Baked peppers in oil and vinegar sauce. Bell peppers in oil for the winter: the best recipe

For many housewives, the topic of canning for the winter remains taboo: because of the traditional pickles and tomatoes, the prepared vegetables are considered too spicy and unhealthy. But this is not always the case: you can seal very healthy goodies in jars! For example, baked peppers with garlic, cut into small pieces. This preparation can be used immediately after opening the jar: just stir the pieces of pepper with feta cheese - and a great salad is ready! Well, you will guess about the taste delights of this preparation as soon as the unique smell of baked peppers begins to come from the oven......

Roasted peppers, preserved in oil

Ingredients:

Pepper - 1.5 l. 1 kg of canned food is required. fruits
Salt - 1 tsp.
Vinegar - 1 tsp.
Sugar - 2 tsp.
Garlic - to taste
Dill - to taste
Sunflower oil - for frying

The amount of vinegar, salt and sugar is given in dosage per half-liter jar. That is, you need to multiply by the number of cans. If you have 3 jars, then there will be 3 tsp of salt.

How to cook:

Wash the peppers and dry without cutting them. You can wipe it off. But the less moisture there is on them, the more comfortable you will feel during frying. Water causes splashing.
Pour about 2 cm of oil into a frying pan, heat and fry the peppers on both sides.
During frying, turn the fruits over very carefully. Any damage can lead to leakage of juice, which is very undesirable.
After uniform frying, the fruits acquire a golden color.
Place them on a plate and let cool slightly.
Peppers prepared this way can be peeled. But this is a matter of taste. If you want to leave it, then it doesn’t matter.
Place the peppers in jars and add finely chopped garlic and dill.
Pour salt and sugar into each jar, pour vinegar.
Pour boiling water over the contents and roll up immediately.

To distribute heat evenly inside, wrap the workpieces with something warm, for example, a thin blanket.

Baked peppers for the winter “for gourmets”

Salute, friends! It's the last days of summer on the calendar, and the pepper harvesting season is in full swing. Today I want to tell you how to prepare baked peppers in your own juice for the winter for further use in salads and appetizers.

If you like gourmet restaurant snacks and want to prepare at home, for example, bruschetta with baked peppers and feta cheese, or a salad with arugula, blue cheese and baked peppers, then you simply must prepare baked peppers for the winter in jars.

To prepare baked peppers for the winter, I had to put all my knowledge and experience in canning to the test, because initially I just had an idea on how to seal baked peppers for the winter, which eventually turned into the perfect recipe for baked peppers for the winter. Yes, yes, exactly perfect, without a hint of exaggeration!

Baked peppers for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only the juice from the peppers), and all this with the addition of olive oil. In terms of salt and sugar, canned baked peppers for the winter also turned out to be balanced.

I did not add spices like Provençal herbs or garlic to the baked bell peppers for the winter, so as not to interrupt the subtle and delicate taste of the baked pepper. But of course you can add any herbs to your taste. And if you have the opportunity to bake peppers for preservation on the grill, be sure to use this method!

Ingredients:

1.5 kg bell pepper
75 ml. olive oil
50 ml. lemon juice
1 tsp salt
1 tsp Sahara
8-10 black peppercorns

How to cook baked peppers for the winter:

To prepare baked peppers for the winter, select large and fleshy peppers, preferably red and yellow in color.

Wash the peppers, place them on a baking sheet, and bake in the oven until cooked. It took me 40 minutes at 220 degrees.

We take the finished peppers out of the oven in the heat of the oven and transfer them to a deep bowl where they will cool. While the peppers are cooling, you will have time to sterilize the jars and lids.

Remove the skin from the cooled baked peppers, remove the seeds, and pour the juice into a separate plate.

Chop the peeled baked peppers as you like. I decided to cut the pepper into large squares so that I could immediately add the delicacy to salads in this form.

Place the prepared peppers in sterile jars, not too tightly so that there is room for the marinade. You can put a few black peppercorns at the bottom of the jar.

Next, squeeze out the lemon juice, as required by the recipe for baked peppers for the winter. I used limes, but in terms of juice they are the same thing.

Add to the pepper juice: lemon juice, olive oil, salt and sugar. Stir until the crystals are completely dissolved.

Using a tablespoon, carefully pour the aromatic marinade into the jars of baked peppers, not reaching 1 cm from the edge of the jar.

Place the jars of baked peppers in a pan, the bottom of which should be covered with a cloth napkin. Pour cold water into the pan up to the hangers of the cans. Cover the jars with lids and place on the stove. Bring this entire structure to a boil and sterilize for 15 minutes.

After sterilization, we take out the jars with baked peppers, screw on the lids and turn the lids down to check the tightness of the lids.

You need to store baked peppers for the winter in the refrigerator or in the cellar, so it is not necessary to wrap the jars in a blanket.

That's all, friends! Peppers baked for the winter are ready! I wish you delicious pepper preparations, and I look forward to your impressions of the recipe.

4.1 / 5 ( 16 votes)

Peppers stuffed with cabbage and preserved in oil

This recipe is great for the holiday table. In combination with meat or vegetables, it tastes simply amazing!

To prepare you will need:

Cabbage
Carrot
Pepper
Vinegar
Peppercorns (allspice and hot)
Cloves (seasoning)
Bay leaf

How to cook:

Finely chop the cabbage, first clearing the heads of cabbage from the top leaves and removing the stalk.
Grate the washed carrots on a coarse grater. The quantity of carrots is calculated at 2 pieces for each medium head of cabbage.
Mix carrots and cabbage in a deep container.
Add salt and vinegar. For 1 kg. cabbage requires 4 tsp. with a heap of salt and half a glass of vinegar.
After mixing thoroughly, leave the contents to sit overnight.
The next day, squeeze out the cabbage and carrots, add cumin and seasonings to taste.
Select medium peppers of different colors. This will make the dish look more impressive.
Wash the fruits, remove the tops and seeds. Then blanch for 5-7 minutes.
Stuff each pepper with the prepared filling and place tightly in jars.
Prepare the filling: 1 liter. water - 3 table. spoons of sunflower oil, 25 g of salt, half a glass of vinegar.
Boil the mixture, pour into jars to the brim and sterilize for 45 minutes. After this, immediately roll up the jars and leave until completely cool.

Pepper in sweet and sour oil sauce: step-by-step recipe

Ingredients:

Pepper – 3 kg
Water - 1200 g
Sugar - 375 g
Vinegar - 375 g
Salt - 2.5 table. spoons
Sunflower oil - 1 cup
Allspice
Hot pepper to taste

How to cook:

Clean the inside of the pepper and rinse well.
Sterilize the jars.
Prepare the marinade. To do this, all other ingredients should be boiled for 10-12 minutes in the specified amount of water.
Be sure to taste the resulting marinade. If you think there is too little salt or sugar, add according to your taste.
Place the fruits whole in the jars without cutting them. Pour in the marinade until the peppers are completely covered.
Sterilize for 40 minutes, roll up.

