Recipes for delicious canned and pickled peppers for the winter in jars with honey, tomato, onion, garlic, vegetable oil, without sterilization. How to pickle whole peppers stuffed with vegetables, cabbage for the winter? Pickled Sweet Bulgarian

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper blanks. And not only from Bulgarian. Pickled hot peppers, canned hot peppers are an excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers may be pickled peppers, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, pickled peppers. There are many lovers of pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell pepper is preserved, less often hot pepper is preserved, because this spicy snack, as they say, is not for everyone. Preservation of sweet or bell peppers can again be carried out in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. An equally interesting process with a very tasty result is the salting of hot peppers. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the simplest preparation for the winter of bell pepper or preparation of hot peppers.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, pepper preservation recipes, sweet pepper preservation, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is pickled whole, cut into strips or halves. The inside and seeds can be removed, but can be left. A delicious and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter.

There are recipes that allow you to cook pickled peppers quickly, without unnecessary hassle and time.

To quickly prepare a pickled sweet vegetable, you will need:

half a kilogram of the main ingredient;
a small spoonful of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

Wash the vegetables, remove the stalk and seeds inside. Preservation of the fruit is carefully preserved, so the seeds are removed carefully.
Peppers are carefully placed in a container previously washed and heated over steam, filling to the top.
Pour the vegetable in a jar with boiling water, cover with a lid and leave for a quarter of an hour.
Drain the liquid and bring to a boil again.
Pour the contents of the containers, add citric acid and immediately roll up.

Canned simple peppers are used in winter to fill with minced meat or mushrooms, as well as simply cut into thin strips in a salad.

Pickled Peppers: Grandma Emma's Recipe (video)

Quick Pickled Pepper Recipe

Quick pickling of a Bulgarian vegetable can be done by cutting it into halves or quarters.

To quickly pickle juicy peppers for the winter, you will need the components of the recipe:

4 kilograms of the main ingredient;
200 grams of vinegar;
200 grams of sugar;
40 grams of salt;
spices according to preference.

You don’t have to worry about the safety of such pepper in the marinade.

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

The vegetable is washed, the insides are removed and the stalk area is cut off, chopped into halves or quarters, depending on the size of the vegetable.
The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
Immediately after this, the prepared halves are laid and boiled for 7 minutes after boiling.
Slices are transferred to clean and thoroughly steamed containers, trying not to lay the vegetable tightly. Pour in boiling brine and close immediately.

You don’t have to worry about the safety of such pepper in the marinade: it survives the winter well in any conditions.

Bulgarian pepper marinated with butter

Canning sweet aromatic peppers with garlic and oil will not seem difficult even for young and novice housewives.

The main products for such a snack are:

one and a half kilograms of vegetables;
Chile;
6 garlic cloves;
20 grams of rock salt;
75 grams of granulated sugar;
75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma.

Preservation of aromatic peppers begins with the preparation of containers: they are thoroughly washed and steamed for several minutes.

How to cook:

The main ingredient is cleaned, the seeds and stalk are removed and crushed into cubes. The peeled garlic is crushed, and the chili is cut into rings.
Salt, sugar, oil and the remaining ingredients are added to 350 grams of liquid. Stir and send to the fire, bring to a boil and cook for 3 minutes.
Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
The vegetable is transferred to sterile containers, poured with hot brine and immediately rolled up.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma. It is served at the table as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.

Roasted Pickled Peppers

Bulgarian pepper pickled with whole fruits is considered a delicious snack. Everyone will like its unforgettable taste, besides, this dish turns out to be satisfying.

Salting is prepared from the following products:

kilogram of the main ingredient;
half a glass of vinegar;
30 grams of salt;
10 garlic cloves;
70 grams of refined oil.

Such an appetizer can be closed without sterilization

An appetizer is being prepared with a phased observance of the actions:

Peppers are thoroughly washed, dried with a paper towel along with the stalk.
Fry whole fruits on both sides in oil until soft.
Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
A couple of tablespoons of refined oil are added to each container and immediately rolled up.

Such an appetizer can be closed without sterilization, it will keep well during the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Preserving Sweet Peppers Without Sterilization

You can make pepper without sterilization in the filling in a different recipe. In this case, the vegetable is pickled in small long "boats", it is especially tasty as a cold appetizer.

For preparation you will need:

kilogram of pepper;
100 grams of refined oil;
100 grams of vinegar;
90 grams of sugar.

