Pepper and garlic are the right combination! Recipes for preparing side dishes and preparations for the winter from pepper and garlic. Bell pepper marinated in oil with garlic and herbs

Bulgarian Bell pepper is popular. And if a rich harvest has grown in the garden, many housewives are wondering how to preserve it longer. The only way out is to create various blanks. Very tasty and useful preparation- pepper in oil for the winter simple recipe. No preparation required large quantity time and effort.

Diversify winter table can be recipes with the addition various ingredients. The vegetable will have varied taste and aroma.

Bright colors in a jar can be created using a vegetable different color: green, red, yellow.

The preparation can be consumed not only as a main dish, but also added when preparing side dishes, soups, borscht, omelettes, snack pies, and so on.

Pepper - a pantry of nutrients

bell pepper rich in vitamins and useful substances. 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 use pepper reduces the risk of developing cancer.

In the daily diet of patients diabetes mellitus This vegetable must be present.

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, ulcers.

Preparing the main ingredients

To prepare the preparations, it is necessary to select large and fleshy specimens. Pepper has thick walls, and it practically does not lose its shape during heat treatment.

Sort and reject damaged and spoiled specimens. Rinse under running water and lay out to dry on a towel. Next, you need to carefully cut off the ends and remove the seeds. Cut into pieces of the required size (rings, half rings, rectangles, squares).

How to prepare peppers at home, recipes

There are many preparation methods. They differ in the number of ingredients and additional components. Let's look at the most common and successful options.

Classic recipe

A basic recipe that requires a minimum of time and effort.

List of ingredients:

sweet pepper - 3 kg;
sugar - ½ tbsp.;
salt -¼ tbsp.;
sunflower oil - ¼ tbsp.;
vinegar - ¼ tbsp.

Method of preparing the workpiece:

Rinse the selected peppers separately and place them on a towel. There should be no excess liquid.
Remove seeds and remove inner white membranes.
Slice large pieces and place in a large saucepan.
Pour in all the remaining ingredients and simmer over low heat for 20 minutes.
The mass must be stirred from time to time.
At the end of cooking, add garlic and chopped herbs.
Distribute the hot mixture into steamed containers and screw on the lids.
Cool and send to a place for further storage.

In oil filling with spices

Ingredients:

finished main product - 3 kg;
vegetable oil- 1 tbsp.;
vinegar (6%) - 1 tbsp.;
salt - 1 tbsp.;
sugar - ½ tbsp.;
head of garlic;
favorite spicy herbs and seasoning.

Cooking method:

Clean the washed peppers from partitions and seeds.
Slice in portioned pieces and pour into a container.
Pour in vegetable oil.
Next add all the remaining ingredients. Add garlic, herbs and spices at the very end of cooking.
Boil for 10 minutes.
Place into prepared containers and seal tightly.
This canning method allows you to store the product for a long period of time.

Peppers in tomato

List of required products:

pepper - 1.5 kg;
onion - 500 g;
tomatoes - 1 kg;
vinegar 5% - ½ tbsp.;
sunflower oil - ½ tbsp.;
sugar - ½ tbsp.;
salt - 1.5 tbsp. l.

Step-by-step cooking instructions:

Rinse the main product. Cut off the tails and cut in half. Carefully remove the seeds and cut off the membranes.
Cut into cubes.
Remove skin from onion and chop.
Wash the tomatoes, dry them and pass through a juicer. If it is not there, then use a meat grinder, and then strain using a sieve.

Measure out half a liter of juice and add all the ingredients from the list.
Mix well and bring to a boil. Boil for fifteen minutes.
Add peppers and onions to the liquid. Cook until ingredients soften (30 minutes).
Divide into jars.
Place a towel in a container and draw water. Place the jars. The water level should be slightly lower than the neck so that the liquid does not pour inside during boiling.
The sterilization process takes half an hour.
After this, remove the jars and seal them hermetically.
Place on the lids and cover with a thick cloth.

In oil with garlic

According to this recipe, the vegetable turns out to be very appetizing and aromatic.

