Preface

Preservation on the winter table is a piece of summer in the middle of winter. Prepare roasted peppers for the winter it is very easy and convenient, the main thing is that it goes with any side dish - porridge, potatoes, pilaf - and serves as an excellent snack for festive feast. In order for the preservation to be tasty and beautiful, you need to carefully select the vegetables.

The sweet variety is suitable for preparing fried peppers, but for gourmets and lovers gourmet cuisine You can also use bitter. If it is a Bulgarian variety of different colors - red, green, yellow, then the dish will be especially piquant.

Ingredients for a liter jar:

9-12 peppers;
3-4 cloves of garlic;
50 g vegetable oil;
6 tsp Sahara;
1 tsp salt;
50 ml vinegar 9%;
sterilized lid and 1 liter jar.

Jars of pepper for the winter

Fry pre-washed vegetables in vegetable oil (without removing seeds) until golden crust. You need to prepare a marinade from sugar, garlic and salt: chop the garlic and mix it with salt and sugar. Whole fried the product is moistened in the prepared marinade and placed tightly in layers in a container. Then it is poured with the remaining vegetable oil and marinade in the frying pan, and rolled up with a lid. The dish is ready. This is one of the simplest recipes using vegetable oil.

To prepare the option with spicy marinade For a half-liter jar you need to take the following ingredients:

5-7 pcs. bell pepper(meaty);
2 tsp Sahara;
1 tsp salt;
30 g vinegar 9%;
1-1.5 liters of vegetable oil, refined;
sterilized lid and 0.5 l container.

The peeled and washed vegetable must be fried in vegetable oil until golden brown. In the meantime, prepare a marinade from sugar, salt, vinegar, vegetable oil, mixing all ingredients. Mix the fried vegetable with red and black ground, pour over the marinade. Roll up the container and wrap it up. Let cool completely. Products of different colors will look very beautiful on the holiday table, so you can choose red, green and yellow vegetables. It pairs wonderfully with a spicy marinade. meat dishes and kebabs.

Chopped peppers for later frying

To prepare canned fried bell peppers with herbs, in a half-liter jar you need to take 5 bitter fruits, 2 tsp. sugar, 1 tsp. salt, 30 g of vinegar 9%, dill and parsley, 2-3 cloves of garlic and 1-1.5 liters of refined vegetable oil. You need to fry on low heat for 15-10 minutes. Meanwhile, prepare a marinade of sugar, salt, garlic, vinegar and herbs. Soak the fried bell pepper well in the marinade, place it in a container in layers, after mixing with the herbs. Pour in the remaining marinade and oil. Roll up the jar. To make it spicy, you can add 5-7 pieces of allspice or ground red pepper at the rate of 5 g per half-liter jar.

Ready roasted peppers

Wrap the jar and leave until it cools completely. The product canned according to this recipe can be used in the preparation of various sauces for meat.

To prepare sweet peppers own juice, you need to take 4-6 kg of bell pepper, cut into strips and fry in vegetable oil. Pour vinegar over the finished vegetable - 1 tsp. 0.5 liter jar, add vegetable oil to the top. Roll up the jar. This great recipe To winter table. After opening the jar, you can add onions, garlic, fried meat or stew. Can be used as a sauce for pasta and spaghetti. The product in its own juice goes well with all porridges and meat. As a seasoning, it can be added to kharcho soup and cabbage soup.

To prepare whole bell peppers for the winter, you need the following ingredients:

5-6 vegetables;
salt: 1 tsp;
2-3 tsp. Sahara;
35 g vinegar 9%;
dill;
1-1.5 liters of refined vegetable oil;
sterilized lid and 0.5 l jar.

Washed and seeded sweet peppers are fried over high heat for 3-5 minutes, then placed in a jar, pouring the prepared marinade of salt, sugar and vinegar over each layer. Place 3-4 sprigs of dill on a vegetable tightly placed in a jar. It preserves the taste of the vegetable and its healthy vitamins Groups B, RR and C. The jar is rolled up. By opening a jar of this delicacy in winter, you can prepare a ton of various dishes: pepper, stuffed with meat or vegetables, canapes with brown bread, sauce with cheese for pasta, “bags” with rice and vegetables and many other dishes.

To prepare fried bell peppers in tomato you will need:

vegetables - 3 kg;
3 kg of tomatoes or prepared tomato juice;
onion- 1 kg;
250 g refined sunflower oil;
salt to taste.

