Sweet pepper marinated with garlic. Pepper and garlic - the right combination! Recipes for side dishes and preparations for the winter from pepper and garlic

Marinated Bell pepper with garlic is a delicious appetizer and a savory addition to meat and potatoes.

preserve bell pepper for the winter it is possible in different ways, but recipes with the addition of garlic are rightfully considered one of the most delicious.

Sweet pepper blanks are made with and without sterilization, choose the method that suits you best.

We offer delicious recipes pickled bell peppers with garlic for the winter and fast food.

Pickled peppers with garlic and herbs

Ingredients:

bell pepper - 1.5 kg
garlic - 1 head
water - 1.5 l
vegetable oil - 250 ml
vinegar - 150 ml
sugar - 200 g
salt - 2 tbsp. spoons
black peppercorns
parsley and dill to taste

How to roll sweet peppers with garlic and herbs:

1. Peel the peppers from the stalks with seeds and cut lengthwise into long strips about 3 cm wide.

2. Boil water, dilute salt and sugar in it, pour in vinegar, oil and throw in a few peppercorns.

3. As soon as the marinade boils again, put the pepper pieces in it and cook for 5 minutes after boiling.

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

5. Remove the pepper from the pan with a slotted spoon and arrange it in jars.

6. Fill with boiling brine, roll up the lids, turn the jars over, cover with a blanket and keep until cool.

Pickled peppers with garlic and celery

Ingredients:

3 kg bell peppers, de-seeded
1 liter 6% vinegar
0.5 faceted glass of salt and sugar
1 glass of vegetable oil
black ground pepper taste
Bay leaf
garlic
celery

Recipe for pickled bell peppers with garlic and celery:

1. Cut the pepper into 8 parts - optimally into 4 lengthwise, then in half across.

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

3. Partially throw sweet pepper into the pan, boil for 1-2 minutes and remove.

4. Immediately lay out in liter jars, on the bottom of which put chopped garlic in an amount to your liking.

5. While crushing, lay the leaves and young stalks of celery on top, then garlic again.

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

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

8. Put the jars to sterilize for 10 minutes.

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

Pickled Peppers with Instant Garlic

Ingredients:

Bulgarian pepper - 1.5 kg
water - 1 l
sugar - 0.5 cups
vegetable oil - 0.5 cups
salt - 2 tbsp. l.
vinegar 9% - 8 tbsp. l.
garlic to taste

How to quickly pickle sweet peppers with garlic:

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

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

3. Put the pepper, you can do it in 2 doses, and let it boil for 15 minutes.

4. Remove the pepper with a slotted spoon, let it cool slightly and add crushed garlic - about a head or to taste.

5. Place in a jar, pour over the remaining marinade, cool completely and refrigerate.

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

For pickling, choose meaty juicy vegetables: so 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 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 into the pot warm water so that it covers the banks up to the shoulders. Bring water to a boil for low fire, sterilize jars for 15 minutes and roll up.

For the preparation of this delicious snack you don't have to spend a lot of time and effort. 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 snack that 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.

Combine 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 into the pot tomato juice, vinegar and oil and add salt and sugar. Bring to a boil over high heat. Place in another bowl stuffed peppers 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.

Delicious and fragrant pickled sweet bell peppers are a great choice for harvesting for the winter. Try with butter, garlic, spices.

Today I propose to make delicious bell pepper marinated in instant pieces.

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

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

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. Slices can be of any width. What size pieces I made can be seen in the photo.

Of course, you can not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close it this way and that, and then decide which is more convenient for you.

Now we take a larger pan, 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 is fast and convenient, no extra pots or kettles. Just fill a clean jar of water, about halfway, and put in the microwave for 10 minutes at maximum power.

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

We tightly put the processed pepper in a jar and pour the 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. Store such a workpiece in a cool place.

