Fried bell pepper for the winter.
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There are a lot of recipes for fried bell peppers for the winter, but in my opinion, this recipe has the most successful, most balanced composition of ingredients. Believe me, you will not find an easier recipe for harvesting bell peppers for the winter. The most unpleasant thing here is to fry the Bulgarian pepper. But I will show you how to fry bell peppers, because my stove stays clean. And the pepper turns out to be very tasty, fragrant, and in jars it does not lose the taste of roasted pepper.
So, let's begin.
We spread the clean and dried bell pepper in a pan with a small amount of cold (!) Vegetable oil. Cover the pan with a lid and fry the pepper on one side.
Then turn off (!) the stove, wait until the oil stops splashing (this is half a minute, no more). Open the lid, turn the pepper over and continue to fry the pepper on the other side. Thus, fry the pepper on all sides.
We immediately put the finished pepper in jars (I first pour boiling water over the jars).
Usually I put the pepper in two or three jars at once so that while the second portion of the pepper is fried, the air from the pepper of the first batch comes out, and the pepper fits tightly into the jars. Immediately sprinkle the pepper with chopped garlic.
And I also make sure to fry (in the same way) a little hot pepper to add one hot pepper to each jar.
In the middle, between the peppers, in each jar I put a bay leaf, a small umbrella of dill, a couple of sprigs of parsley.
Do not forget to sprinkle the pepper with chopped garlic.
Thus, we fill the jars with pepper. I usually fit 7 - 8 large peppers in one liter jar
You can add some spices (hops-suneli, thanks for barbecue or spices for Korean carrots), but this is optional.
Now we pour salt and sugar into jars, and also add vinegar. For a 1 liter jar, I put 3 tablespoons of 9% vinegar, believe me - this is not much.
Now fill the jars with "cool" boiling water to the very top and roll them up. Roll the jars a little on the table so that the salt and sugar dissolve.
We remove the jars in a warm place until completely cooled.
Well, with such a yummy you can pamper your family not only in summer, but also in winter.
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RECIPE (per 1 liter jar):
Bulgarian pepper large - 8 pcs
Bitter capsicum - 1 pc.
Bay leaf - 1 piece
Umbrella dill - 1 piece
Parsley sprig - 2 pcs
Garlic - 3 - 4 cloves
Salt Rock - 1 teaspoon with top
Sugar - 2 tablespoons
Vinegar (9%) - 3 tablespoons (30g)
Spices at will (hops-suneli, for Korean carrots, for shish kebab)
Boiling water
Vegetable oil for frying
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