Delicious recipes for preparing ratunda for the winter will interest everyone. It’s not for nothing that bell peppers are considered a regular in many appetizers. It contains vitamins and microelements that the body needs all year round, and not just in summer. All that remains is to find out how to properly prepare peppers in order to preserve their taste, juiciness, and bright tones of the slices. And use the recipe.
Features of preparing ratunda pepper for the winter
Bell pepper is deservedly popular among housewives in fresh or canned form. Sweet, juicy, tasty - you can create quite a lot of different salads and preparations from it. The main thing is to select clean, healthy peppers for preservation, not spoiled by diseases and pests. And how to use it later - cutting it into rings, slices, whole - is up to you.
How to properly prepare the main ingredient
The central figure, the “main character” of our preparations is pepper. It should be moderately ripe, in no case limp, preferably fresh (not frozen). Fruits with traces of pests and diseases are rejected immediately. You should also not use peppers that look faded or deformed. Large, approximately the same size, ripe ratundas are best suited for preservation (especially whole ones).
Peppers are washed in warm running water without adding synthetic products. Cut off the tail. If you plan to harvest whole fruits, then the peppers are not cleaned. To preserve sliced seeds, the stalk will have to be removed. All that remains is to select the other ingredients and start preparing delicious peppers for the winter.
Clean, washed fruits are laid out on a dry cotton towel: this way the ratundas will dry out faster. You will also need garlic, butter, granulated sugar, table salt, and vinegar. Everything in the quantity required by the recipe.
Winter recipes
Sweet pepper is good in the classic recipe, with butter. It’s a good idea to preserve fruits in honey and tomatoes. In winter, it will be especially pleasant to serve a savory appetizer of ratunda marinated with other vegetables and ingredients.
Classic recipe with butter
To begin with, we select peppercorns - healthy, ripe, without wormholes.The brighter and more spectacular they look, the more pleasant it will be to open and place a jar of preserved food on the table. What you will need (see table):
| No. | Ingredient name | Quantity |
| 1 | Ratunda | 600 grams |
| 2 | Granulated sugar | 60 grams |
| 3 | Table salt | 10 grams |
| 4 | Vinegar essence | 70 milliliters |
| 5 | Garlic | 2 cloves |
| 6 | Peppercorns | 4 pieces |
| 7 | Pure water | 700 milliliters |
| 8 | Vegetable oil | 10 milliliters |
The quantity can be adjusted in proportion to your own needs. It is not difficult to count it. We start cooking by choosing a pan of suitable size. Pour water into it, put it on the fire, bringing it to a boil. This is the basis for the marinade: salt and sugar are added successively (with thorough mixing). They should completely dissolve.
Now turn the heat to low, place peppercorns, pre-peeled and chopped garlic into a bowl. Almost at the end you should pour oil and throw in allspice peas. Without increasing the flame, cover the pan with a lid and leave it like that for 15 minutes. Now the final chord: pour in the vinegar and let sit for another minute.
Next, while the pepper is standing (another 15 minutes), sterilize the container. All that remains is to transfer the workpiece into a jar (tightly, without gaps), boil the marinade, pour in the contents, and roll up the lid. Ratunda is ready for the winter.
With honey
Pepper with honey will not be overly cloying, you don’t have to worry about that. Spicy lovers can change the flavor tone by adding garlic. But first, a recipe for ratunda in honey according to the standard version. What you will need:
- ripe peppers (about 40-50 pieces);
- bee honey;
- vegetable oil;
- vinegar essence.
The most interesting thing is that there is no water present at all! And vinegar, honey and oil are taken for the marinade in equal proportions.If the honey is thick, you need to carefully melt it in a water bath. Then the components are mixed in a container of a suitable size. It wouldn't hurt to add salt (1 tablespoon) there.
If the brew is too thick, you can dilute it with water. The pepper is washed, peeled, and 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 this, the pepper is transferred into a pre-washed, sterilized glass container.
Pour the preserved mixture with the same mixture in which the pepper was cooked. Banks are rolled up in the standard way.
To make the honey pepper spicier, you will need garlic. The complete list of components looks like this:
- pepper – 2.5 kilograms;
- garlic – 12-15 cloves (to taste);
- bay leaf (1 piece per jar);
- table salt – 1 teaspoon;
- bee honey – 4 tablespoons;
- clean water – 500 milliliters;
- vinegar essence - 1 tablespoon.
The combination of garlic and honey produces an explosive mixture, a unique hot-spicy taste. What you need for the winter table. Wash the pepper, clean it, cut it into strips, removing the core and partitions. The garlic is finely chopped or minced. Meanwhile, the marinade begins to prepare over low heat: water, honey and vinegar with salt. Next, garlic (2-3 cloves) and 1 bay leaf are placed in prepared (clean and sterilized) jars. Pepper is then placed on top. All that remains is to fill the workpiece with hot marinade, keep the jars in a water bath for 5 minutes, and roll up the lids.
In tomato marinade
Ratunda is delicious in tomato. Anyone who prepares pepper according to this recipe can be convinced of this. 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).
Wash the pepper, clean it, cut it into halves. The juice is heated to a boil, sugar, salt, vinegar and oil are added. You can also throw in a couple of allspice peas and a bay leaf. It is necessary to boil the ratunda in the composition for 5 minutes.
Then the peppers are laid out in jars, filled with the same mixture, and rolled up.
Storage rules
If you use a recipe with vinegar 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 well outside the refrigerator, in the pantry or closet. It is advisable not to store preserved food for longer than a year, use it as soon as possible. And then prepare a fresh snack, according to new recipes.
