How to cook pickled peppers in oil for the winter: simple recipes from experienced housewives

Sweet or hot peppers in oil with the addition of garlic, herbs and spices will decorate the holiday table and add a touch of piquancy to everyday dishes. The material presents simple recipes for preparing appetizers from blanched, baked, fried and dried peppers.

Features of pickling peppers in oil

Pickling vegetables is one of the easiest ways to prepare delicious snacks for the winter. Preserving peppers in oil is a quick process that does not require additional pasteurization in a steam bath. The jars can be safely stored in the pantry at room temperature.

The density of the vegetable depends on the time of heat treatment. Leave them a little longer than the time recommended in the recipe and they will become soft. If you like crispy vegetables, reduce the simmering time. In winter, such snacks will be a real find and a wonderful addition to meat and side dishes made from flour products and cereals. The aromatic oil is used as a dressing for vegetable salads.

The best simple recipes for the winter

There are so many recipes for preparing peppers for the winter using the pickling method that it is sometimes difficult to make a choice. The method of preparing peppers in oil allows you to preserve the taste of the vegetable. Adding herbs, spices, onions or garlic helps adjust the taste and make it more pronounced.

Classic recipe with bell pepper

In the traditional recipe for preparing sweet peppers, only table vinegar and vegetable oil are used, without adding spices with a pronounced aroma.This allows you to preserve the rich taste of the vegetable.

Ingredients:

• pepper – 1.5 kg;
• water – 0.5 l;
• vegetable oil – 0.5 tbsp.;
• salt – 1 tbsp. l.
• granulated sugar – 150 g;
• vinegar 9% – 180 ml.

Wash the peppers, peel and cut into pieces. Cook the marinade, bring to a boil, and add vinegar at the end. Place slices of vegetables in it and boil for seven minutes. Transfer the vegetables to jars and fill with hot liquid.

Place the containers in a wide saucepan for additional sterilization for 5-7 minutes. Then close with tin lids, turn the top upside down and wrap with a blanket. Once cooled, store in the pantry.

Quick recipe for peppers in oil

Try a recipe for peppers that doesn't require sterilization.

Ingredients:

• sweet pepper – 1 kg;
• onions – 1 pc.;
• hot peppers - 1 PC.;
• garlic – 2-3 cloves;
• greens (any to taste);
• bay leaf – 5 pcs.;
• water – 1.5 l;
• granulated sugar – 5 tbsp. l.;
• refined sunflower oil – 100 ml;
• salt – 2.5 tbsp. l.;
• concentrated table vinegar 70% – 3 tsp., l.

Wash the vegetables, remove the stem, cut into halves. Place in a bowl, add garlic, onion cut into half rings, hot pepper, herbs and mix.

Boil water with sugar, salt and butter in a saucepan, finally pour in the vinegar and pour the marinade over the vegetables. Place a plate on top and place a weight. A jar filled with water is suitable for this purpose.

After 24 hours, the peppers will be ready to eat. To preserve the snack for the winter, transfer the vegetables to clean jars, close the lids and store in the refrigerator.

Hot pepper with celery

Use hot peppers and green celery stalks in this recipe. This appetizer will appeal to fans of unusual combinations and spicy food.Of course, during the heat treatment the vegetable loses its pungency a little, but retains its taste.

Ingredients:

• hot pepper – 1.5 kg;
• water – 0.5 l;
• vegetable oil – 0.5 tbsp.;
• garlic – 1 head;
• sugar – 0.5 tbsp;
• salt – 1 tbsp. l.;
• stem celery – 250 g;
• ground black pepper – 1 tsp;
• table vinegar 9% – 90 ml.

Wash and dry the peppers. Prick with a fork or toothpick to prevent the skin from bursting during cooking. Coarsely chop the celery and peel the garlic.

Prepare the marinade, add vegetables in portions, cook for 6-7 minutes. Transfer to jars and fill with hot marinade. Close the lids, wait until it cools down and transfer to a cool place for storage.

Sweet peppers in oil with chopped garlic

The appetizer is characterized by a pronounced garlic taste and aroma. Add any greens you wish - cilantro, parsley, dill or basil.

Ingredients:

• sweet pepper – 1.5 kg;
• garlic – 2 heads;
• greenery;
• water – 1 l;
• sugar – 0.5 tbsp;
• sunflower oil – 0.5 tbsp.;
• salt – 1 tbsp. l.;
• apple cider vinegar – 150 ml.

Peel the fruits and cut into four parts. Boil water with oil, vinegar, sugar and salt. Add vegetables in portions and blanch for 4-5 minutes.

Finely chop the garlic, chop the greens. Place peppers in clean jars, alternating layers with herbs and garlic. Pour boiling liquid over the vegetables and seal with tin lids. Wait for it to cool and store it in a cellar or pantry.

Roasted Canned Peppers

This is not the most dietary option for preparing vegetables for the winter, but it is very tasty. Roasted peppers acquire a special taste and aroma, and finely chopped garlic will add spiciness. Choose fleshy vegetables of different colors for frying, without damage.

Ingredients:

• sweet pepper – 1 kg;
• garlic – 4 cloves;
• greens to taste;
• sugar – 6 tsp, l;
• salt – 3 tsp, l;
• vinegar 70% – 3 tsp;
• oil for frying;
• water – 500 ml.

