How to cover peppers stuffed with cabbage for the winter. Pepper stuffed with vegetables

Many people, I think, are tired of the banal cucumbers and tomatoes preserved for the winter? If yes, then I suggest you remember about such pickling as bell peppers stuffed with cabbage. And now I will provide you with several variations of this bright summer treat.

• 1 Delicious recipes preparing sweet peppers stuffed with cabbage for the winter
  • 1.1 A simple recipe for winter preparation of bell peppers stuffed with cabbage
  • 1.2 Cooking peppers stuffed with cabbage and carrots for the winter
  • 1.3 How to preserve peppers stuffed with cabbage with honey added
  • 1.4 Winter preparation of peppers stuffed with cabbage in tomato juice
  • 1.5 How to cook peppers stuffed with cabbage and apples for the winter
  • 1.6 How to close peppers stuffed with cabbage without sterilization

Delicious recipes for making sweet peppers stuffed with cabbage for the winter

We've all had that feeling when, on a dark winter evening, we want something summery and unusual. Stuffed will come to the rescue sweet pepper, since its bright colors will delight the eyes, and its taste will remind you of summer and fresh vegetables only brought from the garden. This dish will also fully charge you with its vitamin and mineral composition.

And so that it doesn’t get boring, you can show a little imagination and make each rolled jar unique in taste.

A simple winter recipe for bell peppers stuffed with cabbage

For this salad you need to take:

• Sweet bell pepper (yellow and red) – twelve to fifteen pieces
• Hot pepper - one pod
• White cabbage – one and a half kilograms
• Carrots – two hundred grams
• Fresh herbs - one bunch
• Garlic – three to four cloves
• Sunflower oil (refined or not, it’s up to you) – one hundred grams
• Water – 300-350 milliliters
• Vinegar 9% - one hundred milliliters
• Salt - one tablespoon, without a slide
• Sugar - one tablespoon, also without a slide
• Allspice - three to four peas

And so, before cooking, you need to wash and peel the vegetables, that is, prepare them.

It is necessary to carefully cut out the stalk of the peppers and clean out all the seeds; do not forget about the white pulp on which the seeds are located. After which you need to make the peppers softer. We do this by immersing the pepper in boiling water and keep it there for about five minutes. After the specified time has passed, take it out and let it cool.

Grate the carrots and chop the cabbage into thin strips. Grind the hot pepper, herbs and garlic to fine crumbs. You can also press garlic through a garlic press.

All this must be poured with marinade, which is extremely simple to prepare.

Dissolve sugar and salt in water, add vinegar and sunflower oil and mix well. The marinade is ready, pour it over our peppers. All that remains is to sterilize the whole thing in boiling water for twenty minutes, first.

After sterilization, we roll the jars of peppers under the lids and wrap them in a warm blanket, placing them upside down.

Cooking peppers stuffed with cabbage and carrots for the winter

This time we’ll add carrots to the minced meat, because extra vitamin A and carotene won’t hurt in winter, and it never hurts to add an appetizing crunch.

• Medium-sized bell peppers, yellow and red – fifteen pieces
• Carrots – 300 grams
• Chili pepper - one small peppercorn
• Greens, parsley and dill - one medium bunch
• Salt - three tablespoons
• Sugar – one and a half tablespoons
• Vinegar 9% - fifty milliliters
• Water – 400 milliliters
• Refined sunflower oil – one hundred milliliters

We prepare vegetables in the same way as in the first recipe. Soften the peeled peppers hot water and let it cool afterwards.

We cut the cabbage into strips as usual, grate the carrots. Grind the herbs and garlic, chop the chili pepper to fine crumbs. Add one third of salt and sugar to the vegetables and mix.

Now we can stuff our peppers and put them in a jar.

To prepare the marinade, dissolve the remaining salt and sugar in heated water, add vinegar and sunflower oil. Stir and pour in the peppers.

Sterilize the jar of peppers in boiling water for about thirty minutes. After sterilization, we seal the jar with a lid, and, turning it upside down, wrap it in a blanket. By the way, an old down jacket is perfect for the role of a blanket.

How to preserve peppers stuffed with cabbage with honey added

Ingredients:

• Bell peppers – ten to twelve pieces
• White cabbage – one and a half kilos
• Carrots – 350 grams
• Onion - two medium onions
• Garlic – 5 large cloves
• Parsley - one bunch
• Honey - two tablespoons
• Sugar - four tablespoons
• Salt - two tablespoons
• Vinegar 9% - fifty milliliters
• Allspice – five to six peas
• Bay leaf - one piece

Wash the pepper and remove the seeds. Place them in boiling water for 5 minutes.

Grate three carrots, cut the onion into half rings or feathers. Shred the cabbage into strips. Chop the garlic and parsley. Mix all the vegetables.

Stuff the peppers and put them in a jar. Place allspice and bay leaf between the peppers.

The marinade is essentially the highlight of this recipe. Dissolve salt and sugar, honey and vinegar in water. You wait until the whole thing boils and pour the peppers on it.

Sterilize jars of peppers and seal them. Well, then, as usual, you wrap yourself in a blanket.

