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 microelements: calcium, potassium, phosphorus, iron, copper and vitamins B, A C E, PP, K, which have a beneficial effect on the functioning of the nervous and cardiovascular systems in the human body. Fleshy vegetables of yellow, red, green colors are tasty not only fresh in salads, but also in marinades. Housewives have many recipes for dishes with sweet bell peppers. Among them, peppers pickled with garlic for the winter are especially distinguished due to their piquant taste.

Features of pickling peppers with garlic for the winter

When pickling red bell pepper, its beneficial qualities are preserved. Vegetables should be cut into pieces and blanched to create a soft, thick-fleshed vegetable. Some housewives prefer cooking.

When canning whole, sweet vegetables are not cut; after washing, they are dried and fried in a hot frying pan until softened.

Selection and preparation of vegetables

The canning process begins with preparing the vegetables. Raw materials must be checked for quality; only fresh and ripe ones are selected. Garlic is separated into cloves and peeled. Parsley and celery must be cleared of weeds and washed under running water. Selected vegetables are thoroughly washed under running water.

The stem and seeds of the red bell pepper should be removed, then cut lengthwise into two parts. In order for the pulp to become elastic, you need to blanch them in boiling water for 1-2 minutes, then cool. Blanching promotes even and dense packing in containers during canning. Large specimens for pickling are cut into cubes and longitudinal pieces.

How to prepare containers for the start of the procurement process?

Glass containers are most suitable for home canning; they provide airtightness and, if handled with care, can be reused many times. Glass containers are available in three types: jars of different sizes, carboys and bottles. Before marinating, all containers are first washed in a soda solution and sterilized under steam over a kettle for 15 minutes.You can boil jars and bottles in large containers, sterilize them in an oven, placing them on a baking sheet with the neck up.

To seal jars, different lids are used: threaded, with a clamping device. All lids are also sterilized.

The most delicious recipes

Bell peppers go well with a variety of vegetables. Fans of this sweet, aromatic vegetable can safely experiment in the kitchen with the addition of herbs and spices when canning.

Marinated whole peppers with garlic and herbs

In this recipe, the sweet Bulgarian vegetable is used entirely.

Before the canning procedure, you need to stock up on:

• 1 kg bell pepper.
• a head of medium garlic.
• half a pod of hot pepper.
• tablespoon salt
• 3 tbsp. l. vegetable oil
• 100 ml vinegar.

The result is a flavorful appetizer that can be used as an addition to side dishes.

The 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 them with a toothpick in several places. After frying, they should be transferred to a plate and dipped in a mixture of salt and vinegar. After processing in this way, the peppers are placed in a glass jar, compacting them thoroughly. In this case, you need to sprinkle with finely chopped garlic, add sunflower oil and roll up the lids and sterilize.

Option with celery

Peppers with celery when marinated produce an original, unique taste.

Ingredients:

• 1 kg pepper;
• a bunch of celery and parsley;
• head of garlic;
• 1-2 bay leaves;
• 100 ml each of sunflower oil and apple cider vinegar;
• glass of water;
• 1 tbsp. l salt;
• 4-5 peas of allspice.

The peppers, cleared of seeds and stalks, should 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 preparing the filling. Pour water, vinegar with added oil, sugar and salt and bay leaf into the bowl. After bringing the mixture to a boil, reduce the heat slightly and immerse the peppers and cook until the skins are soft.

Finely chopped garlic, parsley and a stalk of celery are placed at the bottom of the jar. Before the jar is filled to the top, boiled peppers are laid in layers.

The remaining brine from the pan is poured into the jar with vegetables and garlic. The container is sterilized within 15 minutes.

A quick way to prepare bell peppers with garlic and parsley

A quickly cooked Bulgarian vegetable turns out to be sharply sour, thanks to spices and aromatic herbs. The preparation 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, add peppers, bay leaves, garlic, allspice peas, vinegar and sunflower oil. Then add salt and sugar. Boil all this for about 10 minutes to obtain a marinade.

Place rosemary and parsley leaves at the bottom of the jar, remove the peppers from the pan and place them, tamping them lightly.

If desired, you can sterilize the jar to store the workpiece until winter.

Advice! Along with herbs, parsley and rosemary, you can add mustard fruits.

How and for how long can the workpieces be stored?

The blanks should be stored in a cool place: in the underground or cellar. The shelf life for preserved jars is 12 months.The jar can be kept in the refrigerator.