Bulgarian pepper in oil for the winter: delicious canning and pickling recipes with photos

Pickled bell peppers for the winter with butter is a common way to preserve this tasty and healthy product. Thanks to a variety of colors, the appetizer looks appetizing, able to decorate the festive table. In addition, it can be added to stews, soups and served as a side dish for meat dishes. To prepare a salad of bell peppers in oil for the winter, you need the simplest products, a little time and minimal culinary skills. The composition and amount of spices can be varied or completely removed, getting just such a delicacy that family and friends will like.

Rules for harvesting bell peppers for the winter in oil

Preserving sweet bell peppers for the winter with oil has its own difficulties and secrets. The quality of the raw materials and the cleanliness of the dishes determine how tasty and safe for health the pickled blanks will be.

It is worth considering the following tips:

1. You should choose whole bell peppers, without cracks and rot, ingredients.
2. They must be cleaned of stalks and seeds, rinsed thoroughly.
3. Cut into slices, strips, quarters or whole – as it is convenient to marinate.
4. Selected jars must be steam sterilized, in the oven or in a water bath for at least a quarter of an hour. It is enough to fill the lids with boiling water or boil them together with the jars.
5. Started pickled snacks are recommended to be eaten as quickly as possible, so do not use large containers. The optimal size is from 0,5 to 1 liter.

You can marinate with any spices to taste or do without them.

The classic recipe for bell peppers in oil for the winter

To pickle in the traditional way, spices are not needed – only the bright fruits themselves with a rich taste.

Products:

• Bulgarian pepper – 1,7 kg;
• water – 0,6 l;
• oil – 110 ml;
• vinegar – 160 ml;
• sugar – 160 g;
• salt – 25 g

How to cook:

1. Peel the raw material and cut lengthwise into 3-6 pieces.
2. Put in a colander and lower for 3-5 minutes in boiling water, then in ice water.
3. In an enamel or glass saucepan, mix all the ingredients, except for the vinegar.
4. Boil, put vegetables and cook for 6-7 minutes.
5. A minute before readiness, pour in the vinegar.
6. Spread in a prepared container, topping up the broth under the neck.
7. Seal tightly and marinate in a cool place for 2-3 weeks.

Marinated bell peppers in oil for the winter served with herbs, boiled or baked potatoes, pasta

Delicious pepper marinated for the winter in oil

Peppers marinated for the winter with oil can be made more tender and sweet using honey filling.

Products:

• pepper – 4 kg;
• Honey – 300 g;
• oil – 110 ml;
• water – 0,55 l;
• salt – 45 g;
• sugar – 45 g;
• vinegar – 160 ml;
• bay leaf – 10 pcs.

Cooking steps:

1. Cut the vegetables in half, arrange in jars, add bay leaf.
2. Boil the brine from all the ingredients, pour up to the neck, cover with lids.
3. Sterilize 25-50 minutes depending on the container.
4. Seal hermetically. Marinate for a month, after which you can eat.

Sweet and sour marinated appetizer is ready.

Honey gives a surprisingly delicate taste, such vegetables go well with meat.

Fried bell peppers in oil for the winter

Roasted bell peppers preserved for the winter with oil taste great and keep until the next season.

You will need:

• bulgarian pepper – 6,6 kg;
• salt – 210 g;
• sugar – 110 g;
• oil – 270 ml;
• horseradish root – 20 g;
• water – 0,55 l.

How to cook:

1. Fry meaty vegetables in a pan with oil on both sides until golden brown.
2. Pack tightly into container.
3. Boil water and the remaining ingredients, pour up to the neck.
4. Place in a cold oven or in a pot of water.
5. Cover with lids, sterilize for 15 to 35 minutes, depending on the capacity of the container.
6. Seal hermetically.

The fruits can be used for stuffing

Pepper in oil for the winter without sterilization

Vegetables marinated in oil are perfectly stored without additional sterilization.

To prepare you will need:

• bulgarian pepper – 2,8 kg;
• water – 1,2 l;
• sugar – 360 g;
• salt – 55 g;
• vinegar – 340 ml;
• oil – 230 ml.

Cooking steps:

1. Wash, cut into strips, leaving some of the seeds to add flavor.
2. Boil water and all the ingredients in a saucepan, put the peppers and cook for 8-11 minutes until elastic softness.
3. Place tightly in jars, adding liquid.
4. Seal tightly and leave to cool.

The dish contains useful vitamins and minerals

Peppers in oil with garlic for the winter

For those who love spicy flavors, this pickle recipe will do.

