How to make pickled bell peppers. Bell pepper sweet Sweet pepper

05.07.2020

Pickled yellow and red peppers.

Ingredients:

For the marinade:

800 ml water
100 ml vegetable oil
30 g salt
150 g sugar
100 ml 9% vinegar

Cooking method:

To marinate sweet peppers according to this recipe, you need to cut them into wedges. For the marinade, mix all the ingredients, bring to a boil. Dip pepper in small portions in boiling marinade, blanch for 5 minutes. Then transfer with a slotted spoon to prepared jars and pour boiling marinade. Roll up the jars, turn over and wrap them until they cool.

Peppers marinated with garlic.

Ingredients:

2 kg of bell peppers of different colors

For the marinade:

1 liter of water
100-120 g sugar
30 g salt
70 ml vegetable oil
100 ml 9% vinegar
10g garlic
bay leaf
allspice and black peppercorns to taste

Cooking method:

Peel the bell pepper, cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, oil, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the pepper in a boiling marinade for 10 minutes, then put into prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour pepper. Jars of sweet peppers pickled according to this recipe, immediately roll up, turn over and wrap until cool.

Ingredients:

3 kg bell pepper

For the marinade:

1 liter tomato juice
30 g salt
25 g sugar
20 g garlic
5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled pepper, you need to remove the stalks and seeds from the fruit, cut it arbitrarily, put it in sterilized jars. For the marinade, bring tomato juice to a boil / add garlic passed through a press, chopped hot peppers, salt, sugar, boil for 2 minutes. Pour the boiling marinade over the pepper. Sterilize cans: 1 liter - 15 minutes, 2 liters - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

2.5 kg of red and yellow bell peppers

For the marinade:

1 liter of water
300 g honey
100 ml 9% vinegar
150 ml vegetable oil
30 g salt
allspice and cloves to taste

Cooking method:

Cut the bell pepper into halves, remove the seeds. To marinate peppers for the winter according to this recipe, for the marinade you need to mix all the ingredients, bring to a boil. In the prepared marinade, blanch the pepper in small portions for 3-4 minutes, then transfer to prepared jars. Pour the boiling marinade over the pepper. Cover the jars with lids and sterilize: 0.5 l - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until it cools.

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See how delicious pickled bell peppers look in these photos:

Ingredients:

1.5 kg bell pepper
1.5 kg of dense sweet and sour apples

For the marinade:

2 l of water
400 g sugar
200 ml 9% vinegar
a pinch of salt

Cooking method:

Remove seeds from pepper and apples, cut into large slices. To prepare the marinade, add sugar, salt and vinegar to boiling water. Dip peppers and apples in small portions in a boiling marinade, blanch for 1-2 minutes. Then transfer to sterilized jars and cover with boiling marinade. Using this pickled peppers recipe, the cans should be rolled up, turned over and wrapped immediately until they cool.

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Ingredients:

1.2 kg pepper
1 kg of firm apples
30 g garlic

For the marinade:

1 liter of water
40 g salt
150 g sugar
25 ml 9% vinegar

Cooking method:

Before pickling the pepper, the seeds must be removed from the fruit, cut into slices. Cut the garlic into slices. Place prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into the jars, cover and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

800-900 g bell pepper
400 g hot pepper

For the marinade:

900 ml tomato juice
50 g salt
50 g sugar
15 ml 9% vinegar
100 ml vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, you need to remove the stalks and seeds from the fruits, put them on a baking sheet and bake in an oven preheated to 180 ° C for 10-15 minutes. Put hot peppers in prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, simmer at low boil for 10-15 minutes. Pour in vinegar and remove from heat. Pour the boiling marinade over the pepper. Roll up the cans immediately, turn over and wrap them until they cool.

Baked bell pepper in oil marinade

Ingredients:

2 kg of colorful bell pepper
20 g garlic

For the marinade:

100 g vegetable oil
10 ml lemon juice
10g salt
5g Dried Italian Herbs
2-3 g ground black pepper

Cooking method:

Before pickling bell pepper, wash it, dry it, grease it with vegetable oil, put it on a baking sheet and bake in the oven for 15-20 minutes at a temperature of 200 ° C. Peel the baked pepper from the skin and seeds, keep the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place the peppers tightly in jars, pouring marinade over each layer. Sterilize 0.5 L jars for 15 minutes. Then roll up, turn over and wrap until it cools.

Pepper stuffed with eggplant.

Ingredients:

1 kg bell pepper
700 g eggplant
200 g carrots
30 g garlic
70 ml vegetable oil

For the marinade:

1.5 kg of tomatoes
30 g salt
30 g sugar
bay leaf
black and allspice peas
dried dill and basil to taste

Cooking method:

For this pickled bell pepper recipe, you first need to prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, stir and leave for 20 minutes. Then rinse, squeeze and chop finely. Grate carrots on a fine grater, fry in oil until soft. Add eggplants, simmer for 10-15 minutes. Peel the bell peppers, blanch in boiling water for 5 minutes, drain in a colander. Fill the prepared pepper with the eggplant filling, put in prepared jars, sprinkle with finely chopped garlic. Chop the tomatoes with a blender. Bring the mixture to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour the hot marinade over the pepper. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg of yellow and red bell pepper

For the marinade:

500 ml water
500 ml apple juice
50 g salt
80-100 g honey
50 ml 9% vinegar
50 ml vegetable oil
2-3 carnation buds
pinch of cinnamon

Cooking method:

Chop the bell pepper arbitrarily. For the marinade of pickled Bulgarian pepper for the winter, according to this recipe, you need to mix all the ingredients (depending on the sweetness of the apple juice, you can increase or decrease the amount of honey), bring to a boil and boil for 3-4 minutes. In the prepared marinade, blanch the pepper in small portions for 4-5 minutes, then transfer to jars. Pour the boiling marinade over the pepper. Cover the jars with lids and sterilize: 0.5 l - 10-15 minutes, 1 l - 15-20 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

1.2 -1.5 kg bell pepper
3 cloves of garlic
4 allspice peas

For the marinade:

1.2-1.5 l of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

Gently cut the stalk with seeds from the pepper. Put the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water over, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour the hot marinade over the pepper. Roll up the jar and wrap it until it cools.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

1 kg bell pepper
fresh hot peppers and garlic to taste

For the marinade:

1 liter tomato juice
40 g salt
4-5 peas of black pepper

Cooking method:

Gently cut the stalk with seeds from the pepper. Blanch the prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Put the pepper tightly in a sterilized jar, add chopped hot peppers and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour the boiling marinade over the pepper. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

1 kg bell pepper
1 kg of apples
200 g onions
15 ml lemon juice

For the marinade:

1 liter of water
100 g sugar
30 g salt
50 ml 9% vinegar
50 ml vegetable oil
5 allspice peas
4 black peppercorns
pinch of cinnamon

Cooking method:

Wash the bell pepper, carefully cut the stalk with seeds, blanch in boiling water for 2-3 minutes. Cut apples and onions into small cubes, sprinkle with lemon juice. Fill the peppers with apple filling and place in sterilized jars. For the marinade, bring water with spices, salt, sugar, butter to a boil. Pour in vinegar and remove from heat. Pour the hot marinade over the pepper. Sterilize jars with a volume of 1 liter for 15-20 minutes. Then roll up and wrap until cool. Jars of pickled peppers for the winter over this simple recipe you do not need to turn it over.

