Hello my dear readers! You will not have time to enjoy the warm summer, as winter comes. So, in the fall it's time to stock up on delicious preparations. What are they not made of. Even a couple of jars. Let's see what happens π And today I will share how to marinate bell pepper. 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 π
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 ββ\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. it the best option 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 π
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 thatβs all for today β see you soon, my dears!
Summer warm days - best season to prepare fragrant bell pepper in oil with garlic for the winter. Wherever we just add it - in a salad, and stuff it, and cook borscht with it. For me, the aroma of bell pepper is associated with a wonderful summer time and hot days. And in winter, you want to remember summer so much! I know, many will say that bell pepper can be all year round buy in the supermarket, but that's not the same. It's just beautiful on the outside, beneficial trace elements there is not a drop in it. I want to offer you an incredibly fragrant and tasty winter preparation- Bulgarian pepper in oil with garlic for the winter. Be sure to give it a try, you won't regret it.
Ingredients:
- Bulgarian pepper (take different colors) - 3 kilograms;
- dill greens - 2 small bunches;
- garlic - 3 heads;
- hot chilli pepper.
- vegetable oil - 250 milliliters;
- vinegar 9% - 200 milliliters;
- sugar - 1 glass;
- salt - 3 tablespoons;
- cloves - 2-3 pieces.
Bulgarian pepper in oil with garlic for the winter. Step by step recipe
- Wash the pepper well, cut in half, do not forget to remove the seeds. Cut the pepper into strips. Can large pieces, you can small, as you prefer.
- Peel the garlic, divide into cloves and finely chop.
- Finely chop the washed dill. If you are not a fan of dill, you can use any other herb.
- Next, prepare the marinade, combine vegetable oil, cloves, vinegar, sugar and salt. Put on fire and bring to a boil.
- Dip the pepper into the boiling marinade, but not all at once, but in small portions, and boil it for 5 minutes.
- Then also put the pepper in portions into prepared sterilized jars, sprinkling the layers with chopped garlic. At the bottom of the jar, put finely chopped hot capsicum.
- Pour the hot marinade that remains into jars and immediately roll up the lids.
- Then wrap the jars in a blanket or blanket until cool.
Bulgarian pepper in oil with garlic for the winter can be served on the table as an independent snack, because it harmonizes perfectly with all dishes, both vegetable and meat. "I love to cook" wishes you delicious preparations! And be sure to try
As for bell pepper in oil, this is great snack for any holiday. And the appetizing look and bright color of the 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.
At the bottom of sterilized jars, put a bay leaf, allspice and a couple of cloves of garlic. Place the pepper tightly.
sp-force-hide ( display: none;).sp-form ( display: block; background: #ffffff; padding: 15px; width: 600px; max-width: 100%; border-radius: 8px; -moz-border -radius: 8px; -webkit-border-radius: 8px; border-color: #dddddd; border-style: solid; border-width: 1px; font-family: Arial, "Helvetica Neue", sans-serif;). sp-form input ( display: inline-block; opacity: 1; visibility: visible;).sp-form .sp-form-fields-wrapper ( margin: 0 auto; width: 570px;).sp-form .sp- form-control ( background: #ffffff; border-color: #cccccc; border-style: solid; border-width: 1px; font-size: 15px; padding-left: 8.75px; padding-right: 8.75px; border- radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; height: 35px; width: 100%;).sp-form .sp-field label ( color: #444444; font-size : 13px; font-style: normal; font-weight: bold;).sp-form .sp-button ( border-radius: 4px; -moz-border-radius: 4px; -webkit-border-radius: 4px; background -color: #0089bf;color: #ffffff;width: auto;font-weight: bold;).sp-form .sp-button-container (text-align: left;)
