Adjika with carrots for the winter

It's time to harvest. If you have a summer house, then you are probably familiar with this period when vegetables ripen together and you literally don’t know where to put them. The solution is simple - prepare lecho for the winter. Most often they use bell peppers, carrots, tomatoes and onions. Zucchini, eggplant, garlic and even cabbage are often added. In a word, everything that is lying around at home can go to treatment.

I don’t know about you, but in our family not a single harvesting season is complete without aromatic lecho. I have a lot of recipes, I’ve tried a lot and have many more in my plans. You can also find many of them on this site. Preparing lecho is very simple. Any housewife will tell you this. Even if you haven’t tried this yet, don’t be afraid - cook with confidence. The main thing is to follow the step-by-step recipe and sterilize the jars well beforehand.

What I also like about making lecho is that you can put overripe, ugly vegetables there that would not go into a jar for whole canning. In addition, an indisputable fact is that such a snack is very tasty and will never stagnate on the table!

Lecho from tomatoes, peppers, carrots and onions - without vinegar and sterilization

Lecho can be prepared without vinegar and subsequent sterilization of the salad. This preparation should be stored in the refrigerator or in a cool, dark room.

Ingredients:

Red fleshy tomato - 500 grams;
Natural ketchup or tomato juice – 100 grams
400 grams of carrots
400 grams of sweet pepper
A tablespoon of honey
300 grams of onion
100 milliliters of vegetable oil
teaspoon salt
One laurel
3 black peppercorns
3-5 peas of allspice
Tablespoon of granulated sugar

Weight of vegetables in already peeled, prepared form.

Preparation:

Wash the pepper, cut off the top, clean out the seeds and remove the soft veins inside. We cut it into medium-sized pieces, the way you want to see them in lecho.

Wash the tomatoes too. Cut into 2 parts, cut out the crust from the growth of the stalk. Then cut into arbitrary, not very small pieces.
Wash and peel the carrots using a grater. If desired, it can also be chopped into any shape with a knife. Peel the onion, cut into cubes or strips, as you wish.
Pour the oil into a large saucepan, add all the vegetables and stir. Turn on the heating. Add salt, granulated sugar, bay leaf, peppercorns. Pour honey and ketchup here. Mix everything well. Over medium heat, wait until it boils.

After the mixture boils, simmer it at medium power for about an hour and a half, covered with a lid, over low heat. There is no need to add water - the vegetables will release their juice.
By the time they are ready, sterilize the jars, along with the lids. Then we spread the lecho, just removed from the stove, to the top of the jars.
We seal it, place it upside down and cover it with something warm.

After cooling, about a day later, transfer to the refrigerator. Lecho is ready!

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Cooking step by step:

To prepare stuffed peppers in tomato sauce, we will need the following ingredients: sweet peppers, carrots, onions, tomato juice, refined vegetable oil (I used sunflower oil), granulated sugar, salt, ground black pepper, 9% table vinegar and allspice peas.

First, let's prepare the vegetable filling for the sweet peppers. Peel the onions (net weight - 400 grams) and cut into small cubes.

Pour 150 milliliters of odorless vegetable oil into a wide and deep frying pan (mine is 28 cm), heat it and add chopped onion. Fry over medium heat, stirring, until transparent.

Meanwhile, peel the carrots and chop them on a coarse grater. 800 grams is the weight of already peeled carrots.

When the onions become translucent, it's time to add the carrots.

It turns out quite a lot, so take bulky dishes. Stir the vegetables, add 1 level teaspoon of salt and a generous pinch of ground black pepper. Simmer the carrots and onions under the lid, stirring occasionally, until soft.

While the vegetables are cooking, it’s time to start working on the peppers (take 1.5 kilograms - that’s 13-15 pieces). Wash the pepper, dry it, cut off the top part along with the stalk, remove the inner part along with the seeds.

As a result, from one and a half kilograms I get a little more than a kilogram of prepared sweet pepper.

The carrots and onions are just ready. You can wait until the vegetables have cooled slightly, or you can stuff the peppers directly with hot carrots.

