Bell pepper is a unique vegetable that differs original taste, usefulness and bright multi-colored appearance. Therefore, dishes with pepper always look beautiful and are loved by many.
You can use Bulgarian and hot peppers in any form. At heat treatment number useful substances decreases, but the taste properties become more saturated and perfectly combined with other products.
Peppers with garlic - general principles of preparation
When preparing peppers, be sure to clean them from seeds. Otherwise, they will then interfere in ready dish. The best way their cuts are along large strips. One pepper is best divided into 4-6 parts.
Peppers can be marinated whole if desired. It should be thoroughly rinsed, remove the tail with a knife and make a dozen punctures in different places with a toothpick or fork.
Bulgarian pepper with garlic and dill for the winter
The recipe allows you to perfectly save everything essential vitamins and in composition to bring the resulting product as close as possible to fresh pepper.
Ingredients:
4 kg of pepper;
4 garlic cloves;
150 grams of salt;
100 grams of vinegar;
2-3 branches of dill;
50 grams of sugar.
Cooking method:
Rinse the bell pepper thoroughly, remove all contents, cut into about eight longitudinal parts 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 turn out.
Peel the heads of garlic and grate on a medium grater. green dill Rinse, let dry and cut into thin slices. Cooking jars with lids. If you take all the ingredients in the indicated proportion, then you will need five to six cans of 0.7 liters.
Then we make the marinade. We need a saucepan, put sugar, salt, sunflower oil and apple or vinegar. We put the container with the contents on slow fire and remove immediately after boiling.
We put the chopped pepper in parts in the marinade and continue to cook it for another 5 minutes. We transfer the pepper boiled in the marinade into jars in layers, sprinkle each layer with garlic and herbs.
Marinade, which remained at the bottom, topped up in jars. It remains to roll up the lids on the banks and let them cool completely.
Bulgarian pepper with garlic for the winter in an oriental way
Ingredients:
4 kg of 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:
Rinse the bell pepper, remove all the contents, cut into slices and put in a bulk container. Put chopped cilantro, granulated sugar, salt, garlic and vegetable oil.
Mix everything thoroughly and leave for several hours. After that, put the workpiece on a slow fire, stirring, bring to a boil and continue to cook for 15 minutes. Then pour in the vinegar, mix everything again and lay it out in pre-prepared jars. We roll up the banks and wait until they cool completely.
Bulgarian pepper with garlic for the winter
Ingredients:
2 kg of 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 bowl, and bring water and vinegar to a boil in the third container.
Then we proceed to prepare the pepper. We wash it, dry it and cut into rings. Peel the garlic, 3-4 cloves per jar.
Now we lower the garlic into each jar, put the chopped pepper on top, salt (20 grams per liter jar). Pour the entire contents with boiling water with vinegar, leaving about 1.5 centimeters to the edge. We put 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;
Cooking method:
After washing the fruits of pepper, cut out the seeds and divide into small slices of 3-4 cm. Chop the garlic, add to the pan with vegetable oil, heat over low heat. Put the pepper into the boiling oil with garlic and fry until golden brown, stirring continuously. After the pepper becomes soft, sprinkle it with salt, mix and remove from heat after a minute. A great side dish for any meat - ready!
Braised bell pepper 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, clean them from seeds and cut them into 2-3 parts. We rub each share with mashed garlic, salt, pepper and dip in oil. Pour oil into the bottom of the baking dish and lay out the slices bell pepper. We put the pepper in the oven and bake it for about 40 minutes. Ready Pepper garnish with fresh basil.
Recipe for caviar from pepper and eggplant with garlic
Ingredients:
500 grams of pepper;
5 kg of eggplant;
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, washing them thoroughly, cutting out the stalk and cutting in half. Then we spread the eggplants on a greased baking sheet, pour the same oil on top and send it to the 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, let the eggplant cool, remove the peel and cut into small slices. Let's start cooking the peppers. First, wash, cut into slices and simmer in a pan in sunflower oil. Then we clean, chop the onion, grate the carrots and moderately fry in oil.
