Gogoshary in tomato sauce for the winter. Marinated gogoshars with honey and apple. "Honey Gogoshars"

Every housewife knows the desire to prepare something unusual and tasty for the winter. Many people prefer to serve gogoshar marinated with honey. But does everyone know what this product is?

Gogoshary is a type of sweet pepper. It has wide fruits and a fleshy core. May be red, yellow, green. The rich, spicy taste goes well with the honey marinade, so this preparation is often used as an aperitif, snack and addition to main courses.

« Gogoshary is spicy »

This recipe will appeal to lovers of spicy foods and will successfully complement dishes of meat, fish and potatoes. This appetizer will go with a bang! for any feast.

Ingredients:

6 kg gogoshar;
400 ml water;
250 ml honey;
250 ml vegetable oil;
250 ml 9% table vinegar;
5 medium heads of garlic;
4 bay leaves;
1 spoon tbsp. salt;
10 pieces. allspice;
20 pcs. black pepper.

Preparation

Jars with lids need to be prepared: washed and sterilized.
Gogoshary - remove seeds and chop coarsely. You can use whole ones if you wish.
Now let's prepare the marinade. Combine all ingredients in a large saucepan: honey, water, vinegar, vegetable oil. Don't forget about bay leaf, salt, black and allspice pepper, garlic.
Bring the marinade to a boil, add our vegetable to the pan in portions.
Boil again and leave for another 1 minute.
Then we put the product into jars and fill it with marinade.
Turn the closed jars upside down and wrap them in a blanket for 2-3 days. The yield is about 7–8 cans (700 ml each).

« Gogoshar marinated in honey »

This dish will not only diversify your daily menu, but can also decorate any holiday table. What do we need to prepare 10 - 11 servings?

Ingredients:

10 kg gogoshar;
1 liter of water,
130 ml honey;
0.5 cups sugar;
250 ml 9% vinegar;
250 ml vegetable oil;
5 large heads of garlic;
10 pieces. carnations;
10 bay leaves;
30 peas of pepper mixture;
greens (optional);
2 tablespoons tbsp. salt.

Preparation

We wash and sterilize jars with lids for preservation.
Now let's start processing the gogoshars - wash them, remove the seeds, cut them into several parts.
For the marinade, pour water into a cauldron, add vinegar and oil. This is followed by salt with sugar and honey, cloves and bay leaves with a mixture of peppers.
While the marinade is boiling, peel the garlic, cut each clove in half and put 6-8 of these halves into jars.
Place the vegetables in the cauldron and leave for another 5 minutes.
Place in jars and fill with marinade.
We turn the rolled up jars over and wrap them for several days.

“Preparing in Moldavian style »

Canned gogoshar is one of the favorite dishes of Moldavian cuisine. It is also popular in many other countries.

Ingredients:

gogoshary - 4 kg;
0.5 l of water;
200 g honey;
1 spoon tbsp. salt;
400 ml vegetable oil;
4 heads of garlic;
4 bay leaves;
apple cider vinegar 6% - 400 ml;
10 pieces. allspice;
4–5 pcs. carnations.

Preparation

Wash the gogoshars thoroughly, clean them and cut them into pieces.
Peel the garlic and cut the cloves into 2-3 cloves.
Now you can start preparing the marinade. In a large cauldron, mix water with vinegar, oil, honey, add salt, bay leaf and pepper with cloves.
Let it boil, drop the pepper slices into the cauldron, boil again and add garlic to them.
Leave to cook for 8–10 minutes.
Then we put the finished product into pre-washed and sterilized jars and fill it with marinade.
Roll up and cover with a blanket until completely cool. The proportion is calculated for 4 jars of 700 ml.

"Gogoshars are tender »

Ingredients:

5 kg of gogoshar vegetable;
3 tablespoons tbsp. Sahara;
3 tablespoons tbsp. honey;
1 liter of water;
0.5 l vinegar 6%;
250 ml odorless sunflower oil;
3 heads of garlic;
4 things. bay leaf;
1 tbsp. spoon of salt;
25–30 peas of allspice.