If you fill the peppers using a tablespoon, you can work with the hot filling.

You must first sterilize the jars and lids in any way convenient for you. As I wrote above, this amount of products is designed for 3 liters of vegetable preparation, but I will tell and show the example of one liter jar. Place a bell pepper stuffed with vegetables into each jar. I can fit 5 medium-sized peppercorns in one liter jar.

Let's prepare the marinade filling. To do this, pour 1.5 liters of natural tomato juice into a saucepan, add 80 grams of sugar, 40 grams of salt (take non-iodized salt) and 6 allspice peas. Place on the fire, bring to a boil and simmer over moderate heat for 2-3 minutes. Alternatively, you can use tomato paste (150 grams), which must be diluted in water (1.3-1.4 liters).

Fill the jars with boiling tomato sauce almost to the very rim (2 peas of allspice fall into each jar).

We screw the jars with screw lids (not completely) or simply cover them with tin lids, which are then closed using a seaming key.

For storage, stuffed peppers must be sterilized. To do this, take a pan of suitable volume (mine has a capacity of 6 liters), put a piece of fabric on the bottom (to prevent the jars from bursting), and place the jars with the blanks.

Fill the jars with water up to the hangers (it can be cold, it can be warm, but not with boiling water, so that the glass does not burst from the temperature difference). Place the pan on the fire, bring to a boil and, with moderate gurgling, sterilize the peppers stuffed with carrots for 40 minutes. The countdown begins from the moment the water boils in the pan.

At the end of sterilization, pour a tablespoon of vinegar (9%) into each jar.

We take the jars out of the pan and immediately screw them on with screw caps or close them with a tin sealer.

We turn the jars upside down, wrap them in something warm and leave them in this position until they cool down. After this, we transfer it to a dry, dark and cool place, where we store it.

In total, from the specified amount of ingredients used, exactly 3 liters of stuffed peppers in tomato sauce are obtained.

Try bell peppers stuffed with carrots and onions. It can be served cold or warm, as an independent dish or as a side dish for meat or poultry. Svetochka, thank you very much for your order. I will be glad if the result does not disappoint and everyone at the table remains full and satisfied. Cook for your health and bon appetit, friends!

Delicious recipe! Eating banana pie at home

Sweet pepper is undoubtedly one of Nature's best gifts to humanity. Filled with the living energy of the sun and summer, it always becomes a decoration for any summer and autumn table.

While garden beds are still delighting summer residents with their harvest, it’s time to think about storing peppers for the winter.

Time to think about storing peppers for the winter

With the right approach, peppers have the greatest chance of becoming a hit on winter holiday tables. Why? Yes, thanks to the taste and beautiful green, yellow and red colors of the fruits!

We prepare lecho from tomatoes, peppers, carrots and onions for the winter with butter

A very tasty lecho recipe. Easy and quick to prepare. See for yourself!

Ingredients:

3 kilograms of bell pepper
A teaspoon of table vinegar
Tablespoon salt
A glass of vegetable oil
Kilogram of carrots
3 cups tomato puree (minced)
Kilogram of onions
Glass of granulated sugar

We weigh all vegetables only after cleaning and preparation.

Preparation:

Wash the tomatoes and pass them through a meat grinder. You can puree them in another convenient way (blender, grater) or simply finely chop them with a knife. We also peel them if desired.

If you find that there are not enough tomatoes in this recipe, you can use 2-3 times more, at your discretion.

Wash the sweet pepper, remove the core, along with the soft partitions and fastenings. Cut it into medium pieces according to your taste.
Pour the tomato mass into the pan, add granulated sugar. Boil for 5 minutes. Then add salt, vinegar, carrots and simmer for 15 minutes.

Cut the onion into large cubes and send it to simmer. Simmer for another quarter of an hour, stirring, on medium heat, slightly covering with a lid.
We put pepper here. Simmer under the same conditions for another half hour. If it seems to you that there is not enough moisture, you can add a little water. This happens if the vegetables were not juicy enough.
Place our mixture tightly into sterilized jars. We cork it. Spread a towel on the floor or table. We place the jars here upside down. Check to see if the brine is leaking out. Now cover warmly with a jacket or blanket. Leave for about a day until the contents have cooled.