Recipe for peppers preserved in oil with garlic

For 3 kg of pepper you need:

Water – 600 ml
Vegetable oil - 300 ml
Sugar - 150 g
Garlic - 3 medium heads
Parsley - to taste
Bay leaf - 2-3 leaves
Peppercorns - 5-6 pcs. for 1 l
Salt - to taste

This recipe is interesting because it is prepared without adding vinegar.

How to cook:

Wash the fruits, remove seeds and stalks. Cut in half.
Add sunflower oil, salt and sugar to a saucepan with water. Mix thoroughly. Bring to a boil.
When the marinade boils, add spices.
Then add the peppers and leave to simmer for 10 minutes.
Place in jars, packing the fruits tightly, adding garlic.
Sterilize each jar for another 30 minutes and seal.

Fried peppers in oil sauce

Composition (per 3 l):

sweet pepper (small) - 2 kg;
salt - 30 g;
table vinegar (9 percent) - 60 ml;
sugar - 60 g;
vegetable oil, water - how much will be needed.

Cooking method:

Prepare the jars: wash and sterilize. Boil the lids.
Wash the peppers and dry the fruits with a napkin. Prick them with a fork or toothpick in at least three places.
Pour oil into the pan, about two centimeters deep.
Heat the oil, put a few peppers in it. They should lie in one layer.
When the peppers darken on one side, turn them over and fry the other side.
Place the pepper, softened during frying, into one of the prepared jars, trying to fit as many pods as possible.
Fry the rest of the peppers in the same way and place them in jars.
Pour a tablespoon of hot oil into each jar, regardless of its volume.
Pour salt (10 g per 1 l), sugar (20 g per 1 l) into jars. Distribute vinegar among jars.
Boil the water. Pour boiling water into the jars, filling them to the brim. Wait 5 minutes for the air to escape from the hollow fruits, add a little more boiling water if necessary.
Roll up the jars, place them bottoms up, cover with a blanket and leave in this state until the morning.

This delicious appetizer does not require special storage conditions, although it was prepared without sterilization. The dish can be served at the festive table, and guests will almost certainly not be disappointed.

Pepper in oil sauce not only looks appetizing, but also has a pleasant taste. Closing such canned food for the winter will not be difficult even for a novice housewife.

Sweet pepper – 3 kg

Table vinegar – 120-130 ml

Vegetable oil – 200 ml

Bay leaf – 3 pcs.

Allspice – 5-7 peas

90 kcal
30 min.

Cooking process

Pickled peppers in oil are a simple and incredibly tasty homemade preparation. This method of preservation is perhaps one of the simplest options for preparing sweet peppers for the winter. This preparation does not require sterilization, is not sensitive to storage conditions, and the process of its preparation takes only a few minutes.

Peppers prepared according to this recipe are mildly spicy and retain their natural flavor, aroma and texture. Depending on preferences, by slightly adjusting the heat treatment time, the pepper pieces can be made a little softer or, conversely, slightly crunchy in taste. In winter, this preparation will delight you with its fresh and bright taste. A completely independent snack in itself, pickled peppers in oil will also be an excellent addition to meat, stews and side dishes of vegetables and cereals.

Prepare the ingredients according to the list.

To make the preparation more colorful and bright in appearance, use multi-colored sweet peppers in equal proportions.

Prepare lids and jars for canning. Wash the cans of soda thoroughly, and then sterilize them in any convenient way - steam, oven or microwave. Boil the lids for 3-5 minutes.

Rinse the pepper thoroughly and sort. Remove seeds and membranes and cut the pepper into quarters or large strips.

Prepare the marinade: measure water into a saucepan, add vegetable oil and vinegar, as well as sugar, salt, bay leaf and allspice peas. Stir and bring the marinade to a boil.

As soon as the marinade boils, add the first portion of prepared sweet pepper. Usually you get more pepper than marinade, so you need to cook it in several stages.

Bring the marinade to a boil again and cook the pepper for 5-7 minutes from the moment it boils. The exact cooking time depends on the size, fleshiness of the pepper and your taste preferences. In my experience, 5 minutes is plenty of time if you want the peppers to remain slightly crunchy, and longer if you prefer a softer version of the appetizer.

Remove pepper pieces from marinade and place in prepared jars.

Cover the jars with lids and repeat the procedure with the remaining pepper pieces, gradually processing all the peppers and filling the jars tightly.

Pour the boiling marinade over the peppers.

Roll up the jars, turn them over and wrap them until cool.

Pickled peppers in oil are ready for the winter! Have a delicious winter!

Bell peppers canned in oil: a simple recipe for the winter

For 3 kg of pepper you will need:

Water - 1 l
Sunflower oil - 1 cup
Vinegar - 300 ml
Salt - 2 table. spoons
Sugar - 300 g

How to cook:

Sterilize the jars.
Rinse the pepper fruits thoroughly, peel the middle, finely chop them into strips or cubes (as you prefer). Preparations made from multi-colored fruits will look very beautiful.
Bring the marinade water to a boil.
Add salt, sugar, oil and vinegar.
A couple of minutes after the mixture boils, add the pepper there and boil for 10 minutes over low heat.
Place all the peppers without marinade into jars.
The marinade should simmer for a few more minutes before pouring into jars.

Roll up the jars immediately.

Pepper for the winter recipe with photos

The approximate yield from 1 kg of peppers is 1 jar of 0.5 liters. It all depends on the size of the pepper, whether it is meaty or not.

Of course, pepper grown in sunny Serbia is different from pepper grown, for example, in Siberia. But as they say, the richer you are, the happier you are. Still, when choosing bell peppers for this recipe, try to find the largest, juiciest, brightly colored peppers. By the way, you can replace olive oil with any other vegetable oil.

Rinse the bell peppers thoroughly, wipe with a kitchen napkin, or better yet, leave for a while to dry.

Heat the oven to 200-220 degrees and place our peppers on the grill for half an hour. After this time, remove the baked bell pepper using kitchen tongs.

Place it in a large saucepan and cover with a lid. The peppers will steam, and it will be easier for us to remove the skin from them.

Another way to peel roasted peppers is to place them in a plastic bag and tie them shut.

After half an hour, take out the peppers and carefully remove their skins and stems with seeds. Place a bowl nearby and we will collect the juice from the peppers in it.

Tip: If you get small peppers, don't worry. Peel the skin and, without removing the stalks, place them in a jar. In winter, this will be a wonderful snack for strong drinks.

Divide the peppers into segments.

Peel the garlic and cut the cloves crosswise into petals. Add salt, sugar, balsamic vinegar, lemon juice, peppercorns, and olive oil to the pepper juice.

Now add layers of bell pepper, garlic, basil leaves, and sauce into pre-sterilized jars. Leave for 6 hours. Marinated baked pepper salad is ready!

If you want to save pepper for the winter, add 1 teaspoon of vinegar essence to a half-liter jar and sterilize it. Sterilized jars of pepper can be stored both in the cellar and in the pantry.

Serbian pickled peppers are a great appetizer on their own. It will also serve perfectly as an additional side dish for fried or boiled potatoes, fish, and meat.

