Bulgarian pepper marinated for the winter whole with garlic and herbs: top 3 recipes

Sweet pepper is a unique vegetable in its composition. This is a storehouse of trace elements: calcium, potassium, phosphorus, iron, copper and vitamins of group B, A C E, PP, K, which have a beneficial effect on the work of the nervous and cardiovascular systems in the human body. Fleshy vegetables of yellow, red, green color are tasty not only fresh in salads, but also in marinades. Housewives have many recipes for dishes with sweet bell peppers. Among them, pickled peppers with garlic for the winter are especially distinguished due to their piquant taste.

Features of pickling peppers with garlic for the winter

When pickling red bell pepper, useful qualities are preserved. Vegetables should be cut into pieces and blanched to create the softness of the thick flesh of the vegetables. Some housewives prefer boiling.

When preserving whole, sweet vegetables are not cut, after washing they are dried and fried in a hot pan until softened.

Selection and preparation of vegetables

The canning process begins with the preparation of vegetables. Raw materials must be checked for quality, only fresh and mature ones are selected. Garlic is separated into cloves, peeled. Parsley and celery must be cleaned of weeds, rinsed under running water. Selected vegetables are thoroughly washed under running water.

In red bell pepper, remove the stalk and seeds, then cut lengthwise into two parts. In order for the pulp to become elastic, it is necessary to blanch them in boiling water for 1-2 minutes, then cool.Blanching contributes to an even and dense packing in containers during canning. Large specimens for pickling are cut into cubes and longitudinal pieces.

How to prepare the container for the start of the harvesting process?

Glass containers are most suitable for home canning, they provide a tight seal and can be reused if handled with care. Glass containers are available in three types: jars of different volumes, large bottles and bottles. Before pickling, all containers are first washed in a soda solution, sterilized under steam over a kettle for 15 minutes. You can boil jars and bottles in large containers, sterilize in the oven, placing the neck up on a baking sheet.

To seal cans, different lids are used: threaded, with a clamping device. All lids are also sterilized.

The most delicious recipes

Bulgarian pepper goes well with different vegetables. Fans of this sweet fragrant vegetable can safely experiment in the kitchen with the addition of spices and spices during canning.

Whole pickled peppers with garlic and herbs

This recipe uses the whole sweet Bulgarian vegetable.

Before the canning procedure, stock up:

• 1 kg bell pepper.
• medium head of garlic.
• half a pod of hot pepper.
• tablespoon of s alt
• 3 tbsp. l. vegetable oil
• 100 ml vinegar.

It turns out a fragrant snack, you can use it as an addition to side dishes.

Washed peppers are dried with a towel and fried in vegetable oil until golden brown.To prevent the vegetables from bursting during frying, it is necessary to pierce with a toothpick in several places. After frying, they should be transferred to a plate and dipped in a mixture of vinegar s alt. Having processed in this way, the peppers are placed in a glass jar, carefully tamping them. In this case, sprinkle with finely chopped garlic, add sunflower oil and roll up the lids and sterilize.

Celery variant

Peppers with celery when marinated, it turns out with an original peculiar taste.

Ingredients:

• 1 kg pepper;
• a bunch of celery and parsley;
• garlic head;
• 1-2 bay leaves;
• 100 ml each of sunflower oil and apple cider vinegar;
• glass of water;
• 1 tbsp l s alt;
• 4-5 allspice peas.

Peppers, peeled from seeds and stalks, should be divided into halves. Chop the garlic cloves, chop the celery and parsley coarsely with a length of 4-5 cm.

The next step is to prepare the filling. Pour water into the dishes, vinegar with the addition of oil, sugar with s alt and bay leaf. After bringing the composition to a boil, reduce the fire a little and immerse the peppers and cook them until the skin is soft.

Finely chopped garlic, parsley and celery stalk are placed at the bottom of the jar. Before filling the jar to the top, boiled peppers are laid in layers.

The remaining brine from the pan is poured into a jar of vegetables and garlic. The container will be sterilized within 15 minutes.

Quick recipe for bell peppers with garlic and parsley

Quickly cooked Bulgarian vegetable turns spicy, thanks to spices and fragrant herbs. The blank can be consumed after a few hours.

For a kilo of sweet vegetable you will need:

• 1-2 sprigs of green parsley;
• 3-4 garlic cloves;
• 1-2 pcs bay leaf;
• 1 rosemary sprigs;
• 4 tbsp vinegar;
• 2 tbsp sugar;
• 5-7 allspice peas;
• 2 tbsp sunflower oil.

Pour water into a saucepan, put peppers, parsley, garlic, allspice, vinegar and sunflower oil. Then add s alt and sugar. Boil all this for about 10 minutes to get the marinade.

Put the rosemary and parsley leaves on the bottom of the jar, remove the peppers from the pan and lay them down, lightly tamping them.

If desired, you can sterilize the jar to store the workpiece until winter.

Advice! Together with herbs, parsley and rosemary, you can add mustard fruits.

How to store blanks correctly and for how long?

Blanks should be stored in a cool place: in the underground or cellar. Shelf life for canned jars is 12 months. The jar can be kept in the refrigerator.

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