Bulgarian pepper is a unique vegetable that is distinguished by its original taste, health benefits and brightly colored appearance. Therefore, dishes with pepper always look beautiful and are loved by many.

You can use Bulgarian and hot peppers in any form. During heat treatment, the amount of useful substances is reduced, but the taste properties become more saturated and perfectly combined with other products.

Peppers with garlic - general principles of cooking

When preparing peppers, be sure to clean them from seeds. Otherwise, they will then interfere in the finished dish. The best way to cut them is along large strips. One pepper is best divided into 4-6 parts.

Peppers can be marinated whole if desired. It should be thoroughly rinsed, remove the tail with a knife and make a dozen punctures in different places with a toothpick or fork.

Bulgarian pepper with garlic and dill for the winter

The recipe allows you to perfectly save all the necessary vitamins and, in terms of composition, bring the resulting product as close as possible to fresh pepper.

Ingredients:

4 kg of pepper;

4 garlic cloves;

150 grams of salt;

100 grams of vinegar;

2-3 branches of dill;

50 grams of sugar.

Cooking method:

Rinse the bell pepper thoroughly, remove all contents, cut into about eight longitudinal parts and let dry. If you want to get not only a tasty, but also a bright joyful dish, then take peppers of different colors, the more shades of pepper you use, the more interesting the appetizer will turn out.

Peel the heads of garlic and grate on a medium grater. Rinse green dill, let dry and chop finely. Cooking jars with lids. If you take all the ingredients in the indicated proportion, then you will need five to six cans of 0.7 liters.

Then we make the marinade. We need a saucepan, put sugar, salt, sunflower oil and apple or wine vinegar in it. We put the container with the contents on a slow fire and remove immediately after boiling.

We put the chopped pepper in parts in the marinade and continue to cook it for another 5 minutes. We transfer the pepper boiled in the marinade into jars in layers, sprinkle each layer with garlic and herbs.

Marinade, which remained at the bottom, topped up in jars. It remains to roll up the lids on the banks and let them cool completely.

Bulgarian pepper with garlic for the winter in an oriental way

Ingredients:

4 kg of pepper;

400 grams of garlic;

400 grams of cilantro;

40 grams of salt;

100 grams of sugar;

80 grams of vinegar;

100 grams of sunflower oil.

Cooking method:

Rinse the bell pepper, remove all the contents, cut into slices and put in a bulk container. Put chopped cilantro, granulated sugar, salt, garlic and vegetable oil to the pepper.

Mix everything thoroughly and leave for several hours. After that, put the workpiece on a slow fire, stirring, bring to a boil and continue to cook for 15 minutes. Then pour in the vinegar, mix everything again and lay it out in pre-prepared jars. We roll up the banks and wait until they cool completely.

Bulgarian pepper with garlic for the winter

Ingredients:

2 kg of pepper;

50 grams of vinegar;

2.5 liters of water;

3 garlic cloves;

Cooking method

We sterilize the jars in advance, boil the lids in another bowl, and bring water and vinegar to a boil in the third container.

Then we proceed to prepare the pepper. We wash it, dry it and cut into rings. Peel the garlic, 3-4 cloves per jar.

Now we lower the garlic into each jar, put the chopped pepper on top, salt (20 grams per liter jar). Pour the entire contents with boiling water with vinegar, leaving about 1.5 centimeters to the edge. We put the jars in a water bath for 15 minutes, put on the lids and roll them up.

Roasted bell peppers with garlic

Ingredients:

500 grams of pepper;

3 garlic cloves;

Olive oil.

Cooking method:

After washing the fruits of pepper, cut out the seeds and divide into small slices of 3-4 cm. Chop the garlic, add to the pan with vegetable oil, heat over low heat. Put the pepper in boiling oil with garlic and fry until golden brown, stirring constantly. After the pepper becomes soft, sprinkle it with salt, mix and remove from heat after a minute. A great side dish for any meat - ready!

Braised bell pepper with garlic

Ingredients:

600 grams of pepper;

50 grams of sunflower oil;

4 garlic cloves;

Black pepper seasoning;

Basil.

Cooking method:

Preheat the oven to 180 degrees. We wash the pepper fruits, clean them from seeds and cut them into 2-3 parts. We rub each share with mashed garlic, salt, pepper and dip in oil. Pour oil into the bottom of a baking dish and lay out the bell pepper slices. We put the pepper in the oven and bake it for about 40 minutes. Decorate the finished pepper with fresh basil.