You need to prepare:

• Bulgarian pepper – 6,1 kg;
• water – 2,1 l;
• vinegar – 0,45 l;
• oil – 0,45 l;
• garlic – 40 g;
• celery, parsley – 45 g;
• bay leaf – 10 pcs .;
• a mixture of peppers – 20 peas;
• sugar – 160 g;
• salt – 55 of

Method of preparation:

1. Raw cut into strips, rinse.
2. Rinse garlic and herbs, cut into pieces.
3. Boil the marinade in a saucepan, put the product.
4. Cook for 9-11 minutes. Arrange in containers, mixed with herbs and garlic.
5. Pour the broth to the neck, seal tightly.
6. Leave under the covers to cool slowly.

Such pickled vegetables will delight the home until the next harvest.

It is very easy to cook peppers in garlic butter sauce with herbs for the winter.

Blanched peppers in oil for the winter

Another excellent pickled vegetable recipe.

You will need:

• red and yellow peppers – 3,4 kg;
• water – 0,9 l;
• vinegar – 230 ml;
• oil – 0,22 l;
• sugar – 95 g;
• salt – 28 g;
• a mixture of seasonings with peas – 1 tbsp. l.

Preparation:

1. Peel the raw materials, wash and cut lengthwise into strips.
2. Put on a metal deep fryer or colander, dip in boiling water for 3-5 minutes, immediately transfer to ice water.
3. Fill the prepared container with blanched raw materials up to the shoulders.
4. Boil water with the remaining ingredients, pour up to the neck.
5. Sterilize for 35-45 minutes, seal tightly.
6. Leave to cool.

After 20 days, a great snack is ready.

Fruits are a great addition to meat or potatoes.

Sweet pepper in oil filling for the winter

An excellent dish that will decorate the holiday table.

For cooking you will need:

• yellow and red peppers – 5,8 kg;
• water – 2,2 l;
• sugar – 0,7 kg;
• vinegar – 0,65 l;
• salt – 90 g;
• oil – 0,22 l;
• chili – 1 pod.

Cooking methods:

1. Cut raw materials into strips.
2. Mix all other ingredients and boil for 8-12 minutes, take a sample. If you like it, you can continue. If not, add acid, sugar or salt, or water.
3. Arrange in containers, adding 1 strip of chili, pour boiling marinade.
4. Cover with lids, sterilize for 1 hour, roll up tightly.

You can add peppercorns, cloves to pickled blanks

Baked bell peppers in oil for the winter

For four liter jars you will need:

• pepper – 4 kg;
• oil – 300 ml;
• water – 550 ml;
• garlic – 60 g;
• a mixture of peppers – 2 tsp;
• salt – 55 g;
• vinegar – 210 ml.

How to cook:

1. Grease the vegetables with oil and place on a baking sheet, put in the oven.
2. Bake at 180 degrees until browned.
3. Put together with garlic and spices in a bowl.
4. Boil water and other ingredients, pour the fruit.
5. Put in a water bath, covered with lids, for 15-25 minutes.
6. Seal hermetically.

Red bell pepper for the winter with oil, herbs and garlic

Greens give pickled foods a refreshing spicy flavor. Experienced housewives add spices and herbs, achieving the perfect combination.

You will need:

• bulgarian pepper – 5,4 kg;
• water – 1 l;
• oil – 0,56 l;
• sugar – 280 g;
• salt – 80 g;
• garlic – 170 g;
• parsley – 60 g;
• bay leaf – 4-6 pcs .;
• chili or paprika to taste.

How to cook:

1. Peel vegetables, wash with herbs. Leave a teaspoon of seeds. Cut the fruits into strips, garlic into slices, chop the greens.
2. Boil the marinade, lay out the raw materials and cook for 9-12 minutes.
3. Put in a sterilized container, adding garlic and herbs, pour the broth up to the neck.
4. Sterilize for half an hour, seal tightly.

This blank is suitable for those who are contraindicated in acid in pickled vegetables.

Sweet pepper whole in oil for the winter

Bulgarian pepper with oil for the winter can be preserved as a whole. The stalks remain, as do the seeds.

You will need:

• peppers – 4,5 kg;
• water – 1,4 l;
• sugar – 0,45 kg;
• salt – 55 g;
• vinegar – 190 ml;
• oil – 310 ml;
• bay leaf – 4-7 pcs .;
• a mixture of spices – 15 peas.

Stages of preparation:

1. Put the raw material in a colander and blanch for 4-6 minutes, dip in ice water.
2. Boil the marinade for 6-8 minutes, remove the spices, lay out the food and bring to a boil.
3. Cook for 6-12 minutes, depending on the meatiness.
4. Place in a glass container, fill with broth and immediately seal tightly.
5. Leave to cool under the covers.

Marinated products go well with meat dishes.

For pickling, you will need fruits of medium size, but at the same time quite fleshy.

A simple and quick recipe for sweet peppers in oil for the winter

This method of marinating is not loaded with unnecessary steps or ingredients, and the vegetables are surprisingly delicious.

