Bell peppers can now be bought all year round. But can “plastic” winter vegetables from the supermarket compare in taste to fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also prepare bell pepper salad for the winter. The latter option is an excellent snack that will diversify your family's diet during the winter.
General cooking rules
To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The preparations will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, it is better to put red bell peppers in a salad with white cabbage, and green bell peppers in a salad with tomatoes.
The pepper does not require any special preparation; you just need to wash the vegetables well and remove the stem and seeds. You can cut peppers in different ways - rings, half rings, strips, squares.
The remaining salad ingredients are prepared according to the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then the jars with the salad will need to be sterilized in boiling water.
If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packaged in pre-sterilized jars in any convenient way and immediately sealed with lids.
Then the jars are turned over, placed on the lid and wrapped in warm things (for example, a blanket) so that they cool slowly. The jars can be put away for storage within a day. Properly prepared salad is perfectly stored in the apartment.
Interesting facts: in its properties, bell peppers are similar to chocolate; when consumed, the body produces “happiness hormones.” But, unlike chocolate, pepper has no calories, so eating it does not harm your figure.
Bell pepper and cabbage salad for the winter
A simple but tasty salad of bell peppers and cabbage, easy to prepare and eaten quickly.
- 2 kg of white cabbage;
- 1 kg of bell pepper (preferably red;
- 500 gr. carrots;
- 5 tablespoons of salt;
- 200 gr. Sahara;
- 1 liter of boiled chilled water;
- 1 glass of vegetable oil;
- 5-6 cloves of garlic;
- 6 tablespoons vinegar (9%).
Cut the cabbage into thin strips. Peel and cut the pepper into strips. The pepper and cabbage strips should be approximately the same width.
Carrots can be grated to make Korean salads, or cut into thin slices. Chop the garlic with a knife or pass it through a press. Place all vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.
Pour the hot sauce into the prepared vegetable mixture and place the bowl with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. Place the salad in sterile jars. The jars can be covered with plastic lids and stored in the refrigerator for several months. But you can also close it hermetically; in this case, the jars need to be sterilized in boiling water for 15-20 minutes.
Sweet pepper, tomato and onion salad
A popular recipe for a salad of bell peppers, tomatoes and onions.
- 1 kg bell pepper;
- 1 kg of tomatoes;
- 500 gr. carrots;
- 1 kg of onion;
- 120 ml vegetable oil;
- 130 gr. Sahara;
- 1.5 tablespoons salt;
- 1 teaspoon ground black pepper;
- 60 ml vinegar (9%).
We wash the vegetables. Cut the tomatoes into eight pieces, cutting out the stems. Cut the onion into half rings and add it to the tomatoes. Add bell pepper cut into half rings to the vegetables. It is advisable to use peppers of different colors.
Peel and grate the carrots, mix them with vegetables. Add spices, pepper, salt, sugar.
Advice! If desired, you can add bay leaf, as well as a mixture of dry herbs.
Mix all the salad ingredients well and add vegetable oil. Place the pan on low heat. Cook without stirring for about 30 minutes. Vegetables will give a lot of juice in the process. Pour vinegar into the salad and cook for another 10 minutes.
Place the hot vegetable mixture along with the juice into sterile jars. Immediately close tightly. We put the top upside down and wrap it in blankets so that the jars cool down as slowly as possible.
Recipe 3: Grilled Pepper Salad
Salad of baked bell peppers - soft and aromatic, with a subtle vegetable taste. If you don’t have a grill, you can cook the peppers in the oven by baking them on a baking sheet for about 20 minutes.
Ingredients:
1 kg of bell pepper (yellow and green); 2 cloves of garlic; 40 gr. sunflower oil (preferably olive); 1 tbsp. l. white wine vinegar; a small bunch of parsley; salt to taste.
Cooking method:
1. After washing and seeding the peppers, cut them into halves, lightly press them down and place on a well-heated grill.
2. Grill the peppers until soft and golden brown.
3. Place the finished peppers in a plastic bag, let them cool and remove the skin. Then carefully tear it into strips.
4. Chop the garlic and chop the parsley.
5. Gently mix pepper with garlic, salt, vegetable oil, vinegar and parsley in a bowl and serve.
Recipe with added cauliflower
A salad made from bell peppers and cauliflower turns out delicious.
- 2 kg cauliflower;
- 750 gr. bell pepper;
- 500 gr. onions;
- 15 peas of a mixture of black and allspice.
Marinade:
- 1.3 liters of water;
- 2 tablespoons salt%
- 200 gr. Sahara;
- 200 ml vinegar (9%);
- 200 ml refined oil.
Chop the washed and peeled vegetables. Chop the onion into halves of rings, the pepper into strips. We divide the cabbage into small inflorescences. Place the cabbage inflorescences in boiling water for 2 minutes, then remove them using a slotted spoon and let cool. Mix all the vegetables.
Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.
Place a bay leaf and a few peppercorns into clean jars. Fill the jars with vegetables, pressing lightly.
Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately turn off the heat.
Pour the boiling marinade into jars and cover with lids. Place the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically and cool them “under a fur coat.”
Crispy peppers with cabbage in oil
This salad has a mild, sour-sweet taste. It perfectly complements boiled or mashed potatoes, and goes well with oven-baked potatoes.
This winter salad is distinguished by the special properties of pepper: it retains its elasticity and integrity, so it looks very beautiful. This dish will look good on a holiday table and will complement and diversify the daily menu.
