First of all, prepare the sauce, as it needs to cool a little. Take ripe tomatoes and rinse well. The tomatoes need to be peeled. Take sharp knife and make a perpendicular cut on top.
Boil water in a saucepan or saucepan. Dip the prepared tomatoes for 30-40 seconds. Drain in a colander and rinse immediately cold water. After this procedure, the peel is easily removed with a knife, which is what we will do. 
Cut the tomatoes in half and cut into small pieces. Peel the garlic cloves, rinse and cut into small pieces. Tear off the basil leaves, wash and finely chop. 
Pour 30 g of sunflower oil into a saucepan, add chopped garlic. Fry over low heat for about a minute until a characteristic garlic aroma appears. 
Add chopped tomatoes and basil. Simmer on the lowest heat for 25-30 minutes. Be sure to cover with a lid. 
At the end of cooking, season the sauce with salt. ground pepper, coriander. If the sauce seems sour to you, add a little sugar. Stir and bring to a boil again. Cool the sauce. If desired, it can be crushed in a blender. 
Now, prepare the pepper. Rinse well and be sure to dry with a napkin. Heat the remaining in a frying pan sunflower oil. Lay down Bell pepper. Fry on all sides until golden brown. 
Add some to a flat plate sweet and sour sauce, add pepper. Top with more sauce and garnish with a sprig of fresh basil. Roasted peppers are ready. Serve it with mashed potatoes, pasta, meat and fish dishes. Enjoy your meal! 
The dish will be even tastier if the fried peppers, poured with sauce, are allowed to brew for an hour.
As people say, a drink is everyday life, but a snack is a holiday! Despite the fact that the snack (in French cuisine- hors d'œuvre, entrée) is food served before the first or main course, usually light and stimulating to the appetite, or, as is customary, served as a separate light meal with an aperitif.
A huge selection of cold and hot snacks is available in all cuisines of the world, even where alcohol is strictly prohibited. Snacks include all the products from which other dishes are prepared. Vegetables, meat and fish, poultry, mushrooms - everything is used.
More familiar snacks to us - salty or pickled cucumbers, various pickled vegetables, red caviar, black caviar, overseas eggplant caviar or. And sprats!
In Bulgaria, I really liked the snacks, even homemade preparations made from various vegetables. World famous treatment - bell pepper, tomatoes and onion, as well as all kinds of “national” additives.
In Bulgaria you can often find a freshly prepared appetizer made from capsicums (sweet or hot) - garlic with pepper. Garlic and pepper cook very quickly. However, it gets eaten even faster.
Garlic with pepper. Step by step recipe
Ingredients (2 servings)
- Bell pepper 5-6 pcs
- Garlic 3-4 cloves
- Olive oil 3 tbsp. l.
- Parsley 5-6 sprigs
- Wine vinegar 1 tbsp. l.
- Spices: salt, black pepper taste
- Purely for aesthetic reasons, I recommend sweet peppers with long fruit. Although, the taste will not change especially if you use regular pale green bell peppers, or large peppers with cubic fruit. Naturally, if you use hot peppers, the taste will be “somewhat” different. For example, in Bulgaria we sometimes eat garlic with pepper - green hot pepper, prepared according to this recipe, depending on the mood and rakia.
Ingredients: red capsicum, garlic, parsley, wine vinegar, olive oil, salt, black pepper
- Wash the peppers, cut off the stem and remove all seeds. We must try not to damage the fruit itself. By the way, the seeds fly out perfectly when you tap the fruit.
- Heat olive oil in a frying pan. Fry the pepper in oil.
- Then reduce the heat to low and cover the pan with a lid. Simmer the peppers, turning frequently, for 20 minutes. It is necessary that the pepper becomes soft and loses a significant part of its moisture. Actually, when the pepper is “flattened” and fried, it is ready for further manipulation.
- Remove all the leaves from the parsley sprigs and discard the stems. Peel the garlic.
- Next, you need to chop the parsley and garlic in any way possible. This can be done with a knife, blender or grind in a mortar. By the way, there’s no need to get too small.
Chop parsley and garlic, add salt and pepper
- Season the garlic and parsley mixture with salt and ground black pepper. Add 1 tbsp. l. wine vinegar. To stir thoroughly. Next, pour the remaining liquid remaining after frying the pepper into the mixture.
