Preparing pickled peppers in oil for the winter using simple recipes and storage conditions

Sweet bell peppers are popular. And if the garden produces a bountiful harvest, many homemakers wonder how to preserve them longer. The only solution is to create a variety of preserves. A very tasty and healthy preserve is peppers in oil for the winter, prepared according to a simple recipe. Preparing it doesn't require much time or effort.

You can add variety to your winter table with recipes that incorporate various ingredients. Vegetables will have a variety of flavors and aromas.

You can create bright colors in a jar by using vegetables of different colors: green, red, yellow.

The preparation can be used not only as a main dish, but also added when preparing side dishes, soups, borscht, omelettes, snack pies, and so on.

Pepper is a storehouse of useful substances

Bell peppers are rich in vitamins and nutrients. Compared to lemons and blackcurrants, they contain more vitamin C. They also contain more vitamin A than carrots.

Additional elements included in the composition are zinc, iodine, selenium, phosphorus.

Bell peppers can enhance the body's defenses and strengthen the immune system. Scientists have proven that daily consumption of pepper reduces the risk of developing cancer.

This vegetable must be included in the daily diet of diabetics.

Regular consumption improves the condition of skin, hair, and nails. Therefore, the vegetable is used to prepare various nourishing masks.

Pepper is contraindicated for heart disease, high blood pressure, hemorrhoids, and ulcers.

Prepare the main ingredients

For preserves, it's important to select large, fleshy peppers. Peppers have thick walls and retain virtually their shape during cooking.

Sort and discard any damaged or spoiled specimens. Rinse under running water and lay them out to dry on a towel. Next, carefully trim off the ends and remove the seeds. Cut into pieces of the desired size (rings, half rings, rectangles, or squares).

Next, you can prepare preparations for the winter from the pepper.

How to prepare peppers at home: recipes

There are many ways to prepare the dish. They vary in the number of ingredients and additional components. Let's look at the most common and successful options.

Classic recipe

A basic recipe that requires minimal time and effort.

List of ingredients:

• sweet pepper - 3 kg;
• sugar - ½ cup;
• salt - ¼ cup;
• sunflower oil - ¼ cup;
• vinegar - ¼ cup

Method of preparation of the workpiece:

1. Rinse the selected peppers individually and lay them out on a towel. Make sure there's no excess liquid.
2. Remove seeds and internal white membranes.
3. Cut into large pieces and place in a large saucepan.
4. Pour in all remaining ingredients and simmer over low heat for 20 minutes.
5. The mass must be stirred from time to time.
6. At the end of cooking, add garlic and chopped herbs.
7. Distribute the hot mixture into steam-treated containers and seal with lids.
8. Cool and send to a place for further storage.

In an oily sauce with spices

Ingredients:

• finished main product - 3 kg;
• vegetable oil - 1 tbsp.;
• vinegar (6%) - 1 tbsp.;
• salt - 1 tbsp.;
• sugar - ½ cup;
• head of garlic;
• favorite spicy herbs and seasonings.

Method of preparation:

1. Wash the pepper and remove the partitions and seeds.
2. Cut into portions and pour into a container.
3. Pour in vegetable oil.
4. Next, add all the remaining ingredients. Add the garlic, herbs, and spices at the very end of cooking.
5. Boil for 10 minutes.
6. Place into pre-prepared containers and seal tightly.
7. This method of canning allows you to store the product for a long period of time.

Peppers in tomato sauce

List of necessary products:

• pepper - 1.5 kg;
• onion - 500 g;
• tomatoes - 1 kg;
• vinegar 5% - ½ cup;
• sunflower oil - ½ cup;
• sugar - ½ cup;
• salt - 1.5 tbsp.

Step-by-step cooking instructions:

• Wash the main product. Trim off the stems and cut in half. Carefully remove the seeds and trim off the membranes.
• Cut into cubes.
• Peel the onion and chop.
• Wash the tomatoes, dry them, and put them through a juicer. If you don't have one, use a meat grinder, then strain them through a sieve.

• Measure out half a liter of juice and add all the ingredients from the list.
• Stir well and bring to a boil. Simmer for fifteen minutes.
• Add pepper and onion to the liquid. Cook until the ingredients are soft (30 minutes).
• Place into jars.
• Place a towel in the container and fill it with water. Place the jars in the container. The water level should be slightly below the neck of the jars to prevent liquid from spilling over during boiling.
• The sterilization process takes half an hour.
• After this, remove the jars and seal them hermetically.
• Place on lids and cover with a thick cloth.

In oil with garlic

According to this recipe, the vegetable turns out very appetizing and aromatic.

List of required ingredients:

• bell pepper - 1 kg;
• dill greens - 1 bunch;
• garlic - 8 cloves;
• sunflower oil - 1 tbsp.;
• vinegar - ½ cup;
• hot pepper - 1 pod;
• salt - 1 tsp

Preparation method:

1. Wash the pepper and pre-prepare it.
2. Cut into long strips.
3. Chop the herbs and garlic.
4. Cut off the stem of the hot pepper, remove the seeds and chop into rings.
5. Prepare the butter-spice mixture by mixing all the ingredients.
6. Pour some liquid into a container. Add a layer of peppers and add a few more tablespoons.
7. Continue like this until the very neck.
8. The final layer is oil.
9. The preparations do not need to be hermetically sealed. They are stored under nylon lids in the refrigerator.