We combine overcooking with pepper, add tomatoes, eggplant, peeled and grated garlic, herbs and spices to them, rolled with a meat grinder, and simmer for another 10 minutes over low heat.
It remains to mix everything thoroughly and serve chilled to the table. And if you wish, put the caviar in pre-sterilized jars, put them in a water bath for 20-25 minutes and roll up the lids.
Bell peppers with garlic in a 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 of vinegar.
Cooking method:
Rinse the bell pepper, let dry and, without cutting, fry in a 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 from it.
We sterilize jars and lids in advance and prepare the marinade by mixing 200 ml boiled water with vinegar, pureed garlic, crushed cinnamon, sugar, salt, vinegar, sunflower oil and spices.
Dip the prepared pepper in jars, put Bay leaf and pour over the hot marinade. It remains to roll up the lids and let the jars stand in a warm place.
Bulgarian 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 of vinegar.
Cooking method:
Rinse the bell pepper, put it whole for a few minutes in boiling water, 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 the indicated amount, for one serving, melt the honey with boiling water, add a little grated garlic and salt.
We put the processed pepper in jars, fill it with cooked hot marinade, top up table vinegar and oil and roll up the lids.
Bulgarian pepper marinated with garlic and cauliflower
Ingredients:
1 kg of 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 pepper and cabbage, cut into 5-6 shares, rub garlic, parsley and celery roots.
We first lower the garlic into sterile jars, then put the pepper in a small layer, salt, turn on all the spices, add the cabbage in the same layer, then the garlic and repeat all the ingredients in layers again. Then, in a separate bowl, prepare the marinade by adding sugar, vinegar and bay leaf to boiling water. Pour jars laid in layers of vegetables with this marinade and let them brew for at least 14 hours. Then it is necessary to drain the marinade from the jars, boil again, pour the vegetables hot again and roll up the jars.
Bulgarian pepper 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:
Rinse the bell pepper, remove the seeds and cut into quarters. Once the peppers are dry, brush a wire rack with oil to prevent scorching.
Preheat the oven to 180 degrees, put the pepper on the grill to bake for 40-45 minutes. The pepper is ready when the top layer begins to wrinkle a little.
After that, it must be removed from the oven and allowed to cool slightly. Then carefully remove the wrinkled skin, put the pepper in a saucepan, add salt, finely grated garlic to it, pour in oil and mix all the ingredients thoroughly.
Pepper must be infused for several hours and only then served at the table.
Bulgarian pepper with garlic and green tomatoes in oil
Ingredients:
5 kg of 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 peppers and tomatoes well. From the pepper, carefully, leaving it whole, cut out the core and stalk.
We cut the tomatoes into small slices, peel the garlic and rub it on a fine grater. Then we combine the tomatoes with garlic, mix and spread in peppers.
Peppers stuffed with tomatoes and garlic are placed in a saucepan, sprinkle with onions on top.
After that, you need to prepare the marinade by mixing table vinegar, salt, sugar and oil.
Now it remains to pour them over the peppers laid in the pan and boil over moderate heat for about 20 minutes.
Then put the pepper in pre-heat-treated jars and roll up. Store this delicious snack when the jars are completely cool, preferably in the cold.
Preservation of sweet peppers in oil with garlic and vegetables
Ingredients:
1 kg of 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:
Wash all vegetables and herbs thoroughly. We clean the pepper and cut it lengthwise into small pieces, grate carrots and garlic, chop the tomatoes through a meat grinder.
Then we put the tomatoes in a saucepan and boil them only over low heat for half an hour, after which we add all the vegetables, garlic, sugar, salt, table vinegar and oil to the tomato and continue to cook for another 20 minutes.
Without waiting for the mixture to cool, we shift everything into pre-processed jars and roll it up.
Hot pepper with garlic
At the end of summer, many owners of garden plots have an excellent harvest. hot pepper. This recipe is 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. It is eaten together and as a separate dish along with bread.
Ingredients:
1 kg of hot peppers;
1 kg of sweet peppers;
4-5 garlic cloves;
80 grams tomato paste;
80 grams of vinegar;
20 grams of sugar;
40 grams of salt;
10 grams of hops-suneli seasoning.
