Bulgarian pepper blanched in oil for the winter. Pickled peppers in oil for the winter

23.06.2020 Snacks

For pickling, choose fleshy juicy vegetables: this will make the preparations tastier. And to make them also beautiful, use peppers of different colors.

After seaming, the cans must be turned over, wrapped in some thick warm thing and left to cool completely.

The pepper turns out to be incredibly fragrant, moderately sweet and very tasty.

Ingredients

1½ kg bell pepper (weight of peeled vegetables);
500 ml of water;
100 ml of vegetable oil;
65 ml vinegar 9%;
150 g sugar;
1 tablespoon salt
5 allspice peas;
1-2 bay leaves.

Preparation

This pepper is pickled especially for stuffing. Simply remove the vegetables from the jar, arrange them over them and cook as usual.

Ingredients

1½ – 2 kg bell pepper (about 12–15 medium vegetables);
about 2 liters of water;
2 tablespoons of salt;
1 tablespoon sugar
3 tablespoons vinegar 9%.

The ingredients are designed for a 3 liter can.

Preparation

Remove seeds and stalks from the peppers. Cut off the tops so that it is convenient to stuff the vegetables later.

Place the peppers in a clean jar. To fit more, insert them into each other. Pour boiling water over the jar to the brim, cover and leave for half an hour.

Pour the infused water into a saucepan and add salt and sugar there. Bring to a boil and cook for another 2 minutes.

Pour vinegar and boiling brine over the peppers and roll up the jar.

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

700 ml of water;
120 g;
80 ml of vegetable oil;
50 ml vinegar 9%;
1 tablespoon salt
9 black peppercorns;
3 buds of dried cloves.

The ingredients are designed for 3 ½ liter cans.

Preparation

Peel the peppers from seeds and stalks and cut lengthwise into long strips.

Pour water into a saucepan, add honey, oil, vinegar, salt, black pepper and cloves. While stirring, bring the marinade to a boil over high heat.

Place the peppers in a saucepan, stir and bring to a boil again over medium heat. Then reduce it and cook for 3-4 minutes more. The peppers will remain slightly crispy. But if you cook for a couple more minutes, they will become softer.

Arrange vegetables in sterilized jars. If marinade gets inside, return it to the pot. Bring the liquid to a boil, pour over the peppers and cover.

Place a cloth in the bottom of a clean saucepan and place the peppers. Pour warm water into a saucepan so that it covers the cans up to the shoulders. Bring water to a boil over low heat, sterilize the jars for 15 minutes, and roll up.

You don't have to spend a lot of time and effort to prepare this delicious snack. Will do the main work for you.

Ingredients

1 kg of bell pepper (the weight of the peeled vegetables);
100 ml of vegetable oil;
6 peas of black pepper;
4 cloves of garlic;
2 teaspoons of salt
4 tablespoons of sugar;
4 tablespoons vinegar 9%;
about ½ liter of water.

The ingredients are designed for 2 ½ liter cans.

Preparation

Peel the stalks and seeds from the peppers and cut each vegetable in half lengthways or quarters. Line a baking sheet with foil and spread the butter over it.

Place the peppers on a baking sheet and place in an oven preheated to 220 ° C for 30–35 minutes. If the vegetables start to burn, stir gently. Remove the baked peppers from the oven and leave to cool slightly for a couple of minutes.

At the bottom of each sterilized jar, place 3 black peppercorns, 2 chopped garlic cloves, 1 teaspoon of salt, and 2 tablespoons each of sugar and vinegar.

Transfer the peppers to jars and pour boiling water over to the brim. Roll up the jars and shake lightly to dissolve the seasoning.

The highlight of this already original appetizer is that vegetables are marinated in tomato juice.

Ingredients

1½ kg bell pepper;
1½ kg of cabbage;
1 large carrot;
2½ tablespoons of salt
1 liter of tomato juice;
75 ml vinegar 9%;
200 ml of vegetable oil;
100 g of sugar.

The ingredients are designed for 4 cans of 1 liter.

Preparation

Cut off the tops of the peppers and remove the seeds. Chop the cabbage thinly and grate the carrots on a coarse grater.

Combine cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15–20 minutes. Then fill the peppers with the vegetable mixture.

