Canned Peppers with Garlic. Bulgarian pepper marinated with garlic and cauliflower
In cooking, simplicity is always appreciated, and pepper marinated in oil according to our recipe, is a real find for every housewife. It will take you no more than half an hour to cook, but you a short time have time to prepare for the winter a few jars with a delicious snack. Perchik retains its natural taste, its flesh remains dense.
Pepper marinated in oil
When we pickle peppers in oil, then you can add greens, garlic, mustard seeds to the jar, but before experimenting with various additives, should be familiar with classic recipe, which includes only oil and vinegar.
For two liters of marinade you will need half a glass of salt and one glass granulated sugar, a quarter cup of vegetable oil and 250 ml of 6% apple cider vinegar (natural).
The cooking process itself will not take you much time, it is easier to deal with such preservation than with our loved ones or tomatoes. We'll need large saucepan for cooking and bell pepper we will not clean it first, we will only make a few punctures around the stalk so that the skin does not burst during heat treatment and the pod retains its integrity.
In a saucepan, you need to mix all the ingredients for the marinade: boil water, add salt and sugar, pour in vegetable oil. Stir and bring to a boil, then add acetic acid. The prepared pepper should be lowered into the pan and blanched at a low boil for about 10 minutes, then the pods should be removed from the pan with a slotted spoon and laid out in jars. When you fill all the jars with vegetables, you can pour the marinade on top and roll up the jars with lids.
Of course, all jars must first be thoroughly washed and sterilized with steam, because we know that only in clean jars, preservation will be stored for a long time and will not deteriorate. Several jars can be closed nylon lids and store in the refrigerator, where you have already prepared. These preparations are best eaten within 2 months.
Bulgarian pepper marinated in oil
Fragrant and tender peppers marinated in oil with garlic, which will not add spice to our snack, but only flavor. For this recipe, we will prepare 2.5 kilos Bulgarian pods, two medium-sized heads of garlic, one parsley root. For the marinade, half a liter of water, one glass vegetable oil, 100 g of sugar sand, in the marinade we will add a few peas of black pepper and a bay leaf. We will add salt to the marinade to taste, because our pepper should not turn out salty, it should retain its natural taste.
In this recipe, the pods must be de-seeded: cut each into four parts and thoroughly rinsed from seeds and white partitions. Separately, it is necessary to wash and clean the parsley root, then cut it into small rings. Peeled garlic also needs to be finely chopped with a knife. Garlic should not be passed through a press, with this method of grinding it loses most of the juice, respectively, taste and aroma.
Starting to prepare the marinade, first mix vegetable oil with water in a deep saucepan. When it starts to boil, you should add salt, sugar, lavrushka and peas of black pepper, as well as allspice, to the solution. When the solution boils again, put slices of pepper into the pan in parts and blanch them in the marinade for 5 minutes. Pepper should be taken out of the pan with a slotted spoon and laid out in jars.
Since there is no vinegar in this recipe, additional sterilization cannot be neglected in order to peppers marinated for the winter in oil kept for a long time. It is necessary to sterilize liter jars in boiling water for 20 minutes, be sure to cover them with iron lids.
After sterilization, glass containers must be hermetically sealed with iron lids, turned over and covered with a blanket for a day until our blanks cool completely. To store the conservation, be sure to prepare a dark place, preferably a cool one, if you live in an apartment, it is best to put the blanks in the pantry on the balcony.
Harvesting bell pepper marinated in oil, you can leave the pods whole, de-seeded, cut into halves or into thin slices. You can cut the pods into rings or arbitrary pieces.
pickled peppers in oil recipe
Recipes with bell peppers, including can be found in in large numbers not only in Bulgarian, but also in Serbian cuisine. Serbs really like the meaty and juicy pepper, especially in baked form, they prepare summer salads from it and, of course, pickle it for the winter. Such a recipe is called “Paprika Liver”, for it you need to choose only fleshy pods that are pre-baked on open fire.
pickled peppers in oil recipe in Serbian can be used as the basis for a quick marinated summer salad, and for preparations for the winter. You can bake a large meaty pepper at home in the oven, but if it is possible to bake it on a grill over an open fire, then definitely choose this method, because then the vegetables will get unique aroma"haze".
