Peppers blanched in oil for the winter. Stuffed Peppers in Oil Sauce

Delicious and fragrant pickled sweet bell peppers are a great choice for harvesting for the winter. Try with butter, garlic, spices.

Today I propose to make delicious bell pepper marinated in instant pieces.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no extra ingredients and we marinate without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but little time, then I suggest trying to roll sweet bell pepper in the marinade for the winter. A simple, step-by-step recipe with photos at your service. Let's try to prepare pickled peppers for the winter ?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 tablespoon with a slide;
• vinegar 6% - 1 cup;
• vegetable oil - 1 cup;
• 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. Slices can be of any width. What size pieces I made can be seen in the photo.

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

Now we take a larger pan, pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

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

If there are not many of them, then I usually process them in the microwave. As for me, it is fast and convenient, no extra pots or kettles. Just fill a clean jar of water, about halfway, and put in the microwave for 10 minutes at maximum power.

The marinade boiled. 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.

We tightly put the processed pepper in a jar and pour the 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 cool. Store such a workpiece in a cool place.

Recipe 2: pickled sweet peppers for the winter

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

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. spoons of salt
• 1 cup quality vegetable oil
• 1 cup 3% table vinegar (or a third of a cup 9%)
• 1-1.2 liters of water
• 3-4 peas of allspice
• 4-5 black peppercorns
• 2-3 bay leaves
• 2-3 cloves (optional)

Prepare jars and lids ahead of time. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

We thoroughly wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - we divide each in half, free from the stalks and seeds.

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

We arm ourselves with a slotted spoon, dip the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay it tightly! immediately to the banks. We cover the jar with a lid after each serving 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 leaf and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Flip over and let cool. Sweet peppers prepared in this way have a long shelf life. 3 kg of sweet pepper is about 3 liter jars or 4 jars of 750-800 ml each.

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

Pickled sweet 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 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 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 at the festive table.

To make the appetizer we offer more vivid and colorful, we recommend pickling sweet peppers of several colors at once. Even if you use only red and green peppers, the workpiece 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 start cooking!

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

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

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

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

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Boil vegetables for ten minutes, stirring constantly. At first, it may seem to you that there is not enough marinade 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 cooking it should remain dense and elastic. Arrange the semi-prepared pepper in sterile jars, then fill it with hot marinade. Close the filled jars tightly with lids and place upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

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

Recipe 4: pickled sweet peppers with butter and garlic

Bulgarian pepper marinated in oil with garlic and herbs will be the best addition to any dinner in the winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will please not only my taste, but also the 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 a jar. How can you resist when the workpiece smells just magical, and the color of the pepper is pleasing to the eye. I love bell pepper not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I get home I can roll them into jars.

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

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

I boil water and put bell peppers 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. With such procedures, the pepper will become softer and it will be easier to put it in canning jars.

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

Chop the dill with a knife. Fresh herbs pair perfectly with peppers.

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

Also put garlic and dill between the peppers. A colorful and at the same time tasty mosaic will learn, so to speak. Fill the jar to the top, alternating all the vegetables.

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

Pour hot marinade over bell peppers in jars. So we blanched the pepper, then it is not necessary to sterilize the workpiece additionally.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very fragrant pickled peppers with garlic for the winter, cooked according to a simple recipe, will be the best snack on your family menu. Rolled in slices, it retains its shape and at the same time it is quite soft. 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 to borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.

• 5 kg sweet peppers
• 3 heads of garlic
• 1 st. vinegar,
• 2 tbsp. vegetable oil,
• 1 st. granulated sugar,
• 1 st. 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 the core. But, in order to completely clean out adhering seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

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

In an enameled bowl, mix all the other ingredients, except for peppercorns - this will be the marinade. Bring to a boil. Dip peppers in it 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 about 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 get into one jar.

Pour still hot marinade, slightly turning the jar so that the liquid gets into all the gaps. Sweet peppers in oil with garlic are rolled up for the winter with a key or screwed 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 glass. To prevent this from happening, between the table and the bottom of the jar, we put the blade of the knife.

Bon appetit.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell pepper, I can't resist it. I eat it fresh and canned. Preserving this vegetable is a thankful task; in 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 stock up on canned peppers for the season - everyone can afford it. True, you will have to make some efforts, but how tasty such a multi-colored bright blank is!

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

• sweet bell pepper - 500 g
• honey (forbs) - 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 it in jars.