Recipe 2: pickled sweet peppers for the winter

Very good recipe! In winter, delicious pickled sweet peppers will become both an appetizer and a component of a vegetable or meat stew, and a side dish for meat or fish. In a word, there would be pepper - but there is 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 cup 3% table vinegar(or a third of a glass of 9%)
1-1.2 liters of water
3-4 peas of allspice
4-5 black peppercorns
2-3 bay leaves
2-3 cloves (optional)

Prepare jars and lids ahead of time. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

We thoroughly wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - we divide each in half, free from the stalks and seeds.

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

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

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaf and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Flip over and let cool. Sweet peppers prepared in this way have a long shelf life. 3 kg of sweet pepper is about 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 - very light and tasty vegetable snack which will easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such 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 such pepper, even the driest meat will turn out incredibly juicy and appetizing. Also, using this preservation, it is very easy to cook delicious quick salad with cabbage and butter, which can be easily served even at the festive table.

To make the appetizer we offer more vivid and colorful, we recommend pickling sweet 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 does not hurt to use yellow pepper as well!

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 blanks 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 snack not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all spices, as well as water, vinegar, vegetable oil and honey. Note! honey in this case it is advisable to use only bee honey, since it is such honey that has really useful healing properties.

Now combine all the previously prepared ingredients in one container so that you can make delicious marinade. In the resulting mixture, do not forget to add the garlic squeezed through the press.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Boil 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.

It is not necessary to boil the pepper until softened, even after cooking it should remain dense and elastic. Spread the half-cooked pepper over sterile jars, then fill it with hot marinade. Close the filled jars tightly with lids and place upside down in a convenient place to cool. Do not forget to cover the preservation 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

Bulgarian pepper marinated in oil with garlic and herbs will become the best supplement for any dinner 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 please not only my taste, but also the 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 when the workpiece smells just magical, and the color of the pepper is pleasing to the eye. I love bell pepper not only in fresh, but also in pickled, so in the summer market I immediately buy a couple extra pounds so that when you come home, you can roll them into jars.

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

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

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

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

Chop the dill with a knife. fresh greens Pairs perfectly with pepper.

Put a piece of pepper in a jar so that all colors alternate.

Also put garlic and dill between the peppers. A colorful and at the same time tasty mosaic will learn, so to speak. Fill the jar to the top, alternating all the vegetables.

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

Pour hot marinade over bell peppers in jars. So we blanched the pepper, then it is not necessary to sterilize the workpiece additionally.

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 fragrant pickled peppers with garlic for the winter, cooked according to simple recipe, will become the best snack in your family menu. Rolled in slices, it retains its shape and at the same time it is quite soft. Spicy twist looks very appetizing, due 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 in borscht or vegetable stews, 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 st. vinegar,
2 tbsp. vegetable oil,
1 st. granulated sugar,
1 st. 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 immediately with the core. But, in order to completely clean out adhering seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

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

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

Then we catch them with a regular spoon or slotted spoon. Then add the 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 slices of vegetables, making sure that peppers of different colors get into one jar.

Pour still hot marinade, slightly turning the jar so that the liquid gets into all the gaps. Sweet peppers in oil with garlic are rolled up for the winter with a key or screwed with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: hot marinade can crack glass. To prevent this from happening, between the table and the bottom of the jar, we put the blade of the knife.

Bon appetit.

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

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

If you buy in winter fresh pepper Because of the high price, not everyone can stock up on the season canned - everyone can afford it. True, you will have to make some efforts, but how tasty such a multi-colored bright blank is!

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

sweet bell pepper - 500 g
honey (forbs) - 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 pepper into halves and quarters so that it is convenient to put it in jars.

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

Then I pour sunflower oil into the marinade.

I put in the pepper slices and start blanching. It lasts 5-7 minutes. The peppers are softer on the top and still crispy and juicy on the inside.

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

The remaining liquid is used for pouring pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar at the very last turn.

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

I close the finished workpiece tightly with lids.

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

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

Bright and colorful bell pepper will be a great snack or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and will call all your relatives 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. That is why pickled bell peppers with instant 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 st. l. vegetable oil
greens to taste

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

Move the sliced \u200b\u200bpepper to a saucepan or pan 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 strips for 10 minutes.

