Content
- 1 How to roll peppers for the winter with aspirin for stuffing
- 2 Classic recipe for bell peppers with aspirin
- 3 Whole marinated bell peppers for the winter with aspirin
- 4 Canned peppers for stuffing with aspirin in brine
- 5 Pepper stuffing for the winter with aspirin and garlic
- 6 A very simple recipe for peppers with aspirin for the winter
- 7 Raw twisted peppers for the winter with aspirin
- 8 Storage rules
- 9 Conclusion
An appetizing, bright and satisfying dish of juicy, fleshy bell pepper stuffed with minced meat or vegetables, stewed in tomato sauce, is liked by many. Just don’t be upset that September and October have passed, which means your favorite snack won’t appear on the table any time soon. The “season” of this delicacy can easily be extended over a whole year if you are not too lazy at the end of summer or at the beginning of autumn to prepare peppers for the winter with aspirin. This method of canning allows you to preserve the whole vegetable, as bright, strong and juicy as in summer. This means that all you have to do is prepare the filling, open a jar of this stuffing, stuff the peppers and stew them in the sauce, after which you can enjoy the taste of your favorite dish whenever you want, even on a cold winter day.
How to roll peppers for the winter with aspirin for stuffing
Preparing peppers for the winter for stuffing with aspirin, regardless of the recipe chosen, has some subtleties that it is advisable to take into account.
For this preparation, you can choose fruits of any variety and color, focusing on your own taste. The main thing is that they are fresh, whole, without damage or signs of rotting. It is desirable that they have a dense thick skin.
Fruits subsequently intended for stuffing are usually supposed to be sealed entirely in jars. First, you should wash them thoroughly, and then carefully, without cutting them into pieces, remove the stem and seeds from each.
You can do this in two ways:
- Using a small sharp knife, make cuts along the contour of the stalk. After this it can be easily removed.
- You can remove the stalk without using a knife. To do this, you need to carefully press it inward, also along the contour, with your hands, separating it from the dense pulp of the vegetable, and then pull it out by the “tail.”
After removing the stalk, the vegetables must be rinsed again with water, this time from the inside, making sure that there are no seeds left in the middle.
Next, the prepared peeled fruits must be immersed in boiling salted water for 3-5 minutes, adding a few black peppercorns and a bay leaf. These canned foods are not subsequently sterilized, so this step is necessary.
Classic recipe for bell peppers with aspirin
The classic recipe for bell peppers for the winter with aspirin is easy to prepare and never fails.During the cold season, such fruits are good not only stuffed, but also as an ingredient in salads and vegetable snacks.
Bell pepper (medium) | 25-27 pcs. |
Aspirin | 3 tablets |
Bay leaf | 1 PC. |
Spices (black, allspice) | A few peas |
Greens (dill, parsley) | Optional |
Preparation:
- Prepare vegetables - wash, remove stems and seeds.
- Wash and sterilize three-liter jars and lids. Place spices and bay leaf at the bottom of each container.
- Immerse the fruits in boiling water and blanch for 5 minutes.
- Using a slotted spoon, remove them from the water into a separate clean container.
- Without waiting for the vegetables to cool, place them in jars, with the holes facing up.
- Add aspirin to each jar. Pour boiling water to the very top.
- Roll up the workpiece hermetically and wrap it until it cools completely.
Whole marinated bell peppers for the winter with aspirin
You can also prepare this vegetable for the winter in a marinade - with salt, sugar and a small amount of vinegar. In this case, acetylsalicylic acid will act as a preservative, eliminating the need to additionally sterilize jars with the product in boiling water.
Bulgarian pepper | 1.5 kg |
Water | 1.5 l |
Sugar | 50 g |
Salt | 50 g |
Vinegar (9%) | 50 ml |
Aspirin (tablets) | 3 pcs. |
Preparation:
- Wash whole fruits, carefully remove stems and remove membranes and seeds.
- Place cut sides up in a three-liter jar, previously sterilized.
- Fill the container with boiling water to the very top, cover with a lid and leave for 10 minutes.
- Then drain the water, dissolve salt and sugar in it and bring to a boil over heat again.
- Place aspirin in a jar and add vinegar. Top with hot marinade.
- Seal with a lid, carefully turn upside down and leave to cool overnight, wrapped in a warm blanket.
