Peppers marinated in oil recipe. Pepper and garlic are the right combination! Recipes for preparing side dishes and preparations for the winter from pepper and garlic

Bell pepper - unique vegetable, which is different original taste, useful and brightly colorful appearance. Therefore, dishes with pepper always look beautiful and are loved by many.

Use Bulgarian and hot peppers possible in any form. During heat treatment the amount useful substances is decreasing, but taste properties become more saturated and perfectly combined with other products.

Pepper with garlic - general cooking principles

When preparing pepper, be sure to remove the seeds. Otherwise, they will then get in the way ready dish. The best way cut them lengthwise into large strips. It is better to divide one pepper into 4-6 parts.

If desired, the peppers can be pickled whole. It should be washed thoroughly, the tail should be removed with a knife and a dozen punctures should be made in different places with a toothpick or fork.

Bell peppers with garlic and dill for the winter

The recipe allows you to perfectly preserve all the necessary vitamins and in composition bring the resulting product as close as possible to fresh pepper.

Ingredients:

4 kg pepper;

4 garlic cloves;

150 grams of salt;

100 grams of vinegar;

2-3 branches of dill;

50 grams of sugar.

Cooking method:

Rinse thoroughly bell pepper, remove all contents, cut into about eight lengthwise pieces 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 be.

Peel the garlic heads and grate them on a medium grater. Green dill rinse, let dry and cut thinly. Prepare jars with lids. If you take all the ingredients in specified proportion, then you will need five to six 0.7 liter cans.

Then we make the marinade. We need a saucepan, put granulated sugar, salt, sunflower oil and apple or vinegar. Place the container with the contents on slow fire and remove immediately after boiling.

Place the chopped peppers in parts into the marinade and continue cooking for another 5 minutes. Transfer the peppers cooked in the marinade into jars in layers, sprinkle each layer with garlic and herbs.

Add the marinade that remains at the bottom into jars. All that remains is to roll up the lids on the jars and let them cool completely.

Eastern bell peppers with garlic for the winter

Ingredients:

4 kg pepper;

400 grams of garlic;

400 grams of cilantro;

40 grams of salt;

100 grams of sugar;

80 grams of vinegar;

100 grams of sunflower oil.

Cooking method:

The bell pepper must be washed, all contents removed, cut into slices and placed in a large container. Add chopped cilantro, granulated sugar, salt, garlic and vegetable oil.

Mix everything thoroughly and leave for several hours. After this, put the mixture on low heat, stirring, bring to a boil and continue cooking for 15 minutes. Then pour in the vinegar, mix everything again and put it in pre-prepared jars. We roll up the jars and wait until they cool completely.

Bell peppers with garlic for the winter

Ingredients:

2 kg 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 container, and bring water and vinegar to a boil in a third container.

Then we start preparing the peppers. We wash it, dry it and cut it into rings. Peel the garlic, 3-4 cloves per jar.

Now put the garlic in each jar, put chopped pepper on top, and add salt (20 grams per liter jar). Fill the entire contents with boiling water and vinegar, leaving about 1.5 centimeters to the edge. We put the 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;

Olive oil.

Cooking method:

After washing the pepper fruits, cut out the seeds and divide them into small 3-4 cm slices. Chop the garlic, add it to a frying pan with vegetable oil, and heat it over low heat. Place peppers in boiling oil with garlic and fry until golden crust, stirring continuously. After the pepper becomes soft, sprinkle it with salt, stir and after a minute remove from the heat. Great side dish for any meat - ready!

Stewed bell peppers 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, remove seeds and cut into 2-3 parts. Rub each loaf with grated garlic, salt, pepper and dip in oil. Pour oil into the bottom of the baking container and place bell pepper slices. Place the pepper in the oven and bake it for about 40 minutes. Ready pepper decorate fresh basil.

Recipe for pepper and eggplant caviar with garlic

Ingredients:

500 grams of pepper;

5 kg eggplants;

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 by washing them thoroughly, cutting out the stem and cutting them in half. Then place the eggplants on a greased baking sheet, pour the same oil on top and place in an 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, cool the eggplants, remove the peel and cut into small slices. Let's start preparing the pepper. First, wash it, cut it into slices and simmer in a frying pan in sunflower oil. Next, peel, chop the onion, grate the carrots and fry moderately in oil.

