Canned peppers with cabbage for the winter. Winter harvesting in tomato juice. Pepper stuffed with cabbage and carrots for the winter without sterilization

Today I will cook one of my favorite snacks in my family - pickled peppers stuffed with cabbage.

This snack great for a family lunch or dinner, and looks great on festive table.

It will be a godsend for those who observe fast, and also, if you wish, you can preserve for the winter.

Ingredient List:

• 2 kg. red bell pepper (25-30 small pieces)

For filling:

• 1 head of cabbage (1 kg.)
• 1 large carrot
• 1 red hot pepper
• 1 head of garlic
• 1 tsp salt
• 1/2 tsp ground coriander
• 1/2 tsp ground pepper

For the marinade:

• 1 l. water
• 200 gr. Sahara
• 200 ml. 6% vinegar (or 140 ml. 9%)
• 100 g vegetable oil
• 50 gr. salt
• Bay leaf
• allspice

Pickled peppers stuffed with cabbage - step by step recipe:

Let's start cooking, for a start, prepare the pepper.

Try to choose the smallest, ripe, fleshy red pepper possible.

Cut off the top of the peppers along with the stalk and remove the seeds.

Discard the stalk, and cut the top into the filling.

We wash the peppers prepared in this way from the seeds under running water and go to the stove to blanch them.

Dip the peppers in boiling unsalted water and blanch for 2-3 minutes.

The main thing is not to overcook the peppers, so that they retain their shape, color and at the same time remain crispy.

We take out the peppers from the boiling water and turn them over so that the excess water is glass.

In the meantime, the peppers are slightly chilly, let's prepare the filling.

We rub the carrots with thin strips, I do this on a grater for Korean carrots.

If you have small carrots, use 2.

Cut the tops cut from the pepper into thin strips, chop the red hot pepper very finely and pour everything into a bowl with carrots.

Grind the garlic there on a grater.

To make it easier to mix, pour all the vegetables into a larger bowl.

Add salt and spices to the vegetable filling, I have a mixture of peppers and coriander.

Now mix the cabbage filling thoroughly, rubbing it lightly with your hands.

Let's start stuffing.

Fill the peppers tightly with the prepared cabbage filling and put them in a saucepan in which we will marinate them.

Use any container other than aluminum for this.

The peppers are stuffed, and now let's prepare the marinade.

Pour water into a separate small saucepan, add sugar, add vinegar (I have apple cider), vegetable oil, add salt and spices, I took bay leaves and allspice.

Mix everything well and bring the marinade to a boil.

Fill the stuffed peppers with boiling marinade, press them lightly so that they are completely covered with it.

We cover the pan with a lid and leave it in the kitchen for one day.

After a day, the pepper is ready for use, we put it in the refrigerator, where we store it.

Here we have such a delicious, juicy and aromatic appetizer.

I note that every day the pepper is more and more saturated with marinade and only becomes tastier.

If you plan to cook peppers according to this recipe for the winter, put them in jars, cover with boiling marinade, sterilize for 15-20 minutes. and roll up.

I would be very glad if you like the peppers prepared according to this recipe!

I wish you all Bon appetit!

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Pickled peppers stuffed with cabbage - recipe video:

Pickled peppers stuffed with cabbage - photo:

Stuffed peppers are prepared in different ways with the addition of all kinds of fruits, honey and spices. Pepper stuffed with cabbage and carrots for the winter is a wonderful independent dish. The vegetables included in it contain B vitamins, which are indispensable for maintaining high energy levels, eliminating depression and getting rid of sleepless nights. These products are useful in any form: both boiled and raw. Therefore, if we cook pickles, we will get not only pleasure from eating, but also a lot of nutrients for our body.

Stuffed peppers cooked according to this recipe for the winter turns out to be really tasty, nutritious and aromatic. Housewives have been using this cooking method for winter preparations for more than a dozen years.

Components:

• Peppers - 35-40 pieces;
• Cabbage - 5 kg;
• Carrots (medium) - 3-5 pieces;
• Garlic - 10-12 cloves;
• Bitter pepper - 1 pod;
• Sakh. sand - 1.5 tbsp. l .;
• Salt - 1 tbsp. l .;
• Odorless oils - 120 ml;
• Vinegar, 9% - 100 ml;
• Purified water - 1 liter.