Ingredients:

1 kg bell pepper

For filling:

50-70 g dill greens
50-70 g parsley
40 g garlic
15 g fresh hot pepper
10 g sugar
20 g salt
50 ml vegetable oil
30 ml 9% vinegar

Cooking method:

To use this pickled bell pepper recipe, you need to rinse it, dry it, put it on a baking sheet and bake it in the oven until soft (it should darken slightly). Transfer hot pepper to a bag, tie tightly, leave for 10 minutes. Then carefully peel, remove the core. Keep the liquid released during baking. Chop dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Put some of the prepared filling into each pepper. Put the stuffed peppers in 0.5 liter jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

2 kg bell pepper
horseradish leaves
tarragon

For brine:

1 liter of water
70 g salt
20 g sugar

Cooking method:

Wash the pepper, blanch in boiling water for 2 minutes. Then put it tightly in a container, shifting with horseradish leaves and tarragon. For the brine, bring water with salt and sugar to a boil. Pour the pepper with cooled brine, set the oppression on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following selection contains recipes with photos of how to pickle hot peppers at home:

Pickled bitter green peppers.

Ingredients:

700 g hot green pepper

For the marinade:

1 liter of water
50 g sugar
30 g salt
20 ml vegetable oil
20 ml 9% vinegar
1 bay leaf

Cooking method:

For this pickled hot pepper recipe, wash the pods, do not remove the core with seeds. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaves, bring to a boil. Put the pepper in the marinade, blanch for 7-10 minutes, then transfer to jars. Bring the marinade to a boil, add vinegar, pour pepper. Roll up the jars, turn over and wrap them until they cool.

Hot pepper "Piquant".

Ingredients:

700-900 g hot pepper
20 g garlic
5-6 peas of allspice
2 bay leaves

For the marinade:

1 liter of water
60 g honey
30 g salt
100 ml 9% vinegar

Cooking method:

Before pickling hot peppers, it must be cleaned of stalks and seeds (it is better to work with gloves). Put the pods in jars, add chopped garlic and spices, pour boiling water over, leave for 10 minutes. Then drain the water. Add honey, salt to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour the boiling marinade over the pepper. Roll up jars of hot peppers marinated according to this recipe, turn over and wrap until cool.

Ingredients:

500 g hot pepper
20 g garlic

For the marinade:

350 ml water
150 ml 9% vinegar
100 g sugar
50 g salt

Cooking method:

To pickle hot peppers according to this recipe, they need to be washed and cut into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, garlic to boiling water. Put hot peppers in the marinade, bring to a boil. Then transfer to a sterilized jar, pour marinade, roll up and wrap until it cools.

Ingredients:

1 kg hot pepper
100 g of green celery
15-20 g garlic
4-5 bay leaves

For brine:

1 liter of water
80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, put washed and dried celery greens on the bottom of the container. Top with hot pepper punctured near the stalk, chopped garlic and bay leaf. Dissolve salt in boiling water, cool. Pour the pepper with cooled brine, set a little oppression on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper brightens, it is ready. Arrange the peppers in sterilized jars. Boil the water left over from the fermentation, pour pepper. Roll jars of hot pepper pickled for the winter according to this recipe, turn them over and wrap them for 2 hours.

Ingredients:

1 kg red hot pepper

For the marinade:

2 kg of tomatoes
70 g sugar
40 g salt
50 ml vegetable oil
20 ml 9% vinegar

Cooking method:

If you want to pickle hot peppers for the winter according to this recipe, wash the pods, leave the core with seeds. Chop the tomatoes with a blender or rub through a sieve. Bring the mass to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Put the pepper in the marinade and cook on low heat for 15-20 minutes, then use a fork to put the pepper in jars. Bring the marinade to a boil, pour vinegar into it and remove from heat. Pour the hot marinade over the pepper. Roll up the jars, turn over and wrap them until they cool.

Ingredients:

3 kg green hot pepper
50-70 g garlic
70-100 g dill greens

For brine:

1.5 l of water
90 g salt

Cooking method:

Pierce hot peppers, place in a fermentation container, sprinkle with chopped garlic and herbs. Fill with cold brine, set oppression. Leave at room temperature for 5-10 days. Then drain the brine, pour the pepper with fresh brine and store in a cool place.

Look at a selection of photos for hot pickled pepper recipes:

Bell peppers, in terms of their popularity and availability, leave many vegetables far behind. Sweet bell peppers are red, yellow, green, purple and even black.

What do these colors mean, and how is bell pepper useful for women, men and children? Red, yellow, green, orange, purple bell peppers are a source of phytonutrients and a natural health promoting agent.

Health Benefits of Bell Pepper - Let It Ripe

A set of phytonutrients determines the color of the pepper and provides a powerful antioxidant defense against free radical attack. The beneficial properties of red bell pepper are determined by the rich composition of carotenoids and vitamins C, A, E. Green and purple peppers have a slightly bitter taste. The red, orange and yellow varieties are sweeter and taste like fruit. All varieties of bell peppers do not taste hot. The popular paprika seasoning is a dried, powdered form of sweet pepper.

Paprika can be made from any color of pepper. Not to be confused with hot chili. The main substance that is "responsible" for the pungency is capsaicin. Sweet peppers contain minimal amounts of capsaicin, but this does not reduce beneficial features pepper. Sweet peppers are available throughout the season.

The most useful, tasty and affordable peppers are during the ripening period of the new crop, in summer and autumn. Although bell peppers can be eaten at any stage of ripening, it is best to let them ripen. Fully ripe peppers contain the maximum amount of vitamin C and carotenoids.

A bit of sweet pepper history and name confusion

South and Central America is considered the birthplace of sweet pepper. It was grown here 9000 thousand years ago. The European colonialists of America discovered this plant in 1500-1600 and exported it to Europe. Originally, the plant bore the Spanish name Pimiento. The plant quickly spread throughout Europe. Pepper cultivation has become widespread.