Combine the overcooked peppers, add tomatoes, eggplants, peeled and grated garlic, herbs and spices and simmer for another 10 minutes. low heat.

All that remains is to mix everything thoroughly and serve chilled. And if desired, place the caviar in pre-sterilized jars, place them in a water bath for 20-25 minutes and roll up the lids.

Bell pepper with garlic in 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 vinegar.

Cooking method:

Wash the bell pepper, let it dry and, without cutting it, fry it in a frying 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.

We sterilize the jars and lids in advance and prepare the marinade by mixing 200 ml boiled water with vinegar, grated garlic, chopped cinnamon, sugar, salt, vinegar, sunflower oil and seasonings.

Place the prepared peppers in jars, add a bay leaf and pour hot marinade over them. All that remains is to roll up the lids and let the jars stand in a warm place.

Bell 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 vinegar.

Cooking method:

Rinse the bell pepper, place the whole pepper in boiling water for a few minutes, 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 specified quantity, for one serving, melt the honey in boiling water, add a little grated garlic and salt.

Place the processed peppers in jars, pour in the prepared hot marinade, add table vinegar and oil and roll up the lids.

Bell pepper marinated with garlic and cauliflower

Ingredients:

1 kg 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 the peppers and cabbage, cut into 5-6 pieces, grate the garlic, parsley and celery roots.

First put the garlic in sterile jars, then add pepper in a small layer, add salt, add all the spices, add cabbage in the same layer, then garlic and repeat all the ingredients in layers again. Then prepare the marinade in a separate bowl by adding sugar, vinegar and bay leaf to boiling water. Pour this marinade into the jars laid in layers of vegetables and let them brew for at least 14 hours. Then you need to drain the marinade from the jars, boil it again, pour hot water over the vegetables again and roll up the jars.

Bell peppers 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:

Wash the bell pepper, remove seeds and cut into four parts. Once the peppers are dry, pour oil onto the wire rack to prevent burning.

Preheat the oven to 180 degrees, place the peppers on a wire rack to bake for 40-45 minutes. The pepper is ready when the top layer begins to wrinkle a little.

After this, you need to remove it from the oven and let it cool slightly. Then carefully remove the wrinkled skin, put the pepper in a saucepan, add salt, finely grated garlic, add oil and mix all the ingredients thoroughly.

The pepper must be left to steep for several hours and only then served.

Bell peppers with garlic and green tomatoes in oil

Ingredients:

5 kg 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 the peppers and tomatoes thoroughly. Carefully remove the core and stalk from the pepper, leaving it whole.

Cut the tomatoes into small slices, peel the garlic and grate it on a fine grater. Then combine the tomatoes with garlic, mix and place in the peppers.

Place peppers stuffed with tomatoes and garlic in a saucepan, sprinkle onions on top.

Afterwards, you need to prepare the marinade by mixing table vinegar, salt, sugar and oil.

Now all that remains is to pour it over the peppers placed in the pan and boil over moderate heat for about 20 minutes.

Then transfer the peppers to pre-heat-treated jars and roll up. Store this delicious snack when the jars have cooled completely, preferably in the cold.

Canning sweet peppers in oil with garlic and vegetables

Ingredients:

1 kg 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:

It is necessary to thoroughly rinse all vegetables and herbs. Peel the pepper and cut it lengthwise into small pieces, grate the carrots and garlic, grind the tomatoes through a meat grinder.

Then put the tomatoes in a saucepan and boil them over low heat for half an hour, then add all the vegetables, garlic, sugar, salt, vinegar and oil to the tomato and continue cooking for another 20 minutes.

Without waiting for the mixture to cool, transfer everything into pre-processed jars and roll up.

Hot pepper with garlic

At the end of summer, many garden owners have an excellent harvest of hot peppers. This recipe very simple and does not require any effort at all, and the result is 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. They eat it together and as a separate dish along with bread.

Ingredients:

1 kg pepper spicy varieties;

1 kg of sweet peppers;

4-5 garlic cloves;

80 grams tomato paste;

80 grams vinegar;

20 grams of sugar;

40 grams of salt;

10 grams of khmeli-suneli seasoning.

Cooking method:

Using a meat grinder, grind both types of pepper and garlic. To make it easier to breathe, 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. Add a portion of tomato paste and mix thoroughly again.

Adding khmeli-suneli seasoning to the dish will give it some Asian piquancy. Mix everything again. It is recommended to use a blender for this purpose.