Pour tomato juice, vinegar and oil into a saucepan and add salt and sugar. Bring to a boil over high heat. Put the stuffed peppers in another saucepan and cover with boiling marinade.

Bring to a boil, reduce heat, and simmer for about 20 minutes. Put the peppers in sterilized jars, cover with marinade and roll up.

Bell pepper is a unique vegetable that has an original taste, benefits and a brightly colored appearance. Therefore, dishes with pepper always look beautiful and are loved by many.

You can eat bell peppers and hot peppers in any form. During heat treatment, the amount of nutrients decreases, but the taste becomes more intense and goes well with other products.

Pepper with garlic - general cooking principles

When preparing pepper, it is imperative to clear it of seeds. Otherwise, they will then mix in the finished dish. The best way to cut them is along large strips. It is better to divide one pepper into 4-6 parts.

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

Bell pepper with garlic and dill for the winter

The recipe allows you to perfectly preserve all the necessary vitamins and, in terms of composition, make 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 pieces and let dry. If you want to get not only a tasty, but also a bright, joyful dish, then take a pepper of different color, the more shades of pepper you use, the more interesting the appetizer will turn out.

Peel and grate the garlic heads. Rinse green dill, let dry and cut into thin slices. Cooking jars with lids. If you take all the ingredients in the specified proportion, then you will need five to six cans of 0.7 liters each.

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 low heat and remove immediately after boiling.

Put the chopped pepper in parts in the marinade and continue to cook it for another 5 minutes. Put the pepper cooked in the marinade in layers in jars, sprinkle each layer with garlic and herbs.

Add the marinade that remained at the bottom to the jars. It remains to roll up the lids on the cans 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 bell peppers, remove all contents, cut into slices and put in a volumetric container. Put chopped cilantro, granulated sugar, salt, garlic and vegetable oil with the pepper.

Mix everything thoroughly and leave for several hours. After that, we put the workpiece on low heat, stirring, bring to a boil and continue to cook for 15 minutes. Then pour in the vinegar, mix everything again and lay out in pre-prepared jars. We roll up the cans 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 container, and bring the water with vinegar to a boil in the third container.

Then we start preparing the pepper. We wash it, dry it and cut it into rings. We clean the garlic, 3-4 cloves per jar.

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

Roasted bell pepper with garlic

Ingredients:

500 grams of pepper;

3 garlic cloves;

Olive oil.

Cooking method:

After washing the fruits of the 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 it over low heat. Put pepper in boiling oil with garlic and fry until golden brown, stirring continuously. After the pepper is soft, sprinkle it with salt, stir and remove from heat after a minute. A great side dish for any meat - ready!

Stewed 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 fruits of the pepper, remove the seeds and set the mode for 2-3 parts. Rub each portion with grated garlic, salt, pepper and dip in oil. Pour oil on the bottom of the baking container and spread the slices of bell pepper. Put the pepper in the oven and bake it for about 40 minutes. Decorate the finished pepper with fresh basil.

Pepper and eggplant caviar with garlic

Ingredients:

500 grams of pepper;

5 kg eggplant;

300 grams of onions;

250 grams of carrots;

300 grams of tomatoes;

4 garlic cloves;

200 grams of sunflower oil;

Spices to taste.

Cooking method:

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

After baking, cool the eggplants, remove the peel and cut into small slices. We begin to prepare the pepper. First, wash, cut into slices and simmer in a pan in sunflower oil. Then clean, chop the onion, grate the carrots and fry moderately in oil.

Combine overcooking with pepper, add tomatoes, eggplants, peeled and grated garlic, herbs and spices to them 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.

Bulgarian pepper with garlic in a spicy marinade

Ingredients:

600 grams of pepper;

Garlic wedge;

Cinnamon stick;

4 carnations;

Black peppercorns;

Bay leaf;

Vegetable oil;

50 grams of sugar;

40 grams of salt;

200 ml vinegar.

Cooking method:

Rinse the bell peppers, 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, the thin skin and all contents should be carefully removed from it.

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

Put the prepared pepper in jars, put the bay leaf and fill it with 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 vinegar.

