How to cook Ratunda peppers with honey for the winter: recipes for preservation in tomato sauce, oil and marinades

Sweet peppers have gained well-deserved popularity in cooking. A huge number of delicious dishes are prepared from it. Peppers are baked, pickled, stuffed, salted, and added to fillings, salads and soups.

The fruits of the Ratunda variety with thick pulp and a breathtaking aroma are a storehouse of vitamins and minerals. In this article we will talk about the characteristics of the variety, beneficial properties, and methods of preparing preparations for the winter.

Characteristics and features of Ratunda pepper

Ratunda is a variety of sweet bell pepper native to South America. The most favorable climate for its cultivation is in Moldova, Ukraine and the countries of Northern Asia. In common parlance they are called gogoshars or koloboks. In the international classification, the variety is called tomato pepper. The fruits resemble small pumpkins.

The skin is dense, even and smooth, red, yellow or green. The peppers have a delicate honey flavor with a slight spiciness, elastic and fleshy flesh. Its pronounced aroma allows it to be recognized among many other varieties. Once you look at gogoshars in a photo or in their natural form, you will no longer confuse them with anything else.

Features of the variety:

• average ripening period – 120-130 days;
• seeds germinate at an air temperature of at least 25°C;
• needs fertile soil;
• unripe fruits have dark green inclusions, and as they ripen they acquire a rich, uniform shade;
• the average fruit weight reaches 180 g;
• the thickness of the pulp ranges from 6 to 8 cm;
• peppers have a honey flavor;
• ideal for freezing and drying;
• are stored for a long period and do not deteriorate during transportation.

Ratunda pepper is prone to cross-pollination with bitter varieties of peppers. That's why gogoshars with a spicy taste are available on sale. When growing, the first two crops are harvested unripe with a brown tint and sent to ripen in a warm place.

Useful properties, use in cooking

From the point of view of nutritional value, raw fruits, in which micro- and macroelements and vitamins are preserved, are considered the most useful. Heat treatment kills about 50% of the components.

The calorie content of pepper is only 26 kcal per 100 g, so it is often included in therapeutic diets for weight loss, and adherents of proper nutrition also like it. It contains:

• vitamins: A, B1, B2, B6, B9, C and E;
• minerals: calcium, magnesium, potassium, sodium, iron, phosphorus;
• saturated fatty acids: myristic, palmitic, stearic;
• amino acids: glycine, serine, proline, tyrosine, aspartic acid, alanine.

Ratunda is recommended to be eaten when:

1. Reduced immunity. The vegetable replenishes the lack of vitamin C, accelerates the absorption of iron, and increases hemoglobin.
2. Digestive disorders. The fruits contain the alkaloid substance capsaicin, which stimulates the gastrointestinal tract, normalizes stool, relieves heartburn, and stabilizes the flow of bile.
3. High blood pressure. Antioxidants fill cells with oxygen, thin the blood, reduce cholesterol levels and the risk of thrombosis.
4. Stress. The acids contained in the fruits calm the nervous system and normalize sleep.
5. Increased fatigue. Vitamins and microelements help you relax and improve memory.
6. Weak walls of blood vessels. Magnesium and potassium, vitamins C and B strengthen them, increase elasticity, and reduce permeability.
7. Joint diseases. Calcium in fruits improves the condition of patients with arthritis, bursitis, osteochondrosis and osteoporosis.
8. Intoxication of the body. Pepper helps cleanse the blood of toxins and carcinogens that accumulate over the years, reducing the risk of developing cancer.
9. Myopia. Fresh fruits improve the condition of the retina and stop the progression of myopia.

Thanks to its wonderful taste, pepper is widely used in cooking. The fruits are used for canning, preparing savory snacks, stews, warm and cold salads, and stuffing.

During heat treatment, the thick flesh does not fall apart and retains its shape, and hardly anyone can resist peppers baked over a fire. Marinated Ratunda goes well with meat dishes, and puree from the pulp is considered an excellent addition to pasta.

Read also:

What's good about the Winnie the Pooh pepper: let's get to know the variety.

How to grow chili peppers at home on a windowsill.

Pickled Jalapeño Peppers - Homemade Recipes.

Winter recipes

Winter preparations from Ratunda are not much different from those in which bell peppers are used. The most popular recipes require preservation. This way it is possible to preserve the product for a long time.

To preserve beneficial microelements, peppers are frozen. At the same time, it does not lose its taste and does not spread after thawing. The fruits are cut into arbitrary shapes, dried and packaged in bags for freezing. Ratunda is also prepared for stuffing. To do this, remove the stalk with seeds and put the peppers in bags.

Fleshy fruits are suitable for preparing lecho, adjika, salads with the addition of carrots, eggplants, tomatoes, onions and garlic. Unusual sweet marinades with heat and spices highlight the rich taste of pepper.

Pepper in tomato juice

To prepare the preparation you will need the following ingredients:

• pepper – 6 kg;
• tomato juice – 4 l;
• sugar – 2 tbsp;
• refined sunflower oil – 1 tbsp.;
• vinegar 9% – 1 tbsp.;
• salt – 4 tbsp. l.;
• peppercorns and bay leaf to taste.

Cut the peppers into halves and remove the seeds. Mix the ingredients for making syrup in an enamel bowl and bring to a boil. Submerge the peppers in the liquid and cook for five minutes. Transfer the fruits into pre-sterilized jars, fill with syrup and roll up with a key. Turn the jars upside down and wrap them up.

Sweet pepper in honey-oil marinade

Marinade with honey will add piquancy to the pepper. The snack is eaten immediately after preparation or rolled into jars for the winter.

