Roasted hot peppers with garlic for the winter. Roasted peppers marinated for the winter recipe

Calories: Not specified

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Sweet, soft, juicy, very aromatic bell pepper, fried in a frying pan until golden brown, rolled with garlic cloves. It takes on a piquant flavor thanks to the addition of vinegar. This appetizer goes perfectly with almost any dish - cold or hot. This pepper can not only be served separately on the table, but you can also make all kinds of fried soups with it. It can be used as an additive when stewing vegetable dishes. In winter, drizzled with vegetable oil, sprinkled with chopped garlic, served with herbs - bell peppers can become a real table decoration. And many people like it, even just with a piece of fresh bread. And preparing it for the winter is simple and very quick. In general, the recipe for fried pickled peppers with garlic for the winter will come in handy for preparing other delicious dishes. For one liter jar you will need:

- 1 kg of pepper, - 100 ml of vinegar, - 10 cloves of garlic, - 30 g of salt, - 3 tbsp. sunflower oil, - And another 50 g - to fry the vegetables.

What else is the recipe useful for? Because you can take it even those peppers that are not suitable for you, for example, for. They can be curved, irregular in shape, or any size. And even slightly wilted vegetables will still become soft during the frying process. Therefore, it will be easy to compact them into a jar, and they will not lose their attractive appearance. So, we take any peppers. We wash them to remove dirt. Wipe thoroughly with paper napkins. Some people like to scoop out the seeds and cut off the stems. But this is optional. In fact, undetected vegetables turn out much juicier because they do not lose their juice during roasting. On the other hand, you still have to clean them out of the finished snack. Heat the frying pan by pouring a little oil into it (about 50 grams). Add the peppers and fry until they deflate and become flat. In this case, the vegetables should be baked evenly on both sides.

Mix vinegar and salt in a bowl. Stir until it dissolves.

Dip the still warm peppers into this mixture.

We begin to compact the peppers into sterilized jars. We do this in layers so that we sprinkle the garlic evenly. The cloves can be thrown in whole or cut in half.

Heat the sunflower oil and pour it on top of the peppers.

And immediately, without sterilization, we roll it up with a key. Wrap the pieces and leave until completely cool.

Roasted pickled peppers

- a simple and very, very, very tasty preparation for the winter.
Such a pepper is always useful both at an ordinary table and at a festive one. Guests ask for more of it and it can be done without bread. It’s great that preparing fried pickled peppers
doesn’t take much work, so you can safely make more jars at once.

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Fried peppers with tomatoes

This appetizer is universal and will decorate any holiday table!

To properly prepare fried peppers with tomatoes, prepare:

2 kg. sweet red pepper;

1 kg. red elastic tomatoes;

700 gr. onions;

Olive oil for frying and salt to taste.

We thoroughly wash all the vegetables and place them on a towel to dry slightly. Prepare the pepper, remove the seeds and cut into strips.

Place the peppers in a heated frying pan with oil and fry until lightly browned, adding salt first. Add the fried peppers and repeat frying with the tomatoes in the same oil. To do this, cut the tomatoes into thick slices, add salt and lightly fry. Then put it on a separate plate and fry the onion. To do this, we clean it, chop it, salt it and put it in a frying pan. Fry until golden brown.

Place fried peppers

, tomatoes and onions, alternating layers. Cover the filled jars to the top with lids and sterilize for 45 minutes. Then we immediately roll it up, turn it over and place it on the floor. Once cooled, you can put it in the pantry, looking forward to the new year.

Of the many different preparations for the winter that I make, this recipe is the most favorite in my family. Peppers fried in oil, preserved in a marinade with the addition of garlic. The taste is incredibly rich and aromatic. This dish will not only complement any side dish and meat delicacies with its taste, but can also become a competitor to more expensive and complex recipes.

To prepare fried peppers for canning, it is better to use varieties or hybrids of red colors. You can add yellow pepper to the recipe - this will decorate the preparation and please the eye during the winter feast. I tried making this recipe with green fruits, but it tastes completely different. If you don’t grow peppers, and they are very expensive in the store, still treat yourself to a jar or two of this wonderful dish. Fried pickled peppers really deserve to be the highlight of the program, even on the holiday table.