Manufacturing technology:

1. Boil the peppers for 5 minutes. Cool down.
2. Grate the carrots on a medium grater.
3. Finely chop the garlic and hot pepper.
4. Chop the cabbage or cut into thin strips.
5. Mix the prepared foods gently.
6. Fill the peppers with assorted vegetables, ramming, and put in jars.

Brine preparation:

1. Put all the other ingredients according to the recipe in the water.
2. Pour the cooked peppers in containers with hot brine.
3. Sterilize for 20 minutes (1 liter jars).
4. Tighten the lids, cover with a blanket and wait until it cools completely.

With honey

For the winter, pepper stuffed with cabbage with honey, cooks quickly and turns out to be very tasty. Honey gives the preparation a spicy taste and aroma. The list of ingredients in this recipe is for one three-liter can.

Components

• Sweet pepper - 8-10 pieces;
• Cabbage - 0.6 kg;
• Carrots - 2 pieces;
• Bow - 1 head (large);
• Garlic - 5-6 teeth;
• Sugar - 2 tbsp. l .;
• Water - 1.5 l;
• Vinegar, 9% - 50 ml;
• Parsley - 1 bunch (small);
• Honey - 2 tbsp. l .;
• Condiments: black peppercorns, mustard seeds, laurel leaf (to taste);
• Salt - 1 tbsp. l.

Cooking method:

1. Boil the pepper for 5 minutes.
2. Cut vegetables into strips, chop herbs and garlic, mix.
3. Fill the pepper with the vegetable mixture and put it in a sterilized container.
4. Cook the marinade from seasonings, sugar, salt and vinegar with honey.
5. Fill the jar with marinade and sterilize for 30 minutes.
6. Tighten with a tin lid, wrap and cool.

With tomato juice without sterilization

Peppers stuffed with cabbage can be poured not only with a standard marinade, but also with tomato juice. This makes the workpiece even tastier and healthier. Try it, you will definitely like it!

Ingredients:

• Peppers - 3 kg;
• Cabbage - 3 kg;
• Tomato juice - 2 liters (better than freshly squeezed ripe tomatoes);
• Lean oils - 250-300 ml;
• Carrots - 5 pcs.;
• Vinegar, 9% - 150 ml;
• Rock salt - 3 tbsp. l .;
• Sakh. sand - 100-150 g;
• Herbs and spices (to taste).

Step-by-step instruction:

Apples recipe

Peppers stuffed with cabbage and carrots for the winter may contain other ingredients. For example, apples added to a vegetable mix give the pickle its unique flavor and aroma. To make the workpiece look bright on the table, it is better to use peppers of different colors.

Grocery list:

• Peppers - 1.4 kg;
• Carrots - 1 kg;
• Apples - 500 g;
• Cabbage - 1 kg;
• Bulb onion - 200 g;
• Water - 1.5 l;
• Vinegar, 9% - 100 ml.;
• Sugar - 3 tbsp. l .;
• Rock salt - 1 tbsp. l .;
• Dill, laurel leaves - to taste.

Recipe:

1. Blanch the peppers for 5 minutes. Cool down.
2. Cut carrots, cabbage and apples into arbitrary pieces.
3. Fill the peppers with assorted vegetables and place in prepared containers.
4. Boil water. Pour it into containers with stuffed peppers. Wait for the cans to cool.
5. Pour the water into a deep saucepan and add the rest of the ingredients according to the recipe. Boil. Pour in a second time. Seal with metal lids.
6. Turn over and cover with a warm blanket. Cool down.

Spicy and aromatic

This stuffed pepper with vegetables is prepared for the winter by those housewives whose family and friends prefer spicy snacks, even to a small extent "vigorous". If you like softer pickles, don't use this recipe. It should also not be given to young children and people whose stomachs do not tolerate spicy foods.

