Pepper in oil for the winter - 8 step by step recipes

When you want to enjoy the taste of fresh vegetables for a longer time, we canned peppers in oil and in winter, by opening a jar, we get a fragrant, piquant snack that goes well with meat dishes and various side dishes. It is not difficult to prepare such preservation, and you will definitely be satisfied with the result.

Pickled bell peppers in oil with garlic for the winter

For the preparation of "hot" and aromatic snacks, we use only sweet bell peppers and a few cloves of garlic in addition. Vegetables pickled in oil differ from the rest of the preservation in their taste, which does not differ in any way from the taste of fresh fruit.

Portions - 3 l.

• 
  Let's prepare the main component of the future snack - pepper. We thoroughly wash each fruit under running water, remove the seed part and cut into strips about 1 centimeter wide.
• 
  Peel the garlic cloves and chop finely with a knife.
• 
  Let's take care of the marinade. Combine chopped garlic, salt and granulated sugar in a saucepan.
• 
  Fill with one glass of vegetable oil.
• 
  After that, pour in the required amount of water and send it to the fire - bring the marinade to a boil.
• 
  Add chopped peppers to the bubbling mixture and cook for about 4-5 minutes.
• 
  Carefully transfer the softened strips of pepper into sterile jars, add the brine 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 pepper marinated with vegetable oil for the winter

From large, beautiful and aromatic peppers, you can easily prepare an original, and most importantly, a delicious appetizer. For its preparation, we "stuff" the peppers with tomato slices and finely chopped garlic.

Cooking time - 45 minutes

Cooking time - 15 minutes.

Portions - 6 l.

Ingredients:

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

For the marinade:

• Water - 2.2 liters.
• Granulated sugar - 450 gr.
• Salt - 3.5 tablespoons
• Vinegar - 330 ml.
• Vegetable oil - 220 ml.

Cooking process:

1. For cooking this snack, it is best to use a large pepper without visible flaws. Rinse each fruit thoroughly with water and carefully cut out the stalk and seed box.
2. In order for the main ingredient to become softer and more pliable, blanch for about 2-3 minutes in boiling water.
3. While the pepper is cooling down, cut the tomatoes (it is best to take the "cream" variety) into 4 parts.
4. We disassemble one and a half heads of garlic into cloves, peel and chop as finely as possible (it is not recommended to use a press, since it is the pieces that are needed).
5. Combine the garlic, tomatoes and salt in a deep container - mix thoroughly and the fragrant filling is ready.
6. Put spices on the bottom of clean and dry jars: 3 laurel leaves, 10 peppercorns and a couple of parsley sprigs.
7. Then, stuff the blanched peppers with tomatoes and garlic and put them in a jar tightly to each other.
8. Preparing the fill. Pour salt, granulated sugar into a saucepan and bring to a boil, stir constantly until the crystals are completely dissolved. Remove the gurgling liquid from the heat and pour in the vegetable oil along with the vinegar.Pour the peppers to the very "shoulders" of the jar with the resulting marinade.
9. For sterilization, put a cloth on the bottom of a large saucepan, pour water and place a jar. We boil and "cook" for about half an hour.
10. After 30 minutes, carefully take out our cans, roll them up and put them on the lids. After complete cooling, we put it into storage. Bon Appetit!

Bell pepper wedges in oil for the winter

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

Cooking time - 35 minutes

Cooking time - 15 minutes.

Portions - 3 l.

Ingredients:

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

Cooking process:

1. Thoroughly rinse the cloves of garlic and celery greens and lay them on a towel, allowing excess moisture to drain off. After, we put these components on the bottom of a clean and dry jar.
2. Let's take care of the marinade. Pour water into a saucepan and add salt, granulated sugar and butter - bring to a boil and then put bay leaf and peppercorns. As soon as the liquid begins to gurgle, pour in 200 milliliters of vinegar.
3. Remove the stalk, the seed part from the pepper and rinse it under running water. Cut into small slices and send to a saucepan with marinade.
4. Bring the contents to a boil again and cook for about 7 minutes more until the pepper is soft over medium heat.
5. Gently transfer the hot slices to a jar with spices.
6. Next, fill the contents of the container with marinade and immediately roll it up.
7. Turn the jars upside down, cover them with a towel and leave them for about one day. Then we put it in the basement or cellar. Bon Appetit!

Hot peppers in oil for the winter

With the onset of August, the harvesting season for the winter begins rapidly - cucumbers, tomatoes and many other seasonal vegetables. However, if you are a fan of fresher food, cook hot peppers in oil, which perfectly retains their savory flavor and crunchy texture.

Cooking time - 30 minutes.

Cooking time - 15 minutes.

Portions - 2 p.

Ingredients:

• Hot pepper - 1 kg.
• Garlic - 8 tooth.
• Salt - 1 tablespoon
• Granulated sugar - 4 tablespoons
• Vegetable oil - 250 ml.
• Vinegar - 250 ml.
• Water - 1 liter.
• Black peppercorns - 10-15 pcs.

Cooking process:

1. Rinse the pepper pods thoroughly under running water, dry them with paper towels and cut off the tips (you can leave the tails if you wish).
2. To prepare the marinade, we prepare spices: peel the chives, rinse the lavrushka and count the required amount of black peppercorns.
3. In a saucepan, bring the water to a boil and add salt, sugar, bay leaves, peppercorns and 250 milliliters of vegetable oil.
4. Then we send vinegar and garlic to the container - bring the filling to a boil.
5. Put ½ part of hot pepper in the boiling marinade and cook for about 5-7 minutes.
6. We send several cloves of garlic, laurel leaves and peppercorns to the bottom of previously sterilized and dry jars - we carefully take everything out of the hot fill.
7. On top of the spices, tightly tamp hot peppers and fill with boiling marinade. We immediately roll up the filled cans and turn them over to check the tightness. After complete cooling, 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, which 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 to be incredibly fragrant and tasty, and the cooking process is not at all confused.