In Russia, sweet pepper is called Bulgarian. At one time, Bulgarian breeders developed fleshy varieties that are sweeter in taste. Hence the "Russian" name - "Bulgarian" pepper. In eng. variant, it is "bell paper". Bell peppers are grown in different climatic zones. It is popular in many cuisines around the world. Today, China is the largest producer of sweet peppers. The second place in cultivation is occupied by Mexico, which is the birthplace of this vegetable.

Sweet bell peppers are like a Christmas toy. Rich color, gloss, original shape, piquant taste and crunchy texture, everything is perfect. Despite the variety of flowers, this plant is scientifically called Capsicum annuum and it is a member of the nightshade family. The nightshade family includes potatoes (except sweet ones), tomatoes, eggplants, other types of peppers, chili and cayenne.

Pepper benefits - minimum calories, maximum vitamins

What is contained in 100 gr. bell pepper

Calories 30
Water 92%
Protein 1 g
Carbohydrates 6 g
Sugar 4.2 g
Fiber 2.1g
Fat 0.3 g
Saturated Fat 0.03 g
Monounsaturated 0 g
Polyunsaturated 0.07 g
Omega-3 0.03 g
Omega-6 0.05 g

Bell peppers contain a minimum of capsaicin, the pungent substance that defines hot peppers. The composition of sweet peppers is less scientifically studied than hot peppers. However, the lack of capsaicin does not mean bell peppers are less beneficial from a health standpoint. If you take apart the pepper "by the bones", the chemical composition is impressive. It contains practically no fat. The calorie content is 30 kcal per 100 grams.

However, there are certain fat-soluble phytonutrients that require some fat to be absorbed better. Therefore, it is most useful to season salad with pepper with vegetable oil. One bowl of chopped peppers contains less than 1 gram of fat. The same amount of pepper contains 1.45 milligrams of vitamin E, more than 30 different fat-soluble carotenoids, including beta-carotene and zeaxanthin. Vitamins and carotenoids provide antioxidant and anti-inflammatory properties.

Bell peppers are a source of vitamin C

The table shows the percentage of the daily intake of 100 grams. If you want the maximum amount of vitamin C, then choose fully ripe peppers. Recent research has shown that vitamin C and carotenoid levels increase dramatically with maturation. If the pepper is harvested in an immature state, then let it lie down for a while and ripen. In this case, you will increase your vitamin C intake.

Incompletely ripe peppers can ripen if stored at home for up to 10 days. Take a look at the table. Just 100 grams of bell peppers will provide 157% of the daily value of vitamin C. Unfortunately, vitamin C is destroyed when heated. The best way to get the maximum vitamin C, it is to eat raw peppers in salads seasoned with vegetable oil. Use a minimum of heat treatment for blanks.

Bell pepper benefits - antioxidant protection

Pepper contains a wide variety of phytonutrients. Phytonutrients are biologically active substances that protect the body from many diseases, including inflammatory ones. Red pepper contains 2 times more vitamin C than orange pepper. Vitamin C is one of the most powerful antioxidants. Bell peppers are a good source of another powerful antioxidant, vitamin E. The list of other phytonutrients in peppers is impressive, including:

Carotenoids: alpha carotene, beta carotene, cryptoxanthin, lutein, zeaxanthin.
Flavonoids: luteolin, quercetin, hesperidin, etc.

In this list of antioxidants, carotenoids are getting close research attention. Among the five main carotenoids, beta-carotene and zeaxanthin are distinguished by their amount. In Spain, a study was conducted on the content of vitamins and carotenoids in vegetables and fruits. The most common phytonutrients are vitamin C, vitamin E, and six carotenoids (alpha carotene, beta carotene, lycopene, lutein, zeaxanthin, and cryptoxanthin).

These substances are found in various proportions in many products. Only two vegetables contain almost the entire range of phytonutrients, these are tomatoes and bell peppers. Sweet peppers are recommended for the prevention of cardiovascular diseases and for the prevention of type 2 diabetes. Bell peppers should be eaten as a prophylaxis for eye diseases. Carotenoids such as lutein and zeaxanthin help maintain good vision.

These two carotenoids are found in the central part of the retina and are required to protect cells from oxidative stress. All plant foods rich in antioxidants and anti-inflammatory substances can be recommended for the prevention of neoplastic diseases. Regular intake of antioxidants can reduce chronic oxidative stress and reduce the likelihood of inflammation.

How to cook bell peppers

Unfortunately, most phytonutrients, including carotenoids, cannot withstand high temperature and prolonged heat treatment. When frying over high heat for 7-8 minutes, about 40% of nutrients are destroyed. Therefore, it is recommended to cook sweet peppers for a short time and at lower temperatures, and it is better to eat them raw. The healthiest way to cook vegetables, including peppers, is the saute method.

It is recommended to fry peppers in vegetable or chicken broth for 5-7 minutes, stirring and shaking constantly. Stir the cooked pepper into the Mediterranean salad dressing. Bell peppers are one of the best vegetables not only for health, but also for serving and decorating the table. Bright color, juicy texture, crunchy taste, it is the ideal addition to all dishes.

The benefits of sweet pepper, a checklist for memory

Bell peppers contain a minimum of calories. If you eat a full plate, you get only 45 kcal and daily rate vitamins C and A. 100 gr. pepper contains only 30 kcal.
Most of all vitamin C is found in red pepper. Vitamin C strengthens the immune system and keeps the skin young and radiant.
Bell peppers contain essential carotenoids, in particular beta-carotene. All carotenoids are powerful antioxidants. When cooked over low heat and for a short period of time, bell peppers retain most of their flavonoids.
Pepper is a source of vitamin E, which plays a key role in maintaining the health and beauty of skin and hair. Pepper is useful for women to maintain youth and beauty.
The high content of vitamin B6 is essential for the health of the nervous system and helps in cell renewal.
Carotenoids such as lutein protect the eyes from cataracts and macular degeneration.

Knowing the benefits of sweet pepper, do not pass by this vegetable at the grocery store, but put it in your basket.

This selection of material presents a step-by-step technology for sowing, planting and caring for a plant. A description of the most popular and recommended by experts, varieties of pepper, will help you make your choice.

Sweet pepper, description

Bell peppers are an annual herb belonging to the capsicum species and the Solanaceae family.

The famous agricultural crop is grown in temperate, tropical and subtropical latitudes of all continents. America is considered the birthplace of the plant.

This warm and moisture-loving vegetable plant produces tasty and nutritious fruits.

Pepper fruit looks like a juicy hollow berry with numerous seeds. Fruit color ranges from red, yellow, orange, green and white to brown or purple. The size and shape of the berries also differ, depending on the type of pepper.

A semi-lignified stem and a powerful branched root system allow keeping a large number of ripe large fruits on the plant at the same time. A short bush, with simple and short-peted green leaves, has become popular precisely because of its useful and aromatic fruits.

A huge number of varieties of sweet peppers have been bred and cultivated in the world. In our country, the most common cultivar type is bell pepper.

Sweet pepper varieties

The successful cultivation of sweet peppers depends a lot on the cultivar chosen. Considering the main varietal characteristics of a vegetable crop: ripening time, size and shape of fruits, crop preferences in certain climatic conditions, it is important to choose the most suitable varieties of pepper.

Consider the most popular and productive varieties.

"Tusk"

An early ripe, tall variety (up to 160 cm high), has sweet and aromatic red fruits. Fruits are elongated cylindrical in shape. The pepper is suitable for greenhouse and outdoor cultivation.

"Agapovsky"

It is characterized by medium ripening times and cultivation in greenhouse conditions. The bush is compact, with red cuboid fruits.

"Bogatyr"

Mid-season variety, with large (according to the name) red and juicy fruits.

"Apricot Favorite"

Conical, smooth, orange fruits ripen early. A compact, low (up to 50 cm) shrub suitable for indoor and outdoor cultivation.

"Big Daddy"

An early ripe, undersized variety with thick-walled, fleshy, purple-colored fruits. Universal at the place of planting (greenhouse or open ground), variety.

"Yellow Bell"

Differs in yellow cuboid fruits and early dates aging (about 70 days).

Hybrid F1 "White Star of the East"

A powerful bush, with large whitish-creamy fruits and early ripening.

Hybrid F1 "Star of the East chocolate"

Semi-sprawling bush, with large, prism-shaped and brown, juicy fruits. It is characterized by an average ripening period.

"Gladiator"

Dutch variety, with large and fleshy (wall thickness 10-13 mm) yellow peppercorns. It has a mid-ripening period.

"Medal"

An early maturing variety with a long fruiting period. The fruit is large, thick-walled (10-12 mm), bright red.

"Yova"

An early ripening and unpretentious variety, it is distinguished by high productivity and large fruits.

"Victoria"

Fruits are cone-shaped, slightly ribbed, of medium size. Medium early variety.

"Brooch

The variety is characterized by early ripening, disease resistant. The bush is not tall, with orange-red thin-walled (5 mm) fruits.

"Bogdan"

The variety has a long fruiting period, with light orange thick-walled, large and aromatic fruits. The weight of one peppercorn is about 200-250 gr.

"Golden pheasant"

A high-yielding variety with yellow fruits and a pronounced sweet taste. The peppercorns are large (up to 300 g) and thick-walled.

"Belozerka"

A low bush, densely covered with yellow and red cone-shaped peppercorns.

"Kolobok"

Differs in a rounded shape and thickened walls, fruit, red. Has excellent taste.

"Alba"

High-yielding variety, with blunt-conical fruits and medium size. The peppercorns are thick-walled, juicy, orange.

"Sun"

A variety with yellow and large fruits, has a high taste and technological qualities.

You can also distinguish varieties for individual characteristics. For example:

Sweet pepper varieties with a pronounced sweet aftertaste (Swallow, Winnie the Pooh, Tenderness, Maykopsky 470).
Varieties resistant to diseases, pests and hot climates (Ararat, Terek, Adler, Erivan, Kazbek).
Varieties for cultivation in the open field (Etude, Carat, Curiosity).
Varieties for growing on a windowsill (Aquarelle, Sweetie, Tearaway, Yarik, Fox, Treasure Island).
Varieties for growing in a greenhouse (Orange miracle, Alyonushka, Winnie the Pooh, Tenderness, Swallow, California miracle).
Varieties with thick-walled and large fruits (California miracle, Gladiator, Winnie the Pooh, Gift of Moldova).
Conservation varieties (Merchant, Victoria, Ermak).
Early varieties of sweet pepper (Lumina, Ivanhoe, Triton, Alantic F1).

The best sweet pepperaccording to agronomists and gardeners, early and mid-season varieties are recognized: Eroshka, Funtik, Hercules, Fakir, Chardash, Junga, Akkord, Viking, Claudio, Cornet, Atlant, Big Papa, Litsedei, Smile. According to reviewsThese varieties of sweet peppers have established themselves as hardy, high-yielding crops with high taste and technological qualities.

In any case, when choosing a variety for planting on your site, first it is better to familiarize yourself with its characteristics and suitability for a specific climatic zone.

Growing sweet peppers

A light and heat-loving plant, pepper grows well in the open ground of the southern regions, with a warm and mild climate. In the zone of central Russia, the culture is mainly grown in greenhouses and greenhouses.

Bell peppers have a long growing season. Therefore, for the successful formation and ripening of fruits, peppers are planted in open ground, ready-made sprouted seedlings.

Technology for growing seedlings of sweet pepper

The process of planting sweet peppers for seedlings includes several main stages:

preparation of seeds for sowing;
sowing seeds in a container;
care of seedlings;
planting seedlings in separate glasses;
planting seedlings in open ground.

Let us consider in more detail all the listed stages of growing sweet pepper seedlings.

Preparing sweet seeds before sowing

To begin with, you need to select the strongest and most viable specimens from the total mass of seeds. Having poured all the seeds into a container with salted water, only "drowned" seeds are left.

The selected seeds of sweet pepper are disinfected (20-30 minutes) in a weak solution of potassium permanganate, after which they are washed.
To improve germination, they practice soaking the seeds for 12 hours in a growth stimulator.
Even without additional stimulation of growth, the seeds must be kept wet (on a damp cloth or cotton wool) for about 2 days. This procedure will allow the seed to germinate faster in the soil.

Sowing sweet pepper seeds

Sowing dates for seedlings vary from late January to early March.
The seeds are planted in a single container, making with a pencil or a stick, not deep (1-2 cm) grooves with a row spacing of 5-6 cm. The distance between the seeds is about 2 cm. They also practice “continuous” sowing over the entire surface, without rows.

You can sow directly into individual cups, for example, peat pots, about 10 cm in diameter.

Practitioners are divided on this score. Some believe that it is easier and easier to care for a single large container, and after germination of seeds it is more convenient to choose the strongest and healthiest sprouts, which are then transplanted separately. Others argue that peppers do not tolerate transplanting well, so it is better to sow it immediately in disposable cups. And if you transplant, do it very carefully and correctly, without damaging the roots of the seedlings.

The soil in the container should be light and loose. The soil mixture consists of humus, sand and sod land. To create a more nutrient medium, 1 tbsp is added to 1 kg of the mixture. wood ash.
After sowing, the seeds are sprinkled with earth, slightly compacted and covered with foil to create greenhouse effect... The container with the seeds is placed in a warm place for subsequent germination.
During this period, provide regular airing and watering of the planted seeds.
After 1-2 weeks, the first shoots of pepper appear. In this case, the film must be removed immediately.

