3 delicious recipes for preparing ratunda blanks for the winter and storage

Delicious recipes for cooking ratunda for the winter will interest everyone. It is not for nothing that sweet peppers are considered a regular in many snacks. It contains vitamins, trace elements that the body needs all year round, and not only in summer. It remains to learn how to properly prepare the pepper in order to preserve its taste, juiciness, bright tones of the slices. And use the recipe.

Features of cooking ratunda pepper for the winter

Bell peppers are deservedly popular with housewives in fresh, canned form. Sweet, juicy, tasty - you can create a lot of different salads, blanks from it. The main thing is to select a clean, healthy pepper not spoiled by diseases and pests for conservation. And how to apply it later - having cut it into rings, slices, entirely - you decide.

How to prepare the main ingredient correctly

The central figure, the "main character" of our blanks is pepper. It should be moderately ripe, by no means lethargic, preferably fresh (not frozen). Fruits with traces of pests and diseases are discarded immediately. You should also not use outwardly faded, deformed peppers. Large, about the same size, ripe rounds are best suited for conservation (especially whole).

Pepper is washed in warm running water without the addition of synthetic agents. Cut off the tail. If you plan to harvest whole fruits, then the peppers are not peeled. To preserve the sliced ​​seeds, the stalk will have to be removed. It remains to pick up the other ingredients, start preparing delicious peppers for the winter.

Clean, washed fruits are laid out on a dry cotton towel: this way the rounds dry out faster. You will also need garlic, oil, granulated sugar, table salt, table vinegar. All in the amount required by the recipe.

Winter recipes

Sweet pepper is good in a classic recipe, with butter. It turns out quite well to preserve fruits in honey, tomato. In winter, it will be especially pleasant to serve a savory appetizer of ratunda marinated with other vegetables and ingredients on the table.

Classic recipe with butter

To begin with, we select peppers - healthy, ripe, without wormholes. The brighter, more spectacular they look, the more pleasant it will be to open, put a jar of conservation on the table. What you need (see the table):

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The number can be adjusted in accordance with your own needs. It is not difficult to count it. We start cooking by choosing a pan of a suitable size. Pour water into it, set on fire, bringing to a boil. This is the basis for the marinade: salt and sugar are added sequentially (with thorough mixing). They should completely dissolve.

Now we make the fire to a minimum, put the peppercorns, previously peeled from the husk, chopped garlic in a bowl. Almost at the end, pour oil, throw allspice peas. Without increasing the flame, cover the pan with a lid, leave in this form for 15 minutes. Now the final chord: pour the vinegar, stand for another minute.

Further, while the pepper is standing (another 15 minutes), sterilize the container. It remains to transfer the workpiece into a jar (tightly, without gaps), boil the marinade, pour the contents, roll up the lid. Ratunda is ready for the winter.

With honey

Pepper with honey will not be overly sugary, you don't have to worry about it. Spicy lovers can change the flavor by adding garlic. But first - the recipe for ratunda in honey according to the standard version. What will be needed:

• ripe peppers (about 40-50 pieces);
• bee honey;
• vegetable oil;
• vinegar essence.

The most interesting thing is that water is not present at all! And vinegar, honey and oil are taken for the marinade in equal proportions. If the honey is thick, gently melt it in a water bath. Then the components are mixed in a container of a suitable size. It does not hurt to add salt there (1 tablespoon).

If the brew is too thick, it is allowed to dilute it with water. Pepper is washed, peeled, cut into strips. Meanwhile, the marinade is brought to a boil. When the ratunda is poured into a saucepan, it is boiled for about 5 minutes. After that, the pepper is loaded into a pre-washed, sterilized glass container.

Pour the conservation with the same composition in which the pepper was cooked. Banks are rolled in a standard way.

You will need garlic to make the honey pepper spicy. The complete list of components looks like this:

• pepper - 2.5 kilograms;
• garlic - 12-15 cloves (to taste);
• bay leaf (1 piece per can);
• table salt - 1 teaspoon;
• bee honey - 4 tablespoons;
• clean water - 500 milliliters;
• vinegar essence - 1 tablespoon.

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The combination of garlic with honey gives an explosive mixture, a unique pungent and spicy taste. What you need for a winter table. My pepper, clean, cut into strips, removing the core, partitions. Garlic is finely chopped or minced. Meanwhile, over low heat, the marinade begins to prepare: water, honey and vinegar with salt. Next, garlic (2-3 cloves), 1 bay leaf are laid out in pre-prepared (clean and sterilized) jars. Then pepper is placed on top. It remains to pour the workpiece with hot marinade, soak the jars in a water bath for 5 minutes, roll up the lids.

In tomato marinade

Ratunda is delicious in tomato sauce. Anyone who cooks pepper according to this recipe can make sure of this. You will need:

• pepper (6 kilograms);
• tomato juice, homemade or purchased (4 liters);
• granulated sugar (2 tablespoons);
• sunflower oil (1 tablespoon);
• salt (4 tablespoons);
• vinegar (1 tablespoon).

My pepper, peel, cut in halves. The juice is heated to a boil, sugar, salt, vinegar and oil are added there. You can also throw in a couple of allspice peas, bay leaves. In the composition, it is necessary to boil the ratunda for 5 minutes.

Then the peppers are laid out in jars, filled with the same composition, rolled up.

Storage rules

If a recipe with vinegar is used, and the glass containers are sterilized according to all the rules, you don't have to worry about the safety of the pepper. It will stand perfectly outside the refrigerator, in the closet or closet. It is advisable not to store the preservation for more than a year, use it as early as possible. And then prepare a fresh appetizer according to new recipes.