How to cook pickled peppers in oil for the winter: simple recipes from experienced housewives

Sweet or hot peppers in oil with the addition of garlic, herbs and spices will decorate the festive table, add a touch of piquancy to everyday dishes. The material presents simple recipes for making snacks from blanched, baked, fried and dried peppers.

Features of pickling pepper in oil

Marinating vegetables is one of the easiest ways to prepare delicious snacks for the winter. Preservation of peppers in oil is a quick process that does not require additional pasteurization in a steam bath. Jars can be safely stored in the pantry at room temperature.

The density of the vegetable depends on the time of heat treatment. Overexpose for a little longer than the time recommended in the recipe, and they will become soft. If you like crispy vegetables, reduce the simmering time. In winter, such snacks will become a real find and a wonderful addition to meat and side dishes of flour products and cereals. Fragrant oil is used as a dressing for vegetable salads.

The best simple recipes for the winter

There are so many recipes for preparing peppers for the winter using the pickling method that it is sometimes difficult to make a choice. The method of preparing peppers in oil preserves the flavor of the vegetable. Adding herbs, spices, onions or garlic helps to correct the flavor and make it more pronounced.

The classic recipe with bell pepper

In the traditional recipe for preparing sweet peppers, only table vinegar and vegetable oil are used, without the addition of spices with a pronounced aroma. This allows you to preserve the rich flavor of the vegetable.

Ingredients:

• pepper - 1.5 kg;
• water - 0.5 l;
• vegetable oil - 0.5 tbsp.;
• salt - 1 tbsp. l.
• granulated sugar - 150 g;
• vinegar 9% - 180 ml.

Wash peppers, peel and cut into pieces. Cook the marinade, bring to a boil, add vinegar at the end. Place vegetable slices in it and cook for seven minutes. Transfer vegetables to jars and cover with hot liquid.

Place containers in a wide saucepan for additional sterilization for 5-7 minutes. Then close with tin lids, turn upside down and wrap with a blanket. After cooling, store in the pantry.

A quick recipe for peppers in oil

Try making peppers with a no-sterilization recipe.

Ingredients:

• sweet pepper - 1 kg;
• onions - 1 pc .;
• spicy pepper - 1 PC.;
• garlic - 2-3 teeth;
• greens (any to taste);
• bay leaf - 5 pcs.;
• water - 1.5 l;
• granulated sugar - 5 tbsp. l .;
• refined sunflower oil - 100 ml;
• salt - 2.5 tbsp. l .;
• concentrated table vinegar 70% - 3 tsp., l.

Wash vegetables, remove the stalk, cut into halves. Put in a bowl, add garlic, chopped onion in half rings, hot pepper, herbs and stir.

Boil water with sugar, salt and oil in a saucepan, add the vinegar at the end and pour the marinade over the vegetables. Put a plate on top and place the load. A jar filled with water is suitable for this purpose.

After 24 hours, the peppers will be ready to eat. To preserve your snack for the winter, transfer the vegetables to clean jars, cover, and store in the refrigerator.

Bitter pepper with celery

Use hot peppers and green celery stalks in this recipe. This appetizer will appeal to fans of unusual combinations and spicy food.Of course, in the process of heat treatment, the vegetable loses its sharpness a little, but retains its taste.

Ingredients:

• bitter pepper - 1.5 kg;
• water - 0.5 l;
• vegetable oil - 0.5 tbsp.;
• garlic - 1 head;
• sugar - 0.5 tbsp.;
• salt - 1 tbsp. l .;
• stalk celery - 250 g;
• ground black pepper - 1 tsp;
• table vinegar 9% - 90 ml.

Wash and dry the peppers. Prick with a fork or toothpick to prevent the skin from bursting during cooking. Coarsely chop the celery, peel the garlic.

Prepare the marinade, dip the vegetables in it in portions, cook for 6-7 minutes. Transfer to jars and top with hot marinade. Close the lids, wait until cool and transfer to a cool place for storage.

Sweet peppers in oil with minced garlic

The appetizer is characterized by a pronounced garlic taste and aroma. Add any greens you want - cilantro, parsley, dill or basil.

Ingredients:

• sweet pepper - 1.5 kg;
• garlic - 2 heads;
• greenery;
• water - 1 l;
• sugar - 0.5 tbsp.;
• sunflower oil - 0.5 tbsp.;
• salt - 1 tbsp. l .;
• apple cider vinegar - 150 ml.

Peel the fruits, cut into four parts. Boil water with oil, vinegar, sugar and salt. Add vegetables in portions and blanch for 4-5 minutes.

Finely chop the garlic, chop the herbs. Put pepper in clean jars, alternating layers with herbs and garlic. Pour the boiling liquid over the vegetables and cover with tin lids. Wait until it cools down and store in a cellar or pantry.

Fried canned peppers

This is not the most dietary option for preparing a vegetable for the winter, but it is very tasty. Roasted peppers get a special flavor and aroma, and finely chopped garlic will add spice. Choose fleshy vegetables of different colors for frying, without damage.

Ingredients:

• sweet pepper - 1 kg;
• garlic - 4 cloves;
• greens to taste;
• sugar - 6 tsp, l.;
• salt - 3 tsp, l.;
• vinegar 70% - 3 tsp;
• oil for frying;
• water - 500 ml.