The dish cooks quickly

The sequence of preparation of pickled snacks:

Vegetables are thoroughly washed, cleaned of the stalk and seeds. Cut into quarters.
Pour oil, vinegar and sugar into a clean container, mix well, bring to a boil.
Lay the quarters and slices in the marinade, bring to a boil and cook for 10 minutes.
Quarters are placed in pre-sterilized containers, lightly pricking each with a fork.
Filled jars are poured with boiling brine and immediately closed with lids.

To the New Year's table, such "boats" will become an indispensable addition. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

Salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, as its taste is unusual and refined.

In order to make a snack for the winter stock up on ingredients:

3 kilograms of pepper;
a glass of apple cider vinegar;
a glass of granulated sugar;
40 grams of salt.

Prepare a gourmet snack in compliance with the sequence of actions:

Vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
The fruits are placed in sterile containers.
Salt, sugar, oil are added to the liquid in which the peppers were boiled, mixed and brought to a boil. Enter vinegar.
Vegetables in jars are poured with hot brine, covered with lids and sent to be sterilized in a water bath for a quarter of an hour.
Roll up and let cool naturally.

You can also prepare a sweet marinade with honey, it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid damage to the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter in different ways: someone prefers salted vegetables, someone likes sweet and sour. The available variations allow you to satisfy the taste preferences of even the most sophisticated gourmets, and the finished dish will diversify the winter table, add vitamins and remind you of a warm summer.

By canning peppers for the winter according to this recipe, you will provide yourself with a tasty and crispy dish that can be consumed as a low-calorie snack or as a side dish for any dish.

Ingredients needed for this recipe:

3 kilograms of green pepper;
870 milliliters of disinfected water;
17 grams of sugar;
260 milliliters of refined sunflower oil;
9 grams of salt;
190 milliliters of 6% balsamic vinegar.

How to cook this dish:

Wash and sterilize all necessary containers, lids and vegetables. Remove the seeds and base from the pepper, cut into strips two centimeters thick.
Place them in a deep bowl and pour boiling water for twelve minutes.
Put pepper slices vertically in sterile jars, sprinkle with salt and sugar, add sunflower oil, balsamic vinegar and pour boiling water.
Close the containers with plastic lids and shake the workpiece in order to evenly distribute the vegetable oil over the jar.
Put a deep container of water on the stove, covering the bottom with a white towel in front of this.
Carefully arrange the workpieces and boil for twenty-three minutes on minimum heat.
Remove the sterilized jars and carefully tighten the lids.
Wipe them dry and place them upside down under a heat-retaining sheet of fabric.

After fifteen hours, fold the spins in a place to store them (dry, with low temperatures, without bright light).

Pickled green peppers in tomato juice

It is probably unusual for most hostesses to cook canned vegetables in some kind of juice instead of brine, but by doing this you will not lose either quality or taste.

Ingredients needed to make this appetizer:

Two kilograms three hundred grams of pepper;
Three cloves;
One sheet of horseradish;
Thirty grams of dill;
Twenty-six grams of basil.

For marinade:

Nine hundred and seventy milliliters of tomato juice;
Eight grams of salt;
Forty-seven milliliters of 9% fruit acid.

Steps to prepare this appetizer:

Cut, pre-washed and cleaned of seeds and tail, pepper into rings one centimeter thick.
Place them evenly in sanitized jars with the rest of the ingredients from the list above.
Pour tomato juice into a deep container, add acetic acid, salt and boil for nineteen minutes on fire.
Pour the boiling juice into the pepper jars.
Sterilize the twists in the manner described in the recipe above and roll up the lids.
Put them to infuse under a thick cloth for twenty-four hours, then put them in a cold place.

Preserved Green Peppers with Basil and Curry: A Popular Recipe

By preparing this preservation with spices, you will provide your diet with a spicy snack that will perfectly complement and decorate any dish.

Tender zucchini with Satsebeli sauce for the winter

What you need for this blank:

Eight hundred and sixty grams of pepper;
Four cloves of garlic.

To prepare the filling:

Ninety milliliters of 9% wine vinegar;
Three hundred and seventy milliliters of pure water;
Thirty-seven grams of sugar;
Six grams of salt;
Thirty-six grams of basil;
Twelve grams of curry seasoning;
Eleven grams of rosemary.

How to make this twist:

Chop the green pepper (clean, without the tail and seeds) into rings one centimeter wide, and cut the garlic, peeled from the husk, into six parts.
Arrange these ingredients, alternating, in sterile jars.
Fold the products from the marinade list into a deep bowl and simmer for nineteen minutes over low heat.
Pour the prepared brine into containers with pepper.
Disinfect the workpieces, as in the first recipe and carefully twist.
Wrap upside down jars in towels and for seventeen hours, let them cool, then store.