Fry the whole vegetable over medium heat, then carefully remove seeds, stems and peel. Prepare tomato sauce: Add diced onions to heated sunflower oil and lightly fry. When the onion turns golden, add tomato juice. Cook the sauce over medium heat for 20 minutes. After this, proceed to placing the peppers in the jars as follows: place a little sauce on the bottom of the dish, then carefully place the vegetable and pour the sauce over it. And so on to the top. Roll up the finished jars, wrap them in a warm blanket or blanket and leave until completely cool. This recipe without the peel is very tasty; it can be served either separately or with a side dish, for example, with porridge.

As you know, pepper in tomato goes well with meat dishes; it is extremely tasty with cutlets, meatballs or meatballs.

Ingredients for 6 liters of water:

3-5 kg of bell pepper;
500 g sugar;
4 tbsp. salt;
500 g vinegar 9%;
0.5 l of refined vegetable oil;
sterilized lid and jar.

Place the washed and lightly fried vegetable in a saucepan, pour cold water and bring to a boil. Then remove from the water and put in jars, and add sugar, salt, vegetable oil and vinegar to make a marinade. Fill the jars with marinade and roll up. You can use both sweet and bitter varieties for this recipe. As a rule, under the influence of high temperature and vinegar, all the bitterness is removed from the bitter variety. Pickled hot peppers have a richer taste and aroma than sweet ones.

Pickled bell peppers in jars

To prepare it you will need: bell pepper - 500-700 g, vegetable oil - 50 g, garlic - 3-4 cloves, Bay leaf- 2 pcs. 1 tsp salt, 2 tbsp. sugar, 10 g vinegar. The vegetable is peeled from seeds and stems, cut into 4 parts and fried over medium heat in vegetable oil. You need to put garlic and bay leaf at the bottom of the jar, then put the fried pepper in layers in the jar, add salt, sugar, vinegar on top. Fill everything with boiling water to the top. To make the pepper spicy, you can add ground chili. Roll up the jar, then shake well so that the contents are distributed throughout it, dissolved and soaked well. As always, wrap the jars in a blanket or rug until they cool completely.

Pepper is a delicate vegetable, and in order for its peel to remain soft and not turn into a film during preservation, the finished jars are wrapped in a warm blanket or blanket and allowed to cool completely. To check the tightness of the jars, you can turn them over after sealing. If the lid lets liquid through, the jar should be removed and the contents should not be eaten.

Preparing peppers for preservation

Preparation canned pepper It doesn’t take as much time as canning other vegetables and salads, and it’s also easy to clean and quick to prepare. The availability of recipes allows you to diversify your daily diet with unusual and delicious dishes V winter period, When fresh vegetables less accessible and may make preparation easier festive table. For a holiday or just because, you can open a jar of pepper, decorate it beautifully and serve it. Guests and family will love it!

Cooking fried bell pepper recipe

Roasted bell peppers go great with any type of meat. This is very delicious snack Even those who don’t really like pepper will like it. Depending on your taste preferences, you can add tomatoes, garlic or even sour cream to the pepper.

Try cooking roasted bell peppers several ways. You are sure to find exactly the option that your family will like. And perhaps this dish will become yours family recipe. Little advice: You should not remove the seeds from the fruit; they add a special taste and aroma to the dish.

First option (with sour cream)

Ingredients:

bell pepper (5 pcs.);
sour cream;
vegetable oil;
salt.

Preparation

Wash the pepper and cut into pieces convenient for you. There is no need to remove the seeds, believe me, it will taste better with them.
Heat a frying pan with sunflower oil. Fry the pepper on each side. Add salt during frying. The pepper is ready when a golden brown crust forms.
When you see that the vegetable is ready, pour one tablespoon of sour cream on each and fry a little more under the lid. The fire should be of medium intensity so that the pepper is fried and not stewed.

Can be served.

Second option (with garlic)

Ingredients:

thick-skinned bell pepper (5 pcs.);
garlic;
vegetable oil;
lemon juice;
salt.

Preparation

We wash the pepper well, but do not remove the seeds. We will cook the whole thing.
Place the vegetable in a heated frying pan with oil and fry until browned under the lid. The fire must be strong.
After cooking, we clean the skin, which comes off well after heat treatment. At this stage, the vegetable becomes flat and loses its shape.
Place the pepper on a plate and sprinkle with crushed garlic. Sprinkle with lemon juice or table vinegar. You can decorate with chopped herbs.

The dish is ready, bon appetit!

My mother brought this method of preparing bell peppers a long time ago from Moldova - that’s what Moldova, part of the USSR, was called then. The whole family loved it so much that not a single summer was complete without this dish. Having tried fried bell peppers, I stopped being surprised by my mother’s story that in Chisinau, during the pepper season, they fried them everywhere and literally in bags. The dish is very tasty and quite easy to prepare. The only “but” is the splashes that fly throughout the kitchen when frying peppers in vegetable oil and burn your hands. Despite this, I highly recommend trying this delicious pepper, and I’ll tell you how to fry it without any problems.

