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Peppers for the winter

Peppers for the winter

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In winter, when everything is very expensive, we can hardly afford to buy 1 kg of capsicum peppers for 15 lei, for example.

So it is very simple that now that it is still summer and we find everything at more affordable prices, to preserve as many vegetables as possible.

All you have to do is wash the vegetables well, let them drain for a few minutes, then cut them into slices, ie 4-5, and put them in bags in the freezer.

Out of 8 giant peppers I put 3 bags.

All winter I use peppers for stews, soups, steaks, sauces, etc.

Canned stuffed peppers for the winter. It must not be missing from your pantry!

If you are looking for a recipe for canned stuffed bell peppers for the winter, then this recipe is the ideal choice. You need to choose small, fleshy bell peppers, which you can boil and preserve in marinade with vinegar. Nothing easier! This quick preservation option is excellent for winter, write it down and try it, and in winter you will prepare delicious and flavorful stuffed peppers!


Method of preparation

1. Prepare all the necessary ingredients.

2. Prepare the bell peppers: cut the stalk and remove the seeds.

3. Boil the water in a large bowl. Put the bell peppers in boiling water and cook for 2-3 minutes.

4. Then immediately put them in cold water.

5. Remove the peppers from the water, let them drain and place them tightly in sterilized jars, if possible insert the peppers into each other so that they remain whole.

6. Boil 3 l of water, sprinkle with salt, sugar, allspice and black pepper. Pour the vinegar into the marinade and mix. Pour the hot marinade into jars, cover with lids and sterilize for 30 minutes.

7. Staple the jars, turn them upside down, let them cool and put them in a cool place.

Capsicum peppers for the winter. 3 simple recipes!

We also like capsicum peppers, especially for their wonderful taste, but also for the vitamins they contain. If you want to enjoy them in winter, we have prepared 3 delicious recipes that you can prepare relatively quickly.

Capia pepper salad for the winter

Capia pepper salad is ideal as a garnish, next to a pork steak. It has a special taste, sweet and sour and aromatic, being also a healthy food, prepared from fresh, uncooked peppers. In this way, peppers retain all their antioxidants, vitamins and minerals.

1. Preparation time: 1-2 h

2. Difficulty: low

3. Ingredient:

- 5 kg of freshly cut capsicums

- 4 tablespoons large, coarse salt, never

- 1 tablespoon of mustard seeds.

4. Method of preparation:

Wash the peppers well, remove the back from each one and clean them of the seeds.

Weigh the cleaned peppers, so that you have 5 kilograms to preserve.

Cut all the peppers into strips 1 cm thick and 4-5 cm long.

Put sliced ​​peppers in this bowl and add salt, sugar, mustard seeds and vinegar on top.

Mix the ingredients, with your fingers spread, so that the dice and the rest of the spices are evenly distributed. You can also add a few bell peppers or a few chopped celery stalks.

Take the pot out cold & possibly on the balcony if you stay in the block, for 6-8 hours. Thus, the peppers will leave a lot of juice.

Put the peppers in threaded jars, very well washed, gently squeezing the pepper strips, without crowding them too much. Fill each jar with the juice left in the bowl in which you kept the peppers cold, then screw the lids on each terminal.

Sterilize the jars in a steam bath, as you do with compote jars.

Capia pepper paste for the winter

It can be put in soups or it can be eaten as such, on bread.

1. Preparation time: 1 h and 15 min.

2. Difficulty: low

3. Ingredient:

4. Method of preparation:

Wash the peppers, clean them of seeds and stalks, then cut them into pieces and pass them through the meat grinder.

Put the pepper paste in a saucepan and let it boil until the juice left by the vegetables decreases.

Then add the broth and oil and boil everything until the oil rises to the surface.

Put the capsicum paste obtained in hot jars, previously sterilized. Screw the lids to the jars and cover them with a blanket. Let them cool slowly until the next day.

Baked capsicum peppers in a jar

1. Preparation time: 1h and 30 min

2. Difficulty: low

3. Ingredient:

- 1 kg of capsicums, pre-baked

4. Method of preparation:

Peel the pre-cooked peppers, then weigh them and set them aside.

In a large bowl, boil the vinegar together with the sugar, bay leaves and celery. Add salt to taste.