Canned peppers for stuffing with aspirin in brine
Peppers for stuffing for the winter with aspirin can also be preserved in brine. In this case, all the ingredients of the filling are combined in a saucepan and brought to a boil, and then the peeled fruits are boiled in this liquid.
Bulgarian pepper | 2 kg |
Salt | 2 tbsp. l. |
Water | 3-4 l |
Aspirin (tablets) | 3 pcs. |
Bay leaf | 3 pcs. |
Black pepper (peas) | 10 pieces. |
Preparation:
- Wash the vegetables and remove the stems.
- In a wide saucepan, boil water for brine with the addition of black pepper, salt and bay leaf.
- Alternately, in several stages, immerse the prepared fruits in boiling brine and boil for 5 minutes.
- Remove them to a clean bowl and let cool slightly.
- Fill a sterile three-liter jar with fruits (for convenience, you can put them one inside the other).
- Pour brine on top, add aspirin and roll up with boiled lids.
- Wrap the jars and let cool completely.
Comment! To prepare the brine, use only rock salt.
Pepper stuffing for the winter with aspirin and garlic
For a more pungent taste of the preparation, you can add a few cloves of garlic to the peppers preserved for the winter with aspirin.
Bell pepper (small) | As much as will fit in a liter jar |
Water | 1 l |
Aspirin | 1 tablet |
Sugar | 2 tbsp. l. |
Salt | 1 tbsp. l. |
Garlic | 1 clove |
Bay leaf | 2 pcs. |
Black pepper | 5-7 pcs. |
Preparation:
- Blanch the peppers, washed and cored, for 3-5 minutes in a container of boiling water.
- Place spices and chopped garlic at the bottom of sterile 1 liter jars.
- Fill the jars tightly with slightly cooled fruits.
- Prepare a brine from salt, sugar and water. Boil it, pour it into jars and let stand covered for 10 minutes.
- Drain the brine and let it boil again. Add aspirin to the jar. Pour in the brine and roll up the canned food.
A very simple recipe for peppers with aspirin for the winter
The simplest option for preparing peppers for the winter for subsequent filling does not involve anything extra; you only need the fruits themselves, aspirin and water for filling.
Bulgarian pepper | 4 kg |
Aspirin | 3 tablets |
Water | About 5 l |
Preparation:
- Place the washed, peeled and boiled fruits in boiling water for 5 minutes tightly in a sterile three-liter jar.
- Add aspirin.
- Pour boiling water and roll up the lids.
- Allow to cool, turning over and wrapping in thick cloth.
Another version of a simple recipe for peppers prepared for the winter with acetylsalicylic acid is shown in the video:
Raw twisted peppers for the winter with aspirin
It is not necessary to preserve whole peppers with aspirin. Using this method, you can store not only the base for stuffing and salads for future use. Bell peppers will make a very tasty preparation for the winter with aspirin if you grind the raw fruits through a meat grinder along with tomatoes, hot peppers and garlic.
Bulgarian pepper | 1 kg |
Tomatoes | 4 kg |
Hot pepper | 3-5 pcs. |
Garlic | 400 g |
Aspirin | 5 tablets |
Salt | Taste |
Preparation:
- Rinse all vegetables thoroughly and dry on paper towels.
- Remove stems. Remove seeds from peppers. Peel the garlic from the skin.
- Pass the vegetables through a meat grinder.
- Add salt to the resulting puree to taste.
- Crush aspirin tablets into powder and add to the grated vegetables.
- Place the product in small sterile jars. Screw them tightly with lids that have previously been doused with boiling water.
Storage rules
Homemade preparations with the addition of aspirin from whole sweet peppers, previously blanched in boiling water, can be stored at room temperature. Acetylsalicylic acid does not allow bacteria and fungal cultures to develop in the product. Such reserves can be stored for up to 3 years.
As for snacks made from raw vegetables, the rules for storing them are stricter. The jars must be kept in the cellar or on the refrigerator shelf and consumed within 1 year.
Conclusion
Bell peppers for the winter with aspirin are an excellent base for stuffing or a key ingredient in aromatic puree of raw vegetables. Preparing such canned food is easy and inexpensive. Thanks to aspirin, whole peppers, cored, retain their shape and color, and crushed raw fruits provide a bright summer taste.All ingredients for the preparation must be selected fresh and undamaged, and, in addition, use exactly as much acetylsalicylic acid as indicated in the recipe, since, first of all, this is a drug, the abuse of which can be harmful to health.