Roasted peppers for the winter. Roasted bell peppers with garlic for the winter

This snack is especially good in winter, when you want to remember summer.

On liter jar we will need:

6-8 pcs. medium-sized bell pepper;

8 cloves of fine garlic;

100 gr. sugar, 50 gr. vinegar 9%, teaspoon salt;

Sunflower oil for frying.

Prepare canned roasted peppers:

We sterilize well-washed jars with steam. Place sugar, salt, garlic cloves evenly on the bottom of the container and pour in vinegar. Place the thoroughly washed peppers on a towel to dry them a little. The main thing is that you need a whole pepper, don’t cut anything off. Let's put the kettle on in advance so there is boiling water for the pepper.

Heat a frying pan with oil over medium heat. Then lay out the peppers and fry evenly on both sides until golden color. The pepper will shoot, so cover the pan with a lid during the process.

Roasted peppers Place in a bowl for a couple of minutes to cool, then place evenly among the jars. Next is the sunset. Fill the jar to the brim with boiling water and immediately roll it up. To dissolve the sugar and mix the brine, turn the jar upside down and shake. We put ready pepper fried canned upside down on the floor, wrap and leave for 2 days. After which we lower him into the basement, where he will await his New Year's fate.

Roasted peppers with garlic

This is a unique sweet and sour snack, perfect for the long New Year holidays!

For a liter jar roasted peppers prepare with garlic:

5-6 red peppers with long pods;

7-8 small cloves of garlic, 5-6 sprigs of parsley;

3 tablespoons olive oil, big spoon wine vinegar;

Salt and black pepper - to taste.

We prepare the peppers: cut off the stem and remove the seeds from the fruit by tapping. Damaged peppers are not suitable, be careful. Then heat a frying pan with oil over medium heat until crackling.

Fry the pepper until golden brown on all sides; a lid is required, otherwise the pepper will “shoot.” Then reduce the heat to low and leave the fried peppers to simmer for 20 minutes. The flattened and wrinkled shape of the product will indicate its readiness.

Next, prepare parsley leaves and peeled garlic, then chop them, pepper and salt. Add a spoonful of wine vinegar, the remaining oil from the pepper and mix thoroughly. Let the marinade sit for an hour, for taste, so to speak.

Place the roasted peppers in layers in a jar, pouring marinade over each layer. Immediately close the filled jars with lids and place them in the refrigerator. Now the main thing is to resist temptation and wait until the holidays!

Fried peppers with tomatoes

This appetizer is universal and will decorate any holiday table!

To properly prepare fried peppers with tomatoes, prepare:

2 kg. sweet red pepper;

1 kg. red elastic tomatoes;

700 gr. onions;

Olive oil for frying and salt to taste.

We thoroughly wash all the vegetables and place them on a towel to dry slightly. Prepare the pepper, remove the seeds and cut into strips.

Place the peppers in a heated frying pan with oil and fry until lightly browned, adding salt first. Add the fried peppers and repeat frying with the tomatoes in the same oil. To do this, cut the tomatoes into thick slices, add salt and lightly fry. Then put it on a separate plate and fry the onion. To do this, we clean it, chop it, salt it and put it in a frying pan. Fry until golden brown.

Place in washed and scalded jars in layers roasted peppers, tomatoes and onions, alternating layers. Cover the filled jars to the top with lids and sterilize for 45 minutes. Then we immediately roll it up, turn it over and place it on the floor. Once cooled, you can put it in the pantry, looking forward to the new year.

Roasted bell peppers, canned whole for the winter, will great side dish with potatoes and meat, as well as a snack for festive table. Whole fruits can be used for subsequent stuffing. This article presents recipes for spicy lovers and sweeter options. Pepper in garlic marinade, in tomato, horseradish and own juice- everyone will be able to choose conservation to their liking.

In spicy garlic marinade

Ingredients:

Sweet peppers (for beauty, you can take multi-colored ones) - 6-7 pcs. on the jar;
4 cloves of garlic (if you like it spicier, you can use 6 cloves);
Olia for frying.

For the marinade (per 0.5 liters of water):

3 large spoons of sugar;
vinegar - half a liter;
salt - to taste;
1-2 pcs. bay leaves;
a few peas of allspice.

