Pickled peppers in oil with garlic for the winter - 5 step by step recipes

Bell peppers marinated with garlic in oil are an excellent festive snack and can be a source of vitamins and nutrients during the winter months. The blank is easy to prepare, and everyone at home will like it.

Whole pickled peppers in oil with garlic for the winter

An easy recipe for harvesting sweet pickled peppers for the winter. The method of rolling is a bit like harvesting sun-dried tomatoes: a lot of oil, salt and vinegar and heat treatment of the peppers before putting them in jars.

Servings - 1 liter can.

• 
  The peppers are washed, dried with a paper towel, pricked with a fork in different places.
• 
  The garlic cloves are cut into large enough pieces.
• 
  In a deep frying pan, heat the oil and fry the peppers on all sides, covering them with a lid to avoid splashing the hot oil. The browned peppers are transferred to a separate container.
• 
  In a special bowl, mix the salt and vinegar until the salt dissolves. Dip the peppers in the marinade over the entire surface of the vegetables.
• 
  Prepared peppers are placed in sterilized jars, sprinkled with pieces of garlic. When the jar is filled to the top, the vegetables are poured with hot oil, which remains after frying, and corked. The workpiece is left to cool under cover, and then stored in any convenient place.

Bell pepper wedges in oil with garlic for the winter

An easy way to prepare bell peppers with garlic. This recipe uses chopped vegetables combined with garlic chunks in a traditional seaming marinade. If desired, you can add your favorite spices to brighten the taste of the preparation.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 6 half-liter jars.

Ingredients:

• Bulgarian pepper - 3 kg.
• Water - 600 ml.
• Granulated sugar - 300 gr.
• Salt - 90 gr.
• Vegetable oil - 150 gr.
• Garlic - 100 gr.
• Table vinegar 9% - 300 ml.

Cooking process:

1. The pepper is washed, cored with seeds and cut into large strips.
2. The garlic cloves are cut into thin slices.
3. The strips of pepper are blanched in boiling water for 3-4 minutes, and then put into an enamel bowl.
4. Water, salt, vinegar and granulated sugar are added to the pepper, as well as garlic slices and oil. Bring the marinade to a boil and keep on fire for about 6 minutes. It is important not to overcook the pepper so that it retains the firmness and integrity of the pieces.
5. The resulting product is laid out in sterilized containers, closed and allowed to cool upside down, and then stored in a cool place.

Pepper for the winter in oil with garlic and vinegar

For this preparation, the pepper slices are briefly blanched in the marinade. It is important not to overexpose the pepper in a boiling solution so that it becomes soft, but does not lose its shape. Then, in winter, you can enjoy a delicious snack with a bright pepper flavor and a hint of garlic.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 6 half-liter jars.

Ingredients:

• Bulgarian pepper - 3 kg.
• Water - 1.5 liters.
• Vegetable oil - 1 tbsp.
• Granulated sugar - 1 tbsp.
• Garlic - 1.5 heads.
• Table vinegar 9% - 180 gr.
• Salt - 1.5 tbsp l.

Cooking process:

1. The core is removed from the washed pepper along with the seeds, and the vegetables themselves are cut into strips about 1 cm wide.
2. The peeled garlic cloves are chopped very finely. You can rub them.
3. Mix water, sugar and salt in a suitable marinade container. Add the garlic and bring the liquid to a boil, and then pour in the oil.
4. Pieces of pepper are placed in the marinade and cooked for no more than 5 minutes so that the vegetable slices do not boil over, but retain their shape and taste.
5. The processed peppers are put in jars, which are pre-sterilized, and then the containers are rolled up. Store the workpieces in a cool place. Bon Appetit!

Fried bell peppers in oil with garlic

In this recipe, two types of peppers are used - regular sweet and chili peppers, as well as garlic and the standard ingredients for the marinade - sugar, salt and vinegar. The pepper is rolled up whole, without dividing it into parts, so it turns out to be more juicy and does not fall apart.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 6 half-liter jars.

Ingredients:

• Bulgarian pepper - 3 kg.
• Chili pepper - 6 pcs.
• Garlic - 1 head.
• Table vinegar 9% - 80 ml.
• Granulated sugar - 1 tbsp.
• Vegetable oil - for frying.
• Salt - 1 tbsp l.

Cooking process:

1. In a heated skillet with oil, the peppers are fried whole from all sides so that they become golden brown. To avoid scalding with hot oil, cover the peppers with a lid during frying.
2. The fried bell peppers are put in another dish, and chili peppers are continued to cook in oil in the same pan.
3. Garlic is chopped in any convenient way. It is not necessary to chop the garlic cloves too finely.
4. Chopped garlic is placed in a sterilized container for the preparation, then a layer of fried peppers and chili, and again a little garlic. So fill the container to the very top, alternating two types of peppers and garlic.
5. Pour sugar, salt into each jar and pour in vinegar, pour boiling water and roll it up. Allow the blanks to cool under a blanket, and then store in a cool place.

Pickled peppers in oil with garlic and parsley for the winter

Fresh herbs enrich the taste of preparations for the winter, and pepper with garlic, fresh dill and parsley will appeal to everyone at home in winter, and will also add benefits - vitamins and minerals - in the cold season.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 6 half-liter jars.

Ingredients:

• Bulgarian pepper - 3 kg.
• Garlic - 300 gr.
• Dill - 2 bunches.
• Parsley - 2 bunches.
• Water - 500 ml.
• Vegetable oil - 300 ml.
• Table vinegar 9% - 200 ml.
• Granulated sugar - 200 gr.
• Salt - 100 gr.

Cooking process:

1. Pepper is cleaned of seeds and partitions, cut into wide strips.
2. The garlic needs to be divided into thin slices or wedges of medium thickness.
3. Chop the dill and parsley.
4. In a saucepan or saucepan, a marinade is prepared from oil, salt, sugar and vinegar. These ingredients are added to water and brought to a boil.
5. Pieces of pepper are placed in the marinade and cooked for 20 minutes with low heat. After adding garlic and chopped herbs, cook for another 5 minutes.
6. Peppers are laid out in jars prepared after sterilization, rolled up and left to cool upside down. Then stored in a cool place.