Canned green peppers with apples

The sweet taste of pepper and apples are wonderfully combined.

It is better to choose apples of dense varieties, not overripe and not loose, otherwise they will boil and crumble due to exposure to high temperatures and water.

To create this blank, you will need:

Two kilograms of one hundred grams of pepper;
Eight hundred and fifty grams of apples;
Nine hundred milliliters of drinking water;
One hundred and seventy grams of sugar;
Seventy-three milliliters of 9% wine vinegar;
Seven grams of basil;
Three sheets of horseradish;
Eleven grams of allspice.

We preserve the workpiece:

Wash all vegetables and fruits, and sterilize the containers in the usual way for you.
Peel the pepper from the seeds, the substrate and cut it vertically into slices, get rid of the core and beaten places from the apples, chop into strips one and a half centimeters thick.
Pack them vertically and alternately in jars.
Put the rest of the ingredients in an enamel bowl and boil over medium heat, then pour over the blanks.
Sterilize and screw them on.
Wrap the finished blanks with a blanket, and after twenty-seven hours place them in the cellar or refrigerator.

Recipe for Canning Green Peppers with Cucumbers

Probably all housewives have ever cooked canned cucumbers for the winter. Cooking the same blanks not only starts to become boring, but due to excessively frequent use, the nutrients from them are no longer absorbed by the body, so adding green pepper to cucumbers diversifies food intake and will appeal to taste buds.

What you need to prepare this appetizer:

Four hundred and fifty grams of cucumbers;
Seven hundred and fifty grams of green pepper;
Thirty-six grams of fresh dill;
Four cherry leaves;
Eleven grams of hot pepper;
Five sheets of black currant;
Three sheets of horseradish;
Thirty-seven grams of garlic;
Twelve grams of black pepper;
Ninety milliliters of 6% fruit vinegar.

To prepare the filling:

Four hundred and seventy milliliters of disinfected water;
Thirty-seven grams of sea salt;
Seventeen grams of sugar.

Easy Recipes for Canned Whole Apples

What you need to do to prepare this dish:

Rinse the necessary products and disinfect containers and utensils.
Remove the seeds, tails and cut into rings, and chop the cucumbers in circles half a centimeter thick.
Arrange them and the rest of the ingredients in layers in jars.
Pour the brine products into any container and boil for eleven minutes.
Pour this composition into containers with blanks.
As in the first recipe, sterilize the twists and carefully cork with lids.
Let the jars cool under a warm cloth, then fold them in a cool and dry place.

Fermenting peppers and green tomatoes (video)

The bright green color of the pepper will remind you of a warm summer and warm your soul, and by preparing the preserves according to the recipes described above, you will provide yourself with the nutrients that are so necessary for the human body that will not allow you to get beriberi (lack of vitamins and minerals).

"Fungi"

The recipe pleases with its simplicity and lightness, while the finished dish pleases the eye both from the aesthetic and from the taste side.

Ingredients:

whole canned pepper;
filling to taste.

Meal preparation:

Rinse the fruits well, cut off their tails along with the top (future hats) and remove all the seeds (otherwise they will be bitter).
Start all the peppers, choosing the filling that you like best.
Cover with hats and place in a high rimmed container.
Pour in the sauce. Sour cream sauce is best, you can also put onions and grate carrots, add tomatoes (they are often replaced with tomato paste).

Wait for the optimal baking time. If you took minced meat as a filling, then the process will take about an hour. For rice and vegetables, half an hour is enough to bake well.

"Wedges"

The recipe is suitable for lovers of large sweet peppers.

For cooking you will need:

8 pcs. canned pepper;
3 pcs. tomatoes;
100 g of cheese (preferably hard varieties);
greens (to taste);
300 g of pork meat;
150 g of boiled smoked sausage;
150 g of pork liver;
1 onion;
2 pcs. garlic cloves;
100 g of rice;
30 g of oil;
1 PC. eggs.

The cooking process consists of several stages:

First, boil the rice for 15 minutes, then rinse it in cold water.
Cut the meat and sausage into small pieces so that it is convenient to twist them with a meat grinder.
Chop the onion and garlic cloves into small pieces. Fry them in oil until golden brown.
Pour the minced meat into the pan to the fried onion, keep it on fire for about 15 minutes, stirring constantly until it acquires a loose consistency. Don't forget to salt and pepper.
Pour this mixture into the rice, pour in the beaten egg, mix everything thoroughly.
Cut a pre-canned pepper into two equal halves, remove all seeds.
Stuff the resulting slices with the filling, put them on a baking sheet.
Cover the filling layer with thin tomato rings, then sprinkle it all with grated cheese.
Fill the bottom of the container with water (approximately 1 cm).
Send the dish to stew for 30-40 minutes.