Let the bowl boil for 2-3 minutes, until the sugar dissolves.

Pour the liquid over the peppers, mix the composite lightly, then let it taste a little.

The best recipes with capsicums to put in the jar for the winter

The cold season is approaching and the housewives have entered the fever of turmoil to fill the rooms. Although the easiest option is to store unprocessed vegetables in the freezer, vegetables retain their vitamins and are just as tasty in jars.

Today we offer you a generous collection of recipes with kapia peppers for the winter. Bake or fry, as you prefer, only enough jars to have!

Peppercorns in oil

Must 2 kg of kapia pepper, 200 ml of 9-degree vinegar, 50 g of sugar, 20 g of salt, 2 tablespoons of mustard seeds, bay leaves, celery leaves, 500 ml of oil.

Wash the peppers well, wipe them with a clean towel, cut them in half lengthwise, remove the seeds and stalks, then weigh them to be the prescribed amount in the recipe. Put a larger saucepan on the fire, add the oil and when it is very hot, put half of the peppers as far as they will go, so that they fry lightly. Remove the peppers with the whisk and place them in the covered bowl.

Separately, boil the vinegar and spices, pour them hot over the peppers and press lightly to soak in liquid.

Put the peppers in small jars, pressing them to make juice on top. At the end you can put a teaspoon of oil in which the peppers were fried. Tie the jars with cellophane or cover them, then put them in the pantry.

Salad of roasted peppers

Choose beautiful, unharmed peppers (it doesn't have to be kapia). Bake on embers or on low heat. Put them in the bowl and, in order to steam them, cover the bowl with cellophane. After an hour, clean them, break the strips and put them in small jars, pressing them lightly.

Bring to the boil 1 l of water with 150 ml of vinegar and 2 tablespoons sugar. Fill the jars with this liquid, tie them with cellophane or cover them and boil them on a steam bath for 15-20 minutes.

Otherwise baked kapia peppers

The end result is the same, only the method is different. Used 2 kg of baked kapia peppers, clean and weigh, 150 ml of vinegar, 50 g of sugar, 2 teaspoons of mustard seeds or an aspirin, a bay leaf, a sprig of celery, 1 tablespoon of tarragon.

Baked and cleaned kapia peppers without coming into contact with water (so as not to lose their specific baking taste), put them in a bowl or bowl.

Boil the vinegar, sugar, mustard seeds or crushed aspirin, bay leaf, tarragon and celery in a jug for 2 minutes and pour hot over the baked peppers, then cover with a lid.

After 30 minutes, put the peppers in small jars, well pressed, cover with the respective liquid, tie with cellophane or cover and put in the pantry. Serve sprinkled with a little oil or cream.

Kapia peppers or fried donuts

When we want to make the above recipe, but we can't cook the peppers, or in order not to stain the stove tray, we fry them in oil.

The ingredients are: 2 kg of peppers, 200 ml. 9 degree wine vinegar, 2 tablespoons sugar, a teaspoon of peppercorns, a tablespoon of mustard seeds, bay leaves, celery leaves and half a liter of oil.

Wash the peppers well, wipe them, remove the stalks and seeds, cut them in half, then weigh them. Heat the oil and fry the pepper halves on each side for two minutes. Remove them from the fat with a thin andrea, so that the oil drains well, in a covered bowl. After they have cooled, they are cleaned of the skin.

Separately, boil the vinegar with the spices and pour it hot over the peppers and celery leaves. Then place the peppers and celery in small jars, press them well enough to cover with the absorbed liquid, tie the jars with cellophane or cover them and put them in the pantry.

Ardei kapia la borcan

Used 3 kg of red pepper, about 300 ml of vinegar, 100 g of sugar, 2 teaspoons of mustard seeds, peppercorns, bay leaves, a few celery leaves.

Choose beautiful, well-baked and uncooked kapia peppers, wash them, wipe them well, then place them to bake on a thick sieve disk under the large flame of the stove. Put the baked peppers in a bowl, give them a little salt and cover the bowl with cellophane to steam. Carefully clean the skins and seeds, weigh them and place them in a larger bowl.

Separately, boil as many 150 ml of vinegar for every kg of roasted peppers, sugar, mustard seeds and spices. After the first boils, pour the liquid over the cleaned peppers and, after thirty minutes, place them in small jars.

