Pepper in oil for the winter

Pepper in oil for the winter is a simple, very tasty preparation. When you want to enjoy the taste of fresh vegetables longer, we preserve the peppers in oil and in the winter, when you open the jar, you get an aromatic, spicy appetizer that goes perfectly with meat dishes and various side dishes. It is not difficult to prepare such preservation, and you will definitely be pleased with the result.

Marinated bell peppers in oil with garlic for the winter

To prepare a “hot” and aromatic snack, we use only sweet bell peppers and a few cloves of garlic in addition. Vegetables pickled in oil differ from all other preserves in their taste, which is in no way different from the taste of fresh fruit.

1. 
   How to prepare peppers in oil for the winter? Let's prepare the main component of the future snack - pepper. We thoroughly wash each fruit under running water, remove the seeds and cut into strips about 1 centimeter wide.
2. 
   Peel the garlic cloves and finely chop them with a knife.
3. 
   Let's make the marinade. In a saucepan, combine chopped garlic, salt and granulated sugar.
4. 
   Pour in one glass of vegetable oil.
5. 
   Afterwards, pour in the required amount of water and send it to the fire - bring the marinade to a boil.
6. 
   Add chopped pepper to the bubbling mixture and cook for about 4-5 minutes, then carefully transfer the softened pepper strips into sterile jars, and pour vinegar into the marinade and mix.
7. 
   Fill the jars with marinade up to the shoulders and roll them up. We wrap the inverted jars in a blanket until they cool completely and put them in a storage place. Bon appetit!

Whole peppers marinated with vegetable oil for the winter

From large, beautiful and aromatic peppers you can easily prepare an original, and most importantly, tasty snack. To prepare it, we “stuff” the peppers with tomato slices and finely chopped garlic.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 6 l.

Ingredients:

• Sweet pepper – 3 kg.
• Garlic – 2 heads.
• Tomatoes – 1.5 kg.
• Black peppercorns – 20 pcs.
• Bay leaf – 6 pcs.
• Parsley - ¼ bunch.
• Salt – ½ tsp.

For the marinade:

• Water – 2.2 l.
• Granulated sugar – 450 gr.
• Salt – 3.5 tbsp.
• Vinegar – 330 ml.
• Vegetable oil – 220 ml.

Cooking process:

Step 1. To prepare this snack, it is best to use large peppers without visible flaws. Rinse each fruit thoroughly with water and carefully cut out the stalk and seed pod.

Step 2. In order for the main ingredient to become softer and more pliable, blanch for about 2-3 minutes in boiling water.

Step 3. While the pepper is cooling, cut the tomatoes (it is best to use the “cream” variety) into 4 parts.

Step 4.We separate one and a half heads of garlic into cloves, peel them and chop them as finely as possible (it is not recommended to use a press, since pieces are needed).

Step 5. Combine garlic, tomatoes and salt in a deep container - mix thoroughly and the aromatic filling is ready.

Step 6. Place spices on the bottom of clean and dry jars: 3 bay leaves, 10 peppercorns and a couple of parsley sprigs.

Step 7. Then, stuff the blanched peppers with tomatoes and garlic and place them in a jar tightly next to each other.

Step 8. Prepare the fill. Pour salt and granulated sugar into a saucepan and bring to a boil, stirring constantly until the crystals are completely dissolved. Remove the bubbling liquid from the heat and pour in the vegetable oil along with vinegar. Pour the resulting marinade over the peppers up to the very shoulders of the jar.

Step 9. To sterilize, place a cloth on the bottom of a large pan, pour water and place the jar. Boil and “cook” for about half an hour.

Step 10. After 30 minutes, carefully remove our jars, roll them up and place them on the lids. After complete cooling, put it in storage. Bon appetit!

Bell pepper slices in oil for the winter

Sweet peppers in oil can be served at the table in different ways: for example, as an independent snack, or as an addition to hot dishes of meat, poultry or fish. The preparation of this preserve is elementary, so even a novice cook can handle it.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 3 l.

Ingredients:

• Bell pepper – 3 kg.
• Water – 1 l.
• Vinegar 9% - 200 ml.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 4 tbsp.
• Salt – 1 tbsp.
• Garlic – 12-15 teeth.
• Bay leaf – 6 pcs.
• Celery (greens) – 6 branches.
• Black peppercorns – 12-15 pcs.
• Allspice black pepper – 12-15 pcs.

