TOP 3 original recipes for pickling sweet peppers for the winter with garlic
Sweet pepper is a unique vegetable in its composition. It is a storehouse of trace elements: calcium, potassium, phosphorus, iron, copper and vitamins of group B, ACE, PP, K, which have a beneficial effect on the functioning of the nervous and cardiovascular system in the human body. Fleshy vegetables of yellow, red, green color are delicious not only fresh in salads, but also in marinades. The housewives have many recipes for dishes with sweet Bulgarian pepper. Pepper with garlic marinated for the winter is especially distinguished among them due to its piquant taste.
Features of pickling pepper with garlic for the winter
When pickling red bell peppers, the beneficial qualities are preserved. Vegetables should be cut into pieces and blanched to soften the thick flesh of the vegetables. Some housewives prefer cooking.
When canning whole sweet vegetables are not cut, after washing, they are dried and fried in a hot pan until softened.
Selecting and preparing vegetables
The canning process begins with the preparation of vegetables. Raw materials must be checked for quality, only fresh and ripe are selected. The garlic is separated into cloves and peeled. Parsley and celery greens must be cleaned of weeds, rinsed under running water. Selected vegetables are thoroughly washed under running water.
In red bell pepper, the stem and seeds should be removed, 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 promotes even and dense packing in containers when canning. Large pickles are cut into cubes and longitudinal pieces.
How to prepare containers for the start of the procurement process?
For home canning, glass containers are most suitable, they ensure tightness, with careful handling, they can be used repeatedly. Glass containers are produced in three types: cans of different volumes, bottles and bottles. Before marinating, 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 an oven, placing them with the neck up on a baking sheet.
To seal cans, use different caps: threaded, with a clamping device. All lids are also sterilized.
The most delicious recipes
Bell peppers go well with a variety of vegetables.Lovers of this sweet aromatic vegetable can safely experiment in the kitchen with the addition of herbs and spices when canning.
Whole pickled peppers with garlic and herbs
This recipe uses the whole sweet Bulgarian vegetable.
Before the canning procedure, you need to stock up on:
- 1 kg of bell pepper.
- a head of medium garlic.
- half a pod of hot pepper.
- a tablespoon of salt
- 3 tbsp. l. vegetable oil
- 100 ml vinegar.
It turns out a fragrant appetizer, 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 vegetables from bursting during frying, you need to pierce with a toothpick in several places. After frying, they should be transferred to a plate and dipped in the vinegar salt mixture. 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 option
Pickled peppers with celery have an original, distinctive taste.
Ingredients:
- 1 kg of pepper;
- a bunch of celery and parsley;
- head of garlic;
- 1-2 bay leaves;
- 100 ml of sunflower oil and apple cider vinegar;
- glass of water;
- 1 tbsp. l salt;
- 4-5 peas of allspice.
Peppers, peeled from seeds and stalks, must be divided into halves. Chop the garlic cloves, coarsely chop the celery and parsley to a length of 4-5 cm.
The next step is to prepare the filling. Pour water, vinegar with oil, sugar and salt and bay leaf into the dishes. After bringing the composition to a boil, reduce the heat a little and immerse the peppers and cook them until the skin is soft.
Finely chopped garlic, parsley and a celery stalk are placed on the bottom of the jar. Boiled peppers are stacked in layers before filling the jar to the top.
The remaining brine from the pan is poured into a jar of vegetables and garlic. The container is sterilized within 15 minutes.
A quick way to cook bell pepper with garlic and parsley
A quick cooked Bulgarian vegetable turns out to be hot and sour thanks to the spices and aromatic herbs. The workpiece can be consumed after a few hours.
For a kilo of sweet vegetable you will need:
- 1-2 sprigs of green parsley;
- 3-4 cloves of garlic;
- 1-2 pcs. bay leaf;
- 1 sprig of rosemary;
- 4 tbsp vinegar;
- 2 tbsp Sahara;
- 5-7 peas of allspice;
- 2 tbsp sunflower oil.
Pour water into a saucepan, put peppers, lavrushka, garlic, allspice peas, vinegar and sunflower oil. Then add salt and sugar. Boil all this for about 10 minutes to obtain the marinade.
Put the leaves of rosemary and parsley at the bottom of the jar, remove the peppers from the pan and lay them, lightly tamping them.
If desired, you can sterilize the jar for storing the workpiece until winter.
Advice! Together with herbs, parsley and rosemary, you can add mustard fruits.
How and how long can you store the workpieces?
The workpieces must be stored in a cool place: in the underground or in the cellar. Shelf life for cans from conservation is 12 months. The jar can be kept in the refrigerator.