Before preservation, all jars and lids must be sterilized and dried. Then prepare the marinade. Mix all the ingredients from the list in a saucepan and bring to a boil. If the jars are closed with plastic lids, the marinade must be cooled. Boiling water is used for seaming.

Preparing the dish:

Before frying, rinse the main ingredient thoroughly and dry with a towel. Cut out the core and tail. It can be fried whole or cut into 4 parts. You need to choose whole, fleshy peppers, otherwise they may fall apart during processing. Multi-colored peppers will look more beautiful.
Prepare the garlic: peel it and chop it finely.
In a preheated frying pan, fry the peppers until golden brown on each side. A minute before cooking, add chopped garlic and cover with a lid. You can fry not only in a frying pan, but also in any container with a thick bottom (for example, in a saucepan or saucepan), as you wish. The oil will burn, so be careful when frying.
Carefully place the roasted peppers in prepared jars and pour boiling marinade over them. The jars are rolled up, turned upside down and wrapped in a warm towel or other cloth.

You can also add greens to the marinade.

With garlic without preparing marinade

In this case, there is no need to cook the marinade, but put all the ingredients in a jar and pour boiling water over it.

Roasted peppers for the winter are a delicious and aromatic preparation. Peppers are prepared with garlic and seasonings. Peppers can be fried either in a frying pan or on the grill, in a slow cooker, or even over coals (if you have such capabilities).

We offer original recipe Preparations of fried bell peppers for the winter. Marinating in this recipe occurs without sterilization; this method is very convenient. It saves time, and the peppers in the jar remain fresh and aromatic. In winter, you just need to warm them up a little and a universal side dish for a meat, fish or chicken hot dish is ready! Simple and convenient, isn't it?

But this recipe has one condition:

To prepare the preparation, take fruits of the same variety and type.

If you take pieces of bell pepper, hot pepper and chili at the same time in one jar, the frying process and the marinating itself will not be uniform.

Marinated bell pepper can also be prepared for the winter using a mixture herbs(dry or fresh):

Parsley or cilantro; dill; rosemary; thyme.

The taste of such a preparation will be sour-sweet with aroma and a characteristic spicy aftertaste. But, still, you shouldn’t get carried away with spices; a teaspoon of herbal mixture is enough for a half-liter jar.

Prepare these marinated fried peppers yourself and see how appetizing and tasty they are!

Taste Info Vegetables and herbs

Ingredients for two half-liter jars:

Bell pepper – 14 pcs.;
Granulated sugar – 2 tbsp. l.;
Table vinegar 9% – 5 tbsp. l.;
Garlic – 3 cloves;
Salt without additives – 1 tsp;
Vegetable oil – 80 ml.

How to cook roasted bell peppers for the winter without sterilization

Bell pepper (optional, you can use bitter, hot or Bell pepper) rinse in cool water. Then place the fruits on a paper towel and peel them one by one. To do this, cut each one into two halves and remove the stem. Shake out all the seeds. Now cut each half into 2-3 slices. Now it’s time to start sterilizing jars and lids in any way you like.

Next, take a saucepan or regular frying pan and pour vegetable oil into it. Butter We do not add it under any circumstances, otherwise the workpiece will not be stored. Place the frying pan on the stove. When the oil is hot, carefully place the pepper slices into it. Fry the slices on both sides. The lid can be closed. The fire should be medium. There is no need to fry for a long time, just until the pepper is soft and slightly golden. By the way, for such frying, instead of a frying pan, you can use a slow cooker or grill (to ensure that the peppers are evenly baked on the grill, you need to grease them with oil on all sides and avoid open fire when frying).

At this time, peel the garlic and rinse it in water. Dry and pass through a garlic press. In a separate bowl, mix garlic puree, salt, granulated sugar And table vinegar. We take regular salt, without any additives. Then, to dissolve the grains of sugar and salt, it is better to bring the marinade to a boil, but do not boil.

Now put the fried pepper (1/2 of the total pepper) into a previously sterilized jar. This must be done carefully, without splashing oil on the edges of the jar, otherwise the lid will not close the jar airtight.

Pour some pepper into it garlic marinade using a spoon or small ladle. Add pepper again. And again pour the marinade. Thus, we put it in jars and fill all the roasted bell peppers with marinade for the winter.

Close the almost filled jar with a tight, sterilized lid. This is how fried peppers turned out without sterilization.

Shake the jar a little in your hands so that the marinade spreads throughout the pepper. Turn over and be sure to cover with heat to cool the workpiece. This is necessary for additional sterilization of the lids and more durable storage of peppers.

After cooling, you need to store pickled fried peppers for the winter in a cool, dark room. In such conditions, it will delight you all winter!

Calories: Not specified
Cooking time: Not indicated

Fragrant, soft, slightly spicy bell pepper, fried whole with tails and centers, making it very juicy! This recipe requires very few ingredients, and the results are simply excellent. With a spicy garlic flavor, in a sweetish spicy marinade, peppers will delight you with their taste in winter. They can be served sprinkled with additional crushed garlic, or simply removed from the jar and placed on plates. They are suitable both as an appetizer and as a side dish. WITH fried meat or the peppers are simply delicious. And if you add a few slices to the pizza, it will turn out unusual and very homemade! This dish is prepared very quickly and will only bring you pleasure, especially when it begins to exude an appetizing aroma as it fries.

For a liter of twist you will need:

- 16 -18 medium peppers,
- 3 cloves of garlic,
- 3 tbsp. vinegar,
- 1 and 1/3 tsp. salt,
- vegetable oil for frying,
- 3 tbsp. Sahara.

Recipe with photos step by step:

Peppers can be taken of the same color or different. This is not important, since during the frying process they will still turn out approximately the same and golden. We wash the vegetables and wipe them dry with napkins. It is necessary.

Then put it in a frying pan with heated oil.

Fry evenly on all sides, turning them over with a spatula as needed.
You can turn off the heat when the peppers become soft and the top film seems to lag behind. Cooking under the lid. It works faster this way, and the oil doesn’t splatter all over the place.

Sterilize the jars and place the spices in them. Add salt and sugar. Pour 2 tablespoons of vinegar.

We will place peeled and flatly sliced garlic between layers of pepper.

We don’t let the peppers cool, but transfer them straight from the frying pan into a container. Fill the jars tightly. You can even press down with the tines of a fork or spoon. Don't forget about garlic.

Fill the rest of the space with boiling water, leaving a little space for the last, third spoon of vinegar. Roll up the lids tightly and leave in a secluded corner where there is no draft to cool. It is better to wrap the preserved food to create the effect of a heat bath.

Tips: peppers can not only be fried before rolling, but also baked in the oven. To do this, cover a baking sheet with foil, lay out the vegetables and sprinkle generously with oil. During the process, you can turn them over once or twice so that they are baked by all the barrels.
To make the twist spicier, add more garlic or place chili pieces between the peppers. I also recommend that you read the recipe

Hotness capsicum depends on how high the concentration of capsaicin is in its composition. Sweet varieties, unlike bitter ones (chili), contain minimal amount of this substance. American chemist Wilbur Scoville at the beginning of the 20th century proposed a scale determining the degree of severity different varieties capsicum. The method of preserving pre-fried peppers is suitable for both sweet and bitter varieties of the vegetable.

Choosing the main ingredient: sweet…

Sweet pepper, a native of America, first came to Portugal and Spain, then to Turkey, and only in the 17th century did the Bulgarians bring the vegetable to Russia, which is why they call it “Bulgarian”. Six tips will help you choose a vegetable for canning.

Pedicel. A simple test for the freshness of the fruit: break the tail; if droplets of liquid come out, the vegetable was picked recently; if moisture has not appeared, the pepper has been lying on the counter for a long time.
Appearance. The surface of the fruit should be smooth, without bruises or wrinkles. If there are dark spots, swellings and black spots on the skin, it is better to put the vegetable aside - it is infected with a fungus.
Wall thickness. The ideal value is 8-9 mm; such vegetables are very juicy and meaty.
Weight. The heavier the fruit, the juicier it is. The weight of one vegetable must be at least 100 g.
Density. The pepper should not be deformed when pressed; a good fruit cannot be changed in shape by pressing your fingers.
Color. Bell pepper different colors differs in composition: red is rich in vitamins A, E, C, P, yellow has a high concentration of phosphorus and potassium, green has a lot of phytosterol, which fights “bad” cholesterol. To taste, red peppers are sweeter, and green ones after heat treatment takes on a bitter taste.

