Bell peppers in oil for the winter: delicious recipes for canning and pickling with photos

Pickled bell peppers for the winter with oil is a common way to preserve this tasty and healthy product. Thanks to its varied colors, the appetizer looks appetizing and can decorate a holiday 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 ingredients, a little time and minimal culinary skills.The composition and quantity of spices can be varied or removed altogether, resulting in just the kind of delicacy that family and friends will enjoy.

Rules for preparing bell peppers for the winter in oil

Canning 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 the marinated preparations will be.

It is worth considering the following tips:

  1. You should choose whole bell peppers, without cracks or rot, ingredients.
  2. They must be cleared of stalks and seeds and washed thoroughly.
  3. Cut into slices, strips, quarters or whole - as convenient for pickling.
  4. Selected jars must be sterilized by steam, in an oven or in a water bath for at least a quarter of an hour. It is enough to pour boiling water over the lids or boil them together with the jars.
  5. Once 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.
Advice! You should choose the heaviest bell peppers - they are ripe, more tender and sweet in taste, and they contain more vitamins.

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

Classic recipe for bell peppers in oil for the winter

To pickle in the traditional way, you don’t need spices - just the bright fruits themselves with a rich taste.

Products:

  • bell 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 materials and cut lengthwise into 3-6 pieces.
  2. Place in a colander and place in boiling water for 3-5 minutes, then in ice water.
  3. In an enamel or glass saucepan, mix all ingredients except vinegar.
  4. Boil, add vegetables and cook for 6-7 minutes.
  5. A minute before it’s ready, pour in the vinegar.
  6. Place in prepared container, adding broth to the top of the neck.
  7. Seal tightly and marinate in a cool place for 2-3 weeks.
Important! Having rolled up the jars, they need to be turned over and wrapped in a warm blanket and jacket, leaving them to slowly cool for a day. This method makes it possible to marinate without sterilization in a water bath or in the oven.

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

Delicious peppers marinated in oil for the winter

Peppers marinated with oil for the winter can be made more tender and sweet by 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 into halves, place them in jars, add bay leaves.
  2. Boil the brine from all the ingredients, pour it up to the neck, cover with lids.
  3. Sterilize for 25-50 minutes depending on the container.
  4. Seal tightly. Marinate for a month, after which you can eat.

The 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 sweet peppers, canned for the winter with butter, have an excellent taste and are stored until the next season.

Required:

  • bell 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 frying pan with oil on both sides until golden brown.
  2. Place tightly in container.
  3. Boil water and remaining ingredients, pour in up to the neck.
  4. Place in a cold oven or in a saucepan with water.
  5. Cover with lids and sterilize for 15 to 35 minutes, depending on the container capacity.
  6. Seal tightly.
Important! If you plan to marinate under nylon lids, then the canned food must be stored in the refrigerator for no more than 3 months.

Fruits can be used for stuffing

Pepper in oil for the winter without sterilization

Vegetables marinated in oil are perfectly stored without additional sterilization.

For preparation you will need:

  • bell pepper – 2.8 kg;
  • water – 1.2 l;
  • sugar – 360 g;
  • salt – 55 g;
  • vinegar – 340 ml;
  • oil – 230 ml.

Cooking steps:

  1. Wash and cut into strips, leaving some of the seeds to add flavor.
  2. Boil water and all ingredients in a saucepan, add peppers and cook for 8-11 minutes until soft.
  3. Place tightly in jars, adding liquid.
  4. Seal tightly and leave to cool.
Attention! With this method of marinating, speed is important. Boiling contents must be laid out quickly, immediately rolling up the filled container.

The dish contains useful vitamins and minerals

Peppers in oil with garlic for the winter

For those who love spicy flavors, this pickling recipe is perfect.

You need to prepare:

  • bell pepper – 6.1 kg;
  • water – 2.1 l;
  • vinegar - 0.45 l;
  • oil – 0.45 l;
  • garlic – 40 g;
  • celery greens, parsley – 45 g;
  • bay leaf – 10 pcs.;
  • pepper mixture – 20 peas;
  • sugar – 160 g;
  • salt – 55 g.

Cooking method:

  1. Cut the raw materials into strips and rinse.
  2. Wash the garlic and herbs and cut into pieces.
  3. Boil the marinade in a saucepan and add the product.
  4. Cook for 9-11 minutes. Place in containers, mixed with herbs and garlic.
  5. Pour the broth up to the neck and seal tightly.
  6. Leave under the blanket to cool slowly.

These pickled vegetables will delight your family until the next harvest.

It’s very easy to prepare peppers in garlic oil 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;
  • pea seasoning mixture – 1 tbsp. l.

Preparation:

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

After 20 days, an excellent snack is ready.

Fruits perfectly complement meat or potatoes

Sweet peppers in oil for the winter

An excellent dish that will decorate the holiday table.

To prepare 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 the raw materials into strips.
  2. Mix all other ingredients and boil for 8-12 minutes, take a sample. If you liked it, you can continue. If not, add acid, sugar or salt, or water.
  3. Place into containers, adding 1 strip of chili at a time, pour over the boiling marinade.
  4. Cover with lids, sterilize for 1 hour, seal tightly.
Important! Do not use aluminum or galvanized utensils for pickling and blanching. You need to choose enameled, glass or stainless steel.

You can add peppercorns and cloves to the marinated preparations.