And by opening a jar of the preparation in winter, you can prepare a very tasty salad, I give you the recipe:

Salad with baked pickled peppers

Ingredients:

pickled pepper - 1 pc.,
onions (small) – 1 pc.,
pickled or salted cucumber – 1 pc.,
tomatoes 1-2 pcs.,
small fresh cucumber - 1 pc.,
vegetable oil (fragrant) – 1 tbsp. l.,
greens at your discretion: celery, basil, parsley, dill, green onions,
salt - to taste,
ground red pepper - to taste.

The vegetables for this salad are cut quite coarsely, I would say carelessly.

But cut the onion into fairly thin half rings and lightly mash it with your hands to release the juice.

Chop the greens as desired, at your discretion. Add salt, red pepper, vegetable oil.

Tip: for this salad, it is better to use fragrant sunflower oil from the market or corn germ oil as a dressing.

https://www.youtube.com/watch?v=Aam0oQ3b0n0

Now it's time to mix the salad and serve. Serbian salad with pickled peppers is an excellent addition to fried or boiled potatoes, fish, and meat.

Another recipe for the preparation from Anna A.:

Pickled sweet peppers for the winter with honey

Sweet pickled peppers for the winter with honey are an excellent appetizer that will definitely delight you and your guests with its unusual delicate taste and subtle unique aroma.

This pepper can be used not only as an independent snack, but also included in a wide variety of dishes - salads, appetizers, soups, etc. And it’s very easy to prepare.

Just a little of your time, effort and wonderful preparations for the winter will replenish the shelves of your pantry. Our recipe will tell you exactly how this is done.

To prepare pickled sweet peppers for the winter with honey we will need.

sweet bell pepper – 3 kilograms;
vegetable oil – 200 ml;
natural honey – 4 tbsp. spoons;
plain water – 1/2 liter;
granulated sugar – 2 tbsp. spoons;
non-iodized salt – 2 tbsp. spoons;
9% table vinegar – 100 ml;
bay leaf 6-7 pieces;
black peppercorns 4-5 pieces;
fragrant cloves - 5 buds.

How to make delicious pickled peppers

1. Let's start by preparing the pepper. For our preparation, we will select fleshy ripe fruits, wash them thoroughly, and then cut them lengthwise into 2-3 parts and clean them of seeds.

2.Next, place the prepared pieces of pepper in a pan with a thick bottom, so that it fills it to the very top.

3.After this, according to the recipe, add water to the pan, also add salt and sugar in accordance with the proportions indicated above.

4. Place natural honey on top of the pepper and place the pan with the raw materials on the fire. It should be small. So that the vegetables are gradually steamed and stewed. Stir the pepper periodically so that it does not stick to the bottom of the pan. So, gradually bring everything to a boil.

5. As soon as the pepper boils, let it boil for literally another 7-9 minutes and add vinegar to the preparation, cook with it for another minute and a half.

6. Thoroughly wash and pasteurize small glass jars (0.7 - 1 liter) with screw-shaped lids in advance. By the way, we also need to boil the lids.

7. Place the finished hot stock into jars to the very edges.

Tip: to prevent a glass jar from bursting during the process of filling with hot contents, you should first place it in a metal bowl, pan, or place the tip of a knife under the bottom.

8. Seal each jar with pepper preparation tightly, cool slowly and transfer to a cool place for further storage.

You might like the recipe for hot peppers in pods for the winter:

Recipe for pickled hot peppers –>>

The Recipe Notebook wishes you bon appetit!

Source: https://zapisnayaknigka.ru/perets-na-zimu/

Peppers preserved in oil with honey

One of the most original and delicious cooking recipes. Honey gives the preparations a delicate taste and aroma. Honey should be chosen natural, without impurities. It is best to purchase it from an apiary to be sure of its quality.

Compound:

Pepper - at the rate of 800 g per 1 liter of preparation
Citric acid - 1/3 tsp.
Sunflower oil - 50 g
Celery - to taste, usually taken in a ratio of 1:4 to pepper
Honey - 1 tsp.
Allspice 5 pcs.
Cloves - 1 bud

How to cook:

As in other recipes, pre-rinse and peel all fruits. To make them soft, place them in boiling water for a few minutes.
Place the peppers in jars and add the celery, having first poured boiling water over it.
Prepare the marinade: fill the jars with water to the very top.
Then pour this water into a separate container, add citric acid and honey based on the number of jars.
Then pour in the oil and add the peas and cloves.
When the liquid boils, immediately pour into jars and sterilize for 15 minutes. Roll it up.

Marinated baked peppers for the winter

The beginning of autumn is pepper season, at this time every housewife tries to prepare as many different appetizers and salads from bell peppers for the winter as possible. This vegetable is tasty not only fresh, but thanks to its sweetness and juiciness, it is unique and aromatic when canned.

We invite you to prepare a wonderful preparation - baked pickled peppers for the winter. Not only does it look appetizing in the jar, its taste is delicate and at the same time piquant. A mixture of herbs in combination with allspice reveals the taste of the vegetable and fills it with an incomparable aroma.

We will prepare the marinade using vegetable oil. It is best to use olive oil; its aroma is less pronounced than sunflower oil. Pepper prepared in this way will be an excellent appetizer or an addition to main courses of meat or fish.

Recipe for baked pickled peppers for the winter

Ingredients:

2 kilograms of bell pepper;
3 cloves of garlic;
2-3 grams of a mixture of Italian herbs;
2 grams of pepper mixture;
a few coriander grains;
5 peas of allspice;
30 grams of salt;
30 milliliters of balsamic or table vinegar 6%;
95 milliliters olive oil.

How to prepare baked pickled peppers for the winter:

We wash the bell pepper and dry it with a towel.
Place the peppers on a baking sheet; we have previously greased it with vegetable oil.
Place the vegetables in the oven at 200 C for about 20 minutes. During this time, the pepper will become soft and we can marinate it.
While the peppers are baking, prepare all the ingredients for the marinade: aromatic herbs, a mixture of peppers, olive oil and vinegar.
Peel the garlic cloves and chop them using a press. Mix the garlic mass with the required amount of salt, add herbs, oil and vinegar. The aromatic mixture based on olive oil is ready.
After time has passed, remove the bell pepper from the oven, transfer it to a bowl, and cover with a lid. Leave the vegetables for a few minutes, thanks to which the skin will easily separate from the pulp.
We peel each pepper, make a cut and remove the seeds. We save the juice that was released during the baking process; we will add it to the marinade.
We wash and sterilize the jars, dry them. Pour the pepper mixture along with coriander and allspice into the bottom of the jars.
Now we start filling the jars with baked bell peppers. Leave some free space at the top.
Pour the previously prepared marinade into the jars, mixed with the juice that came out of the vegetables during baking.
Next we will sterilize the peppers. Cover the jars with metal lids and place them in a pan lined with cotton cloth.
Place the pan on the stove, pour water into it, it should reach the “shoulders” of the cans. After the water boils in the pan, sterilize the peppers for 10 minutes.
We screw the lids on the jars or roll them up. Cool the vegetable preparation and transfer it to the pantry for storage.
The pepper turns out to be incredibly tasty and aromatic. It combines the piquancy of pepper and garlic, as well as the delicacy of dried herbs.
The process of preparing pepper is quite simple; even a novice housewife can handle it. Prepare more of these peppers for the winter, they are eaten almost instantly. From the listed number of components, 1 liter of the finished product is obtained. So, to prepare such pepper, you can take half-liter jars; they are very convenient to use. Surprise your loved ones with unusual and very tasty bell pepper preparations. Bon appetit and good mood everyone!