Cooking method:
Using a meat grinder, we twist the pepper of both varieties and garlic. To make it easier to breathe, we 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. Put a portion of tomato paste and mix well again.
Adding hops-suneli seasoning to the dish will give it some Asian piquancy. Mix everything again. It is recommended to use a blender for this purpose.
After spreading the spicy mixture in 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 fingers from burning after removal, it is recommended to use rubber gloves. In sweet peppers, it is also necessary to remove the stalk along with the seeds and cut into small pieces.
If the pepper remains too sharp even without seeds, then it can be pre-soaked for a couple of hours in cold water. Such a recipe is characterized by a loss of spiciness over time, so after a week it will cease to be too spicy.
Hot pepper 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. Pepper for this dish you need to take only Green colour, while it should be sharp and thin.
Ingredients:
1 kg of hot pepper;
3 kg of tomatoes;
10 garlic cloves;
50 grams of salt;
500 grams of sugar;
100 grams of sunflower oil;
40 grams of table vinegar;
20 grams of ground black pepper;
3-4 bay leaves.
Cooking method:
Peppers must be washed and dried. Make from tomatoes tomato juice. Put it on fire, add salt and other spices. Boil fifteen minutes. Put the pepper in the pods and cook again for twenty minutes. Add grated garlic and vegetable oil, remove the parsley. Add table vinegar after boiling the mixture and mix everything.
Pepper should be placed in sterilized jars and poured with tomato juice. Roll up the banks. Cover until completely cool.
The pepper obtained in this way becomes not very sharp 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 the perfect appetizer for lovers of hot dishes. It turns out extremely appetizing and really spicy. Thanks to garlic, pepper acquires a refined aroma. Bitter pepper prepared in this way will be an excellent snack for unleavened cereals, first courses and strong alcoholic beverages.
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:
Prepare jars and lids by thoroughly washing them with baking soda. It is also important to sterilize them.
Hot pepper should be washed under running water and dried. In 5-6 places, you need to make punctures in the pepper with a fork or a toothpick. This is necessary so that the pepper is better saturated with marinade, and there is no excess air in the jars.
After peeling, the garlic must be washed. The marinade is prepared according to the following scheme: salt, sugar, table vinegar, pepper, vegetable oil are added to the water and mixed. Then the resulting liquid is brought to a boil, and garlic and hot pepper pods are steamed for several minutes.
After steaming the peppers with garlic, they are laid out in jars and poured to the top with marinade. Having rolled up the jars, it is recommended to turn them over on the lid and wait a bit until they cool down. After that, 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, in which there will be no brown or green streaks.
2. It is highly recommended not to use iodized salt in garlic pepper recipes, as it can cause bitterness.
3. Pepper and garlic pickles should use clean water. It can be bottled or key. It is absolutely not worth taking water from the tap.
4. It is necessary to store the blanks of pepper with garlic in a cool place.
5. To make the pepper less spicy, it must be soaked for 3-4 hours in cold water.
6. Also, to soften the sharpness of pepper, you can add tomatoes or apples to pickles.
7. Pickled peppers are an essential ingredient in many dishes. It gives them a certain spice. It goes especially well with meat snacks and vegetable dishes.
8. Shabby pickled pepper perfectly flavors first courses.
9. Hot pickled peppers are very good with barbecue.
10. The flavor of most pepper and garlic recipes is due in large part to the spices and spices added to them. Great for seasoning: dill, basil, parsley, celery, saffron, coriander and blue fenugreek.
11. When pickling chili peppers, you can add a few slices of dried lemon to give a better flavor.
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 a clean jar. To fit more, insert them into each other. Fill the jar with boiling water to the brim, cover with a lid and leave for half an hour.
Pour the infused water into a saucepan and add salt and sugar there. Bring to a boil and cook for 2 more minutes.
Pour vinegar and boiling brine into the peppers and roll up the jar.
Honey makes pepper even sweeter, more aromatic and tastier.
Ingredients
- 700 ml of water;
- 120 g;
- 80 ml of vegetable oil;
- 50 ml of vinegar 9%;
- 1 tablespoon of salt;
- 9 black peppercorns;
- 3 buds of dried cloves.