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Carrot and pepper salad for the winter

Cabbage is another “secret ingredient” that can make carrot and pepper salad even tastier, healthier and more varied.

The following recipe is perfect for both everyday and holiday tables. But this salad does not store well, so it is better to make it at the end of autumn and eat it first. The quantity of the preparation must be carefully assessed - it is best to prepare so much so that by the New Year all the jars have already been eaten.

So, we will need the following products:

carrots – 0.5 kilograms;
bell pepper – 0.5 kilograms;
onions – 0.5 kilograms;
cabbage – 3 kilograms;
salt – 70 grams;
sugar – 100 grams;
6% vinegar – 1/3 cup;
vegetable oil – 50 milliliters.

Wash the head of cabbage, carefully cut out the stalk, and chop it into thin strips. Wash the carrots, onions and peppers, peel them and cut them into strips the same size as the cabbage.

Place cabbage sticks in a convenient enamel pan, add salt and sugar and gently knead until cabbage juice appears. When the juice appears in sufficient quantity, add oil, add the remaining vegetables and mix well again.

Pour in the vinegar and mix the salad mixture thoroughly again. Cooking is complete. Now you can put the salad into jars, which must be prepared and sterilized in advance.

Place the closed jars in the refrigerator. The salad will ripen within a week, and then it can be served.

Recipe for preparing for the winter: lecho made from tomatoes, peppers, carrots and onions in a slow cooker

If you have a slow cooker, cooking lecho in it will be much easier than on the stove. There is no need to stir frequently and control the process of stewing vegetables. Try it!

Ingredients:

Red tomato – 1.5 kg
100 g granulated sugar
Sweet pepper - 1.5 kg
100 grams of vegetable oil
3 medium sized onions
300 grams of carrots
Tablespoon salt
A tablespoon of vinegar 9%

This amount makes 3 liter jars of the finished product and a little for testing.

Preparation:

Vegetables must be peeled before weighing them for a recipe. The weight is indicated there in its pure form. For example, we clean the pepper from the seed center, also removing the soft partitions. We wash it and cut it into strips. The shape is not important here, the main thing is that the pieces are not small. Otherwise, they will be overcooked and turn into puree.

Cut the onion into strips or cubes. We also cut the carrots into strips or three on a grater.
Pour vegetable oil into the multicooker. We lay out all the above-prepared vegetables. Turn on the “Frying” mode for 10 minutes so that the vegetables are slightly fried and reduced in size.

Meanwhile, wash the tomatoes and cut out the stems. You can clean it if you want, but I don't do it. Place in a blender bowl and grind until smooth. You can also use a meat grinder or grater if you don’t have a blender. Pour the mixture into the slow cooker with the rest of the vegetables.

All vegetables may not go in at once. They can be added as it simmers. After all, they quickly release juice and settle.

Salt, add granulated sugar and mix everything thoroughly. When the frying mode ends, turn on “Stew” for an hour. Cover with a lid and press “Start”. Now all that remains is to wait for the readiness signal. There is no need to stir or open the lid.

Sterilize jars with lids. You can do it in the oven or microwave, whichever is more convenient for you. Do it as you are used to. When the lecho is ready, add vinegar, stir and let it boil for a couple of minutes in the “Steam” mode. Then we put it into jars.
Roll up the lids. We turn them over vertically onto the lids and cover them with a warm blanket, jacket or other warm material. You can even do it in two layers. They will sit like this for about 24 hours until they cool down.

Peppers for the winter stuffed with eggplants

Autumn is the time to prepare homemade preparations for the winter. Among all the recipes for home canning, I would like to mention preparations from bell peppers and eggplants, or, as they are affectionately called, “little blue ones.” Today we present to you a recipe for peppers stuffed with eggplants for the winter. We hope that our recipe will help you prepare this original and tasty snack.