Cooking method:

Rinse the bell pepper, put it in boiling water for a few minutes, 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 specified amount, per serving, melt the honey with boiling water, add a little mashed garlic and salt.

We put the processed peppers in jars, fill with cooked hot marinade, add vinegar and oil and roll up the lids.

Bell peppers 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:

Pepper and cabbage, cut into 5-6 slices, rub the garlic, parsley and celery roots.

First, put the garlic in sterile jars, then put pepper in a small layer, salt, turn on all the spices, add cabbage in the same layer, then garlic and repeat all the ingredients in layers. Then, in a separate bowl, prepare the marinade, adding sugar, vinegar and bay leaf to boiling water. Fill the jars laid with 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.

Oven baked bell pepper in oil with garlic

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 peppers, peel and cut into quarters. After the peppers are dry, pour oil over the baking tray to avoid scorching.

Preheat the oven to 180 degrees, put the pepper on the wire rack and bake for 40-45 minutes. The pepper will be ready when its top layer starts 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, add oil and mix all the ingredients thoroughly.

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

Bell pepper with garlic and green tomatoes in oil

Ingredients:

5 kg of pepper;

5 kg of tomatoes;

250 grams of garlic;

1 kg of onions;

200 grams of vinegar;

300 grams of sunflower oil;

200 grams of sugar;

50 grams of salt.

Cooking method:

Rinse the peppers and tomatoes thoroughly. From the pepper, carefully, leaving it intact, cut out the core and stalk.

Cut the tomatoes into small slices, peel the garlic and rub on a fine grater. Then combine the tomatoes with the garlic, stir and put in the peppers.

Place the peppers stuffed with tomatoes and garlic 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 the peppers laid in a saucepan with it and boil over moderate heat for about 20 minutes.

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

Canning 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:

All vegetables and herbs must be thoroughly rinsed. Peel the pepper and cut it lengthwise into small pieces, grate the carrots and garlic, grind the tomatoes through a meat grinder.

Then we put the tomatoes in a saucepan and boil only them 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 down, we transfer everything to pre-processed jars and roll up.

Hot pepper with garlic

At the end of summer, many garden owners have an excellent harvest of hot peppers. This recipe is very simple and does not require any effort at all, and the result is an excellent spicy 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. They eat it 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 hop-suneli seasoning.

Cooking method:

Using a meat grinder, twist the pepper of both varieties and the garlic. To make it easier to breathe, cover the twisted mixture in the container with a bag together 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 the hop-suneli seasoning to the dish will give it a certain Asian piquancy. Mix everything again. It is recommended to use a blender for this purpose.

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

Leave the seeds in the pepper to make the mixture more pungent, otherwise it is better to remove them. To prevent fingers from burning after removal, it is recommended to use rubber gloves. For sweet peppers, you also need to remove the stalk along with the seeds and cut into small pieces.

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

Hot peppers with garlic in tomato juice

This spicy seasoning goes well with meat, pilaf and pasta. The recipe is quite straightforward, and the result exceeds all expectations. For this dish, you need to take only green pepper, while it should be spicy 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:

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

Put pepper in sterilized jars and pour tomato juice. Roll up the banks. Cover until it cools completely.

The resulting pepper is not very spicy and has an exquisite and unpredictable taste. The best place to store the resulting mixture is in the refrigerator.

Bitter pepper with garlic

Bitter pepper with garlic is an impeccable snack for lovers of hot dishes. It turns out to be extremely appetizing and truly piquant. Garlic gives the pepper an exquisite aroma. Bitter pepper cooked in this way will be an excellent appetizer for unleavened cereals, first courses and strong alcoholic beverages.

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:

Let's prepare jars and lids, after thoroughly rinsing them with soda. It is also important to sterilize them.

Rinse hot peppers under running water and dry them. 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 the marinade, and there is no excess air in the jars.

After peeling, the garlic must be rinsed. The marinade is prepared according to the following scheme: add salt, sugar, table vinegar, pepper, vegetable oil to the water and mix. Then the resulting liquid is brought to a boil, and garlic and hot pepper pods are steamed for a few 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 little until they cool down. After that, it is best to store them in a cool place, otherwise they may explode.

