Delicious fried peppers with garlic. Roasted bell peppers with garlic and herbs

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

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

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

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

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

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

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

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

Whole Roasted Peppers with Garlic

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

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

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

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

Note to the hostess: an appetizer cooked in garlic marinade, I serve as vegetable garnish to meat dishes.

Hot fried pepper

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

Required products:

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

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

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

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

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

How to close bell pepper for the winter without sterilization

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

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

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

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

Fried peppers in garlic marinade for the winter

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

Ingredients

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

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

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

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

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

Washed peppers must be well dried from water, otherwise, when the fruits are first immersed in hot oil, splashes will fly at you.

Cooking:

Pour oil into the pan so that it covers the entire bottom.
Put the pepper and immediately cover with a lid. When frying, peppers release a lot of water, which drips into the oil and splashes in all directions.
Fry vegetables for 3 minutes on each side. Before turning over, you need to remove the pan from the heat and wait a bit. Then quickly turn over, being careful not to poke too many holes with a fork. Juice will flow through the extra holes, and the vegetables will lose their juiciness.
Put the browned fruits on a plate and let cool, covered with a lid. Carefully remove the film.

The juice that is released when peeling peppers does not need to be thrown away. It can be prepared from delicious sauce by adding chopped garlic, a little lemon juice and olive oil. Put the peeled peppers in a bowl with sauce and salt. The dish can be eaten immediately, but it is better to wait until it is saturated with the aroma and taste of the sauce. Peppers are eaten by holding them by the tail and dipping them into the sauce.

Bell peppers with tomatoes in a pan

Tomatoes give sourness to sweet peppers, onions - sharpness, and greens - aroma.

Ingredients:

pepper - 4 pcs.;
tomato - 4 pcs.;
onion - 1 pc.;
greens - a bunch;
salt and pepper;
sunflower oil- 2 tbsp. l.

Cooking:

Remove stems from peppers and cut into 4 pieces. Fry in oil until golden.
Cut the onion into rings, fry for 5 minutes with pepper.
Cut the tomatoes into oblong pieces and add to the vegetables.
Finely chop the herbs and add to vegetable mass, salt, pepper and mix.

After 10-12 minutes, the snack is ready. It can be served as a separate dish or as an addition to a side dish.

Roasted peppers for the winter

You can stock up on such a snack for the winter. FROM specified quantity comes out 3 half-liter jars. Ingredients:

pepper - 1 kg;
dill - a bunch;
garlic - 3 cloves;
salt - 3 tsp;
sugar - 6 tsp;
vinegar - 3 tsp;
water;
sunflower oil.

Cooking:

Fry the washed and dried pepper in a pan on both sides with closed lid.
Finely chop dill and garlic.
Pepper put in prepared jars, alternating with herbs and garlic. Add salt, sugar and vinegar.

Pour boiling water over jars, roll up, turn over and wrap.

These easy-to-make snacks are great addition to different side dishes.

Popular all over the world. An alternative to them can only be them in a baked form. Even if you are passionate about meat dishes, their best "companion" will be just vegetables - and not necessarily in a state of salad. People who have never fried or baked vegetables in their lives have deprived themselves of a very tasty part of existence. They need to make up for what they've missed! And you can start with the recipe "fried peppers with garlic." Its implementation will not take much time and will not require significant investments - vegetables in summer and autumn are quite cheap. And how much fun!

Great appetizer

Bulgarian pepper is bought - for example, a kilogram. For beauty, you can dial from the seller colorful vegetables- green, yellow, red. Naturally, they are cleaned, but not cut into pieces. That is, a circular incision is made around the tail, the “insides” are pulled out by the tail, and what remains is cleaned with a sharp knife. After that, the peppers are washed and put in a colander with the holes down so that all the water is glassed - otherwise, when frying, the splashes will scatter strongly and can burn. While the peppers are drying, the head of garlic is peeled and the cloves are squeezed through a crusher. A bunch of greens (parsley or dill, or onion-feather, or assorted) is finely chopped. AT hot pan a little sunflower oil is poured; when it is hot, peppers are placed, and the container is covered (loosely) with a lid. Fried vegetables are laid out on a dish, salted, peppered and sprinkled with crushed garlic and herbs. You can eat fried peppers with garlic both cold and hot.