Recipe for caviar from pepper and eggplant with garlic

Ingredients:

500 grams of pepper;

5 kg of eggplant;

300 grams of onion;

250 grams of carrots;

300 grams of tomatoes;

4 garlic cloves;

200 grams of sunflower oil;

Spices to taste.

Cooking method:

First, prepare the eggplants, washing them thoroughly, cutting out the stalk and cutting in half. Then we spread the eggplants on a greased baking sheet, pour the same oil on top and send it to the oven preheated to 250 degrees for half an hour. You can determine their readiness by the color of the skin, it should turn dark brown.

After baking, let the eggplant cool, remove the peel and cut into small slices. Let's start cooking the peppers. First, wash, cut into slices and simmer in a pan in sunflower oil. Then we clean, chop the onion, grate the carrots and moderately fry in oil.

We combine overcooking with pepper, add tomatoes, eggplant, peeled and grated garlic, herbs and spices to them, rolled with a meat grinder, and simmer for another 10 minutes over low heat.

It remains to mix everything thoroughly and serve chilled to the table. And if you wish, put the caviar in pre-sterilized jars, put them in a water bath for 20-25 minutes and roll up the lids.

Bell peppers with garlic in a spicy marinade

Ingredients:

600 grams of pepper;

garlic clove;

cinnamon stick;

4 cloves;

Black peppercorns;

Bay leaf;

Vegetable oil;

50 grams of sugar;

40 grams of salt;

200 ml of vinegar.

Cooking method:

Rinse the bell pepper, let dry and, without cutting, fry in a pan with vegetable oil for a few seconds.

Then it must be removed from the pan and immediately placed in cool water. After the pepper has cooled, carefully remove the thin skin and all contents from it.

We sterilize the jars and lids in advance and prepare the marinade by mixing 200 ml of boiled water with vinegar, mashed garlic, chopped cinnamon, sugar, salt, vinegar, sunflower oil and seasonings.

Dip the prepared pepper in jars, put the bay leaf and pour hot marinade. It remains to roll up the lids and let the jars stand in a warm place.

Bulgarian pepper with garlic in honey-oil marinade

Ingredients:

1 liter of water;

500 grams of pepper;

4 garlic cloves;

600 grams of honey;

40 grams of salt;

200 ml of vinegar.

Cooking method:

Rinse the bell pepper, put it whole for a few minutes in boiling water, remove and cool in cool water. Next, you need to carefully, without cutting, clean the pod from seeds and remove the skin.

Then we prepare the marinade, for this, in the indicated amount, for one serving, melt the honey with boiling water, add a little mashed garlic and salt.

We put the processed pepper in jars, pour the prepared hot marinade, add table vinegar and oil and roll up the lids.

Bulgarian pepper marinated with garlic and cauliflower

Ingredients:

1 kg of pepper;

100 grams of parsley root;

100 grams of celery root;

200 grams of cauliflower;

4 garlic cloves;

Black pepper seasoning;

1 liter of water;

100 grams of vinegar;

50 grams of sugar;

100 grams of salt;

3 pcs. bay leaf.

Cooking method:

Wash pepper and cabbage, cut into 5-6 shares, rub garlic, parsley and celery roots.

We first lower the garlic into sterile jars, then put the pepper in a small layer, salt, turn on all the spices, add the cabbage in the same layer, then the garlic and repeat all the ingredients in layers again. Then, in a separate bowl, prepare the marinade by adding sugar, vinegar and bay leaf to boiling water. Pour jars laid in layers of vegetables with this marinade and let them brew for at least 14 hours. Then it is necessary to drain the marinade from the jars, boil again, pour the vegetables hot again and roll up the jars.

Bulgarian pepper in oil with garlic, baked in the oven

Ingredients:

1 liter of water;

700 grams of pepper;

2 garlic cloves;

100 grams of sunflower oil;

30 grams of salt.

Cooking method:

Rinse the bell pepper, remove the seeds and cut into quarters. Once the peppers are dry, brush a wire rack with oil to prevent scorching.

Preheat the oven to 180 degrees, put the pepper on the grill to bake for 40-45 minutes. The pepper is ready when the top layer begins to wrinkle a little.

