Pepper in oil for the winter: a simple pickling recipe with photos and videos

Pepper in oil for the winter - a simple and delicious recipe for harvesting vegetables. It has been in use for over a decade. This method of preservation allows you to preserve all the useful qualities of your favorite product and prepare incredibly tasty snacks for the winter. There are many different recipes for canning a vegetable, let's look at the best of them.

Pepper is a pantry of nutrients

The fresh product contains many vitamins and minerals, such as: potassium, vitamin C, sodium, vitamin B, phosphorus, magnesium, iron. During preservation, the main part of these useful substances is preserved.

Also, canned peppers contain fiber, alkaloids, proteins. It is a low-calorie product, so you can use it without harm to your figure. However, here you should be careful with vegetables preserved in olive oil - the calorie content of such products is much higher.

It also helps to lower blood pressure, thin the blood and normalize the digestive tract.

Preparing the main ingredients

Preparing peppers in oil for the winter is easy and effortless. To do this, just follow the following recommendations:

1. Vegetables must be chosen ripe, without defects.
2. Meaty peppers are best for canning.
3. Oil for recipes use refined, odorless.
4. Banks must be thoroughly washed with soda and sterilized before preservation.
5. If the recipe uses a hot product, then additional sterilization is not needed.

How to prepare pepper at home, recipes

Pepper is a very he althy and tasty product that must be consumed throughout the year, and not just in the summer. Unfortunately, not every housewife can afford to buy fresh vegetables in winter or fill the freezer with them.

In this case, conservation is the best way to solve this problem. It is stored for a long time, and the vegetable retains its beneficial qualities. We have selected for you the most popular and easy-to-implement recipes for seamings in oil for the winter.

Classic recipe

This recipe is distinguished by its simplicity, it is prepared from products that any housewife always keeps on hand. You will need the following items:

• four kilograms of bell pepper;
• 800 milliliters of cold water;
• 160 ml unscented oliya;
• 30 grams fine s alt;
• 90 ml 9% vinegar;
• 350 grams of granulated sugar.

Cooking:

1. Vegetables are well washed, cleaned of seeds, cut into slices.
2. In a bowl, mix water with s alt, granulated sugar. They put it to boil.
3. After the start of boiling, pour vegetables, cook for eight minutes.
4. Pour vinegar essence and vegetable oil.
5. The product is laid out in jars with a slotted spoon, poured with marinade.
6. Banks are closed, turned over, left overnight.

Important! The jars must first be washed well with soda and sterilized, otherwise the preservation may deteriorate.

In oil filling with spices

Components:

• six kilos of pepper;
• three hundred grams of granulated sugar;
• s alt, about half a glass;
• six hundred milliliters of oliah;
• four hundred milliliters of 9% vinegar;
• greens;
• seven cloves of garlic.

Cooking technology:

1. Vegetables are washed, peeled, cut in any shape.
2. Put in a bowl.
3. Pour in refined vegetable oil, sprinkle with s alt, top with sugar. Fill them with vinegar.
4. Put the solution on the stove, cook for twenty minutes. This requires stirring the mixture well.
5. Add crushed garlic, herbs.
6. Cook over medium heat for five minutes.
7. They are laid out in banks, rolled up.

Peppers in tomato

The taste is sweet, like in lecho, but cooking it is much easier. For cooking you will need the following ingredients:

• four kilograms of bell pepper;
• three hundred milliliters of oliah;
• three liters of tomato juice;
• one hundred and fifty grams of granulated sugar;
• thirty grams of fine s alt;
• one hundred milliliters of 9% vinegar;
• spices (bay leaf, cloves).

First prepare the peppers. They are washed well with water, cut into large pieces.Then we take on the marinade. To do this, pour the juice from the tomatoes into a container, cover with s alt, sugar, put cloves and bay leaves. Bring the solution to a boil. Then add 9% vinegar and vegetables to the juice, boil for twenty minutes.

After time, remove the container from the stove, and pour the hot solution into sterilized jars. Close with lids, turn over, cover with a winter jacket.

In oil with garlic

For cooking you will need:

• pepper;
• refined oliya;
• cold water;
• a few cloves of garlic;
• granulated sugar;
• s alt;
• bay leaf;
• dried cloves;
• parsley.

We prepare the ingredients - we wash them, clean them, cut them.We cut the main component into slices, finely chop the parsley and garlic. In a container, mix running water, granulated sugar, fine s alt, olive oil. On a small fire, bring to a boil, only then pour the vegetables into the liquid, boil for ten minutes. Pour into jars, sterilize for twenty minutes. Roll up, turn over, cover with a winter jacket.

Spicy pickled with vinegar wedges

A fairly simple recipe for pickling hot peppers for the winter. It doesn't take much time or effort to make it with vinegar, but once you try it, you'll use this recipe all the time.

Ingredients:

• hot chili;
• sugar;
• water;
• s alt;
• vinegar.

