Is it possible to fry sweet peppers? Roasted peppers for the winter without sterilization

First of all, prepare the sauce, as it needs to cool a little. Take ripe tomatoes, rinse well. The tomatoes need to be peeled. Take a sharp knife and make a perpendicular cut on top.

Boil water in a saucepan or saucepan. Dip the prepared tomatoes for 30-40 seconds. Drain in a colander and rinse immediately cold water. After this procedure, the peel is easily removed with a knife, which is what we will do.

Cut the tomatoes in half and cut into small pieces. Peel the garlic cloves, rinse and cut into small pieces. Tear off the basil leaves, wash and finely chop.

Pour 30 g of sunflower oil into a saucepan, add chopped garlic. Fry over low heat for about a minute until a characteristic garlic aroma appears.

Add chopped tomatoes and basil. Simmer on the lowest heat for 25-30 minutes. Be sure to cover with a lid.

At the end of cooking, season the sauce with salt. ground pepper, coriander. If the sauce seems sour to you, add a little sugar. Stir and bring to a boil again. Cool the sauce. If desired, it can be crushed in a blender.

Now, prepare the pepper. Rinse well and be sure to dry with a napkin. Heat the remaining sunflower oil in a frying pan. Lay down sweet pepper. Fry on all sides until golden brown.

Add some to a flat plate sweet and sour sauce, add pepper. Top with more sauce and garnish with a sprig fresh basil. Roasted peppers are ready. Serve it to mashed potatoes, pasta, meat and fish dishes. Bon appetit!

The dish will be even tastier if the fried peppers, poured with sauce, are allowed to brew for an hour.

Fry the whole pepper, without peeling, turning occasionally, over medium heat in an open frying pan.
Fry the pepper, cut into rings, over low heat.
Vegetable (olive, sunflower, corn) oil is used to fry peppers.

How to deliciously fry peppers

Products
Bell pepper - 9 medium-sized or 6 large
Vegetable (sunflower, corn or olive) oil
Lemon - 1 piece
Dill, parsley - 30 grams
Garlic - 5 cloves
Sugar - tablespoon
Salt - tablespoon
Ground black pepper - half a teaspoon

How to fry whole peppers
1. Wash and dry the peppers.
2. Heat a frying pan, pour oil.
3. Place the whole pepper in the frying pan.
4. Fry, turning every 5 minutes.
5. Place on a plate.
6. Prepare the sauce: squeeze lemon juice, wash and chop dill and parsley, add salt and sugar, peeled and chopped garlic, ground pepper. Mix well.
7. Serve the pepper and the sauce separately.

How to fry peppers for the winter

What you need to roast peppers for the winter
Bell pepper - approximately the same size, 3 kilograms
Sunflower or olive oil - 3 tablespoons
Vinegar 9% - 1 glass
Garlic - 3 cloves
Bay leaf - 2 leaves
Ground pepper - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Boiling water - 1 glass

How to fry peppers for the winter
1. Wash the pepper, trim (but do not completely remove) the stalk.
2. Heat a frying pan and pour oil.
3. Place the peppers and fry for 15 minutes in a frying pan without a lid.
4. Place peeled garlic, bay leaf, ground black pepper, sugar and salt, and vinegar into a sterilized jar.
5. Pack the pepper into the jar, crushing it.
6. Pour boiling water over the peppers, close the jars and wrap them until they cool completely.
7. Store at room temperature.

When preparing peppers for the winter, you can use tomato juice instead of water.

Check out another recipe

Roasted peppers for the winter are a delicious and aromatic preparation. Peppers are prepared with garlic and seasonings. Peppers can be fried either in a frying pan or on the grill, in a slow cooker, or even over coals (if you have such capabilities).

We offer original recipe Preparations of fried bell peppers for the winter. Marinating in this recipe occurs without sterilization; this method is very convenient. It saves time, and the peppers in the jar remain fresh and aromatic. In winter you just need to warm them up a little and universal side dish ready for a meat, fish or chicken hot dish! Simple and convenient, isn't it?

But this recipe has one condition:

To prepare the preparation, take fruits of the same variety and type.

If you simultaneously take pieces of bell pepper, hot pepper and chili into one jar, the frying process and the marinating itself will not be uniform.

Marinated bell pepper can also be prepared for the winter using a mixture herbs(dry or fresh):

Parsley or cilantro; dill; rosemary; thyme.

The taste of such a preparation will be sour-sweet with aroma and a characteristic spicy aftertaste. But, still, you shouldn’t get carried away with spices; a teaspoon of herbal mixture is enough for a half-liter jar.

Prepare these marinated fried peppers yourself and see how appetizing and tasty they are!

Taste Info Vegetables and herbs

Ingredients for two half-liter jars:

Bell pepper – 14 pcs.;
Granulated sugar – 2 tbsp. l.;
Table vinegar 9% – 5 tbsp. l.;
Garlic – 3 cloves;
Salt without additives – 1 tsp;
Vegetable oil – 80 ml.

How to cook roasted bell peppers for the winter without sterilization

Wash bell peppers (you can use bitter, hot or sweet peppers if you wish) in cool water. Then place the fruits on a paper towel and peel them one by one. To do this, cut each one into two halves and remove the stem. Shake out all the seeds. Now cut each half into 2-3 slices. Now it’s time to start sterilizing jars and lids in any way you like.

Next, take a saucepan or regular frying pan and pour it into it vegetable oil. Butter We do not add it under any circumstances, otherwise the workpiece will not be stored. Place the frying pan on the stove. When the oil is hot, carefully place the pepper slices into it. Fry the slices on both sides. The lid can be closed. The fire should be medium. There is no need to fry for a long time, just until the pepper is soft and slightly golden. By the way, for such frying, instead of a frying pan, you can use a slow cooker or grill (to ensure that the peppers are evenly baked on the grill, you need to grease them with oil on all sides and avoid open fire when frying).

At this time, peel the garlic and rinse it in water. Dry and pass through a garlic press. Mix in a separate cup garlic puree, salt, granulated sugar And table vinegar. We take regular salt, without any additives. Then, to dissolve the grains of sugar and salt, it is better to bring the marinade to a boil, but do not boil.

Now put the fried pepper (1/2 of the total pepper) into a previously sterilized jar. This must be done carefully, without splashing oil on the edges of the jar, otherwise the lid will not close the jar tightly.

Pour some garlic marinade into the peppers using a spoon or small ladle. Add pepper again. And again pour the marinade. Thus, we put it in jars and fill all the roasted bell peppers with marinade for the winter.

Close the almost filled jar with a tight, sterilized lid. That's how it turned out roasted peppers without sterilization.

Shake the jar a little in your hands so that the marinade spreads throughout the pepper. Turn over and be sure to cover with heat to cool the workpiece. This is necessary for additional sterilization of the lids and more durable storage of the pepper.

After cooling, you need to store pickled fried peppers for the winter in a cool, dark room. In such conditions, it will delight you all winter!

Spicy, flavorful snack from fried peppers - this indispensable dish V winter time when you really want to feel the notes of summer warmth. When frying vegetables, I try to take vegetables without obvious damage, so my appetizer turns out not only tasty, but also beautiful. I will now describe to you how to cook peppers fried with garlic in oil and marinade for the winter.

Bell peppers fried in oil with garlic for the winter - the best recipe

To roll up hot bell peppers for the winter, I will need the following products:

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

Advice: be sure to choose a fleshy pepper, because otherwise heat treatment the vegetables will fall apart. Peppers of different colors (red, yellow, green) look interesting.

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

Now I 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 of seeds. I rinse thoroughly.
I place the vegetables in a preheated frying pan and fry them in oil until golden brown. A few minutes before it’s ready, 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 it sit for 5 – 10 minutes.
Then I put the whole roasted peppers, canned for the winter with garlic, in glass containers, pour marinade and roll it up.

It turns out very tasty - you'll lick your fingers!

Roasted Peppers, Canned Whole with Garlic

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

To prepare the appetizer, I need a kilogram of bell pepper.

I thoroughly wash the pods, remove the stalks and seeds. Then I place the vegetables on a paper towel and let them dry.
I heat the oil in a frying pan with a thick bottom and fry the pods on 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 and press them through a press. I chop the parsley finely.
I preserve peppers in liter or two liter jars. I tightly place the fried vegetables in a pre-sterilized glass container, dipping each of them in the salt-vinegar mixture. Since the vegetables will be preserved with garlic and parsley, I sprinkle each layer with these ingredients.
I add 1-2 tablespoons of vegetable oil to jars tightly filled with vegetables.
I roll the cans under iron caps and keep it warm upside down for a day.

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

Note to the hostess: an appetizer prepared in garlic marinade, I serve as vegetable side dish for meat dishes.

Spicy fried pepper

If you like spicy snacks, then you will definitely like the recipes for cooking fried bell peppers with horseradish. I will now describe to you how to prepare fried peppers with horseradish for the winter.

Required Products:

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

I carefully fry the thoroughly washed vegetables whole in oil in a frying pan, without removing the peel from the pods.

Tip: bell peppers can be baked in the oven. To do this, cover a baking sheet with foil and place vegetables on it. During baking, do not forget to turn over and pour hot oil on all sides.

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

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

How to close bell peppers for the winter without sterilization

The delicate, subtle aroma of roasted bell peppers cooked in a spicy marinade will attract everyone in your household to your table. My children do not have great appetites, but they simply adore this dish. How to close bell peppers 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 wash the pods thoroughly, remove 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 fry the peppers unpeeled. But, if you wish, you can clean them of seeds and stalks.
Place 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 heaped teaspoon of salt. I pour the spices into the container.
I peel three cloves of garlic and cut them into thin slices.
I put the hot pepper into jars, and sprinkle garlic slices on top.
I fill the remaining space in the jars with boiling water to the top and add a tablespoon of vinegar.
I roll it under the lid and wrap it in warmth until it cools completely.

Tip: if you like spicier snacks, you can add chili pepper to the marinade.

The appetizer is ready, there will be something to pamper your guests and household members in winter!

Roasted peppers in garlic marinade for the winter

A spicy snack always goes well with meat dishes, as well as alcoholic drinks. Recipes for making fried peppers are not complicated, and the result is worth the time spent.

Ingredients

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

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

I coat each pepper with oil and place it in a preheated frying pan. I fry it under the lid without water. During the frying process, vegetables must be turned several times so that they are fried on all sides.
When the vegetables are fried, I transfer them to a separate container. They will produce a lot of juice, so the bowl or saucepan should be deep.
After my preparations have cooled, I clean them of seeds, stems and skin.
I transfer the prepared vegetables into a glass container, sprinkling the layers with garlic. I add to them corn oil, salt and vinegar.
I sterilize and roll them under iron lids.

Tip: it is better to fry the peppers whole, without removing the seeds and stems. This makes the vegetables more aromatic and tastier.

Peppers fried for the winter with garlic in oil and marinade, prepared according to the recipes described above, turn out very tasty and aromatic. Be sure to try it!

As people say, a drink is everyday life, but a snack is a holiday! Despite the fact that the snack (in French cuisine- hors d'œuvre, entrée) is food served before the first or main course, usually light and stimulating to the appetite, or, as is customary, served as a separate light meal with an aperitif.

A huge selection of cold and hot snacks is available in all cuisines of the world, even where alcohol is strictly prohibited. Snacks include all the products from which other dishes are prepared. Vegetables, meat and fish, poultry, mushrooms - everything is used.

More familiar snacks to us - salty or pickled cucumbers, various pickled vegetables, red caviar, black caviar, overseas eggplant caviar or. And sprats!

In Bulgaria I really liked the snacks, even homemade preparations made from various vegetables. World famous lecho - bell peppers, tomatoes and onions, as well as all kinds of “national” additives.

In Bulgaria you can often find a freshly prepared appetizer made from capsicums (sweet or hot) - garlic with pepper. Garlic and pepper cook very quickly. However, it gets eaten even faster.

Garlic with pepper. Step by step recipe

Ingredients (2 servings)

Capsicum 5-6 pcs
Garlic 3-4 cloves
Olive oil 3 tbsp. l.
Parsley 5-6 sprigs
Wine vinegar 1 tbsp. l.
Spices: salt, black pepper to taste

Purely for aesthetic reasons, I recommend sweet peppers with long fruit. Although, the taste won't change much if you use regular pale green bell peppers, or large peppers with cubic fruit. Naturally, if you use hot pepper, the taste will be “somewhat” different. For example, in Bulgaria we sometimes eat garlic with pepper - green hot pepper, prepared according to this recipe, depending on the mood and rakia.
Ingredients: red capsicum, garlic, parsley, wine vinegar, olive oil, salt, black pepper
Wash the peppers, cut off the stem and remove all seeds. We must try not to damage the fruit itself. By the way, the seeds fly out perfectly when you tap the fruit.
Heat olive oil in a frying pan. Fry the pepper in oil.
Then reduce the heat to low and cover the pan with a lid. Simmer the peppers, turning frequently, for 20 minutes. It is necessary that the pepper becomes soft and loses a significant part of its moisture. Actually, when the pepper is “flattened” and fried, it is ready for further manipulation.
Remove all the leaves from the parsley sprigs and discard the stems. Peel the garlic.
Next, you need to chop the parsley and garlic with any in an accessible way. This can be done with a knife, blender or grind in a mortar. By the way, there’s no need to get too small.
Chop parsley and garlic, add salt and pepper
Season the garlic and parsley mixture with salt and ground black pepper. Add 1 tbsp. l. wine vinegar. Mix thoroughly. Next, pour the remaining liquid remaining after frying the pepper into the mixture.