After that, it must be removed from the oven and allowed to cool slightly. Then carefully remove the wrinkled skin, put the pepper in a saucepan, add salt, finely grated garlic to it, pour in oil and mix all the ingredients thoroughly.

Pepper must be infused for several hours and only then served at the table.

Bulgarian pepper with garlic and green tomatoes in oil

Ingredients:

5 kg of pepper;

5 kg of tomatoes;

250 grams of garlic;

1 kg of onion;

200 grams of vinegar;

300 grams of sunflower oil;

200 grams of sugar;

50 grams of salt.

Cooking method:

Wash peppers and tomatoes well. From the pepper, carefully, leaving it whole, cut out the core and stalk.

We cut the tomatoes into small slices, peel the garlic and rub it on a fine grater. Then we combine the tomatoes with garlic, mix and spread in peppers.

Peppers stuffed with tomatoes and garlic are placed in a saucepan, sprinkle with onions on top.

After that, you need to prepare the marinade by mixing table vinegar, salt, sugar and oil.

Now it remains to pour them over the peppers laid in the pan and boil over moderate heat for about 20 minutes.

Then put the pepper in pre-heat-treated jars and roll up. Store this delicious snack when the jars are completely cool, preferably in the cold.

Preservation of sweet peppers in oil with garlic and vegetables

Ingredients:

1 kg of pepper;

1 kg of tomatoes;

200 grams of carrots;

5 garlic cloves;

5 sprigs of dill and parsley;

40 grams of vinegar;

50 grams of sugar;

50 grams of salt;

200 grams of sunflower oil.

Cooking method:

Wash all vegetables and herbs thoroughly. We clean the pepper and cut it lengthwise into small pieces, grate carrots and garlic, chop the tomatoes through a meat grinder.

Then we put the tomatoes in a saucepan and boil them only over low heat for half an hour, after which we add all the vegetables, garlic, sugar, salt, table vinegar and oil to the tomato and continue to cook for another 20 minutes.

Without waiting for the mixture to cool, we shift everything into pre-processed jars and roll it up.

Hot pepper with garlic

At the end of summer, many owners of garden plots have an excellent crop of hot peppers. This recipe is very simple and does not require any effort at all, and the result is an excellent savory dish, which is often called adjika. Although this is not entirely true.

This mixture can be added as a sauce to meat, potatoes or rice. It is eaten together and as a separate dish along with bread.

Ingredients:

1 kg of hot peppers;

1 kg of sweet peppers;

4-5 garlic cloves;

80 grams of tomato paste;

80 grams of vinegar;

20 grams of sugar;

40 grams of salt;

10 grams of hops-suneli seasoning.

Cooking method:

Using a meat grinder, we twist the pepper of both varieties and garlic. To make it easier to breathe, we cover the twisted mixture in the container with a bag along with the outlet of the meat grinder.

Then add salt, sugar and table vinegar to the pepper. Mix thoroughly. Put a portion of tomato paste and mix well again.

Adding hops-suneli seasoning to the dish will give it some Asian piquancy. Mix everything again. It is recommended to use a blender for this purpose.

After spreading the spicy mixture in pre-prepared jars, put it in the refrigerator.

To make the mixture spicier, you should leave the seeds in the pepper, otherwise it is better to remove them. To prevent the fingers from burning after removal, it is recommended to use rubber gloves. In sweet peppers, it is also necessary to remove the stalk along with the seeds and cut into small pieces.

If the pepper remains too spicy even without seeds, then it can be pre-soaked for a couple of hours in cold water. Such a recipe is characterized by a loss of spiciness over time, so after a week it will cease to be too spicy.

Hot pepper with garlic in tomato juice

This spicy seasoning goes well with meat, pilaf and pasta. The recipe is quite simple, and the result exceeds all expectations. Peppers for this dish should be taken only green, while it should be sharp and thin.

Ingredients:

1 kg of hot pepper;

3 kg of tomatoes;

10 garlic cloves;

50 grams of salt;

500 grams of sugar;

100 grams of sunflower oil;

40 grams of table vinegar;

20 grams of ground black pepper;

3-4 bay leaves.