More recipes:

Baked Lemon Pepper Chicken | sweetpeasandsaffron.com

This Baked Lemon Pepper Chicken recipe makes a delicious dinner for the whole family. You can also use lemon pepper chicken in your meal prep! Low carb, gluten free.

Boneless skinless chicken breasts are a staple in my house and there have been so many recipes on the blog including freezer chicken marinades, instant chicken breast recipes and slow cooker chicken breast recipes.

Today's Lemon Pepper Baked Chicken recipe isn't actually a new recipe per se, but one of our marinades from 7 MORE Freezer-Friendly Chicken Breast Recipes This is one of my favorites and totally deserves its own post, don't you think ?

Don't forget to pin this recipe to save it for later!

We love this Baked Lemon Pepper Chicken because...

rub spice is delicious and also works with potatoes and vegetables
You can quickly have lunch on the table
Even the kids love this Lemon Pepper Chicken recipe!
low carb and gluten free

How to Make This Lemon Pepper Chicken Recipe

This chicken benefits from marinating in the Lemon Pepper Chicken Marinade for 2-24 hours. You can even freeze your chicken directly in the Lemon Pepper Chicken Marinade and it will absorb as much delicious flavor as it thaws!

However, I have been known to skip the marinade step in a pinch and it still gets great flavor from the seasonings.

Combine your seasonings: lemon pepper, salt, basil, oregano and thyme leaves.
Toss the chicken in olive oil (to coat), then toss in the seasoning. The chicken breasts should be very generously coated!
Marinate for 2-24 hours (or you can skip this step).
Bake at 450°F for times indicated (see recipe card for times)
Cover with a lid and rest for 5-10 minutes.
Slice and enjoy!

*please note that this recipe has a very assertive flavor that goes well with rice and vegetables. If you like a milder flavor, reduce the spices by half.

Does this lemon pepper chicken marinade also work on chicken thighs? Certainly! For chicken thighs, I bake at 425°F for 30 minutes (skin on bone) or 20-30 minutes (skinless, boneless).

How do I know if my Baked Lemon Pepper Chicken Breast is cooking? One way to check is to touch the middle of your chest with your finger. If it's still really wobbly, it's not cooked through. If it is firm and springy, it can be cooked all the way through.

You can also check to see if your baked chicken breast is cooked through using a thermometer by checking to see if it reaches an internal temperature of 165°F.

Estimated cooking time for chicken breasts at 450°F

5 ounces 12-15 minutes
7 ounces 15-20 minutes
10 ounces 20-25 minutes

What to serve with lemon pepper chicken?

I have so many ideas for side dishes that would go well with this Lemon Pepper Chicken Breast!

Tips and Equipment for Lemon Pepper Chicken

Baked Lemon Pepper Chicken

Course: Dinner

Cuisine: Italian

Keyword: chicken, gluten-free, keto, low carb

Calories: 229kcal

Author: Denise Bustard

Number of servings: 4

This baked lemon pepper chicken recipe makes a delicious dinner for the whole family. You can also use lemon pepper chicken in meal prep! Low carb, gluten free.

Cooking time5 minutes

Cooking time20 minutes

Total time25 minutes

Instructions

Toss the chicken in olive oil, then in the spices.
(optional) Marinate for 2-24 hours.
Preheat oven to 450°F.
Place chicken breasts on a baking sheet. Cook according to chicken breast size: 5 oz 12-15 mins 7 oz 15-20 mins 10 oz 20-25 mins
Remove from oven and cover baking dish. Let chicken rest for 5-10 minutes.
Serve now or save on meal prep!

Freezing chicken in marinade

Combine all ingredients in a heavy-duty freezer bag (or resealable silicone bag). Squeeze out as much air as possible and freeze for up to 3 months.
Thaw completely in the refrigerator before baking as directed above.

Notes

This is an intensely flavored recipe that goes well with rice and vegetables. If you don't like intense flavors, cut the spices in half.

Nutrition

Delicious peppers for the winter (video)

Pepper preparations will keep very well. if after rolling they are wrapped in warm cloth. This way, the temperature is evenly distributed throughout the jar. The dishes are served with potatoes, meat and fish. Pepper is universal in that it goes well with almost any side dish. In any case, a table decorated with such dishes will pleasantly surprise your guests! Bon appetit!

In order not to lose the material, be sure to save it to your social network VKontakte, Odnoklassniki, Facebook by simply clicking on the button below:

Attention, TODAY only!

Like the ratunda pepper, the vegetables are not only healthy in all respects, but also very tasty. Having grown in the garden, housewives, of course, try to make vitamin preparations. Tasty and with maximum preservation of vitamins - pepper in oil for the winter, a simple recipe for which we offer you. And also several options with very unusual additions.

Bell peppers in oil for the winter: the best recipe!

I won’t tell you how much bell pepper costs in the winter season - you yourself know everything perfectly well. I’d rather share with you a wonderful recipe for delicious peppers in oil for the winter - beautiful and very healthy. Such canned bell peppers in oil for the winter can be an excellent snack, and can be used as an ingredient in other dishes (I add it to stews, red borscht, rice with vegetables and pizza...). So, peppers in oil is a recipe that I got from my mother, and has been tested by more than one housewife.

Ingredients for 1 liter jar:

350 ml water;
150 g sugar;
165 ml vinegar;
165 ml refined vegetable oil.
1 heaped teaspoon of salt.

How to cook bell peppers in oil for the winter:

Wash the peppers thoroughly in running water. Cut the peppers in half, remove the stem and remove the seeds. Rinse again. If the peppers are very large, then cut each half into 2 or 3-4 parts.

Prepare the marinade. Pour water into a saucepan of a suitable size (all the peppers will then have to fit there) and add all the ingredients for the marinade, except vinegar. Place on the fire and wait for the contents of the pan to boil.

Add vinegar to the marinade and immediately add the peppers. Cover the pan with a lid and bring to a boil again. Then reduce the heat to below medium and cook the peppers for 10 minutes. During this time, stir gently a couple of times. At first it seems that there is too little marinade, but as the peppers cook, when the peppers become soft, the marinade will completely cover them.

Carefully, taking care not to tear the peppers, remove them from the pan and place them in prepared (sterilized) jars. It is convenient to do this with a special spoon with holes or a slotted spoon. We pack the peppers quite tightly - they are soft and easily fill the jar.

Place the pan with the marinade on the fire and wait until it boils. And then add it to the pepper.

We cover the jars with lids (previously also sterilized, like jars) and send the peppers to sterilize. To do this, place the jars in a large saucepan with warm water (it should not reach 2-3 cm to the neck of the jars), and then boil the water in the saucepan.

When the water boils. We turn the heat a little below medium and sterilize the jars for 10 minutes. If you use half-liter jars, sterilize them for 7 minutes. You need to place a napkin or towel on the bottom of the pan (before putting the jars there) so that the jars do not burst from contact with the bottom during the sterilization process.

