I found this recipe on YouTube, I really liked it and I decided to try it. True, peppers were prepared there without greens, but I decided to add greens anyway and did not regret it at all. It turned out very tasty!
Bell pepper with garlic - amazing appetizing snack. It can be added to various salads and soups. Also, a bright treat is not ashamed to be served at the festive table. In general, I advise you to cook - you will not regret it!
Products:
For 1 liter of water:
1. Bulgarian pepper
2. Greens - 1 bunch
3. Garlic - 10 cloves or about 1 head
4. Sunflower oil - 250 ml
5. Sugar - 1 cup
6. Vinegar 9% - 250 ml
7. Salt - 3 tbsp. spoons
8. Black pepper (peas) - 5 pcs
9. Bay leaf - 2 pcs (optional)
How to cook a snack for the winter from bell pepper:
Clear bell pepper(remove the stalk, remove the seeds). Cut into large strips.
Crush the garlic with the wide side of a knife and finely chop with a knife.
Finely chop fresh washed dill or parsley.
Sterilize jars and lids.
Prepare the marinade. Combine water, vegetable oil, sugar, salt and Bay leaf. Put the saucepan on the fire and bring the marinade to a boil. When it boils, pour in the vinegar.
Pepper should be taken so much that the marinade completely (or almost completely) covers it. Put the pepper in the marinade and cook it for 10 minutes, stirring occasionally.
Then put it in jars, alternating with garlic and herbs. At the bottom of the jar, pre-place black peppercorns. Do not fill the jar completely with pepper, leave room for the marinade.
When all the jars are filled with pepper, pour in the marinade (I have liter jars).
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!
Pickled, sweet and sour peppers, with a piquant spiciness - very tasty, which will brighten up any dinner. Pepper turns out very gentle, juicy and fragrant. It is vegetable oil that gives it softness. For pickling, be sure to choose peppers with fleshy pulp, and for a beautiful look of the workpiece, also peppers of different shades. In the process of cooking, it is very important not to overcook the bell pepper so that it remains crispy, but not hard and not too soft. Pickled bell peppers in oil serve to meat dishes, to side dishes of potatoes or rice. Based on pickled peppers, you can cook. Prepare using a few jars for yourself pickled bell peppers in oil for the winter with garlic and parsley and you will have a chic and fragrant.
Ingredients for making pickled peppers in oil for the winter
Cooking step by step with a photo pickled peppers in oil for the winter
- Cut the bell pepper into 4 pieces, remove the seeds and remove the stalk.
- Peel hot peppers in the same way.
- Peel the garlic.
- Prepare the marinade in a separate saucepan. Mix vinegar and water vegetable oil. Add salt and sugar, black peppercorns. Mix and put on the stove.
- As soon as the marinade boils, lay the bell pepper. It does not fit all, so you can cook it in batches. After boiling, boil the pepper for 5 minutes. Then take it out and boil the next batch.
- Mince the garlic and celery.
- After you boil the peppers, dip the garlic and celery, as well as hot peppers, into the boiling marinade. Boil only 2-3 minutes.
- Then send all the boiled peppers to this marinade, mix and let them cook for about 5 minutes. They must not be digested.
- Place the peppers in sterilized jars, pour over the marinade and seal. The output turned out to be 3 half liter jars.
- Pickled peppers in oil are ready, you can take a sample!
Pickled peppers in oil are served with any meat dishes, as well as with the main side dishes. Bon appetit!
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 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 🙂
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!
Pickled peppers with garlic- traditional spicy snack in Bulgarian cuisine and one of the most popular methods of preservation bell pepper for the winter with Russian hostesses. No prescription vegetable salads for the winter, one cannot do without these two ingredients - pepper and garlic, they perfectly complement any seasonal vegetables - tomatoes, eggplants and zucchini, cabbage, but they are no less tasty as an independent pickled snack.
Pickled peppers with garlic
It's not surprising that garlic pickled pepper recipes appeared in Bulgaria, the birthplace of sweet pepper, which we call "Bulgarian". In Bulgarian cuisine, you can find many recipes based on pepper, these are fragrant vegetable snacks, And savory sauces to meat dishes. And let's not forget that spicy vegetable snacks perfectly complement alcohol, so not a single feast can do without them.