Rinse the pods thoroughly before cooking. running water and place on a kitchen towel to remove excess moisture from the vegetables. Then burn in the oven: it must be heated to the mark of 200 degrees, it is advisable to use the “grill”, “convention” mode. Put the pods on a hot grill and leave them for half an hour. Carefully remove the pods from the oven with kitchen tongs and fold them into a tight plastic bag, then hermetically close it so that the peppers remain in the "bath" for 15 minutes.
Next comes the most painstaking part, how to prepare sweet pickled peppers in oil. It is necessary to remove the skin from each pod; after heat treatment, this will be quite simple. After that, carefully cut them in half and remove the seeds and stalk. You should not rinse the slices with water, even if seeds remain on the pulp, the taste of the finished snack will not suffer from this.
When you peel and cut the pepper, the juice will stand out, which is desirable to collect from a separate bowl: you can use it for the marinade.
The peeled slices can be placed in prepared jars, where garlic cloves cut in half and green basil leaves should also be added. One jar takes about five large pods, five cloves of garlic and two sprigs of basil. For quick pickling you can prepare such a marinade: in the juice that we collected from the pepper, add 40 ml of olive oil, a pinch of sugar and a teaspoon of salt. Be sure to add a couple of peas of black pepper for taste. Pour this mixture into a jar and leave the pepper to marinate in the refrigerator for 10 hours, after which the snack can be served at the table. Agree great solution diversifies the summer diet of your family, and you can also fast way with spices.
Sweet pickled peppers in oil
But we decided to make pickled peppers for the winter, recipes In oil use Serbian. The pods are prepared, baked, then peeled and cut in exactly the same way as in the method described above. When you fill jars with Bulgarian slices, you need to prepare a special marinade, one of the components of which is vegetable oil. The juice must be mixed with oil, add sugar to taste and salt, then pour it into jars and pour one coffee spoon of vinegar essence into each container (its concentration is 70% - do not confuse it with ordinary table vinegar).
Jars of pepper must be covered with lids and put in the oven, then set temperature regime- 150 degrees, and leave the blanks for sterilization for 20 minutes. Then carefully remove the jars from the oven and close them with lids; until cool, the jars should be upside down under a warm blanket.
Serbs also prepare whole baked sweet pickled peppers in oil. In winter, such an appetizer is especially popular with men during feasts with strong drinks.
Hot pepper marinated in oil
Bulgarian pepper marinated in oil with garlic it turns out more fragrant than spicy, but if you like savory snacks, then in each jar you can add more slices of chili, mustard seeds, increase the amount of garlic.
In each jar at the bottom, put six cloves of garlic cut in half and two tablespoons of mustard seeds, one bay leaf and 4-5 black peppercorns. Next, you need to put slices of pepper in a jar, after boiling it for 10 minutes in salted water. Pour the marinade with oil and vinegar on top, then close the jars iron lid.
In Bulgaria, many housewives prepare hot pepper Very in an unusual way: they first bake it, and then marinate it with herbs. Men are simply delighted with such a “hellish” snack. In the Caucasus, where people are famous for their love of hot spices, the way to prepare hot pepper marinated in oil.
Except hot pepper red, we need three sprigs of green cilantro and dill, a sprig of mint, one large head garlic. Greens must be washed with running water, and cut off the leaves from the branches. The head of garlic must be disassembled into cloves, but do not peel the husks from the cloves, it is in this form that you will add them to the jar. By the way, pickled garlic is a good snack.
Before pickling, the pods should be washed and dried with a towel, then pierced through the pod with a knife so that no air remains inside. Put the pods in bowls and pour boiling water. Cover the pan with a lid and leave for 5 minutes, then drain the liquid, bring it to a boil again and pour the pepper again. These steps should be repeated a total of four times to make the peppers soft but not overcooked or overcooked. Now they can be put in a jar along with herbs and pour the cooked marinade with spices.
Turns out very tasty Bulgarian pepper marinated for the winter in oil if the pods are stuffed with cabbage cooked according to quick recipe which you find.
Marinated Bell pepper with garlic is a delicious snack and savory addition for meat and potatoes.
You can preserve bell peppers for the winter in different ways, but recipes with the addition of garlic are rightfully considered one of the most delicious.
Sweet pepper blanks are made with and without sterilization, choose the method that suits you best.
We offer delicious recipes pickled bell peppers with garlic for the winter and instant cooking.