Then we immediately roll up the jars or screw on the lids. Turn the jars of peppers in oil upside down and leave until they cool completely. Such preservation can be kept until winter and at room temperature, but only in a dark place and away from heat sources.

The peppers must be carefully sorted, discarding those that have begun to rot or those with damaged skin. Even if you cut out the damaged areas, putrefactive bacteria can already spread to other areas. Such bell peppers in oil for the winter will not withstand storage and will “explode.”

For this type of preservation, it is good to use peppers of different colors. You can use peppers of the same color, or, like me, different ones.

Bell peppers in oil for the winter: the best recipe!

Preserving bell peppers in oil for the winter: recipe with photos. So, peppers in oil is a recipe that I got from my mother, and has been tested by more than one housewife.

Bell peppers are popular. And if a rich harvest has grown in the garden, many housewives are wondering how to preserve it longer. The only way out is to create a variety of blanks. A very tasty and healthy preparation - peppers in oil for the winter according to a simple recipe. Preparing the product does not require a lot of time and effort.

You can diversify the winter table with recipes adding various ingredients. The vegetable will have a varied taste and aroma.

Bright colors in a jar can be created using vegetables of different colors: green, red, yellow.

The preparation can be consumed not only as a main dish, but also added when preparing side dishes, soups, borscht, omelettes, snack pies, and so on.

The simplest recipe - quickly and without hassle

Cut the washed and peeled peppers into pieces or slices - it makes no difference. Prepare the marinade in a large container - for each kilogram of pepper you need to take:

300 ml water;
Half a glass (100 ml) 9% vinegar;
100 grams of sugar (4 tablespoons with a small slide);
Salt – 1 level tablespoon;
Refined vegetable oil - half a glass (100 ml);
10-15 peppercorns, 1 bay leaf.

When the brine boils, immerse all the peppers in it and cook for 5 minutes from the moment of boiling. Be sure to follow up. So that all the pieces are covered with boiling marinade. Immediately place everything in clean, heated jars, pour in the marinade, seal and wrap in a blanket until cool.

Oil filling with spices

Cut the pepper and boil in a marinade of this composition - the recipe is for 6 kilograms of peeled pieces:

0.5 liters of oil;
0.5 liters of vinegar 6% (note!) If you have vinegar 9%, then you need to take 380 ml - a little less than 2 cups;
0.5 cups of salt;
1 cup sugar;
1 head of garlic, peeled;
A bunch of any greenery: it can be dill, cilantro, parsley, basil - whatever you like.

Place the pepper slices in a large bowl, add oil, add all the ingredients (except herbs and garlic) and cook with stirring for 10 minutes from the moment of boiling, then add the chopped herbs and season with garlic. Then boil for another 10 minutes and pour into hot jars. Wrap up for 12 hours.

Original pepper in oil

This recipe is suggested for a 1 liter jar; the marinade is prepared with citric acid, honey, celery and spices. The pepper must be meaty. Large or roundunda.

Wash it, cut it - it takes about 800 grams of whole fruit per jar. Place the slices in a colander and place in boiling water for 1-2 minutes.

The pepper will become soft and should be placed in prepared jars, interspersed with scalded celery stalks (out of about 4 volumes of pepper).

Prepare the filling in this way: fill the pepper with water up to the edge of the jar, then drain this water and add (per 1 jar) a teaspoon of honey, a third of a spoonful of citric acid. 5 pieces of allspice, 1 bud of cloves, 50 grams of oil.

Pour the boiling marinade into jars, cover loosely with a sealing lid and place in a water bath to sterilize for 15 minutes. Seal and cover until cool.

Whole pepper fried in oil

Select small identical peppers, do not cut off the stems, wash thoroughly and dry with a napkin or allow to air dry completely. If this is not done, there will be a lot of splashes of boiling oil and you can get burned.

Pour 2 cm of oil into the frying pan, heat it and add the peppers, immediately cover with a lid. Fry on one side until golden brown, then turn over - it is desirable that the peppers are fried on all sides.

You must be careful not to pierce the peppercorns, otherwise all the delicious juice will leak out, so turn them over with a wooden spatula. When the peppers are ready, place them on a plate and let them cool slightly.

Then you can carefully remove the skin (it’s easy), but you don’t have to remove it. It’s just that without it, whole roasted peppers turn out much more tender. Place the peppers in prepared jars - for 1 kg of raw pepper you will need 3 half-liter jars.

Sprinkle layers of peppers with chopped garlic and dill. Next, add 1 teaspoon of salt and vinegar (9%) and 2 teaspoons of sugar into each jar. Immediately pour boiling water, seal, turn over and cover until completely cool.

Bon appetit!

Bell pepper is a wonderful vegetable in every way. It is extremely rich in vitamin C: one medium-sized peppercorn contains a daily dose of this most valuable element for our body. Borscht and soups, stews and salads are much tastier and more aromatic if pepper is included in the list of products used. In raw, fried, stewed form, it is equally magnificent and is rightfully considered a table decoration. And it is not surprising that housewives try to stock up on vegetables for the winter.

Roasted bell peppers for the winter

You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.

You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.

My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.

You will need:

sweet bell pepper of any color (preferably not large) - 2.5 kg,
garlic - 1 head,
hot pepper - 1 small pod,
vinegar 9% - 0.3 cups,
sugar - 1 glass,
salt - 1 heaped tablespoon,
vegetable oil for frying.

Preparation:

1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.

5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.

Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.

6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.

Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.

Baked peppers: preparation, recipe 1

“Canning peppers in oil” is the topic of our article today. From it you will learn many healthy and very tasty recipes, thanks to which you will wonderfully diversify your everyday life and your family. And we start with the simplest thing: we preserve the pepper in oil, after frying it. Vegetables that are not overripe, but also not green, fleshy, and sweet, are suitable for this. Sluggish, damaged, damaged ones are not suitable. Wash the peppers thoroughly. Rub each with sunflower oil, then bake in the oven or fry in a frying pan on both sides so that the peel can be removed. Do this carefully so as not to damage the pulp and tear off the cuttings.

Baked peppers: preservation

Next, we preserve the peppers in oil in this way: put the peeled products into jars, filling them tightly. Between the peppercorns, place garlic squeezed through a press (about 1 medium head per liter jar. Be sure to sterilize the jars in advance. Pour salt into each: for a half-liter - 10 g, for a half-liter - 14, for a 3-liter - 25 g. Pour in vinegar (one and a half spoons per 0.5 liter, 3 spoons per liter jar) and the same amount of vegetable oil. Sterilize half-liter canned food for half an hour, liter canned food for 60 minutes, then immediately roll it up. This way we preserve the pepper in oil in order to then serve it with tomato or sour cream sauce, grated carrots with garlic or tomato slices.

