How to spin a bell pepper for the winter

This tasty veggie appetizer with sweet tomato sauce – a good way to spend the disposal of the autumn harvest of tomatoes, if classic versions of salting already tired. For those looking for idea how to cook a bell pepper that he remained the most similar to fresh, Lecho is also the best choice. How to make the most delicious dish?

How to cook Lecho for the winter

The General technology of work is identical for all workpieces shelf: pre-processed banks, then the attention shifts to the vegetables and after they are distributed into containers and cover. Feature Lecho of bell pepper for the winter – need to fry or to cook vegetables that they changed the density and formed a nearly homogeneous mixture.

Preparing jars for canning

The classic system divided into 2 stages: you first need to explore the capacity, to remove those that are damaged, and it is good to wash with baking soda remaining. After comes the time of sterilization (lids too) for Lecho better to resort to either:

  • The oven. Many dry liter cans lay sideways on the grill to warm to 150 degrees, cool there, opening the door.
  • The microwave. To scroll the same little banks on the bottom are a little (half Cup) of water, about a minute on medium power.

How to choose peppers for the winter for conservation

The main condition – the freshness of all the products, so make Lecho mainly in the summer. The tomatoes should be very dense, otherwise the taste and the consistency of the pulp after heat treatment will suffer. Peppers, regardless of color pick:

  • without dark points and white spots, with thick walls;
  • only ones that have time to ripen well;
  • red or yellow they are more sweet than green.

Recipe Lecho for the winter of pepper

Classic blend is made of only 2 ingredients: strong meaty tomatoes, which when cooked turns into a thick paste, and bell pepper of any color. However, the delicious Lecho for the winter can be more varied: onion, carrot, even zucchini – all these products can be used for making it. Professionals are reminded that to preserve vegetables in this way is possible only for 2 winters.

Lecho in Bulgarian

The traditional recipe, which is loved by Housewives, not only the former CIS countries, but also in Western Europe due to its simplicity: 2 main ingredient and spices, which are selected individually. The list of ingredients for home canning:

  • peppers of all colors – 1.1 kg;
  • the thick large tomato – 1.5 kg;
  • sugar – 3 heaping scoops;
  • salt – 1,5 tsp.;
  • vegetable oil – a spoon;
  • Apple cider vinegar – 1/2 tsp per jar;
  • peas allspice and black pepper – 2 PCs.;
  • buds cloves – 3 PCs.

How to cook Lecho of pepper by traditional Bulgarian recipe?

  1. Wash and chop the tomatoes, removing the connection point with the stem. The peel can be left, if it is thin.
  2. Pepper has to eliminate the area with seeds, the product itself is cut at random, but smaller.
  3. To turn the tomatoes into a puree by scrolling through the slices using a meat grinder or by sending them in a blender. The ideal weight will remind the tomato paste, slightly diluted with water.
  4. In a deep pan pour oil, after warming up to enter the tomato puree. After the boil to bring up the density a quarter of an hour.
  5. The pieces of pepper to fall asleep to tomato mass, cook until the dish starts to boil.
  6. Cloves with the peas peppers crushed with a pestle or transferring with a spoon, put in the flour with the sugar-salt mixture. Cook till the vegetables are soft.
  7. Pour the dish in sterilized jars, to each add the vinegar, roll up.

Salad Lecho for the winter of pepper and tomato paste

General principles of operation are the same as in the previous recipe, but the task is facilitated by the absence of the need to process the tomatoes – they replaced the factory ready pasta. Here you need to focus on the composition of this product: make sure that in addition to chopped tomatoes, water, sugar and spices (in that order) there’s nothing there. Some Housewives use a sauce that has a more liquid consistency.

For 3 jars Lecho volume of liter you need to:

  • tomato sauce – 340 g;
  • peppers Bulgarian – 1.7 kg;
  • sugar – 1/3 tbsp.;
  • salt – 1 tsp;
  • sunflower oil – 3 tbsp;
  • acetic acid.

Preparation Lecho:

  1. Remove seed from peppers, the fruit is cut.
  2. Paste diluted with warm water in half, wait until boiling, add sugar.
  3. Salt to introduce a quarter of an hour, immediately pour in the oil.
  4. When the paste thickens, add pepper slices and reduce the heat.
  5. The duration of cooking – about half an hour, cover to put on the diagonal.

