Roasted peppers marinated
Very tasty preparation for the winter of marinated pepper. But there is one trick that makes the pepper is especially delicious. I cooked the peppers for many years. Since last year, from 62 0.5 l bottles there is not one. Prepared easily and quickly. You are welcome to try my sweets.))) It is possible not only to prepare for the winter, but to eat. All the ingredients are written based on 1.7 kg of pepper. Sorry if that is not clear - ask. This is my first spread on the recipe site.


  • Pepper

    1.7 kg

  • Water

    1 l

  • Vegetable oil

    0.100 l

  • Vinegar

    0.100 l

  • Garlic

    2 piece

  • Peppers red hot chilli

    0.025 kg

  • Sugar

    0.100 kg

  • Salt

    1.5 Tbsp

  • Bay leaf

    2 piece

  • Allspice

    2 piece

  • Black pepper

    20 piece

  • Dill

    0.5 coup


To prepare roasted pickled peppers we will need a bell pepper small 1.7 kg. As you can see In the photo my peppers are very small. In this number there are 27 green and 18 the red. I.e. a total of 45 pieces, respectively, the average weight of a penis =38 grams
Put the oven to heat up to 225 degrees. Pepper wash under running water, dry with a towel. Baking tray lay with foil. Put tightly to each other peppers. I have all fit on the baking sheet. Peppers the top brush to grease with vegetable oil. Put in the preheated oven for 20 minutes to bake.
Meanwhile, prepare the marinade. I pictured two of everything because I've done peppers in 2 call. For marinade measure in the required amount of all the ingredients listed in the recipe.
Vinegar I took Apple 5%. The photo shows the bottle. If You have an ordinary table vinegar 9% then take half the norm.
Peeled garlic to grate. You can of course using a garlic press, but believe tastes better when it has more large pieces than squeezed through a press.
The time has peppers baked. Get them out of the oven.
You need to give them sweat so to speak))) To do this, cover them with polyethylene for 15 minutes.
But in the meantime, boil the marinade. In boiling water add oil, vinegar, spices, garlic, parsley. Bring all to a boil. Of course You can vary the spices according to your taste. And that's an important digression: the green garlic in the marinade throw it in the last turn, and in any case do not let the marinade with the garlic to a full boil. Turn down the heat. The garlic will give flavor and aroma, not stench)))
Open the peppers. The photo shows how they significantly settled.
In the boiling marinade omit the peppers entirely. Cleaned nothing. Boil no more than 5 minutes. Turn off the heat and leave the peppers in the marinade for a day.
Through the day you can enjoy the yummy. Bon appetit))) We eat them directly with the skin. But if anyone don't like it, you can clear, although in my opinion this is simply not necessary.
If you wish to preserve it, then place tightly in a clean jar of peppers, pour in marinade, cover with lids, place a be sterilized in boiling water (water should be poured in the tank banks "by Marusin belt", cover the vessel, in which are jars and sterilize cans 0.5 l - 15 minutes, 1 l to 20 minutes. Then cap the jar and flip the bottom up. Cover with a towel or blanket and leave until cool. If You do not want to be sterilized so hot, you jars and lids sterilized separately, to bring the peppers in the marinade for boiling hot spread along the banks and clogging. Further, as described above. Out - 3 cans 0.5 l + sample 3 things. Peppers are stacked very tightly. They're little) Bon appetit!
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