The ingredients are designed for 3 jars with a volume of ½ l.
Cooking
Remove seeds and stems from peppers and cut lengthwise into long strips.
Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. While stirring, bring the marinade to a boil over high heat.
Put the peppers in a saucepan, stir and bring to a boil again over medium heat. Then reduce it and cook for another 3-4 minutes. The peppers will remain slightly crispy. But if you cook for a couple more minutes, they will become softer.
Arrange vegetables in sterilized jars. If marinade gets inside, return it to the pot. Bring the liquid to a boil, pour over the peppers and cover with lids.
Place a cloth in the bottom of a clean saucepan and place the peppers in it. Pour into the pot warm water so that it covers the banks up to the shoulders. Bring the water to a boil over low heat, sterilize the jars for 15 minutes and roll up.
You don’t have to spend a lot of time and effort to prepare this delicious snack. Will do the main work for you.
Ingredients
- 1 kg of bell pepper (weight of peeled vegetables);
- 100 ml of vegetable oil;
- 6 black peppercorns;
- 4 cloves of garlic;
- 2 teaspoons of salt;
- 4 tablespoons of sugar;
- 4 tablespoons of vinegar 9%;
- about ½ liter of water.
Ingredients are designed for 2 jars with a volume of ½ l.
Cooking
Remove the stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.
Put the peppers on a baking sheet and put in an oven preheated to 220 ° C for 30-35 minutes. If the vegetables start to burn, stir gently. Remove the roasted peppers from the oven and leave for a couple of minutes to cool slightly.
At the bottom of each sterilized jar, place 3 black peppercorns, 2 garlic cloves, diced, 1 teaspoon salt, and 2 tablespoons each 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.
Mix cabbage, carrots and 1 tablespoon salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.
Pour the tomato juice, vinegar and oil into a saucepan and add the salt and sugar. Bring to a boil over high heat. Place the stuffed peppers in another saucepan and pour over the boiling marinade.
Bring to a boil, reduce heat and simmer for about 20 minutes. Put the peppers in sterilized jars, pour over the marinade and roll up.
Marinated Bell pepper with garlic is a delicious appetizer and a savory addition to meat and potatoes.
You can preserve bell peppers for the winter 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. Unfold immediately liter jars, at 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!
There are many ways to pickle 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've been making this recipe for years now. Peppers are very tasty, spicy and beautiful. They can not only be used vegetable snack or addition to the garnish, but also add 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
- Pepper black and allspice
How to cook pickled bell peppers with garlic for the winter
It is desirable to choose a multi-colored pepper. So it will be more beautiful. 
Wash the pepper, cut out the core and remove the seeds. Cut into lengthwise pieces. 
We clean the garlic. If the garlic cloves are large, then 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. We spread the peppers on a clean plate, it should cool - so it will be easier to put it in jars.
In a separate saucepan, mix water, oil, salt, sugar and vinegar for the marinade. We boil the marinade. Dip the chopped peppers into boiling water and blanch for 3-5 minutes. It is very convenient to use a metal colander for blanching, but you can perfectly catch peppers from boiling water with a slotted spoon (a flat spoon with holes). Dip 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 the sterilized jar we put 2-3 cloves of garlic caught from the marinade, as well as several peas of black and allspice. 
Pack the blanched peppers tightly into the jar. It is advisable to put peppers of different colors in jars, so the finished preservation looks more appetizing. 
Fill with boiling marinade to the brim. Screw on the lid. We wrap a jar of pickled peppers in a blanket for slow cooling. 
Important advice: so that the jar does not burst from the hot marinade, I put the jar on the blade of a knife. It is also important when pouring the marinade to make sure that it fills all the space between the peppers. To do this, sometimes you have to tilt the jar and rotate it. 
Hello my dear readers! You will not have time to enjoy the warm summer, as winter comes. So, it's time to stock up in autumn. delicious preparations. What are they not made of. Even a couple of jars. Let's see what happens 🙂 And today I will share how to pickle bell peppers. This one is very tasty, juicy and bright snack. And today I will share with you 6 original recipes.