Cooking method:

Peppers must be washed and dried. Make tomato juice from tomatoes. Put it on fire, add salt and other spices. Boil fifteen minutes. Put the pepper in the pods and cook again for twenty minutes. Add grated garlic and vegetable oil, remove the parsley. Add table vinegar after boiling the mixture and mix everything.

Pepper should be placed in sterilized jars and poured with tomato juice. Roll up the banks. Cover until completely cool.

The pepper obtained in this way becomes not very sharp and has a refined and unpredictable taste. The best place to store the resulting mixture is the refrigerator.

Hot pepper with garlic

Hot peppers with garlic are the perfect appetizer for lovers of hot dishes. It turns out extremely appetizing and really spicy. Thanks to garlic, pepper acquires a refined aroma. Bitter pepper prepared in this way will be an excellent snack for unleavened cereals, first courses and strong alcoholic drinks.

Ingredients:

1 kg of hot pepper;

3-4 garlic cloves;

200 grams of sugar;

200 grams of sunflower oil;

200 grams of vinegar;

50 grams of salt;

20 grams of ground black pepper.

Cooking method:

Prepare jars and lids by thoroughly washing them with baking soda. It is also important to sterilize them.

Hot pepper should be washed under running water and dried. In 5-6 places, you need to make punctures in the pepper with a fork or a toothpick. This is necessary so that the pepper is better saturated with marinade, and there is no excess air in the jars.

After peeling, the garlic must be washed. The marinade is prepared according to the following scheme: salt, sugar, table vinegar, pepper, vegetable oil are added to the water and mixed. Then the resulting liquid is brought to a boil, and garlic and hot pepper pods are steamed for several minutes.

After steaming the peppers with garlic, they are laid out in jars and poured to the top with marinade. Having rolled up the jars, it is recommended to turn them over on the lid and wait a bit until they cool down. After that, it is better to store them in a cool place, otherwise they may explode.

1. For pickling peppers, it is better to take only fully ripe pods, in which there will be no brown or green streaks.

2. It is highly recommended not to use iodized salt in garlic pepper recipes, as it can cause bitterness.

3. Pepper and garlic pickles should use clean water. It can be bottled or key. It is absolutely not worth taking water from the tap.

4. It is necessary to store the blanks of pepper with garlic in a cool place.

5. To make the pepper less spicy, it must be soaked for 3-4 hours in cold water.

6. Also, to soften the sharpness of pepper, you can add tomatoes or apples to pickles.

7. Pickled peppers are an essential ingredient in many dishes. It gives them a certain spice. It goes especially well with meats and vegetable dishes.

8. Shabby pickled pepper perfectly flavors first courses.

9. Hot pickled peppers are very good with barbecue.

10. The flavor of most pepper and garlic recipes is due in large part to the spices and spices added to them. Great for seasoning: dill, basil, parsley, celery, saffron, coriander and blue fenugreek.

11. When pickling chili peppers, you can add a few slices of dried lemon to give a better flavor.

Pepper in oil for the winter - a simple and tasty recipe for harvesting vegetables. It has been in use for over a decade. This method of preservation allows you to preserve all the useful qualities of your favorite product and prepare incredibly tasty snacks for the winter. There are many different vegetable canning recipes, let's look at the best of them.

The fresh product contains many vitamins and minerals, such as: potassium, vitamin C, sodium, vitamin B, phosphorus, magnesium, iron. During conservation, the main part of these useful substances is preserved.

Canned peppers also contain fiber, alkaloids, and proteins. It is a low-calorie product, so you can use it without harm to your figure. However, here you should be careful with vegetables canned in olive oil - the calorie content of such products is much higher.

It also helps to reduce blood pressure, thin the blood and normalize the digestive tract.

Preparing the main ingredients

Preparing peppers in oil for the winter is easy and effortless. To do this, just follow the following recommendations:

1. Vegetables must be selected ripe, without defects.
2. Fleshy peppers are best for canning.
3. Oil for recipes is used refined, odorless.
4. Banks before conservation must be thoroughly washed with soda and sterilized.
5. If the recipe uses a hot product, then additional sterilization is not necessary.

How to prepare pepper at home, recipes

Pepper is a very healthy and tasty product that must be consumed throughout the year, and not just in the summer. Unfortunately, not every housewife can afford to buy fresh vegetables in winter or fill a freezer with them.

In this case, the best way to solve this problem is conservation. It is stored for a long time, and the vegetable retains its beneficial qualities. We have selected for you the most popular and easy-to-implement recipes for seamings in oil for the winter.