You will need:

green bell pepper
vegetable oil for frying
garlic

Step-by-step photo recipe:

Wash the pepper And wipe thoroughly All drops of water with a towel - this will save you from hot splashes when you first immerse the pepper in the oil.

Pour vegetable oil into the frying pan so that it covers the entire bottom, heat it and add the pepper. Cover immediately. For maximum safety, make sure that the lid matches the diameter of the pan and fits tightly to it. When frying, the pepper releases a lot of moisture, which gets into the hot oil and splashes in all directions so much that it tends to jump out into any, even the smallest, crack.

Grill the peppers for approximately 2-3 minutes on each side. Before turning the peppers to the other side, remove the pan from the heat, wait for the storm to subside under the lid, quickly remove the lid, being careful not to allow any water from getting into the pan, set it aside and use two forks to turn all the peppers over to the other side. Also be careful with forks - do not make punctures in the peppers, the fewer cracks in the peppers, the more juice they will retain, and juice is an important component of this dish. Well, forgive me for being so detailed about caution - I myself have been burned several times.
After turning the peppers over, first cover them with a lid and then put them on the fire.

Your task is to brown the pepper on all sides. The larger the area of pepper that is fried, the easier the thin film will be removed from it.

Place the fried peppers in a bowl and cover with a plate, let the peppers cool.

Remove the film from the cooled pepper and be sure to save all the juice that flows out.

This juice is infused with the flavor of the peppers and with a little addition will turn into a wonderful sauce.

Squeeze the garlic into the juice and add salt. If you like it spicy, add ground pepper. I added red infused olive oil hot pepper. You can add acids: balsamic vinegar or lemon juice. Everything tastes - try it.

Place all the peeled peppers in a bowl with the sauce - also salt them.

If you did everything correctly, you will get quite a lot of sauce and it will cover almost the entire pepper.

Roasted bell peppers can be eaten immediately, but it is better if they sit for a while and soak in the sauce. This pepper keeps well in the refrigerator and is very tasty when served cold. They eat it by holding the tail with their hands and dipping it in the sauce.

Bon appetit!

Details

Fried vegetables often served with meat or fish dishes, besides, you can fry almost any vegetables, including bell peppers. Roasted vegetables are very tasty. Roasted peppers are easy and quick to prepare, but they are incredibly tasty. You can eat fried peppers hot or cold. Garlic gives fried peppers a piquant and special aroma. Be sure to try cooking fried peppers in a frying pan with garlic.

Bell pepper fried in a pan with garlic

Required ingredients:

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

Cooking process:

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

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

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

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

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

Fried peppers with garlic in marinade in a frying pan

Required ingredients:

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

Cooking process:

The first thing you need to do is wash the bell pepper. Then remove the seeds and stems without cutting the pepper. Rinse the pepper again and dry. You can leave the pepper unpeeled, but it will be tastier if you still peel the pepper.

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

Peel the garlic and chop it very finely with a knife. You can chop the garlic using a garlic grinder, but it is better to chop it with a knife - this will make the pepper more aromatic and tasty.

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

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

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

Fried peppers with hot garlic in a frying pan

Required ingredients:

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

Cooking process:

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

Also wash the hot peppers and remove seeds. Slice the hot pepper small pieces. Peel the garlic and chop it with a knife.

Heat olive oil in a frying pan and add bell pepper, garlic and hot pepper. Fry the peppers until tender, stirring occasionally. The dish cooks quickly, so don’t go far from the stove so that your peppers don’t burn.

At the end of cooking, add salt to the roasted peppers. Serve spicy fried peppers as a side dish for meat or fish dishes.

Today we will talk about how to quickly and easily prepare a wonderful snack from the most simple products different ways. Namely, how to fry peppers in a frying pan so that they turn out delicious both hot and cold, to be served as a side dish or as a salad. We have selected several proven recipes that housewives in different cities and even countries love most!

But before you start preparing the dish, let’s stock up on a deep frying pan or roasting pan. It is very important that the walls are high, completely covering the peppers. It should also have a lid - this will prevent splashes when frying.

Such utensils are needed to be able to fry whole bell peppers in a frying pan. If we don’t have a deep frying pan, it’s okay, we’ll use the one we have, but then we’ll cut the vegetable into halves or quarters.

How to fry whole bell peppers in a frying pan

This recipe doesn't even require stemming the peppers, which makes cooking especially quick and easy.