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

With a slotted spoon, remove the boiled pepper strips from the pan and transfer to a container. We will also add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the slicing of pepper to draw in honey aroma and wrapped in dressing.

Marinated Bell Peppers with Instant Honey Serve immediately while still warm. But even when cold, such an appetizer is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Recipe 8: pickled sweet bell pepper

Bulgarian 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 pepper, remove the stalks and seeds and cut each pepper into 4-6 parts.

Pour 1 liter of water into the pan, 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. Lay half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

We shift the pepper from the marinade in 3 liter jar. Put the remaining pepper in the marinade, cook for 3-5 minutes, add to the jar.

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

Bulgarian sweet pepper is popular. And if a rich harvest has grown in the garden, many housewives are considering how to keep it longer. The only way out is to create various blanks. Very tasty and useful blank- pepper in oil for the winter according to a simple recipe. Preparation of the workpiece is not required a large number time and effort.

Diversify winter table can be recipes with the addition various ingredients. The vegetable will have varied taste and aroma.

Bright colors in a jar can be created using a vegetable of a different color: green, red, yellow.

The workpiece can be used not only as a main dish, but also added to the preparation of side dishes, soups, borscht, omelettes, snack pies and so on.

Pepper - pantry of useful substances

Bell peppers are rich in vitamins and useful substances. If we compare the amount of vitamin C content, then pepper is ahead of lemon and blackcurrant. The amount of vitamin A is greater than in carrots.

Additional elements included in the composition are zinc, iodine, selenium, phosphorus.

Bulgarian pepper is able to increase the protective properties of the body and strengthen the immune system. Scientists have proven that daily use pepper reduces the risk of developing cancer.

In the daily diet of patients diabetes this vegetable must be present.

With systematic use, the condition of the skin, hair and nails improves. Therefore, the vegetable is used to prepare various nourishing masks.

Pepper is contraindicated in heart disease, high blood pressure, hemorrhoids, ulcers.

Preparing the main ingredients

For the preparation of blanks, it is necessary to select large and fleshy specimens. Peppers have thick walls and practically do not lose their shape during heat treatment.

Sort and discard damaged and spoiled copies. Rinse under running water and lay out to dry on a towel. Next, you need to carefully cut off the tips and clean the seeds. Cut into pieces of the required size (rings, half rings, rectangles, squares).

How to prepare pepper at home, recipes

There are many preparation methods. They differ in the number of ingredients and additional components. Consider the most common and successful options.

Classic recipe

A basic recipe that requires a minimum of time and effort.

List of ingredients:

sweet pepper - 3 kg;
sugar - ½ tbsp.;
salt -¼ st.;
sunflower oil - ¼ st.;
vinegar - ¼ tbsp.

The method of preparation of the workpiece:

Rinse the selected peppers separately and spread on a towel. There should be no excess liquid.
Deseed and remove internal white partitions.
Slice large pieces and place in a large bowl.
Pour in all the remaining ingredients and simmer for 20 minutes over low heat.
The mass must be stirred from time to time.
At the end of cooking, add garlic and chopped herbs.
Distribute the hot mass into steamed containers and tighten the lids.
Cool and send to a place for further storage.

In oil filling with spices

Ingredients:

finished main product - 3 kg;
vegetable oil - 1 tbsp.;
vinegar (6%) - 1 tbsp.;
salt - 1 tbsp.;
sugar - ½ tbsp.;
a head of garlic;
darling spicy greens and seasoning.

Cooking method:

Peel the washed pepper from partitions and seeds.
Cut into portions and pour into a container.
Pour vegetable oil.
Next, add all the remaining ingredients. Put garlic, herbs and spices at the very end of cooking.
Boil 10 minutes.
Arrange in pre-prepared containers and seal tightly.
This method of conservation allows you to store the workpiece for a long period of time.

Peppers in tomato

List of required products:

pepper - 1.5 kg;
onion - 500 g;
tomatoes - 1 kg;
vinegar 5% - ½ tbsp.;
sunflower oil - ½ tbsp.;
sugar - ½ tbsp.;
salt - 1.5 tbsp. l.