Roasted peppers are very good as a spicy aromatic snack for meat dishes. Also, it is perfectly stored in canned form, soaking in the aromas of spices added to the marinade. Cooking delicious roasted peppers It’s easy and doesn’t take much time.
General principles for preparing roasted peppers
There are many recipes for delicious roasted peppers, but the basic principles of cooking remain the same.
It is best to choose meaty varieties.
Both when serving and in jars, fried peppers for the winter look more beautiful if multi-colored pods are used.
Experienced housewives They assure that it is necessary to fry the pepper whole, without peeling the seeds and removing the tails, in this case it turns out more tasty and aromatic.
Frying in a pan takes longer and requires big amount oils It’s faster and healthier to bake the peppers in the oven until half cooked, and then fry them in a frying pan if the recipe requires it.
Pepper perfectly absorbs the aroma and taste of the marinade. Ideal additions to roasted peppers include garlic, vinegar and honey.
Roasted peppers for the winter
Juicy snack will appeal to lovers of dishes with rich bright aroma.
Ingredients
Meaty sweet pepper – 1.8 kg
Salt – 1 full teaspoon
Unscented corn oil – 50 ml
Garlic – 3 cloves
Vinegar 9% – 30 ml
Cooking method
Sort the peppers, cut out spoiled areas if necessary, and rinse thoroughly with running water. Allow to dry completely to avoid hot greasy splatters during frying. Lightly grease each pepper with vegetable oil and place them in a heated frying pan, cover with a lid. The peppers must be turned over as they fry.
After frying, the pepper should be placed in a deep container. The product will release a lot of juice, so the dishes should be large.
When the pepper has cooled slightly, it must be cleaned of the stalk, seeds and skin, stalk and seeds.
Peeled fried peppers are placed in a clean, dry jar; peeled garlic cloves should be placed on the bottom. Add salt, vinegar and oil to the jar. Sterilize the jar in boiling water and roll up.
Roasted peppers for the winter (dietary)
Thanks to special preparation fried peppers prepared according to this recipe will take their rightful place even in the menu of those who prefer healthy food and watch their figure. A minimal amount of oil is used.
Ingredients
Red and green bell peppers – 1 kg
Corn oil– 20 ml
Vinegar 9% – 30 ml
Cooking method
The peppers should be washed and placed on a towel to dry the pods. Then place the fruits on a dry baking sheet so that they fit tightly together and there is no free space left.
Lubricate each pepper on top with vegetable oil and place in the oven, preheated to 180 degrees for 15 minutes. They should not fry too much.
Remove the peppers from the oven and place in large saucepan, cover with a lid and set aside for 10 minutes to let out the juice. Then transfer to a flat plate, remove the peel and remove the seeds from the stalk.
Fry the peeled pods in a frying pan with a teaspoon of vegetable oil for 30 seconds on each side.
Immediately transfer the prepared peppers from the frying pan into a clean, sterilized jar. When it is full, add the vinegar and juice remaining in the pan and tighten the jar. Then wrap it in a blanket and wait until it cools completely.
Roasted peppers for the winter (in marinade)
Original snack in a garlic-sweet marinade looks impressive on festive table and perfectly complements the taste meat dishes And vegetable side dishes.
Ingredients
Small multi-colored sweet pepper pods – 10 pcs.
Garlic – 8-10 cloves
Sugar – 1 tbsp. spoon
Refined oil – 40 ml
Salt – 0.5 teaspoon
Vinegar 9% – 4 tbsp. spoons
Cooking method
Wash and dry on kitchen towel pepper. Place a thick-bottomed frying pan on the fire. Pour oil and lay out the pods. Fry them over low heat, turning them over so that the peppers are completely fried and evenly browned.
To prepare the marinade, you need to combine vinegar, crushed garlic, sugar and salt and mix the mixture thoroughly. Boil water in a separate container.
When the pepper is ready, it should be transferred to a pre-sterilized half-liter jar. You should take it from the pan with a fork, piercing it in several places. It is important to compact the pods well to fit the maximum amount into the jar.