Another one distinguishing feature Bulgarian cuisine - all recipes are very simple and understandable, even for an inexperienced hostess. Besides, in the summer necessary ingredients you can buy for little money at an agricultural fair, and in the winter your family will enjoy fragrant homemade preserves.
Marinate with garlic you can both sweet and hot pepper, it can be harvested for the winter or served immediately to the table after cooking. perfectly stored for several years without losing their taste.
Before preparing such savory snack for the winter, we invite you to try quick recipe for every day in summer. We have no doubt that you will definitely find a reason to try it.
Capsicum red - 6 pcs.
Garlic cloves - 4 pcs.
Olive oil - 50 ml
Parsley - 6 sprigs
Wine vinegar 6% - 1 tbsp.
Salt to taste
For the recipe, be sure to choose a red fleshy pepper, elongated red pods look aesthetically pleasing in a jar and on a dish in garlic marinade. Prepared fruits should be thoroughly washed with running water, cut off the stalk and remove the seed box from the pods. All actions must be performed in such a way as not to damage the integrity of the pod itself. The inner cavity must also be rinsed to remove any seeds that may have remained inside the pod.
Heat the olive oil in a frying pan and fry the pods, turning them over so that they become rosy on all sides. After that, the pan must be covered with a lid, and the fire should be reduced to a minimum mark.
Simmer the pepper for 20 minutes, periodically turning it over. During stewing, the fruits will become soft, give up moisture. You will see when the pods are ready for further manipulation - it will become "flattened" and toasted.
Separate the parsley from the stems and chop with a knife. Peel the garlic and chop, for this you can use a blender, garlic press, grater. Garlic can also be chopped finely with a knife. A mixture of chopped garlic and parsley should be pepper and salt to taste. Add to it vinegar and mix the ingredients.
Also, oil and juice are added to the marinade, which remained in the pan after frying the pods. The resulting sauce must be poured peppers marinated with garlic and parsley and leave in a plastic container for 2-3 hours. Before serving, it is better to cool the appetizer in the refrigerator.
If you want to prepare it, then it must be laid out in jars in finished form (after stewing), poured with marinade and hermetically sealed.
Peppers marinated with garlic and parsley
First of all, men will appreciate peppers marinated with garlic and herbs, especially if you serve it as an appetizer for a feast, where there is fried meat and alcohol. Noisy feasts with friends rarely do without this bold combination, but spicy Bulgarian appetizers you definitely missed it before. cook surprisingly fast - just 15 minutes, and an appetizer for festive table ready. The main thing is to warn the guests that this pepper is spicy, otherwise you will get an unpleasant surprise.
Hot pepper - 8 pcs.
Wine vinegar - 3 tbsp.
Garlic cloves - 6 pcs.
Dry white wine - 50 ml
Olive oil - 50 ml
Parsley - 3 sprigs
Salt to taste
For this traditional Bulgarian recipe you will need a green pod hot pepper, and in the recipe we will use it as a whole, without clearing the stalk and seeds. First, the prepared fruits should be washed with running water so that no dirt remains on the skin. So that in the process of extinguishing the steam from the inside does not break the pods, they must be pierced in several places with a fork or a toothpick. All pods must be dried with a kitchen towel from excess moisture. Then they must be fried in a pan on all sides until golden brown, and stand for several minutes on low heat with the lid closed. Speaking of classic Bulgarian way cooking snacks, then the peppers are cooked on an open fire, you can fry them on the grill, after brushing each pod with vegetable oil.
Grind garlic and parsley, add salt to taste. Mix parsley with garlic mass, pour in dry wine, natural wine vinegar and oil left over from frying fruits in a pan. Put the peppers in a container, pour the marinade over them so that the marinade covers the vegetables. After a day, the burning pods will marinate, retain their sharpness and acquire a rich garlic flavor. They can be served immediately to the table or stored in the refrigerator in a jar under a nylon lid.
Garlic Pickled Pepper Recipes
There is another, easier way to cook spicy pickled peppers with oil and garlic. This option is simpler and faster, so all housewives, without exception, like it. Use hot pepper in food - it is very useful for the body, because blood circulation improves and work is stimulated immune system. So eat hot pepper and enjoy its excellent taste. Of course, we must not forget about contraindications, which mainly concern those suffering from gastrointestinal diseases.