Classic recipe

This recipe is notable for its simplicity, it is prepared from products that any housewife always keeps on hand. You will need the following components:

• 800 milliliters of cold water;
• 160 milliliters of olia, odorless;
• 30 grams of fine salt;
• 90 milliliters of 9 percent vinegar;
• 350 grams of granulated sugar.

Cooking:

1. Vegetables are well washed, cleaned of seeds, cut into slices.
2. In a bowl, mix water with salt, granulated sugar. They put it to boil.
3. After the start of boiling, vegetables are poured out, boiled for eight minutes.
4. Pour vinegar essence and vegetable oil.
5. With a slotted spoon, the product is laid out in jars, poured with marinade.
6. Banks are closed, turned over, left overnight.

Important! Banks must first be washed well with soda and sterilized, otherwise the preservation may deteriorate.

In oil filling with spices

Components:

• six kilograms of pepper;
• three hundred grams of granulated sugar;
• salt, about half a glass;
• six hundred milliliters of olia;
• four hundred milliliters of 9 percent vinegar;
• greenery;
• seven cloves of garlic.

Cooking technology:

1. Vegetables are washed, peeled, cut in any shape.
2. Put in a bowl.
3. Pour in refined vegetable oil, sprinkle with salt, and top with granulated sugar. Soak them in vinegar.
4. Put the solution on the stove, cook for twenty minutes. This requires the mixture to be stirred well.
5. Add crushed garlic, herbs.
6. Cook over medium heat for five minutes.
7. Lay out on banks, roll up.

Peppers in tomato

The taste is sweet, like in lecho, but cooking it is much easier. For cooking you will need the following ingredients:

• four kilograms of bell pepper;
• three hundred milliliters of olia;
• three liters of tomato juice;
• one hundred and fifty grams of granulated sugar;
• thirty grams of fine salt;
• one hundred milliliters of 9 percent vinegar;
• spices (bay leaf, cloves).

First prepare the peppers. They are washed well with water, cut into large pieces. Then we take on the marinade. To do this, pour the juice from the tomatoes into a container, cover with salt, sugar, put cloves and bay leaves. Bring the solution to a boil. Then add 9% vinegar and vegetables to the juice, boil for twenty minutes.

After the lapse of time, remove the container from the stove, and pour the hot solution into sterilized jars. Close the lids, turn over, cover with a winter jacket.

In oil with garlic

For cooking you will need:

• pepper;
• cold water;
• a few cloves of garlic;
• granulated sugar;
• salt;
• dried cloves;
• parsley.

We prepare the ingredients - we wash them, clean them, cut them. We cut the main component into slices, finely chop the parsley and garlic. In a container, mix running water, granulated sugar, fine salt, olive oil. On a small fire, bring to a boil, only then pour the vegetables into the liquid, boil for ten minutes. Pour into jars, sterilize for twenty minutes. Roll up, turn over, cover with a winter jacket.

Spicy marinated with vinegar slices

A fairly simple recipe for pickling hot peppers for the winter. It doesn’t take much time and effort to make it with vinegar, but once you try it, you will use this recipe all the time.

Ingredients:

• hot chili pepper;
• sugar;
• water;
• salt;
• vinegar.

Cooking:

1. The vegetable is washed well with cold water, allowed to dry, cut into slices.
2. Lay it out on the banks in dense layers.
3. Pour boiling water over, leave for fifteen minutes, drain the water.
4. In a bowl, mix boiling water, salt, vinegar, sugar.
5. Pour peppers with this solution, roll up jars.

Marinated in honey sauce

The combination of Bulgarian and sweet peppers with honey and coriander gives an incredible taste. The vegetable turns out sweet, crunchy, with a barely noticeable sourness.

Components:

• kilogram of the main ingredient;
• 5 tablespoons of liquid honey;
• 60 milliliters of 9 percent vinegar;
• 50 milliliters of olia, odorless;
• salt;
• cloves, bay leaf;
• 5 grams of coriander.

Cooking technology:

1. Wash the main ingredient well, peel, cut into small squares.
2. Arrange in jars, they must be filled completely.
3. Pour boiling water over vegetables, cover.
4. Leave to infuse for ten minutes.
5. Pour honey into a small container, add salt and seasonings.
6. Bring the mixture to a boil.
7. Pour in vinegar, olia, drain again into jars.
8. Banks roll up, wrap up.

