Pickled bell peppers for the winter with oil is a common way to preserve this tasty and healthy product. Thanks to its varied colors, the appetizer looks appetizing and can decorate a holiday table. In addition, it can be added to stews, soups and served as a side dish for meat dishes.
To prepare a snack of bell pepper in oil for the winter, you need the simplest ingredients, a little time and minimal culinary skills. The composition and quantity of spices can be varied or removed altogether, resulting in just the kind of delicacy that family and friends will enjoy.
Pepper in oil according to the classic recipe
Pepper in oil for the winter
Pepper in oil for the winter will appeal to all lovers of bell peppers. Unfortunately, under normal conditions, bell peppers are not stored for long. But with the addition of salt and vinegar, which act as preservatives, it can be pleasing in the winter and even spring seasons, when there is a lack of vegetables and fruits in the diet. This recipe is suitable for those who like sweet and sour snacks, as it contains enough sugar. Before you start harvesting vegetables, you should prepare jars. We sterilize containers and lids using any known method and proceed directly to preparation.
Pepper is a storehouse of nutrients
Bell peppers are rich in vitamins and nutrients. If we compare the amount of vitamin C content, pepper is ahead of lemon and black currant. The amount of vitamin A is greater than in carrots.
Additional elements included in the composition are zinc, iodine, selenium, phosphorus.
Bell pepper can increase the body's protective properties and strengthen the immune system. Scientists have proven that daily consumption of pepper reduces the risk of developing cancer.
This vegetable must be present in the daily diet of patients with diabetes.
With systematic use, the condition of the skin, hair and nails improves. Therefore, the vegetable is used to prepare various nourishing masks.
Pepper is contraindicated for heart disease, high blood pressure, hemorrhoids, and ulcers.
Pepper in oil for winter preparation
Stage 1: preparation of products. Prepare all the indicated ingredients using a scale or measuring cup. Wash the pepper, remove the seeds and stem, cut into slices; Stage 2: prepare the marinade. You will need a container for the marinade. Add salt, sugar, oil, vinegar to the water, bring the mixture to a boil, boil for 4-5 minutes; Stage 3: preparing peppers. Place the pepper slices into the boiling marinade and cook for 10 minutes, setting the heat to the lowest setting: Stage 4: final. Place the boiled pepper slices into the jars that we prepared in advance, leaving the marinade to simmer for another 2-3 minutes. Then pour the marinade into the jars and immediately roll them up.
Delicious appetizer of peppers, eggplant, zucchini, carrots and onions
This assortment wins hearts from the first bite! A whole garden is hidden in one such jar. The colorful variety will delight the eye, and the preparation itself does not cause much trouble.
Ingredients:
- bell pepper - 1 kg;
- eggplants - 0.5 kg;
- zucchini - 0.5 kg;
- carrots - half a kilo;
- onion - 2 large heads;
- tomatoes - 400 gr;
- sunflower oil - 130-150 ml;
- salt - 3 tbsp. spoons;
- granulated sugar - 3 tbsp. spoons;
- acetic acid 9% - 6 teaspoons;
- spices: bay leaf, cloves, peppercorns.
Preparation:
1. Wash the vegetables well, remove excess. If the zucchini is old, then cut off the peel and cut the pulp itself into cubes. Eggplants should also be cut into cubes. Grate the carrots, chop the pepper into strips, cut the onions and tomatoes into rings.
2. Add oil to the cauldron and pour out the vegetables, placing on a small flame to simmer for an hour. Immediately add salt, sugar and spices to the vegetable mixture.
Stir no more than twice, preferably using a wooden spatula.
3. A couple of minutes before the end, pour in the vinegar and stir. Place it in jars and seal well.
Pepper in oil with honey
Pepper in oil with honey for the winter will appeal to lovers of savory dishes. You can prepare bell peppers of any color with honey. The choice is yours. The only recommendation is that it is better to use fleshy fruits. Then the preparation will turn out especially tasty. If you decide to use a composition of peppers of different colors, then this is an additional plus: it will turn out very aesthetically pleasing. It will be possible to decorate any table.