Marinated fried peppers

This is a longer recipe. fried pepper with garlic, prepared according to his recommendations, should be infused overnight. But it turns out spicy and elastic. First, the peppers are fried; they can be put more densely on the pan - they are fried. At the same time, parsley and garlic are finely chopped. The latter can also be passed through a crush, but it will be juicier with chopped ones. Five cloves are enough for nine peppers; and greens can be taken as much as you like, but no less than a good bunch. Peppers are put in a jar, sprinkling with parsley and garlic. Salt and sugar are poured into a frying pan with pepper juice - a large spoonful, only salt with a slide, and sugar without. Half a stack of water is added; as it boils, it is poured into a jar and supplemented with half a stack of vinegar (9%). When it cools down - in the refrigerator for eight hours. It is better to peel such fried peppers with garlic before eating. Delicious and spicy! It looks like a winter harvest, but is eaten long before the onset of cold weather.

Canned Roasted Peppers

For him, seasonings are first prepared. A clove of garlic and a quarter of a medium-sized one are finely chopped and placed in a liter sterilized jar. 3-4 large peppers are pierced in several places with a fork, fried on vegetable oil and added there (along with oil). Water is boiled in a saucepan (less than a liter), a teaspoon of salt is poured into it, two - sugar and a spoonful of vinegar is poured. This marinade is poured over the future canned fried peppers with garlic, the jar is corked, turned upside down and left until it cools. winter snack will wait for you in the pantry as long as it takes - it does not deteriorate for years.

Roasted Pepper Salad

Traditionally salads are made with fresh (or salted or pickled) vegetables. However, with garlic in the form of a salad is also very good. Unlike other recipes, for this, peeled and washed pods are cut into strips and only then fried. For greater beauty, it is better to take peppers of different colors and fry them separately to preserve the color. Garlic (3 cloves per pound of pepper) is finely chopped, and then rubbed with salt. The mass is mixed with chopped parsley, and fried peppers are seasoned with it. A very nice addition to the main dishes!

Whole fried pepper

Too winter preparation, which at the same time may not roll up for a long time, but “live” a little under nylon covers and serve as a snack right now. Peppers are thoroughly washed and fried under the lid. Ready immediately laid out in sterile jars and get enough sleep large quantity grated and fried carrots and crushed garlic. When the jar is full, 3 large spoons of sugar and a small spoonful of salt are poured into it, plus half a stack of vinegar. It is noteworthy that such fried peppers with garlic do not need a marinade. It is also not necessary to sterilize the jars - and so it is stored for a long time. If you are not going to store jars in the basement or pantry, if you want to eat quickly - do not roll up, just cover and refrigerate. And you can do it in half: “for now” and “for later”. Before the cold weather, you will simply enjoy a snack, and after their onset, you will also rejoice at your foresight.

posted on big dish fried bell pepper with garlic dressing will come as a pleasant surprise to many. Its glossy sides and bright smell are quite appetizing and will arouse genuine interest both hot and cold.

When roasting whole, you can place vegetables under a slight oppression, and then stew a little - they should not crunch when served. Fragrant sunflower oil will only strengthen the unbreakable union of garlic and sweet pepper, but it is better to fry it on any refined one.

So that diners do not get their hands dirty, multi-colored papillots can be put on the stalks.

Ingredients

sweet pepper 6-7 pcs.
garlic 3-4 cloves
water 50-70 ml
vegetable oil 1 tbsp. l. + for frying
ground black pepper 1-2 pinches
dill 3 sprigs
parsley 3 sprigs

Cooking

1. Prepare Bell pepper. Use fresh, firm vegetables of any size, variety, and color. Wash. Pat dry with a towel to remove excess moisture.

2. Send the pan to strong fire. Warm it up well. Add some oil. Put in the prepared peppers. Make the fire moderate. Cover with a lid as the oil splatters a lot during frying. Fry until browned 8-10 minutes.