Having spread the spicy mixture into 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 your fingers from burning after removal, it is recommended to use rubber gloves. It is also necessary to remove the stalk of the sweet pepper along with the seeds and cut into small pieces.

If the pepper remains too hot even without seeds, you can pre-soak it for a couple of hours in cold water. This recipe is characterized by a loss of pungency over time, so after a week it will no longer be too spicy.

Hot peppers 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. For this dish you only need to take pepper Green colour, and it should be sharp and thin.

Ingredients:

1 kg 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 the fire, add salt and other spices. Cook for fifteen minutes. Put the pepper in the pods and cook again for twenty minutes. Add grated garlic and vegetable oil, remove bay leaves. Add table vinegar after the mixture boils and mix everything.

Place the pepper in sterilized jars and pour tomato juice. Roll up the cans. Cover until completely cooled.

The pepper obtained in this way becomes not very hot 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 a perfect appetizer for lovers of fiery dishes. It turns out extremely appetizing and truly spicy. Thanks to garlic, pepper acquires exquisite aroma. Hot peppers prepared in this way will be an excellent appetizer for unleavened porridges, first courses and strong drinks. alcoholic drinks.

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:

Let's prepare the jars and lids by first thoroughly washing them with soda. It is also important to sterilize them.

Hot peppers should be rinsed under running water and dried. In 5-6 places you need to make punctures in the pepper with a fork or toothpick. This is necessary so that the peppers are better saturated with the marinade, and there is no excess air in the jars.

After peeling, the garlic should be rinsed. The marinade is prepared according to the following scheme: add salt, sugar, vinegar, pepper, vegetable oil to the water and mix. Then the resulting liquid is brought to a boil, and the garlic and hot pepper pods are steamed for a few minutes.

After steaming the peppers and garlic, they are placed in jars and filled to the top with marinade. After rolling up the jars, it is recommended to turn them over onto the lid and wait a little until they cool down. After this, 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 that do not have brown or green veins.

2. It is highly not recommended to use pepper and garlic in recipes. iodized salt, as it can cause bitterness.

3. For pepper and garlic pickles you need to use clean water. It can be bottled or key. It is absolutely not worth taking water from the tap.

4. Store pepper and garlic preparations in cool place.

5. To make the pepper less spicy, you need to soak it in cold water for 3-4 hours.

6. You can also add tomatoes or apples to the pickles to soften the spiciness of the pepper.

7. Pickled peppers are an integral ingredient in many dishes. It gives them some piquancy. It goes especially well with meat snacks And vegetable dishes.

8. Shredded pickled peppers perfectly flavor first courses.

9. Hot pickled peppers are very good with kebab.

10. The flavor of most pepper and garlic recipes comes largely from the spices and herbs added to them. Great as a seasoning: dill, basil, bay leaf, celery, saffron, coriander and blue fenugreek.

11. When marinating chili peppers to impart best aroma you can add a few slices of dried lemon.

Pickled garlic bell peppers are a delicious appetizer and a savory addition to meat and potatoes.

There are different ways to preserve bell peppers for the winter, but recipes with the addition of garlic are rightfully considered one of the most delicious.

Sweet pepper preparations are made with or without sterilization, choose the appropriate method for yourself.

We offer delicious recipes pickled bell peppers with garlic for the winter and instant cooking.

Marinated 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 up sweet peppers with garlic and herbs:

1. Peel the pepper 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, add pepper pieces to it and cook for 5 minutes after boiling.

4. At this time, place the greens and peeled and halved garlic cloves on the bottom of the sterilized jars.

5. Remove the peppers from the pan with a slotted spoon and place them among the jars.

6. Pour 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 seeded bell pepper
1 liter 6% vinegar
0.5 faceted glass of salt and sugar
1 cup 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 4 lengthwise, then in half crosswise.

2. Bring the marinade ingredients to a boil over medium heat.

3. Throw bell peppers into the pan in parts, boil for 1-2 minutes and remove.

4. Immediately place in liter jars, at the bottom of which place chopped garlic in the amount to your taste.

5. After crushing, place leaves and young stalks of celery on top, then garlic again.

6. Place the peppers from the marinade on top again and so on until the very top. Place celery and garlic on top.

7. Press down and add marinade from the pan (after all the peppers are cooked in it).

8. Place the jars to sterilize for 10 minutes.

9. Roll up the boiled lids, turn over, cover with a blanket and leave to cool.

Instant pickled peppers with garlic

Ingredients:

bell 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 marinate sweet peppers with garlic:

1. Wash the pepper, remove seeds and cut into slices.

2. Boil water, add sugar, salt, oil and vinegar.

3. Add the pepper, you can do this 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, fill with the remaining marinade, cool completely and put in the refrigerator.

