Pepper caviar for the winter: 7 simple and delicious recipes at home, storage

With the onset of the autumn months, housewives face an important task - preparing and jarring various tasty and he althy salads and snacks. One of these favorite dishes is sweet bell pepper caviar, which can be harvested for the winter. Moreover, cooked caviar acts as both a nutritious side dish and an independent delicacy.

Secrets of cooking bell pepper caviar for the winter

There are some tricks and secrets in cooking. Bulgarian pepper must be peeled by scalding with boiling water. But a more effective and tasty option is to bake it in the oven for 5 minutes. Frying onions and carrots in a frying pan will also add spice to the dish.

The combination of sweet pepper colors in caviar will give the seaming a spectacular and appetizing appearance. Tomatoes are added twisted in a meat grinder, rubbed through a sieve or pure juice prepared with a juicer.

How to choose vegetables?

First of all, you need to choose a bell pepper. Not every variety is suitable - for the preparation of delicious caviar, juicy, fleshy fruits are required, preferably with thick walls and elastic skin.

Coloring does not affect the taste in any way, but for a rich shade, fruits of a bright, mostly red color are taken.

All vegetables for cooking caviar must be fresh, not spoiled or rotten. But if rotten, dented areas come across in some places, they are simply cut out or scraped out with a knife, and then washed well with running water.

Preparation of containers

Banks are washed and sterilized before seaming. Use steam, roasting in the oven or a conventional microwave. Sterilization significantly increases the shelf life of seaming.

The most delicious recipes

There are many cooking options, but to get the most delicious caviar, you need to follow only the best and proven recipes. With time and experience in preparing this appetizer, you can experiment and create your own original dishes.

Universal bell pepper caviar

It is a tasty and nutritious side dish for both second and first courses. And besides, it can act as a completely independent snack. Despite the fact that the recipe is quite simple, the resulting caviar will not leave anyone indifferent.

Ingredients:

• sweet pepper - 5 kilograms;
• carrot - 300 grams;
• onion - 400 grams;
• tomatoes - 200 grams;
• sunflower oil - 0.5 liters;
• s alt - 50 grams;
• vinegar - 30 milliliters;
• black and allspice - 5 grams each;
• parsley root - 30 grams.

Tomato variant

Caviar with tomatoes is, without a doubt, a delicious and nutritious snack, as well as an addition to many dishes. For 1 kilogram of bell pepper, put 1 teaspoon of ground, 1 kilogram of meaty tomatoes and onions, then add 1 tablespoon of s alt and sugar.

With carrots and onions

To prepare this variety, take elastic, fleshy bell pepper in the amount of 2 kilograms.500 grams of carrots, 250 grams of onions, as well as 50 grams of dill and parsley, 200 milliliters of refined vegetable oil, 1 medium head of garlic plus 30 milliliters of apple cider vinegar are added to it.

S alt and sugar put in a snack to taste. Fresh carrots are grated, onions, garlic, greens are finely chopped. Peppers are baked in the oven, peeled and seeds are removed, then scrolled in a meat grinder. Everything is poured into a saucepan, simmered for half an hour, and then poured into sterilized jars.

With beets and garlic

This caviar, in addition to its piquant taste, has a beautiful, rich color. In addition, it is very satisfying and he althy. For 1.5 kilograms of beets, take 1 kilogram of carrots, 500 grams of sweet pepper, 250 grams of garlic and 100 milliliters of oil. S alt, red and black pepper put in a snack to taste. All ingredients are twisted through a meat grinder, then, stirring regularly, simmer for 2 hours, and then pour into jars.

With apples and tomatoes

This is a real vitamin bomb, in addition to great taste, it has the ability to maintain human immunity in the winter. For 5 kilograms of tomatoes, there are 2 kilograms of bell peppers, 2 bitter pods, 2 kilograms of carrots, 1 kilogram of apples. They add 500 milliliters of vegetable oil, 1 cup (250 grams) of sugar, 50 grams of table s alt.

All vegetables are scrolled in a meat grinder, and tomatoes are passed through a juicer. Everything is placed in a saucepan, mixed, sunflower oil, sugar and s alt are added. Cook over low heat for 3 hours, stirring occasionally. After the finished caviar is poured into jars.

With zucchini and tomato paste

An interesting option for cooking would be caviar with zucchini.

You will need the following ingredients:

• 1 kilo bell pepper;
• 2.5 kilograms of elastic zucchini;
• 3 bulbs;
• 2 large carrots;
• 600 grams of tomato paste (preferably homemade);
• 3 grams of citric acid.

S alt and sugar are added to the appetizer to taste. Cooking 2 hours 30 minutes.

Green bell pepper caviar

An original looking and very he althy snack. To prepare it, the chef will need the following ingredients:

• green pepper - 2.5 kilograms;
• onions - 1 kilo;
• garlic - 350 grams;
• sunflower oil - 150 milliliters;
• hot pepper - half a pod;
• citric acid - 7 grams;
• s alt and sugar - 25 grams each.

How to store blanks correctly and for how long?

Caviar, rolled up in sterilized jars, is stored without problems at temperatures up to +20 C degrees throughout the year. At temperatures from 0 to +10 C degrees, the shelf life is doubled. A cool basement, cellar, or not a hot pantry will do. Can also be stored on a glazed balcony.

In an open container, caviar is stored from 3 to 14 days, depending on the ingredients included in it.

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