TOP 5 recipes for making sweet pepper salads for the winter without sterilization at home. Cooking secrets. Video recipes.
Vegetable salads for the winter are very practical, because this appetizer is suitable for any meal and can be consumed on its own. Preservation always takes time: everything needs to be washed, cut, heat treated, cans prepared and rolled up. In addition, according to some recipes, it is supposed to pre-sterilize the workpieces. However, preparing vegetable salads for the winter without sterilization significantly speeds up the process. Moreover, they are well stored at room temperature. Today we'll talk about how to make a sweet pepper salad for the winter without sterilization.
Cooking secrets
- For preparing salads for the winter, choose fresh and fleshy bell peppers. Rotten and lethargic fruits are not suitable.
- The blanks will look beautiful if you use peppers of different colors, and additional vegetables of a contrasting shade.
- Wash the pepper well before cooking, remove the stalk with seeds and cut into the desired shape: rings, half rings, strips, squares.
- If the salad is prepared without boiling, then the salad jars must be sterilized in boiling water, unless otherwise suggested by the recipe.
- If vegetables are stewed, preservation can be done without sterilization. Then quickly pack the boiling salad into jars and seal it with metal lids.
- Turn the rolled cans upside down, put them on the lid and wrap them in a warm blanket to cool slowly.
- Prepare the banks well beforehand. Wash them with baking soda, then warm them up to destroy pathogenic microflora. This can be done with steam, in the oven, airfryer, microwave or multicooker.
- Place prepared salads only in hot jars.
Pepper salad without sterilization
Pepper salad for the winter without sterilization is a simple preparation that does not need to waste a lot of time. It is prepared quickly, but the preservation is very tasty.
- Caloric content per 100 g - 95 kcal.
- Servings - 4-5
- Cooking time - 45 minutes
Ingredients:
- Sweet peppers - 5-6 pcs.
- Water - 500 ml
- Salt - 0.5 tbsp
- Table vinegar 9% - 1 tablespoon
- Garlic - 2 cloves
- Sugar - 1 tablespoon
Cooking pepper salad without sterilization:
- Peel the bell peppers from the seeds with the stalk, rinse and cut into slices.
- Put the pepper in a pot of boiling water, boil for 5 minutes so that the fruits do not lose their shape.
- For the marinade, combine water, sugar, salt, vinegar, stir and after boiling, cook for 1-2 minutes.
- Fold the blanched peppers tightly into the jars and add the chopped pieces of garlic.
- Pour the marinade over the food, seal it tightly with tin lids, wrap it with something warm and leave the jars to cool.
Pepper and Carrot Salad
Salads with peppers and carrots for the winter without sterilization - a simple recipe from natural products. In winter, it will remain the same fragrant and healthy, because does not undergo prolonged heat treatment.
Ingredients:
- Red bell pepper - 1 kg
- Carrots - 500 g
- Eggplant - 200 g
- Garlic - 5 cloves
- Vegetable oil - 60 ml
- Salt - 2 tsp
- Sugar - 4 tablespoons
- Table vinegar 9% - 6 tsp
- Tomato paste - 4 tablespoons
- Hot ground pepper - 0.5 tsp
Cooking salad with peppers and carrots:
- Cut the bell peppers from the seed box into strips and put in a saucepan.
- Add washed and diced eggplants, coarsely grated carrots and chopped garlic.
- Pour in tomato paste with vegetable oil, add sugar, hot pepper and salt.
- Place the saucepan over moderate heat, simmer and simmer for 40 minutes, stirring occasionally.
- Pour in the vinegar, mix and immediately place the workpiece in sterilized jars.
- Quickly seal them tightly with metal lids, turn them upside down, cover with something warm and cool.
Winter sweet pepper salad with eggplant
Sweet pepper salad with eggplant for the winter without sterilization. The cooking process is quite simple, while it turns out delicious and appetizing.
Ingredients:
- Bulgarian pepper - 1 kg
- Eggplant - 500 g
- Onions - 500 g
- Tomato paste - 500 g
- Vegetable oil - 1 tbsp.
- Sugar - 1 tbsp.
- Salt - 1 tablespoon
- Vinegar 9% - 70 g
Cooking Winter Sweet Pepper Salad with Eggplant:
- Free the Bulgarian pepper from the seeds, cut off the stalks and cut into half rings.
- Peel the onions and cut into slices.
- Put all vegetables in a container, add tomato paste, sugar, vegetable oil, salt and vinegar.
- Mix everything and simmer over low heat for half an hour.
- Remove the stalks from the eggplants, cut into cubes and add to the saucepan after 30 minutes.
- Mix everything and simmer for 20 minutes until tender.
- Quickly pour the prepared bell pepper salad with eggplant into sterilized jars and close tightly with metal lids.
- Turn the cans over and place them on the lids.
- Wrap in a warm blanket and leave to cool slowly overnight.
Sweet peppers salad with zucchini
A salad of sweet peppers with zucchini for the winter without sterilization turns out to be crispy, juicy, aromatic and tasty. And the abundance of vegetables makes it extremely useful.
Ingredients:
- Bulgarian pepper - 2 kg
- Tomatoes - 3 kg
- Zucchini - 2 kg
- Hot peppers in pods - 2 pcs.
- Carrots - 400 g
- Onions - 1, 2 kg
- Sugar - 150 g
- Garlic - 2 heads
- Salt - 120 g
- Sunflower oil - 1 tbsp.
- Vinegar 9% - 0.5 tbsp.
- Peppercorns - 5 pcs.
Cooking sweet peppers salad with zucchini:
- Peel the bell peppers and cut into strips.
- Grind the tomatoes with a blender to a puree consistency.
- Twist the peeled carrots with garlic and hot pepper through the screw of a meat grinder.
- Peel the onions and cut into half rings.
- Cut the eggplants into thin slices.
- Put all vegetables in a saucepan, put on fire, boil and simmer for 20 minutes.
- Pour in vinegar and oil, add sugar and salt and continue to cook for another 40 minutes, stirring occasionally.
- Put the vegetables in prepared jars and quickly close the lids.
- After cooling slowly, under a warm blanket, store the sweet pepper salad with zucchini in a dark place.
Sweet pepper salad with cabbage
Sweet pepper salad with cabbage for the winter without sterilization will become an easy side dish for meat and an excellent appetizer for main courses. Its taste will be appreciated by the most sophisticated gourmets.
Ingredients:
- Sweet pepper - 1 kg
- Water - 1 l
- Celery root - 350 g
- Parsley root - 350 g
- Cauliflower - 150 g
- Garlic - 4 wedges
- Table vinegar 6% - 100 ml
- Salt - 30 g
- Bay leaf - 3 pcs.
- Sugar - 30 g
Cooking sweet pepper salad with cabbage:
- Rinse the pepper, remove the seeds and cut into cubes.
- Wash cauliflower and divide into inflorescences.
- Peel and chop the celery and parsley roots.
- Put all vegetables in a saucepan in layers, cover with cold marinade and set oppression.
- For the marinade, add to the water and mix all the spices: chopped garlic, vinegar, salt, bay leaf and sugar.
- Keep the workpiece under pressure for 12 days.
- Then put it in clean jars, close the lids and store in a cool place: refrigerator or cellar.
