Content
- 1 How to roll peppers in their own juice
- 2 Classic recipe for bell peppers in their own juice
- 3 Baked peppers for the winter in their own juice
- 4 Whole peppers marinated in their own juice
- 5 Roasted sweet peppers in their own juice for the winter
- 6 Pepper in its own juice without sterilization
- 7 Storage rules
- 8 Conclusion
Proven recipes for pepper in its own juice for the winter will help you process the autumn harvest and enjoy incredibly tasty preparations during the cold season. Traditionally, it is boiled before sealing - this allows you to quickly preserve more vegetables. But this method of preparation significantly reduces the concentration of vitamins and beneficial microelements. Therefore, for those who are not afraid of difficulties, below are methods for preparing bell peppers with preliminary frying or baking - the result will exceed all expectations.
Vegetables in their own juice contain many vitamins and microelements
How to roll peppers in their own juice
Not everyone knows how to choose the right vegetables for canning. And the taste of the finished product, as well as its benefits to the body, depend on this.
When choosing bell peppers for winter preparations, it is important to pay attention to its appearance:
- Vegetables must be fully ripe, with thick, fleshy walls.
- The smooth, even peel should be free of stains, rot and signs of disease.
- You should buy sweet peppers only when they are in season, otherwise they will contain a lot of pesticides.
In addition, to make the snack more colorful and brighter, it is better to buy sweet peppers of different colors: yellow, orange, red and green.
Classic recipe for bell peppers in their 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 the vegetables are pickled without adding water, the taste is very rich, aromatic, moderately sweet and slightly spicy.
You will need:
- 1500 g main vegetable;
- half a glass of sugar;
- 100 ml table vinegar;
- 100 ml vegetable oil;
- 35-40 g coarse salt;
- 5 cloves of garlic, the same amount of bay leaf;
- 3 buds of cloves (optional).
If you do not add water, the taste of the peppers will be very rich, moderately sweet and spicy.
Cooking method:
- Wash the pepper and cut it in half, then remove the seeds and stems.
- Cut each half into two or three pieces, depending on size.
- Next you need to prepare the marinade. To do this, mix oil, vinegar, salt and sugar in an enamel bowl with a wide bottom. Place the pan over low heat and, without stopping stirring, melt the salt and sugar. This will take approximately 2-3 minutes.
- Then add prepared vegetables, garlic and spices.Without increasing the heat, cook for 15 minutes in its own juice. During this time, the amount of liquid will be sufficient to completely cover the contents of the container.
- Place into prepared jars and roll up.
Sweet peppers marinated in their own juice can be tasted after the jars have cooled completely, or stored in a cellar or pantry.
Baked peppers for the winter in their own juice
You can soak the pepper in its own juice without boiling, however, in order for it to be soft and well marinated, you cannot do without heat treatment. One way is to pre-bake the bell peppers in the oven.
You will need (for a 0.7 l container):
- 6-7 pcs. bell pepper;
- 40 g 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
Cooking method:
- Wash and dry the vegetables with a paper towel. Turn on the oven at 200 °C.
- While the oven is preheating, grease a baking sheet and place the bell peppers. There is no need to cut or peel it; it is enough to trim the stalk as short as possible.
- Place the baking sheet in the preheated oven. After about 15 minutes, when the crust appears golden brown, turn it over and leave to bake for another quarter of an hour.
- Carefully place the bell peppers in a jar, add the remaining ingredients, pour boiling water and cover tightly with lids.
Preparing such sweet peppers, marinated in their own juice, for the winter is not troublesome or difficult, and the taste of the finished dish is simply divine.
Whole peppers marinated in their own juice
Sweet bell peppers marinated whole in three-liter jars are a godsend for those who have a lot of raw material 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 g sugar;
- 400 ml table vinegar;
- 500 ml vegetable oil;
- 3 tbsp. l. salt.
Preservation should not be placed in the sun, near radiators or heating devices.
Cooking method:
- Wash the vegetables, remove the stem and seeds.
- Place in a saucepan and add purified water, bring to a boil.
- Without boiling, remove from the water and place in prepared jars.
- Add the remaining ingredients of the marinade, except table vinegar, to the same water in which the main ingredient of the future preparation was blanched.
- After the salt and sugar have dissolved and the liquid in the pan has boiled, add vinegar and pour into containers.
- Sterilize the jars for 25-30 minutes in hot water, then seal the jars.
Roasted sweet peppers in their own juice for the winter
Sweet bell peppers, fried and pickled in their own juice, are a delicious winter preparation that has a spicy sweet and sour taste. The recipe does not require sterilization and is very easy to follow.
You will need (for 0.5 l container):
- 8 pcs. bell pepper;
- 2 cloves of garlic;
- 2.5 tbsp. l. table vinegar;
- 1 tbsp. l. Sahara;
- frying oil;
- 0.5 tsp. salt.
The preparation is obtained with a spicy sweet and sour taste
Cooking method:
- Clean the washed, dried main component from the core and seeds, remove the stalk and cut each vegetable into 2-4 parts.
- Heat oil in a preheated frying pan and fry on all sides, with the lid closed, until soft.
- Prepare the marinade by mixing all other ingredients of the dish in a separate bowl.
- Transfer the sweet peppers from the frying pan into jars and pour in the marinade.
To ensure there is enough liquid to fill the jar, it is recommended to take fleshy, juicy vegetables.
Pepper in its 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 preparations 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 cup of sugar;
- 1.5 tbsp. l. coarse salts;
- 200 ml vinegar;
- 200 ml vegetable oil;
- 3 pcs. bay leaf;
- 1 liter of purified water.
Fleshy red and yellow peppers are best suited for pickling.
Cooking method:
- Cut the peeled sweet pepper into strips or into wide pieces (according to the height of the fruit).
- Cook the marinade by adding salt, sugar, spices, oil and vinegar to the water.
- Heat half-liter jars in the oven and boil for 10 minutes. covers.
- Dip the main ingredient into the boiling marinade for 3-5 minutes, then remove it and press tightly into containers to the very top. Add marinade as much as is included and roll up.
The wrapped jars should cool at room temperature, after which they must be put in a cool place.
Storage rules
Sweet bell peppers canned in their own juice should be stored at a temperature no higher than 15-18 degrees. Depending on the preparation recipe, the product is suitable for food from 2 to 24 months.
It is important to seal cut-up vegetables in small jars and eat them immediately. It is better to roll whole fruits into three-liter jars, and once opened, store them in the refrigerator for no more than 3-4 days.
Conclusion
All recipes for pepper in its own juice for the winter are a complete dish that can serve as an independent snack or play a leading role in various salads. With a little effort in the fall, when sweet bell peppers are plentiful and inexpensive, you can pamper your loved ones and friends with savory and colorful snacks all winter long.
