Sweet and hot peppers prepare many hostesses for the winter, and almost everyone has a favorite recipe. Many cooks prefer to close the pepper in the oil fill. This snack has a balanced taste, easy to prepare, well stored.
Cooking Features
The technology of cooking pepper in the oil fill for the winter may vary. Most often, the pepper is cut into pieces, boiled in vinegar-oil marinade, put in a jar and closed. Sometimes the pepper is immediately placed in jars, then poured hot sauce. You can close for the winter and peppers fried in oil, then pouring is also obtained with the oil content. Regardless of the recipe, you need to take into account a number of general rules.
- Peppers before cooking snacks need to sort and inspect. Damaged fruits are thrown away. The rest is washed, dried. Further, the peppers are often required to clear the seeds and cut them into stripe strips or slightly smaller pieces. If the peppers are preserved whole, they are pierced in several places with a toothpick or even cut through with a knife so that the pods are better soaked in marinade.
- Pepper in oil pouring will be more aromatic and pleasant to the taste, if you add garlic, onion, greens, spices.
- Filling cooking oil is allowed to use only refined, unrefined will make the snack less useful and will not give the necessary flavor.
- Banks under the pepper must be sterilized. If you just wash them, the snack will not last long. Lids must also be sterilized by boiling them for at least 5 minutes. They cover the pepper with metal lids to ensure tightness; under the nylon bag, you can only keep the snack in the refrigerator, and even for a short time (up to 2 months).
Peppers in oil fill, canned without disrupting technology, usually allow storage at room temperature.
A simple recipe for pepper in oil fill
Composition (3 liters):
- sweet pepper - 3 kg;
- water - 1 l;
- refined vegetable oil - 0, 2 l;
- table vinegar (9 percent) - 0, 3 l;
- sugar - 0, 3 kg;
- salt - 40 g.
Method of preparation:
- Pepper wash. Remove stalks and seeds from vegetables. Cut each fruit into 4-6 pieces along.
- Wash with soda and in any convenient way sterilize jars, boil suitable lids.
- Put sugar and salt in a saucepan, add water and mix.
- Place the pot on a slow fire, bring the water to a boil, achieving complete dissolution of the sugar.
- Pour in oil and vinegar, wait until marinade boils.
- Put the first batch of pepper in the marinade (how many will go in to be in the marinade). After the marinade boils, boil pepper in it for 5 minutes.
- Remove the pepper from the boiling pickle, put it in the jar.
- Just boil the remaining pepper in the marinade and spread it over the jars.
- Fill the peppers with boiling marinade.
- Roll up the cans, turn them over, cover them with a blanket. Cooling in a steam bath, canned food undergo additional sterilization and become more resistant to adverse storage conditions.
A day later, banks with pepper can be removed from under the blanket and put away for permanent storage.
Peppers in fragrant oil pouring
Composition (3 liters):
- sweet pepper - 3 kg;
- water - 1 l;
- table vinegar (9 percent) - 0, 2 l;
- vegetable oil - 0, 25 l;
- garlic - 15 cloves;
- bay leaf - 6 pcs .;
- celery greens - 6 sprigs;
- black pepper peas - 12 pcs .;
- allspice peas - 12 pcs .;
- sugar - 80 g;
- salt - 20 g.
Method of preparation:
- Wash, sterilize the jars and their lids.
- Wash the celery greens, wait for it to dry, and place it in the jars.
- Spread the peeled garlic cloves in prepared containers.
- Wash peppers, peel off seeds, cut into strips, dividing each fruit with a knife into 6-8 parts.
- In a saucepan, heat the water. Add salt, sugar, spices to it. Pour in oil and vinegar.
- When the marinade boils, put the pepper in it. Wait for the marinade to boil again and cook the pepper in it for 10 minutes. At this time, the pepper must be stirred, since initially it will not be completely dipped in the marinade.
- Fill the jars with pepper. Boil the marinade in which it was boiled for a couple of minutes. Pour them vegetables.
- Hermetically seal the cans, turn them over and wrap them up. Leave to cool for better preservation.
Peppers marinated with this recipe are well stored at room temperature.
Roasted Peppers in Butter Pour
Composition (3 liters):
- sweet pepper (medium-sized) - 2 kg;
- salt - 30 g;
- table vinegar (9 percent) - 60 ml;
- sugar - 60 g;
- vegetable oil, water - how much will go.
Method of preparation:
- Prepare the jars: wash and sterilize. Boil the lids.
- Wash the peppers, dry the fruits with a napkin. Pin them with a fork or toothpick in at least three places.
- In the pan, add the oil, a centimeter for two.
- Heat the butter, put a few pods of pepper in it. They should be in one layer.
- When the fruits of the pepper darken on one side, turn them over and fry them on the other side.
- Place the pepper, softened during frying, into one of the prepared jars, trying to fit as many pods as possible.
- Similarly, fry and spread the rest of the pepper on the jars.
- In each jar, regardless of its volume, pour in a tablespoon of hot oil.
- Pour salt (10 g per 1 liter) and sugar (20 g per 1 liter) in jars. Spread the vinegar on the cans.
- Boil the water. Pour boiling water over the banks, filling them to the edge. Wait 5 minutes for the air to come out of the hollow fruit, if necessary add a little more boiling water.
- Roll up the cans, put them upside down, cover them with a blanket and leave them in that condition until the morning.
This exquisite snack does not require special storage conditions, although it was prepared without sterilization. Meals can be served at the festive table, and guests will almost certainly not be disappointed.
Pepper in oil pouring not only looks appetizing, but also has a pleasant taste. Close such canned food for the winter will not be difficult, even for a beginning mistress.