The best bell pepper zacusca for the winter. The aroma cannot be expressed in words!

& # 8220Ajvar & # 8221 is a traditional Balkan cuisine sauce, but Serbs, Croats and Macedonians also consider this zacusca their national dish. Ajvar is a universal product, because it has a heterogeneous consistency and texture, it can be used as a sauce for meat dishes, as a vegetable garnish or as a pasta for canapés.

The bell pepper zacusca is so tasty and flavorful that it's worth the effort. The taste of this sauce is addictive, and the aroma cannot be described in words


-3 kg of fleshy bell peppers

-100 ml of apple cider vinegar or juice of 1/2 lemon


1. Wash the bell peppers, place them in a pan and bake at 200 degrees until golden brown. If you have a barbecue, then the peppers will be even tastier.

2. Put the baked peppers in a plastic bag and tie it. Hold them for a few minutes, then peel them and seeds.

3. Cut the onion into half slices and fry in a little oil until golden brown.

4. Pass through the mincer: fried onions, garlic, chili peppers and baked peppers. Put the resulting mass in a deep cauldron, pour the oil, add salt and sugar and put the kettle on the fire.

5. After the sauce starts to boil, boil it for 10 minutes, taste it and add more salt, vinegar or lemon juice, if necessary. Bring the sauce to a boil and pour it into sterilized jars, staple them, cover them with a duvet and let them cool completely.

Baked capsicums, preserved for the winter

A salad of roasted peppers it is always welcome with a bean dish or a potato stew. What do we do if such cravings strike us in the middle of winter, when we find fresh peppers only in hypermarkets, at prices that sting our pockets? Do we give up, or buy a jar of baked peppers from the store (which, be it between us, never happen to be to our taste)? Or, better yet, we prepare in advance, our own canned peppers. It's not too hard. We can, for example, bake peppers, clean them of skins, stalks and seeds, and then put them in bags in the freezer. Or we can put them in jars, with a little salt and vinegar, as I tell you below…

What do you need?

  • 5 kg of capsicum, large, beautiful, thick in the flesh
  • 2-3 teaspoons of fine salt
  • 200 mL of 9˚ food vinegar (wine)
  • 1 tablespoon coarse salt, once (for pickles)
  • 20 g black peppercorns
  • 6 - 7 400 mL jars (the jars and the corresponding lids are washed with water and detergent, rinse well, then put in a tray, face up and sterilized in the oven from the stove, 15 - 20 minutes at 160˚ C).

How do you proceed?

  • Preheat the oven to 240 ˚C
  • Put a baking sheet in the oven tray and place the peppers on it
  • Put the tray in the oven for 50-60 minutes, taking care to turn the peppers from quarter to quarter, to cook evenly, on all sides (you can also bake them on the stove, but you will smoke your kitchen )
  • Put the baked peppers in a large bowl, sprinkle with fine salt and cover the bowl with a clean towel.
  • Let the peppers simmer for about 15-20 minutes, after which you can clean them of skins, pips, stalks and ribs.
  • Peppers thus cleaned, leave them in the cold overnight - this way they will release from them the juice that you will use for preservation.
  • Mix 500 mL of released pepper juice with 200 mL of vinegar and 1 tablespoon of undiluted salt and bring to a boil the brine thus prepared.
  • Stuff the peppers in the previously sterilized jars, add a few peppercorns among them and fill the jars with hot brine (so that the jars do not crack during this operation, place the blade of a knife under each jar, or place the jars in a metal tray)
  • Close the jars tightly with lids (use new lids so you don't have sealing problems), then pasteurize them.
  • For pasteurization, take a large enough saucepan, on the bottom of which you put a clean towel, place the jars in the saucepan, fill with water until close to the lid of the jar, and simmer for 45 minutes (counted from when the water starts to boil)
  • Then let them cool slowly in water, then remove them, wipe them, label them (if you want to know in 2 years what you have in them) and then store them in the dark and cool.

Use small jars (to make full use of the contents of a jar at a table). However, after you start them, they last a few days in the fridge. All you have to do is season with salt, add a little oil, a drop of balsamic vinegar, and the baked pepper salad is ready!

Have fun and see you healthy again!

Marinated hot peppers for the winter!