Preparation

We sterilize jars with lids by first washing them.
Place 2-3 peppercorns and a couple of peeled garlic cloves, cut in half, into the bottom of each jar.
In a large saucepan, combine honey with sugar, vegetable oil with salt, water, vinegar, and let it boil.
Add vegetables to the marinade in portions and bring to a boil again. Leave to simmer for 3–5 minutes.
We transfer them into jars and fill them with marinade.
We roll up the jars, wrap them up and leave them for 2 days. The yield will be about 10 servings.

« Gogoshar honey »

With this recipe, you will become famous as an excellent housewife, and guests and household members will look forward to the winter so they can quickly enjoy the delicious peppers. The recipe makes 8-10 jars.

Ingredients:

5 kg gogoshar;
200 g honey;
0.5 liters of table vinegar 9%;
1 liter of sunflower oil;
0.5 kg garlic;
10 pieces. bay leaves;
2 tablespoons tbsp. salt;
30 peas of allspice;
celery (optional).

Among all kinds of sweet peppers, the Moldovan variety Gogoshary stands out. One of the unchanging dishes that decorate our holiday table is pickled gogoshar. This simple and very tasty appetizer always goes down with a bang. I offer the best recipe for preparing gogoshars for the winter.

The Gogoshary variety of sweet pepper is dearly loved by many for its excellent taste and attractive appearance of the fruit. I also consider myself a fan of this variety. I also like to prepare bell peppers of different varieties for the winter. One of my signature recipes has long been the recipe for pickled gogoshar for the winter. I marinate with honey, it’s very tasty. It is believed that the method of preparing gogoshars with honey for the winter comes from Moldova, as does the gogoshar variety itself. I don’t know how to verify the authenticity of this statement. But I can vouch for the quality of the workpiece. The marinade turns out sweet and rich, the strips of pepper are bright and tasty, and in general, pickled gogoshars can easily replace an appetizer and salad on your winter table. Try it, it’s very easy to make this preparation for the winter. All you need to do is pour boiling marinade and roll it up.

In addition to ripe peppers, for pickling you will need honey, vegetable oil, water, vinegar, salt and spices.

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Ingredients

1.5 kg gogoshary pepper;
2 small heads of garlic;
1 glass of water;
100 grams of liquid honey;
15 grams of salt;
7 tablespoons vinegar;
8 tablespoons of vegetable oil;
allspice and bay leaf to taste.

Preparation

First, wash the peppers prepared for preservation with running water and leave them to dry. While the excess liquid evaporates from the surface of the fruit, start working on the jars. By the way, I’ll deviate from my traditional recommendation to take small jars for pickled vegetables and winter salads. Marinated gogoshars with honey turn out so tasty that you can safely fill liter jars with them.

Wash the containers intended for the workpieces and treat them with steam along with the lids. That's it, the stage of preparing the dishes has come to an end and you can easily start chopping the peppers. Don't forget to remove the seeds and all the insides. It is best to cut gogoshars into strips into sectors (the very shape of the fruit seems to suggest the cutting method). After chopping, leave the pepper in a suitable container: a saucepan or bowl. Don't forget to peel the garlic cloves as well.

Time to prepare the marinade: add vinegar, vegetable oil, water, salt and spices to the liquid honey. Stir, pour into a saucepan of appropriate size (so that the marinade can fit there after adding the pepper), and bring to a boil. Place pepper strips and garlic cloves into the boiling honey marinade, which can be divided into 2-3 parts. Reduce the heat to low, press the gogoshar strips well with a spoon so that they cook in the marinade. After 10 minutes, start putting them into jars, still pressing them with a spoon and “filling” the container with strips of sweet pepper. Turn off the heat while pouring into jars. Once everything is ready, bring the marinade back to a boil and pour it into the jars of pepper. Roll up immediately.

We offer you recipes for incredibly tasty winter preparations from Moldavian cuisine. Marinated gogoshars with honey are perfect for any table and will become one of your favorite off-season snacks.