To prepare peppers in oil you will need the following products:

• pepper – 1 kg;
• honey – 5 tbsp. l.;
• water – 100 ml;
• vinegar 9% – 100 ml;
• vegetable oil – 100 ml;
• sugar – 1 tbsp., l.;
• salt – 1 tsp;
• black or allspice peas.

Combine marinade ingredients in a saucepan and boil for five minutes. Cut the peppers into quarters and cook until darkened, about 7-9 minutes.

Place the fruits in jars and close with screw caps. You can use a seaming wrench and special caps. Turn the jars upside down and wrap them in a blanket.

Advice. Use peppercorns of different colors. This will add a pop of color to your appetizer.

Honey Ratunda in spicy marinade

The marinade with the addition of chili pepper and spices will appeal to spicy lovers.

For the preparation you will need the following ingredients:

• pepper – 1 kg;
• sugar – 1 tbsp. l.;
• salt – 2 dec. l.;
• water – 1.5 tbsp.;
• tomato paste – 3 dess. l.;
• refined oil – 1.5 dess. l.;
• vinegar 9% – 2 dec. l.

Spices for marinade:

• bay leaf – 3-4 leaves;
• garlic – 2 cloves;
• black peppercorns – 12-15 pcs.;
• coriander seeds – 1 tsp;
• cumin – 1 tsp;
• mustard beans – 4 tsp;
• half a chili pepper;
• small dried horseradish root.

Peel the gogoshars from the stalk and seeds, cut into four pieces and pat dry with a paper towel. Mix water, oil, salt, tomato paste, sugar and vinegar for the marinade. Cook over low heat, stirring occasionally, and bring to a boil. Immerse the pepper in the liquid and simmer for 15 minutes.

Pour some spices into the jars, transfer Ratunda and fill with marinade. Close the jars with lids, turn the top upside down and wrap them up.

Ratunda pepper with honey for the winter

The pleasant sweetness of the marinade and the pronounced taste of Ratunda in this recipe will not leave anyone indifferent.

To prepare the preparation for the winter you will need:

• pepper – 1 kg;
• water – 200 ml;
• Refined sunflower oil – 80 ml;
• vinegar 9% - 80 ml;
• sugar – 80 g;
• honey - 1 tbsp. l;
• salt – ½ tbsp. l.;
• garlic – 5 cloves;
• allspice peas – 5 pcs.;
• laurel – 2-3 leaves.

Peel the pepper from seeds and cut into strips. Mix the ingredients for the marinade in a deep saucepan and bring to a boil, at the end add the garlic, passed through a press.

Place the peppers in the marinade and cook for 10 minutes. At first it will seem that there is little liquid, but during cooking the fruits will release juice. Place in sterile jars, close the lids in a way convenient for you, turn the neck down and wrap.

How to roll up for the winter

In addition to spicy marinades, Ratunda uses a proven classic recipe for twisting. The peculiarity of this preparation is that it takes a minimum of time to prepare.

Prepare the following products in advance:

• pepper – 5 kg;
• salt – 5 tbsp. l.;
• sugar – 1 kg;
• laurel – 2-3 pcs.;
• refined vegetable oil – 100 ml;
• vinegar 9% – 2 tbsp.;
• sweet peas – 8-10 pcs.

According to this recipe, gogoshars are covered entirely. It is enough to clean them from the stalk and seeds. To prepare the marinade you will need a large saucepan. Pour 5 liters of clean water into it, add salt, sugar and stir until completely dissolved. Pour in the vegetable oil, bring to a boil, then add the spices. Add vinegar at the end.

Prick each peppercorn with a toothpick or fork and plunge into the bubbling liquid. Cook over low heat for up to five minutes. Take out the peppers, put them in jars, and fill them with liquid. Roll up the lids in a way convenient for you.

For those who are contraindicated, snacks with added vinegar are suitable. alternative method - fermentation. The products undergo a fermentation process, thanks to which they retain their valuable properties. To pamper yourself with health benefits in winter, try pickling gogoshars according to the following recipe.

Prepare the following components:

• pepper – 3 kg;
• salt – 30 g;
• allspice peas – 4 pcs.;
• garlic – 3-4 cloves;
• dill seeds – 1 tbsp. l.;
• cherry, blackcurrant or grape leaves.

Wash the peppers and remove seeds. Add spices to the water; no need to boil. Place the peppers in jars or a barrel. Compact tightly and fill with filler. Place a weight on top and leave in a warm place for 10 days. Then move to a cool place.

Advice from experienced housewives

To prevent the pepper from losing its excellent taste, experienced housewives advise cutting it just before serving. Otherwise, the fruits will quickly “fizzle out” and lose their beneficial properties.

To soften the rough skin, which not everyone likes, the peppers are soaked in warm water with the addition of soda for two hours.

If you come across bitter fruits, no problem! They can be used to prepare spicy adjika or other sauces for meat. Ratunda is more suitable than other varieties of pepper for stuffing and making twists, since it cooks faster without losing its shape.

If you want to roll up whole peppers, prick them in several places with a fork. This way the skin will not crack during heat treatment.

Conclusion

The Ratunda pepper variety is endowed with characteristics that make it popular among gardeners and chefs. Meaty, juicy peppers with a bright taste will appeal to vegetable lovers.

Due to the fact that during heat treatment the fruits do not lose their shape, they are used to prepare a variety of snacks and stuffing. The rich mineral and vitamin composition will compensate for the lack of useful elements in winter and give you a little summer.