List of required ingredients:

bell pepper - 1 kg;
dill greens - 1 bunch;
garlic - 8 cloves;
sunflower oil - 1 tbsp.;
vinegar - ½ tbsp.;
hot pepper - 1 pod;
salt - 1 tsp.

Cooking method:

Wash the peppers and prepare them first.
Cut into long strips.
Chop the greens and garlic.
Cut off the tail of the hot pepper, pour out the seeds and chop into rings.
Prepare the spice-oil mixture by mixing all ingredients.
Pour some liquid into the container. Place a layer of peppers and again add a few tablespoons.
Continue this way until the very neck.
The final layer is oil.
The blanks do not need to be hermetically sealed. They are stored under nylon covers in a refrigerator.

Spicy slices marinated with vinegar

This snack is perfect option for spicy lovers.

To prepare the preparation, you need the following products:

chili pepper - 1 kg;
sugar - 3 tbsp. l.;
salt - 3 tbsp. l.;
sunflower oil - 1 tbsp.;
vinegar 9% - ½ tbsp.;
water - 1.5 l;
garlic and dill to taste.

Cooking method:

Sort out the chili pepper. Reject sluggish and spoiled specimens.
Put on gloves and peel the peppers. Roll the pod in your hands, cut off the tip and pour out the seeds. Cut the pod lengthwise into 4 parts.
Place all the peppers in a bowl and pour boiling water over them. The peppers should be covered. Cover the top with a lid and let stand.
After ten minutes, drain the liquid.
Mix all ingredients and boil.
Place herbs and garlic in a container. Can add Bay leaf. Spread the pepper loosely.
Fill to the top with boiling marinade and seal tightly.
The jars should cool while covered.

Marinated in honey sauce

The vegetable prepared according to this recipe has sweet and sour taste. Perfectly diversifies both everyday and festive table. Replacing vinegar citric acid, you can get a more useful workpiece.

Ingredients:

vegetable - 1 kg;
lemon acid;
celery stalks;
vegetable oil;
salt.

Cooking method:

The amount of ingredients depends on personal preference and is taken to taste.
Peel sweet bell peppers and blanch in boiling water for five minutes. Carry out a similar procedure with celery.
Place in pre-prepared containers.
Fill the jars with water and pour them into a container.
Add all ingredients and boil.
Pour into jars, filling to the very neck.
Sterilize the marinated peppers in boiling water for 15 minutes.
Seal tightly.

Stuffing preparations

Ingredients:

water - 4 l;
salt - 4 tbsp. l.;
sunflower oil - 500 ml;
sugar - 300 g;
vinegar - 350 ml.

Cooking method:

Mix all the listed ingredients and boil.
Cut off the ends of the fruits and remove the seeds. This must be done carefully so that the vegetable remains intact.
Place in boiling marinating liquid. Boil for a few minutes over low heat.
Distribute the workpiece into containers and fill to the top with brine.
Seal tightly.
In winter, the main product can be refilled minced meat or vegetables.

Lecho without vinegar

Basic recipe for making traditional lecho.

Products:

fruits - 2 kg;
tomato puree- 2 kg;
salt - 1 tbsp. l.;
sugar - 2 tbsp. l.

Cooking method:

It is better to use lecho for cooking colorful vegetables, which need to be washed and cut into squares.
Boil the tomato puree until reduced by half.
Prepare the marinade. To do this, add salt and sugar to the tomato puree.
Banks require pre-treatment steam, because the workpiece will be marinated without using a preservative.
Place the hot lecho into jars and close with a preservation key.

Stuffed with cabbage and preserved in oil

Simple and quick recipe cooking peppers in oil.

Required ingredients:

pepper - 2 kg;
cabbage - 1.5 kg;
carrots - 2 pcs.;
dill and parsley - a bunch each;
oil - 3 tbsp. l.;
salt and spices to taste.