Caring for sweet pepper seedlings

The temperature of the room in which the seedlings germinate should be about + 22-25 ° C.
So that the seedlings have enough sunlight, the container is placed on the windowsill. In cloudy weather, in the morning and in the evening, you need to illuminate the seedlings with a fluorescent lamp. Normally, the plant should receive light from 8.00 to 20.00. With a lack of lighting, yellowing and falling leaves are observed.
As the soil dries up, provide watering with water, room or slightly warm temperature. It is important to provide the seedlings with moderate watering, preventing either the soil from drying out or moisture stagnation. Excessive moisture in the seedlings can lead to black leg disease. Seedlings respond favorably to spraying (from a sprayer) leaves with water.
When airing the room, it is better to remove the seedlings from the windowsill, because they don't like drafts.

Planting sweet pepper seedlings in separate glasses

When two true leaves appear on a young plant (not counting the cotyledons), the seedlings are transplanted into separate cups or pots.
Previously, the soil of the container is moistened with water.
When transplanting, gently prying the sprout, keeping a lump of earth near the root, the seedling is planted in a separate container. This event will ensure the best survival rate of the seedling.
It is better to pinch the main (long) root during transplantation, about 1 cm, to stimulate the development of lateral roots.
The seedling is placed in a cup with soil mixture, sprinkled with soil to the level of the cotyledon leaves and watered.
During the period of appearance of 2-3 leaves, the first feeding of the seedlings is carried out. To do this, take 0.5 g of ammonium nitrate, 1 g of potassium-containing fertilizers, 3 g of superphosphate and dissolve everything in 1 liter of water.
The next feeding is carried out after about 2 weeks with a doubled dose of fertilizers.
The last fertilization falls on the period before planting seedlings (2-3 days) outside. The dose is doubled again.
Many gardeners recommend, a day before planting the seedlings, sprinkle it with a solution of a natural growth stimulant. The plant will be more hardy, disease resistant and will show high fruiting results.

Planting sweet pepper seedlings in open ground

To a permanent place, seedlings of heat-loving sweet peppers planted only in May month (aged 90-100 days). The plant by this time has about 10 leaves. Seedlings planted on the site in the first half of the month are covered with a film to avoid freezing. If the pepper was planted in the second half of May, additional shelter is not needed.
Before planting seedlings (1.5-2 weeks) in open ground, spend it hardening. To do this, in good weather, the seedlings are periodically exposed to the street (balcony), gradually increasing the exposure time. At night, the seedlings must be brought into the room.

Sweet peppers for greenhouses

Seedlings for planting pepper in a greenhouse are grown as described above.
The soil in the greenhouse, before planting, is fertilized with organic and mineral fertilizers.
Plant seedlings for greenhouses in more early age (50-60 days), at a distance of about 40-50 cm between seedlings and with a row spacing of 60-70 cm.
Peppers are planted in the soil of the greenhouse along with a lump of earth from the cup where the seedlings grew. The procedure is done carefully, avoiding transplant stress for the plant.
After planting, the seedlings are watered abundantly, the soil is mulched.

Planting sweet peppers

Planting of pepper is carried out in the process of planting germinated and hardened seedlings.

Sowing seeds in open ground is not advisable, even in warm, southern areas. The plant will develop more slowly and the yields will be small.

Choosing a place to plant sweet peppers

The place for planting sweet peppers in open ground should be open, sunny and calm.
Soil for bell peppers should be light, nutritious and loose, with good aeration. Add straw, peat, sawdust, humus to dense soil. Scanty soils must be fertilized with organic matter, potash and phosphorus mineral fertilizers. Acidic soils should be calcified.
The precursors of pepper on the site can be any vegetable (onion, cucumber), except for representatives of the nightshade (tomato, potato).
Peppers are susceptible to cross-pollination, so you should not plant other varieties of peppers or hot peppers nearby.

Agrotechnics of planting sweet peppers

For planting, holes are prepared, about 30x50 cm in size. In one hole, at different ends, you can plant two plants at once, then the size of the hole and the aisle is slightly increased.
About 30-40 cm is left between the holes, 40-50 cm between the rows. Often, to save space, staggered planting is practiced.
Landing is best done in the evening.
Water is poured into the hole, after it has been absorbed, seedlings are planted.
The seedling is covered with soil to the level of the stem neck.

Sweet pepper, care

Sweet pepper - demanding for care and quality soil composition, a vegetable crop. To achieve maximum yields, you need to follow all agrotechnical methods for caring for the plant: watering, loosening, feeding and pest control.

In addition to the main activities, they pinch the central flower on the plant, which can significantly increase the yield of sweet pepper.

In addition, in hot, humid weather, pinching is carried out, removing the side stepsons, and the lower leaves.

Watering is carried out regularly, as the soil dries out.
You need to water the pepper often, but little by little.
Excessive moisture, as well as drying out of the soil, leads to the fall of the ovaries of pepper fruits.
It is better to use warm water for watering.
Excellent results are shown by drip irrigation of beds with pepper.

Loosening and mulching

To avoid drying out the soil, the beds are mulched with peat or sawdust.
After watering, if the site is not mulched, it is necessary to shallow the soil (taking into account the surface root system of the plant).

Fertilization

It is recommended to apply dressings (2-3 times) during the growing season of the plant.
The first top dressing is usually nitrogen. Nitrogen fertilizers or liquid manure (12: 1) can be used. Fertilizer rates must not be exceeded. An excess of nitrogen will negatively affect the fruiting process of the crop.
Before the beginning of budding, potassium-phosphorus fertilizers are applied.
After flowering, at the beginning of fruiting, superphosphates and wood ash are added.
Sweet pepper responds well to the introduction of liquid fertilizers with organic fertilizers.

Pest and disease control in sweet pepper

Fungal disease "black leg" appears with improper care of pepper and infection of the soil layer: with excessive moisture, use of cold water for irrigation, planting in places with constant drafts or dense clay soils. A sign of the disease is a blackened stem at the base. In case of infection, the topsoil is removed, and the site is disinfected with a weak solution of bleach.
Prevention of the disease "late blight" is the disinfection of seeds in a solution of potassium permanganate. Signs of the disease are the appearance of brown spots on the stem and leaves. Infected plants are sprayed with onion husk infusion or Bordeaux liquid.
To prevent sweet peppers from becoming infected with "black bacterial spot", all plant residues are collected and burned in autumn. The seeds are preliminarily subjected to disinfection.
When attacked by aphids or spider mites, spraying with tincture of garlic, wormwood or tansy helps.
The fight against bears and slugs comes down to the use of special chemicals or traps.

