5 best step-by-step recipes for pickled peppers in tomato sauce for the winter

Many people like the spicy taste and fragrant aroma of bell pepper. Canned salad is an ideal solution for winter; this dish will fit perfectly into the holiday menu. Pickled bell peppers in tomato sauce for the winter are in great demand, so it is advisable to stock up on a few twists. For lovers of a spicy taste, sweet pepper will suit you; for those who prefer it spicy, it is recommended to add chili, garlic, and spices.

Features of pickling peppers in tomato sauce

Pickled peppers have a sweet and sour taste, juiciness, and crunchiness. During heat treatment, all beneficial qualities are preserved. Fruits for canning should be fleshy, with a thick skin, bright red or yellow. They are marinated in pieces, strips, whole.

By preserving the fruits whole, the scope of their use in the future expands.

Experienced housewives not only make the twist as an independent dish, but also add additional ingredients such as cauliflower, tomatoes, squash, zucchini, and cucumbers. You can add spice to the preparation using garlic, onions, celery, dill, parsley, thyme, bay leaf, tarragon, ground black pepper, and allspice.

How to choose ingredients

Fruits should not be damaged or show signs of disease; specimens with rot or spotting are immediately discarded. Preference should be given to bright orange, yellow or red peppers with thick skin and elastic flesh.

Rules for preparing containers

All components are pre-washed, the skin and seeds are removed, and then they are scalded with boiling water. Containers are washed with soapy water, rinsed with warm water, and dried under natural conditions. After all the ingredients are placed in jars, they must be sterilized.

The best ways to marinate

Even a novice housewife can prepare this delicacy. If desired, you can modify the recipe, the number of components, and the cooking technology. Most peppers are preserved in large pieces or whole for stuffing.

You can make the twist bright and attractive by using different shades of the vegetable and additional ingredients - this will not only improve the taste, but also increase the amount of nutrients. It is recommended to eat the appetizer in tomato sauce with pasta, potatoes, fish, meat, and porridge.

A simple recipe for bell pepper in tomato

For a simple cooking option you will need:

• 4 kg of sweet peppers;
• 1.5 liters of tomato juice;
• 1 glass of sunflower oil;
• 100 ml vinegar essence;
• 100 g sugar;
• 1-1.5 tbsp. l. salt.

How to cook:

• the fruits are washed, the core with seeds is removed, and chopped into large pieces;
• add tomato to the pan, mix it with oil, salt, sugar, boil;
• Next comes the turn of peppers and vinegar. Reduce heat by simmering the sauce for 20-25 minutes.

The hot liquid is poured into a sterilized container and sealed.

Option without vinegar and oil

This version of the salad is considered dietary; it can be consumed by people who are losing weight and children.

To prepare you will need:

• tomatoes 3 kg;
• sweet pepper 1 kg;
• 1-1.5 tbsp. l. salt;
• 1 bunch of dill, parsley;
• a pinch of black, allspice, cloves, coriander;
• 5-6 garlic cloves.

Cooking technology:

• wash the tomatoes, cut half the specified amount, cut into small pieces;
• put the food in a container, boil and boil for another 15-20 minutes over low heat;
• then chop another 1.5 kg of tomatoes, add to the vegetable mixture, and boil for 15-20 minutes;
• Add spices and pressed garlic to the contents of the pan and boil for 5 minutes.

The hot liquid is poured into a container and rolled up. Store the preparations at room temperature.

With vegetable oil

For cooking you need to stock up:

• bell pepper (3.5 kg) and hot pepper (1 pod);
• 3-4 cloves garlic;
• tomato juice 800 ml;
• vinegar 120 ml;
• sugar 100 g;
• salt 1-1.5 tbsp. l.;
• sunflower oil 120 ml.

How to do:

• All components are washed, the entrails are removed, and cut into several parts. Washed containers are sterilized along with lids.
• Tomato juice is salted, sugared, vinegar essence and oil are added and stirred.
• Place the pan on the fire, boil, add pressed garlic and pieces of pepper. After boiling, add spices to the mixture, boil for 5-10 minutes and remove from the pan.

After boiling the mixture a little, it is poured into bottles, rolled up, and sent under a warm blanket.

In Serbian

Serbian sauce with bell pepper is called “Ajvar”; it goes well with cutlets, kebabs, meat dishes, and casseroles. Preparing the sauce is impossible without:

• sweet peppers 1 kg;
• tomatoes 0.5 kg;
• vegetable oil 4 tbsp. l.;
• garlic 3-4 cloves;
• salt 1.5-2 tbsp. l.;
• acetic acid 2 tbsp. l.;
• dried chili powder 1 tsp.

Step-by-step preparation:

• The products are washed, placed in a baking sleeve, tied, baked for half an hour at 190 ^OWITH.
• The baked fruits are left to cool, after which they are transferred to a saucepan. The pepper is cut, removing the liquid and entrails, and the skin is removed.
• The tomatoes are also peeled and chopped together with garlic using a blender or meat grinder.
• Add salt, sugar, oil, vinegar to the mixture, bring to a boil, and simmer for 5-10 minutes over low heat.

The sauce is poured into a bottle and rolled up. It is recommended to store the twist for no more than 1 year in a dark, cool place.

Whole marinated sweet peppers in tomato juice

Whole fruits are suitable for preparing various dishes, primarily for stuffing. The filling can be minced meat or vegetables.

Components:

• sweet pepper 3 kg;
• tomatoes 2 kg;
• salt 1.5-2 tsp;
• sugar 1-2 tsp;
• acetic acid ½ tsp.

How to do:

• Wash the vegetables, grind the tomatoes in a meat grinder or blender, and boil for 10-15 minutes.
• The mass is salted, peeled and chopped peppers are added. The mixture is boiled for 20-25 minutes.
• After removing the pan from the heat, add acetic acid, transfer the peppers to jars, and fill with brine.

The finished dish is rolled up, turned over, and wrapped in a blanket for several days.

How to store canned food correctly and for how long

Spicy peppers in tomato sauce can be stored in the refrigerator in glass jars under plastic lids. The workpiece does not disappear for 1-3 months. Canned foods are stored in a dark, cool room for 1-1.5 years.