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

Then I pour sunflower oil into the marinade.

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

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

The remaining liquid is used for pouring pepper. I also add vinegar to the jar.

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

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 it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: Bulgarian 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 will call all your relatives to the table. However, in addition to color and aroma, the bell pepper appetizer 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 st. l. vegetable oil
• greens to taste

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

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

At this time, prepare the honey dressing. Grind the washed parsley or dill in a bowl. Add honey, vinegar and vegetable oil. Thoroughly grind so that the honey is completely dissolved in the dressing.

With a slotted spoon, remove the boiled pepper strips from the pan and transfer to a container. We will also add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the sliced ​​​​pepper to absorb the honey aroma and wrap itself in the dressing.

Marinated Bell Peppers with Instant Honey Serve immediately while still warm. But even when cold, such an appetizer is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Recipe 8: pickled sweet bell pepper

• 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 the pan, 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. Lay half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

We shift the pepper from the marinade into a 3-liter jar. Put the remaining pepper in the marinade, cook for 3-5 minutes, add to the jar.

Pour 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.

Pepper canned for the winter every year. I previously experimented with recipes, but for several years now I have been using only this recipe for cooking sweet peppers in oil. The preparation is moderately sweet and spicy. No water is used in the recipe, the juice from the peppers and our liquid ingredients are enough to cover the peppers in the jars.

Ingredients

To prepare sweet peppers in oil for the winter, we need:
6 kg of sweet and fleshy peppers;
2 faceted glasses of vegetable oil;
2 faceted glasses of sugar;
1 faceted glass of vinegar 9%;
2 tbsp. l. salt with a slide;
5-6 garlic cloves.

Cooking steps

Remove seeds from peppers and cut into 4-6 pieces.

Separately, in a bowl, mix finely chopped garlic, salt, vinegar, sugar, vegetable oil.

Pour the resulting brine over our peppers and mix. Leave the pepper overnight, but no more, at room temperature. Periodically, you can mix the mass, but not necessary.

In the morning, spread the pepper in sterilized jars, pour over the resulting juice, cover with lids. In order to sterilize the salad, you need to take a saucepan, pour water into it and put it on fire, the water should heat up very well, put a rag on the bottom of the saucepan so that the jars do not burst when heated. Put our jars in water (the water should be up to the jars), then bring the water to a boil and sterilize for 15 minutes (count the sterilization time from the moment the water boils). Banks with sweet peppers cooked in oil for the winter, roll up, turn over and wrap in a warm towel. Leave them to cool completely. Banks are stored in the pantry at room temperature. From this amount of ingredients, approximately 12 cans of 500 grams are obtained. Simple and very tasty!

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.

Few people know how to harvest pepper in oil for the winter. After all, most housewives in the ripening season of vegetables are used to pickling only tomatoes and cucumbers, as well as making all kinds of sauces and lechos.

It should be noted that, despite the apparent complexity, pepper in oil for the winter is harvested quite easily. To do this, you just need to purchase suitable varieties of vegetables and the necessary ingredients for the marinade in advance.

Product General Information

Before presenting you a pickled recipe, you should talk about the properties of this product.

Bulgarian pepper holds the record for the content of ascorbic acid. This vegetable surpasses even lemon, orange and blueberries. In addition, such a product includes B vitamins, more precisely B1, B9 and B2. It also contains a large portion of tocopherol, or the so-called vitamin E. As for beta-carotene, there is much more of it in red sweet peppers than in carrots.

It is impossible to ignore the fact that such a product contains other equally important elements, namely: iodine, sodium, calcium, zinc, magnesium, potassium, copper, phosphorus and manganese.

Of course, in oil it loses some of these elements during heat treatment. However, it still remains very tasty and healthy.

The easiest recipe for pepper in oil (harvesting for the winter)

There are quite a few different recipes. Thanks to them, you can quickly and tasty make a blank from Bulgarian. However, the simplest of them is one that does not require the use of a large number of ingredients and free time.

So, for a quick homemade marinade, we need:

• sweet pepper of different colors - about 3 kg;
• settled water - about 1 l;
• sugar is not too large - 1.5 cups;
• medium-sized table salt - 2 large spoons;
• table vinegar - 100 ml;
• odorless sunflower oil - a full glass.

Preparing vegetables

To cook a delicious bell pepper in oil, you should carefully process this vegetable. It must be washed, and then cut off the stalk and remove the seeds with partitions that are inside. After that, the product must be crushed into cubes or thin slices.

