Fried Sweet and Hot Peppers for Winter
A fantastic appetizer! It works in a salad, as a side, or in soup — an incredible way to put up roasted peppers for the winter. To keep winter from feeling dull, I put up lots of vegetables like this, ones whose color and aroma alone lift your spirits and carry you back to warm summer days. Peppers put up for winter are one of them, and they always come in handy. You can spread them on bread or stir them into soup — and then the whole house fills with an aroma that puts everyone in a good mood. Here's how to put up fried peppers for the winter.
Varvara
Recipe author
Fried Sweet and Hot Peppers for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 60 %
15 g
Carbohydrates 36 %
9 g
174 kcal
GI:
56
/
0
/
44
- Wash the bell peppers and pat them dry, leaving the stems on. Set a skillet over the heat, let it warm up, pour in the oil, and heat it through. Fry the peppers until browned on all sides. Pack hot pepper and garlic into sterilized quart jars, then fill them to the top with the fried peppers. Add the sugar and salt, pour in the vinegar, top up with boiling water, and seal the jars right away. Turn the jars upside down, wrap them in a blanket, and let them cool. Then store them in the cellar until winter :)
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
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