When the jar is completely filled, pour the marinade over the roasted peppers. Roll up with a sterilized lid. Turn over and shake the jar. Set aside until completely cooled and put in a dark place. Roasted peppers for the winter according to this recipe are perfectly stored without boiling the marinade and sterilizing.
Roasted peppers for the winter (without marinade)
This dish will be a wonderful addition to a winter dinner. The recipe is simple and requires minimum quantity time. There is no need to cook the marinade and sterilize the finished product.
Ingredients
Yellow bell pepper – 900 g
Sweet red pepper – 600 g
Dill – 1 large bunch
Coarse salt – 3 teaspoons
Vinegar 9% – 4 teaspoons
Garlic – 3 heads
Spring water – approx. 200 ml
Sugar – 6 teaspoons
Unscented vegetable oil – 6 tbsp. spoons
Cooking method
Before you start canning, you should prepare the jars and sterilize them.
The pepper should be washed and dried with a towel; there is no need to cut off the tails. Pour vegetable oil onto a baking sheet and place the peppers in it. Place the baking sheet in the oven, preheated to 200 degrees. After 20 minutes, turn the pods over and return to the oven for another 15 minutes.
Wash and dry the dill on a towel, then finely chop the greens. Peel and chop the garlic. Boil water, it is best to use clean spring water.
Ready pepper you need to put it in a jar in layers, sprinkling each with dill and garlic. When the jar is filled to the top, add salt, vinegar and sugar. Pour in boiling water and immediately cover with a sterile lid. Turn over, cover with a blanket and let cool completely.
Roasted peppers for the winter (caramel)
Amazing recipe roasted caramelized peppers, preserved with aromatic herbs. This appetizer is the perfect accompaniment juicy steak and fragrant roast.
Ingredients
Bell pepper – 800 g
Apple vinegar – 160ml
Brown sugar – 300 g
Dry rosemary – 1 teaspoon,
Salt – 1/3 tbsp. spoons
Allspice, lightly ground – 1.5 teaspoons
Bay leaf– 2-3 pieces,
Cooking method
Wash the pepper, remove the seeds and remove the tail. Cut lengthwise into 1-1.5 cm strips and place in a hot frying pan. Fry quickly over maximum heat, stirring constantly. Then reduce heat, add sugar, vinegar, salt and spices. Boil the marinade and simmer the mixture for 30 minutes until the peppers caramelize, stirring the mixture occasionally. When the pepper is ready, transfer to a sterilized jar, tighten, cool completely and store in a cool place.
Roasted peppers with garlic
This dish is great both as a side dish for poultry and meat, and as an appetizer. Also, fried peppers can be an original addition. vegetable salads.
Ingredients
Ratunda – 1.5 kg
Vinegar 6% – 3 tbsp. spoons
Coarse salt – 1.5 tsp.
Corn oil – 120 ml.
Dry rosemary – 4 sprigs
Chopped garlic – 3 teaspoons
Dried thyme – 0.5 teaspoon
Cooking method
Wash the pepper, remove the stem and seeds, cut each pod lengthwise into quarters. Place the peppers on a baking sheet with oil, sprinkle with rosemary and thyme, salt, add peeled whole garlic cloves and drizzle with oil.
Place the baking sheet in an oven preheated to 180 degrees for 55-60 minutes. Place the hot fried peppers in a large container, pour in the vinegar and remaining oil and stir.
Peppers fried according to this recipe can be served immediately or canned for the winter. In this case, it should be placed in pre-sterilized jars, filled with oil and screwed. Approximately, 1.5 kg of pepper fits into a half-liter jar.
Roasted peppers with garlic (slices)
Roasted pepper slices with garlic is the perfect complement sandwiches and vegetable salads.
Ingredients
Yellow sweet pepper – 2 pcs.
Balsamic vinegar – 1 tbsp. spoon
Garlic – 5 large cloves
Hot red chili pepper – 2 pcs.
Extra virgin olive oil – 80 ml
Cooking method
Peppers should be washed, stems and seeds removed, cut lengthwise into halves. Then chop half the peppers in large pieces, about 3 cm wide. Peel the garlic and cut into large cloves.
Split cast iron frying pan, add oil and fry pepper and garlic over moderately high heat. The peppers fry very quickly and you need to constantly stir the mixture.