Sweet Pepper Garter

Tall sweet pepper varieties need a garter and bush formation (leave 2-3 main stems).
Already when planting seedlings, next to the bush, you can install a support and tie up the stem.

Harvesting sweet pepper

Harvested as ripe fruits, and still unripe (greenish).
Unripe fruits are put in boxes for ripening at room temperature. This will ensure the best ripening of the young fruits remaining on the bush.
When harvesting, the fruits are cut, not broken, so as not to damage the branches and stems of the bush.
From the first, large and ripe fruits, you can collect seeds for sowing the next year.

Thus, observing the basic rules of planting and caring for a plant, every gardener, including a beginner, can easily grow sweet peppers on their site.

Well, the undeniable benefits and high nutritional value of this vegetable crop will be an additional incentive for self-cultivation of pepper.

Sweet pepper, photo

Video: "Features of growing sweet pepper"

Video: "Common mistakes when growing sweet peppers"

Italian style pickled bell peppers

Pickled bell peppers

Delicious marinated sweet peppers in thin slices, cooked according to an Italian recipe. It is good for meat (especially fatty ones) and fish, fried potatoes, for a sandwich bun, for salads instead of pickled mushrooms or cucumbers, or on its own, as an appetizer that awakens the appetite! It is very spicy, you can't eat much, who just wants a regular pickled at the end of the recipe - the composition of a weaker pickle.

Composition and proportions

for 4-6 cans of 0.25 l

Pepper (red and yellow) - 1.5 kg;
Sugar - 125 g;
Salt - about 50 g (2 tablespoons without top);
Apple cider vinegar 5-6% - 1 liter.

Those who like very spicy can add 1 pod or half a pod of hot chili peppers together with sweet peppers. It will saturate everything around with its stingingness. But it should be borne in mind that the marinade is quite spicy because of the vinegar and. it seems to me that it is not worth making it even sharper and sharper.

Sweet bell pepper

How to make pickled bell peppers

Prepare everything for canning: rinse and sterilize cans and lids. Wash the pepper in cool water, dry it, peel the stalk and seeds.
Chop the pepper thin long strips, approximately 0.5-0.6 cm (first into quarters, then each into thin stripes).
Boil the pepper in the marinade: Combine apple cider vinegar, salt and sugar in a saucepan. Bring to a boil over low heat, stirring occasionally. When the salt and sugar crystals dissolve, add pepper. Cover and cook for 15-20 minutes (at 15 minutes, check if the pepper has softened slightly and became elastic, turn it off, ready. If still hard and straight, cook for another 5 minutes. The time depends on the properties of the particular pepper). We don't need the pepper to be overcooked, it just needs to be slightly softened so that it fits easily into the jar without breaking.
Separate pepper and marinade and cool everything:remove the pepper from the marinade, dry either on a towel or in a colander. Wait for the pepper and marinade to cool (this is about 1 hour or a little longer).
Fill cans: put pepper in jars (it is better to take small ones, 250 ml each, so that in winter the open jar is not stored for a long time, but everything is eaten quickly). The level of the pepper should not reach the edge of the 2 cm jar. Pour the marinade in which the peppers were cooked. The marinade should not only cover the pepper, but also be 1 cm higher. Gently shake the jar or help the boat to release air bubbles formed inside the jar.
Sterilize: Line the bottom of a wide saucepan with a clean cloth (so that the jars do not slip). Put the jars, cover them with iron lids or (do not twist, just cover). Top up with cold water (up to the shoulders of the cans). Bring to a low boil and sterilize 0.25 ml cans - 15 minutes, 0.5 liters - 20 minutes.
Close and store: remove the sterilized snack from the water. And close the lids that covered the jars. Store in a dry place away from sources of heat and light (preferably in a basement or refrigerator or in a cool closet, refrigerator under the window) in for about 3 months. Consume later 2-3 weeks after cooking (the appetizer will come to readiness).After opening, store in the refrigerator, eat 3-4 days in advance.

Cut the pepper into long strips 0.5 cm wide

All peppers were cut into long strips

Put the pepper in the boiling marinade. At first the marinade will not cover the pepper, but after a couple of minutes the marinade will be sufficient. I stirred it gently a couple of times. Boil in the marinade under the lid.

The pepper is dried in a colander. It will drain quickly, you can put it in a bowl for cooling

The pepper is cooling down. After about an hour, it will cool down, then you can put it in jars and sterilize.

Pour marinade jars of pepper. After pouring, gently use a tablespoon to scrub the inside of the jar to release any air bubbles.

Pepper filled with marinade before sterilization.

Jars of pickled bell peppers

Jars of pickled peppers according to a recipe from Italy

Softer taste - peppers marinated in oil

If you want to get a less spicy version of pickled pepper, then it must be cooled (do not remove) directly in the marinade. Then scoop out with a spoon full of holes and put in jars. Pour vegetable sunflower (refined deodorized) or olive (who has plenty of it). And sterilize just like marinated peppers.

Or you can marinate the pepper in strips in a weaker solution of vinegar (it seems to me that this is much more useful for the stomach. Blanch it in vinegar with the following proportions:

Water - 1 l;
Sugar - 3 tablespoons;
Salt - 1-1.5 tablespoon - you need to try, you may want not 1, but 1.5 tbsp. l .;
Apple cider vinegar or table vinegar 6% - 250 ml. If you have 9% vinegar, then take 160 ml.

Vinegar replacement

If you don't have that amount of apple cider vinegar, you can add regular table vinegar. Just pay attention to the percentage of acetic acid. Apple cider vinegar has 5-6%, and table vinegar, usually 9%. Therefore, vinegar 9% must be diluted with water (for example, take 1 cup of vinegar 9% and add about 0.5 cups of water.

I had more pepper, therefore, I give proportions for 2 kg of pepper:

For 9 jars with a capacity from 150 to 250 ml

Sweet bell pepper - 2 kg;
Apple cider vinegar - 1.25 l (1 l + 1 glass);
Sugar - 150 g;
Salt - 65 g (2 rounded tablespoons + 0.5 teaspoon).

Sweet pepper (it is also called vegetable, Bulgarian) is an important product in our kitchen. He will find a place for himself everywhere, in any dish he will be a wonderful addition and useful decoration.

A beautiful plant is popular in many countries and it is rare that a vegetable garden can do without this appetizing, plump vegetable.

Our summer residents love to grow sweet peppers no less than cucumbers and tomatoes, because it is one of the most delicious and healthy vegetables in our diet.

Eating only 40 g of sweet peppers will give us a daily dose of vitamin C.