After a day you can try it, and after two days you can eat it. Bon appetit!

Tasty and aromatic pickled sweet bell peppers are an excellent choice for preparing for the winter. Try it with butter, garlic, spices.

Today I propose to make delicious marinated bell peppers in quick-cooking pieces.

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

sweet pepper - 3 kilograms;
sugar - 1 glass;
salt - 1 heaped tablespoon;
vinegar 6% - 1 glass;
vegetable oil - 1 cup;
peppercorns;
bay leaf - 3 pieces;
water - 1 liter.

First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.

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

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

If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.

The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.

Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.

Recipe 2: pickled sweet peppers for the winter

Very good recipe! In winter, delicious pickled sweet peppers will become both a snack and a component of vegetable or meat stew, and a side dish for meat or fish. In a word, if only there was pepper, there would be a use for it.

3 kg pepper

for the marinade:

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

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. Place water for the marinade on the burner and add all its ingredients.

We thoroughly wash the sweet peppers - it is better to use red and orange, or yellow ones for pickling - divide each one in half, remove the stalks and seeds.

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

We arm ourselves with a slotted spoon, drop the pepper slices in portions into the boiling marinade, blanch (cook) for 1-2 minutes and lay in - tightly! - straight to the banks. Cover the jar with a lid after each serving and, of course, when it is full.

Taste the marinade to see if you need to add salt. Don't forget to remove the bay leaf, cloves and peppercorns. Pour the boiling marinade over the peppers in the jars and immediately roll them up. Turn it over and let it cool. Sweet peppers prepared in this way can be stored for a long time. 3 kg of sweet pepper is approximately 3 liter jars or 4 jars of 750-800 ml each.

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

Pickled sweet peppers for the winter are a very light and tasty vegetable appetizer that can easily complement any menu. Those people who have to diligently watch their figure will be especially happy with this pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy; in addition to this pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation it is very easy to prepare delicious quick salad with cabbage and butter, which can easily be served even at the holiday table.

To make the appetizer we offer brighter and more colorful, we recommend pickling bell peppers of several colors at once. Even if you only use red and Green pepper, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it doesn’t hurt to use yellow pepper too!

Using this simple recipe with step by step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

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

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

Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Note! Honey in in this case It is advisable to use only bee honey, since it is this type of honey that has truly beneficial medicinal properties.

Now combine all the previously prepared ingredients in one container so that you can use them to make delicious marinade. Don’t forget to add garlic squeezed through a press to the resulting mixture.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Cook the vegetables for ten minutes, stirring constantly. At first it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process the pepper will give own juice, which, believe me, will be enough for such a volume of pepper.

There is no need to boil the pepper until softened; even after cooking, it should remain dense and elastic. Place the half-cooked pepper over sterile jars, then pour hot marinade over it. Close the filled jars tightly with lids and place them upside down in a convenient place to cool. Don't forget to cover the preserves with a warm blanket.

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

Recipe 4: pickled sweet peppers with butter and garlic

Bell peppers marinated in oil with garlic and herbs will become best addition for any dinner in winter period. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will delight not only with its taste, but also with its summer aroma.

For today's preparation we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist here when the preparation smells simply magical, and the colors of the pepper are pleasing to the eyes. I love bell peppers not only fresh, but also pickled, so in the summer market I immediately buy a couple extra pounds so that when you get home you can roll them into jars.

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

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

I boil water and add sweet peppers to the boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers sit in hot water 7-8 minutes. With these procedures, the pepper will become softer and it will be easier to put it in jars for canning.

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

Chop the dill with a knife. Fresh herbs goes perfectly with pepper.

Place some of the pepper in a jar so that all the colors alternate.

Also place garlic and dill between the peppers. Learn how to make a colorful and at the same time delicious mosaic. Fill the jar to the top, alternating all the vegetables.

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

Pour hot marinade over bell peppers in jars. Since we blanched the pepper, there is no need to further sterilize the workpiece.

