Pepper with garlic and oil. Roasted Peppers in Oil Sauce

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

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

Pepper turns out 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 of vinegar 9%;
• 150 g of sugar;
• 1 tablespoon of salt;
• 5 peas of allspice;
• 1-2 bay leaves.

Cooking

Such peppers are pickled specifically for stuffing. Just take the vegetables out of the jar, spread them over them and cook the dish as usual.

Ingredients

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

The ingredients are for a 3 liter jar.

Cooking

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

Put the peppers in a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid 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 2 more minutes.

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

Honey makes pepper even sweeter, more aromatic and tastier.

Ingredients

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

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

Remove seeds and stems from peppers and cut lengthwise into long strips.

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

Put the peppers in a saucepan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. 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 with lids.

Place a cloth in the bottom of a clean saucepan and place the peppers in it. Pour warm water into the pan so that it covers the jars up to the shoulders. Bring the 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 (weight of peeled vegetables);
• 100 ml of vegetable oil;
• 6 black peppercorns;
• 4 cloves of garlic;
• 2 teaspoons of salt;
• 4 tablespoons of sugar;
• 4 tablespoons of vinegar 9%;
• about ½ liter of water.

Ingredients are designed for 2 jars with a volume of ½ l.

Cooking

Remove the stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.

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

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

Transfer peppers to jars and fill with boiling water to the brim. Roll up jars and shake lightly to dissolve seasonings.

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

Ingredients

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

The ingredients are designed for 4 cans of 1 liter.

Cooking

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

Mix cabbage, carrots and 1 tablespoon salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

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

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

Pour water, oil into a container, pour salt, sugar. Be sure to stir the ingredients until they are completely dissolved. The marinade should boil.

As soon as the brine boils, add spices to it. Then put the vegetables there and boil them for about 8 minutes. Then we distribute the blank among the banks. Another 25 minutes, our workpiece should be sterilized. We complete the preparation by rolling the jars with lids. If you have at least a dozen vegetables left, you can use them to prepare a trial portion.

Consider a rather original recipe for peppers in honey. To prepare this preparation, you will need juicy, large, multi-colored vegetables. And for pouring it is worth preparing the following: about a liter of water, 150 ml of apple cider vinegar, 2 tablespoons of table salt and 250 g of honey. Only look for honey from trusted beekeepers, best of all - spring, from herbs.

We start cooking by chopping the pepper, after washing it. Vegetables cut into longitudinal strips. Then we prepare the filling. We fill the pan with water, salt, honey and vinegar and boil for about 6 minutes. We put bright vegetable strips in sterile jars. Fill containers with filling and cover with lids. Be sure to sterilize for the same amount of time as in the previous recipe, roll up.

Required ingredients: 1.5 kg of pepper, 4.5 kg of ripe tomatoes, 2 tbsp. spoons of sugar and salt. Tomatoes should be washed and cut into pieces. Then they need to be stewed for 15 minutes until they soften. We grind the resulting pulp through a sieve, since we need tomato juice without skins and seeds. We put it on a slow fire and boil for 2 hours.

Growing bell pepper in the garden or cottage is one of the favorite activities of many gardeners.

Having collected the long-awaited harvest, it is necessary to prepare it for the winter, and if you eat this vegetable in its raw form, you can note many useful properties for the body.

Useful properties of bell pepper

Useful properties of all types of pepper depend on its color:

In addition to all of the above, these vegetables contain:

• serotonin - the hormone of joy;
• essential oils;
• vitamins (B2, C, B6, E, B1, PP);
• proteins, carbohydrates;
• food fibers;
• fats;
• water;
• trace elements (iron, iodine, manganese, sodium, zinc, magnesium, fluorine, copper, calcium).

Health benefits of all types of pepper:

1. Normalizes pressure.
2. Gives elasticity to blood vessels.
3. Strengthens immunity.
4. Makes the heart muscle stronger.
5. Improves eyesight.
6. It is cancer prevention.
7. Removes excess cholesterol.
8. Treats anemia.
9. Removes toxins from the body.
10. Promotes the development of the child.
11. Helps fight depression.
12. Improves mood.
13. Improves memory.
14. Has a rejuvenating effect.
15. Improves the condition of the skin, nails, hair.

Selection and preparation of pepper for blanks

When choosing a pepper for blanks, you need to pay attention to the following:

1. The stalk of a fresh vegetable should be green (a dry “tail” indicates incorrect or long-term storage of pepper).
2. The surface of the vegetable should be shiny, smooth, without cracks or damage (due to damage, the pepper rots quickly, and a large number of bacteria multiply in it).
3. The peel should not be wrinkled (with such a peel, the vegetable will not be juicy, it may be spoiled inside).
4. Dots and darkening of the skin indicate that this vegetable is affected by a fungus.

It is important to know that if you do not harvest pepper for the winter on the day of harvest or purchase, then store this vegetable in the refrigerator for no more than a week. And in no case do not store them in a bag - otherwise the peppers will deteriorate very quickly.

Note! Immediately before cooking, peppers must be washed, cut out the "tail" and remove the seeds. Further preparation of the vegetable for harvesting depends on the recipe you choose.

Pepper in oil for the winter - recipes

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is not always possible to get the desired result.

Often plants lack nutrition and useful minerals

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get good harvest even on low-fertility soils and in adverse climatic conditions
• Absolutely safe

Classic recipe

This harvesting method is convenient and simple, since it contains a minimum of ingredients and takes a small amount of time.