Marinade preparation

To make a very tasty pepper in oil for the winter, you should prepare the marinade well. After all, the aroma of the snack and its shelf life will depend on it.

So, to prepare such a dressing, you should take a large bowl, pour settled water into it, add sugar and salt. After the liquid boils, you need to put pieces of sweet pepper into it and mix everything thoroughly. In this composition, it is desirable to cook the ingredients for about 10 minutes. Moreover, 60-120 seconds before turning off the stove, you need to add table vinegar and sunflower oil to the products.

Sterilization process

While the pickled peppers in oil will be cooked over low heat, you can safely do it. To do this, you need to take several liter containers and wash them thoroughly. Next, the dishes should be half filled with ordinary water and put in the microwave, turning it on at maximum power. In this mode, the jars must be kept for about 2 more minutes. In the future, water from the containers just needs to be poured out.

As for the lids, they should only be put in a bowl and boiled over low heat for about 5 minutes.

Conservation process

After preparing the jars, it is required to distribute all the pre-prepared pickled billet over them. It is desirable to do this as follows: first you need to catch all the pieces of pepper with a slotted spoon, and then arrange them in sterilized containers. Next, vegetables should be poured with hot marinade and immediately rolled up with lids. At the end, all jars need to be turned upside down and wrapped tightly in a towel. Exactly one day later, the blanks can be removed to the underground, cellar or pantry.

You can use pepper in oil (cooked for the winter) only a month after its seaming. During this time, the vegetables should be well saturated with marinade, become soft and very tasty.

Canning and harvesting for the winter of bell pepper

We talked about how to quickly and easily pickle sweet peppers above. But in addition to the presented method, there are many other options for how you can make such an appetizer deliciously.

So, we will need:

• sweet pepper of different colors - about 4 kg;
• settled water - 1 glass;
• sugar not too large - 1 cup;
• medium-sized table salt - 4 large spoons;
• table vinegar - ½ cup;
• odorless sunflower oil - 600 ml;
• greens, or rather, dried dill inflorescences - a few umbrellas;
• allspice peas - 5 pcs. for each liter jar;
• bay leaf - a leaf for each jar;
• fresh large carrots - 3 pcs.

Ingredient Processing

Canned bell peppers blanched in oil make a great appetizer for any dinner table. It should be noted that there are many options for its preparation. In this section, we will tell you about how you can not only pickle such a product, but also pre-stuff it with vegetables.

First you need to process the bell pepper well. It must be washed, and then cut off the stalk and carefully remove all internal partitions along with the seeds. At the same time, damaging the integrity of vegetables is highly discouraged.

Sautéing vegetables

Before pickling peppers in oil for the winter, you should separately fry some of the vegetables. To do this, pour a little sunflower oil into a saucepan, and then heat it over high heat. After lowering the temperature, it is necessary to lay out the chopped onions and carrots in the pan. Fry these ingredients preferably until transparent. At the very end, they can be slightly flavored with salt.

Cooking marinade

Like any recipe for pickled bell peppers, this method of cooking vegetables also requires the use of aromatic dressing. To create it, you need to take a large saucepan and pour a sufficient amount of settled water into it. Add sugar and salt to the same bowl.

Thermal processing of products

After the water in the pan boils, you need to lower all the sweet peppers into it. Cook this vegetable over low heat for about 7-12 minutes. Moreover, 2-3 minutes before turning off, sunflower oil and table vinegar must be poured into the same container.

Stuffing vegetables

After the sweet pepper is boiled in the marinade and becomes soft, it should be carefully removed from the pan and put on a plate. After waiting for the product to cool, it must be immediately stuffed with previously sautéed vegetables. This procedure is carried out as follows: soft bell pepper must be well opened, and then fried onions and carrots should be placed in it, using a small spoon for this.

The processes of forming and seaming blanks

After the marinade is ready, and the pepper is stuffed, you can proceed to sterilize the jars. For such a workpiece, it is recommended to take liter containers. They can be sterilized with lids in any way you know.

Having prepared several glass jars, bay leaves, black peppercorns and dill umbrellas should be distributed over them. Next, in the container, you need to tightly lay all the stuffed peppers. At the same time, it is necessary to ensure that it remains intact. In conclusion, all the ingredients should be poured with boiling marinade and rolled up immediately.