... and hot pepper

When choosing hot peppers, you need to break the pod: it is a good sign if it bends and does not break. If there are orange spots on the surface of the fruit, the vegetable is affected by bugs. All varieties of hot vegetables differ in color, shape, and intensity of taste. The table below will tell you about the main varieties of chili.

Table - Varieties of hot peppers

View	Specifics
Jalapeño	- Green - medium spicy; - red - very spicy; - “snub” shape; - goes well with cheese and meat; - common in Mexican cuisine
Anaheim	- Green; - the mildest in terms of sharpness; - used more often as a vegetable rather than a spice; - elongated pod; - included in ketchup and curry; - goes well with rice, vegetable and meat dishes, and legume dishes
Poblano	- Green; - large fruits; - medium sharpness; - used for baked and slow-cooked dishes
Serrano	- Green; - a small bullet-shaped fruit; - very spicy; - added only to sauces
Habanero	- Red; - wrinkled, round fruit; - the hottest of all varieties; - added whole to dishes during cooking, removed before serving

Hot peppers are used as a spice in cooking, and sweet peppers are used as a vegetable. Therefore, bell peppers are often canned for the winter, because such preparations can be eaten as an independent salad.

Specifics of conservation

The specificity of the method is that the peppers are fried before rolling into jars. Heat-treated vegetables can be preserved in two ways.

Pickling. The vegetable is poured with marinade, the main component of which is vinegar. It is on this method that recipes for fried peppers for the winter without sterilization are based. The method takes little time. The ability to do without sterilization is achieved through preliminary heat treatment of the vegetable and the use acetic acid. After pouring in the hot marinade, the jars are rolled up, turned upside down and wrapped in a blanket until they cool completely.
Preservation without vinegar. Peppers are prepared using large quantity vegetable oil acting as a preservative. However, in order for such preparations to be stored for a long time, they must be sterilized for steam bath.

To sterilize, place a cotton or linen towel folded in several layers into a large saucepan, place the workpieces in the bowl, covering (but not closing) them with lids. Pour water into the container so that the liquid covers the jars up to the shoulders, boil, and note the time. The duration of sterilization depends on the volume of containers with preservation and is shown in the table below.

Table - Duration of sterilization of workpieces

After sterilization, roll up the jars, turn them upside down and place them on a tray, covered with a blanket. After final cooling, after about a day, the preservation can be stored. This product can be kept even at room temperature.

Marinated preparations healthy person can be consumed in moderation. For pathologies of cardio-vascular system, ulcers and gastritis, intestinal pathologies, hypertension, severe obesity, pregnancy and lactation, it is better to avoid such preservations.

Subtleties of cooking

To make the preparation more beautiful and bright, it is recommended to use fruits of different colors. Here are three more recommendations to help you stock up on delicious preserves.

Preparing jars and lids. Products that will be stored for a long time are placed in jars that have been pre-washed with soda or laundry soap and sterilized in an oven, slow cooker or steam bath. Either pour boiling water over the lids or boil for five to ten minutes.
Slicing. You can stock up on canned roasted peppers for the winter by placing the whole vegetable in a jar without removing the seeds and stalks. In this case, the harvesting process will speed up significantly, but the fruit will have to be peeled before serving.
Roasting. When frying, the peppers begin to “shoot”, so in order not to dirty the stove, it is recommended to cover the frying pan with a lid and wrap your hand in a towel when stirring to protect from burns.

Roasted peppers for the winter: 8 variations

American ecologists, with the participation of gastroenterologists and nutritionists, created an anti-rating of fruits and vegetables that can accumulate pesticides. This list is called the "Dirty Dozen" and bell peppers rank third on the list. Therefore, before eating, the vegetable should be thoroughly washed with running water and soda, and then soaked for half an hour (no more) in a weak solution. saline solution. It is enough to wash hot peppers with running water and soap or soda.

Garlic

Peculiarities. To preserve fried peppers with garlic for the winter, you can take the vegetable with a tail, or cut off the stalk and clean out the seeds. The fruit can be chopped into slices or left whole. The amount of ingredients is calculated for a liter jar.

Components:

bell pepper - 700 g;
garlic - two heads;
garlic - a bunch;
salt - two teaspoons;
sugar - four teaspoons;
vinegar 9% - two teaspoons;
water - how much will go into the jar;
Refined vegetable oil - for frying.