The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position in carbohydrates is 6.7 grams. This product contains 0.8 g of proteins, and 0.4 g of fats.
In bell pepper high content. After eating 100 grams, you will replenish daily allowance ascorbic. In addition, there is a small amount of, and . Also there is manganese, magnesium, copper, potassium and other vital elements.
This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, the consumption of bell pepper helps to lower cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it to your health 🙂
Instant recipe with garlic and parsley
This recipe has an advantage - when it comes to life, you can even use spoiled meaty pepper. To do this, you just need to cut off the damaged area of \u200b\u200bthe product, and use the rest. From the set of products proposed in the recipe, 10,700-gram jars will come out. To prepare this appetizer, you will need:
- 5 kg of bell pepper;
- 300 g of sugar;
- 2 garlic heads;
- 1.5 cups of refined vegetable oil;
- 4 glasses of water;
- 2 tbsp. spoons with a slide of coarse salt;
- parsley with dill;
- 5 teaspoons vinegar essence.
We prepare the marinade - for this we mix water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped large pieces pepper. Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sauerkraut.
Put 1-2 cloves of garlic on the bottom of sterilized jars (cut each of them into two parts). We also put a couple of sprigs of greenery there. Spread the blanched pepper on top and pour the hot marinade in which it was cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. After we cork the banks, turn them over and wrap them. And in a day you can move the conservation to the closet.
How to pickle whole bell peppers for the winter
Preparing such a preparation is incredibly simple. Prepare the following foods in advance:
- 200 g of sugar;
- 3 liters of tomato juice;
- half a glass of vegetable oil;
- 3 art. tablespoons of coarse salt;
- 80 ml table 9% vinegar;
- 6 kg of sweet pepper.
We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. In the meantime, remove the stems and seeds from the peppers. Then we wash it and prick each fruit in several places with a fork. After we send half of the prepared peppers to the boiling tomato marinade.
You need to cook for about 10 minutes. Although I still advise you to focus on appearance product. The fruits should not be hard or too soft. Next, we move the pepper into sterile jars - try to pack it more tightly.
And pour the pepper on top tomato marinade. In the remaining marinade, immerse the second batch of pepper and cook it. While it is being cooked, we preserve the first batch of the workpiece. Next, we turn the jars over, wrap them up and leave them to cool completely. Then we do the same with the second batch of pepper.
To facilitate the process, I advise. Saves you a lot of time!
Marinate red peppers in oil with garlic and herbs
This is one of the most delicious snacks you have ever eaten. Yes, what I'm telling you - cook and taste yourself. And here is her recipe:
- 5 kg of bell pepper;
- 200 g of garlic;
- a bunch of parsley;
- a bunch of leaf celery;
- 6 laurels;
- 0.5 l of vegetable oil;
- 0.5 liters of grape or apple cider vinegar;
- 9-10 Art. spoons (with a good slide) of granulated sugar;
- 1000 ml of water;
- 4 tbsp. spoons (with a small slide) of salt;
- 20-25 peas of black + allspice.
We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the blanks - we prepare them for stuffing. After we disassemble the garlic heads into cloves, pour the cloves cold water and leave for half an hour. Thanks to this procedure, the garlic is easier and faster to clean. Leave small peeled slices as they are, but cut those that are larger into 2-3 parts. Coarsely chop the greens with a knife in increments of 4-5 cm.
Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil here. We enrich the composition with lavrushka and pepper. Next add sugar, salt and water. We mix everything and send the container to the fire.
Bring the composition to a boil, then reduce the heat to medium and immerse the pepper. Spread it out in one layer and cover the bowl with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After the first batch of pepper, we put it in jars and immerse the second batch to cook, etc.
In each jar at the bottom, first we put garlic cloves, parsley and celery (leaves and stem). Then add 3-4 blanched peppers, then greens again with garlic. And so on, until you reach the top. The top layer will be garlic with herbs. In the process of laying, gently tamp vegetables and herbs, but without fanaticism!
After we catch the pepper from the marinade and distribute it among the jars. Throw away the parsley, and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.