Cooking method:

Washed and prepared fruits. Place in a container and pour boiling water until the fruit is covered, leave with the lid closed for five minutes.
Drain the water.
Finely chop all vegetables.
Pour oil into a saucepan and add onion and simmer over low heat until translucent. Add carrots and simmer until done.
Season the cabbage with salt and crush it with your hands to release the juice.
Add vegetable stew and spices.
Fill the fruits tightly with the resulting filling.
Place in a container and add cabbage juice. Marinate for 3 days.
Place into small containers, cover with a nylon lid and refrigerate.

Boiled and preserved in oil

Required Products:

main vegetable - 3 kg;
water - 1 l;
vinegar - 1 tbsp.;
oil - 1 tbsp.;
sugar - 4 tbsp. l.;
salt - 1 tbsp. l.;
seasonings and spices to taste.

Cooking steps:

Sort the fruits and separate whole ones. Rinse and remove seeds and membranes.
Place chopped garlic, bay leaf, seasonings and herbs at the bottom of the prepared containers.
Boil water, add all the ingredients and make the marinade.
Add pepper to it and cook for ten minutes.
Divide into jars and add filling. Seal tightly.

How to preserve food

Canned products will be stored longer if they are created for them suitable conditions. Jars should be stored dry, cool, protected from direct sun rays and light in rooms. In private houses this is a cellar, in high-rise buildings - a basement or loggia.

Some manage to store preparations on the balcony. This can only be done if the balcony is glazed and does not freeze in severe frosts. Additional protection can be provided by special boxes made of wood, polystyrene foam and foil insulation.

If all canning rules were followed during closing, the preparations can be stored at home. The main condition is that the containers should be placed away from heating devices.

The blanks are stored under nylon covers in the refrigerator or places where the air temperature is 3-4 degrees. (No ratings yet)

Hello, my dear readers! Before you have time to enjoy the warm summer, winter comes. Which means fall is the time to stock up. delicious preparations. What are they made of? Even a couple of jars. Let's see what happens :) And today I’ll share how to pickle bell peppers. This one is very tasty, juicy and bright snack. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position is in carbohydrates - 6.7 grams. This product contains 0.8 g of protein and 0.4 g of fat.

In bell pepper high content. By eating 100 grams, you will replenish daily norm ascorbic acid Moreover, there is a small amount of, And . There is also manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, consumption of bell pepper helps reduce cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it for your health :)

Instant Pot Recipe with Garlic and Parsley

This recipe has an advantage - when implementing it, you can even use spoiled fleshy peppers. To do this, you just need to cut off the damaged area of the product and use the rest. The set of products proposed in the recipe will yield 10 700-gram jars. To prepare this appetizer, you will need:

5 kg of bell pepper;
300 g sugar;
2 garlic heads;
1.5 cups refined vegetable oil;
4 glasses of water;
2 tbsp. heaped spoons of coarse salt;
parsley with dill;
5 teaspoons vinegar essence.

Prepare the marinade by mixing water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped in large pieces pepper Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sourdough.

Place 1-2 cloves of garlic on the bottom of sterilized jars (cut each of them into two parts). We also place a couple of sprigs of greenery there. Place blanched peppers on top and pour in the hot marinade in which they were cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. Then we seal the jars, turn them over and wrap them up. And after a day you can move the preservation to the closet.

How to pickle whole bell peppers for the winter

This preparation is incredibly easy to prepare. Prepare the following foods in advance:

200 g sugar;
3 liters of tomato juice;
half a glass of vegetable oil;
3 tbsp. spoons of coarse salt;
80 ml table 9% vinegar;
6 kg of sweet pepper.

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. Meanwhile, remove stems and seeds from the pepper. Next, we wash it and prick each fruit in several places with a fork. Then add half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on appearance product. The fruits should not be hard or too soft. Next, move the peppers into sterile jars - try to pack them tightly.

And pour pepper on top tomato marinade. Dip the second batch of pepper into the remaining marinade and cook it. While it is cooking, we can the first batch of the product. Next, turn the jars over, wrap them and leave until they cool completely. Then we do the same with the second batch of pepper.