Products:

• Sweet pepper - 40-45 pieces (choose equally);
• Cabbage - 4 kg;
• Carrots - 6-7 pieces;
• Garlic - 15 cloves;
• Chili peppers - 3 pieces;
• Greens: celery, parsley - to taste;
• Horseradish root - 1 pc. (about 150 g);
• Sugar - 1 tbsp. l .;
• Rock salt - 1 tbsp. l.

For brine:

• Granulated sugar - 3 tbsp. l .;
• Vinegar, 9% - 50 ml;
• Water - 1.6 l;
• Ground black pepper - 1 tablespoon;
• Vegetable oil - 200 ml;
• Salt - 3 tbsp. l.

Cooking process:

1. Steam the peppers in a water bath for 10 minutes.
2. Cut carrots and cabbage into strips.
3. Finely chop the greens with a knife.
4. Chop horseradish root, chili and garlic on a grater or in a meat grinder.
5. Combine the entire filling, add sugar and salt, and then mix gently.
6. Fill the peppers with the vegetable mixture and place in sterile jars.
7. Dissolve all marinade products in boiling water and bring to a boil.
8. Pour the brine into containers. Cover with lids. Sterilize for 25 minutes (1 liter container).
9. Cover the overturned jars with a warm blanket. Leave to cool completely.

Under oppression

Unfortunately, this pepper stuffed with cabbage for the winter does not cook as quickly as the ones presented above. But on the other hand, it acquires its own special aroma and taste. If you are not too lazy to spend several days on canning, be sure to try making pickles according to this recipe.

Ingredients:

• Pepper - 1 kg;
• Carrots - 3 pcs.;
• Cabbage - 400 g;
• Rock salt - 1 tbsp l.

Brine components:

• Vinegar, 9% - 50 g;
• Water - 1 l;
• Sakh. sand - 2 tbsp. l .;
• Rock salt - 2 tbsp. l .;
• Odorless oils - 100 ml;
• Allspice - 3-4 pcs.;
• Laurel leaves - 2 pcs.

Manufacturing technology:

1. Boil the pepper for 4-5 minutes.
2. Finely chop the carrots and cabbage. Salt, mix gently;
3. Fill the pepper tightly with the vegetable filling and put in a deep saucepan;
4. Boil the brine in another vessel. To do this, add all the ingredients according to the recipe for brine into a container with water. Pour vinegar last. The brine should boil.
5. Pour vegetables with brine and put pressure on. Leave on the table for several days, until completely sour.
6. After three to four days, decompose the contents into containers. Boil the brine and pour over the jars.
7. Sterilize for 15 minutes (1 L jar). Cork and cool under a blanket.

In romanian

Peppers stuffed in Romanian have a very original taste. Of course, the recipe will take a little tinkering. But believe me, it's worth it. The pickle turns out to be simply incomparable. In addition, it is absorbed better by the body.

Pickle products:

• Peppers - 3 kg;
• Cabbage - 5 kg;
• Carrots - 1 kg;
• Onion - 1 kg;
• Odorless oils - 250 g;
• Salt - 150 g.

Completing of the work:

1. Boil the peppers for 4-5 minutes.
2. Cut onion, cabbage and carrots into strips and simmer in a skillet in vegetable oil. Stew should not be long, until half cooked.
3. Salt the filling and fill the pepper with it.
4. Place the stuffed peppers tightly in a wide container.
5. Deliver cargo and leave for 3 days.
6. Arrange in jars, pour over the released juice and sterilize for 25 minutes (containers with a volume of 1 liter).
7. Cork, cover with a warm blanket. Wait for cooling.

Stuffed peppers with rice

This is a recipe from the "open-warm-eat" category. It is very convenient to make such preparations if there are schoolchildren in the house who are able to heat up food for themselves after school. But unlike the classic recipe, white cabbage is present here. It reduces the calorie content of the dish and saturates the preparation with useful microelements and vitamins.

Components:

• Bell peppers - 8 pcs. (large);
• White cabbage - 500 g;
• Raw rice - 130 g;
• Onions - 2 pcs. (large);
• Carrots - 5 pcs. (medium);
• Sakh. sand - 1 tbsp. l .;
• Garlic - 2 cloves;
• Lean oils - 50 ml;
• Tomato juice - 250 ml;
• Salt - 1 tbsp. l.

