Canned fried peppers

Canned fried peppers

Category: Blanks

Ingredients
Bell pepper
bitter pepper
sugar	2 tbsp. l.
salt	1 tsp
vinegar	80-100 g
garlic

Cooking method

• It is better to take meaty pepper - so that there is something to eat.
  
• Cut off the cap with a tail from the pepper, remove the seeds and leave intact.
  
• Fry bell peppers in a skillet (with the lid closed) with vegetable oil over low heat so that they are fried and simmer. Roast for a long time until the pepper is soft. We turn over all the time - first on one side, then on the other, etc.
  
• It is better to change the oil every new tab of pepper in a frying pan, otherwise it will burn. If the oil remains clean after frying the pepper, you can add it to the jar along with the pepper.
  
• 
  
• The ingredients are designed for a 1 liter can.
  
• 
  
• At the bottom of the jar, put sugar, salt, vinegar, a few small pieces of hot pepper (whoever loves spicy). Finely chop the garlic about 5 cloves (to taste), as much as possible, the garlic is also delicious.
  
• Put the tightly fried peppers in a jar (you can pre-peel them - when fried, it is easier to peel, or already peel the skin while eating). Tamp it tightly so that everything is in the marinade.
  
• If the marinade is not enough, add boiling water.
  
• Sterilize. And roll up the covers.
  

Note

The process of frying and sterilizing peppers is not quick, but the recipe is worth it.
It turns out sooo tasty.

And the truth is a feat in time Thanks for the recipe

And the truth is a feat in time Thanks for the recipe

You are welcome. In winter, you almost tremble over every peppercorn - very tasty and ends quickly

My family also makes such a pepper, but to speed up the process, they fry it in the oven: grease the bottom of the baking sheet with sunflower oil, put the peppers in the hot oven, for about half an hour. Turn over several times to fry from all sides. The process is greatly accelerated and does not require as much control as frying in a pan.

My family also makes such a pepper, but to speed up the process, they fry it in the oven: grease the bottom of the baking sheet with sunflower oil, put the peppers in the hot oven, for about half an hour. Turn over several times to fry from all sides. The process is greatly accelerated and does not require as much control as frying in a pan.

Yes, I've already thought about trying to cook in the oven. But it did not occur to fry it there in oil. I thought it wouldn't be tasty without butter. Thanks for the advice.

[Keti]

Keti, You write: "If the marinade is not enough add boiling water." what do you mean by the word marinade? vinegar, pepper juice and oil?

Of course, the marinade is all the liquid that is obtained during cooking)

Very fun to try! Spastbo for the recipe😊