Marinated Peppers Without Canning
Description
Winter preservation at home. Here is a simply amazing recipe for marinated peppers without canning. The peppers turn out so juicy and tender, but if you like heat you can add a little hot pepper. This appetizer pleases not only the eye but also the stomach. Store in a cool, dark place.
Instructions
- 1
Step 1
1. In this case, this marinated pepper recipe without canning uses small multicolored peppers, but if you don't have any on hand, feel free to use regular ones. You can also experiment with herbs by adding cilantro, basil, or even mint, for example.
- 2
Step 2
2. Heat vegetable oil in a skillet. Wash the peppers and dry them thoroughly. Place them in the skillet and fry on all sides until golden brown. Cut large peppers in half or into quarters.
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Step 3
3. Fry them one at a time, transfer to a plate, and let cool.
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Step 4
4. Now you can move on to the marinade. Peel the garlic and press it through a garlic press. Wash and chop the herbs.
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Step 5
5. Put sugar and salt in cold water, add vinegar, garlic, and a little herbs.
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Step 6
6. Place the herbs on the bottom of a clean, washed jar (about one third).
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Step 7
7. Fill approximately half with pepper.
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Step 8
8. Then add the greens again. Fill almost to the top with pepper. Pour over the prepared marinade.
- 9
Step 9
9. Sprinkle with herbs. Cover with a lid and place in a dark place overnight. Then the marinated peppers, without canning, can be stored in the refrigerator at home—taste them to see how they turned out.