Cooking process:

Step 1. Wash the garlic cloves and celery greens thoroughly and place them on a towel, allowing excess moisture to drain. Afterwards, place these components on the bottom of a clean and dry jar.

Step 2. Let's make the marinade. Pour water into a saucepan and add salt, granulated sugar and butter - bring to a boil and then add bay leaf and peppercorns. As soon as the liquid begins to gurgle, pour in 200 milliliters of vinegar.

Step 3. Remove the stalk and seed part from the pepper and rinse under running water. Cut into small slices and place in a pan with marinade.

Step 4. Bring the contents to a boil again and cook for about 7 minutes until the peppers are soft over medium heat.

Step 5. Carefully transfer the hot slices into a jar with spices.

Step 6. Next, fill the contents of the container with marinade and immediately roll up.

Step 7. Turn the jars upside down, cover them with a towel and leave them like that for about one day. Afterwards we put it in the basement or cellar. Bon appetit!

Hot peppers in oil for the winter

With the onset of August, the winter preparation season quickly begins - cucumbers, tomatoes and many other seasonal vegetables. However, if you are a fan of fresher dishes, cook hot peppers in oil, which perfectly retains its piquant flavor and crunchy texture.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 2 l.

Ingredients:

• Hot pepper – 1 kg.
• Garlic – 8 teeth.
• Salt – 1 tbsp.
• Granulated sugar – 4 tbsp.
• Vegetable oil – 250 ml.
• Vinegar – 250 ml.
• Water – 1 l.
• Black peppercorns – 10-15 pcs.

Cooking process:

Step 1. Wash the pepper pods thoroughly under running water, dry them with paper towels and cut off the ends (the tails can be left if desired).

Step 2.To prepare the marinade, prepare the spices: peel the garlic cloves, rinse the bay leaves and count out the required number of black peppercorns.

Step 3. In a saucepan, bring water to a boil and add salt, sugar, bay leaf, peppercorns and 250 milliliters of vegetable oil.

Step 4. Then add vinegar and garlic to the container and bring the mixture to a boil.

Step 5. Place ½ of the hot pepper into the boiling marinade and cook for about 5-7 minutes.

Step 6. Place several cloves of garlic, bay leaves and peppercorns at the bottom of pre-sterilized and dry jars - carefully remove everything from the hot filling.

Step 7. Press the hot pepper tightly on top of the spices and pour in the bubbling marinade. We immediately roll up the filled jars and turn them over to check the tightness. Once completely cooled, store in a cool and dark place. Bon appetit!

Pepper in oil and vinegar in a jar for the winter

Pepper is a very tasty and, most importantly, healthy vegetable that contains a huge amount of vitamin C, which is so necessary for the human body in winter. The appetizer prepared according to this recipe turns out incredibly fragrant and tasty, and the cooking process is not at all complicated.

Cooking time – 25 min.

Cooking time - 15 minutes.

Portions – 1.5 l.

Ingredients:

• Sweet pepper (peeled) – 1.5 kg.
• Water – 800 ml.
• Sunflower oil – 100 ml.
• Vinegar 9% - 65 ml.
• Granulated sugar – 150 gr.
• Salt – 1 tbsp.
• Allspice peas – 5 pcs.
• Bay leaf – 1-2 pcs.

Cooking process:

Step 1. Prepare the products: wash the vegetables thoroughly and allow time to dry, and use a kitchen gram scale to measure the required amount of bulk ingredients.

Step 2.Cut the pepper in half and remove the tail and seeds.

Step 3. Cut into large pieces.

Step 4. Pour water into the pan, add granulated sugar, salt, peppercorns and a couple of bay leaves, sunflower oil and vinegar.

Step 5. Let the filling boil while constantly stirring.

Step 6. Place pepper pieces into the boiling marinade, stir, bring to a boil a second time and continue cooking for about 5 minutes.

Step 7. It’s easy to check the readiness - we pierce it with a fork and if the walls become soft, remove it from the heat.

Step 8. Carefully place the peppers in pre-sterilized jars.

Step 9. Fill the contents of the container with hot brine up to the shoulders.

Step 10. We roll up the jars using a special machine, turn them over and wrap them in a blanket until they cool completely (for about one day).

Step 11. We store the finished blanks in the cellar or basement. Bon appetit!

Sweet peppers for the winter in oil and honey

The decoration of any holiday table is certainly a preparation of sweet bell pepper. Multi-colored vegetables preserved in a brine of butter and honey are not only beautiful, but also very tasty.

Cooking time – 55 min.

Cooking time – 35 min.

