Good day!
I hasten to share with you new recipes for winter preparations. And next up is an unusual option for canning bell peppers. Usually we pickle it or add it to various salads. But in this article we will fry it!
To be honest, this option was a revelation for me. The workpiece is completely new to us. And it turned out to be very tasty.
So, the point is that a whole pepper is fried in oil until tender and marinated in jars with spices. As a result, you get a flavorful snack. Suitable as an additive to boiled potatoes or kebabs. It’s just as easy to eat as a snack with bread.
There are only two options for canning. With and without pasteurization. I will describe all the options in detail so that there are no questions.
What peppers should I take? Yes, any intact and without damage. It is important to sort the fruits and remove all rotten and holey ones. Bitter varieties can be added to sweet varieties. Or make the preparation only spicy or only from bell peppers. It's up to your taste. We eat spicy foods little and rarely, so I often use only sweet varieties.
Let me remind you that conservation loves cleanliness. Therefore, the jars need to be washed with soda and a clean new sponge. Then sterilize as you are used to. How to heat containers in the oven or microwave is described in detail here. We either boil the lids in water for about five minutes, or scald them with boiling water before rolling.
Peppers fried in oil with garlic and without sterilization - recipe for a liter jar
Let's start with the most common recipe. The amount of ingredients is indicated for the volume of a liter jar. Or you can take 2 half liters if you are cooking for the first time and for testing.
I don’t indicate the amount of bell pepper, because it is very individual. Depends on the size and length of the fruit.
For beauty, you can take fruits of different colors. This will make the snack in a jar look brighter and more appetizing.
Let's take for a 1 liter jar:
- bell pepper,
- 1 tsp salt,
- 40 g sugar,
- 40 ml 9% vinegar,
- 2 garlic cloves,
- sunflower oil for frying.
Step 1. The first step is to prepare the main ingredient. We sort through the fruits and remove damaged or spoiled ones.
Those that are suitable for snacks are washed and dried with paper towels. It is important for us to dry the vegetables as much as possible. Otherwise, when frying, the water will start to shoot out when it comes into contact with the hot oil.
There is no need to peel the fruits; we will fry them whole. During the heat treatment, the seeds will become soft, and will also greatly reveal their aroma and transfer it to the snack.
If your crop has long tails, it is better to trim them. At the same time, we try not to damage the pulp itself.
Step 2. Pour some oil into a deep frying pan and heat it. If you pour a lot of oil at once, then during frying it will begin to splatter and stain the entire kitchen.
Place the dried peppers and fry them on both sides until they become completely soft. It is better to reduce the heating of the stove to medium or minimum. You need to fry with the lid closed!
Step 3. During this time, we will have time to wash and sterilize the containers and lids for preservation. Then immediately pick up the peppers from the frying pan with a fork and transfer them vertically into jars.
The fruits have become soft and are easily compacted with a spoon. We help with a spoon so that the air comes out of the fruit. Once we have compacted half the jar, squeeze 1 garlic clove inside through a press.
Then add the peppers to the top of the container and add another chopped garlic clove. Now we introduce additives.
Pour sugar and salt into a liter. Pour in the required amount of vinegar. And to fill all possible voids, add boiling water on top so that it overflows a little. Bubbles may begin to come out from inside the jar. Let's wait until the gurgling stops and roll up the blanks with sterile lids.
Let's turn the canned food upside down and wrap it in a blanket to self-sterilize with residual heat. A day later we put the snack away for storage. It also stands up well at room temperature away from heating sources.
Bell pepper for the winter, roasted whole with stem in a frying pan
Now the recipe with the addition of apple cider vinegar and a small amount of spices. The result is a richer and brighter aroma.
If desired, you can add greens.
For a 0.5 liter jar we take:
- fried pepper,
- 1.5 tbsp. Sahara,
- 0.5 tsp salt,
- 50 ml 5% apple cider vinegar,
- 4 garlic cloves,
- 0.5 tsp allspice and black peppercorns,
- 0.5 tsp coriander
Step 1. We will begin preservation by preparing the peppers. We carefully sort and wash them. We do not cut the stalk very short. We do not cut the fruits, leave them whole.
Step 2. We begin heat treatment of vegetables. Heat the vegetable oil in a deep frying pan. Reduce heat to minimum. Place the fruits and fry them covered for five minutes on each side. Cooking times are approximate and depend on the size of the fruit and the selected stove mode. Small and non-meaty ones will cook earlier.
We determine readiness by the softness of the peppers. By the way, it’s very convenient to turn them over with tongs.
Step 3. Place the first layer of fruits in washed and sterile jars. They became soft and compacted easily. Sprinkle a mixture of allspice and black pepper with coriander on them.
Let's pass 2 garlic cloves through the press here and continue compacting the vegetables to the top of the jar. To get more vegetables in and air out at the same time, press them down with a spoon.