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

2. It is highly discouraged to use iodized salt in garlic pepper recipes, as it can cause bitterness.

3. For pickles of pepper and garlic, you need to 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 blanks of pepper with garlic in a cool place.

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

6. You can also add tomatoes or apples to the pickles to soften the pungency of the pepper.

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

8. Shabby pickled peppers perfectly flavor the first courses.

9. Hot pickled peppers are very good with kebabs.

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

11. When pickling chili peppers, add a few wedges of dried lemon for better flavor.

Hello my dear readers! Before you can enjoy the warm summer, winter comes. So, in the fall, it's time to stock up on tasty preparations. What they are not made of. Even a couple of jars. Let's see what happens 🙂 And today I will share how to pickle bell peppers. This is a very tasty, juicy and bright snack. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position is for carbohydrates - 6.7 grams. This product contains 0.8 g of protein and 0.4 g of fat.

Bell pepper has a high content. Having eaten 100 grams, you will replenish the daily intake of ascorbic acid. In addition, there is a small amount of, and. It also contains manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, the consumption of bell pepper helps to lower cholesterol and prevents thrombosis and atherosclerosis. So, eat it for health 🙂

Instant Garlic and Parsley Recipe

This recipe has the advantage that even spoiled meat peppers can be used when it comes to life. To do this, you just need to cut off the damaged area of \u200b\u200bthe product, and use the rest. From the set of products proposed in the recipe, 10 700-gram jars will come out. To prepare this appetizer, you will need:

5 kg of Bulgarian pepper;
300 g sugar;
2 garlic heads;
1.5 cups of refined vegetable oil;
4 glasses of water;
2 tbsp. spoons with a slide of coarse salt;
parsley with dill;
5 teaspoons of vinegar essence.

Prepare the marinade - for this we mix water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with large pieces of pepper cut into it. Blanch for 1-2 minutes: do not cook for longer, otherwise the vegetables will turn into a sauerkraut.

Put 1-2 cloves of garlic on the bottom of sterilized jars (cut each of them into two parts). We put a couple of branches of greenery there. Put the blanched pepper on top and fill it with the hot marinade in which it was cooked. Then add 0.5 teaspoons of vinegar essence to each jar. Then we cork the jars, turn them over and wrap them up. And in a day you can move the conservation to the closet.

How to pickle whole bell peppers for the winter

Preparing such a blank is incredibly simple. Prepare the following foods in advance:

200 g sugar;
3 liters of tomato juice;
half a glass of vegetable oil;
3 tbsp. tablespoons of coarse salt;
80 ml of 9% table vinegar;
6 kg of sweet pepper.

Enrich the tomato sauce with sugar, vinegar, salt and butter. And we put the pan with this mixture on the fire. In the meantime, peel off the tails and seeds. Then we rinse it and prick each fruit in several places with a fork. Then we send half of the prepared peppers to the boiling tomato marinade.

It takes about 10 minutes to cook. Although I still advise you to focus on the appearance of the product. The fruit should not be hard or too soft. Next, we move the pepper into sterile jars - try to stack it more tightly.

Pour the tomato marinade over the top. Immerse the second batch of pepper in the remaining marinade and cook it. While it is cooking, we canning the first batch of the blank. Next, we turn the cans over, wrap them up and leave until it cools completely. Then we do the same with the second batch of pepper.

To facilitate the process, I advise. It will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks you will ever eat. Yes, what I'm telling you - cook and taste it yourself. And here is her recipe:

5 kg of bell pepper;
200 g of garlic;
a bunch of parsley;
a bunch of leafy celery;
6 lavrushkas;
0.5 l of vegetable oil;
0.5 liters of grape or apple cider vinegar;
9-10 st. spoons (with a good slide) granulated sugar;
1000 ml of water;
4 tbsp. spoons (with a small slide) of salt;
20-25 peas of black + allspice.

We clean the peppers from the tails and seeds, cut each fruit into halves. Next, we wash the blanks - we prepare them for stuffing. After we disassemble the garlic heads into cloves, fill the slices with cold water and leave for half an hour. Thanks to this procedure, garlic is easier and faster to peel. Leave small peeled slices as they are, but cut the larger ones into 2-3 parts. Coarsely chop the greens with a knife in 4-5 cm increments.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil here. We enrich the composition with lavrushka and pepper. Then add sugar, salt and water. We mix everything and send the container to the fire.