As for the quality of honey, a candied product is quite acceptable. There is no need to be afraid. But before harvesting it will have to be heated in a pore bath. The honey should have a viscous consistency. You also need to stock up on containers in advance. As usual, we sterilize them in any available way. Boil the lids. It is very convenient to use containers of 0.5 or 0.7 liters.
Cooking features
The technology for preparing peppers in oil for the winter may vary. Most often, peppers are cut into pieces, boiled in an oil-vinegar marinade, placed in a jar and closed. Sometimes the peppers are immediately placed in jars, then poured over with hot sauce. You can also cover peppers fried in oil for the winter, then the filling will also contain oil. Regardless of the recipe, there are a number of general rules to consider.
- Peppers must be sorted and inspected before preparing the snack. Spoiled fruits are thrown away. The rest are washed and dried. Next, the peppers often need to be peeled and cut into strips or slightly smaller pieces. If the peppers are canned whole, they are pierced in several places with a toothpick or even cut with a knife so that the pods are better saturated with the marinade.
- Peppers in oil will be more aromatic and pleasant to taste if you add garlic, onions, herbs, and spices.
- It is allowed to use only refined oil for preparing the filling; unrefined oil will make the snack less healthy and will not give the necessary aroma.
- Pepper jars must be sterilized. If you just wash them, the snack will not last long. The lids also need to be sterilized by boiling them for at least 5 minutes. The peppers are covered with metal lids that ensure tightness; under nylon lids the snack can only be stored in the refrigerator, and even then only for a short time (up to 2 months).
Peppers in oil, canned without violating technology, can usually be stored at room temperature.
Pickling vegetables is one of the easiest ways to prepare delicious snacks for the winter. Preserving peppers in oil is a quick process that does not require additional pasteurization in a steam bath. The jars can be safely stored in the pantry at room temperature.
The density of the vegetable depends on the time of heat treatment. Leave them 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 be a real find and a wonderful addition to meat and side dishes made from flour products and cereals. The aromatic oil is used as a dressing for vegetable salads.
Hot pickled peppers in oil are perfectly preserved at room temperature without pasteurization. If you are not sure that you managed to follow the technology for preparing the product, move the jars to the cellar or put them in the refrigerator.
Pepper in oil with honey for winter preparation
Stage 1: preparation. We prepare vegetables for preservation in the usual way: wash the fruits, remove excess, then cut into slices; Stage 2: blanch the peppers and prepare the marinade. For preparation, you will need two containers: for blanching the peppers and for the marinade. In one we send all the ingredients for the marinade (except for garlic), in the other we will blanch our fruits. We put them on the fire at the same time, taking into account that we start with blanching. Place a colander with pepper in boiling water and leave to boil for 5-7 minutes (provided that you have fleshy fruits). The pepper should soften enough to bend easily. Next, pour cold tap water over the vegetables and add them to the marinade. By this time your marinade should already be boiling. The peppers should be placed in such a way that all the fruits are well saturated with the marinade. Next, you will need to boil the vegetables for 5-6 minutes; Stage 3: seaming. Place garlic and prepared vegetables at the bottom of the previously prepared jars, which we remove with a slotted spoon, pressing them tightly with a spoon. Then pour in the marinade and seal it tightly. After cooling, it is recommended to store the workpiece in a cool place. Stage 4: seaming. Place garlic and prepared vegetables at the bottom of the previously prepared jars, which we remove with a slotted spoon, pressing them tightly with a spoon. Then pour in the marinade and seal it tightly. After cooling, it is recommended to store the workpiece in a cool place.
Pepper in oil with spices and herbs
Pepper in oil with spices and spices
Pepper in oil with spices and spices has a spicy taste, as it includes not only oil, salt and sugar, but also other components.