Marinated gogoshars in Moldavian style with honey - a recipe for the winter

Ingredients:

gogoshary – 3 kg;
water – 500 ml;
– 500 g;
salt – 60 g;
apple cider vinegar 6% – 375 ml;
vegetable oil – 250 ml;
garlic;
bay leaves;
black peppercorns;

Preparation

Immediately before preparing the pickled gogoshars, wash and sterilize the jars, dry them and place two or three bay leaves, ten black peppercorns, two or three buds of cloves and two or three previously peeled garlic cloves on the bottom of each. This amount of spices is ideal for a 750 ml jar.

Wash the gogoshars, remove the stalks and seed pods, and rinse the fruits again to get rid of the remaining seeds. Cut the peppers into two or four parts, depending on the size of the fruit.

Pour water, vegetable oil and vinegar into a large enamel container, add salt and honey, place on fire and heat to a boil. Load the gogoshars into the marinade in small portions, let them boil thoroughly, immediately remove them with a slotted spoon and fill them with the prepared jars with spices. We repeat this with all the peppers, let the marinade boil well, and pour it over the peppers in the jars. We roll up the containers with sterile lids and place them bottom up for self-sterilization under a warm blanket until they cool completely.

Be sure to store the workpiece in a dark and preferably cool place.

Marinated gogoshary in Moldavian style with honey and cinnamon

Ingredients:

gogoshary – 5 kg;
honey – 325 g;
salt – 30-50 g;
vegetable oil – 500 ml;
garlic;
bay leaves – 10 pcs.;
apple cider vinegar 6% – 1 l;
allspice peas – 10 pcs.;
black peppercorns – 10 pcs.;
cinnamon – 10 g;
cloves – 5 pcs.

Preparation

To prepare the marinade, mix vegetable oil, vinegar, honey and salt, throw in bay leaves, black and allspice peas, cinnamon and cloves and put on fire. Heat the mixture to a boil, Boil for five minutes, and blanch pre-washed, peeled and cut into several pieces peppers in it for three to five minutes. We take them out using a slotted spoon and put them in a separate container. Place about two or three cloves of garlic at the bottom of each clean jar, fill them up to the hangers with gogoshar slices and fill them with the hot marinade in which they were blanched. We identify containers for sterilization in hot water and soak half-liter jars for seven minutes, and liter jars for twelve minutes.

We roll up the containers with sterile lids, wrap them thoroughly and let them cool. After about a month, the preparation will be infused and will be ready for use.

Do you want to diversify your range of blanks with something original? Make gogoshars in Moldavian style according to our recipes and you will certainly become a fan of this snack dish.

Marinated gogoshars in Moldavian style with honey for the winter

Ingredients:

Calculation for 4 jars of 700 g:

gogoshary – 4 kg;
water – 500 ml;
– 200 g;
salt – 30 g;
refined vegetable oil – 400 ml;
garlic – 4 heads;
bay leaves – 4 pcs.;
apple cider vinegar 6% – 400 ml;
allspice peas – 10 pcs.;
- 4 things.

Preparation

We wash the gogoshars thoroughly in cold water, remove the stalks and seed boxes and cut them into longitudinal slices. We also peel the garlic and cut each clove into two or three parts.

In a large container, mix water, honey, vinegar, vegetable oil, throw in salt, bay leaves, peppercorns and clove buds. Place the container with the marinade on the fire and, stirring, heat to a boil. Drop in the pepper slices, bring to a boil again, throw in the garlic halves and let simmer for ten minutes.

We place the gogoshars in pre-sterilized dry jars, fill them with marinade and roll them with sterile lids. We wrap the workpiece thoroughly in a warm blanket until it cools completely, not forgetting to turn the cans upside down.

Marinated gogoshars in Moldavian style with honey and celery

Ingredients:

Calculation for 8-10 jars of 700 g:

gogoshary – 5 kg;
honey – 200 g;
salt – 60 g;
vegetable oil – 1 l;
garlic – 15 heads;
bay leaves – 10 pcs.;
apple cider vinegar 6% – 500 ml;
allspice peas – 30 pcs.;
celery – 8-10 branches.

Preparation

Wash the gogoshchars in cold water, wipe dry, remove the seed boxes and stalks and cut into four parts. Peel the garlic and cut into plates of arbitrary size. We sterilize the jars, dry them and place a sprig of celery, scalded with boiling water and dried, on the bottom of each of them.