To make the process easier, I recommend. Will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks food you've ever eaten. Yes, what am I telling you - cook it yourself and taste it. And here is her recipe:

5 kg bell pepper;
200 g garlic;
a bunch of parsley;
a bunch of leaf celery;
6 bay leaves;
0.5 l vegetable oil;
0.5 liters of grape or apple cider vinegar;
9-10 tbsp. spoons (well heaped) granulated sugar;
1000 ml water;
4 tbsp. spoons (with a small slide) of salt;
20-25 black peas + allspice.

We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the pieces and prepare them for stuffing. Afterwards, we separate the garlic heads into cloves and pour in the cloves. cold water and leave for half an hour. Thanks to this procedure, garlic is easier and faster to peel. Leave the small peeled slices as is, but cut the larger ones into 2-3 pieces. Coarsely chop the greens with a knife in 4-5 cm increments.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil. We enrich the composition with bay leaf and pepper. Next, add sugar, salt and water. Mix everything and put the container on the fire.

Bring the mixture to a boil, then reduce the heat to medium and submerge the pepper. We spread it in one layer and cover the dish with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After that, put the first batch of peppers in jars and immerse the second batch to cook, etc.

First place garlic cloves, parsley and celery (leaves and stem) in the bottom of each jar. Then add 3-4 blanched peppers, then again the greens with garlic. And so on until you reach the top. The top layer will be garlic and herbs. During the laying process, gently compact the vegetables and herbs, but without fanaticism!

Afterwards, we catch the pepper from the marinade and distribute it among the jars. Throw away the bay leaves and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.

And here is a video recipe for pickling sweet red and yellow pepper. It turns out to be a very colorful piece!

Preparing pickled sweet peppers without sterilization

Believe me when you cook in winter stuffed pepper from this preparation, your family will be amazed. They will definitely be sure that you used fresh product, but not canned. This the best option preparing peppers for the winter for stuffing.

It’s very quick and easy to prepare: wash the fruits and remove the seeds and stalks. Remember that for a 3-liter bottle you will need to prepare approximately 20 peppercorns. For the same volume you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. Recommended cooking time is 5 minutes.

Afterwards we place the blanks in a clean jar, scalded with boiling water. Pour the boiling water in which the pepper was cooked on top. Next, cover the container with a metal lid and tighten it with a seaming wrench. Then we turn the preserved food upside down, wrap it up and leave it until it cools.

And in order not to miss anything and do everything correctly, I advise you to watch the video recipe. He will definitely inspire you to prepare this preserve.

Peppers cooked in honey-vinegar marinade

True gourmets will appreciate the sourish-sweet taste of this dish. For it you need to take:

3 kg of sweet pepper;
100 ml vegetable oil;
4 tbsp. spoons of honey;
1000 ml water;
2 tbsp. spoons of granulated sugar + salt;
70 ml table 9% vinegar.

Cut the peppers, washed and wiped with a paper kitchen towel, into 2 parts. Remove the core and stalk, and then cut each half into 6 equal parts.

We switch to preparing the marinade. Pour water into a saucepan, add salt, honey and sugar. Mix everything thoroughly, add oil and bring the mixture to a boil. Next, immerse the pepper pieces in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Remember to stir the peppers periodically to ensure even cooking.

At the last stage, add vinegar and mix everything thoroughly again. Transfer the workpiece into sterile jars and pour honey-vinegar marinade. Next, cover the jars metal lids and tighten it with a seaming wrench. Well, after that everything is according to the template - we turn it over, insulate it and wait for the workpiece to cool completely.

Super fast version with onions

Preparing such a snack does not require any special skills. For it you will need:

4 things. sweet peppers;
a small bunch of greens (cilantro + dill + parsley);
2 tbsp. spoons of olive oil;
2 onions;
5 garlic cloves;
salt + crushed black pepper (to taste);
0.5 teaspoons of granulated sugar;
1.5 tbsp. spoon of grape vinegar.