Bring the composition to a boil, then reduce the heat to medium and immerse the pepper. We spread it in one layer and cover the dish with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After that, put the first batch of pepper in jars and immerse the second batch to boil, etc.

In each jar, first put garlic cloves, parsley and celery (leaves and stem) on the bottom. Then add 3-4 blanched peppers, then greens with garlic again. And so on until you reach the top. The top layer will be garlic with herbs. In the process of laying, gently tamp vegetables and herbs, but without fanaticism!

After that, we catch the pepper from the marinade and distribute it among the jars. Throw away the lavrushka, and pour the brine into the jars. Sterilize the jars for 15 minutes and preserve.

And here is a video recipe for pickling sweet red and yellow peppers. It turns out to be a very colorful piece!

Cooking pickled bell peppers without sterilization

Believe me, when you cook stuffed peppers from this blank in winter, your family will be amazed. They will definitely be sure that you used fresh product, but not canned in any way. This is the best option for preparing peppers for the winter for stuffing.

It is prepared very quickly and simply: rinse the fruits and remove the seeds with stalks. Remember that you will need to prepare about 20 peppers for a 3-liter bottle. For the same volume, you need to take 2 liters of water. Yes, the water needs to be salted so that it tastes slightly salty. Next, the salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. The recommended cooking time is 5 minutes.

After we put the blanks in a clean jar scalded with boiling water. Fill the top with boiling water in which the pepper was cooked. Next, cover the container with a metal lid and tighten it with a seaming key. Then we turn the preservation upside down, wrap it up and leave it to cool down.

And in order not to miss anything and do everything right, I advise you to watch the video recipe. He will definitely inspire you to cook this canning.

Pepper cooked in honey-vinegar marinade

True gourmets will appreciate the sour-sweet taste of this dish. For him you need to take:

3 kg of sweet pepper;
100 ml of vegetable oil;
4 tbsp. spoons of honey;
1000 ml of water;
2 tbsp. tablespoons of granulated sugar + salt;
70 ml of 9% table vinegar.

Cut the peppers, washed and wiped off with a paper kitchen towel, into 2 parts. We remove the core with the stalk, and then cut each half into 6 equal parts.

We switch to the preparation of the marinade. Pour water into a saucepan, add salt, honey and sugar here. Mix everything thoroughly, add oil and bring the composition to a boil. Next, immerse pieces of pepper in the brine. After the liquid boils, time it - cook for no more than 5 minutes. Remember to stir the peppers periodically so that they cook evenly.

At the last stage, add vinegar and mix everything well again. We transfer the workpiece to sterile jars and fill it with honey-vinegar marinade. Next, we cover the cans with metal lids and tighten with a seaming key. Well, after that everything follows the pattern - we turn it over, insulate it and wait for the blank to cool completely.

Super Fast Onion Option

Cooking such a snack does not require special skills. For her you will need:

4 things. sweet peppers;
a small bunch of greens (cilantro + dill + parsley);
2 tbsp. tablespoons of olive oil;
2 onions;
5 garlic cloves;
salt + chopped black pepper (to taste);
0.5 tsp of granulated sugar;
1.5 tbsp. a spoonful of grape vinegar.

I advise you to use oblong pepper (this is the "kapi" variety) for this snack. Wash it and pat dry with a kitchen paper towel. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

Then we grease the vegetables with oil and bake them in a micron. If you don't have the opportunity to bake, it doesn't matter. Pour the oil into a skillet and fry the peppers on all sides over high heat. Then cover the pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or roasting, we make a filling for it. Cut the peeled onions into thin half rings and transfer them to a bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the crystals of salt and sugar will dissolve. Next, fill the onion with vinegar (1 tbsp. Spoon), leave for an hour. And then we wring it out to remove acid residues. By the way, this is how you can.

Cut the washed greens with a knife into not too small pieces. Cut the peeled garlic cloves (4 pcs.) Into thin slices. Mix the onion with herbs and garlic. Next, clean the baked pepper from the outer skin and stuff it.

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Pepper the mixture and add a clove of garlic chopped on a garlic press and a little greens. Fill the stuffed pepper with this filling and send it for a couple of hours in the cold. And then we sharpen both cheeks.

Additional tricks

Try to use fleshy varieties of bell peppers for pickling. The color is unimportant - different shades look even more beautiful. Yes, and try to use milk-ripened vegetables - they are more tender.

You can marinate either whole fruits or cut into pieces. It is better to preserve such a snack in small jars. However, if you marinate a delicious peppers for stuffing for the winter, you can can also in 3-liter bottles.

Bell peppers go well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for the spices, that is, he has his own favorites - oregano, lavrushka, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a kitchen chemist 🙂

Now you know how to marinate peppers in oil with garlic and herbs. And we got acquainted with other delicious options for preparing snacks. Share these recipes with your friends by dropping the link to the article. And don't forget to update. And for today everything - see you again, my dears!

Delicious and aromatic pickled sweet bell peppers are an excellent choice for winter preparations. Try with oil, garlic, spices.

Today I propose to make delicious pickled Bulgarian pepper with instant pieces.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no unnecessary ingredients and is pickled without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but not enough time, then I suggest trying to roll up sweet bell peppers in the marinade for the winter. A simple, step-by-step recipe with a photo is at your service. Let's try to prepare pickled peppers for the winter ?!

sweet pepper - 3 kilograms;
sugar - 1 glass;
salt - 1 heaped tablespoon;
vinegar 6% - 1 glass;
vegetable oil - 1 glass;
peppercorns;
bay leaf - 3 pieces;
water - 1 liter.

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

You can, of course, not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close this way and that way, and then decide how it is more convenient for you.

Now we take a larger pan, pour water into it. Everything for the marinade must be added to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaves, peppercorns.

While the marinade is boiling, you need to think about sterilizing the cans.

If there are not many of them, then I usually carry out their processing in the microwave. As for me, it is quick and convenient, no unnecessary pots or teapots. Just pour about halfway into a clean can of water and microwave for 10 minutes at maximum power.

The marinade is boiling. We take about ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.

Put the processed peppers tightly in a jar and fill with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until they cool. Store such a workpiece in a cool place.

Recipe 2: pickled bell peppers for the winter

A very good recipe! In winter, delicious pickled bell peppers will become both an appetizer and a component of vegetable or meat stews, and a side dish for meat or fish. In a word, there would be pepper - but there will be a use for it.

3 kg pepper

for the marinade:

1 cup of sugar
2 tbsp. tablespoons of salt
1 cup quality vegetable oil
1 cup 3% table vinegar (or 1/3 cup 9%)
1-1.2 l of water
3-4 peas of allspice
4-5 peas of black pepper
2-3 bay leaves
2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

Thoroughly rinse the sweet peppers - it is better to take red and orange or yellow ones for pickling - divide each in half, freeing it from the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just into strips.

We arm ourselves with a slotted spoon, dip the slices of pepper into the boiling marinade in portions, blanch (cook) for 1-2 minutes and lay - tight! - directly to banks. We cover the jar with a lid after each portion and, of course, when it is full.

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaves and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Turn over - and let it cool. Sweet peppers prepared in this way are stored for a long time. 3 kg of sweet peppers is about 3 liter cans or 4 cans of 750-800 ml.

Recipe 3: how to pickle bell peppers for the winter (with photo)

Pickled bell peppers for the winter are a very light and tasty vegetable snack that can easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such a pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy, in addition to such pepper, even the driest meat will turn out to be incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can be easily served even to a festive table.

To make the appetizer we offer brighter and more colorful, we recommend pickling sweet peppers of several colors at once. Even if you use only red and green peppers, the blank will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper as well!

Using this simple recipe with step-by-step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these blanks for the winter without sterilization, which often takes a lot of time!

So let's get down to cooking!

sweet bell pepper - 1 kg
water - 200 ml
vegetable oil - 80 ml
vinegar 9% - 80 ml
sugar - 80 gr
honey - 1 tablespoon with a slide
salt - ½ tablespoon
garlic - 5 cloves
bay leaf - to taste
black peppercorns - to taste

First of all, stock up on the freshest and highest quality bell peppers. Advice! To make a peppery snack not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation at once.