In a cauldron or saucepan, mix vegetable oil with honey, vinegar, salt, throw in bay leaves, allspice peas and prepared garlic and set on fire. Heat to a boil, stirring, and begin to add the prepared gogoshar quarters in small portions. The amount of vegetable loaded into the marinade should be such that the vegetables can be completely covered with it. Let the gogoshars boil, keep them in the bubbling spicy mixture for one minute and immediately place them, along with the laurel and garlic, in previously prepared jars of celery.

We seal the jars with sterile lids, turn them upside down and thoroughly wrap them in a warm blanket for several days. Gogoshars absorb the required marinade when boiling and release juice, so they do not require adding marinade.

Stuffed gogoshars in Moldavian style for the winter

Ingredients:

Calculation for one 1.5 liter jar:

gogoshary – 1 kg;
onions – 200 g;
apples – 1 kg;
garlic – 5 cloves;
salt – 10 g;
granulated sugar – 45 g;
bay leaves – 3 pcs.;
refined vegetable oil – 100 ml;
vinegar 9% – 45 ml;
black and allspice peas – 8 pcs.;
water – 30 ml;
lemon juice;
parsley.

Preparation

We wash the gogoshars, wipe them dry, remove the stalks and remove the seed boxes. Peel the apples, grate them and sprinkle with lemon juice. Peel, chop the onion and mix with apple juice mass. Fill the gogoshars with the resulting filling and place in a saucepan or saucepan. Peel the garlic and place the cloves between the peppers, alternating with parsley sprigs.

Mix water, vegetable oil, vinegar, salt, granulated sugar, throw in bay leaves, peppercorns, mix, set on fire and heat to a boil. Pour the resulting marinade over our gogoshars, place them on the stove and simmer them under the lid over low heat for thirty-five minutes. Place the stuffed gogoshars in a jar while hot, pour in the liquid in which they were stewed, roll up the lid and place the jars under a blanket, bottom up, until they cool completely.

Also known as ratunda pepper, it has a spherical shape, a very meaty structure and a sweet-spicy taste. This pepper is used to prepare a wide variety of dishes and preserves. Today we will offer you a simple recipe for amazingly delicious peppers. Gogoshars will become a bright and fragrant decoration of any table; during the winter holidays, the appetizer will be the first to fly off the tables. If desired, you can add this pepper to salads. So let's get started.

- ratunda pepper (gogoshary) – 1100 g,
- water – 120 ml,
- vegetable oil – 85 ml,
- fruit vinegar – 85 ml,
- garlic – 1 head,
- sugar – 60 g,
- salt - a pinch,
- bay leaf – 1 pc.,
- coriander – 2 g,
- allspice – 2-3 pcs.

First of all, prepare the ratunda pepper - wash it in cool water and dry it with a towel. We cut the ratunda lengthwise and easily remove the place where the stalk grows along with the seeds. Cut the ratunda pulp into cubes or strips. Place the chopped peppers in one bowl, since we will be cooking them in parts.

Next, we make the marinade - put a saucepan with water on the stove, add salt, sugar, coriander, oil and vinegar, and also throw in a bay leaf. Bring to a boil over high heat. When the marinade boils, add the garlic, previously cut into slices, into it.

Now we return to the pepper, add part of the chopped ratunda to the hot marinade. Keep in mind that the marinade should completely cover the pepper bars. With a slight bubbling, always with the lid on, cook the peppers for three minutes.

Also remembers about jars - wash them thoroughly with soda or detergent, sterilize them over steam or in another convenient way. Cook the lids for rolling in boiling water for up to four to five minutes.

After three minutes of cooking, remove the ratunda using a slotted spoon and place it in dry, sterile jars. Place lids on the necks of the jars. Leave it alone while we finish cooking the remaining portion of pepper.

When all the pepper bars are ready and the jars are filled, pour the marinade in which the ratunda was prepared into the jars. If suddenly there is not enough marinade, add boiling water. We seal the jars with screw caps, place them upside down on a towel, cover with a warm cloth, and cool for about 20-24 hours. Then we put the gogoshars in the pantry or cellar and store them until winter.

Enjoy your meal!

They turn out no less piquant and tasty