Ingredients needed for cooking:

• 3 kg of juicy pepper;
• half a glass of sugar;
• a quarter cup of salt;
• 0.25 liters of refined sunflower oil;
• 0.25 liters of vinegar;
• 1 medium head of garlic;
• dill fresh.

Sequencing:

1. Wash the peppers thoroughly, free from seeds, cut out the internal partitions. Cut into plates or slices.
2. Place in a wide saucepan.
3. Pour sugar, salt, pour oil, vinegar there.
4. Stirring constantly, cook the resulting mixture for 20 minutes (over medium heat).
5. When 5 minutes remain before the end of cooking, add chopped garlic, finely chopped dill.
6. Arrange the resulting pepper in oil in jars, roll up tightly with lids.

Peppers with garlic and herbs

This is a delicious appetizer, and to make it bright, you can cook it from peppers of various colors.

For cooking you will need:

• 3 kg of juicy pepper;
• 1 medium bunch of greens;
• 10 cloves of medium garlic;
• 250 ml sunflower oil;
• 1 cup of sugar;
• 500 ml of vinegar;
• 3 art. spoons of salt;
• 5 pieces. black peppercorns;
• 1 PC. bay leaf.

Sequencing:

1. Wash peppers, remove seeds. Chop into large strips.
2. Finely chop the garlic, washed fresh dill or parsley.
3. Sterilize lids and jars.
4. To prepare the marinade, mix 9% apple cider vinegar and vegetable oil in a saucepan. Add already prepared salt, bay leaf, sugar. Then bring our resulting marinade to a boil.
5. Add peppers to the pan in parts, cook them for about 3-4 minutes. Next, we shift them into jars, alternating with herbs, garlic.
6. After all servings of pepper are ready, pour the marinade into jars of pepper, after removing the bay leaf from the marinade, and do not forget to put peppercorns on the bottom of the jars.
7. Roll up jar lids. Cover the jars with something warm (such as a blanket) to cool slowly.

Bulgarian pepper

Such a pepper is a win-win option for a dish on the table. Rescues, even when guests unexpectedly arrived.

Ingredients:

• 440 gr Bulgarian pepper;
• 350 gr. red dense tomatoes;
• 200 gr. onion;
• 75 gr. parsley;
• 10 gr. Sahara;
• 8 gr. salt;
• 100 ml sunflower oil.

Sequencing:

1. Wash the peppers, be sure to remove the seeds, stalk, chop into medium-sized pieces.
2. Lightly fry the peppercorns in vegetable oil.
3. Peel the onion, chop into rings.
4. Fry the onion in vegetable oil until it becomes a delicious golden color.
5. Wash tomatoes, cut into slices.
6. Boil the tomatoes to half of the original volume, stirring, add sugar, salt, sunflower oil.
7. When sugar and salt dissolve, put pepper, herbs, onions in portions to the tomatoes. Bring to a boil while stirring.
8. While hot, arrange in jars.
9. Sterilize jars of half a liter - 30 minutes, one liter - 40 minutes.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, the harvest was more than usual. And they didn’t get sick with late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you can’t grow a normal crop without fertilizer, and this top dressing increases the number of vegetables, so I am very pleased with the result."

Whole pepper fried in oil

This is an excellent side dish for potatoes and meat. Also, whole peppers prepared according to this recipe can be stuffed.

Ingredients (consumption per 0.5 liter can):

• Bulgarian fleshy pepper;
• hot peppers;
• 200 ml vegetable oil;
• 2 large cloves of garlic;
• 2 tbsp. spoons of 9% vinegar;
• 1 teaspoon of salt;
• 2 tbsp. spoons of sugar.

Sequencing:

1. We wash the peppers, without separating the stalks and seeds from them, wipe them with a towel.
2. Heat vegetable oil in a frying pan.
3. On a low (medium) fire, fry the pepper on all sides until a delicious golden crust appears.
4. Put in sterilized jars a piece of hot pepper, chopped garlic.
5. We put fried pepper, vinegar, salt, sugar in a jar.
6. Pour the contents of the jars with boiling water.
7. Roll up with sterilized metal lids.
8. We leave the jars upside down under the covers until they cool completely.

Sweet pepper in oil

Appetizing pepper to any garnish.

Ingredients (make about 12 cans of half a liter):

• 6 kg of fleshy sweet pepper;
• 6 cloves of garlic;
• 2 cups (faceted) vegetable oil;
• 1 cup (faceted) vinegar 9%;
• 2 tbsp. spoons of salt with a slide;
• 2 cups (cut) sugar

Sequencing:

1. Select the seeds from the peppers, cut them, depending on what size, into 4 - 6 parts.
2. Separately, in a bowl, combine sugar, salt, finely chopped garlic, vinegar, add vegetable oil.
3. Pour the peppercorns with the resulting brine, mix.
4. Not more than overnight, leave the pepper at room temperature; can be stirred from time to time.
5. In the morning, put the peppers in sterilized jars, pour the resulting juice, cover the jars with lids.
6. For further sterilization of the salad - pour water into the pan (the water level in the pan should be “up to the shoulders” of the jars), heat it very well on the fire, put a rag on the bottom of the pan (so the jars will not burst when heated). We put our jars in water, bring the water to a boil, sterilize for 15 minutes.
7. We roll up the jars with lids, turn them over and wrap them in a blanket. In this form, leave the jars to cool completely. Then store in a pantry.

Note! Bulgarian pepper is undoubtedly a unique healthy vegetable. The main thing is to choose the right pepper for harvesting. And various recipes for cooking Bulgarian peppers in oil for the winter will help you create special delicious preparations that will delight everyone who tries them.

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 cup;
• 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.