Prepare all the spices, as well as water, vinegar, oil, and honey. Note! In this case, it is advisable to use honey only from bees, since it is such honey that has really useful medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can make a delicious marinade from them. Do not forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped bell pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that the marinade is not enough for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

It is not necessary to boil the pepper until softened, even after boiling it should remain dense and elastic. Spread the half-finished pepper in sterile jars, then fill it with hot marinade. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

Delicious pickled bell peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: sweet pickled peppers with butter and garlic

Bell peppers marinated in oil with garlic and herbs will be the best addition to any dinner in winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious pickled piece as a side dish for meat or fish, which will delight not only its taste, but also its summer aroma.

For today's preparation, we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in the jar. How can you resist when the workpiece smells just magical, and the coloring of the pepper pleases the eyes. I love bell peppers not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I come home I can roll them up in jars.

1 kg of sweet bell pepper,
1 bunch of dill
2 heads of garlic,
150 grams of vegetable oil
50 grams of granulated sugar
150 grams of vinegar
1 tables. l. salt.

My bell pepper, I clean it so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into wedges.

I boil water and put sweet pepper in boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. This will soften the pepper and make it easier to put in canning jars.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh greens are perfect with peppers.

Put some of the pepper in a jar so that all the colors alternate.

Also, put garlic and dill between the peppers. You will learn, so to speak, a colored and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

Boil butter with sugar and salt, then pour in vinegar and remove from heat.

Pour the hot marinade over the bell peppers in the jars. Since we blanched the pepper, there is no need to sterilize the workpiece additionally.

Roll up immediately and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to a simple recipe, will be the best snack on your family menu. Rolled up in slices, it retains its shape and at the same time it is quite soft. The spicy twist looks very appetizing due to the fact that the colors remain bright and saturated. This preservation is not only a full-fledged snack, but can also be used as an additive in borscht or vegetable stews, and a few slices placed on the pizza layer will give it an original taste.

5 kg of sweet peppers
3 heads of garlic,
1 tbsp. vinegar
2 tbsp. vegetable oil,
1 tbsp. granulated sugar
1 tbsp. water,
3 tbsp salt,
a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and immediately with a core. But, in order to completely clean out the adhered seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

We peel the garlic from the husk. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add the peppers and blanch for 3-4 minutes. Then we take out the vegetables and leave to cool on a plate.

In an enamel bowl, mix all the other ingredients, except for the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with slices of vegetables, making sure that peppers of different colors fall into one jar.

Fill with still hot marinade, slightly twisting the jar so that the liquid gets into all the gaps. Roll the bell peppers in oil with garlic for the winter with a key or screw them with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: Hot marinade can crack the glass. To prevent this from happening, between the table and the bottom of the jar, we push the knife blade.

Enjoy your meal.

Recipe 6: sweet pepper marinated with honey (step by step)

When it comes to bell peppers, I can't resist it. I eat it fresh and canned. Canning this vegetable is a grateful business; in the preparations, it reveals its aroma even more. Sweet peppers marinated with honey for the winter is one of my favorite recipes.

If not everyone can buy fresh peppers in winter because of the high price, then stocking up seasonally canned peppers is affordable for everyone. True, you will have to make some effort, but how tasty such a colorful bright workpiece is!

I take sweet peppers in different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.

bell pepper - 500 g
honey (herbs) - 100 g
sunflower oil - 100 g
table vinegar 9% - 50 g
coarse table salt - 20 g
granulated sugar - 10 g
water - 700 g.

I cut the pepper into halves and quarters so that it is convenient to put in jars.

I cook the marinade from water with the addition of salt, granulated sugar. After boiling, I keep it on low heat for no more than 3-4 minutes.

Then I pour the sunflower oil into the marinade.

I put the slices of pepper and start blanching. It lasts 5-7 minutes. The peppers are softer on the top, while the inside is still crispy and juicy.

I take the pieces of vegetable out of the marinade and carefully transfer them to glass, sterilized jars.

I use the remaining liquid to pour the pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar last.

I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.

I close the finished workpiece tightly with lids.