Diseases of pepper and tomato

From other options Lecho this recipe is characterized by the presence of gelatin, which makes the fill more dense, but transparent. Vinegar among the ingredients is also missing, but this does not prevent the preservation to stand the winter intact. The recipe closest to Hungarian, i.e. traditional, because the dish world must not Bulgaria.


  • plum tomatoes and sweet peppers – 1.2 kg;
  • gelatin – 20 g;
  • onions – 210 g;
  • salt, black pepper on the eyes.

How to prepare Lecho from sweet pepper in the winter?

  1. To pour boiling water over tomatoes, after washing them. To remove skins, chop.
  2. Of the peppers, eliminate the seeds, grind pieces up to 3 cm in length. Traditionally, onions are chopped.
  3. All of the ingredients at the same time add to the pot, cover with water (about Cup). To enter spice.
  4. Give the gelatin to swell in cold water.
  5. After half an hour simmering under the lid Lecho is complemented by a gelatinous mass is boiled for a few more minutes.
  6. The banks with the workpiece must be immersed in a basin of boiling water, half an hour to sterilize and conserve it.

Recipe Lecho of pepper at home

Version for those who like multi-meals: in addition to traditional tomato are also added eggplant. They make dishes very hearty, tender and thick. Spice among the spices garlic is present: it can be dried or fresh Zubkov. Oil it is advisable to take olive – this will give your dishes of red bell pepper for the winter unique Italian flavor.

List of ingredients:

  • tomatoes – 7 pieces;
  • peppers – 5 PCs.;
  • eggplant – 470 g;
  • onion red;
  • paprika dried – tablespoon with the top;
  • olive oil – 1/3 tbsp.;
  • garlic – 2 prong or 1 tbsp powder;
  • salt sugar – 1 tsp.;
  • acetic essence – 1/2 tsp

The technology works:

  1. Eggplant wash, cut, generously season with salt.
  2. In a half hour once again rinse under cold running water, leave on a wire rack.
  3. Do peppers remove the seed part of the tomato the entry of the stalk. Chop both ingredients.
  4. Slice the onion, heat olive oil and garlic.
  5. To introduce him to tomatoes. During cooking, mash them with a fork.
  6. When tomatoes are soft, add the pepper and eggplant. Sprinkle with paprika.
  7. After an hour of simmering on low heat to remove from the hotplate.
  8. Vinegar diluted with water as 1:12, to pour in kefir, to distribute weight evenly.
  9. To fill the cans at the «hanger» to close.

How to cook Lecho of bell pepper and carrots

The highlight of this recipe – individual work with each ingredient that greatly lengthens the cooking process, but a positive effect on the taste of conservation. The meal short:

  • celery stalks – 2 PCs.;
  • carrots – 0.7 kg;
  • paprika – 1.3 kg;
  • tomato juice-natural – 0,5 l;
  • salt;
  • vegetable oil.

Preparation Lecho:

  1. Celery chopped and fried in butter.
  2. Skipped through the grated carrots to extinguish with water and salt in a separate pan.
  3. Chopped peppers pour tomato juice, boil after boiling for half an hour.
  4. Combine all ingredients in a saucepan, simmer until boiling.
  5. Before the layout of banks can add greens.

Lecho from sweet pepper

This recipe will appeal to those Housewives who are searching for ways to prepare dishes as quickly as possible, without long cooking. The highlight of becoming and honey replaces sugar and gives food a unique flavor. The set of spices as simple as possible, the output is product that like. 5 litres of delicious Lecho obtained from:

  • Bulgarian pepper – 3.1 kg;
  • liquid honey – 50 ml;
  • sugar – glass, without rim;
  • salt – 1 tbsp;
  • juice tomato – 430 ml;
  • vinegar low concentration, 100 ml;
  • buds of carnation – 5 PCs.

How to make Lecho of bell pepper in the winter for a few minutes?

  1. Tomato juice to boil with the honey, salt.
  2. After a couple of minutes to enter the same place the chopped pepper, boil.
  3. Reduce the heat, cook for quarter of an hour.
  4. Add the vinegar with cloves, boil again and immediately put on the banks.