Decorate the prepared slices with herbs before serving.

"Kapustyanka"

Here is a unique recipe for you.

Eggplant canning: 7 different recipes

You need to take:

10 peppers;
300 g cabbage;
50 ml of oil;
a bunch of green onions;
10 basil leaves.

To prepare the marinade, you need:

200 ml of wine (it is better to take white);
100 ml of wine vinegar;
100 g sugar
1 garlic clove;
2 tsp curry;
2 tsp ground cumin;
1.5 st. l. salt
ground chili pepper - to taste.

To get a really tasty dish, strictly adhere to the recipe:

Shred the cabbage, finely chop the onion and basil leaves.
Combine all the ingredients for the marinade, boil the resulting mixture.
Put the pepper into the boiling substance and simmer it on the fire for 3 minutes, cool.
Put the chopped cabbage leaves into the same boiling mixture for about 1 minute. Then leave the cabbage in the marinade for another 3 minutes, so that it brews better, then cool.
Add the required amount of oil and herbs, mix everything.
Stuff the peppers with cabbage.
Fold the finished product into jars, fill everything with marinade and roll up.

"Potato"

Fans of potato products will appreciate the original combination. In this case, sweet pepper is used as a casserole dish.

This requires the following products:

4 things. sweet peppers (canned);
1 st. chopped potatoes;
200 g fried loaf;
3 eggs;
hard cheese for sprinkling;
¾ st. milk;
half a cup of dry baking mix (flour);
¼ st. sour cream;
2 tbsp chopped green onion.

Action algorithm:

Cut the pepper just above the middle, removing all the seeds, put in special baking dishes in the oven.
Stuff the potatoes and bacon tightly.
Mix the eggs with milk, add the dry baking mix here, a little sour cream, onion, salt and pepper, add it all to the potatoes.
Place grated cheese on top.
Bake for about an hour (check when ready).

"Bistro"

It really doesn't take long to cook. The ideal option would be a recipe for cooking in the microwave.

The necessary ingredients were:

2 pcs. Bulgarian canned pepper;
400 g minced meat;
¼ st. chopped onion;
¼ tsp salt;
¼ tsp ground pepper;
240 g of rice;
1 st. tomato sauce;
1 st. mozzarella cheese;
greens - to taste.

Recipe for canned cucumbers - homemade pickles for the winter

Canning Recipe with Butter and Garlic

It is pleasant to eat such a pepper with meat dishes, and with mashed potatoes, and many other dishes. In order to prepare it, you need a minimum of ingredients and a little time. The result will give a pleasant taste to all loved ones.

Required components:

red pepper (Bulgarian) - 900-1000 g;
black pepper allspice - 4-7 pcs.;
hot pepper - 1-3 pcs.;
water - 950-1000 g;
ground pepper (red or black) - 3-7 g;
vegetable oil (preferably refined) - 120-135 g;
vinegar - 27-35 g;
peeled garlic - 3-6 teeth;
bay leaves - 3-5 pieces;
sugar - 120-155 g.
non-iodized salt - 18-23 g.

Preservation order:

Wash peppers thoroughly, remove seeds and core from them.
Cut into lengthwise slices (it's more pleasant to eat, but you can also preserve it whole).
Place in prepared container and fill to the top with water.
Put on the stove and boil.
Sterilize the jars, put the hot red pepper washed and cut into small circles in them.
Put in jars 1-2 cloves of peeled garlic (preferably chopped).
After boiling water, remove the pan from the heat and spread the pepper in prepared sterilized jars.
Add vegetable oil, granulated sugar, salt, pepper to the remaining water.
Bring this liquid to a boil and add vinegar.
Pour jars of pepper to the top with the resulting marinade, then roll them up.
Wrap with a woolen blanket and leave to cool.

When preserving whole fruits, they must first be pierced a couple of times with the tip of a fork.

canning with bay leaf

A simple and delicious recipe.

For cooking you will need:

sweet red pepper - 4.7-5.0 kg;
table vinegar - 475-490 g;
sugar - 190-200 g;
table salt - 120-135 g;
water - 740-810 g;
black peppercorns - 7-11 pcs.;
vegetable oil - 350-400 g;
garlic - 450-490 g;
parsley (bunch) - 2-4 pcs.;
bay leaves - 4-7 pcs.