For canning, choose eggplants with smooth and shiny skin, without dents or brown spots, which will tell you that the fruit has clearly begun to deteriorate. Brown-yellow and gray-green tones of eggplants indicate overripeness, and a brown stalk indicates that the product has been stale.

In order to prepare eggplants for canning, you only need to cut off the stem and tip; it is not necessary to remove the seeds, but it is advisable to get rid of bitterness in this way: cut the eggplants into circles or layers, add salt, and after 15-20 minutes, rinse them with running water.

Ingredients for making stuffed peppers for the winter:

bell pepper – 2 kg

eggplants - 1.5 kg

tomatoes - 2 kg

garlic - 2 heads

sugar - 2 cups

vinegar - 1 glass

vegetable oil - 100 ml

Recipe for stuffed peppers for the winter:

Wash the bell pepper, evenly cut off the stalk with seeds and pour boiling water for 15-20 minutes to soften.

Cut the eggplants into 1 centimeter thick slices, add salt and leave for 20 minutes.

When the bitterness from the fruit has gone, rinse the eggplants again, dry them and fry the layers in a frying pan or grill. (For those who want to make preparations for the winter less high in calories, our advice: it is known that eggplants really “love” vegetable oil and can absorb large quantities of it when frying. You can reduce the portion of absorbed oil as follows: pre-soak the chopped eggplants in water for 15 minutes, and then drain in a colander and let dry a little).

Recipe for preparing peppers with vegetables and honey

You will need: bell peppers, carrots, garlic, white cabbage, honey, marinade - 200 g of sugar and vegetable oil per 1 liter of water, 150 g of 9% vinegar, 1 liter of water, 20 g of salt.

How to prepare peppers stuffed with vegetables and honey. Prepare the peppers for stuffing, place them in boiling water for 5 minutes and dry. Finely chop the cabbage, grate the carrots, combine, mix. Pass the garlic through a press, put ½ tsp in each pepper. honey and a little garlic, chopped vegetables, place the peppers in jars, pour in the marinade brought to a boil, then sterilize the jars for 25 minutes (1 liter) and roll up.

A preparation of peppers stuffed with mushrooms and rice turns out to be very appetizing; such peppers will be a wonderful lunch or dinner - you just need to take it out of the jar and heat it up.

Bell pepper stuffed with eggplant

An original version of preparing peppers for the winter is stuffed with eggplants and marinated in tomato juice.

Pepper, eggplant, garlic, parsley - depending on the desired number of jars.

Prepare two marinades in advance.

A very tasty recipe for lecho with vegetables - without sterilization

Another very tasty, proven lecho recipe. It is prepared simply, without any tricks. Even a beginner can handle it.

Ingredients:

2 kilograms of tomato puree (tomatoes through a meat grinder or blender)
130 grams granulated sugar
A kilogram of sweet pepper
100 milliliters of table vinegar or a tablespoon of 70%
350 grams of carrots
150 milliliters vegetable oil
350 grams of onion
Tablespoon coarse salt

Preparation:

It is better to take tomatoes that are fleshy, possibly overripe. The main thing is that they are not spoiled. We wash them, cut off the crust in the middle and cut into slices.

We pass them through a meat grinder or a fine blender. Pour into a cooking vessel. Pour in the vegetable oil, add sugar and salt. Place on the stove over medium heat. We also stir the vinegar here. After boiling, boil for 5 minutes.
Cut the onion into strips. Peel the carrots with three large graters. You can cut it with a knife - at your discretion. We clean the pepper from the insides. Cut into strips or large slices.

Add carrots to the tomato mass. Simmer for about 15 minutes. Now add the peppers and onions. Stir and cook over low heat for half an hour.
We wash the jars with soda and then rinse them thoroughly. Sterilize over steam or in the oven, whichever is more convenient for you. Pour boiling water over the lids. When the salad is cooked, immediately place it in the prepared container. Seal and place on a towel, lids down. We cover it warmly and leave it until tomorrow. Then we transfer it to the cellar.