The recipe is given for preparing a 1-liter jar:

Sweet red pepper – 1 kg. (checked: no matter the shape and “meatiness” of the pepper, when fried it fits into a liter container);
Garlic – 1 small head;
Hot hot pepper – a small piece, without seeds (for hot pepper lovers, you can “to taste”);
Salt – 1/3 tbsp;
Sugar – 1-2 tbsp.
Vinegar – 20 gr. (1 tbsp.);
Vegetable oil for frying.

Features of preparing hot pepper snacks for the winter

The hot pepper appetizer is served with any side dish. The dish goes well with mushrooms and meat. To enjoy a tasty product throughout the long winter, many housewives canned hot peppers along with other vegetables.

How to choose and prepare vegetables

Vegetables for hot pepper preparations should be ripe and juicy - this way the dish will have a brighter taste.

Give preference to red ingredients, then the snack will look more appetizing.

Preparing vegetables: be sure to wash them, remove the seeds from the hot ingredient (you can leave it for greater spiciness). The tomato skins do not need to be removed as they will add texture. Choose large garlic and chop it better with a knife, rather than passing it through a press, for a more pronounced taste. Be sure to peel the walnuts. Use fresh and young greens.

Preparing containers

To reliably roll adjika or other hot pepper snacks, you need to properly prepare the container. To do this, rinse the jars with soda or dishwashing detergent and sterilize over steam for 10-15 minutes - place the container in a colander and place over a pan of boiling water .

An easy way to clean jars in the microwave: pour hot water into the bottom of the dish and heat for 3 minutes. Then set the jars to dry with the neck down.

Roasted peppers in tomato without sterilization

Recently I was re-reading my best canned food recipes for the winter and came across a method for preparing fried peppers in tomato sauce. I rolled up a jar and gave it to my husband to try - he told me to make more for the winter!

3 kilograms of bell pepper;
3 kilograms of tomatoes (or ready-made juice);
kilogram of onions;
250 grams of sunflower oil;
salt to taste.

Cooking fried peppers in tomato:

Wash and dry the bell peppers. For this preparation, you can fry it in a cauldron, in a frying pan, bake it in the oven - whatever is more convenient for you.
Remove seeds, stems and skin from the pepper.
Make juice from the tomatoes.
For tomato sauce, add diced onion to heated sunflower oil and fry a little. When the onion turns golden, add tomato juice. Cook over moderate heat for 20 minutes.
Place the peppers in sterile jars: pour the sauce into the bottom, then add the peppers and cover with the sauce. Repeat until container is full.
Roll up the jars, wrap them up and wait to cool.

How to make hot pepper appetizer at home

This appetizer is very easy to prepare. Take mature peppers for cooking, then they will not fall apart during the cooking process. Be sure to scald the jars with boiling water.

Pickled hot peppers

Wash hot peppers (8 pcs.), make holes in the stalk area, place in a pan and add boiling water. Leave for 5 minutes. Then fill it with new boiling water 3-4 times.
Transfer to a saucepan, add cold water and cook for 3 minutes. Turn off the heat and leave on the stove, covered, for 15 minutes.
Sterilize jars with boiling water.
Prepare the marinade: for 2 cups of water – 1 tbsp. l. Sahara; 0.5 tbsp. l. salt; 3 tsp. coriander in peas; 7-8 peas of allspice; 2-3 cloves; 3-4 bay leaves; 1 garlic; cilantro and dill - 4 sprigs each. Boil the marinade and pour in wine vinegar (150 ml). Keep on fire for 4 minutes, then leave for another 15 minutes.
Place the peppers in jars and pour marinade over them. Wrap up. After cooling, store the snack in the refrigerator.

Hot pepper seasoning

Diversify your dishes by adding hot, hot Korean garlic seasoning “Yangnim”.

Grind peeled chili (300 g), Bulgarian (200 g) and garlic (0.5 kg) in a meat grinder. Add salt and mix until smooth.
Place in jars in portions, leaving room for seasoning juice. Close the container securely and store in the refrigerator.

Stuffed peppers

Prepare hot peppers in Korean batter:

Remove seeds from the burning ingredient (5 pcs.), cutting lengthwise into two parts.
Salt finely ground beef mince (180 g) and season with spices to taste. Mix until smooth.
Stuff the peppers with minced meat, filling all the space.
Prepare the batter: beat the egg with salt and rice flour (1 tbsp).
Dip the pepper halves into the batter and fry in oil, minced side down. On the other side, hold for another 2 minutes. The snack is ready!