Pickled peppers with garlic and herbs
Ingredients:
- bell pepper - 1.5 kg
- garlic - 1 head
- water - 1.5 l
- vegetable oil - 250 ml
- vinegar - 150 ml
- sugar - 200 g
- salt - 2 tbsp. spoons
- black peppercorns
- parsley and dill to taste
How to roll sweet peppers with garlic and herbs:
1. Peel the peppers from the stalks with seeds and cut lengthwise into long strips about 3 cm wide.
2. Boil water, dilute salt and sugar in it, pour in vinegar, oil and throw in a few peppercorns.
3. As soon as the marinade boils again, put the pepper pieces in it and cook for 5 minutes after boiling.
4. At this time, put greens and peeled and halved garlic cloves on the bottom of sterilized jars.
5. Remove the pepper from the pan with a slotted spoon and arrange it in jars.
6. Fill with boiling brine, roll up the lids, turn the jars over, cover with a blanket and keep until cool.
Pickled peppers with garlic and celery
Ingredients:
- 3 kg bell peppers, de-seeded
- 1 liter 6% vinegar
- 0.5 faceted glass of salt and sugar
- 1 glass of vegetable oil
- black ground pepper taste
- Bay leaf
- garlic
- celery
Recipe for pickled bell peppers with garlic and celery:
1. Cut the pepper into 8 parts - optimally into 4 lengthwise, then in half across.
2. Bring the marinade ingredients to a boil over medium heat.
3. Partially throw sweet pepper into the pan, boil for 1-2 minutes and remove.
4. Immediately lay out in liter jars, on the bottom of which put chopped garlic in an amount to your liking.
5. While crushing, lay the leaves and young stalks of celery on top, then garlic again.
6. Put the pepper from the marinade on top again and so on until the very top. Place celery and garlic on top.
7. Press, add the marinade from the pan (after all the peppers in it are cooked).
8. Put the jars to sterilize for 10 minutes.
9. Roll up with boiled lids, turn over, cover with a blanket and leave to cool.
Pickled Peppers with Instant Garlic
Ingredients:
- Bulgarian pepper - 1.5 kg
- water - 1 l
- sugar - 0.5 cups
- vegetable oil - 0.5 cups
- salt - 2 tbsp. l.
- vinegar 9% - 8 tbsp. l.
- garlic to taste
How to quickly pickle sweet peppers with garlic:
1. Rinse the pepper, remove the seeds and cut into slices.
2. Boil water, add sugar, salt, oil and vinegar to it.
3. Put the pepper, you can do it in 2 doses, and let it boil for 15 minutes.
4. Remove the pepper with a slotted spoon, let it cool slightly and add crushed garlic- about a head or to taste.
5. Place in a jar, pour over the remaining marinade, cool completely and refrigerate.
After a day you can try, and after two - eat. Bon appetit!
Summer warm days - best season to prepare fragrant bell pepper in oil with garlic for the winter. Wherever we just add it - in a salad, and stuff it, and cook borscht with it. For me, the aroma of bell pepper is associated with a wonderful summer time and hot days. And in winter, you want to remember summer so much! I know, many will say that bell pepper can be all year round buy in the supermarket, but that's not the same. It's just beautiful on the outside, beneficial trace elements there is not a drop in it. I want to offer you an incredibly fragrant and tasty winter preparation- Bulgarian pepper in oil with garlic for the winter. Be sure to give it a try, you won't regret it.
Ingredients:
- Bulgarian pepper (take different colors) - 3 kilograms;
- dill greens - 2 small bunches;
- garlic - 3 heads;
- hot chilli pepper.
- vegetable oil - 250 milliliters;
- vinegar 9% - 200 milliliters;
- sugar - 1 glass;
- salt - 3 tablespoons;
- cloves - 2-3 pieces.
Bulgarian pepper in oil with garlic for the winter. Step by step recipe
- Wash the pepper well, cut in half, do not forget to remove the seeds. Cut the pepper into strips. You can use large pieces or small ones, whichever you prefer.
- Peel the garlic, divide into cloves and finely chop.
- Finely chop the washed dill. If you are not a fan of dill, you can use any other herb.
- Next, prepare the marinade, combine vegetable oil, cloves, vinegar, sugar and salt. Put on fire and bring to a boil.
- Dip the pepper into the boiling marinade, but not all at once, but in small portions and boil it for 5 minutes.
- Then also put the pepper in portions into prepared sterilized jars, sprinkling the layers with chopped garlic. At the bottom of the jar, put finely chopped hot capsicum.
- Pour the hot marinade that remains into jars and immediately roll up the lids.