And here is a video recipe for pickling sweet red and yellow pepper. It turns out a very colorful blank!
Cooking pickled sweet peppers without sterilization
Believe when you cook in winter stuffed pepper from this blank, your family will be amazed. They will definitely be sure that you used a fresh product, but not canned. This the best way preparations of pepper for the winter for stuffing.
It is prepared very quickly and simply: wash the fruits and remove the seeds with the stalks. Remember that for a 3-liter bottle you will need to prepare about 20 peppercorns. For the same volume, you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. The recommended cooking time is 5 minutes.
After laying the blanks in a clean jar, scalded with boiling water. Top with boiling water, in which the pepper was boiled. Next, cover the container with a metal lid and twist with a seaming key. Then we turn the preservation upside down, wrap it up and leave it to cool.
And in order not to miss anything and do everything right, I advise you to watch the video recipe. He will definitely inspire you to prepare this preservation.
Peppers cooked in honey-vinegar marinade
Real gourmets will appreciate the sour-sweet taste of this dish. For it you need to take:
- 3 kg of sweet pepper;
- 100 ml vegetable oil;
- 4 tbsp. spoons of honey;
- 1000 ml of water;
- 2 tbsp. spoons of granulated sugar + salt;
- 70 ml table 9% vinegar.
Washed and wiped with paper kitchen towel pepper cut into 2 parts. We remove the core with the stalk, and then cut each half into 6 equal parts.
We switch to the preparation of the marinade. Pour water into a saucepan, add salt, honey and sugar here. Mix everything thoroughly, add oil and bring the composition to a boil. Next, immerse the pieces of pepper in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Don't forget to stir occasionally to make sure the peppers cook evenly.
At the last stage, add vinegar and mix everything well again. We shift the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, we cover the cans with metal lids and twist with a seaming key. Well, after everything is according to the template - we turn it over, warm it and wait for the workpiece to cool completely.
Super fast bow option
Cooking such a snack does not require special skills. For her you will need:
- 4 things. sweet peppers;
- a small bunch of greens (cilantro + dill + parsley);
- 2 tbsp. tablespoons of olive oil;
- 2 onions;
- 5 garlic cloves;
- salt + crushed black pepper (to taste);
- 0.5 teaspoons of granulated sugar;
- 1.5 st. a spoonful of grape vinegar.
I advise you to use oblong peppers for this appetizer (this is the Kapi variety). Wash it and pat dry with kitchen paper towels. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.
After we grease the vegetables with oil and bake them in a micro. If you can't bake, no problem. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the pan with a lid, reduce the fire and simmer the vegetables for another 5 minutes.
While the pepper is baking or fried, we make the filling for it. Cut the peeled onion into thin half rings and move it to the bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour the onion with vinegar (1 tablespoon), leave for an hour. And then we wring it out to remove the remaining acid. By the way, in approximately this way you can.
Cut the washed greens with a knife into not too small pieces. Peeled garlic cloves (4 pcs.) Cut into thin slices. Mix onion with herbs and garlic. Next, we clean the baked pepper from the outer skin and stuff it.
Preparing the dressing - mix the remaining vinegar with oil (1 tablespoon). We pepper the mixture and add a clove of garlic chopped on a garlic press and a little greens. Pour stuffed peppers with this filling and send it to the cold for a couple of hours. And then sharpen for both cheeks.
Additional Tricks
Try to use fleshy varieties of bell pepper for pickling. The color is unimportant - different shades look even more beautiful. Yes, and try to use vegetables of milk ripeness - they are more tender.
You can pickle both whole fruits, so cut into pieces. It is better to preserve such an appetizer in small jars. However, if you are marinating a delicious pepper for stuffing for the winter, you can also preserve it in 3-liter bottles.
Sweet pepper goes well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, that is, he has his favorites - oregano, lavrushka, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen 🙂
Now you know how to pickle peppers in oil with garlic and herbs. And with others delicious options cooking snacks met. Share these recipes with your friends by dropping them a link to the article. And don't forget to update. And that’s all for today – see you soon, my dears!
