Today I want to offer you a simple and very simple recipe. delicious preparation for the winter - fried bell peppers with garlic. The pepper is slightly sour, moderately salty and sweet, and garlic and parsley complement it perfectly. The marinade is also very tasty. Roasted peppers with garlic can be served as an addition to main courses. This preparation has proven itself well in my family; I have been preparing it for more than 10 years. Peppers can be taken in any color; yellow and red peppers are especially tasty. It is advisable to take peppers that are fleshy and not very large. Try it, very tasty!

Ingredients

To prepare fried bell peppers with garlic for the winter you will need:
bell pepper- 12-14 pcs.;
garlic - 2-3 cloves;
parsley - 7-10 sprigs;
salt - 1 tsp. ;
sugar - 2 tbsp. l.;
vinegar 9% - 60 ml;
water (boiling water) - how much will go into the jar;
vegetable oil for frying.
The calculation of ingredients is given for 1 liter jar.

Cooking steps

Rinse the bell pepper and parsley under running water and place in a colander to drain excess liquid.

Remove part of the tail from each pepper (if it is dry or too long). Prick each pepper on all sides with a knife or toothpick (about 7-10 pricks each) so that the marinade soaks the inside of the pepper.

Peel the garlic and chop it with a knife (not finely).

Heat the frying pan well, add vegetable oil (about 2-3 tablespoons), lay out some of the bell pepper (in one layer) and fry over medium heat on all sides until golden brown and lightly pierced. Important!!! Be sure to fry the peppers covered, as you can burn your hands during the cooking process. It fries very quickly; when turning it over to the other side, do not open the lid too much, but only slightly open it.
When the first batch of peppers is ready, place them in a jar and cover with a metal lid.

Fry a new batch of peppers, put them in a jar, place some garlic and a couple of parsley sprigs on top. Thus, fill the jar with fried peppers, parsley and garlic up to the shoulders of the jar. Boil water and fill the jar of pepper with boiling water up to the neck. Immediately seal the jar with a lid. Take it with a towel and gently rock it from side to side so that the sugar and salt dissolve. Turn it upside down and wrap it up for a couple of days. Then put it in the cellar.

I cooked all sorts of different blanks from bell pepper, but bell pepper fried with garlic for the winter is love at first sight. Looking ahead, I will say that the recipe for fried peppers with garlic for the winter without sterilization, which greatly simplifies the entire preservation process as a whole. To make canned roasted peppers for the winter with a slight piquancy, I added a little hot pepper to banks.

But if you don't love savory snacks, you can safely ignore this ingredient. What should not be excluded from the recipe for fried peppers in oil for the winter is garlic. It is thanks to the garlic that the fried Bell pepper For the winter it acquires a unique taste and aroma. I hope I convinced you to prepare fried bell peppers for the winter? Then welcome to my humble kitchen - recipe with step by step photos at your service!

Ingredients for a 0.5 l jar:

• 0.5 kg. bell pepper (peeled)
• 1 tsp salt
• 2 tbsp. Sahara
• 2 tbsp. 9% vinegar
• 3-4 cloves of garlic
• 50 ml. vegetable oil
• black, allspice and hot pepper

How to cook roasted peppers for the winter:

The preparation of our preservation begins with the preparation of bell peppers. Wash the pepper, remove the seed capsule, and cut it roughly like in my photo. At first I was tempted and wanted to cook whole roasted peppers for the winter, but then I came to my senses - a beautiful presentation of the appetizer is, after all, an important component of any culinary process, so I peeled the peppers and cut them into slices.

Next comes the most interesting part of the recipe: all the peeled peppers need to be fried. You can fry the peppers in a frying pan in small portions. Or you can bake it in the oven at high degrees. I chose the second option as the least labor-intensive. I also lined the baking sheet with foil so that I don’t have to wash it later. So, cover the baking sheet with foil, pour in all the vegetable oil, and place the peppers in one layer. Place in a preheated oven at 220-230 degrees for 30 minutes.

While the peppers are roasting, sterilize the jars with lids. Place garlic, black and allspice and a little hot pepper into jars. For one jar 0.5 l. You will need 4 black peppercorns, one allspice pea and half a small pod of hot pepper.