Vegetable in honey marinade is ready.

Blanks for stuffing

Stuffed pickled peppers are a fairly simple, inexpensive, satisfying and extremely tasty dish. It is convenient to cook it not only in summer, with fresh vegetables, but also in winter. Therefore, the housewives fill their freezers to capacity with vegetables every harvest. But if there is no place in the freezer, but you really want to pamper your relatives with fragrant stuffed peppers in the winter? Then the recipe below will come to your rescue.

Components:

• 2 kilograms of bell pepper;
• 4 whole bay leaves;
• 5 pieces of peppercorns;
• 30 milliliters of vinegar;
• parsley;
• 20 grams of salt;
• add granulated sugar to taste.

Cooking technology:

1. Wash the pepper well, cut off the tops, remove the seeds. We wash again.
2. Place the vegetables in boiling water for about two minutes.
3. We take out, leave to cool.
4. When the vegetables have cooled completely, put them in pre-sterilized jars.
5. In a container, mix the liquid, salt, seasonings, sugar and parsley.
6. We cook for a short time.
7. Add vinegar, fill the future twist, roll up.

Lecho without vinegar

You will need:

• 2 kilograms of pepper;
• 2 large onions;
• 50 grams of sugar;
• a head of garlic;
• 5 pieces of bay leaf;
• 5 pieces of peppercorns;
• 20 grams of salt.

First, let's deal with tomato juice. To do this, the tomatoes must be washed well, cut, squeezed through a juicer and boiled for twenty minutes. Onion cut into rings, pepper into small squares. Onions, sugar, salt and spices are added to the tomato marinade.

After five minutes, put the pepper and leave to marinate over low heat for another five minutes. Add garlic, pour into jars. Banks must be well closed to avoid air ingress.

Stuffed with Cabbage and Canned in Oil

Components:

• 2 heads of cabbage;
• 300 milliliters of vinegar;
• 100 grams of salt;
• seasonings (cumin, peppercorns, bay leaf, cloves);
• 50 milliliters of sunflower oil.

Cooking:

1. Finely chop the cabbage, add vinegar and salt.
2. We cover with a bowl, put the load.
3. After a day, squeeze the juice from the cabbage and add seasonings.
4. Wash the peppers, cut off the top, remove the seeds.
5. Pour boiling water over them and leave for five minutes.
6. Then we take it out, cool it, stuff it with cabbage, put it in a container.
7. In a container, mix water, remaining salt, vinegar and oil.
8. Bring the mixture to a boil.
9. We fill it with the resulting product, roll it up.

Boiled and preserved in oil

To prepare this recipe, a whole product is used, it does not need to be cut, therefore, it takes much less time to preserve.

Ingredients:

• 2 kilograms of tomato pepper;
• salt;
• sugar;
• seasonings;
• a glass of refined oil;
• vinegar.

Cooking:

1. Rinse the vegetables well with water, let them dry.
2. Pour water, set to boil.
3. After the formation of the first bubbles, add salt, vinegar, seasonings, sugar to taste.
4. Pour in vegetable oil and pour products.
5. Continue cooking until the vegetables are fully cooked.
6. We put it in jars, fill it with a solution, close it.

How to save conservation

1. Follow the proportions of sugar and vinegar indicated in the recipe.
2. Sterilize jars well.
3. Wash vegetables thoroughly.
4. After seaming, turn the cans over to eliminate those that are loosely seamed.
5. Store blanks in a dark, cool place.
6. Use vegetables without damage.

From the foregoing, we can conclude that this canning for the winter does not require special efforts and resources.

You can cook it at home, using improvised means. But the result will exceed all your expectations, the appetizer will turn out to be excellent, able to please not only your loved ones, but also suddenly arriving guests.

There are many ways to pickle bell peppers - with various vegetables, herbs, seasonings, spices, honey. I suggest using a simple but proven recipe for pickled peppers with garlic and sunflower oil for the winter. I've been making this recipe for years now. Peppers are very tasty, spicy and beautiful. They can not only be used as a vegetable snack or addition to a side dish, but also added to various salads, soups, pizza.