I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment, I open and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell peppers make a great appetizer or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and invite all your relatives to the table. However, in addition to color and aroma, the bell pepper snack also has an unforgettable sweet taste, which is given to it by fragrant honey. That is why pickled bell peppers with instant honey are so popular!

4-5 bell peppers of different colors
3-4 bay leaves
1 tsp salt
2 tsp honey
1 tsp 9% vinegar
1 -1.5 tbsp. l. vegetable oil
greens to taste

Peel the bell pepper by cutting off the cap with a tail and cutting out the seeds inside the pepper. Let's wash it in water. Slice each peeled peppers into wide strips and place them in a bowl. By the way, for pickling, be sure to choose the fleshy varieties of this vegetable - they are more fragrant.

Transfer the pepper slices to a saucepan or saucepan and cover with hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

At this time, we will prepare the honey dressing. Grind the washed parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Rub thoroughly so that the honey is completely dissolved in the dressing.

Remove the boiled pepper strips with a slotted spoon from the pan and transfer to a container. Add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the pepper slicing to absorb the honey aroma and envelop itself in the dressing.

Serve the pickled bell peppers with instant honey immediately while still warm. But even in cold form, such a snack is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Recipe 8: pickled sweet bell peppers

Bulgarian pepper - 2 kilograms
Sugar - 100 grams
Salt - 1.5 tablespoons
Vegetable oil - 100 grams
Vinegar 9% - 100 grams
Water - 1 liter
Hot pepper (optional) - 2 pieces

Wash two kilograms of bell pepper, remove the stalks and seeds and cut each pepper into 4-6 parts.

Pour 1 liter of water into a saucepan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. We put half of the prepared pepper. Add 1-2 hot peppers if desired. Bring to a boil and cook for 3-5 minutes.

Transfer the marinade pepper to a 3 liter jar. Put the remaining pepper in the marinade, cook for 3-5 minutes, add to the jar.

Fill with the remaining marinade, let cool and put in the refrigerator. After 2-3 days, ready-made pickled peppers can be served with fresh bread, as an appetizer for meat or fish.

Today we offer you the option of a wonderful vegetable snack for the winter - marinate Bulgarian pepper with vegetable oil and garlic. This recipe is notable for the fact that the peppers are not chopped before pickling, but remain intact. When whole bell peppers are marinated, they can be both an appetizer and a semi-finished main dish.

Such peppers marinated in oil are served along with any meat and fish dishes. The marinade contains sunflower oil, the liquid is impregnated with the taste of garlic and pepper, so it can be used as a gravy for boiled potatoes and pasta. If the pepper is served separately, it is cut into thin strips and the pickled garlic cloves are left intact. The pulp of the pepper retains its elasticity, when stuffed it will look very cute. Such pickled peppers can be stuffed without further baking or stewing: for the filling, take boiled rice, small pieces of fried meat, fresh dill and green onions. If lean minced meat is needed, then the meat is replaced with mushrooms.

Ingredients for cooking peppers marinated in oil:

sweet bell pepper - 1 kg
water - 1 l
vegetable oil - 5 tablespoons
vinegar 9% - 4 tablespoons
salt - 1 tablespoon
sugar - 3 tablespoons
garlic - 1 head
allspice peas - 1.5 tsp
bay leaves - 5 pcs.

Note: from the specified number of products, 1.5 liters of the finished product will be obtained.

Recipe pickled peppers in oil:

Any pepper is suitable for pickling. But to fill half-liter and one-liter jars, it is better to take medium-sized varieties of red-orange color. Green pepper will always have a harder flesh and a weak aroma. Yellow and red shades look beautiful both in a jar and on a plate.

The pepper is washed, the stalks are broken off, the seeds are removed. Garlic is sorted into cloves and peeled.

Prepare the marinade: water is combined with sunflower oil, salt and sugar. Pour vinegar, add sweet peas and bay leaves.

The marinade is brought to a boil, then pepper and garlic are gently dipped in it. The vegetables are boiled in the marinade for 20 minutes. The pepper will not boil down, it will retain both color and shape.

Sterilized jars are filled with sweet pepper, being careful not to crush it. Then hot marinade is poured into the cans, trying not to exceed the level of the hangers.