Bulgarian peppers stuffed with cabbage for the winter: recipes for making blanks

The usual preservation with cucumbers and tomatoes is suitable for ordinary everyday life. On a holiday, you want to surprise guests, discover something original. Why not try the recipes for bell peppers stuffed with cabbage and apples for the winter. Or cook fruits with rice mushroom filling. S alted fruits have an interesting taste. There are many ideas, it remains only to bring them to life.

Features of harvesting peppers stuffed with cabbage for the winter

Bulgarian pepper goes well with cabbage. Preparations are no different from other vegetables. They are marinated, s alted.

How to select and prepare food?

Cabbage is chosen white, small size. All vegetables must be intact. The cabbage is finely chopped. Peppers are blanched before stuffing is put into it.

Preparation of containers

Tara is sterilized over steam or otherwise.

The most delicious recipes

For the winter, canned peppers are harvested separately, and then stuffed. You can cook a stuffed vegetable with various ingredients: mushrooms, cabbage, apples, rice, carrots.

Classic recipe

The cabbage is finely chopped, combined with parsley, dill, lightly s alted, crushed with hands.

Peppers are freed from stalks, seeds, thrown into boiling water. As soon as the skin becomes soft, the vegetables are pulled out. The chilled fruit is filled with stuffing, placed in jars, 2 cloves of garlic are added.

Prepare 1 liter brine. A glass of sugar, half a faceted glass of oil, 2 tablespoons of vinegar are thrown into boiling water. Pour marinade into jars, send to sterilize. A liter jar is kept for 15 minutes. The containers are pulled out, clogged with metal lids. Canned peppers are covered with a blanket.

With honey

Pepper marinated with honey acquires a slight sourness, with a fragrant sweet aftertaste. It is washed, cleaned, poured with boiling water. Throw in a colander and cut into slices. Three cloves of garlic are poured with boiling water.

Prepare the marinade. All ingredients are calculated for 1 liter of water. Add 50 milliliters of oil, 2 tablespoons of honey, 100 grams of s alt, 3 tablespoons of vinegar. Vegetables are dipped into the boiling marinade, boiled for 5 minutes. Garlic is lowered to the bottom of the jars. Fold vegetables on top, pour marinade. Set to be sterilized. They take out the banks, clog them.

With tomato juice without sterilization

You can load whole fruits into jars, for further stuffing in winter, or cut into pieces, use as a salad.

Tomatoes are dipped into a juicer to obtain juice, which will act as a marinade. Bring juice to a boil. Add 6 tablespoons of sugar, 3 s alt, 6 tablespoons of vinegar, half a faceted glass of butter.

The fruits are cut into pieces or thrown whole into a boiling marinade.

Boil for 15 minutes. 3 minutes before turning off, add chopped garlic, pepper. Vegetables are put into jars, rolled up and covered with a blanket.

With apples

Apples after opening will be like soaked in a barrel. Pepper turns out crispy, with a pleasant aroma. Vegetables are washed and cut into pieces. Apples are chosen sour, the skin is left.

In boiling water (1.5 liters), pour 250 grams of sugar, pour 100 milliliters of vinegar. Alternately throw a portion of apples, boil for 2 minutes, put in a jar. Then blanch vegetables for 1-2 minutes, put in a container. Layers fill the container to the top. The same marinade is poured over products. They clog the preservation with metal lids, cover with a blanket.

Spicy recipe

Marinated veggies will get a spicy edge when chili peppers are added to the recipe.

Under oppression

Blanched the peppers for 1-2 minutes so that the fruits do not burst when placed in jars. Fold according to the nesting doll method and pour with chilled brine: 30 grams of s alt per 1 liter of water. At the bottom of the jars put dill, allspice, garlic, leaves of grapes, cherries, oak, currants. Pour in brine, lay oppression on top. Leave to ferment for 10-12 days. Remove oppression, cork with nylon caps.

In Romanian

Whole fruits are washed, dried. Send to a frying pan with oil. Fry on both sides, free from the skin, put each portion in jars. Bring tomato juice to a boil, add chopped garlic, peppercorns, s alt to taste. The marinade is boiled down to the state of sour cream and poured into jars. Sterilize half-liter jars for 10 minutes.

With rice

A classic recipe will get a new taste if cabbage is replaced with mushroom rice.

With apple cider vinegar and carrots

In a classic recipe, instead of table vinegar, you can pour in apple cider vinegar. Add sautéed carrots and onions to the filling.

Stuffed with sauerkraut

The base recipe will have a completely different taste if you use sauerkraut.

How and how much can be stored?

Sterilized jars keep 1 year at room temperature.

Preservation without sterilization is stored in a cool place at a temperature of 5 degrees, 6 months.

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