Baked peppers: recipe 2

The following recipe at the preparatory stage resembles the previous one. Vegetables are also sorted, washed, fried or baked until tender, and peeled. Place the peppers in jars and salt (a teaspoon per half-liter jar). Since we prepare canned bell peppers in oil, heat the sunflower peppers and cool to about 70 degrees. Pour it into jars: 3 tablespoons into a 0.5 liter container, five tablespoons into a liter container. Then sterilize them - half-liter for 45 minutes, liter for an hour, screw. Let your finished canned bell peppers in oil cool, transfer the jars to the basement and store in a cool place.

Top 7 recipes for preparing baked peppers in Serbian style for the winter

Serbian baked peppers are a traditional preparation for the winter.
Its second name is baked paprika. Serbs begin harvesting peppers in August or September, buying meaty and juicy vegetables from the markets. Various festive and everyday dishes are prepared from it. According to the recipe, the vegetable is baked before marinating to remove its skin.

Baked peppers are usually eaten during fasting or as a cold snack with alcohol.

Delicious baked peppers in Serbian style - decoration for your table

Serbs use this preparation as a side dish or add it to salads and first courses.

Required ingredients for the dish

The main components of any paprika recipe are the vegetable itself, garlic and vegetable oil.

Recipes and step-by-step cooking instructions

The basis of any recipe with paprika includes bell pepper, which must be prepared correctly.

To do this, you need to burn all the vegetables on the stove, fire or in the oven until they turn black. This will give the peppers a smoky flavor and aroma. Burnt skin needs to be peeled.

Basic rules for cooking in the oven

If you use an oven for cooking, you need to heat it up to 200 degrees and turn on the grill and convection mode. Paprika should be placed on a wire rack that has been preheated to the same temperature as the oven.

You should place a baking sheet under the peppers, as they burst during cooking and release juice. After 20-30 minutes, it is recommended to remove the paprika using kitchen tongs and place it in an airtight container or bag for 10-15 minutes. After this, peel the vegetables.

They can be used in further preparation.

Sterilization of baked paprika

For better preservation of this sealer, it must be sterilized at a temperature of 100 °C for 1 hour (for half-liter jars - 45 minutes). Also, in recipes that use oil, it needs to be calcined and cooled to 65-70 ° C

The classic recipe for preparing a baked dish for a 1 liter jar includes:

1.3-1.5 kilograms of pepper;
4 tablespoons salt;
150-170 milliliters of sunflower or olive oil.

For this recipe, vegetables do not need to be peeled to remove seeds and tails. Peppers must be placed in clean jars, sprinkling with salt between layers. After cooling the oil, pour it into the jar with the contents and sterilize.

In oil with garlic

To prepare baked paprika with garlic you need:

2 kilograms of pepper;
3-4 cloves of garlic;
1 bunch of parsley;
5 grams of salt;
5 grams of sugar;
5 teaspoons 9% vinegar;
200 milliliters of oil.

After peeling the vegetables, you need to mix them with chopped garlic, herbs, oil and spices. After this, it is recommended to mix and sterilize the mixture.

Marinated with filling

To prepare pickled peppers with filling you need:

eggplant;
tomatoes;
cilantro;
dill;
salt.

Eggplants need to be baked in the same way as peppers and placed in salted water. After this, peel them and allow the juice to drain. This will remove excess bitterness. Next, it is recommended to peel the paprika from the inside, cut the eggplants and tomatoes, stuff the fruits and marinate in oil.

It needs to be sterilized before seaming.

Without sterilization

Basic rules for preparing baked dishes without sterilization:

In recipes with vinegar, its content should be increased by 2-3 times.
It is recommended to wash jars using soda.
You can add 1 aspirin tablet to a 1 liter jar. This will increase the shelf life.
Before pickling, vegetables need to be poured 3 times, and spices must be added at the end.

Frozen baked peppers for the winter

To preserve baked vegetables for the winter without canning, you need to peel them from the tail and seeds, remove excess moisture and place them in an airtight container or bag in the freezer.

Making a salad with roasted peppers

To prepare roasted pepper salad you will need:

100 grams of paprika;
1 tomato;
1 pickled and 1 fresh cucumber;
1 small onion (or half a large one);
10 milliliters of olive oil;
basil, green onion stems and parsley;
salt and ground red pepper to taste.

All ingredients should be chopped into large pieces, and greens into small pieces. Cut the onion into half rings and mash.

After this, it is recommended to add spices, olive oil and mix the ingredients.

Useful tips and tricks

You should choose a large and fleshy fruit without damage or rot. Its skin should be bright and without spots.

When rolling, the stalk does not need to be removed.

Rules and shelf life

It is recommended to store the rolls in a cool, dry place. This sealing can last up to 4 years, but the lids should be carefully checked for rust. Also, in order to avoid rotting, it is recommended to wrap the top of the jars with a bag or oiled paper.

Source: https://dachamechty.ru/retsepty/konservatsiya/pechenyj-perets-na-zimu-po-serbski.html

Pepper salad

To prepare canned food according to the proposed recipe, you will need vegetables that are intact, ripe, and not spicy in taste. Wash each specimen, cut the stalk and remove the seeds, being careful not to damage the peppers themselves. Boil water in a saucepan and place the vegetables in there for blanching for 8-10 minutes. Then pack into jars. To make the filling, the recipe for canned peppers in oil recommends the following proportions: for every 150 g of water (i.e. per liter jar), 3 tablespoons of vegetable oil itself, 15 g of table salt, two tablespoons of vinegar (5%) are consumed. For spices, you need allspice and hot peppercorns. When you add the marinade, fill to about 1/2 inch below the neck of the jar. The filling should be boiling. Canned food is sterilized for 35 (half a liter) and 40 minutes (liter), then rolled up. Leave for a day to cool. You will need these canned sweet peppers in oil to stuff them with cabbage and carrots or with minced cereal.

Pepper with cabbage

This appetizer is amazingly delicious and perfect for a formal lunch or dinner. Wonderful both on its own and with meat and vegetables. This is cabbage. How to cook it? Take cabbage heads, remove the top leaves, remove the stalks, and finely chop the remaining ones. Grate the carrots on a coarse grater (2 pieces for each head), place in a basin, stir, sprinkle with salt and pour in vinegar. For every kilogram of cabbage, at least 40 grams of salt and 0.5 cups of vinegar are required. Cover the bowl and let the vegetables sit for a day. Then squeeze out the juice, and add cumin, sweet peas, bay leaves, and clove inflorescences to the cabbage.

Now is the time to start working on the peppers. You will need medium-sized fleshy specimens. Try to select vegetables so that each jar contains specimens of different colors: orange, red, yellow, green. Then the canned food will look more elegant and appetizing. Wash the peppers, cut off the tops, remove the cuttings and seeds. Then blanch for about 5 minutes. Fill each pepper with cabbage and place tightly in jars. Fill with hot fill. To make peppers preserved whole in oil and marinade tasty, use the following proportions: per liter of water, take a tablespoon of salt, 3 tablespoons of vegetable oil, half a glass of vinegar. Boil the mixture, pour into jars and sterilize for 30 to 40 minutes, then roll up. When the canned food has cooled, you can put it away in the cellar or pantry.