For a long time in our country, this pepper was a real rarity and all because of our climate, which is not quite suitable for it.

But thanks to the success of breeders, sweet vegetable peppers have ceased to be curiosities for our gardens.

Most gardeners grow this plant in greenhouses and greenhouses, but varieties have already been created for the middle lane.

Pepper, where did you come from?

Many people believe that since the pepper is "Bulgarian", then its homeland is warm Bulgaria. But this is not entirely true, and they began to call vegetable peppers "Bulgarian" because it was in this country that large-fruited varieties of sweet peppers were bred.

The real homeland of our pepper is America. Peppers still grow wild there in areas of Central America, Mexico and Colombia.

The first European to see delicious red, yellow, green, purple, silver, orange fruits was Christopher Columbus.

Soon, the first descriptions of various forms of pepper began to appear in Europe; for the first time, farmers from Portugal and Spain tried to grow it in their gardens. They were joined by the rest of the peoples of the Mediterranean.

According to archaeologists, sweet peppers began to be cultivated in the regions of Central America, Peru and Mexico more than 6.5 thousand years BC. So this pepper is the oldest vegetable that was actively used by people.

Sweet pepper was brought to Russia in the 16th century. But it became widespread and won the love of the Slavs in the 17th century.

Pepper "under the microscope"

Vegetable pepper - perennial family of nightshades. But gardeners cultivate it as an annual one (if the pepper is transferred to an insulated room for the winter period, it will calmly continue its growth, development and further).

♦ Root. In pepper, the root system is very developed, the root itself looks like a rod with a huge number of lateral branches.

Roots grow best before the start of the growing season, after which their development decreases. Root development is especially intensive in greenhouse peaty soils.

The pepper has a weak ability to restore roots, so its seedlings are grown without subsequent picking.

♦ Stem. Sweet pepper has a herbaceous stalk, which woody in its lower part, each of the peppers ends in fruit.

Be aware that shoots are very fragile, so when caring for your handsome man, be careful not to damage him.

Pepper has two types, differing in the nature of the growth of the main stem:

Determinant. The growth of the stem stops completely after the formation of several shoots. This type includes early maturing peppers.
Indeterminate. In these plants, the stem continues to grow until the very end of the growing season. These forms include late maturing species.

In addition, the pepper can be subdivided according to the branching of the stem:

Stamp. One stem, it branches only at the apex of the central stem.
Half-stem. In the lower region of the central stem, up to 3 small shoots are formed.
Bushy. The stem begins to branch from the lowest part, and the length of the lateral processes can be more than ½ the height of the bush itself.

♦ Flowers. Sweet peppers produce flowers of both sexes. Their total number can reach more than 90-100 pieces (some varieties have only 10-15).

Pepper begins to bloom 40-60 days after germination (depending on the variety). Flowers open before lunch (in a sunny season in the early morning, in a cloudy one a little later).

Pepper is a partial self-pollinator (insects help in pollination).

Council. Do not plant sweet peppers and hot peppers together - cross-pollination may occur and the bell peppers will turn bitter.

♦ Fruit. For the sake of an appetizing plump fruit, we grow our pepper. Pepper fruit is a false berry, which can have a variety of shapes: spherical, oval, prismatic, cube or cone.

Its mass is also different, depending on the variety, the weight of the fruit reaches from 50 g to 250 g or more, the thickness of the walls varies within 1-10 mm. Pepper seeds can keep their germination for 2-3 years.

Why is Bulgarian pepper useful?

♦ Pepper-doctor. None of the diverse world of vegetables compares to the benefits of bell peppers.

Literally each of its cells is saturated with trace elements and minerals useful for humans (iron, potassium, zinc, calcium, magnesium, phosphorus, sodium, iodine, etc.).

A unique vegetable protects the nervous system, normalizes blood circulation, revives the elasticity of blood vessels, restores iron stores in the blood, thins the blood and lowers blood pressure.

Be sure to add it to your diet to get rid of ugly skin inflammations. And for the elderly, it will strengthen bone tissue, improve memory and slow down the death of brain cells.

Our pet helps to normalize oxidative processes in the body, that is, it slows down and prevents the occurrence of cancerous tumors.

Pepper is also good for eye health. Nutritionists readily advise the use of pepper for various diets - it stores large reserves of fiber, which normalizes metabolism with a minimum calorie content.

Take sweet peppers with meals if you have diabetes, but pepper powders are added to various gels, ointments for patients suffering from sciatica, gout or arthritis.

Pregnant women need to include sweet pepper in their diet - a huge amount of valuable substances will be useful for both the baby and the mother's recovery after childbirth.

Council. The largest concentration of nutrients is found in the area of \u200b\u200bthe stalk of the pepper and in its seeds. Therefore, to get the maximum benefit, you should drink the juice from the vegetable. But it is better not to subject the pepper to heat treatment - it will lose a good half of its useful reserves.

The harm of a puffy handsome man. Sweet peppers have their own contraindications! The intake of pepper inside should be limited in case of stomach ulcers, hemorrhoids, gastritis, serious diseases of the kidneys, liver, epilepsy, coronary artery disease, and with too low pressure.

♦ Pepper-cosmetologist. Vitamin richness of sweet pepper did not leave indifferent cosmetologists. After all, all of its useful substances can be used externally.

It is a pleasure to carry out pepper masks, and the effect of them is noticeable immediately.

For dry skin, mix one beaten yolk and a tablespoon of sour cream with finely chopped red pepper (2 tablespoons). Keep the mixture on your face for a quarter of an hour, then rinse with cool water.

If the skin is oily, replace the yolk with protein, and sour cream with sour kefir.

If your skin is tired, a mask of a mixture of brightly colored peppers, oatmeal (2 tablespoons each) and a teaspoon of liquid honey will help to restore its vigor. We keep the sweet mass on the face for 15-20 minutes.

Pepper is also good for hair, for such masks you should take bright red pepper.

One fruit of the pepper should be crushed and mixed with blue clay (2 tablespoons), kefir (2 cups), a tablespoon of lemon juice. Apply the mass to the hair, wrap it up with foil and leave it for half an hour.

The pepper will give your hair a luxurious, healthy and shiny look.

♦ Pepper is culinary. Still, it is not for nothing that the pepper is called "Bulgarian"; it is in this country that it is especially loved and revered.

From there, a lot of recipes for stuffing pepper came to us. What they do not do with it: pickle, stew, add to salads, stews, soups, roasts, bake and fry.

Sweet pepper is good with any combination of products!

A little about varieties

Our favorite, like no other vegetable crop, is very diverse in color, shape and taste. And, if you wish, you can turn a bed with sweet pepper into a beautiful multi-colored "flower bed".