Taste Info Vegetables and herbs

Ingredients

• Pepper - 5 kg
• Sunflower oil - 2 tbsp.
• Sugar - 1 tbsp.
• Salt - 3 tbsp. l.
• Water - 1 tbsp.
• Vinegar - 1 tbsp.
• Garlic - 3 heads
• Pepper black and allspice

How to cook pickled bell peppers with garlic for the winter

It is desirable to choose a multi-colored pepper. So it will be more beautiful.


Wash the pepper, cut out the core and remove the seeds. Cut into lengthwise pieces.


We clean the garlic. If the garlic cloves are large, then you can cut them into several pieces.
Boil water in a saucepan to blanch the peppers. After the water boils, put the peppers in boiling water for 3-4 minutes, then drain the water. We spread the peppers on a clean plate, it should cool - so it will be easier to put it in jars.
In a separate saucepan, mix water, oil, salt, sugar and vinegar for the marinade. We boil the marinade. Dip the chopped peppers into boiling water and blanch for 3-5 minutes. It is very convenient to use a metal colander for blanching, but you can perfectly catch peppers from boiling water with a slotted spoon (a flat spoon with holes). Dip the garlic into the boiling marinade.
Do not be afraid that the marinade will be multi-layered due to the oil content.

At the bottom of the sterilized jar we put 2-3 cloves of garlic caught from the marinade, as well as several peas of black and allspice.

Pack the blanched peppers tightly into the jar. It is advisable to put peppers of different colors in jars, so the finished preservation looks more appetizing.

Fill with boiling marinade to the brim. Screw on the lid. We wrap a jar of pickled peppers in a blanket for slow cooling.

An important tip: so that the jar does not burst from the hot marinade, I put the jar on the blade of a knife. It is also important when pouring the marinade to make sure that it fills all the space between the peppers. To do this, sometimes you have to tilt the jar and rotate it.

A spicy, fragrant appetizer of fried peppers is an indispensable dish in the winter, when you really want to feel the notes of summer heat. For frying vegetables, I try to take vegetables without obvious damage, so my appetizer is not only tasty, but also beautiful. How to cook peppers for the winter fried with garlic in oil and marinade, I will now describe to you.

Bulgarian pepper fried in oil with garlic for the winter - the best recipe

To roll up a spicy bell pepper for the winter, I will need the following products:

• Bulgarian pepper - 7 pcs.;
• Garlic - ½ piece;
• Sugar - 3 tbsp. l.;
• Vinegar - 20 ml;
• Salt and pepper - to taste;
• Lavrushka.

Tip: you must definitely choose fleshy peppers, because otherwise the vegetables will fall apart during heat treatment. Peppers of different colors (red, yellow, green) look interesting.

Before preparing canned fried peppers, I carefully sterilize all jars and dry them.

1. Now I'm going to start preparing the marinade. Pour 500 ml of water into a saucepan, add salt, sugar and seasonings, and then bring to a boil. Lastly, I add vinegar, boil the marinade for 1-2 minutes, and then cool.
2. I choose whole peppers, cut off the tail and clean them from seeds. I rinse thoroughly.
3. I put the vegetables in a preheated pan and fry in oil until golden brown. A few minutes before cooking, I add garlic, passed through a press, to the pan. I fry for 1-2 minutes and, turning off the gas, cover with a lid. Let stand 5-10 minutes.
4. Then I put the whole fried pepper, canned for the winter, with garlic in a glass container, pour it with marinade and roll it up.

It turns out very tasty - you will lick your fingers!

Whole Roasted Peppers with Garlic

Appetizing, properly cooked pepper pods will decorate any holiday table. My friend shared with me the best pepper marinade recipe. I've been using it for several years now and it has never let me down.

To prepare a snack, I need a kilogram of bell pepper.

1. I thoroughly wash the pods, remove the stalks and seeds. Then I spread the vegetables on a paper towel and let them dry.
2. I heat the oil in a pan with a thick bottom and fry the pods on it from all sides. The recipe says to fry the vegetables until golden brown.
3. Then in a separate container, I mix a tablespoon of salt and 125 ml of vinegar.
4. I peel 7 - 10 cloves of garlic from the husk and push them through the press. Finely chop the parsley.
5. I preserve peppers in jars - liter or two-liter. In a pre-sterilized glass container, I tightly pack the fried vegetables, each of which I dip in a salt-vinegar mixture. Since the vegetables will be preserved with garlic and parsley, I sprinkle each layer with these ingredients.
6. In jars tightly filled with vegetables, add 1-2 tablespoons of vegetable oil.
7. I roll the jars under iron lids and keep them warm upside down for a day.