Very tasty hot peppers marinated with vinegar and honey for the winter. The recipe is simple, and the peppers can be stored at room temperature. All spicy lovers will appreciate the recipe!



1. Marinate the straight peppers whole, and cut the curved ones into rounds.

Advice. If you take hand-cut peppers, be sure to wear a pair of gloves.

2. Place the peppers in jars, whole whole vertically.

Advice. You can cut the green and red peppers separately, and then place them nicely in layers in jars.

3. Mix plain vinegar with apple cider vinegar and honey until completely melted.

4. Add 1-2 cloves of garlic, cut the slices into each jar, pour the marinade to the edges of the jars and close them tightly with screw caps.

Peppers do not need cold, they keep very well and for a long time even at room temperature. After eating the peppers, do not throw away the marinade, you can use it to garnish salads or meat dishes. So simple, but so tasty, really worth a try!

Canned bell peppers for winter & # 8211 classic recipe

In the rows below you will find the classic recipe for canned bell peppers for the winter. I have been using it for many years and I have never been disappointed before.

We need:

  • 2 kg of bell peppers, 5.5 liters of water
  • 200 ml vinegar, 4 tablespoons salt, 4 tablespoons sugar
  • 1 bay leaf, 2 cloves, 3 peppercorns
  • 1 clove of garlic, 2 slices of carrot
  • 1/2 teaspoon mustard seeds, 2 tablespoons sunflower oil

Method of preparation:

For starters we will make a marinade. Boil water, add sugar, salt and vinegar. Stir so that the salt and sugar dissolve.

Cut the bell peppers, remove the seeds, wash them well and then cut them into smaller pieces. Arrange the pepper pieces in jars.Put the spices listed above in each jar (1 bay leaf, 2 cloves, 3 peppercorns, 1 clove of garlic, 2 slices of carrot, 1/2 teaspoon mustard seeds, 2 tablespoons sunflower oil).

Pour the previously prepared brine on top. Thread the lids well and paste the jars.

We put a few kitchen rags on the bottom of a pot. Put the jars of bell peppers in the pot and pour enough water to cover 3/4 of the height of the jars.

After the water starts to boil, leave the pot on the stove for about 20-25 minutes on low heat. Then take the jars out of the water and put them on a kitchen towel upside down.

Let the jars cool. Only after the jars cool completely, we store them in a dark and cold place (cellar or pantry).

Good appetite and increase cooking! If you are happy with the result, share the recipe with your friends!

Fish zacusca


  • 4 kg of fish (depending on preference)
  • 4 kg of onions
  • 1 kg carrots
  • 1 liter of oil
  • 1 kg of bell peppers or baked donuts
  • 3-4 tablespoons of broth
  • 4-5 tablespoons of sugar
  • Salt to taste.

Method of preparation

Onions are cleaned, washed and cut into small scales. Roast the capsicums, then peel them, drain and cut into cubes. The fish is deboned and passed through the mincer.

Put the vegetables in oil to harden one by one. Start with onions, add carrots, peppers, add fish meat, add sugar, broth, season and simmer over low heat until the composition becomes thicker, about an hour.

After boiling, the zacusca is placed in washed and dried jars, after which the jars are placed in a large bowl with a towel on the bottom of the pot, water is added close to the lids of the jars and left to boil for about 20 minutes. .

Jars with zacusca of fish leave to cool until the next day, then store on shelves in the pantry or in a cool, dark place.

Bell peppers - nutritional profile

These vegetables are made up of 90% water. In 100 grams of raw bell peppers there are 31 calories, 6 g of carbohydrates, 2 g of fiber and 4 g of sugar.

Few know that bell peppers are one of the best sources of vitamin C. An average bell pepper covers 169% of the recommended daily dose of vitamin C.

Vitamin A, B6, vitamin K1, vitamin E, folic acid and potassium are other nutrients found in bell peppers, which help form red blood cells, support the health of bones, heart, muscles and nerves.

It should be noted that bell peppers are also a very good source of antioxidants. They contain mainly carotenoids, capsanthin, violaxanthin, lutein, quercetin and luteolin.

Video: Συντηρήστε τα φρούτα σας φρέσκα για το χειμώνα!! LIFE HACK!!


  1. Breandan

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  2. Shakashura

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  3. Germain

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