As soon as the pepper slices become soft, remove them from the heat, sprinkle with salt and pour over lemon juice or balsamic vinegar.
Roasted peppers with garlic (grilled)
This healthy, low-calorie side dish will especially appeal to lovers of grilled vegetables.
Ingredients
Sweet bell pepper – 5 pcs.
Garlic – 3 cloves
Basil leaves - a small handful
Refined oil – 3 tbsp. spoons
Freshly ground allspice – 0.5 teaspoon
Dried oregano – 0.5 teaspoon
Cooking method
Preheat the oven to 210 degrees. Wash the peppers, cut in half and remove the seeds.
Drizzle the pepper halves with oil and grate with chopped garlic. Season with salt, ground pepper and oregano.
Bake the peppers until soft and sprinkle with basil leaves before serving.
Roasted peppers with garlic and beef
This dish will be a luxurious snack for strong drinks, also goes well with hearty porridges and gentle mashed potatoes.
Ingredients
Green capsicum – 400 g
Beef tenderloin– 250 g
Cheese – 70 g
Chicken egg – 3 pcs
Soy sauce – 1.5 teaspoons
Flour – 50 g
Garlic – 4-5 cloves
Ground sesame – 3 g
Coarse salt – 1 teaspoon
Corn oil – 20 ml
Cooking method
If you come across peppers with rough, thick skin, before cooking they must be dipped in boiling, lightly salted water for 10 seconds and cooled slightly. If the skin is thin, it is enough to keep them in salted water room temperature within 10 minutes.
Wash the pepper pods. Remove the tail and carefully remove the seeds. Cut the meat small cube and put under pressure so that all the liquid drains away. Then mix the meat with grated cheese, garlic, soy sauce and ground sesame. Add salt and set aside the mixture to marinate for 15-20 minutes.
Make slits in the peppers along the fibers and carefully insert the filling. Dust the cut with flour.
Beat and salt the eggs. Dip each pod with filling into an egg and place in a hot frying pan with oil. Cover and cook over moderate heat until the meat is cooked through, 2 minutes on each side.
Roasted bell pepper
Ingredients
Sweet fleshy peppers of different colors – 5 pcs.
Onions – 2 medium onions.
Refined oil – 30 ml
Freshly ground allspice – 1 teaspoon
Tomatoes – 6 pcs.
Cooking method
The whole peppers, washed and dried with a towel, are placed in a heated frying pan and fried in vegetable oil. Fry the peppers covered, turning occasionally so that the pods fry evenly.
The skin bursts during frying; after the pepper is completely cooked, it will need to be removed. After this, the pepper should be placed on a dish and salted.
While the pepper is cooling, you need to prepare the sauce. To do this, you need to peel the tomatoes and grind them in a manual meat grinder. Then peel and finely chop the onion. Fry the onion until golden brown, pour in the tomato mixture and simmer the sauce over low heat until thickened. After this, add salt and pepper.
Pour the hot sauce over the fried peppers and let the dish steep for 2-3 hours.
Roasted bell peppers with cream
Thanks to the cream, roasted peppers become tender refined taste and a wonderful aroma.
Ingredients
Bulgarian sweet pepper – 6 pcs.
Heavy cream – 2 tbsp.
Unscented vegetable oil – 4 tbsp. spoons
Cooking method
Wash the peppers in running water and dry. There is no need to remove seeds and tails. Place whole peppers in a heated frying pan with oil. Add salt and fry on both sides until golden brown crust.
When the peppers are almost ready, put half a teaspoon of cream on each and fry for another 2 minutes with the lid closed. The heat should be high and the peppers should continue to roast rather than stew.
Before opening the lid, you need to turn off the heat and let the peppers cool slightly, otherwise you can get burned by the splashing juice. Serve roasted peppers in cream along with the tails; add chopped herbs before serving.
Roasted bell peppers in spicy marinade
Roasted peppers spicy marinade This recipe goes great with baked potatoes and poultry.
Ingredients
Chili - half a medium pepper
Fleshy bell pepper – 3 pcs.