Thanks to the marinade, the stuffed peppers will acquire a tart, spicy taste that will definitely delight you.

Winter preparation of peppers stuffed with cabbage in tomato juice

Ingredients:

• Tomatoes – three kilograms
• Bell peppers – ten pieces
• White cabbage – one and a half kilograms
• Carrots – two hundred grams
• Fresh herbs - one bunch
• Garlic – three to four cloves
• Salt - three tablespoons

Wash the tomatoes, carefully remove the stem and cut into pieces. Next, you need to pass them through a meat grinder, or rub them through a sieve. Add salt. The resulting tomato juice boil for about half an hour. Do not use aluminum containers, otherwise the juice will have a metallic taste.

Wash the pepper, remove the stem and seeds. Boil for five minutes.

Chop the cabbage and carrots into strips. Grind the garlic and herbs to fine crumbs.

Stuff the peppers with chopped vegetables and place them in a jar. Pour boiling tomato juice over them all and roll up the lid. We send them to bask in a blanket, first turning the jars over with the lid down. Stuffed and marinated in tomato juice, the pepper is ready.

How to cook peppers stuffed with cabbage and apples for the winter

Ingredients:

• Bell peppers – fifteen pieces
• Cabbage forks – 600 grams
• Apples – 400 grams
• Onion – one medium onion
• Water – one and a half liters
• Vinegar 9% - one hundred and fifty milliliters
• Salt - four tablespoons
• Sugar - three tablespoons
• Bay leaf - one piece
• Dill umbrella - one piece

Wash the pepper and remove the seeds. Boil them for twenty minutes.

We cut the cabbage into strips, then grind it with salt until a small amount of juice appears. Cut the apples into medium cubes (one and a half by one and a half centimeters). Cut the onion into feathers. Next, mix everything and stuff our peppers with this mixture.

All that remains is to put everything in a jar and fill it with marinade. It is prepared, like all the previous ones, quite simply. We take the water in which we softened the pepper, add vinegar, sugar and salt to it. Let it simmer for ten minutes so that the marinade evaporates a little and thickens. Pour it into jars and roll them well under the lids. Well, as always, we turn this thing upside down and wrap it up warm.

Now you can taste delicious sweet, slightly sour, stuffed peppers in winter. Few people can resist this.

How to close peppers stuffed with cabbage without sterilization

Sometimes in the summer there is not always enough time for full conservation. And here recipes come to the rescue, in which you can do without long-term sterilization.

Ingredients:

• Sweet pepper - fifteen pieces
• White cabbage – one and a half kilograms
• Carrots – two hundred grams
• Tomato juice – two liters
• Greens – parsley and dill – one bunch each
• Vegetable oil – two hundred milliliters
• Apple cider vinegar - seventy milliliters
• Sugar - three tablespoons
• Salt - four level tablespoons

Wash and clean the peppers from seeds and white pulp. Boil it for about five minutes, then let it cool.

We cut the cabbage into strips, squeeze it with salt, add grated carrots and chopped herbs. Mix well.

We stuff the peppers with our cabbage-carrot mixture and put them in jars.

To prepare the marinade, pour tomato juice into an enamel pan. We put salt and sugar in it, and vinegar. Don't forget about vegetable oil. Boil the juice for half an hour at low simmer.

Pour the resulting tomato mixture over our peppers, roll up the jars and send them to warm up under the blanket.

To prepare canned stuffed peppers for the winter, always try to choose the brightest specimens possible. This will guarantee that in winter you will have a bright, rich summer flowers dish.

These are the recipes I got. I hope you and your family enjoy them. Bon appetit everyone and bye!

Calories: Not specified
Cooking time: Not specified

Bell pepper in its own way useful qualities can give a head start to many vegetables. And even citrus fruits contain less vitamin C than red bell peppers. Therefore, every housewife is simply obliged to prepare such a gift of nature for the winter. There are many methods of preparation, but the most familiar to us is pickling.
Today I propose to replenish my piggy bank and prepare peppers in honey filling for the winter, see the recipe with photos below. The pepper turns out crispy, sweet, with a light garlic aroma. And if you add fragrant buckwheat or sunflower honey to the marinade, then the stunning honey smell of the dish is guaranteed. The appetizer goes well with any fish dish. Honey pepper can also be added to salads and stir-fries. And if you marinate whole peppers, then in winter you can stuff them with meat or vegetables.
I prepared pickled peppers with honey for the winter using a slow cooker, but if you don’t have this miracle saucepan, then the dish can just as easily be made on the stove, in a large saucepan with a capacity of at least 4 liters.

Ingredients:
- sweet pepper – 1.5 kg,
- garlic – 2 small heads (or 1 large),
- allspice peas – 3-4 pcs.,
- coriander (beans) – 7 -8 pcs.

Marinade:
- water – 0.5 l,
- granulated sugar – 1.5 tbsp.,
- salt – 0.5 tbsp.,
- honey – 2 tbsp.,
- sunflower oil (flavorless) – 3 tbsp.,
- vinegar – 3 tbsp.

Preparation

First of all, prepare the marinade. Place honey, sugar, salt, vinegar, sunflower oil, coriander and pepper in a saucepan.