Roasted hot peppers with tomato juice

Fry several peppers in vegetable oil (remove the stems in advance). Take thick-skinned vegetables.

Place tightly in jars and fill with seedless tomato juice (pre-boil it until thickened - for 0.5 liters of juice - 100 g of sugar and 25 g of salt).

Georgian adjika recipe

Classic Georgian adjika is prepared as follows:

Remove seeds from hot red pepper (400 g) and chop in a food processor.
Let the juice separate and drain it.
Fry walnuts (100 g) until golden brown. Grind them together with cilantro or parsley (1 bunch) and garlic (120 g).
Combine all ingredients and season with coriander (2 tsp) and salt to taste.

Hot pepper with tomatoes and horseradish without sterilization

Prepare for a 2 liter jar:

Be sure to sterilize the jars and place red tomatoes (1.7 kg) tightly in them. Add 2 small chilies to each container. Peel the horseradish root and cut into slices. Add 20 g per jar.
Pour boiling water over the ingredients. Cover the jars with lids and leave for half an hour.
Pour the brine into a separate pan, add sugar (2 tbsp per jar) and salt (1 tbsp). Bring to a boil.
Pour in 1 tbsp. l. vinegar into each container and fill with marinade.
Wrap the jars in a warm blanket.

Store them in a cool, dry place.

Caucasian adjika

Take note of the recipe for real Caucasian adjika:

Cut the chili (1 kg) into rings, garlic (440 g) into thin slices. Grind the ingredients in the bowl of a food processor. Transfer to a large bowl.
Finely chop the cilantro (500 g) and grind in a food processor. Pour into the prepared mixture.
Rinse the food processor bowl and grind walnuts (200 g) in it until it becomes flour. Add to other ingredients.
Season with shambhala spice or hops-suneli (60 g), thyme (2 tbsp.) and salt (300 g). Mix thoroughly.
Place in jars and refrigerate to infuse for several days.

Homemade adjika

Prepare moderately spicy adjika with tomatoes, peppers and garlic for the winter.

Coarsely chop the tomatoes (4 kg), bell pepper (2 kg), chili (7 pcs.) and pass through the middle grill of a meat grinder.
Pass the garlic (4 large heads) through a press.
Add salt to taste and mix all ingredients.

Fried hot pepper pickle

Fry 500 g of hot pepper a little in oil (remove the stalk first). Cool, add salt to taste, place tightly in scalded jars and fill with marinade (mix 800 ml table vinegar, 800 ml water, 6 tbsp sugar and 4 tsp salt). You can add fried carrots with garlic and allspice to the pickles.

Spicy pepper seasoning with walnuts

Healthy adjika made from walnuts will complement your dishes all year round.

Wash and deseed the pepper (1.5 kg). Pass the pepper, peeled nuts (750 g), peeled garlic (750 g) through a meat grinder with a fine grid.
Add seasonings (90-100 g ground coriander, 150 g suneli hops, a pinch of cinnamon, 180-200 g salt) and mix the ingredients.
Pass the mixture through the meat grinder again.
Close portions in jars.

Preparation of fried pickled peppers:

Step 1: Prepare the pepper.

Choose ripe, beautiful peppers, without spots or visible damage; the skin and walls of the vegetables should be intact and healthy. Rinse the peppers with warm water, removing dirt with a soft brush. After washing, dry the vegetables using paper towels to remove moisture.

Step 2: Fry the pepper.

Heat a small amount of vegetable oil in a frying pan. Place the peppers in a frying pan and fry them over medium heat under a closed lid until golden brown. Then turn the vegetables over to another side and continue cooking. The peppers will be ready as soon as they brown.

Step 3: Marinate the roasted peppers.

Put the water to boil. At the same time, prepare a clean jar and place several peeled garlic cloves on its bottom, as well as add salt, sugar and vinegar. Place the fried peppers in jars, and then pour boiling water over them, filling the jar to the very neck, leaving no room for air. Screw the lids on the jars, wrap them in a blanket or towel, turn them over, place them on the lids and leave until they cool completely. After cooling, the jar of pickled fried peppers can be put away with other preparations.

Step 4: Serve the marinated roasted peppers.

Marinated fried peppers are best served as a holiday snack, especially with meat and spicy dishes and strong drinks. But he is so good that any dish in his company becomes several times tastier. Therefore, don’t be afraid to prepare more at once; you’ll eat it all before you even have time to blink an eye. Bon appetit!

