Of the many different preparations for the winter that I make, this recipe is the most favorite in my family. Peppers fried in oil, pickled with garlic. The taste is incredibly rich and aromatic. This dish will not only add its taste to any side dish and meat delights, but it can also become a competitor to more expensive and complex recipes.
It is better to use varieties or hybrids of red colors to prepare roasted peppers for canning. You can add yellow pepper to the recipe - this will decorate the workpiece and delight the eye during the winter feast. I tried making this recipe with green fruits, but it tastes differently. If your pepper does not grow, and it is very expensive in the store, treat yourself with a jar or two of this wonderful dish. Fried pickled peppers really deserve to be a "highlight of the program" even on the festive table.
The recipe is given for cooking 1- liter cans:
- Sweet red pepper - 1 kg. (it was checked: no matter what shape and "meatiness" the pepper is, it fits in a liter dish when fried);
- Garlic - 1 small head;
- Hot bitter pepper - a small piece, pitted (for fans of hot pepper, you can "to taste");
- Salt - 1/3 lt.;
- Sugar - 1-2 lt.
- Vinegar - 20 gr. (1 sheet of paper);
- Vegetable oil for frying.
Cooking process
Prepare jars - wash and steam sterilize.
Wash the pepper and wipe it well with a towel (do not pull off the tails). Fry in a frying pan, covering with a lid (can "shoot"), in portions convenient for turning.
After frying the pepper on both sides, we put it directly into the jar, sprinkling with cloves of garlic. When the jar is full to the shoulders, add salt, sugar, vinegar to it and pour boiling water to the brim - roll it up and turn it over until it cools.
I had some cherry tomatoes (and a pretty jar) that I made with a slightly different recipe. I canned them in parallel with the pepper, so you can see a jar of tomatoes in the photo.
All successful canning and beautiful jars with blanks!
Calorie content: Not specified
Cooking time: Not indicated
Sweet, soft, juicy, very fragrant Bulgarian pepper, fried in a pan until golden brown, twisted with garlic cloves. It gets a spicy note thanks to the addition of vinegar. This appetizer is in perfect harmony with almost any dish - hot or cold. This pepper can not only be served separately on the table, but you can also make all kinds of frying for soups with it. It can be used as an additive when stewing vegetable dishes. In winter, drizzled with vegetable oil, sprinkled with chopped garlic, served with herbs - bell pepper can become a real decoration of the table. And many people like it, there is even just a piece of fresh bread. And preparing it for the winter is simple and very quick. In general, the recipe for fried pickled peppers with garlic for the winter will come in handy for cooking other delicious dishes.
For one liter jar you will need:
- 1 kg of pepper,
- 100 ml of vinegar,
- 10 cloves of garlic,
- 30 g of salt,
- 3 tbsp. sunflower oil,
- And another 50 g - to fry vegetables.
What else is the recipe convenient for? The fact that you can even take in it those peppers that did not suit you, for example, for. They can be curved, irregular shape, any size. And even vegetables that have wandered a little will still become soft during the frying process. Therefore, it will be easy to tamp them into the jar, and they will not lose their attractive appearance.
So, let's take any peppers. We wash them from contamination. Wipe thoroughly with paper towels.
Some people like to take out the seeds and cut off the ponytails. But this is optional. In fact, vegetables that are not gutted are much juicier because they do not lose juice during roasting. On the other hand, you still have to clean them out of the finished snack. Preheat the pan by pouring a little oil (about 50 grams) into it. Put the peppers and fry until they "blow away" and become flat. In this case, the vegetables should be evenly covered on both sides.
Mix vinegar and salt in a bowl. Stir until it dissolves.
Dip the still warm peppers in this mixture.
We begin to ram the peppers into sterilized jars. We do this in layers to sprinkle with garlic evenly. The cloves can be thrown in whole, or cut in two.
Heat the sunflower oil and pour it on top of the peppers.
And immediately, without sterilization, we roll it up with a key.
We wrap the blanks and leave until they cool completely.
Fried pickled peppers- a simple and very, very, very tasty preparation for the winter. Such a pepper is always useful both at an ordinary table and at a festive one. Guests ask for more of it and can be without bread. How cool what to prepare fried pickled peppers not worth a lot of work, so you can safely spin more jars at once.
Ingredients for making fried pickled peppers:
For 1 liter jar
- Sweet pepper how many will go
- Sugar 2 tablespoons
- Salt 1 teaspoon
- Vinegar 9% 3 tablespoons
- Garlic 3-4 cloves
- Sunflower oil how much is required for frying
- Clean water optional
Products not suitable? Choose a similar recipe from others!
Inventory:
1 liter sterilized glass jar, lid, vegetable brush, frying pan with lid, spatula, tin key, kitchen towel or blanket, disposable paper towels.
Cooking fried pickled peppers:
Step 1: Prepare the pepper.
Choose ripe, beautiful peppers, without spots or visible damage, the skin and walls of vegetables should be whole and healthy. Rinse the peppers with warm water, brushing off the dirt with a soft brush. After washing, pat the vegetables dry with paper towels to remove moisture. Step 2: Fry the pepper.
Heat a small amount in a skillet vegetable oil... Place the peppers in a skillet and fry them over medium heat, covered, until golden brown. Then flip the vegetables over and continue cooking. The peppers will be ready as soon as they are browned.
Step 3: Marinate the fried peppers.
Boil the water. At the same time, prepare a clean jar and place a few peeled garlic cloves on its bottom, add salt, sugar and vinegar. Place the fried peppers in the jars, and then pour boiling water over them on top, filling the jar to the very neck, leaving no room for air. Screw the jars with lids, wrap them in a blanket or towel, turn them over, put them on the lid and leave to cool completely.
After cooling, the jar of pickled roasted peppers can be removed to other blanks.
Step 4: Serve the pickled roasted peppers.
Marinated roasted peppers best of all as a festive snack, especially for meat and spicy dishes and strong drinks. But he is so good that any dish in his company becomes several times tastier. Therefore, do not be afraid to harvest more at once, eat everything, you will not even have time to blink an eye.
Bon Appetit!
Small (up to 1 liter) glass jars can be sterilized in the microwave. To do this, you first need to pour a little water into them, two centimeters will be enough, then the container should be placed in the microwave and heated at 800 watts until the liquid evaporates.
Pickled peppers are eaten very quickly, so you can safely harvest them in large three-liter cans, especially if this is not the first time.