How to store?

Having rolled up the filled jars, it is recommended to turn them upside down and wrap them tightly in an old wadded blanket. In this position, the container must be kept for two days. Next, they should be removed in the pantry, cellar, refrigerator or cellar. By the way, some housewives prefer to store such blanks at room temperature. It should be noted that there is nothing wrong with this. But after the jar is opened, it must be refrigerated and consumed within two weeks, otherwise it will go bad.

Pickled peppers with onions

If you want to get a more fragrant snack, then you should add onions to it, and not use only one bell pepper. Pieces in vegetable oil for the winter, such ingredients are very tasty. They can be consumed just like that (along with bread), and added to various main dishes.

So, to prepare homemade blanks, we need:

• sweet pepper of different colors - about 2 kg;
• settled water - 2 cups;
• medium-sized bitter bulbs - 7 heads;
• sugar is not too large - 3 large spoons (use to taste);
• medium-sized table salt - 2 large spoons (use to taste);
• table vinegar - ½ cup;
• odorless sunflower oil - 500 ml;
• allspice peas - 16 pcs.;
• bay leaf - one leaf for each jar.

Preparing vegetables

Before you start cooking this, you should alternately process sweet peppers and bitter onions. The first ingredient must be washed well, and then cut into slices, remove the stalks and all internal elements. If desired, such a product can be chopped into cubes.

As for the bitter onion, it must be peeled and then cut into fairly thick half rings or rings.

Heat treatment of components

Before cooking vegetables, you should prepare a fragrant marinade. To do this, mix the settled water in a large saucepan, and then add not too large sugar, peppercorns and salt to them.

After the ingredients begin to boil, they should put chopped sweet peppers and onions. It is desirable to cook these components for about 10-13 minutes. After this time, you need to add table vinegar to them and mix well again.

Container preparation

It is recommended to place the finished snack in liter or 750 g jars. But before you carry out the idea, the containers must be washed well and steam sterilized. To do this, you can use a stove, and a microwave, and a double boiler, and even a slow cooker. However, only the first option is suitable for sterilizing caps. They must be placed in a small bowl, filled with water and boiled over medium heat for about ¼ hour.

Formation of the workpiece

After sterilizing glass jars, bay leaves, bell peppers with onions, cooked in a fragrant marinade, should be distributed over them. Moreover, it is necessary to fill the containers directly to the top. After that, they need to be hermetically rolled up and turned over.

Having wrapped the blanks in an old wadded blanket or down jacket, they should be kept in this state for about two days. After the specified time has passed, the jars must be removed to the cellar or simply placed in any dark cabinet.

When and with what to use?

Eat a pickled appetizer made from bell peppers and onions, preferably 3-5 weeks after it has been rolled up. The specified holding time is necessary for the vegetables to be completely saturated with oil and spices, to become as tasty and fragrant as possible.

You can serve such an appetizer to the table along with fresh bread, as well as any first or second hot dish. By the way, some housewives use such a blank to make various goulash, gravy, stewed vegetables, and so on.

Summing up

From the presented article, you learned about how you can quickly and tasty pickle sweet peppers at home. Which of the described methods is the most delicious - it's up to you.

It should be noted that for a change, other vegetables can be added to such an appetizer. For example, chopped carrots, zucchini, eggplant, cucumbers, etc. I also want to say that if it seems to you that the blanks are too fresh, salty or sweet, then the amount of spices added can be increased or decreased, relying only on your own taste.

Bulgarian pepper marinated in oil with garlic and herbs will be the best addition to any dinner in the winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated blank as a side dish for or to uncork, which will please not only my taste, but also the 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 a jar. How can you resist when the workpiece smells just magical, and the color of the pepper is pleasing to the eye. I love bell pepper not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I get home I can roll them into 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.

Recipe with photo step by step:

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




I boil water and put bell peppers 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. With such procedures, the pepper will become softer and it will be easier to put it in canning jars.




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




Chop the dill with a knife. Fresh herbs pair perfectly with peppers.






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




Also put garlic and dill between the peppers. A colorful and at the same time tasty mosaic will learn, so to speak. Fill the jar to the top, alternating all the vegetables.




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




Pour hot marinade over bell peppers in jars. So we blanched the pepper, then it is not necessary to sterilize the workpiece additionally.






Immediately roll up and let the jars cool under a warm blanket. Bon Appetite!
Still very tasty