Pour salt and sugar into each jar, as required by the recipe for fried peppers and garlic for the winter.

In 30 minutes our bell pepper will be fully cooked. And it will simply be indistinguishable from something fried in a frying pan.

We put the fried peppers in jars, filling them up to their hangers, much like in my photo. We also pour the oil and juice from the peppers into jars.

Immediately pour boiling water into the jars of fried peppers along the threads on the jar.

Roasted bell peppers with garlic dressing placed on a large dish will be a pleasant surprise for many. Its glossy sides and bright smell are quite appetizing and will arouse genuine interest both hot and cold.

When frying whole vegetables, you can place the vegetables under slight pressure, and then simmer a little - they should not crunch when serving. Fragrant sunflower oil will only strengthen the indestructible union of garlic and sweet pepper, but it is better to fry it in any refined oil.

To prevent diners from getting their hands dirty, you can put multi-colored curl-papers on the stems.

Ingredients

• sweet pepper 6-7 pcs.
• garlic 3-4 cloves
• water 50-70 ml
• vegetable oil 1 tbsp. l. + for frying
• ground black pepper 1-2 pinches
• dill 3 sprigs
• parsley 3 sprigs

Preparation

1. Prepare bell peppers. Use fresh, firm vegetables of any size, variety and color. Wash it. Dry with a towel to remove excess moisture.

2. Place the frying pan over high heat. Warm it up well. Add some oil. Place the prepared peppers. Turn the heat to moderate. Cover with a lid as the oil will splatter during frying. Fry until browned, 8-10 minutes.

3. Peel the garlic. Cut into small pieces. Place in a mortar. Add a pinch of salt.

4. Turn the pepper periodically so that it browns evenly on all sides.

5. Grind the chopped garlic with a pestle until a garlic paste forms. If you don’t have a mortar, you can grate the garlic cloves on a fine grater or put them through a garlic press.

6. Pour boiled water at room temperature and odorless vegetable oil to the chopped garlic. Do not use hot water, as the garlic will lose its taste and aroma. Stir. Add salt to taste and ground pepper if needed. At this step you can experiment with spices.

Fry the whole pepper, without peeling, turning occasionally, over medium heat in an open frying pan.
Fry the pepper, cut into rings, over low heat.
Vegetable (olive, sunflower, corn) oil is used to fry peppers.

How to deliciously fry peppers

Products
Bell pepper - 9 medium-sized or 6 large
Vegetable (sunflower, corn or olive) oil
Lemon - 1 piece
Dill, parsley - 30 grams
Garlic - 5 cloves
Sugar - tablespoon
Salt - tablespoon
Ground black pepper - half a teaspoon

How to fry whole peppers
1. Wash and dry the peppers.
2. Heat a frying pan, pour oil.
3. Place the whole pepper in the frying pan.
4. Fry, turning every 5 minutes.
5. Place on a plate.
6. Prepare the sauce: squeeze lemon juice, wash and chop dill and parsley, add salt and sugar, peeled and chopped garlic, ground pepper. Mix well.
7. Serve the pepper and the sauce separately.

How to fry peppers for the winter

What you need to roast peppers for the winter
Bell pepper - approximately the same size, 3 kilograms
Sunflower or olive oil - 3 tablespoons
Vinegar 9% - 1 glass
Garlic - 3 cloves
Bay leaf - 2 leaves
Ground pepper - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tablespoon
Boiling water - 1 glass

How to fry peppers for the winter
1. Wash the pepper, trim (but do not completely remove) the stalk.
2. Heat a frying pan and pour oil.
3. Place the peppers and fry for 15 minutes in a frying pan without a lid.
4. Place peeled garlic, bay leaf, ground black pepper, sugar and salt, and vinegar into a sterilized jar.
5. Pack the pepper into the jar, crushing it.
6. Pour boiling water over the peppers, close the jars and wrap them until they cool completely.
7. Store at room temperature.

When preparing peppers for the winter, you can use tomato juice instead of water.

Check out another recipe

Popular all over the world. The only alternative to them is baked ones. Even if you passionately love meat dishes, their best “traveling companion” will be vegetables - and not necessarily in salad form. People who have never fried or baked vegetables in their lives have deprived themselves of a very tasty part of their existence. They urgently need to make up for lost time! And you can start with the “fried peppers with garlic” recipe. Its implementation will not take much time and will not require significant investment - vegetables are quite cheap in summer and autumn. And how much fun!

Great snack

You buy bell peppers - for example, a kilogram. For beauty, you can pick up colorful vegetables from the seller - green, yellow, red. Naturally, they are cleaned, but without being cut into pieces. That is, a circular cut is made around the tail, the “insides” are pulled out by the tail, and what remains is cleaned out with a sharp knife. After this, the peppers are washed and placed in a colander with the holes down so that all the water drains out - otherwise, when frying, the splashes will scatter wildly and can burn. While the peppers are drying, the head of garlic is peeled and the cloves are pressed through a press. A bunch of greens (parsley or dill, or onions, or assorted) is finely chopped. A little sunflower oil is poured into a hot frying pan; when it is hot, add the peppers and cover the container (loosely) with a lid. Fried vegetables are laid out on a dish, salted, peppered and sprinkled with crushed garlic and herbs. You can eat fried peppers with garlic either cold or hot.

Roasted peppers in marinade

This is a longer recipe to complete. Fried peppers with garlic, prepared according to his recommendations, should sit overnight. But it turns out spicy and elastic. First the peppers are fried; You can put them on the frying pan more densely - they will fry. At the same time, finely chop the parsley and garlic. The latter can be put through a crusher, but it will be juicier if it is chopped. Five cloves are enough for nine peppers; and you can take as much greenery as you like, but no less than a good bunch. The peppers are placed in a jar, sprinkled with parsley and garlic. Salt and sugar are poured into a frying pan with pepper juice - a large spoon at a time, only salt with a heap, and sugar - without. Add half a shot of water; as soon as it boils, pour it into a jar and add half a glass of vinegar (9%). Once it cools down, put it in the refrigerator for eight hours. It is better to peel such fried peppers with garlic before eating. Tasty and spicy! It looks like a winter preparation, but is eaten long before the onset of cold weather.

Canned Roasted Peppers

Seasonings are first prepared for it. A clove of garlic and a quarter of medium-sized garlic are finely chopped and placed in a liter sterilized jar. 3-4 large peppers are pricked in several places with a fork, fried in vegetable oil and added there (along with the oil). Boil water in a saucepan (less than a liter), add a teaspoon of salt, two teaspoons of sugar and a spoonful of vinegar. This marinade is poured into the future canned fried peppers with garlic, the jar is sealed, turned upside down and left until it cools down. This winter snack will be waiting for you in the pantry as long as you need it - it will not spoil for years.

Roasted Pepper Salad

Traditionally, salads are made from fresh (or salted or pickled) vegetables. However, it’s also very good with garlic in the form of a salad. Unlike other recipes, for this purpose the peeled and washed pods are cut into strips and only then fried. For greater beauty, it is better to take peppers of different colors and fry them separately to preserve the color. Garlic (3 cloves per half kilo of pepper) is finely chopped and then ground with salt. The mixture is mixed with chopped parsley and fried pepper is seasoned with it. A very pleasant addition to main dishes!

Whole roasted pepper

Also a winter preparation, which at the same time may not be baked for a long time, but “live” a little under nylon covers and serve as a snack right now. The peppers are thoroughly washed and fried under the lid. The finished products are immediately placed in sterile jars and poured big amount grated and fried carrots and crushed garlic. When the jar is full, add 3 large spoons of sugar and a small spoon of salt, plus half a shot of vinegar. It is noteworthy that such fried peppers with garlic do not need marinade. There is no need to sterilize the jars either - and this way it is stored for a long time. If you don't intend to store the jars in the basement or pantry, if you want to eat them quickly, don't roll them up, just cover them and put them in the refrigerator. Or you can do it in half: “for now” and “for later.” Before the cold weather, you will simply enjoy a snack, and after it comes, you will also rejoice at your foresight.