Step-by-step instruction:

1. Blanch the peppers for 4 minutes.
2. Chop carrots, onions, cabbage.
3. In a saucepan, simmer all vegetables and raw rice in boiling oil.
4. Fill the peppers with the mixture, but do not tamp tightly, about 1-1.5 cm of space should remain on top.
5. Pour in hot salted water and boil for 15 minutes.
6. Transfer to jars, add boiled tomato juice and sterilize for 35 minutes.
7. Cork, wrap up and allow to cool.

If for the first time you are going to cook peppers stuffed with cabbage and carrots for the winter, be sure to listen to useful advice from experienced housewives:

• Peppers for stuffing are best chosen with walls of medium fleshiness. Thin-walled ones will creep out before you finish cooking, and fleshy ones won't allow you to place a lot of filling.
• Choose juicy and tender carrots for blanks. Lignified root vegetables in pickles acquire the taste of planed chips.
• Cabbage should also be juicy and sweet. It is advisable to choose mid-season varieties with a delicate texture for blanks with vinegar.

We also recommend that you watch the video recipes presented in this article. Some ingredients, their quantity and even how they are cooked in them differ from the printed versions. After all, the taste and color, as they say ... In general, choose your recipe!

And finally, I would like to add that according to any of the recipes presented above, yummy is obtained. But you still, before preparing a huge batch of stuffed peppers, be sure to cook a little for a test. Suddenly it seems to you that there is not enough salt? Or maybe you would like to make a sweeter or sour preparation? In general, experiment and share your results in the comments!

Everyone knows that in the cold season, the human body is usually sorely lacking in vitamins. It is very difficult to buy fresh vegetables and fruits in winter, and most housewives in our country always take care of home preparations in advance. It's so nice to open a jar of something tasty on a cold winter evening!

Today we will talk about one interesting snack - pepper stuffed with cabbage for the winter. If you have not tried this dish yet, then it's time to learn. This is sooooo delicious!

Products:

1. Sweet pepper - 3kg
2. Cabbage - 1 fork weighing 2.5kg
3. Carrots -2 pcs
4. Garlic 3-4 heads

Marinade, for 1 liter of water you need:

• Sugar -200 gr
• Salt -1 tbsp. spoon
• Vinegar 9% - 200 ml.
• Vegetable oil -100 ml.

How to cook pepper stuffed with cabbage for the winter:

Step by step recipe with photo:

1. Wash the pepper thoroughly, remove the stalk and seeds. Chop the cabbage, add the grated carrots, salt to taste and mix. Squeeze the garlic through a press.

2. Put a little crushed garlic in the prepared pepper and stuff with cabbage. Place the stuffed peppers vertically in a saucepan.

3. Prepare the marinade. Add sugar, salt, oil to a liter of water, boil the vinegar and pour in the peppers. One liter will not be enough to completely pour the pepper. Make a 2 liter marinade right away.

4.Pot the saucepan with the peppers in the marinade on the fire. Cook for 10-12 minutes from the moment of boiling. Put pepper in prepared jars, fill with marinade, roll up the lids. Turn over, cover with a blanket and leave to cool completely.

Bell pepper is a healthy and beautiful vegetable. He by himself can embellish any table, or they can diversify the menu. It is noteworthy that it can be consumed not only raw. Various preparations for the winter are made with it, including stuffing.

Stuffed bell peppers for the winter are prepared in a variety of ways: with carrots, cabbage, marinated, with and without sterilization. Consider the various options for this delicious preparation, which brings back memories of the summer and contains many useful vitamins and minerals.

Pepper stuffed with cabbage marinated for the winter

You will need (for 10 servings):

Cook like this

Peel the peppers finely chop the cabbage... Boil water, put pepper in it and blanch for 10 minutes. Cool down. Trying not to damage the vegetables, stuff them with cabbage, crushing it a little. Place vertically in prepared jars.

Prepare the marinade: pour water into the container, add to it all the spices and herbs necessary for the recipe. Boil. Pour the filled jars with the resulting marinade.

Now you need to put the containers with vegetables on sterilization for 20 minutes.

Close the jars with lids, cover with a warm fur coat, but do not turn over and let them stand, cool.

Pepper stuffed with cabbage for the winter recipe with carrots

The following ingredients are required:

Peel the pepper dip in boiling water and stand for 5 minutes. Place the peppers on a plate and let cool. Peel and grate carrots. Cut the cabbage into thin strips. Chop greens, garlic and hot peppers. Salt prepared carrots and cabbage, mix. Fill the peppercorns with the vegetable mixture and put them in jars, on the bottom of which put peppercorns.

Prepare the marinade: pour water into a container, add all the spices and herbs. To mix everything. Pour vegetables with this liquid. Now put on sterilization for 20 minutes.

Then everything is as usual: close with lids, turn upside down and cover with warm clothes.

Pepper stuffed with cabbage and carrots, in tomato juice for the winter

You need to take:

• 3 kg of tomatoes;
• 10 Bulgarian peppercorns;
• cabbage - half a kilo;
• carrots - 0.2 kg;
• a bunch of greens;
• 3 to 4 cloves of garlic;
• salt - 3 tbsp.

The first step is to prepare the tomatoes: rinse, cut arbitrarily... Pass through a meat grinder. Add salt to them. The resulting tomato juice must be boiled for 30 minutes. Now peel the vegetables for stuffing, blanch for 5 minutes. Chop the carrots and cabbage into strips. Chop the garlic and herbs.

Stuff the sweet peppers with the vegetable mixture and transfer to the jars. Pour over boiling tomato juice, close the lids. Put the workpiece upside down, covered with a warm blanket.

Bell peppers stuffed with cabbage and carrots in tomato sauce

Necessary:

• three kilograms of sweet peppers;
• three kilograms of cabbage;
• carrots (large) - 2 pcs;
• salt - 4.5 tbsp;
• tomato juice - 2 l;
• vinegar (9%) - 150 ml;
• lean oil - 0.4 l;
• sugar - 0.2 kg.

Chop cabbage and carrots. Mix vegetables, salt to taste. Stuff the peeled peppers with vegetables. Separately fill with tomatoes... Pour the juice into a container, add all the spices and herbs to it. And put it to boil. Take a separate dish, put the stuffed vegetables in it, add hot pouring to them and boil everything together, reduce the heat and simmer for 30 minutes.

Prepare jars. In them shift stuffed vegetables... It is not necessary to tamp it tightly, the remaining free space is poured with fill. Roll up the containers, wrap them in warm clothes and let them cool down.

Not everyone has the time to fully engage in conservation. In this case, recipes without sterilization will help out.

Stuffed peppers without sterilization recipe for the winter

Necessary:

• 15 sweet peppers;
• a pound of cabbage;
• carrots - 0.2 kg;
• tomato juice - a couple of liters;
• parsley, dill, one bunch of each is enough;
• vegetable oil - 0.2 l;
• apple cider vinegar - 70 ml;
• sugar and salt in 3 and 4 tablespoons, respectively.

Wash peppers, peel, hold in boiling water for 5 minutes and cool. Chop the cabbage into strips, rub it with salt and squeeze. Add grated carrots, chopped greens to it and mix. Fill the peppers with the vegetable mixture and place them in containers.

Make a marinade: take an enamel pot, pour the juice into it. Add all the spices and herbs. Boil the marinade over low heat for 30 minutes. Add the marinade to the vegetables, roll up the jars and place them under the blanket.

Another recipe without sterilization.

Recipe "Moldavian"

Necessary:

• sweet peppers - 5 kg;
• cabbage - 3 kg;
• carrots and onions one kilogram each;
• vegetable oil - 300 ml;
• salt - 170 g.

Peel the peppercorns, pour boiling water over them and blanch for 4 minutes. Take out the vegetables, let the water drain. Take a heat-resistant dish, pour oil into it, heat and put onions and carrots to it, salt. Simmer vegetables until tender. Add chopped cabbage to them.

Now you can start stuffing. After that lay the stuffed vegetables into the container tightly to each other. Cover with a plate, place the load on top. The vegetables will start up their own juice and in a few days the harvest will be ready. You can also roll it up for the winter.

As you can see recipes for preparations for the winter of this delicious and healthy vegetable can be varied. Other ingredients are often added: apples, honey, rice.