Sugar – 20 g
Corn oil – 50 ml
Garlic – 2 large slices
Dill – 2-3 sprigs
Fruit vinegar – 4 tbsp. spoons
Coarse salt – 1 teaspoon
Cooking method
Rinse the bell pepper pods thoroughly, dry them and pierce them with a toothpick in several places. Heat a frying pan with a thick bottom, pour in vegetable oil and place pepper in it. Cover with a lid and fry over medium heat.
Then you need to prepare a spicy garlic sauce. To do this, you need to combine chopped garlic, sugar and salt in a container. Then grind them thoroughly using a pestle or spoon.
Wash the chili pepper, cut off half, remove the tail and finely chop along with the seeds. Add chopped chili, vinegar and finely chopped dill to the marinade, mix thoroughly and set aside for 10 minutes.
Place the finished bell pepper in a deep plate and immediately pour over the hot dressing, cover with a lid and leave to soak for at least an hour.
Roasted bell peppers with feta cheese
Amazing aromatic dish can be served hot as independent dish for breakfast or dinner, or as a cold snack cut into portions.
Ingredients
Fleshy bell pepper – 4 pcs.
Breadcrumbs – 70 g
Unsalted cheese – 200 g
Garlic – 1 clove
Refined corn oil – 20 ml
Egg – 2 pcs.
Ground black pepper – 0.5 teaspoon
Tomatoes – 1 piece
Salt – 0.5 teaspoon
Wheat flour – 4 tbsp. l.
Fresh herbs parsley – 3–4 sprigs
Cooking method
Wash the peppercorns, wipe with a towel and grease with vegetable oil to avoid the formation of scorch marks. Place on a baking sheet and bake at 210 degrees for 15 minutes.
Hard boil one egg, cool it and grate it on a fine grater. Also grate the cheese on a fine grater. Wash and finely chop the tomato and parsley. Mix with the egg and cheese mixture, add pepper, salt, and chopped garlic.
Remove the peppers from the oven, carefully remove the tails and seeds, remove the skin, being careful not to damage the flesh. Press the filling tightly into the peppers and flatten them slightly.
Beat the egg, dip each pepper in the egg, then in the flour, then back in the egg and roll in breadcrumbs.
Heat a frying pan with 2 tbsp. spoons of vegetable oil and fry the peppers over medium heat for 2 minutes on each side. Place on a paper towel to remove excess oil.
Roasted bell pepper with ginger
Unusual recipe juicy roasted bell peppers with spicy dressing.
Ingredients
Yellow and green bell pepper – 1.5 kg
Medium carrots – 1 pc.
Vegetable oil – 100 ml
Salty vegetable seasoning – 3 tsp.
Tomato paste – 80 g
Onions – 2 large onions
Ginger – 0.5 tsp.
Freshly brewed green tea without additives - 200 ml
Garlic – 4-5 cloves
Sugar – 1 teaspoon
Cooking method
Wash and dry the peppers, generously grease each pod with vegetable oil and place on a baking sheet. Place in the oven preheated to 200 degrees for 30-40 minutes. During this time, you will need to turn the peppers 2-3 times. Remove the finished roasted peppers from the oven and peel off their tails, skins and seeds. Transfer to a deep container.
Prepare the gravy. To do this, you need to peel and finely chop the onion, peel and chop the carrots into coarse grater. Fry the chopped onion and carrots in 4 tablespoons of oil, then add tomato paste, sugar, grated ginger root and seasoning. Pour hot and weak green tea and simmer for 3-5 minutes. Green tea gravy acquires new shades of taste and adds a refined aroma to the dish.
Pour hot gravy over the fried peppers and leave to soak for 2 hours.
The taste of fried peppers is better revealed with marinade. To soak it faster, you need to pour the marinade over the pepper immediately after frying, while it is still hot, or use hot marinade.
Most roasted pepper recipes call for the skins to be removed. There is a great way to make it easy to remove. After baking, you just need to put the hot peppers in plastic bag for 5 minutes and tie it tightly, then take out the pods, make a cut and remove the skin literally in one layer.
If you need to close roasted peppers for the winter, you should first prepare the jars. Correctly calculating their number is not difficult. If the whole pepper is canned, a one and a half liter container will be needed for one kilogram. If the fried pepper is closed with slices, kilogram fresh vegetables after frying, place in a 300-350 ml container.