Peppers for the winter fried with garlic in oil and marinade, I store in a dark, cool place.

Note to the hostess: I serve an appetizer cooked in garlic marinade as a vegetable side dish for meat dishes.

Hot fried pepper

If you like spicy snacks, then you will definitely like the recipes for making fried bell peppers with horseradish. How to roll up fried peppers with horseradish for the winter, I will now describe to you.

Required products:

• Bulgarian pepper - 2 kg;
• Vinegar - 500 ml;
• Salt - 2 tbsp. l.;
• Horseradish - 1.5 kg;
• Parsley and celery.

Thoroughly washed vegetables, I carefully fry in oil in a pan as a whole, while I do not remove the peel from the pods.

Tip: Bell peppers can be baked in the oven. To do this, you need to cover the baking sheet with foil and put vegetables on it. In the process of baking, do not forget to turn over and pour hot oil on all sides.

1. I dip our pepper into a slightly salted vinegar while hot. As soon as the vegetables have completely cooled down, I transfer them to a separate container, and dip a new batch into the vinegar solution.
2. After all the vegetables have cooled completely, I transfer them to glass jars, sprinkling each layer with chopped parsley and grated horseradish.
3. On top I put celery in a container and pour it with sunflower oil left after frying vegetables.
4. I cook this appetizer without sterilization, so I close the jars with nylon lids.

Store hot fried peppers in the refrigerator or other cool place.

How to close bell pepper for the winter without sterilization

The delicate, delicate aroma of roasted bell peppers cooked in a spicy marinade will attract all household members to your table. My children do not have an excellent appetite, but they simply adore this dish. How to close a bell pepper for the winter without sterilization, I'll tell you now

1. For a liter or 2 half-liter jars, I take about eighteen bell pepper pods (medium size). I carefully wash the pods, remove the seeds and lay them out to dry on a napkin.
2. Pour oil into a saucepan or frying pan with a thick bottom and heat it. I roast peppers raw. But, if you wish, you can clean them from seeds and stalk.
3. I spread the pods in hot oil and fry on all sides until golden brown.
4. To prepare the marinade, I need three tablespoons of sugar, 70 ml of vinegar and a teaspoon of salt with a slide. I put spices in a container.
5. I peel three cloves of garlic from the husk and cut them into thin slices.
6. Pepper in hot form is laid out in jars, and sprinkled with slices of garlic on top.
7. I fill the remaining space in jars with boiling water to the top and add a tablespoon of vinegar.
8. I roll it up under the lid and wrap it in heat until it cools completely.

Tip: If you like spicier snacks, you can add chili peppers to the marinade.

The appetizer is ready, there will be something to pamper guests and households in the winter!

Fried peppers in garlic marinade for the winter

A spicy snack always goes well with meat dishes, as well as alcoholic drinks. The recipes for making fried peppers are not difficult, and the result is worth the time spent.

Ingredients

• Bulgarian pepper - 1.8 - 2 kg;
• Salt - 1 tsp;
• Corn oil - 50 ml;
• Vinegar - a tablespoon;
• Garlic - 1/3 pc.

Initially, I sort through all the vegetable pods, setting aside the spoiled ones separately. They are not suitable for appetizers. I thoroughly wash the selected vegetables and dry them with a paper towel.

1. I coat each pepper with oil and spread it on a preheated pan. Fry under the lid without water. During the frying process, the vegetables must be turned over several times so that they are fried on all sides.
2. When the vegetables are fried, I transfer them to a separate container. They will give a lot of juice, so the bowl or saucepan should be deep.
3. After my blanks have cooled, I clean them from seeds, stalk and skin.
4. I transfer the finished vegetables to a glass container, sprinkling the layers with garlic. I add corn oil, salt and vinegar to them.
5. I sterilize and roll up under iron covers.

Tip: it is better to fry the peppers whole, without peeling the seeds and stalk. So the vegetables are more aromatic and tastier.

Pepper fried for the winter with garlic in oil and marinade, prepared according to the above recipes, is very tasty and fragrant. Be sure to try!