Technology

In a frying pan heated with vegetable oil, fry the pepper on all sides until browned.
Chop the dill and chop the garlic into small cubes.
Place peppers in a jar in layers, sprinkling with garlic and dill.
Pour salt, vinegar, sugar into a container.
Pour boiling water into the jar and roll up.

You can also sprinkle the main ingredient with carrots, fry the vegetable pre-chopped with a coarse grater separately from the pepper in small quantity vegetable oil.

Baked

Peculiarities. You can stock up on bell peppers and garlic for the winter without frying. Instead, the vegetable is baked in the oven: the taste of this product is no different from that cooked in a frying pan. The quantity of products is calculated for a half-liter jar.

Components:

sweet pepper (peeled) - 0.5 kg;
garlic - three to four cloves;
vegetable oil - 50 ml;
per bite 9% and sugar - two tablespoons;
salt - teaspoon;
black and allspice - four peas each.

Technology

Chop the main ingredient into slices.
Cover a baking sheet with foil, pour out all the vegetable oil, distributing it evenly around the entire perimeter. Place peppers in one layer. Bake for half an hour in an oven preheated to 220-230°C.
Place spices and thickly chopped garlic, sugar and salt into a jar, pour in vinegar.
Place the peppers in a container and drain the oil from the baking sheet into the jar.
Pour boiling water to the brim and roll up.

To dissolve sugar and salt in boiling water, wrap the jar in a damp towel and shake.

Fast

Peculiarities. This method is convenient for preserving whole roasted peppers. The preparation is usually used as an addition to other dishes, and not as independent dish. The specificity of the method is that the preparation is made without water.

Components:

sweet pepper - 5 kg;
odorless vegetable oil and vinegar - 0.5 l each.

Technology

Pour oil into a cauldron and deep-fry the whole pepper.
Place two or three fruits in a jar and add two tablespoons of vinegar. Repeat the sequence until the jar is full. Pour two tablespoons of vinegar into the last layer and roll up.

Tomato

Peculiarities. Tomatoes in the recipe can be replaced with an equal amount tomato sauce. The products indicated in the recipe are enough for two liter jars.

Components:

sweet pepper - 2 kg;
tomatoes - 1 kg;
onions - 700 g;
vegetable oil - 400 ml;
salt - one or two tablespoons.

Technology

Chop the pepper into bars, tomatoes into thick slices, and onion into narrow strips.
Pour half the oil into a preheated frying pan and add pepper, fry the vegetable for five to seven minutes, add salt to taste.
Remove the peppers from the pan and fry the tomatoes in the remaining oil for two to three minutes, add salt.
After the tomatoes, sauté the onion until golden.
Place the mixture in jars in layers: peppers, onions, tomatoes. Repeat the sequence until the containers are filled to the top.
Sterilize the workpieces and roll them up.

Eggplant

Peculiarities. Preparation with eggplants to taste and appearance resembles caviar, as the vegetables are fried at the same time.

Components:

eggplants - 2 kg;
tomato paste - 800 g;
sweet pepper - 12 fruits;
sugar - two glasses;
vegetable oil - glass;
garlic - 150 g;
vinegar 9% - two tablespoons;
greens to taste.

Technology

Pour enough water into the paste to make 3 liters of liquid.
Stir in vinegar, oil, sugar and salt.
Cut the eggplants into half rings, the pepper into narrow bars, and the garlic into small cubes.
Fry the vegetables along with chopped herbs in a saucepan for three minutes, pour tomato dressing and simmer over low heat for half an hour after the mixture boils.
Distribute among jars and roll up.

You can add 0.5 kg of carrots to the composition. The vegetable must be peeled and processed with a coarse grater.

Spicy

Peculiarities. To make fried peppers in the marinade for the winter more spicy, bitter varieties are added to the preparation. The seeds and membranes of the chili are the hottest part of the pod, so you can either leave them in or remove them, depending on your preference. The finer the hot pepper is chopped, the hotter the preservation will be. There is enough product for a 0.5 liter jar.

Components:

sweet pepper - five pieces;
hot pepper - one pod;
vegetable oil - 200 ml;
garlic - two cloves;
9% vinegar and sugar - two tablespoons each;
salt - a teaspoon.