Pepper in sweet and sour sauce

Whole peppers, canned in oil, can be prepared in this rather simple way. You will need: main vegetable - 3 kg, water - 1.2 liters, sugar and vinegar, one and a half cups each, salt - 2.5 tablespoons. And a glass of vegetable oil. From the spices, take a handful of hot peas and wash the peppers, cut out the stalks and seeds. Sterilize the jars. Place the peppers in them and prepare the marinade. Put all the necessary ingredients into the water, boil for about 10 minutes, tasting. If, in your opinion, there is not enough acid, salt or sweetness, you can add the missing component. Let the dressing cool, pour it over the peppers and sterilize for 35-40 minutes, then roll up.

Salad "Four"

This salad has many names, but most often it is called by the number of vegetable components. For a batch of twists you need: tomatoes - 3 kg, cucumbers, bell peppers and onions - 2 kg each. Wash all the vegetables. Peel the onion from the peel, the pepper from the seeds and stalks. Now cut directly into the jars in layers: first onions (in rings), then in fairly large slices of tomatoes, slices of tomatoes and strips of pepper. When about 2 centimeters remain to the neck, pour 2 tablespoons of oil, 1.5 tablespoons of sugar, 1 tablespoon of salt, 2 tablespoons of vinegar into each jar. Fill with chilled boiled water. Sterilize for 30 minutes, then roll up.

Bell peppers for the winter with cucumbers - the most delicious recipe

Ingredients for 3 1 liter jars:

Red bell pepper - 2 pcs.
Cucumbers – 1.5 kg
Red onion - 2 heads
Sugar - 800 g
Garlic – 100 g
Salt - 4 tbsp. l.
Wine vinegar - 1 l
Peppercorns - 1 tbsp. l.
Bay and currant leaves, parsley and celery roots

Cooking method

Cut the bell peppers in half and remove the seeds and stems.
Then wash the peppers and cucumbers.
Peel the onion and garlic.
Cut: garlic cloves in half, onions into slices, cucumbers into slices, peppers into cubes.
Boil vinegar. And add sugar, salt, pepper, parsley, celery, vegetables and blanch for 2 minutes.
Then remove everything with a slotted spoon and arrange in layers in clean, dry jars, placing bay and currant leaves between the layers.
Pour marinade over all vegetables in jars.
Close the jars tightly with lids and leave in a cool place for about a week, then put them in the cellar.

Peppers in tomato

This blank is a real lifesaver for housewives. Canned food can be used directly as a snack; soups and borscht, meat and vegetable sauces are cooked on their basis. Wash, peel and soak the peppers in boiling water for 10 minutes until they become soft. Place hot into jars and fill with boiling tomato or pureed tomatoes. The filling is done like this: pass the tomatoes through a meat grinder. For each kilogram of mass, add 20 g of salt, pour in 2 tablespoons of oil. Boil the tomato until the foam disappears. Pour into jars, sterilize the canned food for 35 minutes and close. Turn upside down, leave to cool, then transfer to a cool place. And enjoy the delicious dish!

Today we offer you an excellent vegetable snack for the winter - marinate bell peppers with vegetable oil and garlic. This recipe is notable for the fact that the peppers are not chopped before marinating, but remain whole. When sweet peppers are pickled whole, they can become both an appetizer and a semi-finished product for the main dish.

This pepper marinated in oil is served along with any meat and fish dishes. The marinade contains sunflower oil, the liquid is saturated with the taste of garlic and pepper, so it can be used as a gravy for boiled potatoes and pasta. If the pepper is served separately, it is cut into thin strips, and the pickled garlic cloves are left whole. The pepper pulp retains its elasticity; when stuffed, it will look very nice. Such pickled peppers can be stuffed without further baking or stewing: for the filling you take boiled rice, small pieces of fried meat, fresh dill and green onions. If you need lean minced meat, then replace the meat with mushrooms.

Ingredients

To prepare peppers marinated in oil:

sweet bell pepper – 1 kg
water – 1 l
vegetable oil – 5 tbsp.
vinegar 9% – 4 tbsp.
salt – 1 tbsp.
sugar – 3 tbsp.
garlic – 1 head
allspice peas – 1.5 tsp.
bay leaves – 5 pcs.

Note:
the specified amount of products will yield 1.5 liters of finished product.
Recipe

pepper marinated in oil:

Any pepper is suitable for pickling. But to fill half-liter and liter jars, it is better to take medium-sized varieties of red-orange color. Green peppers will always have a tougher flesh and a weaker aroma. Yellow and red shades look beautiful both in a jar and on a plate.

The peppers are washed, the stalks are broken off, and the seeds are removed. Garlic is separated into cloves and peeled.

Prepare the marinade: combine water with sunflower oil, salt and sugar. Pour vinegar, add sweet peas and bay leaves.

The marinade is brought to a boil, then the pepper and garlic are carefully lowered into it. Boil vegetables in marinade for 20 minutes. The pepper will not boil over, it will retain both color and shape.

Sterilized jars are filled with sweet peppers, being careful not to crush them. Then the hot marinade is poured into the jars, trying not to exceed the level of the hangers.

The jars are rolled up for the winter, turned over, and a thick cloth is thrown on top.

Bell pepper marinated in oil is ready! This preservation is stored in the basement until the next harvest.

Bon appetit!

1 Serving 15 minutes

Pickled sweet peppers for the winter with honey

Sweet pickled peppers for the winter with honey are an excellent appetizer that will definitely delight you and your guests with its unusual delicate taste and subtle unique aroma. This pepper can be used not only as an independent snack, but also included in a wide variety of dishes - salads, appetizers, soups, etc. And it’s very easy to prepare. Just a little of your time, effort and wonderful preparations for the winter will replenish the shelves of your pantry. Our recipe will tell you exactly how this is done.

To prepare pickled sweet peppers for the winter with honey we will need.

sweet bell pepper – 3 kilograms;
vegetable oil – 200 ml;
natural honey – 4 tbsp. spoons;
plain water – 1/2 liter;
granulated sugar – 2 tbsp. spoons;
non-iodized salt – 2 tbsp. spoons;
9% table vinegar – 100 ml;
bay leaf 6-7 pieces;
black peppercorns 4-5 pieces;
fragrant cloves - 5 buds.

How to make delicious pickled peppers

1. Let's start by preparing the pepper. For our preparation, we will select fleshy ripe fruits, wash them thoroughly, and then cut them lengthwise into 2-3 parts and clean them of seeds.

3.After this, according to the recipe, add water to the pan, also add salt and sugar in accordance with the proportions indicated above.

4. Place natural honey on top of the pepper and place the pan with the raw materials on the fire. It should be small. So that the vegetables are gradually steamed and stewed. Stir the pepper periodically so that it does not stick to the bottom of the pan. So, gradually bring everything to a boil.

5. As soon as the pepper boils, let it boil for literally another 7-9 minutes and add vinegar to the preparation, cook with it for another minute and a half.

6. Thoroughly wash and pasteurize small glass jars (0.7 - 1 liter) with screw-shaped lids in advance. By the way, we also need to boil the lids.

7. Place the finished hot stock into jars to the very edges.

Tip: to prevent a glass jar from bursting during the process of filling with hot contents, you should first place it in a metal bowl, pan, or place the tip of a knife under the bottom.