Required to prepare:

• bulgarian pepper – 5,1 kg;
• water – 1,1 l;
• vinegar – 0,55 l;
• oil – 220 ml;
• peppercorns – 1 tsp;
• bell pepper seeds – 20 pcs.;
• salt – 150 g;
• sugar – 0,55 kg

Cooking steps:

1. Rinse the vegetables, remove the stalks and cut into halves or quarters lengthwise.
2. In a saucepan, mix water and all ingredients, boil.
3. Put the fruits in a colander and blanch in boiling water for 3-5 minutes.
4. Transfer to the marinade and cook, stirring, 6-8 minutes.
5. Arrange in containers, seal tightly.
6. Leave under the covers for a day.

Such pickled vegetables have a rich aroma and are amazingly tasty.

For pickling, you can use fruits of various colors, which gives an elegant look to the appetizer.

Recipe for the winter of bell pepper in oil with spices

You can marinate with spices. Having stuffed his hand, they begin to experiment with the ingredients.

You will need:

• bulgarian pepper – 3,2 kg;
• garlic – 70 g;
• coriander – 30 g;
• a mixture of peppercorns – 30 g;
• mustard seeds – 10 g;
• Honey – 230 g;
• oil – 140 ml;
• vinegar – 190 ml;
• salt – 55 g;
• sugar – 35 g;
• water.

How to do:

1. Chop the fruits into long strips.
2. Put a bay leaf on the bottom of the containers, then vegetables, pour boiling water under the neck. Cover with lids, let stand for a quarter of an hour.
3. Drain the infusion into a saucepan, add all the ingredients, boil.
4. Pour the blanks and seal immediately.
5. Leave to cool slowly.

The spicy aroma of this salad is incomparable.

Harvesting for the winter of bell pepper in oil with vinegar

You can pickle bell peppers for the winter with oil in various ways, they are all very tasty.

Composition:

• pepper – 5,8 kg;
• oil – 0,48 l;
• vinegar – 0,4 l
• salt – 160 g;
• sugar – 180 g;
• garlic – 40 g;
• chili – 1-2 pods;
• bay leaf – 6-9 pcs .;
• pepper mixture – 1 tbsp. l.

Manufacture:

1. Cut the fruits arbitrarily, peel the garlic and chop into slices, chili circles.
2. In a saucepan, mix all the ingredients except garlic, put it in a glass container, boil and cook, stirring for a quarter of an hour.
3. Put in containers, adding brine.
4. Roll up and leave to cool overnight.

This salad is easy to prepare and at the same time unusually aromatic.

The spiciness of the finished snack can be adjusted by the amount of hot pepper by adding or removing it.

Pepper in vegetable oil for the winter with onions

You can prepare canned food based on citric acid.

Products:

• bulgarian pepper – 1,7 kg;
• water;
• onions – 800 g;
• citric acid – 5 g;
• oil – 110 ml;
• salt – 55 g;
• sugar – 25

How to cook:

1. Peel the vegetables, cut the onion into large half rings, the fruits into wide strips.
2. Put tightly in containers, pour boiling water, put for a quarter of an hour under the lids.
3. Drain the infusion into a saucepan, add all other ingredients and boil.
4. Pour vegetables, sterilize for a quarter of an hour, seal tightly, marinate for at least 20 days.

Incredibly delicious crispy pickled vegetables

Bulgarian pepper with carrots in oil filling for the winter

Sweet bell pepper marinated with butter and carrots is very good in the winter season. This is a hearty, healthy dish, and it is not difficult to prepare it.

Ingredients:

• bulgarian pepper – 4 kg;
• carrots – 3 kg;
• oil – 1 l;
• sugar – 55 g;
• salt – 290 g;
• vinegar – 290 ml.

Cooking steps:

1. Wash and clean vegetables. Cut the fruits into cubes, grate the carrots coarsely or chop them into strips.
2. Put in a container, add salt and let stand so that the vegetables release the juice.
3. Put on a slow fire, pour in the oil and simmer for half an hour, stirring occasionally.
4. Add vinegar and sugar, cook for another 5-12 minutes.
5. Put in jars, tamping tightly and immediately rolling up.
6. Leave to cool slowly under the covers. Marinate for 30 days.

Carrots give the marinated appetizer an orange tint and a unique sweetish taste.

Storage Rules

Vegetables marinated in oil are excellently preserved at room temperature, provided that the cooking technology and tightness are observed. The shelf life of home preservation is 6 months.

Store away from heating devices and out of direct sunlight. Started jars must be put in the refrigerator, tightly closing with nylon lids.

Conclusion

Pickled bell pepper for the winter with butter is an excellently tasty dish, a storehouse of vitamins and minerals, indispensable in the winter season. Its preparation does not require special conditions or skills. All products are available in season and are available in every kitchen. With careful observance of the pickling recipe, even a novice hostess will be able to please her family with a delicious bell pepper salad. Observing the storage conditions, you can enjoy this snack until the next harvest.