How to make Lecho for the winter of green pepper

Spicy appetizer perfect for meat dishes. Highlight – the method of preparation and the absence of vinegar. For large banks Lecho for the winter you need to:

  • fragrant fresh Basil – a few leaves;
  • olive oil – 2 tablespoons;
  • juicy plum tomatoes – 4 PCs.;
  • the green Bulgarian peppers – 6 PCs.;
  • chili pepper – a couple of grams from the nose of the pod;
  • salt.


  1. Tomatoes and peppers wash, chop finely, throw into a blender. Twist half a minute.
  2. Add the chopped piece of chili pepper and Basil leaves, season with salt, pour in the oil.
  3. Mix thoroughly, spread along the banks, to sterilize.

Video: the appetizer of peppers for the winter

Bell peppers come in a variety of colors, with yellow and orange varieties being sweeter, and red ones being nothing else than the mature versions of green peppers. This versatile veggie has few calories, but plenty of vitamins, making it a great choice for raw snacks and for being part of more complex dishes.

Flavorful and colorful, all fresh bell peppers should be firm and unblemished. You can tell a pepper is old by its soft, wrinkly skin, and sometimes mold may also be present. Always discard slimy, moldy peppers.

Similarly, when the cut side of sliced bell peppers turns white, that is a clear sign they are getting old and should be tossed. Nonetheless, you can still use wrinkly peppers with zero mold for cooking.

Whether you are environment conscious and wish to avoid wasting precious food, or you simply aim to lower the budget spent on what you eat, storing food can be a sound option, but only as long as you do it properly.

Like the other fresh vegetables on the market, bell peppers do not come with a best before date. However, there are ways to store them in order to make them last past their purchase date.

Proper storing is also important if you don’t want your food to make you sick. When in doubt, check a trustworthy website, such as that of the United States Food and Drug Administration (FDA).

Long story short, store your bell peppers ; here’s how:

  • 1. Keep red and yellow peppers on a shelf – they will stay fresh for up to five days. Green ones have a slightly longer shelf life, of about a week.
  • 2. Whole peppers can be refrigerated unwashed in the vegetable bin. Simply place them there in a plastic bag. Note that it is important not to wash them first, because they will rot if moist.
  • 3. You can also store them in the refrigerator or vegetable crisper, again sealed in a plastic bag.
  • 4. Sliced or chopped peppers are best frozen. Simply spread the peppers on a tray (but make sure there is enough room so as not to form more than a single layer) and freeze them for a little while. Once they are frozen, take them out, transfer them to heavy-duty freezer bags, and freeze them once again.

Bell peppers Inside Refrigerator

So, how long do they actually last? In the vegetable bin of the refrigerator, fresh whole bell peppers last 1 – 2 weeks on average, more specifically 1 – 2 weeks for red, orange and yellow bell peppers, and 2 – 3 weeks for fresh whole green peppers.

Cut bell peppers are only good for 1-3 days in the refrigerator, regardless of color; they should be sealed in plastic bags until eaten.

The ones that last the longest when frozen are chopped bell peppers, about 4 – 6 months. On the other hand, whole peppers are good for 10 – 12 months in the freezer. The above are true if you want your peppers to be of best quality; otherwise, you can simply store them at 0 F all the time and they will still be edible.

To sum up, green peppers stay fresh longer than red, orange or yellow ones, and a whole bell pepper outlasts a sliced one, except when you choose to freeze the chopped pepper. Both frozen and defrosted chopped peppers are best cooked as soon as possible.

On the other hand, if your goal is to preserve your bell peppers for the winter, you have two main options, namely roast and freeze them, or can them.

Remember to first seed and slice the peppers before roasting and freezing them. You can then easily add bell peppers to any dish any time, by simply taking out of the freezer the amount you need and rinse it quickly under lukewarm water.

Slices of bell peppers

When it comes to canning, you can choose to either can plain slices of bell peppers, or make them into a dish such as a tomato relish, and then can the dish altogether. You will be able to enjoy the canned dish for up to one year.

