One of the ways I harvest pepper for the winter. It turns out very tasty. In winter, such a pepper is just a godsend!
I know two ways to prepare roasted peppers for the winter. I like both of them. I don't even know which one is better))
In the video at the end of the article, I show both methods. There are also 3 more recipes for preparing peppers for the winter. Take a look - you will definitely like one of the recipes (and, perhaps, all 5).
How to cook roasted peppers for the winter
Of course, you need to fry it first. This is the most difficult thing in this recipe)) Everything else is a matter of two minutes.
I fry the peppers in vegetable oil. Over high heat. Cover with a lid (I use a splash cover). After 2-3 minutes, turn off the stove, wait for less splashes, remove the lid and turn the pepper over.
Then again for a few minutes on high heat, turn off again, wait, turn over, etc. I remove the finished pepper from the pan.
I sterilize jars and lids in advance. Always!
Pour 25 g of salt into a deep plate and pour in vinegar (about 100 ml). I use vinegar 9%. Stir until the salt dissolves.
Now I dip each pepper in a bowl of vinegar and turn it so that it is completely "bathed" in the vinegar.
At the bottom of the jar I throw a few pieces of garlic and put pepper, which I "bathed" in vinegar.
I alternate pepper and garlic. At the very end I pour one or two tablespoons of vinegar into the jar - the one in the plate in which I "bathed" the pepper.
And before closing the lid, I pour hot vegetable oil into the jar (about 3 tablespoons). The video shows that the garlic "squirt" when I pour the oil.
Carefully! Oil must not get on the walls of the can (otherwise it may burst)!
All! I quickly close it with a sterile lid. And you're done! I wrap it up until it cools. I store it in the cellar. But for two to three months it is well kept in the room.
The second way is with boiling water. It also turns out tasty)) See in the video: