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Fried peppers for the winter without sterilization

Author
Cookinero 22 Mar 2025
5370
Fried peppers for the winter without sterilization

Bell peppers are a great product for harvesting. They can be combined with various marinades and vegetables. The recipe for fried peppers for the winter is very popular among experienced housewives. A boost of vitamins, immune protection during the cold season - all in one jar! Adding garlic and sugar and marinade not only helps to store them longer, but also gives the fried peppers new flavor notes!

How to cook Fried peppers for the winter without sterilization

Step 1

Fried peppers for the winter without sterilization

Chop the garlic finely.

Step 2

Fried peppers for the winter without sterilization

Take a deep frying pan, grease it with sunflower oil, heat it well and put the bell peppers on it for frying.

Step 3

Fried peppers for the winter without sterilization

Fry the peppers until softened.

Step 4

Fried peppers for the winter without sterilization

Take a clean jar with a lid for preparation.

Step 5

Fried peppers for the winter without sterilization

Place the fried peppers in the jar so that the peppers fit tightly together.

Step 6

Fried peppers for the winter without sterilization

Add one crushed clove of garlic to the jar.

Step 7

Fried peppers for the winter without sterilization

Add sugar, salt and fill the jar to the brim. Seal the jar with a seaming machine. Done!

Fried peppers for the winter without sterilization - FAQ About Ingredients, Baking Time and Storage

Yes, olive oil works well as a substitute, though it may add a slightly different flavor profile. Use a light or refined olive oil for higher heat frying.
When properly sealed and stored in a cool, dark place, the peppers can last up to 2-3 months. Refrigerate after opening and consume within 1-2 weeks.
Yes, bell peppers are low in carbs. Just omit or reduce the sugar if needed to keep it fully low-carb.
Absolutely! Try adding dried oregano, basil, or red pepper flakes for extra flavor. Fresh herbs like thyme or rosemary also pair well.
They make a great side dish, sandwich topping, or addition to salads. They also pair well with grilled meats or cheeses.
Yes, freeze them in an airtight container for up to 6 months. Thaw in the fridge before reheating or using in dishes.
Red or yellow bell peppers are sweeter and ideal, but green peppers work too for a slightly more bitter taste.
Yes, just use multiple jars and ensure they’re tightly packed. Adjust seasoning proportionally for best results.

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