Make a marinade with water, sugar and salt. Bring to a boil and pour in the vinegar. Boil for another 2 minutes and cool.

Wash the peppers, remove the seed box, cut into quarters and dry. Heat oil in a skillet and fry vegetables until golden brown. Add minced garlic 2-3 minutes before cooking and simmer for 2 minutes. Cover and let sit for 10 minutes. The vegetables will steam and absorb the garlic smell.

Put the fried peppers in jars, cover with marinade and seal. Store in the refrigerator or basement.

Baked bell pepper for the winter in oil

This is one of the quickest recipes for pickling vegetables in oil. The aromatic dressing and pepper can be added to salads, pizza, or pasta.

Ingredients:

• bell pepper - 1 kg;
• salt - 1 tsp, l.;
• sunflower or olive oil - 500 ml;
• garlic - 1 head.

Wash and dry the peppers. Place whole on a baking sheet. Preheat oven to 200 ° and roast vegetables until blush. Then fold in a plastic bag and leave for a few minutes. During this time, the peppers will have time to steam. Remove the skin and remove the stalk. Place in glass jars sprinkled with salt.

In a water bath, bring the oil to a boil, put the cloves of garlic in it for 3-5 minutes, then pour into jars. Close with lids, after cooling, transfer to a cold place.

Sweet peppers in oil with vinegar

Celery greens and spices add zest to this recipe.

Ingredients:

• sweet pepper - 1.5 kg;
• garlic - 1 head;
• water - 500 ml;
• vegetable oil - 150 ml;
• bay leaf - 3 pcs.;
• celery - 3 sprigs;
• peppercorns;
• vinegar 9% - 100 ml;
• sugar - 2 tbsp. l .;
• salt - 1 tsp., l.

Prepare marinade, bring to boiling point. Wash the vegetables, peel and cut into pieces. Place in liquid portions and cook for 5-7 minutes.

Put herbs, garlic and blanched peppers on the bottom of the jar. Pour the marinade over and cover. The blanks are stored without pasteurization in a pantry or cellar.

Dried peppers in oil

This is a delicious appetizer with a spicy taste, which is added to salads, sandwiches or baked goods.

Ingredients:

• Bulgarian pepper - 2 kg;
• sunflower and olive oil;
• salt, garlic, dried herbs to taste.

Wash the vegetables, remove the stalk with seeds, cut into quarters and dry at 100 ° C for about two hours. Then add salt, sprinkle with dried herbs (oregano, rosemary), add oil and leave for another hour. During this time, the moisture will evaporate, and the vegetables will acquire a breathtaking taste and aroma.

Place the jerky peppers in clean jars, add the garlic cloves and cover with oil. Store in the refrigerator.

Council. Peppers can be cooked at the same time sun-dried tomatoesstacking vegetables in a jar in layers.

Harvesting with honey and butter

Marinated sweet peppers with the addition of honey acquire a special flavor. Use red vegetables for the preparation of the snack, they have more sugar and vitamin C.

Ingredients:

• pepper - 1.5 kg;
• natural honey - 2 tbsp. l .;
• water - 200 ml;
• oil - 100 ml;
• apple cider vinegar - 100 ml;
• salt - 1 tbsp., l.;
• sugar - 1 tbsp., l.;
• bay leaf - 4 pcs.;
• peppercorns, cloves - 3-4 pcs.

Prepare the marinade, after boiling, pour in the vinegar. Wash the fruits, peel and cut into four parts. Place in boiling mixture and blanch for five minutes. Transfer the vegetables to clean jars and cover with the marinade.

How to store workpieces with butter

Hot marinated peppers keep well at room temperature without pasteurization. If you are not sure that you managed to comply with the technology of preparing the product, transfer the cans to the cellar or put them in the refrigerator.

Tips & Tricks

To prepare delicious pickled peppers, follow the advice of experienced housewives:

1. Choose large, fleshy fruits without rot.
2. Use vegetables of different colors to make the workpiece look colorful.
3. Red and green vegetables are best for pickling due to their dense structure. Use yellow fruits for stuffing, stewing and frying.
4. Bell pepper is combined with mint, coriander, parsley, cilantro, garlic, black and allspice, cloves and bay leaves.
5. Baking or frying will add flavor to the vegetables.
6. Add vinegar to the marinade after boiling water.
7. Sterilize glass containers just before screwing.
8. Add a tablespoon of vodka to the jar. This will keep the vegetables crisp and will extend the shelf life of the piece.
9. Frying completely preserves the taste and aroma of the fruit.
10. Ideally, refined sunflower oil is used for the vinegar-added marinade. Extra Virgin olive is suitable for making dried peppers.

Conclusion

The peculiarity of the preparation of pickled peppers in oil for the winter is that the preparations do not require additional pasteurization and are perfectly stored in the pantry. The addition of honey, aromatic spices, fresh and dried herbs enrich the taste of the snack.

Dried or baked peppers in oil will appeal to connoisseurs of Italian cuisine, because they can be added to pasta, pizza, salads, and used as a filling.