Small (up to 1 liter) glass jars can be sterilized in the microwave. To do this, you first need to pour a little water into them, two centimeters will be enough, then the container should be placed in the microwave and heated at a power of 800 watts until the liquid evaporates.

Pickled peppers are eaten very quickly, so you can safely prepare them in large three-liter jars, especially if this is not the first time you do this.

I've canned sweet peppers 4 times in my entire life using this recipe. And only for the first time did I dare to film a master class, because without visual guidance it would be difficult and incomprehensible to describe the recipe in words; it is difficult to convey in words all the “chemistry” of this amazing snack; the recipe would not look as tempting as it really is. And the only thing that can stop me from preparing this pepper is extreme laziness and apathy or fatigue from a long season of spinning. But, since I didn’t canned much at all this year (there was some canned food left over from last year), so I turned to this pepper. I’m in a hurry to put it on the Internet so that people have time to definitely try to cook it this year and say “thank you for the yummy food” to me, at least mentally, in their hearts.

I’m sharing the recipe: 1. From 3 kg of thick-walled juicy peppers you get 3 liters of canned “gogoshar”. You can seal the peppers in 3-liter jars, but it is better for a family to take 1.5 liter jars for this recipe (2 pieces) or 3 liter jars.

2. I prepare the pepper for canning in this way: with a small knife I cut out the sepal around the peduncle (or sepal, underline as necessary), while trying not to damage the pepper so that it remains intact. I don’t clean the seeds or gut them.

3. Now I rinse the pepper well under running water, especially those places that were hidden under the greens, there is a lot of dust and dirt accumulated in the folds - it needs to be washed well. I put the pepper prepared in this way into a deep bowl or pan and let the water drain.

4. At the same time, I sterilize the lids, jars and equipment (strainer, spoons, forks) in boiling water.

5. Pour vegetable oil into the frying pan (not enough to cover the bottom) and lay out the peppers wiped dry with a towel. I fry it covered, as the pepper tends to burst and splash juices and oil all over the kitchen.

6. Peppers need to be fried on all sides. To turn it over, I remove the frying pan from the heat and place it next to it, only after that I open the lid (so that splashes don’t fly) and turn the pepper over.

7. Peppers are fried quite quickly, faster, for example, than eggplants. Here you can even miss - and you will end up with “negros” like in the photo. It’s not scary, there’s no need to throw it away, this skin will come off when we eat the pepper.

8. Using a spatula, place the peppers into sterile jars.

9. We continue to fry all the peppers and put them in jars, filling them approximately equally. This is how my jars filled up. After frying, the pepper becomes quite soft and flexible, and may even accidentally fall apart. But it’s better not to allow this. It fits into jars easily, quite tightly, under its own weight it is also pressed down, the jar with this pepper turns out to be very heavy (a lot of pepper fits in), so it is very important that the jars are not filled to capacity with pepper, and there is still room in the jar for marinade, so that the pepper is stored in an acidic environment.

10. Now you can start preparing the marinade filling. But, looking ahead, I want to warn you not to forget that while the pepper is in the jar, oil and juices drain from it, which take up about half the jar. These juices will only interfere with us, so either now or after preparing the marinade, before pouring the marinade into jars, be sure to strain the pepper well using a sterile strainer or simply cover the jars with lids, forming a small gap. I strain the pepper 2 times - the first time immediately, the second time just before pouring the marinade.

11. To preserve 3 kg of pepper according to this recipe, one serving of marinade is enough. Therefore, take 2 tablespoons of salt and 4 tablespoons of sugar per 1 liter of water and boil the brine.

12. Pour 200 grams of vinegar (regular table vinegar) into the boiling marinade.

13. Pour the hot marinade into jars with pepper. We roll up the jars with tin lids.

I turn the sealed pepper upside down, wrap it and leave it until it cools completely. Pepper is stored very well in an apartment, in a dark cabinet.

In many sources, this recipe for canned whole, fried peppers is called “gogoshary”, in honor of the name of the fleshy variety of peppers. I also read many times that instead of frying them in a frying pan in oil, some housewives resort to baking the peppers in the oven: each pepper is coated with oil, or simply laid out on a baking sheet and poured with oil, and baked. And then they do everything the same way as I do - put it in jars, pour boiled marinade over it, don’t sterilize it, roll it up right away. I just learned this recipe to fry the peppers in a frying pan, so I’m used to it and do it that way. Although I would like to try baking it in the oven someday.

This snack is especially good in winter, when you want to remember summer.

For a liter jar we will need:

6-8 pcs. medium-sized bell pepper;

8 cloves of fine garlic;

100 gr. sugar, 50 gr. vinegar 9%, teaspoon salt;

Sunflower oil for frying.

Prepare canned roasted peppers:

We sterilize well-washed jars with steam. Place sugar, salt, garlic cloves evenly on the bottom of the container and pour in vinegar. Place the thoroughly washed peppers on a towel to dry them a little. The main thing is that you need a whole pepper, don’t cut anything off. Let's put the kettle on in advance so there is boiling water for the pepper.

Heat a frying pan with oil over medium heat. Then arrange the peppers and fry them evenly on both sides until golden brown. The pepper will shoot, so cover the pan with a lid during the process.

Roasted peppers

Place in a bowl for a couple of minutes to cool, then place evenly among the jars. Next is the sunset. Fill the jar to the brim with boiling water and immediately roll it up. To dissolve the sugar and mix the brine, turn the jar upside down and shake. Place the finished canned roasted peppers upside down on the floor, wrap them up and leave them for 2 days. After which we lower him into the basement, where he will await his New Year's fate.

Spicy pepper appetizer

I heard somewhere that nothing warms the soul like cold vodka. But in the Caucasus they say differently: “Nothing will warm the soul and body on a cold day like a spicy appetizer of pickled hot peppers.” I tried appetizers made from hot peppers not only in the Caucasus. In Bulgaria, one of the best savory snacks is fried hot peppers, they are called “luti chushki”. A hellish, incredibly tasty dish. Pairs perfectly with good grape brandy. And with us, usually, when we celebrate something with friends, we always order pickles: pickled vegetables, garlic, pepper.

Pickled hot peppers with honey for the winter

This pickled hot pepper preparation has a tart taste and a pleasant sweet aroma. The sweetness of honey and the bitterness of pepper combine perfectly with each other, and for lovers of everything unusual in cooking, pepper in a honey-vinegar marinade will undoubtedly become an exotic taste discovery. This pepper will especially go well with meat dishes. The pickling process is easy enough for a novice canner to handle.

What to take:

small hot peppers - two kg;
head of garlic;
vinegar (table) - 0.5 l;
honey (liquid) - two tsp;
fine ordinary salt - four tsp;
peppercorns - 5 pcs.;
plain water - 500 ml;
granulated sugar - 2 teaspoons.

Marinated Georgian hot peppers for the winter:

Loosely place the washed and dried whole peppers into pre-sterilized containers.
Pour half a liter of plain water into a small saucepan and mix in all the other ingredients in the recipe list.
Place over moderate heat and wait for the marinade to boil.
Immediately pour boiling water over the contents of the jars and close the lids.
The rolled and inverted workpiece will cool down within a day and a half, and can be stored in the cellar or refrigerator.

Pickled hot peppers will undoubtedly enhance the taste of any dish. Even if you are not a fan of spicy foods, it is still worth trying this vegetable, albeit in small quantities. It has been proven that hot pepper stimulates the production of happiness hormones. Nevertheless, it is contraindicated for people with intestinal and stomach diseases, but everyone else can safely eat it, of course, in reasonable quantities.

For lovers of spicy food, hot pepper is an ingredient in many appetizers, vegetable and meat dishes. You can also prepare it for the winter. And there are many ways to process bitter pepper Tsitsak, marinated for the winter in Georgian style, with which you can diversify the menu in the cold season. Canned products will decorate both the holiday and dinner tables and will become a favorite dish for the whole family. In addition, such snacks will bring considerable health benefits.

The cuisine of the peoples of the Caucasus is famous for canned products, which are flavored with spices, aromatic herbs, and hot peppers.

A special feature of preparing hot peppers for the winter is that you need to be careful when pickling the fruits. The surface of the peppers is so hot, and the juice, if it gets on your hands, can corrode the wounds and cause irritation. It is better to salt while wearing gloves, otherwise the burning juice will inadvertently get on the mucous membranes of the eyes, nose, mouth and cause a burning sensation and a severe allergic reaction.