Cooking time - 25 minutes

Cooking time - 15 minutes.

Portions - 1.5 l.

Ingredients:

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

Cooking process:

1. We prepare the products: we thoroughly wash the vegetables and give time to dry, and with the help of kitchen gram scales we measure the required amount of bulk components.
2. Cut the pepper in half and remove the tail and seed part.
3. Cut into large pieces.
4. Pour water into a saucepan, add granulated sugar, salt, peppercorns and a couple of lavrushka leaves, sunflower oil and vinegar.
5. With constant stirring, let the pouring boil.
6. Put the pieces of pepper in the boiling marinade - stir, bring to a boil the second time and continue cooking for about 5 minutes more.
7. Readiness is easy to check - we make a puncture with a fork, and if the walls are soft, we remove it from the heat.
8. Carefully lay out the pepper in pre-sterilized jars.
9. Fill the contents of the container with hot brine up to the "shoulders".
10. We roll up the cans using a special machine, turn them over and wrap them with a blanket until they cool completely (for about one day).
11. We store the finished workpieces in the cellar or basement. Bon Appetit!

Sweet peppers for the winter in oil with honey

The decoration of any festive table is certainly the preparation of sweet bell peppers. Multicolored vegetables canned in butter and honey brine are not only beautiful, but also very tasty.

Cooking time - 55 minutes

Cooking time - 35 minutes

Portions - 4.5 liters.

Ingredients:

• Bulgarian pepper - 6 kg.
• Water - 2 liters.
• Salt - 2 tablespoons
• Honey - 2 tablespoons
• Granulated sugar - 1 tbsp.
• Vinegar 6% - 1 tbsp
• Sunflower oil (refined) - 1.5 tbsp.
• Garlic - 2 heads.
• Bitter peppercorns - 10-15 pcs.
• Allspice peas - 10-15 pcs.
• Bay leaves - 5-7 pcs.
• Cloves to taste.

Cooking process:

1. Rinse the main ingredient thoroughly under running water and let it dry for a couple of minutes. It is recommended to use multi-colored vegetables - this will make the appetizer look much more interesting.
2. We clean each fruit of seeds and tail, and then cut it into 4 parts.
3. Prepare the marinade in a saucepan: to prepare it, mix salt, granulated sugar, butter, honey and six percent vinegar with water. We boil for about 3 minutes and be sure to remove the resulting foam.
4. In the gurgling filling, carefully spread the multi-colored slices and cook over high heat for about 10 minutes, until soft.
5. We sterilize the jars, dry them and put on the bottom of each one a few cloves of garlic, 3 peas of allspice and hot pepper, a couple of laurel leaves and 2-3 buds of fragrant cloves.
6. Gently put the pepper in the jars and fill it with hot brine - close with screw caps or roll up.
7. Turn the container upside down, wrap it with a blanket and leave it in this position until it cools completely. As a rule, this process takes no more than one day.
8. We store the workpieces in a cool place without direct sunlight. Bon Appetit!

Fried peppers for the winter in oil

We cook at home an original, spicy appetizer from a seasonal vegetable - fried bell peppers in vegetable oil. This dish is perfect for a family dinner, as well as for a festive table.

Cooking time - 35 minutes

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 tablespoon
• Vinegar - 50 ml.
• Sunflower oil - 3-4 tablespoons

Cooking process:

1. Let's take up the preparation of products: we thoroughly rinse two types of peppers under running water and dry them. We clean the pod of a spicy vegetable from seeds and cut into rings, and cut a few cloves of garlic into thin plates.
2. In a frying pan, heat a few tablespoons of oil well and fry the bell pepper on all sides until golden brown under the lid.
3. Put the golden pepper and spicy pod rings in a clean and dry jar, along with garlic plates. Fill in the required amount of salt, granulated sugar and vinegar.
4. Pour 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.
5. We store the blanks on the balcony, in the cellar or in the basement. Bon Appetit!

Bell pepper in oil filling with garlic and herbs

It does not take much time and effort to prepare a fragrant snack - baked sweet bell peppers in a sauce of olive oil, garlic and herbs. This dish goes well with baked fish, kebabs and even black bread!

Cooking time - 3 hours

Cooking time - 25 minutes

Portions – 4.

Ingredients:

• Bulgarian pepper - 3 pcs.
• Olive oil - 4 tablespoons
• Garlic - 3 teeth.
• Wine vinegar (red) - 2 tablespoons
• Parsley - 1/2 bunch.
• Salt to taste.

Cooking process:

1. To prepare this snack, you must use large, ripe and maximally "fleshy" fruits. "
2. Rinse the peppers, dry them and grease them with olive oil on all sides. We bake for about half an hour at a temperature of 180-190 degrees.
3. While the peppers are baking, we will do a fragrant dressing: chop the greens, and cut the garlic into thin slices.
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.
5. Remove the peppers from the oven and cool them under the lid to room temperature.
6. We clean the cooled fruits from the stalk, seed box and cut into slices.
7. Put the pieces of bell pepper into a dish, pour over the dressing and put them in the refrigerator for at least 2-3 hours to soak.
8. We lay out the baked and pickled slices on a flat plate and, if desired, decorate with sprigs of fresh parsley and any pickled cheese.
9. We also note that if you put the pepper in a jar and fill it with a large amount of marinade, the shelf life in the refrigerator reaches up to two months. Bon Appetit!