8. Seal each jar with pepper preparation tightly, cool slowly and transfer to a cool place for further storage.

You might like the recipe for hot peppers in pods for the winter:

The Recipe Notebook wishes you bon appetit!

The proposed recipe for the preparation, for clarity, is accompanied by step-by-step photos taken.

And so, for canning we need sweet bell pepper - 1 kilogram. Wash the pods and dry them on a towel.

Grease a baking sheet with vegetable oil and place peppercorns on them. Place the pan in the oven for 30-40 minutes.

A crackling sound will be heard during baking. In the oven, the peppers should be nicely browned.

After the peppers are ready, they will need to be immediately transferred to a large saucepan and tightly covered with a lid for 20-30 minutes. This is done so that the hot peppers “spread” and the skin can be easily removed from them.

The next step is to peel off the skin. We will do this over a clean plate. The juice will drain into this container, which we will later need for the marinade.

The skin, seeds and stalk of baked fruits are easily removed, and the pulp is torn into several parts. I usually divide the pepper into 3 lengthwise parts with my hands.

Pepper marinade

Pour 3 tablespoons of vegetable oil and 3 tablespoons of 6% apple cider vinegar into a bowl. Add 1 teaspoon of salt, herbs and garlic. The only herbs I had were fresh dill, but you can add parsley or basil. Take 3 large cloves of garlic and cut it into slices for the marinade.

Mix the marinade with the juice from the roasted peppers.

In (I have 0.5 liter jars) put a few peas of black pepper or a mixture of peppers.

Place the baked peppers in jars, pouring marinade over each layer and topping with garlic. You can simply mix the marinade and baked peppers in one container, and then put the mixture into jars.

Now you need to decide on the shelf life of such a workpiece.

If you are planning long-term storage for the winter, then the jars need to be in a water bath for 30 minutes.

If you plan to eat the preparation in the near future, then you should simply close the jars with lids and put them in the refrigerator. Peppers baked in the oven and covered in marinade will be ready for use in a day. This product can be stored in the refrigerator for quite a long time.

Marinated baked peppers are very tasty and are eaten first. Try to prepare such a preparation yourself, using the tips of this recipe with photos.

The aroma of baked pepper is well remembered by those who have at least once visited the countries of the Balkan Peninsula. This ingredient is a mandatory part of many Bulgarian and Serbian dishes. It is tender, sweet and surprisingly aromatic.

Some lovers of sweet bell peppers make preparations for the winter by freezing

. But there is an alternative option - baked peppers in jars.

In Serbian cuisine, it is rolled with marinade and the addition of olive oil and spices. This preparation is an excellent side dish and addition to various dishes. Serbs and Bulgarians add this twist to their traditional salads

It is good to prepare peppers with a minimum of spices as a basis for salads, pizza and various snacks. This ingredient will always be on hand for preparing original dishes. And if you add herbs, garlic and salty cheese like feta, you get an amazing snack.

You can make your own baked peppers for the winter using the recipes with photos presented in this article. You will also learn useful tips

for making baked peppers.

Description

Peppers marinated in oil and garlic

- a very simple and at the same time incredibly satisfying and refreshing summer snack that will appeal not only to you, but also to your loved ones. Moreover, such a preparation can be added to any diet, because it is not too high in calories and is very beneficial for the body and immune system. Sweet bell peppers, provided they are grown naturally and without the addition of pesticides, have a lot of beneficial properties. For example, eating bell pepper increases the body’s ability to absorb food and improves metabolism.

Sweet peppers contain a large amount of vitamins that a person needs for a full life and work. It is very difficult to preserve raw sweet peppers for the winter, so they are sealed in a variety of ways. Most often, lecho is made from this pepper; this ingredient is also used to prepare adjika. This step-by-step photo recipe will clearly and in detail describe to you how to marinate sweet bell peppers in vegetable oil with garlic at home. Even if this is your first time doing this kind of preparation, there should be no problems with preparing preserves. The main thing is to choose only fresh and natural vegetables for closing.

Appetizing pieces of pepper will retain their taste and aroma, it will also ideally complement

Preparation

When choosing bell peppers for this recipe, pay attention to its color and shape. Choose large, brightly colored peppers. The pepper must be fresh and not wilted. With good pepper you can fully enjoy the true taste of Serbian cuisine.

Now we wash it thoroughly. Place on kitchen towels or napkins to dry. Now you need to burn the pepper. Ideally, Serbs use an open fire for this and roast the peppers outside. In Serbia they even sell special electric ovens for roasting peppers. At home, paprika is burned directly on the burner or in the oven.

Heat the oven to 200 degrees. Grill or convention mode. Place the paprika on a wire rack or baking sheet (but be sure to be hot). Please note that peppers often burst and you will have to clean out the oven. After half an hour, use kitchen tongs to remove the peppers and place them in a large saucepan or plastic bag. We seal it hermetically. Leave for 10-15 minutes.

Now comes the most painstaking part. The peppers must be peeled. This is not a pleasant job. But waste 5 minutes of your precious time. Your efforts will be generously rewarded.

Then remove the stalk and seeds. Never rinse bell peppers with water. Nothing bad will happen if you get a couple of seeds. We divide the peppers into segments. Attention! Collect the juice from the peppers in a bowl: we will need it.

Place the peppers in glass jars, alternating with green basil leaves and garlic cloves.

Add olive oil, balsamic vinegar, salt, sugar, black peas to a bowl with paprika juice. Stir and pour this mixture into a jar of pepper. Close with a nylon lid and put in the refrigerator for 6-10 hours. “Baked paprika” in Serbian style is ready. This pepper can be eaten as an appetizer or served as a side dish with meat, chicken, fish, and fried potatoes.

In order to seal baked bell peppers for the winter, they need to be sterilized. Pour a coffee spoon of 70% vinegar essence into a jar of pepper, cover with a lid and place in a cold oven. Turn it on. Temperature 150 degrees. Leave for 20 minutes. Now carefully remove the jars using a kitchen towel, close the lid with a key and place under a warm blanket for a day.

Advice. If your pepper is small, don't worry. You may be very lucky. It can be closed entirely without removing the seeds and stalk. In this way they prepare a wonderful Serbian appetizer for strong strong drinks. In winter, place small peppers in a bowl. Pour fragrant sunflower oil, sprinkle with finely chopped walnuts and herbs. The success of this dish is guaranteed!

Serbian baked pepper salad

marinated baked pepper about 100 gr. tomatoes 1 pc. pickled cucumber 1 pc. small fresh cucumber half a small onion olive oil 1 tbsp. basil, green onions, parsley salt to taste, ground red pepper to taste Simple, rustic cuisine is valued in Serbia. Vegetables for salad are cut quite coarsely. Cut the pickled pepper into strips. Tomatoes in slices. Cucumbers in strips. Cut the onion into thin half rings and mash. Finely chop the greens. Add salt, red pepper, olive oil. Mix. Serve with chopped steaks and fried fish.

Preface

Preservation will be much tastier if the pepper added to it is baked in the oven or over coals. We invite you to familiarize yourself with a variety of recipes for twists based on baked peppers.