TOP 10 recipes for cooking bell peppers stuffed with cabbage for the winter
The usual preservation with cucumbers and tomatoes is suitable for ordinary everyday life. On a holiday, I want to surprise the guests, discover something original. Why not try the recipes for bell peppers stuffed with cabbage and apples for the winter. Or prepare fruits with rice mushroom filling. Salty fruit tastes interesting. There are many ideas, it remains only to bring them to life.
Features of harvesting pepper stuffed with cabbage for the winter
Bell peppers go well with cabbage. The blanks are no different from other vegetables. They are pickled, salted.
How to choose and prepare products?
Small cabbage is chosen as white cabbage. All vegetables must be intact. The cabbage is finely chopped. Blanch the pepper before putting the filling in it.
Preparation of containers
The container is sterilized over steam or in another way.
The most delicious recipes
For the winter, separately canned peppers are harvested, and then stuffed. You can cook a stuffed vegetable with various ingredients: mushrooms, cabbage, apples, rice, carrots.
Classic recipe
Finely chop the cabbage, combine with parsley, dill, add a little salt, crush with your hands.
Pepper is freed from stalks, seeds, thrown into boiling water. Once the skin is soft, the vegetables are taken out. The chilled fruit is filled with a filling, 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. The marinade is poured into jars, sent to sterilize. A liter jar is kept for 15 minutes. The containers are taken out, sealed with metal lids. Cover the canned peppers with a blanket.
With honey
Pepper marinated with honey acquires a slight sourness, with an aromatic sweet aftertaste. It is washed, cleaned, poured with boiling water. Throw in a colander and cut into wedges. Pour boiling water over three cloves of garlic.
Prepare the marinade. All ingredients are calculated for 1 liter of water. Add 50 milliliters of oil, 2 tablespoons of honey, 100 grams of salt, 3 tablespoons of vinegar. Vegetables are dipped into a boiling marinade, boiled for 5 minutes. Garlic is dipped at the bottom of the jars. Vegetables are folded on top, poured with marinade. Set to sterilize. They take out the cans and cork 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 in a juicer to obtain juice, which will act as a marinade. Bring the juice to a boil. Add 6 tablespoons of sugar, 3 salt, 6 tablespoons of vinegar, half a faceted glass of oil.
The fruits are cut into pieces or thrown whole in a boiling marinade.
Boil for 15 minutes. 3 minutes before turning off, add chopped garlic, pepper. Vegetables are transferred to jars, rolled up and covered with a blanket.
With apples
After opening, the apples will look like they are soaked in a barrel. The pepper is crispy and has a pleasant aroma. Vegetables are washed, cut into pieces. Apples are chosen sour, the skin is left.
In boiling water (1.5 liters), pour 250 grams of sugar, pour in 100 milliliters of vinegar. Alternately throw a portion of apples, boil for 2 minutes, put in a jar. Then vegetables are blanched for 1-2 minutes, placed in a container. The container is filled with layers to the top. The products are poured with the same marinade. Seal the conservation with metal lids, cover with a blanket.
Spicy recipe
Pickled vegetables will have a spicy flavor if chili peppers are added to the recipe.
Under oppression
Blanch the peppers for 1-2 minutes so that when they are placed in the jars, the fruits do not burst. Fold according to the nesting dolls method and fill with chilled brine: for 1 liter of water 30 grams of salt. Put dill, allspice, garlic, leaves of grapes, cherries, oak, currants at the bottom of the cans. Pour with brine, put oppression on top. Leave to ferment for 10-12 days. Remove oppression, cork with nylon caps.
In romanian
Whole fruits are washed and dried. Sent to a pan with butter. Fried on both sides, freed from the skin, put each portion in jars. Bring the tomato juice to a boil, add chopped garlic, peppercorns, salt 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
The classic recipe will gain a new taste if the cabbage is replaced with rice with mushrooms.
With apple cider vinegar and carrots
Instead of table vinegar, you can pour apple cider vinegar into the classic recipe. Add sautéed carrots and onions to the filling.
Stuffed with sauerkraut
The basic recipe will taste completely different if you use sauerkraut.
How and how much can you store?
Sterilized jars are stored for 1 year at room temperature.
Preservation without sterilization is stored in a cool place, at a temperature of 5 degrees, for 6 months.