Fill the components with water. If you are cooking peppers in a slow cooker, then set the “Multi-cook” mode to 120 degrees and 30 minutes. It is during this time that the pickled peppers will be ready. If you plan to cook the marinade on the stove, then turn on moderate heat.





While the marinade is preparing, cut the bell peppers lengthwise into strips. I usually cut the fruit in half and remove the seeds. Then I cut each half into 2 or 3 parts, depending on the size of the pepper. But to marinate whole peppers, then each one needs to be carefully pricked with a toothpick in several places so that the integrity of the fruit is preserved during heat treatment.







Place the peeled garlic cloves into the boiling aromatic marinade, followed by the chopped pepper. Boil no more than 5 minutes from the moment of boiling. For fleshy fruits, the time can be slightly increased.





Fill pre-sterilized jars to the top with hot pepper. Place the garlic in jars too.





Boil the honey brine for 2 minutes, then pour it into jars of vegetables and seal them tightly with metal lids.







Cover the pickled peppers with honey for the winter with a blanket until completely cooled, then put them in the pantry for storage. It’s also easy to prepare and

Peppers with honey stuffed with cabbage

• bell pepper
• Carrot
• Garlic cloves according to the amount of pepper
• Parsley
• Cabbage

Marinade for 1 liter of water:

• Vegetable oil 200 ml
• Vinegar 6% 200 ml
• Honey 3 tablespoons
• Sugar 200 gr
• Salt 1 table spoon

You can prepare peppers with honey stuffed with cabbage like this:

Cut off the stem of the pepper and carefully remove the seeds. Scald with boiling water and immediately cool in cold running water.

Chop the cabbage very finely and grate the carrots on a coarse grater. Chop the parsley and mix the vegetables, adding salt so that it is a little salty.

Place a clove of garlic in each peeled pepper and then stuff with minced vegetables.

Place stuffed peppers tightly in liter jars.

Boil water, add salt, sugar, vegetable oil, bring to a boil and dissolve honey. After removing from heat, pour in vinegar and immediately pour into jars with pepper.

Sterilize for 15 minutes, roll up and wrap until cool. Store in a cool place.

Peppers stuffed with zucchini without vinegar

To prepare you will need:

• Bell pepper 20 pcs
• Zucchini 1 kg
• Carrots 2 pcs
• Onions 4 pcs
• Greens to taste
• Tomato juice 2 l
• Vegetable oil
• Ground pepper and salt to taste

Here's how to prepare peppers stuffed with zucchini:

Peel the fruits from seeds and immerse them in boiling water for 5 minutes, and then immediately cool them in cold water.

Prepare minced vegetables: grate young zucchini and carrots on a coarse grater, finely chop the onion and herbs. Fry the resulting mixture for vegetable oil, adding salt and pepper to taste.

Stuff the peppers with the resulting mixture and place them in sterilized liter jars.

Bring tomato juice to a boil and pour it over the peppers stuffed with zucchini.

Sterilize the jars for 20-25 minutes, roll up and wrap until cool. This preparation is stored at room temperature.

Bell peppers stuffed with apples

To prepare you will need:

• Sweet pepper 2 kg
• Sour apples 1 kg
• Ground cinnamon 1 teaspoon

Marinade for 2 liters of water:

• Sugar 1 cup
• Salt 3 tablespoons
• Bay leaf 2-3 pcs
• Peppercorns 8-10 pcs
• Vinegar 9% 250 ml

Here's how to prepare apple stuffed peppers:

Blanch the peeled and washed peppers in boiling water for 3 minutes.

Peel sour apples from seeds, cut into small cubes and mix with cinnamon.

Stuff the peppers with them and place them in clean liter jars.

Prepare the marinade: add all the spices, sugar and salt to boiling water. Boil for 7-10 minutes and, after removing from heat, pour in vinegar. Fill the jars with hot pouring and sterilize for 15-20 minutes. Roll up and leave to cool at room temperature.

Bell peppers stuffed with hot cabbage

To prepare you will need:

• Pepper 2 kg
• Cabbage 1 kg
• Carrots 3-4 pcs.
• Garlic 2 heads
• Chili pepper 1 piece

Marinade for 2 liters of water:

• Sugar 1 cup
• Salt 3 tablespoons
• Vinegar 9% 250 ml

Here's how to prepare cabbage stuffed peppers:

As in the previous recipe, blanch the prepared peppers for 3-5 minutes.

Chop the cabbage very thinly and grate the carrots. Chop the garlic and chili peppers very finely or mince them. Mix the vegetables, remember a little, you can add a little salt.

Stuff the peppers with minced cabbage and fill liter jars tightly.

Cook the marinade by adding all the spices, salt and sugar to boiling water. Boil for 5 minutes, remove from heat and pour in vinegar. Pour hot brine over the vegetables and sterilize for 15-20 minutes, covering with lids. Then roll up and leave until cool.

An original way to preserve vegetables is peppers stuffed with eggplants. A great addition to any festive table. And if you are the happy owner of a multicooker, then be sure to prepare lecho! In a slow cooker, vegetables do not lose their useful properties, and the taste is even better!