Cooking:

1. The vegetable is washed well with cold water, allowed to dry, cut into slices.
2. Spread it into jars in dense layers.
3. Pour boiling water over, leave for fifteen minutes, drain the water.
4. In a bowl mix boiling water, s alt, vinegar, sugar.
5. Pour peppers with this solution, roll up jars.

Marinated in honey filling

The combination of Bulgarian and sweet peppers with honey and coriander gives an incredible taste. The vegetable turns out sweet, crunchy, with a barely noticeable sourness.

Components:

• kg of main ingredient;
• 5 tablespoons liquid honey;
• 60 ml 9% vinegar;
• 50 ml unscented oliya;
• s alt;
• cloves, bay leaf;
• 5 grams of coriander.

Cooking technology:

1. Wash the main ingredient well, peel, cut into small squares.
2. Pour into jars, they must be filled completely.
3. Pour boiling water over vegetables, cover.
4. Leave to infuse for ten minutes.
5. Pour honey into a small bowl, add s alt and spices.
6. Bring the mixture to a boil.
7. Pour vinegar, olia, drain again into jars.
8. Banks roll up, wrap up.

Vegetable in honey marinade is ready.

Stuffing blanks

Stuffed Pickled Peppers is a fairly simple, inexpensive, satisfying and extraordinarily tasty dish.It is convenient to cook it not only in summer, with fresh vegetables, but also in winter. Therefore, the housewives fill their freezers to capacity with vegetables every harvest. But if there is no place in the freezer, but you really want to pamper your relatives with fragrant stuffed peppers in the winter? Then the recipe below will come to your rescue.

Components:

• 2 kilograms of bell pepper;
• 4 whole bay leaves;
• 5 pieces of peppercorns;
• 30 milliliters of vinegar;
• parsley;
• 20 grams of s alt;
• add sugar to taste.

Cooking technology:

1. Wash the pepper well, cut off the tops, remove the seeds. Rinse again.
2. Let's put the vegetables in boiling water for about two minutes.
3. Take it out, leave to cool.
4. When the vegetables are completely cool, put them in pre-sterilized jars.
5. In a container, mix liquid, s alt, spices, sugar and parsley.
6. Cook for a short time.
7. Add vinegar, fill in future spin, roll up.

Lecho without vinegar

You will need:

• 4 kilograms of tomato;
• 2 kilograms of pepper;
• 2 large onions;
• 50 grams of sugar;
• garlic head;
• 5 bay leaves;
• 5 pieces of peppercorns;
• 20 grams of s alt.

First let's deal with tomato juice. To do this, the tomatoes must be washed well, cut, squeezed through a juicer and boiled for twenty minutes. Onion cut into rings, pepper into small squares. Onions, sugar, s alt and spices are added to the tomato marinade.

After five minutes, put the pepper and leave to marinate over low heat for another five minutes. Add garlic, pour into jars. Jars must be well sealed to avoid air entry.

Stuffed with cabbage and preserved in oil

Ingredients:

• 2 heads of cabbage;
• 300 milliliters of vinegar;
• 100 grams of s alt;
• seasonings (cumin, peppercorns, bay leaf, cloves);
• 50 milliliters of sunflower oil.

Cooking:

1. Cabbage finely chopped, add vinegar and s alt.
2. Cover the bowl, put the load.
3. After a day, squeeze the juice from the cabbage and add seasonings.
4. Wash the peppers, cut off the top, peel the seeds.
5. Pour boiling water over them and leave for five minutes.
6. Then we take it out, cool it, stuff it with cabbage, put it in a container.
7. In a container, mix water, the remaining s alt, vinegar and oil.
8. Bring the mixture to a boil.
9. Fill the resulting product with it, roll it up.

Boiled and canned in oil

This recipe uses a whole product, it does not need to be cut, so it takes much less time to preserve.

Ingredients:

• 2 kilos of tomato pepper;
• s alt;
• sugar;
• seasonings;
• glass of refined oil;
• vinegar.

Cooking:

1. Vegetables are well washed with water, let them dry.
2. Pour water, set to boil.
3. After the formation of the first bubbles, add s alt, vinegar, seasonings, sugar to taste.
4. Pour in vegetable oil and pour products.
5. Continue to cook until vegetables are fully cooked.
6. Put in jars, fill with solution, close.

How to preserve preservation

To keep canned vegetables for a long time, you must follow a few simple rules:

1. Respect the proportions of sugar and vinegar indicated in the recipe.
2. Sterilize jars well.
3. Wash vegetables thoroughly.
4. After seaming, turn over cans to eliminate those that are loosely seamed.
5. Store blanks in a dark, cool place.
6. Use undamaged vegetables.

From the foregoing, we can conclude that this canning for the winter does not require much effort and money.

You can cook it at home, using improvised means. But the result will exceed all your expectations, the appetizer will turn out to be excellent, able to please not only your loved ones, but also guests who have suddenly appeared.

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