Technology

Cut each sweet pepper in half, remove seeds and stems.
Chop the garlic into small cubes, leave the chili whole or chop it.
In the red-hot vegetable oil fry the bell pepper on all sides.
Put garlic and chili in a jar, then lay out the main ingredient, add salt, sugar and vinegar, pour boiling water to the top, and roll up.

To Work with hot pepper You need to wear rubber gloves to protect your skin from burns.

Burning

Peculiarities. For the winter, you can also stock up on hot fried peppers; use the least of them as the main ingredient. hot varieties in combination with other ingredients. The volume of products indicated in the recipe is enough for two half-liter jars.

Components:

hot green pepper - 1 kg;
tomatoes - 600 g;
garlic - three cloves;
onion - one piece;
vegetable oil - 200 ml;
salt - teaspoon;
ground coriander - a quarter teaspoon.

Technology

Finely chop the onion, peel the tomatoes and chop into small pieces.
In heated oil, sauté the onion until golden brown, add the tomatoes and, stirring constantly, fry the vegetables until excess moisture evaporates.
Remove the stems from the pepper and mix with the tomatoes. After the fruits have wilted, add pressed garlic and coriander.
Place the workpiece in jars, sterilize, and roll up.

Georgian

Peculiarities. You can preserve roasted bitter peppers for the winter the Georgian way. The peculiarity of the method is that the main ingredient is fried not in oil, but in a marinade.

Components:

green hot pepper - 2.5 kg;
garlic - 150 g;
celery root - 100 g;
white wine vinegar - 0.5 l;
vegetable oil - glass;
parsley - 50 g;
sugar - three tablespoons;
laurel - five leaves;
salt to taste.

Technology

Cut the stem off each pepper.
Pour vinegar, oil into a saucepan, stir in salt and sugar, laurel. Boil.
Immerse half the pepper in the liquid and cook for seven to ten minutes, turning the fruit over so that it is “fried” on all sides. Prepare the remaining pepper in the same way.
Remove the vegetable from the pan and cool the marinade.
Chop the parsley, finely chop the celery and garlic. Add ingredients to marinade.
Bring to a boil over moderate heat, cook for two to three minutes.
Combine the pepper with the marinade and leave in the refrigerator for a day.
Place the preparation in jars, pour marinade over it, and roll up.

In this recipe, sugar can be replaced with an equal amount of honey.

How to serve

Roasted sweet peppers can be served on their own. cold snack, or you can use it as part of other dishes, including hot ones, because preservation is good even when heated. Here are three ways original presentation blanks.

Warm salad

Fry 300 g of chopped strips until tender chicken fillet.
Add 100 g of canned roasted peppers to the pan and heat the mixture, stirring for one to two minutes.
Cover a large-diameter flat dish with lettuce leaves, then lay out the roast.
Garnish with halved cherry tomatoes.
Sprinkle with grated Parmesan.

Casserole

Chop the onion and sauté in vegetable oil until translucent.
Add 400 g of chopped chicken fillet to the vegetable and fry until the meat is cooked.
Place the roast in a baking dish.
In the same frying pan, fry the carrots processed with a coarse grater (one or two servings) and place the vegetable on the chicken with onions.
Place 100-200 g of canned fried peppers on the carrots along the entire perimeter of the workpiece.
Cut five to six large potatoes into rings or half rings and place in the next layer in a baking dish.
Stir one or two chopped garlic cloves into 100 ml of sour cream and brush the casserole with sauce.
Sprinkle with grated cheese, cover with foil and place in an oven preheated to 180°C for half an hour. Ten minutes before cooking, remove the foil to allow the casserole to brown.

Sandwich

Fry two square slices of wheat bread in a dry frying pan.
Place a leaf of lettuce, a piece of cheese, a slice of tomato and a few cloves of canned roasted pepper on one “toast”.
Cover the workpiece with a second piece of bread.

You can implement recipes for fried peppers for the winter by following them step by step, or you can make small changes to make the preparation “with a twist.” For example, introduce a broken one into the composition Bay leaf, cloves, coriander, cumin, dried rosemary and other spices. To flavor additives better “opened”, it is recommended to heat them for one or two minutes in a dry frying pan.