TOP 10 recipes for preparing bell peppers stuffed with cabbage for the winter

The usual canned food with cucumbers and tomatoes is suitable for ordinary everyday life. On a holiday, you want to surprise your guests and open something original. Why not try recipes for bell peppers stuffed with cabbage and apples for the winter. Or cook the fruits with rice and mushroom filling. Salted fruits have an interesting taste. There are a lot of ideas, all that remains is to bring them to life.

Features of preparing peppers stuffed with cabbage for the winter

Bell peppers go well with cabbage. The preparations are no different from other vegetables. They are pickled and salted.

How to select and prepare products?

Choose white cabbage, small in size. All vegetables must be intact. Finely chop the cabbage. The peppers are blanched before the filling is placed in it.

Preparing containers

The container is sterilized over steam or another method.

The most delicious recipes

For the winter, separately canned peppers are prepared and then stuffed. You can prepare stuffed vegetables with various ingredients: mushrooms, cabbage, apples, rice, carrots.

Classic recipe

The cabbage is finely chopped, combined with parsley, dill, lightly salted, and pressed with your hands.

The pepper is freed from stalks and seeds and thrown into boiling water. As soon as the skin becomes soft, remove the vegetables. The cooled fruit is filled with filling, placed in jars, and 2 cloves of garlic are added.

Prepare 1 liter of brine. Throw a glass of sugar, half a cut glass of butter, and 2 tablespoons of vinegar into boiling water. Pour the marinade into jars and send them to sterilize. A liter jar is kept for 15 minutes. The containers are pulled out and sealed with metal lids. Canned peppers are covered with a blanket.

With honey

Pepper marinated with honey acquires a slight sourness, with an aromatic sweet aftertaste. It is washed, cleaned, and filled with boiling water. Place in a colander and cut into slices. Three cloves of garlic are poured with boiling water.

Prepare the marinade. All ingredients are for 1 liter of water.Add 50 milliliters of oil, 2 tablespoons of honey, 100 grams of salt, 3 tablespoons of vinegar. Dip vegetables into the boiling marinade and boil for 5 minutes. Garlic is placed at the bottom of the jars. Place vegetables on top and pour marinade over them. They set to sterilize. They take out the jars and seal them.

With tomato juice without sterilization

You can load whole fruits into jars for further stuffing in the winter, or cut them into pieces and use them as a salad.

Tomatoes are put into a juicer to extract 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 cut glass of butter.

The fruits are cut into pieces or thrown whole into a boiling marinade.

Boil for 15 minutes. 3 minutes before turning off, add chopped garlic and pepper. The vegetables are put into jars, rolled up and covered with a blanket.

With apples

Once opened, the apples will look like they have been soaked in a barrel. The pepper turns out crispy with a pleasant aroma. Vegetables are washed and cut into pieces. Select sour apples and leave the skins on.

Add 250 grams of sugar to boiling water (1.5 liters) and pour in 100 milliliters of vinegar. One by one, throw in a portion of apples, boil for 2 minutes, and put in a jar. Then blanch the vegetables for 1-2 minutes and place them in a container. Fill the container to the top in layers. The same marinade is poured over the food. The preserves are sealed with metal lids and covered with a blanket.

Spicy recipe

Pickled vegetables will have a spicy note if you add chili pepper to the recipe.

Under pressure

Blanch the peppers for 1-2 minutes so that when placing them in jars the fruits do not burst. Fold using the nesting doll method and fill with chilled brine: 30 grams of salt per 1 liter of water.Place dill, allspice, garlic, grape, cherry, oak, and currant leaves at the bottom of the jars. Pour in brine and place pressure on top. Leave to ferment for 10-12 days. Remove the oppression and seal with nylon lids.

In Romanian

Whole fruits are washed and dried. Place in a frying pan with oil. Fry on both sides, remove the skin, put each portion in jars. Bring the tomato juice to a boil, add chopped garlic, peppercorns, and salt to taste. Boil the marinade until it becomes sour cream and pour it into jars. Sterilize half-liter jars for 10 minutes.

With rice

The classic recipe will take on a new taste if you replace the cabbage with rice and mushrooms.

With apple cider vinegar and carrots

In the classic recipe, instead of table vinegar, you can add apple cider vinegar. Add sautéed carrots and onions to the filling.

Stuffed with sauerkraut

The basic recipe will take on a completely different taste if you use sauerkraut.

How and for how long can you store it?

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.