Roasted peppers have a bright, rich, but balanced taste and a wonderful aroma. Even a novice housewife can prepare fried peppers and, at the same time, it can become a real “signature” dish. The marinade adds shades of taste and aroma to the dish, which can be easily changed according to your own preferences.
Preface
In the summer, almost no dish and, in any case, no feast is complete without sweet peppers. Lovers of this vegetable cannot do without it in winter and know canning recipes that go beyond traditional ones. One of these, one might say, unique ways is preserving fried sweet peppers with garlic.
Nuances of preparing fried peppers with garlic
To preserve fried sweet peppers, you need to select whole, undamaged fruits without rot. Moreover, the pods must be fresh and “meaty” - after all, they will have to undergo heat treatment. Otherwise, it may happen that after frying there will be practically nothing to put in the jar.
Before frying, regardless of the recipe, all peppers should be prepared: washed thoroughly and then dried well, for example, by wiping with a towel. Then the pods can be cleaned, but left whole: cut out the stalk and remove the seeds through the hole. You can also, after removing the tail and seeds, cut the sweet pepper fruits into 2 or 4 parts, or leave the pods in their in its original form, whole and with the stalk. In what form to fry and preserve is an individual matter of taste and desire of each person.
It should be borne in mind that the higher the degree of processing, the faster the fruits will reach the desired condition in the frying pan - chopped pods are most likely to acquire the desired softness, and the “slowest” ones will be whole ones with the stalk.
The pods are fried in vegetable oil and, as a rule, in a frying pan, but some prefer in a saucepan or cauldron. To what degree of readiness - again, everyone chooses for themselves. Finished product This won’t make it any less tasty – it will just taste different. Therefore, you can: just brown it slightly or wait until the pods acquire a golden color; cover with a lid, simmer them until they become slightly or completely soft; fry on one or both sides. Before frying, the pan and oil must be heated over medium heat until the latter crackles.
The oil will shoot out violently while frying. To avoid feeling own kitchen target, you can do the following: place the pods on a heated frying pan, cover the latter with a lid and turn off the stove; when the shooting and noise subside, turn on the stove, remove the lid, turn the pepper over and after the oil begins to splash, repeat all steps. And this way you can process the entire vegetable until the desired readiness, transferring each fried batch from the frying pan to another bowl. It should be borne in mind that under the lid the pods are steamed and become soft and cooked faster.
Roasted peppers are placed in pre-prepared jars - thoroughly washed, sterilized and dried - which are closed with lids that have undergone similar preparation. If the workpiece is filled with hot marinade, after sealing the container, turn it upside down and wrap it tightly with something warm. When the jars have cooled completely, they, like those filled with cold marinade, are taken out for storage in a cool place designated for this purpose.
Recipes with pre-cooking marinade
Recipe for simmering sweet peppers with garlic. First prepare the marinade. It will require:
- water and vinegar - 0.5 l each;
- sugar – 3 tbsp. spoons;
- non-iodized salt – 1 tbsp. spoon;
- bay leaf - to taste;
- peppercorns - to taste.
Mix all the ingredients and then boil for a few minutes. If the fried peppers will be covered with plastic lids, the resulting marinade should be allowed to cool. When sealing with metal lids, this is not necessary - after packaging the pods in jars, they are filled with still boiling marinade.
Fry the prepared fruits for several minutes. When there are about 2 minutes left before the end of frying, add finely chopped garlic to the frying pan, and then cover the vegetables with a lid to steam them. Transfer the peppers and garlic into jars and immediately fill them with the pre-prepared marinade.
Recipe with the addition of greens based on the preparation of a liter jar. We take:
- pepper – 6 pcs;
- garlic (small cloves) – 8 pcs;
- parsley (sprigs) – 6 pcs;
- olive oil – 3 tbsp. spoons;
- wine vinegar - 1 tbsp. spoon;
- black pepper and non-iodized salt - to taste.
Fry the pods on olive oil. If they are whole, after frying, you can let them simmer for 20 minutes on low heat until they have a wrinkled, flattened shape. Then we prepare the marinade: chop the garlic and parsley leaves, and then pepper and salt; add vinegar to the resulting mixture, as well as the juice from the pepper and the remaining oil from the frying pan; mix everything thoroughly. Let the marinade sit for an hour. After this, we place the peppers tightly in layers in a container, pouring marinade over each row.