Preservation method:

Cut the cores from the peppers and divide them into 3-4 longitudinal slices.
Pour water into a large container and boil it.
Pour sugar, vinegar, salt into boiling water and mix everything thoroughly.
Immerse the slices in boiling liquid and boil them for 4-7 minutes, stirring gently from time to time so as not to crush the peppers.
Wash the jars thoroughly and put the cooked pepper slices into them, making layers of bay leaf, finely chopped garlic and parsley.
Top everything with marinade and sterilize for 25-35 minutes (for 500 ml jars).
Roll up the jars with lids, wrap them in a blanket and leave to cool for a while.

In winter, such a preparation can become an appetizer for the main course or an integral part of a salad, which will delight relatives.

The vegetable is very useful: it contains many trace elements and vitamins, besides, it is quite low in calories.

Foreword

Canned sweet peppers will be a tasty, healthy and diversifying addition to any table in winter. Harvested whole, it can be used as a separate dish, stuffed or as one of the ingredients of various salads. For the preservation of bell peppers, the most memorable recipes are offered below.

For preservation, always choose fresh, whole, intact and rot-free sweet peppers. Regardless of the recipe, they first wash it, and then cut out the stalk from it and clean the seeds through the resulting hole. All used vegetables are also washed. Jars and lids are pre-sterilized. For canning, use only non-iodized salt.

After filling with the finished product, the jars are sterilized (if indicated in the recipe), rolled up with a lid, turned over, wrapped in something warm and, after cooling, placed in storage in a prepared cool place.

Cabbage must be disassembled into inflorescences, and carrots cut into circles. Then we blanch these vegetables and tomatoes in boiling water, and then cool them. We cook the marinade. We fill each prepared sweet pepper with tomatoes (1–2 pcs), hot pepper (1 pod) and carrots (2–3 cups). From above we cover the stuffed vegetables with 1 inflorescence of cabbage. We put the vegetables in a jar, and then pour the chilled marinade on top. We roll up the container and hide it for storage.

Marinated aromatic. To prepare 1 liter of marinade, we take: 1 liter of water; Art. spoons of granulated sugar 2, and salt 1; 2 peas of allspice and black pepper; 2 cloves; 2 bay leaves. We lay out the prepared pepper in jars, and then pour it with boiling marinade.

Salty in Ukrainian. You will need:

pepper - 1 kg;
salt - 80 g;
water - 300 ml.

Blanch the prepared fruits in boiling water for 2 minutes, and then immediately cool them in cold water. After that, sprinkle each pod with salt. We use half of the salt required for the recipe. Then we put one pepper inside the other and tightly lay it out in a prepared enameled container. Then we cover the vegetables with gauze, and put a lid with oppression (load) on top. We leave them like this for 12 hours.

The temperature should be room temperature. After that, we dissolve the rest of the salt in boiled water and pour the pepper that has begun to ferment with the resulting chilled brine. We cover it again with gauze, a lid and press down with oppression. Then we hide the container with vegetables in a cool place. After 6 days, the pepper will be ready. Before use, it is rinsed in running water, and then soaked for 12 hours in boiled water.

Heat finely chopped tomatoes to a boil. Then add sugar, salt and all ground pepper (black and red) to them. Cook the tomato mass at a low boil for 5 minutes and pour into jars with stuffed pods. We sterilize the containers in boiling water (liter - 60 minutes).

Stuffed with eggplant. The number of ingredients for seaming a 3-liter jar:

pepper - 10 pcs;
onions - 2 pcs;
eggplant - 0.5 kg;
carrots - 3 pcs;
salt - 2 tbsp. l.;
tomato juice - 1.5 l;
vegetable oil - 3 tbsp. l.

Blanch prepared pods for 3-5 minutes in boiling water. After scalding with boiling water, eggplants are peeled, cut into strips, and then fried until half cooked in vegetable oil. Finely chopped onions and carrots, previously grated on a grater with large cells, pass together in oil, and then mix with eggplant and salt. We stuff the pods with the resulting filling, which we then immediately put in a jar. First, salt the juice to taste, boil, and then pour the stuffed fruits into it. We sterilize the container for 20 minutes.

Stuffed with cabbage. We take:

pepper - 1 kg;
carrots - 100 g;
cabbage - 0.9 kg;
vinegar 6% - 100 ml;
salt - 20 g.

Blanch the prepared pods for 3 minutes in boiling water, and then cool. Grate the carrots with large cells, or cut into thin strips, and chop the cabbage. Place both vegetables in an enameled bowl, grind with salt. Then we let them stand for 3-5 hours. Then pour the extracted juice into a separate container. We fill the pods with the vegetable mixture, which we then put in jars. Add vinegar to the vegetable juice and pour the stuffed fruits with the resulting marinade.