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

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very aromatic pickled peppers with garlic for the winter, prepared according to simple recipe, will become best snack in your family menu. Rolled into slices, it retains its shape and is quite soft. The spicy twist looks very appetizing, thanks to the fact that the colors remain bright and saturated. This conservation is not only complete snack, but can also be used as an additive to borscht or vegetable stew, and a few slices placed on a layer of pizza will give it an original taste.

5 kg sweet peppers,
3 heads of garlic,
1 tbsp. vinegar,
2 tbsp. vegetable oil,
1 tbsp. granulated sugar,
1 tbsp. water,
3 tbsp. salt,
a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and right away with the core. But to completely clean out the stuck seeds, cut them in half and rinse them under the tap. Then we divide the halves into several more parts to make slices.

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

In an enamel bowl, mix all the other ingredients except the peppercorns - this will be the marinade. Bring to a boil. Dip the peppers there for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with vegetable slices, making sure that peppers of different colors get into one jar.

Pour in the still hot marinade, turning the jar slightly so that the liquid gets into all the gaps. Bell pepper roll them up in oil and garlic for the winter with a key or screw them on with special lids.

To increase the cooling time, wrap the preserved food in a blanket or wrap it in a towel.

Tips: Hot marinade may crack the glass. To prevent this from happening, insert a knife blade between the table and the bottom of the jar.

Bon appetit.

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

When it comes to bell peppers, I can't resist them. I eat it fresh and canned. Preserving this vegetable is a rewarding task; in preparations it reveals its aroma even more. Sweet peppers marinated with honey for the winter are one of my favorite recipes.

If you buy in winter fresh pepper Because of the high price, not everyone can, but everyone can afford to stock up on canned food for the season. True, you will have to make some effort, but such a colorful, bright preparation is so tasty!

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

sweet bell pepper – 500 g
honey (herbs) – 100 g
sunflower oil – 100 g
table vinegar 9% - 50 g
coarse table salt – 20 g
granulated sugar – 10 g
water – 700 g.

I cut the peppers into halves and quarters to make it convenient to put in jars.

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

Then I pour sunflower oil into the marinade.

I add pepper slices and start blanching. This lasts 5-7 minutes. The peppers become softer on top, but the inside is still crispy and juicy.

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

I use the remaining liquid to pour over the pepper. I also add vinegar to the jar.

I don’t forget about the place for honey, which I pour into the jar last.

I set the workpiece to sterilize for 15 minutes. Initially, the water in the dish should be warm so that the glass jar does not react to the temperature difference and burst.

I seal the finished product tightly with lids.

I put the cooled jars in the pantry, where they will remain all winter. At any appropriate moment I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: bell pepper with honey and vinegar

Bright and colorful bell peppers make a great appetizer or vegetable salad before serving the main course or as an addition to it. It will take you 15 minutes to prepare this aromatic aperitif, the smell of which will spread throughout the house and call all your family to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. This is why instant marinated bell peppers with honey are so popular!

4-5 bell peppers of different colors
3-4 bay leaves
1 tsp. salt
2 tsp. honey
1 tsp. 9% vinegar
1 -1.5 tbsp. l. vegetable oil
greens to taste

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

Place the chopped peppers in a saucepan or saucepan and pour hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper ribbons for 10 minutes.

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

Using a slotted spoon, remove the boiled pepper ribbons from the pan and transfer them to a container. Add the prepared dressing there too. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the cutting of pepper to absorb honey aroma and was enveloped in dressing.

Serve marinated bell peppers with instant honey immediately while they are still warm. But even when cold, this snack is extremely tasty; it can be prepared in advance and stored in the cold for about a day.

Recipe 8: pickled sweet bell peppers

Bell pepper – 2 kilograms
Sugar – 100 grams
Salt – 1.5 tablespoons
Vegetable oil – 100 grams
Vinegar 9% – 100 grams
Water – 1 liter
Hot pepper (optional) – 2 pieces

Wash two kilograms of bell peppers, remove the stems and seeds and cut each pepper into 4-6 pieces.

Pour 1 liter of water into a saucepan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Add half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

Transfer the peppers from the marinade into a 3-liter jar. Add the remaining pepper to the marinade, cook for 3-5 minutes, and add to the jar.

Pour in the remaining marinade, let cool and put in the refrigerator. After 2-3 days, the finished pickled peppers can be served with fresh bread as an appetizer for meat or fish.