Preservation without marinade preparation
Fried without pre-cooking marinade, when all the components necessary for the latter are poured into containers with vegetables. After this, boiling water is poured into the jars and rolled up. Then proceed in the same way as when using boiled marinade.
First recipe. Fry the prepared pods and chop the garlic. Then put/pour into liter jars ingredients for the future marinade: 3 tablespoons of sugar and vinegar, and 1 tablespoon of non-iodized salt. After this, sprinkle the fried peppers in a container, sprinkle with garlic, and then pour boiling water.
Roasted peppers for the winter are a delicious and aromatic preparation. Peppers are prepared with garlic and seasonings. Peppers can be fried either in a frying pan or on the grill, in a slow cooker, or even over coals (if you have such capabilities).
We offer original recipe Preparations of fried bell peppers for the winter. Marinating in this recipe occurs without sterilization; this method is very convenient. It saves time, and the peppers in the jar remain fresh and aromatic. In winter you just need to warm them up a little and universal side dish ready for a meat, fish or chicken hot dish! Simple and convenient, isn't it?
But this recipe has one condition:
- To prepare the preparation, take fruits of the same variety and type.
If you take pieces of bell pepper, hot pepper and chili at the same time in one jar, the frying process and the marinating itself will not be uniform.
Pickled bell peppers for the winter can also be prepared using a mixture herbs(dry or fresh):
Parsley or cilantro; dill; rosemary; thyme.
The taste of such a preparation will be sour-sweet with aroma and a characteristic spicy aftertaste. But, still, you shouldn’t get carried away with spices; a teaspoon of herbal mixture is enough for a half-liter jar.
Prepare these marinated fried peppers yourself and see how appetizing and tasty they are!
Taste Info Vegetables and herbs
Ingredients for two half-liter jars:
- Bell pepper – 14 pcs.;
- Granulated sugar – 2 tbsp. l.;
- Table vinegar 9% – 5 tbsp. l.;
- Garlic – 3 cloves;
- Salt without additives – 1 tsp;
- Vegetable oil – 80 ml.
How to cook roasted bell peppers for the winter without sterilization
Wash bell peppers (you can use bitter, hot or sweet peppers if you wish) in cool water. Then place the fruits on a paper towel and peel them one by one. To do this, cut each one into two halves and remove the stem. Shake out all the seeds. Now cut each half into 2-3 slices. Now it’s time to start sterilizing jars and lids in any way you like.
Next, take a saucepan or regular frying pan and pour vegetable oil into it. Butter We do not add it under any circumstances, otherwise the workpiece will not be stored. Place the frying pan on the stove. When the oil is hot, carefully place the pepper slices into it. Fry the slices on both sides. The lid can be closed. The fire should be medium. There is no need to fry for a long time, just until the pepper is soft and slightly golden. By the way, for such frying, instead of a frying pan, you can use a slow cooker or grill (to ensure that the peppers are evenly baked on the grill, you need to grease them on all sides with oil and avoid open flame when frying).
At this time, peel the garlic and rinse it in water. Dry and pass through a garlic press. Mix in a separate cup garlic puree, salt, granulated sugar and table vinegar. We take regular salt, without any additives. Then, to dissolve the grains of sugar and salt, it is better to bring the marinade to a boil, but do not boil.
Now put the fried pepper (1/2 of the total pepper) into a previously sterilized jar. This must be done carefully, without splashing oil on the edges of the jar, otherwise the lid will not close the jar airtight.
Pour some pepper into it garlic marinade using a spoon or small ladle. Add pepper again. And again pour the marinade. Thus, we put it in jars and fill all the roasted bell peppers with marinade for the winter.
Close the almost filled jar with a tight, sterilized lid. This is how fried peppers turned out without sterilization.
Shake the jar a little in your hands so that the marinade spreads throughout the pepper. Turn over and be sure to cover with heat to cool the workpiece. This is necessary for additional sterilization of the lids and more durable storage of the pepper.
After cooling, you need to store pickled fried peppers for the winter in a cool, dark room. In such conditions, it will delight you all winter!
