Canned pepper in oil: the most delicious recipes

Canned pepper in oil is one of the dishes of the winter table that everyone loves. Its taste and vitamin-rich composition won the hearts of housewives. Making yummy pepper is pretty easy. For canning, pepper is selected of medium size and without signs of decay. It is advisable that the fruit does not have to be cut.

Baked pepper in oil: one of the most delicious recipes

Based on 1 liter of workpiece:

  • Sunflower oil - 75 g.
  • Sweet pepper - 5-6 pieces
  • Garlic - 1 medium head
  • Salt - 14 g.
  • Vinegar - 3 tbsp. spoons

How to cook:

  1. We preserve only high-quality fruits: broken, sluggish and defective ones do not fit.
  2. Wash well-washed peppers with sunflower oil and place on a baking sheet.
  3. It is necessary to bake the fruits until the peel is easily removed from them.
  4. There is another option: instead of baking, fry in a pan from all sides.
  5. Gently peel the peppers, put them in sterilized jars as tight as possible, add crushed garlic.
  6. Now add the remaining ingredients: sugar, butter, salt.
  7. After that, put on sterilize for an hour, then roll up.

Canned Fried Peppers in Oil


  • Pepper - 1.5 l. Canned food will need 1 kg. fruit
  • Salt - 1 tsp
  • Vinegar - 1 tsp
  • Sugar - 2 tsp
  • Garlic to taste
  • Dill - to taste
  • Sunflower oil - for frying

The amount of vinegar, salt and sugar is given in a dosage per half liter jar. That is, you need to multiply by the number of cans. If you have 3 cans, then salt will be 3 tsp.

How to cook:

  1. Wash peppers and dry without cutting. You can wipe it off. But the less moisture there will be on them, the more comfortable you will feel during frying. Water provokes splashes.
  2. Pour about 2 cm of oil into the pan, heat and fry the peppers on both sides.
  3. Turn the fruit very carefully during frying. Any damage can lead to leakage of juice, which is very undesirable.
  4. After uniform frying, the fruits acquire a golden color.
  5. Put them on a plate and let cool slightly.
  6. Peppers prepared in this way can be peeled. But here is a matter of taste. If you want to leave her, then this is not important.
  7. Arrange pepper in jars and add finely chopped garlic and dill.
  8. Pour salt and sugar into each jar, pour vinegar.
  9. Pour the contents with boiling water and immediately roll up.

To evenly distribute the heat inside, wrap the workpieces with something warm, such as a thin blanket.

Peppers stuffed with cabbage and canned in oil

This recipe is great for a festive table. Combined with meat or vegetables, it tastes amazing!

To prepare, you will need:

  • Cabbage
  • Carrot
  • Pepper
  • Salt
  • Vinegar
  • Caraway
  • Peppercorns (allspice and spicy)
  • Clove (seasoning)
  • Bay leaf

How to cook:

  1. Finely chop the cabbage, after peeling the heads of cabbage from the top leaves and removing the stalk.
  2. Grate the washed carrots on a coarse grater. The amount of carrots is calculated at 2 pieces for each average head of cabbage.
  3. Mix carrots with cabbage in a deep container.
  4. Add salt and vinegar. For 1 kg. cabbage required 4 tsp with a slide of salt and half a glass of vinegar.
  5. After thorough mixing, leave the contents to stand overnight.
  6. The next day, squeeze cabbage with carrots, add cumin, seasonings to taste.
  7. Take the middle peppers of different colors. So the dish will look spectacular.
  8. Wash the fruits, remove the tops and seeds. Then blanch for 5-7 minutes.
  9. Start each pepper with the cooked filling and arrange it tightly in jars.
  10. Prepare the fill: 1 liter. water - 3 table. tablespoons of sunflower oil, 25 g. salt, half a glass of vinegar.
  11. Boil the mixture, pour over the jars to the brim and sterilize for 45 minutes. After that, immediately roll up the jars and leave to cool completely.

