About how to prepare peppers in oil for the winter, few know. After all, most housewives in the ripening season of vegetables used to pickle only tomatoes and cucumbers, as well as make all kinds of sauces and lecho.
It should be noted that, despite the apparent complexity, pepper in oil is procured quite easily for the winter. To do this, you just need to purchase the appropriate varieties of vegetables and the necessary ingredients for the marinade in advance.
Product Overview
Before presenting you a recipe for pickled bell peppers, you should talk about the properties of this product.
Bell pepper is a champion in the content of ascorbic acid. This vegetable is even superior to lemon, orange and blueberries. In addition, such a product includes B vitamins, and more specifically B1, B9 and B2. It also contains a large portion of tocopherol, or the so-called vitamin E. As for beta-carotene, in red bell pepper it is much more than in carrots.
One cannot ignore the fact that such a product contains other equally important elements, namely: iodine, sodium, calcium, zinc, magnesium, potassium, copper, phosphorus and manganese.
Of course, pickled peppers in oil lose some of these elements during heat treatment. However, it still remains very tasty and healthy.
The simplest recipe for pepper in oil (harvesting for the winter)
There are quite a few different recipes. Thanks to them, you can quickly and tasty make a preparation of bell pepper for the winter. However, the simplest of them is one that does not require the use of a large number of ingredients and free time.
So, for quick cooking homemade marinade we need:
- sweet pepper of different colors - about 3 kg;
- settling water - about 1 liter;
- sugar is not too large - 1.5 cups;
- medium-sized salt - 2 large spoons;
- table vinegar - 100 ml;
- Flavourless sunflower oil - a full glass.
Vegetable preparation
To prepare a delicious bell pepper in oil, you should carefully process this vegetable. It must be washed, and then cut off the stalk and remove the seeds with partitions that are inside. After this, the product must be crushed into cubes or non-thick slices.
Marinade preparation
To make a very tasty pepper in oil for the winter, you should prepare the marinade well. After all, the aroma of the snack and its shelf life will depend on it.
So, to prepare such a dressing, you should take a large dish, pour the settled water into it, pour sugar and salt. After the liquid boils, it is necessary to lay out slices of sweet pepper in it and mix everything thoroughly. In this composition, it is advisable to cook the ingredients for about 10 minutes. And for 60-120 seconds before turning off the stove to the products you need to add table vinegar and sunflower oil.
Sterilization process
While pickled pepper in oil will be boiled over low heat, you can safely do sterilization of cans. To do this, take a few liter containers and wash them thoroughly. Next, the dishes should be half filled with ordinary water and put in the microwave, turning it on at maximum power. In this mode, the jars must be kept for about 2 minutes. In the future, water from containers simply needs to be poured.
As for the lids, they should only be put in a bowl and boiled over low heat for about 5 minutes.
Conservation process
After preparing the cans, it is necessary to distribute all the pre-cooked pickled pieces on them. It is advisable to do this as follows: first you need to catch all the pieces of pepper with a slotted spoon, and then lay them out in sterilized containers. Next, the vegetables should be poured with hot marinade and immediately roll up the lids. At the end, all the jars must be turned upside down and wrapped tightly in a towel. Exactly one day later, the workpieces can be removed to the underground, cellar or pantry.
You can use pepper in oil (cooked for the winter) only a month after its seaming. During this time, vegetables should be well saturated with marinade, become soft and very tasty.
Preservation and preparation for the winter of bell pepper
We talked about how to quickly and easily pickle sweet pepper above. But in addition to the presented method, there are many other options for how you can make such an appetizer tasty.
So, we need:
- sweet pepper of different colors - about 4 kg;
- settling water - 1 glass;
- sugar is not too large - 1 cup;
- medium-sized salt - 4 large spoons;
- table vinegar - ½ cup;
- odorless sunflower oil - 600 ml;
- greens, or rather, dried inflorescences of dill - several umbrellas;
- allspice peppers - 5 pcs. for each liter can;
- bay leaf - a leaf for each jar;
- medium-sized bitter bulbs - 7 heads;
- large fresh carrot - 3 pcs.
Ingredient Processing
Canned bell peppers, blanched in oil, can serve as an excellent snack for any dining table. It should be noted that there are many options for its preparation. In this section, we will tell you about how you can not just pickle such a product, but also pre-stuff it with vegetables.
To start, you should well process the bell pepper. It must be washed, and then cut off the stem and carefully remove all the internal partitions along with the seeds. At the same time, it is highly not recommended to damage the integrity of vegetables.
Next, peel the carrots and onions, and then chop on a grater (coarse) and finely chop, respectively.
Vegetable stewing
Before pickling pepper in oil for the winter, you should separately fry some vegetables. To do this, pour a little sunflower oil into the stewpan, and then heat it over high heat. Reducing the temperature, put chopped onions and carrots in the pan. Fry these ingredients preferably until transparent. At the very end, they can be slightly spiced with salt.