Place 2 more chopped garlic cloves on top of the container. Add salt and sugar for taste. And vinegar for long-term storage.
And add boiling water to the very top to completely fill all possible voids in the jar.
We seal the container with a sterile lid and send it upside down “under a fur coat” for a day. Then we put it away for storage.
Fried ratunda
I would like to offer my best recipe for fried ratunda, but without tomato.
For a liter jar we need:
Prepare the recipe step by step:
Wash the ratunda and let it dry.
Without removing the seeds, fry the fruits in a frying pan in vegetable oil.
Place, compacting, into a sterile container.
Place all the recipe ingredients on top.
Sterilize for ten minutes.
Roll up the boiled lid.
Cover the pieces and let them cool.
The best recipe for preparing fried peppers with herbs in a marinade (You'll lick your fingers!)
Now let's try the marinade with the addition of herbs. Parsley works better here. It also imparts its flavor to the marinade. Its stems can be chopped or used in its entirety.
It is important not to forget to rinse and dry it thoroughly before storing it. It also turns out very tasty!
For a volume of 1 liter cans we take:
- bell pepper,
- 3 garlic cloves,
- 1 tsp. salt,
- 1 tbsp. l. vinegar,
- 1 tbsp. l. Sahara,
- 2 sprigs of parsley.
Step 1. Vegetable preparation is standard. Sort through, wash and dry. For better penetration of the marinade, we make punctures around the perimeter of each pepper with a fork.
We wash the parsley sprigs and also let them dry completely.
Step 2. Pour a small amount of oil into a deep frying pan and heat it. Add the peppercorns and fry on each side until soft. You need to cook with the lid closed.
Step 3 . Place parsley stems at the bottom of dry sterile jars. Or it can be crushed, this is not so important and will not affect the taste.
Next, add finely chopped garlic inside and transfer the hot peppers, placing them very tightly together. Pour sugar and salt onto the top of the filled jar. And add vinegar.
Also, in order to completely fill the voids inside and between the vegetables, pour boiling water into the jar.
We wait until the surface of the water stops gurgling and then we seal the preparations for the winter. Leave them upside down on the lid to cool. It is advisable to wrap the preserved food in a towel and leave it for a day.
Subtleties and nuances of cooking
But if you don't like spicy snacks, you can safely ignore this ingredient. What you shouldn't exclude from the recipe is garlic. It is thanks to garlic that fried sweet peppers acquire a unique taste and aroma. I hope I convinced you to prepare fried bell peppers for the winter? Then welcome to my humble kitchen - a recipe with step-by-step photos is at your service!
Hot peppers fried in oil with garlic in jars: Armenian tsitsak
Now let's prepare a very spicy appetizer. To do this, we will take only hot pepper and dressing for it. This preparation has roots in Armenian culture, where they love spicy food. And it was loved all over the world for its aroma and taste.
To protect yourself from acids getting into your mucous membranes, it is better to work with gloves!
Also, in this recipe we will not use boiling water, as in the previous ones. We will marinate the fruits in garlic sauce.
Let's take:
- 1.5 kg hot pepper,
- 1.5 heads of garlic,
- 5 teaspoons vinegar 9%,
- 1 teaspoon salt,
- 3 teaspoons sugar.
Step 1. Wash the pepper and wipe thoroughly. We cut the tail so that the fruit remains closed. But this did not create a hole.
To make it explode less when frying and cook faster, pierce the pepper in several places with a toothpick.
Step 2. Heat a small amount of vegetable oil in a deep frying pan. Place the fruits and cover them with a lid. Otherwise, the oil will start to shoot and then you will have to wash the entire kitchen and treat the burns.
Fry the fruits on both sides. We determine readiness by appearance. The pepper should become soft, covered with a slight crust. It needs to be turned frequently to prevent the skin and flesh from burning.
Step 3. Prepare the dressing. Pass the garlic through a press into a bowl. Pour vinegar into it. Add salt and sugar for taste. If desired, you can add chopped herbs here. Mix the dressing well until the crystals are completely dissolved.
Step 4. Place a tablespoon of dressing on the bottom of a clean jar. Then a layer of soft peppers. We try to press them tightly against each other.
Then again a couple of tablespoons of filling and again the fruit to the very top of the container. Distribute the remaining dressing evenly among the jars.
We cover them with sterile lids and begin sterilization.
Step 5. Place a towel on the bottom of a wide pan. Place the blanks on it. Pour warm water inside the pan to the level of the container hangers. Turn on the heating. From the moment of boiling, sterilize for 7 minutes. We sterilize half-liter jars for 10 minutes, liter jars for 13-15.
We do not add water to the preparation, because during the sterilization process, juice will be released from the peppers and it will fill any voids.
Then, one by one, remove the jars from the boiling water and seal them with sterile lids. Turn each piece upside down and wrap it in a towel. After complete cooling, the preservation can be put away for storage.