Country-style carrots

There is nothing better than a homemade pepper and carrot salad for the winter. It is served as a separate dish or as a sauce for meat.

Ingredients:

carrots – 1 kg;
pepper – 500 grams;
ripe red tomatoes – 700 grams;
granulated sugar – 150 grams;
unrefined oil (olive) – 150 ml;
vinegar essence – 3 tsp;
salt – 20 grams.

To get a spicy winter salad with carrots, tomatoes and peppers, add a few cloves of garlic or one pod of hot red pepper.

Step-by-step preparation:

Peel the carrots and immediately grate them on a coarse grater. If you want to get larger pieces, grind it using a meat grinder.
The seeds and stalks of the peppers are removed and each is cut into thin strips, about 3 mm wide.
To remove the skin, tomatoes are dipped into boiling water and then immediately into ice water. The pulp is chopped.
Mix root vegetables, peppers and tomatoes. Leave for an hour so that they release natural juice.
To make the marinade, combine oil, vinegar essence, sugar and salt in a saucepan. Boil over low heat until the ingredients are completely dissolved.
Place vegetables in the marinade and simmer for about ten minutes.
Immediately pour into sterilized jars and seal with lids.

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The snack, after it has cooled, is put away in the cold. A carrot and pepper salad for the winter prepared in this way stores well. You can eat it immediately.

Lecho made from tomato, pepper, carrot and onion with rice.

With rice, the preparation is even tastier and more satisfying. Can be used as a salad, appetizer or dressing for soups/main courses.

Ingredients:

Half a kilo of onions
2 cups vegetable oil
A glass of long grain rice
Kilogram of tomatoes
2 tablespoons salt
Kilogram of carrots
3 cloves of garlic
2 tablespoons vinegar 9%
A kilogram of sweet pepper
Tablespoon granulated sugar

Vegetables are weighed in their peeled, prepared form.

Preparation:

Wash the rice and soak in cold water. Leave while preparing vegetables.
Wash the pepper, remove the seeds with soft veins inside. Don't forget that you need to weigh it after cleaning.

Cut it into strips. Peel the carrots using a grater. We also peel the onion and cut it into strips. The shape of the cut is not important. Some people, for example, love large peppers in their lecho. Some people are used to cutting carrots into slices. Do as you see fit. The main thing is to adhere to the norm - vegetables should not be too coarse or too finely chopped.
Wash the tomatoes, cut them into slices, cut off the crust and the stem from the growth of the stalk. Puree the tomato in a convenient way. You can grind it with a blender, grate it or grind it in a meat grinder. You can also clean it first, at your discretion. But this is not a prerequisite.

We heat up the dishes for stewing. Pour oil here and heat it. You can also cook in a slow cooker. But only half of the stated proportion will fit into it. Fry the onion here for 10 minutes, then add the carrots and fry for the same amount - 10 minutes.
Now add the pepper and fry for another 10 minutes. Then pour in the tomato mixture and simmer for 3 minutes.

Add rice, strained from water. Stir. Add salt, granulated sugar and, stirring occasionally, simmer for 30-40 minutes.
Five minutes before turning off, add pressed or finely chopped garlic, pour in vinegar. Stir.

9.Place tightly into sterile jars and screw on with clean lids. Before they cool down, it is better to put them under a “bath”, or rather, wrap them in a blanket. Then we transfer it to the cellar.

How to deliciously cook peppers and carrots: recipe

When you mention dishes made from bell peppers, the thought of stuffing immediately arises. There are many recipes and methods for filling sweet, juicy “boxes”. According to the principle of execution, they are similar, only the fillings differ, which are sometimes the most unusual. For minced meat, vegetable combinations, meat, mushrooms, cheese (cottage cheese, feta cheese), cereals (in particular, rice), etc. are used. Minced meat with rice or a vegetable set is considered a classic. In this case, without “separating” the aforementioned tandem, the pepper will be stuffed with carrots. This is certainly a tasty dish that does not require much expenditure, prepared from the following ingredients: 1 kilogram of sweet pepper, 5 large ripe tomatoes (or 3-3.5 full tablespoons of tomato paste), 6 medium-sized carrots, 4 onions , 4 cloves garlic. You will also need aromatic herbs, spices and lean oil.