Cooking marinade
Like any pickled bell pepper recipe, this method of cooking vegetables also requires the use of aromatic dressing. To create it, you need to take a large pot and pour a sufficient amount of settled water into it. Sugar and salt should be added to the same dishes.
Heat treatment products
After the water in the pan boils, it is necessary to lower all the sweet pepper into it. Cook this vegetable on low heat for about 7-12 minutes. Moreover, 2-3 minutes before switching off, in the same container, it is necessary to pour in sunflower oil and table vinegar.
Stuffing vegetables
After the sweet pepper is boiled in the marinade and becomes soft, it should be carefully removed from the pan and put on a plate. When the product cools down, it is immediately necessary to stuff it with previously spassed vegetables. This procedure is carried out as follows: soft bell pepper must be well opened, and then place the fried onions and carrots in it, using a small spoon for this.
The processes of forming and rolling blanks
After the marinade is ready and the pepper is stuffed, you can begin to sterilize the cans. For such a workpiece, it is recommended to take liter containers. They can be sterilized together with covers in any way known to you.
Having prepared several glass jars, bay leaves, black pepper peas and dill umbrellas should be distributed over them. Further in the container you need to tightly lay all the stuffed peppers. In this case, it is necessary to ensure that it remains in a holistic form. In conclusion, all the ingredients should be poured with boiling marinade and immediately rolled up.
How to store?
Having rolled up the filled jars, it is recommended to turn them upside down and wrap them tightly in an old cotton blanket. In this position, the containers must be maintained for two days. Then they should be removed to the pantry, underground, refrigerator or cellar. By the way, some housewives prefer to store such blanks at all at room temperature. It should be noted that there is nothing wrong with that. But after the jar is open, it must be refrigerated and consumed for two weeks, otherwise it will go bad.
Pickled Peppers with Onions
If you want to get a more aromatic appetizer, then you should add onions to it, and not use only one bell pepper. Sliced in vegetable oil for the winter, these ingredients are very tasty. They can be used just like that (along with bread), and added to various main dishes.
So, for the preparation of home cooking, we need:
- sweet pepper of different colors - about 2 kg;
- settling water - 2 glasses;
- medium-sized bitter bulbs - 7 heads;
- sugar is not too large - 3 large spoons (use to taste);
- medium-sized salt - 2 large spoons (use to taste);
- table vinegar - ½ cup;
- flavourless sunflower oil - 500 ml;
- allspice peppers - 16 pcs.;
- bay leaf - a leaf for each jar.
Vegetable preparation
Before proceeding with the preparation of such a winter harvest, you should alternately process bell peppers and bitter onions. The first ingredient must be washed well, and then cut into slices, remove the stalks and all internal elements. If desired, such a product can also be chopped into cubes.
As for the bitter onion, it must be peeled and then cut into fairly thick half rings or rings.
Component Heat Treatment
Before boiling vegetables, you should prepare a fragrant marinade. To do this, mix the settled water and sunflower oil in a large saucepan, and then add not too large sugar, peas and salt to them.
After the ingredients begin to boil, shredded bell peppers and onions should be laid out on them. Cook these components preferably about 10-13 minutes. After this time, they need to add table vinegar and mix well again.
Container preparation
It is recommended to place the finished snack in liter or 750 g jars. But before carrying out the undertaking, the containers must be well washed and steam sterilized. To do this, you can use a stove, and a microwave, and a double boiler, and even a slow cooker. However, to sterilize the lids, only the first option is suitable for you. They need to be placed in a small bowl, pour water and boil over medium heat for about ¼ hour.
Blank forming
Having sterilized glass jars, one should distribute bay leaf, bell peppers with onions, cooked in a fragrant marinade. Moreover, filling the tanks must be straight to the top. After that, they need to be sealed and turned upside down.
Having wrapped the blanks in an old cotton blanket or down jacket, they should be kept in this condition for about two days. After the specified time, the banks must be removed to the cellar or simply placed in any dark cabinet.
When and with what to use?
Eat a pickled appetizer made from bell pepper and onion, preferably after 3-5 weeks after it is rolled. The indicated exposure time is necessary so that the vegetables are completely saturated with oil and spices, become as tasty and fragrant as possible.
You can serve such an appetizer to the table with fresh bread, as well as any first or second hot dish. By the way, some housewives use this preparation in order to make various goulash, gravy, stewed vegetables and so on.
To summarize
From this article, you learned about how you can quickly and tasty pickle sweet peppers at home. Which of the described methods is the most delicious is up to you.
It should be noted that for a change, other vegetables can be additionally laid out for such an appetizer. For example, chopped carrots, zucchini, eggplant, cucumbers, etc. I also want to say that if you think that the preparations are too fresh, salty or sweet, the amount of added spices can be increased or decreased, relying only on your own taste.