Vegetable pods of different colors are prepared. Here the hostess herself chooses which varieties will be in the jar with the marinade. The main thing is that the peppers are thin and long, so they marinate better. Large specimens are also suitable for slicing.

You can add 1-2 pieces of bell pepper if there is not enough heat. Cherry tomatoes go well together in one jar with hot pods.

Pickled peppers should be rolled in the same way as other fruits. The product will be better preserved in a sterilized jar under a metal lid.

Recipe for “Spicy pepper appetizer”:

Wash the tomatoes, cut them into quarters and grind them in a meat grinder or chop them in a blender.

We put it on the stove.

Add salt, sugar and sunflower oil. Bring to a boil.

Wash the peppers, carefully cut them (I do this with gloves) and remove the seeds. Add them to the pan.

Boil the mixture for 20-25 minutes until the tails of the peppers become soft.

At the end, add chopped garlic, herbs and vinegar.

We put it in jars, close the lids and that’s it.

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Hot peppers in adjika

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Roasted bell pepper. Brief recipe.

You will need:

green bell pepper
vegetable oil for frying
garlic

Wash the pepper and wipe dry. Fry the peppers in a frying pan in hot vegetable oil on all sides. Be sure to cover the pan with a lid. Place the fried peppers in a bowl, cover with a plate and let cool. Remove the thin film from the pepper. Save all the juice released, squeeze the garlic into it and add salt. Place the peeled peppers in a bowl with the juice and let it brew.

Fry the whole pepper, without peeling, turning occasionally, over medium heat in an open frying pan. Fry the pepper, cut into rings, over low heat. Vegetable (olive, sunflower, corn) oil is used to fry peppers.

Diet recipe for winter

Supporters of a healthy diet can diversify their diet by frying peppers in a frying pan.

Vegetables prepared according to a dietary recipe will not spoil your figure or disrupt the body's metabolic processes. Instead of sunflower oil for frying, it is recommended to use corn, linseed, and olive oil.

What products are needed

To prepare dietary pepper, you should stock up on:

red, green sweet pepper 1 kg;
corn oil 1-2 tbsp. l.;
vinegar 2 tbsp. l.;
seasonings 1-2 tsp;
salt to taste.

Step-by-step cooking process

Before starting the process, you need to prepare containers and products:

The jars are washed with soapy water, rinsed, and sent for sterilization. Wash the peppers, dry them with a paper towel, and place them tightly on a baking sheet. Take a pastry brush, dip it in oil, brush each vegetable;
Preheat the oven to 190°C, place a baking sheet, bake the peppers at 190°C for 18-25 minutes, turning occasionally. It is important to avoid overcooking vegetables;
The baked fruits are removed from the oven, transferred to a large enamel container, covered, and left for 10-15 minutes. for releasing juice;
Peppers are peeled, seeds, and stalks removed and placed in a frying pan. Vegetables are fried over medium heat for 2-4 minutes. on each side.

The vegetable mass is transferred to a sterilized bottle, filled with vinegar and the remaining marinade. The jar is hermetically sealed, turned over, wrapped in a warm blanket, and left for 12 hours. After complete cooling, the preservation is transferred to a dark, cool place with moderate humidity, such as a basement or cellar.

Selection and preparation of peppers

The correct selection of pods for pickling for the winter plays an important role. The duration of storage and the taste of the canned food depend on this. If you plan to preserve whole pods, then they should be smooth, thin, up to 3-5 centimeters long. But before putting it in a jar, the fruits are cut at the base. It is better to leave them with a tail, then it will be convenient to take them out of the jar.

Large specimens need to be cut into rings.
The color of vegetable fruits is not particularly important. But the combination of red, green and yellowish pieces looks beautiful in the marinade.
Before starting marinating, you need to remove the pungency of the product.
In this case, keeping the pods in cold water for 24 hours or scalding with boiling water for 10 minutes will help.

Hot bell pepper with garlic

Prepare such a snack for winter, and when in the middle of winter you want to feel the taste of summer, you just need to open a jar of hot peppers and garlic.

Required Products:

Bell pepper – 7 pcs.;
vinegar – 0.5 l.;
garlic – 3 cloves;
sugar – 3 tbsp. l.;
vegetable oil - for frying;
allspice, hot pepper, salt - to your taste;
bay leaf - to your taste.

Preparation:

The first step is to sterilize the jars and lids. Then let them dry.