  • In order to marinate and can just slices of plain red bell peppers, that you can then eat as such or roast, all you have to do is char the fresh veggies on the grill. Next, peel off the blackened skin and seed the peppers. Prepare a marinade from 2 cups white vinegar, 1 cup lemon juice, 1 cup olive oil, 1 1/2 teaspoons salt, and 2 garlic cloves; bring these ingredients to a boil in a saucepan. Bottle the peppers and pour the hot marinade over them. The jars are now ready to be refrigerated, where they will last several weeks.
  • If you need your bell peppers to last even longer, place the jars on a rack in boiling water for 15 minutes. Let them cool, then store the jars away in a cupboard.

Peppers that are prepared in a dish are good for a very limited amount of time, which differs from dish to dish. Generally though, bell peppers last no longer than the ingredient that expires the quickest in the recipe.

If you want to enjoy your bell pepper dishes longer, consider freezing your prepared dish. This makes for an easy meal later on, since you will only need to defrost and reheat your food. Great frozen pepper dishes include chili soup, tortilla and other soups, as well as quesadillas and fajitas.

Summer is the bell pepper season, and the green ones reach maturity around August. Since fresh bell peppers only last a couple of days, they are best eaten right away, either raw, or grilled, baked, sautéed, and even roasted. Given their versatility, you can eat bell peppers in a wide variety of dishes, from raw slices dipped in hummus to grilled Italian-style sandwiches; they are also great pizza toppings.

Jul 28, 2016CatchyScoop Team

Part 1 Preparing Bell Peppers

  1. Choose bell peppers that are ripe and crisp. Use overripe peppers immediately in your cooking.

  2. Rinse the surface of the bell peppers in cool running water.

  3. Cut them in half with a sharp knife. Remove the seeds and the membrane inside the pepper.

  4. Cut them in vertical strips or dice them, depending upon how you like to use bell peppers in recipes.

    You can also do a portion of each and freeze them separately.

Part 2 Freezing Bell Peppers

  1. Find a cookie sheet that will fit in your freezer. Rearrange the contents of your freezer to ensure the cookie sheet has a flat space on which to rest for an hour.

  2. Cover the cookie sheet with parchment paper or wax paper to prevent the vegetables from sticking to the tray.

  3. Spread out your strips or your diced bell peppers.

    Ensure that they aren’t in clumps. Each piece of pepper will need air to circulate around the entire piece.

  4. Flash freeze the peppers by placing them inside the freezer. Your freezer should be 0 degrees or below.

  5. Leave them in the freezer for 30 minutes to one hour. Check that they are individually frozen when you remove them.

Part 3 Storing Frozen Bell Peppers

  1. Lift the bell peppers from the parchment paper with a spoon or flat spatula.

  2. Pour the peppers into small freezer bags, approximately one-half to one cup (90 to 175 g) at a time.

  3. Squeeze all the air out of the freezer bag. Seal it tightly. If you have a vacuum-sealing machine, it will keep your bell peppers even fresher.

  4. Label the bag with the contents and date.

  5. Store the vegetables in your freezer for up to eight months.

Community Q&A

Add New Question

  • Can bell peppers be frozen whole?

    Yes, they can. Cover the bell pepper with foil and store it in the freezer until ready to use.

  • Will the peppers make my freezer smell like peppers?

    wikiHow Contributor

    It depends on the type of pepper, but if you keep it in an airtight container or Ziploc, the chances are minimized.

  • Can peppers be cut in half, cleaned, and frozen for stuffed peppers?

  • How do I freeze green onions?

    wikiHow Contributor

    Don’t freeze them raw, because the green slip and onion will be slimy. Cook them first, then freeze.

Unanswered Questions

  • Can I freeze bell peppers after I have roasted them and removed skins?

  • Will bell peppers be mushy once they have thawed?

  • Can peppers be cut in half, cleaned and frozen for stuffed peppers?

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  • While most foods need to be blanched before freezing, bell pepper hold up and are more versatile when they are flash frozen without blanching. If you want to blanch them for use in cooked recipes, like chili or lasagna, you can submerge the strips for two minutes, then place them in an ice bath for two minutes before flash freezing them.

Things You’ll Need

  • Bell peppers

  • Water

  • Cutting board

  • Knife

  • Cookie sheet

  • Wax paper/parchment paper

  • Freezer

  • Freezer bags

  • Spatula

  • Vacuum-sealing machine (optional)

  • Marker


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Bell peppers are available year-round, but they’re at their best in late summer, when they’re more likely to come from a farm closer to home. Try them in everything from dips and salads to soups and stews.

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