There is no point in writing down the exact quantities of ingredients, since you will need enough vegetables to completely fill the bottom of the roasting pan. You need from 1 to 3 tablespoons of oil, and fresh garlic from 1 to 3 cloves. Salt pepper to taste.

How to fry peppers in a frying pan

Wash the peppers, wipe them or let them dry so that water does not get on the hot surface.
We do not remove the stalks, heat the oil in a frying pan and put the vegetables on it. Immediately cover with a lid and keep on medium heat for 3 minutes.
Then we move it to a cold surface, wait until the oil stops sizzling, remove the lid, turn the peppers over to the other side and cover again.

You can only turn vegetables with a spoon so as not to inadvertently pierce them with forks or a spatula. Remember - the fewer cracks in the pulp, the less juice will come out into the pan.

How long to fry peppers in a frying pan? You need to fry the pepper in a frying pan until it browns on two or three sides.

After the vegetables are cooked, transfer them to a deep bowl and cover with a plate or lid. This will allow condensation inside and make it easy to remove the skin.

Keep the vegetables under the lid until they cool, then remove the top film with your fingers, doing this so that all the juice is preserved - cook from it flavorful sauce! At proper preparation it will cover our peppers almost entirely.

How to make sauce from bell pepper juice

Set the peeled vegetables aside, squeeze 2-3 cloves of garlic into the juice, add a little oil, black pepper or balsamic vinegar. We do everything by eye, so we first add each ingredient drop by drop so as not to overdo it.
Now into glass or ceramic dishes lay out the peppers, pour over the sauce, add salt and let stand in the refrigerator for about an hour. During this time, the vegetables will be soaked and become much more tasty.

Serve both cold and hot. You can flavor this pepper with sour cream, it will become even juicier!

But not everyone likes to eat bell peppers with stems fried in a frying pan, so we invite you to try another recipe in which we peel the vegetables.

How to fry peppers in a frying pan with garlic

Ingredients

— 500 g + -
- 2 tbsp. + -
— 2 pinches or to taste + -
- pinch + -
- 3 cloves + -

How to deliciously fry bell peppers

Wash the peppers thoroughly and remove the stalks, making a round cut in the middle. Never cut vegetables in half.
Then we turn them over with the holes down and place them on a paper or cloth towel so that all the water drains out completely. This will take at least half an hour.
Pour oil into the pan and, while it is heating up, salt the peppers. To do this, dip your finger in salt and rub it on the inside of the vegetables.
We clean all the garlic cloves, pass them through a press and also rub the peppers on the inside with the resulting mass.
Now put them on the side of the frying pan. Cover with a lid and keep for 4-5 minutes. Then, as in the previous recipe, remove the roasting pan from the heat, wait for the oil to subside and only then remove the lid. This precaution will protect not only your eyes and hands from burns, but also your kitchen from greasy stains.
Turn the vegetables over, cover again and keep on the other side for another 5 minutes. When ready, remove from the heat, clean if desired, pour over the resulting sauce and serve!

Due to the fact that the peppers were fried with salt and garlic, the sauce does not require additional preparation. These peppers are great to eat hot, topped with sour cream.

Well, for those who prefer already chopped vegetables on their plate, we recommend turning to our latest recipe.

How to fry chopped peppers in a frying pan

If desired, this appetizer can be made very spicy if you use chili peppers, or regular if you do without this spice. We will bring full recipe, whether or not to add a spicy ingredient is up to you, without it the appetizer will not become less tasty!

How to cook hot bell pepper

5-6 pcs. Wash the red and yellow bell peppers, first cut them into halves, then remove the stem and cut them further to make large quarters. Set aside.
Wash 1 chili pepper (large) or 3 small ones. For a large one, wearing gloves, remove the stalks and cut the pulp into thin strips; leave the small ones like that.
Heat the oil in a frying pan and add the quartered bell peppers along with the hot ones. We don’t turn up the heat yet.
Peel 2 cloves of garlic and pass through a press, adding to the vegetables.
Cover with a lid and keep on medium heat for at least 4-5 minutes. Then carefully stir, trying to turn the vegetables over to the other side in one motion, and cover again.

Fry the peppers in a frying pan for another 5 minutes and turn off. We serve the appetizer cold, so the spiciness will not be felt immediately, but gradually, which will give the dish a special piquancy.

Now you know how to fry peppers in a frying pan and how long to do it. As you can see, there is nothing complicated in the recipe, everything is not simple, but very simple! The ingredients are basic, because if you don’t have it in the kitchen olive oil, you can easily use refined sunflower oil. Try it unusual snack and surprise your guests!