Step by step cooking instructions:

Rinse the main product. Trim the stems and cut in half. Carefully remove the seeds and cut off the partitions.
Cut into cubes.
Remove the skin from the onion and chop.
Rinse tomatoes, dry and pass through a juicer. If not, then use a meat grinder, and then strain using a sieve.

Measure out half a liter of juice and add all the ingredients from the list.
Mix well and bring to a boil. Boil fifteen minutes.
Add pepper and onion to liquid. Cook until the ingredients soften (30 minutes).
Distribute to banks.
Place a towel in a bowl and fill with water. Put banks. The water level should be slightly below the neck so that during the boil the liquid is not poured inside.
The sterilization process takes half an hour.
After that, remove the jars and seal hermetically.
Put on the lids and cover with a thick cloth.

In oil with garlic

According to this recipe, the vegetable turns out to be very appetizing and fragrant.

List of required ingredients:

bell pepper - 1 kg;
dill greens - 1 bunch;
garlic - 8 cloves;
sunflower oil - 1 tbsp.;
vinegar - ½ tbsp.;
hot pepper - 1 pod;
salt - 1 tsp

Cooking method:

Wash the pepper and pre-prepare.
Cut into long sticks.
Chop greens and garlic.
Cut off the tail of the hot pepper, pour out the seeds and chop into rings.
Prepare the butter-spicy mixture by mixing all the ingredients.
Pour some liquid into the container. Lay a layer of peppers and again add a few tablespoons.
So continue to the very neck.
The final layer is oil.
Blanks do not need to be hermetically sealed. They are kept under nylon lids in a refrigerator.

Spicy marinated with vinegar slices

This appetizer perfect option for spicy lovers.

To prepare the workpiece, you need the following products:

chili pepper - 1 kg;
sugar - 3 tbsp. l.;
salt - 3 tbsp. l.;
sunflower oil - 1 tbsp.;
vinegar 9% - ½ tbsp.;
water - 1.5 l;
garlic and dill to taste.

Cooking method:

Sort out the chili pepper. Reject sluggish and spoiled specimens.
Put on gloves and peel the peppers. Roll the pod in your hands, cut off the tip and pour out the seeds. Cut the pod lengthwise into 4 parts.
Put all the pepper in a bowl and pour boiling water over it. The pepper should be covered. Cover the top with a lid and let stand.
After ten minutes, drain the liquid.
Mix all ingredients and boil.
Spread greens and garlic in a container. You can add bay leaf. Spread the pepper loosely.
Fill to the top with boiling marinade and seal tightly.
Banks should cool wrapped.

Marinated in honey sauce

The vegetable prepared according to this recipe has sweet and sour taste. Perfectly diversifies both everyday and festive table. Replacing Vinegar citric acid, you can get a more useful workpiece.

Ingredients:

vegetable - 1 kg;
lemon acid;
celery stalks;
vegetable oil;
salt.

Cooking method:

The amount of ingredients depends on personal preference, and are taken to taste.
Peel sweet bell pepper and blanch in boiling water for five minutes. Carry out a similar procedure with celery.
Arrange in a pre-prepared container.
Fill jars with water and drain them into a container.
Add all ingredients and boil.
Pour into jars, filling up to the very neck.
Sterilize the peppers in the marinade for 15 minutes in boiling water.
Seal hermetically.

Blanks for stuffing

Ingredients:

water - 4 l;
salt - 4 tbsp. l.;
sunflower oil - 500 ml;
sugar - 300 g;
vinegar - 350 ml.

Cooking method:

Mix all the above ingredients and boil.
Cut the ends off the fruit and remove the seeds. This must be done carefully so that the vegetable remains intact.
Immerse in boiling liquid for pickling. Boil for a few minutes over low heat.
Distribute the workpiece into containers and fill to the top with brine.
Seal hermetically.
IN winter time main product can be filled minced meat or vegetables.

