Pepper in oil with garlic for the winter - 5 best recipes with photos step by step

Bon Appetit!

Advice: for rolling bell peppers while cooking the marinade, you can add black and (or) allspice peas, cloves in buds, dry dill grains, and red capsicum if you like spicy pickled seaming.

Pepper for the winter with garlic and coriander in honey sauce

Here is another recipe for a delicious and gentle seaming for the winter. Especially amazing here is the honey filling, it goes well with garlic and coriander seeds, and also gives the pieces of pepper a unique summer aroma, while not at all interrupting the bright natural taste of this vegetable.

Ingredients:

• Bulgarian pepper - 2 kg.
• Garlic - 1-2 heads.
• Coriander seeds - 1 tablespoon
• Black and allspice peas - to taste.
• Honey - 8 tablespoons
• Vegetable oil - 4 tablespoons
• Vinegar 9% - 8 tbsp
• Salt - 2 tablespoons without a slide.
• Sugar - 1 tbsp.

Cooking process:

1. Wash the bell pepper, remove the seeds and stalks, and then cut it into strips 1.5-2 cm wide (you can cut the pepper into 4-6 pieces if it is small). Optionally, the strips of pepper can be rinsed to rinse out any seeds that may adhere.
2. Place the pieces of pepper very tightly in pre-sterilized jars.
3. Boil water and pour the pepper directly from the kettle to the very necks of the jars. The pepper should stand under clean lids, warming up in boiling water for 15-20 minutes.
4. Prepare the marinade for pouring in a saucepan. Place honey, salt and spices in there, and then drain the water from the peppers using the strainer lid.
5. Bring the marinade to a boil and pour jars of peppers over them, and then roll them up with lids, turn the house upside down and wrap until it cools completely.
6. Store cold preserves in the cellar, in the pantry or in a dark cabinet in a cool room.

Bon appetit!

Advice: if you are not sure if you will like the finished product, but want to experiment, then roll up a few small cans first.

Pepper for the winter with garlic and tomatoes

To prepare a very beautiful and, of course, delicious vegetable preparation from tomatoes and bell peppers, select only very ripe vegetables for it. Tomatoes are best bought not in the store, but in the market - they must have a real, fragrant smell to give it to the seaming. Optionally, you can add chopped parsley here.

Ingredients:

• Bulgarian pepper - 2 kg.
• Tomatoes - 1 kg.
• Garlic - 1 head.
• Black and allspice peas - to taste.
• Parsley to taste.
• Vegetable oil - 100 ml.
• Vinegar 9% - 100 ml.
• Salt - 1.5 tablespoons without a slide.
• Sugar - 2 tablespoons without a slide.

Cooking process:

1. Wash the peppers by removing the stalks and seeds, and then cut them into strips 1 cm wide (each strip can be cut across to make small sticks).
2. Wash the tomatoes, peel them, and then cut them into large slices.
3. Chop the clean and dried parsley.
4. Peel the garlic and cut each clove into several pieces lengthwise (you can also chop with a knife).
5. Vegetables should be put in a large saucepan or in a bowl without parsley and garlic, brought to a boil (so that they boil faster, you can immediately add 100 ml of water), and then boil for 15 minutes.
6. In a saucepan, stir salt and sugar with vinegar and oil, pour this filling into vegetables.
7. Add peppercorns, chopped parsley, and garlic to the vegetables. Boil vegetables for another 10-15 minutes and turn off heat.
8. Roll up the finished peppers with tomatoes, spreading them into dry, pre-sterilized jars, turn them over onto lids and wrap them until they cool completely.
9. Then put the jars for storage in a dry and dark, cold room.

Bon appetit!

Pepper for the winter with garlic and eggplant

We suggest you prepare a wonderful assortment of vegetables for the winter by rolling up a few jars of peppers, tomatoes, carrots and eggplants with the addition of garlic. Spices such as coriander seeds, black and sweet peas, hot chili peppers, cloves in buds, and chopped fresh herbs are added here to taste.

Ingredients:

• Bulgarian pepper - 1.5 kg.
• Eggplant - 1.5 kg.
• Tomatoes - 1.5 kg.
• Carrots - 0.5 kg.
• Garlic - 1-2 heads.
• Chili to taste.
• Black and allspice peas - to taste.
• Coriander seeds to taste.
• Cloves in buds to taste.
• Any fresh herbs to taste.
• Vegetable oil - 150 ml.
• Vinegar 9% - 150 ml.
• Salt - 50 gr.
• Sugar - 70 gr.

Cooking process:

1. Cut young small eggplants into plump circles or cubes of any shape and soak for 20 minutes in salted water to relieve them of bitterness (if you have an eggplant variety without bitterness, you do not need to soak them).
2. Rinse the soaked eggplants at the beginning and squeeze.
3. Wash the bell pepper, remove the seeds and stalks, and then cut into strips 2 cm wide, then cut each strip into 2 parts.
4. Wash the tomatoes, peel them, and then use a blender, food processor or meat grinder to puree them.
5. Grate the carrots (you can also use a food processor).
6. In a large saucepan or bowl, heat the oil, add the eggplant and simmer, stirring occasionally, for 15 minutes.
7. Then add the rest of the vegetables, any chopped greens to the eggplants, pour over the tomato puree, salt and add the required amount of sugar and simmer for another 15 minutes.
8. Add chopped garlic, spices, and vinegar to the vegetables, stir and simmer, stirring occasionally, for another 5 minutes.
9. Turn off the heat and lay out your assorted vegetables in pre-prepared sterilized jars, turn the jars onto lids, wrap them with a warm blanket.
10. When the preservation has cooled down, take it out to a cool place.

Bon Appetit!

Pepper for the winter in oil with garlic and cucumbers

Bell peppers for the winter can be prepared by adding cucumbers to them. As a result, you will end up with an unusual, but very tasty vegetable salad, which can be eaten within a month after seaming, allowing it to be well salted. It is best to roll this salad in 0.5 or 1 liter jars.

Ingredients:

• Bulgarian pepper - 2 kg.
• Cucumbers - 2 kg.
• Garlic - 1 head.
• Black and allspice peas - to taste.
• Dill seeds to taste.

For 1 liter marinade:

• Vegetable oil - 75 ml.
• Vinegar 9% - 1.5-2 tbsp
• Salt - 1.5 tablespoons
• Sugar - 1.5 tablespoons

Cooking process:

1. Soak the cucumbers for a few hours before cooking in cold water, cutting off the ends from both sides. It is best to use small gherkin-type cucumbers no more than 8-9 cm in size. Large cucumbers should be cut across and then lengthwise to make large bars.
2. In order for the seaming to be more original, choose not green peppers, but yellow and red ones. Cut it into several pieces lengthwise, after removing the stalk and seeds.
3. Place cloves of garlic at the bottom of sterilized jars, they can be cut into several pieces lengthwise, as well as dry dill seeds and peppercorns.
4. Put cucumbers and pieces of bell pepper tightly on top of the spices, pour boiling water over the jars to the very top and cover with lids, let stand for 20 minutes for steaming.
5. Next, in a saucepan, prepare the marinade from the specified number of components.
6. When the cucumbers are steamed, drain the water from them using a strainer lid, and pour boiling marinade into the jars to the very necks.
7. Gently roll up the jars of vegetables with lids, turn them upside down and wrap them with a blanket until they cool completely.
8. Store the cooled preservation in a cool, dark room.

Bon Appetit!