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Marinated Bell Peppers in Sunflower Oil for Winter

A wonderful appetizer that's great year-round, not just in winter! Give it a try!

Yulia MorozovaAuthor avatar
Recipe author
Pickled bell pepper with sunflower oil for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 36 % 4 g
Carbohydrates 55 % 6 g
62 kcal
GI: 67 / 0 / 33

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  • Ever since I was a kid, I've loved my mom's marinated peppers for winter—both when she makes them and when we open another jar of that treasured snack in the dead of winter. Naturally, this recipe was handed down to me and made its way into my notebook. For marinated peppers, I prefer yellow and red ones—they look more appetizing both in the jar and on a holiday table. First, sterilize the jars and lids. Wash the peppers and seed them, then cut them into rounds or strips. Make a marinade from the water, salt, sugar, and sunflower oil. Bring it to a boil and add the vinegar along with a bay leaf and peppercorns. Then carefully lower the cut peppers into the boiling marinade and cook over low heat for 5 minutes. Lift the peppers out of the marinade with a slotted spoon, pack them tightly into a sterilized jar, pour the hot marinade over them, and seal right away. Turn the jars of marinated peppers upside down and wrap them in a blanket until they cool. I'm sure you'll love these marinated peppers. And if you like garlic, you can add 3-4 chopped cloves to each jar as you pack in the hot peppers.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Table vinegar - 11  kcal/100g

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