In addition to red and yellow bell peppers, for such a snack you will need top vegetables of the summer-autumn season:
- cabbage;
- carrot;
- onion.
Calculating the amount of vegetables for a salad is simple: take all the components in equal quantities, for example 2 kg each:
For salting you will need:
- vinegar and vegetable oil - 250 ml each;
- salt - 4 tbsp. l.;
- cloves, black and allspice - 20 pcs.
Bell pepper salad with tomatoes
Pepper and tomato salad is an excellent vegetable preparation. It can be served plain, or before serving, season it with fragrant vegetable oil and finely chopped onion.
- 3-4 large fleshy bell peppers;
- 1 kg of tomatoes;
- 3 tablespoons sugar;
- 1 tablespoon salt;
- 1 dessert spoon of vinegar (9%);
- 5-6 peas of allspice;
- 2 buds of dry mustard.
Wash the tomatoes, cut out the stalks and cut them into slices 1-1.5 cm wide. Cut the pepper, freed from seeds, into rings about 0.7 cm wide.
We begin to collect our preparation directly in the jars. Pre-scald clean jars with boiling water. Then we place the vegetables tightly in rows, first put the tomato slices, sprinkle them with a small amount of sugar, then lay out the pepper. It is important to place vegetables tightly, as they will settle during the sterilization process.
Advice! If desired, you can add a small piece of hot red pepper and a few sprigs of herbs to this preparation.
Preparing the filling. Pour 1 liter of water into a saucepan, add sugar, salt, allspice and cloves. Boil for 1 minute. Then turn it off, cool a little and pour in vinegar. Pour the prepared filling over the vegetables.
Sterilize canned food in boiling water for half an hour. Then remove the jars and seal them with lids. Let cool by turning the top upside down. No need to wrap it up.
Salad with carrots and eggplant
A bright and tasty appetizer is a winter salad made from bell peppers, eggplants and carrots.
- 1 kg of eggplants;
- 500 gr. red bell pepper;
- 200 gr. carrots;
- 5 cloves of garlic;
- 60 ml refined vegetable oil;
- 2 teaspoons salt;
- 4 tablespoons sugar;
- 6 teaspoons vinegar (9%);
- 4 tablespoons of tomato paste;
- 0.5 teaspoon ground hot pepper.
Cut the washed eggplants into small cubes. Place them in a saucepan. Add grated carrots, sweet pepper cut into noodles, and chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.
Place the pan on low heat. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. Place in sterilized jars (makes 2 jars with a volume of 0.75 liters) and immediately seal tightly. Let cool by turning the top upside down and covering with something warm.
Salad with tomatoes, croutons and bell peppers
Ingredients:
- 2 sweet bell peppers
- 3 medium tomatoes
- 1 cucumber
- 100 grams of crackers
- 2 cloves garlic
- green onions, parsley, dill
- 3 tablespoons olive oil
- ½ part lemon
- freshly ground pepper and salt to taste
Cooking method:
Wash the tomatoes, bell pepper and cucumber, cut into cubes or strips. Crush the garlic with a knife and finely chop or pass through a garlic press. For the dressing, mix olive oil, ground pepper, salt and the juice of half a lemon. Add chopped garlic and herbs there.
Place all prepared ingredients in a salad bowl, except for croutons. Pour over the sauce and mix thoroughly. If you are going to serve the salad right now, then add croutons. If you add them ahead of time, they will simply soften and lose their crunchiness.
Green tomato salad
A salad made from bell peppers and green tomatoes has excellent taste and attractive appearance.
- 1 kg of green tomatoes;
- 300 gr. bell pepper (preferably red);
- 300 gr. carrots;
- 300 gr. Luke;
- 1.5 tablespoons salt;
- 1.5 tablespoons of vinegar essence 70%;
- 2 tablespoons sugar;
- a third of a glass of refined oil;
- 3 bay leaves;
- 5-6 peas of allspice.
We wash the green tomatoes, remove the stems and cut the fruits into slices. Add half a tablespoon of salt to the tomato slices and mix. Leave for a couple of hours to infuse.
Prepare other vegetables. We peel them, cut the onion into thin halves of rings, and the pepper into strips. Grate the carrots into long strips, preferably on a grater for Korean salads.
Place all vegetables in a large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves and allspice peas. Add vegetable oil and mix. Place the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.
Recipe 4: Pepper and Sesame Salad
Thanks to the piquant combination of vegetables with soy sauce and its sweetish notes, which are offset by toasted sesame seeds, this dish has a completely unique and exotic taste.
Ingredients:
2 onions; 5 sweet peppers; 4 carrots; 1 tsp. lemon juice; 2 tbsp. l. sesame oil; 1 tsp. sesame; a pinch of sugar; soy sauce, salt, garlic powder to taste.
Cooking method:
1. Grate the peeled carrots on a coarse grater and fry them in heated oil until half cooked.
2. Cut the peeled onion into half rings and also fry until transparent, then mix it with carrots, brown sugar, lemon juice, part of the soy sauce and garlic powder.
3. After frying the sesame seeds until golden brown, add them to the vegetables and mix everything.
4. Having cut the peeled pepper into strips, fry it until the liquid evaporates, then, adding oil, fry for about 7 minutes over low heat with constant stirring.
5. Mix the pepper with the previously prepared vegetables, season everything with spices and the remaining soy sauce.
6. After cooling the salad for several hours, serve.
