Pepper for the winter without vinegar and sterilization

Name: Pepper for the winter without vinegar and sterilization
Total time: 40 minutes
Yield: 2
Cuisine: Russian, Soviet
Ingredients: Bell pepper - 500 g; Salt - 50 g

Cookinero 10 Apr 2025

3470

A preparation that will help you out in winter. Bell pepper puree does not lose its color and excellent taste during long-term storage. This recipe uses only bell pepper and salt - nothing extra. Maximum preservation of natural taste.

How to cook Pepper for the winter without vinegar and sterilization

Step 1

Remove the seeds from the pepper and chop the vegetable.

Step 2

Grind the bell pepper using a blender.

Step 3

Transfer the puree into a saucepan, add salt and bring to a boil.

Step 4

Transfer the finished boiling pepper puree into a jar and roll it up.

Pepper for the winter without vinegar and sterilization - FAQ About Ingredients, Baking Time and Storage

Can I use a food processor instead of a blender to puree the peppers?

Yes, a food processor will work just as well to puree the peppers, though the texture might be slightly chunkier compared to a blender.

How long can I store the pepper puree in the jar without refrigeration?

Properly sealed and stored in a cool, dark place, the pepper puree can last up to a year. Once opened, refrigerate and use within 2 weeks.

Can I reduce the salt in the recipe for a lower-sodium version?

Yes, you can reduce or omit the salt, but keep in mind it acts as a preservative. For safety, ensure the puree is thoroughly boiled and stored properly.

What are some creative ways to use this pepper puree besides as a condiment?

You can use it as a base for soups, stews, or sauces, mix it into dips, or spread it on sandwiches for added flavor.

Can I freeze the pepper puree instead of canning it?

Yes, freezing is a great alternative. Portion the puree into airtight containers or freezer bags, leaving some space for expansion, and freeze for up to 6 months.

Is this recipe suitable for a keto or low-carb diet?

Yes, bell peppers are low in carbs, making this puree keto-friendly. Just ensure no sugar or high-carb additives are included.

Can I add other vegetables or spices to this recipe?

Absolutely! Onions, garlic, or chili peppers can enhance flavor. Add spices like cumin or paprika for a more complex taste.

Do I need to peel the peppers before blending?

No, peeling isn’t necessary. The skins will blend smoothly, but if you prefer a silkier texture, you can roast and peel them first.

What’s the best way to reheat the pepper puree if it’s been refrigerated or frozen?

Thaw frozen puree in the fridge overnight, then reheat gently on the stove over low heat, stirring occasionally to prevent sticking.

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