Lecho without vinegar

Basic recipe for traditional lecho.

Products:

fruits - 2 kg;
tomato puree- 2 kg;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.

Cooking method:

For cooking lecho it is better to use colorful vegetables, which must be washed and cut into squares.
Boil tomato puree until reduced by half.
Prepare marinade. To do this, add salt and sugar to the tomato puree.
Banks require pre-treatment steam, because the workpiece will be pickled without the use of a preservative.
Arrange the hot lecho in jars and close with the preservation key.

Stuffed with Cabbage and Canned in Oil

simple and quick recipe cooking peppers in oil.

Required Ingredients:

pepper - 2 kg;
cabbage - 1.5 kg;
carrots - 2 pcs.;
dill and parsley - in a bunch;
oil - 3 tbsp. l.;
salt and spices to taste.

Cooking method:

Washed and prepared fruits. Put in a container and pour boiling water until the fruit is covered, leave under closed lid for five minutes.
Drain the water.
Finely chop all vegetables.
Pour oil into a saucepan and add onion and simmer over low heat until translucent. Add carrots and simmer until done.
Salt the cabbage and crush with your hands so that it starts up the juice.
Add vegetable stew and spices.
Fill the fruits tightly with the resulting filling.
Place in a container and pour over cabbage juice. Marinate 3 days.
Arrange in small containers, cover with a nylon lid and refrigerate.

Boiled and preserved in oil

Required products:

main vegetable - 3 kg;
water - 1 l;
vinegar - 1 tbsp.;
oil - 1 tbsp.;
sugar - 4 tbsp. l.;
salt - 1 tbsp. l.;
seasonings and spices to taste.

Cooking steps:

Sort the fruits and separate whole. Rinse and clean from seeds and partitions.
Put chopped garlic, bay leaf, seasonings and herbs on the bottom of the prepared containers.
Boil water, add all the ingredients and make a marinade.
Add pepper to it and cook for ten minutes.
Arrange in jars and add filling. Seal hermetically.

How to save conservation

Canned blanks will be stored longer if suitable conditions are created for them. Banks should be stored in dry, cool rooms protected from direct sunlight and light. In private houses this is a cellar, in high-rise buildings - a basement or a loggia.

Some manage to store blanks on the balcony. This can only be done if the balcony is glazed and it does not freeze through during severe frosts. Additional protection can be provided by special boxes made of wood, polystyrene foam and foil isol.

If all the rules of canning were observed during closing, the blanks can be stored at home. The main condition is that the containers should be placed away from heating devices.

Blanks under nylon covers are stored in a refrigerator or places where the air temperature is 3-4 degrees. (No ratings yet)

As for bell pepper in oil, this is great snack for any holiday. And the appetizing look bright color pepper makes it a decoration of any table. He's also incredibly helpful. Few people know that there is even more vitamin C in it than in citrus fruits. It turns out that in order to strengthen the immune system and increase the body's resistance to infections, it is not necessary to buy kilograms of overseas lemons and oranges. With the help of ordinary bell pepper, you can replenish the supply of this valuable vitamin for health much faster and more efficiently. Moreover, most of the vitamins in pepper are preserved after heat treatment. Pickling this vegetable for the winter is incredibly simple. Try the recipe with vegetable oil and vinegar.

To prepare, take:

Bulgarian pepper,
60 g of vinegar,
50 g sunflower oil,
heaping tablespoon of sugar
a tablespoon of salt
liter of water,
Bay leaf,
head of garlic
allspice peas.

How to cook Bulgarian pepper with garlic in oil

Cut the pepper in half. Clean and rinse with water. For this recipe, you can take any pepper, but brighter, yellow or red will, of course, look more appetizing.

Boil a liter of water, add salt, sugar, vinegar and oil to it. Put the prepared peppers into the boiling brine. Boil for 3 minutes, but no more, so that the vegetables do not turn into porridge.

Put a bay leaf at the bottom of sterilized jars, allspice and a couple of cloves of garlic. Place the pepper tightly.

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