips and stewed until medium cooked. Grams of 700 peeled tomatoes are rubbed through a frequent colander or sieve, the mashed potatoes are boiled, and after a quarter hour of cooking, two tablespoons of salt, the same amount of vinegar, a spoon of sugar and a little allspice are added. Cooking lasts another ten minutes; during this time vegetables are combined, chopped parsley is added to them, and minced meat is packed up on peppers. They are laid out in liter jars, poured with hot mashed potatoes and sterilized for an hour, after which they are sealed.
Green pepper for the winter: recipes of the Hungarian people
The main vegetable here will be surrounded by a company unusual for us. Green pepper in the amount of one kilogram is cut in thick strips along the pod. Root celery with parsley and cauliflower (about 150 grams each) are chopped into small pieces. All this is laid out, alternating, in banks, on the bottom of which whole garlic cloves are strewn. They are put on top, under the cover. Vegetables are sprinkled with pepper and crushed to give juice. The dishes are poured with hot marinade: per liter of water - half the amount of vinegar, parsley and two tablespoons of sugar and salt. After half a day, the marinade merges, boils and is poured again. The containers are sterilized for a third of an hour and rolled up.
Italian appetizer
For her, green pepper is cut into longitudinal strips of arbitrary size (only not too narrow), dried, laid out on a baking sheet, salted and sprinkled with olive oil. The baking is baked for about 20 minutes (if you like with tan marks, then longer). Washes greens - parsley, basil (at the rate of a couple of branches per half-liter jar), mint (five leaves per container). Garlic is cut into slices, hot pepper strips. Half of the spices are laid to the bottom, baked green pepper is rammed (without kneading), the rest of the herbs and spices go to the very top. A quarter of a spoonful of sea salt is poured into each jar and half of the same apple cider vinegar is poured. The bowl is poured with olive oil. It can be replaced with non-deodorized sunflower. The workpiece for seven minutes is sterilized, rolled up, rolled over and wrapped up. After cooling, the banks are cleaned in cool.
Korean pepper
Recipes of this country have long been popular among our people. Surely you will like Korean green peppers for the winter. The first step is to prepare the seasoning: salt is mixed well with sugar and chopped / crushed garlic (just take a glass). Ground pepper, cilantro and caraway seeds taken from a teaspoon are also added to this. You will have enough mass for six kilos of pepper. Gutted pods are abundantly lubricated with it from the inside and left for 10 hours (if it is hot in the kitchen - put in the refrigerator). The juice that stands out during this time is carefully drained, and the peppers are tightly packed in sterilized jars. Juice is mixed with a liter of water and half a liter of vinegar and boiled. They fill the containers, close (you can just tight plastic lids) and clean up the basement. If you also strive for beauty, combine green pepper with red and yellow pods - it will turn out bright and catchy.