Pepper in sweet and sour oil filling: a step by step recipe


  • Pepper - 3 kg
  • Water - 1200 g
  • Sugar - 375 g
  • Vinegar - 375 g
  • Salt - 2.5 table. spoons
  • Sunflower oil - 1 cup
  • Allspice
  • Hot pepper to taste

How to cook:

  1. Pepper the inside, rinse well.
  2. Sterilize the jars.
  3. Make the marinade. To do this, all other ingredients should be boiled for 10-12 minutes in the specified amount of water.
  4. Be sure to taste the resulting marinade. If you think that there is too little salt or sugar, add to your taste.
  5. Put the fruits in the jars as a whole, without cutting. Pour the marinade so that the peppers are completely covered with the fill.
  6. Sterilize for 40 minutes, roll up.

Recipe for Canned Peppers in Garlic Butter

For 3 kg of pepper is required:

  • Water - 600 ml
  • Vegetable oil - 300 ml
  • Sugar - 150 g
  • Garlic - 3 medium heads
  • Parsley - to taste
  • Bay leaf - 2-3 leaves
  • Peppercorns - 5-6 pcs. 1 l
  • Salt to taste

This recipe is interesting in that it is prepared without the addition of vinegar.

How to cook:

  1. Rinse the fruits, cleanse the seeds and stalks. Cut in half.
  2. In a pan with water, add sunflower oil, salt and sugar. Mix well. Bring to a boil.
  3. When the marinade begins to boil, add spices.
  4. Then add the pepper and let it simmer for 10 minutes.
  5. Arrange in jars, stacking the fruits tightly, adding garlic.
  6. Sterilize each jar for another 30 minutes and roll up.

Canned bell peppers in oil: a simple recipe for the winter

For 3 kg of pepper you will need:

  • Water - 1 L
  • Sunflower oil - 1 cup
  • Vinegar - 300 ml
  • Salt - 2 tables. spoons
  • Sugar - 300 g

How to cook:

  1. Sterilize the jars.
  2. Rinse the pepper fruits thoroughly, peel the middle, finely chop into strips or cubes (as you like). Workpieces from multi-colored fruits will look very beautiful.
  3. Bring the water for the marinade to a boil.
  4. Add salt, sugar, butter and vinegar.
  5. After a couple of minutes after the mixture boils, lower the pepper there and boil for 10 minutes over low heat.
  6. Arrange all the peppers without marinade in jars.
  7. The marinade should be boiled for several minutes before pouring into cans.

Roll up the banks right away.

Canned pepper in butter and honey

One of the most original and delicious cooking recipes. Honey gives the workpieces a delicate taste and aroma. Honey should be chosen natural, without impurities. It is best to buy it in an apiary to be sure of quality.


  • Pepper - based on 800 g per 1 liter of billet
  • Citric acid - 1/3 tsp
  • Sunflower oil - 50 g
  • Celery - to taste, usually taken in a ratio of 1: 4 to pepper
  • Honey - 1 tsp
  • Allspice 5 pcs.
  • Carnation - 1 bud

How to cook:

  1. As in other recipes, pre-rinse and peel all the fruits. To give them softness, dip in boiling water for a few minutes.
  2. Arrange the pepper in jars and add the celery, previously dousing it with boiling water.
  3. Prepare the marinade: fill the jars with water to the brim.
  4. Then pour this water into a separate container, add citric acid, honey based on the number of cans.
  5. Then pour in the oil and add the peas and cloves.
  6. When the liquid boils, immediately pour into jars and set to sterilize for 15 minutes. Roll up.

Tasty peppers for the winter (video)

Billets of pepper are very well preserved. if after seaming they are wrapped in a warm cloth. Thus, the temperature is evenly distributed over the bank. The dishes are served with potatoes, meat and fish. Pepper is universal in that it goes with almost any side dish. In any case, a table decorated with such dishes will pleasantly surprise your guests! Enjoy your meal!

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