Simplicity is always valued in cooking, 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 prepare, but you'll love it a short time you will have time to prepare several jars of delicious snack. Pepper retains his natural taste, its flesh remains dense.

Pepper marinated in oil

When we marinate peppers in oil, then you can add herbs, garlic, mustard seeds to the jar, but before experimenting with various additives, you should read classic recipe, which includes only oil and vinegar.

For two liters of marinade you will need half a glass of salt and one glass of granulated sugar, a quarter glass of vegetable oil and 250 ml of 6% apple cider vinegar (natural).

The cooking process itself will not take much of your time; such preservation is easier to cope with than our favorite ones or tomatoes. We will need a large pan for cooking, and we will not peel the bell peppers first, we will just make a few punctures around the stalk so that the skin does not burst during cooking. heat treatment and the pod retained 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. Place the prepared pepper in the pan and blanch it at a low boil for about 10 minutes, then remove the pods from the pan with a slotted spoon and place them 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 canned food will be stored for a long time and will not spoil. Several cans can be closed nylon covers and store in the refrigerator, where you have already prepared it. It is better to eat these preparations within 2 months.

Bell pepper marinated in oil

It turns out fragrant and tender peppers marinated in oil with garlic, which will not add spiciness to our snack, but only aroma. 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 of vegetable oil, 100 g of granulated sugar, we will also add a few black peppercorns and a bay leaf to the marinade. 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 cleared of seeds: cut each into four parts and thoroughly rinsed to remove seeds and white membranes. Separately, you need to wash and peel the parsley root, then cut it into small rings. Peeled garlic also needs to be finely chopped with a knife. Garlic should not be put through a press; with this method of chopping, it loses most of the juice, respectively, taste and aroma.

When starting to prepare the marinade, first mix the vegetable oil and water in a deep saucepan. When it starts to boil, you should add salt, sugar, bay leaf and black and allspice peas to the solution. When the solution boils again, place pepper slices into the pan in parts and blanch them in the marinade for 5 minutes. Remove the pepper from the pan with a slotted spoon and place it in jars.

Since there is no vinegar in this recipe, additional sterilization should not be neglected to peppers marinated in oil for the winter was stored for a long time. Sterilize in boiling water liter jars it is necessary for 20 minutes, making 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 preparations have completely cooled. To store preserved food, be sure to prepare a dark place, preferably cool; if you live in an apartment, it is best to put the preparations in a pantry on the balcony.

Preparing bell pepper marinated in oil, you can leave the pods whole, seeded, cut into halves or into thin slices. You can cut the pods into rings or random pieces.

Recipe for pickled peppers in oil

Recipes with bell peppers, including, can be found in large quantities not only in Bulgarian, but also in Serbian cuisine. The Serbs really like the fleshy and juicy pepper, especially when baked; they prepare summer salads from it and, of course, pickle it for the winter. This recipe is called “Baked paprika”, for it you need to choose only fleshy pods, which are pre-baked on open fire.

Recipe for pickled peppers in oil in Serbian style can be used as a basis for quick marinated summer salad, and for preparations for the winter. You can bake large, fleshy peppers in the oven at home, but if you have the opportunity to grill them over an open fire, then definitely choose this method, because then the vegetables will acquire a unique “smoky” aroma.

Before you start cooking, rinse the pods thoroughly with running water and place them on a kitchen towel to remove excess moisture from the vegetables. Then burn it in the oven: it must be heated to 200 degrees, it is advisable to use the “grill” or “convention” mode. Place the pods on a hot grill and leave them for half an hour. Carefully remove the pods from the oven with kitchen tongs and place them in a thick plastic bag, then seal it tightly 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 this, carefully cut them in half and remove the seeds and stem. You should not rinse the slices with water; even if seeds remain on the pulp, the taste of the finished snack will not be affected.

When you peel and cut the pepper, juice will be released, which it is advisable to collect in a separate bowl: you can use it for the marinade.

The peeled slices can be placed in prepared jars, where you should also add garlic cloves, cut in half and green basil leaves. One jar requires about five large pods, five cloves of garlic and two sprigs of basil. For quick marinating You can prepare the following marinade: add 40 ml of olive oil, a pinch of sugar and a teaspoon of salt to the juice that we collected from the pepper. Be sure to add a couple of black peppercorns for taste. This mixture should be poured into a jar and the pepper should be left to marinate in the refrigerator for 10 hours, after which the appetizer can be served. Agree, great solution diversify your family's summer diet, and you can also in a fast way with spices.

Sweet pickled peppers in oil

But we decided to prepare pickled peppers for the winter, recipes In oil in Serbian use. The pods are prepared, baked, then peeled and cut in the same way as in the method described above. When you fill the jars with Bulgarian slices, you need to prepare a special marinade, one of the components of which is vegetable oil. The juice should 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).

The jars with pepper must be covered with lids and placed in the oven, then set temperature regime- 150 degrees, and leave the workpieces for sterilization for 20 minutes. Then carefully remove the jars from the oven and close them with lids; until they cool, the jars should be upside down under a warm blanket.

Serbs also prepare whole baked sweet marinated peppers in oil. In winter, this snack is especially popular among men during feasts with strong drinks.

Hot pepper marinated in oil

Bell pepper marinated in oil with garlic it turns out more aromatic than spicy, but if you like savory snacks, then you can add more slices of chili, mustard seeds, and increase the amount of garlic to each jar.

In the bottom of each jar you need to place 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 the 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 bake it first 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, it is also a popular way to prepare hot pepper marinated in oil.

Except hot pepper red we will need three sprigs of cilantro and dill, a sprig of mint, one large head of garlic. The greens must be washed with running water and the leaves removed from the branches. The head of garlic must be disassembled into cloves, but do not peel the husks from the cloves; this is the form in which you will add them to the jar. By the way, pickled garlic is also a good appetizer.

Before starting pickling, the pods should be washed and dried with a towel, then pierced through the pod with a knife so that there is no air left inside. Place the pods in bowls and pour boiling water over them. Cover the pan with a lid and leave for 5 minutes, then drain the liquid, bring it to a boil again and pour in the pepper again. These steps should be repeated a total of four times to ensure the peppers are tender without being mushy or overcooked. Now they can be put in a jar along with the herbs and poured with the prepared marinade with spices.

It turns out very tasty bell pepper marinated in oil for the winter, if the pods are stuffed with cabbage cooked according to quick recipe which you will find.

There are many ways to marinate bell peppers - with various vegetables, herbs, seasonings, spices, honey. I suggest using a simple but proven recipe for pickled peppers with garlic and sunflower oil for the winter. I have been making canned food using this recipe for many years now. The peppers turn out very tasty, spicy and beautiful. They can not only be used as vegetable snack or an addition to a side dish, but also added to various salads, soups, pizza.

Taste Info Vegetables and herbs

Ingredients

Pepper – 5 kg
Sunflower oil– 2 tbsp.
Sugar – 1 tbsp.
Salt – 3 tbsp. l.
Water – 1 tbsp.
Vinegar – 1 tbsp.
Garlic – 3 heads
Black and allspice pepper

How to cook pickled bell peppers with garlic for the winter

It is advisable to choose multi-colored peppers. It will be more beautiful this way.

Wash the pepper, cut out the core and remove the seeds. Cut into lengthwise pieces.

We peel the garlic. If the garlic cloves are large, you can cut them into several pieces.
Boil water in a saucepan to blanch the peppers. After the water boils, put the peppers in boiling water for 3-4 minutes, then drain the water. Place the peppers on a clean plate, let them cool down - this will make it easier to put them in jars.
In a separate pan, mix water, oil, salt, sugar and vinegar for the marinade. Boil the marinade. Place the chopped peppers in boiling water and blanch for 3-5 minutes. It is very convenient to use a metal colander for blanching, but you can perfectly catch the peppers from boiling water with a slotted spoon (a flat spoon with holes). Place the garlic into the boiling marinade.
Do not be afraid that the marinade will be multi-layered due to the oil content.

At the bottom of a sterilized jar we place 2-3 cloves of garlic taken from the marinade, as well as several peas of black and allspice.

Place blanched peppers tightly in a jar. It is advisable to put peppers of different colors in jars, so the finished preserve looks more appetizing.

Fill with boiling marinade to the brim. Screw on the lid. Wrap the jar of pickled peppers in a blanket to cool slowly.

Important tip: To prevent the jar from bursting from the hot marinade, I place the jar on the blade of a knife. It is also important when pouring the marinade to ensure that it fills all the space between the peppers. To do this, sometimes you have to tilt the jar and rotate it.