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;
  • pepper mixture – 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. Place together with garlic and spices in containers.
  4. Boil water and other ingredients, pour over the fruits.
  5. Place in a water bath, covering with lids, for 15-25 minutes.
  6. Seal tightly.
Attention! If it is necessary to obtain a crispy product, then the cooking time must be observed exactly. As the time increases, the consistency becomes soft and puree-like.

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

Greens add a refreshing, spicy aroma to pickled foods. Experienced housewives add spices and herbs to achieve the perfect combination.

Required:

  • bell 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 the vegetables and rinse along with the herbs. Leave a teaspoon of seeds. Cut the fruits into strips, garlic into slices, chop the greens.
  2. Boil the marinade, add the raw materials and cook for 9-12 minutes.
  3. Place in a sterilized container, adding garlic and herbs, pour the broth up to the neck.
  4. Sterilize for half an hour, seal tightly.
Attention! When sterilizing in a water bath, place a folded towel on the bottom of the pan and pour water up to the hangers of the jars.

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

Whole sweet peppers in oil for the winter

Bell peppers with oil can be preserved whole for the winter. The stalks remain, as do the seeds.

Required:

  • 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.;
  • spice mixture - 15 peas.

Cooking steps:

  1. Place the raw materials in a colander and blanch for 4-6 minutes, dip in ice water.
  2. Boil the marinade for 6-8 minutes, remove the spices, add the ingredients and bring to a boil.
  3. Cook for 6-12 minutes, depending on meatiness.
  4. Place in a glass container, pour in the broth and immediately seal tightly.
  5. Leave to cool under the blanket.

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 pickling is not loaded with unnecessary steps or ingredients, and the vegetables turn out surprisingly tasty.

You need to prepare:

  • bell 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. Wash the vegetables, remove the stems and cut into halves or quarters lengthwise.
  2. Mix water and all ingredients in a saucepan and boil.
  3. Place the fruits in a colander and blanch in boiling water for 3-5 minutes.
  4. Transfer to the marinade and cook, stirring, for 6-8 minutes.
  5. Place into containers and seal tightly.
  6. Leave under the blanket for a day.

These pickled vegetables have a rich aroma and are incredibly tasty.

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

Recipe for winter bell peppers in oil with spices

You can marinate with spices. Having filled their hands, they begin to experiment with ingredients.

Required:

  • bell pepper – 3.2 kg;
  • garlic – 70 g;
  • coriander – 30 g;
  • 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. Place bay leaves on the bottom of the containers, then vegetables, pour boiling water under the neck. Cover with lids and let stand for a quarter of an hour.
  3. Pour the infusion into a saucepan, add all the ingredients, and boil.
  4. Pour in the preparations and immediately seal tightly.
  5. Leave to cool slowly.
Advice! You can make a small amount of the snack to determine how much you like it.

The spicy aroma of this salad is incomparable.

Preparing bell peppers in oil and vinegar for the winter

You can marinate bell peppers with oil for the winter in various ways, all of them are very tasty.

Compound:

  • 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.

Manufacturing:

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

This salad is easy to prepare and at the same time incredibly 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:

  • bell pepper – 1.7 kg;
  • water;
  • onion – 800 g;
  • citric acid – 5 g;
  • oil – 110 ml;
  • salt – 55 g;
  • sugar – 25 g.

How to cook:

  1. Peel the vegetables, cut the onion into large half rings, and cut the fruit into wide strips.
  2. Place tightly in containers, pour boiling water over them, and leave covered for a quarter of an hour.
  3. Pour the infusion into a saucepan, add all other ingredients and boil.
  4. Pour over the vegetables, sterilize for a quarter of an hour, seal tightly, and marinate for at least 20 days.
Advice! The cutting can be done arbitrarily, large or small. Rings, straws, slices.

You get incredibly tasty crispy pickled vegetables

Bell peppers with carrots in oil sauce for the winter

Sweet bell peppers marinated with butter and carrots are very good in the winter season. This is a hearty, healthy dish, and it’s completely easy to prepare.

Ingredients:

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

Cooking steps:

  1. Wash and peel the vegetables. Cut the fruits into cubes, grate the carrots coarsely or chop into strips.
  2. Place in a container, add salt and let sit so that the vegetables release their juice.
  3. Place on low heat, add oil and simmer for half an hour, stirring.
  4. Add vinegar and sugar, cook for another 5-12 minutes.
  5. Place in jars, compacting tightly and sealing immediately.
  6. Leave to cool slowly under the blanket. Marinate for 30 days.
Comment! Carotene contained in carrots reveals its properties only during heat treatment and can withstand temperatures up to 170 degrees. Therefore, boiled carrots are much healthier than raw ones.

Carrots give the pickled snack an orange tint and a unique sweetish taste.

Storage rules

Vegetables marinated in oil are perfectly preserved at room temperature, provided that the cooking technology and sealing are followed. The shelf life of home canned food is 6 months.

Should be stored away from heating devices and in places inaccessible to sunlight. Started jars must be placed in the refrigerator, tightly closed with nylon lids.

Conclusion

Pickled bell peppers for the winter with butter is an incredibly 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. If you carefully follow the marinating recipe, even a novice housewife will be able to please her family with a delicious bell pepper salad. By observing storage conditions, you can enjoy this snack until the next harvest.

Leave feedback

Garden

Flowers