Bulgarian pepper in its own juice for the winter: the best recipes for cooking without cooking, without sterilization

Proven recipes for peppers in their own juice for the winter will help to process the autumn harvest and enjoy incredibly delicious preparations in the cold season. Traditionally, it is boiled before corking – this allows you to quickly preserve more vegetables. But this cooking method significantly reduces the concentration of vitamins and beneficial trace elements. Therefore, for those who are not afraid of difficulties, below are ways to prepare bell peppers with preliminary frying or baking – the result will exceed all expectations.

Vegetables in their own juice contain many vitamins and minerals

How to roll peppers in your own juice

Not everyone knows how to choose the right vegetables for conservation. And the taste of the finished product, as well as its benefits for the body, depend on this.

When choosing bell pepper for winter preparations, it is important to pay attention to its appearance:

1. Vegetables should be fully ripe, with thick fleshy walls.
2. On a smooth, even peel should not be spots, rot and signs of disease.
3. Sweet 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.

Classic bell pepper recipe in own juice

The classic recipe for pickling bell peppers for the winter in their own juice is distinguished by incredible gastronomic qualities. Due to the fact that vegetables are marinated without adding water, the taste is very rich, fragrant, moderately sweet and slightly spicy.

You will need:

• 1500 g of the main vegetable;
• half cup sugar;
• 100 ml of table vinegar;
• 100 ml of vegetable oil;
• 35-40 g coarse salt;
• 5 cloves of garlic, the same amount of bay leaf;
• 3 cloves (optional)

If you do not add water, then the taste of peppers will turn out to be very rich, moderately sweet and spicy.

Method of preparation:

1. Wash the peppers and cut in half, then remove the seeds and stalks.
2. Cut each half into two or three pieces, depending on size.
3. 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 the pan on a slow fire and, without stopping stirring, melt the salt and sugar. This will take approximately 2-3 minutes.
4. Then add prepared vegetables, garlic and spices. Without increasing the heat, boil for 15 minutes in your own juice. During this time, the amount of liquid will be sufficient to completely cover the contents of the container.
5. Arrange in pre-prepared banks, roll up.

A billet of sweet peppers marinated in its own juice can be tasted after the cans have completely cooled, or they can be put away in the cellar or pantry.

Baked peppers for the winter in their own juice

You can close the pepper in its own juice without boiling, however, to make it soft and well marinated, it will not be possible to do without heat treatment. One way is to pre-bake sweet peppers in the oven.

You will need (for a container of 0,7 l):

• 6-7 pcs. Bulgarian sweet pepper;
• 40 grams of sugar;
• 20 g salt;
• 2 tbsp. l. table vinegar, the same amount of vegetable oil.

Roasted peppers can be used in appetizers, salads and sandwiches

Method of preparation:

1. Wash and dry vegetables with paper towels. Switch on the oven at 200 °C.
2. While the oven is preheating, grease a baking sheet with oil and place the bell peppers. It is not necessary to cut and clean it, it is enough to cut the stem as short as possible.
3. Place the tray in the preheated oven. After about 15 minutes, when a golden crust appears, turn over and leave to bake for another quarter of an hour.
4. Gently put the bell pepper in a jar, add the rest of the ingredients, pour boiling water over it and cover tightly with lids.

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 is simply divine.

Whole peppers marinated in their own juice

Whole sweet bell peppers marinated in three-liter jars are a godsend for those who have a lot of the original product and absolutely no time. This recipe will allow you to prepare vegetables for further stuffing in the winter or for preparing various salads.

You will need (for 3 liters of water):

• 500 grams of sugar;
• 400 ml of table vinegar;
• 500 ml of vegetable oil;
• 3 Art. l salt.

Preservation can not be placed in the sun, near the battery and heaters

Method of preparation:

1. Wash the vegetables, remove the stem and seeds.
2. Put in a saucepan and pour purified water, bring to a boil.
3. Without boiling, remove from the water and arrange in prepared jars.
4. In the same water in which the main ingredient of the future preparation was blanched, add the remaining components of the marinade, except for table vinegar.
5. After the salt and sugar dissolve, and the liquid in the pan boils, add vinegar and pour into containers.
6. Sterilize the jars for 25-30 minutes in hot water, then cork the blanks.

Roasted sweet peppers in their own juice for the winter

Sweet bell pepper, fried and marinated in its own juice, is a delicious winter preparation with a spicy sweet and sour taste. The recipe does not require sterilization and is very easy to perform.

You will need (for a container of 0,5 l):

• 8 PC. bell pepper;
• 2 garlic cloves;
• 2,5 tbsp. l. table vinegar;
• 1 Art. liter. sugar;
• oil for frying;
• 0,5 tsp. salt.

The preparation is obtained with a spicy sweet and sour taste.

Method of preparation:

1. Clean the washed, dried main component from the core, seeds, remove the stalk and cut each vegetable into 2-4 parts.
2. In a heated frying pan, heat the oil and fry on all sides, under a closed lid, until it becomes soft.
3. Prepare the marinade by mixing all the other ingredients of the dish in a separate bowl.
4. Transfer sweet peppers from the pan to 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 own juice without sterilization

The recipe for canning peppers in their own juice without sterilization will take a minimum of time. However, so that the blanks do not disappear, it is necessary to strictly adhere to the proportions and cooking technology.

You will need:

• 3 kg of sweet bell pepper;
• 1 a glass of sugar;
• 1,5 art. l. coarse salt;
• 200 ml of vinegar;
• 200 ml of vegetable oil;
• 3 pcs. bay leaf;
• 1 liter of purified water.

Fleshy red and yellow peppers are best suited for pickling.

Method of preparation:

1. Cut the peeled sweet pepper into strips or into wide pieces (according to the height of the fruit).
2. Boil the marinade by adding salt, sugar, spices, oil and vinegar to the water.
3. Ignite half-liter jars in the oven, boil for 10 minutes. covers.
4. 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, how much will go in, and roll up.

Wrapped jars should cool at room temperature, after which they must be removed in a cool place.

Storage Rules

Store sweet bell peppers canned in their own juice at a temperature not exceeding 15-18 degrees. Depending on the recipe, the preparation is suitable for food from 2 to 24 months.

It is important to close the vegetables cut into pieces in small jars and eat immediately. It is better to roll whole fruits into 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 complete dish that can act as an independent snack or play a leading role in various salads. Having worked a little 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.