Portions – 4.5 l.

Ingredients:

• Bell pepper – 6 kg.
• Water – 2 l.
• Salt – 2 tbsp.
• Honey – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Vinegar 6% - 1 tbsp.
• Sunflower oil (refined) – 1.5 tbsp.
• Garlic – 2 heads.
• Hot peppercorns – 10-15 pcs.
• Allspice peas – 10-15 pcs.
• Bay leaf – 5-7 pcs.
• Cloves - to taste.

Cooking process:

Step 1. Rinse the main ingredient thoroughly under running water and let it dry for a couple of minutes. It is recommended to use colorful vegetables - this will make the appetizer look much more interesting.

Step 2. We clean each fruit from seeds and tail, and then cut it into 4 parts.

Step 3. Prepare the marinade in a saucepan: to prepare it, mix salt, granulated sugar, butter, honey and six percent vinegar with water. Boil for about 3 minutes and be sure to skim off any foam that forms.

Step 4. Carefully place multi-colored slices into the bubbling filling and cook over high heat for about 10 minutes, until soft.

Step 5. Sterilize the jars, dry them and put a few cloves of garlic, 3 peas of allspice and hot pepper, a couple of laurel leaves and 2-3 buds of fragrant cloves on the bottom of each.

Step 6. Carefully place the peppers in jars and fill them with hot brine - close them with screw caps or roll them up.

Step 7. Turn the container upside down, wrap it in a blanket and leave it in this position until it cools completely. As a rule, this process takes no more than one day.

Step 8. Store the blanks in a cool place without direct sunlight. Bon appetit!

Fried peppers for the winter in oil

We prepare an original, savory appetizer at home from a seasonal vegetable - fried bell pepper in vegetable oil. This dish is perfect for a family dinner, as well as for a holiday table.

Cooking time – 35 min.

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

• Sweet pepper – 4-5 pcs.
• Garlic – 2-3 teeth.
• Hot pepper – 1 pc.
• Salt – 1 tsp.
• Granulated sugar – 1 tbsp.
• Vinegar – 50 ml.
• Sunflower oil – 3-4 tbsp.

Cooking process:

Step 1. Let's prepare the products: rinse two types of pepper thoroughly under running water and dry. We peel the pod of the spicy vegetable from the seeds and cut it into rings, and cut a few cloves of garlic into thin slices.

Step 2.Heat a few tablespoons of oil in a frying pan and fry the bell pepper on all sides until golden brown under the lid.

Step 3. Transfer the golden pepper and the rings of the hot pod, along with the garlic slices, into a clean and dry jar. Add the required amount of salt, granulated sugar and vinegar.

Step 4. Fill the filled container with boiling water and roll it up using a special machine. We put the jar on the lid and, covering it with a towel, leave it on the table for one day.

Step 5. We store the blanks on the balcony, in the cellar or basement. Bon appetit!

Bell pepper in oil sauce with garlic and herbs

You don’t need a lot of time and effort to prepare a flavorful snack - baked sweet bell peppers in olive oil, garlic and herbs. This dish goes perfectly with baked fish, kebabs and even black bread!

Cooking time – 3 hours

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Bell pepper – 3 pcs.
• Olive oil – 4 tbsp.
• Garlic – 3 teeth.
• Wine vinegar (red) – 2 tbsp.
• Parsley - ½ bunch.
• Salt - to taste.

Cooking process:

Step 1. To prepare this snack, you need to use large, ripe and as “meaty” fruits as possible.”

Step 2. Wash the peppers, dry them and grease them with olive oil on all sides. Bake for about half an hour at a temperature of 180-190 degrees.

Step 3. While the peppers are baking, let’s make the aromatic dressing: chop the greens and cut the garlic into thin slices.

Step 4. In a deep bowl, combine the following ingredients: 3 tablespoons of olive oil, vinegar, salt to taste and chopped herbs with garlic - mix well and the dressing is ready.

Step 5. Remove the peppers from the oven and cool under the lid to room temperature.

Step 6.We clean the cooled fruits from the stalk and seed pod and cut them into slices.

Step 7. Place the bell pepper pieces into a dish, pour over the dressing and put in the refrigerator for at least 2-3 hours to soak.

Step 8. Place the baked and marinated slices on a flat plate and, if desired, decorate with sprigs of fresh parsley and any pickled cheese.

Step 9. We also note that if you put the pepper in a jar and pour in a large amount of marinade, the shelf life in the refrigerator reaches up to two months. Bon appetit!