As a result, we get a sweet and sour snack mixed with spices, which is an excellent addition to meat dishes. You can use fruits of different colors. This will be an additional advantage. When preserving peppers according to any of the existing recipes, it is better to use fleshy fruits (thick-walled). Then the snack turns out especially tasty. Before starting conservation, we advise you to stock up on containers. They need to be sterilized and the lids boiled.
How much and how should I store it?
Winter vegetable preparations are best stored in the cellar. There is a constant temperature (0-5 °C) and air humidity. Cans of snacks do not explode in an apartment if the following rules are followed during storage:
- the room (pantry, closet) is dark;
- air temperature is constant;
- There are no heating devices nearby.
A tasty snack can be stored until the next harvest if the containers and lids have undergone the necessary preparation, vinegar, salt, sugar and other marinade ingredients are put in accordance with the recipe, and the vegetables are well washed.
Pepper in oil with spices and herbs ingredients
- Sweet bell pepper – 2 kilograms;
- Water (spring or filtered) – 1.5 liters;
- Granulated sugar – 100 grams;
- Table salt (without iodine) – 1 tablespoon;
- Sunflower oil (refined) – 100 milliliters;
- Table vinegar (9%) – 100 milliliters;
- Bay leaf – 1-2 pieces;
- Cloves – 1-2 pieces;
- Pepper (black) peas – 3 pieces;
- Peppers (allspice) - 1-2 pieces.
For the marinade:
How to cook bell peppers stuffed with cabbage
You can stuff it with anything - vegetables, cereals, meat. It feels great with any product. In this recipe you will learn how to simply and deliciously cook peppers and cabbage.
Ingredients:
- sweet pepper - 1.5 kg;
- cabbage - 1 kg;
- carrots - 2-3 pieces;
- garlic - head;
- hot pepper (optional) - 2 pcs;
- water - 1l;
- granulated sugar - 270 gr;
- vinegar - 200 ml;
- salt - 100 g;
- refined oil - 250 ml.
Pepper in oil with spices and herbs cooking
Stage 1: preparation. Wash the vegetables, then process them in the usual way, removing excess. Next, cut each fruit lengthwise into four equal parts. We will also need to take two containers: for blanching the pepper and for the marinade, with further processing of the product. We set both on medium heat and wait for the boiling process; Stage 2: preparation. We get the marinade this way: add all the ingredients to boiling water, except vinegar (we’ll add it at the very end), and boil for 3-5 minutes. While the marinade is boiling, in another saucepan, blanch the pepper slices for 1-2 minutes using a colander, and immediately add them to the marinade, keep for 5 minutes until the vegetable softens. We remove the finished slices with a slotted spoon and place them in jars to the top, pressing the layers with a clean spoon. Then pour in hot marinade; Stage 3: seaming. You need to roll up the jars with clean, boiled lids, then you need to turn them over and wait for them to cool. Then store at normal temperature.
Tips and tricks
To prepare delicious pickled peppers, follow the tips of experienced housewives:
- Choose large, fleshy fruits without rot.
- To make the preparation look colorful, use vegetables of different colors.
- Red and green vegetables are best suited for pickling due to their dense texture. Use yellow fruits for stuffing, stewing and frying.
- Bell pepper is combined with mint, coriander, parsley, cilantro, garlic, black and allspice, cloves and bay leaf.
- Baking or frying allows you to enhance the taste of vegetables.
- Add vinegar to the marinade after the water boils.
- Sterilize glass containers immediately before screwing.
- Add a tablespoon of vodka to the jar. This will keep the vegetables crispy and extend the shelf life of the product.
- Roasting completely preserves the taste and aroma of the fruit.
- Ideally, refined sunflower oil is used for marinade with the addition of vinegar. Extra virgin olive oil is suitable for making dried peppers.
We invite you to familiarize yourself with Adjika from walnuts, garlic, pepper, raw