- Then wrap the jars in a blanket or blanket until cool.
Bulgarian pepper in oil with garlic for the winter can be served on the table as independent snack, because it is in perfect harmony with all dishes, both vegetable and meat. "I love to cook" wishes you delicious preparations! And be sure to try
Bulgarian pepper - unique vegetable, which is different original taste, useful 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 useful substances decreasing, but taste properties become more saturated and perfectly combined with other products.
Peppers with garlic - general principles of preparation
When preparing peppers, be sure to clean them from seeds. Otherwise, they will then interfere in ready dish. The best way their cuts are 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. green dill Rinse, let dry and cut into thin slices. 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 vinegar. We put the container with the contents on 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;
100g 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 banks on water bath for 15 minutes, put on the lids and roll up.
Roasted bell peppers with garlic
Ingredients:
500 grams of pepper;
3 garlic cloves;
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 into the boiling oil with garlic and fry until golden brown, stirring continuously. After the pepper becomes soft, sprinkle it with salt, mix and remove from heat after a minute. 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. Ready Pepper decorate 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, eggplants, 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 jars and lids in advance and prepare the marinade by mixing 200 ml boiled water with vinegar, pureed garlic, crushed cinnamon, sugar, salt, vinegar, sunflower oil and spices.
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 will be ready when upper layer it will start 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.
Cut the tomatoes into small pieces, peel the garlic and rub on 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. Keep 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 harvest. hot pepper. This recipe 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 pepper sharp varieties;
1 kg of sweet peppers;
4-5 garlic cloves;
80 grams 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. Pepper for this dish you need to take only Green colour, 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 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.
Put the pepper in sterilized jars and pour 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 - a 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 gets exquisite fragrance. Bitter pepper prepared in this way will become excellent snack To 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:
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. For pickles from 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 the blanks of pepper with garlic in 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 meat snacks 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 to give the best flavor you can add a few slices of dried lemon.
This delicious preparation from sweet pepper according to a simple and quick recipe will definitely appeal to lovers of savory cold appetizers. Pieces of juicy multi-colored bell pepper in spicy and fragrant marinade are slightly crispy, perfectly retaining their shape and juiciness of color. Such a dish is quite self-sufficient (for example, with bread), although it also fits perfectly as an addition to meat and cereals.
This recipe for pickled sweet peppers for the winter does not involve subsequent sterilization, while the jars are remarkably stored even in a city apartment (in a closet or a dark place). From the indicated amount of ingredients used, exactly 3 liters are obtained. vegetable harvesting- I have 6 jars of 500 milliliters each.
Ingredients:
(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )
Cooking step by step with photos:
The first step is to prepare the dishes for blanks - jars and lids. I sterilize jars in microwave oven, and I boil new lids on the stove (5 minutes after boiling is enough). IN this case glass jars with a volume of 500 milliliters are used: wash them in soda solution, rinse and pour into each about 100 milliliters cold water. We steam in the microwave at the highest power for three pieces for 9-10 minutes each batch. After that, let's take care of vegetables: for this recipe, it is advisable to take sweet peppers different color. Moreover, the thicker the walls of the fruit, the tastier and juicier it will turn out. ready snack. My pepper, dry and cut into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light patches. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as much as you can.
It's time to start marinating for future vegetable harvesting for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of a suitable volume (I have a four-liter one). Next we put 300 grams of ordinary granulated sugar, 2 tablespoons with a small slide table salt(not iodized!), add 3 bay leaves and 10 pieces of peas allspice. If desired, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.
In a boiling marinade, put some of the pieces of sweet pepper. 3 kilograms do not fit right away, so for convenience, I cooked the pepper in 3 doses.
We keep the dishes on medium heat and wait re-boiling marinade. As soon as you see a vigorous boil, lower the heat to medium and simmer the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time can vary markedly. For example, after 4 minutes of moderate boiling, the pieces will only be slightly soft, and most of the crunch will remain. If you cook pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment vegetables will lead to their complete softening and even loss of shape.
Immediately cover the filled jars with sterile lids. 1 kilo chopped fresh pepper after cooking is placed in two half liter jars. We send the second and subsequent batch of vegetables to the boiling marinade, cook, then similarly put them in jars and cover with lids.
When all the bell peppers are in jars, bring the marinade to an active boil and pour it over the blanks. It is important to pour on the very edge, so that then the excess air that hides between the slices of pepper takes this place from above.
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