I recommend using long peppers for this appetizer (this is the “kapi” variety). Wash it and dry it with a kitchen paper towel. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

Afterwards, grease the vegetables with oil and bake them in a microwave oven. If you don’t have the opportunity to bake, it doesn’t matter. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the frying pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, make the filling for it. Cut the peeled onion into thin half rings and place in a bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour vinegar (1 tablespoon) on the onion and leave for an hour. And then we squeeze it out to remove any remaining acid. By the way, it’s possible in approximately this way.

Cut the washed greens into small pieces with a knife small pieces. Cut peeled garlic cloves (4 pcs.) into thin slices. Mix onions with herbs and garlic. Next, we peel the baked pepper from the outer skin and stuff it.

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Season the mixture and add a clove of garlic crushed in a garlic press and a little herbs. Pour this filling over the stuffed peppers and leave them in the cold for a couple of hours. And then we sharpen both cheeks.

Additional Tricks

Try to use meaty varieties of bell peppers for pickling. The color doesn’t matter – different shades look even more beautiful. Yes, and try to use milk-ripe vegetables - they are more tender.

You can marinate either whole fruits or cut into pieces. It is better to preserve such a snack in small jars. However, if you pickle delicious peppers for stuffing for the winter, you can also preserve them in 3-liter bottles.

Sweet peppers go well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, he has his own favorites - oregano, bay leaf, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen :)

Now you know how to marinate peppers in oil with garlic and herbs. And with others delicious options cooking snacks met. Share these recipes with your friends by sending them a link to the article. And don't forget about updates. And that’s all for today – see you again, my dears!

Spicy, flavorful snack fried pepper is an indispensable dish in winter, when you really want to feel the notes of summer warmth. When frying vegetables, I try to take vegetables without obvious damage, so my appetizer turns out not only tasty, but also beautiful. I will now describe to you how to cook peppers fried with garlic in oil and marinade for the winter.

Bell peppers fried in oil with garlic for the winter - the best recipe

To roll up hot bell peppers for the winter, I will need the following products:

Bell pepper – 7 pcs.;
Garlic – ½ piece;
Sugar – 3 tbsp. l.;
Vinegar – 20 ml;
Salt and pepper - to taste;
Lavrushka.

Advice: be sure to choose a fleshy pepper, because otherwise heat treatment the vegetables will fall apart. Peppers of different colors (red, yellow, green) look interesting.

Before preparing canned roasted peppers, I carefully sterilize all jars and dry them.

Now I start preparing the marinade. Pour 500 ml of water into a saucepan, add salt, sugar and seasonings, and then bring to a boil. Lastly, I add vinegar, boil the marinade for 1-2 minutes, and then cool.
I choose whole peppers, cut off the tail and clean them of seeds. I rinse thoroughly.
I place vegetables in a preheated frying pan and fry in oil until golden color. A few minutes before it’s ready, I add garlic, passed through a press, to the pan. I fry for 1-2 minutes and, turning off the gas, cover with a lid. Let it sit for 5 – 10 minutes.
Then I put the roasted whole peppers, canned for the winter with garlic, in a glass container, pour in the marinade and roll them up.

It turns out very tasty - you'll lick your fingers!

Roasted Peppers, Canned Whole with Garlic

Appetizing, properly prepared pepper pods will decorate any holiday table. The best recipe My friend shared some pepper in the marinade with me. I've been using it for several years now and it has never let me down.

To prepare the appetizer, I need a kilogram of bell pepper.

I thoroughly wash the pods, remove the stalks and seeds. Then I place the vegetables on a paper towel and let them dry.
I heat the oil in a frying pan with a thick bottom and fry the pods on all sides. The recipe says to fry the vegetables until golden brown.
Then in a separate container I mix a tablespoon of salt and 125 ml of vinegar.
I peel 7 - 10 cloves of garlic and press them through a press. I chop the parsley finely.
I preserve peppers in liter or two liter jars. I tightly place the fried vegetables in a pre-sterilized glass container, dipping each of them in the salt-vinegar mixture. Since the vegetables will be preserved with garlic and parsley, I sprinkle each layer with these ingredients.
I add 1-2 tablespoons of vegetable oil to jars tightly filled with vegetables.
I roll the cans under iron caps and keep it warm upside down for a day.