And, first of all, the filling for the treat is prepared. That is, the carotel is cleaned, rinsed and cut finely. Tomatoes are rubbed on a coarse grater. Onions without outer husks are chopped into half rings and simmered in hot vegetable oil in a saucepan until translucent. Add chopped carrots to the onion frying and pour in a little boiled water. The vegetables are stewed quietly for about half an hour, and about 10 minutes before removing from the stove, pre-chopped tomatoes, finely chopped herbs and chopped garlic are placed in a saucepan. All this is boiled and stewed until fully cooked, and in the process salted and peppered according to individual taste preferences. Prepared filling for peppers with carrots and onions

is put aside for a while.

Peppers of approximately the same size and the same variety are selected for the dish. It is desirable that they are slightly unripe. The fruits are washed in cold water and the grains and inner cores are removed. The edges of the vegetables need to be trimmed with a knife, and the scraps should be used to make a stew or cook amazing borscht. The prepared blank boxes are carefully lowered into boiling water for about 2 minutes, and after being removed, they are cooled.

After this, they need to be filled with minced vegetables, filling the internal space carefully, but quite tightly. The seals are placed in a deep saucepan or a special cauldron, into which a little vegetable oil and an incomplete glass of boiled water are poured. In addition, the liquid must first be moderately salted. The filling should not cover all the laid raw peppers; it is enough to “sink” only the bottom layer. simmer over low heat until cooked, which can be determined by softening the vegetables. The last dish in the dish is “ Bell Peppers with Carrots”

» greenery is poured. As a good addition to the filling when stewing, sour cream is sometimes added.

Recipe 2

Or you can marinate peppers and carrots. Although eggplants are often prepared in combination with carotel. But the option with Bulgarian is not bad either! The following list of products allows you to make such a snack about the smell: 1 kg of sweet peppercorns, 0.3 kilos of carotel, 2 cloves of garlic. The brine is prepared from two liters of water, 2 tbsp. coarse table salt, 1 tbsp. granulated sugar, a pinch of black pepper.

The prepared pepper boxes are rinsed under a running stream, while cutting out and removing unnecessary centers from them. Then the peppers are blanched for 2-3 minutes in brine (1 liter of water + 1 tablespoon of table salt) and discarded in a colander. The carrots need to be peeled and coarsely grated. Garlic is crushed through a press or simply cut into small fractions with a knife. The last two ingredients are mixed, and the resulting mixture is filled into boxes, filling them carefully, without violating the integrity of the workpiece.

Stuffed fillings are placed in a salting-marination dish with the cuts facing up. A new portion of brine is prepared in the same proportion as the previous one. The filling is heated (without boiling), and the vegetables are poured with it. Pepper and carrot recipe

leave for 2-3 days in moderate heat, where the dish is thoroughly fermented. And after that you can move it to the cold for long-term storage.

Recipe 3

A salad made from the above ingredients - pepper and carotel - is an amazing appetizer treat. It is quite filling and at the same time not too high in calories. A dish is prepared from the following ingredients: three kilograms of sweet peppers and carrots, about 1 kg of onions, 3 tbsp. table salt, 2 scoops of sugar, half a glass of filtered water, 180 ml of octa 9%, 500 ml of lean oil.

For the winter salad “Pepper with carrots”

“The peppercorns are washed thoroughly, the tails are cut off and the grains and hard centers are removed. The boxes themselves are first cut into halves, and then split into narrow strips. The carrots are grated with large threads. The onion is chopped into strips. The cuts are mixed in a large container, seasoned with vegetable oil, spices, otstom, diluted slightly with water, and all this is put to boil on the fire.

Stirring the brew with a spoon, it boils for up to 15 minutes from the moment of boiling, and, following the example of the “” dish, is immediately placed in sterilized glass jars. The salad is rolled up, turned over, and the entire output (which is three liter containers with a delicious snack) is wrapped in a blanket until it cools.