There are a lot of varieties of sweet pepper. It is better to select them for your garden, based on the conditions of the climate and the region.

All types of sweet peppers were conditionally divided into several types according to factors:

Ripening terms

Ultra-early (harvest ripens up to 100 days).
Early (it will be possible to harvest the fruits 100-120 days after germination).
Medium early (pepper will pamper you with harvest in 120-135 days).
Late (fruits ripen within 135-150 days).
The latest (you will have to wait for tasty fruits for more than 150 days).

Plant height

Stunted (up to 50 cm).
Medium-sized (50-100 cm).
Tall (150-200 cm).

Also, sweet pepper varieties are divided into types that are best grown in greenhouse conditions and into bold vegetables that are not afraid to grow in the open air.

The best greenhouse varieties

Bulgarian pepper by its origin is southerner, in our climate it will still be difficult for it to ripen - we do not have enough heat and sun.

Therefore, most gardeners successfully use greenhouses for growing peppers. But choosing the right varieties is not easy - your eyes run up from the abundance of species (more than 500 of them have been created for greenhouses).

According to gardeners, we have selected the most suitable and proven types of pepper for growing in greenhouses:

♦ Apricot favorite. The variety belongs to mid-season and undersized. This species has cone-shaped fruits, very shiny and thick-walled (peel size up to 7 mm).

The weight of the fruits can reach 120 g. This sweet pepper is very juicy, up to 20 fruits can grow on one bush at once, which ripen at the same time.

Their color is interesting - when the pepper reaches technical maturity, the fruits have a light green color; when fully ripe, they become rich orange, apricot.

♦ Atlant. The bush grows up to 80 cm - it is ideal for greenhouse conditions under the film. The variety is high-yielding and mid-season.

Atlanta's peppers are elongated, cuboid, with a very juicy, crispy pulp. Ripe vegetables with a deep red hue.

Such sweet pepper is not afraid of diseases, but it can be used in any culinary delights.

♦ Belladonna F1. Speaking about pepper varieties, we will not forget about its successful hybrids. This hybrid variety belongs to early and thick-walled varieties (wall thickness 8 mm).

Although the fruits are not so large (their weight reaches only 150 g), they have excellent taste. The initial white color of the pepper, as it ripens, changes to a bright yellow hue.

The variety is also resistant to many diseases.

♦ Bogatyr. A medium-ripening pepper variety. It has excellent yields (you can harvest up to 7-8 kg per m²).

The plant is small (its growth reaches only half a meter), which is excellent for greenhouses. The bush is powerful enough and superbly developed.

Bogatyr's fruits are heroic (weighing up to 190 g, up to 17 cm long and up to 7-8 mm thick). Ripe fruit of bright red color, very juicy, sweet and aromatic.

The strength of the fruit is a good quality - they tolerate transportation very well. In addition, the advantages of the species include large reserves of ascorbic acid, which the plant accumulates throughout its conscious life.

♦ Chocolate Star of the East (F1 hybrid). A mid-season sweet pepper variety with a very powerful, branched bush, up to 70 cm high and beautiful hanging fruits.

They are large, glossy and extremely attractive with their rare chocolate color. The fruits are very large (their weight reaches 350 g) and thick-walled (peel thickness is 1 cm), have excellent taste and juiciness.

Distinctive features of the hybrid are high yield rates (up to 10 kg / m²) and good immune qualities.

♦ California miracle. One of the most popular varieties among our gardeners. This type of sweet pepper is universal for culinary specialists and a favorite for gardeners.

♦ Lablano. It is one of the largest-fruited sweet peppers. On average, the mass of fruits reaches 400-450 g! And in especially favorable conditions, pepper can "grow" and fruits weighing 800 g!

They are thick-walled and very strong. Lablano will also delight with its early maturity, high yielding qualities, disease resistance and unpretentious care.

By the way, the bushes themselves are low, up to 70 cm. It is surprising that such babies are able to grow real "monsters" of the vegetable world. Glossy huge fruits, dark red in color, cylindrical in shape and very sweet taste.

♦ Rhapsody F1. Another good hybrid for growing in a greenhouse. It belongs to the early maturing species and is distinguished by a powerful shrub.

Rhapsody will delight us with its unique unpretentiousness - it knows how to bear fruit even in the most unfavorable conditions.

The fruits of the pepper are elongated, their initial light green color by the time of ripeness changes to a rich yellow. The variety is resistant to disease and any kind of stress.

The best varieties for open ground

But not only "southerners" can delight the owner with fragrant, juicy fruits. Breeders have created many varieties and conditions open ground.

The best varieties of sweet peppers for outdoor living have a small, neat bush for ease of maintenance and excellent cold resistance, good immune performance.

Such sweet peppers will not require complex, bulky shelters from us - these are unpretentious varieties.

Let's choose.

♦ Varietal pepper. From it you can collect seeds for further planting, among its most successful varieties are:

Gift from Moldova. Mid-early variety, with mouth-watering bright red fruits (their weight reaches 70 g).
Triton. Early appearance with large fruits. Its peppers, weighing up to 150 g, can change color from green to crimson.
Sweet banana. The early variety is distinguished by especially sweet yellow fruits, very tender and tasty.
Player. A high-yielding species with a short and powerful bush that does not need a garter. The fruit of the Player reaches a mass of 150 g.
Mirage. Differs in strong fruits, which are ideal for stuffing, thanks to the strong skin. Pepper is also interesting for its multi-colored fruit color - from white to deep red.
Corvette. One of the best varieties sweet pepper for canning. It has small fruits (their weight barely reaches 70 g), but with a firm skin and a pleasant, crunchy taste.

♦ Hybrid. They are especially resistant to ailments, bad weather conditions, pests, and are distinguished by their unpretentious care.

Atlantic F1. Record holder among peppers for open ground in terms of fruit size. They can grow up to half a kilogram! Giant fruits differ in thin peel, which is ideal for delicious salads.
Cardinal F1. It also has large fruits, although not so huge (their weight reaches 300 g). The variety is good for an early and excellent harvest, regardless of the weather conditions.
Orange Wonder F1. This species pleases with its bright yellow, fleshy, aromatic fruits with a strong skin, weighing up to 300 g.
Miracle of California F1. An early variety of pepper with large, very juicy and aromatic fruits, weighing up to 350-400 g.

So we made our first acquaintance with another glorious inhabitant of our garden.

I would like to invite you, dear readers, to watch a small video showing what wonderful peppers can be grown even in the North of Russia.

Are you ready to acquire such a wonderful gift of nature on your plots? If you are ready, then there is a long way ahead of the pepper from seeds to a beautiful bush.

How to grow sweet peppers - we will talk about this in the following articles.

See you soon, dear readers!