I store fried peppers with garlic in oil and marinade for the winter in a cool, dark place.

Note to the hostess: an appetizer prepared in garlic marinade, I serve as vegetable side dish for meat dishes.

Spicy fried pepper

If you like spicy snacks, then you will definitely like the recipes for making fried bell peppers with horseradish. How to roll up for the winter roasted peppers damn it, I’ll describe it to you now.

Required Products:

Bell pepper – 2 kg;
Vinegar – 500 ml;
Salt – 2 tbsp. l.;
Horseradish – 1.5 kg;
Parsley and celery.

I carefully fry the thoroughly washed vegetables whole in oil in a frying pan, without removing the peel from the pods.

Tip: bell peppers can be baked in the oven. To do this, cover a baking sheet with foil and place vegetables on it. During baking, do not forget to turn over and pour hot oil on all sides.

I dip our pepper into slightly salted hot vinegar. As soon as the vegetables have cooled completely, I transfer them to a separate container, and vinegar solution I'm dropping the new batch.
After all the vegetables have cooled completely, I transfer them to glass jars, sprinkling each layer with chopped parsley and grated horseradish.
I put celery in the container on top and pour sunflower oil leftover after frying vegetables.
I prepare this snack without sterilization, so I close the jars with nylon lids.

Store hot fried peppers in the refrigerator or other cool place.

How to close bell peppers for the winter without sterilization

Gentle, delicate aroma roasted bell peppers cooked in a spicy marinade will attract everyone in your household to your table. My children don't have excellent appetite, but they simply adore this dish. How to close bell peppers for the winter without sterilization, I’ll tell you now

For a liter or 2 half-liter jars, I take about eighteen bell pepper pods (medium size). I wash the pods thoroughly, remove seeds and lay them out to dry on a napkin.
Pour oil into a saucepan or frying pan with a thick bottom and heat it. I fry the peppers unpeeled. But, if you wish, you can clean them of seeds and stalks.
Place the pods in hot oil and fry on all sides until golden brown.
To prepare the marinade, I need three tablespoons of sugar, 70 ml of vinegar and a heaped teaspoon of salt. I pour the spices into the container.
I peel three cloves of garlic and cut them into thin slices.
I put the hot pepper into jars, and sprinkle garlic slices on top.
I fill the remaining space in the jars with boiling water to the top and add a tablespoon of vinegar.
I roll it under the lid and wrap it in warmth until it cools completely.

Tip: if you like spicier snacks, you can add chili pepper to the marinade.

The appetizer is ready, there will be something to pamper your guests and household members in winter!

Roasted peppers in garlic marinade for the winter

A spicy snack always goes well with meat dishes, as well as alcoholic drinks. Recipes for making fried peppers are not complicated, and the result is worth the time spent.

Ingredients

Bell pepper – 1.8 – 2 kg;
Salt – 1 tsp;
Corn oil – 50 ml;
Vinegar - a tablespoon;
Garlic – 1/3 pcs.

Initially, I sort through all the vegetable pods, setting aside the spoiled ones separately. They are not suitable for snacks. I thoroughly wash the selected vegetables and dry them with a paper towel.

I coat each pepper with oil and place it in a preheated frying pan. I fry it under the lid without water. During the frying process, vegetables must be turned several times so that they are fried on all sides.
When the vegetables are fried, I transfer them to a separate container. They will produce a lot of juice, so the bowl or saucepan should be deep.
After my preparations have cooled, I clean them of seeds, stems and skin.
I transfer the prepared vegetables into a glass container, sprinkling the layers with garlic. I add to them corn oil, salt and vinegar.
I sterilize and roll them under iron lids.

Tip: it is better to fry the peppers whole, without removing the seeds and stems. This makes the vegetables more aromatic and tastier.

Peppers fried for the winter with garlic in oil and marinade, prepared according to the recipes described above, turn out very tasty and aromatic. Be sure to try it!