Spicy marinated with vinegar wedges

This appetizer is an ideal option for those who love spicy food.

To prepare the preparation, you will need the following products:

• chili pepper - 1 kg;
• sugar - 3 tbsp;
• salt - 3 tbsp;
• sunflower oil - 1 tbsp;
• vinegar 9% - ½ cup;
• water - 1.5 l;
• garlic and dill to taste.

Preparation method:

1. Sort the chili peppers. Discard any wilted or spoiled ones.
2. Put on gloves and peel the pepper. Roll the pod in your hands, cut off the tip, and discard the seeds. Cut the pod lengthwise into quarters.
3. Place all the peppers in a bowl and pour boiling water over them. Make sure the peppers are covered. Cover with a lid and let sit.
4. After ten minutes, drain the liquid.
5. Mix all ingredients and boil.
6. Place the herbs and garlic in a container. You can add a bay leaf. Spread the peppers loosely.
7. Fill to the top with boiling marinade and seal tightly.
8. The jars should cool down wrapped up.

Marinated in honey sauce

This vegetable, prepared according to this recipe, has a sweet and sour flavor. It makes a wonderful addition to both everyday and festive meals. Substituting citric acid for the vinegar makes for a healthier preparation.

Ingredients:

• vegetables - 1 kg;
• honey;
• citric acid;
• celery stalks;
• vegetable oil;
• salt.

Preparation method:

1. The quantity of ingredients depends on personal preference and is taken to taste.
2. Peel the bell pepper and blanch it in boiling water for five minutes. Do the same with the celery.
3. Place in a pre-prepared container.
4. Fill the jars with water and pour them into a container.
5. Add all ingredients and bring to a boil.
6. Pour into jars, filling right to the neck.
7. Sterilize the marinated peppers in boiling water for 15 minutes.
8. Seal tightly.

Stuffing preparations

Ingredients:

• water - 4 l;
• salt - 4 tbsp;
• sunflower oil - 500 ml;
• sugar - 300 g;
• vinegar - 350 ml.

Method of preparation:

1. Mix all the listed ingredients and bring to a boil.
2. Trim the ends of the fruit and remove the seeds. This must be done carefully to ensure the fruit remains whole.
3. Place in boiling marinade. Simmer for a few minutes over low heat.
4. Distribute the mixture into containers and fill to the top with brine.
5. Seal tightly.
6. In winter, the main product can be filled with minced meat or vegetables.

Lecho without vinegar

Basic recipe for making traditional lecho.

Products:

• fruits - 2 kg;
• tomato puree - 2 kg;
• salt - 1 tbsp;
• sugar - 2 tbsp.

Preparation method:

1. To prepare lecho, it is better to use multi-colored vegetables, which must be washed and cut into squares.
2. Boil the tomato puree until it reduces by half.
3. Prepare the marinade. Add salt and sugar to the tomato puree.
4. The jars require pre-treatment with steam, as the product will be marinated without the use of a preservative.
5. Place the hot lecho into jars and seal with a canning key.

Stuffed with cabbage and preserved in oil

A simple and quick recipe for cooking peppers in oil.

Ingredients required:

• pepper - 2 kg;
• cabbage - 1.5 kg;
• carrots - 2 pcs.;
• dill and parsley - a bunch each;
• oil - 3 tbsp;
• salt and spices to taste.

Preparation method:

1. Wash and prepare the fruit. Place it in a container and pour boiling water over it until it's covered. Leave it, covered, for five minutes.
2. Drain the water.
3. Finely chop all vegetables.
4. Pour oil into a saucepan, add the onion, and simmer over low heat until translucent. Add the carrots and simmer until tender.
5. Salt the cabbage and crush it with your hands to release the juice.
6. Add stewed vegetables and spices.
7. Fill the fruits tightly with the resulting filling.
8. Place in a container and pour in the cabbage juice. Marinate for 3 days.
9. Place into small containers, cover with a nylon lid and refrigerate.

Boiled and canned in oil

Necessary products:

• main vegetable - 3 kg;
• water - 1 l;
• vinegar - 1 tbsp.;
• butter - 1 tbsp;
• sugar - 4 tbsp;
• salt - 1 tbsp;
• seasonings and spices to taste.

Cooking steps:

1. Sort the fruits and separate the whole ones. Wash and remove the seeds and membranes.
2. Place chopped garlic, bay leaf, spices and herbs on the bottom of the prepared containers.
3. Boil water, add all ingredients and make marinade.
4. Add pepper to it and cook for ten minutes.
5. Place into jars and add the filling. Seal tightly.

How to preserve canned food

Canned food will last longer if stored under suitable conditions. Jars should be stored in dry, cool places, protected from direct sunlight and light. In private houses it is a cellar, in multi-storey buildings it is a basement or a loggia.

Some people manage to store their food on the balcony. This is only possible if the balcony is glazed and doesn't freeze during severe frosts. Special boxes made of wood, foam, or foil insulation can provide additional protection.

If all canning procedures were followed during canning, the preserves can be stored at home. The main condition is to keep the containers away from heating appliances.

The blanks under nylon lids are stored in the refrigerator or in places where the air temperature is 3-4 degrees.

The shelf life of hermetically sealed jars is 2 years. With a nylon lid, the shelf life is 6 to 10 months.