3. Peel the garlic. cut into small pieces. Move to mortar. Sprinkle in a pinch of salt.

4. Turn the pepper periodically so that it browns evenly on all sides.

5. Rub the minced garlic with a pestle until a garlic gruel forms. If there is no mortar, garlic cloves can be grated on a fine grater or passed through a garlic press.

6. Pour over chopped garlic boiled water room temperature and vegetable oil without smell. hot water do not use as the garlic will lose its flavor and aroma. Stir. Sprinkle salt to taste, if needed ground pepper. At this step, you can experiment with spices.

Details

Fried vegetables often served with meat or fish dishes, besides, you can fry almost any vegetable, including bell peppers. Roasted vegetables are very tasty. Roasted peppers are prepared quickly and easily, but they are insanely delicious. Roasted peppers can be eaten hot or cold. Garlic gives fried peppers piquancy and a special flavor. Be sure to try cooking fried peppers in a pan with garlic.

Bulgarian pepper fried in a pan with garlic

Required Ingredients:

bell pepper - 1 kg;
vegetable oil - for frying;
garlic - 1 head;
greens - a bunch;
salt - to taste.

Cooking process:

To prepare this dish, it is better to take multi-colored sweet peppers. Wash the bell pepper well, then remove the seeds from it. Carefully cut out the stalk by making a circular cut. Then, with a knife, remove the seeds from the pepper without cutting the peppers. Rinse the peppers inside with water.

Place the peppers cut side down to drain the water completely. If this is not done, then during the frying process there will be a lot of strong splashes that can easily burn you.

Heat vegetable oil in a frying pan and add prepared bell peppers. Do not fully cover the pan with a lid. Fry the peppers on both sides over medium heat until tender.

Place the fried peppers on a plate. Peel the garlic and chop finely with a knife or pass through a garlic press. Finely chop the greens with a knife.

Sprinkle the fried peppers with salt, chopped garlic and herbs. You can serve the dish on the table immediately after cooking or wait until it cools completely.

Roasted peppers with garlic marinated in a frying pan

Required Ingredients:

bell pepper - 9 pcs.;
sugar - 1 tbsp;
vinegar - 0.5 piles;
salt - 1 tbsp;
water - 0.5 tbsp;
vegetable oil;
garlic - 4 cloves;
parsley - a bunch.

Cooking process:

The first step is to wash the bell pepper. Then remove the seeds and stalk without cutting the pepper. Rinse the pepper again and pat dry. You can leave the peppers unpeeled, but it will be tastier if the peppers are still peeled.

Heat vegetable oil in a frying pan and add peppers. You can stack the peppers more tightly, as in the process heat treatment they quickly decrease in volume and size.

Peel the garlic and chop very finely with a knife. You can chop the garlic with a garlic chopper, but it’s better to chop it with a knife - this way the pepper will turn out to be more fragrant and tasty.

Rinse the greens and, shaking from the water, chop finely with a knife. Place roasted peppers in glass jar. Sprinkle peppers with chopped garlic and herbs.

Now prepare the marinade for the fried peppers. Pour salt and sugar into the pan in which the peppers were fried. Then pour half a glass of water. Stir and bring the mixture to a boil.

When the mixture boils, pour the peppers into a jar with it. Pour vinegar on top. Send a jar of peppers for eight hours in the refrigerator.

Fried peppers with spicy garlic in a pan

Required Ingredients:

bell pepper - 1 kg;
garlic - 3-4 cloves;
olive oil- 0.5 st.;
hot peppers- 1 PC.;
salt - to taste.

Cooking process:

Wash the bell pepper and remove the seeds, then cut the pepper into large pieces.

Wash and de-seed hot peppers as well. Cut hot pepper into small pieces. Peel the garlic and chop with a knife.

Heat the olive oil in a frying pan and put the bell pepper, as well as garlic and hot pepper. Saute peppers until tender, stirring occasionally. The dish is prepared quickly, so do not go far from the stove so that your peppers do not burn.

Salt the roasted peppers at the end of cooking. Serve spicy roasted peppers as a side dish for meat or fish dishes.