For the winter, it is worth preparing peppers stuffed with cabbage, since this dish can provide full body protection against viruses and infections. Novice cooks will have to put in a little effort, but the end result will delight you.

Pepper stuffed with fresh cabbage for the winter without additional sterilization

Often, home preservation lovers are intimidated by the lengthy preparation stage, which includes sterilizing the cans. However, if from all the recipes for peppers stuffed with white cabbage you choose this one for the winter, the process of harvesting vegetables will be quick and simple.

Ingredients:

• salt, black peppercorns - to taste;
• Bulgarian pepper - 3.5 kg;
• carrots - 2 pcs. large size;
• dill and parsley - 0.5 bunch each;
• sunflower oil - 3 tbsp. spoons;
• onions - 1.2 kg;
• white cabbage - 3 kg.

Preparation

Wash the peppers and clean their insides, then put them in a separate container, pour some boiling water into it and leave to stand for a minute under a closed lid. Then drain the water. Cut the cabbage into thin strips and the carrots and onions into small cubes. You can also grate the carrots using a coarse grater.

Put the onion in a well-heated cauldron with sunflower oil, stew for a minute until it acquires a transparent shade and add the carrots. Vegetables should be simmered under a tightly closed lid until they become soft. Salt the cabbage at the same time and remember it a little with your hands so that it sips a little juice. Then add the carrot-onion mixture, stir everything well, add finely chopped greens, a little bay and black pepper. Mix thoroughly again and start stuffing the peppers with this mass, trying to tamp the filling well.

Fold the finished peppers into a large container, fill with cabbage juice, close the lid and move to a place with a low temperature for three days, after placing oppression on it. After that, transfer the vegetables to jars, fill with the released brine and transfer to the refrigerator.

Pepper with cabbage for the winter, stuffed with vegetables and honey

Ingredients:

• sugar - 2 tbsp. spoons;
• vinegar - 65 ml;
• white cabbage - 1.7 kg;
• salt - 1 tbsp. spoon;
• onions - 450 g;
• carrots - 600 g;
• Bulgarian pepper - 3 kg;
• - 1 teaspoon for each pepper.

Preparation

Rinse the peppers and carefully remove the entrails and stalks. Transfer them to a saucepan, pour so much water that it completely covers the peppercorns, wait for a boil and boil for a couple of minutes, tightening the fire a little. Cool vegetables by immersing them in cool water and letting dry.

Chop the onions, cabbage and carrots as finely as possible, lightly salt and remember the mixture well to achieve juicing. Fill the peppers as tightly as possible with this filling. For this, vegetables are pressed down with a spoon. When the peppercorn is almost full, add the honey and place the peppers in clean and dried jars. Dissolve vinegar, granulated sugar and salt in a liter of water and pour the contents of the jars with this marinade. Then close the jars with well-fitting lids and sterilize in a saucepan for about 10 minutes. Now all that remains is to roll them up.

Pepper stuffed with cabbage in homemade marinade

Ingredients:

• bitter pepper - 1.5 pcs.;
• water - 1 l;
• white cabbage - 3.5 kg;
• carrots - 3 pcs.;
• sunflower oil - 0.75 cups;
• dill and parsley - 1 bunch each;
• bell pepper - 35-40 pcs.;
• sugar - 1 tbsp. spoon;
• garlic - 12 teeth;
• salt - 2 tbsp. spoons;
• vinegar 9% - 0.5 cups.

Preparation

Wash the bell peppers, scrape the seeds out of them, and immerse them in boiling water for about 5 minutes. Then set it aside to cool. Chop the cabbage into thin strips, grate the carrots with a coarse grater, chop the garlic, herbs and hot pepper very finely. Mix all the vegetables thoroughly, salt and start stuffing the peppers with this filling, which then need to be put in jars. To prepare the marinade, salt and granulated sugar are dissolved in water, and vinegar and a little sunflower oil are also added.

Pour the marinade over the peppers in the jars, cover them with airtight lids and sterilize in freshly boiled water for about 20 minutes. After that, roll up and place strictly upside down. You can turn them back only after they have completely cooled down.