A slightly unusual in presentation, but at the same time extremely appetizing dish - peppers stuffed with chicken fillet, rice and carrots. To make such a dish you will need: 10 peppers (not necessarily the correct and beautiful shape), 1 glass of rice, 2-3 carotels, 0.5-0.6 kilos of chicken fillets, onion, tomato paste, sour cream, vegetable oil.

The peppers are prepared in the usual way, leaving clean, neat boxes for stuffing. Chicken fillet is cut into cubes and fried in a small amount of vegetable oil until golden brown. Or the chicken component can simply be boiled and disassembled into fibers or cut into strips. The rice is undercooked, leaving the grains strong. The chicken is mixed with grains of rice and chopped onion stewed in vegetable oil.

The peppers are filled with the mixture, placed in a cooking vessel (saucepan, cauldron, stewpan) and poured with tomato paste diluted with water and refined oil. All this simmers for about 20 minutes, and at the end it is seasoned with sour cream. For those who like the combination of these products, they can also make a salad “ Chicken with peppers and carrots”

", cutting each component separately, combining them and simmering until cooked. The salad can be eaten as a hot appetizer or preserved in jars for cold weather.

Stuffed peppers are usually stewed or, as a last resort, boiled in a certain sauce. These thermal processes can be supplemented by baking. When baked in the oven, the stuffed peppers will only benefit in taste. Like, the baked dish is dietary and also browned on all sides, which is important for many. To make such a treat you will need: 3-4 Bulgarian sweet vegetables, 1 large carrot, half a chicken fillet, 3 tbsp. rice, onion, 4 tbsp. sour cream or mayonnaise, 2 tablespoons of vegetable oil, spices.

The oven is heating up. Minced chicken fillet is being prepared. To do this, the meat is turned in a meat grinder along with the onion. One large or a couple of medium carrots are peeled and grated with small threads. Karotel is fried in oil and mixed with raw rice, minced chicken, salt and ground black pepper. The filling is mixed. Combination: Carrots with salt and pepper

and dietary meat” is sometimes enriched with the presence of fresh herbs in the recipe.

Bell peppers are washed, dried and cut lengthwise in half, removing the cores and seeds. The halves are filled with minced meat so that it slightly protrudes above the edge of the workpiece. The seals are placed on a baking sheet or a special form, pouring a little water into the container. A bay leaf is also placed with them, and the liquid is added with salt. The surface of the dish is covered with a layer of sour cream or mayonnaise. The mold is placed in a hot oven and baked for about 40 minutes at about 180 C. This time is enough for the pieces to bake, but at the same time remain juicy. The foil used to cover the peppers when baking will help retain more juice. The finished dish “”, in principle, does not need an additional side dish; it is independent in itself and needs “accompaniment”.

Recipe 6

A variety of homemade rolls guarantees quality food in the winter. Salad " Pepper with cabbage and carrots"

"familiar to many. But it can be modified by including a new ingredient. For example, red chili peppers would be a great addition. It will add a spicy twist to the sweetish taste of the main products. You can roll up the salad or put it in the refrigerator immediately after preparing it and enjoy it literally immediately after cooking. For 2 liters of such a snack, take: a kilogram of white cabbage, 3-4 carrots, a large onion, a couple of bell peppers and a chili pod. The marinade dressing is prepared from: 50 ml otsa 9%, 100 ml vegetable oil, 3 tbsp. granulated sugar, 1 tablespoon of table salt.

The cabbage is chopped in this way, depending on the desired end result. The carotel is grated coarsely. Sweet pepper is cut into thin, short strips. The onion and chili are chopped. For the marinade, the ingredients mentioned above in the recipe are mixed, tasting the dressing and adding those spices and herbs that are not enough for an individual impression. All vegetable cuts are mixed and poured over with marinade. should stand for at least 2-3 hours, marinate, let out the juice and acquire the necessary flavor. The jars are filled with the infused dish, closed with nylon lids and put in the refrigerator to keep until winter.

Recipe 7

Another way to close a salad with cabbage, carrots and peppers

– Stew vegetables before preserving. The list of products for preparation is as follows: 3 kilos of cabbage, a kilo of sweet peppers, onions and carrots, a third of a glass of table salt, 1 glass of octa 6%.

The cabbage is first cleared of the upper defective leaves, and then shredded or, more interestingly, cut into small pieces. Bell peppers and onions are chopped into half rings. Carrots are cut into circles. Vegetable oil, ocet and granulated sugar are mixed, and the resulting mixture is seasoned with vegetables. The mixture is stirred and put on the stove to simmer for 10 minutes. After heat treatment, the contents of the dishes are packaged in sterilized jars, rolled up, cooled and taken out into the cold for storage. Mushrooms are a good addition when stewing, as they will give the appetizer a richness and unique taste.

Recipe 8

The final recipe is a variation on. The composition of the dish is based on the following products: about 30-35 bell peppers, 0.8-1 kilograms of carrots, 3 liters of freshly squeezed tomato juice, 1.5 cups of vegetable oil, 3 tbsp. table salt, about 2 cups granulated sugar, 1.5 tbsp. ottovoy essence.

The carrots are washed, peeled, and half of them are grated on a fairly large grater, and the rest is cut into cubes or circles. A sauce is made from tomato juice, oil and spices, which, after boiling, is simmered for half an hour over low heat. While the sauce is boiling, the sweet peppers are peeled and cut into medium-sized slices. Both carrots and peppers are transferred to the boiling tomato. Ocet is also infused. And the salad “Carrots with bell peppers”

and tomato" simmers for 20 minutes. The seaming container is sterilized. The tin lids are boiling. The finished salad, without subsequent sterilization, is poured into prepared jars and rolled up with a key.

This year there was an excellent harvest of bell peppers at the dacha. You can’t imagine what I’ve cooked with it, and how many times I’ve stuffed it with various fillings. However, despite all my efforts, there was still an abundance of bell pepper. It was then that I decided to roll it up for the winter. Having called my mother and asked her for a recipe for bell peppers for the winter, I immediately began clogging it. My husband and child helped me in this process, so we dealt with everything very quickly. Due to the fact that I am terribly curious, I left some ready-made pepper for testing. You know, this twist came out, as they often say, “finger lickin’ good.” I never thought that pepper could be used to make such deliciousness. I can say with confidence that this recipe should be in every housewife’s notes, as it deserves it.

Ingredients for preparing peppers and carrots for the winter:

- 3 kilograms of pepper,
- 2-3 large carrots,
- a couple of cloves of garlic (if you like everything spicy, then feel free to add a head),
– 3 bay leaves

Brine:

- ¾ cup vinegar 9%,
- ¾ cup sugar,
- liter of filtered water,
- ¾ cup refined sunflower oil,
- 60 grams of table salt,
- a few peas of black pepper.

Recipe for bell peppers and carrots for the winter.

1. First of all, you need to wash the bell pepper.

2. Then peel it and cut it into arbitrary pieces. The carrots need to be peeled and grated on the side where the large holes are.

3. Peel the bell pepper from the stalk and seeds, rinse, cut into several parts.

4. Cut the garlic into several parts, simply break the bay leaf with your hands.

5. Pour the specified amount of water and vegetable oil into the pan.

6. Then put pepper in it. You also need to immediately add sugar, salt, black pepper, bay leaf, and garlic.

7. When everything boils well, you can safely add carrots and reduce the heat. Vegetables should be cooked for no more than 10 minutes, otherwise their appearance will be lost. Finally, you should put the peppers and carrots into jars.

8. Jars must be tightly sealed with sterilized lids.

This is such a beautiful and very tasty bell pepper with carrots. Bon appetit and have a warm winter!

In the fall, when the harvest has already been harvested, housewives think about what carrot and pepper salad to prepare for the winter. Snack recipes are very different - sweet and spicy, sour and natural.