Jalapeno pepper - 20 pcs (red and green)
Garlic cloves - 10 pcs.
Onion - 4 pcs.
Bay leaf - 2 pcs.
Oregano - 1 tsp
Salt - 2 tsp
Sugar - 2 tsp
Vinegar natural 5-6% - 2 cups
The peppers you have chosen must first be thoroughly washed and then cut into rings without peeling the seeds. You can pickle it whole, but in order for the marinade to penetrate the pod, it must be cut lengthwise on one side. Remember safety precautions when working with hot pepper, remember that you can’t put your hands in your eyes, touch the mucous membranes, and also, if you have sensitive skin on your hands, it’s better to put on gloves before cutting the peppers. After graduation culinary process the hand should be thoroughly washed and greased with a greasy cream.
Vinegar must be poured into the pan, add bay leaf, dried oregano, the indicated amount of salt and granulated sugar. the marinade must be heated over low heat, stirring so that all the grains of spices dissolve.
The garlic must be peeled and finely chopped with a knife, the onions should also be peeled and chopped into thin half rings. Send the prepared vegetables to the container to the peppers, and pour on top hot marinade. After a day, your marinated appetizer will be ready, it can be served at the table with meat dishes - it perfectly emphasizes the taste of fried meat.
Peppers with garlic for the winter can be stored in the refrigerator or cellar, covered with a nylon or iron lid.
Peppers marinated with garlic for the winter
Of course, the most popular is pickled bell peppers with garlic and herbs, which the hostesses prepare for the winter in liter jars.
Bulgarian pepper
Water - 2 liters.
Oil - 200 ml
Table vinegar - 200 ml
Pepper - 12 peas black and fragrant
Lavrushka - 10 leaves
Carnation - 10 pcs.
To prepare the peppers, they must be thoroughly washed, de-seeded and cut lengthwise into 8 pieces to make oblong thin slices.
Separately, it is necessary to prepare the marinade: bring two liters of water to a boil, send peppercorns, parsley and dried cloves into it. Boil the marinade for 10 minutes so that the spices release their flavor. After that, send salt to the marinade and pour acetic acid, sunflower oil. You can add honey to taste and taste the marinade to get the sweetness you need.
Prepared slices of vegetables should be immersed in the finished marinade and boiled for 10 minutes so that it becomes soft, but at the same time remains dense. As for garlic and herbs, they are added directly to the jar, lining each layer of vegetable slices. When the jars are filled with vegetables, fill the marinade to the top and close the jars with iron lids.
Cabbage marinated with pepper and garlic
Pepper and garlic are a universal combination, and other ingredients of your choice can complement the taste of the finished snack, and you can add not only seasonal vegetables, but also berries. Be sure to try it, the appetizer is beyond praise.
Marinated with garlic and bell pepper can be harvested for the winter or cooked in the summer using a quick recipe. You can store the snack in the refrigerator for 3-4 days in a plastic container. If you close the salad for the winter in glass jars, then they must be sterilized with steam, also sterilized and iron lids. And you can store blanks even when room temperature, but you must definitely choose a darkened place where the sun's rays do not fall.
Everyone loves light summer vegetable salads with cabbage - juicy young cabbage, complemented by greens, crispy cucumbers and carrots. And we suggest you add Bulgarian sweet pepper and prepare such a vitamin salad for the winter. Believe me, it is this preparation that you eat first of all: for lunch and dinner, you just need to open the jar and put the vegetable platter on a plate.
Pods should first be blanched in boiling water for a couple of minutes, for this, the pods are first cleaned of seeds and dipped in boiling water for 3 minutes. Be sure to blanch the green thin pepper, after such processing it will get rid of the bitter taste. Red fleshy and yellow peppers can be immediately cut into strips and sent to other vegetables. Let the pods cool and cut it into half rings.
TO assorted vegetables you need to add salt and cumin seeds, then arrange it in jars and pour the marinade. And since the vegetables were not subjected to preliminary heat treatment, then jars filled with finished product, be sure to sterilize for 15 minutes in boiling water, and only after that roll up the lids.