Prepare a marinade from water, sugar and salt. Bring to a boil and pour in vinegar. Boil for another 2 minutes and cool.

Wash the peppers, remove the seeds, cut into four pieces and dry. Heat the oil in a frying pan and fry the vegetables until golden brown. 2-3 minutes before readiness, add chopped garlic and simmer for 2 minutes. Cover with a lid and leave for 10 minutes. The vegetables will steam and absorb the smell of garlic.

Place the fried peppers in jars, fill with marinade and seal. Store in the refrigerator or basement.

Baked bell peppers for the winter in oil

This is one of the fastest recipes for pickling vegetables in oil. The aromatic dressing and pepper can be added to salads, pizza or pasta.

Ingredients:

• bell pepper - 1 kg;
• salt – 1 tsp., l.;
• sunflower or olive oil – 500 ml;
• garlic - 1 head.

Wash and dry the peppers. Place whole on a baking sheet. Preheat the oven to 200° and bake the vegetables until golden brown. Then place in a plastic bag and leave for a few minutes. During this time, the peppers will have time to steam. Peel off the skin and remove the stem. Place in glass jars, sprinkling with salt.

Bring the oil to a boil in a water bath, put the garlic cloves in it for 3-5 minutes, then pour into jars. Close with lids and after cooling, transfer to a cool place.

Sweet peppers in oil and vinegar

Celery greens and herbs will add piquancy to the peppers prepared according to this recipe.

Ingredients:

• sweet pepper – 1.5 kg;
• garlic – 1 head;
• water – 500 ml;
• vegetable oil – 150 ml;
• bay leaf – 3 pcs.;
• celery – 3 sprigs;
• peppercorns;
• vinegar 9% – 100 ml;
• sugar – 2 tbsp. l.;
• salt – 1 tsp., l.

Prepare the marinade, bring to boiling temperature. Wash the vegetables, peel and cut into pieces. Add in portions to the liquid and cook for 5-7 minutes.

Place herbs, garlic and blanched peppers at the bottom of the jar. Pour in the marinade and close with lids. The preparations are stored without pasteurization in a pantry or cellar.

Dried peppers in oil

This is a delicious snack with a savory flavor that is added to salads, sandwiches or baked goods.

Ingredients:

• bell pepper – 2 kg;
• sunflower and olive oil;
• salt, garlic, dried herbs to taste.

Wash the vegetables, remove the stem and seeds, cut into four parts and dry at 100°C for about two hours. Then add salt, sprinkle with dried herbs (oregano, rosemary), pour in oil and leave for another hour. During this time, the moisture will evaporate, and the vegetables will acquire a breathtaking taste and aroma.

Place the dried peppers in clean jars, add the garlic cloves and add oil. Store in the refrigerator.

Advice. Pepper can be cooked at the same time as sun-dried tomatoes, stacking vegetables in a jar in layers.

Preparation with honey and butter

Pickled sweet peppers with the addition of honey acquire a special flavor. Use red vegetables to prepare snacks; they contain more sugar and vitamin C.

Ingredients:

• pepper – 1.5 kg;
• natural honey – 2 tbsp. l.;
• water – 200 ml;
• oil – 100 ml;
• apple cider vinegar – 100 ml;
• salt – 1 tbsp., l.;
• sugar – 1 tbsp., l.;
• bay leaf – 4 pcs.;
• peppercorns, cloves - 3-4 pcs.

Prepare the marinade, after boiling, pour in the vinegar. Wash the fruits, peel and cut into four parts. Add to the boiling mixture and blanch for five minutes. Place the vegetables in clean jars and fill with marinade.

How to store preparations with butter

Hot pickled peppers in oil are perfectly preserved at room temperature without pasteurization. If you are not sure that you managed to follow the technology for preparing the product, move the jars to the cellar or put them in the refrigerator.

Tips and tricks

To prepare delicious pickled peppers, follow the tips of experienced housewives:

1. Choose large, fleshy fruits without rot.
2. To make the preparation look colorful, use vegetables of different colors.
3. Red and green vegetables are best suited for pickling due to their dense texture. Use yellow fruits for stuffing, stewing and frying.
4. Bell pepper is combined with mint, coriander, parsley, cilantro, garlic, black and allspice, cloves and bay leaf.
5. Baking or frying allows you to enhance the taste of vegetables.
6. Add vinegar to the marinade after the water boils.
7. Sterilize glass containers immediately before screwing.
8. Add a tablespoon of vodka to the jar. This will keep the vegetables crispy and extend the shelf life of the product.
9. Roasting completely preserves the taste and aroma of the fruit.
10. Ideally, refined sunflower oil is used for marinade with the addition of vinegar. Extra virgin olive oil is suitable for making dried peppers.

Conclusion

The peculiarity of preparing pickled peppers in oil for the winter is that the preparations do not require additional pasteurization and are perfectly stored in the pantry. Adding honey, aromatic spices, fresh and dried herbs enriches the taste of the snack.

Dried or baked peppers in oil will appeal to connoisseurs of Italian cuisine, because they can be added to pasta, pizza, salads, and used as a filling.