In the winter cold is very nice to open a jar of homemade preservation and enjoy the taste, reminiscent of summer. One of the most popular products for winter preparations is sweet Bulgarian pepper, its flesh keeps its density and crunches pleasantly. The most popular is to harvest roasted vegetables in a marinade, such preservation is well preserved and has a bright aroma and savory taste, and the tender pulp retains its juiciness. We learn how to cook a dish and with what it is better to use it.
How to choose a pepper for the recipe
To harvest a success on the glory, you need to choose the right vegetables. Since the product is preserved in its entirety, it is better to choose small, even fruits, without stains, irregularities and damage. The rind of the fruit should be dense, but not hard. To preserve a beautiful look when serving, you can use fruits of different colors: yellow, orange, red and alternate them in a jar.
Did you know? All over the world, this sort of pepper is called paprika or sweet, the name “Bulgarian” is used only in Russia and Ukraine, since it is from sunny Bulgaria that this product first came here.
How to prepare roasted peppers for the winter: a step by step recipe
There are many ways to prepare the product for the winter: slices, whole, in tomato, in its own juice, in marinade. We consider the most simple and delicious recipe - peppers in marinade, roasted whole.
Grocery list
For the preparation we need:
- Bulgarian pepper of different colors (about 0.5 kg);
- garlic (about 1-2 cloves);
- hot pepper (3-4 ringlets);
- Bay leaf;
- allspice peas;
- sugar (3 teaspoons);
- salt (1 tsp);
- Vinegar 9% (1 tablespoon);
- cooking oil for frying.
Find out what useful and harmful properties the pepper has: green Bulgarian, bitter, jalapeno, cayenne.
Kitchenware
In the kitchen you will need:
- sterilized glass jars 0.5 l;
- sterilized metal covers for rolling;
- a large pan for roasting fruit;
- capacious low pan for can sterilization;
- tongs for safely pulling out cans;
- key for preservation (machine for rolling cans).
Step-by-step process
Cooking canned fried peppers takes place in several stages:
- Wash the fruits thoroughly and dry them on a towel, it is not necessary to remove the tails, you can slightly shorten them with scissors.
- Heat the vegetable oil in the pan and fry the vegetables under the lid on all sides until the skin is browned.
Important! Before frying, the fruits should be chopped with a fork so that they do not burst during preparation.
- Peel the garlic, cut into thin plates, and chop the hot pepper into rings.
- Put a bay leaf (1-2 pieces), a couple of peas of allspice on the bottom of the jar, then carefully place the roasted vegetables in the jar, laying several layers of garlic and 1-2 rings of hot pepper between the layers.
- When the jar is full, add 3 teaspoons of sugar, 1 teaspoon of salt and 1 tablespoon of vinegar, pour boiling water into the jar to the top.
- Put the finished jars in a pan with hot water, cover them with lids, bring the water in the pan to a boil over low heat and thus sterilize the billet for 25 minutes.
- Carefully, using forceps or tacks, pull out the sterilized cans and roll the lids with the can of wrench.
- Turn the finished jars upside down, cover with a blanket and leave in that position until it cools completely.
Familiarize yourself with the recipes for preparing pepper for the winter: hot pepper, pickled Bulgarian, Armenian-style, for stuffing
Video: How to prepare fried peppers
Features and rules for storing the workpiece
Since the workpiece is to be sterilized, special storage conditions are not required, it is enough to follow the general rules for storing home preservation.
Important! In the room where the home canned food is stored, there should be no dampness, this can lead to rust on the lids of the cans.
Best of all marinated paprika will be stored in a cool dark place: in the pantry, closet, cellar or in the closet on the balcony.
What to serve roasted peppers to the table
Such a preparation is a great savory addition to food. Winter ration is usually poor for vegetables, and the sharp aroma and spicy taste of the billet will remind you of summer.
Familiarize yourself with the recipes for squash, sorrel, garlic, watermelon, zucchini, pepper, red cabbage, green beans, eggplant, parsley, horseradish, parsnip, celery, rhubarb, cauliflower, tomato, apricots, pears, apples, cherries, blueberries, for winter season. .
Traditionally, pepper is served to hot main dishes, It goes well with potato dishes and is suitable as an addition to meat dishes. On the table, bright fruit will look great as an independent snack.
In addition to the usual use, pickled fried paprika can be used as an ingredient in complex dishes. Such a product will perfectly complement boiled rice with other vegetables, in addition, quite piquant will be felt in eggplant and onion salads. Skilled housewives use paprika, sliced into slices, to prepare snack rolls with a sharp filling, and whole fruits, if you cut a fruit stem from them, can be stuffed with various components and immediately served to the table.
Did you know? Paprika is a unique vegetable, which even after preservation saves a large amount of vitamin C.
So, we reviewed the features of cooking roasted bell peppers for the winter, learned how to better select and prepare the fruit. It is safe to say that this bright and fragrant vegetable is simply created for preservation and will delight you with its spicy taste in the cold winter.
Reviews from the Internet
the recipe is very simple, but very tasty
Those who are going to drink vodka!
pepper in Alejandrovski.
Bulgarian pepper red, fat, fleshy, put in a primordial form opposite to the oven and for half an hour, so that the skin broke and lagged, we get, we cool, cleaned from the skin, seeds and other crap, so that only one "fillet"
We cut the ribbons to 0.5 cm in width, and the length of the entire pepper, put in a tray or any other container, pour with a solution of vinegar and vegetable oil with salt and a small amount of hot water. There finely crumbled garlic, insist 1 night, and then:
I set the table for everyone, there is also a pickle and a pickle, we will now walk, pour and drink!
Ingredients:
- 3 kg of red bell pepper, take a "clean" weight
- 1 liter of water
- 1 glass of sand
- 1 glass of sunflower oil
- 0.75 cup 9% vinegar
-1 table salt
Cooking:
Mix water, sugar, oil, vinegar and salt in a saucepan. Give the brine to boil, then put the chopped pepper (I cut it shashchechkami). Bring to a boil (over medium heat) and boil for 3-5 minutes. After that roll up in sterilized jars.
I get 5 cans of 0.8 liters out of 3 kg of pepper.
